CN107691928A - A kind of antifatigue blueberry beverage concentrate - Google Patents
A kind of antifatigue blueberry beverage concentrate Download PDFInfo
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- CN107691928A CN107691928A CN201711156057.0A CN201711156057A CN107691928A CN 107691928 A CN107691928 A CN 107691928A CN 201711156057 A CN201711156057 A CN 201711156057A CN 107691928 A CN107691928 A CN 107691928A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 52
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 52
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 52
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 45
- 230000002929 anti-fatigue Effects 0.000 title claims abstract description 25
- 235000008504 concentrate Nutrition 0.000 title claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 31
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- 235000015097 nutrients Nutrition 0.000 claims abstract description 22
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims abstract description 4
- 229960001471 sodium selenite Drugs 0.000 claims abstract description 4
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- 239000011781 sodium selenite Substances 0.000 claims abstract description 4
- 240000006365 Vitis vinifera Species 0.000 claims abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 4
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- 239000013589 supplement Substances 0.000 description 4
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- 241000235342 Saccharomycetes Species 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
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- 239000002253 acid Substances 0.000 description 1
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- 229930014669 anthocyanidin Natural products 0.000 description 1
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- JPUKWEQWGBDDQB-DTGCRPNFSA-N kaempferol 3-O-beta-D-galactoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-DTGCRPNFSA-N 0.000 description 1
- LKZDFKLGDGSGEO-PABQPRPFSA-N kaempferol 3-O-beta-D-glucosylgalactoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=CC(O)=CC=2)=O)O[C@H](CO)[C@H](O)[C@@H]1O LKZDFKLGDGSGEO-PABQPRPFSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
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- 230000000144 pharmacologic effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 231100000331 toxic Toxicity 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/385—Concentrates 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
- A23L2/52—Adding ingredients
-
- 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
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of antifatigue blueberry beverage concentrate, including following aspect：It is process by compositions such as blueberry, folium panacis japonici cum caule, blueberry leaf, grapes, its processing method includes（1）Prepared by nutrient solution, folium panacis japonici cum caule, blueberry leaf, folium lycii and Herba Solani Nigri leaf first are carried out into sealing immersion and frying in absolute ethyl alcohol, then carry out fermentation and boiling processing；（2）Pretreatment, blueberry and grape are immersed in salt solution and cleaned, reuse sodium selenite solution immersion, and heating and thermal insulation；（3）Prepared by inspissated juice, pretreatment blueberry and grape are beaten and milled, and is digested and autoclaving；（4）Clarifying treatment, inspissated juice and nutrient solution are mixed and carry out cryogenic freezing, then heating adds pectase supersonic oscillations；（5）It is high-pressure homogeneous, first fruit juice processed is poured into calcium gluconate and honey are added in homogeneous bucket, carry out high-pressure stirring homogeneous；（6）Sterilizing encapsulation：By homogeneous fruit juice after ultraviolet-sterilization it is filling, be made antifatigue Cranberry beverage.
Description
Technical field
The invention belongs to blueberry deep process technology field, and in particular to a kind of antifatigue blueberry beverage concentrate.
Background technology
Containing nutritional ingredients such as abundant sugar, acid, multivitamin, protein in blueberry, have prevent cranial nerve aging,
Cardiac stimulant, anticancer, softening blood vessel, to improve human organism immune and other effects, and is regarded in blueberry containing abundant anthocyanidin with activation
Nethike embrane effect, eyesight can be strengthened and alleviate the effect of eye strain.And folium panacis japonici cum caule has identical pharmacological action with ginseng, have
There are tonifying five zang organs, Anshen Bunao, enriching yin and nourishing kidney and other effects, there is higher medicinal health value；In folium panacis japonici cum caule containing panaxoside,
The compositions such as trifolin, panasenoside, it has certain toxic action, but toxicity is relatively low.At present to folium panacis japonici cum caule's
Utilization, be made after mainly folium panacis japonici cum caule is crushed tea product immersion use, do not carry out deep processing, the ginseng tea soaked into
Point content is low, mouthfeel is puckery, and the wherein total glycosides content of folium panacis japonici cum caule is higher, and drink to cause necessarily to influence for a long time on human organ.
At present, office work crowd operating pressure is big, is easy to produce sense of fatigue in face of computer, eye and body for a long time, makes work
Make and thinking efficiency decline, by drink functional beverage can fatigue-relieving degree, but contain caffeine in traditional function beverage
With the composition such as taurine, antifatigue effect is improved by improving excitability, does not go fundamentally to alleviate in terms of body conditioning tired
Labor.
The content of the invention
The present invention is directed to the problem of existing：At present to the utilization of folium panacis japonici cum caule, tea is made after mainly folium panacis japonici cum caule is crushed
Product immersion uses, and does not carry out deep processing, the ginseng tea component content soaked is low, mouthfeel is puckery, and wherein folium panacis japonici cum caule is total
Glycosides content is higher, and drink to cause necessarily to influence for a long time on human organ.Contain caffeine and taurine in traditional function beverage
Deng composition, antifatigue effect is improved by improving excitability, fundamentally fatigue-relieving is not removed in terms of body conditioning.To solve
Above mentioned problem, the invention provides a kind of antifatigue blueberry beverage concentrate.
The present invention is achieved by the following technical solutions：
A kind of antifatigue blueberry beverage concentrate, it is respectively configured to sub-prime gauge part and is：Blueberry 32-36 parts, folium panacis japonici cum caule 12-14 parts,
Blueberry leaf 8-10 parts, grape 7-10 parts, folium lycii 6-9 parts, Herba Solani Nigri leaf 3-6 parts, calcium gluconate 2-4 parts, honey 1-3 parts.
Described antifatigue blueberry beverage concentrate, comprises the following steps：
（1）It is prepared by nutrient solution：First folium panacis japonici cum caule, blueberry leaf, folium lycii and Herba Solani Nigri leaf are immersed to seal in 30-34 DEG C of absolute ethyl alcohol and soaked
Steep 30-40min, after draining away the water efflorescence be put into frying 13-16min in pot, can reduce total glycosides content in folium panacis japonici cum caule, then to its spray
Yeast liquid fermentation 24-27h is spilt, obtains fermentation mixed powder, the water of 5-7 times of its quality is added in 60-70 DEG C of steaming to fermentation mixed powder
Boil 70-80min, promote in blade conversion and into analyzing, the mouthfeel suitability and trophism of nutrient solution are improved, after filtering
The 1/5 of original volume is concentrated into, nutrient solution is made, supplements needed by human body nutrition and ability, and rapid recovery body and raising machine
Body immunity；
（2）Pretreatment：Blueberry and grape are immersed in 0.5% salt solution and clean 5-7min, then it is 0.2%- to immerse mass concentration
17-20min is soaked in 0.4% sodium selenite solution, 50-54 DEG C of insulation 25-30min is then heated to, plays color-protecting function,
Browning reaction in processing is reduced, pretreatment blueberry and grape is made；
（3）It is prepared by inspissated juice：Pretreatment blueberry and grape are beaten and milled, pulp liquid is obtained after adding 4-6 times of water, to
Mixed enzyme agent stirring enzymolysis 2-3h is added in pulp liquid, improves nutritional ingredient dissolution rate, then be placed in 52-56 DEG C of temperature, pressure 7-
9Mpa pressure cooker boiling 30-40min, make cell compressing rupture, improve the nutritive value of fruit juice, original volume is concentrated into after filtering
1/3, inspissated juice is made；
（4）Clarifying treatment：Inspissated juice and nutrient solution are mixed and carry out cryogenic freezing, 7-9 DEG C is then heated to and adds its quality
1%-2% pectase supersonic oscillations 23-26min, residual pectin composition in fruit juice is reduced, avoids the occurrence of deposited phenomenon, inactivated
Just fruit juice processed is made afterwards；
（5）It is high-pressure homogeneous：First fruit juice processed is poured into calcium gluconate and honey are added in homogeneous bucket, boost to 20-25Mpa homogeneous
27-30min, speed of agitator 2100-2400r/min are stirred, each preparation composition dispersiveness and suspension in fruit juice is improved, is made
Homogeneous fruit juice；
（6）Sterilizing encapsulation：By homogeneous fruit juice after ultraviolet-sterilization it is filling, be made antifatigue Cranberry beverage.
Step（1）Described frying, its temperature are 50-55 DEG C.
Step（3）Described mixed enzyme agent, wherein pectase：Cellulase quality proportioning is 1:1.
Step（4）Described cryogenic freezing, -10--7 DEG C of its temperature, time 3-4h.
The present invention has advantages below compared with prior art：Prepared by nutrient solution, carried with folium panacis japonici cum caule, blueberry leaf, folium lycii etc.
Raw material is taken, its healthy nutritive value can be made full use of, the functional health effect of beverage is improved, supplements needed by human body nutrition and energy
Power, and rapid recovery body and raising immunity of organisms；Using soaked in absolute ethyl alcohol and frying production method, can reduce in folium panacis japonici cum caule
Total glycosides content, improves safety in utilization, and frying and fermentation process can promote in blade conversion and into analyzing, and improve
The mouthfeel suitability and nutritive value of nutrient solution.Pretreatment, blueberry and grape are risen using sodium selenite solution and heating treatment
To color-protecting function, avoid browning reaction occur in processing, reduce beverage appearance quality.Prepared by inspissated juice, fruit is used after mashing
Glue enzyme and cellulase processing, can degrade to flesh cell wall, improve wherein nutritional ingredient dissolution rate, and use low temperature high
Pressure method can make cell compressing rupture, improve nutritional ingredient dissolution rate, improve the nutritive value of fruit juice.Clarifying treatment, use fruit
Glue enzyme carries out supersonic oscillations, residual pectin in fruit juice can be degraded, improve the light transmittance of beverage.It is high-pressure homogeneous, Xiang Guo
Calcium gluconate is added in juice can improve fruit juice suspendability, reduce in fruit juice and deposited phenomenon occur, stirred using condition of high voltage,
High pressure makes air and water density increase, can improve each preparation composition stirring and mixing effect, improves the dispersing uniformity of juice solution
And suspension.
Embodiment
Embodiment 1：
A kind of antifatigue blueberry beverage concentrate, it is respectively configured to sub-prime gauge part and is：33 parts of blueberry, 12.3 parts of folium panacis japonici cum caule, blueberry
8.2 parts of leaf, 8 parts of grape, 7 parts of folium lycii, 4 parts of Herba Solani Nigri leaf, 2.3 parts of calcium gluconate, 1.2 parts of honey.
Described antifatigue blueberry beverage concentrate, comprises the following steps：
（1）It is prepared by nutrient solution：First folium panacis japonici cum caule, blueberry leaf, folium lycii and Herba Solani Nigri leaf are immersed to seal in 31 DEG C of absolute ethyl alcohols and soaked
32min, after draining away the water efflorescence be put into frying 14min in pot, total glycosides content in folium panacis japonici cum caule can be reduced, then saccharomycete is sprayed to it
Liquid fermentation 25h, obtains fermentation mixed powder, and the water of 5.5 times of its quality is added in 62 DEG C of boiling 73min, promotion leaf to fermentation mixed powder
Conversion and into analyzing in piece, improves the mouthfeel suitability and trophism of nutrient solution, the 1/ of original volume is concentrated into after filtering
5, nutrient solution is made, supplements needed by human body nutrition and ability, and rapid recovery body and raising immunity of organisms；
（2）Pretreatment：Blueberry and grape are immersed in 0.5% salt solution and clean 6min, then immerses the Asia that mass concentration is 0.21%
18min is soaked in selenic acid sodium solution, 51 DEG C of insulation 26min is then heated to, plays color-protecting function, it is anti-to reduce brown stain in processing
Should, pretreatment blueberry and grape is made；
（3）It is prepared by inspissated juice：Pretreatment blueberry and grape are beaten and milled, pulp liquid is obtained after adding 4.5 times of water, to
Mixed enzyme agent stirring enzymolysis 2.5h is added in pulp liquid, improves nutritional ingredient dissolution rate, then be placed in 53 DEG C of temperature, pressure 7.2Mpa
Pressure cooker boiling 34min, make cell compressing rupture, improve the nutritive value of fruit juice, the 1/3 of original volume is concentrated into after filtering, system
Obtain inspissated juice；
（4）Clarifying treatment：Inspissated juice and nutrient solution are mixed and carry out cryogenic freezing, 7.5 DEG C is then heated to and adds its quality
1.4% pectase supersonic oscillations 24min, residual pectin composition in fruit juice is reduced, deposited phenomenon is avoided the occurrence of, is made after inactivation
Obtain just fruit juice processed；
（5）It is high-pressure homogeneous：First fruit juice processed is poured into calcium gluconate and honey are added in homogeneous bucket, boosted to 21Mpa homogeneous and stir
28min, speed of agitator 2200r/min are mixed, each preparation composition dispersiveness and suspension in fruit juice is improved, homogeneous fruit juice is made；
（6）Sterilizing encapsulation：By homogeneous fruit juice after ultraviolet-sterilization it is filling, be made antifatigue Cranberry beverage.
Step（1）Described frying, its temperature are 52 DEG C.
Step（3）Described mixed enzyme agent, wherein pectase：Cellulase quality proportioning is 1:1.
Step（4）Described cryogenic freezing, -8 DEG C of its temperature, time 3.5h.
Embodiment 2：
A kind of antifatigue blueberry beverage concentrate, it is respectively configured to sub-prime gauge part and is：34 parts of blueberry, 13.6 parts of folium panacis japonici cum caule, blueberry
9.7 parts of leaf, 9 parts of grape, 8 parts of folium lycii, 5 parts of Herba Solani Nigri leaf, 3.7 parts of calcium gluconate, 2.5 parts of honey.
Described antifatigue blueberry beverage concentrate, comprises the following steps：
（1）It is prepared by nutrient solution：First folium panacis japonici cum caule, blueberry leaf, folium lycii and Herba Solani Nigri leaf are immersed to seal in 33 DEG C of absolute ethyl alcohols and soaked
38min, after draining away the water efflorescence be put into frying 15min in pot, total glycosides content in folium panacis japonici cum caule can be reduced, then saccharomycete is sprayed to it
Liquid fermentation 26h, obtains fermentation mixed powder, and the water of 6.5 times of its quality is added in 68 DEG C of boiling 79min, promotion leaf to fermentation mixed powder
Conversion and into analyzing in piece, improves the mouthfeel suitability and trophism of nutrient solution, the 1/ of original volume is concentrated into after filtering
5, nutrient solution is made, supplements needed by human body nutrition and ability, and rapid recovery body and raising immunity of organisms；
（2）Pretreatment：Blueberry and grape are immersed in 0.5% salt solution and clean 7min, then immerses the Asia that mass concentration is 0.38%
19min is soaked in selenic acid sodium solution, 53 DEG C of insulation 29min is then heated to, plays color-protecting function, it is anti-to reduce brown stain in processing
Should, pretreatment blueberry and grape is made；
（3）It is prepared by inspissated juice：Pretreatment blueberry and grape are beaten and milled, pulp liquid is obtained after adding 5.5 times of water, to
Mixed enzyme agent stirring enzymolysis 3h is added in pulp liquid, improves nutritional ingredient dissolution rate, then to be placed in 55 DEG C of temperature, pressure 8.5Mpa high
Pot boiling 38min is pressed, makes cell compressing rupture, improves the nutritive value of fruit juice, the 1/3 of original volume is concentrated into after filtering, be made
Inspissated juice；
（4）Clarifying treatment：Inspissated juice and nutrient solution are mixed and carry out cryogenic freezing, 8.6 DEG C is then heated to and adds its quality
1.7% pectase supersonic oscillations 25min, residual pectin composition in fruit juice is reduced, deposited phenomenon is avoided the occurrence of, is made after inactivation
Obtain just fruit juice processed；
（5）It is high-pressure homogeneous：First fruit juice processed is poured into calcium gluconate and honey are added in homogeneous bucket, boosted to 24Mpa homogeneous and stir
29min, speed of agitator 2300r/min are mixed, each preparation composition dispersiveness and suspension in fruit juice is improved, homogeneous fruit juice is made；
（6）Sterilizing encapsulation：By homogeneous fruit juice after ultraviolet-sterilization it is filling, be made antifatigue Cranberry beverage.
Step（1）Described frying, its temperature are 54 DEG C.
Step（3）Described mixed enzyme agent, wherein pectase：Cellulase quality proportioning is 1:1.
Step（4）Described cryogenic freezing, -9 DEG C of its temperature, time 4h.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Middle sealing immersion and frying, other steps are same as Example 1.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（1）Middle fermentation and boiling, other steps are same as Example 1.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 1（2）Pretreatment, other steps are same as Example 1.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（3）Inspissated juice preparation method, other steps are same as Example 2.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（4）Middle nutrient solution uses, and other steps are same as Example 2.
Contrast 6：
This contrast 6 does not carry out step compared with embodiment 2（5）Mesohigh homogeneous, other steps are same as Example 2.
Control group：
Sealing immersion and frying, fermentation and boiling, pretreatment, inspissated juice is not used using functional beverage as reference in control group
It is preparation, nutrient solution, high-pressure homogeneous.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5, contrast 6 and control group experimental program
Made beverage, count fatigue mitigation rate, total saponin content, the browning reaction situation of antifatigue blueberry drink.
Experimental data：
| Project | Fatigue mitigation rate % | Total saponin content mg/100ml | Browning reaction situation |
| Embodiment 1 | 91.4 | 3.16 | Nothing |
| Embodiment 2 | 90.2 | 3.07 | Nothing |
| Contrast 1 | 90.8 | 6.79 | Nothing |
| Contrast 2 | 88.3 | 4.61 | Nothing |
| Contrast 3 | 92.1 | 3.19 | Slight brown stain |
| Contrast 4 | 84.3 | 3.10 | Nothing |
| Contrast 5 | 82.8 | 2.98 | Nothing |
| Contrast 6 | 89.5 | 3.17 | Slight brown stain |
| Control group | 83.9 | / | Browning reaction |
Synthesis result：The made antifatigue blueberry drink of the inventive method, compared with control group, fatigue mitigation rate raising 7.8%, but
It is that control group efficacy window can only keep 1-2h, and beverage remission time of the present invention can reach more than 4h, total saponin content is relative
In ginseng leaf tea（Content is 8.24mg/100ml）Reduce 5.08mg/100ml.Prepared using fermentation and boiling, inspissated juice
And nutrient solution, fatigue mitigation rate can be improved as 3.1%, 5.9%, 7.4%；Can using sealing immersion and frying, fermentation and boiling method
Reduce total saponin content 3.63mg/100ml, 1.45mg/100ml；It is anti-that brown stain can be reduced using pretreatment and high-pressure homogeneous method
Answer, improve the organoleptic quality of beverage.
Claims (5)
1. a kind of antifatigue blueberry beverage concentrate, it is characterised in that it is respectively configured to sub-prime gauge part and is：Blueberry 32-36 parts, people
Join leaf 12-14 parts, blueberry leaf 8-10 parts, grape 7-10 parts, folium lycii 6-9 parts, Herba Solani Nigri leaf 3-6 parts, calcium gluconate 2-4 parts,
Honey 1-3 parts.
2. antifatigue blueberry beverage concentrate as claimed in claim 1, it is characterised in that comprise the following steps：
（1）It is prepared by nutrient solution：First folium panacis japonici cum caule, blueberry leaf, folium lycii and Herba Solani Nigri leaf are immersed to seal in 30-34 DEG C of absolute ethyl alcohol and soaked
30-40min is steeped, efflorescence is put into frying 13-16min in pot after draining away the water, then yeast liquid fermentation 24-27h is sprayed to it, obtains
Ferment mixed powder, adds the water of 5-7 times of its quality in 60-70 DEG C of boiling 70-80min to fermentation mixed powder, is concentrated into after filtering
The 1/5 of original volume, nutrient solution is made；
（2）Pretreatment：Blueberry and grape are immersed in 0.5% salt solution and clean 5-7min, then it is 0.2%- to immerse mass concentration
17-20min is soaked in 0.4% sodium selenite solution, 50-54 DEG C of insulation 25-30min is then heated to, pretreatment blueberry is made
And grape；
（3）It is prepared by inspissated juice：Pretreatment blueberry and grape are beaten and milled, pulp liquid is obtained after adding 4-6 times of water, to
Mixed enzyme agent stirring enzymolysis 2-3h is added in pulp liquid, then is placed in 52-56 DEG C of temperature, pressure 7-9Mpa pressure cooker boilings 30-
40min, the 1/3 of original volume is concentrated into after filtering, inspissated juice is made；
（4）Clarifying treatment：Inspissated juice and nutrient solution are mixed and carry out cryogenic freezing, 7-9 DEG C is then heated to and adds its quality
1%-2% pectase supersonic oscillations 23-26min, just fruit juice processed is made after inactivation；
（5）It is high-pressure homogeneous：First fruit juice processed is poured into calcium gluconate and honey are added in homogeneous bucket, boost to 20-25Mpa homogeneous
27-30min, speed of agitator 2100-2400r/min are stirred, homogeneous fruit juice is made；
（6）Sterilizing encapsulation：By homogeneous fruit juice after ultraviolet-sterilization it is filling, be made antifatigue Cranberry beverage.
3. antifatigue blueberry beverage concentrate as claimed in claim 2, it is characterised in that step（1）Described frying, its temperature
For 50-55 DEG C.
4. antifatigue blueberry beverage concentrate as claimed in claim 2, it is characterised in that step（3）Described mixed enzyme agent, its
Middle pectase：Cellulase quality proportioning is 1:1.
5. antifatigue blueberry beverage concentrate as claimed in claim 2, it is characterised in that step（4）Described cryogenic freezing, its
- 10--7 DEG C of temperature, time 3-4h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711156057.0A CN107691928A (en) | 2017-11-20 | 2017-11-20 | A kind of antifatigue blueberry beverage concentrate |
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| CN201711156057.0A CN107691928A (en) | 2017-11-20 | 2017-11-20 | A kind of antifatigue blueberry beverage concentrate |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108713664A (en) * | 2018-05-16 | 2018-10-30 | 罗星豪 | A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof |
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| CN1810165A (en) * | 2005-06-10 | 2006-08-02 | 黄森 | Blueberry tea beverage and its prepn process |
| CN101366506A (en) * | 2008-09-24 | 2009-02-18 | 安图旺民长富农业开发有限公司 | Blueberry leaf health care beverage and preparation method thereof |
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2017
- 2017-11-20 CN CN201711156057.0A patent/CN107691928A/en active Pending
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|---|---|---|---|---|
| CN1810165A (en) * | 2005-06-10 | 2006-08-02 | 黄森 | Blueberry tea beverage and its prepn process |
| CN101366506A (en) * | 2008-09-24 | 2009-02-18 | 安图旺民长富农业开发有限公司 | Blueberry leaf health care beverage and preparation method thereof |
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