CN107334014A - A kind of blackberry, blueberry collagen FOS mixed beverage and its compound method - Google Patents
A kind of blackberry, blueberry collagen FOS mixed beverage and its compound method Download PDFInfo
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- CN107334014A CN107334014A CN201710733493.3A CN201710733493A CN107334014A CN 107334014 A CN107334014 A CN 107334014A CN 201710733493 A CN201710733493 A CN 201710733493A CN 107334014 A CN107334014 A CN 107334014A
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- blackberry
- collagen
- blueberry
- fos
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- 244000078534 Vaccinium myrtillus Species 0.000 title claims abstract description 110
- 235000013361 beverage Nutrition 0.000 title claims abstract description 71
- 229920001436 collagen Polymers 0.000 title claims abstract description 57
- 102000008186 Collagen Human genes 0.000 title claims abstract description 56
- 108010035532 Collagen Proteins 0.000 title claims abstract description 56
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 43
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 43
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 10
- 150000001875 compounds Chemical class 0.000 title claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
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- 238000002360 preparation method Methods 0.000 claims description 7
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 244000131522 Citrus pyriformis Species 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 235000019449 other food additives Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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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
- 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
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Molecular Biology (AREA)
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- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of blackberry, blueberry collagen FOS mixed beverage and its compound method.Following components is included in the every 100mL beverages of the mixed beverage：The 30mL of blackberry, blueberry Normal juice 25, the 10g of collagen 2, the 20g of FOS 10, surplus is water.Each component is weighed, then blackberry, blueberry Normal juice and water are mixed, add collagen and FOS, continues stirring to being completely dissolved, obtains semi-finished product, last filling sterilizing.Beverage sour-sweet degree of the present invention is moderate, nutritious, can both be also acted as health-care effect with replenishing vitamins, and was drunk for a long time, and can improve body immunity.
Description
Technical field
The invention belongs to field of beverage preparation, and in particular to a kind of blackberry, blueberry-collagen-FOS mixed beverage and
Its compound method.
Background technology
Blackberry, blueberry, rose family rubus shrub, it is described as emerging third generation fruit.Blackberry fruit nutritive value is high, is rich in
Anthocyanidin, flavonoids, tannin, phenolic acid and lignin.Show according to experiment, removed in blackberry, blueberry fresh fruit containing crude fat, protein, total
Outside sugar, organic acid, also containing multivitamin and mineral matter.Blackberry, blueberry belongs to homoamino acid, Gao Xin, high calcium, high ferro, homovitamin
Nutrition and health care fruit, having prevents cranial nerve aging, cardiac stimulant, anticancer, softening blood vessel, the enhancing function such as human immunity.
Collagen is a kind of extracellular protein, exists in the form of insoluble fiber, has height tensile energy.Collagen egg
Bai Shidu degradeds have reformed into polypeptide, and the polypeptide chain of different peptide fragments is not hinged, and linear structure, has a variety of human bodies
Metabolism and physiological regulation function, the component of beverage is suitable as to improve the immunocompetence of human body.
FOS is also known as few polysaccharide, is widely present in conventional food, is a kind of water-soluble fibre, has and promotes bifid
The propagation of bacillus, gut flora is adjusted, reducing blood lipid, promotes the functions such as mineral absorption.According to requirements of the national standard, FOS
Minimum daily intaking amount be 3~8g, recommend every part of product content be 1.5g.The sugariness of FOS is low compared with sucrose, it was reported that pure
The sugariness for spending the FOS for 50~60% is the 60% of sucrose, and the sugariness that purity is more than 95% FOS is only
The 30% of sucrose.FOS solution is neutrality, will not cause fruit juice pH change.
Application number 201210313166X, entitled a kind of blackberry fruit juice and its processing method, the disclosure of the invention are a kind of black
Certain kind of berries fruit juice and its processing method.The weight/mass percentage composition of titratable acid is 0.45-0.60% in the blackberry fruit juice, and total anthocyanin contains
Measure as 2.5-8.0mg/L, the weight/mass percentage composition of soluble solid is 6.0-11.0%.The processing side of blackberry fruit juice of the present invention
Method is simple, and the blackberry fruit juice that processing obtains remains original flavor and nutritional ingredient.Although the invention is reducing fruit juice acid
While spending, the endemic element such as anthocyanin and soluble solid in fruit juice is farthest remained, using decolorizing resin pair
Anthocyanin is first adsorbed and eluted afterwards, avoids the loss of anthocyanin.But the shortcomings of beverage function is single, and the shelf-life is short.
Application number 201210015355.9, entitled a kind of collagen fruit vinegar beverage and its preparation technology, the drink are each
The mass percent of component is：Drinking water 69.33%-73.33%, fruit vinegar 6.92%-10.92%, cider 4.69%-
8.69%, pear juice 4.69%-8.69%, collagen (peptide) 3.35%-7.35%, pectin 0.16%-0.56%, fructose
0.16%-0.56%, xylitol 0.17%-0.37%, vitamin C 0.02%-0.04%, vitamin E 0.01%-0.03%.
Collagen (peptide) fruit vinegar beverage, cause and effect acetolysis raw meat, so as to improve the smell of product and taste, collagen (peptide) fruit vinegar drink
The color of product is coloured without adding other food additives again, solved well in natural golden yellow as clear as crystal shape
The shortcomings that collagen product color in background technology is bad, while again on the nutrition foundation of collagen, increase
The nutritive validity of fruit vinegar is added.
It is many as the beverage types of raw material using fruit at present, but nutrition is single, it is necessary to meet the life need of people after improving
Ask, and the long-term use of immunity that can improve people.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of blackberry, blueberry-collagen-FOS mixing
Type beverage, the beverage effectively mix blackberry, blueberry, collagen and FOS, improve the mouthfeel of beverage, improve
The healthcare function of beverage.
Another object of the present invention is to provide a kind of matching somebody with somebody for blackberry, blueberry-collagen-FOS mixed beverage
Method processed, this method is simple, remains the original local flavor of blackberry, blueberry to the full extent.
A kind of blackberry, blueberry-collagen-FOS mixed beverage, following components is included in every 100 milliliters of beverages：Blackberry, blueberry
Normal juice 25-30mL, collagen 2-10g, FOS 10-20g, surplus are water.
It is above-mentioned blackberry, blueberry-collagen-FOS mixed beverage as improved, is included in every 100 milliliters of beverages
Following components：Blackberry, blueberry Normal juice 30mL, collagen 6-8g, FOS 10g, surplus is water.
It is above-mentioned blackberry, blueberry-collagen-FOS mixed beverage as improved, in addition to sodium citrate 0.3g.
It is that the molecular weight of the collagen is 2000 as improved.
It is, the preparation method of blackberry, blueberry Normal juice, by blackberry, blueberry softening and breaking, pectase to be added at 45-50 DEG C as improved,
2h is digested, sieving, enzyme deactivation is standby after clarification, and the addition of the pectase is 0.02~0.04%.
It is that hydrolysis temperature is 50 DEG C, and filtering mesh number is 100 mesh as improved.
The compound method of above-mentioned blackberry, blueberry-collagen-FOS mixed beverage, comprises the following steps：
Step 1, each component is weighed；
Step 2, blackberry, blueberry Normal juice and water are mixed, adds collagen and FOS, continue to stir to complete
Dissolving, obtains semi-finished product；
Step 3, by semi-finished product filling sterilizing.
Beneficial effect
The present invention using blackberry, blueberry Normal juice, collagen and FOS as raw material, when FOS addition 10%,
Mixing is made into mixed beverage, in good taste, sugariness and mild acidity, has higher nutritive value.
Brief description of the drawings
Fig. 1 is the subjective appreciation figure for the bland that the blackberry, blueberry Normal juice of various concentrations is prepared.
Embodiment
The present invention is further described in detail below by specific embodiment.
Embodiment 1 prepares blackberry, blueberry Normal juice
The preparation method of blackberry, blueberry Normal juice, by blackberry, blueberry softening and breaking, the pectase of addition 0.04% at 45-50 DEG C, enzymolysis
2h, sieving, enzyme deactivation is standby after clarification, and the addition of the pectase is 0.04%.
Using blackberry, blueberry Normal juice as reference object, and blackberry, blueberry Normal juice is detected, gained index is as follows：Titratable acid content
1.67%, sugar-acid ratio 4.8, SSC ratio is 8%.
The selection of the different FOS concentration of embodiment 2 and collagen molecules amount
According to the mixed beverage of the preparation 100mL of different each components in table 1 below, wherein, FOS derives from witloof.
Blackberry, blueberry-collagen of the different component of table 1-FOS mixed beverage (100mL) formula
Property indices detection, Anthocyanin content (ACY) and total flower are carried out to beverage prepared by above-mentioned 13 kinds formulas
Color glycosides degradation index shows that poor method is measured and calculated with pH.
Wherein, absorbance conversion of the light transmittance for measure solution at 700 nm is got；
Soluble solid content SSC is determined with hand-held saccharometer；
PH value is determined with potentiometric titrimeter；
Colourity and tone are to calculate gained after A420, A520, A620, A700 data are read after water for beverages is diluted into 2 times.
Calculation formula is as follows：
Anthocyanin content (ACY):A=[(A510-A700)pH1.0-(A510-A700)pH4.5]
Wherein：The cumulative volume of V --- extract solution, mL；
M --- sampling amount, g；
26900 --- the molar extinction coefficient of C3G；
449.2 --- the molecular quality of C3G.
Colourity=A420+A520+A620-3×A700
The beverage indicators table that the different formulations of table 2 are prepared
1st, influence of the FOS of various concentrations in formula to beverage properties is compared
Only it is containing 25% blackberry, blueberry Normal juice and FOS, formula 10 in the beverage that formula 1, formula 2 and formula 3 are prepared
The blackberry, blueberry original fruit juice of 25% no added FOS is as control, as can be seen that the addition of FOS from the result of table 2
There is no harmful effect to each index of blackberry, blueberry Normal juice.But after sterilization, due to the influence of high temperature, the production added with FOS
The chromatic value and Anthocyanin content of product slightly reduce compared with formula 10, tone value and the rise of anthocyanin degradation index, it is seen that
FOS can promote the degraded of anthocyanin under hot conditions, it can be seen that the concentration that FOS is added in fruit juice should not be too
Height, with reference to soluble solid content data, the addition of FOS is more suitable in 10g in product.
2nd, influence of the collagen of different molecular weight in formula to beverage properties is compared
Collagen is a kind of ampholytes, and being added in the blackberry fruit juice of acidity can cause the pH of fruit juice to raise, together
The colourity of Shi Yinqi blackberry fruit juices and the change of tone, also have a certain impact to its light transmittance.
Compare the mixed beverage property indices that formula 4, formula 5, formula 6, formula 7, formula 8, formula 9 are prepared.
It was found from the data of table 2, after adding collagen, for the relative formula 10 of pH value of mixed beverage, from 2.94
More than 4.0 are risen to, and is increased with the increase of collagen addition.The tone of beverage rises to from 0.443 before sterilizing
0.993, other performance changes are little；After sterilizing, colourity reduces, tone raises, light transmittance reduces, Anthocyanin content reduces,
Anthocyanin degradation index raises, and influence of the collagen that wherein relative molecular weight is 1000 to blackberry, blueberry Normal juice is than molecular weight 2000
Collagen it is bigger because identical addition under, molecular weight be 1000 collagen add after pH value it is higher, therefore,
Select molecular weight for 2000 collagen.
Formula 5, formula 7, formula 11 and formula 12 are to add FOS and collagen simultaneously, formula 11 and formula
The addition of blackberry, blueberry Normal juice is 50mL in 12, and light transmittance is low with formula 7 compared with being formulated 5 before sterilization, but 5 are formulated after sterilizing and is matched somebody with somebody
The light transmittance of side 11 reduces, and anthocyanin content significantly reduces, and reduces formula height of the ratio compared with other addition collagens, pattern
Glycosides degradation index also be up to more than 1.9, and the formula 7 of FOS content 10%, collagen content 6% and formula 12 it is saturating
Light rate raises after sterilization, and anthocyanin content reduction ratio is low compared with the formula for only adding collagen, and degradation index is relatively low, color
Spend higher, tone value is relatively low, and product integrated quality is significantly higher than the above two, and its reason and rule need further to be studied.
In addition, in terms of the mixed beverage that the formula of table 1 is prepared, while add the mixed type of collagen and FOS
Beverage sour-sweet degree is suitable, and flavor is preferable.Moreover, compound addition FOS can also rise in the product added with collagen
Color and luster to holding fruit juice, the effect of the anthocyanin in protection fruit juice.
The influence of 3 different collagen concentrations of embodiment and fruit juice concn to beverage properties
The addition of FOS is 10g in 100mL composite beverages, on the premise of collagen molecules amount is 2000,
The addition of the collagen of 4 gradients is set, the addition of the blackberry, blueberry Normal juice of 3 gradients, is added with addition, also setting up 4
The processing of sodium citrate, specific formula are shown in Table 3.
The 100mL mixed beverages that the different formulations of table 3 are prepared
The mixed beverage that the different formulations of table 3 are prepared is detected, compare the light transmittance of product before and after sterilizing, colourity,
The difference of tone, Anthocyanin content, anthocyanin degradation index, SSC and pH, as a result as shown in table 4.
The mixed beverage indicators table that the different formulations of table 4 are prepared
1st, influence of the different collagen additions to mixed beverage index
From table 4, it can be seen that with the rise of collagen content, the pH value of mixed beverage raises, tone value rise,
Soluble solid content raises, and Anthocyanin content declines, and this result is identical with above-mentioned experimental result, mainly due to collagen
Caused by albumen is a kind of speciality of ampholytes.As a result it has also been found that, the FOS in 100 milliliters of mixed beverages adds
Measure for 10g when, during collagen content difference, the light transmittance of mixed beverage is followed successively by 8g ＞ 6g ＞ 2g ＞ 4g from high in the end,
Colourity is followed successively by 2g ＞ 6g ＞ 8g ＞ 4g from high to low, therefore should be tried one's best when 100 milliliters of mixed beverages are prepared and avoid adding
FOS 10g and collagen 4g formula, select 6g or 8g collagen content more suitable.
In addition, formula 9~12 is the formula added with sodium citrate, the pH of mixed beverage is slightly reduced, chromatic value liter
Height, the change of remaining index is little, but finds that the precipitation of mixed beverage is more un-added more, therefore, is added with after refrigeration
The formula of sodium citrate, unsuitable refrigeration are drunk, and stability need to be investigated.
2nd, influence of the different blackberry, blueberry Normal juice additions to mixed beverage index
The formula that have chosen several different blackberry, blueberry Normal juice has carried out results of sensory evaluation and has been shown in Table shown in 5 and Fig. 1, as a result finds
Formula 14, the color and luster of formula 15 are preferable, and sour-sweet degree is more suitable, and formula 10 is added with 0.5g lemon to be formulated on the basis of 6
The formula of sour sodium, be formulated 6 acidity it is relatively low, and be formulated 10 sour-sweet degree it is then more suitable, while be formulated 10 fruity it is denseer, glue
Former albumen taste is lighter.As can be seen here, the higher mixed beverage of blackberry, blueberry Normal juice addition due to its is beautiful in colour, fruity is strong,
Sour-sweet degree is suitable, and subjective appreciation is preferable, and the relatively low mixed beverage acidity of blackberry, blueberry Normal juice addition is relatively low, and fruity is thin, can be with
Consider that addition proper amount of sodium citrate improves its flavor and taste.Further, since collagen is neutral meta-alkali, with collagen egg
The rise of white concentration, the acidity of mixed beverage can reduce, therefore the addition of collagen may be selected in 6ml and the above
The slightly higher blackberry species of total acid content carry out the preparation of product.
The subjective appreciation table for the mixed beverage that the blackberry, blueberry Normal juice of the various concentrations collagen of table 5 and various concentrations is prepared
In summary, mainly need to consider with the mixed beverage of the raw material of blackberry, blueberry Normal juice, FOS and collagen
FOS addition, collagen addition, blackberry, blueberry Normal juice concentration these three aspect, with the nutritional ingredient of beverage, sense organ
Evaluation and stability are inspection target.By the comparison of experiment, in every 100 milliliters of mixed beverages, the addition of FOS
Amount selection 10g is more suitable, and under the conditions of this, the sugariness of beverage is more suitable；Select the collagen of molecular weight 2000, addition
6~8g of selection is more suitable, and now the light transmittance of beverage is higher, and the stability of FOS and collagen is also preferable；It is comprehensive
Consider three inspection targets, the addition of blackberry, blueberry Normal juice is more suitable for 25~30mL, but this total acid with raw material and total flower
Color glycosides content is related, and the addition of blackberry, blueberry raw material can be properly increased when both contents are relatively low, and both contents then may be used when higher
Suitably to reduce.
Because FOS derives from witloof, stability is preferable under conditions of pH ＞ 4, and the pH of beverage is the same as blackberry, blueberry Normal juice
Addition it is negatively correlated, the addition with collagen is proportionate, thus in view of FOS stability, often
The addition of blackberry, blueberry Normal juice should not be too high in 100mL mixed beverage, more suitable in 25~30mL, collagen addition
In 6~8g.
In addition it is also possible to consider add appropriate sodium citrate to improve the acidity of product when the acidity of beverage is relatively low.Tie above
Specific implementation operation of the embodiment to the present invention is closed to elaborate, but the present invention is not limited to above-described embodiment, at this
In the those of ordinary skill's possessed knowledge of field, various changes can also be made on the premise of present inventive concept is not departed from
Change.
Claims (7)
1. a kind of blackberry, blueberry-collagen-FOS mixed beverage, it is characterised in that comprising following in every 100 milliliters of beverages
Component：Blackberry, blueberry Normal juice 25-30mL, collagen 2-10g, FOS 10-20g, surplus is water.
2. a kind of blackberry, blueberry-collagen-FOS mixed beverage according to claim 1, it is characterised in that every
Following components is included in 100 milliliters of beverages：Blackberry, blueberry Normal juice 30mL, collagen 6-8g, FOS 10g, surplus is water.
3. a kind of blackberry, blueberry-collagen-FOS mixed beverage according to claim 1, it is characterised in that also wrap
Include sodium citrate 0.3g.
4. a kind of blackberry, blueberry-collagen-FOS mixed beverage according to claim 1, it is characterised in that described
The molecular weight of collagen is 2000.
A kind of 5. blackberry, blueberry-collagen-FOS mixed beverage according to claim 1, it is characterised in that blackberry, blueberry
The preparation method of Normal juice, by blackberry, blueberry softening and breaking, pectase is added at 45-50 DEG C, digest 2h, sieving, enzyme deactivation, clarify standby
With the addition of the pectase is 0.02 ~ 0.04%.
A kind of 6. blackberry, blueberry-collagen-FOS mixed beverage according to claim 5, it is characterised in that enzymolysis
Temperature is 50 DEG C, and filtering mesh number is 100 mesh.
7. based on a kind of compound method of blackberry, blueberry-collagen-FOS mixed beverage described in claim 1, it is special
Sign is, comprises the following steps：
Step 1, each component is weighed；
Step 2, blackberry, blueberry Normal juice and water are mixed, add collagen and FOS, continue stirring to being completely dissolved,
Obtain semi-finished product；
Step 3, by semi-finished product filling sterilizing.
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| CN111642662A (en) * | 2020-07-17 | 2020-09-11 | 广州同康生物科技有限公司 | Production process of collagen supplement |
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