CN108112837A - Anti-oxidant blueberry concentrate and preparation method thereof - Google Patents
Anti-oxidant blueberry concentrate and preparation method thereof Download PDFInfo
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- CN108112837A CN108112837A CN201810098271.3A CN201810098271A CN108112837A CN 108112837 A CN108112837 A CN 108112837A CN 201810098271 A CN201810098271 A CN 201810098271A CN 108112837 A CN108112837 A CN 108112837A
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- 230000000630 rising effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- 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
- A23L2/04—Extraction of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of anti-oxidant blueberry concentrate and preparation method thereof, the preparation method of the anti-oxidant blueberry concentrate comprises the following steps：The screening of I, berries；II, is cleaned；III, crushing grindings；IV, is filtered；V, is concentrated；VI, sterilizes；VII, is packed.The anti-oxidant blueberry concentrate of the present invention, in good taste, flavour is sour-sweet, maintains the original color and luster of blueberry, fragrance and nutritional ingredient, have improve the immunity of the human body, beauty, anti-aging, the multiple efficacies such as anti-inflammatory, anti-cancer.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to anti-oxidant blueberry concentrate and preparation method thereof.
Background technology
At present, national beverage types are various, but come down to fruit juice, vegetable juice, carbonic acid and a few class beverages of function.
These beverages are tasted, with their own characteristics, but really not only with nutritive value but also with certain health care functions be it is several not
It is more.Moreover, these beverages mostly nutrition is single, some also contains preservative.In recent years, it is Raw material processing into fruit juice using blueberry
All kinds of drinks such as beverage, milk beverage, composite beverage, fruit wine, fruit vinegar, it is not only in good taste, flavour is sour-sweet, also there is abundant nutrition
Healthcare function, adjustment function of human body can be played by often drinking, and adjusted the multiple efficacies such as blood pressure, delaying senility, be increasingly subject to people
Concern with liking.
Blueberry belongs to Ericaceae Vaccinium, and fruit is in blueness, and drape layer white fruit powder, and pulp is fine and smooth, and fruity is sour-sweet,
Unique flavor is known as " queen in fruit ", containing abundant nutritional ingredient in Blueberry, except routine in Blueberry
Sugar, outside acid and vitamin, anthocyanidin, superoxide dismutase (SOD), amino acid, ursolic acid, chlorogenic acid, flavonol etc. are raw
Object active ingredient, dietary fibre and abundant potassium, calcium, iron, zinc, copper, etc. mineral elements, have prevent cranial nerve aging, protect
Shield eyesight, cardiac stimulant, anticancer, softening blood vessel, enhancing human organism such as are immunized at the functions.The anthocyanidin especially contained in blueberry is other
Even tens times of several times of fruit such as grape, apple, and the inoxidizability of anthocyanidin is very strong, has to ophthalmology and cardiovascular and cerebrovascular disease
The effect of preferable, promote the visual purple regeneration in retina cell, pre- myopia prevention promotes eyesight, anti-eye strain, to carcinogenic
Substance nitrosamine also has certain capacity of decomposition；Have stronger wide containing antimicrobial components such as polyphenol in blueberry extract simultaneously
Fungistatic effect is composed, and it is small by ectocine, antimicrobial stability is good.
As people understand blueberry nutrient ingredient and health-care efficacy in depth, the innovation and creation for blueberry food are also got over
Come more, blueberry beverage is even more to be welcomed by the general public, but its quality is good to wither uneven, but there is also many problems simultaneously.It is blue
Ingredient anthocyanidin in certain kind of berries fruit is unstable, degradable, so that blueberry loses its original color, therefore many researchers are from shield
Toner selection, additive amount, sterilization conditions and illumination to blueberry juice drink pH value, anthocyanidin conservation rate, light transmittance, color and luster and its
Variation is studied, it is ensured that anthocyanidin is preferably retained in blueberry juice drink process, and product is original with blueberry
Color and luster, wherein adding in color stabilizer such as ascorbic acid etc. into blueberry juice, the degradation of anthocyanidin in fruit drink can be inhibited,
The retention rate of anthocyanidin in fruit drink is improved, effectively prevents the brown stain of blueberry juice, keeps blueberry original color；It is in addition, blue
After the form and quality of certain kind of berries juice are also to weigh the important indicator of food quality, but blueberry is processed into fruit juice one period of storage, warp
Often it is present with precipitation and turbid phenomenon, the impurity in blueberry juice is and big by can not be removed completely after filtering or centrifugal treating
The insoluble substance of amount, which is long placed in, can generate precipitation, and stability is difficult to control, all suitably using sodium cellulose glycolate, xanthans etc.
Stabilizer improves the stability of product, and otherwise lamination easily occurs for product.
The content of the invention
Insufficient present in for the above-mentioned prior art, the present invention provides anti-oxidant blueberry concentrate and its preparation sides
Method.
The preparation method of anti-oxidant blueberry concentrate of the present invention, comprises the following steps：
The screening of I, berries；
II, is cleaned；
III, crushing grindings；
IV, is filtered；
V, is concentrated；
VI, sterilizes；
VII, is packed.
Specifically, the preparation method of the anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：Choose the berry fruit of fresh mature；
II, is cleaned：The berry fruit of selection is subjected to tunnel type concussion cleaning showers；
III, crushing grindings：Fruit after cleaning is crushed with pulverizer, the suspension obtained after crushing is put into glue
Body mill is ground, and obtains berry pulp；
IV, is filtered：Berry pulp is filtered, the residue in pulp is removed, obtains blueberry filtrate；
V, is concentrated：Blueberry filtrate is concentrated, carries out primary concentration and secondary concentration respectively.Tribe Cimicifugeae is used first
Equipment carries out primary concentration under the conditions of vacuum degree 0.06-0.08Mpa, 55-65 DEG C, obtains blueberry primary liquid；Then in vacuum
At 0.06-0.08Mpa, 55-65 DEG C of degree, vacuum scraper film concentration is carried out to blueberry primary liquid, obtains blueberry concentrate；
VI, sterilizes：Blueberry concentrate is sterilized using instantaneous sterilizing technology；
VII, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
Further, the preparation method of the anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：Choose the berry fruit of fresh mature；
II, is cleaned：The berry fruit of selection is subjected to tunnel type concussion cleaning showers；
III, crushing grindings：Fruit after cleaning is crushed with pulverizer, the suspension obtained after crushing is put into glue
Body mill is ground, and obtains berry pulp；
IV, color protections：The color stabilizer of pulp quality 0.04-0.1% is added in into above-mentioned berry pulp, is uniformly mixed, obtains
Blueberry mixed liquor；
V, is digested：The complex enzyme of mixed liquor quality 0.02-0.07% is added in into above-mentioned mixed liquor, enzymolysis obtains blueberry
Enzymolysis liquid；
VI, is filtered：Blueberry enzymolysis liquid is filtered, the residue in pulp is removed, obtains blueberry filtrate；
VII, is concentrated：Blueberry filtrate is concentrated, carries out primary concentration and secondary concentration respectively.Tribe Cimicifugeae is used first
Equipment carries out primary concentration under the conditions of vacuum degree 0.06-0.08Mpa, 55-65 DEG C, obtains blueberry primary liquid；Then in vacuum
At 0.06-0.08Mpa, 55-65 DEG C of degree, vacuum scraper film concentration is carried out to blueberry primary liquid, obtains blueberry concentrate；
VIII, is allocated：20-30 DEG C is cooled to, stabilizer, flavoring agent are added in into above-mentioned blueberry concentrate, is uniformly mixed, institute
It is (300-360) to state blueberry concentrate, stabilizer, the mass ratio of flavoring agent：(10-18)：(14-20), the indigo plant after being allocated
Certain kind of berries concentrate；
Ⅸ, sterilizes：Blueberry concentrate is sterilized using instantaneous sterilizing technology；
Ⅹ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
Further, the preparation method of the anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：Choose the berry fruit of fresh mature；
II, is cleaned：The berry fruit of selection is subjected to tunnel type concussion cleaning showers；
III, crushing grindings：Fruit after cleaning is crushed with pulverizer, the suspension obtained after crushing is put into glue
Body mill is ground, and obtains berry pulp；
IV, color protections：The color stabilizer of pulp quality 0.04-0.1% is added in into above-mentioned berry pulp, is uniformly mixed, obtains
Blueberry mixed liquor；
V, is digested：The complex enzyme of mixed liquor quality 0.02-0.07% is added in into above-mentioned mixed liquor, enzymolysis obtains blueberry
Enzymolysis liquid；
VI, is filtered：Blueberry enzymolysis liquid is filtered, the residue in pulp is removed, obtains blueberry filtrate；
VII, is extracted：Obtained blueberry filtrate and extractant are mixed, first ultrasonic extraction, then microwave treatment, filtering,
Obtain blueberry extracting solution；
VIII, is concentrated：Blueberry extracting solution is concentrated, carries out primary concentration and secondary concentration respectively.It is dense with film is risen first
Contracting equipment carries out primary concentration under the conditions of vacuum degree 0.06-0.08Mpa, 55-65 DEG C, obtains blueberry primary liquid；Then true
At reciprocal of duty cycle 0.06-0.08Mpa, 55-65 DEG C, vacuum scraper film concentration is carried out to blueberry primary liquid, obtains blueberry concentrate；
Ⅸ, is allocated：20-30 DEG C is cooled to, stabilizer, flavoring agent are added in into above-mentioned blueberry concentrate, is uniformly mixed, institute
It is (300-360) to state blueberry concentrate, stabilizer, the mass ratio of flavoring agent：(10-18)：(14-20), the indigo plant after being allocated
Certain kind of berries concentrate；
Ⅹ, sterilizes：Blueberry concentrate is sterilized using instantaneous sterilizing technology；
Ⅺ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The color stabilizer is L lysine HCL, L-cysteine hydrochloride, chitosan, Ascorbic acid chitosan season
One or more in ammonium salt.
Further, the color stabilizer for L lysine HCL, L-cysteine hydrochloride, the mixture of chitosan,
Wherein described L lysine HCL, L-cysteine hydrochloride, the mass ratio of chitosan are (1-5)：(1-5)：(1-5).
Further, the color stabilizer is L lysine HCL, L-cysteine hydrochloride, Ascorbic acid shell gather
The mixture of sugared quaternary ammonium salt, wherein the L lysine HCL, L-cysteine hydrochloride, Ascorbic acid chitosan quaternary ammonium
The mass ratio of salt is (1-5)：(1-5)：(1-5).
The complex enzyme is pectase or/and cellulase.
The extractant is water and/or 10-20wt% ethanol waters.
Further, the complex enzyme is pectase and the mixture of cellulase, and the complex enzyme is pectase and fibre
The mass ratio of the plain enzyme of dimension is (1-3)：(1-3).
The stabilizer is xanthans, the one or more in sodium alginate, gumbo extract.
Further, the stabilizer for xanthans, sodium alginate, the mixture of gumbo extract, the xanthans, sea
Mosanom, the mass ratio of gumbo extract are (1-3)：(1-3)：(1-3).
The flavoring agent is fructose syrup, the one or more in citric acid, sodium chloride.
Further, the flavoring agent for fructose syrup, citric acid, the mixture of sodium chloride, wherein the fructose syrup,
Citric acid, the mass ratio of sodium chloride are (11-14)：(1-3)：(2-5).
The preparation method of the Ascorbic acid chitosan quaternary ammonium salt is：
I .N, N, the preparation of N- trimethyl chitin quaternary ammonium salts：Chitosan is first added in into N-Methyl pyrrolidone, stirs 6-
18h is subsequently added into sodium iodide, sodium hydrate aqueous solution, iodomethane, the reaction was continued 12-36h, adds in acetone and is precipitated,
It filters, it is dry, obtain N, N, N- trimethyl chitin quaternary ammonium salts；
The preparation of II, Ascorbic acid chitosan quaternary ammonium salts：Above-mentioned N, N are taken, N- trimethyl chitin quaternary ammonium salts are dissolved in 10-
In 35wt% arabo-ascorbic acid sodium water solutions, the N, N, N- trimethyl chitins quaternary ammonium salt and arabo-ascorbic acid sodium water solution
Mass volume ratio is 1：(10-30) (g/ml), stirs 20-30min, gained mixed liquor low temperature dialysis 40-70h, and vacuum refrigeration is done
It is dry, obtain Ascorbic acid chitosan quaternary ammonium salt.
The preparation method of the gumbo extract is：Fresh okra fruit is dried, 60-100 mesh is crushed to, by matter
It is 1 to measure volume ratio：(10-20) (g/ml) adds in 40-70wt% ethanol solution aqueous solutions, is uniformly mixed, then at 50-70 DEG C
Condensing reflux extracts 2-10h, and leaching liquor centrifuges, and after supernatant concentration 1-3h, obtains gumbo extract.
Present invention provides a kind of anti-oxidant blueberry concentrates, are prepared using the above method.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：In the present invention
In the preparation method of the anti-oxidant blueberry concentrate, color stabilizer is with the addition of, effectively reduces the damage of anthocyanidin in Blueberry
It loses, alleviates the variation of color and luster；Containing abundant pectin and cellulose substances in blueberry pulp, cause blueberry juice viscosity compared with
Greatly, the present invention is using low energy consumption, efficient ultrasonic-microwave collaboration extractive technique, while adds in preparation process compound
Enzyme reduces the viscosity of blueberry concentrate, drastically increases juice yield, obtains the indigo plant of high level nutritional ingredient
Certain kind of berries concentrate；Stabilizer is added in into blueberry concentrate, blueberry concentrate is prevented to be layered, effectively increases blueberry concentrate stabilization
Property.The anti-oxidant blueberry concentrate being finally prepared, sour and sweet palatability, maintain the original color and luster of blueberry, fragrance and nutrition into
Point, have improve the immunity of the human body, beauty, anti-aging, it is anti-inflammatory, anti-cancer etc. multiple efficacies.
Specific embodiment
The foregoing invention content of the present invention is described in further detail With reference to embodiment, but should not be incited somebody to action
This scope for being interpreted as the above-mentioned theme of the present invention is only limitted to following embodiments.
Each raw material and equipment introduction in embodiment：
Blueberry, kind are Ao Ni'er, purchased from the meaning agricultural development Co., Ltd of Xianju County thousand.
Ethyl alcohol, No. CAS：64-17-5, model 374, purchased from Shanghai Xiang Sheng Chemical Co., Ltd.s.
Pectase, No. CAS：9032-75-1, enzyme activity 10000U/g, it is limited purchased from Shandong Su Kehan bioengineering shares
Company.
Cellulase, No. CAS：9042-54-8, enzyme activity 20000U/g have purchased from Shandong Su Kehan bioengineering shares
Limit company.
Xanthans, No. CAS：11138-66-2, food-grade, purchased from Zhengzhou Zhang Guanqi Food Co., Ltd.
Sodium alginate, No. CAS：9005-38-3, food-grade, purchased from Xuzhou Feng Rui bio tech ltd.
Fructose syrup, food-grade, purchased from Hebei Min Nuo bio tech ltd.
Citric acid, No. CAS：77-92-9, grain size 30-100 mesh, food-grade, purchased from the limited public affairs of Wuhan Yi Meite biotechnologies
Department.
Sodium chloride, No. CAS：7647-14-5,80 mesh of grain size, food-grade, purchased from Guangzhou Ju Lan Chemical Industry Science Co., Ltd.
Flos Caryophylli extract, 80 mesh of granularity, Wuhan is far into creating Science and Technology Ltd., withdrawal ratio 1：10, i.e., per 10g cloves
Obtain 1g Flos Caryophylli extracts, water extraction.
Okra, corner angle kind, originates from Pingxiang Jiangxi.
L lysine HCL, No. CAS：657-27-2, granularity 20-40 mesh, food-grade, purchased from Shandong Ke Nuosite biologies
Science and Technology Ltd..
L-cysteine hydrochloride, No. CAS：52-89-1,60 mesh of granularity, food-grade far have into creating science and technology purchased from Wuhan
Limit company.
Chitosan, No. CAS：9012-76-4,80 mesh of granularity, food-grade, purchased from Wuhan far into creating Science and Technology Ltd..
N-Methyl pyrrolidone, No. CAS：872-50-4, top grade product, purchased from BASF Aktiengesellschaft.
Iodomethane, No. CAS：74-88-4, SILVER REAGENT, purchased from Nanjing Huang Tai Pharmaceutical Technology Co., Ltd.
Acetone, No. CAS：67-64-1, SILVER REAGENT, purchased from Shanghai De-Nol Chemical Co., Ltd..
Sodium isoascorbate, No. CAS：6381-77-7, food-grade are auspicious into bio tech ltd purchased from Henan.
Cleaning equipment is XK-5000 type cleaning machines, purchased from Zhucheng Kai Yuan Food Machinery Co., Ltd.s.
Pulverizer is MCF type Universalpulverizers, purchased from Jia Ke Machinery Manufacturing Co., Ltd.s of Jiangyin City
Glue mill equipment is JMF-80 type rubber mills, purchased from Guangzhou Heng Dong mechanical equipments Science and Technology Ltd..
Mixing plant is FJ200 type high speed dispersion homogenizers, purchased from Shanghai Da Ping Instrument Ltd..
Water bath chader is XB-2A type water-bath constant temperature oscillators, purchased from White Tower Xin Bao instrument plants of Jintan area.
400 mesh shake the model XFC800-1s of screening machine, purchased from pioneer's vibrating machine Co., Ltd of Xinxiang City.
Ultrasonic device is JY96-IIN ultrasonic cell disruptor instrument, purchased from using the limited public affairs of Zhengzhou north and south instrument and equipment
Department.
Microwave equipment is MWS type microwave workstations, purchased from Canadian FIOS companies.
0.45 μm of miillpore filter, purchased from Haining City salt official money river medical apparatus plant.
Tribe Cimicifugeae equipment is NS-500 vacuum rising film concentration pans, purchased from Jiangsu HaiOu Food Machinery Manufacture Co., Ltd..
The model GLGB1 of vacuum scraper film device protects green fruits and vegetables development in science and technology Co., Ltd purchased from Shanghai.
Instantaneous sterilizing equipment is GLBS-20 plate-type instantaneous sterilization machines, and the green limited public affairs of fruits and vegetables development in science and technology are protected purchased from Shanghai
Department.
The model LW400X120 of horizontal screw centrifugal sedimentation separation machine, purchased from Shanghai Xu Jun Machinery Co., Ltd.s.
The model RE-52C of Rotary Evaporators, purchased from Henan Yuhua Instrument Co., Ltd., Gongyi City.
Sterilised membrane filter, 0.22 μm of aperture, purchased from Shanghai Mai Shang scientific instrument Co., Ltd.
HPD200 macroreticular resins, grain size 0.3-1.25mm, purchased from Zhengzhou Qin Shi Science and Technology Ltd.s.
Drying box is DHG-9023A type air dry ovens, purchased from Shanghai Du Te scientific instrument Co., Ltd.
Bag filter, diameter 36mm, molecular cut off 14kDa win Science and Technology Ltd. purchased from hundred Aurion of Beijing.
Embodiment 1
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, color protections：L lysine HCL, L-cysteine hydrochloride, ascorbic acid are added in into above-mentioned blueberry pulp
Change chitosan quaternary ammonium salt, the blueberry pulp, L lysine HCL, L-cysteine hydrochloride, Ascorbic acid chitosan
The mass ratio of quaternary ammonium salt is 50：0.01：0.01：0.01,15min is stirred with the rotating speed of 400r/min at 25 DEG C, obtains blueberry
Mixed liquor；
V, is digested：Pectase and cellulase are added in above-mentioned blueberry mixed liquor, the blueberry mixed liquor, pectin
Enzyme, the mass ratio of cellulase are 50：0.01：0.01,2h is digested in 50 DEG C, the water bath chader of 100r/min, obtains indigo plant
Certain kind of berries enzymolysis liquid；
VI, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
VII, is extracted：By obtained blueberry filtrate and distilled water in mass ratio 1：3 are mixed, then ultrasonic at 50 DEG C
20min is extracted, the ultrasonic power of supersound process is 400W, supersonic frequency 30kHz；Then at 45 DEG C, microwave intensity 1500W/g
Under conditions of Microwave Extraction 5min, gained extracting solution use 0.45 μm of filtering with microporous membrane, gained filtrate is blueberry extracting solution；
VIII, is concentrated：Above-mentioned blueberry extracting solution is concentrated, first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
Primary concentration is carried out in equipment, concentration time 20min obtains blueberry primary liquid；Then blueberry primary liquid is placed in vacuum to scrape
In plate-type thin film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
Ⅸ, is allocated：20 DEG C are cooled to, stabilizer, fructose syrup, citric acid, chlorination are added in into above-mentioned blueberry concentrate
Sodium, the blueberry concentrate, stabilizer, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：12：11：1：2,
Homogeneous 15min under the rotating speed of 400r/min, the blueberry concentrate after being allocated；
Ⅹ, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
Ⅺ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The stabilizer is xanthans, sodium alginate, the mixture of gumbo extract, wherein the xanthans, alginic acid
Sodium, the mass ratio of gumbo extract are 1：1：1.
The preparation method of the Ascorbic acid chitosan quaternary ammonium salt is：
I .N, N, the preparation of N- trimethyl chitin quaternary ammonium salts：Chitosan is added in N-Methyl pyrrolidone, at 30 DEG C
Under 12h stirred with the rotating speed of 350r/min, add in sodium iodide, 1mol/L sodium hydrate aqueous solutions, iodomethane, keep rotating speed not
Become, the reaction was continued at 60 DEG C for 24 hours, the chitosan, N-Methyl pyrrolidone, sodium iodide, sodium hydrate aqueous solution, iodomethane
Mass ratio is 1：50：2：8：11, the acetone for then adding in 155 times of chitosan mass is precipitated, and is filtered, and gained filter cake is placed in 50
Dry 48h, obtains N, N, N- trimethyl chitin quaternary ammonium salts in DEG C drying box；
The preparation of II, Ascorbic acid chitosan quaternary ammonium salts：Take a certain amount of N, N, N- trimethyl chitin quaternary ammonium salts are molten
In 20wt% arabo-ascorbic acid sodium water solutions, the N, N, N- trimethyl chitins quaternary ammonium salt and arabo-ascorbic acid sodium water solution
Mass volume ratio be 1：20 (g/ml), stir 25min under the conditions of 30 DEG C, 400r/min, and gained mixed liquor pours into bag filter
In, the port of bag filter is pricked extremely, then the bag filter equipped with liquid is put into distilled water, entire bag filter is totally immersed into
In distilled water, dialyse 60h at 4 DEG C, and first water is changed per 6h, and acquired solution carries out vacuum freeze drying, and vacuum refrigeration is done
Dry condition is control material thickness 8mm, sets pre-freezing temperature as -20 DEG C, 2h is kept after sample temperature drops to design temperature,
Sublimation temperature is set as 10 DEG C, resolution temperature is 35 DEG C, vacuum degree 20pa, dry for 24 hours up to Ascorbic acid chitosan quaternary ammonium
Salt.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Embodiment 2
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, color protections：L lysine HCL, L-cysteine hydrochloride, ascorbic acid are added in into above-mentioned blueberry pulp
Change chitosan quaternary ammonium salt, the blueberry pulp, L lysine HCL, L-cysteine hydrochloride, Ascorbic acid chitosan
The mass ratio of quaternary ammonium salt is 50：0.01：0.01：0.01,15min is stirred with the rotating speed of 400r/min at 25 DEG C, obtains blueberry
Mixed liquor；
V, is digested：Pectase and cellulase are added in above-mentioned blueberry mixed liquor, the blueberry mixed liquor, pectin
Enzyme, the mass ratio of cellulase are 50：0.01：0.01,2h is digested in 50 DEG C, the water bath chader of 100r/min, obtains indigo plant
Certain kind of berries enzymolysis liquid；
VI, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
VII, is concentrated：Above-mentioned blueberry filtrate is concentrated, is set first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
The standby primary concentration of interior progress, concentration time 20min obtain blueberry primary liquid；Then blueberry primary liquid is placed in vacuum scraper
In formula film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
VIII, is allocated：20 DEG C are cooled to, stabilizer, fructose syrup, citric acid, chlorination are added in into above-mentioned blueberry concentrate
Sodium, the blueberry concentrate, stabilizer, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：12：11：1：2,
Homogeneous 15min under the rotating speed of 400r/min, the blueberry concentrate after being allocated；
Ⅸ, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
Ⅹ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The stabilizer is xanthans, sodium alginate, the mixture of gumbo extract, wherein the xanthans, alginic acid
Sodium, the mass ratio of gumbo extract are 1：1：1.
The preparation method of the Ascorbic acid chitosan quaternary ammonium salt is：
I .N, N, the preparation of N- trimethyl chitin quaternary ammonium salts：Chitosan is added in N-Methyl pyrrolidone, at 30 DEG C
Under 12h stirred with the rotating speed of 350r/min, add in sodium iodide, 1mol/L sodium hydrate aqueous solutions, iodomethane, keep rotating speed not
Become, the reaction was continued at 60 DEG C for 24 hours, the chitosan, N-Methyl pyrrolidone, sodium iodide, sodium hydrate aqueous solution, iodomethane
Mass ratio is 1：50：2：8：11, the acetone for then adding in 155 times of chitosan mass is precipitated, and is filtered, and gained filter cake is placed in 50
Dry 48h, obtains N, N, N- trimethyl chitin quaternary ammonium salts in DEG C drying box；
The preparation of II, Ascorbic acid chitosan quaternary ammonium salts：Take a certain amount of N, N, N- trimethyl chitin quaternary ammonium salts are molten
In 20wt% arabo-ascorbic acid sodium water solutions, the N, N, N- trimethyl chitins quaternary ammonium salt and arabo-ascorbic acid sodium water solution
Mass volume ratio be 1：20 (g/ml), stir 25min under the conditions of 30 DEG C, 400r/min, and gained mixed liquor pours into bag filter
In, the port of bag filter is pricked extremely, then the bag filter equipped with liquid is put into distilled water, entire bag filter is totally immersed into
In distilled water, dialyse 60h at 4 DEG C, and first water is changed per 6h, and acquired solution carries out vacuum freeze drying, and vacuum refrigeration is done
Dry condition is control material thickness 8mm, sets pre-freezing temperature as -20 DEG C, 2h is kept after sample temperature drops to design temperature,
Sublimation temperature is set as 10 DEG C, resolution temperature is 35 DEG C, vacuum degree 20pa, dry for 24 hours up to Ascorbic acid chitosan quaternary ammonium
Salt.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Embodiment 3
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
V, is concentrated：Above-mentioned blueberry filtrate is concentrated, is set first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
The standby primary concentration of interior progress, concentration time 20min obtain blueberry primary liquid；Then blueberry primary liquid is placed in vacuum scraper
In formula film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
VI, is allocated：20 DEG C are cooled to, stabilizer, fructose syrup, citric acid, chlorination are added in into above-mentioned blueberry concentrate
Sodium, the blueberry concentrate, stabilizer, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：12：11：1：2,
Homogeneous 15min under the rotating speed of 400r/min, the blueberry concentrate after being allocated；
VII, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
VIII, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The stabilizer is xanthans, sodium alginate, the mixture of gumbo extract, wherein the xanthans, alginic acid
Sodium, the mass ratio of gumbo extract are 1：1：1.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Embodiment 4
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, color protections：L lysine HCL, L-cysteine hydrochloride, the blueberry are added in into above-mentioned blueberry pulp
Pulp, L lysine HCL, the mass ratio of L-cysteine hydrochloride are 50：0.015：0.015, with 400r/ at 25 DEG C
The rotating speed stirring 15min of min, obtains blueberry mixed liquor；
V, is digested：Pectase and cellulase are added in above-mentioned blueberry mixed liquor, the blueberry mixed liquor, pectin
Enzyme, the mass ratio of cellulase are 50：0.01：0.01,2h is digested in 50 DEG C, the water bath chader of 100r/min, obtains indigo plant
Certain kind of berries enzymolysis liquid；
VI, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
VII, is extracted：By obtained blueberry filtrate and distilled water in mass ratio 1：3 are mixed, then ultrasonic at 50 DEG C
20min is extracted, the ultrasonic power of supersound process is 400W, supersonic frequency 30kHz；Then at 45 DEG C, microwave intensity 1500W/g
Under conditions of Microwave Extraction 5min, gained extracting solution use 0.45 μm of filtering with microporous membrane, gained filtrate is blueberry extracting solution；
VIII, is concentrated：Above-mentioned blueberry extracting solution is concentrated, first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
Primary concentration is carried out in equipment, concentration time 20min obtains blueberry primary liquid；Then blueberry primary liquid is placed in vacuum to scrape
In plate-type thin film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
Ⅸ, is allocated：20 DEG C are cooled to, stabilizer, fructose syrup, citric acid, chlorination are added in into above-mentioned blueberry concentrate
Sodium, the blueberry concentrate, stabilizer, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：12：11：1：2,
Homogeneous 15min under the rotating speed of 400r/min, the blueberry concentrate after being allocated；
Ⅹ, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
Ⅺ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The stabilizer is xanthans, sodium alginate, the mixture of gumbo extract, wherein the xanthans, alginic acid
Sodium, the mass ratio of gumbo extract are 1：1：1.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Embodiment 5
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, color protections：L-cysteine hydrochloride, chitosan, the blueberry pulp, L- half are added in into above-mentioned blueberry pulp
Cystine hydrochloride, the mass ratio of chitosan are 50：0.015：0.015, it is stirred at 25 DEG C with the rotating speed of 400r/min
15min obtains blueberry mixed liquor；
V, is digested：Pectase and cellulase are added in above-mentioned blueberry mixed liquor, the blueberry mixed liquor, pectin
Enzyme, the mass ratio of cellulase are 50：0.01：0.01,2h is digested in 50 DEG C, the water bath chader of 100r/min, obtains indigo plant
Certain kind of berries enzymolysis liquid；
VI, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
VII, is extracted：By obtained blueberry filtrate and distilled water in mass ratio 1：3 are mixed, then ultrasonic at 50 DEG C
20min is extracted, the ultrasonic power of supersound process is 400W, supersonic frequency 30kHz；Then at 45 DEG C, microwave intensity 1500W/g
Under conditions of Microwave Extraction 5min, gained extracting solution use 0.45 μm of filtering with microporous membrane, gained filtrate is blueberry extracting solution；
VIII, is concentrated：Above-mentioned blueberry extracting solution is concentrated, first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
Primary concentration is carried out in equipment, concentration time 20min obtains blueberry primary liquid；Then blueberry primary liquid is placed in vacuum to scrape
In plate-type thin film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
Ⅸ, is allocated：20 DEG C are cooled to, stabilizer, fructose syrup, citric acid, chlorination are added in into above-mentioned blueberry concentrate
Sodium, the blueberry concentrate, stabilizer, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：12：11：1：2,
Homogeneous 15min under the rotating speed of 400r/min, the blueberry concentrate after being allocated；
Ⅹ, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
Ⅺ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The stabilizer is xanthans, sodium alginate, the mixture of gumbo extract, wherein the xanthans, alginic acid
Sodium, the mass ratio of gumbo extract are 1：1：1.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Embodiment 6
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, color protections：L lysine HCL, chitosan are added in into above-mentioned blueberry pulp, the blueberry pulp, L- rely ammonia
Acid hydrochloride, the mass ratio of chitosan are 50：0.015：0.015,15min is stirred with the rotating speed of 400r/min at 25 DEG C, is obtained
To blueberry mixed liquor；
V, is digested：Pectase and cellulase are added in above-mentioned blueberry mixed liquor, the blueberry mixed liquor, pectin
Enzyme, the mass ratio of cellulase are 50：0.01：0.01,2h is digested in 50 DEG C, the water bath chader of 100r/min, obtains indigo plant
Certain kind of berries enzymolysis liquid；
VI, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
VII, is extracted：By obtained blueberry filtrate and distilled water in mass ratio 1：3 are mixed, then ultrasonic at 50 DEG C
20min is extracted, the ultrasonic power of supersound process is 400W, supersonic frequency 30kHz；Then at 45 DEG C, microwave intensity 1500W/g
Under conditions of Microwave Extraction 5min, gained extracting solution use 0.45 μm of filtering with microporous membrane, gained filtrate is blueberry extracting solution；
VIII, is concentrated：Above-mentioned blueberry extracting solution is concentrated, first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
Primary concentration is carried out in equipment, concentration time 20min obtains blueberry primary liquid；Then blueberry primary liquid is placed in vacuum to scrape
In plate-type thin film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
Ⅸ, is allocated：20 DEG C are cooled to, stabilizer, fructose syrup, citric acid, chlorination are added in into above-mentioned blueberry concentrate
Sodium, the blueberry concentrate, stabilizer, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：12：11：1：2,
Homogeneous 15min under the rotating speed of 400r/min, the blueberry concentrate after being allocated；
Ⅹ, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
Ⅺ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The stabilizer is xanthans, sodium alginate, the mixture of gumbo extract, wherein the xanthans, alginic acid
Sodium, the mass ratio of gumbo extract are 1：1：1.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Embodiment 7
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, color protections：L lysine HCL, L-cysteine hydrochloride, chitosan, institute are added in into above-mentioned blueberry pulp
It is 50 to state blueberry pulp, L lysine HCL, L-cysteine hydrochloride, the mass ratio of chitosan：0.01：0.01：0.01,
15min is stirred with the rotating speed of 400r/min at 25 DEG C, obtains blueberry mixed liquor；
V, is digested：Pectase and cellulase are added in above-mentioned blueberry mixed liquor, the blueberry mixed liquor, pectin
Enzyme, the mass ratio of cellulase are 50：0.01：0.01,2h is digested in 50 DEG C, the water bath chader of 100r/min, obtains indigo plant
Certain kind of berries enzymolysis liquid；
VI, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
VII, is extracted：By obtained blueberry filtrate and distilled water in mass ratio 1：3 are mixed, then ultrasonic at 50 DEG C
20min is extracted, the ultrasonic power of supersound process is 400W, supersonic frequency 30kHz；Then at 45 DEG C, microwave intensity 1500W/g
Under conditions of Microwave Extraction 5min, gained extracting solution use 0.45 μm of filtering with microporous membrane, gained filtrate is blueberry extracting solution；
VIII, is concentrated：Above-mentioned blueberry extracting solution is concentrated, first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
Primary concentration is carried out in equipment, concentration time 20min obtains blueberry primary liquid；Then blueberry primary liquid is placed in vacuum to scrape
In plate-type thin film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
Ⅸ, is allocated：20 DEG C are cooled to, stabilizer, fructose syrup, citric acid, chlorination are added in into above-mentioned blueberry concentrate
Sodium, the blueberry concentrate, stabilizer, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：12：11：1：2,
Homogeneous 15min under the rotating speed of 400r/min, the blueberry concentrate after being allocated；
Ⅹ, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
Ⅺ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The stabilizer is xanthans, sodium alginate, the mixture of gumbo extract, wherein the xanthans, alginic acid
Sodium, the mass ratio of gumbo extract are 1：1：1.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Comparative example 1
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, is digested：Pectase and cellulase are added in above-mentioned blueberry pulp, the blueberry pulp, pectase, fibre
The mass ratio of the plain enzyme of dimension is 50：0.01：0.01,2h is digested in 50 DEG C, the water bath chader of 100r/min, obtains blueberry enzymolysis
Liquid；
V, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
VI, is extracted：By obtained blueberry filtrate and distilled water in mass ratio 1：3 are mixed, then ultrasonic at 50 DEG C
20min is extracted, the ultrasonic power of supersound process is 400W, supersonic frequency 30kHz；Then at 45 DEG C, microwave intensity 1500W/g
Under conditions of Microwave Extraction 5min, gained extracting solution use 0.45 μm of filtering with microporous membrane, gained filtrate is blueberry extracting solution；
VII, is concentrated：Above-mentioned blueberry extracting solution is concentrated, first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
Primary concentration is carried out in equipment, concentration time 20min obtains blueberry primary liquid；Then blueberry primary liquid is placed in vacuum to scrape
In plate-type thin film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
VIII, is allocated：20 DEG C are cooled to, stabilizer, fructose syrup, citric acid, chlorination are added in into above-mentioned blueberry concentrate
Sodium, the blueberry concentrate, stabilizer, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：12：11：1：2,
Homogeneous 15min under the rotating speed of 400r/min, the blueberry concentrate after being allocated；
Ⅸ, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
Ⅹ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The stabilizer is xanthans, sodium alginate, the mixture of gumbo extract, wherein the xanthans, alginic acid
Sodium, the mass ratio of gumbo extract are 1：1：1.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Embodiment 8
It is substantially the same manner as Example 1, it differs only in：The stabilizer is xanthans, the mixture of sodium alginate,
Described in xanthans, sodium alginate mass ratio be 1：1.
Embodiment 9
It is substantially the same manner as Example 1, it differs only in：The stabilizer is the mixing of sodium alginate, gumbo extract
Object, wherein the mass ratio of the sodium alginate, gumbo extract is 1：1.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Embodiment 10
It is substantially the same manner as Example 1, it differs only in：The stabilizer is xanthans, the mixture of gumbo extract,
Wherein described xanthans, the mass ratio of gumbo extract are 1：1.
The preparation method of the gumbo extract is：Fresh okra fruit is placed in 50 DEG C of drying box dry
60h is crushed to 80 mesh, is 1 by mass volume ratio：10 (g/ml) add in distilled water, are stirred under the conditions of 20 DEG C, 350r/min
10min is uniformly mixed, and then condensing reflux extracts 6h at 66 DEG C, and gained leaching liquor passes through horizontal screw centrifugal sedimentation separation
Machine is separated, and 30min is centrifuged under 2500r/min rotating speeds, by the supernatant after centrifugation be placed in vacuum degree 0.05MPa, 55 DEG C
Rotary Evaporators in concentration 1.5h, obtain gumbo extract.
Comparative example 2
The preparation method of anti-oxidant blueberry concentrate, comprises the following steps：
The screening of I, berries：The Blueberry that fully ripe, juice enriches is chosen, rejects sick attacked fruit；
II, is cleaned：At 25 DEG C, the Blueberry of selection is subjected to tunnel type concussion cleaning showers, the conveying of cleaning machine
Chain speed is 3m/min, spray flow 500L/h；
III, crushing grindings：Blueberry after cleaning is placed in pulverizer, is crushed under 25 DEG C, 4500r/min
10min is subsequently placed into 40 DEG C, is ground in the rubber mill of 1800r/min, grinds 20min, obtain blueberry pulp；
IV, color protections：L lysine HCL, L-cysteine hydrochloride, ascorbic acid are added in into above-mentioned blueberry pulp
Change chitosan quaternary ammonium salt, the blueberry pulp, L lysine HCL, L-cysteine hydrochloride, Ascorbic acid chitosan
The mass ratio of quaternary ammonium salt is 50：0.01：0.01：0.01,15min is stirred with the rotating speed of 400r/min at 25 DEG C, obtains blueberry
Mixed liquor；
V, is digested：Pectase and cellulase are added in above-mentioned blueberry mixed liquor, the blueberry mixed liquor, pectin
Enzyme, the mass ratio of cellulase are 50：0.01：0.01,2h is digested in 50 DEG C, the water bath chader of 100r/min, obtains indigo plant
Certain kind of berries enzymolysis liquid；
VI, is filtered：Above-mentioned blueberry enzymolysis liquid is filtered using 400 mesh concussion screening machine, removes the residue in pulp,
Obtain blueberry filtrate；
VII, is extracted：By obtained blueberry filtrate and distilled water in mass ratio 1：3 are mixed, then ultrasonic at 50 DEG C
20min is extracted, the ultrasonic power of supersound process is 400W, supersonic frequency 30kHz；Then at 45 DEG C, microwave intensity 1500W/g
Under conditions of Microwave Extraction 5min, gained extracting solution use 0.45 μm of filtering with microporous membrane, gained filtrate is blueberry extracting solution；
VIII, is concentrated：Above-mentioned blueberry extracting solution is concentrated, first in vacuum degree 0.075Mpa, 60 DEG C of tribe Cimicifugeae
Primary concentration is carried out in equipment, concentration time 20min obtains blueberry primary liquid；Then blueberry primary liquid is placed in vacuum to scrape
In plate-type thin film device, secondary concentration is carried out at vacuum degree 0.07MPa, 65 DEG C, concentration time 10min obtains blueberry concentrate；
Ⅸ, is allocated：20 DEG C are cooled to, fructose syrup, citric acid, sodium chloride are added in into above-mentioned blueberry concentrate, it is described
Blueberry concentrate, fructose syrup, citric acid, the mass ratio of sodium chloride are 330：11：1：2, the homogeneous under the rotating speed of 400r/min
15min, the blueberry concentrate after being allocated；
Ⅹ, sterilizes：At 110 DEG C, the instantaneous sterilizing of 5s is carried out to above-mentioned blueberry concentrate；
Ⅺ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass for meeting blueberry juice performance
Glass is packed, and obtains anti-oxidant blueberry concentrate.
The preparation method of the Ascorbic acid chitosan quaternary ammonium salt is：
I .N, N, the preparation of N- trimethyl chitin quaternary ammonium salts：Chitosan is added in N-Methyl pyrrolidone, at 30 DEG C
Under 12h stirred with the rotating speed of 350r/min, add in sodium iodide, 1mol/L sodium hydrate aqueous solutions, iodomethane, keep rotating speed not
Become, the reaction was continued at 60 DEG C for 24 hours, the chitosan, N-Methyl pyrrolidone, sodium iodide, sodium hydrate aqueous solution, iodomethane
Mass ratio is 1：50：2：8：11, the acetone for then adding in 155 times of chitosan mass is precipitated, and is filtered, and gained filter cake is placed in 50
Dry 48h, obtains N, N, N- trimethyl chitin quaternary ammonium salts in DEG C drying box；
The preparation of II, Ascorbic acid chitosan quaternary ammonium salts：Take a certain amount of N, N, N- trimethyl chitin quaternary ammonium salts are molten
In 20wt% arabo-ascorbic acid sodium water solutions, the N, N, N- trimethyl chitins quaternary ammonium salt and arabo-ascorbic acid sodium water solution
Mass volume ratio be 1：20 (g/ml), stir 25min under the conditions of 30 DEG C, 400r/min, and gained mixed liquor pours into bag filter
In, the port of bag filter is pricked extremely, then the bag filter equipped with liquid is put into distilled water, entire bag filter is totally immersed into
In distilled water, dialyse 60h at 4 DEG C, and first water is changed per 6h, and acquired solution acquired solution carries out vacuum freeze drying, very
The condition of vacuum freecing-dry is control material thickness 8mm, sets pre-freezing temperature as -20 DEG C, when sample temperature drops to design temperature
After keep 2h, set sublimation temperature as 10 DEG C, resolution temperature is 35 DEG C, vacuum degree 20pa, dry for 24 hours up to Ascorbic acid shell
Glycan quaternary ammonium salt.
Test case 1
Physicochemical property is tested：The physicochemical property of anti-oxidant blueberry concentrate in embodiment 1-10 is tested, meets state
Family《Fruit-vegetable juice beverage sanitary standard》(GB19297-2003) execution standard.Concrete outcome is shown in Table 1.
1 anti-oxidant blueberry concentrate physicochemical property test result table of table
Test case 2
Bacteriostasis property is tested：According to the periodical of Meng Liangyu《Antipathogenic composition stability study in propolis extract》In test
Method measures inhibition of the anti-oxidant blueberry concentrate to pathogenic bacteria Listeria monocytogenes and vibrio parahemolyticus in embodiment 1-10
Effect.Test method：Fungistatic effect is measured using punch method, in gnotobasis, after nutrient broth medium solidification, is added in
The bacteria suspension that 100 μ L are prepared, coating is uniform, then is entreated in the medium with a diameter of 8mm card punch and make a call to 3 circular holes, to circular hole
The blue malicious leaf extracts of 100 μ L of middle addition, every group 4 parallel, using natamycin as positive control.After 37 DEG C of cultures for 24 hours, measurement suppression
Bacterium loop diameter, using average diameter of inhibition zone as the anti-oxidant blueberry concentrate of measurement to the finger of the bacteriostatic activity for examination pathogenic species
Mark, antibacterial circle diameter are calculated as follows：D=D1- 8, wherein D1For antibacterial circle diameter/mm of measurement；D for actual antibacterial circle diameter/
mm；8 be card punch diameter/mm.Specific test result is shown in Table 2.
2 anti-oxidant blueberry concentrate bacteriostasis property of table is tested
Experimental result in comparison sheet 2 understands that anti-oxidant blueberry concentrate is to Listeria monocytogenes and enteritis in embodiment 1
The bacteriostasis of salmonella activity is most strong, to be significantly stronger than in embodiment 2-3 using the anti-oxidant of other preparation methods preparation
Blueberry concentrate.
Test case 3
Antioxygenic property is tested：To the antioxygenic property of anti-oxidant blueberry concentrate in embodiment 1-10 and comparative example 1
It is tested.
The culture of diabetic mice：It weighs before healthy mice administration, fasting 12h can't help water, and 75mg/kg bodies are injected intraperitoneally
The 1% chain arteries and veins assistant rhzomorph solution of weight, 1 time a day, successive administration 2d allows mouse ad lib after injection, weigh after 5d.Fasting is not
Prohibit water 5h, the blood of mousetail is taken to survey fasting plasma glucose concentration, mouse of the blood glucose more than 10mmol/L is determined as diabetic mice.So
After be randomly divided into test group and blank group, totally 12 groups, every group 8.The anti-oxidant blueberry that test group gives 2g/kg every afternoons is dense
Contracting liquid, the physiological saline of blank group gavage equivalent.After continuous 6 weeks, rat is put to death, blood is taken to rat abdomen sustainer, with
2500r/min centrifuges 15min, and it is spare to be placed in -20 DEG C of coolings.With malonaldehyde MDA, super oxygen in ELISA method detection rat blood serum
Object mutase SOD, the content of glutathione peroxidase GSH-Px, MDA, SOD, GSH-Px assay are said according to kit
Bright book carries out, and specific test result is shown in Table 3.
SD rats, male, weight 180-220g, IRC grade are provided by Dalian Medical Univ laboratory.
MDA (malonaldehyde) kit, SOD (superoxide dismutase) kit, GSH-Px (nitric oxide) kit, by
Bioengineering Research Institute's offer is built up in Nanjing.
3 antioxygenic property test result table of table
By table 3, it turns out that, the present invention improves the inoxidizability of anti-oxidant blueberry concentrate by adding color stabilizer
Energy.Embodiment 4-7 and comparative example 1 understand that embodiment 7 is used is gathered by L lysine HCL, L-cysteine hydrochloride, shell
The color stabilizer of sugar combination, diabetic mice are taken anti-oxidant blueberry concentrate in embodiment 7, (are adopted compared with embodiment 4-6 is taken
With by arbitrary two kinds L lysine HCL, L-cysteine hydrochloride, chitosan color stabilizers combined) and comparative example 1 is (not
Use color stabilizer) in for anti-oxidant blueberry concentrate, the content of MDA is substantially reduced in serum, and SOD activity and GSH-Px
It is active then significantly improve；In color stabilizer used in embodiment 1, chitosan is substituted by Ascorbic acid chitosan quaternary ammonium salt,
Compared with anti-oxidant blueberry concentrate in embodiment 7, the antioxygenic property of anti-oxidant blueberry concentrate is further improved.
Test case 4
Stability is tested：According to the journal of writings of Yang Ping《The research of carambola juice stability》2.4 the experiment in section
Method tests the stability of anti-oxidant blueberry concentrate in embodiment 1-10 and comparative example 2.Using ultraviolet point of utilization
Light photometer (model T6, provided by Shanghai INESA Analytical Instrument Co., Ltd.) is dense to anti-oxidant blueberry at a temperature of 25 DEG C
The experiment of contracting liquid suspension stability, wherein absorbance A represent suspension stability, and the high then suspension stability of absorbance is then good, with
This observes stabilizer effect, and test result is as shown in table 4.
4 stability test result table of table
| Sample | Absorbance A |
| Embodiment 1 | 1.576 |
| Embodiment 2 | 1.521 |
| Embodiment 3 | 1.544 |
| Embodiment 4 | 1.481 |
| Embodiment 5 | 1.489 |
| Embodiment 6 | 1.478 |
| Embodiment 7 | 1.497 |
| Embodiment 8 | 1.323 |
| Embodiment 9 | 1.295 |
| Embodiment 10 | 1.279 |
| Comparative example 2 | 1.174 |
Data in comparison sheet 4, it can be seen that absorption values are maximum in embodiment 1, i.e., the suspension of anti-oxidant blueberry concentrate
Stability is best, and stability is substantially better than anti-oxidant blueberry concentrate in embodiment 8-10 and comparative example 1.
The above described is only a preferred embodiment of the present invention, limitation in any form is not done to the present invention, therefore
The equivalent or simple change that all principles according to described in inventional idea of the present invention are done is included in the protection domain of patent of the present invention
It is interior；Those skilled in the art can do various modifications or additions to described specific embodiment
Or substitute in a similar way, without departing from structure of the invention or surmount scope defined in the claims,
It is within the scope of protection of the invention.
Claims (10)
1. a kind of preparation method of anti-oxidant blueberry concentrate, which is characterized in that comprise the following steps：
The screening of I, berries；
II, is cleaned；
III, crushing grindings；
IV, is filtered；
V, is concentrated；
VI, sterilizes；
VII, is packed.
2. the preparation method of anti-oxidant blueberry concentrate as described in claim 1, which is characterized in that comprise the following steps：
The screening of I, berries：Choose the berry fruit of fresh mature；
II, is cleaned：The berry fruit of selection is subjected to tunnel type concussion cleaning showers；
III, crushing grindings：Fruit after cleaning is crushed with pulverizer, the suspension obtained after crushing is put into colloid mill
It is ground, obtains berry pulp；
IV, is filtered：Berry pulp is filtered, the residue in pulp is removed, obtains blueberry filtrate；
V, is concentrated：Blueberry filtrate is concentrated, carries out primary concentration and secondary concentration respectively.Tribe Cimicifugeae equipment is used first
Primary concentration is carried out under the conditions of vacuum degree 0.06-0.08Mpa, 55-65 DEG C, obtains blueberry primary liquid；Then in vacuum degree
At 0.06-0.08Mpa, 55-65 DEG C, vacuum scraper film concentration is carried out to blueberry primary liquid, obtains blueberry concentrate；
VI, sterilizes：Blueberry concentrate is sterilized using instantaneous sterilizing technology；
VII, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass bag for meeting blueberry juice performance
Dress, obtains anti-oxidant blueberry concentrate.
3. the preparation method of anti-oxidant blueberry concentrate as claimed in claim 2, which is characterized in that comprise the following steps：
The screening of I, berries：Choose the berry fruit of fresh mature；
II, is cleaned：The berry fruit of selection is subjected to tunnel type concussion cleaning showers；
III, crushing grindings：Fruit after cleaning is crushed with pulverizer, the suspension obtained after crushing is put into colloid mill
It is ground, obtains berry pulp；
IV, color protections：The color stabilizer of pulp quality 0.04-0.1% is added in into above-mentioned berry pulp, is uniformly mixed, obtains blueberry
Mixed liquor；
V, is digested：The complex enzyme of mixed liquor quality 0.02-0.07% is added in into above-mentioned mixed liquor, enzymolysis obtains blueberry enzymolysis
Liquid；
VI, is filtered：Blueberry enzymolysis liquid is filtered, the residue in pulp is removed, obtains blueberry filtrate；
VII, is concentrated：Blueberry filtrate is concentrated, carries out primary concentration and secondary concentration respectively.Tribe Cimicifugeae equipment is used first
Primary concentration is carried out under the conditions of vacuum degree 0.06-0.08Mpa, 55-65 DEG C, obtains blueberry primary liquid；Then in vacuum degree
At 0.06-0.08Mpa, 55-65 DEG C, vacuum scraper film concentration is carried out to blueberry primary liquid, obtains blueberry concentrate；
VIII, is allocated：20-30 DEG C is cooled to, stabilizer, flavoring agent are added in into above-mentioned blueberry concentrate, is uniformly mixed, the indigo plant
Certain kind of berries concentrate, stabilizer, the mass ratio of flavoring agent are (300-360)：(10-18)：(14-20), the blueberry after being allocated are dense
Contracting liquid；
Ⅸ, sterilizes：Blueberry concentrate is sterilized using instantaneous sterilizing technology；
Ⅹ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass bag for meeting blueberry juice performance
Dress, obtains anti-oxidant blueberry concentrate.
4. the preparation method of anti-oxidant blueberry concentrate as claimed in claim 3, which is characterized in that comprise the following steps：
The screening of I, berries：Choose the berry fruit of fresh mature；
II, is cleaned：The berry fruit of selection is subjected to tunnel type concussion cleaning showers；
III, crushing grindings：Fruit after cleaning is crushed with pulverizer, the suspension obtained after crushing is put into colloid mill
It is ground, obtains berry pulp；
IV, color protections：The color stabilizer of pulp quality 0.04-0.1% is added in into above-mentioned berry pulp, is uniformly mixed, obtains blueberry
Mixed liquor；
V, is digested：The complex enzyme of mixed liquor quality 0.02-0.07% is added in into above-mentioned mixed liquor, enzymolysis obtains blueberry enzymolysis
Liquid；
VI, is filtered：Blueberry enzymolysis liquid is filtered, the residue in pulp is removed, obtains blueberry filtrate；
VII, is extracted：Obtained blueberry filtrate and extractant are mixed, first ultrasonic extraction, then microwave treatment, filtering obtain
Blueberry extracting solution；
VIII, is concentrated：Blueberry extracting solution is concentrated, carries out primary concentration and secondary concentration respectively.It is set first with tribe Cimicifugeae
It is standby that primary concentration is carried out under the conditions of vacuum degree 0.06-0.08Mpa, 55-65 DEG C, obtain blueberry primary liquid；Then in vacuum degree
At 0.06-0.08Mpa, 55-65 DEG C, vacuum scraper film concentration is carried out to blueberry primary liquid, obtains blueberry concentrate；
Ⅸ, is allocated：20-30 DEG C is cooled to, stabilizer, flavoring agent are added in into above-mentioned blueberry concentrate, is uniformly mixed, the indigo plant
Certain kind of berries concentrate, stabilizer, the mass ratio of flavoring agent are (300-360)：(10-18)：(14-20), the blueberry after being allocated are dense
Contracting liquid；
Ⅹ, sterilizes：Blueberry concentrate is sterilized using instantaneous sterilizing technology；
Ⅺ, is packed：By the blueberry concentrate after sterilizing it is filling finished product, finished product packing is the glass bag for meeting blueberry juice performance
Dress, obtains anti-oxidant blueberry concentrate.
5. the preparation method of anti-oxidant blueberry concentrate as described in claim 3 or 4, which is characterized in that the color stabilizer is L-
One or more in lysine hydrochloride, L-cysteine hydrochloride, chitosan, Ascorbic acid chitosan quaternary ammonium salt.
6. the preparation method of anti-oxidant blueberry concentrate as described in claim 3 or 4, which is characterized in that the complex enzyme is fruit
Glue enzyme or/and cellulase.
7. the preparation method of anti-oxidant blueberry concentrate as described in claim 3 or 4, which is characterized in that the stabilizer is Huang
One or more in virgin rubber, sodium alginate, gumbo extract.
8. the preparation method of anti-oxidant blueberry concentrate as described in claim 3 or 4, which is characterized in that the flavoring agent is fruit
One or more in glucose slurry, citric acid, sodium chloride.
9. anti-oxidant blueberry concentrate as claimed in claim 5, which is characterized in that the Ascorbic acid chitosan quaternary ammonium salt
Preparation method be：
I .N, N, the preparation of N- trimethyl chitin quaternary ammonium salts：Chitosan is first added in into N-Methyl pyrrolidone, stirs 6-18h,
Sodium iodide, sodium hydrate aqueous solution, iodomethane are subsequently added into, the reaction was continued 12-36h is added in acetone and precipitated, and is taken out
Filter, it is dry, obtain N, N, N- trimethyl chitin quaternary ammonium salts；
The preparation of II, Ascorbic acid chitosan quaternary ammonium salts：Above-mentioned N, N are taken, N- trimethyl chitin quaternary ammonium salts are dissolved in 10-
In 35wt% arabo-ascorbic acid sodium water solutions, the N, N, N- trimethyl chitins quaternary ammonium salt and arabo-ascorbic acid sodium water solution
Mass volume ratio is 1：(10-30) (g/ml), stirs 20-30min, gained mixed liquor low temperature dialysis 40-70h, and vacuum refrigeration is done
It is dry, obtain Ascorbic acid chitosan quaternary ammonium salt.
10. a kind of anti-oxidant blueberry concentrate, which is characterized in that using anti-oxidant blueberry any one of claim 2-9
The preparation method of concentrate is prepared.
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