CN104223221A - Preparation method of blueberry beverage - Google Patents

Preparation method of blueberry beverage Download PDF

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Publication number
CN104223221A
CN104223221A CN201310239993.3A CN201310239993A CN104223221A CN 104223221 A CN104223221 A CN 104223221A CN 201310239993 A CN201310239993 A CN 201310239993A CN 104223221 A CN104223221 A CN 104223221A
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CN
China
Prior art keywords
blueberry
juice
quality
drink
blueberries
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.)
Pending
Application number
CN201310239993.3A
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Chinese (zh)
Inventor
赵永红
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TIANJIN XINMIAO BLUEBERRY PLANTATION SPECIALIZED COOPERATIVES
Original Assignee
TIANJIN XINMIAO BLUEBERRY PLANTATION SPECIALIZED COOPERATIVES
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by TIANJIN XINMIAO BLUEBERRY PLANTATION SPECIALIZED COOPERATIVES filed Critical TIANJIN XINMIAO BLUEBERRY PLANTATION SPECIALIZED COOPERATIVES
Priority to CN201310239993.3A priority Critical patent/CN104223221A/en
Publication of CN104223221A publication Critical patent/CN104223221A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/62Clouding agents; Agents to improve the cloud-stability
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a preparation method of a blueberry beverage. The preparation method comprises the following steps of cleaning fresh mature blueberries, and juicing to obtain blueberry juice, adding white granulated sugar, a compound stabilizer and fungal polysaccharide into the obtained blueberry juice, stirring, homogenizing and sterilizing for 4-8 minutes; introducing the sterilized blueberry juice to a fermentation tank, adding freeze-dried powder of lactobacillus plantarum and freeze-dried powder of A. orleanense, and fermenting at the temperature of 25-30 DEG C for 20-30 hours; and degassing, sterilizing at the UHT of 105-135 DEG C for 3-7 seconds, and cooling to obtain the blueberry beverage. According to the method disclosed by the invention, the blueberries which are rich in nutritional ingredients are used as main raw materials, and the fungal polysaccharide is added on the basis of the blueberries, so that the produced beverage has the functions of invigorating the brain and benefiting intelligence as well as enhancing the immunity and meets the demands of consumers. The method is simple to operate and low in cost, the raw materials are easily obtained, the production cost is reduced, deeply-processed products of the blueberries are enriched, and the additional values of the blueberries are increased.

Description

A kind of preparation method of blueberry drink
Technical field
The invention belongs to food processing technology field, especially a kind of preparation method of blueberry drink.
Background technology
Blueberry, formal name used at school blueberry, its fruit is berry, and in blue, subcircular, pulp is fine and smooth, moderately sour and sweet.Except containing except sugar, acid and VC, be also rich in VE, VA, VB1, SOD etc., ursolic acid, anthocyanin, protein, fat, and the abundant trace element such as iron, zinc, manganese.Blueberry is described as " fruit queen ", " U.S. pupil fruit ".Especially the anthocyanidin be made up of 16 kinds of bioflavonoids, has the physiologically active more superior than general Anthocyanin.Wild acinus more and more receives the concern of food, health products circle in recent years, it is the unique health care due to blueberries anthocyanin, containing abundant anthocyanin (anthocyanidin) in the fruit of blueberry, mainly contain antibiotic effect, anti-radical action, anti-vision degeneration and anti arteriosclerosis and thrombotic effect.Except scavenging activated oxygen, improve except eyesight, anti-oxidant, anti-ageing, beautifying face and moistering lotion, blueberry can also delay cranial nerve aging, improves effect of memory, reinforces blood vessel, improves circulation, improving water flood, delays to be losing one's memory, prevention of cardiac, in advance anti-cancer, is considered as " super fruit ", " omnipotent fruit " by people.
Enjoyed the favor of people in recent years, along with the raising that consumer is familiar with food security, to the demand of traditional food also towards health-care nutritive, raw and auxiliary material natural type, the green type of process technology, the innovative conversion of taste kind and development, therefore develop blueberry mixed health drink and there are wide market prospects, to the added value improving agricultural product, there is very real meaning simultaneously.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, one is provided to meet consumer demand, easy to make, with low cost, raw material is easy to get, enriched blueberry deep processed product, improve the preparation method of the blueberry drink of blueberry added value, the preparation-obtained blueberry drink pure taste of the method, unique flavor, transparent bright, stable physical property.
The technical scheme that the present invention realizes object is:
A preparation method for blueberry drink, step is as follows:
(1) cleaned up and control water, organoleptic indicator by the fresh blueberry of maturation: blue or green red grain≤5%, rot fruit≤5%, field trash≤3%;
(2) then blueberry is squeezed the juice, in the blueberry juice obtained, add white granulated sugar, compound stabilizer and fungi polysaccharide, stir homogeneous, the pressure 20 ~ 25MPa of homogeneous; Add that quality is blueberry juice quality 5 ~ 10% of white granulated sugar, add that quality is blueberry juice quality 0.04 ~ 0.09% of compound stabilizer, the addition of fungi polysaccharide is 10 ~ 15% of blueberry juice quality;
(3) the blueberry juice 80 DEG C of sterilizing 4 ~ 8min after step (2) process;
(4) blueberry juice after step (3) sterilizing passes into fermentation tank, adds 0.003 ~ 0.009wt% Lactobacillus plantarum freeze-dried powder, 0.0007 ~ 0.0015wt% Ao Erlan acetobacter freeze-dried powder in fermentation tank, at 25 ~ 30 DEG C of fermentation 20 ~ 30h;
(5) blueberry drink in step (4) after fermentation carries out degassed, and use UHT to carry out sterilization, the temperature of sterilization is 105 ~ 135 DEG C, and the time is 3 ~ 7 seconds, namely obtains blueberry drink after cooling.
And in described step (1), compound stabilizer is made up of the component of following percetage by weight: compound stabilizer is made up of the component of following percetage by weight: microcrystalline cellulose 50 ~ 70%, xanthans 10 ~ 25%, Arabic gum 9 ~ 24%.
And vacuum degassed in described step (5) is 0.01 ~ 0.1MPa.
Advantage of the present invention and beneficial effect are:
1, the inventive method adopts blueberry to be major ingredient, the rich in nutrition content of blueberry, the basis of blueberry with the addition of fungi polysaccharide, the beverage produced is made to have brain tonic and intelligence development and improve the functional of immunity, meet consumer demand, the method be simple to operate, raw material is easy to get, with low cost, reduce production cost, enrich blueberry deep processed product, improve the added value of blueberry.
2, the blueberry drink that the inventive method prepares is maintaining on the original nutrition of blueberry, color and luster is light micro-blueness, unique flavor, transparent bright, stable physical property, there is pure, graceful, happy, harmonious blueberry fruital and fermentation sweet-smelling, sour-sweet moderate, having slight alcohol taste, is a kind of new beverage integrating tart flavour, alcohol taste.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent used in the present invention is conventional reagent; If no special instructions, the method used is conventional method.
Embodiment 1
A preparation method for blueberry drink, step is as follows:
(1) the fresh blueberry of maturation is extractd carpopodium, branches and leaves, reject disease and pest, variable color, go bad etc. does not conform to ciruela, and clean up in circulating water and control water, organoleptic indicator: blue or green red grain≤5%, rot fruit≤5%, field trash≤3%;
(2) then blueberry pressafiner is squeezed the juice, in the blueberry juice obtained, add white granulated sugar, compound stabilizer and fungi polysaccharide, stir homogeneous, the pressure 20 ~ 25MPa of homogeneous; Add that quality is blueberry juice quality 5% of white granulated sugar, add that quality is blueberry juice quality 0.04% of compound stabilizer, the addition of fungi polysaccharide is 10 ~ 15% of blueberry juice quality;
Compound stabilizer is made up of the component of following percetage by weight: microcrystalline cellulose 55%, xanthans 25%, Arabic gum 20%.
(3) blueberry juice after step (2) process passes through the sterilizing of tubular type sterilizer, 80 DEG C of sterilizing 5min.
(4) blueberry juice after step (3) sterilizing passes into fermentation tank, adds 0.003wt% Lactobacillus plantarum freeze-dried powder, 0.0007wt% Ao Erlan acetobacter freeze-dried powder in fermentation tank, at 25 ~ 30 DEG C of fermentation 20 ~ 30h;
(5) blueberry drink in step (4) after fermentation carries out degassed, and degassed vacuum is 0.01 ~ 0.05MPa, and use UHT to carry out sterilization, the temperature of sterilization is 115 ~ 125 DEG C, and the time is 4 ~ 7 seconds, namely obtains blueberry drink after cooling.Embodiment 2
A preparation method for blueberry drink, step is as follows:
(1) the fresh blueberry of maturation is extractd carpopodium, branches and leaves, reject disease and pest, variable color, go bad etc. does not conform to ciruela, and clean up in circulating water and control water, organoleptic indicator: blue or green red grain≤5%, rot fruit≤5%, field trash≤3%;
(2) then blueberry pressafiner is squeezed the juice, in the blueberry juice obtained, add white granulated sugar, compound stabilizer and fungi polysaccharide, stir homogeneous, the pressure 20 ~ 25MPa of homogeneous; Add that quality is blueberry juice quality 5% of white granulated sugar, add that quality is blueberry juice quality 0.07% of compound stabilizer, the addition of fungi polysaccharide is 12% of blueberry juice quality;
Compound stabilizer is made up of the component of following percetage by weight: microcrystalline cellulose 57%, xanthans 25%, Arabic gum 18%.
(3) blueberry juice after step (2) process passes through the sterilizing of tubular type sterilizer, 80 DEG C of sterilizing 5min.
(4) blueberry juice after step (3) sterilizing passes into fermentation tank, adds 0.005wt% Lactobacillus plantarum freeze-dried powder, 0.001wt% Ao Erlan acetobacter freeze-dried powder in fermentation tank, at 25 ~ 30 DEG C of fermentation 20 ~ 30h;
(5) blueberry drink in step (4) after fermentation carries out degassed, and degassed vacuum is 0.01 ~ 0.06MPa, and use UHT to carry out sterilization, the temperature of sterilization is 105 ~ 125 DEG C, and the time is 3 ~ 6 seconds, namely obtains blueberry drink after cooling.
Embodiment 3
A preparation method for blueberry drink, step is as follows:
(1) the fresh blueberry of maturation is extractd carpopodium, branches and leaves, reject disease and pest, variable color, go bad etc. does not conform to ciruela, and clean up in circulating water and control water, organoleptic indicator: blue or green red grain≤5%, rot fruit≤5%, field trash≤3%;
(2) then blueberry pressafiner is squeezed the juice, in the blueberry juice obtained, add white granulated sugar, compound stabilizer and fungi polysaccharide, stir homogeneous, the pressure 20 ~ 25MPa of homogeneous; Add that quality is blueberry juice quality 10% of white granulated sugar, add that quality is blueberry juice quality 0.09% of compound stabilizer, the addition of fungi polysaccharide is 15% of blueberry juice quality;
Compound stabilizer is made up of the component of following percetage by weight: microcrystalline cellulose 70%, xanthans 15%, Arabic gum 15%.
(3) blueberry juice after step (2) process passes through the sterilizing of tubular type sterilizer, 80 DEG C of sterilizing 5min.
(4) blueberry juice after step (3) sterilizing passes into fermentation tank, adds 0.009wt% Lactobacillus plantarum freeze-dried powder, 0.0007 ~ 0.0015wt% Ao Erlan acetobacter freeze-dried powder in fermentation tank, at 25 ~ 30 DEG C of fermentation 20 ~ 30h;
(5) blueberry drink in step (4) after fermentation carries out degassed, and degassed vacuum is 0.05 ~ 0.1MPa, and use UHT to carry out sterilization, the temperature of sterilization is 125 ~ 135 DEG C, and the time is 6 ~ 7 seconds, namely obtains blueberry drink after cooling.

Claims (3)

1. a preparation method for blueberry drink, is characterized in that: step is as follows:
(1) cleaned up and control water, organoleptic indicator by the fresh blueberry of maturation: blue or green red grain≤5%, rot fruit≤5%, field trash≤3%;
(2) then blueberry is squeezed the juice, in the blueberry juice obtained, add white granulated sugar, compound stabilizer and fungi polysaccharide, stir homogeneous, the pressure 20 ~ 25MPa of homogeneous; Add that quality is blueberry juice quality 5 ~ 10% of white granulated sugar, add that quality is blueberry juice quality 0.04 ~ 0.09% of compound stabilizer, the addition of fungi polysaccharide is 10 ~ 15% of blueberry juice quality;
(3) the blueberry juice 80 DEG C of sterilizing 4 ~ 8min after step (2) process;
(4) blueberry juice after step (3) sterilizing passes into fermentation tank, adds 0.003 ~ 0.009wt% Lactobacillus plantarum freeze-dried powder, 0.0007 ~ 0.0015wt% Ao Erlan acetobacter freeze-dried powder in fermentation tank, at 25 ~ 30 DEG C of fermentation 20 ~ 30h;
(5) blueberry drink in step (4) after fermentation carries out degassed, and use UHT to carry out sterilization, the temperature of sterilization is 105 ~ 135 DEG C, and the time is 3 ~ 7 seconds, namely obtains blueberry drink after cooling.
2. the preparation method of blueberry drink according to claim 1, is characterized in that: described step (1) middle compound stabilizer is made up of the component of following percetage by weight: compound stabilizer is made up of the component of following percetage by weight: microcrystalline cellulose 50 ~ 70%, xanthans 10 ~ 25%, Arabic gum 9 ~ 24%.
3. the preparation method of blueberry drink according to claim 1, is characterized in that: described step (5) in degassed vacuum be 0.01 ~ 0.1MPa.
CN201310239993.3A 2013-06-17 2013-06-17 Preparation method of blueberry beverage Pending CN104223221A (en)

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Application Number Priority Date Filing Date Title
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489838A (en) * 2015-01-04 2015-04-08 哈尔滨伟平科技开发有限公司 Method for making blueberry fermented beverage
CN105581218A (en) * 2015-12-15 2016-05-18 北京林业大学 Wild blueberry juice flavor and quality improving method by using lactobacillus plantarum fermentation
CN107897370A (en) * 2017-12-08 2018-04-13 滁州尹氏油脂有限公司 A kind of preparation method with the probiotic beverage for alleviating rhinitis effect
CN109275814A (en) * 2018-11-21 2019-01-29 四川农业大学 It is a kind of high rich in dietary fiber blueberry drink and preparation method thereof
CN109788786A (en) * 2016-10-21 2019-05-21 金永敦 Wild cherry certain kind of berries beverage and its manufacturing method

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489838A (en) * 2015-01-04 2015-04-08 哈尔滨伟平科技开发有限公司 Method for making blueberry fermented beverage
CN104489838B (en) * 2015-01-04 2016-08-17 顾湘 The manufacture method of blue berry fermented beverage
CN105581218A (en) * 2015-12-15 2016-05-18 北京林业大学 Wild blueberry juice flavor and quality improving method by using lactobacillus plantarum fermentation
CN109788786A (en) * 2016-10-21 2019-05-21 金永敦 Wild cherry certain kind of berries beverage and its manufacturing method
CN109788786B (en) * 2016-10-21 2022-02-15 金永敦 Wild cherry fruit beverage and its preparation method
CN107897370A (en) * 2017-12-08 2018-04-13 滁州尹氏油脂有限公司 A kind of preparation method with the probiotic beverage for alleviating rhinitis effect
CN109275814A (en) * 2018-11-21 2019-01-29 四川农业大学 It is a kind of high rich in dietary fiber blueberry drink and preparation method thereof

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Application publication date: 20141224

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