CN107996915B - Blueberry pulp and processing method thereof - Google Patents
Blueberry pulp and processing method thereof Download PDFInfo
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- CN107996915B CN107996915B CN201711381234.5A CN201711381234A CN107996915B CN 107996915 B CN107996915 B CN 107996915B CN 201711381234 A CN201711381234 A CN 201711381234A CN 107996915 B CN107996915 B CN 107996915B
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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
Abstract
The invention discloses blueberry pulp and a processing method thereof, the process flow is simple, the loss of nutrient substances is avoided, the prepared blueberry pulp is rich in nutrition and strong in fruit flavor, and through the optimization of the process, the blueberry pulp has the effects of adjusting human body functions, regulating blood pressure, softening blood capillaries, eliminating eye fatigue, improving eyesight, slowing down aging and the like. The processing method comprises the following steps: step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and draining off surface water; step 2: the washed and drained blueberries and water are mixed according to the mass ratio of 1: (1-3) adding the mixture into a juicer, and pulping for 5-15 minutes to obtain pulp; and step 3: and (3) uniformly mixing 95-105 parts by weight of the slurry, 0.6-2.2 parts by weight of soybean lecithin and 0.1-0.5 part by weight of antioxidant, and sterilizing to obtain the soybean lecithin soybean milk.
Description
Technical Field
The invention relates to a beverage, in particular to blueberry pulp and a processing method thereof.
Background
At present, the beverages sold in supermarkets and shops all over the country have no similar products although the beverages are various in variety. Most of the existing fruit juice beverages are drinks for quenching thirst of people in daily life; some drinks have a certain health-care function after being drunk, but the functions are single, and some drinks also contain preservatives, pigments and other substances harmful to human bodies.
The fruit pulp is juice-containing, unfermented pulp-like product prepared by pulping edible part of fruit or fruit, or concentrated fruit pulp added with natural water content of the original fruit pulp lost in concentration process, such as fructus Musae pulp, fructus Mangifera Indicae pulp, etc.
The fruit pulp processing starts late in China, the market of fruit beverages changes along with the pursuit of people for healthy and fashionable life, clear fruit juice beverages begin to fade out of the market, and cloudy juice beverages and beverages containing fruit pulp are favored. Market demand has stimulated improvements in production technology. In the century, manufacturers begin to produce concentrated fruit pulp which is a basic raw material for pulp-containing beverages in China. As the fruit pulp is used as the main raw material of the terminal consumption beverage, the nutritional ingredients such as dietary fiber, pectin and the like of the fruit are retained to the maximum extent, and the fruit pulp becomes an upgraded product of the clear fruit juice. Recently popular mixed fruit and vegetable juices, vegetable juices preferred by japanese consumers, and even new products in which fruit juices are added to beer, etc., use a large amount of the mild base material, concentrated fruit pulp. Therefore, as an important base material for producing the beverage, the stability of industry development is determined, and the demand of concentrated fruit pulp is certainly greatly increased with the arrival of people advocating healthy wind.
The blueberry pulp is fine and smooth, has unique flavor, is sour and sweet, and has fresh and pleasant fragrance. The blueberry fruit is rich in various common nutrient components in fruits, also contains antioxidants such as anthocyanin, flavonoid and the like, belongs to fruits with high amino acid, high zinc, high ferrum, high copper and high vitamins, has good nutrition and health care effects, has the effects of enhancing eyesight, eliminating eye fatigue, preventing cranial nerve aging, resisting cancer, softening blood vessels, enhancing human immunity and the like, has much higher nutritional value than fruits such as apples, grapes, oranges and the like, is the most rapidly developed fruit integrating nutrition and health care in the world in recent years, and is determined to be one of five kinds of human health foods by grain and agriculture organization of China and United nations in Europe and America and other countries and regions. The blueberry fruit is berry type, has thin fruit skin, juicy and high water content, and is difficult to store. The fresh-keeping time is only about 4 days at the indoor temperature of 18-26 ℃, and the preservation period does not exceed 2 weeks even if the fresh-keeping agent is preserved at low temperature.
The blueberry pulp in the prior art has poor taste and large loss of nutrient components.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides blueberry pulp and a processing method thereof.
The technical scheme is as follows:
a processing method of blueberry pulp comprises the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and draining off surface water;
step 2: the washed and drained blueberries and water are mixed according to the mass ratio of 1: (1-3) adding the mixture into a juicer, and pulping for 5-15 minutes to obtain pulp;
and step 3: and (3) uniformly mixing 95-105 parts by weight of the slurry, 0.6-2.2 parts by weight of soybean lecithin and 0.1-0.5 part by weight of antioxidant, and sterilizing to obtain the soybean lecithin soybean milk.
In the invention, the preferable scheme is as follows: a processing method of blueberry pulp comprises the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and draining off surface water;
step 2: the washed and drained blueberries and water are mixed according to the mass ratio of 1: (1-3) adding the mixture into a juicer, and pulping for 5-15 minutes to obtain pulp;
and step 3: and (3) uniformly mixing 95-105 parts by weight of the slurry, 0.6-2.2 parts by weight of modified soybean lecithin and 0.1-0.5 part by weight of antioxidant, and sterilizing to obtain the soybean lecithin/antioxidant mixture.
The sterilization is ultrahigh temperature instant sterilization.
The temperature of the ultrahigh-temperature instant sterilization is 115-125 ℃, and the time is 2-10 s.
The antioxidant is one or a mixture of L-ascorbic acid cellulose ester and vitamin E cellulose ester. The preferable scheme of the invention is that the antioxidant is prepared from L-ascorbic acid cellulose ester and vitamin E cellulose ester according to the mass ratio of 7: (2-4).
The preparation method of the modified soybean lecithin comprises the following steps: adding phospholipase A0.2-0.9 wt% of soybean lecithin into soybean lecithin2Mixing with calcium citrate 0.005-0.015% of soybean lecithin, stirring for 5-15min, performing ultrasonic enzymolysis at 45-55 deg.C for 50-150min, centrifuging, and removing oil to obtain the residue.
Phospholipase can selectively decompose ester bond in phospholipid, and can be classified into A, B, C and D according to action mode, wherein A is phospholipid-2-acyl hydrolase, B is lysolecithin phosphatidyl hydrolase, C is phosphatidyl choline phosphohydrolase, and D is phosphatidyl choline phospholipid hydrolase. Phospholipase C inhibitors can selectively inhibit enzymes related to growth factors and oncogene signals, and can be developed as anticancer agents. Phospholipase A2The inhibitor has good anti-inflammatory effect。
The rotating speed of the stirring is 200-500 r/min.
The ultrasonic power of the ultrasonic enzymolysis is 100-200W, and the ultrasonic frequency is 15-25 kHz.
The rotation speed of the centrifugation is 4000-6000r/min, and the time is 10-20 min.
A blueberry pulp is prepared by the above processing method.
The technical effects are as follows:
the processing method of the blueberry pulp has the advantages that the process flow is simple, the loss of nutrient substances is avoided, the prepared blueberry pulp is rich in nutrition and rich in fruit flavor, and through the optimization of the process, the blueberry pulp has the effects of adjusting human body functions, regulating blood pressure, softening blood capillaries, eliminating eye fatigue, improving eyesight, slowing down aging and the like.
Detailed Description
And (4) testing the storage stability: placing the blueberry pulp in a constant temperature and humidity box with the temperature of 5 ℃ and the humidity of 75% for 20 days in a sealed manner, and measuring the residual content of each nutrient component in the blueberry puree for 20 days relative to the blueberry puree for 0 day. The anthocyanin test method comprises the following steps: the second part of the test method (twelve) of the test standard of functional components and health indexes of health-care food (2003 edition), the SOD test method: GB/T5009.171-2003.
And (3) testing the oxidation resistance: the antioxidant effect of the blueberry pulp is evaluated by measuring the inhibition rate of the blueberry pulp on the lipid peroxidation free radicals of egg yolk. Preparation of yolk suspension: 1mL of 0.1mol/L phosphate buffer pH7.4 was mixed with 1mL of egg yolk, and stirred with a magnetic stirrer for 10min, and 48mL of 0.1mol/L phosphate buffer pH7.4 was added to prepare a yolk suspension. Experimental groups: sucking 3mL of 0.1mol/L phosphate buffer solution into a 10mL graduated plastic test tube with a plug, adding 0.4mL of yolk suspension, adding 0.2mL of blueberry pulp prepared in the example, and adding 25mmol/L FeSO40.4mL of the solution. Control group: sucking 3.2mL of 0.1mol/L phosphate buffer solution, adding 1mL of trichloroacetic acid solution with the mass fraction of 20% as before except that the blueberry pulp is not added. The test tubes of the control group and the experimental group were placed in an incubator at 37 ℃ for 12 hours at the same time. Taking out, removing control groupIn addition, 1mL of 20% trichloroacetic acid is added into the test tubes of each experimental group, and the mixture is kept stand for 10 min; centrifuging the control group and the experimental group at 3500r/min for 10min, taking 4.0mL of supernatant, respectively adding 2mL of 0.8% thiobarbituric acid solution, plugging, placing in 100 ℃ water bath for 15min, taking out, and cooling with ice water. The control and experimental groups were tested for absorbance at 532nm wavelength calibrated with 5mL of phosphate buffer for zeroing. The yolk lipid peroxidation free radical inhibition rate of the control group and the experimental group is calculated according to the following formula: the peroxide radical inhibition ratio (%) (absorbance of control group-absorbance of experimental group)/absorbance of control group × 100%.
In the embodiment, the blueberry is a blueberry of which the variety is provided by Sichuan Brassian farmer agriculture science and technology limited company.
In the examples, L-ascorbic acid cellulose ester was synthesized under the optimum synthesis conditions determined in chapter 3 of the thesis on the preparation of antioxidant cellulose vinegar and the study on the properties thereof by doctor of Liuning.
In the examples, vitamin E cellulose ester was synthesized under the optimum synthesis conditions determined in chapter II of the Master's academic thesis "research on vitamin E cellulose ester Synthesis and its nutrient enrichment Effect" in Liu Yao.
In the embodiment, the calcium citrate is food-grade calcium citrate provided by Shaanxi Freund natural products, Inc.
Examples phospholipase A2Phospholipase A provided by Shanghai Kanglang biological technology Limited2The enzyme activity is 20 u/mg.
The fruit juice extractor in the embodiment is a Jiuyang multifunctional juice extractor (also called as a food processor) with the model of JYL-C051.
In the examples, the soybean lecithin was food grade soybean lecithin supplied by Jiangsu additive food Co.
Example 1
The processing method of the blueberry pulp comprises the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and standing for 2 hours to drain surface moisture;
step 2: adding 250g of cleaned and drained blueberries and 260g of water into a juicer, and pulping for 7 minutes at the rotation speed of 22000 r/min to obtain pulp;
and step 3: and (3) uniformly mixing 500g of pulp, 6g of soybean lecithin and 1g L-ascorbic acid cellulose ester at the rotation speed of 300r/min for 5min, and carrying out ultrahigh-temperature instantaneous sterilization at the temperature of 121 ℃ for 3s to obtain the blueberry pulp.
Example 2
The processing method of the blueberry pulp comprises the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and standing for 2 hours to drain surface moisture;
step 2: adding 250g of cleaned and drained blueberries and 260g of water into a juicer, and pulping for 7 minutes at the rotation speed of 22000 r/min to obtain pulp;
and step 3: and (3) taking 500g of pulp, 6g of modified soybean lecithin and 1g L-ascorbic acid cellulose ester by weight, stirring at the rotating speed of 300r/min for 5min, uniformly mixing, and carrying out ultrahigh-temperature instantaneous sterilization at the temperature of 121 ℃ for 3s to obtain the blueberry pulp.
The preparation method of the modified soybean lecithin comprises the following steps: adding phospholipase A0.5 wt% of soybean lecithin into soybean lecithin2Stirring and uniformly mixing the soybean lecithin and calcium citrate with the weight of 0.01 percent of the soybean lecithin at the rotating speed of 300r/min for 10min, performing ultrasonic enzymolysis at the temperature of 50 ℃ for 90min, wherein the ultrasonic power of the ultrasonic enzymolysis is 150W, the ultrasonic frequency is 20kHz, centrifuging at the rotating speed of 5000r/min for 15min, removing upper-layer grease, and obtaining the remainder, namely the modified soybean lecithin.
Comparative example 1
The processing method of the blueberry pulp comprises the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and standing for 2 hours to drain surface moisture;
step 2: adding 250g of cleaned and drained blueberries and 260g of water into a juicer, and pulping for 7 minutes at the rotation speed of 22000 r/min to obtain pulp;
and step 3: and (3) taking 500g of pulp, 6g of modified soybean lecithin and 1g L-ascorbic acid cellulose ester by weight, stirring at the rotating speed of 300r/min for 5min, uniformly mixing, and carrying out ultrahigh-temperature instantaneous sterilization at the temperature of 121 ℃ for 3s to obtain the blueberry pulp.
The preparation method of the modified soybean lecithin comprises the following steps: adding phospholipase A0.5 wt% of soybean lecithin into soybean lecithin2Stirring the mixture and calcium chloride which accounts for 0.01 percent of the weight of the soybean lecithin at the rotating speed of 300r/min for 10min, uniformly mixing, performing ultrasonic enzymolysis at the temperature of 50 ℃ for 90min, wherein the ultrasonic power of the ultrasonic enzymolysis is 150W, the ultrasonic frequency is 20kHz, centrifuging at the rotating speed of 5000r/min for 15min, removing upper-layer grease, and obtaining the remainder which is the modified soybean lecithin.
Example 3
The processing method of the blueberry pulp comprises the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and standing for 2 hours to drain surface moisture;
step 2: adding 250g of cleaned and drained blueberries and 260g of water into a juicer, and pulping for 7 minutes at the rotation speed of 22000 r/min to obtain pulp;
and step 3: and (3) uniformly mixing 500g of the pulp, 6g of modified soybean lecithin in parts by weight and 1g of vitamin E cellulose ester at the rotating speed of 300r/min for 5min, and carrying out ultrahigh-temperature instantaneous sterilization at the temperature of 121 ℃ for 3s to obtain the blueberry pulp.
The preparation method of the modified soybean lecithin comprises the following steps: adding phospholipase A0.5 wt% of soybean lecithin into soybean lecithin2Stirring and uniformly mixing the soybean lecithin and calcium citrate with the weight of 0.01 percent of the soybean lecithin at the rotating speed of 300r/min for 10min, performing ultrasonic enzymolysis at the temperature of 50 ℃ for 90min, wherein the ultrasonic power of the ultrasonic enzymolysis is 150W, the ultrasonic frequency is 20kHz, centrifuging at the rotating speed of 5000r/min for 15min, removing upper-layer grease, and obtaining the remainder, namely the modified soybean lecithin.
Example 4
The processing method of the blueberry pulp comprises the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and standing for 2 hours to drain surface moisture;
step 2: adding 250g of cleaned and drained blueberries and 260g of water into a juicer, and pulping for 7 minutes at the rotation speed of 22000 r/min to obtain pulp;
and step 3: taking 500g of pulp, 6g of modified soybean lecithin, 0.7g L-ascorbic acid cellulose ester and 0.3g of vitamin E cellulose ester, stirring and uniformly mixing at the rotating speed of 300r/min for 5min, and carrying out ultrahigh temperature instantaneous sterilization at the temperature of 121 ℃ for 3s to obtain the blueberry pulp. The storage stability and the oxidation resistance of the blueberry pulp are tested, and the result is as follows: the residual content of anthocyanin is 99.3%, the residual content of SOD is 94.2%, and the inhibition rate of peroxide free radical is 72.3%.
The preparation method of the modified soybean lecithin comprises the following steps: adding phospholipase A0.5 wt% of soybean lecithin into soybean lecithin2Stirring and uniformly mixing the soybean lecithin and calcium citrate with the weight of 0.01 percent of the soybean lecithin at the rotating speed of 300r/min for 10min, performing ultrasonic enzymolysis at the temperature of 50 ℃ for 90min, wherein the ultrasonic power of the ultrasonic enzymolysis is 150W, the ultrasonic frequency is 20kHz, centrifuging at the rotating speed of 5000r/min for 15min, removing upper-layer grease, and obtaining the remainder, namely the modified soybean lecithin.
Test example 1
The blueberry pulps of examples 1 to 3 and comparative example 1 were tested for storage stability and antioxidant properties. The specific test results are shown in table 1.
Table 1: test result table
According to the processing method of the blueberry pulp, the soybean lecithin serving as the stabilizer is treated, so that the quality of the blueberry pulp is obviously improved, the flavor retention degree is high, the blueberry pulp is more stable, and the shelf life is prolonged. The reason for this may be that the emulsifying and antioxidant properties of the treated soybean phospholipids are improved.
Claims (8)
1. The processing method of the blueberry pulp is characterized by comprising the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and draining off surface water;
step 2: the washed and drained blueberries and water are mixed according to the mass ratio of 1: (1-3) adding the mixture into a juicer, and pulping for 5-15 minutes to obtain pulp;
and step 3: uniformly mixing 95-105 parts by weight of the slurry, 0.6-2.2 parts by weight of modified soybean lecithin and 0.1-0.5 part by weight of antioxidant, and sterilizing to obtain the soybean lecithin antioxidant;
the preparation method of the modified soybean lecithin comprises the following steps: adding phospholipase A0.2-0.9 wt% of soybean lecithin into soybean lecithin2Mixing with calcium citrate 0.005-0.015% of soybean lecithin under stirring for 5-15min, performing ultrasonic enzymolysis at 45-55 deg.C for 50-150min, centrifuging, and removing oil to obtain modified soybean lecithin;
the antioxidant is prepared from L-ascorbic acid cellulose ester and vitamin E cellulose ester according to the mass ratio of 7: (2-4).
2. The processing method of blueberry pulp as defined in claim 1, wherein: the sterilization is ultrahigh temperature instant sterilization.
3. The processing method of blueberry pulp as defined in claim 2, characterized in that: the temperature of the ultrahigh-temperature instant sterilization is 115-125 ℃, and the time is 2-10 s.
4. The processing method of blueberry pulp as defined in claim 1, wherein: the rotating speed of the stirring is 200-500 r/min.
5. The processing method of blueberry pulp as defined in claim 1, wherein: the ultrasonic power of the ultrasonic enzymolysis is 100-200W, and the ultrasonic frequency is 15-25 kHz.
6. The processing method of blueberry pulp as defined in claim 1, wherein: the rotation speed of the centrifugation is 4000-6000r/min, and the time is 10-20 min.
7. A processing method of blueberry pulp comprises the following steps:
step 1: selecting mature, undamaged, moth-free and rotten blueberries, cleaning the blueberries by using water, and standing for 2 hours to drain surface moisture;
step 2: adding 250g of cleaned and drained blueberries and 260g of water into a juicer, and pulping for 7 minutes at the rotation speed of 22000 r/min to obtain pulp;
and step 3: taking 500g of pulp, 6g of modified soybean lecithin, 0.7g L-ascorbic acid cellulose ester and 0.3g of vitamin E cellulose ester, stirring and uniformly mixing at the rotating speed of 300r/min for 5min, and carrying out ultrahigh temperature instantaneous sterilization at the temperature of 121 ℃ for 3s to obtain blueberry pulp;
the preparation method of the modified soybean lecithin comprises the following steps: adding phospholipase A0.5 wt% of soybean lecithin into soybean lecithin2Stirring and uniformly mixing the soybean lecithin and calcium citrate with the weight of 0.01 percent of the soybean lecithin at the rotating speed of 300r/min for 10min, performing ultrasonic enzymolysis at the temperature of 50 ℃ for 90min, wherein the ultrasonic power of the ultrasonic enzymolysis is 150W, the ultrasonic frequency is 20kHz, centrifuging at the rotating speed of 5000r/min for 15min, removing upper-layer grease, and obtaining the remainder, namely the modified soybean lecithin.
8. A blueberry pulp prepared by the processing method of any one of claims 1-7.
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