CN105942098A - Blueberry-flavor drink - Google Patents

Abstract

The invention belongs to the field of food processing, and relates to a making method of blueberry-flavor drink. The method comprises the steps of carrying out primary fermentation on bean curd slurry by means of mucor, carrying out after fermentation, blending, filling and sterilizing to obtain the blueberry-flavor drink. The method adopts short-time fermentation, thus facilitating protein in bean curd to form a great deal of polypeptide. In the process of after fermentation, blueberry fruit residue is added to participate in fermentation, and the fermentation time is prolonged, so that the polypeptide is facilitated to be converted into a great deal of small peptide and is combined with pigment so as to form a great deal of blueberry pigment peptide. Due to the massive formation of the blueberry pigment peptide, small peptide material is prevented from being decomposed and converted into amino acid, and the content of the small peptide material is further improved; by means of the combination way, the small peptide and the pigment are more stable, and the absorption rate of the small peptide material in a human body is effectively improved.

Description

A kind of blueberry flavor beverage

Art

The invention belongs to food processing field, relate to the manufacture method of a kind of blueberry flavor beverage, more particularly to the processing technology of a kind of little peptide beverage of novel blue berry.

Background technology

Blue berry (Blueberry), have another name called Pericarpium Citri tangerinae, blue berry, belongs to Ericaceae (Ericaceae) Vacciniodeae (Vaccinioideae) genus vaccinium (Vaccin-iodeae) plant, perennial fallen leaves evergreen shrubs or undershrub.Fruit navy blue subcircular, sarcocarp is fine and smooth, and fruit averagely weighs 0.5～2.5g, and maximum weight 5g, seed is minimum, sweet and sour palatability, and has the most pleasant fragrance.Containing abundant nutritional labeling in Blueberry, in addition to conventional sugar, acid and vitamin C, the mineral element such as rich in vitamin E, vitamin A, vitamin B, superoxide dismutase (SOD), arbutin, protein, anthocyanin, edible fiber and abundant K, Fe, Zn, Ca.In every hectogram blueberry fresh fruit, anthocyanin pigments content is up to 163mg, protein 400～700mg, fat 500～600mg, carbohydrate 12.3～15.3mg, vitamin A is up to 81～100 ius, vitamin E 2.7～9.5Lg, SOD5.39 iu, and vitamin is all higher than other fruit.

Blue berry have prevent that cranial nerve is aging, heart tonifying, anticancer, vessel softening, the function such as enhancing human organism immunity.Can be rated as the king of world's fruit, be classified as one of big health food of the mankind five by international food and agricultural organization.In recent years, the U.S., Canada, Japan, Chilean and European a lot of countries are all considered as microalgae health care and functional food blue berry.Because it is nutritious and has various health care functions and extremely people's favor, it is to develop relatively rapid fruit in recent years.

Blue berry edible rate 100%, and unique flavor, fragrant and sweet good to eat.Not only it is very suitable for fresh food, is simultaneously applicable to commercial production, be processed into blue berry food or as other food adjuvants.Comparing external, the blueberry fresh fruit deep processing amount of China is the least, and blueberry fresh fruit is substantially carried out direct marketing, and wherein most is external as cheap material outlet, and another part processes as raw material freezing fruit.At present, China market sell blue berry product less than ten big class, product type is mainly foodstuff, such as fruit drink class, canned food and jam, pharmaceutical such as eye care product and health drink, beauty treatment series products, food coloring etc..Therefore, how by blue berry product diversification, solve blueberry fresh fruit and store the phase is short and fruit utilization rate is relatively low drawback and promote blue berry product deep processing, be the problem that must think deeply of currency.

Vaccinium oxycoccus pigment is natural antisenescence health product, correlational study display vaccinium oxycoccus pigment is the anioxidant phytochemicals that the effect found so far is best, edible Blueberry can effectively regulate function of human body, improves inside of human body antioxidation environment, improves body immunity.Wherein, vaccinium oxycoccus pigment is especially abundant in the exploitation improved on visual function, and the most existing multiple vaccinium oxycoccus pigment extract formulation occurs commercially, generally reflects that the effect improving vision is obvious.

Vaccinium oxycoccus pigment extract ingredient distinct characteristics, most Anthocyanins is oligomer, and this structure is not only easy to the absorption of human body, can also be diffused into relatively easily in blood of human body and brain cell simultaneously, protect these cells.The procyanidin dimers and the trimer that are especially in the great majority are the most notable to the elimination effect of internal oxygen-derived free radicals.There are some researches prove, these procyanidin oligomers can reach 40% to the suppression ratio of hydrogen peroxide, shows outstanding reducing power.

The nutritive value of bean curd is the highest, and its protein content is higher than Semen sojae atricolor, and bean curd albumen belongs to adequate proteins, does not contain only eight kinds of aminoacid of needed by human, and its ratio needs also close to human body, and nutrition balance is higher.Bean curd is possibly together with fat, carbohydrate, vitamin and mineral etc..Theory of Chinese medical science is thought, bean curd sweet in the mouth is cool in nature, enters spleen, stomach, large intestine channel, have QI invigorating and in, promote the production of body fluid moisturize, effect of heat-clearing and toxic substances removing, may be used to treat acute conjunctivitis, quench one's thirst, solve sulfur, liquor poison etc..Supplementary Amplifications of the Compendium of Materia Medica describes: " bean curd has another name called bean breast, salts down distiller grains or sauced person with bean curd, and salty in the mouth is readily.”

Peptide is a kind of biochemical substances between aminoacid and protein, and it is less than protein molecular weight, bigger than amino acid molecular amount, is a fragment of protein.Being connected with peptide bond between plural aminoacid, " amino acid chain " or " aminoacid string " of formation is just called peptide.Wherein, 10 are referred to as polypeptide with the peptide of upper amino acid composition, and are just called oligopeptide by what 2 to 9 aminoacid formed, what 2 to 4 aminoacid formed be just called small-molecular peptides or little peptide.The scientific research of nearly 2 years is thought, the principal mode of absorption of human body protein is more than, with aminoacid, also having the form absorption with little peptide, and this is the important breakthrough of absorption of human body protein Mechanism Study.Scientific experimentation proves, the mechanism of absorption of little peptide has ten big features: first, is not required to digestion, directly absorbs.Generally, little peptide is human body self synthesis, it is that the protein eaten is carried out enzymatic hydrolysis (promote enzyme, digestive enzyme, pancreatin, pepsin, gastric acid, digestive tract alkaline matter decompose by human body, first become aminoacid, then synthetic peptide, eventually pass through small intestinal to absorb, then through human body cell, tissue, organ and blood systemic circulation).The most synthetic, it is not required to carry out secondary degraded after entering human body, directly absorbs.Second, absorb quickly, oral agents is such as injection.The little peptide of synthesis outside prosthesis, oral entrance human body, its speed is as rocket, some scientists are referred to as " biological missile ", quickly through the oral cavity of people, stomach, it is directly entered small intestinal, by intestinal absorption, eventually enter into blood circulation of human body system, organ and cell tissue, play rapidly its physiological action and biological function.3rd, absorb with complete form.Little peptide self has layer protecting film, when human body is taken, will not be hydrolyzed by the infringement of the acid-base material promoted in enzyme, pancreatin, amylase, digestive enzyme, pepsin and digestive system in human body or secondary, and little peptide is to be absorbed and utilized by the body with complete form.4th, little peptide has the advantages that absolutely be absorbed by the body.After absorption, do not have any Excreta, be all absorbed and utilized by the body.5th, little peptide has the advantages that actively be absorbed by the body.Any material of absorption of human body will expend body energy, and absorb polypeptide and be not required to consume body energy, and peptide is to force absorption of human body with the energy of self.For because of digestive system defect, obstacle, damage, and nutrition person can not be absorbed.Sport people is being badly in need of supplementing nitrogen source, and gastrointestinal function bearer, malnutrition, physical weakness poor for those digestion powers, valetudinarian can not increased, having great significance.Bioactive peptide self has extremely strong activity and energy in action.Therefore, it is when being absorbed by the body, and is not that human body to expend self energy and goes to absorb it, but bioactive peptide with self energy by absorption of human body.In view of this, its this distinguishing feature infant to digestive system undeveloped mature, digestive system is started degenerate old people and be badly in need of nitrogen source because of hyperkinesia, and the athlete of gastrointestinal function burden can not be increased, physical labourer has great significance.6th, little peptide has the advantages that preferentially be absorbed by the body.The nutrient substance that people are eaten usually, on absorbing, with the competition of bioactive peptide, bioactive peptide has the feature of preferential absorption.This is undivided with the feature of its active absorption.7th, little peptide when being absorbed by the body, effect protected to aminoacid.Can not destroy by protected amino acid.Therefore, little peptide and amino acid whose mixture are the optimal absorption mechanism of absorption of human body protein.8th, little peptide shows carrier function in human body.The trace element that the nutrient substance that can people be usually eaten, particularly calcium etc. are useful to human body, adsorbs, pastes, is loaded on body.9th, little peptide can play the effect of means of transport in human body.After the various nutrient substance absorption that can people be usually eaten is on body, then delivery is transported to each cell of human body, organ, tissue, is absorbed and utilized by the body together with body, plays the most different functions.Here it is in the world people using bioactive peptide raw material midbody as medicine and the reason of food formula, its purpose is to strengthen drug effect, strengthen absorbance.Tenth, after little peptide is absorbed by the body, human body plays courier's effect.It transmits information as neurotransmitter, allows each system of human body, organ, tissue play each and mass action.In a word, the mechanism of absorption of little peptide is the most special, special, and the physiological health for the mankind is extremely important, and the mankind should utilize the mechanism of absorption of peptide, the life and health of the mankind is brought up to a brand-new level, and this is also the place of meaning of the great discovery of peptide mechanism of absorption.

The Chinese patent of Publication No. CN101967437A discloses a kind of method utilizing bean curd to make the little peptide beverage of yellow seriflux ferment making, fresh yellow seriflux is carried out cooling process, add local flavor albumen compound enzyme (enzyme activity is not less than 120units/mg) to be hydrolyzed, after hydrolyzed whey protein is completed, amino acid nitrogen content more than 0.1%；Enzyme denaturing processes, and hydrolyzed solution is heated to 90 DEG C and keeps 15min；Adding the white sugar dissolved while hot, ratio is 6-8%, stirs, and temperature is down to 28 DEG C；According to the ratio inoculating active dry yeast solution of 0.5%, maintaining 28-32 DEG C and ferment, ferment 2d, and final alcoholic strength maintains between 1-2%.Carry out after fermentation and filter clarification, carry out pasteurize, become a kind of alcoholic peptide beverage.But, owing to little peptide is easily converted to aminoacid, there is little peptide instability and the unconspicuous feature of content in the peptide beverage that therefore the method is obtained in the peptide beverage that the method is obtained.

The Chinese patent of Publication No. CN104720025A discloses the manufacture method of a kind of Bulbus Lilii blueberry drink, and described processing technology is as follows: a, prepare various raw material by weight；B, Semen phaseoli radiati is put in pot, add the water of 10～15 times, infusion 40～make sweet mung bean soup in 50 minutes in pot；C, blue berry sarcocarp being put into squeezer, blueberry juice is made in squeezing；D, Bulbus Lilii is chopped into fritter；E, sweet mung bean soup, blueberry juice, Bulbus Lilii fritter are mixed with water, citric acid, apple vinegar, antioxidant, crystal sugar, be heated to 50～65 degree and keep 10～15 minutes；F, mixed liquor is poured in tank, after sterilizing, cool down, encapsulating, i.e. make described beverage.

The Chinese patent of Publication No. CN104687205A discloses the preparation method of a kind of blueberry solid beverage, comprises the steps: 1) Blueberry in 50 DEG C heat 2h, after squeezing the juice clarify 1h, kieselguhr initial filter, 120mm filter screen fine straining, negative pressure concentrates, 80 DEG C of drying, powders by spraying；2) weigh juice of Fructus vaccini vitis-idaeae powder, inulin, oligofructose, put in trough type mixing machine, in 18 DEG C-26 DEG C, mix 15 minutes under conditions of relative humidity 45%-65%；3) by evenly laid out in drip pan for the material that mixes, it is dried more than 3 hours in 55-60 DEG C, per half an hour records a temperature, examine organoleptic indicator and moisture (should be less than 5%) after Gan Zaoing, if moisture is defective, need to continue to be dried more than 1 hour until moisture is less than 5% in 55-60 DEG C；4) carrying out subpackage with automatic packaging machine under the clean environment that clean rank is 300,000 grades, subpackage specification is 8 grams/bottle, after subpackage completes, delivers to carry out between outer package mounted box, vanning by pass-through box.

The Chinese patent of Publication No. CN104509899A discloses a kind of Rhizoma Nelumbinis blueberry drink, following steps: (1) Rhizoma Nelumbinis juice: fresh Rhizoma Nelumbinis is cleaned to be placed in baking oven and is dried to water content below 4%, dried Rhizoma Nelumbinis is pulverized, extracting solution is obtained after water soaking, seepage pressure effects, filtering, filtrate is filtered after adding amylase enzymology；(2) lotus root juice after filtering breaks into the lotus root juice containing trickle blue berry granule with the fresh blue berry juice extractor cleaned；(3) dispensing such as citric acid and stabilizer being dissolved into solution, limit stirring becomes addition xylitol and makes mediation sugar liquid；(4) lotus root juice that step 2 contains blue berry granule mixes with mediation sugar liquid, supplements Laoshan Spring Water to product final concentration；(5) by deployed feed liquid homogenizing, then deaerate (100 DEG C/5min) through heating power, remove oxygen and abnormal flavour in feed liquid. avoid in follow-up phase generation oxidation reaction；(6) the feed liquid sterilization that homogenizing is good, quantitative filling.

The Chinese patent of Publication No. CN104544415A discloses a kind of method of selenium-rich blueberry drink, comprises the following steps: selenium-rich blue berry, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Lycii are pulled an oar by (1) respectively, are centrifugally separating to obtain supernatant stand-by；(2) joining in the supernatant that step (1) obtains by chrysanthemum extract liquid, Mel, white sugar, pure water, stirring and dissolving obtains selenium-rich blue berry mixed liquor；(3) the selenium-rich blue berry mixed liquor sterilizing that step (2) obtained, cooling, obtain selenium-rich blueberry drink.

The Chinese patent of Publication No. CN104824759A discloses the preparation method of a kind of blueberry drink that quenches one's thirst, and comprises the following steps: 1) blue berry juice extractor is squeezed 5-10 minute, filter out juice and put into preservation in 4-6 DEG C in refrigerator, standby；2) take branched-chain amino acid, nutrose, citric acid, white sugar, carmellose join step 1) in gained blueberry juice, mix homogeneously, puts in pot and is together heated to 100-105 DEG C, keeps 1-3 minute, taking-up until its dry in the air cool after use refrigerator quick-freezing, standby；3) Chalk, cizu, Hypericum przewalskii Maxim., Herba Strigae Asiaticae, Folium Pleioblasti, Radix Raphani, Herba mesonae chinensis, Semen Capparis are put in marmite and soak 12-20 minute, add clear water and flood medical material 1-3cm, first decoct with big fire and boil 30-40 minute with little fire again to seething with excitement, medical filtration is carried out secondary boil, method is ibid, twice gained medicinal liquid is merged, standby；4) Herba Bulbophylli inconspicui, Liquor Folium Eriobotryae Distillata, the Flos rosae multiflorae, Nashi Pear, Caulis seu folium ampelopsis brevipedunculatae (Caulis Ampelopsis Brevipedunculae), Fructus punicae granati, Exocarpium Citrulli, Ligustrum pricei, Fructus Myricae rubrae, Sucus Cocois are together mixed put in 4-6 DEG C of environment of calorstat preserve 10-12 hour, again mixing raw material is exposed to the sun 1-3 hour, putting into baking box keeps 100-120 DEG C to continue baking 10-12 minute, standby；5) by step 4) gained raw material puts in steel mill and grinds to form 40 mesh powder and join step 3) the medium and small fire of gained medicinal liquid with boiling 20-30 minute, stir, standby；6) step 5 gained juice is put into 0-2 DEG C of preservation in refrigerator, standby；7) by step 2) gained blueberry juice ice cube makes Sorbet, by step 6) gained juice waters on Sorbet, is together contained in bowl i.e. edible.

The Chinese patent of Publication No. CN105167044A discloses the manufacture method of a kind of blueberry beverage, after comprising the steps: blue berry is carried out pretreatment, standby；Pretreated blue berry is mixed according to preset ratio with wheat bran, pulls an oar, obtains serosity；After pectase, cellulase and hemicellulase are mixed with the ratio of mass ratio 2-5:1-2.5:0.5-2, mix with serosity by the 2%-4% of serosity quality, carry out enzymolysis；Serosity after enzymolysis is squeezed the juice, filtered, obtains blueberry pulp；Filter pulp pigment；Add and account for slurry weight 10-15% carrageenan and pectin, to obtain final product.

The Chinese patent of Publication No. CN105211977A discloses a kind of blueberry drink and preparation method thereof, and wherein, described blueberry drink includes water, blue berry, Mel, sugar, Fructus Persicae, Fructus Fragariae Ananssae and cranberry；Wherein, described water relative to 100 weight portions, the content of described blue berry is 10-30 weight portion, the content of described Mel is 1-10 weight portion, the content of described sugar is 5-10 weight portion, the content of described Fructus Persicae is 1-5 weight portion, and the content of described Fructus Fragariae Ananssae is 1-5 weight portion, and the content of described cranberry is 1-5 weight portion.Pass through technique scheme, the present invention prepares blueberry drink after water, blue berry, Mel, sugar, Fructus Persicae, Fructus Fragariae Ananssae and cranberry being mixed according to a certain percentage, so that the blueberry drink mouthfeel when edible passing through such scheme prepared is more preferable, thus be more vulnerable to liking of people, and then substantially increase people's amount to blue berry.

The Chinese patent of Publication No. CN104256828A discloses the preparation method of a kind of wheat germ polypeptide beverage, including: 1) protein extraction: with water by the protein extraction in Fructus Tritici aestivi out, solid-liquid separation；2) complex enzyme hydrolysis: to step 1) protein extract that obtains carries out complex enzyme hydrolysis, solid-liquid separation；3) concentrate enzyme denaturing: to step 2) in obtain supernatant concentrate, enzyme denaturing activity, solid-liquid separation；4) compounding sterilizing: by step 3) supernatant that obtains compounds, and obtains polypeptide products after sterilizing.Although this method can increase kind and the content of its biologically active peptide, improve product nutritive value, but its biologically active peptide kind and content indefinite.

Summary of the invention

For current various peptide beverages also exist the problem such as little peptide kind and content instability, the present invention utilizes Blueberry pigment to have the advantages that special health nutrient is worth, effectively combine again the bean curd rich in high protein, one is provided to have natural fruital, unique flavor, delicious flavour, mouthfeel strong, nutritious, rich in anthocyanidin and the preparation of beverage of little peptide.

The microorganism fungus kind that the present invention uses, Mucor wutungkiao (Mucor wutungkiao) derives from China Committee for Culture Collection of Microorganisms's common micro-organisms center, and numbering is respectively CGMCC No.3.25.Yeast is that saccharomyces cerevisiae (Saccharomy ces cerevisiae) derives from China Committee for Culture Collection of Microorganisms's common micro-organisms center, and numbering is respectively CGMCC No.2.15.

First purpose of the present invention is to provide one and has natural fruital, unique flavor, nutritious, rich in the drinking production technique of anthocyanidin and little peptide.It specifically comprises the following steps that

A, sterilizing: new fresh bean curd is added appropriate water, making beating, puts into and in fermentation tank, carry out 100～110 DEG C of sterilizings 10～30min, obtain the bean curd serosity after sterilizing.

B, primary fermentation: inoculate Mucor wutungkiao spore suspension in fermentation tank, put into the culturing room of 15～20 DEG C, carry out logical oxygen primary fermentation, fermentation 24～36h, obtain primary fermentation liquid.

C, after fermentation: by blueberry pomace after 100～110 DEG C of sterilizings 10～30min, join in primary fermentation liquid, add 5～10% sucrose, 5～10% fully mix thoroughly after saccharomyces cerevisiae powder, temperature is controlled at 25～30 DEG C, the anaerobic fermentation time is 3～8 days, obtains blue berry fermentation liquid.

D, allotment: after blue berry fermentation liquor 2～3 layers of filtered through gauze 1 time, add 15～30% Blueberry pigment extract, 5～15% xylitol, 0.6～1.5% citric acid, 0.5～0.7% sodium carboxymethyl cellulose, stirs evenly, fully dissolves, obtains the little peptide solution of blue berry.

E, fill and sterilization: little for blue berry peptide solution carries out fill, sterilization obtains the blueberry flavor beverage rich in anthocyanidin and little peptide.

Above-mentioned products obtained therefrom is that one has natural fruital, unique flavor, nutritious, rich in anthocyanidin and little peptide beverage.

The weight kg ratio of amount L and bean curd that add water described in step a is 1～5:8.

Inoculum concentration L of the suspension of Mucor spore described in step b is 8～12% of bean curd serosity quality kg after sterilizing.

Described in step c, quality kg of sterilizing filtering residue is 1:3～6 with the ratio of amount L of primary fermentation liquid；% refers to the ratio of quality kg and volume L.

% described in step d refers to the ratio of solid masses kg and blue berry fermentating liquid volume L.

Described in step e, sterilization refers to pasteurize after fill, is heated to 121 DEG C, and keeps 10～20s.

Above-mentioned saccharomyces cerevisiae mycopowder can directly be bought, it is also possible to is obtained by conventional yeasts bacterium cultural method, and Mucor spore suspension uses fungi culture medium to carry out liquid fermentation acquisition.

Second object of the present invention is to provide the Blueberry pigment of above-mentioned use and the preparation method of blueberry pomace, and it specifically comprises the following steps that

(1) selecting the blue berry raw material without rotting to clean, air-dry under the conditions of 45～55 DEG C, keeping blue berry moisture is 30～40%, is smashed to pieces by blue berry, and making beating obtains blueberry pulp.

(2) blueberry pulp being added a certain amount of ethanol water, with 0.1mol/L salt acid for adjusting pH value to 2.5～5, ultrasonic-leaching 24h～48h, filter, repeat secondary, merging filtrate, blueberry pomace is standby.

(3) filtrate carries out being evaporated to the 1/10～1/50 of original volume below 50 DEG C, upper XDA-8 macroporous resin adsorption, with the 50 of 3BV～15BV～80% ethanol water carry out gradient elution, collect to obtain eluent.

(4) eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.

Adding the volume L of ethanol water described in above-mentioned steps (2) with the quality kg ratio of blueberry pulp is 1～4:1；Wherein ethanol water refers to 30～70% ethanol water.

The compound method of above-mentioned 30% ethanol water is: 30mL ethanol mixes after adding 70mL water.

Filter described in above-mentioned (2) step and refer to 2～3 layers of filtered through gauze.

Described in above-mentioned (3) step, BV refers to column volume.

70% ethanol water described in above-mentioned (3) step refers to that 70mL ethanol mixes after adding 30mL water.

Technique effect:

1, blueberry extract is combined by the present invention with bean curd, utilizes Mucor to ferment, and makes protein in bean curd be converted into polypeptide, produces the principle of little peptide further, produces one and have natural fruital, the blueberry drink of nutritious, delicious flavour, beneficially absorption of human body.

2, the Blueberry pigment after ethanol extraction is based on water colo(u)r, and the marc after extracting pigment adds in primary fermentation liquid, is conducive to the conversion of the non-leachable of blue berry by fermentation, is conducive to accelerating the dissolution of fat-soluble pigment in blue berry.Later stage adds the Blueberry pigment of extraction again, and this pigment, based on water solublity, can farthest retain water colo(u)r proportion in the beverage, give full play to the health-care effect of Blueberry pigment.

3, during primary fermentation, using and ferment in short-term, the beneficially protein in bean curd forms a large amount of polypeptide.During after fermentation, adding blueberry pomace and participate in fermentation, and extend fermentation time, beneficially polypeptide is converted into substantial amounts of little peptide, and is combined the substantial amounts of Blueberry pigment peptide of formation with pigment.

4, a large amount of formation of Blueberry pigment peptide, preventing little peptide material decomposition and inversion is aminoacid, further increases the content of little peptide material, and this combination makes little peptide and pigment more stable, effectively raises little peptide material absorbance in human body.

5, by the extraction to Blueberry pigment, effectively prevent and directly add vegetable or fruit when fermenting with bean curd, prevent the brown stain of pigment, and make this product present the reddish violet of vaccinium oxycoccus pigment.

6, utilizing Mucor rapid fermentation can effectively remove bean curd fishy smell, the later stage carries out anaerobic fermentation, makes a large amount of self-dissolving of mucormycosis, discharges a large amount of bacterial metabolism thing.

Detailed description of the invention

Embodiment one: the preparation method of Blueberry pigment

Select the 200kg blue berry raw material without rotting to clean, air-dry under the conditions of 45～55 DEG C, make blue berry moisture control, 30～40%, to be smashed to pieces by blue berry, making beating, obtain blueberry pulp.Take 150L blueberry pulp, add 70% ethanol water of 300L, with 0.1mol/L salt acid for adjusting pH value to 4, ultrasonic-leaching 36h, 2 layers of filtered through gauze, repeat secondary, merging filtrate, the blueberry pomace of gained is standby, and the filtrate of gained is evaporated to the 1/30 of original volume, upper XDA-8 macroporous resin adsorption below 50 DEG C, with the 40 of 12BV～80% ethanol water carry out gradient elution, collect to obtain eluent, be evaporated to do by eluent below 50 DEG C, obtain Blueberry pigment.

Embodiment two: a kind of rich in anthocyanidin and the preparation of beverage of little peptide

By new for 800g fresh bean curd wash clean, add 200ml water, making beating, put into and fermentation tank carries out 100 DEG C of sterilizing 20min.Inoculating 10% Mucor wutungkiao spore suspension (mucor strain cultural method is carried out routinely) in fermentation tank, put into the culturing room of 18～20 DEG C, carry out logical oxygen primary fermentation, fermentation time is 24h, obtains primary fermentation liquid.Joining in 800mL primary fermentation liquid by the 200g sterilizing filtering residue of embodiment one gained, fully mix thoroughly, temperature controlled at 28～30 DEG C after adding 60g sucrose, 60g saccharomyces cerevisiae powder, the anaerobic fermentation time is 7 days, obtains blue berry fermentation liquid.Take 1000mL blue berry fermentation liquid, after 3 layers of filtered through gauze 1 time, add Blueberry pigment 200g, xylitol 80g, citric acid 8g, sodium carboxymethyl cellulose 5g allocate, and fully dissolve, and obtain blue berry little peptide liquid, by its fill in vial, pasteurize 121 DEG C, 10～20s, obtain the little peptide beverage of blue berry.

Embodiment three: blue berry little peptide beverage Small Peptides substantive approach

Take blue berry little peptide beverage finished product, add to ethanol solution room, with 0.1mol/L salt acid for adjusting pH value to 4, ultrasonic-leaching 24h, filter, repeat secondary, merging filtrate, the filtrate of gained, the 1/30 of original volume it is evaporated to below 50 DEG C, upper S-9 macroporous resin adsorption, rinses with appropriate 95% ethanol solution, obtains eluent.Eluent is evaporated to do below 50 DEG C, obtains the pigment containing Blueberry pigment peptide.Pigment ethanol containing Blueberry pigment peptide is dissolved into the solution of 1mg/mL, draw 2ul point on filter paper for chromatography, with n-butyl alcohol: acetic acid: water (4:1:5) is as developing solvent, launch, taking out, dry, spray is with 0.5% ninhydrin solution, it is heated to speckle and shows bluish violet, it was demonstrated that containing little peptide in blueberry drink.

Comparative examples one: a kind of method utilizing bean curd to make the little peptide beverage of yellow seriflux ferment making

A kind of method utilizing bean curd to make the little peptide beverage of yellow seriflux ferment making is described in detail by the Chinese patent of Publication No. CN101967437A, its step is as follows: the first step, enzymolysis: the temperature of fresh yellow seriflux is reduced to local flavor compound protease while hot, and (enzyme activity is not less than 120units/mg, thered is provided by Ruibio company) optimum condition that acts on, enzyme addition is 0.05%, hydrolysis temperature 45 DEG C, time is 4h, and having hydrolyzed the content of amino-acid nitrogen in rear hydrolyzed solution is 0.1%；Second step, enzyme denaturing: after hydrolyzed solution is warmed up to 85 DEG C of maintenance 15min, carries out enzyme denaturing process, filter；3rd step, molten sugar: white sugar adds a certain amount of water and dissolves, be filtered to remove impurity, adds in hydrolyzed solution, and pol controls 6%；4th step, alcohol fermentation: after active dry yeast is activated, the ratio according to 0.3% adds in hydrolyzed solution, after stirring, controls to carry out alcohol fermentation at 28-32 DEG C, when after fermentation 48h alcohol content about 1.0%；5th step, allotment: add certain 0.1% sucrose, carry out sterilization treatment, obtains certain density alcopop.Its product alcohol content is 1.1%, and color is faint yellow.

Comparative examples two: the preparation method of a kind of wheat germ polypeptide beverage

The preparation method of a kind of wheat germ polypeptide beverage is described in detail by the Chinese patent of Publication No. CN104256828A, its step is as follows: 1) weighs Fructus Tritici aestivi 10kg and is positioned in agitator tank, add water 50L, stirring and leaching 120 minutes at 30 DEG C, after extraction completes, 10000g is centrifuged 15 minutes, collect supernatant respectively, obtain wheat plantule protein extracting solution 38.5L.2) in step 1) in the wheat plantule protein extracting solution that obtains adds compound enzyme 30g, compound enzyme contains Validase TSP Concentrate II and trypsin, and proportioning is 7:1,35 DEG C of enzymolysis 180 minutes, and supernatant 38.4L is collected in centrifugation after completing.3) by step 2) the supernatant evaporation and concentration collected to 5.2L, boil enzyme denaturing, centrifugal collect supernatant.4) by step 3) supernatant collected adds white sugar, citric acid, stabilizer etc. and compounds, and sterilized obtains wheat germ polypeptide beverage.

Attached: the little peptide content analysis of various products

Example two finished product carries out pretreatment: add to ethanol solution room, ultrasonic-leaching 24h, repeat secondary, filter, merging filtrate, with 0.1mol/L salt acid for adjusting pH value to 4, the filtrate of gained, is evaporated to the 1/30 of original volume, upper S-9 macroporous resin adsorption below 50 DEG C, rinse with appropriate 95% ethanol solution, obtain eluent.Eluent is evaporated to do below 50 DEG C, obtains the Blueberry pigment containing Blueberry pigment peptide.

The embodiment two pretreated Blueberry pigment of finished product, comparative examples one finished product, comparative examples two finished product are dissolved into ethanol respectively the solution of 1mg/ml, draw 2ul point on filter paper for chromatography, with n-butyl alcohol: acetic acid: water (4:1:5) is as developing solvent, launch, taking out, dry, spray is with 0.5% ninhydrin solution, it is heated to speckle and shows bluish violet, draw little peptide content contrast table.

Table 1: each product Small Peptides content balance

Contrast product	Spot colors	Little peptide content compares
			Embodiment two finished product	Deep blue purple color, color and luster is the deepest	The highest
Comparative examples one finished product	Bluish violet, color and luster is secondly	Second
			Comparative examples two finished product	Light blue violet, color and luster is the most shallow	3rd

Claims (7)

1. the present invention provides a kind of blueberry flavor beverage, and it specifically comprises the following steps that

A, sterilizing: new fresh bean curd is added appropriate water, making beating, puts into and in fermentation tank, carry out 100～110 DEG C of sterilizings 10～30min, Obtain the bean curd serosity after sterilizing.

B, primary fermentation: in fermentation tank, inoculate Mucor wutungkiao spore suspension, put into the culturing room of 15～20 DEG C, lead to Oxygen primary fermentation, fermentation 24～36h, obtain primary fermentation liquid.

C, after fermentation: by blueberry pomace after 100～110 DEG C of sterilizings 10～30min, join in primary fermentation liquid, add 5～ 10% sucrose, 5～10% are fully mixed thoroughly after saccharomyces cerevisiae powder, temperature are controlled at 25～30 DEG C, and the anaerobic fermentation time is 3～8 My god, obtain blue berry fermentation liquid.

D, allotment: after blue berry fermentation liquor 2～3 layers of filtered through gauze 1 time, add 15～30% Blueberry pigment extract, 5～ 15% xylitol, 0.6～1.5% citric acid, 0.5～0.7% sodium carboxymethyl cellulose, stir evenly, fully dissolve, obtain blue berry little Peptide solution.

E, fill and sterilization: little for blue berry peptide solution carries out fill, sterilization obtains drinking rich in the blueberry flavor of anthocyanidin and little peptide Material.

2. the weight kg ratio of amount L and bean curd that add water described in step a of the process of claim 1 wherein is 1～5:8.

3. the process of claim 1 wherein that inoculum concentration L of the suspension of Mucor spore described in step b is the bean curd serosity quality after sterilizing The 8～12% of kg.

4. the process of claim 1 wherein described in step c, quality kg of sterilizing filtering residue is 1:3～6 with the ratio of amount L of primary fermentation liquid.

5. the process of claim 1 wherein described in step e, sterilization refers to pasteurize after fill, is heated to 121 DEG C, and keeps 10～20s.

6. the method for Claims 1 to 5, wherein said Blueberry pigment and the preparation method of blueberry pomace, it specifically comprises the following steps that

(1) selecting the blue berry raw material without rotting to clean, air-dry under the conditions of 45～55 DEG C, keeping blue berry moisture is 30～40%, Blue berry is smashed to pieces, making beating, obtain blueberry pulp.

(2) blueberry pulp is added a certain amount of ethanol water, with 0.1mol/L salt acid for adjusting pH value to 2.5～5, ultrasonic Ripple extraction 24h～48h, filters, repeats secondary, and merging filtrate, blueberry pomace is standby.

(3) filtrate carries out being evaporated to the 1/10～1/50 of original volume below 50 DEG C, upper XDA-8 macroporous resin adsorption, With the 50 of 3BV～15BV～80% ethanol water carry out gradient elution, collect to obtain eluent.

(4) eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.

7. the process of claim 1 wherein and described in step (2), add the volume L of ethanol water and quality kg of blueberry pulp Ratio is 1～4:1；Wherein ethanol water refers to 30～70% ethanol water.