CN-121970810-A - Method for regulating and controlling stability of anthocyanin in freshly squeezed juice and freshly squeezed juice

Abstract

The invention belongs to the field of food, and discloses a steady regulating and controlling method for anthocyanin in freshly squeezed juice, adding litchi pomace extract into freshly squeezed juice to improve the retention rate of total anthocyanin in freshly squeezed juice during storage. The method adopts litchi pomace extract to inhibit anthocyanin degradation, and the total degradation rate of 3 months anthocyanin is lower than 10%. Meanwhile, the invention also discloses freshly squeezed juice obtained based on the method.

Inventors

• ZOU BO
• BU ZHIBIN
• XU YUJUAN
• YU YUANSHAN
• WU JIJUN
• WEN JING
• HU TENGGEN
• CHENG LINA
• LIN JINBO
• Zhuo Xiaoqun

Assignees

• 广东省农业科学院蚕业与农产品加工研究所
• 岭南现代农业科学与技术广东省实验室河源分中心
• 郁南县富赢田田圈生态农业有限公司

Dates

Publication Date

20260505

Application Date

20260212

Claims (10)

1. 1. A steady regulating method for anthocyanin in freshly squeezed juice is characterized in that litchi pomace extract is added into freshly squeezed juice to improve the retention rate of total anthocyanin in freshly squeezed juice in the storage process.
2. 2. The steady state control method according to claim 1, wherein 0.5-1wt% of litchi pomace extract is added to the freshly squeezed juice.
3. 3. The method according to claim 1, wherein the litchi pomace extract is a yeast fermentation desugared litchi pomace extract.
4. 4. The method for steady state control according to claim 3, wherein the fermentation strain used for the litchi pomace extract is one of Saccharomyces cerevisiae Anqi and Saccharomyces cerevisiae French wine.
5. 5. The steady state regulation and control method according to claim 4 is characterized in that the preparation method of the litchi pomace extract comprises the steps of inoculating litchi pulp into activated fermentation strain bacteria liquid, fermenting for 24-36 hours at 30 ℃ in a condition of the same weight as the litchi pulp, detecting reducing sugar content at regular time, stopping fermentation when the reducing sugar content is less than or equal to 3%, obtaining a fermentation product, mixing the fermentation product with water, filtering to obtain supernatant, precipitating the supernatant with ethanol, and collecting precipitate, wherein the precipitate is the litchi pomace extract.
6. 6. The steady state regulation and control method according to claim 1, wherein the fresh juice is added with litchi pomace extract, the pH value is regulated to 3.2-4.2, the pH regulator used for regulating the pH value is acid juice, and the acid juice is lemon juice and/or orange juice.
7. 7. The steady state regulation and control method according to claim 1 is characterized in that the preparation method of the freshly squeezed juice comprises the steps of pre-cooling fruits containing anthocyanin to 5-10 ℃, squeezing juice by a juicer, controlling the squeezing temperature below 10 ℃, and controlling the atmosphere in the juicer to be low-oxygen or inert atmosphere, wherein the low-oxygen or inert atmosphere means that the oxygen content in the atmosphere is lower than 2vol%.
8. 8. The steady state control method of claim 1, wherein the freshly squeezed juice is prepared from one or more of mulberry, blueberry, and bayberry.
9. 9. Freshly squeezed juice, characterized in that it is prepared by the method according to any one of claims 1 to 8.
10. 10. Use of litchi pomace extract for inhibiting anthocyanin degradation in freshly squeezed juice is provided.

Description

Method for regulating and controlling stability of anthocyanin in freshly squeezed juice and freshly squeezed juice Technical Field The invention relates to the field of foods, in particular to a steady regulating and controlling method for anthocyanin in freshly squeezed juice and freshly squeezed juice. Background The freshly squeezed juice is deeply favored by consumers because the natural nutritional ingredients and fresh flavor in the fruit and vegetable raw materials are maintained. Fruits such as blueberries, mulberries, waxberries and the like are rich in anthocyanin, bright color is imparted to the juice after juicing, the juice has physiological activities such as antioxidation, eye protection, immunity enhancement and the like, and degradation of anthocyanin in freshly squeezed juice is a key problem for limiting the shelf life of the product and is influenced by illumination, temperature, pH value, vc, oxidase and the like. Vc is also a common nutritional ingredient in fruits, and is often simultaneously present in freshly squeezed juice with anthocyanin, and the interaction of the Vc and the anthocyanin is easy to accelerate the degradation of the anthocyanin, so that the color of the juice is affected, and the product quality is reduced. In the prior art, chemical reagents, organic acids, phenolic acids, amino acids and the like are added to reduce anthocyanin degradation, for example, patent application number 202210675668.0 discloses a composite color fixative for lonicera caerulea fruit juice, and the common protection mode of the chemical components and extracts is that glutathione, D-galacturonic acid, diethylenetriamine pentaacetic acid, spearmint extract, tannic acid and ascorbic acid are adopted. The application No. 202211418828.X is carried out by adding mannoprotein. Patent application number 201811390511.3 adopts the addition of one or more of malic acid, citric acid, malonic acid, cysteine and ferulic acid to increase the stability of strawberry anthocyanin. Patent application publication No. US8449927B2, the subject of which is a stable anthocyanin composition, uses glutathione and cowberry fruit extracts to inhibit degradation of anthocyanins. The publication number is CN118872781A, the subject is a stabilization method of anthocyanin in grape juice beverage and a patent application of the application, which discloses that mannoprotein inhibits degradation of anthocyanin in grape juice beverage. From the results of literature searches, it is common to employ organic acids, phenolic acids or amino acids to inhibit anthocyanin degradation. The proposal related to the adoption of plant extracts is mostly carried out by compounding other amino acids simultaneously. The degradation mechanism of the anthocyanin in the fruit juice is roughly divided into a non-enzymatic degradation mechanism (hydrolysis and ring opening degradation, oxidative degradation and thermal degradation) and an enzymatic degradation mechanism (glycoside hydrolase, oxidase and intestinal flora degradation); The degradation inhibition mechanism of phenolic acid, organic acid and amino acid is that from the comprehensive point of view of the two mechanisms, phenolic acid and amino acid are taken as auxiliary color agents, and through non-covalent interactions (such as hydrogen bond and hydrophobic interaction) with 2-phenylbenzopyran cations of anthocyanin, relatively stable complexes are formed, so that hydration degradation is prevented, active oxygen is eliminated, oxidative degradation chains are blocked, and meanwhile, certain phenolic acid can inhibit enzymatic oxidation reaction through combination with active sites of polyphenol oxidase (PPO), so that indirect degradation of the anthocyanin by oxidation products such as o-quinone is reduced. Overall, anthocyanin stability in juice systems remains a challenge, and although phenolic acids, organic acids and amino acids can inhibit anthocyanin degradation to some extent, they have limited effectiveness. In the research of inhibiting anthocyanin degradation, few documents disclose that a single plant extract can achieve the effect, and no documents disclose possible potential mechanisms. Disclosure of Invention The invention aims to provide a steady regulating and controlling method for anthocyanin in freshly squeezed juice, which adopts litchi pomace extract to inhibit anthocyanin degradation, and the total degradation rate of anthocyanin is lower than 10% in 3 months. Meanwhile, the invention also discloses freshly squeezed juice obtained based on the method. To achieve the above object, the present application discloses: a steady regulating method for anthocyanin in fresh juice comprises adding fructus litchi fermentation pomace extract into fresh juice to improve total anthocyanin retention rate in fresh juice during storage. We hypothesize that the possible mechanism of inhibiting anthocyanin degradation by litchi fermentation pomace extract is that when y