CN107568672A - A kind of probiotics blueberry raspberry compound nectar - Google Patents
A kind of probiotics blueberry raspberry compound nectar Download PDFInfo
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- CN107568672A CN107568672A CN201710761994.2A CN201710761994A CN107568672A CN 107568672 A CN107568672 A CN 107568672A CN 201710761994 A CN201710761994 A CN 201710761994A CN 107568672 A CN107568672 A CN 107568672A
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- probiotics
- blueberry
- raspberry
- compound nectar
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Abstract
The invention discloses a kind of probiotics blueberry raspberry compound nectar, belong to food processing technology field, the compound nectar is made up of following raw materials according by weight percentage：Blueberry 65~75%, raspberry 10~20%, FOS 5~7%, xylo-oligosaccharide 5~7%, oligoisomaltose 3~5%, Freeze-dry Powder of Probioctics 2~5%, specific preparation process include（1）Sorting；（2）Mashing；（3）Filtering；（4）Dispensing；（5）Heating concentration；（6）Add probiotics.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of probiotics blueberry raspberry compound nectar.
Background technology
Blueberry belongs to Ericaceae blueberry platymiscium, scientific name blueberry, and its fruit is navy blue berry, and surface wraps up one layer in vain
Color fruit powder, there is high nutritive value.Blueberry in addition to containing abundant carbohydrate, proteins,vitamins,minerals,
Also contain substantial amounts of superoxide dismutase, anthocyanin, tannic acid, folic acid and flavone compound so that blueberry have prevent god
It is big that blueberry is classified as the mankind five through aging, enhancing cardiac function, the unique effects of improving eyesight and anticancer, therefore FAO (Food and Agriculture Organization of the United Nation)
One of healthy food.However, blueberries are not easy transport with storing so that blueberry berry industry development is restricted.In recent years, it is blue
The certain kind of berries is developed rapidly in China, and as industry is fast-developing, blueberry has been not limited solely to fresh fruit and sold, and deep processing has turned into
Convenient blueberry transport is blue with storing and improving blueberry added value, promote the only way of blueberry industry sustainable health development
Certain kind of berries pulp is fine and smooth, fruity is sour-sweet, unique flavor, is especially suitable for making jam.At present, compound nectar in the market is actually rare, and
Probiotics jam rarely has development.
The content of the invention
An object of the present invention is to provide a kind of probiotics blueberry raspberry compound nectar.
A kind of probiotics blueberry raspberry compound nectar of technical solution of the present invention, by following raw materials according system by weight percentage
Into：It is blueberry 65~75%, raspberry 10~20%, FOS 5~7%, xylo-oligosaccharide 5~7%, oligoisomaltose 3~5%, prebiotic
Bacterium freeze-dried powder 2~5%.
Another object of the present invention is to provide the preparation method of above-mentioned probiotics blueberry raspberry compound nectar.
A kind of preparation method of above-mentioned probiotics blueberry raspberry compound nectar, comprises the following steps：
（1）Sorting：Blueberry, raspberry fresh fruit are selected, is drained after being rinsed under normal temperature with clear water；
（2）Mashing：Blueberry after draining, raspberry fresh fruit are sent into tissue mashing crusher machine slurrying, the tissue mashing machine turns
Speed is 600~1000r/min；
（3）Filtering：It is 1.0~1.2um screen cloth to step to use aperture（2）Obtained slurries filtering；
（4）Dispensing：In proportion to step（4）FOS, xylo-oligosaccharide and oligoisomaltose are added in obtained slurries, and
It is well mixed；
（5）Heating concentration：To step（4）Obtained mixture heating is concentrated into solid content and reaches 26~41Brix；
（6）Add probiotics：By step（5）After obtained concentrate is cooled to 37~41 DEG C, it is proportionally added into probiotics and freezes
Powder, and it is well mixed to obtain compound nectar；
Preferably, the preparation method of a kind of probiotics blueberry raspberry compound nectar of the present invention, step（5）Described in plus
The temperature of heat concentration is 88~90 DEG C, the time is 2~4h.
Probiotics described in technical solution of the present invention is selected from the freeze-dried powder of Bifidobacterium and/or lactobacillus bulgaricus（Purchase
From Harbin Meihua Biologic Technology Co., Ltd.）, naturally it is also possible to other kinds of probiotics is added as needed on, is added
FOS, sweet taste is pure, and mouthfeel is soft salubrious, and the energy value of xylo-oligosaccharide is extremely low, does not influence blood sugar concentration, also will not shape
Into fat accumulation, oligoisomaltose has moisture retention, and the sweet taste of jam is adjusted without worrying increase heat using oligosaccharides
Amount, while these oligosaccharides can also effectively facilitate the propagation of probiotics, particularly Bifidobacterium, effectively adjust enterobacteriaceae
Group, is beneficial to health.
The technology of the present invention beneficial effect：
Compound nectar described in technical solution of the present invention is by blueberry collocation raspberry, FOS, xylo-oligosaccharide, oligomeric different wheat
Bud sugar, and it is aided with probiotics, the addition of oligosaccharides can adjust the mouthfeel of jam, make its moderately sour and sweet, and can effectively promote
Enter the propagation of probiotics, adjust gut flora, be beneficial to health.
Embodiment
For ease of skilled artisan understands that technical solution of the present invention, does in conjunction with embodiment to technical solution of the present invention
Further instruction.
A kind of probiotics blueberry raspberry compound nectar of technical solution of the present invention, by following raw materials according system by weight percentage
Into：It is blueberry 65~75%, raspberry 10~20%, FOS 5~7%, xylo-oligosaccharide 5~7%, oligoisomaltose 3~5%, prebiotic
Bacterium freeze-dried powder 2~5%.
The preparation of above-mentioned probiotics blueberry raspberry compound nectar comprises the following steps：
（1）Sorting：Blueberry, raspberry fresh fruit that ripe, nothing is gone mouldy proportionally are selected, after being rinsed two to three times with clear water under normal temperature
Drain；
（2）Mashing：Blueberry after draining, raspberry fresh fruit are sent into tissue mashing crusher machine slurrying, the tissue mashing machine turns
Speed is 600~1000r/min；
（3）Filtering：It is 1.0~1.2um screen cloth to step to use aperture（2）Obtained slurries filtering, removes fruit seed and carpopodium；
（4）Dispensing：In proportion to step（4）FOS, xylo-oligosaccharide and oligoisomaltose are added in obtained slurries, and
Well mixed, FOS sweet taste is pure, and mouthfeel is soft salubrious, and the energy value of xylo-oligosaccharide is almost nil, will not shadow after eating
Fat accumulation will not also be formed by ringing blood glucose, and oligoisomaltose has moisture retention, and the moisturizing and its quality to food have good
Maintenance effect, and glucose sugar can be suppressed and form crystallization, the addition of oligosaccharides can not only improve the taste of jam, make
Its sweet and sour taste, additionally it is possible to the sense organ of compound nectar is adjusted, in addition, oligosaccharides can promote the propagation of probiotics, particularly
There is significant promotion effect to the propagation of Bifidobacterium；
（5）Heating concentration：To step（4）Obtained mixture heating is concentrated into solid content and reaches 26~41Brix；
（6）Add probiotics：By step（5）After obtained concentrate is cooled to 37~41 DEG C, it is proportionally added into probiotics and freezes
Powder, and it is well mixed to obtain compound nectar；
Wherein step（5）Described in heating concentration temperature be 88~90 DEG C, the time be 2~4h；Step（6）Described in benefit
Raw bacterium is Bifidobacterium and/or lactobacillus bulgaricus（Purchased from Harbin Meihua Biologic Technology Co., Ltd.）In, addition
When Bifidobacterium or lactobacillus bulgaricus, directly commercially available lyophilized bacterium powder is admixed in concentrate, addition Bifidobacterium and
During lactobacillus bulgaricus, the freeze-dried powder of two kinds of probiotics is now subjected to proportioning mixing as needed, then directly admixes mixing
Thing.Finally obtained compound nectar is sterilized canned.
Pass through probiotics blueberry raspberry compound nectar delicate mouthfeel, moderately sour and sweet, its sense organ, physics and chemistry made from the above method
And the compound GB/T 22474-2008 of other indexs relevant regulations, and probiotics is rich in, mouth is adjusted by oligosaccharides
Sense, does not increase the heat of jam, and can effectively adjust gut flora.
Invention is exemplarily described above in conjunction with embodiment for technical solution of the present invention, it is clear that the present invention is specific real
Now it is not subject to the restrictions described above, as long as employing the various unsubstantialities of inventive concept and technical scheme of the present invention progress
Improve, or it is not improved the design of invention and technical scheme are directly applied into other occasions, the equal protection models in the present invention
Within enclosing.
Claims (3)
1. a kind of probiotics blueberry raspberry compound nectar, it is characterised in that be made up of following raw materials according by weight percentage：It is blue
The certain kind of berries 65~75%, raspberry 10~20%, FOS 5~7%, xylo-oligosaccharide 5~7%, oligoisomaltose 3~5%, probiotics are frozen
Dry powder 2~5%.
2. a kind of preparation method of probiotics blueberry raspberry compound nectar according to claim 1, comprises the following steps：
（1）Sorting：Blueberry, raspberry fresh fruit are selected, is drained after being rinsed under normal temperature with clear water；
（2）Mashing：Blueberry after draining, raspberry fresh fruit are sent into tissue mashing crusher machine slurrying, the tissue mashing machine turns
Speed is 600~1000r/min；
（3）Filtering：It is 1.0~1.2um screen cloth to step to use aperture（2）Obtained slurries filtering；
（4）Dispensing：In proportion to step（4）FOS, xylo-oligosaccharide and oligoisomaltose are added in obtained slurries, and
It is well mixed；
（5）Heating concentration：To step（4）Obtained mixture heating is concentrated into solid content and reaches 26~41Brix；
（6）Add probiotics：By step（5）After obtained concentrate is cooled to 37~41 DEG C, it is proportionally added into probiotics and freezes
Powder, and it is well mixed to obtain compound nectar.
A kind of 3. preparation method of probiotics blueberry raspberry compound nectar according to claim 2, it is characterised in that step
（5）Described in heating concentration temperature be 88~90 DEG C, the time be 2~4h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710761994.2A CN107568672A (en) | 2017-08-30 | 2017-08-30 | A kind of probiotics blueberry raspberry compound nectar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710761994.2A CN107568672A (en) | 2017-08-30 | 2017-08-30 | A kind of probiotics blueberry raspberry compound nectar |
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| CN107568672A true CN107568672A (en) | 2018-01-12 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108578888A (en) * | 2018-02-07 | 2018-09-28 | 佛山市顺德区中山大学研究院 | A kind of soluble microneedle array patch of transdermal delivery active probiotic and its preparation method and application |
| CN109757689A (en) * | 2019-03-28 | 2019-05-17 | 北京爱果坊科技有限公司 | A kind of jam and preparation method thereof |
| CN110731498A (en) * | 2019-06-11 | 2020-01-31 | 湖南农业大学 | Black tiger chili sauce and preparation method thereof |
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| CN102370125A (en) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | Low-sugar flavorful jam and preparation method thereof |
| CN102524690A (en) * | 2010-12-15 | 2012-07-04 | 黄中杰 | Blueberry pulp and preparation method thereof |
| CN103181507A (en) * | 2013-03-18 | 2013-07-03 | 奉化市以勒食品有限公司 | Blueberry jam and preparation method thereof |
| RU2551535C1 (en) * | 2014-04-01 | 2015-05-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Jelly marmalade with probiotic usage |
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| CN106666574A (en) * | 2015-11-10 | 2017-05-17 | 伊春市晨松山特产品有限公司 | Wild blueberry jam |
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2017
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Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370125A (en) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | Low-sugar flavorful jam and preparation method thereof |
| CN102524690A (en) * | 2010-12-15 | 2012-07-04 | 黄中杰 | Blueberry pulp and preparation method thereof |
| CN103181507A (en) * | 2013-03-18 | 2013-07-03 | 奉化市以勒食品有限公司 | Blueberry jam and preparation method thereof |
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| RU2555448C1 (en) * | 2014-04-01 | 2015-07-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Functional purpose jelly marmalade |
| CN106666582A (en) * | 2015-11-10 | 2017-05-17 | 伊春市晨松山特产品有限公司 | Wild raspberry jam |
| CN106666574A (en) * | 2015-11-10 | 2017-05-17 | 伊春市晨松山特产品有限公司 | Wild blueberry jam |
| CN105639547A (en) * | 2015-12-30 | 2016-06-08 | 苟秀芹 | Blueberry and kiwi berry jam |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108578888A (en) * | 2018-02-07 | 2018-09-28 | 佛山市顺德区中山大学研究院 | A kind of soluble microneedle array patch of transdermal delivery active probiotic and its preparation method and application |
| CN109757689A (en) * | 2019-03-28 | 2019-05-17 | 北京爱果坊科技有限公司 | A kind of jam and preparation method thereof |
| CN110731498A (en) * | 2019-06-11 | 2020-01-31 | 湖南农业大学 | Black tiger chili sauce and preparation method thereof |
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Application publication date: 20180112 |