CN106974145B - Anti-radiation blueberry beverage and preparation method thereof - Google Patents
Anti-radiation blueberry beverage and preparation method thereof Download PDFInfo
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
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- 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)
Abstract
The invention discloses an anti-radiation blueberry beverage and a preparation method thereof, wherein the preparation method comprises the following steps: (1) screening fresh blueberries, cleaning and draining; (2) slicing; (3) finely grinding by using a colloid mill; (4) uniformly mixing blueberry puree, white granulated sugar, a stabilizer, a preservative and water to obtain a mixed solution; (5) and (4) carrying out high-temperature instantaneous sterilization on the mixed solution, and filling to obtain the product. The preparation process is deeply researched, the color of the blueberries is protected, and the browning is controlled; the prepared radiation-resistant blueberry beverage is rich in effective components such as anthocyanin and vitamin, not only can reduce radiation hazard well, but also has the effects of enhancing the immunity of human organisms, resisting aging, viruses and cancers, improving the detoxifying function of livers and the like, is comfortable and cool in taste, is convenient to eat, and is suitable for any people to drink.
Description
Technical Field
The invention relates to an anti-radiation blueberry beverage, and particularly relates to an anti-radiation blueberry beverage and a preparation method thereof.
Background
Blueberry, also known as bilberry, belongs to the genus Vaccinium of the subfamily Vaccinium of the family Ericaceae. The blueberry fruit is oblate, and a layer of white fruit powder is formed after the blueberry fruit is ripe, and the blueberry fruit is dark blue. Because the color and luster of the fruit is attractive, and the fruit is fine and smooth in pulp, extremely small in seed, rich in nutrition, unique in flavor and palatable in sweetness and sourness, the fruit is known as the king of berry. Blueberry fruits contain various physiological active ingredients such as anthocyanin and flavone, and the blueberry fruits are health-care food with the functions of resynthesis of rhodophyll, cancer resistance, urinary system infection resistance, aging resistance, thrombus and arteriosclerosis prevention, heart disease prevention and the like, so that the blueberry fruits are listed as one of five kinds of health-care food for human by the international food and agriculture organization, and the blueberry fruits are also a plant with the greatest development potential in the world of the century.
The blueberry is a fruit pulp with very high nutritional value and is rich in nutritional elements such as vitamins, proteins, minerals and the like, wherein the specific gravity of unique precious anthocyanin pigments in the blueberry in numerous fruits is very high, the blueberry is also rich in nutritional elements such as proteins, dietary fibers, fat, vitamins and the like, and the nutritional elements rich in the blueberry are higher than those rich in other fruits. The blueberry also contains abundant trace mineral elements such as calcium, iron, phosphorus, potassium, zinc and the like, and the existing proportion of the mineral elements is obviously higher than that of other fruits. Because the blueberry fruit is rich in anthocyanin, the blueberry fruit has the following health care functions: (1) enhancing the immunity of human body; (2) protecting blood vessels; (3) improving senile dementia; (4) reducing the incidence of cancer; (5) the oxidation of low-density lipoprotein is reduced, and arteriosclerosis is avoided; (6) anti-inflammatory effects; (7) prevention of urinary tract infections (8) enhancement of skin elasticity; (9) protecting eyesight.
Blueberry is one of main raw materials of the beverage, and has good sense, but the color is easily damaged in the processing process, so that the color is not good, the nutrition is reduced, and the flavor is not enough.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the radiation-resistant blueberry beverage and the preparation method thereof, and the radiation-resistant blueberry beverage is natural in components and good in corrosion prevention effect.
The technical problem to be solved by the invention is realized by the following technical scheme:
a preparation method of a radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning and draining;
(2) slicing;
(3) finely grinding by using a colloid mill;
(4) uniformly mixing blueberry puree, white granulated sugar, a stabilizer, a preservative and water to obtain a mixed solution;
(5) and (4) carrying out high-temperature instantaneous sterilization on the mixed solution, and filling to obtain the product.
A preparation method of a radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning and draining;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices;
(3) grinding the blueberry slices by using a colloid mill to obtain blueberry puree;
(4) uniformly mixing 15-25 parts by weight of blueberry puree, 2-9 parts by weight of white granulated sugar, 0.05-0.5 part by weight of stabilizer, 0.01-0.05 part by weight of preservative and 70-90 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution at the sterilization temperature of 100 ℃ and 120 ℃ for 10-30s, and filling to obtain the product.
A preparation method of a radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning and draining;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry pieces, soaking the blueberry pieces in color protection liquid for 300 seconds, taking out and draining;
(3) grinding the color-protected blueberry slices by using a colloid mill to obtain blueberry puree;
(4) uniformly mixing 15-25 parts by weight of blueberry puree, 2-9 parts by weight of white granulated sugar, 0.05-0.5 part by weight of stabilizer, 0.01-0.05 part by weight of preservative and 70-90 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution at the sterilization temperature of 100 ℃ and 120 ℃ for 10-30s, and filling to obtain the product.
A preparation method of a radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning and draining;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, firstly soaking the blueberry slices in a color protection solution at the temperature of 45-55 ℃ for 100-plus-150 seconds, then soaking the blueberry slices in a color protection solution at the temperature of 85-95 ℃ for 20-40 seconds, finally soaking the blueberry slices in a color protection solution at the temperature of 45-55 ℃ for 100-plus-150 seconds, taking out and draining;
(3) grinding the color-protected blueberry slices by using a colloid mill to obtain blueberry puree;
(4) uniformly mixing 15-25 parts by weight of blueberry puree, 2-9 parts by weight of white granulated sugar, 0.05-0.5 part by weight of stabilizer, 0.01-0.05 part by weight of preservative and 70-90 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution at the sterilization temperature of 100 ℃ and 120 ℃ for 10-30s, and filling to obtain the product.
Preferably, the colloid is ground and milled for 2-20 minutes at 1000-3000 rpm.
Preferably, the mass ratio of the color protection liquid to the blueberry tablets is (3-9): 1, the color protection liquid is prepared from the following raw materials in parts by weight: 0.05-0.25 part of sodium gluconate, 0.01-0.05 part of sodium carbonate and 95-105 parts of water.
Preferably, the stabilizer is at least one of sodium carboxymethylcellulose, sodium alginate, xanthan gum, arabic gum and propylene glycol alginate.
Further preferably, the stabilizer is gum arabic.
Preferably, the preservative is at least one of sulforaphene, dihydroquercetin and inula japonica.
The invention also provides an anti-radiation blueberry beverage prepared by the method.
The preparation process is deeply researched, the color of the blueberries is protected, and the browning is controlled; the prepared radiation-resistant blueberry beverage is rich in effective components such as anthocyanin and vitamin, not only can reduce radiation hazard well, but also has the effects of enhancing the immunity of human organisms, resisting aging, viruses and cancers, improving the detoxifying function of livers and the like, is comfortable and cool in taste, is convenient to eat, and is suitable for any people to drink.
Detailed Description
And (3) testing color protection effect: the color-protected blueberry tablets were measured for L value with a color difference meter (a top-level full-automatic spectrocolorimeter of UltraScan XE, model number provided by pisces international trade (shanghai) ltd.), each color-protecting condition was subjected to 3 parallel tests, and the final L value was calculated after averaging. The method is used for protecting the color of the blueberry slices. The larger the L value of the blueberry slice is, the better the color protection effect is; conversely, the smaller the value of L, the poorer the color protection effect is.
And (3) stability testing: placing the radiation-resistant blueberry beverage in a constant-temperature and constant-humidity box with the temperature of 60 ℃ and the humidity of 75% for 30 days, and measuring the residual content of each nutrient component in the radiation-resistant blueberry beverage at 30 days relative to the radiation-resistant blueberry beverage at 0 day. The anthocyanin test method comprises the following steps: the second part of the inspection method (twelve) of the inspection standard of functional components and health indexes of health-care food (2003 edition), the inspection method of vitamin E: GB/T5009.82-2003 (1).
Testing the preservation performance: the radiation-resistant blueberry beverage is placed in an environment with the temperature of 40 ℃ and the relative humidity of 85% for open storage, and the total number of staphylococcus aureus (ATCC 6538) colonies and escherichia coli (ATYCC 25922) colonies are tested after 30 days, and the test is carried out according to GBT 4789.2-2008 food hygiene microbiological examination.
Introduction of raw materials and equipment in the examples:
gum arabic, CAS No.: 9000-01-5, and food grade acacia gum provided by Hebei Saiyi Biotech limited is specifically adopted.
Sulforaphene, CAS No.: 592-95-0.
Kufangsin, CAS No.: 138-55-6.
The blueberry is wild blueberry with a production place of great Xingan mountain.
The colloid mill is a stainless steel colloid mill with model JMF-100, which is provided by Wenzhou Ke huge fluid equipment manufacturing company Limited.
Example 1
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices;
(3) grinding the blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
Example 2
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; soaking the blueberry slices in a color protection solution at 50 ℃ for 270 seconds, wherein the mass ratio of the color protection solution to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 3
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; evenly dividing the color protection solution into 3 parts by weight of solution A, solution B and solution C, wherein the temperature of the solution A and the solution B is 50 ℃, the temperature of the solution C is 90 ℃, soaking the blueberry slices in the solution A at 50 ℃ for 120 seconds, then soaking in the solution C at 90 ℃ for 30 seconds, and finally soaking in the solution B at 50 ℃ for 120 seconds, wherein the mass ratio of the color protection solution to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 4
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; evenly dividing the color protection solution into 3 parts by weight of solution A, solution B and solution C, wherein the temperature of the solution A and the solution B is 90 ℃, the temperature of the solution C is 50 ℃, soaking the blueberry slices in the solution A at 90 ℃ for 120 seconds, then soaking in the solution C at 50 ℃ for 30 seconds, and finally soaking in the solution B at 90 ℃ for 120 seconds, wherein the mass ratio of the color protection solution to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 5
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; evenly dividing the color protection liquid into liquid A and liquid B by weight, wherein the temperature of the liquid A is 90 ℃, the temperature of the liquid B is 50 ℃, soaking the blueberry slices in the liquid A at 90 ℃ for 240 seconds, and then soaking the blueberry slices in the liquid B at 50 ℃ for 30 seconds, wherein the mass ratio of the color protection liquid to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 6
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; evenly dividing the color protection liquid into liquid A and liquid B by weight, wherein the temperature of the liquid A is 90 ℃, the temperature of the liquid B is 50 ℃, soaking the blueberry slices in the liquid B at 50 ℃ for 30 seconds, and then soaking the blueberry slices in the liquid A at 90 ℃ for 240 seconds, wherein the mass ratio of the color protection liquid to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 7
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; soaking the blueberry slices in a color protection solution at 90 ℃ for 270 seconds, wherein the mass ratio of the color protection solution to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 8
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; soaking the blueberry slices in a color protection solution at 70 ℃ for 270 seconds, wherein the mass ratio of the color protection solution to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of sodium carboxymethylcellulose, 0.02 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 9
Essentially the same as example 3, except that: the stabilizer is sodium alginate replaced by sodium carboxymethylcellulose.
Example 10
Essentially the same as example 3, except that: the stabilizer is prepared by replacing sodium carboxymethylcellulose with xanthan gum.
Example 11
Essentially the same as example 3, except that: the stabilizer is prepared by replacing sodium carboxymethylcellulose with acacia.
Example 12
Essentially the same as example 3, except that: the stabilizer is prepared by replacing sodium carboxymethylcellulose with propylene glycol alginate.
Example 13
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; evenly dividing the color protection solution into 3 parts by weight of solution A, solution B and solution C, wherein the temperature of the solution A and the solution B is 50 ℃, the temperature of the solution C is 90 ℃, soaking the blueberry slices in the solution A at 50 ℃ for 120 seconds, then soaking in the solution C at 90 ℃ for 30 seconds, and finally soaking in the solution B at 50 ℃ for 120 seconds, wherein the mass ratio of the color protection solution to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of Arabic gum, 0.02 part by weight of dihydroquercetin and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 14
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; evenly dividing the color protection solution into 3 parts by weight of solution A, solution B and solution C, wherein the temperature of the solution A and the solution B is 50 ℃, the temperature of the solution C is 90 ℃, soaking the blueberry slices in the solution A at 50 ℃ for 120 seconds, then soaking in the solution C at 90 ℃ for 30 seconds, and finally soaking in the solution B at 50 ℃ for 120 seconds, wherein the mass ratio of the color protection solution to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of acacia, 0.02 part by weight of kufansu and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Example 15
The preparation method of the radiation-resistant blueberry beverage comprises the following steps:
(1) screening fresh blueberries, cleaning, and then placing at room temperature for 1 hour to drain water;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices; evenly dividing the color protection solution into 3 parts by weight of solution A, solution B and solution C, wherein the temperature of the solution A and the solution B is 50 ℃, the temperature of the solution C is 90 ℃, soaking the blueberry slices in the solution A at 50 ℃ for 120 seconds, then soaking in the solution C at 90 ℃ for 30 seconds, and finally soaking in the solution B at 50 ℃ for 120 seconds, wherein the mass ratio of the color protection solution to the blueberry slices is 6: 1, taking out and then placing at room temperature for 1 hour for draining;
(3) grinding the color-protected blueberry slices by using a colloid mill at the rotating speed of 2000 rpm for 10 minutes to obtain blueberry raw pulp;
(4) uniformly mixing 20 parts by weight of blueberry puree, 6 parts by weight of white granulated sugar, 0.2 part by weight of acacia, 0.01 part by weight of inula japonica linn, 0.01 part by weight of sulforaphane and 80 parts by weight of water to obtain a mixed solution;
(5) and (3) carrying out high-temperature instantaneous sterilization on the mixed solution, wherein the sterilization temperature is 110 ℃, the sterilization time is 20s, and filling to obtain the anti-radiation blueberry beverage. The performance test result of the radiation-resistant blueberry beverage is as follows: the total number of staphylococcus aureus colonies is 52cfu/g, the total number of escherichia coli colonies is 91cfu/g, the residual content of anthocyanin is 99.2%, and the residual content of vitamin E is 98.6%.
The color protection liquid is prepared from the following raw materials in parts by weight: 0.15 part of sodium gluconate, 0.02 part of sodium carbonate and 100 parts of water. Adding sodium gluconate and sodium carbonate into water, and mixing to obtain color protecting liquid.
Test example 1
The color protection effect test is carried out on the blueberry tablets subjected to color protection in the examples 2-8. Specific results are shown in table 1.
Table 1: color protection effect test result table
As shown in Table 1, the color protection effect is most desirable in example 3 in three stages.
Test example 2
The stability and freshness performance tests of the radiation-resistant blueberry beverages prepared in examples 1-14 were performed. Specific results are shown in table 2.
Table 2: anti-radiation blueberry beverage performance test result table
As shown in Table 2, the color protection, stability and freshness keeping performance of the blueberry beverage prepared in the three stages of the embodiment 3 also achieve better effects, and the stability and freshness keeping performance of the radiation-resistant blueberry beverage prepared by adopting the Arabic gum as the stabilizer are the most excellent.
Claims (6)
1. The preparation method of the radiation-resistant blueberry beverage is characterized by comprising the following steps:
(1) screening fresh blueberries, cleaning and draining;
(2) cutting the cleaned blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, firstly soaking the blueberry slices in a color protection solution at the temperature of 45-55 ℃ for 100-plus-150 seconds, then soaking the blueberry slices in a color protection solution at the temperature of 85-95 ℃ for 20-40 seconds, finally soaking the blueberry slices in a color protection solution at the temperature of 45-55 ℃ for 100-plus-150 seconds, taking out and draining;
(3) grinding the color-protected blueberry slices by using a colloid mill to obtain blueberry puree;
(4) uniformly mixing 15-25 parts by weight of blueberry puree, 2-9 parts by weight of white granulated sugar, 0.05-0.5 part by weight of stabilizer, 0.01-0.05 part by weight of preservative and 70-90 parts by weight of water to obtain a mixed solution;
(5) performing high-temperature instantaneous sterilization on the mixed solution at the sterilization temperature of 100 ℃ and 120 ℃ for 10-30s, and filling to obtain the product;
the mass ratio of the color protection liquid to the blueberry tablets is (3-9): 1, the color protection liquid is prepared from the following raw materials in parts by weight: 0.05-0.25 part of sodium gluconate, 0.01-0.05 part of sodium carbonate and 95-105 parts of water.
2. The preparation method of the radiation-resistant blueberry beverage as claimed in claim 1, characterized in that: the colloid is ground for 2-20 minutes at 1000-3000 rpm.
3. The preparation method of the radiation-resistant blueberry beverage as claimed in claim 1, characterized in that: the stabilizer is at least one of sodium carboxymethylcellulose, sodium alginate, xanthan gum, arabic gum and propylene glycol alginate.
4. The preparation method of the radiation-resistant blueberry beverage as claimed in claim 3, characterized in that: the stabilizing agent is Arabic gum.
5. The preparation method of the radiation-resistant blueberry beverage as claimed in claim 1, characterized in that: the preservative is at least one of sulforaphane, dihydroquercetin and inula sakura extract, and the inula sakura extract is a substance with CAS number of 138-55-6.
6. An anti-radiation blueberry beverage is characterized in that: prepared by the method of any one of claims 1 to 5.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116064A (en) * | 1995-07-14 | 1996-02-07 | 河北省承德皇苑食品厂 | Pure fine chestnut mash |
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN103110156A (en) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | Method for preparing blueberry beverage |
| CN103750470A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Making method for blueberry beverage |
| CN103876202A (en) * | 2014-02-11 | 2014-06-25 | 浙江工业大学 | Method for processing fresh castanea mollissima packaged products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116064A (en) * | 1995-07-14 | 1996-02-07 | 河北省承德皇苑食品厂 | Pure fine chestnut mash |
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN103110156A (en) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | Method for preparing blueberry beverage |
| CN103876202A (en) * | 2014-02-11 | 2014-06-25 | 浙江工业大学 | Method for processing fresh castanea mollissima packaged products |
| CN103750470A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Making method for blueberry beverage |
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