CN102228288A - Blueberry pulp/juice acetic acid beverage and preparation method thereof - Google Patents
Blueberry pulp/juice acetic acid beverage and preparation method thereof Download PDFInfo
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- CN102228288A CN102228288A CN2011101868728A CN201110186872A CN102228288A CN 102228288 A CN102228288 A CN 102228288A CN 2011101868728 A CN2011101868728 A CN 2011101868728A CN 201110186872 A CN201110186872 A CN 201110186872A CN 102228288 A CN102228288 A CN 102228288A
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 114
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 80
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 80
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000077233 Vaccinium uliginosum Species 0.000 title 1
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 239000003651 drinking water Substances 0.000 claims abstract description 20
- 235000020188 drinking water Nutrition 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000001105 regulatory effect Effects 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
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- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract 15
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- 238000000034 method Methods 0.000 claims description 14
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- 150000001720 carbohydrates Chemical class 0.000 claims description 13
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- 238000012856 packing Methods 0.000 claims description 8
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- 239000002253 acid Substances 0.000 claims description 6
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a blueberry pulp/juice acetic acid beverage and a preparation method thereof. The preparation method comprises the following steps: mixing a raw material liquid I with drinking water; and regulating the mixture with an edible acetic acid solution until the mass percent of acetic acid is 0.1-0.3%, wherein the raw material liquid I comprises the following components in percentage by mass: 45-85% of blueberry pulp, 0.3-1.5% of acidifying agent, 10-50% of sweetening agent, 0.005-0.55% of flavoring agent and 0.1-5% of stabilizing agent. The blueberry pulp/juice acetic acid beverage has high pulp content and natural color and is rich in nutrition as well as vitamins, acetic acid, organic acid and mineral substances; the dietary fiber content in the beverage is obviously increased, thereby being beneficial to the absorption of a human body; and the blueberry pulp/juice acetic acid beverage has dense fruit flavor, tastes pure, comfortable and palatable, is good in color, smell and taste, and can not go bad when stored for a long time at normal temperature. Thus, the blueberry pulp/juice acetic acid beverage is a new high-technology product rich in dietary fibers and nutrition.
Description
Technical field
The present invention relates to a kind of blueberry pulp and juice acetic acid 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 the report that feedstock production contains blueberry pulp and juice acetic acid 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 pulp and juice acetic acid beverage of the present invention comprises material liquid I is mixed with drinking water, and to use the edible acetum to regulate mixture to acetic acid quality percentage composition be 0.1～0.3% step, 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.
Of the present invention is in the optimal technical scheme, and described edible acetum is the fruits vinegar or the grain vinegar through fermented soy of acetic acid quality percentage composition 5～6%.
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 according to mass ratio 1: 2～5 with drinking water after blueberry pulp broken, that making beating is made; 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, and to use acetic acid quality percentage composition be acetic acid quality percentage composition to 0.1～0.3% that 5～6% fruits vinegar or grain vinegar through fermented soy are regulated mixture;
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 blueberry pulp and juice acetic acid beverage, wherein behind the defibrination blueberry pulp granularity less than 0.1mm.
The blueberry pulp and juice acetic acid 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, acetic acid, 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, using acetic acid content is 100 kilograms of 6% rice vinegars, and the acetic acid quality percentage composition of regulating the gained mixture is 0.1%; 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 pulp and juice acetic acid 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 59560 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, using acetic acid content is 7800 kilograms of acetic acid quality percentage compositions to 0.3% of regulating the gained mixture of blueberry fruit vinegar of 5%; 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 pulp and juice acetic acid 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, using acetic acid content is 33 kilograms of acetic acid quality percentage compositions to 0.2% of regulating the gained mixture of blueberry fruit vinegar of 6%; 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 pulp and juice acetic acid 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, using acetic acid content is 390 kilograms of acetic acid quality percentage compositions to 0.15% of regulating the gained mixture of rice vinegar of 5%; 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 pulp and juice acetic acid beverage finished product.
Claims (10)
1. the preparation method of a blueberry pulp and juice acetic acid beverage, comprise material liquid I is mixed with drinking water, and to use the edible acetum to regulate mixture to acetic acid quality percentage composition be 0.1～0.3% step, 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 is characterized in that described edible acetum is the fruits vinegar or the grain vinegar through fermented soy of acetic acid quality percentage composition 5～6%.
3. the described method of claim 2, the mass percent that it is characterized in that described material liquid I and drinking water is 1～2: 1.
4. 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.
5. the described method of claim 4, it is characterized in that described mixture behind the colloid mill defibrination blueberry pulp granularity less than 0.1mm.
6. the described method of claim 4 is characterized in that described homogenization pressure is 20～50MP.
7. the described method of claim 4 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.
8. the described method of claim 4 is characterized in that described can temperature is 80～90 ℃.
9. the described method of claim 1 comprises the steps:
1. letter sorting screening raw material blueberry, sort out mould decayed fruit, sick wormed fruit after, soaked 1～5 minute with clear water;
2. blueberry is mixed according to mass ratio 1: 2～5 with drinking water after blueberry pulp broken, that making beating is made; 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, and to use acetic acid quality percentage composition be acetic acid quality percentage composition to 0.1～0.3% that 5～6% fruits vinegar or grain vinegar through fermented soy are regulated mixture;
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 blueberry pulp and juice acetic acid beverage, wherein behind the defibrination blueberry pulp granularity less than 0.1mm.
10. the blueberry pulp and juice acetic acid beverage that makes of the method for claim 1.
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| CN104187985A (en) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of compound drink of blueberry juice |
| CN104489838A (en) * | 2015-01-04 | 2015-04-08 | 哈尔滨伟平科技开发有限公司 | Method for making blueberry fermented beverage |
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| 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 |
| CN102669335A (en) * | 2012-06-17 | 2012-09-19 | 哈尔滨市海澳斯生物科技开发有限公司 | Blueberry health tea solid beverage and preparation method thereof |
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| CN102960803A (en) * | 2012-11-29 | 2013-03-13 | 兰凤龙 | Healthy fruit vinegar beverage and preparation method thereof |
| CN104187985A (en) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of compound drink of blueberry juice |
| CN104187985B (en) * | 2014-09-04 | 2016-03-30 | 安吉县森之蓝蓝莓专业合作社 | The preparation method of blueberry juice compound beverage |
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| CN104489838A (en) * | 2015-01-04 | 2015-04-08 | 哈尔滨伟平科技开发有限公司 | Method for making blueberry fermented beverage |
| CN105285644A (en) * | 2015-12-03 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | Vinegar beverage rich in dietary fiber and preparation method thereof |
| CN105285644B (en) * | 2015-12-03 | 2018-02-02 | 江苏恒顺醋业股份有限公司 | A kind of vinegar beverage rich in dietary fiber and preparation method thereof |
| CN106071511A (en) * | 2016-06-27 | 2016-11-09 | 怀宁大别山茶酒有限公司 | A kind of Fructus Hordei Germinatus perfume (or spice) blue berry compound fruit vinegar beverage coordinating common fig leaf juice and preparation method thereof |
| CN106819701A (en) * | 2017-01-20 | 2017-06-13 | 大兴安岭中北农业科技股份有限公司 | The preparation method of nutrition blueberry protoplasm |
| CN106819701B (en) * | 2017-01-20 | 2020-04-03 | 大兴安岭中北农业科技股份有限公司 | Preparation method of nutritional blueberry puree |
| CN106974145A (en) * | 2017-03-22 | 2017-07-25 | 大兴安岭中北农业科技股份有限公司 | Radioresistance blueberry drink and preparation method thereof |
| CN106974145B (en) * | 2017-03-22 | 2019-12-31 | 大兴安岭中北农业科技股份有限公司 | Anti-radiation blueberry beverage and preparation method thereof |
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Application publication date: 20111102 |