CN105661194A - Preparation technology of blueberry beverage - Google Patents
Preparation technology of blueberry beverage Download PDFInfo
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- CN105661194A CN105661194A CN201510929205.2A CN201510929205A CN105661194A CN 105661194 A CN105661194 A CN 105661194A CN 201510929205 A CN201510929205 A CN 201510929205A CN 105661194 A CN105661194 A CN 105661194A
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- blueberry
- preparation technology
- drink
- juice
- fruit
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 51
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 51
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 51
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 42
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013361 beverage Nutrition 0.000 title abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 229920000159 gelatin Polymers 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 235000019322 gelatine Nutrition 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 9
- 229910000278 bentonite Inorganic materials 0.000 claims description 9
- 239000000440 bentonite Substances 0.000 claims description 9
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 9
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 239000004383 Steviol glycoside Substances 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 229930182488 steviol glycoside Natural products 0.000 claims description 4
- 235000019411 steviol glycoside Nutrition 0.000 claims description 4
- 150000008144 steviol glycosides Chemical class 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000049 pigment Substances 0.000 abstract description 6
- 230000004438 eyesight Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 2
- 210000004369 blood Anatomy 0.000 abstract 2
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 2
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 239000003797 essential amino acid Substances 0.000 abstract 1
- 235000020776 essential amino acid Nutrition 0.000 abstract 1
- 230000007661 gastrointestinal function Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001453 anthocyanidins Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 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
- 102000004330 Rhodopsin Human genes 0.000 description 2
- 108090000820 Rhodopsin Proteins 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000002490 cerebral effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008929 regeneration Effects 0.000 description 2
- 238000011069 regeneration method Methods 0.000 description 2
- 210000001525 retina Anatomy 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 206010010774 Constipation Diseases 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
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 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
- 210000000577 adipose tissue Anatomy 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
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 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
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005406 washing Methods 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
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to the field of food and particularly a preparation technology of a blueberry beverage. The preparation technology of the blueberry beverage comprises the following operation steps: cleaning, crushing, enzymatic hydrolyzing, juice squeezing, standing, blending, filtering, sterilizing, filling, pasteurizing, cooling and inspecting. The blueberry beverage preparation technology selects fresh and ripe blueberries, uses a roller-style crusher to conduct peel breaking and enzymatic hydrolyzing during the processing processes, and does not destroy vitamins in blueberry fruits. Under the premise of protecting the original nutrients in the blueberry fruits, the blueberry beverage can also prevent aging, prevent oxidation, lower high blood pressure, high blood sugar and high blood lipids, improve human immunity, improve vision and regulate gastrointestinal functions, does not add any pigment, has a unique aroma of the blueberry fruits, is mellow in taste and moderate in sourness and sweetness, and can also supplement human body essential amino acids.
Description
Technical field
The present invention relates to field of food, specifically a kind of preparation technology of blueberry drink.
Background technology
Blueberry, have another name called sincere this, all persimmon (large the Xiaoxinanlin Mountains, Yichun), pasture fruit, fruit, Long Guo,Clam pool fruit (Jilin), slow Japan-Soviet (Mongols's language), Ji Ete, my lattice spy (Oroqen's language),Crow fruit (Guizhou is all even, has wild in mountain) etc.
Blueberry pulp exquisiteness, seed is minimum, edible rate 100%, the light fragrance of tool, sweet and sour palatability,Be to eat good merchantable brand raw. In Blueberry except conventional sugar, outside acid and Vc, be rich in VE, VA,VB, SOD, ursin, protein, dietary fibre and abundant K, Fe, Zn, CaDeng mineral matter element, in fruit, anthocyanin pigment content, up to 163mg/100g, is other fruitSeveral times even tens times. Total amino acid content 0.254%, even abundant than amino acid content mountainShort, bristly hair or beard is also high. Anthocyanidin can protect anthocyanin pigment that in eyes blueberry, content is very high to human bodyEyes there is well the effect of maintenance, it can relieving eye strain, improve people's eyesight,Blueberry not only contains vitamin A, and its main component is anthocyanidin, can directly accelerate retina,Synthetic and the regeneration of visual purple, allows the eyes vigor brilliance that bursts forth! River in the biomedical doctor of JapanWrite articles with grand: clinical medicine report demonstration, the anthocyanidin in blueberry can promote retina cellIn visual purple regeneration, pre-myopia prevention, promotes eyesight. In blueberry, be rich in and enrich vitamin, ore depositThe nutritional labelings such as material and fiber element, the more edible blueberry can improve body immunity, carriesHigh human quality. In blueberry, abundant vitamin C has pre-anti-cancer in addition, opposing heart diseaseEffect. Blueberry pectin is abundant, can dilute body fat, protects the strong of human body cardiovascular and cerebrovascularHealth. In addition, in blueberry, also has abundant antioxidant, aging that can delaying human body. BlueberryIn anthocyanin have very strong non-oxidizability, can Green Tea Extract, delay senility, prevent cellDegenerative change, for suppressing platelet aggregation, the illnesss such as prevention cerebral diseased, artery sclerosisThere is certain effect, can also strengthen capillary simultaneously, improve blood circulation, weaken bloodThe viscosity of platelet, prevent blood clot produce, strengthen cardio cerebral function, strengthen children's bone density,Prevent constipation. In prior art, supporting one's family in fruit in the process of most of fruit drink processingUsually go to pot, do not keep the nutritional labeling in original fruit, in commercially available beverage, contain colouredElement, essence, asccharin and anticorrisive agent, can increase human liver's burden.
Summary of the invention
For above-mentioned weak point of the prior art, the present invention aims to provide a kind of fruit that keepsThe nutritious composition in Central Plains, not containing the preparation work of pigment, essence, asccharin and anticorrisive agent blueberry drinkSkill.
For solving the problems of the technologies described above, the preparation technology of blueberry drink of the present invention, comprises followingStep:
(1), cleaning, fragmentation
Choose the ripe blueberry of fresh harvesting, clean up, crush pericarp with Kun formula disintegrating machine standbyWith;
(2), enzymolysis, squeeze the juice
By the blueberry after fragmentation in step (1) heat, insulation and cooling, add after cooling0.05% pectin decomposing enzyme carries out enzymolysis, squeezes the juice for subsequent use after enzymolysis completes;
(3), leave standstill, allocate
Blueberry juice packs settling tank into after 100 order duplex strainers filter, and adopts after first gelatin swollenMoisten native Combined Treatment, leave standstill 10～12h, get supernatant liquor and add steviol glycoside 0.3～1%, lemonAfter acid 0.1%, make fruit drink;
(4), filtration, sterilization
To adopt filter to carry out following of 10～15min through step (3) fruit drink after treatmentAfter ring filters, then through 5～10s high-temperature sterilization;
(5) filling, pasteurization
Fruit drink after sterilization is being not less than at 80 DEG C to filling, sealing rapidly and 20minPasteurization;
(6) cooling, inspection
By the fruit drink in step (5) carry out cooling step by step after, test.
Further, in described step (2), heating-up temperature is 70 DEG C, keeps temperature to continue 15～20Minute, chilling temperature to 45 DEG C.
Further, described step (3) gelatin bentonite Combined Treatment is that gelatin concentration is250mg/L, bentonite concentration is 2250mg/L.
Further, described step (6) step by step chilling temperature be 80 DEG C → 60 DEG C → 40 DEG C.
The preparation technology of blueberry drink of the present invention, selects the blueberry of fresh maturation, processMiddle use Kun formula disintegrating machine broken skin enzymolysis, does not destroy the vitamin in blueberries, at protection blueberryIn fruit under the prerequisite of original nutritional labeling, and can also be anti-ageing, anti-oxidant, fall three height,Improve body immunity, promote eyesight and regulate functions of intestines and stomach, do not add any pigment, not onlyHave the distinctive fragrance of blueberries, its mouthfeel is mellow, sour-sweet moderate, and can also supplement must in human bodyThe amino acid of palpus.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described. AobviousSo, described embodiment is only a part of embodiment of the present invention, instead of wholeEmbodiment. Based on the embodiment in the present invention, those of ordinary skill in the art are not makingAll other embodiment that obtain under creative work prerequisite, belong to the present invention protectionScope.
The preparation technology of blueberry drink of the present invention, comprises the following steps:
(1), cleaning, fragmentation
Choose the ripe blueberry of fresh harvesting, clean up, crush pericarp with Kun formula disintegrating machine standbyWith.
Choose the ripe blueberry of fresh harvesting, because Blueberry epidermis is easily broken, adopt fountainClean, crush pericarp with Kun formula disintegrating machine again after washing away the dirt of fruit.
(2), enzymolysis, squeeze the juice
By the blueberry after fragmentation in step (1) heat, insulation and cooling, add after cooling0.05% pectin decomposing enzyme carries out enzymolysis, squeezes the juice for subsequent use after enzymolysis completes.
First with pipe heat exchanger, blueberry juice is heated to 70 DEG C of insulation 15～20min, then is cooled to45 DEG C, add 0.05% pectin decomposing enzyme, insulation 3～4h, adopts lever-type squeezer squeezingGo out juice, squeeze the juice for the first time, it is fruit that the peel residue after squeezing the juice is for the first time added to qualityIn the hot water of quality 35%, after lixiviate 50min, squeeze the juice for the second time, then will squeeze for the second timeIn peel residue after juice, add fruit quality 20% hot water lixiviate 40～50min after squeeze for the third timeJuice, mixes the juice of squeezing out for three times, obtains blueberry juice.
(3), leave standstill, allocate
Blueberry juice packs settling tank into after 100 order duplex strainers filter, and adopts after first gelatin swollenMoisten native Combined Treatment, leave standstill 10～12h, get supernatant liquor and add steviol glycoside 0.3～1%, lemonAfter acid 0.1%, make fruit drink.
After 100 order duplex strainers filter, pack blueberry juice into settling tank, adopt after first gelatinBentonite Combined Treatment, its gelatin concentration is 250mg/L, bentonite concentration is 2250mg/L,When gelatin bentonite in treatment, first in Normal juice, add a certain amount of gelatin solution, shake up, leave standstill30min left and right leaves standstill 10～12h again and extracts supernatant after adding bentonite, shaking up, and gets blueberryNormal juice 80%, steviol glycoside 0.3～1%, citric acid 0.1% are allocated.
(4), filtration, sterilization
To adopt filter to carry out following of 10～15min through step (3) fruit drink after treatmentAfter ring filters, then through 5～10s high-temperature sterilization.
Adopt diatomite filter to carry out after the circulating filtration of 10～15min, then through 110 DEG C of heatingProcess 5～10s.
(5) filling, pasteurization
Fruit drink after sterilization is being not less than at 80 DEG C to filling, sealing rapidly and 20minPasteurization.
Fruit drink after sterilization is being not less than at 80 DEG C fillingly rapidly, when filling, in bottle, is stayingThere is certain bottom clearance to form vacuum, thus do not need to add anticorrisive agent to undergo no deterioration yet, after filling completingSeal and the pasteurization of 20min.
(6) cooling, inspection
By the fruit drink in step (5) carry out cooling step by step after, test.
In order to prevent vial bottle explosion, adopt cooling step by step method, 80 DEG C → 60 DEG C →40℃。
Further, in described step (2), heating-up temperature is 70 DEG C, keeps temperature to continue 15～20Minute, chilling temperature to 45 DEG C.
Further, described step (3) gelatin bentonite Combined Treatment is that gelatin concentration is250mg/L, bentonite concentration is 2250mg/L.
The preparation technology of blueberry drink of the present invention, selects the blueberry of fresh maturation, processMiddle use Kun formula disintegrating machine broken skin enzymolysis, does not destroy the vitamin in blueberries, at protection blueberryIn fruit under the prerequisite of original nutritional labeling, and can also be anti-ageing, anti-oxidant, fall three height,Improve body immunity, promote eyesight and regulate functions of intestines and stomach, do not add any pigment, not onlyHave the distinctive fragrance of blueberries, its mouthfeel is mellow, sour-sweet moderate, and can also supplement must in human bodyThe amino acid of palpus.
Claims (4)
1. a preparation technology for blueberry drink, is characterized in that, comprises the following steps:
(1), cleaning, fragmentation
Choose the ripe blueberry of fresh harvesting, clean up, crush pericarp with Kun formula disintegrating machine standbyWith;
(2), enzymolysis, squeeze the juice
By the blueberry after fragmentation in step (1) heat, insulation and cooling, add after cooling0.05% pectin decomposing enzyme carries out enzymolysis, squeezes the juice for subsequent use after enzymolysis completes;
(3), leave standstill, allocate
Blueberry juice packs settling tank into after 100 order duplex strainers filter, and adopts after first gelatin swollenMoisten native Combined Treatment, leave standstill 10～12h, get supernatant liquor and add steviol glycoside 0.3～1%, lemonAfter acid 0.1%, make fruit drink;
(4), filtration, sterilization
To adopt filter to carry out following of 10～15min through step (3) fruit drink after treatmentAfter ring filters, then through 5～10s high-temperature sterilization;
(5) filling, pasteurization
Fruit drink after sterilization is being not less than at 80 DEG C to filling, sealing rapidly and 20minPasteurization;
(6) cooling, inspection
By the fruit drink in step (5) carry out cooling step by step after, test.
2. the preparation technology of blueberry drink according to claim 1, is characterized in that: instituteStating heating-up temperature in step (2) is 70 DEG C, keeps temperature to continue 15～20 minutes, chilling temperatureTo 45 DEG C.
3. the preparation technology of blueberry drink according to claim 1, is characterized in that: instituteStating step (3) gelatin bentonite Combined Treatment is that gelatin concentration is 250mg/L, bentonite concentrationFor 2250mg/L.
4. the preparation technology of blueberry drink according to claim 1, is characterized in that: instituteState step (6) step by step chilling temperature be 80 DEG C → 60 DEG C → 40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510929205.2A CN105661194A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510929205.2A CN105661194A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661194A true CN105661194A (en) | 2016-06-15 |
Family
ID=56189534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510929205.2A Pending CN105661194A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105661194A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903879A (en) * | 2020-08-10 | 2020-11-10 | 韩树森 | Production process of zero-additive fruit juice beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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
- 2015-12-15 CN CN201510929205.2A patent/CN105661194A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120339A (en) * | 2011-11-18 | 2013-05-29 | 大连得达科技发展有限公司 | Process of blueberry drink |
Non-Patent Citations (1)
| Title |
|---|
| 孟宪军 等: "《中国小浆果深加工技术》", 31 August 2012, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903879A (en) * | 2020-08-10 | 2020-11-10 | 韩树森 | Production process of zero-additive fruit juice beverage |
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Application publication date: 20160615 |