CN106616136A - Blueberry beverage and preparation process - Google Patents
Blueberry beverage and preparation process Download PDFInfo
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- CN106616136A CN106616136A CN201710021694.0A CN201710021694A CN106616136A CN 106616136 A CN106616136 A CN 106616136A CN 201710021694 A CN201710021694 A CN 201710021694A CN 106616136 A CN106616136 A CN 106616136A
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
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Abstract
The invention discloses a blueberry beverage. The blueberry beverage is prepared from the following raw materials in parts by weight: wild blueberry puree 200-300 parts, color and taste powdered sugar 20-30 parts, high fructose corn syrup 35-40 parts, xylitol 25-30 parts, calcium gluconae 0.3-0.5 part, zinc gluconate 0.1-0.2 part, vitamin C 0.2-0.5 part, sodium iso-vc 0.3-0.5 part, natural pectin 5-8 parts, citric acid 0.8-1.2 parts, malic acid 0.2-0.3 part, sodium citrate 0.4-0.5 part, water 600-700 parts and natural essence 0.01-0.02 part. The preparation process of the blueberry beverage comprises the following steps: preparing the color and taste powdered sugar; weighing materials; melting the materials; sucking the materials and cooling; adding the wild blueberry puree; adjusting the PH value of liquid; sterilizing; filling; cooling and sterilizing; and treating unaccepted products. The flavored blueberry beverage prepared by the process is unique in flavor and long in expiration date; the original nutritive value of the blueberry can be played; and nutrition and health care effects are good.
Description
Technical field
The present invention relates to drink technology field, is to be related to a kind of blueberry drink and preparation technology concretely.
Background technology
In Blueberry in addition to conventional sugared, sour and vitamin C, rich in vitamin E, vitamin A, Cobastab,
The mineral such as superoxide dismutase (SOD), ursin, protein, anthocyanin, dietary fibre and abundant potassium, iron, zinc, calcium
Prime element.Determine according to the Blueberry analysis of 14 kinds to introducing from the U.S., anthocyanin pigments in every hectogram blueberry fresh fruit
Content is up to 163mg, protein 400-700 milligrams, fat 500-600 milligrams, carbohydrate 12.3-15.3 milligrams, dimension life
Plain A is up to 81-100 international units, vitamin E 2.7-9.5 micrograms, SOD5.39 international units, and vitamin is all higher than other water
Really.Micro- also very high, calcium 220-920 micrograms in every gram of fresh fruit, phosphorus 98-274 micrograms, magnesium 114-249 micrograms, zinc 2.1-
4.3 micrograms, iron 7.6-30.0 micrograms, germanium 0.8-1.2 micrograms, copper 2.0-3.2 micrograms.Due to containing abundant battalion in Blueberry
Form point, Gao Xin, high calcium, high ferro, high-copper, the nutrition and health care fruit of homovitamin.Not only there is good nutrition and health care to make for it
With, also with protect eyes, strengthen eyesight and memory, improve the function of body immunity.Blueberry drink in the market,
Great majority are blent, and pigment, essence, white sugar or saccharin and preservative etc., the blueberry during blending are contained in beverage
Nutrient content in magma often goes to pot, it is impossible to plays the original nutritive value of blueberry, does not keep the nutrition in original fruit
Composition, not only poor taste, nutrient content is few, can also increase the burden of human liver.
The content of the invention
For above-mentioned technical problem, the purpose of the present invention one is to provide a kind of unique flavor, can play blueberry raw nutritious
The blueberry drink of value；It is a further object of the present invention to provide the preparation technology of this kind of blueberry drink.
To realize above-mentioned purpose, the technical solution adopted in the present invention is：
A kind of blueberry drink, is prepared from by following raw materials according：Wild blueberry puree：200-300 parts；Color and taste Icing Sugar：20-30 parts；
HFCS：35-40 parts；Xylitol：25-30 parts；Calcium gluconae 0.3-0.5 parts；Zinc gluconate 0.1-0.2 parts；Dimension life
Plain C：0.2-0.5 parts；Sodium iso-vc：0.3-0.5 parts；Natural pectin：5-8 parts；Citric acid：0.8-1.2 parts；Malic acid：0.2-0.3
Part；Sodium citrate：0.4-0.5 parts；Water：600-700 parts；Natural essence 0.01-0.02 parts.
A kind of preparation technology of blueberry drink, comprises the following steps：
1）Prepare color and taste Icing Sugar
Weigh white granulated sugar 40-50 parts, in being put into iron pan, stir-fried with low baking temperature, to color yellowish-brown is changed into, cease fire, be cooled to -5 DEG C -
0 DEG C, then powder is ground into pulverizer, obtains final product color and taste Icing Sugar.
2）Weighing：
A weighs citric acid：0.8-1.2 parts；Malic acid：0.2-0.3 parts；HFCS：35-40 parts；Xylitol：25-30 parts are put
Enter stand-by in a glass jar；
B weighs calcium gluconae 0.3-0.5 parts；Zinc gluconate 0.1-0.2 parts；Vitamin C：0.2-0.5 parts；Sodium iso-vc：
0.3-0.5 parts；Sodium citrate：0.4-0.5 parts are put into stand-by in a vial；
C weighs color and taste Icing Sugar：20-30 parts；Natural pectin：5-8 parts；It is well mixed, makes the dry-mixed glue of colloid and color and taste Icing Sugar
Body is stand-by；
D weighs wild blueberry puree：200-300 parts are stand-by.
3）Material：
The 70-75 DEG C of hot water of 600-800kg, water surface elevation is added to flood second flywheel, and start stirring to shearing tank the inside
After going out whirlpool, the dry-mixed colloid of colloid and color and taste Icing Sugar is slowly added to, adds and start timing after dry-mixed colloid, afterwards will within five minutes
Mixture in vial adds shearing tank, dry-mixed colloid to shear 15 minutes altogether from timing is started.
4）Take out material cooling：
By the feed liquid suction blend tank in shearing tank, then cooled down, made the feed temperature in blend tank at 35-40 DEG C.
5）Plus wild blueberry puree：
The material and wild blueberry puree in glass jar is added in blend tank：200-300 parts, and stir.
6）The pH value of adjustment feed liquid：
To blend tank the inside add natural essence 0.01-0.02 parts, after be added dropwise to citric acid adjustment material liquid PH value be 3.6-4.1.
7）It is sterilized：
Using instantaneous ultra high temperature sterilization, 105 DEG C of sterilization temperature, 90 DEG C of outlet temperature, sterilization temperature is too high to affect stable for sterilization
Property.
8）It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing.
9）Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling.Continue in transferring box again to be cased after cool bottle is dried after cooling.
10）Defective work process：
Choose defective work and not suction cover product in production.
The invention has the beneficial effects as follows：The local flavor blueberry drink of Jing this technique preparations, unique flavor, long shelf-life can be sent out
The original nutritive value of blueberry is waved, with good nutrition health-care functions, energy protect eyes, strengthens eyesight and memory, improved
Body immunity, prevents cranial nerve aging, with cardiac stimulant；Anticancer；Softening blood vessel；Strengthen the functions such as human organism's immunity.
Specific embodiment
Embodiment 1
1）Prepare color and taste Icing Sugar
White granulated sugar 45kg is weighed, in being put into iron pan, is stir-fried with low baking temperature, to color yellowish-brown is changed into, ceased fire, be cooled to -5 DEG C -0
DEG C, then powder is ground into pulverizer, obtain final product color and taste Icing Sugar.
2）Weighing：
A weighs citric acid：1.0kg；Malic acid：0.2kg；HFCS：35kg；Xylitol：30kg is put into a glass jar and treats
With；
B weighs calcium gluconae 0.3kg；Zinc gluconate 0.1kg；Vitamin C：0.3kg；Sodium iso-vc：0.3kg；Sodium citrate：
0.4kg is put into stand-by in a vial；
C weighs color and taste Icing Sugar：25kg；Natural pectin：6kg；It is well mixed, the dry-mixed colloid for making colloid and color and taste Icing Sugar is treated
With；
D weighs wild blueberry puree：250kg is stand-by.
3）Material：
The 70-75 DEG C of hot water of 600kg, water surface elevation is added to flood second flywheel, and start to stir out whirlpool to shearing tank the inside
Behind whirlpool, the dry-mixed colloid of colloid and color and taste Icing Sugar is slowly added to, to add and start timing after dry-mixed colloid, five minutes afterwards by glass
Mixture in bottle adds shearing tank, dry-mixed colloid to shear 15 minutes altogether from timing is started.
4）Take out material cooling：
By the feed liquid suction blend tank in shearing tank, then cooled down, made the feed temperature in blend tank at 35-40 DEG C.
5）Plus wild blueberry puree：
The material and wild blueberry puree in glass jar is added in blend tank：200-300kg, and stir.
6）The pH value of adjustment feed liquid：
Natural essence 0.01kg is added to blend tank the inside, adds citric acid adjustment material liquid PH value to be 3.6-4.1 afterwards.
7）It is sterilized：
Using instantaneous ultra high temperature sterilization, 105 DEG C of sterilization temperature, 90 DEG C of outlet temperature, sterilization temperature is too high to affect stable for sterilization
Property.
8）It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing.
9）Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling.Continue in transferring box again to be cased after cool bottle is dried after cooling.
10）Defective work process：
Choose defective work and not suction cover product in production.
Embodiment 2
1）Prepare color and taste Icing Sugar
White granulated sugar 50kg is weighed, in being put into iron pan, is stir-fried with low baking temperature, to color yellowish-brown is changed into, ceased fire, be cooled to -5 DEG C -0
DEG C, then powder is ground into pulverizer, obtain final product color and taste Icing Sugar.
2）Weighing：
A weighs citric acid：1.2kg；Malic acid：0.3kg；HFCS：40kg；Xylitol：25kg is put into a glass jar and treats
With；
B weighs calcium gluconae 0.5kg；Zinc gluconate 0.12kg；Vitamin C：0.5kg；Sodium iso-vc：0.5kg；Citric acid
Sodium：0.5kg is put into stand-by in a vial；
C weighs color and taste Icing Sugar：30kg；Natural pectin：7kg；It is well mixed, makes colloid and color and taste Icing Sugar
Dry-mixed colloid is stand-by；
D weighs wild blueberry puree：300kg is stand-by.
3）Material：
The 70-75 DEG C of hot water of 800kg, water surface elevation is added to flood second flywheel, and start to stir out whirlpool to shearing tank the inside
Behind whirlpool, the dry-mixed colloid of colloid and color and taste Icing Sugar is slowly added to, colloid is sheared 15 minutes altogether from timing is started.
4）Take out material cooling：
By the feed liquid suction blend tank in shearing tank, then cooled down, made the feed temperature in blend tank at 35-40 DEG C.
5）Plus wild blueberry puree：
The material and wild blueberry puree in glass jar is added in blend tank：300kg, and stir.
6）The pH value of adjustment feed liquid：
Natural essence 0.01kg is added to blend tank the inside, citric acid is added dropwise afterwards, adjustment material liquid PH value is 3.6-4.1.
7）It is sterilized：
Using instantaneous ultra high temperature sterilization, 105 DEG C of sterilization temperature, 90 DEG C of outlet temperature, sterilization temperature is too high to affect stable for sterilization
Property.
8）It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing.
9）Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling continues to be cased after cool bottle is dried in transferring box again after cooling.
10）Defective work process：
Choose defective work and not suction cover product in production.
Embodiment described above, the simply present invention more preferably specific embodiment, those skilled in the art is at this
The usual variations and alternatives carried out in the range of inventive technique scheme all should be comprising within the scope of the present invention.
Claims (2)
1. a kind of blueberry drink, is characterized in that：It is prepared from by following raw materials according：Wild blueberry puree：200-300 parts；Color and taste sugar
Powder：20-30 parts；HFCS：35-40 parts；Xylitol：25-30 parts；Calcium gluconae 0.3-0.5 parts；Zinc gluconate 0.1-
0.2 part；Vitamin C：0.2-0.5 parts；Sodium iso-vc：0.3-0.5 parts；Natural pectin：5-8 parts；Citric acid：0.8-1.2 parts；Apple
Acid：0.2-0.3 parts；Sodium citrate：0.4-0.5 parts；Water：600-700 parts；Natural essence 0.01-0.02 parts.
2. a kind of blueberry drink according to claim 1, is characterized in that：The preparation technology of this kind of blueberry drink includes following
Step：
1）Prepare color and taste Icing Sugar：
Weigh white granulated sugar 40-50 parts, in being put into iron pan, stir-fried with low baking temperature, to color yellowish-brown is changed into, cease fire, be cooled to -5 DEG C -
0 DEG C, then powder is ground into pulverizer, obtains final product color and taste Icing Sugar；
2）Weighing：
A weighs citric acid：0.8-1.2 parts；Malic acid：0.2-0.3 parts；HFCS：35-40 parts；Xylitol：25-30 parts are put
Enter stand-by in a glass jar；
B weighs calcium gluconae 0.3-0.5 parts；Zinc gluconate 0.1-0.2 parts；Vitamin C：0.2-0.5 parts；Sodium iso-vc：
0.3-0.5 parts；Sodium citrate：0.4-0.5 parts are put into stand-by in a vial；
C weighs color and taste Icing Sugar：20-30 parts；Natural pectin：5-8 parts；It is well mixed, makes the dry-mixed glue of colloid and color and taste Icing Sugar
Body is stand-by；
D weighs wild blueberry puree：200-300 parts are stand-by；
3）Material：
The 70-75 DEG C of hot water of 600-800KG, water surface elevation is added to flood second flywheel, and start stirring to shearing tank the inside
After going out whirlpool, the dry-mixed colloid of colloid and color and taste Icing Sugar is slowly added to, adds and start timing after dry-mixed colloid, afterwards will within five minutes
Mixture in vial adds shearing tank, dry-mixed colloid to shear 15 minutes altogether from timing is started；
4）Take out material cooling：
By the feed liquid suction blend tank in shearing tank, then cooled down, made the feed temperature in blend tank at 35-40 DEG C；
5）Plus wild blueberry puree：
The material and wild blueberry puree in glass jar is added in blend tank：200-300 parts, and stir；
6）The pH value of adjustment feed liquid：
To blend tank the inside add natural essence 0.01kg, after be added dropwise to citric acid adjustment material liquid PH value be 3.6-4.1；
7）It is sterilized：
Using instantaneous ultra high temperature sterilization, 105 DEG C of sterilization temperature, 90 DEG C of outlet temperature, sterilization temperature is too high to affect stable for sterilization
Property；
8）It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing；
9）Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling continues to be cased after cool bottle is dried in transferring box again after cooling；
10）Defective work process：
Choose defective work and not suction cover product in production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710021694.0A CN106616136A (en) | 2017-01-12 | 2017-01-12 | Blueberry beverage and preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710021694.0A CN106616136A (en) | 2017-01-12 | 2017-01-12 | Blueberry beverage and preparation process |
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| CN106616136A true CN106616136A (en) | 2017-05-10 |
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ID=58843097
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|---|---|---|---|
| CN201710021694.0A Pending CN106616136A (en) | 2017-01-12 | 2017-01-12 | Blueberry beverage and preparation process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980997A (en) * | 2018-01-06 | 2018-05-04 | 佛山推启农业研究院（普通合伙） | A kind of blueberry bitter leaves tea beverage and preparation method thereof |
| CN112161974A (en) * | 2020-09-01 | 2021-01-01 | 陕西新视明医药生物科技有限公司 | Method for rapidly identifying blueberry-pseudocomponent-containing health care product |
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| CN102028280A (en) * | 2010-11-29 | 2011-04-27 | 溧阳市白露山生态农业发展有限公司 | Blueberry beverage |
| CN102894444A (en) * | 2012-10-15 | 2013-01-30 | 康美药业股份有限公司 | Ginseng functional drink, preparation method of ginseng functional drink and application of ginseng functional drink |
| CN104187985A (en) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of compound drink of blueberry juice |
| CN106071456A (en) * | 2016-06-21 | 2016-11-09 | 沈阳市皇冠蓝莓产业有限公司 | A kind of blue berry Semen Maydis composite beverage and preparation method thereof |
-
2017
- 2017-01-12 CN CN201710021694.0A patent/CN106616136A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028280A (en) * | 2010-11-29 | 2011-04-27 | 溧阳市白露山生态农业发展有限公司 | Blueberry beverage |
| CN102894444A (en) * | 2012-10-15 | 2013-01-30 | 康美药业股份有限公司 | Ginseng functional drink, preparation method of ginseng functional drink and application of ginseng functional drink |
| CN104187985A (en) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of compound drink of blueberry juice |
| CN106071456A (en) * | 2016-06-21 | 2016-11-09 | 沈阳市皇冠蓝莓产业有限公司 | A kind of blue berry Semen Maydis composite beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 刘华戎，等: "蓝莓果汁饮料加工工艺研究", 《农产品加工•学刊》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980997A (en) * | 2018-01-06 | 2018-05-04 | 佛山推启农业研究院（普通合伙） | A kind of blueberry bitter leaves tea beverage and preparation method thereof |
| CN112161974A (en) * | 2020-09-01 | 2021-01-01 | 陕西新视明医药生物科技有限公司 | Method for rapidly identifying blueberry-pseudocomponent-containing health care product |
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Application publication date: 20170510 |
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