A method for reducing anthocyanin loss during blueberry juice processing

A blueberry juice and processing technology, which is applied in food science, 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: 2021-07-23
HANGZHOU ACAD OF AGRI SCI
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  • 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 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

Method used

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  • A method for reducing anthocyanin loss during blueberry juice processing

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, the enzyme activities are all greater than 20000U / g, and enzymatically hydrolyzed at 45°C 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% x...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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
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