Method for reducing loss of anthocyan of blueberry fruit juice in processing course

A blueberry juice and processing technology, which is applied in food science, sugary food ingredients, applications, etc., can solve the problems of decreased antioxidant effect, product quality, and discounted nutritional and health effects of blueberry juice.

Active Publication Date: 2018-05-08
HANGZHOU ACAD OF AGRI SCI
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, during the processing of blueberry juice, it is easy to be affected by factors such as light, temperature, oxygen, metal ions, and additives to cause the degradation of blueberry anthocyanins, and the loss of blueberry anthocyanin content will inevitably lead to a decrease in the antioxidant function of blueberry juice. The nutritional and health benefits of blueberry juice are greatly reduced. On the other hand, anthocyanins are also the main coloring substances of blueberry juice. Its degradation will also lead to product color deterioration, affect the

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for reducing loss of anthocyan of blueberry fruit juice in processing course

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] see figure 1 , a method for reducing the loss of anthocyanins in blueberry juice processing, which is carried out as follows:

[0029] 1. Select non-rotten blueberries, wash them, add 0.15% citric acid and 0.05% ascorbic acid, beat at a low speed of 400r / min, and control the temperature of the slurry below 40°C.

[0030] 2. Use citric acid to adjust the pH of the blueberry slurry to 3.0, add 0.02% zinc lactate, 0.02% malic acid, 0.01% glutathione, 0.10% tea polyphenols, and 0.10% grape to the blueberry slurry Seed extract, then add 0.01% compound enzyme of pectinase and glucoamylase, the mass ratio of pectinase and glucoamylase is 2:1, the enzyme activities are all greater than 20000U / g, and enzymatically hydrolyzed at 40°C for 90min.

[0031] 3. After the blueberry slurry is enzymatically hydrolyzed, filter it through a 150-mesh sieve, and add 5% sucrose, 1% lactose, 0.04% sodium citrate, 0.05% trehalose, and 0.04% β-cyclodextrin according to the mass ratio , 0.05% g...

Embodiment 2

[0037] A method for reducing anthocyanin loss during blueberry juice processing, which is carried out as follows:

[0038] 1. Select non-rotten blueberries, wash them, add 0.20% citric acid and 0.15% ascorbic acid, beat at a low speed of 500r / min, and control the temperature of the slurry below 40°C.

[0039] 2. Use citric acid to adjust the pH of the blueberry slurry between 3.5, add 0.04% zinc lactate, 0.06% malic acid, 0.03% glutathione, 0.20% tea polyphenols, and 0.20% grape Seed extract, then add 0.03% compound enzyme of pectinase and glucoamylase, the mass ratio of pectinase and glucoamylase is 2:1, the enzyme activity is greater than 20000U / g, and enzymatically hydrolyzed at 50°C for 120min.

[0040] 3. After the blueberry slurry is enzymatically hydrolyzed, filter it through a 200-mesh screen, add 8% sucrose, 2% lactose, 0.08% sodium citrate, 0.15% trehalose, and 0.06% β-cyclodextrin according to the mass ratio , 0.15% gum arabic, 0.10% xanthan gum, and 0.08% sodium c...

Embodiment 3

[0044]A method for reducing anthocyanin loss during blueberry juice processing, which is carried out as follows:

[0045] 1. Select non-rotten blueberries, wash them, add 0.17% citric acid and 0.10% ascorbic acid, beat at a low speed of 450r / min, and control the temperature of the slurry below 40°C.

[0046] 2. Use citric acid to adjust the pH of the blueberry slurry to 3.3, add 0.03% zinc lactate, 0.04% malic acid, 0.02% glutathione, 0.15% tea polyphenols, and 0.15% grape to the blueberry slurry Seed extract, then add 0.02% compound enzyme of pectinase and glucoamylase, the mass ratio of pectinase and glucoamylase is 2:1, and the enzyme activity is greater than 20000U / g, at 45 ℃, enzymatic hydrolysis for 100min.

[0047] 3. After the blueberry slurry is enzymatically hydrolyzed, filter it through a 180-mesh sieve, and add 7% sucrose, 1.5% lactose, 0.06% sodium citrate, 0.10% trehalose, and 0.05% β-cyclodextrin according to the mass ratio , 0.10% gum arabic, 0.08% xanthan gum...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for reducing loss of anthocyan of blueberry fruit juice in a processing course. The method comprises the following steps of (1) cleaning blueberries, and performing mashing to obtain blueberry slurry; (2) regulating the pH value of the blueberry slurry, adding zinc lactate, malic acid, glutathione, tea polyphenols and a grape seed extract to the blueberry slurry, and then adding complex enzymes; (3) after performing enzymolysis on the blueberry slurry, performing filtering, adding cane sugar, lactose, sodium citrate, trehalose, beta-cyclodextrin, arabic gum, xanthan gum and sodium carboxymethyl cellulose and performing allocation; (4) homogenizing the allocated fruit juice, and then performing vacuum degassing; and (5) sterilizing the degasses blueberry fruit juice and performing filling. In accordance with special functional components of the anthocyan in the blueberries, in the processing course of the blueberry fruit juice, in two respects that processing factors are controlled, and the self molecular structure stability is improved, the degradation loss of the anthocyan in the blueberries is reduced, the efficacy is reserved, the color deterioration is alleviated, the product quality is improved, and a blueberry fruit juice product high in anthocyan content is developed.

Description

technical field [0001] The invention belongs to the technical field of blueberry processing, and in particular relates to a method for reducing anthocyanin loss during blueberry juice processing. Background technique [0002] Blueberry (Blueberry) is a plant of the Rhododendronaceae Vaccinium genus. The fruit is nearly round and dark blue. It contains carbohydrates, organic acids, amino acids, vitamins and other nutrients. It is rich in functional ingredients such as anthocyanins and has high health benefits. The edible rate reaches 100%, and is known as "the king of fruit in the world". [0003] At the beginning of the 20th century, blueberries began to be widely planted all over the world. In the 1980s, blueberries were introduced and cultivated in China. In recent years, my country’s blueberry industry has developed rapidly and has become the second largest blueberry planting country in the world. Jilin, Liaoning, Zhejiang, Shandong, Guizhou The development of other provi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/60A23L29/00A23L33/105
CPCA23L2/02A23L2/04A23L2/52A23L2/60A23V2002/00A23L29/06A23L33/105A23V2250/2104A23V2250/5028A23V2250/5086A23V2250/5112A23V2250/60A23V2250/612
Inventor 刘军波邹礼根赵芸
Owner HANGZHOU ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap