CN109511980A - A kind of preparation method of blueberry pomace extract dry powder - Google Patents
A kind of preparation method of blueberry pomace extract dry powder Download PDFInfo
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- CN109511980A CN109511980A CN201811542043.7A CN201811542043A CN109511980A CN 109511980 A CN109511980 A CN 109511980A CN 201811542043 A CN201811542043 A CN 201811542043A CN 109511980 A CN109511980 A CN 109511980A
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- blueberry
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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 a kind of preparation methods of blueberry pomace extract dry powder, comprise the following steps that by-product chilled storage of (1) blueberry after press juice, and the wet pomace of blueberry that moisture content is 60-65% is obtained after room temperature natural thaw；(2) using the concentration of pH=3.0 is 60-80% using acetic acid ethyl alcohol as extractant, and the liquid-to-solid ratio of acidic ethanol and the wet pomace of blueberry is 60:1 mL/g, and temperature is 45-55 DEG C, extracts 18-22min, filters slagging-off, filtrate is spare；(3) by filtrate under the conditions of 53-57 DEG C rotary evaporation, obtaining cycles of concentration is 3-7 times of concentrate；(4) drying aid of 18-22% is added in concentrate, stirs evenly spare；(5) at 150-190 DEG C of inlet air temperature, blower frequency 40-60Hz, sample introduction speed 5-25mL/min, atomisation pressure 0.3-0.5Mpa, spray drying is made.Blueberry pomace extract dry powder of the invention is fine and smooth uniformly, and in bright piece red, color is uniform, can dissolve in water, and without precipitating after dissolution, solution is uniform, there is natural blueberry faint scent.
Description
Technical field
The present invention relates to food technology fields, relate in particular to a kind of preparation method of blueberry pomace extract dry powder.
Background technique
With the improvement of living standards, more stringent requirements are proposed for color and nutritive effect of the people to food.By
It is rich in anthocyanin in blueberry, has effects that activate retina, eyesight can be strengthened, eyeball fatigue is prevented and likes by masses.
Blueberry is mostly fruit juice beverage by deep processing except fresh food is outer, and consequent is a large amount of blueberry pomace, anthocyanin in blueberry pomace
Content has been more than minimum anthocyanin content level in Blueberry, is the abundant source of natural and natural pigment.Mesh
The preceding research for extracting anthocyanin about Blueberry is more, but blueberry fresh fruit is at high price, is not suitable for industrialization and directly extracts flower
Color glycosides, and blueberry pomace anthocyanin content is higher than Blueberry, and blueberry pomace anthocyanin has compared with synthetized oxidation preventive agent
Higher efficiency and lower production cost.
SALAHEENS etc. (2014) report, blueberry residue extract can substantially reduce the growth of campylobacter jejuni, change cell
The hydrophobicity and self aggregation of surface bacteria pathogen, campylobacter jejuni, which is exposed in pomace extract, can substantially reduce its trip
Dynamic and crowd hazards, pomace extract can reduce poultry campylobacter jejuni as the supplement of feed addictive or water and colonize level,
As a kind of natural and organic anti-corrosive agent, the growth of the enteric pathogenic bacteria in meat and meat products can control.Qu Weijing etc.
(2006) a kind of method for inventing drug that hyperlipidemia is prevented and treated using the flavones extracted from blueberry pomace preparation, can have
Effect increases high-density lipoprotein cholesterol HDL-C (High-density lipoprotein cholesterol) level, reduces
Serum total cholesterol TC (total cholesterol) is horizontal；Wu Jinming etc. (2012) is reported in addition in composite filter tip and contains flower
The extract of color glycosides, can effective tar adsorption, reduce flue gas in free radical, NO, anthocyanin be added pipe tobacco in can be effectively reduced
Stimulation increases hair property thoroughly and covers miscellaneous gas, strengthens herbal style, promotes pungent sweet tea and fruity note, the stereovision for improving note；
Blueberry pomace extract and PURE WHEY spray drying are prepared into the microcapsules that diameter is 48.5 μm by Flores (2015), but
Anthocyanin loss is serious, and by storage, polyphenols be increased, but total antioxidant activity is almost unchanged；LIJ and
Blueberry pomace is added in emulsification, spray drying and storage process prepared by cod liver oil microcapsules in SOLVALKM etc. (2015)
Extract can reduce or delay the lipid oxidation of cod-liver oil, can increase fish oil product added value, remove rich in ω -3 long-chain mostly not
Also contain anthocyanin and soluble dietary fiber outside saturated fatty acid；Xu Xiaojuan (2016), which is reported, extracts meals using blueberry pomace
Eat fiber and polyphenols；ZHAOLS etc. (2017) prepares anthocyanin lipid by improved supercritical carbon dioxide method
Body, the slow release anthocyanin in simulate the gastric juice, anthocyanin liposome have huge functional food and health care product application potential.?
Anthocyanin that Panpan (2017) is extracted using blueberry pomace and hawthorn powder prepare anthocyanin chewable tablets as major ingredient, when anthocyanin additive amount
50mg/g, mountain plant powder additive amount 50%, mannitol is compounded with lactose than 3:1, D-sorbite additive amount 6%, CMC-Na additive amount
4%, when volume fraction of ethanol 60%, magnesium stearate additive amount 1%, obtained product is in aubergine, and surface is smooth, and color is equal
It is even, the chewable tablets of sour and sweet palatability, and every middle anthocyanin content 17.763mg/g.And using blueberry pomace as the extract system of raw material
The research of standby dry powder and patent have not been reported.
Summary of the invention
The purpose of the present invention is to provide a kind of exquisitenesses uniformly, and color is uniform, and dissolution is rapid, without the blueberry of precipitating after dissolution
Pomace extract dry powder.
A kind of preparation method of blueberry pomace extract dry powder of the invention, comprises the following steps that
(1) by-product chilled storage of the blueberry after press juice, it is 60-65% that moisture content is obtained after room temperature natural thaw
The wet pomace of blueberry；
(2) using pH=3.0 concentration is 60-80% using acetic acid ethyl alcohol as extractant, and acidic ethanol and blueberry are wet
The liquid-to-solid ratio of pomace is 60:1 (mL/g), and temperature is 45-55 DEG C, extracts 18-22min, filters slagging-off, filtrate is spare；
(3) by filtrate under the conditions of 53-57 DEG C rotary evaporation, obtaining cycles of concentration is 3-7 times of concentrate；
(4) drying aid of 18-22% is added in concentrate, stirs evenly spare；
(5) at 150-190 DEG C of inlet air temperature, blower frequency 40-60Hz, sample introduction speed 5-25mL/min, atomisation pressure
0.3-0.5Mpa is spray-dried and blueberry pomace extract dry powder is made.
The preparation method of above-mentioned a kind of blueberry pomace extract dry powder, wherein the drying aid is maltodextrin or wheat
Bud dextrin: Arabic gum=95:5 or Arabic gum or ovalbumin.
Compared with prior art, the present invention having apparent beneficial effect, as can be known from the above technical solutions: the present invention is for the first time
It uses blueberry pomace to prepare functional dry powder by extracting its effective component for raw material, is spent compared with being extracted using Blueberry as raw material
Color glycosides has higher efficiency and lower production cost；By optimization drying aid type, additive amount, concentrate cycles of concentration and
Spray drying parameters, obtaining fine and smooth is in uniformly bright piece red, and color is uniform, can dissolve in water, without heavy after dissolution
It forms sediment, solution is uniform, there is the blueberry pomace extract dry powder of natural blueberry faint scent；In addition to drying aid, the blueberry pomace extract is dry
Powder does not add other any substances, keeps product natural attribute to greatest extent, its application of widening of maximum possible is applicable in scene.
Detailed description of the invention
Fig. 1 is dry powder obtained by 1-3 of the embodiment of the present invention and 1 comparison diagram of comparative example；
Fig. 2 is that 1-3 of the embodiment of the present invention and comparative example 1 reconstitute rear color display diagram.
Specific embodiment
Embodiment 1
A kind of preparation method of blueberry pomace extract dry powder, comprising the following steps:
(1) the wet pomace of blueberry is by-product chilled storage after press juice, and moisture content is about after room temperature natural thaw
It is 63%；
(2) it is 60% using acetic acid ethyl alcohol as extractant that use pH, which be 3.0 concentration, acidic ethanol and the wet pomace of blueberry
Liquid-to-solid ratio be 60:1 (mL/g), temperature be 50 DEG C, extract 20min, filter slagging-off retain filtrate it is spare；
(3) by filtrate under the conditions of 55 DEG C rotary evaporation, concentration 3 times be spare concentrate；
(4) 20% drying aid maltodextrin is added in concentrate, stirs evenly spare；
(5) spraying dry at 170 DEG C of inlet air temperature, blower frequency 60Hz, sample introduction speed 5mL/min, atomisation pressure 0.5Mpa
Dry obtained blueberry pomace extract dry powder.
Embodiment 2
A kind of preparation method of blueberry pomace extract dry powder, comprising the following steps:
(1) the wet pomace of blueberry is by-product chilled storage after press juice, and moisture content is about after room temperature natural thaw
It is 63%；
(2) use pH be 3.0 concentration be 80% using acetic acid ethyl alcohol as extractant (maltodextrin: Arabic gum=
95:5), the liquid-to-solid ratio of acidic ethanol and the wet pomace of blueberry is 60:1 (mL/g), and temperature is 50 DEG C, extracts 20min, filters slagging-off
It is spare to retain filtrate；
(3) by filtrate under the conditions of 55 DEG C rotary evaporation, concentration 5 times be spare concentrate；
(4) 20% drying aid is added in concentrate, stirs evenly spare；
(5) spraying dry at 170 DEG C of inlet air temperature, blower frequency 60Hz, sample introduction speed 5mL/min, atomisation pressure 0.5Mpa
Dry obtained blueberry pomace extract dry powder.
Embodiment 3
A kind of preparation method of blueberry pomace extract dry powder, comprising the following steps:
(1) the wet pomace of blueberry is by-product chilled storage after press juice, and moisture content is about after room temperature natural thaw
It is 63%；
(2) it is 80% using acetic acid ethyl alcohol as extractant that use pH, which be 3.0 concentration, acidic ethanol and the wet pomace of blueberry
Liquid-to-solid ratio be 60:1 (mL/g), temperature be 50 DEG C, extract 20min, filter slagging-off retain filtrate it is spare；
(3) by filtrate under the conditions of 55 DEG C rotary evaporation, concentration 7 times be spare concentrate；
(4) 20% drying aid Arabic gum is added in concentrate, stirs evenly spare；
(5) spraying dry at 170 DEG C of inlet air temperature, blower frequency 60Hz, sample introduction speed 5mL/min, atomisation pressure 0.5Mpa
Dry obtained blueberry pomace extract dry powder.
Embodiment 4
A kind of preparation method of blueberry pomace extract dry powder, comprising the following steps:
(1) by-product chilled storage of the blueberry after press juice, it is 60% that moisture content is obtained after room temperature natural thaw
The wet pomace of blueberry；
(2) using pH=3.0 concentration is 80% using acetic acid ethyl alcohol as extractant, acidic ethanol and the wet pomace of blueberry
Liquid-to-solid ratio be 60:1 (mL/g), temperature is 45 DEG C, extracts 22min, filters slagging-off, filtrate is spare；
(3) by filtrate under the conditions of 53 DEG C rotary evaporation, obtaining cycles of concentration is 7 times of concentrate；
(4) 18% drying aid ovalbumin is added in concentrate, stirs evenly spare；
(5) spraying at 190 DEG C of inlet air temperature, blower frequency 40Hz, sample introduction speed 25mL/min, atomisation pressure 0.3Mpa
Dry obtained blueberry pomace extract dry powder.
Embodiment 5
A kind of preparation method of blueberry pomace extract dry powder, comprising the following steps:
(1) by-product chilled storage of the blueberry after press juice, it is 63% that moisture content is obtained after room temperature natural thaw
The wet pomace of blueberry；
(2) using pH=3.0 concentration is 70% using acetic acid ethyl alcohol as extractant, acidic ethanol and the wet pomace of blueberry
Liquid-to-solid ratio be 60:1 (mL/g), temperature is 50 DEG C, extracts 20min, filters slagging-off, filtrate is spare；
(3) by filtrate under the conditions of 55 DEG C rotary evaporation, obtaining cycles of concentration is 5 times of concentrate；
(4) 20% drying aid maltodextrin is added in concentrate, stirs evenly spare；
(5) spraying at 180 DEG C of inlet air temperature, blower frequency 50Hz, sample introduction speed 15mL/min, atomisation pressure 0.4Mpa
Dry obtained blueberry pomace extract dry powder.
Embodiment 6
A kind of preparation method of blueberry pomace extract dry powder, comprising the following steps:
(1) by-product chilled storage of the blueberry after press juice, it is 65% that moisture content is obtained after room temperature natural thaw
The wet pomace of blueberry；
(2) using pH=3.0 concentration is 60% using acetic acid ethyl alcohol as extractant, acidic ethanol and the wet pomace of blueberry
Liquid-to-solid ratio be 60:1 (mL/g), temperature is 55 DEG C, extracts 18min, filters slagging-off, filtrate is spare；
(3) by filtrate under the conditions of 57 DEG C rotary evaporation, obtaining cycles of concentration is 3 times of concentrate；
(4) 22% drying aid (maltodextrin: Arabic gum=95:5) is added in concentrate, stirs evenly spare；
(5) spraying dry at 150 DEG C of inlet air temperature, blower frequency 60Hz, sample introduction speed 5mL/min, atomisation pressure 0.5Mpa
Dry obtained blueberry pomace extract dry powder.
Experimental example
By embodiment 1-3 and comparative example 1 (commercially available blueberry powder) comparative analysis
1, subjective appreciation
As shown in Figure 1, embodiment 1-3 extracting solution preparation spray dried powder color gradually deepen, and blueberry fragrant also by
Cumulative strong, 1 color of comparative example is purple, this color can be presented by destruction under alkaline condition in usual anthocyanin, but it is flowed
Property is good compared with embodiment 1-3.
As shown in Figure 2, after reconstituting, embodiment 1-3 all shows preferable dissolubility and homogeneity, bright-colored bright,
1 color of comparative example is dark purple, no precipitating.
The different extracting solution cycles of concentration liquid spray dried powder sensory evaluation scores of table 1
Note: respectively full marks are 25 points for 4 structural state, color, brew, taste indexs, and 4 100 points total.
As shown in Table 1, embodiment 1-3 all has preferable organoleptic quality, and powder is fine and smooth uniformly, bright color, brew
Good, taste is naturally pure and fresh light natural blueberry fragrance；1 powder color of comparative example is slightly dim deep, there is apparent sweet taste, comprehensive
Comparison, the quality of embodiment 2 and 3 are more excellent.
2, quality testing is analyzed
The different extracting solution cycles of concentration of table 2 influence evaluation data to product quality
It can be obtained by table 2, the embodiment 1-3 rate of recovery gradually decreases, and moisture content also gradually lowers, but brew is increasingly
Good, color value successively increases.Under anthocyanin maximum absorption wavelength and same measured method, 1 color value of comparative example is well below implementation
Example 1-3.
3, functional component is analyzed
The analysis of 3 functional component of table
It can be obtained by table 3,1 anthocyanin content of comparative example and Determination of Polyphenols are minimum, with Lee J, Durst R W (2010) etc.
Only 13%~23% anthocyanin of people's report and 36%~39% polyphenol are more than in the blueberry juice of pasteurize
71.8% anthocyanin matches with the conclusion that the polyphenol for being more than 15% retains in pomace.Blueberries prepared by embodiment 3
Slag dry powder anthocyanin and Determination of Polyphenols highest comprehensively consider embodiment 3 in real cost of production and actual mechanical process and prepare
Dry powder it is more easy to moisture absorption, determine the volume production preferably of embodiment 2.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (2)
1. a kind of preparation method of blueberry pomace extract dry powder, comprises the following steps that
(1) by-product chilled storage of the blueberry after press juice obtains the indigo plant that moisture content is 60-65% after room temperature natural thaw
The wet pomace of the certain kind of berries；
(2) using the concentration of pH=3.0 is 60-80% using acetic acid ethyl alcohol as extractant, acidic ethanol and the wet pomace of blueberry
Liquid-to-solid ratio is 60:1 mL/g, and temperature is 45-55 DEG C, extracts 18-22min, filters slagging-off, filtrate is spare；
(3) by filtrate under the conditions of 53-57 DEG C rotary evaporation, obtaining cycles of concentration is 3-7 times of concentrate；
(4) drying aid of 18-22% is added in concentrate, stirs evenly spare；
(5) at 150-190 DEG C of inlet air temperature, blower frequency 40-60Hz, sample introduction speed 5-25mL/min, atomisation pressure 0.3-
0.5Mpa is spray-dried and blueberry pomace extract dry powder is made.
2. the preparation method of blueberry pomace extract dry powder as described in claim 1, it is characterised in that: the drying aid is
Maltodextrin or maltodextrin: Arabic gum=95:5 or Arabic gum or ovalbumin.
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| CN106749151A (en) * | 2016-11-28 | 2017-05-31 | 沈阳农业大学 | A kind of rapid extracting method of blueberry pomace anthocyanidin |
| CN107156584A (en) * | 2017-05-12 | 2017-09-15 | 沈阳农业大学 | A kind of preparation method of not old certain kind of berries dried fruit juice |
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| US20090301969A1 (en) * | 2008-06-03 | 2009-12-10 | Ablett Richard F | Plant waste bio-product pomace extract concentrates and processes of producing same |
| CN102432579A (en) * | 2011-11-28 | 2012-05-02 | 湖州师范学院 | Process for extracting anthocyanin from blueberry pomace |
| CN103462148A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Preparation method of vaccimium spp. juice with high anthocyanin content |
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| CN104839587A (en) * | 2015-05-29 | 2015-08-19 | 山东省农业科学院农产品研究所 | Preparation method of anti-adhering spray-drying fruit powder |
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