Study On The Technology Of Soybean Insoluble Dietary Fiber To Stabilize Anthocyanins And Development Of Compound Beverage

Malvidin-3-O-glucoside（M3G）which is from Vitis amurensis Rupr has high anthocyanins content and high biological activity.However,nature anthocyanins are unstable,easy to fade and degrade under the influence of environmental factors such as p H,temperature,light,oxygen and metal ions,which limits their wide application in food field.Therefore,improving the stability of anthocyanins has attracted wide attention and become a hotresearch topic.Studies have shown that in the process of food processing,polyphenols can interact with biological macromolecules such as starch,protein,cellulose,which can improve the stability of polyphenols.In this paper,the stabilization systems of SIDF-ACN and SIDF-Mv3G were constructed with the anthocyanins from Vitis amurensis Rupr（ACN）and its main monomer components—Malvidin-3-O-glucoside（Mv3G）and soybean insoluble dietary fiber（SIDF）as raw materials.The p H,thermal and light stability of the stabilization system of SIDF-ACN was evaluated,and the interaction mechanism of SIDF-Mv3G was also studied.The major results were as followed:（1）The stabilization systems of SIDF-ACN and SIDF-Mv3G were constructed.Through L₉（4³）orthogonal test,the optimum conditions of the stabilization systems of SIDF-ACN and SIDF-Mv3G were determined as follows:SIDF-ACN and SIDF-Mv3G ratio was 30:1,the particle of SIDF was 300-mesh,the emulsification temperature was 30℃,and the emulsification time was 50 min.Anthocyanins content in 3～30 mg/100m L has good stabilization effect.（2）The stability effect of SIDF-ACN stabilization system was evaluated.The stability of SIDF-ACN was the best when the p H value at 3.0.After heating at 100℃for 100 min,the retention rate of SIDF-ACN increased by 20.54%compared with ACN.After storage for 30 d at room temperature（20±2℃）under sunlight,the retention rate of SIDF-ACN was increased by16.56%compared with ACN.（3）The stabilization mechanism of SIDF-Mv3G was studied.According to UV-Vis analysis,there was interaction between SIDF and Mv3G.According to FT-IR analysis,the hydrogen bond between SIDF and Mv3G increased,the hydrophobic groups decreased,and the characteristics of phenolic compounds were retained.They were combined by hydrogen bond interaction.XRD analysis showed that the crystallization state of SIDF opened and Mv3G was cross-linked after the interaction between them.SEM analysis showed that there was an embedded structure between SIDF and Mv3G,and SIDF tightly wrapped Mv3G.（4）The SIDF-ACN compound beverage—"Gan Xian Yin"was developed.The optimum formula of the compound beverage was as followed:added SIDF-ACN until ACN content was12 mg/100 m L（SIDF content was 360 mg/100 m L）,total acid was 0.25%,soluble solids was8%,xanthan gum was 0.15 mg/100m L and grape essence was 0.1%.After 30 d of storage,the retention rate of anthocyanins in"Gan Xian Yin"reached 90.52%,which was full covering package.The shelf life of"Gan Xian Yin"was about 180 d,and all indexes of the product meet the specified quality standards.