Production technology of anthocyanin-rich high-fiber fermented blueberry powder

Abstract

The invention discloses a production technology of high-fiber fermented blueberry powder rich in anthocyanin. The production technology comprises the following steps: pulping blueberries, carrying out superfine grinding, carrying out synergistic fermentation with bacteria and enzymes, carrying out low-frequency high-power pulse microwave treatment, carrying out low-temperature vacuum spray drying, and packaging to obtain the high-fiber fermented blueberry powder. Through application of technologies such as superfine grinding, bacterium-enzyme synergistic fermentation and low-frequency high-power pulse microwave assisted anthocyanin stabilization, blueberry anthocyanin is promoted to be effectively released from cells, the stability of anthocyanin in the product is improved, the taste of the product is obviously improved, nutrient absorption of the product is improved, particularly absorption of functional components is improved, and the grade of the product is improved; the core competitiveness of the product is improved, and the product has a wide market prospect.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a production technology of high-fiber fermented blueberry powder rich in anthocyanins. BACKGROUND

[0002] Blueberry fruits not only have high nutritional value, but also have unique sweet and sour taste, and are praised as the "king of berries". The fruits have special effects of preventing and treating high blood pressure, dredging capillaries and relieving visual fatigue, and are excellent health foods. The fruits are very suitable for processing. Foods processed from blueberries contain high levels of antioxidants, which help to improve immunity and help the body resist diseases. Since blueberries have such rich nutrition and health value, the development of fermented blueberry powder has broad market prospects, and has very practical significance for improving the added value of agricultural products. SUMMARY

[0003] The technical problem to be solved by the application is to provide a production technology of high-fiber fermented blueberry powder rich in anthocyanins, so as to enrich blueberry deep processing products and improve the added value of blueberries.

[0004] Technical scheme: The production technology of high-fiber fermented blueberry powder rich in anthocyanins comprises the following steps:

[0005] (1) grinding frozen blueberries stored at -18 degrees with a hammer crusher to obtain blueberry slurry;

[0006] (2) ultrafine grinding the blueberry slurry of step (1);

[0007] (3) adding a mixed enzyme preparation and a microbial strain to the ultrafine blueberry slurry obtained in step (2) and incubating and fermenting;

[0008] (4) after the fermentation is completed, adding pea protein, beta-cyclodextrin, microcrystalline cellulose, gum arabic and a polyphenol complex, mixing uniformly, and then performing low-frequency high-power pulse microwave treatment;

[0009] (5) after the low-frequency high-power pulse microwave treatment, performing low-temperature vacuum spray drying, and packaging to obtain the high-fiber fermented blueberry powder rich in anthocyanins.

[0010] In step (2), the ultrafine grinding refers to ultrafine grinding with a high-speed cutting grinder under nitrogen protection, wherein the high-speed cutting grinder has a rotation speed of 15000-18000 rpm, and the grinding is repeated 1-3 times. The final particle size of the ground material is 200-300 mesh.

[0011] In step (3), the mixed enzyme is added in an amount of 0.01-0.09% by weight of the blueberry slurry.

[0012] In step (3), the mixed enzyme is composed of the following components in the weight percentage:

[0013]

[0014] In step (3), the added mixed bacteria freeze-dried bacteria powder is 0.005-0.02% by weight of the blueberry slurry.

[0015] In step (3), the added bacteria freeze-dried bacteria powder is composed of the following components by weight percentage:

[0016] Bacillus amyloliquefaciens 30-40%,

[0017] Lactobacillus plantarum CGMCC No. 10178 35-45%,

[0018] Lactobacillus paracasei CGMCC No. 24330 25-35%. Lactobacillus plantarum FM-L1-3 was isolated by the inventors from Xinjiang koumiss in the laboratory and identified as Lactobacillus plantarum with strain number FM-L1-3, and preserved in the China General Microbiological Culture Collection Center on December 15, 2014, with preservation number CGMCC NO. 10178. Lactobacillus paracasei FM-LP-M4 was isolated by the inventors from Xinjiang koumiss in the laboratory and identified as Lactobacillus paracasei with strain number FM-LP-M4, and preserved in the China General Microbiological Culture Collection Center on January 17, 2022, with preservation number CGMCC NO. 24330. The China General Microbiological Culture Collection Center is located at No. 1, Beichen West Road, Haidian District, Beijing, China, and the address is No. 3, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.

[0019] In step (3), the fermentation temperature is 32-38℃, and the fermentation time is 60-72h.

[0020] In step (4), 0.1-0.3% of pea protein, 6-8% of β-cyclodextrin, 0.02-0.06% of microcrystalline cellulose, 0.07-0.1% of gum arabic, and 0.005-0.01% of polyphenol complex are added to the mixture by weight.

[0021] In step (4), the added polyphenol complex is composed of the following components by weight percentage:

[0022] Tea polyphenols 20-25%,

[0023] Caffeic acid 60-65%,

[0024] Tannic acid 15-20%.

[0025] In step (4), the low-frequency high-power pulse microwave treatment parameters are as follows: instantaneous output power 500-550 kw, output pulse width 1-1.5 μs, pulse frequency 80-90 Hz, and treatment time 6-10 min.

[0026] In step (5), low-temperature vacuum spray drying is adopted, with an air inlet temperature of 70-80 ℃ and a vacuum degree of -0.05 MPa to -0.06 MPa.

[0027] Beneficial effects: The present application adopts ultrafine grinding, microbial enzyme synergistic fermentation, low-frequency high-power pulse microwave, and low-temperature vacuum spray drying to produce a high-fiber fermented blueberry powder with stable color and high antioxidant activity.

[0028] Specifically, the main advantages and positive effects of the present application are as follows:

[0029] 1. Ultrafine grinding and microbial enzyme synergistic fermentation promote the effective release of blueberry anthocyanins from cells, increase the content of soluble dietary fiber, significantly improve the taste of the product, and improve the absorption of nutritional and functional ingredients of the product.

[0030] 2. Low-frequency high-power pulse microwave treatment promotes the synergistic effect of blueberry anthocyanins, pea protein, and extracellular polysaccharides produced by Lactobacillus plantarum CGMCC No. 10178, improves the color stability of the fermented blueberry powder, and effectively improves the antioxidant function of the fermented blueberry powder. DETAILED DESCRIPTION

[0031] The present application will be described in detail below in combination with specific examples.

[0032] Example 1

[0033] The present embodiment is a high-fiber fermented blueberry powder rich in anthocyanins, which includes the following steps:

[0034] Take 1000 kg of frozen blueberries, crush them with a hammer mill, and obtain blueberry slurry. Place the high-speed cutting pulverization system in a closed environment, and fill it with nitrogen using a nitrogen-oxygen replacement instrument. The high-speed cutting pulverizer rotates at 16000 rpm, and the material is pulverized for 3 cycles. The final particle size of the pulverized material is 250 mesh. Add 0.6 kg of mixed enzymes (7 wt% glucose oxidase, 32 wt% pectinase, 26 wt% cellulase, 23 wt% hemicellulase, and 12 wt% lipase) to the ultra-fine blueberry slurry. Add 80 g of mixed bacteria freeze-dried bacteria powder, which contains 36 wt% Bacillus amyloliquefaciens (purchased from the China Industrial Microbial Culture Collection Center, the same as in the following examples), 38 wt% Lactobacillus plantarum CGMCC No. 10178, and 26 wt% Lactobacillus paracasei CGMCC No. 24330. Ferment at 36°C for 66 h. Add 3 kg of pea protein, 60 kg of β-cyclodextrin, 0.4 kg of microcrystalline cellulose, 0.8 kg of gum arabic, and 0.07 kg of polyphenol complex (21 wt% tea polyphenol, 62 wt% coffee acid, and 17 wt% tannic acid) to the fermented blueberry slurry. Treat it with a low-frequency high-power pulsed microwave device (Nanjing Chong Electric Technology Co., Ltd.) with the following parameters: instantaneous output power 530 kw, output pulse width 1.5 μs, pulse frequency 85 Hz, and treatment time 7 min. Low-temperature vacuum spray dry at an inlet temperature of 75°C and a vacuum degree of -0.055 MPa.

[0035] (1) The soluble dietary fiber content of the fermented blueberry powder was determined to be 10.3 wt% using the national standard (GBT 5009.88-2008 Determination of dietary fiber in foods).

[0036] (2) The anthocyanin content of the fermented blueberry powder was determined to be 18.3 mg / g using the pH differential method.

[0037] Example 2

[0038] This example is a high-fiber fermented blueberry powder rich in anthocyanins, which includes the following steps:

[0039] Take 800 kg of frozen blueberries, and crush them with a hammer mill; obtain blueberry slurry, and place the high-speed cutting pulverization system in a closed environment, and fill it with nitrogen using a nitrogen-oxygen replacement instrument. The high-speed cutting pulverizer rotates at 18000 rpm, and the material is pulverized for 2 cycles. The final particle size of the pulverized material is 300 mesh. Add 0.5 kg of mixed enzymes (8 wt% glucose oxidase, 32 wt% pectinase, 28 wt% cellulase, 22 wt% hemicellulase, and 12 wt% lipase) to the ultra-fine blueberry slurry, and add 80 g of mixed bacteria freeze-dried bacteria powder, which contains 36 wt% Bacillus amyloliquefaciens, 38 wt% Lactobacillus plantarum CGMCC No. 10178, and 26 wt% Lactobacillus paracasei CGMCC No. 24330. Ferment at 37°C for 70 h. Add 1.6 kg of pea protein, 70 kg of β-cyclodextrin, 0.25 kg of microcrystalline cellulose, 0.7 kg of gum arabic, and 0.08 kg of polyphenol complex (20 wt% tea polyphenols, 65 wt% coffee acid, and 15 wt% tannic acid) to the fermented blueberry slurry, and treat it with a low-frequency high-power pulsed microwave device (Nanjing Chong Electric Technology Co., Ltd.) with the following parameters: instantaneous output power 550 kw, output pulse width 1.5 μs, pulse frequency 90 Hz, and treatment time 8 min. Low-temperature vacuum spray dry at an inlet temperature of 80°C and a vacuum degree of -0.06 MPa.

[0040] (1) The soluble dietary fiber content of the fermented blueberry powder was determined to be 11.5 wt% using the national standard (GBT 5009.88-2008 Determination of dietary fiber in foods).

[0041] (2) The anthocyanin content of the fermented blueberry powder was determined to be 19.7 mg / g using the pH differential method.

Claims

1. A production technology for high-fiber fermented blueberry powder rich in anthocyanins, characterized in that: The following steps are involved: (1) crushing frozen blueberries stored at -18 degrees Celsius with a hammer mill to obtain blueberry slurry; (2) ultrafinely grinding the blueberry slurry obtained in step (1); (3) adding a mixed enzyme preparation and a microbial strain to the ultrafine blueberry slurry obtained in step (2), and fermenting the mixture at a temperature-insulating state; (4) After fermentation, pea protein, β-cyclodextrin, microcrystalline cellulose, gum arabic, and polyphenol complex are added, mixed evenly, and then subjected to low-frequency high-power pulse microwave treatment; (5) After low-frequency high-power pulse microwave treatment, low-temperature vacuum spray drying is performed and packaging is performed to obtain high-fiber fermented blueberry powder rich in anthocyanins.

2. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (2), ultrafine grinding refers to ultrafine grinding with a high-speed cutting mill under nitrogen protection conditions, wherein the speed of the high-speed cutting mill is 15000-18000 rpm, and the cycle is 1-3 times, and the final particle size of the material obtained by grinding is 200-300 mesh.

3. The production technology of high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (3), the weight of the added mixed enzyme is 0.01 to 0.09% of the weight of the blueberry slurry.

4. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (3), the added enzyme mixture consists of the following components in percentage by weight: Glucose oxidase 5-10%, Pectinase 30-40%, Cellulase 25-35%, Hemicellulase 20-32%. Lipase 10-15%.

5. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (3), the weight of the added freeze-dried mixed bacteria powder is 0.005-0.02% of the weight of the blueberry slurry.

6. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (3), the added freeze-dried bacterial powder is composed of the following components in percentage by weight: Bacillus amyloliquefaciens 30-40%, Lactobacillus plantarum CGMCC No.10178 35-45%, Lactobacillus paracasei CGMCC No.24330 25~35%. Lactobacillus plantarum CGMCC No.10178 and Lactobacillus paracasei CGMCC No.24330 were deposited in the General Microbiology Center of China Culture Collection Administration.

7. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (3), the fermentation temperature is 32-38° C., and the fermentation time is 60-72 h.

8. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (4), 0.1-0.3% of pea protein, 6-8% of β-cyclodextrin, 0.02-0.06% of microcrystalline cellulose, 0.07-0.1% of gum arabic and 0.005-0.01% of polyphenol complex are added to the mixture by weight.

9. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (4), the added polyphenol complex is composed of the following components in percentage by weight: Tea polyphenols 20-25%, Caffeic acid 60-65%, Tannic acid 15-20%.

10. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (4), the low-frequency high-power pulse microwave processing parameters are: instantaneous output power of 500-550 kW, output pulse width of 1-1.5 μs, pulse frequency of 80-90 Hz, and processing time of 6-10 min.

11. The production technology of a high-fiber fermented blueberry powder rich in anthocyanins according to claim 1, characterized in that: In step (5), low-temperature vacuum spray drying is adopted, the air inlet temperature is 70 to 80° C., and the vacuum degree is -0.05 MPa to -0.06 MPa.

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