CN103431468A - Processing method for sugar-free blueberry juice - Google Patents
Processing method for sugar-free blueberry juice Download PDFInfo
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Abstract
The invention discloses a processing method for a sugar-free blueberry juice. The processing method comprises the steps of sorting, juice squeezing, enzymolysis, enzyme deactivation, clarification, filtering, absorption, fermentation, distilling and proportioning. According to the processing method, natural aroma components and nutrient contents of the sugar-free blueberry juice are preserved, and the damage to anthocyanin in the blueberry juice caused during a fermenting or heating process is reduced, so that artificial flavors and artificial pigments do not need to be added into a finished product, the juice is health, and the sugar content of the blueberry juice is greatly lowered, so that a drinker has no caloric intake burden, and the sugar-free blueberry juice belongs to a healthcare beverage. As trace flavor substances such as lactic acid and glycerin or esters which do not originally exist in blueberry fruits can further be generated in fermenting and sugar removing processes, the sugar-free blueberry juice is mellow and harmonious in mouth feel and rich in nutrition.
Description
[technical field]
The present invention relates to a kind of technical field of processing method of fruit, particularly the technical field of blueberry juice processing method.
[background technology]
Sugar-free (Sugar free) refers to that the sugar content of every 100g in solid or liquid food or 100ml is not higher than 0.5g(national standard " packing in advance food for special foods label general rule ").The current main consumer group of sugarfree foods, except diabetes or obesity patient, also has some to need the caloric restriction fat-reducing that especially sugar is taken in or health care personage.The scientific research personnel of Univ Wisconsin-Madison USA finds that the caloric restriction absorption can be life-extending, reduces the occurrence risk of diseases associated with senescence; Japanology personnel also find, the people of nice high-carbohydrate food, can make autoimmune function go down at ordinary times, and making cancered probability is 5 times of ordinary people." eating sweeter and sweeter " has in a word become the significant threat of modern's health.
Blueberry is a kind of nutritious blueberry, and it has the eyesight of enhancing, eliminates visual fatigue, delays the cranial nerve aging, the action function of prevention urinary tract infections and the harm of reduction various diseases.Wherein anthocyanin have promote erythrolabe more synthetic, anti-inflammatory, raising immunity, remove free radical, delay senility and the multiple physiological active functions such as anticancer.
The methods of processing blueberry juice that adopt are alleviated the marketing problem that the difficult storing of blueberry maturity period high temperature and rainy causes more at present.But blueberry belongs to sugary higher little berry, the sugar content of blueberries raw juice generally can reach the 14g/100ml left and right, be easy to cause sugar part Excessive Intake when enjoying blueberry juice, increase body burden, if be diluted with water and can reduce content, the reduction health care of its nutritional labeling.
[summary of the invention]
Purpose of the present invention solves the problems of the prior art exactly, proposes a kind of processing method of sugar-free blueberry juice, can retain to a great extent the important nutritional labelings such as the original characteristic chicken flavor of Blueberry and anthocyanin by blueberry juice juice, and mouthfeel acid is refreshing, is easy to preserve.
For achieving the above object, the present invention proposes a kind of processing method of sugar-free blueberry juice, comprise the following steps:
(1) sorting: fresh Blueberry is selected to impurity such as removing the branches and leaves rubble, reject disease and pest or the fruit that goes mouldy;
(2) squeeze the juice: adopt belt filter press to be squeezed step (1) gained Blueberry, remove pomace and obtain blueberries raw juice;
(3) enzymolysis: by step (2) gained blueberries raw juice add appropriate pectase under 40～50 ℃ of conditions by blueberries raw juice enzymolysis 30～60min;
(4) enzyme that goes out: step (3) gained blueberry juice is heated to, more than 68 ℃, be incubated 10～30min under condition of negative pressure, and the fragrance condensate liquid that adopts fruits and vegetables essence retracting device to collect and distill out in 0～4 ℃ of refrigeration;
(5) clarification: step (4) gained blueberry juice is added to the lower glue fining agent dissolved in advance, after stirring with blueberry juice, be cooled to 8～10 ℃, standing 4～8h;
(6) filter: step (5) gained blueberry juice supernatant liquor is carried out to secondary filter through filter, remove the suspensions such as pulp chip;
(7) absorption: adopt macroporous resin adsorption to extract the natural colouring matter anthocyanin in the clear juice of step (6) gained blueberry, then use step (9) distillation gained 40～70% ethanol to carry out desorption, collect and preserve eluent;
(8) fermentation: the clear juice of step (7) gained decolouring blueberry is added to the Active Dry Yeast of rehydration in advance, at 18～26 ℃ of condition bottom fermentation 5～7d, when fermentation ends, add step (7) gained anthocyanin to wash the de-liquid of ethanol, blueberry zymotic fluid residual sugar content≤0.5g/100ml now, alcohol content >=20%;
(9) distillation: step (8) gained blueberry zymotic fluid is added to thermal distillation under condition of negative pressure, and the alcohol that fermentation produces is collected in volatilization condensation;
(10) allotment: step (4) gained fragrance condensate liquid is joined in step (9) gained dealcoholysis blueberry zymotic fluid in proportion, and the sugar-free blueberry juice stirs to obtain.
As preferably, condition of negative pressure described in step (4)≤-0.06MPa.
As preferably, the described fining agent of step (5) comprises take animal or plant or one or more in gelatin, agarose, bentonite and diatomite that raw material is produced of mineral.
As preferably, the described filter of step (6) is specially the plate and frame filter.
As preferably, the described condition of negative pressure of step (9)≤-0.06MPa.
Beneficial effect of the present invention: (1) retains fragrance, the present invention is volatile flavor component in the lower boiling mode of initial stage employing negative pressure drop of squeezing the juice is distilled the collection blueberries raw juice, last Hui Tian in proportion again, guaranteed that the sugar-free blueberry juice has the characteristic chicken flavor of Blueberry, the loss of aroma of having avoided the operations such as after-stage fermentation, distillation to cause, so in finished product,, without adding the artificial essence, fragrance is more natural.(2) retain color and luster, the present invention adopted natural colouring matter---the anthocyanin of the mode of absorption in collecting blueberry before fermentation, last Hui Tian in proportion again, retained important nutritional labeling in the sugar-free blueberry juice, avoided the destruction of the heating operations such as fermentation to anthocyanin, so in finished product,, without adding synthetic dyestuff, fruit juice is more healthy.(3) remove sugar part, the present invention removes by the sugar fermentation is converted into to alcohol redistillation volatilization, and fruit juice residual sugar≤0.5g/100ml after fermentation ends greatly reduces the sugar content of blueberry juice, to drinking person, can not cause the energy intake burden, belongs to health beverages.(4) increase local flavor, the present invention adopts fruit wine yeast to be fermented, also can produce in former Blueberry almost non-existent micro-flavor substance except alcohol, for example lactic acid, glycerine or ester class etc., these flavor substances make sugar-free blueberry juice mouthfeel more mellow, coordinate, nutrition is abundanter.
[specific embodiment]
The processing method of a kind of sugar-free blueberry juice of the present invention comprises the following steps:
(1) sorting: fresh Blueberry is selected to impurity such as removing the branches and leaves rubble, reject disease and pest or the fruit that goes mouldy;
(2) squeeze the juice: adopt belt filter press to be squeezed step (1) gained Blueberry, remove pomace and obtain blueberries raw juice;
(3) enzymolysis: by step (2) gained blueberries raw juice add appropriate pectase under 40～50 ℃ of conditions by blueberries raw juice enzymolysis 30～60min;
(4) enzyme that goes out: step (3) gained blueberry juice is heated to, more than 68 ℃, be incubated 10～30min under condition of negative pressure, and the fragrance condensate liquid that adopts fruits and vegetables essence retracting device to collect and distill out in 0～4 ℃ of refrigeration;
(5) clarification: step (4) gained blueberry juice is added to the lower glue fining agent dissolved in advance, after stirring with blueberry juice, be cooled to 8～10 ℃, standing 4～8h;
(6) filter: step (5) gained blueberry juice supernatant liquor is carried out to secondary filter through filter, remove the suspensions such as pulp chip;
(7) absorption: adopt macroporous resin adsorption to extract the natural colouring matter anthocyanin in the clear juice of step (6) gained blueberry, then use step (9) distillation gained 40～70% ethanol to carry out desorption, collect and preserve eluent;
(8) fermentation: the clear juice of step (7) gained decolouring blueberry is added to the Active Dry Yeast of rehydration in advance, at 18～26 ℃ of condition bottom fermentation 5～7d, when fermentation ends, add step (7) gained anthocyanin to wash the de-liquid of ethanol, blueberry zymotic fluid residual sugar content≤0.5g/100ml now, alcohol content >=20%;
(9) distillation: step (8) gained blueberry zymotic fluid is added to thermal distillation under condition of negative pressure, and the alcohol that fermentation produces is collected in volatilization condensation;
(10) allotment: step (4) gained fragrance condensate liquid is joined in step (9) gained dealcoholysis blueberry zymotic fluid in proportion, and the sugar-free blueberry juice stirs to obtain.
Condition of negative pressure described in step (4)≤-0.06MPa, the described fining agent of step (5) comprises take one or more in gelatin, agarose, bentonite and diatomite that raw material is produced of animal or plant or mineral, the described filter of step (6) is specially the plate and frame filter, the described condition of negative pressure of step (9)≤-0.06MPa.
Embodiment
Take the fresh Blueberry 10.0kg after steps of sorting for removing impurities, squeeze to obtain blueberries raw juice 7.8L, (total reducing sugar 13.79g/100ml after testing after adding pectinase 7.8mL to be incubated enzymolysis 60min under 45 ℃, anthocyanin 103.18mg/100ml), be heated to 68 ℃ of insulation 30min under-0.05MPa, collect condensate liquid 128mL through the fragrance retracting device, add 5% agarose solution 288ml through the enzyme that goes out (Titian) gained blueberry juice 7.2L, stir and with cooling water circulation, be cooled to 8 ℃ afterwards, extract supernatant liquor after standing 6h and filter, obtain blueberry juice 7.0L(total reducing sugar 14.08g/100ml after testing after the decolouring of AB-8 type macroporous resin adsorption, anthocyanin 29.69mg/100ml), add yeast to start after fermentation between 20～24 ℃ of temperature controls, fermentation period adds during to 7d the anthocyanin ethanol eluate to stop fermentation (total reducing sugar 0.48g/100ml after testing, anthocyanin 71.23mg/100ml, ethanol 17.06g/100ml), be heated to 65 ℃ under-0.06MPa condition, evaporation under reduced pressure removed ethanol obtains blueberry juice 6.7L(total reducing sugar 0.49g/100ml after testing, anthocyanin 71.41mg/100ml, ethanol 0.78g/100ml), finally the fragrance condensate liquid is added wherein and stirs, through sterilizing, the filling sugar-free blueberry juice semi-finished product that are.
Above-described embodiment is to explanation of the present invention, is not limitation of the invention, any scheme after simple transformation of the present invention is all belonged to protection scope of the present invention.
Claims (5)
1. the processing method of a sugar-free blueberry juice is characterized in that: comprise the following steps:
(1) sorting: fresh Blueberry is selected to impurity such as removing the branches and leaves rubble, reject disease and pest or the fruit that goes mouldy;
(2) squeeze the juice: adopt belt filter press to be squeezed step (1) gained Blueberry, remove pomace and obtain blueberries raw juice;
(3) enzymolysis: by step (2) gained blueberries raw juice add appropriate pectase under 40～50 ℃ of conditions by blueberries raw juice enzymolysis 30～60min;
(4) enzyme that goes out: step (3) gained blueberry juice is heated to, more than 68 ℃, be incubated 10～30min under condition of negative pressure, and the fragrance condensate liquid that adopts fruits and vegetables essence retracting device to collect and distill out in 0～4 ℃ of refrigeration;
(5) clarification: step (4) gained blueberry juice is added to the lower glue fining agent dissolved in advance, after stirring with blueberry juice, be cooled to 8～10 ℃, standing 4～8h;
(6) filter: step (5) gained blueberry juice supernatant liquor is carried out to secondary filter through filter, remove the suspensions such as pulp chip;
(7) absorption: adopt macroporous resin adsorption to extract the natural colouring matter anthocyanin in the clear juice of step (6) gained blueberry, then use step (9) distillation gained 40～70% ethanol to carry out desorption, collect and preserve eluent;
(8) fermentation: the clear juice of step (7) gained decolouring blueberry is added to the Active Dry Yeast of rehydration in advance, at 18～26 ℃ of condition bottom fermentation 5～7d, add step (7) gained anthocyanin ethanol eluate when fermentation ends, blueberry zymotic fluid residual sugar content≤0.5g/100ml now, alcohol content >=20%;
(9) distillation: step (8) gained blueberry zymotic fluid is added to thermal distillation under condition of negative pressure, and the alcohol that fermentation produces is collected in volatilization condensation;
(10) allotment: step (4) gained fragrance condensate liquid is joined in step (9) gained dealcoholysis blueberry zymotic fluid in proportion, and the sugar-free blueberry juice stirs to obtain.
2. the processing method of a kind of sugar-free blueberry juice as claimed in claim 1 is characterized in that: condition of negative pressure described in step (4)≤-0.06MPa.
3. the processing method of a kind of sugar-free blueberry juice as claimed in claim 1 is characterized in that: the described fining agent of step (5) comprises take animal or plant or one or more in gelatin, agarose, bentonite and diatomite that raw material is produced of mineral.
4. the processing method of a kind of sugar-free blueberry juice as claimed in claim 1, it is characterized in that: the described filter of step (6) is specially the plate and frame filter.
5. the processing method of a kind of sugar-free blueberry juice as claimed in claim 1 is characterized in that: the described condition of negative pressure of step (9)≤-0.06MPa.
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| 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 |
| CN104430812A (en) * | 2014-12-31 | 2015-03-25 | 临沂奇伟罐头食品有限公司 | Processing technology for fruit can |
| CN104522818A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Strawberry fermented product and preparation method thereof |
| CN104877923A (en) * | 2015-05-25 | 2015-09-02 | 大兴安岭百盛蓝莓科技开发有限公司 | Saccharomycetes used for improving quality of blueberry juice and application of saccharomycetes |
| CN104921215A (en) * | 2015-05-25 | 2015-09-23 | 大兴安岭百盛蓝莓科技开发有限公司 | Method for increasing the content of flavor substances in blueberry juice |
| CN105942088A (en) * | 2016-05-09 | 2016-09-21 | 张新义 | Preparation method of kiwi fruit drink |
| CN106071618A (en) * | 2016-06-15 | 2016-11-09 | 安徽徽王食品有限公司 | A kind of blue berry Herba Menthae solid beverage of clearing heat and relieving fidgetness and preparation method thereof |
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| CN106234868A (en) * | 2016-08-01 | 2016-12-21 | 云南金果园食品有限公司 | A kind of high concentration pure blueberry juice processing method |
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