Lanlan Wei, Xiangying Lu

(Xuwen County Agriculture Bureau)

Abstract：

There are many factors that affect the physical and chemical properties of anthocyanins, including pH value, light intensity, metal ions, temperature, and their own structure. Based on a comprehensive consideration of these factors, this study investigates each process flow of small berry processing, analyzes its advantages and disadvantages on anthocyanin stability, and improves the process to increase anthocyanin stability and preserve its nutritional components as much as possible in small berry processing.

Key Words：

anthocyanins; stability; small berries; machining