Preliminary Study On The Auxiliary Color Effect And Factory Design Of Red Meat Apple Juice

The red-flesh apple contains a lot of water soluble natural pigment which can be used in the development and production of the food processing industry or cosmetics. Anthocyanins are the main color material of red-flesh apple, but the anthocyanins vulnerable to temperature, pH, light, and enzyme degradation. In order to improve the color value and stability of anthocyanins, this paper researched the effect of four different co-pigments on the color of anthocyanins in red-flesh apple and its combination copigmentation effect of anthocyanins stability of high temperature, alkalinity, light and scavenging ability of DPPH. In addition, according to the red-flesh apple characteristic, this paper made factory design of red-flesh apple juice. The main results are as follows:(1) Cyanidin are the main anthocyaninsl of'Hongxun 1'red apple from UPLC, including cyaniding-3-galactoside chloride, cyaniding-3-arabinoside chloride, cyaniding-3-glu coside chloride. The most significant effect of co-pigments and concentration of red-flesh apple are 0.1 mol/L sucrose,0.05 mol/L oxalic acid,0.05 mol/L cysteine,0.025 mol/L Al3+ and Zn2+ through the single factor experiment screening. Compared with the red-flesh apple supernatant without copigmentation (CK), the color valuer and the U of pigment extraction loss were significantly decreased (p?0.05) after heat treatment. The effect of malic acid, succinic acid and proline on 0.025?0.1 mol/L were not significant (p>0.05). Lysine induced degradation of anthocyanins. Cu2+ made color from red to purple, Fe3+ changed the color to yellow and precipitated. It had no significant effect of the 0.025mol/L Mg2+, Ca2+, Fe2+, Na+, K+.(2) The color value was significantly increased after treatment with compound copigments (p<0.01). The a* value significantly increased, while L* value decreased (p<0.01). Heating for 2h under 80 ?, the color value retention rate and anthocyanin retention rate of red-flesh apple supernatant with compound copigments (copigmentation group) increased significantly (p<0.05). Copigmentation group appeared red shift when the pH was increased. Avoiding light environment could significantly improve the stability of anthocyanins in red-flesh apple pigment extraction (p<0.05). Under natural light conditions at room temperature for 9 days, anthocyanins retention rate of copigmentation group was significantly higher than CK (p<0.05). The copigmentation group containing 0.3% H2O2 were placed 2h, which color value of the absorbance still showed maximum absorption peak at 519nm and U value of pigment extraction liquid was significantly higher than CK. The DPPH clearance rate was significantly increased by the copigmentation (p<0.01). Therefore, copigmentation can improve the stability of anthocyanins on temperature, pH, light, oxidizing agent and DPPH scavenging ability.(3) According to the characteristics of'Hongxun 1'red-flesh apple, this thesis made factory design for the annual treatment of 2000 tons red-flesh apple juice. Determined key process control point parameters and conducted pilot production practice. Production process:acceptance of materials?cleaning?cold crushing?separ ation of horizontal screw?enzyme inactivation?belt type juice?concentration?ase ptic filling?inspection?packing. According to 18963-2012 GB/T, the pilot production of red-flesh apple juice meet national standards. Then carried on the material balance calculation, the equipment type selection, the factory plane design and the investment estimate. It provided the certain theory basis and the practical experience for the development of red-flesh apple juice product.