Study On Deastringency Techonology Of Aronia Melanocarpa Juice

The Aronia melanocarpa has bright color and unique taste.The fruit is rich in anthocyanins,flavonoids and other functional ingredients,making it a hot spot in scientific research.The Aronia melanocarpa juice has high water content,soft skin and strong seasonality,which causes it to be stored for a long time,which seriously reduces the quality of the Aronia melanocarpa.Processing it into related products can effectively extend the shelf life,and at the same time,its in-depth development and utilization has also promoted the agricultural industrialization of the Aronia melanocarpa.At present,most of the foreign countries extract the functional ingredients in the Aronia melanocarpa and make health products.The products of the common Aronia melanocarpa in the domestic market are mainly made into juice,jam,fruit vinegar and other products.Due to the high content of tannin in the fruit of the Aronia melanocarpa,the related products produced will produce astringency when consumed,which affects the consumer's eating experience.Therefore,the Aronia melanocarpa juice is dislocated,the tannins are removed,and the twist is reduced.Enhancing product quality also makes consumers have a better eating experience.Moreover,further improving the production process of the products related to the fruit of the Aronia melanocarpa can make the Aronia melanocarpa more intensive development and utilization,and then promote the market development of small berry products.In order to improve the dislocation efficiency of the Aronia melanocarpa juice and improve the eating quality of the processed products,this article takes the Aronia melanocarpa collected from Hai Cheng,Liao Ning Province.as the raw material,firstly treats it with pectinase,and improves the Aronia melanocarpa.The amount of juice from the Aronia melanocarpa juice.Then the effects of bovine serum albumin depurination,gelatin dislocation,tannin deactivating and yeast dislocation on the tannin content of Aronia melanocarpa juice were studied,and the best process for each dislocation was obtained.condition.The antioxidant capacity and flavonoids and anthocyanins content of the Aronia melanocarpa juice treated by the four methods were compared.Based on the comparative analysis of these quality characteristics,the dislocation method which can retain the functional ingredients in the black fruit gland ribs is selected to determine the best dislocation method of the Aronia melanocarpa juice,which is the Aronia melanocarpa.The actual production and processing of oyster sauce provides a theoretical basis.Firstly,pectinase was used to treat the Aronia melanocarpa juice.By comparing the effects of pectinase addition,enzymatic hydrolysis time and temperature on the juice yield of the Aronia melanocarpa,an optimal juice extraction condition was obtained.That is,at a treatment temperature of 50 ? and a treatment time of 50 min,the amount of pectinase added was 0.175%.Under this condition,the juice yield of Aronia melanocarpa was the highest.Secondly,through experiment analysis,the effects of PVP,gelatin,tannase and yeast deodorant on the content of tannin,flavonoids and anthocyanins in the Aronia melanocarpa juice were studied under different addition amounts,temperature and treatment time.Four conditions for the highest dislocation efficiency were obtained by orthogonal experiment.The test results showed that:(1)PVP dislocation: desorption temperature 50 ?,desorption time40 min,PVP addition amount 1.75%;(2)gelatin dislocation: gelatin addition amount 1.5%,deodorization temperature 48 ?,deodorization time 45 min;(3)tannase Dislocation: the amount of tannin added was 0.175%,the de-twisting temperature was 38 ?,the de-purging time was 35 min;(4)yeast dislocation: the de-twisting temperature was 45 ?,the de-twisting time was 36 h,and the yeast addition amount was 0.2%.According to the above conditions,the order of tannin content in the Aronia melanocarpa juice after deodorization treatment was:(3)>(4)>(2)>(1),flavonoids content:(3)>(1)>(4)>(2),anthocyanins content:(3)>(4)>(2)>(1).Finally,the degree of twist of the Aronia melanocarpa juice after treatment without treatment and four kinds of dislocation conditions was determined by electronic tongue.The principle of tannin and yeast dislocation is to decompose tannin into other products,and the Aronia melanocarpa juice treated by the two kinds of deodorizers is tested to analyze the content of soluble solids after dislocation.And decomposition products.The results of the electronic tongue test showed that the five test liquids were: gelatin <tannin enzyme <PVP<fermentation <raw juice.The results of HPLC showed that the content of soluble solids,gallic acid and catechin in the Aronia melanocarpa juice after the defecation of tannin and yeast was much higher than that of the original juice.These two methods can better preserve the Aronia melanocarpa.The nutrients in the calyx juice.