Preparation process of blueberry concentrated juice with high content of anthocyanin

Abstract

The invention provides a preparation process of blueberry concentrated juice with high content of anthocyanin. According to the preparation process provided by the invention, pectase is adopted for performing enzymolysis on blueberry pulp, chitosan is adopted as a clarifying agent for obtaining clear blueberry juice, a decompression concentration process is adopted for preparing the blueberry concentrated juice, and microwave sterilization is adopted for sterilizing the blueberry concentrated juice. The preparation process comprises the following steps of: selecting blueberry fruits in vaccinium ashei gardenblue species; extracting the blueberry juice, and adding the pectase to perform the enzymolysis on the blueberry pulp; clarifying the blueberry juice, and adding the chitosan as the clarifying agent for obtaining the clear blueberry juice; concentrating the blueberry juice, and adopting the decompression concentration to obtain the blueberry concentrated juice; and performing sterile filling on the blueberry juice, and adopting the microwave sterilization to sterilize the blueberry concentrated juice, wherein the content of soluble solids in the blueberry concentrated juice is 60%-75%, and the content of the anthocyanin is 1.925g / L-3.384g / L. The preparation process provided by the invention can not only effectively prevent the loss of the anthocyanin in the blueberry concentrated juice, but also shorten the concentration time, control the production cost of the preparation process and effectively protect color, luster, fragrance and other sensory qualities of the blueberry juice.

Description

technical field [0001] The invention relates to a preparation process of concentrated fruit juice, in particular to a preparation process of concentrated blueberry juice with high anthocyanin content. Background technique [0002] Blueberry is a perennial deciduous or evergreen shrub of the Rhododendronaceae Vaccinium genus, also known as lingonberry. Blueberries are rich in various antioxidant components and are one of the fruits with the strongest antioxidant effect. Among them, the content of anthocyanins is the highest among all fruits and vegetables in nature. Anthocyanins in blueberries have strong antioxidant capacity and are considered to be the strongest natural antioxidants in nature. The stability of blueberry anthocyanins is not strong, and it is easy to decompose in environments such as high temperature, light, sufficient oxygen, and the presence of polyphenol oxidase. [0003] In the current preparation technology and process of fruit juice concentrate, in t...

AI Technical Summary

Problems solved by technology

The stability of blueberry anthocyanins is not strong, and it is easy to decompose in environments such as high temperature, light, sufficient oxygen, and the presence of polyphenol oxidase

[0003] In the current preparation technology and process of fruit juice concentrate, in the extraction, clarification, and concentration processes of fruit juice, the anthocyanins in blueberries are very easy to lose in large quantities, and the anthocyanins content of the obtained blueberry concentrate juice is low, and the antioxidant capacity is weak. The nutritional and health value is low, and the color and aroma are greatly lost, and the sensory quality is reduced

In the fruit juice extraction process, the ordinary crushing and pressing extraction process not only cannot extract most of the anthocyanins from the blueberry pomace, but also causes a large amount of anthocyanins extracted into the blueberry juice to be lost under the action of polyphenol oxidase

In the clarification process, most clarifiers have a strong adsorption effect on anthocyanins, which will greatly reduce the anthocyanins in the clarified blueberry juice; while the pure ultrafiltration clarification technology has a poor clarification effect on blueberry juice

In the concentration process, the commonly used high-temperature evaporation concentration process will degrade most of the anthocyanins; the concentration process at low temperature, such as the vacuum freeze concentration process, can prevent the loss of anthocyanins, but the concentration time is too long and the production cost is too high. high

Images