CN101849655A - Preparation method of blackberry active freeze-dried whole powder - Google Patents

Abstract

The invention relates to a technology for producing blackberry active freeze-dried whole powder by using a vacuum freeze method, which selects blackberry fruits as a basic material, uses clear water to match the process techniques such as ultrasonic cleaning, prefreezing, subliming, analyzing and drying, grinding, packaging and obtaining a finished product and the like and obtains the blackberry active freeze-dried whole powder. The blackberry active freeze-dried whole powder can be used as material for series foods such as baking, capsules, fruit jellies, fruit jam and juices and the like. The invention control the highest temperature of treatment not to be higher than 50 DEG C in the whole production process of the blackberry active freeze-dried whole powder, can furthest maintain the color, the flavor, the nutritional value and thermosensitive active functional substances of the blackberry active freeze-dried whole powder and simultaneously can lead the product to have longer quality guarantee period and realize industrial production.

Description

A kind of preparation method of blackberry, blueberry active freeze-dried whole powder

Technical field

The invention belongs to field of food industry, be specifically related to a kind of technology of utilizing vacuum freeze-drying method production blackberry, blueberry active freeze-dried whole powder.

Technical background

Blackberry, blueberry (Blackberry) is a berry plant, belongs to rose family rubus, originates in the North America, is introduced from the U.S. by Chinese Academy of Sciences plant in 1986.Sugar, vitamin C, Cobastab in the blackberry, blueberry fresh fruit ₁, Cobastab ₂Content suitable with other fruit tree, organic acid, crude protein, vitamin K and amino acid content are higher than other and cultivate apple trees, and find that content of vitamin E is the highest in all cultivations and wild, the semi-wild fruit tree, and Se content is rare in fruit tree.Amino acid has 18 kinds, and 8 kinds of essential amino acids have, and content is higher, also are rich in GABA.Also higher to the vital 6 kinds of mineral elements of human body (potassium, calcium, sodium, magnesium, zinc, iron) content.Flavonoids bioactivators such as the isocitric acid that contains in the blackberry, blueberry berry, vitamin E, SOD, GABA and anthocyanin have beauty treatment, lipopenicillinase, elimination free radical, resist multi-functionals such as sorrow is old, cardiovascular health-care function.

The main active ingredient of blackberry, blueberry seed is OPC, with the polyphenol compound that different polymerization degree is formed by connecting, has the ability of removing free radical efficiently by the monomer flavan-3-alcohol, is a kind of natural of novel, efficient, low toxicity.It has extensive uses such as treatment artery sclerosis, anti-swollen, the anti-sudden change of anti-inflammatory and pre-anti-cancer.Also contain the functional grease about 13% in the blackberry, blueberry seed with nutrition health-care functions, its unrighted acid total amount and essential amino acid content are very high, to antiatherosclerosis, aspects such as anti-diabetic, immunological regulation, promotion growth and intelligence development have important effect.

Ripe blackberry, blueberry fresh fruit is aubergine, color and luster is pleasant, tender succulence, unique flavor, have abundant nutrition and unique health care, the title of " gold fruit " is arranged, make extremely people's the favor of blackberry, blueberry fruit, now having become the good raw material of health food, is that the series of products of development of raw materials production have higher grade and vast market prospect with the blackberry, blueberry berry.And because the blackberry, blueberry fruit syrup is many, be difficult for fresh-keeping, must stored dry.General drying means all is a spray-drying, but this method produces a large amount of blackberry, blueberry slag accessory substance (being the blackberry, blueberry seed about 85%) by squeezing the juice earlier, and active ingredient will be destroyed when temperature surpasses 50 ℃, the content of anthocyanin can drop to about 10% in the blackberry, blueberry, and medical health effect is reduced greatly.The basic autoclave sterilization mode that adopts solves the spoilage problem that microbial contamination causes at present traditional fresh-keeping technology of guaranteeing the quality of fruit juice.Studies show that the loss of the vitamin C in the blackberry, blueberry fruit is more than 20% under hot and humid condition.Cobastab is preserved 3 months loss 30-40% under hot and humid condition.Anti-ageing material anthocyanidin pH value is more stable in 1～4 o'clock the aqueous solution, but can be because of stomach there being certain spread effect sense of discomfort is arranged when drinking, and its loss late under 100 ℃ of hot conditions reaches about 50%.In addition, illumination also can make the color of blackberry, blueberry become kermesinus gradually and have precipitation to produce simultaneously, and oxidation reaction also can influence these active agent stability.Therefore invent a kind of drying means that keeps the blackberry, blueberry active constituent content, improve the comprehensive utilization ratio of blackberry, blueberry, become the major issue that present stage needs to be resolved hurrily.

Vacuum Freezing ﹠ Drying Technology is wet stock or solution to be frozen into solid-state under lower temperature, makes moisture wherein be directly sublimed into gaseous state without liquid state then under vacuum, finally makes the dry technology of material dewatering.China is production of raw medicine big country, so this technology application prospect is very wide.Vacuum Freezing ﹠ Drying Technology is promoted very fastly in China in recent years, but uses Lyophilisation technique for making fewer at fruit, above the plant, the especially application aspect the natural plants blackberry, blueberry.

Summary of the invention

The object of the present invention is to provide a kind of technology of utilizing vacuum freeze-drying method production blackberry, blueberry active freeze-dried whole powder, with the blackberry, blueberry fruit is basic material, cooperate technologies such as ultrasonic wave cleaning, pre-freeze, distillation, parsing-desiccation, pulverizing, packing, capsule finished product through clear water, obtain the blackberry, blueberry active freeze-dried whole powder, can be used as series foods such as preparation capsule, fruit juice, jam.

Concrete operations step of the present invention is as follows:

A, the blackberry, blueberry fruit is cooperated soaking and washing 2～8min under the supersonic oscillations with clear water, drain standby;

B, the blackberry, blueberry fruit after will draining are pre-freeze below-26～-30 ℃, and vacuum is 40～100Pa, keep constant temperature 1～2 hour;

C, under-35～-40 ℃ of conditions, with the blackberry, blueberry lyophilization that obtains;

D, 45～50 ℃ of temperature, vacuum is under the condition of 20～50Pa, further parsing-desiccation is 5～9 hours, makes dry thing;

E, dry thing is pulverized with the vacuum freeze drying pulverizer, crossed 90～120 mesh sieves, the gained powder is blackberry, blueberry active freeze-dried whole powder product.

Factor affecting such as that process can be avoided is hot and humid, illumination, oxidation, the present invention is in the whole process of production of blackberry, blueberry active freeze-dried whole powder, the maximum temperature of handling is no more than 50 ℃, color and luster, local flavor, nutritive value and the heat-sensitive active functional substances that can farthest keep the blackberry, blueberry active freeze-dried whole powder can make simultaneously product have and long guarantee the quality and realize suitability for industrialized production.

The specific embodiment

Embodiment 1:

After the blackberry, blueberry fruit cooperated soaking and washing 2min under the supersonic oscillations, drains with clear water, pre-freeze below-30 ℃, vacuum was 100Pa, keeps constant temperature 1 hour; Make its lyophilization at-35 ℃ then; At 50 ℃, vacuum is 50Pa, carries out parsing-desiccation 5 hours, makes dry thing; It is pulverized through the vacuum freeze drying pulverizer, cross 90 mesh sieves, metering packing obtains blackberry, blueberry active freeze-dried whole powder finished product.

Embodiment 2:

After blackberry, blueberry fruit clear water cooperated soaking and washing 4min under the supersonic oscillations, drains, pre-freeze below-28 ℃, vacuum was 80Pa, keeps constant temperature 1.5 hours; Make its lyophilization at-37 ℃ then; At 48 ℃, vacuum is 40Pa, carries out parsing-desiccation 7 hours, makes dry thing; It is pulverized through the vacuum freeze drying pulverizer, cross 100 mesh sieves, metering packing obtains blackberry, blueberry active freeze-dried whole powder finished product.

Embodiment 3:

After blackberry, blueberry fruit clear water cooperated soaking and washing 6min under the supersonic oscillations, drains, pre-freeze below-27 ℃, vacuum was 60Pa, keeps constant temperature 1.6 hours; Make its lyophilization at-38 ℃ then; At 47 ℃, vacuum is 30Pa, carries out parsing-desiccation 8 hours, makes dry thing, and it is pulverized through the vacuum freeze drying pulverizer, crosses 110 mesh sieves, and metering packing obtains blackberry, blueberry active freeze-dried whole powder finished product.

Embodiment 4:

After blackberry, blueberry fruit clear water cooperated soaking and washing 8min under the supersonic oscillations, drains, pre-freeze below-26 ℃, vacuum was 40Pa, keeps constant temperature 2 hours; Make its lyophilization at-40 ℃ then; At 45 ℃, vacuum is 20Pa, carries out parsing-desiccation 9 hours, makes dry thing, and it is pulverized through the vacuum freeze drying pulverizer, crosses 120 mesh sieves, and metering packing obtains blackberry, blueberry active freeze-dried whole powder finished product.

In the foregoing description, utilize the prepared blackberry, blueberry active freeze-dried whole powder of the method product of the dry blackberry, blueberry of vacuum freezing technology, show after testing all to meet quality regulation.

Claims (1)

1. the preparation method of a blackberry, blueberry active freeze-dried whole powder is characterized in that the concrete operations step is as follows:

A, the blackberry, blueberry fruit is cooperated soaking and washing 2～8min under the supersonic oscillations with clear water, drain standby;

B, the blackberry, blueberry fruit after will draining are pre-freeze below-26～-30 ℃, and vacuum is 40～100Pa, keep constant temperature 1～2 hour;

C, under-35～-40 ℃, with the blackberry, blueberry lyophilization that obtains;

D, at 45～50 ℃, vacuum is under the condition of 20～50Pa, further parsing-desiccation is 5～9 hours, makes dry thing;

E, dry thing is pulverized with the vacuum freeze drying pulverizer, crossed 90～120 mesh sieves, the gained powder is blackberry, blueberry active freeze-dried whole powder product.