CN103919202B - The preparation method of a kind of blueberry non-concentrated also Normal juice - Google Patents
The preparation method of a kind of blueberry non-concentrated also Normal juice Download PDFInfo
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- CN103919202B CN103919202B CN201410022148.5A CN201410022148A CN103919202B CN 103919202 B CN103919202 B CN 103919202B CN 201410022148 A CN201410022148 A CN 201410022148A CN 103919202 B CN103919202 B CN 103919202B
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 65
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 65
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 65
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 36
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 25
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims abstract description 24
- 229940097275 indigo Drugs 0.000 claims abstract description 24
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000004140 cleaning Methods 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 8
- 239000012528 membrane Substances 0.000 claims abstract description 7
- 235000015206 pear juice Nutrition 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 230000001737 promoting effect Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000002893 slag Substances 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 244000077233 Vaccinium uliginosum Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to the preparation method of a kind of blueberry non-concentrated also Normal juice, the blueberries of select, indigo fruit are carried out Rapid Cleaning, broken squeezing after mixing by a certain percentage, then the slurries PS membrane after centrifugal separator separation skin slag is carried out ultrafiltration, stabilizing agent is added after carrying out pol adjustment with depickling decolouring pear juice, first carry out ultrahigh-pressure sterilization after homogeneous, then carry out high-temperature instantaneous sterilization, finally carry out sterile filling.The present invention greatly improves blueberry non-concentrated also anthocyanin and polyphenol isoreactivity component content in Normal juice, does not add sweetener, anticorrisive agent, maintains the strong local flavor of blueberry and abundant nutritional labeling to greatest extent.
Description
Technical field
The present invention relates to the preparation method of a kind of blueberry non-concentrated also Normal juice, belong to food processing technology field.
Background technology
Indigo fruit fruit is rich in carbohydrate, organic acid, mineral matter, vitamin and various trace elements (wherein VC content is the decades of times of apple), can eat raw, also can be processed into beverage, jam, fruitcake and fruit wine, has very strong nutrition and health care and is worth.The many juices of fruit of indigo fruit, crushing juice rate is high, is the fabulous raw material making beverage, often drinks indigo fruit beverage, can adjust function of human body, regulates blood pressure, has and alleviates old and feeble effect, have the title of " third generation fruit ".
Containing the multiple Polyphenols physiologically active ingredient such as anthocyanin, flavones in blueberry, have and promote synthesizing again of retina erythrolabe, strengthen eye vision, delay neural old and feeble, improve circulatory system function, the functions such as removing active oxygen, blueberry is also containing nutriments such as various vitamin, mineral matter elements, and blueberry has higher nutritive value and medical value.Given this, the various product of blueberry moves towards market, gradually accept by broad masses and like.Blueberry is as a kind of small berries, and fresh fruit shelf life is short, has not resistance to accumulating, not easily the feature such as preservation, and this determines that it is based on processing sell.At present, blueberry product variety is various, and wherein blueberry beverage is welcomed by the general public especially, but its quality is very different, wherein the product of non-concentrated also original fruit juice is little, and majority exists following problems: wastage of material is serious, nutrient component damages is serious, and storage time is short, and mouthfeel is not ideal enough.
The non-concentrated become for Raw material processing with blueberry, indigo fruit also Normal juice has abundant alimentary health-care function, often drinks and can play adjustment function of human body, regulates blood pressure, the multiple efficacies such as delaying senility.
Summary of the invention
The object of the present invention is to provide a kind of rich in nutritive value, health care is given prominence to, pure in mouth feel, the blueberry non-concentrated also Normal juice of long shelf-life.And operating process health, safety, simply, energy consumption is low, pollution-free; Develop nutritious blueberry also Normal juice simultaneously, not only can overcome blueberry not keeping quality, and its added value can be increased, create good economic benefit and social benefit.
Blueberry non-concentrated provided by the invention also Normal juice, is characterized in that the weight percent of raw material blueberry and indigo fruit mixing is:
A, blueberry: 75%-85%,
B, indigo fruit: 15%-25%.
Blueberry non-concentrated provided by the invention also Normal juice preparation method, its production process comprises:
→ cleaning → broken squeezing → centrifugation → ultrafiltration → allotment → homogeneous → degassed → ultra-high pressure sterilization → high-temperature instantaneous sterilization → sterile filling → box → cooling → packaging → finished product selected by blueberry, indigo fruit → raw material
It is characterized in that, master operation is as follows:
A, cleaning: the ozone liquid passing into 0.2-0.3mg/kg in service sink, cleaning 2-3min, then carries out promoting and cleaning showers, and throws away the water on blueberry, indigo fruit surface.
B, broken squeezing, centrifugation: the blueberry after cleaning, indigo fruit are put in beater by weight 75%-85% and 15%-25% and pulls an oar, beating time is 6-8min, then squeeze with juice extractor, finally divide with centrifugal separator and leach slurries.
C, ultrafiltration: the blueberry slurries tubular type PS membrane of gained is carried out ultra filtering clarifying, one way clarification condition, temperature of charge is 50-60 DEG C, operating pressure is 0.4-0.5MPa, main flow liquid speed is 2-3m/s.
D, allotment: the pear juice of the juice decolouring depickling after ultra filtering clarifying carries out pol adjustment, juice sugar content is adjusted to 16%-18%, add stabilizing agent (CMC-Na part by weight 0.01%-0.03%, xanthans part by weight 0.05%-0.07%) simultaneously.
E, degassed: the fruit juice of steps d gained is carried out vacuum outgas at normal temperature, 0.06MPa-0.07MPa.
F, sterilization: adopt ultrahigh-pressure sterilization and high-temperature instantaneous combined sterilizing technology first to carry out ultrahigh-pressure sterilization to the blueberry juice of step e gained, blueberry juice is loaded in double-layer polyethylene polybag and seal, be placed in high-pressure bottle, ultra high pressure treatment is carried out under room temperature, under the condition of 600MPa pressure, the dwell time is after 4min, blueberry juice is carried out 110 DEG C, the instantaneous sterilization of 5s.
Advantage of the present invention is: 1, compared with conventional machining techniques, ultrafiltration membrane technique is adopted to clarify fruit juice, not only reach desirable clarifying effect, also has the loss reducing volatile substance, without heat damage, keep the original local flavor of fruit and fragrance, solve that mouthfeel in blueberry juice process is poor, lose serious technical barrier in nutritional labeling process, product rich in nutritive value, health care is given prominence to.2, Technology of Ultra-high Pressure Sterilization is adopted to avoid the destruction of long-time high-temperature sterilization to anthocyanin, polyphenol, high-temperature short-time sterilization serves the enzyme that goes out very well effect alive, and being combined of these two kinds of sterilization technologies maintains the strong local flavor of blueberry and abundant nutritional labeling to greatest extent.3, product health, safety, operating process science is simple, and with low cost, energy consumption is low, is easy to suitability for industrialized production, pollution-free to production environment.4, shorten the production cycle, enhance productivity.
Detailed description of the invention
Embodiment 1
Preparation method is specific as follows:
A, raw material are selected: the blueberry selecting abundant maturation, juice abundant and indigo fruit, reject disease attacked fruit.
B, cleaning: put in service sink by the blueberry of select and indigo fruit, pass into the ozone liquid of 0.2mg/kg in service sink, and cleaning 3min, then carries out promoting and cleaning showers, and throw away the water on blueberry, indigo fruit surface.
C, broken squeezing, centrifugation: the blueberry after cleaning, indigo fruit 75% and 25% are put in beater and pulled an oar by weight proportion, and beating time is 6min, then squeezes with juice extractor, finally divides with centrifugal separator and leaches slurries.
D, ultrafiltration: the blueberry slurries tubular type PS membrane of gained is carried out ultra filtering clarifying, one way clarification condition, temperature of charge is 50 DEG C, operating pressure is 0.5MPa, main flow liquid speed is 3m/s.
E, allotment: the pear juice of the juice decolouring depickling after ultra filtering clarifying carries out pol adjustment, juice sugar content is adjusted to 16%, adds stabilizing agent CMC-Na0.01%, xanthans 0.07% by weight proportion simultaneously.
F, homogeneous: by deployed solution, under 32MPa condition, homogeneous 2min.
G, degassed: the fruit juice after homogeneous is carried out vacuum outgas at normal temperature, 0.06MPa-0.07MPa.
H, sterilizing: adopt ultrahigh-pressure sterilization and high-temperature instantaneous combined sterilizing technology first to carry out ultrahigh-pressure sterilization to the blueberry juice of step e gained, blueberry juice is loaded in double-layer polyethylene polybag and seal, be placed in high-pressure bottle, ultra high pressure treatment is carried out under room temperature, under the condition of 600MPa pressure, the dwell time is after 4min, blueberry juice is carried out 110 DEG C, the instantaneous sterilization of 5s.
I, sterile filling: pack after the blueberry juice after sterilizing being carried out sterile filling, box, cooling, be then stored in Cool Room 4 DEG C.
Embodiment 2
Preparation method is specific as follows:
A, raw material are selected: the blueberry selecting abundant maturation, juice abundant and indigo fruit, reject disease attacked fruit.
B, cleaning: put in service sink by the blueberry of select and indigo fruit, pass into the ozone liquid of 0.25mg/kg in service sink, and cleaning 2.5min, then carries out promoting and cleaning showers, and throw away the water on blueberry, indigo fruit surface.
C, broken squeezing, centrifugation: the blueberry after cleaning, indigo fruit 80% and 20% are put in beater and pulled an oar by weight proportion, and beating time is 7min, then squeezes with juice extractor, finally divides with centrifugal separator and leaches slurries.
D, ultrafiltration: the blueberry slurries tubular type PS membrane of gained is carried out ultra filtering clarifying, one way clarification condition, temperature of charge is 55 DEG C, operating pressure is 0.45MPa, main flow liquid speed is 2.5m/s.
E, allotment: the pear juice of the juice decolouring depickling after ultra filtering clarifying carries out pol adjustment, juice sugar content is adjusted to 17%, adds stabilizing agent CMC-Na0.02%, xanthans 0.06% by weight proportion simultaneously.
F, homogeneous: by deployed solution, under 33MPa condition, homogeneous 1.5min.
G, degassed: the fruit juice after homogeneous is carried out vacuum outgas at normal temperature, 0.06MPa-0.07MPa.
H, sterilizing: adopt ultrahigh-pressure sterilization and high-temperature instantaneous combined sterilizing technology first to carry out ultrahigh-pressure sterilization to the blueberry juice of step e gained, blueberry juice is loaded in double-layer polyethylene polybag and seal, be placed in high-pressure bottle, ultra high pressure treatment is carried out under room temperature, under the condition of 600MPa pressure, the dwell time is after 4min, blueberry juice is carried out 110 DEG C, the instantaneous sterilization of 5s.
I, sterile filling: pack after the blueberry juice after sterilizing being carried out sterile filling, box, cooling, be then stored in Cool Room 4 DEG C.
Embodiment 3
Preparation method is specific as follows:
A, raw material are selected: the blueberry selecting abundant maturation, juice abundant and indigo fruit, reject disease attacked fruit.
B, cleaning: put in service sink by the blueberry of select and indigo fruit, pass into the ozone liquid of 0.3mg/kg in service sink, and cleaning 2min, then carries out promoting and cleaning showers, and throw away the water on blueberry, indigo fruit surface.
C, broken squeezing, centrifugation: the blueberry after cleaning, indigo fruit 85% and 15% are put in beater and pulled an oar by weight proportion, and beating time is 6-8min, then squeezes with juice extractor, finally divides with centrifugal separator and leaches slurries.
D, ultrafiltration: the blueberry slurries tubular type PS membrane of gained is carried out ultra filtering clarifying, one way clarification condition, temperature of charge is 60 DEG C, operating pressure is 0.4MPa, main flow liquid speed is 2m/s.
E, allotment: the pear juice of the juice decolouring depickling after ultra filtering clarifying carries out pol adjustment, juice sugar content is adjusted to 18%, adds stabilizing agent CMC-Na0.03%, xanthans 0.05% by weight proportion simultaneously.
F, homogeneous: by deployed solution, under 34MPa condition, homogeneous 1min.
G, degassed: the fruit juice after homogeneous is carried out vacuum outgas at normal temperature, 0.06MPa-0.07MPa.
H, sterilizing: adopt ultrahigh-pressure sterilization and high-temperature instantaneous combined sterilizing technology first to carry out ultrahigh-pressure sterilization to the blueberry juice of step e gained, blueberry juice is loaded in double-layer polyethylene polybag and seal, be placed in high-pressure bottle, ultra high pressure treatment is carried out under room temperature, under the condition of 600MPa pressure, the dwell time is after 4min, blueberry juice is carried out 110 DEG C, the instantaneous sterilization of 5s.
I, sterile filling: pack after the blueberry juice after sterilizing being carried out sterile filling, box, cooling, be then stored in Cool Room 4 DEG C.
Claims (1)
1. a preparation method for blueberry non-concentrated also Normal juice, is characterized in that master operation is as follows:
A, cleaning: the ozone liquid passing into 0.2-0.3mg/kg in service sink, cleaning 2-3min, then carries out promoting and cleaning showers, and throws away the water on blueberry, indigo fruit surface;
B, broken squeezing, centrifugation: by the blueberry after cleaning, indigo fruit by weight proportion 75%-85% and 15%-25% put in beater and pull an oar, beating time is 6-8min, then squeeze with juice extractor, finally divide with centrifugal separator and leach slurries;
C, ultrafiltration: the blueberry slurries tubular type PS membrane of gained is carried out ultra filtering clarifying, one way clarification condition, temperature of charge is 50-60 DEG C, operating pressure is 0.4-0.5MPa, main flow liquid speed is 2-3m/s;
D, allotment: the pear juice of the juice decolouring depickling after ultra filtering clarifying carries out pol adjustment, juice sugar content is adjusted to 16%-18%, adds stabilizing agent CMC-Na0.01%-0.03%, xanthans 0.05%-0.07% by weight proportion simultaneously;
E, degassed: the fruit juice of steps d gained is carried out vacuum outgas at normal temperature, 0.06MPa-0.07MPa;
F, sterilization: adopt ultrahigh-pressure sterilization and high-temperature instantaneous combined sterilizing technology first to carry out ultrahigh-pressure sterilization to the blueberry juice of step e gained, blueberry juice is loaded in double-layer polyethylene polybag and seal, be placed in high-pressure bottle, ultra high pressure treatment is carried out under room temperature, under the condition of 600MPa pressure, the dwell time is after 4min, blueberry juice is carried out 110 DEG C, the instantaneous sterilization of 5s.
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| CN201410022148.5A CN103919202B (en) | 2014-01-20 | 2014-01-20 | The preparation method of a kind of blueberry non-concentrated also Normal juice |
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| CN103919202B true CN103919202B (en) | 2016-04-27 |
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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 |
| CN106616131B (en) * | 2016-11-16 | 2020-03-13 | 沈阳农业大学 | Preparation method of aronia melanocarpa non-concentrated reduced fruit juice |
| CN106538912A (en) * | 2016-11-16 | 2017-03-29 | 沈阳农业大学 | A kind of Fructus Rubi compound juice beverage and preparation method thereof |
| CN107041495B (en) * | 2017-03-13 | 2020-12-01 | 天津科技大学 | Berry anthocyanin drink taking NFC as main technology and preparation method thereof |
| CN107259291B (en) * | 2017-06-22 | 2021-01-08 | 山东泰乐源农业科技有限公司 | Fruit juice sterilizing device |
| CN110089647A (en) * | 2019-04-26 | 2019-08-06 | 庄河市市场监管事务服务中心 | A kind of preparation method that blueberry juice is cold worked |
| CN110477227B (en) * | 2019-08-29 | 2022-06-28 | 杨凌环球园艺有限公司 | Preparation process and preparation device of indigo honeysuckle berry juice beverage |
| CN113925167B (en) * | 2021-10-14 | 2024-03-22 | 青岛大学 | Ultrahigh-pressure non-concentrated return juice of angelica keiskei and preparation method thereof |
| CN114711353A (en) * | 2022-03-28 | 2022-07-08 | 山西献果园生物科技有限公司 | Composite sea buckthorn fruit juice and preparation process thereof |
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| JP4606444B2 (en) * | 2007-08-21 | 2011-01-05 | アピ株式会社 | Anthocyanin-containing composition for oral administration and method for producing the same |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103919202A (en) | 2014-07-16 |
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