Study on the Preparation Technology and Stability of Mulberry Powder

To prepare mulberry fruit powder products with good solubility, high retention rate of anthocyanin and the nutrient close to fresh fruit, the quick-frozen mulberry were used as raw material to prepare freeze-dried mulberry powder. The wet pulverization and lyophilization processes were used, with anthocyanin content and solubility in fruit powder as indicators. The optimal preparation parameters of freeze-dried mulberry powder were optimized by single factor combined with orthogonal optimization experiments. To study the stable of anthocyanin in mulberry powder. The effects of aqueous solution of anthocyanin on acid, sugar, preservatives, sodium chloride and temperature were investigated. The results showed that the optimal parameters were as follows:homogenization time was 3 mins, the addition of maltodextrin was 3%, and the ratio of liquid to solid was 2.5:1 (mL/g).The anthocyanin content in mulberry powder prepared by the optimal technology was 14.90 mg/g and its solubility was 41.27 g/100 g. Moreover, it found that anthocyanin in mulberry powder was stable in the acidic environment when pH was below 4, and temperature below 60℃. For the investigated food additives, glucose and sucrose had no significant influence (p>0.05) on the anthocyanin content within 8% of the mass concentration. However, the preservatives significantly (p<0.05) reduced the content of anthocyanins when the amount of addition was less than 1 g/L. When the sodium chloride concentration was less than 5%, it significantly (p<0.05) increased the content of anthocyanins. With the present technology, the solubility of mulberry fruit powder was good, the anthocyanin retention rate of mulberry fruit powder was high, the nutrient component loss is small, and the product flavor was close to the raw material fruit.