| Blueberries,strawberries,raspberries,cherries and so on are very popular berry fruits.Among them,blueberry is more popular with consumers because of its rich anthocyanins and a variety of nutrients.The blueberry planting area in China is relatively large.As of 2014,there were 18 large-scale blueberry planting provinces,with a total area of more than 150,000 Mu and an annual output of more than 10,000 tons.The blueberry industry in Sichuan is mostly used for fresh food and marketing,or tourists picking,etc.Blueberries that are not sold after harvest are mostly stored in the way of quick freezing,and there are few blueberry deep-processing products.In recent years,the planting area and output of blueberry in Sichuan Province have gradually increased,becoming the fastest growing province in my country.Therefore,how to increase the utilization rate of blueberry raw materials,increase the added value of products,and extend the industrial chain and other problems need to be solved urgently.In this paper,quick-frozen blueberries were used as the main raw material to brew blueberry wine.The effects of different thawing methods on the quality of frozen blueberry fruit were explored,which provided a theoretical basis for the subsequent brewing of fruit wine.At the same time,the effects of three aging methods under different conditions on the quality of blueberry wine were studied to determine the best aging process conditions.In the later stage,the anthocyanin in blueberry wine was studied to determine the best storage conditions and the best ratio of compound color protection agent.The conclusions are as follows:1.The results showed that the shortest time of microwave thawing was 0.5 min.The effect of thawing method on pH value is small.Under ultrasonic thawing,the quality of blueberry frozen fruit was the best,the juice yield was 63.5%,the total phenol content was 1222.57mg/l,the anthocyanin content was 62.90mg/l,the reducing power was 151.98mg/l,and the DPPH clearance rate was 62.26%.Therefore,ultrasonic thawing was selected as the best thawing method of blueberry frozen fruit.2.By studying the effects of three rapid aging methods under different conditions on the quality of blueberry wine,it was found that after 400MPa/30 min ultra-high pressure,350W/2min microwave and 28KHz/15 min ultrasonic treatment,the blueberry wine had the highest sensory score,and the anthocyanins and the loss of total phenol content is the lowest,and the content of total acid and total flavonoids is increased the most,which can achieve the best aging effect of blueberry wine.3.The blue-berry wine under different temperature,light,pH,citric acid,VC and sucrose and other conditions of anthocyanin content changes with time,and take effective color protection measures.The results show that: pH has a significant effect on the stability of anthocyanins in blueberry wine,and the stability is better when the pH is less than 3.0;the low temperature and dark protection is beneficial to the storage of blueberry wine;citric acid,VC and other external additives at a suitable concentration The protective effect of anthocyanins is extremely significant.After analysis,blueberry wine should be stored under low temperature and dark conditions.If necessary,0.1% VC and 0.5% citric acid can be added to protect the color according to the fermentation time. |
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