CN107865354B - Production method of blackberry raw pulp - Google Patents
Production method of blackberry raw pulp Download PDFInfo
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- CN107865354B CN107865354B CN201711147254.6A CN201711147254A CN107865354B CN 107865354 B CN107865354 B CN 107865354B CN 201711147254 A CN201711147254 A CN 201711147254A CN 107865354 B CN107865354 B CN 107865354B
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- blackberry
- stock solution
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- blackberries
- silicon dioxide
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000021029 blackberry Nutrition 0.000 claims abstract description 193
- 239000011550 stock solution Substances 0.000 claims abstract description 87
- 239000006084 composite stabilizer Substances 0.000 claims abstract description 49
- 239000012459 cleaning agent Substances 0.000 claims abstract description 47
- 238000002156 mixing Methods 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 238000003756 stirring Methods 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- 238000004140 cleaning Methods 0.000 claims abstract description 26
- 238000004537 pulping Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 25
- 238000003825 pressing Methods 0.000 claims abstract description 12
- 238000005507 spraying Methods 0.000 claims abstract description 12
- 238000012859 sterile filling Methods 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 244000172730 Rubus fruticosus Species 0.000 claims description 184
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 98
- 239000005543 nano-size silicon particle Substances 0.000 claims description 49
- PYIDGJJWBIBVIA-UYTYNIKBSA-N lauryl glucoside Chemical group CCCCCCCCCCCCO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PYIDGJJWBIBVIA-UYTYNIKBSA-N 0.000 claims description 44
- 235000012239 silicon dioxide Nutrition 0.000 claims description 40
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 241000220317 Rosa Species 0.000 claims description 22
- 241000169546 Lycium ruthenicum Species 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 239000000230 xanthan gum Substances 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 15
- 235000010493 xanthan gum Nutrition 0.000 claims description 15
- 229940082509 xanthan gum Drugs 0.000 claims description 15
- 102000008186 Collagen Human genes 0.000 claims description 14
- 108010035532 Collagen Proteins 0.000 claims description 14
- 229920002752 Konjac Polymers 0.000 claims description 14
- 229920000161 Locust bean gum Polymers 0.000 claims description 14
- 229920001436 collagen Polymers 0.000 claims description 14
- 239000000252 konjac Substances 0.000 claims description 14
- 239000000711 locust bean gum Substances 0.000 claims description 14
- 235000010420 locust bean gum Nutrition 0.000 claims description 14
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 13
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 13
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 13
- 229920002581 Glucomannan Polymers 0.000 claims description 13
- 229940046240 glucomannan Drugs 0.000 claims description 13
- 235000010485 konjac Nutrition 0.000 claims description 13
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 12
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 12
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 12
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 5
- 238000012371 Aseptic Filling Methods 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims 1
- 235000015459 Lycium barbarum Nutrition 0.000 claims 1
- 235000015468 Lycium chinense Nutrition 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 5
- 238000011049 filling Methods 0.000 abstract description 3
- 244000078534 Vaccinium myrtillus Species 0.000 abstract 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 27
- ZMXDDKWLCZADIW-UHFFFAOYSA-N N,N-Dimethylformamide Chemical compound CN(C)C=O ZMXDDKWLCZADIW-UHFFFAOYSA-N 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 27
- 238000002360 preparation method Methods 0.000 description 19
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 238000006243 chemical reaction Methods 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 238000005406 washing Methods 0.000 description 17
- 239000000047 product Substances 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 238000010793 Steam injection (oil industry) Methods 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 10
- WYTZZXDRDKSJID-UHFFFAOYSA-N (3-aminopropyl)triethoxysilane Chemical compound CCO[Si](OCC)(OCC)CCCN WYTZZXDRDKSJID-UHFFFAOYSA-N 0.000 description 9
- 239000001963 growth medium Substances 0.000 description 9
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- SOQBVABWOPYFQZ-UHFFFAOYSA-N oxygen(2-);titanium(4+) Chemical compound [O-2].[O-2].[Ti+4] SOQBVABWOPYFQZ-UHFFFAOYSA-N 0.000 description 9
- 238000010992 reflux Methods 0.000 description 9
- 238000001291 vacuum drying Methods 0.000 description 9
- 238000001035 drying Methods 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 8
- 239000000377 silicon dioxide Substances 0.000 description 8
- 238000002791 soaking Methods 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 235000021028 berry Nutrition 0.000 description 4
- YOBAEOGBNPPUQV-UHFFFAOYSA-N iron;trihydrate Chemical compound O.O.O.[Fe].[Fe] YOBAEOGBNPPUQV-UHFFFAOYSA-N 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- LZZYPRNAOMGNLH-UHFFFAOYSA-M Cetrimonium bromide Chemical group [Br-].CCCCCCCCCCCCCCCC[N+](C)(C)C LZZYPRNAOMGNLH-UHFFFAOYSA-M 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 244000235659 Rubus idaeus Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003860 storage Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/02—Inorganic compounds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/02—Inorganic compounds
- C11D7/20—Water-insoluble oxides
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/26—Organic compounds containing oxygen
- C11D7/268—Carbohydrates or derivatives thereof
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
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- Emergency Medicine (AREA)
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- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food processing, in particular to a production method of blackberry raw pulp, which at least comprises the following steps: (1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent; (2) crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to below 5 ℃, and pulping to obtain a first blackberry stock solution; (3) mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; (4) biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; (5) and (3) sterile filling: and (5) instantly sterilizing at high temperature, cooling to 30-40 ℃, and aseptically filling.
Description
Technical Field
The invention relates to the field of food processing, in particular to a production method of blackberry raw pulp.
Background
The blackberry is originally produced in North America and is a new third-generation fruitlet, the berries of the blackberry are tender and juicy, the blackberry is sour, sweet and tasty, the flavor is unique, the color and luster are bright, and the fresh fruits and the processed products thereof are deeply loved by consumers in Europe and America. The blackberry introduction and utilization research is started in 1986 by the institute of plant of Chinese academy of sciences of Jiangsu province, more than 30 blackberries and raspberries are introduced from Europe and America in sequence for 20 years, and nearly 10 excellent varieties suitable for growth in the hilly region of Nanjing are successively bred by trial seed screening, wherein the early-selected Helr and Chester 2 varieties have the popularization area of 2000 square meters in Nanjing at present, the total yield exceeds 10000t in 2006, the income of the planting industry reaches more than 5000 ten thousand yuan, and great contribution is made to the income increase of local farmers and the agricultural efficiency increase. In summer (6-8 middle of the month), the blackberry fruit is not durable to transport and store in the mature period, and 80-90% of blackberry fruits are used for processing at home and abroad. Blackberry fruits are superior raw materials for processing products such as beverages, jams, fruit wines and cans due to their rich nutrition and beautiful color (high anthocyanin content).
In the invention, a production method of the blackberry raw pulp is developed through process innovation.
Disclosure of Invention
In order to solve the above problems, the first aspect of the present invention provides a method for producing blackberry raw pulp, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
(2) crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to below 5 ℃, and pulping to obtain a first blackberry stock solution;
(3) mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution;
(4) biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution;
(5) and (3) sterile filling: and (5) instantly sterilizing at high temperature, cooling to 30-40 ℃, and aseptically filling.
As a preferable technical solution of the present invention, the step (4) further comprises a step of uniformly mixing, and the step of uniformly mixing specifically comprises the following steps:
and homogenizing and mixing the third blackberry stock solution, the lycium ruthenicum extract and the rose extract by adopting a vacuum homogenizing mixer.
As a preferred technical scheme of the invention, the weight ratio of the third blackberry stock solution, the lycium ruthenicum extract and the rose extract is 80-100: 1-20: 1 to 5.
As a preferred technical scheme of the present invention, the weight ratio of the third blackberry stock solution, the lycium ruthenicum extract and the rose extract is 100: 10: 2.
as a preferable technical scheme of the invention, the cleaning agent at least comprises the following components in parts by weight
50-100 parts of sodium chloride;
10-25 parts of carboxymethyl cellulose;
1-5 parts of modified nano silicon dioxide.
As a preferable technical scheme, the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
As a preferable technical scheme of the invention, the composite stabilizer at least comprises the following components in parts by weight
In a preferred embodiment, the preparation method of the composite stabilizer at least comprises the following steps:
at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
The second aspect of the invention provides blackberry raw pulp which is synthesized by the method.
The third aspect of the invention provides application of blackberry puree in food.
The above-described and other features, aspects, and advantages of the present application will become more apparent with reference to the following detailed description.
Detailed Description
The disclosure may be understood more readily by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.
The term "prepared from …" as used herein is synonymous with "comprising". The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.
The conjunction "consisting of …" excludes any unspecified elements, steps or components. If used in a claim, the phrase is intended to claim as closed, meaning that it does not contain materials other than those described, except for the conventional impurities associated therewith. When the phrase "consisting of …" appears in a clause of the subject matter of the claims rather than immediately after the subject matter, it defines only the elements described in the clause; other elements are not excluded from the claims as a whole.
When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.
The singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. "optional" or "any" means that the subsequently described event or events may or may not occur, and that the description includes instances where the event occurs and instances where it does not.
Approximating language, as used herein throughout the specification and claims, is intended to modify a quantity, such that the invention is not limited to the specific quantity, but includes portions that are literally received for modification without substantial change in the basic function to which the invention is related. Accordingly, the use of "about" to modify a numerical value means that the invention is not limited to the precise value. In some instances, the approximating language may correspond to the precision of an instrument for measuring the value. In the present description and claims, range limitations may be combined and/or interchanged, including all sub-ranges contained therein if not otherwise stated.
In addition, the indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the stated number clearly indicates that the singular form is intended.
In order to solve the above problems, the first aspect of the present invention provides a method for producing blackberry raw pulp, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
(2) crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to below 5 ℃, and pulping to obtain a first blackberry stock solution;
(3) mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution;
(4) biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution;
(5) and (3) sterile filling: and (5) instantly sterilizing at high temperature, cooling to 30-40 ℃, and aseptically filling.
Blackberries belong to perennial woody plants, and blackberries belong to berry fruits, are purple black at maturity, soft and juicy, and sour and sweet in taste.
Blackberries belong to small berries, a typical type of fruit tree processed. Because the fresh fruits are too soft and the ripening period of most varieties of fruits is in the midsummer, the blackberry fruits are extremely intolerant to storage, and about 95 percent of the berries are used for processing.
The introduction of foreign varieties and the collection of domestic wild germplasm resources provide basic materials for the breeding of the blackberries, and the blackberries are gradually selected and bred in China on the basis. 8 blackberry varieties suitable for being planted in Yangtze river basin and south area are screened from the introduced blackberry varieties, the varieties are 'Hull', 'Chester', 'Boysen', 'Kiowa', 'Navaho', 'Brazos', 'Shawnee' and 'Triple Crown', the first 4 varieties are popularized and applied in production, wherein 'Hull' and 'Chester' are popularized in large area in Jiangsu water and hilly areas of elm, and good economic, ecological and social benefits are obtained.
In the application, the blackberry is of a Hell Hull variety and is produced in the agricultural ecological garden of Nanjing deep water white township.
In the cleaning treatment step, the used cleaning agent is prepared by adopting a unique formula.
The cleaning agent at least comprises the following components in parts by weight
50-100 parts of sodium chloride;
10-25 parts of carboxymethyl cellulose;
1-5 parts of modified nano silicon dioxide.
In a preferred embodiment, the cleaning agent at least comprises the following components in parts by weight
100 parts of sodium chloride;
20 parts of carboxymethyl cellulose;
3 parts of modified nano silicon dioxide.
In a preferred embodiment, the modified nanosilica is dodecyl glucoside modified nanosilica.
In a preferred embodiment, in the dodecyl glucoside modified nano-silica, the weight ratio of dodecyl glucoside to nano-silica is 2: (1-5).
In a more preferred embodiment, in the dodecyl glucoside modified nanosilica, the weight ratio of dodecyl glucoside to nanosilica is 1: 1.
in a preferred embodiment, the preparation method of the dodecyl glucoside modified nano-silica at least comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 10g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 2ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
In a preferred embodiment, step (4) is followed by a step of mixing, and the specific steps of mixing are as follows:
and homogenizing and mixing the third blackberry stock solution, the lycium ruthenicum extract and the rose extract by adopting a vacuum homogenizing mixer.
In a preferred embodiment, the weight ratio of the third blackberry stock solution, the lycium ruthenicum extract and the rose extract is 80-100: 1-20: 1 to 5.
In a preferred embodiment, the weight ratio of the third blackberry stock solution, the lycium ruthenicum extract and the rose extract is 100: 10: 2.
the lycium ruthenicum extract is purchased from sienna Tianrui biotechnology limited;
the rose extract is purchased from the company of biological technology of Saanerui;
in a preferred embodiment, the composite stabilizer at least comprises the following components in parts by weight
15-20 parts of xanthan gum;
3-8 parts of konjac glucomannan;
1-6 parts of locust bean gum;
1-3 parts of collagen.
In the crushing and pulping step, the blackberry after being cleaned is preliminarily squeezed, high-pressure steam injection is carried out, cold air is rapidly cooled to be below 5 ℃, and a first blackberry stock solution is obtained after pulping.
In a preferred embodiment, the pressure of the high pressure steam injection is 0.5 MPa; the time is 1 min; the cold air temperature was 2 ℃.
In the mixing and stirring step, the compound stabilizer is added into the blackberry stock solution, the mixture is uniformly mixed, and then the mixture is crushed by a high-speed crusher to obtain a second blackberry stock solution;
in a preferred embodiment, the high-speed pulverizer rotates at 10000rpm and circulates for 2-6 times.
In the step of biological fermentation, the second blackberry stock solution is fermented by saccharomycetes to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3-5 h; the fermentation temperature is 40-50 ℃.
In the aseptic filling step, the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 2-5 seconds.
In a preferred embodiment, the preparation method of the composite stabilizer at least comprises the following steps:
at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
The second aspect of the invention provides blackberry raw pulp which is synthesized by the method.
The third aspect of the invention provides application of blackberry puree in food.
The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.
In addition, the raw materials used are commercially available from national chemical reagents, unless otherwise specified.
Example 1
The embodiment 1 of the invention provides a production method of blackberry puree, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
soaking harvested blackberries in clear water, adding a cleaning agent to soak for 10min, washing with clear water for 3 times, and drying in the air. Wherein the weight ratio of the blackberry to the cleaning agent is 100: 1;
the cleaning agent at least comprises the following components in parts by weight
50 parts of sodium chloride;
10 parts of carboxymethyl cellulose;
1 part of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
The preparation method of the dodecyl glucoside modified nano silicon dioxide comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 20g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 5ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
(2) Crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to 2 ℃ by cold air, and pulping to obtain a first blackberry stock solution; the pressure of the high-pressure steam injection is 0.5 MPa; the time is 1 min.
(3) Mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; the rotation speed of the high-speed pulverizer is 10000rpm, and the circulation is performed for 3 times.
The composite stabilizer at least comprises the following components in parts by weight
The preparation method of the composite stabilizer comprises the following steps: at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
(4) Biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3 h; the fermentation temperature was 50 ℃. The yeast was purchased from biosciences, Inc., Cangzhou.
(5) And (3) sterile filling: sterilizing at high temperature, cooling to 40 deg.C, and aseptically packaging; the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 3 seconds.
Example 2
The embodiment 2 of the invention provides a production method of blackberry puree, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
soaking harvested blackberries in clear water, adding a cleaning agent to soak for 10min, washing with clear water for 3 times, and drying in the air. Wherein the weight ratio of the blackberry to the cleaning agent is 100: 1;
the cleaning agent at least comprises the following components in parts by weight
100 parts of sodium chloride;
25 parts of carboxymethyl cellulose;
5 parts of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
The preparation method of the dodecyl glucoside modified nano silicon dioxide comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 20g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 5ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
(2) Crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to 2 ℃ by cold air, and pulping to obtain a first blackberry stock solution; the pressure of the high-pressure steam injection is 0.5 MPa; the time is 1 min.
(3) Mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; the rotation speed of the high-speed pulverizer is 10000rpm, and the circulation is performed for 3 times.
The composite stabilizer at least comprises the following components in parts by weight
The preparation method of the composite stabilizer comprises the following steps: at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
(4) Biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3 h; the fermentation temperature was 50 ℃. The yeast was purchased from biosciences, Inc., Cangzhou.
(5) And (3) sterile filling: sterilizing at high temperature, cooling to 40 deg.C, and aseptically packaging; the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 3 seconds.
Example 3
The embodiment 3 of the invention provides a production method of blackberry puree, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
soaking harvested blackberries in clear water, adding a cleaning agent to soak for 10min, washing with clear water for 3 times, and drying in the air. Wherein the weight ratio of the blackberry to the cleaning agent is 100: 1;
the cleaning agent at least comprises the following components in parts by weight
100 parts of sodium chloride;
20 parts of carboxymethyl cellulose;
3 parts of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
The preparation method of the dodecyl glucoside modified nano silicon dioxide comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 10g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 2ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
(2) Crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to 2 ℃ by cold air, and pulping to obtain a first blackberry stock solution; the pressure of the high-pressure steam injection is 0.5 MPa; the time is 1 min.
(3) Mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; the rotation speed of the high-speed pulverizer is 10000rpm, and the circulation is performed for 3 times.
The composite stabilizer at least comprises the following components in parts by weight
The preparation method of the composite stabilizer comprises the following steps: at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
(4) Biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3 h; the fermentation temperature was 50 ℃. The yeast was purchased from biosciences, Inc., Cangzhou.
(5) And (3) sterile filling: sterilizing at high temperature, cooling to 40 deg.C, and aseptically packaging; the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 3 seconds.
Example 4
The embodiment 4 of the invention provides a production method of blackberry puree, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
soaking harvested blackberries in clear water, adding a cleaning agent to soak for 10min, washing with clear water for 3 times, and drying in the air. Wherein the weight ratio of the blackberry to the cleaning agent is 100: 1;
the cleaning agent at least comprises the following components in parts by weight
100 parts of sodium chloride;
20 parts of carboxymethyl cellulose;
3 parts of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
The preparation method of the dodecyl glucoside modified nano silicon dioxide comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 10g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 2ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
(2) Crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to 2 ℃ by cold air, and pulping to obtain a first blackberry stock solution; the pressure of the high-pressure steam injection is 0.5 MPa; the time is 1 min.
(3) Mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; the rotation speed of the high-speed pulverizer is 10000rpm, and the circulation is performed for 3 times.
The composite stabilizer at least comprises the following components in parts by weight
20 parts of xanthan gum;
8 parts of konjac glucomannan;
6 parts of locust bean gum;
and 3 parts of collagen.
The preparation method of the composite stabilizer comprises the following steps: at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
(4) Biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3 h; the fermentation temperature was 50 ℃. The yeast was purchased from biosciences, Inc., Cangzhou.
(5) And (3) sterile filling: sterilizing at high temperature, cooling to 40 deg.C, and aseptically packaging; the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 3 seconds.
Example 5
The embodiment 5 of the invention provides a production method of blackberry puree, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
soaking harvested blackberries in clear water, adding a cleaning agent to soak for 10min, washing with clear water for 3 times, and drying in the air. Wherein the weight ratio of the blackberry to the cleaning agent is 100: 1;
the cleaning agent at least comprises the following components in parts by weight
100 parts of sodium chloride;
20 parts of carboxymethyl cellulose;
3 parts of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
The preparation method of the dodecyl glucoside modified nano silicon dioxide comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 10g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 2ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
(2) Crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to 2 ℃ by cold air, and pulping to obtain a first blackberry stock solution; the pressure of the high-pressure steam injection is 0.5 MPa; the time is 1 min.
(3) Mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; the rotation speed of the high-speed pulverizer is 10000rpm, and the circulation is performed for 3 times.
The composite stabilizer at least comprises the following components in parts by weight
The preparation method of the composite stabilizer comprises the following steps: at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
(4) Biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3 h; the fermentation temperature was 50 ℃. The yeast was purchased from biosciences, Inc., Cangzhou.
(5) And (3) sterile filling: sterilizing at high temperature, cooling to 40 deg.C, and aseptically packaging; the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 3 seconds.
Example 6
Embodiment 6 of the invention provides a production method of blackberry puree, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
soaking harvested blackberries in clear water, adding a cleaning agent to soak for 10min, washing with clear water for 3 times, and drying in the air. Wherein the weight ratio of the blackberry to the cleaning agent is 100: 1;
the cleaning agent at least comprises the following components in parts by weight
100 parts of sodium chloride;
20 parts of carboxymethyl cellulose;
3 parts of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
The preparation method of the dodecyl glucoside modified nano silicon dioxide comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 10g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 2ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
(2) Crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to 2 ℃ by cold air, and pulping to obtain a first blackberry stock solution; the pressure of the high-pressure steam injection is 0.5 MPa; the time is 1 min.
(3) Mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; the rotation speed of the high-speed pulverizer is 10000rpm, and the circulation is performed for 3 times.
The composite stabilizer at least comprises the following components in parts by weight
The preparation method of the composite stabilizer comprises the following steps: at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
(4) Biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3 h; the fermentation temperature was 50 ℃. The yeast was purchased from biosciences, Inc., Cangzhou.
(5) Uniformly mixing: and homogenizing and mixing the third blackberry stock solution, the lycium ruthenicum extract and the rose extract by adopting a vacuum homogenizing mixer. The weight ratio of the third blackberry stock solution to the lycium ruthenicum extract to the rose extract is 100: 20: 5.
the lycium ruthenicum extract is purchased from sienna Tianrui biotechnology limited;
the rose extract is purchased from the company of biological technology of Saanerui;
(6) and (3) sterile filling: sterilizing at high temperature, cooling to 40 deg.C, and aseptically packaging; the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 3 seconds.
Example 7
Embodiment 7 of the present invention provides a method for producing blackberry raw pulp, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
soaking harvested blackberries in clear water, adding a cleaning agent to soak for 10min, washing with clear water for 3 times, and drying in the air. Wherein the weight ratio of the blackberry to the cleaning agent is 100: 1;
the cleaning agent at least comprises the following components in parts by weight
100 parts of sodium chloride;
20 parts of carboxymethyl cellulose;
3 parts of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
The preparation method of the dodecyl glucoside modified nano silicon dioxide comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 10g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 2ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
(2) Crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to 2 ℃ by cold air, and pulping to obtain a first blackberry stock solution; the pressure of the high-pressure steam injection is 0.5 MPa; the time is 1 min.
(3) Mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; the rotation speed of the high-speed pulverizer is 10000rpm, and the circulation is performed for 3 times.
The composite stabilizer at least comprises the following components in parts by weight
The preparation method of the composite stabilizer comprises the following steps: at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
(4) Biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3 h; the fermentation temperature was 50 ℃. The yeast was purchased from biosciences, Inc., Cangzhou.
(5) Uniformly mixing: and homogenizing and mixing the third blackberry stock solution, the lycium ruthenicum extract and the rose extract by adopting a vacuum homogenizing mixer. The weight ratio of the third blackberry stock solution to the lycium ruthenicum extract to the rose extract is 80: 1: 1.
the lycium ruthenicum extract is purchased from sienna Tianrui biotechnology limited;
the rose extract is purchased from the company of biological technology of Saanerui;
(6) and (3) sterile filling: sterilizing at high temperature, cooling to 40 deg.C, and aseptically packaging; the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 3 seconds.
Example 8
The embodiment 8 of the invention provides a production method of blackberry puree, which at least comprises the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
soaking harvested blackberries in clear water, adding a cleaning agent to soak for 10min, washing with clear water for 3 times, and drying in the air. Wherein the weight ratio of the blackberry to the cleaning agent is 100: 1;
the cleaning agent at least comprises the following components in parts by weight
100 parts of sodium chloride;
20 parts of carboxymethyl cellulose;
3 parts of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide.
The preparation method of the dodecyl glucoside modified nano silicon dioxide comprises the following steps:
adding 150ml of dimethylformamide into a 200ml round-bottom flask, adding 10g of dodecyl glucoside, stirring at room temperature to dissolve, then adding 2ml of 3-aminopropyltriethoxysilane, refluxing and stirring at 90 ℃ for reaction for 3 hours under the protection of nitrogen, then heating to 120 ℃, adding 10g of nano titanium dioxide, and continuously reacting for 24 hours. After the reaction solution was cooled to room temperature, it was filtered. Washing the product with methanol, and vacuum-drying at 100 ℃ for 24h to obtain the dodecyl glucoside modified nano-silicon dioxide.
(2) Crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to 2 ℃ by cold air, and pulping to obtain a first blackberry stock solution; the pressure of the high-pressure steam injection is 0.5 MPa; the time is 1 min.
(3) Mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution; the rotation speed of the high-speed pulverizer is 10000rpm, and the circulation is performed for 3 times.
The composite stabilizer at least comprises the following components in parts by weight
The preparation method of the composite stabilizer comprises the following steps: at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
(4) Biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution; the weight ratio of the second blackberry stock solution to the yeast is 100: 1; the fermentation time is 3 h; the fermentation temperature was 50 ℃. The yeast was purchased from biosciences, Inc., Cangzhou.
(5) Uniformly mixing: and homogenizing and mixing the third blackberry stock solution, the lycium ruthenicum extract and the rose extract by adopting a vacuum homogenizing mixer. The weight ratio of the third blackberry stock solution to the lycium ruthenicum extract to the rose extract is 100: 10: 2.
the lycium ruthenicum extract is purchased from sienna Tianrui biotechnology limited;
the rose extract is purchased from the company of biological technology of Saanerui;
(6) and (3) sterile filling: sterilizing at high temperature, cooling to 40 deg.C, and aseptically packaging; the temperature of high-temperature instantaneous sterilization is 150 ℃, and the sterilization time is 3 seconds.
Comparative example 1
Comparative example 1 of the present invention is the same as example 1, except that the cleaning treatment of step (1) is not included.
Comparative example 2
Comparative example 2 of the present invention is the same as example 1, except that the cleaning agent was replaced with a commercially available fruit and vegetable cleaning agent. The fruit and vegetable cleaning agent is purchased from Lanyueliang and is named as Lanyueliang fruit and vegetable cleaner.
Comparative example 3
Comparative example 3 of the present invention is the same as example 1, except that modified nano silica is not included in the cleaning agent.
Comparative example 4
Comparative example 4 of the present invention is the same as example 1, except that the modified nano-silica was replaced with a simple mixture of dodecyl glucoside and nano-silica.
Comparative example 5
Comparative example 5 of the present invention is the same as example 1, except that the dodecyl glucoside modified nano-silica was replaced with hexadecyl trimethyl ammonium bromide modified nano-silica.
Comparative example 6
Comparative example 6 of the present invention is the same as example 1 except that the composite stabilizer is not included.
Comparative example 7
Comparative example 7 of the present invention is the same as example 1 except that the composite stabilizer was replaced with xanthan gum.
Comparative example 8
Comparative example 8 of the present invention is the same as example 1, except that the composite stabilizer was replaced with collagen.
Comparative example 9
Comparative example 9 of the present invention is the same as example 1, except that the composite stabilizer is replaced with a mixture of xanthan gum, konjac gum and locust bean gum.
Comparative example 10
Comparative example 10 of the present invention is the same as example 8 except that lycium ruthenicum extract is not included in the step of uniformly mixing.
Comparative example 11
Comparative example 11 of the present invention is the same as example 8 except that rose extract is not included in the mixing step.
Comparative example 12
Comparative example 12 of the present invention is the same as example 8 except that the lycium ruthenicum extract was replaced with a lycium ruthenicum extract in the step of uniformly mixing.
Comparative example 13
Comparative example 13 of the present invention is the same as example 8, except that in the uniform mixing step, the rose extract was replaced with the rose extract.
And (3) performance testing:
1. bacteriostatic property
Respectively taking 30mL of 2 solid LB culture media, heating the solid LB culture media to boiling in a microwave oven, cooling the solid LB culture media to 37 ℃, respectively adding 1mL of staphylococcus aureus bacteria liquid and escherichia coli liquid, respectively and uniformly spreading the two culture media on culture dishes, after each culture medium is cooled and solidified, punching holes in the culture media by using iron pipes with the diameter of 6mm, respectively and precisely adding the blackberry raw pulp obtained in the embodiment and the comparative example into the holes, after the solution is completely absorbed into the culture media, putting the culture media into a constant-temperature incubator, standing the culture media at 37 ℃ for 24 hours, and measuring the diameter of a bacteriostatic ring, wherein the results are shown in Table 1.
2. Blackberry puree state
Placing the blackberry raw pulp in a refrigerator at 0 ℃ for refrigerating for 24 hours, and observing the state of the blackberry raw pulp, wherein the blackberry raw pulp is uniform and semitransparent, has no precipitate or floccule, and is marked as 1; the blackberry puree is not uniform in turbidity and is marked as 2 if a small amount of precipitate or floccule exists; if there is a large amount of precipitate or floc, it is marked 3.
3. Stability of
Placing blackberry raw pulp in a refrigerator at 0 ℃ for refrigeration, and measuring the sedimentation ratio;
wherein, the better the stability, the closer the sedimentation ratio is to 1, and the test results are shown in table 1.
Table 1 results of performance testing
From table 1, it can be seen that the blackberry raw pulp of the present invention has very good antibacterial property, and thus, can have a relatively long shelf life, wherein the blackberry raw pulp of experimental example 8 has relatively good antibacterial property, and the shelf life can reach up to 42 months at normal temperature. The special process flow, the special cleaning agent and the special stabilizer are adopted for compounding, so that the high-temperature-resistant cleaning agent has better high-temperature stability and high-temperature stability. Namely, the stability can still be realized under the environment with high temperature or low temperature, namely, the precipitation and the like can not occur.
The foregoing examples are illustrative only, and serve to explain some of the features of the present disclosure. The appended claims are intended to claim as broad a scope as is contemplated, and the examples presented herein are merely illustrative of selected implementations in accordance with all possible combinations of examples. Accordingly, it is applicants' intention that the appended claims are not to be limited by the choice of examples illustrating features of the invention. And that advances in science and technology will result in possible equivalents or sub-substitutes not currently contemplated for reasons of inaccuracy in language representation, and such changes should also be construed where possible to be covered by the appended claims.
Claims (6)
1. The production method of the blackberry puree is characterized by at least comprising the following steps:
(1) cleaning treatment: cleaning the harvested blackberries by using a cleaning agent;
(2) crushing and pulping: primarily pressing the cleaned blackberries, then spraying high-pressure steam, rapidly cooling the blackberries to below 5 ℃, and pulping to obtain a first blackberry stock solution;
(3) mixing and stirring: adding a composite stabilizer into the blackberry stock solution obtained in the step (2), uniformly mixing, and then crushing by using a high-speed crusher to obtain a second blackberry stock solution;
(4) biological fermentation: fermenting the second blackberry stock solution with yeast to obtain a third blackberry stock solution;
(5) and (3) sterile filling: performing high-temperature instantaneous sterilization, cooling to 30-40 ℃, and performing aseptic filling;
the step (4) is followed by a step of uniformly mixing, and the specific steps of uniformly mixing are as follows: homogenizing and mixing the third blackberry stock solution, the lycium ruthenicum extract and the rose extract by adopting a vacuum homogenizing mixer;
the cleaning agent consists of the following components in parts by weight
50-100 parts of sodium chloride;
10-25 parts of carboxymethyl cellulose;
1-5 parts of modified nano silicon dioxide;
the modified nano silicon dioxide is dodecyl glucoside modified nano silicon dioxide;
the composite stabilizer consists of the following components in parts by weight
2. The method for producing blackberry puree of claim 1, wherein the weight ratio of the third blackberry puree, the lycium ruthenicum extract and the rose extract is 80-100: 1-20: 1 to 5.
3. The method for producing blackberry puree of claim 2, wherein the weight ratio of the third blackberry puree, the black wolfberry extract, and the rose extract is 100: 10: 2.
4. the method for producing blackberry puree of claim 1, wherein the method for preparing the composite stabilizer at least comprises the following steps:
at room temperature, the xanthan gum, the konjac glucomannan, the locust bean gum and the collagen are uniformly stirred to obtain the composite stabilizer.
5. A blackberry pulp obtained by the process for producing blackberry pulp according to any one of claims 1 to 4.
6. Use of the blackberry puree of claim 5 in a food product.
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| CN108651793A (en) * | 2018-04-26 | 2018-10-16 | 江苏惠田农业科技开发有限公司 | A kind of production method of the compound blackberry drink rich in exocellular polysaccharide |
| CN108740638A (en) * | 2018-04-26 | 2018-11-06 | 江苏惠田农业科技开发有限公司 | A kind of production method of blackberry, blueberry stoste |
| CN109549043A (en) * | 2018-12-25 | 2019-04-02 | 南京悠维有机食品有限公司 | A kind of preparation method and its product of blackberry fruit liquid drink |
| CN112646680A (en) * | 2020-12-24 | 2021-04-13 | 贵州物典生物科技有限公司 | Method for making rose and blackberry composite fermented wine |
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