CN102805397B - Blackberry fruit juice and processing method thereof - Google Patents
Blackberry fruit juice and processing method thereof Download PDFInfo
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Abstract
The invention discloses a blackberry fruit juice and a processing method of the blackberry fruit juice. In the blackberry fruit juice, the mass percentage of titratable acid is 0.45-0.60%, the content of total anthocyanin is 2.5-8.0mg/L, and the mass percentage of soluble solid is 6.0-11.0%. The processing method of the blackberry fruit juice provided by the invention is simple, and the blackberry fruit juice processed maintains the original flavor and nutritional components.
Description
Technical field
The present invention relates to a kind of blackberry, blueberry fruit juice and processing method thereof, be specifically related to a kind of blackberry, blueberry Normal juice and processing method thereof of depickling.
Background technology
Institute of Botany introduced China from states such as America and Europes by blackberry, blueberry first in 1986, in knob, Lishui County, Jiangsu Province, had built up the blackberry, blueberry planting base of China's maximum at present, and cultivated area has surpassed 3000hm
2, annual production is more than 20000 tons.The blackberry, blueberry berry is storage tolerance not, and the fruit more than 90% ~ 95% should be processed in time.Blackberry, blueberry fruit soft and succulency, sour-sweet tasty and refreshing, unique flavor, contain abundant nutriment, is a kind of first-class fruit of processing the products such as fruit drink, jam, fruit wine.Contain abundant natural colouring matter---anthocyanin in the blackberry, blueberry fruit, this pigment light, Heat stability is good, its converted products is beautiful in colour, is extraordinary natural colouring matter additive.
But blackberry, blueberry original fruit juice acidity higher (general total acid content is in 0.8% ~ 2.5% left and right), and pol lower (soluble solid is generally in 8.0% ~ 11.0% left and right), especially strong adaptability, kinds such as Kiowa, Chester that output is high, and have raspberry fragrance, quality good, be applicable to the Boysen of wine brewing, rather plant kinds such as (the autonomous seed selections of China) No. 1, because acidity is high, the less mouthfeel of " strong " that can accept it of domestic consumer, affected the sale at home of blackberry, blueberry fresh fruit.Blackberry, blueberry fruit also runs into same problem in the process that is processed into fruit juice or wine brewing, and acidity is too high makes that its Normal juice is more difficult directly drinks, and acidity has also affected the local flavor of Blackberry.
Existing blackberry, blueberry fruit juice (beverage) adds the sweetener configuration after mostly adopting the dilution of blackberry, blueberry Normal juice, juice content lower (being generally 10% ~ 30%), soluble solid content higher (the artificial interpolation) in the drink of making, and Anthocyanin content is than the original fruit juice decrease, changed greatly the original local flavor of blackberry, blueberry fruit juice and nutritional labeling, nutritive value is lower.
Summary of the invention
To the objective of the invention is the defect existed in prior art in order solving, a kind of blackberry, blueberry fruit juice and processing method thereof that keeps original local flavor and nutritional labeling to be provided.
In order to achieve the above object, the invention provides a kind of blackberry, blueberry fruit juice, in this blackberry, blueberry fruit juice, titratable acid quality percentage composition is 0.45%-0.60%, and Anthocyanin content is 2.5-8.0mg/L, and soluble solid quality percentage composition is 6.0%-11.0%.
Also comprise sweetener in above-mentioned blackberry, blueberry fruit juice, the quality percentage composition of sweetener is not higher than 4.0%.
The present invention also provides the processing method of above-mentioned blackberry, blueberry fruit juice, comprises the following steps:
(1) depickling: get blackberry, blueberry Normal juice to be processed, the blackberry, blueberry Normal juice of 50%-85% is wherein carried out to adsorption deacidification by the LS-31 resin column, get the fruit juice after depickling; Wherein, the acidity of blackberry, blueberry Normal juice to be processed is 0.8%-1.8%; The temperature of adsorption deacidification is 30-50 ℃, and the absorption flow velocity is 15-30BV/h; In resin column, the consumption of LS-31 resin is that every kg blackberry, blueberry Normal juice consumption to be processed is 30-100mL;
(2) mix: the fruit juice after depickling in step (1) is mixed with remaining blackberry, blueberry Normal juice and obtain above-mentioned blackberry, blueberry fruit juice.
Preferably 30 ℃ of adsorption deacidification temperature in step (1), the preferred 30BV/h of absorption flow velocity.
The preferred 1.5-1.8% of the acidity of blackberry, blueberry Normal juice; Now in resin column, the consumption of LS-31 resin is every kg blackberry, blueberry Normal juice consumption 60-80mL to be processed.
Wherein, before step (1) is carried out adsorption deacidification, first part blackberry, blueberry Normal juice (50%-85% of Normal juice total amount) is carried out to adsorption bleaching through the LS-300b resin column, then the fruit juice after adsorption bleaching is carried out to the deacidification of step (1) by the LS-31 resin column; LS-300b resin column after described adsorpting pigment, by the 50%-95% ethanol elution, after eluent is reclaimed to removal ethanol, adds the depickling fruit juice in described step (2), then is mixed with remaining blackberry, blueberry Normal juice, obtains described blackberry, blueberry fruit juice.
Compared to existing technology, the present invention has the following advantages: adopt the method for resin deacidification, when reducing fruit juice acidity, farthest retained the endemic element such as anthocyanin and soluble solid in fruit juice.Adopt decolorizing resin first anthocyanin to be adsorbed, rear wash-out adds in fruit juice simultaneously, has avoided the loss of anthocyanin.The processing method of blackberry, blueberry fruit juice of the present invention is simple, and processes local flavor and nutritional labeling that the blackberry, blueberry fruit juice obtained has retained the blackberry, blueberry fruit.
The accompanying drawing explanation
Fig. 1 is the adsorption curve of different resins to the acid of blackberry, blueberry Normal juice in craft screening embodiment of the present invention;
Fig. 2 is the adsorption curve of different resins to blackberry, blueberry Normal juice anthocyanin in craft screening embodiment of the present invention;
Fig. 3 is the adsorption curve of different resins to blackberry, blueberry Normal juice soluble solid in craft screening embodiment of the present invention;
Fig. 4 is the influence curve of different fruit juice concns to deacidification effect in craft screening embodiment of the present invention;
Fig. 5 is the influence curve of different adsorption temps to deacidification effect in craft screening embodiment of the present invention;
Fig. 6 is the influence curve of different absorption flow velocitys to deacidification effect in craft screening embodiment of the present invention.
The specific embodiment
Below in conjunction with specific embodiment, blackberry, blueberry fruit juice of the present invention and processing method thereof are elaborated.
craft screening embodiment
1, experiment material
LS-28, LS-31, LS-820 resin, purchased from the blue resin company deeply in Xi'an; 201 * 10 and the S-200 resin, purchased from Xi-an Electric Power Resin Factory.Blackberry, blueberry Kiowa or Boysen simple grain freeze fruit.
2, experimental technique
2.1 resin pretreatment
The sodium hydroxide solution that is 4.0% with the mass fraction of 3 times of resin volumes (3BV) rinses resin, and flow velocity per hour be 1.5 times (1.5BV/h) of resin volume, rinse finish after with pure water cleaning resin to pH neutrality, stand-by.
2.2 blackberry, blueberry Normal juice preparation
The blackberry, blueberry fresh fruit is through cleaning, impurity elimination, or blackberry, blueberry is frozen fruit through thawing, softening through Fast Heating, crusher in crushing obtains pulp mud, pulp mud is with after pectinase enzymatic hydrolysis, remove most pomaces such as seed by horizontal screw centrifugal sedimentation separation machine, then through disk centrifugal separator, or the direct centrifugal blackberry, blueberry original fruit juice of producing clarification of chamber generic centrifuge by experiment of small lot.
2.3 the optimization of depickling condition
2.3.1 the selection of depickling resin
Select LS-28, LS-31, LS-820,201 * 10 and 5 kinds of resins of S-200 carry out organic acid Static Adsorption rate determination experiment, get the treated resin of 10.0mL, add 200mL blackberry, blueberry Normal juice, with magnetic stirring apparatus, stirred, draw 3mL every 10min and measure titratable acid, total anthocyanin (ACY) and soluble solid (SSC) content, continue 100min.If last twice sample liquid titratable acid content difference surpasses 5%, but the proper extension time.Draw the dynamics adsorption curve of each resin to acid, anthocyanin and SSC, with to acid absorption rapidly and adsorbance large, to anthocyanin with SSC absorption is slow, adsorbance is little is standard, select suitable resin kind.
2.3.2 single factor experiment
Get the treated resin of 10.0mL, the dress post is to the 25mL buret, and sample solution 200mL, press the experiment condition upper prop, measure the titratable acid of upper prop front and back blackberry, blueberry Normal juice, total anthocyanin and SSC content, calculate the loss late of resin to sour adsorbance and anthocyanin and SSC.
Fruit juice concn: get the blackberry, blueberry Normal juice of concentration 50%, 75%, 100%, 20 ℃ of condition loadings, flow velocity 30BV/h, more different fruit juice concns are to sour adsorbance, and the impact of anthocyanin and SSC loss late;
Temperature: get 75% blackberry, blueberry Normal juice, 10 ℃, 30 ℃, 50 ℃ condition loadings, flow velocity 30BV/h, relatively different temperatures is to sour adsorbance, and the impact of anthocyanin and SSC loss late;
Flow velocity: get 75% blackberry, blueberry Normal juice, 20 ℃ of condition loadings, flow velocity is respectively 6,15,30,60BV/h, and relatively different in flow rate is to sour adsorbance, and the impact of anthocyanin and SSC loss late.
2.3.3 orthogonal test
Carry out orthogonal test on the basis of experiment of single factor, mainly investigate the impact on acid, anthocyanin and SSC ability in resin adsorption blackberry, blueberry Normal juice of fruit juice concn (A), temperature (B), 3 factors of flow velocity (C).Take sour adsorbance as main performance assessment criteria, and the loss late of anthocyanin and SSC is reference index, carries out L
9(3
4) orthogonal test, determine best depickling condition.
2.3.4 checking and contrast test
The optimal conditions that orthogonal test is obtained is verified, determines whether it has repeatability preferably.And on this basis the recycling number of times of resin is investigated, investigate resin under optimal conditions and use the impact on titratable acid, total anthocyanin and SSC adsorption rate for the 2nd, 3,4,5,6,7 times.
2.4 the physical and chemical index of depickling blackberry, blueberry juice and blackberry, blueberry Normal juice relatively
The depickling blackberry, blueberry juice that to produce with optimum process and some indexs of correlation of blackberry, blueberry Normal juice (comprising pH, clarity, colourity, SSC, reduced sugar, total reducing sugar, total anthocyanin, polyphenol, ellagic acid content) are analyzed relatively the macroreticular resin deacidifying process of overall merit blackberry, blueberry juice.
3, experimental result
3.1 the selection of depickling resin
fig. 1 to Fig. 3 is the adsorption curve of different resins to acid, anthocyanin and SSC in blackberry, blueberry Normal juice, and following table 1 is the adsorption rate of different resins when adsorption equilibrium.
the selection of table 1 resin
As can be seen from Table 1, under the same terms, the LS-31 resin is to blackberry, blueberry fruit juice organic acid adsorption rate maximum, and the loss late of anthocyanin is less, on the upper side medium to the adsorbance of soluble solid, resin is to blackberry, blueberry fruit juice organic acid available capacity maximum, so LS-31 is optimum resin.
By Fig. 1,2,3, can be found out, resin is very fast to the absorption of acid and soluble solid, adsorb 40min under experiment condition, LS-31 and 201 * 10 resins have reached more than 90% of available capacity to the absorption of acid and soluble solid, all the other 3 kinds of resin adsorption are slightly slow, during 40min, adsorption rate reaches available capacity 70% left and right, and the performance of this and resin is relevant.5 kinds of resins extend all proportional increases in time to the absorption of anthocyanin, as can be seen here, with in the process of resin deacidification, should be guarantee that resin shorten the time of contact of fruit juice and resin more completely to acid absorption simultaneously, so that the loss late of anthocyanin reduces.
3.2 the experiment of single factor of blackberry, blueberry Normal juice depickling
3.2.1 the impact of different fruit juice concns on blackberry, blueberry Normal juice deacidification effect
As seen from Figure 4, along with the increase of fruit juice concn, resin increases gradually to sour adsorbance, and the loss late of anthocyanin also increases, and when fruit juice concn 75%, the loss late of soluble solid is minimum.But should guarantee that in actual production resin is to the larger adsorbance of organic acid, therefore select fruit juice concn 100% best.
3.2.2 the impact of different temperatures on blackberry, blueberry Normal juice deacidification effect
As seen from Figure 5, along with the rising of temperature, the LS-31 resin increases gradually to sour adsorbance, but when temperature during higher than 30 ℃, the rising of adsorption rate is not obvious, and simultaneously the loss late of anthocyanin and SSC also becomes greatly with the rising of temperature, so 30 ℃ is adsorption temp preferably.
3.2.3 the impact of different in flow rate on blackberry, blueberry Normal juice deacidification effect
As seen from Figure 6, accelerate flow velocity in deacidification and can effectively reduce the loss of anthocyanin, the loss late of soluble solid also decreases simultaneously, when the loading flow velocity is 15BV/h, resin is the highest to the absorption of blackberry, blueberry Normal juice organic acid, when but flow velocity is too fast, resin decreases to sour adsorbance, and therefore, the absorption flow velocity should be controlled at 15 ~ 30BV/h.
3.3 the orthogonal test of blackberry, blueberry Normal juice depickling
Following table 2 is blackberry, blueberry Normal juice deacidifying process orthogonal experiments.
table 2 blackberry, blueberry Normal juice ion exchange resin deacidifying process orthogonal test L
9
(3
4
) result
From upper table 2, the factor that affects the total acid adsorbance is A>B>C, and the factor that affects the anthocyanin loss late is A>C>B, and the factor that affects the soluble solid loss late is C>B>A.A in 9 processing in orthogonal test
3b
2c
1total acid adsorbance maximum reach 180.65g/L, the loss late of anthocyanin and soluble solid, in medium level, can draw according to the k value of table 2, the optimum process combination of blackberry, blueberry Normal juice depickling is A
3b
2c
2, i.e. former juice concentration 100%, 30 ℃ of temperature, flow velocity 30BV/h.
3.4 checking and contrast test
table 3 demonstration test result
The optimum combination that orthogonal test obtains is A
3b
2c
2, i.e. former juice concentration 100%, 30 ℃ of temperature, flow velocity 30BV/h.Repeat with this understanding 3 times, carry out demonstration test.As shown in Table 3, under optimal conditions, resin on average reaches 169.08g/L to the adsorbance of blackberry, blueberry fruit juice total acid, a little less than orthogonal test A
3b
2c
1result, but the anthocyanin loss late significantly reduces, average out to 13.54%, solid content loss late average out to 13.60, have repeatability preferably.In addition, resin is after recycling 7 times, and to the decrease to some degree of blackberry, blueberry fruit juice organic acid saturated extent of adsorption, but the range of decrease is not remarkable, and the loss late of anthocyanin and SSC does not have marked change, illustrates that the performance of resin is more stable, can repeatedly recycle.
table 4 resin recycle performance
3.5 the physical and chemical index of depickling blackberry, blueberry juice and blackberry, blueberry Normal juice relatively
the comparison of fruit juice physicochemical property before and after table 5 depickling
The depickling blackberry, blueberry fruit juice that new technology is produced in test and some indexs of correlation of original fruit juice compare analysis, the results are shown in Table 5.The pH value of depickling blackberry, blueberry fruit juice reaches 3.22, than original fruit juice, raises approximately 25%, and the acidity of fruit juice reduces, and has reached and has been applicable to the degree of directly drinking; Total anthocyanin of depickling fruit juice, soluble solid, reduced sugar, total sugar content are compared equal decrease to some degree than Normal juice, the range of decrease is in 10% left and right, the also decrease to some degree of ellagic acid content, the range of decrease is 5.1%, the reduction of Determination of Polyphenols is comparatively obvious, decrease by 24.7%, due to the astringent taste of fruit juice, mainly because polyphenol component causes, this has also reduced the astringent taste of fruit juice to a certain extent; In addition, because dissolubility under the condition larger in acidity of the nutritional labeling in blackberry, blueberry fruit juice is better, so the clarity of depickling blackberry, blueberry fruit juice slightly reduces than original fruit juice.
product embodiments one
Blackberry, blueberry Normal juice: blackberry, blueberry (rather planting kind No. 2) fresh fruit 6kg, after cleaning, impurity elimination, softening through Rapid steam heating, crusher in crushing obtains pulp mud, pulp mud adds the pectase of 2.5g, enzymolysis 2h under 30 ~ 50 ℃ of conditions, centrifugal 10min under the 4000r/min condition, obtain the blackberry, blueberry original fruit juice of clarifying.The solubility acid content is 0.798%, and anthocyanin content is 4.7mg/L, and SSC content is 12.0%.
Depickling: get pretreated LS-31 resin 60mL(30mL/kg) fill post, add the blackberry, blueberry Normal juice of 1kg, controlling temperature is 30 ℃, and flow velocity is 15BV/h, carries out adsorption deacidification.
Mix: add the blackberry, blueberry Normal juice of 1kg to mix the blackberry, blueberry Normal juice after depickling, obtain blackberry, blueberry fruit juice.In the blackberry, blueberry fruit juice of gained, the solubility acid content is 0.485%, and anthocyanin content is 3.9mg/L, and SSC content is 9.4%, has typical blackberry, blueberry fragrance and mouthfeel.
product embodiments two
Decolouring: get pretreated LS-300b resin (purchased from the blue resin company deeply in Xi'an) 100mL and fill post, add the blackberry, blueberry Normal juice prepared in the product embodiments one of 1kg, controlling temperature is 25 ~ 30 ℃, and flow velocity is 15BV/h, carry out adsorption bleaching, the blackberry, blueberry Normal juice after being decoloured.Get 50% ethanol the LS-300b resin after adsorbing is carried out to wash-out, eluent is reclaimed and removes ethanol, obtain pigment solution stand-by.
Depickling: get pretreated LS-31 resin 120mL(60mL/kg) the dress post, add the blackberry, blueberry Normal juice after decolouring, and controlling temperature is 50 ℃, and flow velocity is 20BV/h, carries out adsorption deacidification.
Mix: the blackberry, blueberry Normal juice after depickling, the pigment solution that decolouring obtains, blackberry, blueberry Normal juice and the 12g sucrose of 1kg are mixed, obtain blackberry, blueberry fruit juice.In the blackberry, blueberry fruit juice of gained, the solubility acid content is 0.455%, and anthocyanin content is 4.4mg/L, and SSC content is 10.0%, has typical blackberry, blueberry fragrance and mouthfeel.
product embodiments three
Blackberry, blueberry Normal juice: blackberry, blueberry (rather planting No. 1) fresh fruit 6kg, after cleaning, impurity elimination, softening through Rapid steam heating, crusher in crushing obtains pulp mud, and pulp mud adds the pectase of 2.5g, enzymolysis 2h under 30 ~ 50 ℃ of conditions, centrifugal 10min under the 4000r/min condition, obtain the blackberry, blueberry original fruit juice of clarifying.The solubility acid content is 1.568%, and anthocyanin content is 5.4mg/L, and SSC content is 10.6%.
Depickling: get pretreated LS-31 resin 140mL (70mL/kg) dress post, add the blackberry, blueberry Normal juice of 1.67kg, controlling temperature is 30 ℃, and flow velocity is 15BV/h, carries out adsorption deacidification.
Mix: add the blackberry, blueberry Normal juice of 0.33kg and the HFCS of 28g to mix the blackberry, blueberry Normal juice after depickling, obtain blackberry, blueberry fruit juice.In the blackberry, blueberry fruit juice of gained, the solubility acid content is 0.547%, and anthocyanin content is 3.8mg/L, and SSC content is 9.9, has typical blackberry, blueberry fragrance and mouthfeel.
product embodiments four
Decolouring: get pretreated LS-300b resin (purchased from the blue resin company deeply in Xi'an) 200mL and fill post, add the blackberry, blueberry Normal juice prepared in the product embodiments three of 1.67kg, controlling temperature is 30 ℃, and flow velocity is 15BV/h, carry out adsorption bleaching, the blackberry, blueberry Normal juice after being decoloured.Get 95% ethanol the LS-300b resin after adsorbing is carried out to wash-out, eluent is reclaimed and removes ethanol, obtain pigment solution stand-by.
Depickling: get pretreated LS-31 resin 200mL (100mL/kg) dress post, add the blackberry, blueberry Normal juice after decolouring, controlling temperature is 50 ℃, and flow velocity is 30BV/h, carries out adsorption deacidification.
Mix: the blackberry, blueberry Normal juice after depickling, pigment solution that decolouring obtains and the blackberry, blueberry Normal juice of 0.33kg and the sucrose of 24g are mixed, obtain blackberry, blueberry fruit juice.In the blackberry, blueberry fruit juice of gained, the solubility acid content is 0.507%, and anthocyanin content is 5.1mg/L, and SSC content is 10.0, has typical blackberry, blueberry fragrance and mouthfeel.
Claims (4)
1. a blackberry, blueberry fruit juice, it is characterized in that: in described blackberry, blueberry fruit juice, the quality percentage composition of titratable acid is 0.45%-0.60%, and Anthocyanin content is 2.5-8.0mg/L, and the quality percentage composition of soluble solid is 6.0%-11.0%; Described blackberry, blueberry fruit juice is processed by following steps:
(1) depickling: get blackberry, blueberry Normal juice to be processed, the blackberry, blueberry Normal juice of 50%-85% is wherein carried out to adsorption deacidification by the LS-31 resin column, get the fruit juice after depickling; In described blackberry, blueberry Normal juice, the quality percentage composition of titratable acid is 0.8%-1.8%; The temperature of described adsorption deacidification is 30-50 ℃, and the absorption flow velocity is 15-30BV/h; In described resin column, the consumption of LS-31 resin is every kg blackberry, blueberry Normal juice consumption 30-100mL to be processed;
(2) mix: the depickling fruit juice in step (1) is mixed with all the other blackberry, blueberry Normal juice and obtain described blackberry, blueberry fruit juice.
2. blackberry, blueberry fruit juice according to claim 1, it is characterized in that: also comprise sweetener in described blackberry, blueberry fruit juice, the quality percentage composition of described sweetener is not higher than 4.0%.
3. blackberry, blueberry fruit juice according to claim 1, it is characterized in that: the adsorption deacidification temperature in described step (1) is 30 ℃, the absorption flow velocity is 30BV/h.
4. blackberry, blueberry fruit juice according to claim 1, it is characterized in that: in described blackberry, blueberry Normal juice, the quality percentage composition of titratable acid is 1.5%-1.8%; In described resin column, the consumption of LS-31 resin is every kg blackberry, blueberry Normal juice consumption 60-80mL to be processed.
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| CN103462140B (en) * | 2013-09-25 | 2014-07-23 | 江南大学 | Low frequency ultrasonic-assisted desugaring and deacidification method for concentrated waxberry juice |
| CN105713812A (en) * | 2016-04-14 | 2016-06-29 | 镇江市恒康调味品厂 | Blackberry and mulberry mixed fruit vinegar |
| CN105907596A (en) * | 2016-04-14 | 2016-08-31 | 镇江市恒康调味品厂 | Blueberry fruit vinegar |
| CN105713813A (en) * | 2016-04-14 | 2016-06-29 | 镇江市恒康调味品厂 | Blackberry fruit vinegar |
| FR3056080B1 (en) * | 2016-09-20 | 2019-09-13 | West Invest S.A. | METHOD FOR DEACIDIFYING A FRUIT JUICE, IN PARTICULAR A CRANBERRY JUICE |
| CN107334014B (en) * | 2017-08-23 | 2020-06-30 | 江苏连恒生物科技有限公司 | Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof |
| CN108185239B (en) * | 2018-01-19 | 2021-07-09 | 上海雄甲企业管理有限公司 | Blackberry and sea-buckthorn compound health-care stock solution and preparation method thereof |
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| CN101120810A (en) * | 2007-07-17 | 2008-02-13 | 江苏省中国科学院植物研究所 | Technology for processing blackberry fruit juice beverage |
| CN101283831B (en) * | 2008-05-09 | 2011-12-28 | 桂林莱茵生物科技股份有限公司 | Preparation method of decolored fructus momordicae fruit juice and fruit juice prepared by the method |
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Effective date of registration: 20170608 Address after: 210032 A zone, three hi tech Road, hi tech Development Zone, Jiangsu, Nanjing, 2 Patentee after: Jiangsu constant Bio Technology Co., Ltd. Address before: 210014 Xuanwu District, Jiangsu, Zhongshan, the former village of the lake outside the door, No. 1, Patentee before: Institute of Botany, Jiangsu Chinese Academy of Sciences |