CN105167056A - High-concentration blueberry juice beverage - Google Patents
High-concentration blueberry juice beverage Download PDFInfo
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- CN105167056A CN105167056A CN201510590122.5A CN201510590122A CN105167056A CN 105167056 A CN105167056 A CN 105167056A CN 201510590122 A CN201510590122 A CN 201510590122A CN 105167056 A CN105167056 A CN 105167056A
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- 239000013078 crystal Substances 0.000 claims description 13
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- 235000010208 anthocyanin Nutrition 0.000 description 2
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- 241000208421 Ericaceae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 1
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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 discloses a high-concentration blueberry juice beverage and a preparation method thereof. The high-concentration blueberry juice beverage is prepared from the following components in mass percent: 50%-70% of original blueberry juice, 4%-7% of crystallized fructose, 0.3%-0.5% of mycose, 0.2%-0.3% of pectin and the balance of water, and all the components are mixed to prepare the high-concentration blueberry juice beverage. The original blueberry juice is obtained by unfreezing and smashing frozen blueberries, adding sophora flower extract and pectase to carry out enzymolysis, roughly squeezing by using a juice squeezer, separating dreg from juice by using a spiral centrifugal machine, filtering and sterilizing. The high-concentration blueberry juice beverage disclosed by the invention keeps original aroma and nutritional ingredients of the blueberries, and also has a fresh blueberry flavor and a suitable mouth feel; and the beverage has a fresh taste and is suitable for people of all ages and both sexes.
Description
Technical field
The invention belongs to technical field of beverage, be specifically related to a kind of high concentration blueberry juice drink.
Background technology
Blueberry formal name used at school blueberry, belongs to Ericaceae genus vaccinium plant.Blueberry also has extremely strong medical value and alimentary health-care function except except eating raw, and international food and agricultural organization is classified as one of large healthy food of the mankind five.Blueberry is the superfine product in wild acinus, its nutritive value is far above fruit such as apple, grape, oranges, can be rated as " king of world's fruit ", that world development integrated the Third Class Fruit-tree kind of nutrition and health care the most rapidly in recent years, it is first-class health food, fashionable European and American countries, enjoys the high praise of people and likes.
In Blueberry except the sugar of routine, acid and vitamin C, be rich in the mineral elements such as vitamin E, vitamin A, vitamin B complex, SOD, ursin, protein, anthocyanin, dietary fibre and abundant potassium, iron, zinc, calcium.
Anthocyanidin contained by blueberry is that among all fruit and vegetables, content is the highest, and in 100 grams of fruits as every in high clump blueberry, anthocyanidin content reaches hundreds of milligram.The part that the anthocyanidin of blueberry is the abundantest is exactly at its distinctive purple pericarp position.The blueness of fruit comes from the anthocyanidin material of high-load.According to the U.S., Japan, European Section scholar research, Blueberry has and strengthens eyesight significantly, anti-eye strain, skin nutrition, delays cranial nerve aging, has therapeutic action to the microangiopathy caused by diabetes, strengthen cardiac function, the many medical values of prevention senile dementia etc.
The fruit of blueberry is had many uses, and can also be processed into fruit juice, jam, fruit wine and blueberry leben, blueberry juice is made prevents asthenopic health care oral liquid etc. except eating raw.
Blueberry juice drink is in the market multifarious, and wherein maximum is mixed type fruit drink and the low concentration blueberry juice drink of blueberry and the collocation of other fruit.In addition, also have the blueberry drink of the different series such as jam type, fruit juice type, granulated, what this wherein allocated with the recovery of blueberry inspissated juice again accounts for major part.
Existing is that the fruit drink of raw material mainly exists following problem with blueberry:
1. nutrition problem: most of blueberry juice drink concentration is lower, or the simple proportioning reduction of inspissated juice, lose the nutritive value of blueberry itself.
2. local flavor problem: the smell of blueberry own is light, be difficult to the local flavor of outstanding blueberry itself, inspissated juice especially local flavor loses to the greatest extent.
3. sensory issues: blueberry is more sour and astringent, during fruit juice concn height, mouthfeel is not good enough.
Summary of the invention
The object of the invention is, for existing the problems referred to above with blueberry existing for the beverage of primary raw material, to provide a kind of high concentration blueberry juice drink.
A kind of high concentration blueberry juice drink, its raw material composition content is by mass percentage:
The present invention also provides a kind of preparation method of high concentration blueberry juice drink, and preparation process is as follows:
Take crystal diabetin, the trehalose of 0.3%-0.5%, the pectin mixing rear use high speed shear tank glue of 0.2%-0.3% that mass percent is 4%-7%, then the blueberries raw juice finished product of 50%-70% is added, supply water to 100%, after stirring, sterilization is filling gets product.
Preparation method's step of described blueberries raw juice finished product is as follows:
(1) fruit is frozen for raw material with blueberry, fragmentation of thawing;
(2) slurries after fragmentation add Flos Sophorae extract, prevent the oxidation of anthocyanidin, and add pectinase enzymatic hydrolysis;
(3) pulp after enzymolysis is first slightly squeezed the juice with juice extractor, then is separated slag and juice with screw centrifuge;
(4) isolated juice obtains the clear juice of blueberry through ceramic membrane filter;
(5) the clear juice of blueberry is blueberries raw juice finished product through ultra high temperature short time sterilization.
Preferably, the middle thaw point of preparation method's step (1) of described blueberries raw juice finished product is 0-10 DEG C.
Preferably, the mass percent adding Flos Sophorae extract in preparation method's step (2) of described blueberries raw juice finished product is 0.5 ‰.
Preferably, the mass percent adding pectase in preparation method's step (2) of described blueberries raw juice finished product is 0.3 ‰.
Preferably, the enzyme activity adding pectase in preparation method's step (2) of described blueberries raw juice finished product is 16000U/mL-24000U/mL.
Preferably, in preparation method's step (2) of described blueberries raw juice finished product, hydrolysis temperature is 20 DEG C-40 DEG C, time 1-2h.
Preferably, the membrane aperture of the middle ceramic membrane of preparation method's step (4) of described blueberries raw juice finished product is 0.45 μm.
Preferably, the temperature of preparation method's step (5) ultra high temperature short time sterilization of described blueberries raw juice finished product is 115 DEG C, and the time is 3s.
Fruit is frozen for raw material with blueberry in the present invention, the distinctive nutritional labeling of blueberry can be retained to greatest extent, and the institutional framework of blueberry itself due to freezing for destroying, be conducive to the enzymolysis of blueberry all the better, when squeezing the juice, the extraction of its effective nutritional labeling also can be more abundant.
After tested, blueberry fresh fruit, freeze the blueberry property material of fruit content and do raw material with blueberry fresh fruit, freeze fruit to do the content of blueberry property material in high concentration blueberry juice drink prepared by raw material as shown in table 1 with blueberry:
Table 1 blueberry fresh fruit, freeze the content balance of blueberry property material in fruit and high concentration blueberry juice drink
As can be seen from Table 1, the blueberry property material content difference that blueberry fresh fruit and blueberry freeze fruit is not remarkable, but freeze with blueberry property material and the content that the fruit high concentration blueberry juice drink of squeezing the juice remains blueberry substantially, and in the high concentration blueberry juice drink of squeezing the juice with blueberry fresh fruit, the property material of its blueberry and content reduce on the contrary.
When blueberry freezes the broken enzymolysis of fruit; large quantity of air is entered in shattering process; therefore high enzyme solution temperature and longer enzymolysis time is needed; also will meet makes pectase fully mix with blueberry protoplasm simultaneously; ensure the effect of enzymolysis, therefore will inevitably cause fully contacting of anthocyanidin and air, cause the oxidation of anthocyanidin; add antioxidant to protect the oxidation of anthocyanidin, specifically in table 2 when enzymolysis is broken in the present invention for this reason:
During table 2 enzymolysis, several conventional antioxidant is to the protected effect of anthocyanidin
| Project | Vc | VE | Tea Polyphenols | Flos Sophorae extract |
| OPC mg/100g | 95.0 | 100.7 | 121.1 | 165.5 |
The effect of Flos Sophorae extract is best as can be seen from Table 2, and its ability removing ultra-oxygen anion free radical is comparatively strong, effectively can prevent the oxidation of anthocyanidin, and be determined through experimentation best dosage 0.5 ‰.
Blueberry slurries after fragmentation protect look by the Flos Sophorae extract adding 0.5 ‰, effectively prevent the oxidation of anthocyanidin in blueberry; The pectase of 0.3 ‰ is adopted to carry out enzymolysis, enzymolysis time 1h-2h, and do not adopt other enzyme, as enzymolyzing alpha-amylase, because AMS can play the effect of removing to the polysaccharide in blueberry, and blueberry polysaccharide has certain immune antitumor action, the simple pectase that uses carries out the content that enzymolysis at utmost can preserve blueberry polysaccharide.And after removing blueberry polysaccharide, the blueberries raw juice mouthfeel meta-acid prepared is puckery, is difficult to the taste of outstanding blueberry itself, affects the mouthfeel of blueberries raw juice.In addition, owing to containing lot of anthocyanin in blueberry, carry out enzymolysis for a long time and easily destroy anthocyanidin and other nutritional labelings, therefore for preserving nutritional labeling and the mouthfeel of blueberries raw juice, enzymolysis time controls to be 1h-2h.
The whole preparation process of blueberries raw juice finished product does not add water, farthest improves the concentration of blueberries raw juice, saves the content of nutritional labeling, be easier to the local flavor of outstanding blueberry itself.
The present invention does not adopt fresh squeezing blueberries raw juice, because fresh squeezing blueberries raw juice is generally the pure press juice of not adding any material, therefore belong to not through the fruit juice of pectinase enzymatic hydrolysis process, and pectase can be degraded to the insoluble matter such as pectic substance and cellulose in fruit juice, not only improve the recovery rate of blueberry active ingredient, reduce the suspension in fruit juice, can also increase the smooth mouthfeel of Normal juice, these are all the features that fresh squeezing blueberries raw juice does not have.
Crystal diabetin: add crystal diabetin in blueberries raw juice finished product, can merge with the sweet taste of blueberry self on the one hand, sweet taste is made to be unlikely to lofty, because its purity is not high in fructose common on the other hand, the inside is also containing a large amount of glucose, for children or this type of beverage of patients with diabetes mellitus, the illness such as decayed tooth or blood sugar rising can be produced, and adopt crystal diabetin, because its purity is high, not only can not bring above problem, while experiencing sweet taste, also can not affect the appearance of other local flavor value in drink.
Trehalose: the effect nutriments such as the anthocyanidin in blueberry, vitamin being played to protection, and maintenance effect is played to the color and luster of beverage, strengthen sense organ color.
After crystal diabetin, trehalose mix with blueberries raw juice finished product, produce synergy, crystal diabetin inhibits taste comparatively sour and astringent in blueberries raw juice, trehalose, by the preservation to blueberry nutrient material, reduces the light smell of blueberry self, is aided with the sweet taste of fructose simultaneously, the blueberries raw juice finished product making accounting larger had both remained self local flavor and the nutritive value of blueberry, alleviate again the sour and astringent of self, mellow in taste is soft, sour-sweet suitable.
For obtaining suitable formula, inventor has also carried out multiple orthogonal test, in table 3:
The sour-sweet mouthfeel test that table 3 crystal diabetin and trehalose add
| Experiment number | Crystal diabetin % | Trehalose % | Mouthfeel |
| 1 | 3 | 0.3 | Mouthfeel is acid slightly, substantially better |
| 2 | 3 | 0.4 | Mouthfeel meta-acid |
| 3 | 4 | 0.5 | Sour-sweet suitable |
| 4 | 4 | 0.4 | Sour-sweet suitable, soft |
| 5 | 6 | 0.7 | Fragrance is partially light |
| 6 | 7 | 0.5 | Sour-sweet suitable |
| 7 | 8 | 0.8 | Mouthfeel is partially sweet |
Can draw from the test of table 3, crystal diabetin addition is in the scope of 4%-7%, and the scope that trehalose is added on about 0.3%-0.5% is all proper, can carry out corresponding appropriateness adjustment according to the taste of colony.
The invention has the beneficial effects as follows, high concentration blueberry juice drink of the present invention utilizes and freezes blueberries raw juice finished product that fruit prepares for raw material with blueberry, remain original fragrance and the nutritional labeling of blueberries, there is the local flavor of fresh blueberry and suitable mouthfeel, this beverage taste is salubrious, sutable for men, women, and children.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
A kind of high concentration blueberry juice drink, its raw material composition content is by mass percentage:
Described a kind of high concentration blueberry juice drink, its preparation method comprises the following steps:
(1) freeze fruit for raw material with blueberry, thaw to 0 DEG C of-10 DEG C of fragmentation;
(2) slurries after fragmentation add the Flos Sophorae extract of 0.5 ‰, prevent the oxidation of anthocyanidin, and add pectase (enzyme activity 16000U/mL) enzymolysis of 0.3 ‰, hydrolysis temperature 30 DEG C, time 1.5h;
(3) pulp after enzymolysis is first slightly squeezed the juice with juice extractor, then is separated slag and juice with screw centrifuge;
(4) isolated juice obtains the clear juice of blueberry through 0.45 μm of ceramic membrane filter;
(5) the clear juice of blueberry is blueberries raw juice finished product through 115 DEG C of 3s ultra high temperature short time sterilizations;
(6) get crystal diabetin, trehalose, the pectin of above-mentioned mass percent, use high speed shear tank glue after being mixed, then add described blueberries raw juice finished product, supply water to 100%, after stirring, sterilization is filling gets product.
Embodiment 2:
A kind of high concentration blueberry juice drink, its raw material composition content is by mass percentage:
Described a kind of high concentration blueberry juice drink, its preparation method comprises the following steps:
(1) freeze fruit for raw material with blueberry, thaw to 0 DEG C of-10 DEG C of fragmentation;
(2) slurries after fragmentation add the Flos Sophorae extract of 0.5 ‰, prevent the oxidation of anthocyanidin, and add pectase (enzyme activity 24000U/mL) enzymolysis of 0.3 ‰, hydrolysis temperature 40 DEG C, time 1h;
(3) pulp after enzymolysis is first slightly squeezed the juice with juice extractor, then is separated slag and juice with screw centrifuge;
(4) isolated juice obtains the clear juice of blueberry through 0.45 μm of ceramic membrane filter;
(5) the clear juice of blueberry is blueberries raw juice finished product through 115 DEG C of 3s ultra high temperature short time sterilizations;
(6) use high speed shear tank glue after getting the crystal diabetin of above-mentioned mass percent, trehalose, pectin mixing, then add described blueberries raw juice finished product, supply water to 100%, after stirring, sterilization is filling gets product.
Effect assessment:
By test product: obtain high concentration blueberry juice drink with the pulp furnish in embodiment 1 and embodiment 2.
Study subject: 20, men and women half and half, the age: 20-45 one full year of life.
Allow experimenter taste local flavor by test product and mouthfeel, and carry out ballot evaluation.
Experimenter's flavor taste evaluation comparison
| Number | Embodiment 1 | Embodiment 2 |
| Fragrance | 18 | 17 |
| Color and luster | 20 | 20 |
| Mouthfeel | 18 | 18 |
| Plumpness | 19 | 17 |
Note: the numeral in form thinks the good number of subjects of this project
As can be seen from result, high concentration blueberry juice drink of the present invention not only product color is better, and the fragrance of blueberry, products taste and plumpness are all better.
Above content is only conceive example and explanation to the present invention; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the design of invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (10)
1. a high concentration blueberry juice drink, is characterized in that, is formed by blueberries raw juice finished product, crystal diabetin, trehalose, pectin and water mixing preparation, and the percentage by weight of each component is:
2. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 1, it is characterized in that, preparation process is as follows:
Take crystal diabetin, the trehalose of 0.3%-0.5%, the pectin mixing rear use high speed shear tank glue of 0.2%-0.3% that mass percent is 4%-7%, then the blueberries raw juice finished product of 50%-70% is added, supply water to 100%, after stirring, sterilization is filling gets product.
3. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 2, it is characterized in that, preparation method's step of described blueberries raw juice finished product is as follows:
(1) fruit is frozen for raw material with blueberry, fragmentation of thawing;
(2) slurries after fragmentation add Flos Sophorae extract, prevent the oxidation of anthocyanidin, and add pectinase enzymatic hydrolysis;
(3) pulp after enzymolysis is first slightly squeezed the juice with juice extractor, then is separated slag and juice with screw centrifuge;
(4) isolated juice obtains the clear juice of blueberry through ceramic membrane filter;
(5) the clear juice of blueberry is blueberries raw juice finished product through ultra high temperature short time sterilization.
4. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 3, is characterized in that, in preparation method's step (1) of described blueberries raw juice finished product, thaw point is 0-10 DEG C.
5. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 3, is characterized in that, the mass percent adding Flos Sophorae extract in preparation method's step (2) of described blueberries raw juice finished product is 0.5 ‰.
6. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 3, is characterized in that, the mass percent adding pectase in preparation method's step (2) of described blueberries raw juice finished product is 0.3 ‰.
7. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 3, is characterized in that, the enzyme activity adding pectase in preparation method's step (2) of described blueberries raw juice finished product is 16000U/mL-24000U/mL.
8. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 3, is characterized in that, in preparation method's step (2) of described blueberries raw juice finished product, hydrolysis temperature is 20 DEG C-40 DEG C, time 1-2h.
9. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 3, is characterized in that, in preparation method's step (4) of described blueberries raw juice finished product, the membrane aperture of ceramic membrane is 0.45 μm.
10. the preparation method of a kind of high concentration blueberry juice drink as claimed in claim 3, is characterized in that, the temperature of preparation method's step (5) ultra high temperature short time sterilization of described blueberries raw juice finished product is 115 DEG C, and the time is 3s.
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| CN106036279A (en) * | 2016-06-15 | 2016-10-26 | 阜阳市四季旺食品有限公司 | Faint-scent coconut juice and blueberry combined juice and preparation method thereof |
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| CN107996908A (en) * | 2017-11-29 | 2018-05-08 | 杭州市农业科学研究院 | It is a kind of to reduce the method that anthocyanidin loses in blueberry juice process |
| CN108208643A (en) * | 2017-11-29 | 2018-06-29 | 杭州市农业科学研究院 | A kind of blueberry powder processing method based on anthocyanidin functional materials |
| CN107996908B (en) * | 2017-11-29 | 2021-07-23 | 杭州市农业科学研究院 | Method for reducing anthocyanin loss in blueberry juice processing process |
| CN109221830A (en) * | 2018-08-14 | 2019-01-18 | 杭州卡姿蔓文化创意有限公司 | Blueberry grapefruit blended fruit juice drink and preparation method thereof |
| CN109198322A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of preparation method of the fresh juice of Rosa roxburghii Tratt |
| CN113907235A (en) * | 2021-10-27 | 2022-01-11 | 南昌市检验检测中心 | Microbial fermentation fruit juice |
| CN113907235B (en) * | 2021-10-27 | 2024-04-09 | 南昌市检验检测中心 | Microbial fermentation fruit juice |
| CN115474661A (en) * | 2022-09-05 | 2022-12-16 | 江南大学 | Lycium ruthenicum lactic acid bacteria fermented beverage stock solution and preparation method thereof |
| CN115474661B (en) * | 2022-09-05 | 2024-02-23 | 江南大学 | Lycium ruthenicum lactobacillus fermented beverage stock solution and preparation method thereof |
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