CN107836674A - A kind of processing method and purposes of blueberry microcapsules - Google Patents
A kind of processing method and purposes of blueberry microcapsules Download PDFInfo
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- CN107836674A CN107836674A CN201711040213.7A CN201711040213A CN107836674A CN 107836674 A CN107836674 A CN 107836674A CN 201711040213 A CN201711040213 A CN 201711040213A CN 107836674 A CN107836674 A CN 107836674A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 116
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 116
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 116
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 110
- 239000003094 microcapsule Substances 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 46
- 238000000855 fermentation Methods 0.000 claims abstract description 43
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- 239000007788 liquid Substances 0.000 claims description 72
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 54
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 239000002893 slag Substances 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 19
- 239000002775 capsule Substances 0.000 claims description 14
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 238000001704 evaporation Methods 0.000 claims description 14
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- 235000017491 Bambusa tulda Nutrition 0.000 claims description 12
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 claims description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 12
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- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
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- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
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- -1 sucrose fatty ester Chemical class 0.000 claims description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
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- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 241000191998 Pediococcus acidilactici Species 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- LWZFANDGMFTDAV-BURFUSLBSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-BURFUSLBSA-N 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 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 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
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- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
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- 238000001694 spray drying Methods 0.000 claims description 2
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims 2
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- 244000082204 Phyllostachys viridis Species 0.000 claims 1
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- 244000269722 Thea sinensis Species 0.000 claims 1
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- 235000019710 soybean protein Nutrition 0.000 claims 1
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- 239000003595 mist Substances 0.000 description 8
- 244000077233 Vaccinium uliginosum Species 0.000 description 6
- 230000004438 eyesight Effects 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The invention particularly discloses a kind of processing method and purposes of blueberry microcapsules.Its processing method is will to handle clean blueberry through blanching, mashing, dry, ultramicro grinding, saccharomycetes to make fermentation, enzymolysis, lactobacillus-fermented, concentration, embedding, drying and granulating, blueberry microcapsule product is made in the techniques such as sieving, the inventive method has different raisings to the stability of the oxidation resistant product of blueberry organic component and the flavor and taste of improvement product, pass through fine shell-broken effect, the biological metabolism for making microbial bacteria ferment, more new nutrition and functional component can be produced, for food, the processing of health products product provides a kind of relatively stable desirable feedstock product.
Description
Technical field
The invention belongs to food processing and production field, and in particular to a kind of processing method and purposes of blueberry microcapsules.
Background technology
Due to containing abundant nutritional ingredient in Blueberry, having prevents cranial nerve aging, protects eyesight, cardiac stimulant, resists
Function, the nutritional ingredients such as cancer, softening blood vessel, enhancing immunity of organism are high.Wherein, because blueberry is rich in anthocyanidin, regarded with activation
The effect of nethike embrane, eyesight can be strengthened, prevent eyeball fatigue and enjoy and gaze at.Blueberry be also the World Food Programme recommend it is five big
One of healthy fruit.According to the U.S., Japan, European Section scholar research, often edible blueberry product, can also significantly strengthen eyesight,
Anti-eye strain.Clinical medicine report displays that the anthocyanidin in blueberry can promote the visual purple in retina cell to regenerate,
Pre- myopia prevention, promote eyesight.The nutrition having due to blueberry and medical value, edible blueberry turned into that people generally pursue when
Still.Because blueberries fruiting period is shorter, pulp slurries are more, is preserved to fresh fruit and bring difficulty, in order that this is extremely valuable for blueberry
Fruit can not be influenceed to provide to the demand of blueberry product to people by season, food processing industry just develops blueberry production
Product meet the desire of the edible blueberry of people.Because the commerial growing of blueberry is thing in recent years, so market is just related
Blueberry product is also relatively fewer.Blueberry jam commercially available, blueberry drink, because product sugar content is high, in addition also has and eaten
With the costliness of the limitation of mode, and price, it is also difficult to be received by most people.Different blueberry products is developed to meet difference
The demand of the consumer group, it is that more people are benefited that can not only cause this beneficial fruit product of blueberry, while will also be promoted blue
Certain kind of berries industry develops in China, promotes social economy to increase, is developed the healthy cause of people.
The content of the invention
It is an object of the invention to provide a kind of processing method of blueberry microcapsules.
The present invention also resides in a kind of purposes of blueberry microcapsules.
The purpose of the present invention is realized by following technical scheme：
A kind of processing method of blueberry microcapsules, it is characterised in that its processing step is as follows：
（1）Mature blueberries are selected, extract carpopodium, rotten fruit, fruit of mildewing, moth fruit, lesion fruit is removed, is first floated with clear water
Wash, then with after flowing clear water flushing, after containing weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, use
Clear water is rinsed well, then, than soaking 30-50min for 0.5%-1.0% saline solution, blueberries table is washed away after immersion with containing weight
Wheaten food salt solution, is pulled out, drips moisture to the greatest extent；
（2）By step（1）The blueberries of water to the greatest extent are dripped after washing, are placed in precooker, it are precooked heat using high temperature moment blanching method
To scald, the temperature of blanching is 100 DEG C, time 8-15S, and the blueberries after blanching of precooking, which are quickly pulled out, puts fast cooling in cold water,
Drag for into the moisture to the greatest extent of drip in bamboo basket, be 1 by material water weight ratio then with spiral beater：2 crack into blueberries institutional framework
Pastel, with the filter cloth press filtration that filter press via hole diameter is 80 mesh, pomace and filtered juice are separated to obtain, the another device of filtered juice preserves；
（3）By step（2）Gained filter residue is shaken up scattered, is dried with vacuum drying oven, the water content of slag is down to less than 3%, to cold water
The vibromill of device is crushed to the ultrafine powder of 500-800 mesh cell membrane broken walls under the conditions of crushing environment temperature and being less than 50 DEG C,
Ultrafine powder plus appropriate water are made into moisture weight than the fermentation substrate for 40%, is placed in the reaction pot of capping, adds hair
Ferment substrate weight stirs than the saccharomycete for 5%, material temperature is controlled at 29-31 DEG C, after fermenting 4 hours, by fermentate slightly
Add after stirring, continue fermentation 2 hours, the material after fermentation adds materials the water of 5 times of weight again, stirs evenly, is adjusted with edible lactic acid
PH value adds complex enzyme of the weight than 0.5% and digests 4-6h under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min to 3.5
Enzyme deactivation is carried out, obtains enzymolysis liquid；
（4）By step（2）Obtained filtered juice and step（3）Obtained enzymolysis liquid, which merges, is mixed into homogeneous slurries, by slurries
Under the conditions of 50 DEG C -70 DEG C, -0.06MPa ~ -0.1MPa, be concentrated in vacuo to slurry weight 1/2 concentrate, concentrate is adopted
With flash pasteurizer under the conditions of 95 DEG C, sterilized 20s, and concentrate is cooled into 42 DEG C with heat-exchangers of the plate type after sterilizing, obtained cold
But concentrate；
（5）By cooling concentration liquid, weight is added than the lactic acid bacteria fermenting agent for 3%, the fermentation 4-6 hours under the conditions of 40-42 DEG C,
Obtain Fermented Condensed liquid；
（6）By the concentrate after fermentation, the embedding medium of blueberries weight 100% and the emulsifying agent of blueberries weight 1% are added（In order to
Ensure the application effect of embedding medium and emulsifying agent, solution can be made before addition according to a conventional method, be advantageous to the homogeneous effect handled
Fruit）, it is pumped into emulsifying homogeneous machine, homogeneous is carried out under the conditions of homogenization pressure is 40-60MPa and 25MPa, material temperature are 40-42 DEG C
Twice, then through cooling after discharging, 60-80 mesh sieves are crossed, are packed, i.e., with built-in bed spray drying-granulating phase granulating and drying
Obtain blueberry microcapsule product.
Described saccharomycete is in brewer's yeast, brewer's yeast, candida tropicalis, candida utili and Saccharomyces cerevisiae
Any one.
The pectin that the cellulase and unit of activity that it is 2000U/g by unit of activity that described complex enzyme, which is, are 2000U/g
Enzyme is 1 by weight：1 proportions compound forms.
The preferable condition of described vacuum concentration is 60 DEG C -65 DEG C, -0.07MPa ~ -0.09MPa, is preferably revolved using vacuum
Turn evaporator, tubular type evaporation concentrator or plate evaporation inspissator.
Described lactic acid bacteria fermenting agent, it is by streptococcus thermophilus and lactobacillus bulgaricus by weight 2：1 ratio
Composition.
Described lactic acid bacteria fermenting agent, it is by streptococcus lactis and Lactobacillus plantarum by weight 2：1 ratio forms.
Described lactic acid bacteria fermenting agent, it is by Pediococcus acidilactici and lactobacillus thermophilus by weight 2：1 ratio forms.
Described lactic acid bacteria fermenting agent, it is by lactobacillus acidophilus and Bifidobacterium by weight 2：1 ratio forms.
Described lactic acid bacteria fermenting agent, for it is commercially available it is edible containing viable bacteria concentration be no less than 15,000,000,000/gram lactic acid bacteria
Thalline dry powder product.
Described embedding medium is yellow first glue, carragheen（Essence card）, gelatin, Arabic gum, peach gum, agar, soybean separation protein
In vain（SPI）, beta-schardinger dextrin（Food-grade）, maltodextrin, sodium carboxymethylcellulose, one or both of sodium alginate it is any mixed
Compound.
Described emulsifying agent is sucrose fatty ester（HLB=15）, glyceryl monostearate（HLB=3.8）, Tween 80（HLB
=15）, span 20（HLB=8.6）, soybean lecithin（HLB=8.0）In any one.
The condition of the spray drying is 150-160 DEG C of dry air inlet temperature, 60-70 DEG C of outlet temperature, material temperature 40-
45℃。
What a kind of blueberry microcapsules were obtained by above processing method.
In Micro-Encapsulation Technique, described embedded object（Or embedding medium）Also referred to as wall material, wall material are also referred to as used as capsule material.
The organic effective components such as the anthocyanidin being rich in due to blueberry are oxidizable rotten, so as to influence the shelf-life of product and application effect,
The present invention embeds to form microcapsules technology using wall material, the more stable wall material of utility（Embedding medium）Its performance is unstable
Blueberry berry extract is embedded, and forms a relatively stable microencapsulated product, and the inventive method is not only blueberry in food
Using providing a new method, while greatly enhance the stability of obtained food, the micro-capsule outer wall of closing can be effective
Ground prevents the extraneous factor such as infringement of oxygen, light, temperature, humidity to encapsulated blueberry material, drastically increases product
Stability, the product after microencapsulation can effectively change the physical state and dissolution characteristics of nutrient in food, make therein to have
It is soluble in water to imitate composition；Product special flavour can be effectively improved, it is particularly that may be present some in blueberry extracts process
Nutrient and catabolite have a serious bad smell, and the product after microencapsulation can fundamentally cover these bad gas
Taste, some nutrients and catabolite often result in product color deterioration in process is extracted, and microencapsulated products can make
This phenomenon is fundamentally improved so as to improve product color；Microencapsulation product can control the condition of substance release simultaneously, so as to
Avoid the loss during processing, storing and reconstituting, eat；Product after microencapsulation can be easy to mutual by various in food
The composition of reaction or antagonism turns into powdery product by microencapsulation, can be isolated from each other them, avoid interreaction, non-
Often it is easy to use, this application for blueberry micro-capsule in food processing provides more convenient, effective application effect.In the present invention
Blueberry is fermented through saccharomycete and lactic acid bacteria fermenting agent, the organic principles such as its protein, sugar is obtained into one
Step conversion, forms the amino acid more easily absorbed, polypeptide or small peptide, while can effectively improve the flavor and taste of product, makes
Obtaining manufactured goods has more preferable application effect.Many new nutrition and functional component can be produced again by microbial metabolism, enhanced
The effect of product, acts on, further overcome fresh fruit be used for food, health products technical deficiency the problem of, and products taste compared with
Good, easy to use, technique is simple, and Commercial cultivation rate is high, and steady quality can be extensively in the production of food, health products.With regard to the present invention
Sweet tea sauce, flour paste, mayonnaise, cake, bread, sandwich biscuits is routinely made as the use for preparing food in a kind of blueberry microcapsules
On the way.
Routinely paste, tablet and powder agent, capsule or oral liquid is made as preparation guarantor in technique to the blueberry microcapsules
The purposes of strong product.
Embodiment
The present invention is further illustrated with the following Examples, rather than is the whole of the present invention, it is real with regard to its application
It is the food additives raw material for meeting food applications level commercially available to apply auxiliary raw material used by example, its preparation method
In addition to the specific characteristic that the present invention limits, other are technical conditions well known in the art, and its procedure is unrestricted.
Embodiment 1
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 30min for 1.0% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drips water to the greatest extent
Point；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 15s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14kg filtered juices and pomace 6kg is obtained respectively, the another device of filtered juice saves backup；
（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtain the dry slags of 2kg, by dry slag
Use and carry out being crushed to 500 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, Ultramicro-powder is added
740g water is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 137g brewer's yeast, and stirring is equal
It is even, material temperature is controlled at 31 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues fermentation 2 hours, the thing after fermentation
Material, then 14.38kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, it is 2000U/g fibers to add by unit of activity
Plain enzyme and unit of activity are that 2000U/g pectases are 1 by weight：The complex enzyme 86.29g of 1 ratio composition, stirs,
Digested 6 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, obtain enzymolysis liquid；（4）Enzymolysis liquid and step
（2）Obtained 14kg filtered juices merge, and are uniformly mixed into homogeneous slurries, by slurries using plate evaporation inspissator 65
DEG C, be concentrated under the conditions of -0.09MPa slurry weight 1/2 concentrate, contracting liquid is used into flash pasteurizer in 95 DEG C of conditions
Under, sterilized 20s, and concentrate is cooled into 42 DEG C with heat-exchangers of the plate type after sterilizing, obtains cooling concentration liquid；（5）After cooling
Concentrate adds streptococcus thermophilus 0.3126kg and lactobacillus bulgaricus 0.1563kg, under the conditions of 40 DEG C, ferments 6 hours,
Obtain Fermented Condensed liquid；（6）By Fermented Condensed liquid add 4kg agar, 20% solution that 6kg beta-schardinger dextrins are made into according to a conventional method and
100g Tween 80s, are pumped into emulsifying homogeneous machine, are respectively 40MPa and 25MPa in homogenization pressure, material temperature is carried out under the conditions of being 42 DEG C
Homogeneous is then 150 DEG C in dry air inlet temperature, under conditions of outlet temperature is 60 DEG C, material temperature is 40 DEG C, with interior twice
Bed spray drying-granulating phase granulating and drying is put, through cooling after discharging, 60 mesh sieves is crossed, packaging, produces product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 2
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 50min for 0.5% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drips water to the greatest extent
Point；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 8s, quickly pull out and put fast cooling in cold water,
Then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, pasty state is broken into spiral beater
Thing, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.2kg filtered juices and pomace 5.8kg is obtained respectively, the another device of filtered juice saves backup；
（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtain the dry slags of 1.94kg, will be dry
Slag uses to carry out being crushed to 600 mesh Ultramicro-powders with the vibromill of water-cooling device under less than 50 DEG C environmental conditions, by Ultramicro-powder plus
Enter 717.8g water and be made into the fermentation substrate that water content is 40%, be placed in the reaction pot of capping, add 132.89g Saccharomyces cerevisiae,
Stir, material temperature is controlled at 29 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continue fermentation 2 hours, fermentation
Material afterwards, then be added into 13.95kg water, is stirred evenly, and PH to 3.5 is adjusted with edible lactic acid, is added and is by unit of activity
2000U/g cellulases and unit of activity are that 2000U/g pectases are 1 by weight：The complex enzyme 83.72g of 1 ratio composition,
Stir, digested 4 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, obtain enzymolysis liquid；（4）Enzyme
Solve liquid and step（2）Obtained 14.2kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used into plate evaporation
Inspissator be concentrated under the conditions of 63 DEG C, -0.08MPa slurry weight 1/2 concentrate, concentrate is used into flash pasteurizer
Under the conditions of 95 DEG C, sterilized 20s, and concentrate is cooled into 42 DEG C with heat-exchangers of the plate type after sterilizing, obtains cooling concentration liquid；（5）
Concentrate after cooling is added into streptococcus lactis 0.3094kg and Lactobacillus plantarum 0.1547kg, under the conditions of 42 DEG C, fermentation 4
Hour, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into the yellow first glue of 3kg, 7kg sodium carboxymethylcelluloses are matched somebody with somebody according to a conventional method
Into 20% solution and 100g sucrose fatty esters, be pumped into emulsifying homogeneous machine, be respectively 60MPa and 25MPa in homogenization pressure,
Material temperature carries out homogeneous twice under the conditions of being 42 DEG C, is then 160 DEG C in dry air inlet temperature, outlet temperature is 70 DEG C, material
Under conditions of temperature is 45 DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 80 mesh sieves, bag are crossed
Dress, produces product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 3
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 40min for 0.75% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drip is to the greatest extent
Moisture；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 10s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.5kg filtered juices and pomace 5.5kg is obtained respectively, the another device of filtered juice preserves
It is standby；（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtains 1.84kg and do
Slag, dry slag is used and carries out being crushed to 800 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, will be super
Micro mist adds 680.8g water and is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 126.04g production
Protein Candida, is stirred, and material temperature is controlled at 30 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues to send out
Ferment 2 hours, the material after fermentation, then 13.23kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, add by living
Unit of force is 2000U/g cellulases and unit of activity is that 2000U/g pectases are 1 by weight：The complex enzyme of 1 ratio composition
79.38g, stir, digested 5 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, must digest
Liquid；（4）Enzymolysis liquid and step（2）Obtained 14.5kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used
Plate evaporation inspissator be concentrated under the conditions of 65 DEG C, -0.07MPa slurry weight 1/2 concentrate, concentrate is used into wink
Between sterilization machine under the conditions of 95 DEG C, sterilize 20s, concentrate is cooled to 42 DEG C with heat-exchangers of the plate type after sterilizing, must be cooled down dense
Contracting liquid；（5）Concentrate after cooling is added into lactobacillus acidophilus 0.3046kg and Bifidobacterium 0.1523kg, in 41 DEG C of conditions
Under, ferment 5 hours, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into 4kg agar, 6kg sodium alginates are matched somebody with somebody according to a conventional method
Into 20% solution and 100g Tween 80s, be pumped into emulsifying homogeneous machine, be respectively 50MPa and 25MPa in homogenization pressure, material temperature is
Homogeneous is carried out under the conditions of 42 DEG C twice, is then 150 DEG C in dry air inlet temperature, outlet temperature is 60 DEG C, material temperature 41
Under conditions of DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 70 mesh sieves are crossed, packaging, are produced
Product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 4
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 40min for 0.75% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drip is to the greatest extent
Moisture；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 10s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.5kg filtered juices and pomace 5.5kg is obtained respectively, the another device of filtered juice preserves
It is standby；（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtains 1.84kg and do
Slag, dry slag is used and carries out being crushed to 800 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, will be super
Micro mist adds 680.8g water and is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 126.04g production
Protein Candida, is stirred, and material temperature is controlled at 30 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues to send out
Ferment 2 hours, the material after fermentation, then 13.23kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, add by living
Unit of force is 2000U/g cellulases and unit of activity is that 2000U/g pectases are 1 by weight：The complex enzyme of 1 ratio composition
79.38g, stir, digested 5 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, must digest
Liquid；（4）Enzymolysis liquid and step（2）Obtained 14.5kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used
Plate evaporation inspissator be concentrated under the conditions of 65 DEG C, -0.07MPa slurry weight 1/2 concentrate, concentrate is used into wink
Between sterilization machine under the conditions of 95 DEG C, sterilize 20s, concentrate is cooled to 42 DEG C with heat-exchangers of the plate type after sterilizing, must be cooled down dense
Contracting liquid；（5）Concentrate after cooling is added into lactobacillus acidophilus 0.3046kg and Bifidobacterium 0.1523kg, in 41 DEG C of conditions
Under, ferment 5 hours, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into 4kg agar, 6kg sodium alginates are matched somebody with somebody according to a conventional method
Into 20% solution and 100g Tween 80s, be pumped into emulsifying homogeneous machine, be respectively 50MPa and 25MPa in homogenization pressure, material temperature is
Homogeneous is carried out under the conditions of 42 DEG C twice, is then 150 DEG C in dry air inlet temperature, outlet temperature is 60 DEG C, material temperature 41
Under conditions of DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 70 mesh sieves are crossed, packaging, are produced
Product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 5
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 40min for 0.75% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drip is to the greatest extent
Moisture；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 10s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.5kg filtered juices and pomace 5.5kg is obtained respectively, the another device of filtered juice preserves
It is standby；（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtains 1.84kg and do
Slag, dry slag is used and carries out being crushed to 800 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, will be super
Micro mist adds 680.8g water and is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 126.04g production
Protein Candida, is stirred, and material temperature is controlled at 30 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues to send out
Ferment 2 hours, the material after fermentation, then 13.23kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, add by living
Unit of force is 2000U/g cellulases and unit of activity is that 2000U/g pectases are 1 by weight：The complex enzyme of 1 ratio composition
79.38g, stir, digested 5 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, must digest
Liquid；（4）Enzymolysis liquid and step（2）Obtained 14.5kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used
Plate evaporation inspissator be concentrated under the conditions of 65 DEG C, -0.07MPa slurry weight 1/2 concentrate, concentrate is used into wink
Between sterilization machine under the conditions of 95 DEG C, sterilize 20s, concentrate is cooled to 42 DEG C with heat-exchangers of the plate type after sterilizing, must be cooled down dense
Contracting liquid；（5）Concentrate after cooling is added into lactobacillus acidophilus 0.3046kg and Bifidobacterium 0.1523kg, in 41 DEG C of conditions
Under, ferment 5 hours, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into 4kg agar, 6kg sodium alginates are matched somebody with somebody according to a conventional method
Into 20% solution and 100g Tween 80s, be pumped into emulsifying homogeneous machine, be respectively 50MPa and 25MPa in homogenization pressure, material temperature is
Homogeneous is carried out under the conditions of 42 DEG C twice, is then 150 DEG C in dry air inlet temperature, outlet temperature is 60 DEG C, material temperature 41
Under conditions of DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 70 mesh sieves are crossed, packaging, are produced
Product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 6
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 40min for 0.75% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drip is to the greatest extent
Moisture；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 10s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.5kg filtered juices and pomace 5.5kg is obtained respectively, the another device of filtered juice preserves
It is standby；（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtains 1.84kg and do
Slag, dry slag is used and carries out being crushed to 800 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, will be super
Micro mist adds 680.8g water and is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 126.04g production
Protein Candida, is stirred, and material temperature is controlled at 30 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues to send out
Ferment 2 hours, the material after fermentation, then 13.23kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, add by living
Unit of force is 2000U/g cellulases and unit of activity is that 2000U/g pectases are 1 by weight：The complex enzyme of 1 ratio composition
79.38g, stir, digested 5 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, must digest
Liquid；（4）Enzymolysis liquid and step（2）Obtained 14.5kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used
Plate evaporation inspissator be concentrated under the conditions of 65 DEG C, -0.07MPa slurry weight 1/2 concentrate, concentrate is used into wink
Between sterilization machine under the conditions of 95 DEG C, sterilize 20s, concentrate is cooled to 42 DEG C with heat-exchangers of the plate type after sterilizing, must be cooled down dense
Contracting liquid；（5）Concentrate after cooling is added into lactobacillus acidophilus 0.3046kg and Bifidobacterium 0.1523kg, in 41 DEG C of conditions
Under, ferment 5 hours, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into 4kg agar, 6kg sodium alginates are matched somebody with somebody according to a conventional method
Into 20% solution and 100g Tween 80s, be pumped into emulsifying homogeneous machine, be respectively 50MPa and 25MPa in homogenization pressure, material temperature is
Homogeneous is carried out under the conditions of 42 DEG C twice, is then 150 DEG C in dry air inlet temperature, outlet temperature is 60 DEG C, material temperature 41
Under conditions of DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 70 mesh sieves are crossed, packaging, are produced
Product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 7
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 40min for 0.75% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drip is to the greatest extent
Moisture；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 10s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.5kg filtered juices and pomace 5.5kg is obtained respectively, the another device of filtered juice preserves
It is standby；（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtains 1.84kg and do
Slag, dry slag is used and carries out being crushed to 800 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, will be super
Micro mist adds 680.8g water and is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 126.04g production
Protein Candida, is stirred, and material temperature is controlled at 30 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues to send out
Ferment 2 hours, the material after fermentation, then 13.23kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, add by living
Unit of force is 2000U/g cellulases and unit of activity is that 2000U/g pectases are 1 by weight：The complex enzyme of 1 ratio composition
79.38g, stir, digested 5 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, must digest
Liquid；（4）Enzymolysis liquid and step（2）Obtained 14.5kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used
Plate evaporation inspissator be concentrated under the conditions of 65 DEG C, -0.07MPa slurry weight 1/2 concentrate, concentrate is used into wink
Between sterilization machine under the conditions of 95 DEG C, sterilize 20s, concentrate is cooled to 42 DEG C with heat-exchangers of the plate type after sterilizing, must be cooled down dense
Contracting liquid；（5）Concentrate after cooling is added into lactobacillus acidophilus 0.3046kg and Bifidobacterium 0.1523kg, in 41 DEG C of conditions
Under, ferment 5 hours, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into 4kg agar, 6kg sodium alginates are matched somebody with somebody according to a conventional method
Into 20% solution and 100g Tween 80s, be pumped into emulsifying homogeneous machine, be respectively 50MPa and 25MPa in homogenization pressure, material temperature is
Homogeneous is carried out under the conditions of 42 DEG C twice, is then 150 DEG C in dry air inlet temperature, outlet temperature is 60 DEG C, material temperature 41
Under conditions of DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 70 mesh sieves are crossed, packaging, are produced
Product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 8
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 40min for 0.75% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drip is to the greatest extent
Moisture；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 10s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.5kg filtered juices and pomace 5.5kg is obtained respectively, the another device of filtered juice preserves
It is standby；（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtains 1.84kg and do
Slag, dry slag is used and carries out being crushed to 800 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, will be super
Micro mist adds 680.8g water and is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 126.04g production
Protein Candida, is stirred, and material temperature is controlled at 30 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues to send out
Ferment 2 hours, the material after fermentation, then 13.23kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, add by living
Unit of force is 2000U/g cellulases and unit of activity is that 2000U/g pectases are 1 by weight：The complex enzyme of 1 ratio composition
79.38g, stir, digested 5 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, must digest
Liquid；（4）Enzymolysis liquid and step（2）Obtained 14.5kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used
Plate evaporation inspissator be concentrated under the conditions of 65 DEG C, -0.07MPa slurry weight 1/2 concentrate, concentrate is used into wink
Between sterilization machine under the conditions of 95 DEG C, sterilize 20s, concentrate is cooled to 42 DEG C with heat-exchangers of the plate type after sterilizing, must be cooled down dense
Contracting liquid；（5）Concentrate after cooling is added into lactobacillus acidophilus 0.3046kg and Bifidobacterium 0.1523kg, in 41 DEG C of conditions
Under, ferment 5 hours, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into 4kg agar, 6kg sodium alginates are matched somebody with somebody according to a conventional method
Into 20% solution and 100g Tween 80s, be pumped into emulsifying homogeneous machine, be respectively 50MPa and 25MPa in homogenization pressure, material temperature is
Homogeneous is carried out under the conditions of 42 DEG C twice, is then 150 DEG C in dry air inlet temperature, outlet temperature is 60 DEG C, material temperature 41
Under conditions of DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 70 mesh sieves are crossed, packaging, are produced
Product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 9
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 40min for 0.75% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drip is to the greatest extent
Moisture；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 10s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.5kg filtered juices and pomace 5.5kg is obtained respectively, the another device of filtered juice preserves
It is standby；（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtains 1.84kg and do
Slag, dry slag is used and carries out being crushed to 800 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, will be super
Micro mist adds 680.8g water and is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 126.04g production
Protein Candida, is stirred, and material temperature is controlled at 30 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues to send out
Ferment 2 hours, the material after fermentation, then 13.23kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, add by living
Unit of force is 2000U/g cellulases and unit of activity is that 2000U/g pectases are 1 by weight：The complex enzyme of 1 ratio composition
79.38g, stir, digested 5 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, must digest
Liquid；（4）Enzymolysis liquid and step（2）Obtained 14.5kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used
Plate evaporation inspissator be concentrated under the conditions of 65 DEG C, -0.07MPa slurry weight 1/2 concentrate, concentrate is used into wink
Between sterilization machine under the conditions of 95 DEG C, sterilize 20s, concentrate is cooled to 42 DEG C with heat-exchangers of the plate type after sterilizing, must be cooled down dense
Contracting liquid；（5）Concentrate after cooling is added into lactobacillus acidophilus 0.3046kg and Bifidobacterium 0.1523kg, in 41 DEG C of conditions
Under, ferment 5 hours, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into 4kg agar, 6kg sodium alginates are matched somebody with somebody according to a conventional method
Into 20% solution and 100g Tween 80s, be pumped into emulsifying homogeneous machine, be respectively 50MPa and 25MPa in homogenization pressure, material temperature is
Homogeneous is carried out under the conditions of 42 DEG C twice, is then 150 DEG C in dry air inlet temperature, outlet temperature is 60 DEG C, material temperature 41
Under conditions of DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 70 mesh sieves are crossed, packaging, are produced
Product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Embodiment 10
（1）Select mature blueberries, extract carpopodium, remove rotten fruit, fruit of mildewing, wormy fruit, lesion fruit, first floated with clear water
Wash, then after being rinsed with circulating water, with weight than the calcium hypochlorite aqueous solution soaking sterilization 3-5min for 0.05%, rinsed with clear water
Totally, then with weight than soaking 40min for 0.75% saline solution, blueberries surface saline solution is washed away after immersion, is pulled out, drip is to the greatest extent
Moisture；（2）The blueberries of moisture to the greatest extent will be dripped, insert in precooker, in 100 DEG C of blanching 10s, quickly pull out and put fast prompt drop in cold water
Temperature, then drag for into the moisture to the greatest extent of drip in bamboo basket, weigh the blueberries 10kg boiled after scalding, add water 20kg, broken into spiral beater
Pastel, with the filter cloth press filtration of the mesh of filter press via hole diameter 80,14.5kg filtered juices and pomace 5.5kg is obtained respectively, the another device of filtered juice preserves
It is standby；（3）6kg pomaces are dried using vacuum drier, the water content of pomace is down to less than 3%, obtains 1.84kg and do
Slag, dry slag is used and carries out being crushed to 800 mesh Ultramicro-powders under less than 50 DEG C environmental conditions with the vibromill of water-cooling device, will be super
Micro mist adds 680.8g water and is made into the fermentation substrate that water content is 40%, is placed in the reaction pot of capping, adds 126.04g production
Protein Candida, is stirred, and material temperature is controlled at 30 DEG C, after fermentation 4 hours, then after fermentate is slightly stirred, continues to send out
Ferment 2 hours, the material after fermentation, then 13.23kg water is added into, stir evenly, adjust PH to 3.5 with edible lactic acid, add by living
Unit of force is 2000U/g cellulases and unit of activity is that 2000U/g pectases are 1 by weight：The complex enzyme of 1 ratio composition
79.38g, stir, digested 5 hours under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min progress enzyme deactivations, must digest
Liquid；（4）Enzymolysis liquid and step（2）Obtained 14.5kg filtered juices merge, and are uniformly mixed into homogeneous slurries, slurries are used
Plate evaporation inspissator be concentrated under the conditions of 65 DEG C, -0.07MPa slurry weight 1/2 concentrate, concentrate is used into wink
Between sterilization machine under the conditions of 95 DEG C, sterilize 20s, concentrate is cooled to 42 DEG C with heat-exchangers of the plate type after sterilizing, must be cooled down dense
Contracting liquid；（5）Concentrate after cooling is added into lactobacillus acidophilus 0.3046kg and Bifidobacterium 0.1523kg, in 41 DEG C of conditions
Under, ferment 5 hours, obtain Fermented Condensed liquid；（6）Fermented Condensed liquid is added into 4kg agar, 6kg sodium alginates are matched somebody with somebody according to a conventional method
Into 20% solution and 100g Tween 80s, be pumped into emulsifying homogeneous machine, be respectively 50MPa and 25MPa in homogenization pressure, material temperature is
Homogeneous is carried out under the conditions of 42 DEG C twice, is then 150 DEG C in dry air inlet temperature, outlet temperature is 60 DEG C, material temperature 41
Under conditions of DEG C, with built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 70 mesh sieves are crossed, packaging, are produced
Product.
Routinely sweet tea sauce, flour paste, mayonnaise, cake, bread or sandwich biscuits work is made in technique to described blueberry microcapsules
To prepare the purposes of food.
Routinely paste, tablet, granule, capsule or oral liquid is made as preparation in technique to described blueberry microcapsules
The purposes of health products.
Claims (15)
1. a kind of processing method of blueberry microcapsules, it is characterised in that processing step is as follows：
（1）Mature blueberries are selected, extract carpopodium, rotten fruit, fruit of mildewing, moth fruit, lesion fruit is removed, is first floated with clear water
Wash, then with after flowing clear water flushing, after containing weight than 3 ~ 5min of calcium hypochlorite aqueous solution soaking sterilization for 0.05%, use
Clear water is rinsed well, then soaks 30 ~ 50min with containing the saline solution that weight ratio is 0.5% ~ 1.0%, and fruit wheaten food salt is washed away after immersion
Water, pull out, drip moisture to the greatest extent；
（2）By step（1）The blueberries of water to the greatest extent are dripped after washing, are placed in precooker, it are precooked heat using high temperature moment blanching method
To scald, the temperature of blanching is 100 DEG C, and the time is 8 ~ 15S, and the blueberries after blanching of precooking, which are quickly pulled out, puts fast cooling in cold water,
Drag for into the moisture to the greatest extent of drip in bamboo basket, be 1 by material water weight ratio then with spiral beater：2 crack into blueberries institutional framework
Pastel, with the filter cloth press filtration that filter press via hole diameter is 80 mesh, pomace and filtered juice are separated to obtain, the another device of filtered juice preserves；
（3）By step（2）Gained filter residue is shaken up scattered, is dried with vacuum drying oven, the water content of slag is down to less than 3%, to cold water
The vibromill of device is crushed to the ultrafine powder of 500 ~ 800 mesh cell membrane broken walls under the conditions of crushing environment temperature and being less than 50 DEG C,
Ultrafine powder plus appropriate water are made into moisture weight than the fermentation substrate for 40%, is placed in the reaction pot of capping, adds hair
Ferment substrate weight stirs than the saccharomycete for 5%, material temperature is controlled at 29 ~ 31 DEG C, after fermenting 4 hours, by fermentate slightly
Add after stirring, continue fermentation 2 hours, the material after fermentation adds materials the water of 5 times of weight again, stirs evenly, is adjusted with edible lactic acid
PH value adds complex enzyme of the weight than 0.5% and 4 ~ 6h is digested under 40 DEG C of constant temperatures, be then heated to 95 DEG C, 5min to 3.5
Enzyme deactivation is carried out, obtains enzymolysis liquid；
（4）By step（2）Obtained filtered juice and step（3）Obtained enzymolysis liquid, which merges, is mixed into homogeneous slurries, by slurries
Under the conditions of 50 DEG C ~ 70 DEG C, -0.06MPa~-0.1MPa, be concentrated in vacuo to slurry weight 1/2 concentrate, by concentrate
Using flash pasteurizer under the conditions of 95 DEG C, sterilized 20s, and concentrate is cooled into 42 DEG C with heat-exchangers of the plate type after sterilizing, obtained
Cooling concentration liquid；
（5）By cooling concentration liquid, weight is added than the lactic acid bacteria fermenting agent for 3%, is fermented 4 ~ 6 hours under the conditions of 40 ~ 42 DEG C,
Obtain Fermented Condensed liquid；
（6）By the concentrate after fermentation, the embedding medium of blueberries weight 100% and the emulsifying agent of blueberries weight 1% are added, is pumped into
In emulsifying homogeneous machine, homogeneous is carried out twice under the conditions of homogenization pressure is 40 ~ 60MPa and 25MPa, material temperature is 40 ~ 42 DEG C, then
With built-in bed spray drying-granulating phase granulating and drying, through cooling after discharging, 60 ~ 80 mesh sieves are crossed, packaging, produce the micro- glue of blueberry
Capsule product.
2. the method as described in claim 1, it is characterised in that described saccharomycete is brewer's yeast, brewer's yeast, torrid zone vacation
Any one in silk yeast, candida utili and Saccharomyces cerevisiae.
3. the method as described in claim 1, it is characterised in that described complex enzyme is the fibre for 2000U/g by unit of activity
It is 1 by weight to tie up the pectase that plain enzyme and unit of activity are 2000U/g：1 proportions compound forms.
4. the method as described in claim 1, it is characterised in that the step（4）Described concentration uses rotary evaporation in vacuo
Device, tubular type evaporation concentrator or plate evaporation inspissator；Preferable concentration condition is 60 DEG C ~ 65 DEG C, -0.07MPa ~ -
0.09MPa。
5. the method as described in claim 1, it is characterised in that described lactic acid bacteria fermenting agent, be by streptococcus thermophilus and guarantor
Add Leah lactobacillus by weight 2：1 ratio forms.
6. the method as described in claim 1, it is characterised in that described lactic acid bacteria fermenting agent, be by streptococcus lactis and plant
Thing lactobacillus by weight 2：1 ratio forms.
7. the method as described in claim 1, it is characterised in that described lactic acid bacteria fermenting agent, be by Pediococcus acidilactici and thermophilic
Hot lactobacillus by weight 2：1 ratio forms.
8. the method as described in claim 1, it is characterised in that described lactic acid bacteria fermenting agent, be by lactobacillus acidophilus and double
Discrimination bacillus by weight 2：1 ratio forms.
9. according to the method described in any one of claim 5 ~ 8, it is characterised in that described lactic acid bacteria fermenting agent, have for market
Sell it is edible containing viable bacteria concentration be no less than 15,000,000,000/gram lactic acid bacteria thalline dry powder product.
10. the method as described in claim 1, it is characterised in that described embedding medium is yellow first glue, carragheen（Essence card）, it is bright
Glue, Arabic gum, peach gum, agar, soybean protein isolate, beta-schardinger dextrin, maltodextrin, sodium carboxymethylcellulose, sodium alginate
One or both of any mixture.
11. the method as described in claim 1, it is characterised in that described emulsifying agent is sucrose fatty ester, glycerine list tristearin
Any one in acid esters, Tween 80, span 20, soybean lecithin.
12. the method as described in claim 1, it is characterised in that the step（6）The condition of the spray drying is empty to dry
150-160 DEG C of gas inlet temperature, 60 ~ 70 DEG C of outlet temperature, 40 ~ 45 DEG C of material temperature.
A kind of 13. blueberry microcapsule product made from method as described in any one of claim 1 ~ 12.
Routinely 14. sweet tea sauce, flour paste, mayonnaise, cake, bread is made in technique to blueberry microcapsules according to claim 1
Or sandwich biscuits is as the purposes for preparing food.
Routinely 15. paste, tablet, granule, capsule or mouth is made in technique to blueberry microcapsules according to claim 1
Liquid is taken as the purposes for preparing health products.
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| CN201711040213.7A CN107836674A (en) | 2017-10-31 | 2017-10-31 | A kind of processing method and purposes of blueberry microcapsules |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851082A (en) * | 2018-07-12 | 2018-11-23 | 青海大学 | A kind of Berry plant oil micro-capsule and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766319A (en) * | 2010-01-14 | 2010-07-07 | 杨介新 | Method for preparing blueberry-carrot compound microcapsule granules |
| CN104544442A (en) * | 2015-01-19 | 2015-04-29 | 中国食品发酵工业研究院 | Blueberry fermented product and preparation method thereof |
| CN106036338A (en) * | 2016-05-26 | 2016-10-26 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry honey powder |
-
2017
- 2017-10-31 CN CN201711040213.7A patent/CN107836674A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766319A (en) * | 2010-01-14 | 2010-07-07 | 杨介新 | Method for preparing blueberry-carrot compound microcapsule granules |
| CN104544442A (en) * | 2015-01-19 | 2015-04-29 | 中国食品发酵工业研究院 | Blueberry fermented product and preparation method thereof |
| CN106036338A (en) * | 2016-05-26 | 2016-10-26 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry honey powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851082A (en) * | 2018-07-12 | 2018-11-23 | 青海大学 | A kind of Berry plant oil micro-capsule and preparation method thereof |
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