CN104223263A - 一种蓝莓果浆及其制作工艺 - Google Patents
一种蓝莓果浆及其制作工艺 Download PDFInfo
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- CN104223263A CN104223263A CN201410475011.5A CN201410475011A CN104223263A CN 104223263 A CN104223263 A CN 104223263A CN 201410475011 A CN201410475011 A CN 201410475011A CN 104223263 A CN104223263 A CN 104223263A
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- blueberries
- white sugar
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- puree
- blueberry
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 23
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 23
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract 4
- 244000077233 Vaccinium uliginosum Species 0.000 title 1
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 11
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims description 8
- 229940097275 indigo Drugs 0.000 claims description 8
- 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 description 8
- 238000013467 fragmentation Methods 0.000 claims description 7
- 238000006062 fragmentation reaction Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000016813 Lonicera caerulea var edulis Nutrition 0.000 abstract 3
- 240000007893 Lonicera caerulea var. edulis Species 0.000 abstract 3
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
Classifications
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- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明是一种蓝莓果浆及其制作工艺，由蓝莓果、蓝靛果、红豆和白糖配制而成，其特征是，重量按百分比计，蓝莓果60-70％，蓝靛果4-8％，红豆4-10％，白糖10-20％。其制作工艺，将蓝莓果、蓝靛果、红豆三种冻果清洗后，用胶体磨先进行破碎，加入白糖经粗滤后，将破碎后的果浆装入冷热缸加热到70℃，便可直接灌装封口，然后，采用100℃温度杀菌30分钟，再包装入库。该蓝莓果浆及其制作工艺，在生产过程中不但确保果实中的花青素不会流失，而且还保持了其原有的风味和色泽。
Description
技术领域：本发明涉及一种饮品，具体地说是一种蓝莓果浆及其制作工艺。
背景技术：目前，国内各大商场所出售的饮品尽管种类繁多，但各类饮品在生产过程中，通常都需在饮品中，以白砂糖或蜂蜜来增加饮品的口感与甜度，或者加入香精、色素等添加剂来增加其香度和颜色。同时，为增加其保质期，在饮品中还使用了防腐剂。
发明内容：本发明的目的在于，配制出一种以野生冻果为原料，不含任何人工色素、防腐剂和调味剂，用胶体磨将蓝莓果、蓝靛果、红豆粉碎，经粗滤后，直接进行灌装的，一种原汁原味的蓝莓果浆。其技术内容是，一种蓝莓果浆及其制作工艺，由蓝莓果、蓝靛果、红豆和白糖配制而成，其特征是，重量按百分比计，蓝莓果60-70％，蓝靛果4-8％，红豆4-10％，白糖10-20％。其制作工艺，将蓝莓果、蓝靛果、红豆三种冻果清洗后，用胶体磨先进行破碎，加入白糖经粗滤后，将破碎后的果浆装入冷热缸加热到70℃，便可直接灌装封口，然后，采用100℃温度杀菌30分钟，再包装入库。本发明和现有技术相比其先进之处在于，该蓝莓果浆及其制作工艺，具有以野生冻果为原料，不含任何人工色素、防腐剂和调味剂，用胶体磨进行破碎，经过粗滤后，便可直接灌装，原汁原味，最大程度保持了水果原有风味和色泽的特点，从而克服了现有各种饮品在生产过程中，不但需加防腐剂、香精、色素等添加剂，而且营养成份还会遭到破坏的不足之处。
具体实施方式：本发明的实施例是将蓝莓果、蓝靛果、红豆三种冻果清洗后，用胶体磨先进行破碎，加入白糖经粗滤后，将破碎后的果浆装入冷热缸加热到70℃，便可直接灌装封口，然后，采用100℃温度杀菌30分钟，再包装入库，以上便构成本发明。
Claims (2)
1.一种蓝莓果浆，由蓝莓果、蓝靛果、红豆和白糖配制而成，其特征是，重量按百分比计，蓝莓果60-70％，蓝靛果4-8％，红豆4-10％，白糖10-20％。
2.蓝莓果浆的制作工艺，其特征是，将蓝莓果、蓝靛果、红豆三种冻果清洗后，用胶体磨先进行破碎，加入白糖经粗滤后，将破碎后的果浆装入冷热缸加热到70℃，便可直接灌装封口，然后，采用100℃温度杀菌30分钟，再包装入库。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410475011.5A CN104223263A (zh) | 2014-09-10 | 2014-09-10 | 一种蓝莓果浆及其制作工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410475011.5A CN104223263A (zh) | 2014-09-10 | 2014-09-10 | 一种蓝莓果浆及其制作工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223263A true CN104223263A (zh) | 2014-12-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410475011.5A Pending CN104223263A (zh) | 2014-09-10 | 2014-09-10 | 一种蓝莓果浆及其制作工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223263A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581425A (zh) * | 2017-08-11 | 2018-01-16 | 陈北京 | 蓝靛果浓缩果浆的制作方法 |
-
2014
- 2014-09-10 CN CN201410475011.5A patent/CN104223263A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581425A (zh) * | 2017-08-11 | 2018-01-16 | 陈北京 | 蓝靛果浓缩果浆的制作方法 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141224 |