CN105918714B - A kind of blueberry lycium ruthenicum pulp and juice and preparation method thereof - Google Patents
A kind of blueberry lycium ruthenicum pulp and juice and preparation method thereof Download PDFInfo
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- CN105918714B CN105918714B CN201610231709.1A CN201610231709A CN105918714B CN 105918714 B CN105918714 B CN 105918714B CN 201610231709 A CN201610231709 A CN 201610231709A CN 105918714 B CN105918714 B CN 105918714B
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- blueberry
- lycium ruthenicum
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
A kind of blueberry lycium ruthenicum pulp and juice, it is characterised by comprising: 10%~15% blueberry juice stoste, 10%~15% fructose syrup, 0.05%~0.15% citric acid, 0.05%~0.15% malic acid, 0.02%~0.04% stevioside, 3%~5% thaw elution after blueberries and 1%~3% be soaked after lycium ruthenicum；Its production method, comprising: despecking, elution, foaming, defrosting, ultra high pressure treatment, mashing, pectin enzymatic hydrolysis, filtering, centrifugation, allotment, filling and sealing, ultrahigh-pressure sterilization, finished product.The invention has the beneficial effects that: there is blueberry, the distinctive fragrance of lycium ruthenicum, sour-sweet appropriate, delicate mouthfeel using blueberry lycium ruthenicum pulp and juice pure color prepared by the method for the present invention；Preparation method of the invention simultaneously avoids heat treatment to the adverse effect of raw material, saves the nutritional ingredient of raw material itself, the nutritive value of blueberry and lycium ruthenicum is made to find full expression.
Description
Technical field
The invention belongs to fruit juice making technical fields, and in particular to a kind of blueberry lycium ruthenicum pulp and juice and its production side
Method.
Background technique
Blueberry category Ericaceae, cowberry platymiscium.Originating from North America, perennial shrub small berries fruit tree.Because fruit is in indigo plant
Color, therefore referred to as blueberry.Nutritional ingredient rich in Blueberry, have prevent cranial nerve aging, protection eyesight, heart tonifying,
Anticancer softens blood vessel, enhances the immune of the body the functions such as power.Wherein, since blueberry is rich in anthocyanidin, there is activation retina function
Effect, can strengthen eyesight, prevent eyeball fatigue and gazed at and five big healthy fruit that the World Food Programme is recommended it
One.And it is studied according to the U.S., Japan, European Section scholar, often edible blueberry product, can significantly enhance eyesight, eliminate eyes
Fatigue.Clinical medicine report is also shown, and the anthocyanidin in blueberry has the visual purple regeneration promoted in retina cell, and prevention is close
Depending on promoting the physiological actions such as eyesight.
Since blueberry belongs to small berries, moisture content is high, not storage tolerance, thus be commonly used to processing jam, fruit juice, jam,
The products such as fruit wine.Existing processing method destroys larger, anthocyanin especially therein and fragrance object to the nutritional ingredient of blueberry
Matter loss is the most serious.Naturally, green, nutrition, health are a new trend of garden stuff processing industry.Though existing existing in the market
Blueberry juice product, but nutriment is seriously lost, and mouthfeel is general.
Lycium ruthenicum, Solanaceae, berry is spherical, thin skin, atropurpureus after skin is ripe, contains mauve pigment abundant inside fruit, easily
It is dissolved in water, belongs to natural water-soluble anthocyanin flavonoids.Tibetan medicine is for treating cardiopyretic disease, heart disease, reducing cholesterol, excited big
Cranial nerve, enhancing immune function, anti-curing cancers, anti-aging, beautifying face and moistering lotion, irregular menstruation, menopause etc., and drug effect is significant.It is civil
Make enriching yin and nourishing kidney, is depressured medicinal.The blueberry lycium ruthenicum food production in China is still in infancy at present, has good development
Prospect.In recent years, blueberry product and lycium ruthenicum product are concerned by people due to its exclusive nutritive value, this is also blueberry
The exploitation of lycium ruthenicum pulp and juice provides reliable market foundation.
Summary of the invention
To solve the deficiencies in the prior art, it is an object of that present invention to provide a kind of blueberry lycium ruthenicum pulp and juice and its production
Method, using this method make fruit juice pure color, have blueberry, the distinctive fragrance of lycium ruthenicum, delicate mouthfeel, it is sour-sweet can
Mouthful, nutritive value is high.
A kind of blueberry lycium ruthenicum pulp and juice, comprising: 10%~15% blueberry juice stoste, 10%~15% high fructose corn
Slurry, 0.05%~0.15% citric acid, 0.05%~0.15% malic acid, 0.02%~0.04% stevioside, 3%~5% solution
Freeze elution after blueberries and 1%~3% be soaked after lycium ruthenicum.
A kind of production method of blueberry lycium ruthenicum pulp and juice, including following process:
(1) despecking: rejecting the sundries such as lycium ruthenicum dry fruit and carpopodium, leaf in blueberry freeze fruit, in despecking blueberry freeze fruit,
In addition to selection quality is good, other than fruit of structural integrity, the broken fruit occurred during quick-frozen process and cold storage can also be selected；
(2) elute: lycium ruthenicum dry fruit, after despecking, clear water elutes 2~3 times blueberry freeze fruit, and each water consumption is raw material weight
The 25%~40% of amount, sluggish flow；
(3) it is soaked: it is spare that the lycium ruthenicum dry fruit after elution being impregnated to 30min~60min at 25 DEG C -35 DEG C；
(4) it thaws: by the blueberry freeze fruit after elution under the conditions of being protected from light, thaw at RT 30min~60min；
(5) super-pressure destroy the enzyme treatment: the blueberries that will have been thawed are put into vacuum packaging bag and are vacuum-packed, 400mp~
10min~15min is handled under 600mp ultra-high voltage environment；
(6) be beaten: the blueberries after ultra high pressure treatment are moved in beater and are crushed, beating time be 2min~
3min；
(7) pectin digests: 0.025%~0.035% pectase is added after mashing into pulp, digests under the conditions of 35 DEG C
60min, enzyme activity are 18000U/mL~24000U/mL；
(8) filter: via hole diameter is the sieved filter of 1mm, filters out blueberry seed etc., obtains blueberry slurries；
(9) it is centrifuged: blueberry slurries being centrifuged 15min under the conditions of 4500r/min, obtain blueberry juice stoste；
(10) deploy: to equipped with drinking water blend tank in sequentially add 10%~15% blueberry juice stoste, 10%~
15% fructose syrup, 0.05%~0.15% citric acid, 0.05%~0.15% malic acid, 0.02%~0.04% stevioside,
After stirring and evenly mixing addition 3%~5% thaw elution after blueberries and 1%~3% be soaked after lycium ruthenicum；
(11) filling and sealing: deployed blueberry lycium ruthenicum pulp and juice is fitted into PET plastic bottle, additive amount and bottleneck
Concordantly, it seals；
(12) it sterilizes: packaged blueberry lycium ruthenicum pulp and juice being put under 400mp-600mp ultra-high voltage environment and is sterilized
10min-15min, temperature are 15 DEG C -30 DEG C；
(13) finished product: cleaning bottle body, labelling, coding, after confirmation is errorless, cases, storage.
As a preferred solution, indigo plant is able to suppress during super-pressure destroy the enzyme treatment described in abovementioned steps (5)
Polyphenol oxidase in the certain kind of berries, enzyme activity inhibiting rate is between 50%-70%.Such enzyme activity inhibiting rate is conducive to preferably guarantee blueberry
Nutritive value.
It is further preferred that the lycium ruthenicum after adding the blueberries after thawing elution described in abovementioned steps (10) and being soaked
Adding proportion is respectively 3%, 1%.This additive amount can generate better mouthfeel.
It is further preferred that sterilization conditions described in abovementioned steps (12) are to sterilize under 400mp ultra-high voltage environment
15min, temperature are 25 DEG C.This sterilization conditions can not only reach business degerming requirement, and can retain pulp to greatest extent
The nutrition of fruit juice.
A kind of blueberry lycium ruthenicum pulp and juice, is prepared by method above-mentioned.
The invention has the beneficial effects that: the blueberry lycium ruthenicum pulp and juice pure color prepared using the method for the present invention,
With blueberry, the distinctive fragrance of lycium ruthenicum, sour-sweet appropriate, delicate mouthfeel；Production method of the invention simultaneously avoids heat treatment
To the adverse effect of raw material, the nutritional ingredient of raw material itself is saved well, makes the nutritive value of blueberry and lycium ruthenicum
Sufficient embodiment is obtained.It being detected by experiment, ultra high pressure treatment can make polyphenol oxidase enzyme activity inhibit 50%-70%, at
Savoring beverage polyphenol content is 188mg/100mL-212mg/100mL；Anthocyanin content is 44mg/100mL-63mg/100mL；It is blue
Certain kind of berries lycium ruthenicum polyoses content is 60mg/100mL-85mg/100mL.
Detailed description of the invention
Fig. 1 is a kind of process flow chart of the production method of blueberry lycium ruthenicum pulp and juice of the present invention.
Specific embodiment
Embodiment 1
It obtains after individual quick freezing first, the blueberry freeze fruit being stored in freezer, the sundries such as carpopodium, leaf is rejected, in speed
Freeze and cold storage during the broken fruit that occurs can also be with.It is eluted 3 times with clear water again, each water consumption is the 25% of raw material weight, water flow
Slowly, surface dirt and dirt are removed.By clean blueberry be placed on 15 DEG C be protected from light under the conditions of, defrosting 60min.The indigo plant that will have been thawed
Certain kind of berries fruit, which is put into vacuum packaging bag, to be vacuum-packed, and sterilizes 10min under 500mp ultra-high voltage environment.The blueberries that super-pressure is completed
It is transferred in beater and is beaten, beating time 3min.0.025% pectase is added after mashing into pulp, in 35 DEG C of conditions
Lower enzymatic hydrolysis 60min, enzyme activity 24000U/mL.The sieve that aperture is 1mm is crossed after enzymatic hydrolysis, filters out blueberry seed, pomace etc., fruit juice is continued to employ.
Fruit juice is centrifuged 15min under the conditions of 4500r/min, obtains blueberry juice stoste.Blueberry juice stoste is added to be equipped with and is drunk
In the blend tank of water additive amount be 10%, add 3% defrosting elution after blueberries, 1% be soaked after lycium ruthenicum, 10% fruit
Glucose slurry, 0.1% citric acid, 0.1% malic acid, 0.03% stevioside, stir and evenly mix.Deployed fruit juice is packed into PET modeling
Expect in bottle, additive amount is concordant with bottleneck, sealing.Packaged fruit juice is put under 600mp ultra-high voltage environment and sterilizes 10min, temperature
Degree is 25 DEG C.Bottle body is cleaned, is labelled, coding after confirmation is errorless, is cased, storage.Ultra high pressure treatment can in example after testing
So that polyphenol oxidase inhibit 50%, finished beverage polyphenol content be 189mg/100mL, anthocyanin content 62mg/100mL,
Blueberry lycium ruthenicum polyoses content is 65mg/100mL.
Embodiment 2
It obtains after individual quick freezing first, the blueberry freeze fruit being stored in freezer, the sundries such as carpopodium, leaf is rejected, in speed
Freeze and cold storage during the broken fruit that occurs can also be with.It is eluted 2 times with clear water again, each water consumption is the 35% of raw material weight, water flow
Slowly, surface dirt and dirt are removed.By clean blueberry freeze fruit be placed on 20 DEG C be protected from light under the conditions of, defrosting 40min.It will thaw
Blueberries be put into vacuum packaging bag and be vacuum-packed, sterilize 12min under 500mp ultra-high voltage environment.The indigo plant that super-pressure is completed
The certain kind of berries is transferred in beater and is beaten, beating time 3min.0.030% pectase is added after mashing into pulp, in 35 DEG C of items
50min, enzyme activity 22000U/mL are digested under part.The sieve that aperture is 1mm is crossed after enzymatic hydrolysis, filters out blueberry seed, pomace etc., fruit juice stays
With.Fruit juice is centrifuged 15min under the conditions of 4500r/min, obtains blueberry juice stoste.Blueberry juice stoste is added equipped with drink
With additive amount in the blend tank of water be 10%, add 3% defrosting elution blueberries, 1% be soaked after lycium ruthenicum, 10% fruit
Glucose slurry, 0.1% citric acid, 0.1% malic acid, 0.03% stevioside, stir and evenly mix.Deployed fruit juice is packed into PET modeling
Expect in bottle, additive amount is concordant with bottleneck, sealing.Packaged fruit juice is put into 400mp ultra-high voltage environment, 25 DEG C of temperature, is sterilized
15min cleans bottle body later, labelling, coding, after confirmation is errorless, cases, storage.Ultra high pressure treatment in example after testing
Polyphenol oxidase can be made to inhibit 60%, finished beverage polyphenol content is 195mg/100mL；Anthocyanin content is 58mg/
100mL；Blueberry lycium ruthenicum polyoses content is 67.8mg/100mL.For optimal experimental group.
Embodiment 3
It obtains after individual quick freezing first, the blueberry freeze fruit being stored in freezer, the sundries such as carpopodium, leaf is rejected, in speed
Freeze and cold storage during the broken fruit that occurs can also be with.It is eluted 2 times with clear water again, each water consumption is the 40% of raw material weight, water flow
Slowly, surface dirt and dirt are removed.By clean blueberry freeze fruit be placed on 25 DEG C be protected from light under the conditions of, defrosting 30min.It will thaw
Blueberries be put into vacuum packaging bag and be vacuum-packed, sterilize 15min under 400mp ultra-high voltage environment.The indigo plant that super-pressure is completed
The certain kind of berries is transferred in beater and is beaten, beating time 3min.0.035% pectase is added after mashing into pulp, in 35 DEG C of items
60min, enzyme activity 20000U/mL are digested under part.The sieve that aperture is 1mm is crossed after enzymatic hydrolysis, filters out blueberry seed, pomace etc., fruit juice stays
With.Fruit juice is centrifuged 15min under the conditions of 4500r/min, obtains blueberry juice stoste.Blueberry juice stoste is added equipped with drink
With additive amount in the blend tank of water be 10%, reenter 3% defrosting elution blueberries, 2% be soaked after lycium ruthenicum, 10% fruit Portugal
Syrup, 0.1% citric acid, 0.1% malic acid, 0.03% stevioside, stir and evenly mix.Deployed fruit juice is packed into PET plastic
In bottle, additive amount is concordant with bottleneck, sealing.Packaged fruit juice is put into 500mp ultra-high voltage environment, temperature is 30 DEG C, sterilization
12min cleans bottle body later, labelling, coding, after confirmation is errorless, cases, storage.Ultra high pressure treatment in example after testing
Polyphenol oxidase can be made to inhibit 58%, finished beverage polyphenol content is 198mg/100mL, anthocyanin content 61mg/
100mL, blueberry lycium ruthenicum polyoses content are 72mg/100mL.
It should be appreciated that specific embodiment described above is only used for explaining invention, it is not intended to limit the present invention.By sending out
The obvious changes or variations that bright spirit is extended out are still in the protection scope of this invention.
Claims (5)
1. a kind of production method of blueberry lycium ruthenicum pulp and juice, which is characterized in that including following process:
(1) despecking: rejecting the sundries such as lycium ruthenicum dry fruit and carpopodium, leaf in blueberry freeze fruit, spare；
(2) elute: lycium ruthenicum dry fruit, after despecking, clear water elutes 2~3 times blueberry freeze fruit, and each water consumption is raw material weight
25%~40%, sluggish flow；
(3) it is soaked: it is spare that the lycium ruthenicum dry fruit after elution being impregnated to 30min~60min at 25 DEG C -35 DEG C；
(4) it thaws: by the blueberry freeze fruit after elution under the conditions of being protected from light, thaw at RT 30min~60min；
(5) super-pressure destroy the enzyme treatment: the blueberries that will have been thawed are put into vacuum packaging bag and are vacuum-packed, 400mp~
10min~15min is handled under 600mp ultra-high voltage environment；
(6) it is beaten: the blueberries after ultra high pressure treatment being moved in beater and are crushed, beating time is 2min~3min；
(7) pectin digests: 0.025%~0.035% pectase is added after mashing into pulp, digests under the conditions of 35 DEG C
60min, enzyme activity are 18000U/mL~24000U/mL；
(8) filter: via hole diameter is the sieved filter of 1mm, filters out blueberry seed, obtains blueberry slurries；
(9) it is centrifuged: blueberry slurries being centrifuged 15min under the conditions of 4500r/min, obtain blueberry juice stoste；
(10) it deploys: sequentially adding 10%~15% blueberry juice stoste, 10%~15% into the blend tank equipped with drinking water
Fructose syrup, 0.05%~0.15% citric acid, 0.05%~0.15% malic acid, 0.02%~0.04% stevioside, stirring
After mixing addition 3%~5% thaw elution after blueberries and 1%~3% be soaked after lycium ruthenicum；
(11) filling and sealing: deployed blueberry lycium ruthenicum pulp and juice is fitted into PET plastic bottle, and additive amount and bottleneck are flat
Together, it seals；
(12) it sterilizes: packaged blueberry lycium ruthenicum pulp and juice being put under 400mp-600mp ultra-high voltage environment and is sterilized
10min-15min, temperature are 15 DEG C -30 DEG C；
(13) finished product: cleaning bottle body, labelling, coding, after confirmation is errorless, cases, storage.
2. a kind of production method of blueberry lycium ruthenicum pulp and juice according to claim 1, which is characterized in that step (5)
Described in super-pressure destroy the enzyme treatment during be able to suppress polyphenol oxidase in blueberries, enzyme activity inhibiting rate is in 50%-70%
Between.
3. a kind of production method of blueberry lycium ruthenicum pulp and juice according to claim 2, which is characterized in that step (10)
Described in thaw the blueberries after elution and the lycium ruthenicum adding proportion after being soaked is respectively 3%, 1%.
4. a kind of production method of blueberry lycium ruthenicum pulp and juice according to claim 3, which is characterized in that step (12)
Described in sterilization conditions be to sterilize 15min under 400mp ultra-high voltage environment, temperature is 25 DEG C.
5. a kind of blueberry lycium ruthenicum pulp and juice, which is characterized in that the blueberry lycium ruthenicum pulp and juice is by claim 1-4
Method described in any one is prepared.
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| CN109601780A (en) * | 2018-11-01 | 2019-04-12 | 天津科技大学 | A kind of lycium ruthenicum anti-fatigue beverage and preparation method thereof |
| CN112515067A (en) * | 2020-12-14 | 2021-03-19 | 合肥工业大学 | Processing method of pomegranate juice with low loss of plant polyphenol and anthocyanin |
| CN114145439A (en) * | 2021-08-09 | 2022-03-08 | 山西火品生物科技有限公司 | Lycium ruthenicum and blueberry compound jam and preparation method thereof |
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Inventor after: Yan Tingcai Inventor after: Meng Xianjun Inventor after: Li Xinyuan Inventor after: Sun Xiyun Inventor after: Liu Suwen Inventor after: Li Xinghe Inventor before: Meng Xianjun Inventor before: Yan Tingcai Inventor before: Li Xinyuan Inventor before: Sun Xiyun Inventor before: Liu Suwen Inventor before: Li Xinghe |
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