Study On Preparation And Stability Of Blueberry Anthocyanin Oral Liquid

In this experiment,purchased from Majiang County in Guizhou Province as well as the blueberry,storage and blueberry pomace in Guizhou province fruit processing engineering research center of the cold storage after juicing were studied as experimental materials,comprehensive research on the process of extraction of anthocyanins from blueberry pomace,of blueberry anthocyanin stability,comprehensive study blueberry anthocyanin oral liquid blending and production process,the results are as follows:First of all,the research on the extraction technology of blueberry anthocyanin massive references,and considering the process is simple and easy to operate.The technology of ultrasonic assisted ethanol extract of anthocyanin from blueberry by the experimental study,analysis of the experimental results: blueberry pomace by crushing the fabric to a paste like blueberry paste,by the extraction experiments on the response surface method,the extraction time and temperature,power and solid-liquid ratio were 20 min,40 ? and 60 W and 1:4,the response value Y reaches the maximum value,namely the blueberry anthocyanins extraction rate reached the maximum value of 205.09±0.56 mg/100 g.Secondly,the stability of blueberry anthocyanin concentrate was studied.The protective effect of anthocyanin and antioxidant was used to evaluate the stability of anthocyanin in blueberry anthocyanin concentrate.Six kinds of food additives were selected,such as copper gluconate,L-ascorbic acid,vitamin B1,tea polyphenol,zinc lactate,taurine and so on:Copper gluconate preservation rate to a maximum of 69.52% of blueberry anthocyanin,tea polyphenol preservation rate to a maximum of 70.52% of blueberry anthocyanins,preservation of taurine the maximum rate of 67.01% of blueberry anthocyanins,In the blank control group,the anthocyanin retention rate was 37.84%.The preservation rate of high copper gluconate,tea polyphenols and taurine compound of blueberry anthocyanin stability experiment,through the orthogonal design experiments were used in copper gluconate 1.2 mg/100 mL,tea polyphenol 0.30g/100 mL,taurine 0.30 g/100 mL preserved blueberry anthocyanins rate 15 days after storage under the condition of 37 ? to(79.11±0.22)%.Third,blueberry anthocyanin oral liquid flavor in the above on the basis of the research on the stability of anthocyanin from blueberry by mixing,white sugar and xylitol mixing,and sensory evaluation.The best flavor,color scheme for the best dosage of xylitol 9%,When the sugar content was 3%,the highest score was evaluated in the color,the state,the smell and taste and the impurity,which was the best of the four.Finally,through the extraction of anthocyanins from blueberry,stability study and oral liquid preparation,a set of blueberry anthocyanin oral liquid production process and related parameters were obtained.