黑莓是一种富含花青素等抗氧化成分的小浆果，具有较高的营养价值和开发研究的价值。在我国和其他欧美国家广泛受到欢迎。但是由于黑莓的浆果皮薄易破,采摘过程中很容易破皮而发生变质,极不耐贮运和保存。如何进行黑莓的精深加工，减少损失，提高附加值，成为研究黑莓产业的热点。目前，以黑莓为原料的深加工产品，生产的工业化程度低，黑莓粉即是其中的一种，但黑莓粉加工具有其独特的难点，因此我国目前黑莓粉产品较少。本文以黑莓为原料，研究黑莓果汁经酶解后，优化喷雾干燥技术制备速溶黑莓粉的工艺，测定黑莓渣中花青素的含量，优化黑莓籽油提取的工艺及测定其脂肪酸组成。研究结果分述如下： 1．研究黑莓粉制备前处理过程中，用果胶酶对黑莓果浆进行澄清酶解作用，确定黑莓果浆最佳酶解的工艺参数。以酶解液的黏度、固形物得率，进行单因素和正交试验，结果表明: 40℃条件下，添加0.4%的果胶酶，酶解140分钟，可达到较好的酶解效果，得到适宜干燥的酶解物。酶解后黑莓果浆黏度下降到15.2 MPa·s。 2．不同麦芽糊精添加量对喷雾干燥制得的黑莓粉品质的影响。实验得到最佳的麦芽糊精添加量为40%，将得到的黑莓粉、糖粉和植脂末按一定比例混合，通过实验得到最佳配方为黑莓粉50 g、糖粉30 g以及冷溶性植脂末20 g。 3．测定黑莓果渣中原花青素的含量。实验运用HPLC法对黑莓原花青素提取物进行原花青素定量定性分析，并对黑莓粉及其副产物中的原花青素进行比较。结果表明：黑莓渣提取物中存在原花青素，其中黑莓果渣中原花青素含量高于黑莓果汁，黑莓果渣中含量为5.739 g/L，黑莓原果中含量为10.422 g/L。 4．优化超临界CO2萃取黑莓籽油提取工艺，测定其脂肪酸组成。通过响应曲面法确定萃取温度、萃取压力、分离温度、分离压力以及颗粒粉碎度等黑莓籽油提取最佳工艺条件。结果表明：在萃取时间间隔为30分钟的情况下，最终获取的最佳工艺条件为萃取温度45 ℃、萃取压力20 Mpa、分离压力14 Mpa、分离温度60 ℃、粉碎粒度60目。在此条件下，测得黑莓籽油的产率为15.5%。气相色谱检测法显示黑莓籽油中饱和脂肪酸棕榈酸甲酯4.84%、硬脂酸甲酯2.54%、花生酸甲酯0.86%、顺-11-二十烯酸甲酯0.24%。不饱和脂肪酸包括油酸甲酯9.85%、亚油酸甲酯66.34%、亚麻酸甲酯14.38%，占总的脂肪酸含量90.57%。 5．研究黑莓渣咀嚼片的制备，优化其配方，并对其质量进行评价。通过实验确定最佳制片方案为：奶粉45%、麦芽糊精22%、糖粉20%、黑莓渣10%、二氧化硅1.7%、硬脂酸镁1%、柠檬酸0.3%时，制得的咀嚼片不易碎裂、口感细腻、硬度适中、酸甜可口。

The blackberry is a kind of small berries that is rich in anthocyanins and other antioxidants, and has high nutritional value and the value of the development research, as well as widely welcomed in our country, other European and American countries. However, it is very easy to break the skin in the process of picking and packing, resulting in metamorphism during the shipping and storage, due to the thinner pulp skin of blackberry. How to carry out deep processing of blackberry, reduce loss, improve the added value, are becoming a hot spot of research for blackberry industry. At present, the production is present low degree of industrialization with the blackberry as the raw material processing products , for example, the processing of the blackberry powder is unique difficulties without excellent blackberry powder products in our country at present. Based on blackberry as raw materials, this paper optimized the preparation and spray drying technologies of instant blackberry powder after enzymatic hydrolysis, as well as the determination of procyanidine content in the blackberry slag. It was also optimized the extraction technology of the blackberry seed oil ,and determined the fatty acids composition of the oil. The results of the study points mentioned as below: 1．In the process of preparation of blackberry powder, it was employed pectinase to hydrolyzed blackberry fruit, and obtained the optimum hydrolysis parameters based on the single factor and orthogonal experiment. The results showed that the best effect of enzymatic hydrolysis and the suitable drying hydrolysate were obtain under the condition of the adding of 0.4% pectinase, and the 140 minutes hydrolysis time, Under the conditions of 40 ℃. After that, the viscosity of blackberry fruit pulp decreased to 15.2 mPa·s. 2．It was investigated the effects of maltodextrin additives on the quality of spray drying-blackberry powder. The best maltodextrin adding amount was 40% (m/v). To obtain the best quality, blackberry powder, sugar powder, non-dairy cream were mixed in proportion of ,50 g , and 20 g, respectively. 3．it was studied the content of anthocyanin in the blackberry pomace. It was employed HPLC to separate and analyze the content of procyanidins, as well as comparation of procyanidins contained in the blackberry powder and its by-products . The results showed the amount of procyanidins contained in the blackberry power (29.765 g/L) was higher than that of blackberry juice (5.739g/L), while that of the original blackberry was 10.422 g/L. 4．It was optimized supercritical CO2 extraction technology of the blackberry seed oil by the response surface method according to the extraction temperature, extraction pressure, separation temperature, separation pressure and degree of particle crushing, and also determined its fatty acid composition by Gas chromatography. to determine the . The results showed that the yield of blackberry seed oil was 15.5% under the condition of the extraction time interval for 30 minutes, extracting temperature 45 ℃, extracting pressure 20 Mpa, separation pressure 14 Mpa, separation temperature 60 ℃, and granularity of 60 mu,. The fatty acid composition of the blackberry seed oil were of 9.34% saturated fatty acid (including 4.84% methyl palmitate , 2.54% methyl stearate, 0.86% methyl arachidate, and0.24% methyl arachidate), and 90.57%unsaturated fatty acids (including 9.85% methyl oleate, 66.34% methyl linoleate and14.38% methyl linolenate) 5．It was also studied the preparation of chewable tablets and evaluation of its qulity. The best production scheme are: milk powder 45%, maltodextrin 22%, sugar 20%, blackberry slag 10%, silica 1.7%, magnesium stearate 1%, and citric acid 0.3. The prepared chewable tablets were not easy to disintegrate, delicate taste, moderate hardness, sweet and delicious.