CN107334014B - Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof - Google Patents

Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof Download PDF

Info

Publication number
CN107334014B
CN107334014B CN201710733493.3A CN201710733493A CN107334014B CN 107334014 B CN107334014 B CN 107334014B CN 201710733493 A CN201710733493 A CN 201710733493A CN 107334014 B CN107334014 B CN 107334014B
Authority
CN
China
Prior art keywords
collagen
blackberry
fructo
oligosaccharide
beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201710733493.3A
Other languages
Chinese (zh)
Other versions
CN107334014A (en
Inventor
赵慧芳
薛源
吴文龙
杜振宁
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Lianheng Biotechnology Co ltd
Institute of Botany of CAS
Original Assignee
Jiangsu Lianheng Biotechnology Co ltd
Institute of Botany of CAS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangsu Lianheng Biotechnology Co ltd, Institute of Botany of CAS filed Critical Jiangsu Lianheng Biotechnology Co ltd
Priority to CN201710733493.3A priority Critical patent/CN107334014B/en
Publication of CN107334014A publication Critical patent/CN107334014A/en
Application granted granted Critical
Publication of CN107334014B publication Critical patent/CN107334014B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

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

Landscapes

  • 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)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a blackberry-collagen-fructo-oligosaccharide mixed beverage and a preparation method thereof. The mixed beverage comprises the following components in each 100mL of beverage: 25-30mL of blackberry raw juice, 2-10g of collagen, 10-20g of fructo-oligosaccharide and the balance of water. Weighing the components, mixing blackberry raw juice with water, stirring, adding collagen and fructo-oligosaccharide, stirring to dissolve completely to obtain semi-finished product, packaging, and sterilizing. The beverage has moderate sour and sweet degree and rich nutrition, can supplement vitamins, has the health-care effect, and can improve the immunity of a human body after being drunk for a long time.

Description

Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof
Technical Field
The invention belongs to the field of beverage preparation, and particularly relates to a blackberry-collagen-fructo-oligosaccharide mixed beverage and a preparation method thereof.
Background
Blackberries, shrubs of the genus Rubus in the family Rosaceae, are known as emerging third-generation fruits. The blackberry fruit has high nutritive value and is rich in anthocyanins, flavonoids, tannins, phenolic acids and lignins. According to the test, the fresh blackberry contains various vitamins and minerals besides crude fat, protein, total sugar and organic acid. The blackberry belongs to a nutritional health-care fruit with high amino acid, high zinc, high calcium, high ferrum and high vitamins, and has the functions of preventing cranial nerve aging, strengthening heart, resisting cancer, softening blood vessels, enhancing human immunity and the like.
Collagen is an extracellular protein, which exists in the form of insoluble fibers and has a high tensile strength. The collagen is degraded properly and becomes polypeptide, the polypeptide chains of different peptide segments are not hinged with each other, and are in linear structures, so that the collagen has various human metabolism and physiological regulation functions, and is suitable for being used as a component of beverage to improve the immunocompetence of human body.
Fructo-oligosaccharide, also known as oligosaccharide, widely exists in daily food, is a water-soluble fiber, and has the functions of promoting the proliferation of bifidobacterium, regulating intestinal flora, reducing blood fat, promoting mineral absorption and the like. According to the requirements of national standards, the minimum daily intake of the fructo-oligosaccharide is 3-8 g, and the recommended content of each product is 1.5 g. The sweetness of fructo-oligosaccharide is lower than that of sucrose, and the sweetness of fructo-oligosaccharide with the purity of 50-60% is reported to be 60% of that of sucrose, while the sweetness of fructo-oligosaccharide with the purity of more than 95% is only 30% of that of sucrose. The fructo-oligosaccharide solution is neutral and will not cause pH change of the juice.
Application No. 201210313166X, entitled blackberry juice and processing method thereof, discloses blackberry juice and processing method thereof. The blackberry juice contains titratable acid 0.45-0.60 wt%, total anthocyanin 2.5-8.0mg/L, and soluble solid 6.0-11.0 wt%. The processing method of the blackberry juice is simple, and the blackberry juice obtained by processing keeps the original flavor and nutritional ingredients. Although the invention reduces the acidity of the fruit juice and simultaneously furthest retains the peculiar components of anthocyanin, soluble solid and the like in the fruit juice, the anthocyanin is firstly adsorbed and then eluted by adopting decolorizing resin, thereby avoiding the loss of the anthocyanin. But the beverage has the defects of single function, short shelf life and the like.
Application No. 201210015355.9, which is named as a collagen egg and ginkgo vinegar beverage and a preparation process thereof, the beverage comprises the following components in percentage by mass: 69.33 to 73.33 percent of drinking water, 6.92 to 10.92 percent of fruit vinegar, 4.69 to 8.69 percent of apple juice, 4.69 to 8.69 percent of pear juice, 3.35 to 7.35 percent of collagen (peptide), 0.16 to 0.56 percent of pectin, 0.16 to 0.56 percent of fructose, 0.17 to 0.37 percent of xylitol, 0.02 to 0.04 percent of vitamin C and 0.01 to 0.03 percent of vitamin E. The collagen (peptide) fruit vinegar beverage can cause and remove fishy smell, so that the smell and taste of the product are improved, the color of the collagen (peptide) fruit vinegar beverage is natural golden yellow, clear and transparent, and other food additives are not required to be added for coloring, so that the defects of poor color, fragrance and taste of the collagen product in the background art are well overcome, and meanwhile, the nutritional effect of the fruit vinegar is improved on the basis of the nutrition of the collagen.
At present, the beverages taking fruits as raw materials have a plurality of varieties, but the nutrition is single, the living requirements of people can be met after the improvement, and the immunity of people can be improved after the long-term administration.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a blackberry-collagen-fructo-oligosaccharide mixed beverage, which effectively mixes blackberry, collagen and fructo-oligosaccharide together, improves the taste of the beverage and improves the health-care function of the beverage.
The invention also aims to provide a preparation method of the blackberry-collagen-fructo-oligosaccharide mixed beverage, which is simple and maintains the original flavor of the blackberry to the maximum extent.
A blackberry-collagen-fructo-oligosaccharide mixed beverage comprises the following components in every 100ml of beverage: 25-30mL of blackberry raw juice, 2-10g of collagen, 10-20g of fructo-oligosaccharide and the balance of water.
As an improvement, the blackberry-collagen-fructo-oligosaccharide mixed beverage contains the following components in every 100ml of beverage: 30mL of blackberry raw juice, 6-8g of collagen, 10g of fructo-oligosaccharide and the balance of water.
The blackberry-collagen-fructo-oligosaccharide mixed beverage is improved by further comprising 0.3g of sodium citrate.
In a refinement, the collagen has a molecular weight of 2000.
The improved preparation method of the blackberry raw juice comprises the steps of softening and crushing blackberries, adding pectinase at 45-50 ℃, performing enzymolysis for 2 hours, sieving, inactivating enzyme, and clarifying for later use, wherein the addition amount of the pectinase is 0.02-0.04%.
The improvement is that the enzymolysis temperature is 50 ℃, and the filtration mesh number is 100 meshes.
The preparation method of the blackberry-collagen-fructo-oligosaccharide mixed beverage comprises the following steps:
step 1, weighing each component;
step 2, mixing and stirring the blackberry raw juice and water, adding collagen and fructo-oligosaccharide, and continuously stirring until the collagen and the fructo-oligosaccharide are completely dissolved to obtain a semi-finished product;
and 3, filling and sterilizing the semi-finished product.
Advantageous effects
The blackberry raw juice, the collagen and the fructo-oligosaccharide are used as raw materials, when the addition amount of the fructo-oligosaccharide is 10 percent, the raw materials are mixed to prepare the mixed beverage, the taste is good, the sweetness and the acidity are moderate, and the mixed beverage has higher nutritional value.
Drawings
Fig. 1 is a graph of sensory evaluations of mixed beverages prepared with different concentrations of blackberry raw juice.
Detailed Description
The present invention will be described in further detail below with reference to specific examples.
Example 1 preparation of blackberry raw juice
A method for preparing blackberry raw juice comprises softening and crushing blackberry, adding 0.04% pectinase at 45-50 deg.C, performing enzymolysis for 2 hr, sieving, inactivating enzyme, and clarifying, wherein the addition of pectinase is 0.04%.
Taking the blackberry raw juice as a reference object, and detecting the blackberry raw juice, wherein the obtained indexes are as follows: the titratable acid content is 1.67%, the sugar-acid ratio is 4.8, and the SSC ratio is 8%.
EXAMPLE 2 selection of different fructooligosaccharide concentrations and collagen molecular weights
A100 mL mixed beverage was prepared according to the following Table 1 for the different components, wherein the fructooligosaccharide was derived from chicory.
TABLE 1 blackberry-collagen-fructo-oligosaccharide mixed beverage (100mL) formulation of different ingredients
Figure BDA0001386531860000031
Detecting various performance indexes of the beverage prepared by the 13 formulas, and measuring and calculating the content of total Anthocyanin (ACY) and the degradation index of total anthocyanin by using a pH differential method.
Wherein, the light transmittance is obtained by converting the absorbance value of the determination solution under 700 nm;
the soluble solid content SSC is measured by a handheld saccharimeter;
measuring the pH value by using a potentiometric titrator;
the chroma and hue are calculated by reading data of A420, A520, A620 and A700 after diluting the beverage with water by 2 times. The calculation formula is as follows:
total Anthocyanin Content (ACY) A ═ A [ (A)510-A700)pH1.0-(A510-A700)pH4.5]
Figure BDA0001386531860000041
Wherein: v is the total volume of the extracting solution, mL;
m is the sample size, g;
26900-molar extinction coefficient of cyanidin-3-glucoside;
449.2-molecular mass of cyanidin-3-glucoside.
Figure BDA0001386531860000042
Chroma is A420+A520+A620-3×A700
Figure BDA0001386531860000043
Figure BDA0001386531860000044
Table 2 table of various indexes of beverage prepared by different formulations
Figure BDA0001386531860000051
1. Comparison of the Effect of different concentrations of fructooligosaccharides in the formulations on beverage Performance
The beverages prepared according to formulas 1, 2 and 3 only contain 25% of blackberry raw juice and fructo-oligosaccharide, and the blackberry raw juice with formula 10 being 25% of the blackberry raw juice without fructo-oligosaccharide is used as a control, and the results in table 2 show that the addition of fructo-oligosaccharide has no adverse effect on each index of the blackberry raw juice. However, after sterilization, due to the influence of high temperature, the chromatic value and the total anthocyanin content of the product added with the fructo-oligosaccharide are slightly reduced compared with the formula 10, the hue value and the anthocyanin degradation index are increased, and the fructo-oligosaccharide can promote the degradation of anthocyanin under the high temperature condition, so that the concentration of the fructo-oligosaccharide added into the fruit juice is not too high, and the addition amount of the fructo-oligosaccharide in the product is more suitable for 10g by combining the content data of soluble solid matters.
2. Comparison of the Effect of collagen of different molecular weights on beverage Performance in formulations
Collagen is an amphoteric electrolyte, and is added to acidic blackberry juice to raise the pH of the juice and cause the change of the chroma and color of the blackberry juice, and has certain influence on the light transmittance.
Comparing various performance indexes of the mixed beverage prepared by the formula 4, the formula 5, the formula 6, the formula 7, the formula 8 and the formula 9.
As is clear from the data in table 2, the pH of the mixed beverage after addition of collagen increased from 2.94 to 4.0 or more with respect to formulation 10, and increased with the increase in the amount of collagen added. The color tone of the beverage before sterilization is increased from 0.443 to 0.993, and other properties are not changed greatly; after sterilization, the chromaticity is reduced, the color tone is increased, the light transmittance is reduced, the total anthocyanin content is reduced, and the anthocyanin degradation index is increased, wherein the influence of the collagen with the relative molecular weight of 1000 on the blackberry raw juice is larger than that of the collagen with the molecular weight of 2000, and under the same addition, the pH value is higher after the collagen with the molecular weight of 1000 is added, so that the collagen with the molecular weight of 2000 is selected.
The formula 5, the formula 7, the formula 11 and the formula 12 are all added with fructo-oligosaccharide and collagen at the same time, the addition amount of the blackberry raw juice in the formula 11 and the formula 12 is 50mL, the light transmittance before sterilization is lower than that of the formula 5 and the formula 7, but the light transmittance of the formula 5 and the formula 11 after sterilization is reduced, the anthocyanin content is obviously reduced, the reduction ratio is higher than that of other formulas only added with collagen, the anthocyanin degradation index is also higher than 1.9, the light transmittance of the formula 7 and the formula 12 with the fructo-oligosaccharide content of 10% and the collagen content of 6% is increased after sterilization, the anthocyanin content reduction ratio is lower than that of the formula only added with collagen, the degradation index is also lower, the chroma is higher, the hue value is lower, the comprehensive quality of the product is obviously higher than that of the former two, and the reason and the rule need.
In addition, from the mixed beverage prepared according to the formulation shown in table 1, the mixed beverage containing collagen and fructo-oligosaccharide at the same time has a suitable sweetness and sourness and a good flavor. In addition, the fructo-oligosaccharide can be added into the product added with collagen to maintain the color of the fruit juice and protect anthocyanin in the fruit juice.
Example 3 Effect of different collagen concentrations and fruit juice concentrations on beverage Performance
On the premise that the addition amount of fructo-oligosaccharide in 100mL of compound beverage is 10g and the molecular weight of collagen is 2000, 4 gradient addition amounts of collagen and 3 gradient addition amounts of blackberry raw juice are set, and 4 treatments with sodium citrate are also set, wherein the specific formula is shown in Table 3.
TABLE 3 100mL blended beverages formulated at different formulations
Figure BDA0001386531860000061
The mixed beverages prepared according to different formulas in table 3 were tested and compared for differences in light transmittance, chromaticity, hue, total anthocyanin content, anthocyanin degradation index, SSC and pH before and after sterilization, and the results are shown in table 4.
Table 4 various indexes of mixed beverage prepared by different formulas
Figure BDA0001386531860000071
1. Influence of different collagen addition amounts on mixed beverage indexes
As can be seen from Table 4, as the collagen content increased, the pH of the mixed beverage increased, the hue increased, the soluble solid content increased, and the total anthocyanin content decreased, which was the same as the above experimental result, mainly due to the fact that collagen is a characteristic of ampholyte. As a result, it has been found that when the addition amount of fructo-oligosaccharide in 100ml of mixed beverage is 10g, and the collagen content is different, the light transmittance of the mixed beverage is 8g > 6g > 2g > 4g from high to low, and the chroma is 2g > 6g > 8g > 4g from high to low, so that the formula of adding 10g of fructo-oligosaccharide and 4g of collagen should be avoided as much as possible when preparing 100ml of mixed beverage, and it is preferable to select 6g or 8g of collagen.
In addition, the formulas 9-12 are the formulas added with sodium citrate, the pH value of the mixed beverage is slightly reduced, the chromatic value is increased, other indexes are not changed greatly, but the mixed beverage is found to have more precipitates than the unadditized beverage after refrigeration, so the formula added with sodium citrate is not suitable for refrigeration drinking, and the stability is still to be considered.
2. Influence of different blackberry raw juice addition amounts on mixed beverage indexes
Sensory evaluation results of several different blackberry raw juice formulas are shown in table 5 and fig. 1, and results show that formulas 14 and 15 are good in color and proper in sour-sweet degree, formula 10 is a formula in which 0.5g of sodium citrate is added on the basis of formula 6, the acidity of formula 6 is low, the sour-sweet degree of formula 10 is proper, the fruit taste of formula 10 is strong, and the collagen taste is light. Therefore, the mixed beverage with higher addition of the blackberry raw juice has better sensory evaluation due to bright color, strong fruit flavor and proper sour-sweet degree, and the mixed beverage with lower addition of the blackberry raw juice has lower acidity and lighter fruit flavor, so that the flavor and taste can be improved by adding a proper amount of sodium citrate. In addition, since collagen is neutral and alkaline, and the acidity of the mixed beverage is reduced along with the increase of the concentration of the collagen, when the addition amount of the collagen is 6ml or more, a blackberry variety with slightly high total acid content can be selected for preparing the product.
TABLE 5 sensory evaluation table for mixed beverages prepared from different concentrations of collagen and different concentrations of blackberry raw juice
Figure BDA0001386531860000081
In conclusion, the mixed beverage made of raw materials of the blackberry raw juice, the fructo-oligosaccharide and the collagen mainly needs to consider three aspects of the addition amount of the fructo-oligosaccharide, the addition amount of the collagen and the concentration of the blackberry raw juice, and takes the nutritional ingredients, sensory evaluation and stability of the beverage as investigation indexes. Through experimental comparison, 10g of fructo-oligosaccharide is suitable for being added into every 100ml of mixed beverage, and under the condition, the sweetness of the beverage is suitable; selecting collagen with the molecular weight of 2000, wherein the addition amount is preferably 6-8g, the light transmittance of the beverage is high, and the stability of fructo-oligosaccharide and collagen is good; the addition amount of the blackberry raw juice is appropriate when three investigation indexes are comprehensively considered, but the addition amount is related to the total acid and total anthocyanin contents of the raw materials, the addition amount of the blackberry raw material can be appropriately increased when the contents of the blackberry raw juice and the total anthocyanin contents are both low, and the addition amount of the blackberry raw material can be appropriately reduced when the contents of the blackberry raw juice and the total anthocyanin contents are high.
Because the fructo-oligosaccharide is derived from chicory and has good stability under the condition that the pH is more than 4, the pH of the beverage is in negative correlation with the addition amount of the blackberry raw juice and is in positive correlation with the addition amount of the collagen, the addition amount of the blackberry raw juice is not too high in every 100mL of mixed beverage, the addition amount is more suitable in 25-30mL, and the addition amount of the collagen is 6-8g in consideration of the stability of the fructo-oligosaccharide.
In addition, when the acidity of the beverage is low, a proper amount of sodium citrate can be added to improve the acidity of the product. The present invention is not limited to the above-described embodiments, and various changes can be made without departing from the spirit and scope of the present invention by those skilled in the art.

Claims (6)

1. A blackberry-collagen-fructo-oligosaccharide mixed beverage is characterized by comprising the following components in every 100 milliliters of beverage: 25-30mL of blackberry raw juice, 2-10g of collagen, 10-20g of fructo-oligosaccharide and the balance of water; the preparation method of the mixed beverage comprises the following steps: step 1, weighing each component; step 2, mixing and stirring the blackberry raw juice and water, adding collagen and fructo-oligosaccharide, and continuously stirring until the collagen and the fructo-oligosaccharide are completely dissolved to obtain a semi-finished product; and 3, filling and sterilizing the semi-finished product.
2. The blackberry-collagen-fructooligosaccharide mixed beverage as claimed in claim 1, which comprises the following components per 100ml of the beverage: 30mL of blackberry raw juice, 6-8g of collagen, 10g of fructo-oligosaccharide and the balance of water.
3. The blackberry-collagen-fructooligosaccharide mixed beverage as claimed in claim 1, further comprising 0.3g of sodium citrate.
4. The blackberry-collagen-fructooligosaccharide mixed beverage as claimed in claim 1, wherein the molecular weight of the collagen is 2000.
5. The blackberry-collagen-fructo-oligosaccharide mixed beverage as claimed in claim 1, wherein the blackberry raw juice is prepared by softening and crushing blackberry, adding pectinase at 45-50 deg.C, performing enzymolysis for 2h, sieving, inactivating enzyme, and clarifying, wherein the addition of pectinase is 0.02-0.04%.
6. The blackberry-collagen-fructooligosaccharide mixed beverage as claimed in claim 5, wherein the enzymolysis temperature is 50 ℃ and the filtration mesh number is 100.
CN201710733493.3A 2017-08-23 2017-08-23 Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof Active CN107334014B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710733493.3A CN107334014B (en) 2017-08-23 2017-08-23 Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710733493.3A CN107334014B (en) 2017-08-23 2017-08-23 Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof

Publications (2)

Publication Number Publication Date
CN107334014A CN107334014A (en) 2017-11-10
CN107334014B true CN107334014B (en) 2020-06-30

Family

ID=60214917

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710733493.3A Active CN107334014B (en) 2017-08-23 2017-08-23 Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof

Country Status (1)

Country Link
CN (1) CN107334014B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN111642741A (en) * 2020-07-17 2020-09-11 广州同康生物科技有限公司 Production process of intestinal regulator
CN111869804A (en) * 2020-07-31 2020-11-03 杨涛 Aronia melanocarpa collagen beverage and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102805397A (en) * 2012-08-30 2012-12-05 江苏省中国科学院植物研究所 Blackberry fruit juice and processing method thereof
CN103478811A (en) * 2013-09-11 2014-01-01 南京泽朗农业发展有限公司 Blueberry-blackberry mixed juice beverage and preparation method thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11185096B2 (en) * 2014-05-06 2021-11-30 Dr Pepper/Seven Up, Inc. Sweet taste improving compositions including naringenin and steviol glycosides

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102805397A (en) * 2012-08-30 2012-12-05 江苏省中国科学院植物研究所 Blackberry fruit juice and processing method thereof
CN103478811A (en) * 2013-09-11 2014-01-01 南京泽朗农业发展有限公司 Blueberry-blackberry mixed juice beverage and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Effects of dietary polyphenols on metabolic syndrome features in humans: a systematic review;M. J. Amiot et al.;《obesity reviews》;20160415;第17卷(第7期);573-586 *
香瓜醋酸发酵保健饮料的研究;何飞燕 等;《食品研究与开发》;20070509;第28卷(第4期);121-124 *

Also Published As

Publication number Publication date
CN107334014A (en) 2017-11-10

Similar Documents

Publication Publication Date Title
CN102578346B (en) Lutein ester soft sweet and preparation method thereof
KR101540515B1 (en) Composition for functional beverage having antioxidative effect comprising black Doraji, apple and jujube extract
CN107334014B (en) Blackberry-collagen-fructo-oligosaccharide mixed beverage and preparation method thereof
CN102217771A (en) Blueberry pulp juice drink and preparation method thereof
CN102228288A (en) Blueberry pulp/juice acetic acid beverage and preparation method thereof
CN109699857A (en) A kind of anti-oxidant composite juice beverage and preparation method thereof
KR101183981B1 (en) Food and beverage composition containing extract of black waxy rice with giant embryo
KR20160084824A (en) Gelatin-jelly added with Peach Juice and the manufaturing mehtod thereof
CN102296018A (en) Blueberry pulp unstrained wine and preparation method thereof
CN107410993A (en) Without chemistry addition blueberry jam and preparation method thereof
Tanwar et al. Preparation of functional beverage from whey-based mango juice
KR101773843B1 (en) Sweet Jelly Containing Cranberry With Antioxidant Activity And Method for Preparing thereof
CN113243477B (en) Composition for preventing browning of beverage and application thereof
RU2538119C1 (en) Composition for preparation of alcohol-free beverage
KR102232730B1 (en) anufacturing method of aronia milk increased palatability and antioxidant activity, and the aronia milk obtained thereby
KR20150082872A (en) Jam including Rubus occidentalis, mulberry and blueberry and Manufacturing Method Thereof
CN112535251A (en) Compound color fixative for carotenoid-containing fruit juice beverage and color fixative method thereof
Shukla et al. Development of beverages based on temperate fruits
KR20170032694A (en) The method of manufacturing fermented berry and vegetable drink with increased high antioxidative activity
Askari et al. Evaluation of using salep and chitosan hydrocolloid as stabilizers and fat replacer in physicochemical and rheological features of low-fat mayonnaise
Bahlol Utilization of Sprulina Algae to improve the nutritional value of kiwifruits and cantaloupe nectar blends
KR20200061963A (en) Preparation method of agar gelly for the attenuation of hangover and iodine deficiency
KR20190124909A (en) Dressing composition for salad containing rubus coreanum vinegar
KR102099794B1 (en) Preparing method of natural strawberry jam, without adding sugar, pectin, and organic acid
CN110122727B (en) Application of beverage stabilizer in fruit and vegetable juice and beverage preparation and preparation thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant