CN106036605A - Blueberry fruit powder product and preparation method thereof - Google Patents
Blueberry fruit powder product and preparation method thereof Download PDFInfo
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- CN106036605A CN106036605A CN201610356917.4A CN201610356917A CN106036605A CN 106036605 A CN106036605 A CN 106036605A CN 201610356917 A CN201610356917 A CN 201610356917A CN 106036605 A CN106036605 A CN 106036605A
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- blueberry
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- blue berry
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 130
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 130
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 130
- 239000000843 powder Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000077233 Vaccinium uliginosum Species 0.000 title claims description 26
- 235000013399 edible fruits Nutrition 0.000 title abstract description 17
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 104
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000000049 pigment Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
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- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 6
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
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- 229910052802 copper Inorganic materials 0.000 description 2
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
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- 241000736767 Vaccinium Species 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 230000001737 promoting effect Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
- 239000011677 pyridoxine Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- ORFSSYGWXNGVFB-UHFFFAOYSA-N sodium 4-amino-6-[[4-[4-[(8-amino-1-hydroxy-5,7-disulfonaphthalen-2-yl)diazenyl]-3-methoxyphenyl]-2-methoxyphenyl]diazenyl]-5-hydroxynaphthalene-1,3-disulfonic acid Chemical compound COC1=C(C=CC(=C1)C2=CC(=C(C=C2)N=NC3=C(C4=C(C=C3)C(=CC(=C4N)S(=O)(=O)O)S(=O)(=O)O)O)OC)N=NC5=C(C6=C(C=C5)C(=CC(=C6N)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] ORFSSYGWXNGVFB-UHFFFAOYSA-N 0.000 description 1
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- 208000000143 urethritis Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
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- 229940011671 vitamin b6 Drugs 0.000 description 1
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- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
- C09B67/0096—Purification; Precipitation; Filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a blueberry fruit powder product. The product is prepared from the following raw material components in parts by weight: 30-80 parts of blueberry pomace fermented material liquid, 10-30 parts of water, 10-30 parts of maltodextrin, 10-15 parts of blueberry pigment, and 0.2-1 part of sodium carboxymethylcellulose, and is prepared by mixing the raw materials and spray-drying the mixed materials. A preparation method of the blueberry fruit powder product can reduce the viscosity of the fruit powder, increase the amino acid contents, ensure the pure naturalness of the fruit powder, and improve the taste of the fruit powder. Through yeast fermentation, and microorganism cell autolysis and other methods, the fruit powder contains a large number of small peptides and amino acid substances, and is more comprehensive in nutrients.
Description
Art:
The invention belongs to food processing technology field, relate to a kind of blueberry powder product and preparation technology thereof.
Background technology
Blue berry has another name called blue berry, belongs to Ericaceae Vaccinium plant, and fruit is blueness, in addition to containing abundant nutrition material, also
There is anthocyanin etc. can prevent cerebral neurastheria, cardiac function enhancing, improving eyesight and the unique activity material such as anticancer, the most international
Food and agricultural organization is classified as one of big health food of the mankind five.China northeast, East China, Central China, South China start to plant on a large scale at present
Planting suitable blue berry kind, Blueberry averagely weighs 0.5～2.5g, and maximum weight 5g, edible rate is 100%, sweet and sour palatability, and tool
There is fragrant refreshing pleasant fragrance, for eating good merchantable brand raw.Blue berry contains multiple abundant aminoacid, trace element, anthocyanidin (main component
For cyanidin-3-galactoside, paeonidin-3-galactoside, C3G) and anthocyanin with
And the polyphenols such as catechuic acid, wherein vaccinium oxycoccus pigment non-oxidizability is very strong, has ophthalmology and cardiovascular and cerebrovascular disease preferably
Curative effect, can play the multiple efficacies such as aesthetic health care；Vitamin content is general, but vitamin E and pyridoxol (vitamin B6) content
Relatively high；Flavonoid substances accounts for the 0.5% of dry weight, this kind of material have blood pressure lowering, vessel softening, prevent arteriosclerosis, blood sugar lowering,
Reduce the effects such as cholesterol accumulation, and fruit juice has capacity of decomposition for carcinogen nitrosamine；Leaf and fruit have convergence, clear
The effects such as heat, being used as medicine can invigorating the stomach and promoting digestion, only diarrhoea.Blue berry can be additionally used in treatment and drenches the diseases such as toxicity urethritis, cystitis, and it contains
There are abundant copper, ferrum, zinc, manganese, calcium, magnesium elements；Manganese element contributes to treating nephropathy, and the content of manganese element is higher than copper coin
Element, this contributes to defying age；Zinc contributes to treating chronic nephropathy.
Owing to blue berry is perishable, it is not easy to storage and transport, limit the market sale cycle of blue berry, in order to meet
The demand of people, market occurs in that blue berry fruit juice, fruit jam and solid beverage, can existing blue berry product many employings Technology in Pressing,
Blue berry seed and blue berry peel are all eliminated, and blue berry rich in anthocyanidin most be exactly peel, the not only waste of blue berry resource,
Also it is the loss of nutritional labeling.
The Chinese patent of Publication No. CN101579093 discloses the preparation method of a kind of blueberry activated freeze dried powder, blue berry
Fruit is cleaned, pre-freeze, distillation, parsing-desiccation, pulverize, the technique such as packaging, obtain blueberry activated freeze dried powder.Wherein said distillation
Drying condition is to carry out at-32～-35 DEG C, does not disclose heat supply temperature and drying time, if not having heat in sublimation process
Amount supply, then dry rate can be very slow, can be extremely difficult for industrialized production.The most whole process does not has pollutant and micro-
Biological preventing control measure, prepared dry powder has microorganism unavoidably and exceeds standard, and product will be caused to cannot be used for raw-food material.
The Chinese patent of Publication No. CN101518280 discloses a kind of side utilizing vacuum freezing technology drying blueberries
Method, cleans blue berry, pulls an oar, and then stir prepared slurry；Slurry charging tray is put into vacuum freezing room be dried.But
Owing to blue berry belongs to berry, sugary and abundant pectin substance, easily with dish tight adhesion, this method not only have impact on product
Yield, dry run can produce dust and affect the work efficiency of dry corollary equipment simultaneously.
The Chinese patent of Publication No. CN102273598A discloses one and utilizes vacuum lyophilization to produce oral blue berry powder
Technique, by Blueberry clean, drain after the most standby；Blueberry after draining is-20～-25 DEG C of pre-freezes, vacuum 10
～30mTorr, keep constant temperature 2-20h；-20～-25 DEG C, carry out pulverizing and obtain rough blue berry lyophilized powder.It is dried because different
Stage institute's calorific requirement is different, and drying efficiency can be poor at a temperature of-20～-25 DEG C for the method, and especially material is more
In the case of effect can be worse, be not suitable for industrialized production.
The Chinese patent of Publication No. CN102696993A discloses a kind of blue berry dry powder and Freeze Drying Technique system
The method of standby blue berry dry powder, through over cleaning, pulverizing, blue berry puree and maltodextrin solution are mixed in proportion, homogenizing, pre-freeze,
The steps such as lyophilization prepare blue berry dry powder semi-finished product.This method can face the problems referred to above equally, and the method can not
Obtain pure blue berry powder.
In general, all there is pulverizing and dry, pulverize material and stick to the pan or drying time is long, nutrition in above-mentioned prior art
The problems such as physical deterioration is big, and energy consumption is high, product former fruity road difference.
Summary of the invention
At present blue berry is directly dried or is pulverized after lyophilizing, and because of fruit powder viscosity, to there will be the most by force this fruit powder dispersibility the poorest etc.
Problem, or by blue berry through extracting, being spray-dried to obtain Blueberry pigment powder, owing to blue berry epidermis contains abundant pigment, cause blue berry
The problems such as functional component loss is excessive, it is an object of the invention to solve shortcomings and deficiencies of the prior art, it is provided that Yi Zhongli
Preparation method by high, the nutritious blueberry powder of rate.
The microbial bacteria Yeasts that the present invention uses is saccharomyces cerevisiae (Saccharomyces cerevisiae) source
In China Committee for Culture Collection of Microorganisms's common micro-organisms center, numbering is respectively CGMCC No.2.173.
First purpose of the present invention provides a kind of blueberry powder product, by the most each raw material composition with following weight portion group
Become: blueberry pomace fermented feed liquid 30～80 parts, water 10～30 parts, maltodextrin 10～30 parts, Blueberry pigment 10～15 parts, carboxylic first
Base sodium cellulosate 0.2～1 part, make through being spray-dried after mixing.
In one embodiment, blueberry powder product is made up of with following weight portion the most each raw material composition: blue berry
Marc fermented feed liquid 40～60 parts, water 10～20 parts, Blueberry pigment 10～15 parts, maltodextrin 10～30 parts, carboxymethyl cellulose
Element sodium 0.2～0.5 part, makes through being spray-dried after mixing.
Second object of the present invention is to provide the manufacture method of above-mentioned blueberry powder product, and it specifically comprises the following steps that
A, blueberry pomace is mixed with soybean cake powder or peanut cake powder, after the weight water such as addition, add pectase and albumen
Enzyme is stirred uniformly, and adjusting pH is 4～5, and enzymolysis 2～5h is put in fermentation tank, obtained enzymolysis solution, 100～110 DEG C of sterilizings
After 10～30min standby.
B, adding 2～5% sucrose, 1～4% yeast in enzymolysis solution, after stirring, temperature is 28～30 DEG C, aerobic
Ferment 2～4 days, after 1mol/L salt acid for adjusting pH to 1～3, obtain fermentation liquid 50～70 DEG C of insulations to 12～20h.
C, by fermentation liquid with after filtered through gauze 2 times, then filter for 1 time through microfilter or ceramic membrane filter, use
After 1mol/L sodium hydroxide regulation filtrate pH to 4.5～5.5, obtain blueberry pomace fermentation liquid.
D, by blueberry pomace fermentation liquid, water, Blueberry pigment, maltodextrin, stabilizer mix homogeneously by a certain percentage, obtain
Blue berry mixed liquor.
E, will allotment after blue berry mixed liquor be spray-dried, inlet temperature is 165 DEG C～185 DEG C, and leaving air temp is
65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit, 1～2MPa, obtains blueberry powder.
Pectase usage amount described in above-mentioned a step is 200～1000g/100kg blueberry pomaces, and wherein 1g pectase is lived
Power requires at more than 3000IU, can obtain from market purchasing, the pectase that Jining and letter Bioisystech Co., Ltd produce.
Protease usage amount described in above-mentioned a step is 500～800g/100kg blueberry pomace, wherein 1g prolease activities
Require at more than 2000IU, can obtain from market purchasing, the protease that Dong Henghua road biology science and technology limited Company produces.
Amount kg of blueberry pomace described in above-mentioned a step and weight kg of soybean cake powder or peanut cake powder are than for 3:0.5～2.
% described in above-mentioned steps refers to solid masses kg and liquor capacity L ratio.
Filtered through gauze described in above-mentioned step c refers to 2～3 layers of filtered through gauze, the pore size filter of microfilter be 0.6～
1.0 μm, the pore size filter of ceramic membrane is 0.45 μm.
Above-mentioned yeast mycopowder can directly buy acquisition, it is also possible to obtains mycopowder by conventional yeasts bacterium cultural method.
Third object of the present invention is to provide the preparation method of above-mentioned Blueberry pigment and blueberry pomace, and its concrete steps are such as
Under:
(1) select without rot blue berry raw material clean, under the conditions of 45～55 DEG C air-dry, keep blue berry moisture be 30～
40%, blue berry is smashed to pieces, making beating, obtain blueberry pulp.
(2) blueberry pulp is added a certain amount of ethanol water, with 0.1mol/L salt acid for adjusting pH value to 2.5～5, super
Sound wave extraction 24h～48h, filters, repeats secondary, and merging filtrate, blueberry pomace is standby.
(3) filtrate carries out being evaporated to the 1/10～1/50 of original volume below 50 DEG C, and upper XDA-8 macroporous resin is inhaled
Attached, with the 50 of 3BV～15BV～80% ethanol water carry out gradient elution, collect to obtain eluent.
(4) eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
Adding the volume L of ethanol water described in above-mentioned (2) step with the quality kg ratio of blueberry pulp is 1～4:1；Its
Middle ethanol water refers to 30～70% ethanol water.
The compound method of above-mentioned 30% ethanol water is: 30mL ethanol mixes after adding 70mL water.
Filter described in above-mentioned (2) step and refer to 2～3 layers of filtered through gauze.
Described in above-mentioned (3) step, BV refers to column volume.
70% ethanol water described in above-mentioned (3) step refers to that 70mL ethanol mixes after adding 30mL water.
Technique effect:
1, remove blue or green acerbity components, reduce the microorganism destruction to pigment, ensure that vaccinium oxycoccus pigment to the full extent
Content.
2, reduce fruit powder viscosity, improve amino acid content, it is ensured that the pure natural property of fruit powder, improve fruit powder mouthfeel.
3, fruit powder is made to contain substantial amounts of little peptide and amino acids material by methods such as yeast fermentation and thalline self-dissolvings, its
Nutritional labeling is more comprehensive.
Detailed description of the invention
Further illustrate the essentiality content of the present invention below with the embodiment of the present invention, but do not limit this with this
Invention.
Embodiment 1:
Select the 200kg blue berry raw material without rotting to clean, air-dry under the conditions of 45～55 DEG C, make blue berry moisture control
30～40%, blue berry is smashed to pieces, making beating, obtain blueberry pulp.Taking 150L blueberry pulp, 70% ethanol adding 300L is water-soluble
Liquid, with 0.1mol/L salt acid for adjusting pH value to 4, ultrasonic-leaching 30h, 2 layers of filtered through gauze, repeat secondary, merging filtrate, gained
Blueberry pomace standby, the filtrate of gained is evaporated to the 1/30 of original volume below 50 DEG C, and upper XDA-8 macroporous resin is inhaled
Attached, with the 40 of 12BV～80% ethanol water carry out gradient elution, collect to obtain eluent, eluent reduced pressure below 50 DEG C
It is concentrated to dryness, obtains Blueberry pigment.
Embodiment 2
100kg blueberry pomace is mixed with 30kg soybean cake powder, after adding 130kg water, adds 500g pectase and 600g
Protease is stirred uniformly, and adjusting pH is 4.5, and enzymolysis 4h puts in fermentation tank, obtains enzymolysis solution, 100～110 DEG C of sterilizings
After 20min standby.In enzymolysis solution, add 10kg sucrose, 5kg yeast, after stirring, be sealed into aerobe fermentation 2～4 of acting charitably
My god, after 1mol/L salt acid for adjusting pH to 2, obtain fermentation liquid 70 DEG C of insulations to 18h.By fermentation liquid by 2～3 layers of filtered through gauze
After 2 times, then it is that the microfilter of 0.6 μm filters and filters for 1 time through aperture, regulates filtrate pH with 1mol/L sodium hydroxide
After 4.5, obtain blueberry pomace fermentation liquid.Take 500g blueberry pomace fermentation liquid, 20g water, 15g Blueberry pigment, 20g maltodextrin,
0.3g sodium carboxymethyl cellulose, obtains blue berry mixed liquor.Being spray-dried by blue berry mixed liquor after allotment, inlet temperature is
165 DEG C～185 DEG C, leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit 1～
2MPa, obtains blueberry powder.
Embodiment 3
200kg blueberry pomace is mixed with 40kg peanut cake powder, adds after 240kg water, add 1200g pectase and
1500g protease is stirred uniformly, and adjusting pH is 4.5, and enzymolysis 3h puts in fermentation tank, obtains enzymolysis solution, at 100～110 DEG C
After sterilizing 20min standby.In enzymolysis solution, add 14kg sucrose, 9kg yeast, after stirring, be sealed into aerobe fermentation 2 of acting charitably
～4 days, after 1mol/L salt acid for adjusting pH to 1.5, obtain fermentation liquid 60 DEG C of insulations to 15h.By fermentation liquid with 2～3 layers of yarn
After cloth filters 2 times, then it is that ceramic membrane filter filters for 1 time through aperture, regulates filtrate pH to 5 with 1mol/L sodium hydroxide
After, obtain blueberry pomace fermentation liquid.Take 600g blueberry pomace fermentation liquid, 10g water, 10g Blueberry pigment, 15g maltodextrin, 0.2g carboxylic
Sodium carboxymethylcellulose pyce, obtains blue berry mixed liquor.Being spray-dried by blue berry mixed liquor after allotment, inlet temperature is 165 DEG C
～185 DEG C, leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit 1～2MPa,
Obtain blueberry powder.
Embodiment 4
300kg blueberry pomace is mixed with 100kg soybean cake powder, after adding 400kg water, adds 2kg pectase and 2.5kg
Protease is stirred uniformly, and adjusting pH is 4.5, and enzymolysis 4h puts in fermentation tank, obtains enzymolysis solution, 100～110 DEG C of sterilizings
After 20min standby.In enzymolysis solution, add 26kg sucrose, 13kg yeast, after stirring, be sealed into aerobe fermentation 2～4 of acting charitably
My god, after 1mol/L salt acid for adjusting pH to 1, obtain fermentation liquid 55 DEG C of insulations to 15h.By fermentation liquid by 2～3 layers of filtered through gauze
After 2 times, then it is that the microfilter of 01.0 μm filters and filters for 1 time through aperture, regulates filtrate with 1mol/L sodium hydroxide
After pH to 4.5, obtain blueberry pomace fermentation liquid.Take 550g blueberry pomace fermentation liquid, 10g water, 15g Blueberry pigment, 15g Fructus Hordei Germinatus paste
Essence, 0.3g sodium carboxymethyl cellulose, obtain blue berry mixed liquor.Blue berry mixed liquor after allotment is spray-dried, air intake temperature
Degree is 165 DEG C～185 DEG C, and leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit
1～2MPa, obtain blueberry powder.
Comparative examples 1
100kg blueberry fresh fruit is mixed with 30kg soybean cake powder, after adding 130kg water, adds 500g pectase and 600g
Protease is stirred uniformly, and adjusting pH is 4.5, and enzymolysis 4h puts in fermentation tank, obtains enzymolysis solution, 100～110 DEG C of sterilizings
After 20min standby.In enzymolysis solution, add 10kg sucrose, 5kg yeast, after stirring, be sealed into aerobe fermentation 2～4 of acting charitably
My god, after 1mol/L salt acid for adjusting pH to 2, obtain fermentation liquid 70 DEG C of insulations to 18h.By fermentation liquid by 2～3 layers of filtered through gauze
After 2 times, then it is that the microfilter of 0.6 μm filters and filters for 1 time through aperture, regulates filtrate pH with 1mol/L sodium hydroxide
After 4.5, obtain blue berry fermentation liquid.Take 500g blue berry fermentation liquid, 20g water, 20g maltodextrin, 0.3g sodium carboxymethyl cellulose,
To blue berry mixed liquor.Being spray-dried by blue berry mixed liquor after allotment, inlet temperature is 165 DEG C～185 DEG C, leaving air temp
It it is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit, 1～2MPa, obtains blueberry powder.
Attached: the antioxidation contrast of various products
Precision weighs DPPH8.0mg, and with anhydrous alcohol solution and be settled in 200mL brown volumetric flask, obtaining concentration is
The DPPH solution of 0.004%, keeps in Dark Place, standby.After various sample 5g room temperatures are placed a period of time, DPPH reagent is used to enter
The mensuration of row antioxidation is shown in Table 1.
Table 1 various blueberry drink product is to DPPH antioxidation
Attached: DPPH method measures antioxidative concrete grammar: take respectively different trial each sample solution (0.24,0.48,
0.72,0.96,1.20mg/mL) 1.0mL, puts in 10mL centrifuge tube, adds the DPPH solution of 3.0mL, and room temperature lucifuge is reacted
30min, simultaneously with dehydrated alcohol as blank, measures light absorption value at 517nm wavelength.Calculate DPPH by following equation freely to remove
Rate.
The free clearance rate of DPPH (%)=A0-(AS-Ac)/A0× 100%
In formula, A0The absorbance of 1.0mL distilled water+3.0mLDPPH solution
ASThe absorbance of 1.0mL sample solution+3.0mLDPPH solution
AcThe absorbance of 1.0mL sample solution+3.0mL dehydrated alcohol
To test in triplicate, try to achieve the most on duty for the day of clearance rate.
Claims (8)
1. a blueberry powder product, is made up of with following weight portion the most each raw material composition: blueberry pomace fermented feed liquid 30～
80 parts, water 10～30 parts, maltodextrin 10～30 parts, Blueberry pigment 10～15 parts, sodium carboxymethyl cellulose 0.2～1 part, mixing
Make by spray drying.
2. the process of claim 1 wherein that blueberry powder product is made up of with following weight portion the most each raw material composition: blue berry
Marc fermented feed liquid 40～60 parts, water 10～20 parts, Blueberry pigment 10～15 parts, maltodextrin 10～30 parts, carboxymethyl cellulose
Element sodium 0.2～0.5 part, makes through being spray-dried after mixing.
3. the method for claim 1～2, the wherein manufacture method of blueberry powder product, it specifically comprises the following steps that
A, blueberry pomace is mixed with soybean cake powder or peanut cake powder, after the weight water such as addition, add pectase and protease enters
Row stirs, and adjusting pH is 4～5, and enzymolysis 2～5h is put in fermentation tank, obtained enzymolysis solution, 100～110 DEG C of sterilizings 10～
After 30min standby.
B, adding 2～5% sucrose, 1～4% yeast in enzymolysis solution, after stirring, temperature is 28～30 DEG C, aerobic fermentation
2～4 days, after 1mol/L salt acid for adjusting pH to 1～3, obtain fermentation liquid 50～70 DEG C of insulations to 12～20h.
C, by fermentation liquid with after filtered through gauze 2 times, then filter for 1 time through microfilter or ceramic membrane filter, use 1mol/
After L sodium hydroxide regulation filtrate pH to 4.5～5.5, obtain blueberry pomace fermentation liquid.
D, by blueberry pomace fermentation liquid, water, Blueberry pigment, maltodextrin, stabilizer mix homogeneously by a certain percentage, obtain blue berry
Mixed liquor.
E, will allotment after blue berry mixed liquor be spray-dried, inlet temperature is 165 DEG C～185 DEG C, and leaving air temp is 65 DEG C
～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit, 1～2MPa, obtains blueberry powder.
4. the method for claim 3, wherein pectase usage amount described in step a is 200～1000g/100kg blueberry pomaces.
5. the method for claim 3, wherein protease usage amount described in step a is 500～800g/100kg blueberry pomaces；Blue
Weight kg of amount kg of certain kind of berries marc and soybean cake powder or peanut cake powder is than for 3:0.5～2.
6. the method for claim 3, wherein filtered through gauze described in step c refers to 2～3 layers of filtered through gauze, microfilter
Pore size filter is 0.6～1.0 μm, and the pore size filter of ceramic membrane is 0.45 μm.
7. the method for claim 1～6, wherein said Blueberry pigment and the preparation method of blueberry pomace, it specifically comprises the following steps that
(1) select without rot blue berry raw material clean, under the conditions of 45～55 DEG C air-dry, keep blue berry moisture be 30～
40%, blue berry is smashed to pieces, making beating, obtain blueberry pulp.
(2) blueberry pulp is added a certain amount of ethanol water, with 0.1mol/L salt acid for adjusting pH value to 2.5～5, ultrasound wave
Extraction 24h～48h, filters, and repeats secondary, and merging filtrate, blueberry pomace is standby.
(3) filtrate carries out being evaporated to the 1/10～1/50 of original volume below 50 DEG C, upper XDA-8 macroporous resin adsorption,
With the 50 of 3BV～15BV～80% ethanol water carry out gradient elution, collect to obtain eluent.
(4) eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
8. the method for claim 7, wherein adds volume L and the blueberry pulp of ethanol water described in step step (2)
Quality kg ratio is 1～4:1；Wherein ethanol water refers to 30～70% ethanol water.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106901268A (en) * | 2017-02-10 | 2017-06-30 | 合肥师范学院 | A kind of processing method of blueberry all-fruit powder |
| CN106954848A (en) * | 2017-03-28 | 2017-07-18 | 陕西理工学院 | A kind of method for preparing ferment powder |
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| CN101914304A (en) * | 2010-07-30 | 2010-12-15 | 合肥工业大学 | Method for extracting blueberry anthocyanin |
| CN104664405A (en) * | 2014-09-04 | 2015-06-03 | 杭州隽艺生物技术有限公司 | Fat-reducing and weight-losing fruit enzyme powder and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901268A (en) * | 2017-02-10 | 2017-06-30 | 合肥师范学院 | A kind of processing method of blueberry all-fruit powder |
| CN106954848A (en) * | 2017-03-28 | 2017-07-18 | 陕西理工学院 | A kind of method for preparing ferment powder |
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