CN107361276A - A kind of processing method for the blueberries drink that whets the appetite - Google Patents
A kind of processing method for the blueberries drink that whets the appetite Download PDFInfo
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- CN107361276A CN107361276A CN201710630306.9A CN201710630306A CN107361276A CN 107361276 A CN107361276 A CN 107361276A CN 201710630306 A CN201710630306 A CN 201710630306A CN 107361276 A CN107361276 A CN 107361276A
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- blueberry
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 57
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 57
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 57
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 54
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000019789 appetite Nutrition 0.000 title claims abstract description 12
- 230000036528 appetite Effects 0.000 title claims abstract description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 4
- 239000011425 bamboo Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000003905 agrochemical Substances 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 7
- 238000011161 development Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 229930014669 anthocyanidin Natural products 0.000 abstract description 2
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 2
- 239000003610 charcoal Substances 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 1
- 238000005352 clarification Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 description 15
- 238000005516 engineering process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 229930002877 anthocyanin Natural products 0.000 description 4
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 244000077233 Vaccinium uliginosum Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 244000111447 Rubus phoenicolasius Species 0.000 description 1
- 235000003963 Rubus phoenicolasius Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention is on a kind of processing method for the blueberries drink that whets the appetite, it is characterised in that super-pressure effective sterilizing, improves edible safety, strengthens blueberry juice color and luster, improves anthocyanidin and Vc content；Pomace is fully extracted, improves blueberry utilization rate；High-quality saccharomyces cerevisiae is fermented, and strengthens product special flavour；The enhancing product stabilities such as filtered through gauze, bamboo charcoal clarification, inflated with nitrogen, shading preservation.So as to reach the development for promoting blueberry deep processing, promote blueberry product special flavour, reduce blueberry beneficiating ingredient and be destroyed, improve its availability, strengthen its stability, extend the purpose of its storage life.Resources advantage is changed into commodity advantage, there is higher promotional value.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of processing method for the blueberries drink that whets the appetite.
Background technology
Blueberry rich in nutrition content, and having prevents cranial nerve aging, cardiac stimulant, anticancer, softening blood vessel, enhancing to be immunized
It is one of five big healthy fruit that the World Food Programme is recommended Deng health-care effect.China's blueberry plantation is later, but quickly grows,
Therefore, should step up to establish China's blueberry series process technology.It is bright and glittering that blueberry is also described as one, the emerging fruit industry field in China
" star ".FAO (Food and Agriculture Organization of the United Nation) calls upon States again and again, and plantation eats small berries to the people extensively, to strengthen the body of people element
Matter, but the blueberry collecting period concentrate, storage period is short, can not long term storage, therefore study blueberry converted products turn into development becoming
Gesture, blueberry class ice wine is exactly increasingly to carry out one of blueberry product of high speed development.The development of blueberry class ice wine accelerates fruit wine depth
The research of processing technology, also promotes the exploration of the cultivation key technology of the berries such as strawberry, raspberry, and improves the warp of enterprise
Ji benefit.Liu Xiao mornings《Blueberry class ice wine processing key technology and its application》3 kinds of different yeast are chosen during the fermentation
Bacterium, and Physico-chemical tests and subjective appreciation are carried out to filter out the strain excellent of suitable brewing blueberry class ice wine.To reduce blueberry class
Oxidizing brown stain in ice wine storage, nitrogen charging and caloric test are carried out, by determining index of correlation, the brown stain of blueberry class ice wine
Index A 420 changes unobvious with time lengthening, and the wherein wine of nitrogen charging and cold-heat treatment is poor in conspicuousness compared with non-nitrogen charging wine sample
Different, it follows that nitrogen charging and caloric test processing can delay the brown stain of blueberry class ice wine wine to a certain extent, nitrogen charging adds cold
The blueberry class ice wine indices of heat test processing are all better than other processing methods, to its flavor effect unobvious.Wang Xiuju exists
《The research of Blueberry dry wine and blueberry wine dregs anthocyanin extraction technology》Using blueberry as examination material, different yeast, zymotechnique have studied
Influence to the brewing quality and antioxidation activity of blueberry wine, meanwhile, anthocyanin extraction technology in blueberry wine dregs is carried out excellent
Change, theoretical foundation and Research foundation are provided for the production of blueberry wine.Wherein using blueberry liquor-making byproduct blueberry residue as examination material, research
The wherein extraction process and stability of anthocyanin.Maximum absorption wave of the anthocyanin of extraction in visible-range a length of 520
Nm is identical with blueberry juice；The pigment has certain patience to temperature；To photo-labile；Oxidation, reducing agent have a strong impact on that it is stable
Property；Its stability of VC meeting heavy damages；Sucrose and glucose influence small on its temperature stability；With the increase of pH value, colourity drop
It is low.
The content of the invention
The present invention promotes blueberry product special flavour, reduces blueberry beneficiating ingredient and broken to promote the development of blueberry deep processing
It is bad, its availability is improved, strengthens its stability, extends its storage life, there is provided a kind of processing method for the blueberries drink that whets the appetite.
A kind of processing method for the blueberries drink that whets the appetite, it is characterised in that it is made up of following step：
1）, select fresh blueberry and remove raw, blue or green, disease pest and go rotten after fruit, the soil, miscellaneous for removing and being attached on fruit is rinsed with clear water
The agricultural chemicals and microorganism of thing and residual, drain away the water, and with 50-55 DEG C of warm water blanching 30-50 second, take out rapidly cold in 0-5 DEG C
Hide standby；
2）, will after step 1 gained blueberry remove seed plus 3-5 times measure concentration be 2-2.5% citric acid solution squeeze the juice, in 2-4 DEG C,
4000-4500r/min centrifugal filtration 20-25 minutes, filtrate and filter residue are collected respectively；
3）, by step 2 gained filter residue and drying, be crushed to 40-60 mesh, add the 1-1.5% hydrochloric acid that volume fraction is 70-75% and be acidified
Ethanol, solid-liquid ratio 1:23-25,55-60 minutes are extracted in 65-70 DEG C, extraction fluid, are extracted 2-3 times, merge extract solution, are returned
Received after ethanol and by it in 4000-4500r/min centrifugal filtration 15-20 minutes, be concentrated in vacuo to the 1/3-1/5 of original volume；
4）, by step 2 gained filtrate add white granulated sugar, it is 13-15 ° of Bx to adjust its initial pol, and it is 3.3- to adjust initial pH
3.5, add 3-3.5% and activate high-quality saccharomyces cerevisiae, in 30-33 DEG C of ferment tank 2-3.5 hour；
5）, will be filtered after the sterilizing of step 4 gained zymotic fluid using four layers of hospital gauze, add 7-8% bamboo charcoals standing 1-1.5
Hour, supernatant is separated to obtain, and step 3 is extract obtained mixes, and in 300-400MPa, pressurize 10-12 minutes, is filled with nitrogen,
Shading envelope.
It is an advantage of the invention that：
A kind of processing method of appetizing blueberries drink of the present invention, the microorganism in blueberry juice is effectively killed by super-pressure；It is super
After HIGH PRESSURE TREATMENT, blueberry juice shows more tempting color；Super-pressure and heat treatment are to the total acid of blueberry juice, reduction in storage period
Sugar, soluble solid content influence are smaller, and compared with prior heat treatment, ultra high pressure treatment can preferably keep blueberry juice
In Vc and anthocyanidin content.Pomace is carried out after-treatment by the present invention, in the case where not influenceing product color and mouthfeel, is filled
The raising blueberry utilization rate divided.Stored under the conditions of nitrogen charging, the oxidizing brown stain in blueberry storage can be reduced, shading prevents pattern
The materials such as glycosides are shown in that light decomposes, so as to improve product stability.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method for the blueberries drink that whets the appetite, it is characterised in that it is made up of following step：
1）, select fresh blueberry and remove raw, blue or green, disease pest and go rotten after fruit, the soil, miscellaneous for removing and being attached on fruit is rinsed with clear water
The agricultural chemicals and microorganism of thing and residual, drain away the water, and with 50 DEG C of warm water blanchings 30 seconds, take out rapidly standby in 5 DEG C of refrigerations；
2）, will be after step 1 gained blueberry remove seed plus citric acid solution that 5 times of amount concentration are 2.5% is squeezed the juice, in 2 DEG C, 4000r/min
Centrifugal filtration 20 minutes, filtrate and filter residue are collected respectively；
3）, by step 2 gained filter residue and drying, be crushed to 40 mesh, add the 1.5% hydrochloric acid acidic ethanol that volume fraction is 75%, material
Liquor ratio 1:25, in 65 DEG C extract 55 minutes, extraction fluid, extract 2 times, merge extract solution, reclaim ethanol after and by its in
4000r/min centrifugal filtrations 20 minutes, are concentrated in vacuo to the 1/3 of original volume；
4）, step 2 gained filtrate added into white granulated sugar, it be 13 ° of Bx to adjust its initial pol, adjusts initial pH as 3.5, addition
The 3.5% high-quality saccharomyces cerevisiae of activation, in 30 DEG C of ferment tanks 3 hours；
5）, will be filtered after the sterilizing of step 4 gained zymotic fluid using four layers of hospital gauze, add 7% bamboo charcoal standing 1.5 hours,
Supernatant is separated to obtain, and step 3 is extract obtained mixes, and in 300MPa, pressurize 10 minutes, is filled with nitrogen, shading envelope.
Claims (5)
1. a kind of processing method for the blueberries drink that whets the appetite, it is characterised in that it is made up of following step：
1）, select fresh blueberry and remove raw, blue or green, disease pest and go rotten after fruit, the soil, miscellaneous for removing and being attached on fruit is rinsed with clear water
The agricultural chemicals and microorganism of thing and residual, drain away the water, and with 50-55 DEG C of warm water blanching 30-50 second, take out rapidly cold in 0-5 DEG C
Hide standby；
2）, will after step 1 gained blueberry remove seed plus 3-5 times is measured citric acid solution and squeeze the juice, in 2-4 DEG C, 4000-4500r/min from
The heart filters 20-25 minutes, collects filtrate and filter residue respectively；
3）, by step 2 gained filter residue and drying, be crushed to 40-60 mesh, add the 1-1.5% hydrochloric acid that volume fraction is 70-75% and be acidified
Ethanol, solid-liquid ratio 1:23-25,55-60 minutes are extracted in 65-70 DEG C, extraction fluid, are extracted 2-3 times, merge extract solution, are returned
After receipts ethanol and it is concentrated in vacuo；
4）, by step 2 gained filtrate add white granulated sugar, it is 13-15 ° of Bx to adjust its initial pol, and it is 3.3- to adjust initial pH
3.5, add 3-3.5% and activate high-quality saccharomyces cerevisiae, in ferment tank；
5）, will be filtered after the sterilizing of step 4 gained zymotic fluid using four layers of hospital gauze, add 7-8% bamboo charcoals standing 1-1.5
Hour, supernatant is separated to obtain, and step 3 is extract obtained mixes, and HIGH PRESSURE TREATMENT, is filled with nitrogen, shading envelope.
A kind of 2. processing method of blueberries drink that whets the appetite according to claim 1, it is characterised in that step 2）Citric acid is molten
The concentration of liquid is 2-2.5%.
A kind of 3. processing method of blueberries drink that whets the appetite according to claim 1, it is characterised in that step 3）Concentration process
For：In 4000-4500r/min centrifugal filtration 15-20 minutes, the 1/3-1/5 of original volume is concentrated in vacuo to.
A kind of 4. processing method of blueberries drink that whets the appetite according to claim 1, it is characterised in that step 4）Fermentation process
For：In 30-33 DEG C of ferment tank 2-3.5 hour.
A kind of 5. processing method of blueberries drink that whets the appetite according to claim 1, it is characterised in that step 5）HIGH PRESSURE TREATMENT
Process is：In 300-400MPa, pressurize 10-12 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630306.9A CN107361276A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method for the blueberries drink that whets the appetite |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630306.9A CN107361276A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method for the blueberries drink that whets the appetite |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107361276A true CN107361276A (en) | 2017-11-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710630306.9A Pending CN107361276A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method for the blueberries drink that whets the appetite |
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| CN (1) | CN107361276A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170403A (en) * | 2018-10-13 | 2019-01-11 | 安发（福建）生物科技有限公司 | A kind of anti-oxidation health beverage and preparation method thereof |
| CN115053948A (en) * | 2022-05-19 | 2022-09-16 | 宿迁医美生物科技有限公司 | Preparation method of blueberry oral liquid |
-
2017
- 2017-07-28 CN CN201710630306.9A patent/CN107361276A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170403A (en) * | 2018-10-13 | 2019-01-11 | 安发（福建）生物科技有限公司 | A kind of anti-oxidation health beverage and preparation method thereof |
| CN115053948A (en) * | 2022-05-19 | 2022-09-16 | 宿迁医美生物科技有限公司 | Preparation method of blueberry oral liquid |
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