Preparation Of Three Small Berries Compound Beverages And Study On Antioxidant And Anthocyanin Extraction

Raspberry、Blueberry、Lonicera edulis are all small berries with very high nutritional and health value,because fresh fruits are prone to problems such as tissue softening and spoilage after harvest,the fressh fruits market only occupy a fraction of the market,and most fruits are made into processed products.In this reserch raspberry,blueberry and lonicera edulis were used as raw materials,enzymatic hydrolysis was used to improve the juice yield of small berries and to increase the dissolution of active substances,three kinds of small berry juice were used as raw material to develop the compound beverage,and reserched the processing process and stability of the beverage during storage,extend the storage of three kind of small berries.Finally,this reaserch compared the antioxidant ability of pulp juice,and studied the extraction technology of anthocyanin from fruit pulp,established the base of healthy and nutritious drinks’s development,and provided theoretical and technical support for further functional study of beverage and the effective extraction of anthocyanin.The major research topic and conclusions are as follows:1、Study on processing technology and stability during the storage of three kinds of small berries compound beverage.The compound beverage formula was designed by orthogonal experiment,the enzymatic hydrolysis process and the compound stabilizer combination of compound beverage were optimized by response surface test.The changes of anthocyanin,Vc,total phenol,soluble solids,sensory score,total number of bacterial colonies over time,as well as the antioxidant capacity of the compound beverage under the conditions of storage at 37℃for 30 days,20℃for 60 days and 4℃for 90 days were measured.The results indicate that:（1）The optimum conditions for the enzymatic hydrolysis of raspberry、blueberry and lonicera edulis were basically identical,the added amount of pectinase was 0.26～0.27%、the added amount of cellulase was 0.92%and the enzymatic hydrolysis temperature was 47～48℃and enzymatic hydrolysis time is 1.5 h,in this situation,the raspberry’s juice yield was（71.02±0.64）%、the blueberry’s juice yield was（68.36±0.26）%、the lonicera edulis’s juice yield was（80.67±0.56）%.The complex enzymatic hydrolysis had positive effects on Vc,protein,anthocyanin and total flavonoids in pulp juice,but the effects of total phenols and total sugars in pulp juice were not obvious.（2）The best formula for compound beverages was:the original juice of raspberry 20%,the original juice of blueberry 5%,the original juice of lonicera edulis 10%,white granulated sugar 10%.The composite beverage was prepared according to this formula,and the sensory score was（98.13±1.50）points.（3）The best combination of compound stabilizer was:CMC 0.22%,gellman gum 0.11%,xanthan gum 0.06%,in this situation the stability coefficient of compound beverage was（0.98±0.001）.（4）During storage,the retention rate of anthocyanin,Vc and total phenol in the compound beverage was the highest at 4℃,the content of soluble solids did not change significantly during storage,and the sensory score was the highest at 4℃.When stored at different temperatures,the total number of bacterial colonies of the compound beverage in line with the food microbial safety standards,and all of them did not exceed 100 CFU/m L.DPPH radical scavenging rate,ABTS radical scavenging rate,O₂^-radical scavenging rate,OH radical scavenging rate and total reducing power of compound beverage at different storage temperatures all showed a downward trend.2、The reserch about the detection of antioxidant capacity of fruit juice and extraction process of anthocyanin from fruit pulpEvaluated the antioxidant capacity of raspberry juice,blueberry juice,lonicera edulis juice and complex fruit juices through dected the in vitro antioxidant index.Used response surface design to optimized the extraction process of anthocyanin in three kinds of fruit pulp.The result indicated show:（1）four kinds of pulp juice had pretty scavenging ability on DPPH free radical,ABTS free radical,O₂^-free radical rate and OH free radical,And the total reduction force is strong,The antioxidant ability was increased with the increased of the mass concentration of pulp juice.There was a high correlation between antioxidant capacity and anthocyanin content in pulp juice.（2）Used ultrasonic–microwave to extraction the anthocyanins in fruit pulp,The optimum conditions for anthocyanin extraction from raspberry pulp was:ratio of material to liquid:1:40 g/m L,the volume fraction of ethanol:90%,microwave power:90%,microwave time:90 sec,ultrasonic power:90s,the ultrasonic time was 40 min,the extraction amount of anthocyanin was（5.00±0.21）mg/g.In the same situation of volume in solvent,according to the best formula of compound beverage,the compound extraction amount of the extracted raspberry,blueberry and lonicera edulis pulp was prepared according to 4:1:2,got the extraction amount of complex anthocyanin:（1.73±0.03）mg/g.The color difference of the four anthocyanins was not much different,infrared spectrum analysis can affirmed the extract was anthocyanin.