CN102783686A - Method for preparing blueberry juice beverage with high anthocyanin content - Google Patents
Method for preparing blueberry juice beverage with high anthocyanin content Download PDFInfo
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Abstract
The invention discloses a method for preparing a blueberry juice beverage with a high anthocyanin content. The method comprises using frozen or fresh blueberry as raw materials, selecting, cleaning, adding citric acid and some pure water and smashing in an ultrafine way to get the smashed blueberry juice, filtering by using a ceramic ultrafiltration membrane to degerming at a low temperature, and then homogenizing, degassing and filling to get the finished product of the blueberry juice. The method is advantageous by greatly increasing the content and a transfer rate of the anthocyanin in the blueberry juice, preventing denaturation of anthocyanin caused by high-temperature disinfection, the denaturation causing an acerb taste, stabilizing the beverage by adding mycose and a small amount of pectin finally, reducing stability of the anthocyanin in the beverage, and improving mouthfeel of the beverage. The method is simple, and the juice is good in mouthfeel and relatively high in nutritional value.
Description
Technical field
The present invention relates to a kind of preparation method of high-load anthocyanidin blueberry juice beverage, belong to food processing technology field.
Background technology
Anthocyanidin (anthocyanins) claim anthocyanidin again, is one type of water-soluble natural pigment that extensively is present in the plant, belongs to flavone compound, and many forms with glucosides exist, and also claim anthocyanin.The earliest and the abundantest anthocyanidin be that the Grape Skin from red treaster, extracted is red.Anthocyanidin is as a kind of natural food colour, safe, nontoxic, aboundresources, and have certain nutrition and pharmacological action, at aspects such as food, cosmetic, medicine huge application potential is arranged.Blueberry anthocyanin makes it well received in health food, medical industry to unique health-care effect of human body eyesight.Anthocyanidin has very strong oxidation resistance, can eliminate human free radical, and the cell that protects the health activates senile cell, improves the human activity, and the cancer-resisting effect is obvious, is the senior fruit of health of generally acknowledging in the world.Can hardening by prevention of arterial of food delays neural aging, improves eyesight, stimulates circulation, and strengthens metabolism, helps for sleep.Medical blueberry is really controlled enteritis, is gone stomach fire in the tradition, has the effect of anti-inflammatory, ulcer, ease constipation, toxin expelling and enriching yin and nourishing kidney.The free radical scavenger of imitating the most by force that experiment showed, that anthocyanidin is up to now to be found is arranged, have plurality of health care functions.Recently a research report of the U.S. is pointed out, the anthocyanidin that blueberry contained is that content is the highest among all fruit and vegetables, and the abundantest part of anthocyanidin of blueberry is exactly at its distinctive purple pericarp position.
Blueberry formal name used at school cowberry, Ericaceae Vaccinium plant is one of rare blue food.The blueberry fruits nutrition is abundant, removes to contain conventional sugar, acid, VC.Outside the mineral element, also contain special composition such as niacin, SOD, flavones in the blueberry fruit.VC content is tens times of apple, is described as " king of berry ", is first-class health food, and fashionable European and American countries enjoys people to praise highly and likes.Blueberry not only is of high nutritive value, and also contains a large amount of materials useful to human health, is called " magical fruit " by the most influential health magazine of the U.S..There is experiment to show at present; Blueberry has enhancing human immune, delays senility, and angiocardiopathy preventing, improves eyesight, effect such as antitumor, anti-oxidant, Given this; The various products of blueberry have been gone on market, are accepted by domestic scholars and broad masses gradually and like.Along with market demand, the blueberry product variety is various, and wherein the blueberry drink receives popular welcome especially; Present various blueberry drink is flooded with market, but its quality is very different, and anthocyanidin content is generally not high in the blueberry drink; The following technical problem of blueberry drink ubiquity: manufacture craft is comparatively complicated; Processing cost is high, and wastage of material is serious, and mouthfeel is not ideal enough.
Summary of the invention
The objective of the invention is to improve the deficiency of prior art and provide a kind of anthocyanidin the high rate of transform, beverage mouthfeel is good, the blueberry juice method for preparing beverage that nutrient composition content is high.
The objective of the invention is to realize like this:
A kind of preparation method of high-load anthocyanidin blueberry juice beverage, preparation technology is following:
1) getting blueberry is raw material, through selecting, cleaning, adds citric acid and pure water, goes into beater after the mixing, and belt leather is pulverized and squeezed the juice, and gets blueberry pectin, fruit juice mixed liquor;
2) mixed solution that step 1) is obtained is through ceramic super-filtering film filtration sterilization, removal of impurities;
3) mixed solution behind the mistake ceramic membrane adds trehalose and pectin, through homogeneous, the degassing, can, promptly gets high-load anthocyanidin blueberry juice beverage.
Abovementioned steps 1) blueberry in can be fresh blueberry, can also be freezing blueberry, and beater is a micronizer.
Abovementioned steps 1) addition of citric acid is the 0.5%-5% of blueberry raw material weight in, and pure water is 20-80%.
Abovementioned steps 2) aperture of ceramic super-filtering film is 0.1-0.5 μ M in.
Abovementioned steps 3) addition of trehalose is the 0.5%-3% of blueberry raw material weight in, and the addition of pectin is the 0.1%-0.4% of blueberry raw material weight.
Concrete preparation technology is following:
1) get the blueberry raw material, through selecting, cleaning, add citric acid 1%-4%, pure water 20-60%, go into micronizer after the mixing, belt leather is pulverized and is squeezed the juice, and gets blueberry pectin, fruit juice mixed liquor;
2) mixed solution that step 1) is obtained is the ceramic super-filtering film of 0.1 μ M-0.5 μ M through the aperture, carries out filtration sterilization, removal of impurities;
3) mixed liquor behind the mistake ceramic membrane adds trehalose 1%-3% and pectin 0.2-0.3%,, through homogeneous, the degassing, can, promptly get high-load anthocyanidin blueberry juice beverage.
More concrete preparation technology is following:
1) get blueberry 500g, through selecting, cleaning, add citric acid 15g, pure water 400ml, go into micronizer after the mixing, belt leather is pulverized and is squeezed the juice, and gets blueberry pectin, fruit juice mixed liquor;
2) mixed solution that step 1) is obtained is the ceramic super-filtering film of 0.2 μ M through the aperture, carries out filtration sterilization, removal of impurities;
3) mixed liquor behind the mistake ceramic membrane adds trehalose 10g and pectin 1.5g, through homogeneous, the degassing, can, promptly gets high-load anthocyanidin blueberry juice beverage.
Extraction step 1 of the present invention) in, add the acidity that citric acid increases solution, be mainly used in the extraction and the rate of transform that increase anthocyanidin, the result measures the rate of transform and reaches 90%, and the rate of transform than original 50% exceeds 40%.
Sterilization of the present invention, removal step 2) in, the method for employing inorganic ceramic membrane filtration has also been preserved mouthfeel preferably in removal of impurities, raising anthocyanidin content, simplify processing step simultaneously, reduces production costs.
Add trehalose in the step 3) of the present invention, can change the not mature mouthfeel of blueberry, and delay the sex change of blueberry anthocyanin.
Membrane science and technology are one of state-of-the-art technology in modern separation technology field.Use membrane technology (comprising milipore filter, micro-filtration membrane, pellicle, reverse osmosis membrane etc.) can under protozoa system environment, realize separating substances, can efficiently concentrate rich long-pending product, effectively deviate from impurity.Ceramic membrane ultrafitration is to serve as a kind of efficient, energy-conservation, the free of contamination new separation technology of filtration medium with the novel inorganic ceramic membrane; Has the separation accuracy height; Chemical property is stable, and the enriched product or the efficient height that filters out impurities need not that heating concentrates, active ingredient is not destroyed; Shorten the production cycle, advantage such as enhance productivity.Therefore, the present invention adopts the method for inorganic ceramic membrane ultrafiltration to extract the anthocyanidin in the blueberry, and its characteristics are: 1, replaced traditional chemical method with physical method, can effectively remove the impurity in the extract, improved the content of anthocyanidin in the blueberry juice; 2, avoid high-temperature sterilization to cause the sex change of anthocyanidin easily, thereby caused the unconformable shortcoming of beverage mouthfeel; 3, low temperature sterilization is saved cost, saves filter time simultaneously, increases economic efficiency.
Technical scheme of the present invention is that the applicant obtains through a large amount of experimental studies, and main content of the test is following:
Experimental example 1, extraction process analysis
1.1 extract the screening of solvent
Getting fresh blueberry 500g, be divided into three parts, respectively water is extracted, adds in the aqueous solution and add formic acid in citric acid, the aqueous solution and study, is index with the rate of transform of anthocyanidin, investigates and extracts the influence of solvent to technology.See table 1.
Table 1 extracts the influence of solvent to technology
| Method for distilling | Water extracts | Add citric acid in the aqueous solution | Add formic acid in the aqueous solution |
| The anthocyanidin rate of transform | 50% | 90% | 75% |
Experiment shows, in extraction step, adds citric acid, has increased the acidity of solution, has improved the extraction and the rate of transform of anthocyanidin.
1.2 the screening of citric acid consumption
Get fresh blueberry 500g, be divided into three parts, the consumption of selecting citric acid is that 2.5g, 5g, 10g, 15g, 20g, 25g, 30g study, and is index with the rate of transform of anthocyanidin, investigates the influence of citric acid consumption to technology.See table 2.
Table 2 citric acid consumption is to the influence of technology
| The citric acid consumption | 2.5g | 5g | 10g | 15g | 20g | 25g | 30g |
| The anthocyanidin rate of transform | 78% | 80% | 84% | 89% | 91% | 92% | 92% |
Experiment shows that along with the consumption increase of citric acid, the rate of transform of anthocyanidin improves gradually, but no longer improves after arriving certain consumption, considers financial cost and improves effect, and the consumption of selection citric acid is 2.5-25g, preferred 15g.Promptly the ratio with the blueberry raw material is 100:0.5-5.
Experimental example 2, sterilization, impurity removal process analysis
Get the blueberry mixed solution after the extraction, the method that sterilization impurity-removing method and the ceramic super-filtering film through common filtration, high-temperature sterilization filters compares, and investigates the influence of different process to product.See table 3.
Table 3
| Technology | Mouthfeel | Anthocyanidin content | Technology is consuming time |
| Common filtration, high-temperature sterilization | Sour and astringent, difficult inlet | 50% | More than 1 hour |
| Ceramic super-filtering film filters | Be prone to inlet, slightly not mature | 90% | Promptly after promptly getting |
Experimental example 3, products perfection research
Get two parts of mixed liquors behind the ceramic membrane filter, sample A adds trehalose, and sample B does not add, and normal temperature is placed, and tastes after 3 days respectively at placing initial sum.The result shows, sample A good mouthfeel when initial, and aromatic easy inlet, and sample B mouthfeel is not mature; After 3 days, sample B mouthfeel is not mature, be difficult to more accept, and the slightly not mature mouthfeel of sample A.Be illustrated in the blueberry mixed liquor and add trehalose, can improve the mouthfeel of product, delay the sex change of blueberry anthocyanin simultaneously.
In addition, through the screening to the trehalose addition, show that the ratio of trehalose addition and blueberry raw material is 100:0.5-3, respond well, preferred proportion is 100:2.
The specific embodiment:
Embodiment 1
The vivid blue certain kind of berries of weighing 500g is selected, and cleans, and adds the water of 100ml; Add the 10g citric acid, micronizer is pulverized, and pectin, fruit juice mixed liquor are crossed the ceramic membrane in 0.1 μ M aperture, the removal of impurity, sterilization; Add trehalose 5g and pectin 1g, homogeneous, the degassing, can promptly get.
Embodiment 2
The vivid blue certain kind of berries of weighing 500g cleans, and adds the water of 400ml, adds the 15g citric acid; Micronizer is pulverized, and pectin, fruit juice mixed liquor are crossed the ceramic membrane in 0.2 μ M aperture, the removal of impurity, sterilization; Add trehalose 10g and pectin 0.5g, homogeneous, the degassing, can promptly get.
Embodiment 3
Add the water of 100ml after the freezing blueberry of weighing 500g, low temperature thaw, add the 2.5g citric acid; Micronizer is pulverized, and pectin, fruit juice mixed liquor are crossed the ceramic membrane in 0.5 μ M aperture, the removal of impurity, sterilization; Add trehalose 2.5g and pectin 2g, homogeneous, the degassing, can promptly get.
Embodiment 4
Add the water of 200ml after the freezing blueberry of weighing 500g, low temperature thaw, add the 25g citric acid; Micronizer is pulverized, and pectin, fruit juice mixed liquor are crossed the ceramic membrane in 0.1 μ M aperture, the removal of impurity, sterilization; Add trehalose 15g and pectin 1.5g, homogeneous, the degassing, can promptly get.
Embodiment 5
Add the water of 300ml after the freezing blueberry of weighing 500g, low temperature thaw, add the 20g citric acid; Micronizer is pulverized, and pectin, fruit juice mixed liquor are crossed the ceramic membrane in 0.2 μ M aperture, the removal of impurity, sterilization; Add trehalose 10g and pectin 1.5g, homogeneous, the degassing, can promptly get.
Specific embodiment described herein only is that the present invention's spirit is illustrated.Person of ordinary skill in the field of the present invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from spirit of the present invention or surmount the defined scope of appended claims.
Although this paper has used term morely, do not get rid of the possibility of using other term.Using these terms only is in order to describe and explain essence of the present invention more easily; It all is contrary with spirit of the present invention being construed to any additional restriction to them.
Claims (6)
1. the preparation method of a high-load anthocyanidin blueberry juice beverage, it is characterized in that: preparation technology is following:
1) getting blueberry is raw material, through selecting, cleaning, adds citric acid and pure water, goes into beater after the mixing, and belt leather is pulverized and squeezed the juice, and gets blueberry pectin, fruit juice mixed liquor;
2) mixed solution that step 1) is obtained is through ceramic super-filtering film filtration sterilization, removal of impurities;
3) mixed solution behind the mistake ceramic membrane adds trehalose and pectin, through homogeneous, the degassing, can, promptly gets high-load anthocyanidin blueberry juice beverage.
2. preparation method as claimed in claim 1 is characterized in that: the blueberry in the step 1), can be fresh blueberry, and can also be freezing blueberry, beater is a micronizer.
3. preparation method as claimed in claim 1 is characterized in that: the addition of citric acid is the 0.5%-5% of blueberry raw material weight in the step 1), and pure water is the 20-80% of blueberry raw material weight; The addition of trehalose is the 0.5%-3% of blueberry raw material weight in the step 3), and the addition of pectin is the 0.1%-0.4% of blueberry raw material weight.
4. the aperture of ceramic super-filtering film is 0.1-0.5 μ M step 2).
5. like the arbitrary described preparation method of claim 1-4, it is characterized in that: preparation technology is following:
1) get blueberry 500g, through selecting, cleaning, add citric acid 5-20g, pure water 50-500ml, go into micronizer after the mixing, belt leather is pulverized and is squeezed the juice, and gets blueberry pectin, fruit juice mixed liquor;
2) mixed solution that step 1) is obtained is the ceramic super-filtering film of 0.1 μ M-0.5 μ M through the aperture, carries out filtration sterilization, removal of impurities;
3) mixed liquor behind the mistake ceramic membrane adds trehalose 5-15g and pectin 0.5-2g, through homogeneous, the degassing, can, promptly gets high-load anthocyanidin blueberry juice beverage.
6. like the arbitrary described preparation method of claim 1-4, it is characterized in that: preparation technology is following:
1) get blueberry 500g, through selecting, cleaning, add citric acid 15g, pure water 400ml, go into micronizer after the mixing, belt leather is pulverized and is squeezed the juice, and gets blueberry pectin, fruit juice mixed liquor;
2) mixed solution that step 1) is obtained is the ceramic super-filtering film of 0.2 μ M through the aperture, carries out filtration sterilization, removal of impurities;
3) mixed liquor behind the mistake ceramic membrane adds trehalose 15g and pectin 1.5g, through homogeneous, the degassing, can, promptly gets high-load anthocyanidin blueberry juice beverage.
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Cited By (11)
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| CN102934826A (en) * | 2012-12-10 | 2013-02-20 | 青岛中科润美润滑材料技术有限公司 | Processing method of blueberry beverage |
| CN102942550A (en) * | 2012-12-04 | 2013-02-27 | 江苏久吾高科技股份有限公司 | Method for extracting cyanidin from black bean peel |
| CN103284241A (en) * | 2013-04-26 | 2013-09-11 | 中国国旅贸易有限责任公司 | Blueberry juice beverage and preparation method thereof |
| CN104171795A (en) * | 2014-07-10 | 2014-12-03 | 上海大学 | Preparation method of natural rose and purple potato syrup |
| CN105123936A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Blueberry yoghurt and production method thereof |
| CN105130942A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Method for extracting anthocyanin from blueberries |
| CN105231373A (en) * | 2015-09-03 | 2016-01-13 | 广东融和生态农业有限公司 | Blueberry jam and making method thereof |
| CN105533337A (en) * | 2015-12-16 | 2016-05-04 | 全国供销合作总社济南果蔬华德公司 | Processing method of high-quality blueberry concentrated juice with high anthocyan content |
| CN106343289A (en) * | 2016-08-29 | 2017-01-25 | 杨林 | Anthocyanin beverage |
| CN108402354A (en) * | 2018-02-28 | 2018-08-17 | 南京中亮有机蔬果食品有限公司 | The preparation method of high stability blueberry pulp |
| CN109170403A (en) * | 2018-10-13 | 2019-01-11 | 安发（福建）生物科技有限公司 | A kind of anti-oxidation health beverage and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102942550A (en) * | 2012-12-04 | 2013-02-27 | 江苏久吾高科技股份有限公司 | Method for extracting cyanidin from black bean peel |
| CN102942550B (en) * | 2012-12-04 | 2015-03-25 | 江苏久吾高科技股份有限公司 | Method for extracting cyanidin from black bean peel |
| CN102934826A (en) * | 2012-12-10 | 2013-02-20 | 青岛中科润美润滑材料技术有限公司 | Processing method of blueberry beverage |
| CN103284241A (en) * | 2013-04-26 | 2013-09-11 | 中国国旅贸易有限责任公司 | Blueberry juice beverage and preparation method thereof |
| CN103284241B (en) * | 2013-04-26 | 2014-07-02 | 中国国旅贸易有限责任公司 | Blueberry juice beverage and preparation method thereof |
| CN104171795A (en) * | 2014-07-10 | 2014-12-03 | 上海大学 | Preparation method of natural rose and purple potato syrup |
| CN105123936A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Blueberry yoghurt and production method thereof |
| CN105130942A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Method for extracting anthocyanin from blueberries |
| CN105231373A (en) * | 2015-09-03 | 2016-01-13 | 广东融和生态农业有限公司 | Blueberry jam and making method thereof |
| CN105533337A (en) * | 2015-12-16 | 2016-05-04 | 全国供销合作总社济南果蔬华德公司 | Processing method of high-quality blueberry concentrated juice with high anthocyan content |
| CN105533337B (en) * | 2015-12-16 | 2018-09-11 | 全国供销合作总社济南果蔬华德公司 | A kind of processing method of the high-quality blueberry inspissated juice of high anthocyanidin content |
| CN106343289A (en) * | 2016-08-29 | 2017-01-25 | 杨林 | Anthocyanin beverage |
| CN108402354A (en) * | 2018-02-28 | 2018-08-17 | 南京中亮有机蔬果食品有限公司 | The preparation method of high stability blueberry pulp |
| CN109170403A (en) * | 2018-10-13 | 2019-01-11 | 安发（福建）生物科技有限公司 | A kind of anti-oxidation health beverage and preparation method thereof |
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Application publication date: 20121121 |