CN107996915A - Blueberry pulp and its processing method - Google Patents
Blueberry pulp and its processing method Download PDFInfo
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- CN107996915A CN107996915A CN201711381234.5A CN201711381234A CN107996915A CN 107996915 A CN107996915 A CN 107996915A CN 201711381234 A CN201711381234 A CN 201711381234A CN 107996915 A CN107996915 A CN 107996915A
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- blueberry
- processing method
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- soybean lecithin
- blueberry pulp
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 70
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 70
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 70
- 238000003672 processing method Methods 0.000 title claims abstract description 26
- 244000077233 Vaccinium uliginosum Species 0.000 title description 15
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 55
- 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 abstract description 40
- 239000002002 slurry Substances 0.000 claims abstract description 25
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
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- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 8
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- 239000001354 calcium citrate Substances 0.000 claims description 7
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 7
- 235000019165 vitamin E Nutrition 0.000 claims description 7
- 229940046009 vitamin E Drugs 0.000 claims description 7
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- 238000005119 centrifugation Methods 0.000 claims description 4
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- 238000007689 inspection Methods 0.000 description 4
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- 108090000604 Hydrolases Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
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- 150000002632 lipids Chemical class 0.000 description 2
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- 238000003786 synthesis reaction Methods 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
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- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
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- 108700020796 Oncogene Proteins 0.000 description 1
- 229940124034 Phospholipase C inhibitor Drugs 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 108010089086 lysolecithin acylhydrolase Proteins 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 239000003358 phospholipase A2 inhibitor Substances 0.000 description 1
- 239000003371 phospholipase C inhibitor Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of blueberry pulp and its processing method, technological process is simple, avoid the loss of nutriment, the blueberry pulp being prepared, full of nutrition, the smell of fruits is very sweet, passes through the optimization to technique, the blueberries pulp, has adjustment function of human body, adjusts the effects such as blood pressure, softening capillary, anti-eye strain, improvement eyesight, delaying senility.Its processing method comprises the following steps：Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, washes with water totally, drains surface moisture；Step 2：It is 1 in mass ratio that the blueberry after draining, which will be cleaned, with water：(1 3) add in fruit juice mixer, be beaten 5 15 minutes, obtain slurries；Step 3：Take 95 105 parts by weight slurries, 0.6 2.2 parts by weight of soybean lecithin, 0.1 0.5 parts by weight antioxidant to be uniformly mixed, sterilize, to obtain the final product.
Description
Technical field
The present invention relates to a kind of drink, specifically, is related to a kind of blueberry pulp and its processing method.
Background technology
At present, the beverage that major supermarkets, shops are sold, although species is various, there is presently no similar product.
Existing fruit drink, is mostly the drink that people are commonly used to quench one's thirst day；Some beverages, after drinking, though have to human body certain
Health-care effect, but function is all relatively simple, and also some drinks are also containing harmful materials such as preservative, pigments.
Pulp refers to the edible portion of fruit or fruit through containing juice, the production of unfermentable pulpous state made from beating process
Product, or the natural equivalent moisture resulting product that the former pulp of this kind loses in concentration process is added in concentrated fruit pulp, it is such as fragrant
Any of several broadleaf plants magma, mango juice etc..
Pulp processing is started late in China, with the pursuit that people live health, fruit beverage market also with
And change, fruit clear-juice beverage starts market of fading out, and cloudy juice, favored containing fruit squash.The market demand stimulates
Production technology improvement.The turn of the century, the country begin with producer's production and are used for the basic material containing fruit flesh beverages --- concentration
Pulp.Because pulp as the main raw material(s) of terminal consumable beverage, remains dietary fiber and the fruit of fruit to greatest extent
The nutritional ingredients such as glue, have become the upgrading products of fruit juice juice.Recently popular fruit-vegetable mixed juice, japanese consumers like
Vegetable juice new product etc. of fruit juice is even added in beer, all largely using this gentle base-material of concentrated fruit pulp.Therefore,
As a kind of important base-material of production beverage, the stability of industry development is determined, from now on as people advocate healthy agitation
Arrive, there must be big rising again to concentrated fruit pulp demand.
Blueberry pulp is fine and smooth, unique flavor, sour and sweet palatability, and with salubrious pleasant fragrance.Except richness in Blueberry
Containing multiple nutritional components common in fruit, also containing antioxidants such as anthocyanin, flavonoids, belong to homoamino acid, Gao Xin, height
Iron, high-copper, the fruit of homovitamin, have good nutritional health function, it is tired that its effect includes enhancing eyesight, elimination eyes
Labor, prevent cranial nerve aging, anticancer, softening blood vessel, enhancing human immunity etc., its nutritive value is far above apple, grape, orange
It is the fruit that world development the most rapidly integrates nutrition and health care in recent years Deng fruit, the fashionable current state such as American-European-Japanese
Blueberry is also determined as one of five big healthy food of the mankind by family and area, FAO (Food and Agriculture Organization of the United Nation).Blueberry is berry type, fruit
Real thin skin, succulence, water content are high, it is difficult to store.Indoors under 18-26 DEG C of normal temperature condition, fresh-keeping only 4 days or so, even if low
Warm preservation, preservation term are not more than 2 weeks.
The blueberry pulp mouthfeel of the prior art is bad, and nutrient loss is big.
The content of the invention
Existing in the prior art in order to solve the problems, such as, the present invention provides a kind of blueberry pulp and its processing method.
Technical solution is as follows：
A kind of processing method of blueberry pulp, comprises the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, washes with water totally, drains surface water
Point；
Step 2：It is 1 in mass ratio that the blueberry after draining, which will be cleaned, with water：(1-3) is added in fruit juice mixer, 5-15 points of mashing
Clock, obtains slurries；
Step 3：Take 95-105 parts by weight slurries, 0.6-2.2 parts by weight of soybean lecithin, 0.1-0.5 parts by weight antioxidant
It is uniformly mixed, sterilizing, to obtain the final product.
In the present invention, preferably scheme is：A kind of processing method of blueberry pulp, comprises the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, washes with water totally, drains surface water
Point；
Step 2：It is 1 in mass ratio that the blueberry after draining, which will be cleaned, with water：(1-3) is added in fruit juice mixer, 5-15 points of mashing
Clock, obtains slurries；
Step 3：95-105 parts by weight slurries, the part by weight modified soybean lecithins of 0.6-2.2,0.1-0.5 parts by weight are taken to resist
Oxygen agent is uniformly mixed, sterilizing, to obtain the final product.
The sterilizing is ultra high temperature short time sterilization.
The temperature of the ultra high temperature short time sterilization is 115-125 DEG C, time 2-10s.
The antioxidant is L-AA cellulose esters, one kind in Vitamin E cellulose ester or its mixture.This hair
Bright preferably scheme is that the antioxidant is 7 in mass ratio by L-AA cellulose esters, Vitamin E cellulose ester：(2-
4) form.
The preparation method of the modified soybean lecithin is：Soybean lecithin weight 0.2- is added in soybean lecithin
0.9% phospholipase A2It is uniformly mixed with the calcium citrate stirring 5-15min of soybean lecithin weight 0.005-0.015%,
Temperature is ultrasound enzymolysis 50-150min at 45-55 DEG C, and centrifugation, except degreasing, residue is modified soybean lecithin.
Phosphatidase can optionally decompose the ester bond in phosphatide, according to the mode of action, can be divided into tetra- groups of A, B, C and D, A is
Phospholipid-2-acylhydrolase, B are lysolecithin Acyl- hydrolases, and C is phosphatidyl choline phosphorus hydrolase, and D is phosphatidyl choline
Phospholipid hydrolase.The alternative suppression of phospholipase C inhibitor and growth factor and the relevant enzyme of oncogene signal, can be developed into anti-
Cancer medicine.Phospholipase A2Inhibitor has good anti-inflammatory effect.
The rotating speed of the stirring is 200-500r/min.
The ultrasonic power of the ultrasound enzymolysis is 100-200W, supersonic frequency 15-25kHz.
The rotating speed of the centrifugation is 4000-6000r/min, time 10-20min.
A kind of blueberry pulp, is prepared by above-mentioned processing method.
Technique effect：
The processing method of blueberry pulp of the present invention, technological process is simple, avoids the loss of nutriment, is prepared
Blueberry pulp, full of nutrition, the smell of fruits is very sweet, and by the optimization to technique, the blueberries pulp, has adjustment function of human body, adjusts
Save the effects such as blood pressure, softening capillary, anti-eye strain, improvement eyesight, delaying senility.
Embodiment
Storage stability is tested：Blueberry pulp is placed in the climatic chamber that temperature is 5 DEG C, humidity is 75% to seal and is put
Put 20 days, residual content when each nutritional ingredient when measuring in blueberry protoplasm 20 days was relative to the blueberry protoplasm 0 day.Anthocyanidin
The method of inspection：Health food functional component and sanitary index inspection specification (version in 2003) Part II method of inspection (12),
The SOD methods of inspection：GB/T 5009.171-2003.
Antioxygenic property is tested：By measuring inhibiting rate of the blueberry pulp to yolk lipid peroxylradicals, it is evaluated
Antioxidant effect.The preparation of yolk suspension：Take 1mL 0.1mol/L pH7.4 phosphate buffers and 1mL egg yolks to mix, use
Magnetic stirrer 10min, adds 48mL 0.1mol/L pH7.4 phosphate buffers, is configured to yolk suspension.Experimental group：
0.1mol/L phosphate buffers 3mL is drawn in 10mL graduated plastic's test tubes with plug, adds yolk suspension 0.4mL, is added real
The blueberry pulp 0.2mL of example preparation is applied, adds 25mmol/L FeSO4Solution 0.4mL.Control group：0.1mol/L phosphoric acid is drawn to delay
Fliud flushing 3.2mL, in addition to blueberry pulp is not added with, other reagents are the same, and add the solution of trichloroacetic acid that mass fraction is 20%
1mL.Control group and the test tube of experimental group are placed in 37 DEG C of constant incubators at the same time and place 12h.After taking-up, in addition to control group,
20% trichloroacetic acid 1mL is added in the test tube of each experimental group, stands 10min；Control group and experimental group one arise from 3500r/min from
Heart 10min, takes 4.0mL supernatants, and it is 0.8% thiobarbituricacidα- solution 2mL to be separately added into mass fraction, is jumped a queue after 100
DEG C water-bath 15min, is cooled down after taking-up with frozen water.Returned to zero and calibrated with 5mL phosphate buffers, test control group and experimental group in wavelength
Absorbance at 532nm.Yolk lipid peroxylradicals inhibiting rate is calculated as follows in control group and experimental group：Peroxidating is certainly
By absorbance × 100% of base inhibiting rate (%)=(absorbance of absorbance-experimental group of control group)/control group.
Blueberry is the blueberry that the kind that Sichuan cotton clothes farmer's agricultural science and technology Co., Ltd provides is cotton clothes farmer in embodiment.
Ph.D. Dissertation of the L-AA cellulose esters with reference to Liu Ning in embodiment《The preparation of antioxygen cellulose vinegar
And its performance study》In the optimal synthesis condition that determines of the 3rd chapter synthesized.
Master thesis of the Vitamin E cellulose ester with reference to Liu Yanan in embodiment《Vitamin E fiber element fat synthesize and
The research of its fortification effect》The optimal synthesis condition that middle chapter 2 determines is synthesized.
Calcium citrate is the food-grade calcium citrate that Shaanxi Sen Fu natural products Co., Ltd provides in embodiment.
Phospholipase A in embodiment2The phospholipase A provided for upper thing Science and Technology Ltd. of Haikang nangzan2, enzyme activity 20u/mg.
Fruit juice mixer is nine sun model JYL-C051 Multifunctional juicers (also known as cooking machine) in embodiment.
Soybean lecithin is the food grade soy lecithin that Jiangsu Tian De food additives Co., Ltd provides in embodiment.
Embodiment 1
The processing method of blueberry pulp, comprises the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, is washed with water totally, placement 2 drips when small
Dry surface moisture；
Step 2：Blueberry after 250g cleanings are drained is added in fruit juice mixer with 260g water, is beaten using rotating speed as 22000 revs/min
Slurry 7 minutes, obtains slurries；
Step 3：Take 500g slurries, 6g parts by weight of soybean lecithin, 1g L-AAs cellulose esters using rotating speed as
300r/min stirrings 5min is uniformly mixed, and ultra high temperature short time sterilization is carried out in temperature for 121 DEG C of insulation 3s, up to blueberry pulp.
Embodiment 2
The processing method of blueberry pulp, comprises the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, is washed with water totally, placement 2 drips when small
Dry surface moisture；
Step 2：Blueberry after 250g cleanings are drained is added in fruit juice mixer with 260g water, is beaten using rotating speed as 22000 revs/min
Slurry 7 minutes, obtains slurries；
Step 3：Take the part by weight modified soybean lecithin of 500g slurries, 6g, 1g L-AAs cellulose esters using rotating speed as
300r/min stirrings 5min is uniformly mixed, and ultra high temperature short time sterilization is carried out in temperature for 121 DEG C of insulation 3s, up to blueberry pulp.
The preparation method of the modified soybean lecithin is：Soybean lecithin weight 0.5% is added in soybean lecithin
Phospholipase A210min is stirred with the calcium citrate of soybean lecithin weight 0.01% as 300r/min using rotating speed to be uniformly mixed,
Ultrasound enzymolysis 90min at being 50 DEG C in temperature, wherein the ultrasonic power of ultrasound enzymolysis is 150W, supersonic frequency 20kHz, to turn
Speed centrifuges 15min for 5000r/min, removes upper strata grease, residue is modified soybean lecithin.
Comparative example 1
The processing method of blueberry pulp, comprises the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, is washed with water totally, placement 2 drips when small
Dry surface moisture；
Step 2：Blueberry after 250g cleanings are drained is added in fruit juice mixer with 260g water, is beaten using rotating speed as 22000 revs/min
Slurry 7 minutes, obtains slurries；
Step 3：Take the part by weight modified soybean lecithin of 500g slurries, 6g, 1g L-AAs cellulose esters using rotating speed as
300r/min stirrings 5min is uniformly mixed, and ultra high temperature short time sterilization is carried out in temperature for 121 DEG C of insulation 3s, up to blueberry pulp.
The preparation method of the modified soybean lecithin is：Soybean lecithin weight 0.5% is added in soybean lecithin
Phospholipase A210min is stirred with the calcium chloride of soybean lecithin weight 0.01% as 300r/min using rotating speed to be uniformly mixed,
Temperature is ultrasound enzymolysis 90min at 50 DEG C, wherein the ultrasonic power of ultrasound enzymolysis is 150W, supersonic frequency 20kHz, with rotating speed
15min is centrifuged for 5000r/min, removes upper strata grease, residue is modified soybean lecithin.
Embodiment 3
The processing method of blueberry pulp, comprises the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, is washed with water totally, placement 2 drips when small
Dry surface moisture；
Step 2：Blueberry after 250g cleanings are drained is added in fruit juice mixer with 260g water, is beaten using rotating speed as 22000 revs/min
Slurry 7 minutes, obtains slurries；
Step 3：Take the part by weight modified soybean lecithin of 500g slurries, 6g, 1g Vitamin E cellulose esters using rotating speed as
300r/min stirrings 5min is uniformly mixed, and ultra high temperature short time sterilization is carried out in temperature for 121 DEG C of insulation 3s, up to blueberry pulp.
The preparation method of the modified soybean lecithin is：Soybean lecithin weight 0.5% is added in soybean lecithin
Phospholipase A210min is stirred with the calcium citrate of soybean lecithin weight 0.01% as 300r/min using rotating speed to be uniformly mixed,
Ultrasound enzymolysis 90min at being 50 DEG C in temperature, wherein the ultrasonic power of ultrasound enzymolysis is 150W, supersonic frequency 20kHz, to turn
Speed centrifuges 15min for 5000r/min, removes upper strata grease, residue is modified soybean lecithin.
Embodiment 4
The processing method of blueberry pulp, comprises the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, is washed with water totally, placement 2 drips when small
Dry surface moisture；
Step 2：Blueberry after 250g cleanings are drained is added in fruit juice mixer with 260g water, is beaten using rotating speed as 22000 revs/min
Slurry 7 minutes, obtains slurries；
Step 3：Take the part by weight modified soybean lecithin of 500g slurries, 6g, 0.7g L-AAs cellulose esters, 0.3g
Vitamin E cellulose ester stirs 5min as 300r/min using rotating speed and is uniformly mixed, and superhigh temperature is carried out for 121 DEG C of insulation 3s in temperature
Instantaneous sterilizing, up to blueberry pulp.Blueberry pulp storage stability and antioxygenic property are tested, as a result for：Anthocyanidin
Residual content is that 99.3%, SOD residual contents are 94.2%, and peroxylradicals inhibiting rate is 72.3%.
The preparation method of the modified soybean lecithin is：Soybean lecithin weight 0.5% is added in soybean lecithin
Phospholipase A210min is stirred with the calcium citrate of soybean lecithin weight 0.01% as 300r/min using rotating speed to be uniformly mixed,
Ultrasound enzymolysis 90min at being 50 DEG C in temperature, wherein the ultrasonic power of ultrasound enzymolysis is 150W, supersonic frequency 20kHz, to turn
Speed centrifuges 15min for 5000r/min, removes upper strata grease, residue is modified soybean lecithin.
Test case 1
The blueberry pulp storage stability and antioxygenic property of embodiment 1-3 and comparative example 1 are tested.Specific test
It the results are shown in Table 1.
Table 1：Test result table
The processing method of blueberry pulp of the present invention, by handling stabilizer soybean lecithin, blueberry pulp quality is bright
Aobvious to improve, flavor reserving degree is high, it is more stablized, Shelf-life.Its reason may is that soybean lecithin breast after processing
The property changed, inoxidizability are improved.
Claims (10)
1. a kind of processing method of blueberry pulp, it is characterised in that comprise the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, washes with water totally, drains surface moisture；
Step 2：It is 1 in mass ratio that the blueberry after draining, which will be cleaned, with water：(1-3) is added in fruit juice mixer, is beaten 5-15 minutes, is obtained
To slurries；
Step 3：Take 95-105 parts by weight slurries, 0.6-2.2 parts by weight of soybean lecithin, the mixing of 0.1-0.5 parts by weight antioxidant
Uniformly, sterilize, to obtain the final product.
2. a kind of processing method of blueberry pulp, it is characterised in that comprise the following steps：
Step 1：Maturation, not damaged, the blueberry to rot without moth, nothing are selected, washes with water totally, drains surface moisture；
Step 2：It is 1 in mass ratio that the blueberry after draining, which will be cleaned, with water：(1-3) is added in fruit juice mixer, is beaten 5-15 minutes, is obtained
To slurries；
Step 3：Take 95-105 parts by weight slurries, the part by weight modified soybean lecithins of 0.6-2.2,0.1-0.5 parts by weight antioxidant
It is uniformly mixed, sterilizing, to obtain the final product.
3. the processing method of blueberry pulp according to claim 2, it is characterised in that：The sterilizing is instantaneously gone out for superhigh temperature
Bacterium.
4. the processing method of blueberry pulp according to claim 3, it is characterised in that：The temperature of the ultra high temperature short time sterilization
For 115-125 DEG C, time 2-10s.
5. the processing method of blueberry pulp according to claim 2, it is characterised in that：The antioxidant is fine for L-AA
Dimension plain ester, one kind in Vitamin E cellulose ester or its mixture.
6. the processing method of blueberry pulp according to claim 2, it is characterised in that：The preparation of the modified soybean lecithin
Method is：The phospholipase A of soybean lecithin weight 0.2-0.9% is added in soybean lecithin2With soybean lecithin weight
The calcium citrate stirring 5-15min of 0.005-0.015% is uniformly mixed, ultrasound enzymolysis 50- at being 45-55 DEG C in temperature
150min, centrifugation, except degreasing, residue is modified soybean lecithin.
7. the processing method of blueberry pulp according to claim 6, it is characterised in that：The rotating speed of the stirring is 200-
500r/min。
8. the processing method of blueberry pulp according to claim 6, it is characterised in that：It is described ultrasound enzymolysis ultrasonic power be
100-200W, supersonic frequency 15-25kHz.
9. the processing method of blueberry pulp according to claim 6, it is characterised in that：The rotating speed of the centrifugation is 4000-
6000r/min, time 10-20min.
10. a kind of blueberry pulp, is prepared using processing method any one of claim 1-9.
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