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
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- blueberry
- pomace
- dry powder
- extract dry
- concentrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 75
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 75
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 75
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 67
- 239000000284 extract Substances 0.000 title claims abstract description 44
- 239000000843 powder Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Natural products CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000012141 concentrate Substances 0.000 claims abstract description 19
- 235000019441 ethanol Nutrition 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical group CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000002378 acidificating effect Effects 0.000 claims abstract description 9
- 238000000889 atomisation Methods 0.000 claims abstract description 9
- 239000006227 byproduct Substances 0.000 claims abstract description 9
- 238000002390 rotary evaporation Methods 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 235000010489 acacia gum Nutrition 0.000 claims description 7
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 108010058846 Ovalbumin Proteins 0.000 claims description 3
- 229940092253 ovalbumin Drugs 0.000 claims description 3
- 244000283207 Indigofera tinctoria Species 0.000 claims 1
- 235000021028 berry Nutrition 0.000 claims 1
- 244000077233 Vaccinium uliginosum Species 0.000 abstract description 8
- 238000004090 dissolution Methods 0.000 abstract description 4
- 238000001694 spray drying Methods 0.000 abstract description 4
- 230000001376 precipitating effect Effects 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 description 22
- 229930002877 anthocyanin Natural products 0.000 description 22
- 239000004410 anthocyanin Substances 0.000 description 22
- 150000004636 anthocyanins Chemical class 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- 238000005507 spraying Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000589875 Campylobacter jejuni Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229930182470 glycoside Natural products 0.000 description 3
- 150000002338 glycosides Chemical class 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 108010023302 HDL Cholesterol Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000007910 chewable tablet Substances 0.000 description 2
- 239000003026 cod liver oil Substances 0.000 description 2
- 235000012716 cod liver oil Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 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
- 229930195725 Mannitol Natural products 0.000 description 1
- 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
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- -1 anthocyanin lipid Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000003694 hair properties Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002502 liposome Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 230000005226 mechanical processes and functions Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- 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
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)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811542043.7A CN109511980A (en) | 2018-12-17 | 2018-12-17 | A kind of preparation method of blueberry pomace extract dry powder |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811542043.7A CN109511980A (en) | 2018-12-17 | 2018-12-17 | A kind of preparation method of blueberry pomace extract dry powder |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109511980A true CN109511980A (en) | 2019-03-26 |
Family
ID=65796154
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811542043.7A Pending CN109511980A (en) | 2018-12-17 | 2018-12-17 | A kind of preparation method of blueberry pomace extract dry powder |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109511980A (en) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
CN103960615A (en) * | 2014-05-30 | 2014-08-06 | 贵阳学院 | Method for preparing instant blueberry powder |
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 |
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 |
-
2018
- 2018-12-17 CN CN201811542043.7A patent/CN109511980A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
CN103960615A (en) * | 2014-05-30 | 2014-08-06 | 贵阳学院 | Method for preparing instant blueberry powder |
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 |
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 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105685316A (en) | Ampelopsis grossedentata and Flos chrysanthemum composite beverage and preparation method thereof | |
CN106900884A (en) | A kind of preparation method of pecan oil and hickory nut powder | |
dos Santos Silva et al. | The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review | |
CN106165875A (en) | The preparation method of a kind of Passifolra edulis extract and the application of prepared product | |
CN104082846A (en) | Application of althaea rosa seed extractive to cigarettes | |
CN109511980A (en) | A kind of preparation method of blueberry pomace extract dry powder | |
CN110839724A (en) | Three-treasure tea and preparation method thereof | |
Oussou et al. | Valorization of cocoa, tea and coffee processing by-products-wastes | |
CN109897724A (en) | Nutrition acer truncatum edible oil and its preparation process | |
CN108056173A (en) | A kind of walnut composite beverage and preparation method thereof | |
CN111423935B (en) | Preparation method of sesame oil rich in medium-chain fatty acid, tocopherol and phytosterol | |
KR102074810B1 (en) | Manufacturing method for processed ginseng and processed ginseng manufactured by the same | |
EP1617733A1 (en) | Preparations for oral administration containing physiologically active fatty acids and oligomer proanthocyanidin | |
JPH07132073A (en) | Agent for preventing deterioration in flavor of drink | |
CN113350227A (en) | Cleansing oil containing oil-soluble and water-soluble vaccinium myrtillus active ingredients and preparation method thereof | |
KR101151752B1 (en) | pine needles a mackerel making | |
CN1593582A (en) | Bitter free gingko leaf product and its preparation process | |
CN111411015A (en) | Production method of functional walnut oil rich in biological organic selenium | |
CN106721836B (en) | A method of the fresh particle electuary of matrimony vine is prepared using medlar fresh fruit using squeezing method | |
KR20020090194A (en) | Production of colored and flavored table salt | |
CN107099369B (en) | A kind of preparation method of peanut oil | |
KR101656442B1 (en) | Preparation method of red garlic Jam | |
US20140314883A1 (en) | Process for obtaining partially purified extracts of antioxidant compounds of palm fruits of the genus euterpe | |
KR102329732B1 (en) | liver mackerel with dandelion extract and its method of manufacture | |
WO1993014649A1 (en) | Method of preparing a dietary low cholesterol whole egg or egg yolk product, and the further processing of the product to give foods |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190326 |
|
WD01 | Invention patent application deemed withdrawn after publication |