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Preparation method of high-stability liquid blueberry anthocyanin

A high-stability blueberry anthocyanin technology, applied in the field of food processing, can solve the problems of its own color and activity reduction, and achieve the effect of extending the shelf life, solving poor stability, and safe operation process

Active Publication Date: 2019-07-23
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the methods of improving the stability of anthocyanins, such as molecular modification and auxiliary coloring, have the problem of reducing their own color and activity.

Method used

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  • Preparation method of high-stability liquid blueberry anthocyanin
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  • Preparation method of high-stability liquid blueberry anthocyanin

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preparation example Construction

[0055] A preparation method of highly stable liquid blueberry anthocyanins, comprising the following process steps:

[0056] Step 1, at room temperature, take graphene oxide and chitosan in MES buffer solution (pH 5.5 ~ 6.0), ultrasonic treatment for at least 1h, after mixing evenly, add EDC and NHS in turn to react, the reaction conditions are: at room temperature, Sonicate for 4 to 8 hours, and stir for 15 to 18 hours in a magnetic stirrer with a rotation speed of 700 to 1400 r / min;

[0057] Step 2, taking dried blueberry anthocyanin powder in the first solution, adjusting the pH to 4.5-5.0, ultrasonic treatment for at least 30 minutes, and stirring for 10-14 hours to mix evenly to obtain the second solution;

[0058] Step 3, treating the second solution at 350-420MPa, 2-4°C for 8-15min, to obtain.

[0059] The present invention further preferably uses dry blueberry anthocyanin powder to make by following method:

[0060] A. Gradient freezing: Clean the fresh blueberries a...

Embodiment 1

[0071] A method for preparing high-stable liquid blueberry anthocyanins, comprising the following process steps: washing the picked fresh blueberry fruit and placing it in a -30°C freezer for 25 minutes, then transferring it to a -25°C freezer for 20 minutes, and finally Transfer to -18°C freezer for frozen storage; when in use, take 5 kg of blueberry frozen fruit and place it in an automatic high hydrostatic pressure device, and thaw it at 200 MPa for 25 seconds; put the thawed blueberry directly into a beater for beating, according to the ratio of solid to liquid: 1: Add 60% ethanol solution at a ratio of 10 and mix evenly, place it at 40°C for ultrasonic extraction for 2 hours, pass through a 200-mesh filter cloth, vacuum and rotary evaporate at 36°C until there is no ethanol, collect the crude extract, and store it at 4°C After refrigerated for 24 hours, the solution was centrifuged at 4°C and 5000r / min for 15 minutes, then the supernatant was taken, and the supernatant was...

Embodiment 2

[0074] A method for preparing high-stable liquid blueberry anthocyanins, comprising the following process steps: washing the picked fresh blueberry fruit and placing it in a -30°C freezer for 30 minutes, then transferring it to a -25°C freezer for 20 minutes, and finally Transfer to -18°C freezer for frozen storage; when in use, take 5 kg of blueberry frozen fruit and place it in an automatic high hydrostatic pressure device, and thaw it at 200 MPa for 25 seconds; put the thawed blueberry directly into a beater for beating, according to the ratio of solid to liquid: 1: Add 60% ethanol solution at a ratio of 8 and mix evenly, place it at 45°C for ultrasonic extraction for 1.5 hours, pass through a 200-mesh filter cloth, vacuum rotary evaporate at 34°C until no ethanol is present, collect the crude extract, and store it at 4°C After refrigerated for 24 hours, the solution was centrifuged at 4°C and 4000r / min for 13 minutes, then the supernatant was taken, and the supernatant was ...

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Abstract

The invention relates to a preparation method of high-stability liquid blueberry anthocyanin, which belongs to the field of food processing. The preparation method includes the following steps: at room temperature, uniformly mixing graphene oxide and chitosan in an MES buffer solution, then successively adding EDC and NHS, and reacting to obtain a first solution; adding dried blueberry anthocyaninpowder in the first solution, adjusting the pH to 4.5-5, and uniformly mixing to obtain a second solution; and processing the second solution at 350-420 MPa and 2-4 DEG C, thereby obtaining high-stability liquid blueberry anthocyanin. With the dried blueberry anthocyanin powder as raw material, the method can improve the stability of blueberry anthocyanin in the process of processing and production by adding the graphene oxide and chitosan combined compound as an anthocyanin stabilizer.

Description

technical field [0001] The invention relates to a preparation method of highly stable liquid blueberry anthocyanin, which belongs to the field of food processing. Background technique [0002] Most of the current blueberry products only retain the flavor components of blueberries, while the nutritional components of blueberries have been lost a lot and are not well preserved, especially the most important nutritional components anthocyanins in blueberries. Blueberry anthocyanins are the most important natural functional pigments in blueberries. Studies have shown that blueberry anthocyanins have strong antioxidant capacity, can scavenge free radicals in the body, delay aging, regulate blood lipid levels, inhibit cholesterol absorption, and eliminate eye fatigue. . For a long time, during the process of processing and storage, the anthocyanin components of blueberry deep-processing products have caused a lot of losses due to the thermal degradation and poor stability of anth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/02
CPCC09B61/00C09B67/0097C09B67/0091C09B67/0092C09B67/006
Inventor 李斌薛博刘瑞海孟宪军张野郎宇曦冉旭龙谢旭藏志焕王维生
Owner SHENYANG AGRI UNIV
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