CN102793239B - Blueberry/purple sweet potato compound beverage and preparation method thereof - Google Patents
Blueberry/purple sweet potato compound beverage and preparation method thereof Download PDFInfo
- Publication number
- CN102793239B CN102793239B CN201210313113.8A CN201210313113A CN102793239B CN 102793239 B CN102793239 B CN 102793239B CN 201210313113 A CN201210313113 A CN 201210313113A CN 102793239 B CN102793239 B CN 102793239B
- Authority
- CN
- China
- Prior art keywords
- juice
- blueberry
- sweet potato
- purple sweet
- mulberry
- 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.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a blueberry/purple sweet potato compound beverage which is processed from the following main ingredients: blueberry, purple sweet potato and mulberry, and a preparation method thereof, and belongs to the technical field of food deep processing. The blueberry/purple sweet potato compound beverage is made by special proportioning and compounding of purple blueberry juice, purple sweet potato juice, mulberry juice and auxiliary ingredients. The raw materials are selected, and the three kinds of juices are mixed at a certain ratio. The compound beverage retains the flavors and nutrients in the raw materials to the greatest extent, has a higher nutritional value, is rich in vitamins, minerals and active components, and has no the problems that the purple sweet potato juice has a plain taste and the blueberry juice is not sour or sweet. The preparation method provided by the invention has the characteristics of simple process, low working temperature and less nutrient loss.
Description
Technical field
The present invention relates to purple sweet potato composite beverage of blueberry being processed into as primary raw material take blueberry, purple sweet potato, mulberries and preparation method thereof, belong to technical field of food deep processing.
Background technology
Blueberry belongs to Ericaceae Vaccinium plant, and plantation history is relatively short, and the U.S. cultivates blueberry country the earliest in the world, but so far also less than centenary history.In recent years, China's blueberry plant production development was swift and violent, and Jiangnan, Qingdao becomes maximum planting base, the whole nation.Because having higher health nutrient, it is worth, so fashionable world, the edible rate of blueberry reaches 100%, FAO (Food and Agriculture Organization of the United Nation) is classified as one of the mankind's five large healthy food, be described as " gold berry ", the U.S. the most influential health magazine < < Prevention > > is called " magical fruit ".In Blueberry, contain abundant nutritional labeling, it not only has good nutrition health-care functions, also have that the cranial nerve of preventing is aging, cardiac stimulant, anticancer softening blood vessel, strengthen the functions such as immunity of organism, this is mainly because the anthocyanidin in blueberry, polyphenol, Vc content are very high.In blueberry, contain a large amount of bioactivators, be called as " number one antioxidant " in fruits and vegetables.
Purple sweet potato is except having the nutritional labeling of Ordinary Sweet Potatoes, also be rich in anthocyanidin, there is higher medical value, it is the crop of a kind of easy cultivation, dietotherapeutic, contain the multiple human body beneficial elements such as abundant zinc, calcium, magnesium, the selenium element that contains especially optimum value, its anti-cancer function monopolizes first in all food.Long-term edible, there is the body immunity of raising, anti-cancer and cancer-preventing, softening blood vessel, hypotensive, reducing blood lipid, replenish the calcium, the health-care effect such as body-building, beauty treatment.American classifies it as " space food ", and Japanese is called " the first anticancer food ", and it is " life prolonging food " for Taiwanese's honor, and Hong Kong native claims that it is " vegetables queen ", in some flourishing cities of China, has become the newly Pang of dining table that people like.
Mulberries are the ripening fruits of mulberry tree, and taste sweet juice is many, are one of fruit of the normal food of people.Ripe mulberries matter is glossy, sour and sweet palatability, take individual large, meat is thick, look purplish red, the sufficient person of sugar is as good.Before more than 2,000 years, mulberries have been the hired tonic of Chinese emperors, are called as " holy fruit among the people ".Studies confirm that, in mulberries fruit, contain abundant activated protein, vitamin, amino acid, carrotene, mineral matter and other components, nutrition is 5～6 times of apple, 4 times of grape, there is multiple efficacies, by medical circle, be described as " the best health fruit of 21st century ".Mulberries can significantly improve body immunity, have and delay senility, the effect of beautifying face and moistering lotion.Mulberries both can food, can be used as medicine again, had the enriching yin of enriching blood, and promoted the production of body fluid to quench thirst, the effect such as ease constipation is dry.
Although purple sweet potato juice is nutritious, because the component contents such as sugar are very low, sugariness is low, have bitter taste and the distinctive unhappy smell of sweet potato; In order to improve mouthfeel, to cover smell, in existing purple sweet potato beverage, be conventionally added with the additives such as a large amount of essence.Blueberry juice, mouthfeel is lighter, adds water and make after fruit juice and there will be sour and astringent taste, and the cost of blueberry juice is higher, therefore the blueberry component content in existing blueberry juice lower, be added with a large amount of flavoring agents.The mouthfeel of mulberry juice is better, but its sugar content is higher.People plant mulberry tree at present, are mainly to breed silkworms for mulberry leaf harvest leaf, and mulberries are a kind of attached product, and therefore output is less comparatively speaking.
Summary of the invention
In order to solve the problems referred to above that adopt single fruit drink that purple sweet potato, blueberry, mulberries are made to exist, the invention provides a kind of take blueberry, purple sweet potato, the purple sweet potato composite beverage of mulberries blueberry that make as primary raw material, natural.
The present invention also provides the preparation method of the purple sweet potato composite beverage of this blueberry.
The purple sweet potato composite beverage of a kind of blueberry, is mixed by 3～5 weight portion blueberry juices, the purple sweet potato juice of 3～4 weight portions, 1～3 weight portion mulberry juice, acid, sweetener;
Described blueberry juice, by 1mg blueberry: the making beating of 2-5ml water is filtered and made;
Described purple sweet potato juice, by the purple potato of 1mg: the making beating of 3-8ml water is filtered and made;
Described mulberry juice, by 1mg mulberries: the making beating of 2-5ml water is filtered and made;
Described acid, sweetener account for respectively 0.1-1.5%, the 1-8% of blueberry juice, purple sweet potato juice and mulberry juice gross mass.
Blueberry juice, purple sweet potato juice, mulberry juice flavor enhancement each other, the tart flavour of blueberry juice has been eliminated the high sugar that the pained taste of purple sweet potato juice and unhappy smell, the low sugar of purple sweet potato juice reduced in the sugar content of mulberry juice, mulberry juice and has been eliminated the sour and astringent taste in blueberry juice.Because the solid colour of blueberry, purple sweet potato, three kinds of juice of mulberries all becomes mulberry, therefore three kinds of juice are mixed, and can guarantee the pure of composite beverage color again, without adding colouring agent.Due to maturity, the place of production difference of raw material, therefore the sour-sweet degree of blueberry juice, purple sweet potato juice, mulberry juice is slightly different, so add a small amount of flavor enhancement to regulate the mouthfeel of composite beverage.
The purple sweet potato composite beverage of above-mentioned blueberry, for the fruity mouthfeel that guarantees that it is strong, described blueberry juice, by 1mg blueberry: the making beating of 3ml water is filtered and made; Described purple sweet potato juice, by the purple sweet potato of 1mg: the making beating of 5ml water is filtered and made; Described mulberry juice, by 1mg mulberries: the making beating of 3ml water is filtered and made.
The present invention also provides wherein three kinds of the highest technical schemes of sensory evaluation:
Scheme a: the weight part ratio of described blueberry juice, purple sweet potato juice, mulberry juice is 4:4:2; Described acid is that citric acid, sweetener are rock sugar, and the mass percent of citric acid, rock sugar is respectively 1%, 5%;
Scheme b: the weight part ratio of described blueberry juice, purple sweet potato juice, mulberry juice is 5:4:1; The mass percent of described citric acid, rock sugar is respectively 0.5%, 8%;
Scheme c: the weight part ratio of described blueberry juice, purple sweet potato juice, mulberry juice is 5:3:2; The mass percent of described citric acid, rock sugar is respectively 1.2%, 2%.The sensory evaluation of the purple sweet potato composite beverage of blueberry of these three kinds of schemes, more than 6.4, is all acceptable drink; Wherein the sensory evaluation score of the purple sweet potato composite beverage of the blueberry of scheme a is the highest, is 6.7, approaches the most acceptable drink.
A preparation method for the above-mentioned purple sweet potato composite beverage of blueberry, comprises the steps:
A. prepare blueberry juice, purple sweet potato juice, mulberry juice;
B. blueberry juice, purple sweet potato juice, mulberry juice are mixed in proportion, then add acid, sweetener to mix.
In order to improve the sensory evaluation of the purple sweet potato composite beverage of blueberry, the present invention also further provides the best preparation method of blueberry juice, purple sweet potato juice, mulberry juice in the purple sweet potato composite beverage of blueberry preparation method:
The preparation method of described blueberry juice is: select fresh, ripe, raciness, the suitable blueberry of sour-sweet degree, reject mould decayed fruit and impurity etc.; The blueberry of choosing is embathed to 1～3min in clear water, remove the floating thing on silt and fruit face.Boiling water blanching 0.5-2min for blueberry, drain, add water making beating, filter, to filtrate, add 0.2-0.5g/L pectase enzymolysis 40-120min at 40～55 ℃, be then warmed up to 90～100 ℃, the enzyme 10-20min that goes out, filters to obtain blueberry juice;
The preparation method of described purple sweet potato juice is: after purple sweet potato cleans up, reject the part of root, palpus and variable color, and be cut into the bulk of 0.1～0.5cm × 1～2cm, with citric acid solution 80-100 ℃ of blanching 5-20min, drain, add water making beating, filter, filtrate is added to the AMS of 0.5-3g/L, enzymolysis 0.5-3h at 60～80 ℃; Then 90～100 ℃, the enzyme 10-20min that goes out, filters to obtain purple sweet potato juice;
Described mulberry juice preparation method is; Reject mould decayed fruit, sick wormed fruit and impurity etc., the mulberries of choosing are embathed to 1～3min in clear water, remove silt and floating thing, drain, add after poach is opened, pulls an oar, filtered and add 0.1-0.3g/L pectase, 40～55 ℃ of enzymolysis 30-90min, then 90～100 ℃ of enzyme 10-20min that go out, filter to obtain mulberry juice.
For convenient, store, the preparation method of the above-mentioned purple sweet potato composite beverage of blueberry, also comprises step c: b step gained mixed liquor is carried out to homogeneous, degassed and sterilization processing successively;
Described homogeneous processing: homogeneous 2-5 time under 20-60MPa pressure;
Described degassed processing: pressure 2-10Pa, time 2-10min;
Described sterilization processing, adopts high pressure sterilization mode: pressure 200-500MPa, time 15-30min.
beneficial effect:
Blueberry juice, purple sweet potato juice, mulberry juice are fruit juice, and the bland mouthfeel that is mixed is by a certain percentage good and retained in blueberry, purple sweet potato, mulberries nutritional labeling separately, nutritious.
The single fruit drink that purple prepared following embodiment 1-5 blueberry sweet potato composite beverage and blueberry juice, purple sweet potato juice, mulberry juice are made carries out sensory quality assessment.Adopt seven degree methods in fuzzy mathematics to analyze composite beverage score value, comment domain is: 1. the most difficult acceptance, and 2. more difficult acceptance, 3. slightly difficult acceptance, 4. accepts reluctantly, 5. slightly easily accepts, 6. acceptant, 7. the most easily accepts.By trained 20 people sensory evaluation persons, forming evaluation group marks.The evaluation field of setting composite beverage is color and luster, fragrance, acidity, sugariness, bitter taste, figure.Evaluate scores in Table 1:
Table 1
| Formula | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Evaluate | 6.5 | 6.7 | 6.5 | 6.4 | 6.4 | 5.7 | 4.8 | 4.9 | 5.2 |
Formula 1-6 is the purple sweet potato composite beverage of the made blueberry of embodiment 1-6, wherein fills a prescription 6 for adopting raw material, the method identical with the present invention, but is the composite beverage that the proportioning beyond the present invention is prepared from; Formula 7 is purple sweet potato fruit juice, and formula 8 is blueberry juice, and formula 9 is mulberry juice.As can be seen from Table 1, the evaluation score of formula 1-5, more than 6.4, is all acceptable drink; And the evaluation score of formula 6-9 is all below 6,7 scores 4.8 only of particularly filling a prescription, mouthfeel is poor.
By 20 trained sensory evaluation persons, the highest formula 2 of score is carried out the subjective appreciation of indices; Appraisal result is in Table 2:
Table 2
Wherein more than 75% sensory evaluation person on affecting acidity, the sugariness of taste, the comment of bitter taste is acceptant, 10% sensory evaluation person's comment is the most easily to accept.
The specific embodiment
1. prepare blueberry juice a, purple sweet potato juice a, mulberry juice a:
(1) select after fresh, ripe, local flavor, the raw material that sour-sweet degree is suitable, rejects mould decayed fruit, sick wormed fruit and impurity etc.The blueberry of choosing is embathed to 1～3min in clear water, remove silt and floating thing.Blueberry after draining the water is poured in boiling water pot and scalded 0.5～2min, make core temperature at 60～80 ℃, then pull out and be placed in basin.By solid-liquid ratio, be that 1mg:3ml adds water, making beating is squeezed the juice, and then carries out coarse filtration and obtains blueberry juice a;
(2), by the part of fresh purple sweet potato rejecting root, palpus and variable color, clean up afterwards and be cut into the piece of 0.3cm × 1cm, with 80～100 ℃ of blanching 5～20min of 0.15% citric acid solution.By solid-liquid ratio, be that 1mg:5ml adds water to pull an oar to squeeze the juice, after coarse filtration, the high-temperature resistant alpha-amylase enzymolysis 0.3～3h in 60～80 ℃ of water-baths that adds 0.5～3g/L, is then elevated to 90～100 ℃ of deactivation 10～20min, filters clarification and obtains purple sweet potato juice a;
(3) mulberries are rejected mould decayed fruit, sick wormed fruit and impurity etc., and the mulberries of choosing are embathed to 1～3min in clear water, remove silt and floating thing, by the mulberries after draining the water, by solid-liquid ratio, be that 1mg:3ml adds poach and opens, stir and make mulberries Particle Breakage, coarse filtration, obtains mulberry juice a.
2. prepare blueberry juice b, purple sweet potato juice b, mulberry juice b:
(1) select after fresh, ripe, local flavor, the raw material that sour-sweet degree is suitable, rejects mould decayed fruit, sick wormed fruit and impurity etc.The blueberry of choosing is embathed to 1～3min in clear water, remove silt and floating thing.Blueberry after draining the water is poured in boiling water pot and scalded 0.5～2min, make core temperature at 60～80 ℃, then pull out and be placed in basin.By solid-liquid ratio, be that 1mg:3ml adds water, making beating is squeezed the juice, and then carries out coarse filtration and obtains blueberries raw juice, add 0.2～0.5g/L pectase, at 40 ℃ of temperature, enzymolysis time is 40～120min, then temperature rise to 90～100 ℃, enzyme 10～the 20min that goes out, centrifugal filtration clarification obtains blueberry juice b;
(2) fresh purple sweet potato is rejected the part of root, palpus and variable color, cleans up afterwards and be cut into the piece of 0.3cm × 1cm, with 80～100 ℃ of blanching 5～20min of 0.15% citric acid solution.By solid-liquid ratio, be that 1mg:5ml adds water to pull an oar to squeeze the juice, after coarse filtration, the high-temperature resistant alpha-amylase enzymolysis 0.5～3h in 60～80 ℃ of water-baths that adds 0.5～3g/L, is then elevated to 90～100 ℃ of deactivation 10～20min, filters clarification and obtains purple sweet potato juice b;
(3) mulberries are rejected mould decayed fruit, sick wormed fruit and impurity etc., the mulberries of choosing are embathed to 1～3min in clear water, remove silt and floating thing, by the mulberries after draining the water, by solid-liquid ratio, be that 1mg:3ml adds poach and opens, stir and make mulberries Particle Breakage, coarse filtration, add under 40～55 ℃ of conditions of pectase of 0.1～0.3g/L enzymolysis 30～90min.Then temperature is elevated to 90～100 ℃, the enzyme 10～20min that goes out, and centrifugal filtration clarification obtains mulberry juice b.
3. prepare blueberry juice c, purple sweet potato juice c, mulberry juice c:
(1) select after fresh, ripe, local flavor, the raw material that sour-sweet degree is suitable, rejects mould decayed fruit, sick wormed fruit and impurity etc.The blueberry of choosing is embathed to 1～3min in clear water, remove silt and floating thing.Blueberry after draining the water is poured in boiling water pot and scalded 0.5～2min, make core temperature at 60～80 ℃, then pull out and be placed in basin.By solid-liquid ratio, be that 1mg:2ml adds water, making beating is squeezed the juice, then carry out coarse filtration and obtain blueberries raw juice, add 0.2～0.5g/L pectase, at 40～55 ℃ of temperature, enzymolysis time is 40～120min, then temperature rise to 90～100 ℃, the enzyme 10～20min that goes out, centrifugal filtration clarification obtains blueberry juice c;
(2) fresh purple sweet potato is rejected the part of root, palpus and variable color, cleans up afterwards and be cut into the piece of 0.3cm × 1cm, with 80～100 ℃ of blanching 5～20min of 0.1% citric acid solution.By solid-liquid ratio, be that 1mg:7ml adds water to pull an oar to squeeze the juice, after coarse filtration, add high-temperature resistant alpha-amylase enzymolysis 0.5～3h in 60～80 ℃ of water-baths of 0.5～3g/L, be then elevated to 90～100 ℃ of deactivation 10～20min, filter clarification and obtain purple sweet potato c;
(3) mulberries are rejected mould decayed fruit, sick wormed fruit and impurity etc., the mulberries of choosing are embathed to 1～3min in clear water, remove silt and floating thing, by the mulberries after draining the water, by solid-liquid ratio, be that 1mg:5ml adds poach and opens, stir and make mulberries Particle Breakage, coarse filtration, add under 40～55 ℃ of conditions of pectase of 0.1～0.3g/L enzymolysis 30～90min.Then temperature is elevated to 90～100 ℃, the enzyme 10～20min that goes out, and centrifugal filtration clarification obtains mulberry juice c.
Embodiment 1
Blueberry juice a, purple sweet potato juice a, mulberry juice a are mixed composite in the ratio of 4:4:2, then the consumption of adding citric acid is 1.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice; With rock sugar consumption, be 5.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice, dissolving mixes;
By having mixed solution homogeneous, process homogeneous 5 times under the pressure of 40MPa.Degassed pressure is controlled at 2Pa, time 5min; By the filled with solution after degassed sealing.Sterilization adopts the mode of super-pressure, and pressure is 500MPa, and the processing time is that 15min obtains composite beverage 1.
Embodiment 2
Blueberry juice b, purple sweet potato juice b, mulberry juice b are mixed composite in the ratio of 4:4:2, then the consumption of adding citric acid is 1.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice; With rock sugar consumption, be 5.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice, dissolving mixes;
By having mixed solution homogeneous, process homogeneous 4 times under the pressure of 40MPa.Degassed pressure is controlled at 2Pa, time 5min; By the filled with solution after degassed sealing.Sterilization adopts the mode of super-pressure, and pressure is 500MPa, and the processing time is that 15min obtains composite beverage 2.
Embodiment 3
By blueberry juice b, purple sweet potato juice b, mulberry juice, in the ratio of 3:4:3, mix compositely, then the consumption of adding citric acid is 0.5% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice; With rock sugar consumption, be 8.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice, dissolving mixes;
By having mixed solution homogeneous, process homogeneous 5 times under the pressure of 40MPa.Degassed pressure is controlled at 10Pa, time 5min; By the filled with solution after degassed sealing.Sterilization adopts the mode of super-pressure, and pressure is 500MPa, and the processing time is that 15min obtains composite beverage 3.
Embodiment 4
Adopt blueberry juice, purple sweet potato juice, mulberry juice in embodiment 2, composite by the ratio mixing of 5:3:2, then the consumption of adding citric acid is 1.2% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice; With rock sugar consumption, be 2.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice, dissolving mixes;
By having mixed solution homogeneous, process homogeneous 2 times under the pressure of 60MPa.Degassed pressure is controlled at 2Pa, time 2min; By the filled with solution after degassed sealing.Sterilization adopts the mode of super-pressure, and pressure is 200MPa, and the processing time is that 30min obtains composite beverage 4.
Embodiment 5
Blueberry juice c, purple sweet potato juice c, mulberry juice c are mixed composite in the ratio of 4:4:2, then the consumption of adding citric acid is 1.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice; With rock sugar consumption, be 5.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice, dissolving mixes;
(5) by having mixed solution homogeneous, process homogeneous 5 times under the pressure of 20MPa.Degassed pressure is controlled at 10Pa, time 5min; By the filled with solution after degassed sealing.Sterilization adopts the mode of super-pressure, and pressure is 500MPa, and the processing time is that 15min obtains composite beverage 5.
Embodiment 6
According to 1mg blueberry: 6ml water, the purple sweet potato of 1mg: 9ml water, 1mg mulberries: the ratio of 6ml water is prepared blueberry juice d, purple sweet potato juice d, mulberry juice d; Then by blueberry juice d, purple sweet potato juice d, the ratio that mulberry juice d is 2:5:4 according to weight part ratio is mixed, and the consumption of adding citric acid is 1.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice; With rock sugar consumption, be 5.0% of blueberry juice, purple sweet potato juice, three kinds of mixed juice quality of mulberry juice, dissolving mixes;
By having mixed solution homogeneous, process homogeneous 5 times under the pressure of 40MPa.Degassed pressure is controlled at 2Pa, time 5min; By the filled with solution after degassed sealing.Sterilization adopts the mode of super-pressure, and pressure is 500MPa, and the processing time is that 15min obtains composite beverage 6.
Claims (4)
1. the purple sweet potato composite beverage of blueberry, is characterized in that, by blueberry juice, purple sweet potato juice, mulberry juice, acid and sweetener, is mixed; Described acid is that citric acid, sweetener are rock sugar;
Described blueberry juice, by 1mg blueberry: the making beating of 3ml water is filtered and made, purple sweet potato juice, by the purple sweet potato of 1mg: the making beating of 5ml water is filtered and made, mulberry juice, by 1mg mulberries: the making beating of 3ml water is filtered and made;
The weight part ratio of described blueberry juice, purple sweet potato juice, mulberry juice is 4:4:2; Citric acid, rock sugar account for respectively 1%, 5% of blueberry juice, purple sweet potato juice and mulberry juice gross mass;
Or the weight part ratio of blueberry juice, purple sweet potato juice, mulberry juice is 5:4:1; Described citric acid, rock sugar account for respectively 0.5%, 8% of blueberry juice, purple sweet potato juice and mulberry juice gross mass;
Or the weight part ratio of blueberry juice, purple sweet potato juice, mulberry juice is 5:3:2; Described citric acid, rock sugar account for respectively 1.2%, 2% of blueberry juice, purple sweet potato juice and mulberry juice gross mass.
2. a preparation method for the purple sweet potato composite beverage of blueberry claimed in claim 1, is characterized in that, comprises the steps:
A. prepare blueberry juice, purple sweet potato juice, mulberry juice;
B. blueberry juice, purple sweet potato juice, mulberry juice are mixed in proportion, then add flavor enhancement to mix.
3. the preparation method of the purple sweet potato composite beverage of blueberry according to claim 2, is characterized in that, the preparation method of described blueberry juice is: the blueberry of choosing is embathed to 1～3min in clear water, remove the floating thing on silt and fruit face; Then with boiling water blanching 0.5-2min, drain, add water making beating, filter, to filtrate, add 0.2-0.5g/L pectase enzymolysis 40-120min at 40～55 ℃, be then warmed up to 90～100 ℃, the enzyme 10-20min that goes out, filters to obtain blueberry juice;
The preparation method of described purple sweet potato juice is: after purple sweet potato cleans up, reject the part of root, palpus and variable color, and be cut into the bulk of 0.1～0.5cm × 1～2cm, with citric acid solution 80-100 ℃ of blanching 5-20min, drain, add water making beating, filter, filtrate is added to the AMS of 0.5-3g/L, enzymolysis 0.5-3h at 60～80 ℃; Then 90～100 ℃, the enzyme 10-20min that goes out, filters to obtain purple sweet potato juice;
Described mulberry juice preparation method is; The mulberries of choosing are embathed to 1～3min in clear water, remove silt and floating thing, drain, add after poach is opened, pulls an oar, filtered and add 0.1-0.3g/L pectase, 40～55 ℃ of enzymolysis 30-90min, then 90～100 ℃ of enzyme 10-20min that go out, filter to obtain mulberry juice.
4. the preparation method of the purple sweet potato composite beverage of blueberry according to claim 3, is characterized in that, also comprises step c: b step gained mixed liquor is carried out to homogeneous, degassed and sterilization processing successively;
Described homogeneous processing: homogeneous 2-5 time under 20-60MPa pressure;
Described degassed processing: pressure 2-10Pa, time 2-10min;
Described sterilization processing, adopts high pressure sterilization mode: pressure 200-500MPa, time 15-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210313113.8A CN102793239B (en) | 2012-08-30 | 2012-08-30 | Blueberry/purple sweet potato compound beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210313113.8A CN102793239B (en) | 2012-08-30 | 2012-08-30 | Blueberry/purple sweet potato compound beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102793239A CN102793239A (en) | 2012-11-28 |
| CN102793239B true CN102793239B (en) | 2014-04-16 |
Family
ID=47192744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210313113.8A Expired - Fee Related CN102793239B (en) | 2012-08-30 | 2012-08-30 | Blueberry/purple sweet potato compound beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102793239B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995295A (en) * | 2016-06-17 | 2016-10-12 | 沈阳农业大学 | Blueberry and purple sweet potato composite beverage and preparing method thereof |
Families Citing this family (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169115B (en) * | 2013-03-01 | 2014-06-11 | 安吉大唐蓝莓专业合作社 | Method for preparing black mulberry and blueberry neat-juice beverage |
| CN103169114B (en) * | 2013-03-01 | 2014-01-22 | 安吉大唐蓝莓专业合作社 | Method for preparing white mulberry and blueberry neat-juice beverage |
| CN103202507B (en) * | 2013-05-08 | 2014-07-23 | 汪洪涛 | Beverage taking soybean hull, wild raspberries and purple sweet potato as main raw materials and preparation technology thereof |
| CN103392851B (en) * | 2013-06-25 | 2016-05-04 | 安徽翠兰投资发展有限公司 | Purple potato cold tea of a kind of appetite-stimulating indigestion-relieving and preparation method thereof |
| CN103535819A (en) * | 2013-10-31 | 2014-01-29 | 合肥康龄养生科技有限公司 | Preparation method for anthocyanin-enriched blueberry compound beverage |
| CN103704818B (en) * | 2013-12-26 | 2015-12-02 | 江苏伊云贝尔饮料股份有限公司 | A kind of wild blueberry compound juice and preparation method thereof |
| CN105030945A (en) * | 2014-04-15 | 2015-11-11 | 四川万安石斛产业开发有限公司 | Anti-fatigue food, health-caring product or medicine composition |
| CN104171795A (en) * | 2014-07-10 | 2014-12-03 | 上海大学 | Preparation method of natural rose and purple potato syrup |
| CN104172338B (en) * | 2014-07-14 | 2016-03-16 | 山东省农业科学院农业质量标准与检测技术研究所 | A kind of health celery juice drink |
| CN105018274A (en) * | 2014-08-05 | 2015-11-04 | 中食兆业(北京)食品发展有限公司 | Mulberry and purple potato wine and making method thereof |
| CN104223256B (en) * | 2014-09-04 | 2016-03-30 | 安吉县森之蓝蓝莓专业合作社 | A kind of preparation method of blueberry composite beverage |
| CN104366631A (en) * | 2014-11-25 | 2015-02-25 | 安徽省农业科学院农产品加工研究所 | Method for blueberry and orange composite drink |
| CN104643218B (en) * | 2015-02-11 | 2017-06-16 | 芜湖职业技术学院 | Blueberry purple potato composite beverage and preparation method thereof |
| CN104799369A (en) * | 2015-04-13 | 2015-07-29 | 武清泉 | Drink containing purple sweet potatoes and fruit particles |
| CN104856153B (en) * | 2015-04-27 | 2017-05-24 | 陕西理工学院 | Composite blueberry purple potato black kerneled rice lactic acid beverage and preparation method thereof |
| CN105124678A (en) * | 2015-09-08 | 2015-12-09 | 安徽华兴生态农业科技有限公司 | Composite lotus root juice beverage |
| CN105475763B (en) * | 2015-11-27 | 2018-03-20 | 魏海青 | Mulberries blueberry plant beverage rich in anthocyanidin and preparation method thereof |
| CN105831527A (en) * | 2016-04-13 | 2016-08-10 | 董地 | Colla corii asini beverage enriched anthocyanidin and preparation method thereof |
| CN105876555A (en) * | 2016-05-27 | 2016-08-24 | 山东农业大学 | Purple sweet potato anthocyanin drink |
| CN106071627B (en) * | 2016-06-27 | 2019-11-08 | 江西省蚕桑茶叶研究所 | A kind of preparation method of purple sweet potato mulberries instant powder |
| CN106962708A (en) * | 2017-03-29 | 2017-07-21 | 贵州穗蓝酒业科技有限公司 | A kind of blueberry drink |
| CN109418654A (en) * | 2017-08-26 | 2019-03-05 | 陈璇 | A kind of health care anthocyanidin drink and preparation method thereof |
| CN109349469A (en) * | 2018-08-21 | 2019-02-19 | 贵州省分析测试研究院 | Formula and preparation method thereof rich in anthocyanidin beverage products |
| CN109601787A (en) * | 2019-01-23 | 2019-04-12 | 广西农业职业技术学院 | A kind of mulberries purple potato drink and preparation method thereof |
| CN110771762A (en) * | 2019-11-08 | 2020-02-11 | 黑河市第一人民医院 | Functional beverage suitable for diabetic patients and capable of resisting stress reaction before and after operation |
| CN114947028B (en) * | 2022-05-26 | 2023-04-25 | 山东省农业科学院 | Pectin baicalin compound beverage and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100374046C (en) * | 2005-12-28 | 2008-03-12 | 江南大学 | Method for preparing blueberry mixed juice by using enzymatic engineering tech. |
| CN101057687A (en) * | 2006-04-21 | 2007-10-24 | 孙民富 | Formula for mulberry sugar-free beverage and its preparing technology |
| CN102349673A (en) * | 2011-10-18 | 2012-02-15 | 杭州秀山美地农业科技有限公司 | Preparation method of purple potato drink |
| CN102389135A (en) * | 2011-11-08 | 2012-03-28 | 杭州秀山美地农业科技有限公司 | Anthocyanidin beverage formula and its production technology |
| CN102406211A (en) * | 2011-11-30 | 2012-04-11 | 河南省晨光实业有限公司 | Purple sweet potato beverage and production method thereof |
-
2012
- 2012-08-30 CN CN201210313113.8A patent/CN102793239B/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995295A (en) * | 2016-06-17 | 2016-10-12 | 沈阳农业大学 | Blueberry and purple sweet potato composite beverage and preparing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102793239A (en) | 2012-11-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102793239B (en) | Blueberry/purple sweet potato compound beverage and preparation method thereof | |
| CN103976427B (en) | A kind of passionflower blueberry juice drink and preparation method thereof | |
| CN105087334B (en) | One kind harvests sub- alcoholic drink mixed with fruit juice and preparation method thereof | |
| CN106387568A (en) | Noni fruit composite fruit juice and preparation method thereof | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| CN104186860A (en) | Tea beverage capable of moistening lung and beautifying and preparation method thereof | |
| KR20100018993A (en) | Manufacturing method for a fig and a fig beverage | |
| CN104705744A (en) | Preparation method of lycium ruthenicm murr, dateplum persimmon and vitis vinifera compound beverage | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN104664507A (en) | Preparation method of pure natural pomegranate beverage | |
| CN103589558A (en) | Method for brewing composite fruit wine | |
| CN105995252A (en) | Method for preparing original-taste sagittaria sagittifolia linm juice through double enzymolysis | |
| CN107557204A (en) | One kind is mixed to make lichee cider and preparation method thereof | |
| KR101711251B1 (en) | Lemon juice and pulp with lemon fruit tea manufacturing method | |
| CN110074287A (en) | A kind of production technology of And Lycium Chinense Beverage | |
| CN105533332A (en) | Cucumis metuliferus selenium-rich functional drink and preparation method thereof | |
| CN105380056A (en) | Processing method of Chinese magnoliavine fruit and shiitake mushroom fermented beverage | |
| CN107981153A (en) | A kind of feature peach flesh jam and preparation method thereof | |
| CN107779342A (en) | A kind of citrine fruit wine and its production method | |
| CN107057910A (en) | A kind of preparation method of new type of health fruit wine | |
| CN112088995A (en) | Preparation method of rosa roxburghii tratt composite beverage | |
| CN105341911A (en) | Processing method for pleurotus eryngii and rhizoma smilacis glabrae fermentation drink | |
| CN104921231A (en) | Nectarine-pawpaw composite fruit-vegetable nutritional beverage and preparation method | |
| CN104187919A (en) | A blueberry-asparagus healthcare beverage and a preparing method thereof | |
| KR102421000B1 (en) | Manufacturing method for traditional fermented liquor using extract Of Eriobotrya japonica Seed―Containing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140416 Termination date: 20140830 |
|
| EXPY | Termination of patent right or utility model |