CN106616140A - Blackberry concentrate making method - Google Patents
Blackberry concentrate making method Download PDFInfo
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- CN106616140A CN106616140A CN201610838088.3A CN201610838088A CN106616140A CN 106616140 A CN106616140 A CN 106616140A CN 201610838088 A CN201610838088 A CN 201610838088A CN 106616140 A CN106616140 A CN 106616140A
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- blackberry
- blueberry
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000012141 concentrate Substances 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000012859 sterile filling Methods 0.000 claims abstract description 4
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 175
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 61
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 61
- 235000021014 blueberries Nutrition 0.000 claims description 61
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 12
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 claims description 11
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 claims description 11
- 235000016709 nutrition Nutrition 0.000 claims description 11
- 230000035764 nutrition Effects 0.000 claims description 11
- 241000235342 Saccharomycetes Species 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 229930182470 glycoside Natural products 0.000 claims description 3
- 150000002338 glycosides Chemical class 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000007789 gas Substances 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 239000006228 supernatant Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 2
- 229930189775 mogroside Natural products 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 2
- 238000005507 spraying Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 241001092459 Rubus Species 0.000 description 3
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- 241000193830 Bacillus <bacterium> Species 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 2
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- 241000220222 Rosaceae Species 0.000 description 2
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 230000007198 pollen germination Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
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- 239000005720 sucrose Substances 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 150000003700 vitamin C derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 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
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a blackberry concentrate making method. The blackberry concentrate making method comprises the following steps of (1) refrigerating: refrigerating the harvested blackberry in vacuum at the temperature of minus 40 DEG C; (2) pulping: primarily squeezing the refrigerated blackberry, spraying high pressure steam on the cleaned mature blackberry, rapidly cooling with cold air to lower than 10 DEG C, and pulping to obtain a blackberry concentrate; (3) separating: separating blackberry seeds and the blackberry juice; (4) breaking walls of the blackberry seeds; (5) mogroside adding: adding mogroside to reduce the sugar content to lower than 0.4%; (6) homogenizing: homogenizing the fermented blackberry seeds and the blackberry pulp in proportion by a vacuum homomixer; and (7) sterile filling: conducting vacuum filling at the temperature of lower than 70 DEG C, wherein the water temperature is lower than 70 DEG C. The method sets a precedent that the blackberry seeds are not extracted from a supernatant liquor, and the fresh, pure and delicate tastes of the concentrate are kept.
Description
Technical field
The present invention relates to a kind of preparation method of blackberry, blueberry stoste, and in particular to a kind of system of blackberry, blueberry cancer-resisting health care stoste
Make method.The invention belongs to the technical field of the manufacture craft of berry stoste.
Background technology
Blackberry, blueberry Blackberry（Rubus spp.）, belong to the rose family（Rosaceae）Rubus（Rubus）The solid certain kind of berries
Subgenus（Eubatus）, also known as blackberry, blueberry subgenus, subgenus species kind up to more than 444 accounts for raspberry all categories nearly 60%.
At the beginning of blackberry, blueberry florescence is mid-April to 6 months, the d of florescence length 19 ~ 35;Per plant has flower spike 50.67 ~ 127.33, flower
The cm of spike length 8.30 ~ 14.95, per fringe 4.95 ~ 7.63 are spent;Pattern is white, pink and redness, corolla diameter 3.07 ~
5.28 cm.There is significant difference in florescence of blackberry, blueberry different cultivars, flower spike quantity and size, pattern and corolla size etc..It is different
The pollen germination rate of blackberry species is up to 50.29% ~ 85.16%;With the prolongation of storage time, pollen germination rate is gradually reduced;
0 DEG C ~ 4 DEG C, sealed type storage under the conditions of relative humidity 10% ~ 20%, are conducive to keeping the viability of pollen.
Blackberry, blueberry has abundant potassium matter containing pole, can effective control blood pressure.Abundant vitamin A content then can balance skin
Fat secretion.It contains the magnesia of human body daily required 10%, together with vitamin C, can stop blooding and accelerate the recovery from illness of wound.
The content of fibrous matter is other fruit more than 3 times in equivalent weight blackberry, blueberry, helpful to health of heart；Eat more
Blueberry can reduce the probability of urinary tract infections.Blackberry, blueberry has anti-aging, anti-oxidant, lowering blood pressure and blood fat, strengthens cardiovascular function.
This vitamin C with contained by blackberry, blueberry, several amino acids are relevant with Polyphenols nutrient.
Blackberry, blueberry can also relieve heat and thirst, eliminating phlegm is relieved the effect of alcohol, and also cosmetic result, the foreigner declare blackberry, blueberry have promote longevity and
Effect of anti-cancer.
The extracting method of existing blackberry, blueberry stoste, by centrifugation the blackberry, blueberry stoste that supernatant is obtained is extracted, and can be filtered out big
The blackberry seed of amount, nutrition is lost in a large number.
The content of the invention
It is an object of the present invention to provide a kind of preparation method of blackberry, blueberry stoste, upper existing for prior art to overcome
State shortcoming and defect.
It is contemplated that allowing what blackberry, blueberry was particularly that the composition in blackberry seed can be more efficient to be absorbed by the body, dietotherapy doctor is reached
Effect, having created blackberry seed need not extract the precedent of supernatant（The blackberry, blueberry stoste obtained by centrifugation extraction supernatant can be filtered
Fall substantial amounts of seed, nutrition is lost in a large number）, while keeping the fresh pure and mild fine and smooth mouthfeel of stoste.
The technical problem solved required for of the invention, can be achieved through the following technical solutions：
A kind of preparation method of blackberry, blueberry stoste, it is characterised in that comprise the following steps：
（1）Refrigeration：Blackberry, blueberry after harvesting is carried out into -40 DEG C of vacuum cold；
（2）Beating：Blackberry, blueberry after refrigeration is carried out into just squeezing, the ripe blackberry, blueberry for cleaning up carries out high steam injection, and cold wind is fast
Speed is cooled to less than 10 DEG C, and beating obtains blackberry, blueberry magma；
（3）Separate：Blackberry seed and blackberry fruit juice are carried out into seed juice separation.
（4）Blackberry seed is carried out into broken wall treatment：
Wherein, step（4）In, the wall-breaking method of blackberry seed is comprised the following steps：
（4.1）Pretreatment：Blackberry seed is pre-processed using ultrasonic wave：HIGH PRESSURE TREATMENT is carried out at room temperature, to realize blackberry, blueberry
The broken wall of seed and leaching；
Step（4.1）In, the pressure treatment is 4000kg/cm at 25 DEG C2 30min。
（4.2）Deep cooling is freezed：Liquid nitrogen deep fast frozen is carried out to blackberry seed using liquid nitrogen deep instant freezer, is frozen to raw material
Central temperature≤- 40 DEG C；
Step（4.2）In, the cooling time is 30min ~ 120min.
（4.3）Air-flow crushing:Then Supersonic is carried out at a temperature of -15 DEG C to -10 DEG C using supersonic jet mill
Fast air-flow broken wall, crushing coefficient is 800 mesh so that normal temperature sporoderm-broken rate >=99% of blackberry seed, absorptivity >=95%, product cut size
≤19μm；
（4.4）Biofermentation:Blackberry seed after crushing is carried out into cold fermentation with reference to pulp with saccharomycete, will using biofermentation
Blackberry seed carries out molecule broken wall, improves the release of nutrition.
Step（4.4）In, the fermentation temperature is 5 ~ 20 DEG C.
Step（4.4）In, the biofermentation carries out cold fermentation using saccharomycete, in parts by weight, described
Saccharomycete is 2.0-2.5；
（5）Momordia grosvenori aglycone：Addition Momordia grosvenori aglycone, sugar content is reduced to 0.4%；It is that like product is minimum；（6）Homogeneous mixes：Send out
Blackberry seed and blackberry, blueberry pulp after ferment carries out homogeneous mixing using vacuum homogeneous mixer in proportion；Wherein, step（6）In, remove
Blackberry seed and blackberry, blueberry pulp, also including Chinese fruit glycosides and stevia rebaudian leaf, in parts by weight, the Momordia grosvenori aglycone：Stevia rebaudianum
Leaf：Blackberry seed：Pulp is 1 ~ 5：1~5：350~450：50~150.
（7）Sterile filling：<Vacuum filling is carried out in 70 DEG C of environment carries out immediately water dip sterilization, water temperature<70℃.
Beneficial effects of the present invention：
1st, the nutrition in the nutrition of blackberry seed, particularly blackberry seed is thoroughly discharged, be absorbed by the body, reach dietotherapy doctor's effect.
By taking blackberry seed cell as an example, cell membrane is divided into 3 layers, i.e. intercellular layer（Middle level）, primary wall and secondary wall.Such one layer
The heavy wall of layer prevents moisture and nutrients from passing through.The blackberry seed of non-broken wall is eaten, only about 10-20% is absorbed by the body, greatly
The precious nutrition of part blackberry seed is wasted, and the absorptivity after broken wall is up to more than 98%.
This wall breaking technology is exactly by breaking blackberry seed cell membrane, moisture and nutrition is preferably absorbed and keep activity
The technology of composition, discharges plant biochemistry element, and dietary fiber therein, vitamin and other nutrients are merged to greatest extent,
Possess the blackberry seed of wall breaking technology, nutrient content can be higher by 5-10 times, be so more easy to beneficial to absorption of human body.
2nd, having created blackberry seed need not put forward clear precedent, and prior art puies forward the blackberry, blueberry stoste for obtaining clearly by centrifugation can be by mistake
Substantial amounts of seed is filtered, nutrition is present invention, avoiding and is lost in a large number.
3rd, products taste is obviously improved, improves the class of product.
Sugar content is significantly reduced, and is reduced to less than 0.4%.The patient that allowing needs sugar to control can also eat.This feature increases
Add the core competitiveness of blackberry, blueberry stoste, there are wide market prospects.
5th, whole process is less than 70 DEG C, it is suppressed that the brown stain of blackberry, blueberry stoste, it is ensured that anthocyanidin in blackberry, blueberry and
The activity of the effectively antioxidant content such as OPC.
Specific embodiment
Below in conjunction with specific embodiment, progressive explanation is made to the present invention.It should be understood that following examples are merely to illustrate this
It is bright not for limit the scope of the present invention.
The making of the blackberry, blueberry stoste of embodiment 1
A kind of preparation method of blackberry, blueberry stoste, comprises the following steps：
（1）Refrigeration：Blackberry, blueberry after harvesting is carried out into -40 DEG C of vacuum cold；
（2）Beating：Blackberry, blueberry after refrigeration is carried out into just squeezing, the ripe blackberry, blueberry for cleaning up carries out high steam injection, and cold wind is fast
Speed is cooled to less than 10 DEG C, and beating obtains blackberry, blueberry magma；
（3）Separate：Blackberry seed and blackberry fruit juice are carried out into seed juice separation.
（4）Blackberry seed is carried out into broken wall treatment：
Wherein, step（4）In, the wall-breaking method of blackberry seed is comprised the following steps：
（4.1）Pretreatment：Blackberry seed is pre-processed using ultrasonic wave：HIGH PRESSURE TREATMENT is carried out at room temperature, to realize blackberry, blueberry
The broken wall of seed and leaching.Pressure treatment is 4000kg/cm at 25 DEG C2 30min。
（4.2）Deep cooling is freezed：Liquid nitrogen deep fast frozen is carried out to blackberry seed using liquid nitrogen deep instant freezer, is frozen to raw material
Central temperature≤- 40 DEG C.Cooling time is 30min ~ 120min.Preferred cooling time is 60min.
（4.3）Air-flow crushing:Then Supersonic is carried out at a temperature of -15 DEG C to -10 DEG C using supersonic jet mill
Fast air-flow broken wall, the rotating speed of supersonic jet mill is 30000-45000 rev/min.Wherein, preferably40000 turns of rotating speed/
Minute。Crushing coefficient is 800 mesh so that normal temperature sporoderm-broken rate >=99% of blackberry seed, absorptivity >=95%, product cut size≤19 μ
m；
（4.4）Biofermentation：Blackberry seed after crushing is carried out into cold fermentation with saccharomycete and Bacillus acidi lactici, according to parts by weight
Calculate, saccharomycete is 2.0-2.5.Fermentation temperature is 5 ~ 20 DEG C.Preferred fermentation temperature is 18 DEG C.Fermentation time：Saccharomycete is sent out
Ferment 84 hours.Blackberry seed is carried out into molecule broken wall using biofermentation, the release of nutrition is improved.Improve mouth to solve acidity
Sense, reduces the consumption of juice, takes 30%, then ferments respectively, in order to allow blackberry seed more effectively to discharge nutrition, is sent out using saccharomycete
Ferment method, yeast can diminish molecule, preferably help Bacillus acidi lactici to play more preferably effect.
The method that this wall-breaking method is combined using pretreatment and liquid nitrogen deep, air-flow crushing, biofermentation, makes in blackberry seed
The nutriment in portion will not be destroyed by high temperature or soda acid, with sporoderm-broken rate it is high, the time is short, the release of blackberry seed active ingredient
The advantages of rate is high, thoroughly solves the problems, such as that the existing effective component extraction rate existed to blackberry seed process is low.
（5）Momordia grosvenori aglycone：Addition Momordia grosvenori aglycone, sugar content is reduced to less than 0.4%；It is that like product is minimum.
The sugariness of Momordia grosvenori aglycone is 300 times of sucrose, while there is function of reducing blood sugar, blackberry, blueberry stoste can not only be protected for the step
Mouthfeel is held, more to diabetes patient etc. the crowd that sugar is controlled can be needed to take.
（6）Homogeneous mixes：Blackberry seed and blackberry, blueberry pulp after fermentation carries out homogeneous using vacuum homogeneous mixer in proportion
Mixing.Except blackberry seed and blackberry, blueberry pulp, also including Chinese fruit glycosides and stevia rebaudian leaf, in parts by weight, Momordia grosvenori aglycone：It is sweet
Chrysanthemum leaf：Blackberry seed：Pulp is 1 ~ 5：1~5：350~450：50~150.In the present embodiment, Momordia grosvenori aglycone 20g/ is per 10 kilograms,
, per 10 kilograms, per 10 kilograms, pulp 2000g/ is per 10 kilograms for blackberry seed 8000g/ for stevia rebaudian leaf 20g/.
（7）Sterile filling：<Vacuum filling is carried out in 70 DEG C of environment carries out immediately water dip sterilization, water temperature<70℃.
Because the effective nutrient content OPC and anthocyanidin activity in the environment more than 80 DEG C in blackberry, blueberry can be reduced.
Water dip sterilization can preferably protect the color and luster and local flavor of product, thoroughly return that goods rate is low to food sterilization, and bad product is few, sterilized
The switching of Shi Caiyong current is sterilized more thorough.
Total sugar detection of the blackberry, blueberry stoste of embodiment 2
Blackberry, blueberry bulk samples specification：50 m//bottle, using GB/T 5009 124-2003, GB/T 5009 8-2008, GB/T
5413 10-2010 methods, through detecting total reducing sugar（In terms of sucrose）, unit g/100ml, content is 0.4 g/100ml.Diabetes
Crowd can take.
The Monitoring Data of the blackberry, blueberry of table 1 and blueberry
| Test event | Blackberry, blueberry | Blueberry | Blackberry, blueberry is higher by ratio compared with blueberry |
| General flavone | 83 mg/100g | 40 mg/100g | 2 times |
| SOD | 37.50u/ml | 10.90u/ml | 3 times |
| VE | 25.67 mg/kg | 0.095 mg/kg | 27 times |
| VC | 90 mg/kg | 8.15 mg/kg | 10 times |
| Selenium | 1.11~2.7mg/kg | 0.01 mg/kg | 112 times |
| Zinc | 3.4 mg/kg | 0.005mg/kg | 680 times |
| Magnesium | 20.80mg/kg | 0.249mg/kg | 83 times |
| Iron | 0.57mg/100g | 0.03mg/100g | 20 times |
| Amino acid | 1000mg/100g |
The specific embodiment of the present invention is illustrated above, but the present invention is not limited thereto, without departing from this
Bright objective, the present invention can also have various change.
Claims (7)
1. a kind of preparation method of blackberry, blueberry stoste, it is characterised in that comprise the following steps：
（1）Refrigeration：Blackberry, blueberry after harvesting is carried out into -40 DEG C of vacuum cold；
（2）Beating：Blackberry, blueberry after refrigeration is carried out into just squeezing, the ripe blackberry, blueberry for cleaning up carries out high steam injection, and cold wind is fast
Speed is cooled to less than 10 DEG C, and beating obtains blackberry, blueberry magma；
（3）Separate：Blackberry seed and blackberry fruit juice are carried out into seed juice separation；
（4）Blackberry seed is carried out into broken wall treatment；
（5）Momordia grosvenori aglycone：Addition Momordia grosvenori aglycone, sugar content is reduced to 0.4%；
（6）Homogeneous mixes：Blackberry seed and blackberry, blueberry pulp after fermentation carries out homogeneous mixing using vacuum homogeneous mixer in proportion；
（7）Sterile filling：<Vacuum filling is carried out in 70 DEG C of environment carries out immediately water dip sterilization, water temperature<70℃.
2. the preparation method of a kind of blackberry, blueberry stoste according to claim 1, it is characterised in that：Wherein, step（6）In, remove
Blackberry seed and blackberry, blueberry pulp, also including Chinese fruit glycosides and stevia rebaudian leaf, in parts by weight, the Momordia grosvenori aglycone：Stevia rebaudianum
Leaf：Blackberry seed：Pulp is 1 ~ 5：1~5：350~450：50~150.
3. the preparation method of a kind of blackberry, blueberry stoste according to claim 1, it is characterised in that：
Wherein, step（4）In, the wall-breaking method of blackberry seed is comprised the following steps：
（4.1）Pretreatment：Blackberry seed is pre-processed using ultrasonic wave：HIGH PRESSURE TREATMENT is carried out at room temperature, to realize blackberry, blueberry
The broken wall of seed and leaching；
（4.2）Deep cooling is freezed：Liquid nitrogen deep fast frozen is carried out to blackberry seed using liquid nitrogen deep instant freezer, is frozen to donor center
Temperature≤- 40 DEG C；
（4.3）Air-flow crushing:Then supersonic gas are carried out at a temperature of -15 DEG C to -10 DEG C using supersonic jet mill
Stream broken wall, crushing coefficient is 800 mesh so that normal temperature sporoderm-broken rate >=99% of blackberry seed, absorptivity >=95%, product cut size≤19
μm；
（4.4）Biofermentation:Blackberry seed after crushing is carried out into cold fermentation with reference to pulp with saccharomycete, will using biofermentation
Blackberry seed carries out molecule broken wall, improves the release of nutrition.
4. the preparation method of a kind of blackberry, blueberry stoste according to claim 3, it is characterised in that：Step（4.1）In, the pressure
Power be processed as 25 DEG C at 4000kg/cm2 30min。
5. the preparation method of a kind of blackberry, blueberry stoste according to claim 3, it is characterised in that：Step（4.2）In, it is described cold
The jelly time is 30min ~ 120min.
6. the preparation method of a kind of blackberry, blueberry stoste according to claim 3, it is characterised in that：Step（4.4）In, described
Ferment temperature is 5 ~ 20 DEG C.
7. the preparation method of a kind of blackberry, blueberry stoste according to claim 6, it is characterised in that：Step（4.4）In, the life
Thing ferments, and using saccharomycete cold fermentation is carried out, and in parts by weight, the saccharomycete is 2.0-2.5.
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| CN107779342A (en) * | 2017-11-08 | 2018-03-09 | 广西田阳嘉佳食品有限公司 | A kind of citrine fruit wine and its production method |
| CN107865354A (en) * | 2017-11-17 | 2018-04-03 | 江苏名芊生物科技有限公司 | A kind of production method of new blackberry, blueberry magma |
| CN107927642A (en) * | 2017-11-17 | 2018-04-20 | 江苏名芊生物科技有限公司 | A kind of preparation method and applications of new blackberry powder |
| CN108185239A (en) * | 2018-01-19 | 2018-06-22 | 上海雄甲企业管理有限公司 | Blackberry, blueberry sea-buckthorn compound health stoste and preparation method thereof |
| CN109549043A (en) * | 2018-12-25 | 2019-04-02 | 南京悠维有机食品有限公司 | A kind of preparation method and its product of blackberry fruit liquid drink |
| CN112956663A (en) * | 2021-03-26 | 2021-06-15 | 毛小莲 | Blackberry stock solution production process |
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| CN107865354A (en) * | 2017-11-17 | 2018-04-03 | 江苏名芊生物科技有限公司 | A kind of production method of new blackberry, blueberry magma |
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| CN112956663A (en) * | 2021-03-26 | 2021-06-15 | 毛小莲 | Blackberry stock solution production process |
| CN114747710A (en) * | 2022-04-27 | 2022-07-15 | 江苏惠田科技开发有限公司 | Blackberry seed oligosaccharide beverage capable of improving intestinal flora balance and preparation method thereof |
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