CN106666313A - Blueberry drink and preparation method thereof - Google Patents
Blueberry drink and preparation method thereof Download PDFInfo
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- CN106666313A CN106666313A CN201710124573.9A CN201710124573A CN106666313A CN 106666313 A CN106666313 A CN 106666313A CN 201710124573 A CN201710124573 A CN 201710124573A CN 106666313 A CN106666313 A CN 106666313A
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- blueberry
- anthocyanin
- drink
- stabilizer
- blueberry drink
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 126
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- 244000077233 Vaccinium uliginosum Species 0.000 title claims description 40
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- 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 39
- 239000004410 anthocyanin Substances 0.000 claims abstract description 31
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/68—Acidifying substances
-
- 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)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a blueberry drink and a preparation method thereof. The blueberry drink is prepared from the following components in percentage by weight: 30-40% of blueberry anthocyanins, 5-8% of white granulated sugar, 0.1-0.5% of citric acid, 0.1-0.2% of a stabilizer and 49-64.8% of water. The blueberry anthocyanins adopted by the drink has a unique aroma of blueberries, is free of any peculiar smell, and is sweet and sour in taste and soft in taste. A single factor experiment is carried out on the stabilizer to obtain the blueberry drink provided by the invention. The suspension stability of a formula of the blueberry drink is good.
Description
Technical field
The present invention relates to a kind of drink, more particularly to a kind of blueberry drink and preparation method thereof.
Background technology
Blueberry belongs to the perennial fallen leaves of Ericaceae Vaccinium or evergreen shrubs also known as cowberry, blue berry, and it mainly has short
Clump, Gao Cong, lagophthalmos and half clump four major types high.Fruit is oblate, is navy blue after maturation.Blueberry contains abundant pattern
Glycosides, also contains the mineral matters such as carbohydrate, organic acid, cellulose, Vc, flavones, potassium, calcium, phosphorus in addition.Because blueberries are rich in
Anthocyanin, low sugar, low fat, oxidation resistance are strong, therefore are classified as one of big healthy food of the mankind 5 by international food and agricultural organization.With
The improvement of people's living standards, blueberry is increasingly subject to people and pays close attention to, arranged with unique local flavor, stronger alimentary health-care function
Enter the world's the 3rd generation fruit ranks.
Influenceed by each side such as kind, planting conditions, each component content is in Blueberry：Total reducing sugar about 8.0%-
12.0%, total acid 0.20%-1.0% (citrometer), albumen 0.20%-0.70%, fatty 0.20%-0.60%.Additionally, by
Contain polyphenols 0.30%-0.50% higher, anthocyanin 0.10%-0.20%, flavones 0.05%- in blueberry
0.20%, and substantial amounts of cellulose, vitamin C, pectin and superoxide dismutase etc., make it have physiologically active higher
And medicinal health value.It is reported that Blueberry has following healthcare function：(1) strengthens the immunity of human body, anti-aging；
(2) protections blood vessel, reduces the incidence of disease of angiocardiopathy, while the generation of the initiation potential and complication of diabetes can be reduced；
(3) improves degenerative senile dementia；(4) activating macrophages, protect genes within cells not attacked；(5) reduces cancer
The incidence of disease；(6) oxidation of reductions low-density lipoprotein (LDL), it is to avoid artery sclerosis；(7) anti-inflammatories, to non-bacterial inflammation
(such as arthritis disease) has preventive and therapeutic effect；(8) strengthens the elasticity of skin, promotes the health of skin；(9) preventions urethra sense
Dye；(10) promotes erythrolabe to synthesize again, prevent visual impairment.
In the prior art without reference to how more preferably extracting functional component in blueberry and do not destroy the beverage system of active ingredient
Preparation Method and drink formula, more occur without reference to the research how kept in terms of blueberry milk beverage stability.
The content of the invention
In order to solve the above-mentioned problems in the prior art, the present invention provides a kind of with the distinctive fragrance of blueberry, nothing
Any peculiar smell, sour and sweet palatability, the soft blueberry drink of mouthfeel, its formula shows good stability.
Technical purpose of the invention is achieved through the following technical solutions：
Blueberry drink of the present invention, calculate includes following components in percentage by weight：Anthocyanin from Blueberry 30~
40%；Sweetener 5~8%；Acid 0.1~0.5%；Stabilizer 0.1~0.3%；Water 49%~64.8%.
Of the invention further, the blueberry drink includes following components according to percentage by weight：Anthocyanin from Blueberry 35%；It is sweet
Taste agent 7%；Acid 0.3%；Stabilizer 0.1%；Water 57.6%.
The present invention further, the Anthocyanin from Blueberry be as Blueberry is carried out extracting and developing purify obtained by,
Wherein described extraction step includes：
S1, blueberry is cleaned, is squeezed the juice, it is stand-by；
S2, by step S1 gained blueberry squeeze the juice with extractant by 1:10-1:25 solid-liquid ratio mixing, be in normal temperature, pressure
Homogeneous is extracted 1~4 time under conditions of 100~160Mpa, and filtering, merging filtrate obtains Anthocyanin from Blueberry crude extract.
Preferably, the extractant is 80% ethanol solution of pH=1~2 to the present invention；The blueberry is squeezed the juice and extractant
Solid-liquid ratio be 1:20g/mL；The pressure of extraction is 150MPa, the number of times of extraction 2 times.
Further, the purification procedures include the present invention：
S3：With HPD600 macroporous absorbent resins as column packing, dispersed macroreticular resin point is obtained using wet method dress post
From post, the Anthocyanin from Blueberry crude extract wet method loading that step S3 is obtained, the separation then rinsed after loading with low-concentration ethanol
Post, then the order with ethanol solution from low concentration to high concentration eluted, the concentration ranges of ethanol are 20%~95%, point
Plate, merges thin layer collection of illustrative plates identical eluent, concentration.
The present invention further, also including step S4：Step S3 gained concentrates be dried, crystallized, recrystallized,
Purifying.
Preferably, the volumetric concentration of low ethanol is 20% to the present invention in the step S4；Separated in the step S3 pure
Change condition also includes：Adsorption flow rate 0.5-2.0mL/min, elution flow rate 1.0mL/min, reaction temperature are 30 DEG C, adsorption equilibrium
Time 4-5h, parses time 2-3h.
Specifically, the stabilizer may be selected from CMC-Na, sodium alginate, pectin, gellan gum, carragheen and agar to the present invention
In a kind of two or more materials combination；The sweetener can be white granulated sugar；The acid can be citric acid；Preferably,
The stabilizer may be selected from CMC-Na, sodium alginate and pectin, and its compounding weight ratio is 1:2:1.
Another technical purpose of the invention is to provide the preparation method of above-mentioned blueberry drink, comprises the following steps：
S1, each component material is weighed by formula, by the stabilizer concrete pumping piling, then sequentially add the white sweet taste
Agent, Anthocyanin from Blueberry, water, acid allotment constant volume described in step S1, subsequently homogeneous, filling, capping, sterilization.
The present invention preferably, also including step S2：The blueberry drink homogeneous that step S1 is obtained, obtains final product；Processing condition is
Carried out under the conditions of 20~30MPa of pressure, homogenization cycles are 2~3 times；
S2, the blueberry drink homogeneous for obtaining step S1, obtain final product.
Beneficial effects of the present invention：
1st, Anthocyanin from Blueberry provided by the present invention is, by normal temperature high voltage extractive technique, pretreated blueberry to be squeezed the juice
Being placed in carries out HIGH PRESSURE TREATMENT in high-tension apparatus, the functional component in Blueberry is more dissolved into solvent, by height
When pressure is acted on, blueberry functional component can be discharged from biological cell, solved blueberry active ingredient and kept high extraction
On the premise of, active ingredient is not by high temperature.In addition can on this basis, add human motion be lost in vitamin,
The energy catalysis factor such as electrolyte, forms new dimension+energy catalysis factor novel sports type beverage products, can rapid added body
Power, dispelling fatigue builds up one's resistance to disease.
2nd, single factor experiment is carried out by stabilizer, has obtained blueberry drink fruit juice suspension stability of the invention best
Stabilizer compounding weight ratio.
2nd, blueberry drink of the present invention, drinks for a long time, with raising body immunity, beauty, anti-aging, anti-cancer, increasing
The effects such as strong skin elasticity, so as to overcome the weak point of nutrition and unitary function contained by existing drink.
Figure of description
Fig. 1 is fruit juice suspension stability test result of the present invention addition different stabilizers in Different Weight than under.
Fig. 2 is fruit juice turbidity test result of the present invention addition different stabilizers in Different Weight than under.
Fig. 3 is fruit juice viscosity test results of the present invention addition different stabilizers in Different Weight than under.
Fig. 4 is the test result of the suspension stability of fruit juice under difference homogenization pressure of the invention.
Fig. 5 is the turbidity test result of fruit juice under difference homogenization pressure of the invention.
Fig. 6 is the viscosity test results of fruit juice under difference homogenization pressure of the invention.
Specific embodiment
In order that the object, technical solutions and advantages of the present invention definitely, are entered to the preferred embodiments of the present invention below
The detailed description of row.In embodiment 1~3 weight of each component material for kilogram or kilogram.
Embodiment 1
1.1st, the formula of the blueberry drink of embodiment 1
The formula of the blueberry drink described in embodiment 1 includes following components according to percentage by weight：Anthocyanin from Blueberry 30%；
White granulated sugar 5%；Citric acid 0.10%；Pectin 0.025%；Sodium carboxymethylcellulose 0.025%；Sodium alginate 0.05%；Water
64.8%.
1.2nd, the preparation method of the blueberry drink of embodiment 1
The preparation method of the blueberry drink described in embodiment 1 is comprised the following steps：
S1, each component material is weighed according to formula；By gellan gum 0.025%, sodium carboxymethylcellulose 0.025%, marine alga
The high speed shear of sour sodium 0.05% liquefies, and then adds 5% white granulated sugar, 30% Anthocyanin from Blueberry, 0.10% citric acid allotment constant volume,
Homogeneous, filling, capping, sterilization again.
S2, by step S1 gained blueberry drink under 20MPa, homogeneous 2 times, obtain good stability blueberry homogeneous beverage.
Step S2 is Optimization Steps, prevents the blueberry drink after capping, sterilization from lamination occur.
1.3rd, performance detection
The blueberry drink of embodiment 1 is smelt with the distinctive fragrance of blueberry, and without any peculiar smell, sour and sweet palatability, mouthfeel is soft
With；Physical and chemical index meets national standard；Total number of bacteria<100cfu/mL, coliform<3MPN/100mL.Preserved under the conditions of 37 DEG C
10-20 days, total number of bacteria was not above 105Cfu/mL, coliform<3MPN/100mL.Beverage is without cause under each reserve temperature
Germ detects.Mould and saccharomycete<10cfu/mL, staphylococcus aureus does not detect with salmonella.
Embodiment 2
2.1st, the formula of the blueberry drink of embodiment 2
The formula of the blueberry drink described in embodiment 2 includes following components according to percentage by weight：Anthocyanin from Blueberry 40%；
White granulated sugar 8%；Citric acid 0.50%；Pectin 0.05%；Sodium carboxymethylcellulose 0.05%；Sodium alginate 0.1%；Water
51.3%.
2.2nd, the preparation method of blueberry drink
The preparation method of the blueberry drink described in embodiment 2 is comprised the following steps：
S1, each component material will be weighed according to formula；By gellan gum 0.05%, sodium carboxymethylcellulose 0.05%, marine alga
The high speed shear of sour sodium 0.1% liquefies, and then adds 8% white granulated sugar, 40% Anthocyanin from Blueberry, 0.50% citric acid allotment constant volume,
Homogeneous, filling, capping, sterilization again.
S2, by step S1 gained blueberry drink under 25MPa, homogeneous 3 times, obtain good stability blueberry homogeneous drink
Material.Step S2 is Optimization Steps, prevents the blueberry drink after capping, sterilization from lamination occur.
2.3rd, performance detection
The blueberry drink obtained by above-mentioned preparation technology is smelt with the distinctive fragrance of blueberry, without any peculiar smell, acid
Comfortable mouth, mouthfeel is soft；Physical and chemical index meets national standard；Total number of bacteria<100cfu/mL, coliform<3MPN/100mL.
Preserved 10-20 days under the conditions of 37 DEG C, total number of bacteria is not above 105Cfu/mL, coliform<3MPN/100mL.Each storage temperature
The lower beverage of degree is detected without pathogenic bacteria.Mould and saccharomycete<10cfu/mL, staphylococcus aureus is not examined with salmonella
Go out.
Embodiment 3
3.1st, the formula of blueberry drink
The formula of the blueberry drink described in embodiment 3 includes following components according to percentage by weight：Anthocyanin from Blueberry 35%；
White granulated sugar 7%；Citric acid 0.30%；Pectin 0.01%；Sodium carboxymethylcellulose 0.01%；Sodium alginate 0.08%；Water
57.6%.
3.2nd, the preparation method of blueberry drink
The preparation method of the blueberry drink described in embodiment 3 is comprised the following steps：
S1, each component material is weighed according to formula；By gellan gum 0.01%, sodium carboxymethylcellulose 0.01%, alginic acid
The high speed shear of sodium 0.08% liquefies, and then adds 7% white granulated sugar, 35% Anthocyanin from Blueberry, 0.30% citric acid allotment constant volume, then
Homogeneous, filling, capping, sterilization.
S2, by step S1 gained blueberry drink under 30MPa, homogeneous 2 times, obtain good stability blueberry homogeneous beverage.
Step S2 is Optimization Steps, prevents the blueberry drink after capping, sterilization from lamination occur.
Explanation：Blueberry drink of the invention can add the dimension that human motion is lost on the basis of the formula of embodiment 1~3
The energy catalysis factors such as raw element, electrolyte, form new dimension+energy catalysis factor novel sports type beverage products, can mend rapidly
Muscle power is filled, dispelling fatigue builds up one's resistance to disease.
3.3rd, performance detection
The blueberry drink obtained by above-mentioned preparation technology is smelt with the distinctive fragrance of blueberry, without any peculiar smell, acid
Comfortable mouth, mouthfeel is soft；Physical and chemical index meets national standard；Total number of bacteria<100cfu/mL, coliform<3MPN/100mL.
Preserved 10-20 days under the conditions of 37 DEG C, total number of bacteria is not above 105Cfu/mL, coliform<3MPN/100mL.Each storage temperature
The lower beverage of degree is detected without pathogenic bacteria.Mould and saccharomycete<10cfu/mL, staphylococcus aureus is not examined with salmonella
Go out.
The preparation of the Anthocyanin from Blueberry of embodiment 4
1st, blueberry pretreatment
Blueberry is cleaned, is squeezed the juice, it is stand-by；
2nd, the acquisition of Anthocyanin from Blueberry crude extract
Blueberry is squeezed the juice with extractant by 1:20 solid-liquid ratio mixing, under conditions of being 100~160Mpa in normal temperature, pressure
Homogeneous is extracted 1~4 time, and filtering, merging filtrate obtains Anthocyanin from Blueberry crude extract.
3rd, Anthocyanin from Blueberry is isolated and purified
The Anthocyanin from Blueberry that normal temperature high voltage is obtained flows back 2 hours further slightly to propose dispersion under 95% ethanol
Paste is there may be in thing, therefore anthocyanin crude extract, it is also possible to the anthocyanin crude extract is directly dissolved using solvent
Disperse the crude extract.Meanwhile, HPD600 macroreticular resins are used into wet method dress post, obtain dispersed macroreticular resin and separate
Post, the Anthocyanin from Blueberry crude extract wet method loading that will be obtained, then with the ethanol of 20% volumetric concentration, (a small amount of low-concentration ethanol is molten
Liquid) rinse loading after pillar.Then the order using ethanol from low concentration to high concentration is eluted, the concentration of ethanol
Interval is followed successively by 20%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, meanwhile, sampling, point per 0.1BV (column volume)
Plate, merges thin layer collection of illustrative plates identical eluent, and concentrate, dry, crystallizing, recrystallizing, purifying and obtain final product.
Wherein, the purification condition also includes：Adsorption flow rate 1.0mL/min, elution flow rate 1.0mL/min, reaction
Temperature is 30 DEG C, and time of equilibrium adsorption 4-5h parses time 2-3h.
The blueberry drink storage-stable Journal of Sex Research of embodiment 5
5.1 stabilizer Selection experiments
The acid content of Blueberry is larger, and fruit pH value is relatively low.After measured, pulp pH value is only 3.04.According to acidproof
Property difference, choose CMC-Na, sodium alginate, pectin, carragheen and agar and tested, shown in experimental result as Fig. 1 to Fig. 3
(Fig. 1~3 represent three different qualities than 0.08%, 0.10%, 0.12% respectively, wherein C- sodium carboxymethylcelluloses H- marine algas
Sour sodium G- pectin K- carragheen Q- agar).
It will be seen from figure 1 that under identical pitch-based sphere, the suspension of CMC-Na, sodium alginate and pectin to blueberry juice is steady
Capability is apparently higher than carragheen and agar.
Figure it is seen that influence of the stabilizer type to blueberry juice turbidity is more obvious, wherein with the addition of CMC-Na,
The fruit juice turbidity of sodium alginate and agar with addition change numerical value big rise and fall.When CMC-Na additions are 0.12%
When, fruit juice turbidity is 143.0NTU, and the influence of pectin and carragheen to fruit juice turbidity is presented stable with the increase of addition
Ascendant trend.
Viscosimetric analysis is carried out to the blueberry juice of different disposal using rotation viscometer, Fig. 3 is as a result seen.Addition carragheen group is really
Juice viscosity is equal>6.5m Pa/s, hence it is evident that higher than other each groups, illustrate under identical adding conditional, the gel-formation power of carragheen is better than
Other each groups, and its gel-formation power constantly rises with the increase of addition.Comparatively, 0.08%~0.12% addition
In the range of amount, CMC-Na, pectin and agar all show the gel-formation power relatively stablized.Although addition carragheen group fruit juice viscosity
Height, but its mouthfeel is excessively greasy, and tasty and refreshing property is relatively poor, and wall built-up phenomenon easily occurs in fruit juice, is unfavorable for transparent wrapper, and adds fine jade
Fat group juice color substantially shoals.
Each group fruit juice precipitation status are checked in dark place storage for 7 days under room temperature condition, be the results are shown in Table shown in 1.Storage first day, respectively
Group is all produced without precipitation, and a small amount of precipitation occurs in the fruit juice of second day addition pectin and agar, and adds CMC-Na and carragheen
Fruit juice structural state is still good.The acid resistance of agar is poor, may be decomposed during storage, with storage number of days
Increase, the fruit juice precipitation status for adding agar are increasingly severe, and juice color is more and more shallow.
The precipitation status of fruit juice under the room temperature condition of table 1
Note：'+' indicates precipitation, and '+' number represents precipitation degree
5.2 compound stabilizers are tested
On the basis of stabilizer Selection experiment, have chosen pectin, CMC-Na and sodium alginate carries out compounding experiment, in original
Juice content 30%, white granulated sugar 8%, citric acid 0.10%, compound stabilizer addition be 0.10% under conditions of, select three's ratio
Example is respectively：Reference examples 1, CMC-Na:Sodium alginate:Pectin=2:1:1, embodiment 1, CMC-Na:Sodium alginate:Pectin=1:
2:1, reference examples 2, CMC-Na:Sodium alginate:Pectin=1:1:2.The indices of the different compound stabilizer fruit juice of measurement addition,
Result is as shown in table 2.
Influence of the compound stabilizer of table 2 to fruit juice suspension stability
a,bSignificant difference (p is represented with letter different in a line<0.05).
The most important purpose that stabilizer is added in fruit juice is to maintain the good suspension stability of fruit juice, prevents from precipitating and divides
The appearance of situations such as layer.As can be seen from Table 2, under the same terms, CMC-Na:Sodium alginate:Pectin is 1:2:When 1, fruit juice
Suspension stability is substantially better than other two groups.
Determining outside the indexs such as suspension stability, turbidity, viscosity, while carrying out dark place storage to three compounding group fruit juice
Hide, observe precipitation status.Room temperature and 37 DEG C of storage results show that in 7 day storage period, each group fruit juice does not all produce substantially heavy
Form sediment, show that reference examples 1, embodiment 1, reference examples 2 this three groups of compound stabilizers have good inhibiting effect to the precipitation of fruit juice.
The wherein compounding group (CMC-Na of embodiment 1:Sodium alginate:Pectin=1:2:1) suppress and delay fruit juice to precipitate the ability for producing more
By force, better than other two groups.
5.3 blueberry drink homogenizations are studied
From five homogenization pressures of varying level：10MPa, 15MPa, 20MPa, 25MPa, 30MPa carry out a homogeneous,
The suspension stability of blueberry drink, turbidity and viscosity under different homogenization pressures are checked, Fig. 4 to Fig. 6 is as a result seen.
As seen from Figure 4, with the increase of homogenization pressure, the suspension stability of the turbid juice of blueberry is in gently to become after first rising
Gesture, in 20MPa, its suspension stability reaches maximum, and held stationary, is declined slightly at 30MPa thereafter.Due to homogenization pressure
Increase, the particle in fruit juice is constantly refined, and after reaching to a certain degree, granularity no longer changes substantially, and particle settling rates tend to
It is constant.
Influence of the homogenization pressure to blueberry drink turbidity as shown in Figure 5, the fruit juice turbidity obtained under different homogenization pressures
In the range of 75~85NTU, fluctuate smaller.
The viscosity of the turbid juice of blueberry obtained under the homogenization pressure of 20MPa is of a relatively high, but with other homogenization pressure fruit juice
Viscosity is compared, and difference is not obvious, sees Fig. 6.Consider suspension stability, turbidity and the viscosity index of the turbid juice of blueberry, select
20MPa is used as preferably homogenization pressure.The fruit juice that homogeneous is obtained under 30MPa pressure, because homogenization pressure is larger, homogenizing process
Middle fruit juice is heated seriously, causes anthocyanidin to be decomposed so that juice color shoals rubescent obvious.
On the basis of selected 20MPa homogenization pressures, influence of the homogenization cycles to fruit juice suspension stability is investigated, as a result such as
Shown in table 3.The fruit juice that can be seen that second homogenate by data in table has larger carrying on suspension stability than a homogeneous fruit juice
Height, three times homogeneous amplification is little.Simultaneously after three homogeneous, juice temperature is significantly improved, and anthocyanidin is thermally decomposed so that fruit juice
Lighter.
Influence (20MPa) of the homogenization cycles of table 3 to fruit juice suspension stability
a,b,cDifferent letters represents significant difference (p in same row<0.05).
The final product quality index study of 5.4 blueberry drinks
5.4.1 organoleptic indicator
Whether sugar-acid ratio rationally directly influences the quality of beverage mouthfeel.From white granulated sugar as sweetener, citric acid is made
It is acid, citric acid also has certain antisepsis simultaneously.Sugar-acid ratio definite opinion table 4 really.
The determination of the sugar-acid ratio of table 4
The product processed, at standard conditions, color and luster (25 points) respectively to product, fragrance (25 points), mouthfeel (25
Point), the aspect such as structural state (25 points) carry out comprehensive grading, so as to screen the optimum formula of the relatively more suitable product.Using L9
(34) orthogonal test.Blueberry drink composition proportion orthogonal experiments and analysis in table 5.
The blueberry drink composition proportion orthogonal experiments of table 5 and analysis
Orthogonal experiments analysis display, the highest scoring of combination 4.Thereby determine that out last optimum formula：Blueberry is spent
Color glucoside extract 14g/100m L, sucrose 8.0g/100m L, citric acid 0.16g/100m L, compound stabilizer 0.20g/100m
L, VC, essence, xylitol etc. are appropriate.Organoleptic indicator the results are shown in Table 6.
The organoleptic indicator's result of table 6
5.4.2 physical and chemical index
Blueberry drink to developing has carried out the measure of physical and chemical index, the results are shown in Table 7.
The blueberry drink physical and chemical index assay of table 7
5.4.3 microbiological indicator
Using GB4789-2008 detection methods, in 4 DEG C and 25 DEG C of temperature storage periods, blueberry drink total number of bacteria<
100cfu/mL, coliform<3MPN/100mL.Preserved 10-20 days under the conditions of 37 DEG C, total number of bacteria is no more than 105Cfu/mL,
Coliform<3MPN/100mL.Beverage is detected without pathogenic bacteria under each reserve temperature.Mould and saccharomycete<10cfu/mL, it is golden yellow
Color staphylococcus and salmonella detection not.
The measurement result of the blueberry juice microbiological indicator of table 8
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not right
The restriction of embodiments of the present invention.For those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms.Here all of implementation method cannot be exhaustive.It is every to belong to this hair
Obvious change that bright technical scheme is extended out changes row still in protection scope of the present invention.
Claims (10)
1. a kind of blueberry drink, it is characterised in that calculating its formula in percentage by weight includes following components：Anthocyanin from Blueberry
30~40%；Sweetener 5~8%；Acid 0.1~0.5%；Stabilizer 0.1~0.3%；Water 49%~64.8%.
2. blueberry drink according to claim 1, it is characterised in that include following components according to percentage by weight：Blueberry
Anthocyanin 35%；Sweetener 7%；Acid 0.3%；Stabilizer 0.1%；Water 57.6%.
3. blueberry drink according to claim 1 and 2, it is characterised in that the Anthocyanin from Blueberry is entered by blueberry
Row extracting and developing purifying gained, wherein the extraction step includes：
S1, blueberry is cleaned, is squeezed the juice, it is stand-by；
S2, by step S1 gained blueberry squeeze the juice with extractant by 1:10-1:25 solid-liquid ratio mixing, normal temperature, pressure be 100~
Homogeneous is extracted 1~4 time under conditions of 160Mpa, and filtering, merging filtrate obtains Anthocyanin from Blueberry crude extract.
4. blueberry drink according to claim 3, it is characterised in that the extractant is molten for 80% ethanol of pH=1~2
Liquid；It is 1 that the blueberry is squeezed the juice with the solid-liquid ratio of extractant:20g/mL；The pressure of extraction is 150MPa, the number of times of extraction 2 times.
5. the blueberry drink according to right wants 3, it is characterised in that the purification procedures include：
S3：With HPD600 macroporous absorbent resins as column packing, dispersed macroreticular resin splitter is obtained using wet method dress post,
The Anthocyanin from Blueberry crude extract wet method loading that step S3 is obtained, the splitter for then being rinsed after loading with low-concentration ethanol, so
The order with ethanol solution from low concentration to high concentration is eluted afterwards, and the concentration ranges of ethanol are 20%~95%, put plate, are closed
And thin layer collection of illustrative plates identical eluent, concentration.
6. blueberry drink according to claim 5, it is characterised in that also including step S4：By step S3 gained concentrates
It is dried, crystallize, recrystallize, purifies.
7. blueberry drink according to claim 5, it is characterised in that the volumetric concentration of low ethanol is in the step S3
20%；Purification condition also includes in the step S3：Adsorption flow rate 0.5-2.0mL/min, elution flow rate 1.0mL/min,
Reaction temperature is 30 DEG C, and time of equilibrium adsorption 4-5h parses time 2-3h.
8. blueberry drink according to claim 1 and 2, it is characterised in that the stabilizer is selected from CMC-Na, alginic acid
The combination of a kind of two or more materials in sodium, pectin, gellan gum, carragheen and agar；The sweetener is white granulated sugar；It is described
Acid is citric acid；Preferably, the stabilizer is selected from CMC-Na, sodium alginate and pectin, and its compounding weight ratio is 1:2:
1。
9. the preparation method of a kind of blueberry drink as described in any one in claim 1~8, it is characterised in that including with
Lower step：
S1, each component material is weighed by formula, by the stabilizer concrete pumping piling, then sequentially add the sweetener, described
Anthocyanin from Blueberry, water, acid allotment constant volume, subsequently homogeneous, filling, capping, sterilization.
10. the preparation method of blueberry drink according to claim 9, it is characterised in that also including step S2：By step S1
The blueberry drink homogeneous of acquisition, processing condition is carried out under the conditions of 20~30MPap of pressure；Homogenization cycles are 2~3 times.
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| CN107232461A (en) * | 2017-06-15 | 2017-10-10 | 西南大学 | A kind of processing method of purple potato blueberry composite beverage |
| CN108719555A (en) * | 2018-05-29 | 2018-11-02 | 沈阳农业大学 | A kind of blueberry gel sandwich candy and preparation method thereof |
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| CN105212003A (en) * | 2015-11-06 | 2016-01-06 | 天津科技大学 | A kind of blueberries flavor beverage being rich in anthocyanidin and preparation method thereof |
| CN105838106A (en) * | 2016-04-05 | 2016-08-10 | 江苏大学 | Ultrahigh-pressure extraction method for pigment in fruit and vegetable |
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| CN102058138A (en) * | 2010-12-04 | 2011-05-18 | 海通食品集团股份有限公司 | Method for improving quality and palatability of cloudy blueberry juice |
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