CN101779776A - Dehydrated blueberry powder, manufacturing method thereof and flour containing powder - Google Patents
Dehydrated blueberry powder, manufacturing method thereof and flour containing powder Download PDFInfo
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Abstract
The invention discloses a method for manufacturing dehydrated blueberry powder, which comprises the following steps: (1) quick-freezing fresh blueberry at the temperature of between 20 DEG C below zero and 40 DEG C below zero; (2) crushing the blueberry at the temperature of between 10 DEG C below zero and 5 DEG C below zero; (3) adding edible citric acid into the crushed blueberry to adjust the pH value to be between 1.0 and 3.4; (4) adding 50 to 95 percent edible alcohol into the solution, and extracting the blueberry in ultrasonic wave of 20 to 30kHz; (5) filtering the solution, and concentrating the solution under nitrogen flow to obtain concentrated blueberry solution; (6) adding cyclodextrin into the concentrated blueberry solution, and quick-freezing the concentrated blueberry solution at the temperature of between 20 DEG C below zero and 40 DEG C below zero; (7) putting the frozen concentrated blueberry solution into a freezing dehydrator irradiated by far infrared, and freezing and dehydrating the concentrated blueberry solution at the temperature of 50 DEG C below zero; and (8) after the moisture of the dehydrated substance reaches below 5 percent, crushing the dehydrated substance to obtain the dehydrated blueberry powder. The invention also discloses the dehydrated blueberry powder manufactured by the method and flour containing the powder. The dehydrated blueberry powder manufactured by the method has fresh color, high anthocyanin content, short production period and good sanitation, processability and storage.
Description
Technical field
The present invention relates to a kind of healthy food manufacturing method of power, particularly a kind of manufacture method that contains the dehydrated blueberry powder of high-load anthocyanidin; The invention still further relates to a kind of dehydrated blueberry powder, and contain the flour of dehydrated blueberry powder.
Background technology
The machine civilization of Modern High-Speed development has been brought various environmental pollutions, excessive use as excessively the watching of TV, PC and various electronic gaming machines, fast food, starve the unbalanced of nutrition that excessive food and drink causes, the urbanite who endures stress to the fullest extent particularly driver, examination lifes, computer user etc. that eye fatigue take place easily is excessive, perhaps night time operation etc. also causes eyesight decline easily.In order to prevent that eyesight from descending, generally all seek medical supplies or wholefood etc., wherein extraction is main component with anthocyanidin and is used to make the eyesight improving agent from blueberry, has obtained general application at home and abroad.
Blueberry belongs to the rose family, is grown in the forest or the area, grassland in New York, North America and Canadian sand area, for a long time, blueberry leaf or fruit have been widely used in the medical treatment, are specially adapted to field of ophthalmology, fields such as the decline of treatment night vision, myopia.
Anthocyanidin in this blueberry, the animal experiment and the clinical test results of American-European a plurality of countries show, promote that for the rhodopsin of cornea is synthetic again improve eyesight, the treatment yctalopia has good therapeutic action.
The existing common method of extracting blueberry anthocyanin is: use the methyl alcohol that contains hydrochloric acid for extracting solvent, after in the blueberry extract, extracting the anthocyanidin composition, under reduced pressure concentrate, contain the blueberry concentrate manufacturing of anthocyanidin composition, key step comprises: 1) win the new fresh fruit of blueberry; 2) the new fresh fruit of blueberry is pulverized; 3) fermentation of the blueberry after will pulverizing; 4) filtration obtains the blueberry extract to the blueberry after the fermentation; 5) the blueberry extract is carried out centrifugation; 6) blueberry liquid is concentrated; 7) blueberry liquid is extracted once more; 8) blueberry liquid is filtered once more; 9) blueberry liquid is carried out concentrating once more; 10) obtain the blueberry concentrate; 11) in the blueberry concentrate, add lactose; 12) the blueberry concentrate is dewatered; 13) blueberry after will dewatering is ground into powder.
There is following problem in the existing method of extracting blueberry anthocyanin:
1, when extracting the blueberry anthocyanin composition, use the methyl alcohol that contains hydrochloric acid for extracting solvent, there is the possibility of hydrochloric acid or methyl alcohol raffinate very big in the blueberry concentrate that obtains, to increase the operation of removing hydrochloric acid or methyl alcohol accordingly.
2, the method is extracted anthocyanidin in blueberry, needs about 20 days long-time, and production efficiency is low.
3, because extraction anthocyanidin needs for a long time, and in leaching process, anthocyanidin becomes branch to be destroyed, promptly destroy under the effect of ferment at anthocyania pigment, the anthocyanidin composition goes to pot and produces the glycoside base nuisance of silver color.
4, the pH value of the new fresh fruit pulverizing of blueberry liquid still adds excipient in this pH value scope in 3.5～5.0 scopes, can make the destroyed part of acidity of anthocyanidin.
Will use lactose when 5, the blueberry concentrate dewaters, but lactose itself there is hygroscopicity, lacks the local flavor reserve force, finally in dehydrating prods, produces the thermalization phenomenon of moisture absorption, variable color, local flavor.
6, owing to the deficiency of sterilization processing, can't prevent the procreation of microorganisms such as bacterium, thereby make final products be subjected to microbial contamination.
Summary of the invention
First technical problem that the present invention will solve is, it is long to overcome the extraction time that exists in the method for existing extraction blueberry anthocyanin, active ingredient is low, the finished product weak flavor, there is the problem of microbial contamination, the invention provides a kind of manufacture method that contains the dehydrated blueberry powder of high-load anthocyanidin, not only extracting cycle is short, and anthocyanidin active ingredient height.
For solving above technical problem, the manufacture method of a kind of dehydrated blueberry powder provided by the present invention, comprise the steps: (1) with the new fresh fruit of blueberry-20 ℃～-40 ℃ following IQFs; (2) freezing blueberry is flowed down at nitrogen, temperature is to pulverize in-10 ℃～-5 ℃ the environment; (3) in the blueberry of pulverizing, add edible citric acid, pH value is adjusted into 1.0～3.4; (4) the adjusted blueberry liquid of pH value is placed in the ultrasonic wave extractor, adds the edible alcohol of 50%～95% (volume); After perhaps adding the edible alcohol of 95% (volume), putting into the ultrasonic wave extractor again, is the ultrasonic wave the inside extraction of 20kHZ～30kHZ in frequency; (5) total extract is placed in the screen pipe of 149 μ m, the control temperature concentrates under stream of nitrogen gas below 10 ℃, obtains the blueberry concentrate; (6) the blueberry concentrate is placed under-20 ℃～-40 ℃ environment freezes rapidly; The blueberry concentrate that (7) will freeze is put into the freeze dehydration device, and temperature maintenance is being carried out freeze dehydration below-50 ℃; (8) after the moisture of blueberry concentrate dehydrate reaches below 5%, this dehydrate is placed in the pulverizer, and in pulverizer, feed-10 ℃～5 ℃ indirect cooling water, environment temperature when keeping pulverizing is at 0 ℃～5 ℃, and dehydrate is obtained the dehydrated blueberry powder that contains high-load anthocyanidin that size is 40 μ m～350 μ m after pulverizing.
With respect to prior art, the present invention has obtained following beneficial effect:
1, the content height of anthocyanidin in the final products, wholesomeness, processability, keeping quality are good.
2, with short production cycle, avoid because long-time extraction causes the quality of blueberry concentrate to degenerate, microbial contamination, and production efficiency and output height.
3, can sterilization, further assurance elimination microbial contamination under the low temperature environment.
4, after the new fresh fruit of blueberry is obtained, at once-20 ℃～-40 ℃ coolings down, be placed on pulverize in the pulverizer after, add edible citric acid, mix the back and adjust pH value at 1.0～3.4 times, can stabilize the anthocyanidin composition in the blueberry.
5, the extraction of blueberry ultrasonic wave is to destroy cell membrane by ultrasonic wave, extracts intracellular active ingredient, can simplify extraction time, prevents the acidification or the sex change of anthocyanidin.
6, extract with ultrasonic wave after the adding edible alcohol in the blueberry liquid, can shorten extraction time, prevent the long-time loss that causes the anthocyanidin composition of extracting.
As preferred version of the present invention, in step (1), the temperature of the new fresh fruit IQF of blueberry is-20 ℃～-30 ℃.
As preferred version of the present invention, in step (4), blueberry liquid is the 3 hours 2 times extractions in ultrasonic wave the inside of 30kHZ in frequency.
As preferred version of the present invention, in step (6), earlier in the blueberry concentrate, add excipient, excipient adopts cyclodextrin, account at cyclodextrin content under the benchmark of blueberry concentrate 20%, the blueberry concentrate is placed on blueberry concentrate, cyclodextrin mixt under-20 ℃～-30 ℃ environment and freezes rapidly with after cyclodextrin mixes mutually with 10: 2 ratio.Dewatering after adding cyclodextrin, is in order to improve moisture absorption, the variable color of dehydration object, the thermalization phenomenon of local flavor etc.
As preferred version of the present invention, in step (7), in the described freeze dehydration device far-infrared radiation is arranged, the far infrared wavelength is between 2.5 μ m～200 μ m, and the pressure of freeze dehydration device is adjusted into 0.5mmHg～0.05mmHg and carries out freeze dehydration.
As preferred version of the present invention, described far infrared wavelength is 2.5 μ m～20 μ m.
As preferred version of the present invention, during described freeze dehydration, the supplying temperature of the heat of sublimation is no more than 40 ℃, and end temperature is 25 ℃～35 ℃.
Second technical problem that the present invention will solve is to provide a kind of anthocyanidin content height, the dehydrated blueberry powder that output is big and wholesomeness is good.
For solving above technical problem, a kind of dehydrated blueberry powder provided by the present invention forms by above-mentioned the manufacturing someway.
By the dehydrated blueberry powder that the said method manufacturing forms, the anthocyanidin content height, the manufacturing cycle is short, superior product quality, wholesomeness, processability, keeping quality are good.
The 3rd technical problem that the present invention will solve is that a kind of flour that contains anthocyanidin is provided.
For solving above technical problem, a kind of flour provided by the present invention contains above-mentioned dehydrated blueberry powder in the flour.
Mix dehydrated blueberry powder in the flour, can be made into healthy food such as biscuit, various millet cake, unique flavor, mouthfeel is good, and is nutritious, the anthocyanidin in the dehydrated blueberry powder, to improving eyesight, the treatment yctalopia has good therapeutic action.
The specific embodiment
The manufacture method that contains the dehydrated blueberry powder of high-load anthocyanidin provided by the present invention comprises the steps:
(1) with the new fresh fruit of blueberry under-20 ℃～-40 ℃, preferably-20 ℃～-30 ℃ following IQFs;
(2) freezing blueberry is pulverized in temperature is-10 ℃～-5 ℃ environment, preferably flowed down and pulverize at nitrogen;
(3) in the blueberry of pulverizing, add edible citric acid, pH value is adjusted into 1.0～3.4;
(4) the adjusted blueberry liquid of pH value is placed in the ultrasonic wave extractor, adds the edible alcohol of 50%～95% (volume); After perhaps adding the edible alcohol of 95% (volume), putting into the ultrasonic wave extractor again, is the ultrasonic wave the inside extraction of 20kHZ～30kHZ in frequency, 3 hours 2 times extractions;
(5) total extract is placed in the screen pipe of 149 μ m, the control temperature is below 10 ℃, and the pressure with 40～70cmHg under stream of nitrogen gas concentrates, and obtains the blueberry concentrate;
(6) the blueberry concentrate is placed under-20 ℃～-40 ℃ environment freezes rapidly; Preferably earlier in the blueberry concentrate, add excipient, excipient adopts cyclodextrin, account at cyclodextrin content under the benchmark of blueberry concentrate 20%, the blueberry concentrate is placed on blueberry concentrate, cyclodextrin mixt under-20 ℃～-30 ℃ environment and freezes rapidly with after cyclodextrin mixes mutually with 10: 2 ratio;
The blueberry concentrate that (7) will freeze is put into the freeze dehydration device that has far-infrared radiation, temperature maintenance is below-50 ℃, the far infrared wavelength is between 2.5 μ m～200 μ m, be preferably 2.5 μ m～20 μ m, the pressure of freeze dehydration device is adjusted into 0.5mmHg～0.05mmHg and carries out freeze dehydration; The temperature of the heat of sublimation is no more than 40 ℃, preferably maintains between 25 ℃～35 ℃.
(8) after the moisture of blueberry concentrate dehydrate reaches below 5%, this dehydrate is placed in the pulverizer, the heat that peripheral temperature when pulverize this moment and machine friction produce may cause the quality of blueberry concentrate to descend, for anti-phenomenon here, in pulverizer, feed-10 ℃～5 ℃ indirect cooling water, environment temperature when keeping pulverizing is at 0 ℃～5 ℃, and dehydrate is obtained the dehydrated blueberry powder that contains high-load anthocyanidin that size is 40 μ m～350 μ m after pulverizing.
Blueberry concentrate mixed dehydration powder with the said method manufacturing is compared with the blueberry concentrate mixed dehydration powder that conventional art extracts, contain a large amount of anthocyanidin compositions, the distinctive color of blueberry, local flavor is all preserved well, the size of powder is convenient to processing and is preserved, belong to molecule, be applicable to various healthy food and normal food.
Result of the test shows PH below 1.0 or 3.4 when above, and the loss meeting of anthocyanidin composition is very big, so the best pH value of stable anthocyanidin composition is in 1.0～3.4 scopes.
Cyclodextrin is to put into the mixed type compound sugar that ferment is obtained in the starch, has the molecular structure of glucose molecule 6-12 circular combination, so the inboard hydrogen of arranging of this structure has hydrophobicity, (OH) possess hydrophilic property is arranged in the outside.Be to be to belong to hydrophobic environment in the space of cyclodextrin molecular, in this absolutely empty, have the approaching words of hydrophobic material, cyclodextrin can comprise this material makes it stable, and cyclodextrin is as follows owing to having this advantage that comprises energy: (1) makes the material stabilisation of easy acidifying; (2) be beneficial to preservation to the unstable object of ultraviolet ray; (3) be beneficial to and keep local flavor; (4) not flavorous minimizing had positive effect.The lactose that generally is used for excipient does not have such energy that comprises, and has the variable color of dehydrate, problems such as flavor variations.
When cyclodextrin is used as excipient, the blueberry concentrate that mixes is-20 ℃～-40 ℃ following IQFs, be preferably in-20 ℃～-30 ℃ following IQFs, perhaps can cause the concentrate freezing denaturation when down freezing at-40 ℃, the freezing generally of concentrate is preferably under-20 ℃～-30 ℃ and carries out at-20 ℃～-40 ℃.
Utilize the far infrared heat of sublimation to be no more than 40 ℃, its reason is that temperature surpasses 40 ℃, and the possibility that causes the sex change of anthocyanidin composition is arranged.
Table 1 is product quality and the output contrast that utilizes method of the present invention and utilize conventional method to make.
Table 2 is to utilize method of the present invention and utilize conventional method to make the economy comparative result of blueberry concentrate mixed-powder.
The weight of the blueberry that is used to test is 20kg, it is about 1%～2% that blueberry is given birth to the weight ratio that contains anthocyanidin in the fruit, the final products that also are useful on test are the blueberry concentrates and blueberry concentrate (Gu the shape powder that utilizes conventional art to make with the inventive method manufacturing, 20% standard), the excipient that adopts among the present invention is a cyclodextrin, the excipient that adopts in the conventional method is a lactose, all mixes with 10: 2 weight ratio.
Table 1
| Project | The inventive method | Conventional method |
| Color | The powder of distinct darkviolet | My wine-colored powder |
| Ash content | ??0.71％ | ??2.9％ |
| Validation test | Be fit to | Be fit to |
| Anthocyanidin | ??49.55g(99.1g) | ??44.65％(89.3％) |
| Content g (yield) | Powder 20% concentrate 250g | Powder 20% concentrate 220g |
| General bacterial population | ??20/g | ??100/g |
| Coliform | Negative | Negative |
Table 2
| Operation | Method of the present invention | Conventional method | Good and bad contrast |
| Pulverizing process | 1) the living fruit 2 of blueberry) cool off (20 ℃～-30 ℃) 3 rapidly) pulverizing (using stream of nitrogen gas down for 10 ℃～5 ℃) 4) adjust PH value to 1.0～3.4 with edible citric acid | 1) blueberry is given birth to fruit 2) in indoor pulverizing 3) pulverizing liquid | Conventional method: the indoor processing of fresh fruit, because the air in the atmosphere, and temperature contrast can be destroyed part anthocyanidin composition |
| Fermentation procedure | Do not have | Fermentation (utilizing yeast), filtration, centrifugation, concentrated 20 ℃～25 ℃ temperature, about 20 days | Conventional method: increase fermentation procedure (complex procedures),, cause that the oxygen in the atmosphere causes the anthocyanidin component portion to destroy because process period is long |
| Abstraction process | Pulverize the adjustment of liquid pH value; Add the alcohol of pulverizing 2 times of liquid and stir extraction (* extracted for 2 times in 3 hours/time), 6 hours extraction times; Filter; Get the blueberry concentrate | Concentrate; The alcohol that adds 12 times of concentrates stirs, and extracts (* was more than 3 times in 4 hours/time), and extraction time is more than 12 hours; Filter; Get the blueberry concentrate | The alcohol consumption: the present invention is 4 times of pulverizing liquid; Conventional art is 36 times of concentrate.Extraction time: the present invention is 6 hours, and conventional art is 12 hours. |
Below illustrate in the invention for the method for confirming or quantitative test is taked.
Validation test: the anthocyanidin composition is confirmed.
Sample solution: add the stirring of 0.1ml methyl alcohol in the sample 100mg and utilize supernatant.
Contrast solution: get blueberry anthocyanin standard items (containing 25% anthocyanidin) 100mg, be dissolved in 25ml methyl alcohol, utilize supernatant.
Quantitative test
The manufacturing of sample solution: select the mixed liquor 50ml that adds methyl alcohol, hydrochloric acid and water behind the test portion 100mg, methyl alcohol: hydrochloric acid: water=80: 15: 5 (volume ratio), behind the dehydration by evaporation, in the vacuum drying agent, placed 10 minutes, put in the raffinate behind the 20ml methyl alcohol as sample solution.
Compare The above results, blueberry concentrate mixed dehydration thing with the present invention's manufacturing, compare with the blueberry concentrate mixed dehydration powder that conventional art is made, color is good, contain higher anthocyanidin composition, much cleaner in addition, particularly also can kill virus at low temperatures, so more can obtain the quality of clean hygiene, in addition, extraction time also reduces etc. significantly, solved the problem that conventional art can't resolve, promptly extraction causes blueberry concentrate quality to degenerate for a long time, microbial contamination, and extraction blueberry active ingredient is insufficient etc.
Below with specific embodiment the present invention is described, but be not limited to following examples.
Example 1
The new fresh fruit of blueberry is won 20kg, at once at-20 ℃～-40 ℃, be preferably in IQF in-20 ℃～-30 ℃, flow down to adopt in the pulverizer at nitrogen and pulverize, feed-10 ℃～5 ℃ indirect cooling waters that can circulate in the pulverizer, then in blueberry liquid, add edible citric acid 3kg, stir then, adjusting pH value is 1.0, again the adjusted blueberry liquid of pH value is put in the ultrasonic wave extractor, put into 50%～95% (volume) edible alcohol, preferably put into 95% (volume) edible alcohol 40kg, utilize ultrasonic wave 3 hour/2 time extraction of frequency for 30kHZ, the filter of total extract with 149 μ m filtered, the nitrogen that filtered fluid is placed on 10 ℃ of following temperature flows down, and after concentrating with the pressure of 40～70cmHg, obtains the blueberry concentrate 250g of 20% benchmark.
Example 2
The blueberry concentrate of the method manufacturing of example 1 is placed on-20 ℃～-30 ℃ following IQFs, again freezing blueberry liquid is put into the freeze dehydration device that far-infrared radiation is housed, the far infrared wavelength of freeze dehydration device is 2.5～20 μ m, the freeze dehydration device remains on the pressure of 0.5～0.05mmHg then, temperature maintenance is carried out the freeze dehydration drying below-50 ℃; The moisture of blueberry concentrate dehydrate becomes 5% following time dehydration and stops, this dehydrate placed in the pulverizer pulverize, feed-10 ℃～5 ℃ indirect cooling waters that can circulate in the pulverizer, obtain blueberry concentrate dehydrated powder 50 grams of the freeze dehydration of 0.04～0.3mm size after the pulverizing.
Example 3
In the blueberry concentrate of in example 1, making, put into excipient, excipient adopts cyclodextrin, account at cyclodextrin content under the benchmark of blueberry concentrate 20%, the blueberry concentrate is placed on blueberry concentrate and cyclodextrin mixt under-20 ℃～-30 ℃ environment and freezes rapidly with after cyclodextrin mixes mutually with 10: 2 ratio; Blueberry concentrate that will freeze then and cyclodextrin mixt are put into the freeze dehydration device that far-infrared radiation is housed, this moment, the red line wavelength far away as freezing condition should be 2.5～20 μ m, the freeze dehydration device is under 0.5～0.05mmHg pressure, temperature maintenance is in dehydration below-50 ℃, the moisture of blueberry concentrate dehydrate reaches 5% following time dehydration to be stopped, again this dehydrate being put into pulverizer pulverizes, feed-10 ℃～5 ℃ indirect cooling waters that can circulate in the pulverizer, obtain the blueberry concentrate mixed-powder 100g of the lyophilization of 0.04～0.3mm size after the pulverizing.
Embodiment 4
The dehydrated blueberry powder that above method manufacturing obtains is mixed in the flour, can further be made into healthy food such as biscuit, various millet cake, unique flavor, mouthfeel is good, and is nutritious, the anthocyanidin in the dehydrated blueberry powder, to improving eyesight, the treatment yctalopia has good therapeutic action.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop in the protection domain of requirement of the present invention.
Claims (10)
1. the manufacture method of a dehydrated blueberry powder is characterized in that, this manufacture method comprises the steps:
(1) with the new fresh fruit of blueberry-20 ℃～-40 ℃ following IQFs;
(2) freezing blueberry is flowed down at nitrogen, temperature is to pulverize in-10 ℃～-5 ℃ the environment;
(3) in the blueberry of pulverizing, add edible citric acid, pH value is adjusted into 1.0～3.4;
(4) the adjusted blueberry liquid of pH value is placed in the ultrasonic wave extractor, adds the edible alcohol of 50%～95% (volume); After perhaps adding the edible alcohol of 95% (volume), putting into the ultrasonic wave extractor again, is the ultrasonic wave the inside extraction of 20kHZ～30kHZ in frequency;
(5) total extract is placed in the screen pipe of 149 μ m, the control temperature concentrates under stream of nitrogen gas below 10 ℃, obtains the blueberry concentrate;
(6) the blueberry concentrate is placed under-20 ℃～-40 ℃ environment freezes rapidly;
The blueberry concentrate that (7) will freeze is put into the freeze dehydration device, and temperature maintenance is being carried out freeze dehydration below-50 ℃;
(8) after the moisture of blueberry concentrate dehydrate reaches below 5%, this dehydrate is placed in the pulverizer, and in pulverizer, feed-10 ℃～5 ℃ indirect cooling water, environment temperature when keeping pulverizing is at 0 ℃～5 ℃, and dehydrate is obtained the dehydrated blueberry powder that contains high-load anthocyanidin that size is 40 μ m～350 μ m after pulverizing.
2. the manufacture method of dehydrated blueberry powder according to claim 1 is characterized in that, in step (1), the temperature of the new fresh fruit IQF of blueberry is-20 ℃～-30 ℃.
3. the manufacture method of dehydrated blueberry powder according to claim 1 is characterized in that, in step (4), blueberry liquid is the 3 hours 2 times extractions in ultrasonic wave the inside of 30kHZ in frequency.
4. the manufacture method of dehydrated blueberry powder according to claim 1, it is characterized in that, in step (6), earlier in the blueberry concentrate, add excipient, excipient adopts cyclodextrin, account at cyclodextrin content under the benchmark of blueberry concentrate 20%, the blueberry concentrate is placed on blueberry concentrate, cyclodextrin mixt under-20 ℃～-30 ℃ environment and freezes rapidly with after cyclodextrin mixes mutually with 10: 2 ratio.
5. the manufacture method of dehydrated blueberry powder according to claim 1, it is characterized in that, in step (7), in the described freeze dehydration device far-infrared radiation is arranged, the far infrared wavelength is between 2.5 μ m～200 μ m, and the pressure of freeze dehydration device is adjusted into 0.5mmHg～0.05mmHg and carries out freeze dehydration.
6. the manufacture method of dehydrated blueberry powder according to claim 5 is characterized in that, described far infrared wavelength is 2.5 μ m～20 μ m.
7. the manufacture method of dehydrated blueberry powder according to claim 5 is characterized in that, during described freeze dehydration, the supplying temperature of the heat of sublimation is no more than 40 ℃, and end temperature is 25 ℃～35 ℃.
8. a dehydrated blueberry powder is characterized in that, this dehydrated blueberry powder is made by each described method in the claim 1 to 7.
9. a flour is characterized in that, contains the described dehydrated blueberry powder of claim 8 in this flour.
10. a kind of flour according to claim 9 is characterized in that, the weight content of dehydrated blueberry powder described in this flour is 1%～30%.
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| CN112544916A (en) * | 2020-11-20 | 2021-03-26 | 齐鲁工业大学 | Full-low-temperature processing method of blueberry fruit powder and product |
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| CN103082356B (en) * | 2011-11-07 | 2015-02-04 | 深圳市湘鄂情投资控股有限公司 | Suspension composite juice and preparation method thereof |
| CN102432579A (en) * | 2011-11-28 | 2012-05-02 | 湖州师范学院 | Process for extracting anthocyanin from blueberry pomace |
| CN102783686A (en) * | 2012-07-04 | 2012-11-21 | 贵州省生物研究所 | Method for preparing blueberry juice beverage with high anthocyanin content |
| CN103251927A (en) * | 2013-04-11 | 2013-08-21 | 深圳市百汇生物技术有限公司 | Composition containing bilberry extract |
| CN104543257A (en) * | 2015-02-04 | 2015-04-29 | 彭正中 | Health tea and making process thereof |
| CN105146014A (en) * | 2015-08-26 | 2015-12-16 | 王佳英 | Roxburgh rose chocolate candy |
| CN105661196A (en) * | 2016-01-04 | 2016-06-15 | 赵洪军 | Preparation method of healthy blueberry beverage |
| CN112544916A (en) * | 2020-11-20 | 2021-03-26 | 齐鲁工业大学 | Full-low-temperature processing method of blueberry fruit powder and product |
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| CN101779776B (en) | 2013-01-09 |
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