Study On Stability Of Anthocyanins From Purple Corn And Application Of Yogurt

Made to this topic anthocyanin purple corn powder as raw material, the main anthocyanins of purple corn quantitative methods, component identification; use organic methods to improve acylated anthocyanins stability; spray drying technology for embedded purple corn anthocyanins to enhance the stability of anthocyanins, while the purple corn anthocyanins embedded micro-observation; rich purple corn anthocyanins yoghurt and its quality of yogurt. The results showed that:fat, high performance liquid chromatography double standard sample can be accurately measured with anthocyanin content, and accurate analysis of each component; tannin, malic acid and oxalic best secondary color, up the other organic acids enhance the color the stability of the most obvious glycosides; spray drying temperature of the selected entry 140oC, the total solid content of 25%,15% core material content, the content of maltodextrin 45% anthocyanins obtained the highest rate of product embedding can achieve 95.18%; rich purple corn anthocyanins yogurt is slightly lower than the average viscosity of yogurt, indicating anthocyanins can affect the lipid decomposition.Comparison of single-and double-standard samples by high performance liquid chromatography, confirmed that double standard sample by HPLC is more accurate because this method can avoid the former in the calculation of the small molecules of neglect, but also can be targeted The analysis of the main substances.The addition of organic acids by chemical modification of the method to improve the stability of anthocyanins effective means of heat treatment on the stability of the observation, we have tannin, malic acid and oxalic acid increased the maximum effect. At 50℃, can improve the stability of 50%.Spray drying is by maltodextrin and Arab trees purple corn powder on anthocyanins were embedded, select a different inlet temperature and the proportion of wall material embedded by the best ratio of response surface methods. Then by scanning electron microscopy and laser particle size analyzer into the grain effect on the observed temperature on the import into the grains found in the effect of the most obvious,140℃into a more uniform particle distribution, which obtained and response surface analysis and optimization of the main factors the same way.Comparison of ordinary yogurt, add the yogurt powder microcapsules of anthocyanins, anthocyanin powder add the yogurt, microcapsule production of anthocyanin powder than regular yogurt, yogurt viscosity decreased by 30%, non-microencapsulated powder anthocyanins than ordinary yogurt viscosity decreased by 50%. The hardness also descends to some extent.