CN105995292A - Smallanthus-sonchifolius youth-keeping composite blueberry fruit juice and preparing method thereof - Google Patents
Smallanthus-sonchifolius youth-keeping composite blueberry fruit juice and preparing method thereof Download PDFInfo
- Publication number
- CN105995292A CN105995292A CN201610414124.3A CN201610414124A CN105995292A CN 105995292 A CN105995292 A CN 105995292A CN 201610414124 A CN201610414124 A CN 201610414124A CN 105995292 A CN105995292 A CN 105995292A
- Authority
- CN
- China
- Prior art keywords
- parts
- fruit juice
- blue berry
- sonchifolius
- smallanthus
- 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.)
- Pending
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 64
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 64
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 64
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 50
- 244000134540 Polymnia sonchifolia Species 0.000 title claims abstract description 22
- 235000003406 Polymnia sonchifolia Nutrition 0.000 title claims abstract description 22
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 21
- 239000002131 composite material Substances 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 244000205754 Colocasia esculenta Species 0.000 claims description 6
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 6
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000006378 damage Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 230000004438 eyesight Effects 0.000 abstract description 3
- 241000475481 Nebula Species 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 241001113925 Buddleja Species 0.000 abstract 2
- 244000292211 Canna coccinea Species 0.000 abstract 1
- 235000005273 Canna coccinea Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 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 2
- 239000013078 crystal Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000208421 Ericaceae Species 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 240000008424 Vaccinium ashei Species 0.000 description 1
- 235000013468 Vaccinium ashei Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 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
- A23L2/02—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
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses smallanthus-sonchifolius youth-keeping composite blueberry fruit juice. The smallanthus-sonchifolius youth-keeping composite blueberry fruit juice is prepared from, by weight, 200-250 parts of blueberry fruits, 7-8 parts of smallanthus sonchifolius, 3-5 parts of canna edulis ker tubers, 5-6 parts of sweet ginger slices, 3-4 parts of licorice roots, 2-3 parts of butterflybush flowers, 2-3 parts rhizoma anemarrhenae, a proper amount of pectinase, a proper amount of calcium chloride, 8-10 parts of white granulated sugar, 0.8-1 part of maltodextrin, 1.2-1.5 parts of citric acid and a proper amount of water. According to the smallanthus-sonchifolius youth-keeping composite blueberry fruit juice, the added smallanthus sonchifolius has the effects of keeping youth, moistening the skin and slimming, multiple kinds of Chinese herbal medicine such as the added butterflybush flowers have the effects of clearing heat, nourishing the liver, improving eyesight and removing nebula.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of yacon skin care composite blueberry fruit juice and preparation method thereof.
Background technology
Blue berry (blueberry), also known as blue berry, belongs to Ericaceae, Vaccinium, perennial fallen leaves or evergreen shrubs, is divided into high clump blue berry, half high clump blue berry, low clump blue berry, Vaccinium ashei etc..Blueberry is navy blue, by bloom, subcircular.Containing the multiple Polyphenols physiologically active ingredient such as anthocyanin, flavone in blue berry, have promote retina erythropsin resynthesis, strengthen eye vision, delay neural old and feeble, improve blood circulation function, remove the functions such as active oxygen, blue berry is possibly together with nutrient substance such as various vitamin, mineral elements, and blue berry has higher nutritive value and medical value.
The phase of abounding with of Blueberry more concentrated in high temperature season, time；Blueberry storage property is poor, under normal temperature condition, place 4～6d after adopting i.e. start to decay, pouring in market plus fruit when this season and cause serious overstocking, therefore easily softened by infection process or generation and rot after Fruit, this seriously constrains the development of blueberry industry.The current research about blue berry storage technique is mainly around cold storing and fresh-keeping technology, and Study on pretreatment and the blue berry quick-frozen fruit quality comparison in the cold storage phase for blue berry quick freezing process are reported less.Blue berry is as a kind of small berries, and fresh fruit shelf life is short, has and is weak to accumulating, is difficult to the features such as preservation, and this determines that it is based on processing sell.At present, blue berry fruit juice processing key technology is captured the most completely, have impact on blue berry fruit juice popularization commercially.Blueberry is soft, the emplastic rich contents such as pectin class, during in shattering process, pectin substance dissolves in fruit juice, the adhesion of this viscosity that can increase fruit juice and fruit juice and fruit tissue, thus reduce permeability and the pore transparent liquid amount of fruitcake, cause pressability poor, raw material availability is low, production cost is high, and processing waste is many, and crushing juice rate is low.Generally, juice extraction method mainly has 3 kinds, it may be assumed that Cold extraction method, hot extraction, enzyme process.Compared with cold process and full-boiled process, juice yield is significantly improved by enzyme process.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of yacon skin care composite blueberry fruit juice and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of yacon skin care composite blueberry fruit juice, is made up of the raw material of following weight portion:
Blue berry 200-250, yacon 7-8, banana dasheen tuber 3-5, sugared ginger slices 5-6, licorice 3-4, Flos Buddlejae 2-3, Rhizoma Anemarrhenae 2-3, pectase is appropriate, calcium chloride is appropriate, white sugar 8-10, maltodextrin 0.8-1, citric acid 1.2-1.5, water are appropriate.
The preparation method of described a kind of yacon skin care composite blueberry fruit juice, comprises the following steps:
(1) choose without pest and disease damage, mechanical wound, size is uniform, Maturity is relatively uniform blue berry, and pre-cooling 24h in 0-1 DEG C of freezer；The calcium chloride solution soak at room temperature 10min using mass fraction to be 1.5% blue berry of pre-cooling, dries after process, cold storage under the conditions of-18 DEG C after-25 DEG C of quick-freezings；
(2) blue berry of cold storage is taken out, after first washing away silt with clear water, thaw in 4 DEG C of environment of refrigerator；With disintegrating machine, blue berry is pulled an oar；Blueberry pulp is carried out enzymolysis processing by enzymatic hydrolysis condition, using preservative film sealed reaction vessel during enzymolysis processing, prevent moisture evaporation, enzymatic hydrolysis condition is: under the conditions of pectase addition 0.07%, temperature 48 DEG C, extraction 180min, pH value keeps blueberry pulp initial value；After enzymolysis, cooling to room temperature with cold water rapidly, finally carry out manual squeeze and filter with the filter cloth of 40 mesh, until flowing out without juice, obtaining blue berry fruit juice；
(3) by licorice, Flos Buddlejae, Rhizoma Anemarrhenae mixing, add 6-8 times of water, slow fire infusion 20-30 minute, filter, obtain herb liquid；
(4) banana dasheen tuber, yacon are diced, mix with sugared ginger slices, 10-15 times of water making beating will be added, obtain pulp；Gained pulp is placed in a centrifuge and is centrifuged separating treatment, takes the supernatant；
(5) material after being processed in step (2), (3), (4) is mixed homogeneously with remaining each raw material, at a temperature of 90-95 DEG C, and sterilizing 15-20 minute, cooling, subpackage.
The invention have the advantage that first the present invention carries out pretreatment to blue berry, after the calcium chloride solution soak at room temperature using mass fraction to be 1.5% blue berry after pre-cooling, cold storage again, pectic acid in Blueberry and calcium ion can generate water-fast Calcium Pectate, form covalent bond bridge at iuntercellular and maintain the quality of tissue, strengthen cell wall structure, suppression softens, calcium chloride processes can significantly improve pulp organization calcium ion concentration, delay fruit TSS and the decline of titratable acid content, maintain the Post-harvest quality of Blueberry；During use, again the blue berry that cold storage preserves is taken out, owing to freezing the ice crystal in fruit, cell wall there is destruction, juice is easily made to flow out, therefore, when calcium chloride processes, calcium ion combines with pectic acid residue, adds the stability of fruit cell wall, while reducing the loss of moisture, also alleviate the ice crystal destruction to cell wall；Again to thaw after blue berry pull an oar, enzymolysis, enzymatic hydrolysis condition is: under the conditions of pectase addition 0.07%, temperature 48 DEG C, extract 180min, utilize pectase promote pectic substance hydrolysis, reduce pulp viscosity, and then improve juice yield；The multiple Chinese herbal medicine such as the yacon that the present invention adds has skin care skin moistening, slim effect, the Flos Buddlejae of interpolation have effect of heat clearing away nourishing the liver, improving acuity of vision and removing nebula.
Detailed description of the invention
A kind of yacon skin care composite blueberry fruit juice, is made up of the raw material of following weight portion:
Blue berry 200, yacon 7, banana dasheen tuber 3, sugared ginger slices 5, licorice 3, Flos Buddlejae 2, the Rhizoma Anemarrhenae 2, pectase is appropriate, calcium chloride is appropriate, white sugar 8, maltodextrin 0.8, citric acid 1.2, water are appropriate.
The preparation method of described a kind of yacon skin care composite blueberry fruit juice, comprises the following steps:
(1) choose without pest and disease damage, mechanical wound, size is uniform, Maturity is relatively uniform blue berry, and pre-cooling 24h in 0 DEG C of freezer；The calcium chloride solution soak at room temperature 10min using mass fraction to be 1.5% blue berry of pre-cooling, dries after process, cold storage under the conditions of-18 DEG C after-25 DEG C of quick-freezings；
(2) blue berry of cold storage is taken out, after first washing away silt with clear water, thaw in 4 DEG C of environment of refrigerator；With disintegrating machine, blue berry is pulled an oar；Blueberry pulp is carried out enzymolysis processing by enzymatic hydrolysis condition, using preservative film sealed reaction vessel during enzymolysis processing, prevent moisture evaporation, enzymatic hydrolysis condition is: under the conditions of pectase addition 0.07%, temperature 48 DEG C, extraction 180min, pH value keeps blueberry pulp initial value；After enzymolysis, cooling to room temperature with cold water rapidly, finally carry out manual squeeze and filter with the filter cloth of 40 mesh, until flowing out without juice, obtaining blue berry fruit juice；
(3) by licorice, Flos Buddlejae, Rhizoma Anemarrhenae mixing, add 6 times of water, slow fire infusion 20 minutes, filter, obtain herb liquid；
(4) banana dasheen tuber, yacon are diced, mix with sugared ginger slices, 10 times of water making beating will be added, obtain pulp；Gained pulp is placed in a centrifuge and is centrifuged separating treatment, takes the supernatant；
(5) material after being processed in step (2), (3), (4) is mixed homogeneously with remaining each raw material, at a temperature of 90 DEG C, and sterilizing 15 minutes, cooling, subpackage.
Claims (2)
1. a yacon skin care composite blueberry fruit juice, it is characterised in that be made up of the raw material of following weight portion:
Blue berry 200-250, yacon 7-8, banana dasheen tuber 3-5, sugared ginger slices 5-6, licorice 3-4, Flos Buddlejae 2-3, Rhizoma Anemarrhenae 2-3, pectase is appropriate, calcium chloride is appropriate, white sugar 8-10, maltodextrin 0.8-1, citric acid 1.2-1.5, water are appropriate.
The preparation method of a kind of yacon skin care composite blueberry fruit juice the most according to claim 1, it is characterised in that comprise the following steps:
(1) choose without pest and disease damage, mechanical wound, size is uniform, Maturity is relatively uniform blue berry, and pre-cooling 24h in 0-1 DEG C of freezer；The calcium chloride solution soak at room temperature 10min using mass fraction to be 1.5% blue berry of pre-cooling, dries after process, cold storage under the conditions of-18 DEG C after-25 DEG C of quick-freezings；
(2) blue berry of cold storage is taken out, after first washing away silt with clear water, thaw in 4 DEG C of environment of refrigerator；With disintegrating machine, blue berry is pulled an oar；Blueberry pulp is carried out enzymolysis processing by enzymatic hydrolysis condition, using preservative film sealed reaction vessel during enzymolysis processing, prevent moisture evaporation, enzymatic hydrolysis condition is: under the conditions of pectase addition 0.07%, temperature 48 DEG C, extraction 180min, pH value keeps blueberry pulp initial value；After enzymolysis, cooling to room temperature with cold water rapidly, finally carry out manual squeeze and filter with the filter cloth of 40 mesh, until flowing out without juice, obtaining blue berry fruit juice；
(3) by licorice, Flos Buddlejae, Rhizoma Anemarrhenae mixing, add 6-8 times of water, slow fire infusion 20-30 minute, filter, obtain herb liquid；
(4) banana dasheen tuber, yacon are diced, mix with sugared ginger slices, 10-15 times of water making beating will be added, obtain pulp；Gained pulp is placed in a centrifuge and is centrifuged separating treatment, takes the supernatant；
(5) material after being processed in step (2), (3), (4) is mixed homogeneously with remaining each raw material, at a temperature of 90-95 DEG C, and sterilizing 15-20 minute, cooling, subpackage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610414124.3A CN105995292A (en) | 2016-06-15 | 2016-06-15 | Smallanthus-sonchifolius youth-keeping composite blueberry fruit juice and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610414124.3A CN105995292A (en) | 2016-06-15 | 2016-06-15 | Smallanthus-sonchifolius youth-keeping composite blueberry fruit juice and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995292A true CN105995292A (en) | 2016-10-12 |
Family
ID=57087509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610414124.3A Pending CN105995292A (en) | 2016-06-15 | 2016-06-15 | Smallanthus-sonchifolius youth-keeping composite blueberry fruit juice and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995292A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029562A (en) * | 2015-06-17 | 2015-11-11 | 蚌埠市福淋乳业有限公司 | Compound fruit and vegetable juice of yacon and chaenomeles speciosa and preparation method of compound fruit and vegetable juice |
| CN105192800A (en) * | 2015-09-10 | 2015-12-30 | 安徽徽王食品有限公司 | Blended blueberry juice and preparation method thereof |
| CN105558486A (en) * | 2014-10-13 | 2016-05-11 | 邵雷 | Blueberry can and preparation method thereof |
-
2016
- 2016-06-15 CN CN201610414124.3A patent/CN105995292A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558486A (en) * | 2014-10-13 | 2016-05-11 | 邵雷 | Blueberry can and preparation method thereof |
| CN105029562A (en) * | 2015-06-17 | 2015-11-11 | 蚌埠市福淋乳业有限公司 | Compound fruit and vegetable juice of yacon and chaenomeles speciosa and preparation method of compound fruit and vegetable juice |
| CN105192800A (en) * | 2015-09-10 | 2015-12-30 | 安徽徽王食品有限公司 | Blended blueberry juice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101548783B (en) | Raisin tree clear juice and preparing method thereof | |
| CN104522809B (en) | Radix Ginseng, Fructus Lycii composite health care beverage and preparation method | |
| CN102742754A (en) | Low-sugar jam and preparation method thereof | |
| CN103380928B (en) | Shine skin papaya-chrysanthemum-wolfberry composite beverage and preparation method thereof | |
| KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
| CN104351452A (en) | Production method of MACA (mthe actualir conthe actual) candied fruits | |
| CN105661196A (en) | Preparation method of healthy blueberry beverage | |
| CN105146452B (en) | A kind of fruits and vegetables are compound to reconstitute powder and preparation method thereof | |
| CN104920927B (en) | A kind of preparation method of lemon jam | |
| CN106107329A (en) | A kind of Flos Lonicerae pathogenic fire reducing composite blueberry fruit juice and preparation method thereof | |
| CN107518141A (en) | A kind of orange peel honey pomelo preserved fruit and preparation method thereof | |
| CN106071468A (en) | A kind of Tremella QI invigorating bowel relieving is concentrated in vacuo blue berry fruit juice and preparation method thereof | |
| CN106071532A (en) | A kind of Folium Mori lung heat clearing composite blueberry fruit juice and preparation method thereof | |
| CN105995292A (en) | Smallanthus-sonchifolius youth-keeping composite blueberry fruit juice and preparing method thereof | |
| CN106071508A (en) | A kind of Pedicellus et Pericarpium Trapae fat-reducing composite blueberry fruit juice and preparation method thereof | |
| CN106071459A (en) | A kind of Rhizoma Steudnerae Henryanae is enriched blood and blue berry fruit juice and preparation method thereof is concentrated in vacuo | |
| CN105995366A (en) | Soybean sprout vacuum-concentrated blueberry juice capable of clearing away heat and promoting diuresis and preparation method thereof | |
| CN105961944A (en) | Hericium erinaceus compound blueberry juice and preparation method thereof | |
| CN106343284A (en) | Assorted fruit juice and making method thereof | |
| CN106085678A (en) | A kind of aroma sleeping composite blueberry fruit juice and preparation method thereof | |
| CN106107253A (en) | A kind of Cortex Albiziae is invigorated blood circulation composite blueberry fruit juice and preparation method thereof | |
| CN106071509A (en) | A kind of Bulbus Lilii is calmed the nerves composite blueberry fruit juice and preparation method thereof | |
| CN106036280A (en) | Tangerine peel qi-regulating composite blueberry fruit juice and preparation method thereof | |
| CN105961945A (en) | Appetizing lemon combined blueberry juice and preparation method thereof | |
| CN106036302A (en) | Compound blueberry juice with edible fungi and effect of reducing lipid and method for manufacturing compound blueberry juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
|
| RJ01 | Rejection of invention patent application after publication |