| Blueberry is rich in nutrients,sweet and sour taste,rich in anthocyanins,vitamins and other nutrients.China's blueberry planting industry started late,but the rapid development of blueberry production increased year by year,but the blueberries very impatient storage,post-harvest easy to corruption,is not conducive to the development of blueberry industry,so blueberries post-processing storage is very important.In this study,blueberry fruit was used as raw material to improve the juice yield of blueberry juice by compound enzymatic hydrolysis process.The blueberry juice was prepared by the best color protection technique and then treated by clarification and concentration.Finally,the use of blueberry juice concentrate and raspberry extract for complex,get a new blueberry compound drinks.(1)After the blueberry was beaten,the pectinase and cellulase were added to the enzyme,and the yield was taken as the evaluation index.The optimum technological parameters were as follows: the dosage of pectinase was 0.22% Cellulase addition amount of 0.73%,enzymolysis time 99.97 min,temperature 50 ?,pH value 3.8.Under this condition,the juice yield of blueberry was the largest,which was 88.01%.(2)The browning inhibition and the retention rate of anthocyanins in the blueberry color protection stage were studied by single factor test and response surface optimization experiment.The different amount of coloring agent added to the blueberry juice was determined.Glycoside retention rate.The optimum technological parameters were as follows: the dosage of ascorbic acid was 0.38 g / L,the content of L-cysteine was 0.44 g / L,the addition of tea polyphenols was 0.40 g / L,the addition of citric acid was 0.85 g / L.(3)blueberry by color treatment,its clarification.Based on the single factor experiment,the optimum conditions for the clarification of blueberry were 2.5%,the clarification time was 2h,and the clarification temperature was 40 ?.(4)Through the detection of anthocyanins,proteins,total phenolics,total sugar content and browning degree in blueberry juice concentrate,the changes of these nutrient contents were studied under different concentration temperature and concentration degree.The results showed that the nutrient content of blueberries was the lowest at 55 ? under the conditions of 45 ? and 45 ?.By comparing the changes of nutrient content in blueberry juice at 45 ? and 50 ?,it was shown that when the concentration was 9-29 °Brix,the nutrient content of blueberry juice was higher at 45 ?,and when the concentration was greater than 29 Brix,there was no significant difference in the content of anthocyanins,proteins,total phenols and Vc in blueberry juice at 45 ? and 50 ?.As the concentration of 50 ? under the conditions can be reduced,and the increase in the degree of concentration will reduce the transport volume,facilitate the storage of blueberries,therefore,in the rotary evaporation concentration,the concentration process parameters for the concentration of 50 ? concentration,concentration of 59 ° Brix,Nutrient Substance in Blueberry Juice and Its Optimal Process for Solving Blueberry Processing and Storage.(5)The raspberry is dry and ground into powder,and the extraction process is: the pectinase is 1.0g / L,the pH value is 3.8,the reaction temperature is 50 ?,the reaction time is 1.5h The Set the sensory evaluation table,blueberry juice water recovery,according to a certain proportion of raspberry extract with the compound,through the single factor test to determine the best ratio and the best sugar,citric acid added,on this basis The optimum formula of blueberry raspberry compound beverage was 1.5: 9,the amount of white sugar was 5%,the best amount of citric acid was 0.05 %.The resulting compound drink is clear and transparent,the color is clear,purple,sweet and sour taste,no smell. |
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