Preparation method of cold-processed blueberry juice

Abstract

The invention belongs to the technical field of food processing, and discloses a preparation method of a cold-processed blueberry juice. Blueberry fruits are squeezed, clarified, filtered, filled andsterilized, and the sterilization condition comprises the pressure of 450 MP and the time of 10 min. The preparation method not only can retain the quality of the blueberry juice, such as color, luster, odor, reducing sugar, titratable acid, soluble solids and the like, but also can ensure the functional components of the blueberry juice, such as anthocyanins and total phenols, and has less loss of the free radical elimination capacity and the total antioxidant capacity. The preparation method can well retain the color and luster of blueberry and reduce the loss of nutrients. Results show thatultra-high pressure can well retain the quality of the blueberry juice, such as color, luster, soluble solids and the like, also can retain the functional components such as anthocyanins and total phenols, and has less loss of the free radical elimination capacity and the total antioxidant capacity. According to the experimental data, the optimal hydrostatic treatment pressure is comprehensivelyconsidered to be 450 MPa and the time is comprehensively considered to be 10 min.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of cold-processed blueberry juice. Background technique [0002] At present, the existing technology commonly used in the industry is as follows: most blueberry beverages at home and abroad adopt thermal processing methods, such as blanching, pasteurization or high-temperature instantaneous sterilization. Blueberries are rich in polyphenols such as anthocyanins, phenolic acids, and flavonoids. Substances, although traditional thermal sterilization technology can kill microorganisms, polyphenols will degrade under high temperature conditions, resulting in changes in the flavor and color of fruit juice, reducing nutritional value, and the adverse effects of processing on blueberry quality need to be resolved urgently The problem is that ultra-high pressure technology can not only kill microorganisms, but also better preserve the quality of blueberry jui...

AI Technical Summary

Problems solved by technology

[0005] The difficulty of solving the above technical problems: The essence of traditional thermal sterilization technology is to rely on burning fuel or resistance heating to provide heat energy outside the food, and transfer the heat energy to the inside of the food through conduction and convection, so as to achieve the purpose of sterilization and inactivation of enzymes. The traditional thermal sterilization technology is relatively mature and has been recognized by major companies. It is difficult to change the concept of this technology

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