CN107095123B - Method for improving stability of blueberry anthocyanin - Google Patents
Method for improving stability of blueberry anthocyanin Download PDFInfo
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- CN107095123B CN107095123B CN201710236985.1A CN201710236985A CN107095123B CN 107095123 B CN107095123 B CN 107095123B CN 201710236985 A CN201710236985 A CN 201710236985A CN 107095123 B CN107095123 B CN 107095123B
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- 239000005018 casein Substances 0.000 abstract description 7
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- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H1/00—Processes for the preparation of sugar derivatives
- C07H1/06—Separation; Purification
- C07H1/08—Separation; Purification from natural products
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H17/00—Compounds containing heterocyclic radicals directly attached to hetero atoms of saccharide radicals
- C07H17/04—Heterocyclic radicals containing only oxygen as ring hetero atoms
- C07H17/06—Benzopyran radicals
- C07H17/065—Benzo[b]pyrans
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- 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
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Abstract
The invention provides a method for improving the stability of blueberry anthocyanin, which is characterized in that blueberry anthocyanin purified by ADS-750 macroporous resin is used as a raw material, 10% of milk protein dry powder subjected to preheating treatment is added to be used as an anthocyanin stabilizer, the stability of blueberry anthocyanin is improved in the processing and production process, and citric acid is added to adjust the pH value so that the protein reaches the isoelectric point, and the protein has a better stabilizer effect. The milk protein dry powder is prepared by a low-temperature freeze drying method, wherein the casein with the highest content can be an anthocyanin stabilizer, and the anthocyanin stabilizer is often used for coating small molecular substances due to structural particularity, so that the problem of poor stability of anthocyanin in the traditional blueberry product in the processing and storage processes can be effectively solved, and meanwhile, the milk protein is added, so that the nutrition of the blueberry product is greatly increased; in addition, by utilizing a non-thermal processing technology, the blueberry anthocyanin and casein are combined more tightly, the effect of sterilizing and prolonging the shelf life of blueberry products can be achieved, and the operation process is safe, sanitary, simple, low in energy consumption and free of pollution.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for improving the stability of blueberry anthocyanin.
Background
Most of the conventional blueberry products only retain the flavor components of the blueberries, but much nutritional components of the blueberries are lost and not well retained, especially anthocyanin which is the most main nutritional component in the blueberries. The blueberry anthocyanin enables the most main natural functional pigment in the blueberry, and the research shows that the blueberry anthocyanin on the surface has strong oxidation resistance, and has various physiological functions of eliminating free radicals in vivo, delaying aging, regulating blood fat level, inhibiting the absorption of cholesterol, eliminating eye fatigue and the like. For a long time, in the processing and storage processes of anthocyanin components of blueberry deep-processed products, a large amount of loss is caused due to the fact that anthocyanin is easily thermally degraded and poor in stability, the nutritional value of the products is reduced, and the problem that the own color and activity of the anthocyanin are reduced due to the fact that the stability of the anthocyanin is improved by adopting molecular modification, auxiliary color and the like at present is solved.
Casein is one of the most abundant components in milk protein, accounting for about 80% of total milk protein, and is widely used in food industry, mainly as protein enhancer, emulsifier, stabilizer, and clarifier in beverage, and after casein is decomposed, it can produce many functional polypeptides with various physiological functions. At present, the research and application of casein in milk on anthocyanin stability are few, a blueberry functional product is a main development trend of blueberries in the future, but blueberry flavor products are mostly seen in the market at present, and blueberry nutritional health care products are few, the main reason is that blueberry anthocyanin is unstable and easy to degrade, and chemical additives such as sodium salicylate and hydroxybenzoic acid have certain influence on human bodies, so that a method for improving the stability of blueberry anthocyanin by taking milk protein as a main raw material is necessary to be researched.
Disclosure of Invention
The invention aims to provide a method for improving the stability of blueberry anthocyanin by taking milk protein as a main raw material without adding a chemical additive so as to solve the technical problem.
A method for improving blueberry anthocyanin stability comprises the following steps:
A. freezing the gradient: cleaning picked fresh blueberries, freezing the fresh blueberries in a cold storage at the temperature of-35 to-30 ℃ for 25 to 35min, then transferring the fresh blueberries into a cold storage at the temperature of-25 to-22 ℃ for freezing for 10 to 20min, and finally transferring the fresh blueberries into a cold storage at the temperature of-19 to-16 ℃ for freezing until the fresh blueberries are used;
B. and (3) ultra-high pressure thawing: placing the frozen fruits in an ultrahigh pressure device, and unfreezing for 20-30 s under 180-225 MP;
C. extracting blueberry anthocyanin: weighing a certain amount of frozen blueberry fruits, pulping the defrozen blueberry fruits directly in a pulping machine, adding 60% alcohol according to a certain proportion, uniformly mixing, performing ultrasonic leaching on the mixed solution at 35-45 ℃ for 1.5-2.5 h, filtering with a 200-mesh filter cloth, performing vacuum-pumping rotary evaporation at 32-36 ℃ until no ethanol smell exists, and collecting a crude extract;
D. and (3) filtering: refrigerating the crude extract for one day at 4 ℃, centrifuging the solution for 8-12 minutes at 4 ℃ under 4000-6000 r, taking supernatant, and vacuumizing and filtering the supernatant to obtain filtrate;
E. resin treatment: soaking the new resin in absolute ethyl alcohol for more than 24 hours, washing the resin with distilled water until the smell of the new resin is free from the smell of the ethyl alcohol, soaking the resin in 5% hydrochloric acid for 3 to 6 hours until the resin is neutral, soaking the resin in 2% sodium hydroxide for 3 to 6 hours until the resin is neutral, and loading the resin on a column;
F. purifying blueberry anthocyanin by using macroporous resin: d, injecting the filtrate obtained in the step D, washing the filtrate by distilled water with five times of volume after the sample is completely injected, eluting the filtrate by 60 percent of alcohol, collecting the eluent, and recovering the resin for later use;
G. evaporation and freeze drying: f, rotationally evaporating the eluent obtained in the step F until no ethanol smell exists, placing the eluent into a culture dish, placing the culture dish into a vacuum freeze dryer for treatment, collecting dry powder after the treatment, and sealing the dry powder;
H. preparing milk protein dry powder: putting milk into a culture dish, putting the culture dish into a vacuum freeze dryer for treatment, collecting dry powder after the treatment, and sealing the dry powder;
I. preheating milk protein powder: putting the cow milk protein powder obtained in the step H into an oven, and treating for 10-20 min at 50-65 ℃;
J. solution preparation: weighing a certain amount of blueberry anthocyanin dry powder, preparing a solution, adding preheated milk protein dry powder, adjusting the pH to 4.5-5.0 by using citric acid, and standing for 25-35 min to prepare a blueberry anthocyanin and protein mixed solution;
K. low-temperature ultrahigh-pressure treatment: and (3) treating the blueberry anthocyanin and protein mixed solution for 8-15 min at 350-420 MPa and 2-4 ℃, and then preserving.
Preferably, the feed-liquid ratio in the step C is 1: 8-15, and more preferably 1: 10.
Preferably, the resin in the step E is ADS-750 resin.
Preferably, in the step F, the flow rate of sample injection is 1 mL/min; the flow rate of distilled water rinse was 5 mL/min.
Preferably, the vacuum treatment conditions in steps G and H are: the vacuum degree is 80-120 degrees, the plate temperature is 38-42 degrees, and the treatment is carried out for more than 24 hours at the room temperature of-42 to-35 degrees.
Preferably, in the step I, in the blueberry anthocyanin dry powder solution, the concentration of the blueberry anthocyanin dry powder is as follows: 100 to 150 g/L.
Preferably, the mass ratio of the milk protein dry powder subjected to preheating treatment to the blueberry anthocyanin dry powder solution is 1: 3-15, and further preferably 1: 10.
The invention has the following beneficial effects: the method for improving the stability of blueberry anthocyanin provided by the invention is characterized in that blueberry anthocyanin purified by ADS-750 macroporous resin is taken as a raw material, 10% of milk protein dry powder subjected to preheating treatment is added to be taken as an anthocyanin stabilizer, the stability of blueberry anthocyanin is improved in the processing and production process, and the pH value is adjusted by adding citric acid to enable the protein to reach the isoelectric point, so that the protein has a better stabilizer effect. The milk protein dry powder is prepared by a low-temperature freeze drying method, wherein the casein with the highest content can be an anthocyanin stabilizer, and the anthocyanin stabilizer is often used for coating small molecular substances due to structural particularity, so that the problem of poor stability of anthocyanin in the traditional blueberry product in the processing and storage processes can be effectively solved, and meanwhile, the milk protein is added, so that the nutrition of the blueberry product is greatly increased; in addition, by utilizing a non-thermal processing technology, the blueberry anthocyanin and casein are combined more tightly, the effect of sterilizing and prolonging the shelf life of blueberry products can be achieved, and the operation process is safe, sanitary, simple, low in energy consumption and free of pollution.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.
Detailed Description
The following is a detailed description of embodiments of the invention, but the invention can be implemented in many different ways, as defined and covered by the claims.
Example 1
A method for improving blueberry anthocyanin stability comprises the following steps:
cleaning picked fresh blueberry fruits, freezing in a-30 ℃ cold storage for 30min, then transferring to a-25 ℃ cold storage for 15min, and finally transferring to a-18 ℃ cold storage for freezing; when in use, 3Kg of blueberries are placed in an ultrahigh pressure device, and are unfrozen for 20s under 200 MP; directly pulping the unfrozen blueberries in a pulping machine, adding 60% alcohol according to the material-liquid ratio of 1: 10, uniformly mixing, performing ultrasonic leaching on the mixed solution at 40 ℃ for 2h, filtering the mixed solution through a 200-mesh filter cloth, performing vacuum-pumping rotary evaporation at 35 ℃ until no ethanol smell exists, collecting the crude extract, refrigerating the crude extract at 4 ℃ for one day, centrifuging the solution at 4 ℃ and 5000r for 10 minutes, taking supernatant, and performing vacuum-pumping filtration on the supernatant to obtain filtrate; feeding into ADS-750 macroporous resin column, injecting sample at 1mL/min, washing with distilled water with volume of five times 5mL/min after injection, eluting with 60% ethanol, collecting eluate, rotary evaporating to remove ethanol smell, freeze drying to obtain powder, freeze drying milk to obtain powder, and treating the dried milk powder in 60 deg.C oven for 15min to obtain preheated dried milk powder; dissolving 120g of blueberry freeze-dried powder in 1L of water, adding 10g of milk protein dried powder subjected to preheating treatment, mixing uniformly, adjusting the pH to 4.8 with citric acid, standing for 30min, treating the blueberry anthocyanin and protein mixed solution for 10min under 400MPa, and storing.
Example 2
A method for improving blueberry anthocyanin stability comprises the following steps:
cleaning picked fresh blueberry fruits, freezing in a-30 ℃ cold storage for 30min, then transferring to a-25 ℃ cold storage for 15min, and finally transferring to a-18 ℃ cold storage for freezing; when in use, 5Kg of blueberries are placed in an ultrahigh pressure device and unfrozen for 25s under 200 MP; directly pulping the unfrozen blueberries in a pulping machine, adding 60% alcohol according to the material-liquid ratio of 1: 10, uniformly mixing, performing ultrasonic leaching on the mixed solution at 40 ℃ for 2h, filtering the mixed solution through a 200-mesh filter cloth, performing vacuum-pumping rotary evaporation at 35 ℃ until no ethanol smell exists, collecting the crude extract, refrigerating the crude extract at 4 ℃ for one day, centrifuging the solution at 4 ℃ and 5000r for 15 minutes, taking supernatant, and performing vacuum-pumping filtration on the supernatant to obtain filtrate; feeding into ADS-750 macroporous resin column, injecting sample at flow rate of 1mL/min, washing with distilled water of 5mL/min volume seven times after sample injection, eluting with 60% alcohol, collecting eluate, rotary evaporating to remove ethanol smell, freeze drying to obtain powder, freeze drying milk to obtain powder, and treating the dried milk powder in oven at 55 deg.C for 15min to obtain preheated dried milk powder. Dissolving 150g of blueberry freeze-dried powder in 1.5L of water, adding 18g of milk protein dried powder subjected to preheating treatment, mixing uniformly, adjusting pH to 4.8 with citric acid, standing for 30min, treating the blueberry anthocyanin and protein mixed solution for 10min under 400MPa, and storing.
Example 3
A method for improving blueberry anthocyanin stability comprises the following steps:
A. cleaning picked fresh blueberry fruits, freezing for 35min in a-35 ℃ refrigeration house, then transferring to a-22 ℃ refrigeration house for freezing for 20min, and finally transferring to a-19 ℃ refrigeration house for freezing until use;
B. and (3) ultra-high pressure thawing: placing the frozen fruit in an ultrahigh pressure device, and thawing for 20s under 225 MP;
C. extracting blueberry anthocyanin: weighing a certain amount of frozen blueberry fruits, pulping the defrozen blueberry fruits directly in a pulping machine, adding 60% alcohol according to a certain proportion, uniformly mixing, performing ultrasonic extraction on the mixed solution at 45 ℃ for 1.5h, filtering through 200-mesh filter cloth, performing vacuum-pumping rotary evaporation at 36 ℃ until no ethanol smell exists, and collecting a crude extract;
D. and (3) filtering: refrigerating the crude extract at 4 deg.C for one day, centrifuging the solution at 4 deg.C under 4000r for 12 min, collecting supernatant, and vacuum filtering the supernatant to obtain filtrate;
E. resin treatment: soaking the new resin in absolute ethyl alcohol for more than 24 hours, washing the resin with distilled water until the smell of the new resin is free from the smell of the ethyl alcohol, soaking the resin in 5% hydrochloric acid for 3 hours until the resin is neutral, soaking the resin in 2% sodium hydroxide for 6 hours until the resin is neutral, and loading the resin on a column;
F. purifying blueberry anthocyanin by using macroporous resin: d, injecting the filtrate obtained in the step D, washing the filtrate by distilled water with five times of volume after the sample is completely injected, eluting the filtrate by 60 percent of alcohol, collecting the eluent, and recovering the resin for later use;
G. evaporation and freeze drying: f, rotationally evaporating the eluent obtained in the step F until no ethanol smell exists, placing the eluent into a culture dish, placing the culture dish into a vacuum freeze dryer for treatment, collecting dry powder after the treatment, and sealing the dry powder;
H. preparing milk protein dry powder: putting milk into a culture dish, putting the culture dish into a vacuum freeze dryer for treatment, collecting dry powder after the treatment, and sealing the dry powder;
I. preheating milk protein powder: putting the cow milk protein powder obtained in the step H into an oven, and treating for 20min at 50 ℃;
J. solution preparation: weighing a certain amount of blueberry anthocyanin dry powder, preparing into a solution, adding preheated milk protein dry powder, adjusting pH to 4.5 with citric acid, standing for 35min, and preparing into a blueberry anthocyanin and protein mixed solution;
K. low-temperature ultrahigh-pressure treatment: treating the mixed solution of blueberry anthocyanin and protein at 350MPa and 4 ℃ for 15min, and storing.
The feed-liquid ratio in the step C is 1: 8.
And the resin in the step E is ADS-750 resin.
In the step F, the sample injection flow rate is 1 mL/min; the flow rate of distilled water rinse was 5 mL/min.
The vacuum treatment conditions in the steps G and H are as follows: the vacuum degree is 120 degrees, the plate temperature is 38 degrees, and the room temperature is minus 35 degrees for 26 hours.
In the step I, in the blueberry anthocyanin dry powder solution, the concentration of the blueberry anthocyanin dry powder is as follows: 100g/L
The mass ratio of the milk protein dry powder to the blueberry anthocyanin dry powder solution is 1: 3.
Example 4
A method for improving blueberry anthocyanin stability comprises the following steps:
A. freezing the gradient: cleaning picked fresh blueberry fruits, freezing for 25min in a-30 ℃ refrigeration house, then transferring to a-25 ℃ refrigeration house for freezing for 10min, and finally transferring to a-16 ℃ refrigeration house for freezing until use;
B. and (3) ultra-high pressure thawing: placing the frozen fruit in an ultrahigh pressure device, and thawing for 30s at 180 MP;
C. extracting blueberry anthocyanin: weighing a certain amount of frozen blueberry fruits, pulping the defrozen blueberry fruits directly in a pulping machine, adding 60% alcohol according to a certain proportion, mixing uniformly, performing ultrasonic extraction on the mixed solution at 35 ℃ for 2.5h, filtering through 200-mesh filter cloth, performing vacuum-pumping rotary evaporation at 32 ℃ until no ethanol smell exists, and collecting a crude extract;
D. and (3) filtering: refrigerating the crude extract at 4 deg.C for one day, centrifuging the solution at 4 deg.C and 6000r for 8min, collecting supernatant, and vacuum filtering the supernatant to obtain filtrate;
E. resin treatment: soaking the new resin in absolute ethyl alcohol for more than 24 hours, washing the resin with distilled water until the smell of the new resin is free from the smell of the ethyl alcohol, soaking the resin in 5% hydrochloric acid for 6 hours until the resin is neutral, soaking the resin in 2% sodium hydroxide for 3 hours until the resin is neutral, and loading the resin on a column;
F. purifying blueberry anthocyanin by using macroporous resin: d, injecting the filtrate obtained in the step D, washing the filtrate by distilled water with five times of volume after the sample is completely injected, eluting the filtrate by 60 percent of alcohol, collecting the eluent, and recovering the resin for later use;
G. evaporation and freeze drying: f, rotationally evaporating the eluent obtained in the step F until no ethanol smell exists, placing the eluent into a culture dish, placing the culture dish into a vacuum freeze dryer for treatment, collecting dry powder after the treatment, and sealing the dry powder;
H. preparing milk protein dry powder: putting milk into a culture dish, putting the culture dish into a vacuum freeze dryer for treatment, collecting dry powder after the treatment, and sealing the dry powder;
I. preheating milk protein powder: putting the cow milk protein powder obtained in the step H into an oven, and treating for 15min at 65 ℃;
J. solution preparation: weighing a certain amount of blueberry anthocyanin dry powder, preparing into a solution, adding preheated milk protein dry powder, adjusting pH to 5.0 with citric acid, standing for 25min, and preparing into a blueberry anthocyanin and protein mixed solution;
K. low-temperature ultrahigh-pressure treatment: treating the mixed solution of blueberry anthocyanin and protein at 420MPa and 4 ℃ for 8min, and storing.
The feed-liquid ratio in the step C is 1: 15.
And the resin in the step E is ADS-750 resin.
In the step F, the sample injection flow rate is 1 mL/min; the flow rate of distilled water rinse was 5 mL/min.
The vacuum treatment conditions in the steps G and H are as follows: the vacuum degree is 80 degrees, the plate temperature is 42 degrees, and the room temperature is minus 42 degrees for 28 hours.
In the step I, in the blueberry anthocyanin dry powder solution, the concentration of the blueberry anthocyanin dry powder is as follows: 120g/L
The mass ratio of the milk protein dry powder to the blueberry anthocyanin dry powder solution is 1: 10.
Comparative example 1
The citric acid in example 1 was adjusted to an acidity of 4.8 removal and the rest of the preparation conditions were unchanged.
Comparative example 2
10g of milk lyophilized powder from example 1 was replaced with 1g of hydroxybenzoic acid.
Comparative example 3
The milk freeze-dried powder of example 1 was removed.
The shelf lives of the blueberry anthocyanin dry powders of the examples 1-4 and the comparative examples 1-3 are detected, and the shelf lives of the samples of the examples 1-4 are respectively 17 months, 16 months, 15 months and 16 months; whereas the shelf life of the sample of comparative example 1 was 9 months; the shelf life of the sample of comparative example 2 was 15 months; the shelf life of the sample of comparative example 3 was 6 months.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. A method for improving the stability of blueberry anthocyanin is characterized by comprising the following steps:
A. freezing the gradient: cleaning picked fresh blueberries, freezing the fresh blueberries in a cold storage at the temperature of-35 to-30 ℃ for 25 to 35min, then transferring the fresh blueberries into a cold storage at the temperature of-25 to-22 ℃ for freezing for 10 to 20min, and finally transferring the fresh blueberries into a cold storage at the temperature of-19 to-16 ℃ for freezing until the fresh blueberries are used;
B. and (3) ultra-high pressure thawing: placing the frozen fruits in an ultrahigh pressure device, and unfreezing for 20-30 s under 180-225 MP;
C. extracting blueberry anthocyanin: weighing a certain amount of frozen blueberry fruits, pulping the defrozen blueberry fruits directly in a pulping machine, adding 60% alcohol according to a certain proportion, uniformly mixing, performing ultrasonic leaching on the mixed solution at 35-45 ℃ for 1.5-2.5 h, filtering with a 200-mesh filter cloth, performing vacuum-pumping rotary evaporation at 32-36 ℃ until no ethanol smell exists, and collecting a crude extract;
D. and (3) filtering: refrigerating the crude extract for one day at 4 ℃, centrifuging the solution for 8-12 minutes at 4 ℃ under 4000-6000 r, taking supernatant, and vacuumizing and filtering the supernatant to obtain filtrate;
E. resin treatment: soaking the new resin in absolute ethyl alcohol for more than 24 hours, washing the resin with distilled water until the smell of the new resin is free from the smell of the ethyl alcohol, soaking the resin in 5% hydrochloric acid for 3 to 6 hours until the resin is neutral, soaking the resin in 2% sodium hydroxide for 3 to 6 hours until the resin is neutral, and loading the resin on a column;
F. purifying blueberry anthocyanin by using macroporous resin: d, injecting the filtrate obtained in the step D, washing the filtrate by distilled water with five times of volume after the sample is completely injected, eluting the filtrate by 60 percent of alcohol, collecting the eluent, and recovering the resin for later use;
G. evaporation and freeze drying: f, rotationally evaporating the eluent obtained in the step F until no ethanol smell exists, placing the eluent into a culture dish, placing the culture dish into a vacuum freeze dryer for treatment, collecting dry powder after the treatment, and sealing the dry powder;
H. preparing milk protein dry powder: putting milk into a culture dish, putting the culture dish into a vacuum freeze dryer for treatment, collecting dry powder after the treatment, and sealing the dry powder;
I. preheating milk protein powder: putting the cow milk protein powder obtained in the step H into an oven, and treating for 10-20 min at 50-65 ℃;
J. solution preparation: weighing a certain amount of blueberry anthocyanin dry powder, preparing a solution, adding preheated milk protein dry powder, adjusting the pH to 4.5-5.0 by using citric acid, and standing for 25-35 min to prepare a blueberry anthocyanin and protein mixed solution;
K. low-temperature ultrahigh-pressure treatment: treating the blueberry anthocyanin and protein mixed solution for 8-15 min at 350-420 MPa and 2-4 ℃, and then preserving;
the vacuum treatment conditions in the steps G and H are as follows: the vacuum degree is 80-120 degrees, the plate temperature is 38-42 ℃, and the treatment is carried out for more than 24 hours at the room temperature of-42 ℃ to-35 ℃;
in the step J, in the blueberry anthocyanin dry powder solution, the concentration of the blueberry anthocyanin dry powder is as follows: 100-150 g/L;
in the step J, the mass ratio of the milk protein dry powder subjected to preheating treatment to the blueberry anthocyanin dry powder solution is 1: 3-15;
and the ratio of the material to the liquid in the step C is 1: 8-15.
2. The method for improving the stability of blueberry anthocyanin according to claim 1, wherein the resin in the step E is ADS-750 resin.
3. The method for improving the stability of blueberry anthocyanin according to claim 1, wherein in the step F, the sample injection flow rate is 1 mL/min; the flow rate of distilled water rinse was 5 mL/min.
4. The method for improving the stability of blueberry anthocyanin according to claim 1, wherein the feed-liquid ratio in the step C is 1: 10.
5. The method for improving the stability of blueberry anthocyanin according to claim 1, wherein the mass ratio of the milk protein dry powder subjected to preheating treatment to the blueberry anthocyanin dry powder solution in the step J is 1: 10.
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| CN113264971A (en) * | 2021-04-28 | 2021-08-17 | 沈阳农业大学 | Preparation method of high-stability blueberry anthocyanin |
| CN114835667B (en) * | 2022-04-20 | 2024-03-22 | 浙江蓝美生物技术有限公司 | Method for cleanly producing high-content anthocyanin powder by taking frozen blueberry fruits as raw materials |
| CN115812896B (en) * | 2023-02-21 | 2023-05-09 | 中国农业大学 | Method for making anthocyanin blue |
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