A method for reducing anthocyanin loss during blueberry juice processing

Abstract

The invention discloses a method for reducing the loss of anthocyanins in the processing of blueberry juice, which is carried out according to the following steps: 1) cleaning and beating the blueberries; 2) adjusting the pH value of the blueberry slurry, adding zinc lactate, malic acid, Glutathione, tea polyphenols, grape seed extract, and compound enzymes; 3) After enzymatic hydrolysis of blueberry slurry, filter, add sucrose, lactose, sodium citrate, trehalose, β‐cyclodextrin, gum arabic, Xanthan gum and sodium carboxymethylcellulose are blended; 4) the blended fruit juice is homogenized, and then vacuum degassed; 5) the degassed blueberry juice is sterilized and filled. The invention aims at the specific functional components of blueberry anthocyanins, and reduces the degradation loss of blueberry anthocyanins by controlling the processing factors and improving the stability of its own molecular structure during the processing of blueberry juice, retains the efficacy, reduces color deterioration, and improves the product Quality, developed blueberry juice products with high anthocyanin content.

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...

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 stability of the product system, and cause product quality to decline.

At present, most enterprises ignore the degradation of anthocyanins in the process of blueberry juice processing. In order to solve the problem of color deterioration and quality decline of beverages caused by the degradation of anthocyanins, processing enterprises can only rely on adding caramel color, amaranth Red and other pigments are used to cover up, which cannot effectively reduce the loss of anthocyanin degradation in essence, and avoid the decline in the antioxidant effect of the product

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