CN113475653A - Method for improving anthocyanin stability of berry juice - Google Patents
Method for improving anthocyanin stability of berry juice Download PDFInfo
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- CN113475653A CN113475653A CN202110814407.8A CN202110814407A CN113475653A CN 113475653 A CN113475653 A CN 113475653A CN 202110814407 A CN202110814407 A CN 202110814407A CN 113475653 A CN113475653 A CN 113475653A
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- anthocyanin
- acid
- lysine
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- malic acid
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- OFOBLEOULBTSOW-UHFFFAOYSA-N Malonic acid Chemical compound OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
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- 230000014759 maintenance of location Effects 0.000 description 19
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 12
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 12
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Images
Classifications
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- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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 relates to a method for improving anthocyanin stability of berry juice, which comprises the following steps: (1) pulping 500g of fresh berries, filtering to obtain fresh berry juice, adding 1-5 kg of water, adding 50-150 g of cane sugar, mixing, stirring and uniformly mixing; (2) adding 1-40 g of L-lysine into the beverage obtained in the step (1); (3) respectively adding 10-50 g of malic acid and 10-50 g of ferulic acid into the beverage obtained in the step (2); (4) adjusting the pH value of the beverage obtained in the step (3) to 2-6; (5) heating the beverage obtained in the step (4) at the temperature of 60-90 ℃ for 10-40 min; (6) and (5) filling and storing the beverage obtained in the step (5). The method can effectively protect anthocyanin in the berry juice from being damaged by sucrose degradation products, and can effectively protect the function of the berry anthocyanin in a longer time.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for improving anthocyanin stability of berry juice.
Technical Field
Anthocyanins are flavonoids, which are widely present in plants, especially in berry products. Anthocyanin has physiological functions of resisting oxidation, resisting diabetes, resisting inflammation and the like, so that anthocyanin is more and more popular with people. However, the instability of anthocyanin causes the problems of color loss, poor flavor, poor quality and the like of berry deep-processed products, and some physicochemical factors such as pH value, temperature, illumination conditions and the like in the processing and storage process have great influence on the stability of anthocyanin. For example, the application number CN109730318A, entitled composition for improving the stability of strawberry anthocyanin and application thereof, indicates that ascorbic acid reduces the stability of blueberry anthocyanin, and malic acid and citric acid are used as basic additives, and other organic acids with a proper proportion are added to play a vital role in enhancing the stability of strawberry anthocyanin and improving the retention rate of strawberry anthocyanin. The research shows that the effect of the method is obvious for the fruit juice with short storage time, but the effect is obviously reduced for the fruit juice stored for a long time, especially the fruit juice containing sucrose food additives. It can be seen that there are other substances that can necessarily disrupt the stability of anthocyanins.
Through a large number of experimental demonstrations, the existence of furfural and 5-hydroxymethyl furfural which are products of sucrose degradation is found to influence the stability of anthocyanin. In fact, many foods produce furfural and 5-hydroxymethylfurfural during processing such as heat treatment, fermentation and storage, which are mainly caused by maillard and caramelization reactions occurring during the processing. Therefore, the stability of anthocyanin can be influenced by the existence of furfural and 5-hydroxymethyl furfural which are products of sucrose degradation during the processing process of the fruit juice containing sucrose and after long-term storage of the berry. And the furfural and 5-hydroxymethyl furfural have toxicity when reaching a certain dosage, and can cause harm to human bodies. However, sucrose, an important food and sweet seasoning, is often added to berry products to improve sweetness and flavor of the products, and is an irreplaceable position in the field of food processing. Therefore, how to control the content of sucrose degradation products and prevent furfural, 5-hydroxymethylfurfural from reacting with anthocyanin becomes a key problem for processing and storing fruit juice containing saccharides.
Disclosure of Invention
The invention aims to provide a method for improving the stability of anthocyanin in berry juice containing sucrose, which reduces the content of furfural and 5-hydroxymethylfurfural by adding L-lysine into the berry juice to enable the L-lysine to react with the furfural and the 5-hydroxymethylfurfural, prevents the furfural and the 5-hydroxymethylfurfural from being combined with the anthocyanin, and simultaneously adds malic acid and ferulic acid to enable the flower color to be more stable, thereby achieving the purpose of protecting the anthocyanin. The nutrition of the anthocyanin-rich fruit juice beverage is not destroyed, and the toxicity of the fruit juice is reduced. And the L-lysine is one of essential amino acids for human bodies, can promote the absorption of certain nutrients, can act synergistically with certain nutrients, and better performs the physiological functions of various nutrients. Malic acid and ferulic acid are common food additives in fruit juice and have strong antioxidant function. The three substances are nontoxic and reliable, and can be added into fruit juice beverage with confidence.
The technical scheme of the invention is realized as follows:
a method for improving the stability of anthocyanin of berry juice comprises the following steps:
(1) pulping 500g of fresh berries, filtering to obtain fresh berry juice, adding 1-5 kg of water, adding 50-150 g of cane sugar, mixing, stirring and uniformly mixing;
(2) adding 1-40 g of L-lysine into the beverage obtained in the step (1);
(3) respectively adding 10-50 g of malic acid and 10-50 g of ferulic acid into the beverage obtained in the step (2);
(4) adjusting the pH value of the beverage obtained in the step (3) to 2-6;
(5) heating the beverage obtained in the step (4) at the temperature of 60-90 ℃ for 10-40 min;
(6) and (5) filling and storing the beverage obtained in the step (5).
Preferably, the berries in step (1) are at least one of blueberries, strawberries or aronia melanocarpa.
Preferably, the addition amount of the L-lysine in the step (2) is 10-30 g.
Preferably, the addition amount of the malic acid and the ferulic acid in the step (3) is 20-40 g, and the mass ratio of the malic acid to the ferulic acid is 0.6-0.8: 1.
Preferably, the pH value in the step (4) is adjusted to 2-4.
Preferably, the heating temperature in the step (5) is 60-90 ℃, and the heating time is 20-30 min.
A composition for improving stability of anthocyanin in sucrose-containing beverage comprises L-lysine, and one or more of malic acid, ferulic acid, citric acid, malonic acid, and cysteine.
Preferably, the composition comprises L-lysine, malic acid and ferulic acid.
Preferably, the mass ratio of the L-lysine to the malic acid to the ferulic acid is 0.1-3: 2.5-3: 4 to 4.5.
The invention has the beneficial effects that:
1. by adding L-lysine to react with sucrose degradation products furfural and 5-hydroxymethyl furfural, the content of furfural and 5-hydroxymethyl furfural is prevented from reacting with anthocyanin, the nutrition of berry beverage is kept from being destroyed, and the toxicity of fruit juice is reduced.
2. By adding malic acid, ferulic acid and the like, anthocyanin is protected, retention rate of anthocyanin is improved, and nutritional ingredients of berry deep-processed products are protected to a great extent.
3. After the L-lysine, the malic acid and the ferulic acid are added, the invention can provide necessary amino acid for human bodies and provide rich mouthfeel for fruit juice.
Drawings
The invention will be further explained with reference to the following figures and examples:
fig. 1 is a graph comparing the retention of anthocyanin after storage for 30 days of berry juices prepared by different examples and comparative example processes measured by pH differential method.
Detailed Description
For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the embodiments of the present invention taken in conjunction with the accompanying drawings, which are included to illustrate and not to limit the scope of the present invention.
Example 1
Pulping 0.5kg of fresh blueberries, filtering to obtain 0.4kg of fresh blueberry juice, adding 3.6kg of water, adding 150g of cane sugar, mixing, stirring and uniformly mixing; then adding 1.46g L-lysine and stirring evenly; secondly, 32g of malic acid and 40g of ferulic acid are added; mixing and stirring uniformly, and adjusting the pH value to 6.0; sterilizing at 80 deg.C for 30min, cooling to room temperature, storing in dark for 30d, measuring anthocyanin content by pH differential method, and calculating retention rate of 83.50%.
Examples 2 to 3
The blueberries in example 1 were changed to aronia or strawberries, and the other conditions were identical to example 1. Storing in dark for 30 days, measuring anthocyanin content by pH differential method, and calculating retention rate to be above 80.00%.
Example 4
Pulping 0.5kg of fresh blueberries, filtering to obtain 0.4kg of fresh blueberry juice, adding 1.1kg of water, adding 100g of cane sugar, mixing, stirring and uniformly mixing; then adding 7.3g L-lysine and stirring evenly; secondly, 18g of malic acid and 30g of ferulic acid are added; mixing and stirring uniformly, and adjusting the pH value to 2.0; sterilizing at 60 deg.C for 30min, cooling to room temperature, storing in dark for 30d, measuring anthocyanin content by pH differential method, and calculating retention rate to 84.98%.
Examples 5 to 7
The malic acid in example 4 was changed to citric acid, malonic acid, cysteine, and the other conditions were identical to example 4. Storing in dark for 30 days, measuring anthocyanin content by pH differential method, and calculating retention rate to be above 82.00%.
Example 8
Pulping 0.5kg of fresh blueberries, filtering to obtain 0.4kg of fresh blueberry juice, adding 2.6kg of water, adding 120g of cane sugar, mixing, stirring and uniformly mixing; then adding 14.6g L-lysine and stirring evenly; secondly, 28g of malic acid and 40g of ferulic acid are added; mixing and stirring uniformly, and adjusting the pH value to 4.0; sterilizing at 90 deg.C for 30min, cooling to room temperature, storing in dark for 30d, measuring anthocyanin content by pH differential method, and calculating retention rate of 86.98%.
Examples 9 to 11
The ferulic acid in example 8 was replaced by citric acid, malonic acid, cysteine, and the other conditions were identical to example 8. Storing in dark for 30 days, measuring anthocyanin content by pH differential method, and calculating retention rate to be above 85.00%.
Example 12
Pulping 0.5kg of fresh blueberries, filtering to obtain 0.4kg of fresh blueberry juice, adding 1.6kg of water, adding 120g of cane sugar, mixing, stirring and uniformly mixing; then adding 29.2g L-lysine and stirring uniformly; secondly, 27g of malic acid and 39g of ferulic acid are added; mixing and stirring uniformly, and adjusting the pH value to 3.0; sterilizing at 85 deg.C for 20min, cooling to room temperature, storing in dark for 30d, measuring anthocyanin content by pH differential method, and calculating retention rate to be 90.53%.
Examples 13 to 16
The blueberries in the example 12 are replaced by at least 2 of the blueberries, the strawberries and the aronia melanocarpa to be mixed in any proportion, and other conditions are consistent with the example 12. Storing in dark for 30 days, measuring anthocyanin content by pH differential method, and calculating retention rate to be above 85.00%.
Comparative example 1
Pulping 0.5kg of fresh blueberries, filtering to obtain 0.4kg of fresh blueberry juice, adding 1.6kg of water, adding 120g of cane sugar, mixing and stirring uniformly, and adjusting the pH value to 3.0; sterilizing at 85 deg.C for 20min, cooling to room temperature, and storing in dark for 30 d. The content of anthocyanin is measured by a pH differential method, and the calculated retention rate is 66.51%.
Comparative example 2
Pulping 0.5kg of fresh blueberries, filtering to obtain 0.4kg of fresh blueberry juice, adding 1.6kg of water, adding 120g of cane sugar, mixing, stirring and uniformly mixing; then 27g malic acid and 39g ferulic acid were added; mixing and stirring uniformly, and adjusting the pH value to 3.0; sterilizing at 85 deg.C for 20min, cooling to room temperature, and storing in dark for 30 d. The content of anthocyanin is measured by a pH differential method, and the calculated retention rate is 76.43 percent.
As can be seen from fig. 1, the anthocyanin content of the comparative example 1 group gradually decreased with the increase of the storage time, and the anthocyanin retention rate was 66.51% by the 30 th day, indicating that the sucrose degradation products furfural and 5-hydroxymethylfurfural significantly deteriorate the anthocyanin stability; the retention rate of anthocyanin is increased along with the prolonging of the storage time after the malic acid and the ferulic acid are added in the group of the comparative example 2, and is increased by 9.92 percent compared with the group of the comparative example 1 after the storage is carried out for 30 days, which shows that the stability of anthocyanin can be improved by adding the malic acid and the ferulic acid; as the L-lysine concentration increased, the anthocyanin stability became better and better, and the retention rate of anthocyanin appeared best in example 12, the retention rate after storage for 30 days was 90.53%, the retention rate of anthocyanin increased 24.02% compared with comparative example 1, and the retention rate of anthocyanin increased 14.1% compared with comparative example 2. From this, it can be seen that example 12 is an optimal formulation, can effectively control sucrose degradation, and has an obvious inhibitory effect on furfural and 5-hydroxymethylfurfural.
The above embodiments are merely provided to help understand the method and core principle of the present invention, and the main steps and embodiments of the present invention are described in detail by using specific examples. To those skilled in the art, the various conditions and parameters may be varied as desired in a particular implementation in accordance with the principles of the invention, and in view of the foregoing, the description is not to be taken as limiting the invention.
Claims (9)
1. A method for improving anthocyanin stability of berry juice is characterized by comprising the following steps: the method comprises the following steps:
(1) pulping 500g of fresh berries, filtering to obtain fresh berry juice, adding 1-5 kg of water, adding 50-150 g of cane sugar, mixing, stirring and uniformly mixing;
(2) adding 1-40 g of L-lysine into the beverage obtained in the step (1);
(3) respectively adding 10-50 g of malic acid and 10-50 g of ferulic acid into the beverage obtained in the step (2);
(4) adjusting the pH value of the beverage obtained in the step (3) to 2-6;
(5) heating the beverage obtained in the step (4) at the temperature of 60-90 ℃ for 10-40 min;
(6) and (5) filling and storing the beverage obtained in the step (5).
2. The method of claim 1, wherein: the berries in the step (1) are at least one of blueberries, strawberries or aronia melanocarpa.
3. The method of claim 1, wherein: the addition amount of the L-lysine in the step (2) is 10-30 g.
4. The method of claim 1, wherein: in the step (3), the addition amount of the malic acid and the ferulic acid is 20-40 g, and the mass ratio of the malic acid to the ferulic acid is 0.6-0.8: 1.
5. The method of claim 1, wherein: and (4) adjusting the pH value to 2-4.
6. The method of claim 1, wherein: in the step (5), the heating temperature is 60-90 ℃, and the heating time is 20-30 min.
7. A composition for improving the stability of anthocyanin in a sucrose-containing beverage is characterized in that: comprises L-lysine, and one or more of malic acid, ferulic acid, citric acid, malonic acid, and cysteine.
8. The composition of claim 7, wherein: the composition comprises L-lysine, malic acid and ferulic acid.
9. The composition of claim 8, wherein: the mass ratio of the L-lysine to the malic acid to the ferulic acid is 0.1-3: 2.5-3: 4 to 4.5.
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