Method for improving stability of anthocyanin in berry juice

A technology for glucoside stability and berry, which is applied in the field of improving the stability of anthocyanins in berry juice, can solve problems such as harm and toxicity, and achieve the effects of enriching taste, improving retention rate and protecting nutrients.

Pending Publication Date: 2021-10-08
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Moreover, furfural and 5-hydroxymethylfurfural are toxic when they reach a certain dose, and can cause harm to the human body.

Method used

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  • Method for improving stability of anthocyanin in berry juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Beat 0.5kg of fresh blueberries and filter to obtain 0.4kg of freshly squeezed blueberry juice, add 3.6kg of water, then add 150g of sucrose, mix and stir; then add 1.46g of L-lysine and stir evenly; then add 32g of apples Ferulic acid and 40g of ferulic acid; mix and stir evenly, adjust the pH value to 6.0; sterilize at 80°C for 30min, cool to room temperature and store in the dark for 30d, measure the anthocyanin content by pH differential method, and the calculated retention rate is 83.50%.

Embodiment 2-3

[0032] The blueberry in embodiment 1 is changed into old berry or strawberry, and other conditions are consistent with embodiment 1. Stored in the dark for 30 days, the anthocyanin content was determined by the pH differential method, and the calculated retention rate was above 80.00%.

Embodiment 4

[0034] Beat 0.5kg of fresh blueberries and filter to obtain 0.4kg of freshly squeezed blueberry juice, add 1.1kg of water, then add 100g of sucrose, mix and stir; then add 7.3g of L-lysine and stir evenly; then add 18g of apple ferulic acid and 30g of ferulic acid; mix and stir evenly, adjust the pH value to 2.0; heat sterilization at 60°C for 30min, cool to room temperature and store in the dark for 30d, measure the anthocyanin content by pH differential method, and the calculated retention rate is 84.98%.

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Abstract

The invention relates to a method for improving stability of anthocyanin in berry juice, which comprises the following steps of: (1) pulping 500g of fresh berries, filtering to obtain fresh berry juice, adding 1-5kg of water, then adding 50-150g of sucrose, mixing and uniformly stirring; (2) adding 1-40g of L-lysine into the beverage obtained in the step (1); (3) respectively adding 10-50g of malic acid and 10-50g of ferulic acid into the beverage obtained in the step (2); (4) adjusting the pH value of the beverage obtained in the step (3) into 2-6; (5) carrying out heating treatment on the beverage obtained in the step (4), wherein the heating temperature is 60-90 DEG C, and the heating time is 10-40 min; and (6) filling and storing the beverage obtained in the step (5). According to the invention, the anthocyanin in the berry juice can be effectively protected from being damaged by sucrose degradation products, and the functions of the berry anthocyanin can be effectively protected within a longer time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the stability of berry juice anthocyanins. [0002] technical background [0003] Anthocyanins are flavonoids that are widely found in plants, especially in berry products. Anthocyanins have physiological functions such as anti-oxidation, anti-diabetes, and anti-inflammation, so they are more and more popular among people. However, due to the instability of anthocyanins, there are problems such as loss of color, poor flavor, and quality deterioration in deep-processed berry products. Some physical and chemical factors such as pH value, temperature, and light conditions in the process of processing and storage have an impact on the stability of anthocyanins. larger. For example, in the application number CN109730318A, the invention patent titled a composition for improving the stability of strawberry anthocyanins and its application points out that ascorbic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/44A23L2/70A23L33/175
CPCA23L2/02A23L2/44A23L2/70A23L33/175A23V2002/00A23V2200/30A23V2200/02A23V2250/063A23V2250/044A23V2250/02
Inventor 李斌梁琪田金龙张野王明爽鲍义文王佳昕滕威
Owner SHENYANG AGRI UNIV
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