CN102217771A - Blueberry pulp juice drink and preparation method thereof - Google Patents
Blueberry pulp juice drink and preparation method thereof Download PDFInfo
- Publication number
- CN102217771A CN102217771A CN2011101870484A CN201110187048A CN102217771A CN 102217771 A CN102217771 A CN 102217771A CN 2011101870484 A CN2011101870484 A CN 2011101870484A CN 201110187048 A CN201110187048 A CN 201110187048A CN 102217771 A CN102217771 A CN 102217771A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- drinking water
- blueberry pulp
- acid
- carbohydrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 80
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 79
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000014058 juice drink Nutrition 0.000 title abstract 5
- 244000077233 Vaccinium uliginosum Species 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 239000003651 drinking water Substances 0.000 claims abstract description 20
- 235000020188 drinking water Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 5
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 239000003765 sweetening agent Substances 0.000 claims abstract description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract 16
- 235000013361 beverage Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 150000001720 carbohydrates Chemical class 0.000 claims description 13
- 235000014633 carbohydrates Nutrition 0.000 claims description 13
- 235000015203 fruit juice Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 10
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical group CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 8
- 238000007872 degassing Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 229940093503 ethyl maltol Drugs 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000010419 agar Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 239000011975 tartaric acid Substances 0.000 claims description 5
- 235000002906 tartaric acid Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 229940043353 maltol Drugs 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 230000001052 transient effect Effects 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 2
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 244000078534 Vaccinium myrtillus Species 0.000 description 63
- 230000000694 effects Effects 0.000 description 6
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- WLWIMKWZMGJRBS-UHFFFAOYSA-N primin Chemical compound CCCCCC1=CC(=O)C=C(OC)C1=O WLWIMKWZMGJRBS-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000005606 Activins Human genes 0.000 description 1
- 108010059616 Activins Proteins 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- GCPYCNBGGPHOBD-UHFFFAOYSA-N Delphinidin Natural products OC1=Cc2c(O)cc(O)cc2OC1=C3C=C(O)C(=O)C(=C3)O GCPYCNBGGPHOBD-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 241000201295 Euphrasia Species 0.000 description 1
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical class OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000016357 Mirtillo rosso Nutrition 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 244000077923 Vaccinium vitis idaea Species 0.000 description 1
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000488 activin Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- JKHRCGUTYDNCLE-UHFFFAOYSA-O delphinidin Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC(O)=C(O)C(O)=C1 JKHRCGUTYDNCLE-UHFFFAOYSA-O 0.000 description 1
- 235000007242 delphinidin Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- XFDQJKDGGOEYPI-UHFFFAOYSA-O peonidin Chemical compound C1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 XFDQJKDGGOEYPI-UHFFFAOYSA-O 0.000 description 1
- 229930015721 peonidin Natural products 0.000 description 1
- 235000006404 peonidin Nutrition 0.000 description 1
- -1 peonidin Chemical class 0.000 description 1
- AFOLOMGWVXKIQL-UHFFFAOYSA-O petunidin Chemical compound OC1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 AFOLOMGWVXKIQL-UHFFFAOYSA-O 0.000 description 1
- 229930015717 petunidin Natural products 0.000 description 1
- 235000006384 petunidin Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 235000011890 sandwich Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Abstract
The invention relates to blueberry pulp juice drink and a preparation method thereof. The blueberry pulp juice drink is prepared by mixing raw material solution I with drinking water, wherein the raw material solution I comprises the following components by weight percent: 45-85% of blueberry pulp, 0.3-1.5% of acidity regulator, 10-50% of sweetener, 0.005-0.55% of flavoring agent and 0.1-5% of stabilizer. The product is high in pulp content, natural in color and luster and rich in nutrition, dietary fiber in the drink is significantly increased, and the blueberry pulp juice drink is rich in vitamins, organic acids and mineral matters, thereby being conductive to being absorbed by a human body; and blueberry fruit aroma is prominent, the taste is pure, comfortable, cool and palatable, the color, the aroma and the taste are excellent, and the blueberry pulp juice drink can be stored for a long time under normal temperature state without deterioration, thereby being a high-tech product which is rich in the dietary fiber and the nutrition in the drink.
Description
Technical field
The present invention relates to a kind of blueberry Sarcocarp fruit juice beverage and preparation method thereof.
Background technology
Blueberry fruit formal name used at school great bilberry has another name called all persimmons, and blueberry really contains sugared 8-11%; Total acid 2-2.5%; Contain 16 seed amino acids and contain vitamins such as vitamin C, vitamin B1, citrin.Also has various trace elements simultaneously.According to nearest research, blueberry really has the cranial nerve of preventing aging, strengthen cardiac function, make eye bright and unique effects such as anticancer.
The blueberry juice look purplish red, and sweet and sour has the distinctive fragrance of blueberry.Blueberry juice is of many uses, can produce fruit wine, jam, fruit drink, can also make candy, ice cream, sandwich cake etc., can also extract natural colouring matter simultaneously.Anthocyanin pigment content in the blueberry fruit branch is very high, and according to the interrelated data record, wild blueberry anthocyanin pigment appetite is up to 0.33-3.38g/100g, and kind is abundant.Just contain delphinidin, anthocyanidin, primin, petunidin when navy blue when fruit maturation or blueness, 5 kinds of anthocyanins such as peonidin, this anthocyanin is very remarkable to the effect of eyes, has made health medicine in Europe, and its effect has obtained common recognition.
In recent years, the development and use of blueberry industry are favored in China the Northeast.Because blueberry really has high antioxidation activity, its pulp exquisiteness, sweet acid appropriateness, through behind the scientific allocation, blueberry beverage series and the pleasant delicate fragrance of tool produced with advanced person's sterile filling, get consumer reception very much, these " blueberry epoch " that show the scientists indication arrive.
According to expert's research, the blueberry fruit to be given birth in the virgin forest area in large and small Xing'an Mountains, China northeast, for perennial fallen leaves or evergreen tree, has another name called cowberry, is commonly called as the city fruit, and its fruit is a berry, is blue, and subcircular is a kind of natural wild fruit.Owing to be rich in anthocyanidin in its fruit, can remove the free radical of infringement human body effectively.
According to the high new projects of Chinese agriculture research center to the assay determination of blueberry fruit, contain 4790 milligrams in amino acid, protein 400-700 milligram, fatty 500-600 milligram, carbohydrate 12.3-15.3 milligram in every hectogram blueberry fresh fruit, and contain multiple nutrients compositions such as vitamin E2, vitamin A, superoxide dismutase, belong to the good fruit of nutrition in fact.External scientist thinks that blueberry really has high anti-cancer function.A research report in United States Department of Agriculture human nutrition research center is pointed out: blueberry fruit antioxidation activity height in 41 kinds of tested fruits and vegetables, its healthy nutritive value is higher than fruit such as apple, grape, orange, can be rated as " king of world's fruit ".
The Japan blueberry scientist of association discovers: wild blueberry really contains a kind of to human body and the indispensable important element of retina, can the human activin cell, delay senility, easing eyes fatigue, make eyes brighter.Thus, blueberry food is sold very fiery in the Japanese market.Just because of blueberry fruit has unique nutrition and health care effect aspect the sub-health status solving human modern disease and improve, blueberry food is classified as one of human five big healthy food by FAO (Food and Agriculture Organization of the United Nation).So far do not see with the blueberry to be report and the product that feedstock production contains the blueberry Sarcocarp fruit juice beverage.
Summary of the invention
The object of the present invention is to provide a kind of is the beverage and preparation method thereof of primary raw material with the blueberry.
The preparation method of blueberry Sarcocarp fruit juice beverage of the present invention comprises the step that material liquid I is mixed with drinking water, and wherein said material liquid I comprises following component by mass percentage:
Wherein:
Described blueberry pulp is that blueberry mixes according to mass ratio 1: 2～5 with drinking water after mixture broken, that making beating is made;
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
The adding proportion of material liquid I and drinking water can be carried out with reference to the former fruit content requirement of final products, considers from mouthfeel and nutrient content angle, and selecting in the optimized technical scheme of the present invention to make the mass percent of material liquid I and drinking water is 1～2: 1.
Further in the preferred version, method of the present invention also comprises the gained mixture through the colloid mill defibrination, the step of homogeneous, the degassing, sterilization, can, capping, cooling, packing.More preferably, described mixture behind the colloid mill defibrination blueberry pulp granularity less than 0.1mm.Preferred 20～the 50MP of homogenization pressure.The method of TRANSIENT HIGH TEMPERATURE sterilization is preferably adopted in sterilization, and the instantaneous sterilization temperature is 121 ℃; Time is not more than 5 seconds.Preferred 80～90 ℃ of can temperature.
Most preferably scheme of the present invention comprises the steps:
1. letter sorting screening raw material blueberry is sorted out mould decayed fruit, soaks 1～5 minute with clear water;
2. blueberry is mixed after broken the blueberry pulp that making beating is made according to mass ratio 1: 2～5 with drinking water; Prepare material liquid I according to following component and quality proportioning then:
Wherein:
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
3. with material liquid I and drinking water according to mass ratio 1～2: 1 mixes;
The step of the 4. said mixture TRANSIENT HIGH TEMPERATURE sterilization that is no more than 5 seconds under homogeneous under colloid mill defibrination, the 20～50MP condition, the degassing, 121 ℃ of conditions, 80～90 ℃ of cans, capping, cooling, packing becomes the blueberry Sarcocarp fruit juice beverage, wherein behind the defibrination blueberry pulp granularity less than 0.1mm.
The blueberry Sarcocarp fruit juice beverage that another object of the present invention is to provide the method by above-mentioned arbitrary technical scheme to make.
Product flesh-content height of the present invention, yet color and luster is from being rich in nutrition, dietary fiber content in the beverage is significantly increased, be rich in vitamin, organic acid, mineral matter, help absorption of human body, the blueberry fruital is outstanding, pure taste, pleasant agreeable to the taste, the color tool is good, long-term storage is never degenerated under the normal temperature state, is to be rich in dietary fiber, nutritious new high-tech product in the beverage.
The specific embodiment
Following non-limiting example can make those of ordinary skill in the art more fully understand the present invention, but does not limit the present invention in any way.
Embodiment 1
Get 1000 kilograms of blueberries; With the letter sorting of raw material blueberry, wash with clear water; It is broken with the blueberry fruit to add 2000 kilograms of drinking water, and 2960 kilograms of blueberry pulps are made in making beating; With 16 kilograms of citric acids; 560 kilograms of sucrose; 0.28 kilogram of ethyl maltol; 3.0 kilograms of pectin; Pump in the blend tank after 3.0 kilograms in agar dissolves, add drinking water 2100kg and fully mix; Through the colloid mill defibrination, blueberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 20MP; The degassing; 121 ℃ of instantaneous sterilizations; 80 ℃ of hot fillings; Capping; Be cooled to 20 ℃; Packing is blueberry Sarcocarp fruit juice beverage finished product.
Embodiment 2
Get 10000 kilograms of blueberries; With the letter sorting of raw material blueberry, wash with clear water; It is broken with the blueberry fruit to add 50000 kilograms of drinking water, and 59900 kilograms of blueberry pulps are made in making beating; With 810 kilograms of malic acid; 16200 kilograms of HFCSs; 400 kilograms of maltols; 400 kilograms of xanthans; Pump in the blend tank after 400 kilograms of carragheens dissolve, add drinking water 40000kg and fully mix; Through the colloid mill defibrination, blueberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 50MP; The degassing; 121 ℃ of instantaneous sterilizations; 90 ℃ of hot fillings; Capping; Be cooled to 30 ℃; Packing is blueberry Sarcocarp fruit juice beverage finished product.
Embodiment 3
Get 100 kilograms of blueberries; With the letter sorting of raw material blueberry, wash with clear water; It is broken with the blueberry fruit to add 300 kilograms of drinking water, and 396 kilograms of blueberry pulps are made in making beating; With 2.4 kilograms in tartaric acid; 72 kilograms of sucrose; 0.24 kilogram of ethyl maltol; 4.8 kilograms in gelatin; Pump in the blend tank after 4.8 kilograms of sodium cellulose glycolates dissolve, add drinking water 450kg and fully mix; Through the colloid mill defibrination, blueberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 35MP; The degassing; 121 ℃ of instantaneous sterilizations; 85 ℃ of hot fillings; Capping; Be cooled to 25 ℃; Packing is blueberry Sarcocarp fruit juice beverage finished product.
Embodiment 4
Get 1000 kilograms of blueberries; With the letter sorting of raw material blueberry, wash with clear water; It is broken with the blueberry fruit to add 4000 kilograms of drinking water, and 4960 kilograms of blueberry pulps are made in making beating; With 100 kilograms of citric acids; 2340 kilograms of HFCSs; 7.8 kilograms of maltols; 100 kilograms of pectin; Pump in the blend tank after 100 kilograms of Arabic gums dissolve, add drinking water 5000kg and fully mix; Through the colloid mill defibrination, blueberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 45MP; The degassing; 121 ℃ of instantaneous sterilizations; 80 ℃ of hot fillings; Capping; Be cooled to 15 ℃; Packing is blueberry Sarcocarp fruit juice beverage finished product.
Claims (9)
1. the preparation method of a blueberry Sarcocarp fruit juice beverage comprises the step that material liquid I is mixed with drinking water, and wherein said material liquid I comprises following component by mass percentage:
Wherein:
Described blueberry pulp is that blueberry mixes according to mass ratio 1: 2～5 with drinking water after mixture broken, that making beating is made;
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
2. the described method of claim 1, the mass percent that it is characterized in that described material liquid I and drinking water is 1～2: 1.
3. the described method of claim 1 is characterized in that described method also comprises to the gained mixture through the colloid mill defibrination step of homogeneous, the degassing, sterilization, can, capping, cooling, packing.
4. the described method of claim 3, it is characterized in that described mixture behind the colloid mill defibrination blueberry pulp granularity less than 0.1mm.
5. the described method of claim 3 is characterized in that described homogenization pressure is 20～50MP.
6. the described method of claim 3 is characterized in that described sterilization adopts the method for TRANSIENT HIGH TEMPERATURE sterilization, and the instantaneous sterilization temperature is 121 ℃; Time is not more than 5 seconds.
7. the described method of claim 3 is characterized in that described can temperature is 80～90 ℃.
8. the described method of claim 1 comprises the steps:
1. letter sorting screening raw material blueberry is sorted out mould decayed fruit, soaks 1～5 minute with clear water;
2. blueberry is mixed after broken the blueberry pulp that making beating is made according to mass ratio 1: 2～5 with drinking water; Prepare material liquid I according to following component and quality proportioning then:
Wherein:
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate;
3. with material liquid I and drinking water according to mass ratio 1～2: 1 mixes;
The step of the 4. said mixture TRANSIENT HIGH TEMPERATURE sterilization that is no more than 5 seconds under homogeneous under colloid mill defibrination, the 20～50MP condition, the degassing, 121 ℃ of conditions, 80～90 ℃ of cans, capping, cooling, packing becomes the blueberry Sarcocarp fruit juice beverage, wherein behind the defibrination blueberry pulp granularity less than 0.1mm.
9. the blueberry Sarcocarp fruit juice beverage that makes of the method for claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101870484A CN102217771A (en) | 2011-07-05 | 2011-07-05 | Blueberry pulp juice drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101870484A CN102217771A (en) | 2011-07-05 | 2011-07-05 | Blueberry pulp juice drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102217771A true CN102217771A (en) | 2011-10-19 |
Family
ID=44774681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101870484A Pending CN102217771A (en) | 2011-07-05 | 2011-07-05 | Blueberry pulp juice drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102217771A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630988A (en) * | 2011-12-22 | 2012-08-15 | 伊春锦秋天然饮品有限责任公司 | Blueberry drink with granules |
| CN102907723A (en) * | 2012-03-23 | 2013-02-06 | 大兴安岭超越野生浆果开发有限责任公司 | Method for preparing wild blueberry puree |
| CN103211251A (en) * | 2012-10-31 | 2013-07-24 | 金寨县大别山林艺植物科技开发有限公司 | Dendrobium huoshanense drink and preparation method thereof |
| CN103275845A (en) * | 2013-05-28 | 2013-09-04 | 贵州苗都酒业有限公司 | Preparing method of blueberry beverage |
| CN104172360A (en) * | 2014-09-04 | 2014-12-03 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of blueberry compound beverage |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN104397794A (en) * | 2014-11-18 | 2015-03-11 | 哈尔滨工业大学 | Blueberry collagen slimming and facial appearance-rehabilitating fiber fruit drink and preparation method thereof |
| CN105707796A (en) * | 2016-03-09 | 2016-06-29 | 天津三和果蔬有限公司 | Novel fruit puree and preparing method thereof |
| CN105918714A (en) * | 2016-04-08 | 2016-09-07 | 沈阳农业大学 | Blueberry-black wolfberry pulp juice and manufacturing method thereof |
| CN106387532A (en) * | 2016-08-29 | 2017-02-15 | 盛林蓝莓集团股份有限公司 | Healthy blueberry fruit beverage for babies |
| CN108065143A (en) * | 2016-11-09 | 2018-05-25 | 天津市天百商业有限公司 | With the method for fresh blueberries processed fruit beverage, fruit drink and fruit preparation |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028280A (en) * | 2010-11-29 | 2011-04-27 | 溧阳市白露山生态农业发展有限公司 | Blueberry beverage |
-
2011
- 2011-07-05 CN CN2011101870484A patent/CN102217771A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028280A (en) * | 2010-11-29 | 2011-04-27 | 溧阳市白露山生态农业发展有限公司 | Blueberry beverage |
Non-Patent Citations (2)
| Title |
|---|
| 《新版调味品配方》 20020131 郑友军 乙基麦芽酚 中国轻工业出版社 35 1-9 , * |
| 《食品与机械》 20011231 陆新龙 蓝莓饮料生产工艺 33-34 1-9 , 第6期 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630988A (en) * | 2011-12-22 | 2012-08-15 | 伊春锦秋天然饮品有限责任公司 | Blueberry drink with granules |
| CN102907723A (en) * | 2012-03-23 | 2013-02-06 | 大兴安岭超越野生浆果开发有限责任公司 | Method for preparing wild blueberry puree |
| CN103211251A (en) * | 2012-10-31 | 2013-07-24 | 金寨县大别山林艺植物科技开发有限公司 | Dendrobium huoshanense drink and preparation method thereof |
| CN103275845A (en) * | 2013-05-28 | 2013-09-04 | 贵州苗都酒业有限公司 | Preparing method of blueberry beverage |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN104172360A (en) * | 2014-09-04 | 2014-12-03 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of blueberry compound beverage |
| CN104172360B (en) * | 2014-09-04 | 2015-07-29 | 安吉县森之蓝蓝莓专业合作社 | A kind of preparation method of blueberry composite drink |
| CN104397794A (en) * | 2014-11-18 | 2015-03-11 | 哈尔滨工业大学 | Blueberry collagen slimming and facial appearance-rehabilitating fiber fruit drink and preparation method thereof |
| CN105707796A (en) * | 2016-03-09 | 2016-06-29 | 天津三和果蔬有限公司 | Novel fruit puree and preparing method thereof |
| CN105918714A (en) * | 2016-04-08 | 2016-09-07 | 沈阳农业大学 | Blueberry-black wolfberry pulp juice and manufacturing method thereof |
| CN106387532A (en) * | 2016-08-29 | 2017-02-15 | 盛林蓝莓集团股份有限公司 | Healthy blueberry fruit beverage for babies |
| CN108065143A (en) * | 2016-11-09 | 2018-05-25 | 天津市天百商业有限公司 | With the method for fresh blueberries processed fruit beverage, fruit drink and fruit preparation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102217771A (en) | Blueberry pulp juice drink and preparation method thereof | |
| CN102228288A (en) | Blueberry pulp/juice acetic acid beverage and preparation method thereof | |
| CN100493387C (en) | Brewage method for blueberries acetic acid fermented beverage | |
| CN103263055B (en) | Functional purple corn compound beverage and production method thereof | |
| CN107897591A (en) | A kind of black fruit fructus lycii beverage and preparation method thereof | |
| CN1995309A (en) | Method for brewing blueberry wine using bioenzyme method | |
| CN102273690A (en) | Hawthorn pulp juice beverage and preparation method thereof | |
| CN101156704A (en) | Rosa roxburghii pollen honey Rosa roxburghii juice beverage | |
| CN102296018A (en) | Blueberry pulp unstrained wine and preparation method thereof | |
| CN102028280A (en) | Blueberry beverage | |
| CN102268352A (en) | Unstrained blackberry flesh wine and preparation method thereof | |
| CN102228289A (en) | Red raspberry flesh fruit juice drink and preparation method thereof | |
| CN102266095A (en) | Purple berry beverage and preparation method thereof | |
| CN111406918A (en) | Additive-free fruit stick and preparation method thereof | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| KR101833528B1 (en) | Manufacturibg method of functional beberage using fruit extract and edible flower extract functional beverage prepared by the manufacuring method and method of using the same | |
| CN1915112A (en) | Method for preparing nutrient oral liquid of blueberries raw juice | |
| CN104472978A (en) | Blueberry jelly and preparing method thereof | |
| CN102273693A (en) | Strawberry pulp juice beverage and preparation method thereof | |
| CN102273692A (en) | Blackberry pulp juice acetic acid beverage and preparation method thereof | |
| CN104957453A (en) | Grape jam and preparation method thereof | |
| CN111066988A (en) | Fruit and vegetable fermented beverage and preparation method thereof | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN103876224A (en) | Blueberry grain suspended beverage and preparation method thereof | |
| CN102296019B (en) | Strawberry pulp unstrained wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111019 |