Product Development Of Blackberry Fruit And Comprehensive Utilization

The blackberry is a kind of small berries that is rich in anthocyanins and other antioxidants,and has high nutritional value and the value of the development research,as well as widely welcomed in our country,other European and American countries.However,it is very easy to break the skin in the process of picking and packing,resulting in metamorphism during the shipping and storage,due to the thinner pulp skin of blackberry.How to carry out deep processing of blackberry,reduce loss,improve the added value,are becoming a hot spot of research for blackberry industry.At present,the production is present low degree of industrialization with the blackberry as the raw material processing products,for example,the processing of the blackberry powder is unique difficulties without excellent blackberry powder products in our country at present.Based on blackberry as raw materials,this paper optimized the preparation and spray drying technologies of instant blackberry powder after enzymatic hydrolysis,as well as the determination of procyanidine content in the blackberry slag.It was also optimized the extraction technology of the blackberry seed oil,and determined the fatty acids composition of the oil.The results of the study points mentioned as below:1.In the process of preparation of blackberry powder,it was employed pectinase to hydrolyzed blackberry fruit,and obtained the optimum hydrolysis parameters based on the single factor and orthogonal experiment.The results showed that the best effect of enzymatic hydrolysis and the suitable drying hydrolysate were obtain under the condition of the adding of 0.4%pectinase,and the 140 minutes hydrolysis time,Under the conditions of 40 ?.After that,the viscosity of blackberry fruit pulp decreased to 15.2 mPa·s.2.It was investigated the effects of maltodextrin additives on the quality of spray drying-blackberry powder.The best maltodextrin adding amount was 40%?m/v?.To obtain the best quality,blackberry powder,sugar powder,non-dairy cream were mixed in proportion of,50 g,and 20 g,respectively.3.it was studied the content of anthocyanin in the blackberry pomace.It was employed HPLC to separate and analyze the content of procyanidins,as well as comparation of procyanidins contained in the blackberry powder and its by-products.The results showed the amount of procyanidins contained in the blackberry power?29.765 g/L?was higher than that of blackberry juice?5.739g/L?,while that of the original blackberry was 10.422 g/L.4.It was optimized supercritical CO₂ extraction technology of the blackberry seed oil by the response surface method according to the extraction temperature,extraction pressure,separation temperature,separation pressure and degree of particle crushing,and also determined its fatty acid composition by Gas chromatography.to determine the.The results showed that the yield of blackberry seed oil was 15.5%under the condition of the extraction time interval for 30 minutes,extracting temperature 45 ?,extracting pressure 20 Mpa,separation pressure 14 Mpa,separation temperature 60 ?,and granularity of 60 mu,.The fatty acid composition of the blackberry seed oil were of 9.34%saturated fatty acid?including 4.84%methyl palmitate,2.54%methyl stearate,0.86%methyl arachidate,and0.24%methyl arachidate?,and 90.57%unsaturated fatty acids?including 9.85%methyl oleate,66.34%methyl linoleate and14.38%methyl linolenate?5.It was also studied the preparation of chewable tablets and evaluation of its qulity.The best production scheme are:milk powder 45%,maltodextrin 22%,sugar 20%,blackberry slag 10%,silica 1.7%,magnesium stearate 1%,and citric acid 0.3.The prepared chewable tablets were not easy to disintegrate,delicate taste,moderate hardness,sweet and delicious.