CN105167056B - A kind of high concentration blueberry juice drink - Google Patents
A kind of high concentration blueberry juice drink Download PDFInfo
- Publication number
- CN105167056B CN105167056B CN201510590122.5A CN201510590122A CN105167056B CN 105167056 B CN105167056 B CN 105167056B CN 201510590122 A CN201510590122 A CN 201510590122A CN 105167056 B CN105167056 B CN 105167056B
- Authority
- CN
- China
- Prior art keywords
- juice
- blueberry
- finished product
- preparation
- 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.)
- Active
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 141
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 141
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 141
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 132
- 235000014058 juice drink Nutrition 0.000 title claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 76
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- VDTNNGKXZGSZIP-UHFFFAOYSA-N carbutamide Chemical compound CCCCNC(=O)NS(=O)(=O)C1=CC=C(N)C=C1 VDTNNGKXZGSZIP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000013078 crystal Substances 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 13
- 241000628997 Flos Species 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 6
- 235000010987 pectin Nutrition 0.000 claims abstract description 6
- 239000001814 pectin Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002893 slag Substances 0.000 claims abstract description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 4
- 229930014669 anthocyanidin Natural products 0.000 claims description 16
- 235000008758 anthocyanidins Nutrition 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 14
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 8
- 230000003647 oxidation Effects 0.000 claims description 8
- 238000007254 oxidation reaction Methods 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000000919 ceramic Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 27
- 150000001453 anthocyanidins Chemical class 0.000 description 15
- 239000000463 material Substances 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 7
- 235000015203 fruit juice Nutrition 0.000 description 6
- 235000021022 fresh fruits Nutrition 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 208000003464 asthenopia Diseases 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000015094 jam Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000008400 supply water Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229940056218 acid gone Drugs 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 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
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 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
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- -1 synergy is produced Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 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
- A23L2/02—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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of high concentration blueberry juice drink and preparation method thereof, a kind of superconcentrated juice drink is made up of following mass percent：Blueberries raw juice 50% 70%, crystal diabetin 4% 7%, trehalose 0.3% 0.5%, pectin 0.2% 0.3%, remaining is obtained by mixing for water.Wherein blueberries raw juice is thawed by blueberry freeze fruit, crushed, adding Flos Sophorae extract, pectinase enzymatic hydrolysis, is first slightly squeezed the juice with juice extractor, then is separated slag and juice, filtering with screw centrifuge, sterilized obtained form.The high concentration blueberry juice drink of the present invention remains the original fragrance and nutritional ingredient of blueberries, has the flavor of fresh blueberry and suitable mouthfeel, the beverage taste is salubrious, sutable for men, women, and children.
Description
Technical field
The invention belongs to technical field of beverage, and in particular to a kind of high concentration blueberry juice drink.
Background technology
Blueberry scientific name blueberry, belong to Ericaceae blueberry platymiscium.Blueberry is except extremely strong medicinal for also having in addition to eating raw
Value and alimentary health-care function, international food and agricultural organization are classified as one of five big healthy food of the mankind.Blueberry is in wild acinus
Superfine product, its nutritive value can be rated as " king of world's fruit " far above the fruit such as apple, grape, orange, be world's hair in recent years
Exhibition the most rapidly integrates the Third Class Fruit-tree kinds of nutrition and health care, is first-class health food, fashionable European and American countries,
Enjoy the high praise of people and like.
In Blueberry in addition to the sugar, acid and vitamin C of routine, rich in vitamin E, vitamin A, vitamin B complex,
The mineral element such as SOD, ursin, protein, anthocyanin, dietary fibre and abundant potassium, iron, zinc, calcium.
Anthocyanidin contained by blueberry is content highest among all fruit and vegetables, every 100 grams such as high clump blueberry
Anthocyanidin content reaches hundreds of milligrams in fruit.The most abundant part of the anthocyanidin of blueberry is exactly in its distinctive purple pericarp portion
Position.The blueness of fruit comes from the anthocyanidin material of high content.According to the U.S., Japan, European Section scholar research, Blueberry has
Significantly strengthen eyesight, anti-eye strain, skin nutrition, delay cranial nerve aging, to the capillary as caused by diabetes
Disease has therapeutic action, strengthens many medical values of cardiac function, prevention senile dementia etc..
The fruit of blueberry has many uses, and fruit juice, jam, fruit wine and blueberry acidified milk drink can also be processed into addition to eating raw
Health care oral liquid of visual fatigue etc. is prevented made of material, blueberry juice.
Blueberry juice drink in the market is multifarious, wherein most is the mixing of blueberry and the collocation of other fruit
Type fruit drink and low concentration blueberry juice drink.In addition, the also blueberry of the different series such as jam type, fruit juice type, granulated
Beverage, major part is accounted for the recovery allotment of blueberry inspissated juice again among these.
The existing fruit drink using blueberry as raw material is primarily present problems with：
1. nutrition problem：Most of blueberry juice drink concentration is relatively low, or inspissated juice simply matches reduction, loses
The nutritive value of blueberry in itself.
2. flavor problem：Blueberry smell itself is light, it is difficult to the flavor of prominent blueberry in itself, inspissated juice is even more that flavor is use up
Lose.
3. sensory issues：Blueberry is more sour and astringent, and mouthfeel is not good enough when fruit juice concn is high.
The content of the invention
The purpose of the present invention is for existing using blueberry as the above mentioned problem present in the beverage of primary raw material, there is provided one
Kind high concentration blueberry juice drink.
A kind of high concentration blueberry juice drink, the content of its raw material composition by mass percentage are：
The present invention also provides a kind of preparation method of high concentration blueberry juice drink, and preparation process is as follows：
Mass percent is weighed as 4%-7% crystal diabetin, 0.3%-0.5% trehalose, 0.2%-0.3% fruit
High speed shear tank glue is used after glue mixing, then adds 50%-70% blueberries raw juice finished product, water is supplied to 100%, stirs
Sterilization is filling after uniformly gets product.
The preparation method step of the blueberries raw juice finished product is as follows：
(1) using blueberry freeze fruit as raw material, thaw broken；
(2) slurries after crushing add Flos Sophorae extract, prevent the oxidation of anthocyanidin, and add pectinase enzymatic hydrolysis；
(3) pulp after digesting first slightly is squeezed the juice with juice extractor, then separates slag and juice with screw centrifuge；
(4) juice isolated obtains blueberry juice through ceramic membrane filter；
(5) blueberry juice is blueberries raw juice finished product through ultra high temperature short time sterilization.
Preferably, thaw point is 0-10 DEG C in the preparation method step (1) of the blueberries raw juice finished product.
Preferably, the mass percent of Flos Sophorae extract is added in the preparation method step (2) of the blueberries raw juice finished product
For 0.5 ‰.
Preferably, the mass percent of addition pectase is in the preparation method step (2) of the blueberries raw juice finished product
0.3‰。
Preferably, the enzyme activity for pectase being added in the preparation method step (2) of the blueberries raw juice finished product is 16000U/
mL-24000U/mL。
Preferably, hydrolysis temperature is 20 DEG C -40 DEG C in the preparation method step (2) of the blueberries raw juice finished product, time 1-
2h。
Preferably, the membrane aperture of ceramic membrane is 0.45 μm in the preparation method step (4) of the blueberries raw juice finished product.
Preferably, the temperature of preparation method step (5) ultra high temperature short time sterilization of the blueberries raw juice finished product is 115 DEG C,
Time is 3s.
Using blueberry freeze fruit as raw material in the present invention, the distinctive nutritional ingredient of blueberry can be retained to greatest extent, and by
The institutional framework of blueberry in itself in freezing for destroying, the enzymolysis of blueberry, its effective nutritional ingredient when squeezing the juice are more beneficial on the contrary
Extraction also can be more abundant.
After tested, blueberry fresh fruit, freeze fruit blueberry property material content and raw material is done, with blueberry freeze fruit with blueberry fresh fruit
The content for doing blueberry property material in the high concentration blueberry juice drink of raw material preparation is as shown in table 1：
The blueberry fresh fruit of table 1, the content balance for freezing blueberry property material in fruit and high concentration blueberry juice drink
As can be seen from Table 1, blueberry fresh fruit and the blueberry property material content difference of blueberry freeze fruit be not notable, but with blueberry
Freeze the high concentration blueberry juice drink that fruit is squeezed the juice and remain the property material and content of blueberry substantially, and squeezed the juice with blueberry fresh fruit
The property material of its blueberry and content reduce on the contrary in high concentration blueberry juice drink.
In the broken enzymolysis of blueberry freeze fruit, large quantity of air is entered in shattering process, it is therefore desirable to high enzyme solution temperature and
Longer enzymolysis time, while also to meet to make pectase be sufficiently mixed with blueberry protoplasm, ensure the effect of enzymolysis, therefore will necessarily
Fully contacting for anthocyanidin and air is caused, causes the oxidation of anthocyanidin, antioxygen is added when enzymolysis is broken in present invention for this
Agent protects the oxidation of anthocyanidin, is specifically shown in Table 2：
Protecting effect of several conventional antioxidants to anthocyanidin when table 2 digests
| 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 the ability of its removing ultra-oxygen anion free radical is stronger, can
The oxidation of anthocyanidin effectively is prevented, and is determined through experimentation optimal dosage 0.5 ‰.
Blueberry slurries after broken effectively prevent anthocyanidin in blueberry by the Flos Sophorae extract color protection of addition 0.5 ‰
Oxidation；Digested using 0.3 ‰ pectase, enzymolysis time 1h-2h, without use other enzymes, such as enzymolyzing alpha-amylase,
It is due to that alpha-amylase can play a part of removing to the polysaccharide in blueberry, and blueberry polysaccharide has certain immune antitumor work
With the content of blueberry polysaccharide can at utmost be preserved by carrying out enzymolysis using pectase merely.And after blueberry polysaccharide is removed, system
It is puckery for the blueberries raw juice mouthfeel meta-acid gone out, it is difficult to the taste of prominent blueberry in itself, to influence the mouthfeel of blueberries raw juice.Further, since
Contain lot of anthocyanin in blueberry, carry out enzymolysis for a long time and be easily destroyed anthocyanidin and other nutritional ingredients, thus it is blue to preserve
The nutritional ingredient and mouthfeel of certain kind of berries Normal juice, enzymolysis time control is 1h-2h.
The whole preparation process of blueberries raw juice finished product does not add water, farthest improves the concentration of blueberries raw juice, preserves
The content of nutritional ingredient, it is easier to the flavor of prominent blueberry in itself.
The present invention is because fresh squeezing blueberries raw juice does not add the pure of any material usually without fresh squeezing blueberries raw juice is used
Press juice, the fruit juice not Jing Guo pectinase enzymatic hydrolysis process is consequently belonging to, and pectase can be to pectic substance in fruit juice and fibre
The insoluble matters such as dimension element are degraded, and not only improve the recovery rate of blueberry active ingredient, reduce the suspension in fruit juice, moreover it is possible to increase
Add the smooth mouthfeel of Normal juice, these are all the characteristics of fresh squeezing blueberries raw juice do not have.
Crystal diabetin：Crystal diabetin is added in blueberries raw juice finished product, on the one hand can be merged with the sweet taste of blueberry itself
Together so that sweet taste is unlikely to lofty, and on the other hand because its purity is not high in common fructose, a large amount of Portugals are also contained in the inside
Grape sugar, for children or the such beverage of patients with diabetes mellitus, the illnesss such as decayed tooth or blood glucose rise can be produced, and use knot
Brilliant fructose, because its purity is high, problem above will not be not only brought, its in drink is not interfered with while sweet taste is experienced yet
The appearance of its flavor value.
Trehalose：Play a part of protection to nutriments such as the anthocyanidin in blueberry, vitamins, and to the color of beverage
Holding effect is played in pool, strengthens sense organ color.
After crystal diabetin, trehalose mix with blueberries raw juice finished product, synergy is produced, crystal diabetin inhibits blueberry former
More sour and astringent taste in juice, trehalose reduce the light smell of blueberry itself, together by the preservation to blueberry nutrient material
When be aided with the sweet taste of fructose so that the larger blueberries raw juice finished product of accounting had both remained itself flavor and nutritive value of blueberry,
The sour and astringent of itself is alleviated again, and mellow in taste is soft, sour-sweet suitable.
To be suitably formulated, inventor has also carried out a variety of orthogonal tests, is shown in Table 3：
The sour-sweet taste test that the crystal diabetin of table 3 and trehalose add
| Experiment number | Crystal diabetin % | Trehalose % | Mouthfeel |
| 1 | 3 | 0.3 | Mouthfeel is slightly sour, substantially preferably |
| 2 | 3 | 0.4 | Mouthfeel meta-acid |
| 3 | 4 | 0.5 | It is sour-sweet suitable |
| 4 | 4 | 0.4 | It is sour-sweet suitable, it is soft |
| 5 | 6 | 0.7 | Fragrance is partially light |
| 6 | 7 | 0.5 | It is sour-sweet suitable |
| 7 | 8 | 0.8 | The inclined sweet tea of mouthfeel |
Can be drawn from the experiment of table 3, crystal diabetin addition 4%-7% scope, trehalose add in 0.3%-
0.5% or so scope is proper, and corresponding appropriateness adjustment can be carried out according to the taste of colony.
The invention has the advantages that the high concentration blueberry juice drink of the present invention utilizes what is be prepared with blueberry freeze fruit
Blueberries raw juice finished product is raw material, remains the original fragrance and nutritional ingredient of blueberries, has the flavor of fresh blueberry and suitable
Mouthfeel, the beverage taste is salubrious, sutable for men, women, and children.
Embodiment
With reference to embodiment, the present invention is further described.
Embodiment 1：
A kind of high concentration blueberry juice drink, the content of its raw material composition by mass percentage are：
A kind of described high concentration blueberry juice drink, its preparation method comprise the following steps：
(1) using blueberry freeze fruit as raw material, thaw to 0 DEG C -10 DEG C and crush；
(2) slurries after crushing add 0.5 ‰ Flos Sophorae extract, prevent the oxidation of anthocyanidin, and add 0.3 ‰ fruit
Glue enzyme (enzyme activity 16000U/mL) digests, 30 DEG C of hydrolysis temperature, time 1.5h；
(3) pulp after digesting first slightly is squeezed the juice with juice extractor, then separates slag and juice with screw centrifuge；
(4) juice isolated obtains blueberry juice through 0.45 μm of ceramic membrane filter；
(5) blueberry juice is blueberries raw juice finished product through 115 DEG C of 3s ultra high temperature short time sterilizations；
(6) crystal diabetin, trehalose, pectin of above-mentioned mass percent are taken, high speed shear tank is used after being mixed
Glue, the blueberries raw juice finished product is then added, supply water to 100%, filling get product is sterilized after stirring.
Embodiment 2：
A kind of high concentration blueberry juice drink, the content of its raw material composition by mass percentage are：
A kind of described high concentration blueberry juice drink, its preparation method comprise the following steps：
(1) using blueberry freeze fruit as raw material, thaw to 0 DEG C -10 DEG C and crush；
(2) slurries after crushing add 0.5 ‰ Flos Sophorae extract, prevent the oxidation of anthocyanidin, and add 0.3 ‰ fruit
Glue enzyme (enzyme activity 24000U/mL) digests, 40 DEG C of hydrolysis temperature, time 1h；
(3) pulp after digesting first slightly is squeezed the juice with juice extractor, then separates slag and juice with screw centrifuge；
(4) juice isolated obtains blueberry juice through 0.45 μm of ceramic membrane filter；
(5) blueberry juice is blueberries raw juice finished product through 115 DEG C of 3s ultra high temperature short time sterilizations；
(6) crystal diabetin, trehalose, pectin of above-mentioned mass percent is taken to use high speed shear tank glue after mixing, so
After add the blueberries raw juice finished product, supply water to 100%, filling get product sterilized after stirring.
Effect assessment：
By test product：High concentration blueberry juice drink is made with the raw material proportioning 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 subject to taste flavor and mouthfeel by test product, and carry out ballot evaluation.
Subject'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：Numeral in form represents to think the preferable number of subjects of the project
It can be seen from the results that not only product color is preferable for the high concentration blueberry juice drink of the present invention, and the perfume (or spice) of blueberry
Gas, products taste and plumpness are all preferable.
Above content is only to present inventive concept example and explanation, affiliated those skilled in the art couple
Described specific embodiment is made various modifications or supplement or substituted using similar mode, without departing from invention
Conceive or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (4)
1. a kind of high concentration blueberry juice drink, it is characterized in that, by blueberries raw juice finished product, crystal diabetin, trehalose, pectin and water
Mixing preparation forms, and the percentage by weight of each component is：
Blueberries raw juice finished product 50%-70%
Crystal diabetin 4%-7%
Trehalose 0.3%-0.5%
Pectin 0.2%-0.3%
Water complements to 100%；
The preparation method of the high concentration blueberry juice drink is as follows：
Weighing after mass percent mixes for 4%-7% crystal diabetin, 0.3%-0.5% trehalose, 0.2%-0.3% pectin makes
With high speed shear tank glue, 50%-70% blueberries raw juice finished product is then added, water is supplied to 100%, sterilizes and fill after stirring
Dress is got product；
The preparation method step of the blueberries raw juice finished product is as follows：
（1）Using blueberry freeze fruit as raw material, thaw broken, thaw point is 0-10 DEG C；
（2）Slurries after broken 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 separates slag and juice with screw centrifuge；
（4）The juice isolated obtains blueberry juice through ceramic membrane filter；
（5）Blueberry juice is blueberries raw juice finished product through ultra high temperature short time sterilization；
The preparation method step of the blueberries raw juice finished product（2）The middle mass percent for adding Flos Sophorae extract is 0.5 ‰；
The preparation method step of the blueberries raw juice finished product（2）The middle mass percent for adding pectase is 0.3 ‰；
The preparation method step of the blueberries raw juice finished product（2）Middle hydrolysis temperature is 20 DEG C -40 DEG C, time 1-2h.
A kind of 2. high concentration blueberry juice drink as claimed in claim 1, it is characterised in that the system of the blueberries raw juice finished product
Preparation Method step（2）The middle enzyme activity for adding pectase is 16000U/mL-24000 U/mL.
A kind of 3. high concentration blueberry juice drink as claimed in claim 1, it is characterised in that the system of the blueberries raw juice finished product
Preparation Method step（4）The membrane aperture of middle ceramic membrane is 0.45 μm.
A kind of 4. high concentration blueberry juice drink as claimed in claim 1, it is characterised in that the system of the blueberries raw juice finished product
Preparation Method step（5）The temperature of ultra high temperature short time sterilization is 115 DEG C, time 3s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510590122.5A CN105167056B (en) | 2015-09-16 | 2015-09-16 | A kind of high concentration blueberry juice drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510590122.5A CN105167056B (en) | 2015-09-16 | 2015-09-16 | A kind of high concentration blueberry juice drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105167056A CN105167056A (en) | 2015-12-23 |
| CN105167056B true CN105167056B (en) | 2018-02-23 |
Family
ID=54889897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510590122.5A Active CN105167056B (en) | 2015-09-16 | 2015-09-16 | A kind of high concentration blueberry juice drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105167056B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107397095A (en) * | 2017-08-30 | 2017-11-28 | 安庆市贵文农业科技有限公司 | A kind of preparation method of clear juice blueberry juice |
| 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 |
| CN113907235B (en) * | 2021-10-27 | 2024-04-09 | 南昌市检验检测中心 | Microbial fermentation fruit juice |
| CN115474661B (en) * | 2022-09-05 | 2024-02-23 | 江南大学 | Lycium ruthenicum lactobacillus fermented beverage stock solution and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1974677A (en) * | 2006-12-12 | 2007-06-06 | 大连轻工业学院 | Prepn process of natural liquid blueberry pigment |
| CN102613624A (en) * | 2012-03-02 | 2012-08-01 | 奉化市以勒食品有限公司 | Blueberry fruit juice beverage and preparation method thereof |
| CN102907735A (en) * | 2012-09-19 | 2013-02-06 | 大兴安岭超越野生浆果开发有限责任公司 | Processing technique and preparation of beverage capable of improving eyesight |
| CN103120339A (en) * | 2011-11-18 | 2013-05-29 | 大连得达科技发展有限公司 | Process of blueberry drink |
-
2015
- 2015-09-16 CN CN201510590122.5A patent/CN105167056B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1974677A (en) * | 2006-12-12 | 2007-06-06 | 大连轻工业学院 | Prepn process of natural liquid blueberry pigment |
| CN103120339A (en) * | 2011-11-18 | 2013-05-29 | 大连得达科技发展有限公司 | Process of blueberry drink |
| CN102613624A (en) * | 2012-03-02 | 2012-08-01 | 奉化市以勒食品有限公司 | Blueberry fruit juice beverage and preparation method thereof |
| CN102907735A (en) * | 2012-09-19 | 2013-02-06 | 大兴安岭超越野生浆果开发有限责任公司 | Processing technique and preparation of beverage capable of improving eyesight |
Non-Patent Citations (2)
| Title |
|---|
| 槐花抗氧化剂的提取及其抗氧化性的测定;肖丽霞等;《江苏农学院学报》;19961231;第17卷(第2期);71-73 * |
| 槐花提取物抗氧化性能研究;马利华等;《食品科学》;20071231;第28卷(第9期);75-77 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105167056A (en) | 2015-12-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105167056B (en) | A kind of high concentration blueberry juice drink | |
| CN101999731B (en) | Original fruit enzyme oral liquid and preparation method thereof | |
| CN105482953B (en) | A kind of production technology of selenium-rich blueberry mixed health wine | |
| CN104041903A (en) | Selenium-rich cyclocarya paliurus beverage and preparation method thereof | |
| CN105360853A (en) | Preparation method of passion fruit-tomato fermented beverage | |
| CN107252024A (en) | A kind of matrimony vine sea buckthorn juice and preparation method thereof | |
| CN103710237B (en) | A kind of bee wine and preparation method thereof | |
| CN106417817A (en) | Tea bag with effects of helping sleep and soothing nerves and preparation method thereof | |
| CN106561826A (en) | Method for preparing red date-Chinese wolfberry functional type blended milk | |
| CN105087284B (en) | A kind of compound raspberry health preserving wine and preparation method thereof | |
| CN101223966A (en) | Preparing method of kiwi series food | |
| KR101164052B1 (en) | Composite Yacon & Fucoidan Seaweed Salt With a Component Including Black Garlic Green Tea bag | |
| CN105087285B (en) | A kind of mulberry health preserving wine and preparation method thereof | |
| CN104012722B (en) | A kind of preserved egg tea and preparation method thereof | |
| CN107439866A (en) | Matrimony vine chickpea plant nutrients beverage and its preparation technology | |
| CN105941731A (en) | Tricholoma matsutake tea, preparation method and application thereof | |
| JP2001192342A (en) | Method for producing mixture of liquid formulation of concentrated stevia with ripe punica granatum | |
| KR20210007139A (en) | Manufacturing Method of Tree Ear Muesli and Tree Ear Muesli Using The Same | |
| CN104938730A (en) | Passion fruit sweet tea | |
| KR101897591B1 (en) | Anti-oxidative activity berry beverage containing solidity materials and manufacturing method thereby | |
| CN109497228A (en) | A kind of brown sugar ginger tea and preparation method thereof | |
| CN108850380A (en) | A kind of formula and preparation method of Chinese wolfberry and coffee | |
| KR102610704B1 (en) | Manufacturing method of shine muskett containing basil seeds | |
| EP1279338A1 (en) | Use of olive oil for the production of margarines, butters, fats, wheys, creams, chocolate and the like | |
| CN102894093A (en) | Novel sugar-free tartary buckwheat and walnut milk beverage and production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |