Method for efficiently preparing blueberry concentrated juice with high anthocyanin content

Abstract

The invention relates to the field of food processing, in particular to a method for efficiently preparing concentrated blueberry juice with high anthocyanin content, which comprises the following steps: cleaning fresh blueberry fruits, airing, pulping, carrying out enzymolysis, filtering, adjusting pH, carrying out ultrafiltration treatment, desalting and carrying out cross-flow concentration treatment to finally obtain the concentrated blueberry juice. The blueberry concentrated juice prepared by the method disclosed by the invention is rich in fruity flavor, smooth, sour and sweet in mouth feel and rich in nutrition, and the anthocyanin content is as high as 8.24 mg / g and is increased by 5.35 times compared with the anthocyanin content of original blueberry juice before concentration. The method is efficient, safe and environment-friendly, and can be further popularized in industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for efficiently preparing concentrated blueberry juice with high anthocyanin content. Background technique [0002] Blueberry is the ripe fruit of perennial deciduous, semi-evergreen shrubs or small trees of the Rhododendronaceae Vaccinium genus. It has a sweet and sour taste and is known as the "king of berries". Blueberry fruit is rich in anthocyanins, VC, flavonoids, polyphenols and other nutrients, among which the content of anthocyanins is as high as 1.54mg / g. Anthocyanins are a class of compounds formed by the combination of anthocyanins and sugars with glycosidic bonds. They are widely present in the cell fluids of flowers, fruits, stems, leaves and root organs of plants, but their instability increases their development. Difficulty of use. Due to its special natural electron deficiency, anthocyanins are more sensitive to environmental conditions such as light, te...

AI Technical Summary

Problems solved by technology

Due to its special natural electron deficiency, anthocyanins are more sensitive to environmental conditions such as light, temperature and pH, and decompose under strong light, high temperature and higher pH conditions, losing their original structure and color. In the concentrated juice process, the vacuum concentration method is often used to retain the nutrients in the blueberry juice. The vacuum concentration method uses a rotary evaporator to reduce the boiling point of the material by heating and reducing the vacuum degree, so that the water in the blueberry juice evaporates, so as to achieve the purpose of concentration. But this not only decomposes the anthocyanins in blueberry juice, but also loses the aroma of blueberries

In addition, there are techniques such as decompression concentration and thin film evaporation concentration to prepare concentrated juice. The equipment is expensive, the energy consumption is high, and the concentration time is long, which will cause the phase change of the juice during the concentration process.

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