CN104223221A - Preparation method of blueberry beverage - Google Patents
Preparation method of blueberry beverage Download PDFInfo
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- 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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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 89
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 89
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 89
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013361 beverage Nutrition 0.000 title abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 38
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 150000004676 glycans Chemical class 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 13
- 239000005017 polysaccharide Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 241000233866 Fungi Species 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 6
- 241000589220 Acetobacter Species 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 5
- 235000010489 acacia gum Nutrition 0.000 claims description 5
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 239000010813 municipal solid waste Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000002538 fungal effect Effects 0.000 abstract 2
- 241001497697 Acetobacter orleanensis Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 240000006424 Spondias purpurea Species 0.000 description 3
- 235000008103 Spondias purpurea Nutrition 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002225 anti-radical effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 229940093797 bioflavonoids Drugs 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002926 oxygen Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000001747 pupil Anatomy 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000001732 thrombotic effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310239993.3A CN104223221A (en) | 2013-06-17 | 2013-06-17 | Preparation method of blueberry beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310239993.3A CN104223221A (en) | 2013-06-17 | 2013-06-17 | Preparation method of blueberry beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223221A true CN104223221A (en) | 2014-12-24 |
Family
ID=52212828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310239993.3A Pending CN104223221A (en) | 2013-06-17 | 2013-06-17 | Preparation method of blueberry beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223221A (en) |
Cited By (5)
| 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 |
-
2013
- 2013-06-17 CN CN201310239993.3A patent/CN104223221A/en active Pending
Cited By (7)
| 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 |