CN102273692A - Blackberry pulp juice acetic acid beverage and preparation method thereof - Google Patents
Blackberry pulp juice acetic acid beverage and preparation method thereof Download PDFInfo
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- CN102273692A CN102273692A CN2011101870639A CN201110187063A CN102273692A CN 102273692 A CN102273692 A CN 102273692A CN 2011101870639 A CN2011101870639 A CN 2011101870639A CN 201110187063 A CN201110187063 A CN 201110187063A CN 102273692 A CN102273692 A CN 102273692A
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- blackberry
- acetic acid
- blueberry
- drinking water
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 111
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract 4
- 239000000203 mixture Substances 0.000 claims abstract description 37
- 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
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 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
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 111
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 45
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 45
- 235000021014 blueberries Nutrition 0.000 claims description 45
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 235000015203 fruit juice Nutrition 0.000 claims description 16
- 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
- 238000000034 method Methods 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 12
- 235000014633 carbohydrates Nutrition 0.000 claims description 12
- 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
- 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
- 230000001105 regulatory effect Effects 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
- 239000002253 acid Substances 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
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 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
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 235000011054 acetic acid Nutrition 0.000 abstract 6
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000017848 Rubus fruticosus Nutrition 0.000 description 56
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- 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
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- 230000000050 nutritive effect Effects 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
- 235000009566 rice Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 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
- 241000196324 Embryophyta 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
- 241001092459 Rubus Species 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 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
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004040 coloring Methods 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
- 239000003814 drug Substances 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
- 235000001497 healthy food Nutrition 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
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 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
- 239000002304 perfume Substances 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
- 239000000049 pigment Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000011890 sandwich Nutrition 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
A blackberry pulp juice acetic acid beverage and a preparation method thereof. The preparation method comprises the steps of mixing raw material liquid I and drinking water and adjusting an acetic acid mass percentage of the mixture to an acetic acid mass percentage of 0.1 to 0.3% by an edible vinegar solution. The raw material liquid I comprises: by mass, 45 to 85% of blackberry paste, 0.3 to 1.5% of an acidity regulator, 10 to 50% of a sweetener, 0.005 to 0.55% of a flavoring agent and 0.1 to 5% of a stabilizing agent. The blackberry pulp juice acetic acid beverage has high pulp content, natural color and rich nutrients, improves greatly content of dietary fibers in the blackberry pulp juice acetic acid beverage, is rich in vitamins, acetic acid, organic acids and mineral substances, is in favor of human absorption, has pronounced blackberry fruity and a pure taste, is palatable and good in color, flavor and taste, can be preserved at normal temperature for a long time and is a high and new technology beverage product rich in dietary fibers and nutrients.
Description
Technical field
The present invention relates to a kind of blackberry flesh fruit juice acetic acid beverage and preparation method thereof.
Background technology
Blackberry, blueberry is a kind of of raspberry, it is the economic fruit tree plant of berries of rose family rubus, the blackberry, blueberry fruit is that berry, the color and luster of tender succulence is dark red, glittering and translucent, fruity sour-sweet tasty and refreshing, sweet perfumes are diffused all around, peculiar in numerous fruits, higher economic value and nutritive value are arranged, sugar-free extract about 9% in the blackberry, blueberry fruit, blackberry, blueberry really contains total reducing sugar 5~12%, organic acid 1.2~3.8%, vitamin E2 .17mg/100g, is the optimum feed stock of natural edible.
Blackberry, blueberry fruit juice look purple is black, and sweet and sour has the distinctive fragrance of blackberry, blueberry.Blackberry, blueberry fruit 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 blackberry, blueberry fruit juice is very high, just contain delphinidin, anthocyanidin, primin, petunidin during aterrimus when fruit maturation, 5 kinds of anthocyanins such as peonidin, this anthocyanin is very remarkable to the effect of eyes, made health medicine in Europe, its effect has obtained common recognition.
In recent years, the development and use of blackberry, blueberry industry are favored in China the Northeast.Because blackberry, blueberry really has high antioxidation activity, its pulp exquisiteness, sweet acid appropriateness, through behind the scientific allocation, blackberry, blueberry beverage series and the pleasant delicate fragrance of tool with advanced sterile filling is produced get consumer reception very much.
External scientist thinks that blackberry, blueberry really has high anti-cancer function.A research report in United States Department of Agriculture human nutrition research center is pointed out: blackberry, 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 ".
Blackberry, 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 blackberry, blueberry to be the report that feedstock production contains blackberry flesh fruit 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 blackberry, blueberry.
The preparation method of blackberry flesh fruit 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 blackberry, blueberry pulp is that blackberry, blueberry is mixed 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 blackberry flesh 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 blackberry, blueberry is sorted out mould decayed fruit, soaks 1~5 minute with clear water;
2. blackberry, blueberry is mixed according to mass ratio 1: 2~5 with drinking water after blackberry, 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 blackberry flesh fruit juice acetic acid beverage, wherein behind the defibrination blackberry flesh granularity less than 0.1mm.
The blackberry flesh fruit 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 blackberry, 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 blackberry, blueberry; With the letter sorting of raw material blackberry, blueberry, wash with clear water; It is broken with the blackberry, blueberry fruit to add 2000 kilograms of drinking water, and 2900 kilograms of blackberry, 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, the blackberry flesh 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 blackberry flesh fruit juice acetic acid beverage finished product.
Embodiment 2
Get 10000 kilograms of blackberry, blueberry; With the letter sorting of raw material blackberry, blueberry, wash with clear water; It is broken with the blackberry, blueberry fruit to add 50000 kilograms of drinking water, and 59500 kilograms of blackberry, 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 blackberry, blueberry fruit vinegar of 5%; Through the colloid mill defibrination, the blackberry flesh 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 blackberry flesh fruit juice acetic acid beverage finished product.
Embodiment 3
Get 100 kilograms of blackberry, blueberry; With the letter sorting of raw material blackberry, blueberry, wash with clear water; It is broken with the blackberry, blueberry fruit to add 300 kilograms of drinking water, and 390 kilograms of blackberry, 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 blackberry, blueberry fruit vinegar of 6%; Through the colloid mill defibrination, the blackberry flesh 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 blackberry flesh fruit juice acetic acid beverage finished product.
Embodiment 4
Get 1000 kilograms of blackberry, blueberry; With the letter sorting of raw material blackberry, blueberry, wash with clear water; It is broken with the blackberry, blueberry fruit to add 4000 kilograms of drinking water, and 4900 kilograms of blackberry, 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, the blackberry flesh 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 blackberry flesh fruit juice acetic acid beverage finished product.
Claims (10)
1. the preparation method of a blackberry flesh fruit 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 blackberry, blueberry pulp is that blackberry, blueberry is mixed 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 blackberry flesh 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 blackberry, blueberry, sort out mould decayed fruit, sick wormed fruit after, soaked 1~5 minute with clear water;
2. blackberry, blueberry is mixed according to mass ratio 1: 2~5 with drinking water after blackberry, 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 blackberry flesh fruit juice acetic acid beverage, wherein behind the defibrination blackberry flesh granularity less than 0.1mm.
10. the blackberry flesh fruit juice acetic acid beverage that makes of the method for claim 1.
Priority Applications (1)
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CN2011101870639A CN102273692A (en) | 2011-07-05 | 2011-07-05 | Blackberry pulp juice acetic acid beverage and preparation method thereof |
Applications Claiming Priority (1)
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CN2011101870639A CN102273692A (en) | 2011-07-05 | 2011-07-05 | Blackberry pulp juice acetic acid beverage and preparation method thereof |
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Cited By (3)
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CN102273688A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Blackberry pulp and fruit juice acetic acid beverage and preparation method thereof |
CN107865354A (en) * | 2017-11-17 | 2018-04-03 | 江苏名芊生物科技有限公司 | A kind of production method of new blackberry, blueberry magma |
JP2018153123A (en) * | 2017-03-17 | 2018-10-04 | アサヒ飲料株式会社 | Beverage packed in container |
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CN101288495A (en) * | 2008-05-21 | 2008-10-22 | 辽宁新大地食品饮料有限公司 | Raspberry fruit vinegar beverage and preparing process thereof |
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CN102028279A (en) * | 2010-11-29 | 2011-04-27 | 溧阳市白露山生态农业发展有限公司 | Blackberry drink |
CN102273688A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Blackberry pulp and fruit juice acetic acid beverage and preparation method thereof |
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CN1915110A (en) * | 2006-09-06 | 2007-02-21 | 大连轻工业学院 | Sour beverage of bramble ester and brewage method |
CN101288495A (en) * | 2008-05-21 | 2008-10-22 | 辽宁新大地食品饮料有限公司 | Raspberry fruit vinegar beverage and preparing process thereof |
CN101381673A (en) * | 2008-10-24 | 2009-03-11 | 昆明振华制药厂有限公司 | Haw vinegar healthy beverage and preparing process thereof |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102273688A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Blackberry pulp and fruit juice acetic acid beverage and preparation method thereof |
JP2018153123A (en) * | 2017-03-17 | 2018-10-04 | アサヒ飲料株式会社 | Beverage packed in container |
CN107865354A (en) * | 2017-11-17 | 2018-04-03 | 江苏名芊生物科技有限公司 | A kind of production method of new blackberry, blueberry magma |
CN107865354B (en) * | 2017-11-17 | 2020-10-02 | 江苏名芊生物科技有限公司 | Production method of blackberry raw pulp |
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