CN106819701B - Preparation method of nutritional blueberry puree - Google Patents
Preparation method of nutritional blueberry puree Download PDFInfo
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- CN106819701B CN106819701B CN201710042512.8A CN201710042512A CN106819701B CN 106819701 B CN106819701 B CN 106819701B CN 201710042512 A CN201710042512 A CN 201710042512A CN 106819701 B CN106819701 B CN 106819701B
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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
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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Abstract
The invention discloses a preparation method of nutritional blueberry puree, which comprises the following steps: (1) cleaning the screened blueberries and airing; (2) pretreating blueberries; (3) pulping the blueberries; (4) adding a preservative and a stabilizer into the slurry, and uniformly mixing; (5) homogenizing the slurry by a homogenizer; (6) degassing the slurry; (7) and (4) sterilizing the slurry, and cooling and storing the slurry. The preparation method of the nutritional blueberry puree can kill microorganisms in the pulp, can maintain the color, the flavor and the nutritional ingredients of the pulp to the maximum extent, and meets the requirements of consumers on nutrition, naturalness and health care of the pulp.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a preparation method of nutritional blueberry puree.
Background
The blueberry, also called blue berry, has rich fruit nutrition, contains rich nutrient components such as conventional sugar, acid and vitamin C, and also contains rich flavonoid, phenolic acid, flavanol, anthocyanin, polysaccharide compound, 8 amino acids and various vitamins with proper proportion, so that the blueberry becomes the genuine 'king of berry'. Blueberry fruit is rich in minerals such as calcium, magnesium, iron, phosphorus, potassium, sodium, zinc, manganese and copper. The blueberry can be eaten fresh, and can be processed into various foods such as blueberry juice, blueberry jam, blueberry wine and the like.
The patent related to the patent is searched, and the specific analysis is as follows:
chinese patent application No. 201210091946.4 discloses a preparation method of wild blueberry puree, and the wild blueberry puree is prepared by cleaning, colloid milling, homogenizing, blending, filling, sealing, sterilizing and cooling selected mature blueberry fruits to obtain a finished product. However, the blueberry fruit pulp preparation process does not carry out any pretreatment on blueberry fruits, and does not adopt any measures to improve the quality of primary pulp.
The invention discloses a preparation process of blueberry concentrated juice with high anthocyanin content, which is reported in Chinese patent application No. 201210216289.1, and adopts pectinase to carry out enzymolysis on blueberry pulp, chitosan is used as a clarifier to obtain clarified blueberry juice, a reduced pressure concentration process is adopted to prepare the blueberry concentrated juice, and microwave sterilization is carried out to sterilize the blueberry concentrated juice. The method shortens the concentration time, but part of nutrient substances are lost in the sterilization process. The invention optimizes the sterilization mode and effectively reduces the loss of nutrient substances in the primary pulp.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the preparation method of the nutritional blueberry puree, which can kill microorganisms in the pulp and maintain the color, flavor and nutritional ingredients of the pulp to the maximum extent.
The purpose of the invention is realized by the following technical scheme:
a preparation method of nutritional blueberry puree is characterized by comprising the following steps:
(1) cleaning the screened blueberries and airing;
(2) pretreating blueberries;
(3) pulping the blueberries;
(4) adding a preservative and a stabilizer into the slurry, and uniformly mixing;
(5) homogenizing the slurry by a homogenizer;
(6) degassing the slurry;
(7) and (4) sterilizing the slurry, and cooling and storing the slurry.
A preparation method of nutritional blueberry puree is characterized by comprising the following steps:
(1) removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and more than eighty percent of maturity, cleaning and airing the blueberry fruits;
(2) cutting blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, soaking the blueberry slices in acid liquor with the molar concentration of 0.1-1mmol/L for 5-10 minutes, wherein the weight of the acid liquor is 0.5-1.5 times of the weight of the blueberry slices, taking out, washing with water, draining, brushing honey with the weight of 0.01-0.05 times of the weight of the blueberry slices on the surface of the blueberry slices, and standing for 10-20 minutes;
(3) mixing the pretreated blueberry slices and water according to the weight ratio of 1: 1.5-1: 0.5, placing the mixture in a beating machine, beating for 15-30 minutes at the rotating speed of 800-;
(4) adding an antistaling agent and a stabilizing agent into the pulp, and uniformly mixing to obtain mixed pulp, wherein the addition amount of the antistaling agent is 0.05-0.1% of the weight of the primary pulp, and the addition amount of the stabilizing agent is 0.1-0.2% of the weight of the primary pulp;
(5) homogenizing the slurry with a homogenizer for 10-20 minutes under the homogenizing pressure of 15-30 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.06-0.08MPa, and the degassing temperature is 50-60 ℃;
(7) sterilizing the slurry, and storing the sterilized slurry at 2-4 deg.C.
Preferably, the acid solution in the step (2) is tartaric acid or wood vinegar.
Preferably, the honey in the step (2) is osmanthus honey and/or jujube honey.
Preferably, the beating process of step (3) is carried out in two stages: pulping at the rotation speed of 800-; then beating at a high speed of 4000-.
Preferably, the sterilization mode in the step (7) is ultra-high pressure sterilization, the sterilization pressure is 300-350MPa, and the pressure maintaining time at normal temperature is 10-20 min.
Preferably, the preservative in the step (4) is L-cysteine.
Preferably, the stabilizing agent in step (4) is guar gum and/or xanthan gum.
Specifically, in the present invention:
the blueberry is provided by Kao people, organic food company Limited in Dandong of Liaoning province.
Tartaric acid, CAS number: 526-83-0, food-grade tartaric acid provided by Shanxi Pannier Biotech Co.
Wood vinegar, CAS number: 8030-97-5, and adopts food-grade pyrolignous acid provided by Shenzhen Si Meiquan Biotech limited.
The osmanthus honey, also called wild osmanthus honey and mountain osmanthus honey, is mostly collected by Chinese bees at a low temperature in winter, has the effects of clearing heat, tonifying middle warmer, detoxifying, moistening dryness, keeping the face and the like, and is the osmanthus honey with the product number of GB14963 and the specification of 500 g, which is provided by high-biogenic bee industry Co., Ltd, Xianyang county.
The jujube honey is sweet and greasy in taste, high in sweetness, slightly spicy in throat, rich in glucose, fructose, multiple vitamins and minerals, and has the effects of resisting bacteria and diminishing inflammation, promoting tissue regeneration, moistening lung and intestines, tonifying spleen and kidney and the like, and the jujube honey provided by Qinling mountain bee limited company is NY/T752GB/14963 in product number and 500 g in specification.
L-cysteine, CAS No.: 52-90-4, and food-grade L-cysteine provided by Wujingyao biotechnology limited is specifically adopted.
Guar, CAS number: 9000-30-0, and is food-grade guar gum with product number of G810488, viscosity of 5000cP and mesh number of 200 provided by Shanghai Mielin Biotechnology Limited.
Xanthan gum, CAS No.: 11138-66-2, specifically, food-grade xanthan gum with product number XA105 and mesh number 200, which is provided by Schlumberger chemical (Shanghai) Co., Ltd.
The beater is a high speed beater model DJ-150, available from Zhucheng food machines, Inc.
The homogenizer was a homogenizer available under the trade designation 67665 from Shanghai Shenlu homogenizer Co.
The degasser is a fruit juice beverage vacuum degasser provided by Shanghai Kelao mechanical equipment Co., Ltd and having a model number of KLZT-10.
The high-temperature instantaneous sterilizer adopts an electric heating instantaneous ultra-high temperature sterilizer with the model of RP6L20 provided by Shanghai Kelao mechanical equipment Co.
The ultrahigh pressure food processing equipment is 800MPa-15L ultrahigh pressure food processing equipment provided by inner Mongolian Kefa food machinery Co.
By carrying out acid sugar treatment on the blueberries, a little pungent taste in the date honey and the sour taste of pyroligneous acid are absorbed into the blueberries and fully collide with the blueberries in the pulping process, so that the taste of the blueberries is enriched, the content of nutrient substances such as fructose and glucose in the blueberries is increased, and the preservation of the nutrient substances such as vitamins in blueberry pulp is facilitated.
The preparation method of the nutritional blueberry puree can kill microorganisms in the pulp, can maintain the color, the flavor and the nutritional ingredients of the pulp to the maximum extent, and meets the requirements of consumers on nutrition, naturalness and health care of the pulp.
Detailed Description
The present invention will be further described with reference to the following examples, which are intended to be illustrative only and not to be limiting of the invention in any way, and any person skilled in the art can modify the present invention by applying the teachings disclosed above and applying them to equivalent embodiments with equivalent modifications. Any simple modification or equivalent changes made to the following embodiments according to the technical essence of the present invention, without departing from the technical spirit of the present invention, fall within the scope of the present invention.
Example 1
The preparation method of the nutritional blueberry puree comprises the following steps:
(1) removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) placing the blueberry fruits and water in a beating machine according to the weight ratio of 1:1, and beating for 20 minutes at the rotating speed of 1000 revolutions per minute;
(3) adding L-cysteine and guar gum into the raw pulp, and uniformly mixing to obtain mixed pulp, wherein the adding amount of the L-cysteine is 0.05 percent of the weight of the raw pulp, and the adding amount of the guar gum is 0.1 percent of the weight of the raw pulp;
(4) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(5) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(6) and (3) carrying out high-temperature instantaneous sterilization treatment on the slurry, wherein the sterilization temperature is 120 ℃, the sterilization time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
Example 2
The preparation method of the nutritional blueberry puree comprises the following steps:
(1) removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, and draining;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, and beating for 20 minutes at the rotating speed of 1000 revolutions per minute;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out high-temperature instantaneous sterilization treatment on the slurry, wherein the sterilization temperature is 120 ℃, the sterilization time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
Example 3
The preparation method of the nutritional blueberry puree comprises the following steps:
(1) removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry pieces, coating date honey with the weight of 0.04 times of the weight of the blueberry pieces on the surfaces of the blueberry pieces, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, and beating for 20 minutes at the rotating speed of 1000 revolutions per minute;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out high-temperature instantaneous sterilization treatment on the slurry, wherein the sterilization temperature is 120 ℃, the sterilization time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
Example 4
The preparation method of the nutritional blueberry puree comprises the following steps:
(1) removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in tartaric acid solution with the molar concentration of 0.2mmol/L for 10 minutes, wherein the weight of the tartaric acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surfaces of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, and beating for 20 minutes at the rotating speed of 1000 revolutions per minute;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out high-temperature instantaneous sterilization treatment on the slurry, wherein the sterilization temperature is 120 ℃, the sterilization time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
Example 5
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, and beating for 20 minutes at the rotating speed of 1000 revolutions per minute;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out high-temperature instantaneous sterilization treatment on the slurry, wherein the sterilization temperature is 120 ℃, the sterilization time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
Example 6
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, and beating for 20 minutes at the rotating speed of 4000 revolutions per minute;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out high-temperature instantaneous sterilization treatment on the slurry, wherein the sterilization temperature is 120 ℃, the sterilization time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
Example 7
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, and beating for 20 minutes at the rotating speed of 2500 rpm;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out high-temperature instantaneous sterilization treatment on the slurry, wherein the sterilization temperature is 120 ℃, the sterilization time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
Example 8
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, beating for 15 minutes at the rotating speed of 1000 revolutions per minute to crush the blueberry slices to prepare fruit pulp, sieving the fruit pulp by a 30-mesh sieve, and beating for 5 minutes at the rotating speed of 4000 revolutions per minute to atomize fruit pulp particles;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out high-temperature instantaneous sterilization treatment on the slurry, wherein the sterilization temperature is 120 ℃, the sterilization time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
Example 9
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, beating for 15 minutes at the rotating speed of 1000 revolutions per minute to crush the blueberry slices to prepare fruit pulp, sieving the fruit pulp by a 30-mesh sieve, and beating for 5 minutes at the rotating speed of 4000 revolutions per minute to atomize fruit pulp particles;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) pasteurizing the slurry in water bath at 80 deg.C for 12min, and storing the sterilized sample at 2 deg.C.
The electric heating constant temperature water tank is a three-hole electric heating constant temperature water tank with the model of DK-8D provided by Shanghai Qixin scientific instruments Co.
Example 10
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, beating for 15 minutes at the rotating speed of 1000 revolutions per minute to crush the blueberry slices to prepare fruit pulp, sieving the fruit pulp by a 30-mesh sieve, and beating for 5 minutes at the rotating speed of 4000 revolutions per minute to atomize fruit pulp particles;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out microwave sterilization treatment on the slurry, wherein the power of a microwave oven is 800W, the heating time is 20s, and the sterilized sample is stored at the temperature of 2 ℃.
The microwave oven is specifically a microwave oven with model number NN-GD567M provided by Sonar corporation.
Example 11
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, beating for 15 minutes at the rotating speed of 1000 revolutions per minute to crush the blueberry slices to prepare fruit pulp, sieving the fruit pulp by a 30-mesh sieve, and beating for 5 minutes at the rotating speed of 4000 revolutions per minute to atomize fruit pulp particles;
(4) adding L-cysteine and guar gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the virgin slurry, and the addition amount of the guar gum is 0.1% of the weight of the virgin slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out ultrahigh pressure sterilization treatment on the slurry, keeping the pressure at 380MPa at normal temperature for 12min, and storing the sterilized sample at 2 ℃.
After the blueberry puree is stored for 30 days at the temperature of 2 ℃, slight layering and bleeding appear, and the blueberry puree has the taste and smell of the blueberry puree.
Placing the blueberry puree in an open environment with the temperature of 25 ℃ and the relative humidity of 85%, carrying out colony count determination after 30 days, and carrying out a test by referring to GB 4789.2-2010, wherein the test result shows that the colony count is 232 cfu/mL.
Example 12
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, beating for 15 minutes at the rotating speed of 1000 revolutions per minute to crush the blueberry slices to prepare fruit pulp, sieving the fruit pulp by a 30-mesh sieve, and beating for 5 minutes at the rotating speed of 4000 revolutions per minute to atomize fruit pulp particles;
(4) adding L-cysteine and xanthan gum into the slurry, and uniformly mixing to obtain mixed slurry, wherein the addition amount of the L-cysteine is 0.05% of the weight of the raw slurry, and the addition amount of the xanthan gum is 0.1% of the weight of the raw slurry;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out ultrahigh pressure sterilization treatment on the slurry, keeping the pressure at 380MPa at normal temperature for 12min, and storing the sterilized sample at 2 ℃.
After the blueberry puree is stored for 30 days at the temperature of 2 ℃, the tissue is flocculent and has the taste and the smell of the blueberry puree.
Placing the blueberry puree in an open environment with the temperature of 25 ℃ and the relative humidity of 85%, carrying out colony count determination after 30 days, and carrying out a test by referring to GB 4789.2-2010, wherein the test result is that the colony count is 380 cfu/mL.
Example 13
(1) Removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and ripeness of more than eight percent, cleaning the blueberry fruits with flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 0.2mmol/L of pyroligneous acid solution for 10 minutes, wherein the weight of the pyroligneous acid solution is 0.8 times of that of the blueberry slices, taking out, washing with water, draining, brushing jujube honey with the weight of 0.04 times of that of the blueberry slices on the surface of the blueberry slices, and standing for 10 minutes;
(3) placing the pretreated blueberry slices and water in a beating machine according to the weight ratio of 1:1, beating for 15 minutes at the rotating speed of 1000 revolutions per minute to crush the blueberry slices to prepare fruit pulp, sieving the fruit pulp by a 30-mesh sieve, and beating for 5 minutes at the rotating speed of 4000 revolutions per minute to atomize fruit pulp particles;
(4) adding L-cysteine and a stabilizer into the pulp, and uniformly mixing to obtain mixed pulp, wherein the addition amount of the L-cysteine is 0.05% of the weight of the primary pulp, and the addition amount of the stabilizer is 0.1% of the weight of the primary pulp;
(5) homogenizing the slurry with a homogenizer for 15 minutes under the homogenizing pressure of 20 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.07MPa, and the degassing temperature is 60 ℃;
(7) and (3) carrying out ultrahigh pressure sterilization treatment on the slurry, keeping the pressure at 380MPa at normal temperature for 12min, and storing the sterilized sample at 2 ℃.
The stabilizing agent is formed by mixing guar gum and xanthan gum, and the mass ratio of the guar gum to the xanthan gum is 1: 1.5.
After the blueberry puree is stored for 30 days at the temperature of 2 ℃, the tissue is uniform and fine, obvious layering and bleeding do not exist, and the blueberry puree has the taste and smell of the blueberry puree.
Placing the blueberry puree in an open environment with the temperature of 25 ℃ and the relative humidity of 85%, carrying out colony count determination after 30 days, and carrying out a test by referring to GB 4789.2-2010, wherein the test result shows that the colony count is 115 cfu/mL.
Test example 1
The fructose and glucose contents of the blueberry pulps of examples 1-11 are tested by an external standard method, and the specific test steps are as follows: weighing 10g of blueberry fruits, pulping by the preparation method of the embodiment 1-11, transferring to a triangular flask, adding 30mL of high-purity water, performing ultrasonic extraction in a water bath at 80 ℃ for 15min, cooling, centrifuging at a rotating speed of 10000 rpm for 15min, adding 30mL of high-purity water into residues, re-extracting, combining supernatants, and diluting to a constant volume of 30mL of extracting solution; taking 1mL of the extracting solution, adding 1mL of acetonitrile, uniformly mixing by using a vortex mixer, filtering into a sample preparation bottle by a 0.45-micrometer microporous filter membrane, and injecting a sample. Sample introduction amount: 25 μ L, column: agilent Zorbax carbonate analytical column (4.6 mm. times.250 mm, 5 μm), mobile phase: ultrasonic degassing acetonitrile-water (volume ratio 75:25), filtering with 0.45 μm filter membrane; the flow rate is 1.0 mL/min; a detector: a differential refractive detector, detector temperature 40 ℃; column temperature: 35 ℃ is carried out.
An electronic balance, available from Beijing Saedodus Instrument systems, Inc., model number YP 2001N; an ultrasonic water bath, provided by Changzhou Lanbo instruments manufacturing Co., Ltd, with the model number of CS-24; a centrifuge, provided by Beijing medical centrifuge factory, with model number LD-10; the vortex mixer is provided by Jiangsu Holland instruments manufacturing company, and has the model number WH-1; high performance liquid chromatograph, available from Waters corporation, model number Waters 600E.
The specific test results are shown in table 1.
Table 1: fructose and glucose content test table
As can be seen from Table 1, the fructose and glucose contents of examples 4-11 are significantly better than those of examples 1-3, and the sour sugar treatment is beneficial to increasing the fructose and glucose contents of the blueberry pulp. Further comparing examples 5-8, in example 8, the blueberry fruit is fully squeezed by adopting a two-step pulping mode, so that the effect of increasing the content of fructose and glucose in the blueberry pulp is achieved.
Test example 2
The nutritional blueberry pulps of examples 1-11 were stored at 2 ℃ for 30 days and tested for vitamin retention when the pulps were stored for 30 days versus 0 days, with reference to GB/T5009.159-2003. The specific test results are shown in table 2.
Table 2: vitamin retention rate test meter
As can be seen from Table 2, the vitamin retention rate of examples 4-11 is better than that of examples 1-3, and it can be seen that the sour sugar treatment is beneficial to the preservation of the vitamins in the blueberry puree, wherein the vitamin preservation effect is better after the pyroligneous acid and the date honey are treated. Comparing examples 8-11, it can be seen that the vitamin retention rate of example 9 is low, which may be because the sterilization temperature is low, and part of the microorganisms remain in the blueberry puree, thus being not beneficial to vitamin preservation; the vitamin retention rate of example 11 is high, which demonstrates that the ultra-high pressure sterilization effect is good and is advantageous for vitamin preservation.
Claims (4)
1. A preparation method of nutritional blueberry puree is characterized by comprising the following steps:
(1) removing defective fruits, plant diseases and insect pests and mechanically damaged fruits, selecting blueberry fruits with uniform size, bright color and more than eighty percent of maturity, cleaning and airing the blueberry fruits;
(2) cutting blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, soaking the blueberry slices in acid liquor with the molar concentration of 0.1-1mmol/L for 5-10 minutes, wherein the weight of the acid liquor is 0.5-1.5 times of the weight of the blueberry slices, taking out, washing with water, draining, brushing honey with the weight of 0.01-0.05 times of the weight of the blueberry slices on the surface of the blueberry slices, and standing for 10-20 minutes;
(3) mixing the pretreated blueberry slices and water according to the weight ratio of 1: 1.5-1: 0.5, placing the mixture in a beating machine, beating for 15-30 minutes at the rotating speed of 800-;
(4) adding an antistaling agent and a stabilizing agent into the pulp, and uniformly mixing to obtain mixed pulp, wherein the addition amount of the antistaling agent is 0.05-0.1% of the weight of the primary pulp, and the addition amount of the stabilizing agent is 0.1-0.2% of the weight of the primary pulp;
(5) homogenizing the slurry with a homogenizer for 10-20 minutes under the homogenizing pressure of 15-30 MPa;
(6) degassing the homogenized slurry, wherein the vacuum degree in the degassing process is 0.06-0.08MPa, and the degassing temperature is 50-60 ℃;
(7) sterilizing the slurry, and storing the sterilized slurry at 2-4 deg.C;
the acid solution in the step (2) is tartaric acid or pyroligneous acid;
the honey in the step (2) is osmanthus honey and/or jujube honey;
the pulping process of the step (3) is divided into two stages: pulping at the rotation speed of 800-; then beating at a high speed of 4000-.
2. The method for preparing the nutritional blueberry puree of claim 1, wherein the method comprises the following steps: the sterilization mode in the step (7) is ultrahigh pressure sterilization, the sterilization pressure is 300-350MPa, and the normal temperature pressure maintaining time is 10-20 min.
3. The method for preparing the nutritional blueberry puree of any one of claims 1-2, wherein the method comprises the following steps: the preservative in the step (4) is L-cysteine.
4. The method for preparing the nutritional blueberry puree of any one of claims 1-2, wherein the method comprises the following steps: the stabilizing agent in the step (4) is guar gum and/or xanthan gum.
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| CN101292756A (en) * | 2008-05-16 | 2008-10-29 | 单振广 | Concentrated fruit pulp of peach and preparing method |
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN105639549A (en) * | 2015-12-04 | 2016-06-08 | 刘楚玲 | Method for processing blueberry and strawberry mixed pulp |
| CN105660855A (en) * | 2015-12-15 | 2016-06-15 | 多彩苗宝（贵州）医药科技有限公司 | Preparation technology of blueberry yogurt |
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| CN101292756A (en) * | 2008-05-16 | 2008-10-29 | 单振广 | Concentrated fruit pulp of peach and preparing method |
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN105639549A (en) * | 2015-12-04 | 2016-06-08 | 刘楚玲 | Method for processing blueberry and strawberry mixed pulp |
| CN105660855A (en) * | 2015-12-15 | 2016-06-15 | 多彩苗宝（贵州）医药科技有限公司 | Preparation technology of blueberry yogurt |
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