CN109287991A

CN109287991A - A kind of blueberry puree and its preparation method and application

Info

Publication number: CN109287991A
Application number: CN201810954755.3A
Authority: CN
Inventors: 彭志愿; 卢小停
Original assignee: Dongguan Bora Food Co Ltd
Current assignee: Dongguan Bora Food Co Ltd
Priority date: 2018-08-21
Filing date: 2018-08-21
Publication date: 2019-02-01

Abstract

本发明涉及食品加工技术领域，具体涉及一种蓝莓果泥及其制备方法和应用，该蓝莓果泥包括如下重量份的原料：蓝莓50‑70份、水果酵素5‑12份、中药提取物2‑5份、甜味剂18‑28份、增稠剂2‑4份、酸度调节剂0.1‑1.5份、防腐剂0.01‑0.1份、褐变抑制剂0.5‑1份、和水3‑13份。本发明的蓝莓果泥以蓝莓为主要水果原料，在提高口味和延长保质期的基础上，更能吸引消费者，更具有营养价值。The invention relates to the technical field of food processing, in particular to a blueberry puree and a preparation method and application thereof. The blueberry puree comprises the following raw materials by weight: 50-70 parts of blueberries, 5-12 parts of fruit enzymes, and 2 parts of traditional Chinese medicine extracts. -5 parts, sweetener 18-28 parts, thickener 2-4 parts, acidity regulator 0.1-1.5 parts, preservative 0.01-0.1 part, browning inhibitor 0.5-1 part, and water 3-13 parts . The blueberry puree of the invention uses blueberries as the main fruit raw material, and on the basis of improving the taste and prolonging the shelf life, it can more attract consumers and has more nutritional value.

Description

A kind of blueberry puree and its preparation method and application

Technical field

The present invention relates to food processing technology fields, and in particular to a kind of blueberry puree and its preparation method and application.

Background technique

Puree, be fruit pureed flow morphology, be fresh fruit is cleaned, pick up choosing, mashing, modulation, concentration, sterilization Etc. the product that is process of production processes, product there is the peculiar taste of natural fruit, the smell of fruits is very sweet, mellow in taste, and nutrition is rich Richness, can directly swallow edible without chewing, be particularly suitable for children and designed for old people, be well received by consumers, be to have very much hair The natural green instant food of exhibition prospect.

The industrial puree product variety in China is less at present, and market is deficient, at present the puree mouth of mainstream on the market Taste mainly has: Cranberry, blueberry, strawberry, mango, watermelon, blackcurrant, green apple, honey peach, "Hami" melon, pineapple, taro are fragrant, wooden The tastes such as melon, sweet orange, lemon, grape, banana, Chinese grooseberry, but the taste of the slave puree of the prior art excessively and the side of shelf-life To research and development, and have ignored the nutritive value of puree.

Summary of the invention

In order to overcome shortcoming and defect existing in the prior art, the purpose of the present invention is to provide a kind of blueberry puree, Blueberry puree of the invention can more attract consumer on the basis of improving taste and extending the shelf life, and have more nutriture value Value.

Another object of the present invention is to provide a kind of preparation methods of blueberry puree, and the preparation method is easy to operate, control System is convenient, and high production efficiency, production cost is low, can be used for being mass produced.

A further object of the present invention is to provide a kind of blueberry purees in the application of preparation blueberry beverage, can be formed good Suspension keeps liquid uniformly not stratified, full of nutrition.

The purpose of the invention is achieved by the following technical solution: a kind of blueberry puree, the raw material including following parts by weight:

Blueberry puree of the invention, with blueberry for main fruit raw material, blueberry pulp is fine and smooth, unique flavor, moderately sour and sweet, There is fragrant pleasant fragrance of feeling well again, eyes can be protected after edible, enhancing eyesight, enhancing autoimmunity, delaying senility, improves and remembers Recall power, in prevention of arterial patch formation；Fruit ferment of the invention is product of the fruit after enzymatic hydrolysis and fermentation, not only by water Fruit cell wall breakdown, also decomposition fresh fruit cell film, the original vitamin C of fruit, Polyphenols, flavonoids, anthocyanidin etc. is a variety of Functional components release, and are convenient for absorption of human body, amylase, protease, lipase and superoxides discrimination are secreted out of after fermentation Change enzyme isoreactivity functional enzyme and various nutriments, it is with health role to human body, endocrine, activating cell, beauty can be balanced Beauty treatment improves body immune, enhancing passive protective physical fitness, loses weight, fills blood.Cooperate Chinese medical extract, improves the immunity of the human body；Add Add sweetener, improve the sour-sweet degree of blueberry puree, eliminate the bitterness sense of blueberry, cooperates acidity regulator, taste is more sour-sweet can Mouthful, it can more attract consumer；Thickener is added, improves the viscosity of blueberry puree, keeps food stick-slip agreeable to the taste；Add preservative and brown Become inhibitor, the shelf-life of blueberry puree can be extended, prevent puree brown stain, cooperates acidity regulator, it is common to extend blueberry puree Shelf-life.Blueberry puree of the invention can more attract consumer, more on the basis of improving taste and extending the shelf life It is nutritious.

Preferably, the preparation method of every part of Chinese medical extract includes the following steps:

(1), 10-15 portions of radix fici simplicissimaes, 2-4 portions of Radix Glycyrrhizaes, 1-3 portions of lilies, 1-3 parts of polyoxyethylene casters are weighed by weight The ethanol water that oil, 0.5-1 parts of medium chain triglycerides and 80-90 parts of volume fractions are 60-75%, it is spare；

(2), radix fici simplicissimae, Radix Glycyrrhizae and lily are taken, 80-200 mesh is smashed it through, ethanol water is added and impregnates 5-8h, Then constant temperature 2-4h at a temperature of 50-60 DEG C, filtering, takes filtrate and is concentrated into water content in 10-15wt%, obtain concentrate, It is spare；

(3), the filtered filter residue of step (2) is taken to carry out supercritical CO₂Fluid extraction, extracting pressure 25-35Mpa, extraction Taking temperature is 40-60 DEG C, CO₂Flow velocity is 15-20L/h, and extraction time 2-3h obtains extract, spare；

(4), the concentrate of step (2) and the extract of step (3) are mixed, Emulsifier EL-60 is then added in Chain triglyceride stirs evenly, and obtains Chinese medical extract.

Chinese medical extract prepared by the present invention, using radix fici simplicissimae, Radix Glycyrrhizae and lily as traditional Chinese medicine ingredients, extract is mutually assisted Same-action, strengthening the spleen and replenishing qi, clearing heat and moistening lung, clearing away the heart fire and tranquillizing can enhance the proliferative capacity of lymphocyte, the phagocytosis energy of macrophage Power improves immunity of organisms；The cooperation of Radix Glycyrrhizae and lily can reconcile the pharmacological property of radix fici simplicissimae, and men and women, old and young are all edible；The five fingers There is wild peach extract the fragrance of coconut can more attract consumer applied to fragrance and mouthfeel is increased in blueberry puree.Using second Alcohol solution extracts and supercritical CO₂The method of fluid extraction, by the water soluble ingredient and water in radix fici simplicissimae, Radix Glycyrrhizae and lily Insoluble composition sufficiently extracts.Wherein, in step (2), cross 80-200 mesh, in favor of water mention radix fici simplicissimae, Radix Glycyrrhizae and Lily, use volume fraction for 60-75% ethanol water impregnate, make radix fici simplicissimae, Radix Glycyrrhizae and lily it is soft and leach Water soluble ingredient, constant temperature 2-4h at a temperature of 50-60 DEG C extract water soluble ingredient and are dissolved in the active constituent of ethyl alcohol, and keep away Exempt from that temperature is excessively high to cause ethyl alcohol to volatilize, lose the effect of extraction, be concentrated into water content in 10-15wt%, ethanol content is only at this time The 0.5-2wt% of total amount is accounted for, is prepared for the mixing of step (4)；In step (3), filter residue is further used into supercritical CO₂Stream Body extraction, radix fici simplicissimae, Radix Glycyrrhizae and lily is extracted in the liposoluble constituent that step (2) fails to extract, to greatest extent Remain the active constituent extracted, extraction step is simple, easy to operate, while in turn avoiding residual using other solvents It stays in extract, without the step of adding removal solvent；In step (4), concentrate and extract mixing add polyoxy second Alkene castor oil and medium chain triglyceride play the role of stable emulsion, and water soluble ingredient and water insoluble active ingredient are uniformly mixed, shape At the microemulsion of embedding water soluble ingredient and water insoluble active ingredient, microemulsion is contacted with the remaining ethyl alcohol of concentrate, is embedded water-soluble Property ingredient and the microemulsion of water insoluble active ingredient form water-soluble duct, promote the dissolution of water soluble ingredient, be conducive to human body suction It receives, is more advantageous to performance medical value, nutritive value is higher.In addition, weight of the medium chain fatty acid ester to human body, stomach fat face The reduction of long-pending reduction, waistline, has obvious effects on.The main active of radix fici simplicissimatis extractive include psoralen, Bergapten, cupreol and apiolin；Psoralen is photosensitive compounds, is aided with daylight or ultraviolet light irradiation, effect In the neighbouring not yet complete destruction of damaged cell or normal melanocyte, increases tyrosinase activity, promote melanin genesis, have Conducive to improvement hair color, while having the effects that antibacterial, antiviral, anticoagulation, inhibiting tumour, immunological regulation, can protect Blood vessel and improvement blood microcirculation；The one kind of bergapten as coumarin kind compound has antitumor, anti-large intestine angstrom uncommon It the effects of bacterium, antimycotic, anticoagulation, desinsection, improves the shelf-life of product, it is advantageous to human health；Cupreol is a kind of tool There is the substance of physiological activity, can be used for synthesizing the steroid hormone for adjusting water, protein, sugar and salt metabolism, has and be substantially reduced blood The effect of clearing gallbladder sterol；Apiolin is a kind of metal ion chelation agent, can be by reducing its participation with metal ion-chelant Radical reaction blocks oxygen radical to generate reaction, to reduce the generation of oxygen radical, there is antitumor, cardiovascular and cerebrovascular to protect Multiple biological activities, the apiolins such as shield, antiviral, antibacterial can be reacted with anti-lipid peroxidation, and can be pressed down during storage Blueberry puree processed is oxidized, and improves the shelf-life.

Used radix fici simplicissimae, the pharmacology of Radix Glycyrrhizae and lily and effect are as follows:

Radix fici simplicissimae: nature and flavor are sweet, tepor.Major function: invigorating the spleen for eliminating dampness, promoting the circulation of qi resolving sputum, relaxing tendons and activating collaterals are used for pulmonary tuberculosis cough It coughs, chronic bronchitis, rheumatic arthritis, waist-leg pain, spleen deficiency edema, night sweat after being ill, leukorrhea.

Lily: nature and flavor are sweet, tremble with fear.Channel tropism distributed in heart and lung channels.Major function Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing.For yin chronic cough, Blood-stained sputum, dysphoria palpitates with fear, insomnia and dreamful sleep are absent-minded.

Radix Glycyrrhizae: nature and flavor sweet and neutral.Channel tropism return heart, lung, spleen, stomach meridian.Major function is invigorated the spleen and benefited qi, clearing heat and detoxicating, and eliminating the phlegm stops Cough, relieving spasm to stop pain, coordinating the drug actions of a prescription.For weakness of the spleen and the stomach, fatigue and weakness, shortness of breath and palpitation, coughing with a lot of sputum, stomach duct and abdomen, four limbs contraction are suddenly ached Bitterly, carbuncle sore tumefacting virus alleviates drug toxicity, strong.

Preferably, every part of fruit ferment is prepared by the raw material of following parts by weight:

Using strawberry pulp and flue pulp as primary raw material, strawberry pulp itself contains abundant fruit ferment of the invention Vitamin C, VitAVitE, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid, The nutriments such as copper, strawberry pulp amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanidin have beauty and skin care, prevent Cardiovascular disease is controlled, alimentary canal health is kept, promotes digestion power, maintenance epithelial tissue health, improving eyesight nourishing the liver, promotes growth hair Educate and other effects；Flue pulp protein rich in itself, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, Phosphorus, calcium, magnesium, potassium etc. have weight-reducing, reduce cholesterol, prevent constipation, prevent vascular sclerosis, is delaying senility, toxin expelling shield stomach, pre- Anti- anaemia, enhancing are immune and other effects；By the synergistic effect of cellulase, hemicellulase and pectase, strawberry pulp is digested With the hemicellulose, pectic substance and cellulose of flue pulp, cell wall of degrading is separated cell out of tissue, is obtained naked The protoplast of dew.Saccharomycetes to make fermentation is added, amylase, protease, lipase and superoxide dismutase isoreactivity are secreted out of The nutriments such as functional enzyme and protein, amino acid, it is with health role to human body, endocrine, activating cell, beauty can be balanced Beauty treatment improves body immune, enhancing passive protective physical fitness, loses weight, fills blood.Addition white sugar is cellulase, hemicellulase, fruit Glue enzyme and saccharomycete provide energy, while improving the sugariness of fruit ferment；The salt of addition can remove fruit ferment after enzymatic hydrolysis and fermentation The bitterness sense of element is applied in blueberry puree, can increase mouthfeel, improves nutritive value.

Preferably, the preparation method of every part of fruit ferment includes the following steps:

(A1), flue pulp, strawberry pulp, cellulase, hemicellulase, pectase, yeast are weighed according to parts by weight Bacterium, white sugar, salt and water, it is spare；

(A2), it takes white sugar, flue pulp and strawberry pulp to mix and blend, cellulase, hemicellulose is added after sterilizing Enzyme and pectase, stir evenly, and 1-2h is digested at a temperature of 38-42 DEG C, inactivation, obtain enzymatic hydrolysis slurry；

(A3), saccharomycete is added into enzymatic hydrolysis slurry, is uniformly mixed, ferment 70-100d at a temperature of 22-28 DEG C, sterilizing, mistake Filter is added salt into filtrate and stirs evenly, obtains fruit ferment.

Using fruit ferment made from the preparation method, the utilization rate of flue pulp and strawberry pulp is improved, its battalion is improved Support value, aromatic flavour.Wherein, white sugar, flue pulp and strawberry pulp are mixed and are blended by step (A2), because white sugar is crystalloid Particle, when blending, white sugar can make the cell wall rupture of flue pulp and strawberry pulp with flue pulp and strawberry pulp friction, Pulping efficiency is improved, enzymolysis efficiency is improved, the product after enzymatic hydrolysis can play a role in fruit ferment again, improve nutritive value； The study found that being nearly no detectable protein in 20 days from fermenting certainly, protein content is risen rapidly after the 20th day, the 75 days protein contents reach highest, and step (A3) fermentation time was controlled at 70-100 days, can promote the protein of fruit ferment Content improves nutritive value, in addition, amino acid content also has increase, wherein the content increase of aspartic acid and glutamic acid is the most Obviously, in human body, glutamic acid can form glutamine in conjunction with blood ammonia, be conducive to the function of detoxification of liver, while can also live The brain tissue metabolism of jump human body, and aspartic acid can be relieved the damage of bone and tooth；Aspartic acid and glutamic acid are delicate flavour again Amino acid improves the flavor of fruit ferment.

Preferably, the hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:1-3:1 It closes.

Hemicellulase is compounded by dextranase, zytase and mannase, common hemicellulose enzymolysis, Middle dextranase is restriction endonuclease, and hemicellulose enzymolysis generates oligosaccharide and glucose；(wood is poly- for zytase hemicellulose enzymolysis Sugar) oligosaccharide and xylose are generated, hemicellulose (mannosan) is decomposed the manna oligosacchride generated by mannase, can be by human body Beneficial bacterium in enteron aisle absorbs, and improves flora composition, reduces the infection of Escherichia coli, salmonella.

Preferably, the sweetener is at least one of white granulated sugar, D-sorbite, xylitol and fructose syrup；It is described Thickener is at least one of pectin, guar gum, xanthan gum and sodium alginate.

It is furthermore preferred that the sweetener is that white granulated sugar, fructose syrup and xylitol are formed with weight ratio 2.5-3.5:2-3:1 Mixture.Fructose syrup cooperates white granulated sugar, xylitol, can play superior synergistic function, can improve the mouthfeel of puree, Bitter taste and strange taste are reduced, sugariness and white granulated sugar, the fructose syrup of xylitol will be high, but xylitol there are anti-caries, can Prevent saprodontia caused by using white granulated sugar and fructose syrup.It is furthermore preferred that the thickener is pectin, guar gum and xanthan gum With the mixture that weight ratio 3-5:2-4:1 is formed, the viscosity being used in compounding is higher than the sum of three viscosity, has synergistic make With so that the dosage of thickener is few, thickening effect is good, and gloss and mouthfeel can be enhanced；Guar gum molecule is smooth, without branch Part and the double-spiral structure of xanthan molecules are bound to each other to form tridimensional network in the form of secondary key, so that mixed Hydrophily is more preferable；Pectin mainly plays thickening power, improves the viscosity of puree matrix, while can stablize the albumen of puree matrix Matter, beautifying face and moistering lotion after eating, can also promote gastrointestinal peristalsis, prevent constipation；Xanthan gum application not only thickens in the present invention Agent assigns puree tasty and refreshing characteristic, and has suspension so that blueberry puree of the invention formed when being used to prepare fruit juice it is good Good suspension keeps liquid uniformly not stratified.

Preferably, the acidity regulator is at least one of citric acid, lactic acid and malic acid；The preservative is mountain Potassium sorbate and/or sorbic acid.

It is furthermore preferred that the acidity regulator is citric acid, there is sour-sweet mellow and full coordination, the salubrious feature of taste can rise It to sweet taste is coordinated, acts on product mouthfeel more comfortably, promotes appetite, it can eubolism in reinforcement.The preservative is mountain The mixture that pears acid and potassium sorbate are formed with weight ratio 1:1-2 can be effectively under the mating reaction of sorbic acid and potassium sorbate Inhibit mould, the activity of saccharomycete and aerobic bacteria, moreover it is possible to prevent clostridium botulinum, staphylococcus, salmonella etc. harmful micro- The growth and breeding of biology, but it is nearly unavailable to the beneficial microbes such as anaerobic Bacillus and lactobacillus acidophilus, restrain development Effect it is more stronger than bactericidal effect, to reach the holding time for effectively extending food, and keep the flavor of original food, Anti-corrosion effect is 5-10 times of similar product sodium benzoate, and sorbic acid and potassium sorbate by the metabolic system of human body to be absorbed And it is decomposed into carbon dioxide and water rapidly, noresidue in vivo does not influence human health；Cooperation citric acid makes system be adjusted to pH Value makes sorbic acid and potassium sorbate play maximum antisepsis in 5.5-6.5；Cooperation browning inhibitor can extend Restrain browning Time.

Preferably, the browning inhibitor is by D-araboascorbic acid sodium, L-cysteine and phytic acid with weight ratio 4-5: The mixture of 5-7:1-2 composition.

Wherein, D-araboascorbic acid sodium can form arabo-ascorbic acid in acid condition, and arabo-ascorbic acid has reproducibility, Coloured adjacent diquinone can be reduced into colourless adjacent diacid, to play the role of Restrain browning；L-cysteine contain amino, Carboxyl, and contain sulfydryl, stable leuco-compounds can be formed with enzymatic browning intermediate product quinone, thus Restrain browning；Phytic acid All very stable with very strong sequestering power, and within the scope of very wide pH, it can be with the copper prothetic group huge legendary turtle in polyphenol oxidase It closes, and there is very strong oxidation resistance, thus Restrain browning；Browning inhibitor is with D-araboascorbic acid sodium, L-cysteine It is used in compounding with phytic acid, preferable to puree matrix browning inhibition effect, D-araboascorbic acid sodium and phytic acid act synergistically, and D- is different anti- Bad hematic acid sodium can form arabo-ascorbic acid under phytic acid effect, and arabo-ascorbic acid has reproducibility, can be by coloured adjacent diquinone also Original is at colourless adjacent diacid, to play the role of Restrain browning.

Another object of the present invention is achieved through the following technical solutions: the preparation method of above-mentioned blueberry puree, including such as Lower step:

(B1), blueberry is weighed by weight, fruit ferment, Chinese medical extract, sweetener, thickener, acidity regulator, is prevented Rotten agent, browning inhibitor and water, it is spare；

(B2), blueberry is rinsed using the liquor potassic permanganate of 0.1-0.2g/L, is carried out destroy the enzyme treatment after being rinsed with clear water, is added Enter browning inhibitor, then carry out mashing processing, blueberry pulp is made, it is spare；

(B3), thickener is added in Xiang Shuizhong while stirring, continues to stir 1-2h, and viscous fluid is made, spare；

(B4), fruit ferment, Chinese medical extract, sweetener, acidity are sequentially added into blueberry pulp made from step (B2) Viscous fluid made from regulator, preservative and step (B3) is heated to 80-90 DEG C after mixing evenly, keeps the temperature 15-25min, is made Blueberry puree.

The preparation method of blueberry puree of the invention will add browning inhibitor after blueberry cleaning, enzyme deactivation, avoid blueberry Harm is generated to human body after the pollutant on surface is edible, brown stain after enzyme deactivation and browning inhibitor can prevent blueberry to be beaten keeps blue The vividness of the certain kind of berries, by after blueberry cell wall broken wall, the cytoplasm of blueberry releases pulping process, is sufficiently mixed, more naturally It is delicious；Cooperate fruit ferment, Chinese medical extract, sweetener, acidity regulator, preservative, thickener and water, improves blueberry puree Flavor and extend the shelf life, while improving its nutritive value.The preparation method is easy to operate, easy to control, high production efficiency, Production cost is low, can be used for being mass produced.

Wherein, it is rinsed in step (B2) using the liquor potassic permanganate of 0.1-0.2g/L, removes the pollutant on blueberry surface, Sterilization functions are played simultaneously, then are rinsed with clear water, and potassium permanganate is avoided to remain in blueberry damaged surfaces human health.In step (B3) Thickener elder generation and water mixing preparation viscous fluid, then mixed in step (B4) with other raw materials, prevent thickener and other raw materials Agglomeration forms colloidal particle precipitating.80-90 DEG C is heated in step (B4) after mixing evenly, keeps the temperature 15-25min, can be killed thin Bacterium and enzyme, with other high-temperature sterilizations processing compared with, can safer long-term preservation, be more able to maintain its natural color, smell and taste.

Another object of the present invention is achieved through the following technical solutions: above-mentioned blueberry puree is answered preparation blueberry beverage With.

Blueberry puree of the invention is applied in blueberry beverage, can form good suspension, keep liquid uniformly regardless of Layer, it is full of nutrition.Blueberry beverage includes but is not limited to blueberry juice, blueberry fruit milk.

The beneficial effects of the present invention are: blueberry puree of the invention, with blueberry for main fruit raw material, blueberry pulp is thin It is greasy, unique flavor, moderately sour and sweet, and there is fragrant pleasant fragrance of feeling well, eyes can be protected after edible, enhancing eyesight, enhance itself Immunity, delaying senility, improve memory, in prevention of arterial patch formation；Fruit ferment of the invention is fruit through digesting With the product after fermentation, not only fresh fruit cell wall is decomposed, also decomposition fresh fruit cell film, by the original vitamin C of fruit, polyphenol The several functions compositions such as class, flavonoids, anthocyanidin release, and are convenient for absorption of human body, amylase, albumen are secreted out of after fermentation Enzyme, lipase and superoxide dismutase isoreactivity functional enzyme and various nutriments, it is with health role to human body, it can balance Endocrine, beautifying face and moistering lotion, improves body immune, enhancing passive protective physical fitness, loses weight, fills blood activating cell.Cooperate traditional Chinese medicine extraction Object improves the immunity of the human body；Sweetener is added, the sour-sweet degree of blueberry puree is improved, eliminates the bitterness sense of blueberry, cooperates acidity tune Agent is saved, taste more sweet and sour taste can more attract consumer；Thickener is added, improves the viscosity of blueberry puree, makes food stick-slip It is agreeable to the taste；Preservative and browning inhibitor are added, the shelf-life of blueberry puree can be extended, prevents puree brown stain, cooperates acidity adjustment Agent, the common shelf-life for extending blueberry puree.Blueberry puree of the invention, on the basis of improving taste and extending the shelf life, Consumer can more be attracted, it is more nutritious.

Blueberry puree of the invention can form good suspension in the application of preparation blueberry beverage, keep liquid uniform It is not stratified, it is full of nutrition.

Specific embodiment

For the ease of the understanding of those skilled in the art, below with reference to embodiment, the present invention is further illustrated, real The content that the mode of applying refers to not is limitation of the invention.

Embodiment 1

A kind of blueberry puree, the raw material including following parts by weight:

The preparation method of every part of Chinese medical extract includes the following steps:

(1), 13 portions of radix fici simplicissimaes, 3 portions of Radix Glycyrrhizaes, 2 portions of lilies, 2 parts of Emulsifier EL-60s, 0.8 part are weighed by weight The ethanol water that medium chain triglyceride and 85 parts of volume fractions are 68%, it is spare；

(2), radix fici simplicissimae, Radix Glycyrrhizae and lily are taken, 150 meshes are smashed it through, ethanol water is added and impregnates 7h, then exists Constant temperature 3h at a temperature of 55 DEG C, filtering, takes filtrate and is concentrated into water content in 13wt%, obtain concentrate, spare；

(3), the filtered filter residue of step (2) is taken to carry out supercritical CO₂Fluid extraction, extracting pressure 30Mpa, extraction temperature Degree is 50 DEG C, CO₂Flow velocity is 18L/h, and extraction time 2.5h obtains extract, spare；

Every part of fruit ferment is prepared by the raw material of following parts by weight:

The preparation method of every part of fruit ferment includes the following steps:

(A2), it takes white sugar, flue pulp and strawberry pulp to mix and blend, cellulase, hemicellulose is added after sterilizing Enzyme and pectase, stir evenly, and digest 1.5h at a temperature of 40 DEG C, inactivation, obtain enzymatic hydrolysis slurry；

(A3), saccharomycete is added into enzymatic hydrolysis slurry, is uniformly mixed, ferment 75d at a temperature of 25 DEG C, it sterilizes, filtering, to filter Salt is added in liquid to stir evenly, obtains fruit ferment.

The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:2:1.

The sweetener is the mixture that white granulated sugar, fructose syrup and xylitol are formed with weight ratio 3:2.5:1；The increasing The thick dose of mixture formed for pectin, guar gum and xanthan gum with weight ratio 4:3:1.

The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:1.5 Mixture.

The browning inhibitor is by D-araboascorbic acid sodium, L-cysteine and phytic acid with weight ratio 4.5:6:1.5 group At mixture.

A kind of preparation method of blueberry puree as described above, includes the following steps:

(B2), blueberry is rinsed using the liquor potassic permanganate of 0.15g/L, and destroy the enzyme treatment is carried out after being rinsed with clear water, is added Browning inhibitor, then mashing processing is carried out, blueberry pulp is made, it is spare；

(B3), thickener is added in Xiang Shuizhong while stirring, continues to stir 1.5h, and viscous fluid is made, spare；

(B4), fruit ferment, Chinese medical extract, sweetener, acidity are sequentially added into blueberry pulp made from step (B2) Viscous fluid made from regulator, preservative and step (B3) is heated to 85 DEG C after mixing evenly, keeps the temperature 20min, and blueberries are made Mud.

A kind of application of blueberry puree as described above, the blueberry puree is in the application for preparing blueberry juice.

Embodiment 2

(1), 10 portions of radix fici simplicissimaes, 2 portions of Radix Glycyrrhizaes, 1 portion of lily, 1 part of Emulsifier EL-60,0.5 part are weighed by weight The ethanol water that medium chain triglyceride and 80 parts of volume fractions are 60%, it is spare；

(2), radix fici simplicissimae, Radix Glycyrrhizae and lily are taken, 80 meshes are smashed it through, ethanol water is added and impregnates 5h, then exists Constant temperature 2h at a temperature of 50 DEG C, filtering, takes filtrate and is concentrated into water content in 10wt%, obtain concentrate, spare；

(3), the filtered filter residue of step (2) is taken to carry out supercritical CO₂Fluid extraction, extracting pressure 25Mpa, extraction temperature Degree is 40 DEG C, CO₂Flow velocity is 15L/h, and extraction time 2h obtains extract, spare；

(A2), it takes white sugar, flue pulp and strawberry pulp to mix and blend, cellulase, hemicellulose is added after sterilizing Enzyme and pectase, stir evenly, and digest 1h at a temperature of 38 DEG C, inactivation, obtain enzymatic hydrolysis slurry；

(A3), saccharomycete is added into enzymatic hydrolysis slurry, is uniformly mixed, ferment 70-d at a temperature of 22 DEG C, it sterilizes, filtering, to Salt is added in filtrate to stir evenly, obtains fruit ferment.

The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:1:1.

The sweetener is the mixture that white granulated sugar, fructose syrup and xylitol are formed with weight ratio 2.5:2:1；The increasing The thick dose of mixture formed for pectin, guar gum and xanthan gum with weight ratio 3:2:1.

The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:1 Mixture.

The browning inhibitor is made of D-araboascorbic acid sodium, L-cysteine and phytic acid with weight ratio 4:5:1 Mixture.

(B2), blueberry is rinsed using the liquor potassic permanganate of 0.1g/L, and destroy the enzyme treatment is carried out after being rinsed with clear water, is added brown Become inhibitor, then carry out mashing processing, blueberry pulp is made, it is spare；

(B3), thickener is added in Xiang Shuizhong while stirring, continues to stir 1h, and viscous fluid is made, spare；

(B4), fruit ferment, Chinese medical extract, sweetener, acidity are sequentially added into blueberry pulp made from step (B2) Viscous fluid made from regulator, preservative and step (B3) is heated to 80 DEG C after mixing evenly, keeps the temperature 15min, and blueberries are made Mud.

Embodiment 3

(1), weigh by weight 15 portions of radix fici simplicissimaes, 4 portions of Radix Glycyrrhizaes, 3 portions of lilies, 3 parts of Emulsifier EL-60s, in 1 part The ethanol water that chain triglyceride and 90 parts of volume fractions are 75%, it is spare；

(2), radix fici simplicissimae, Radix Glycyrrhizae and lily are taken, 200 meshes are smashed it through, ethanol water is added and impregnates 8h, then exists Constant temperature 4h at a temperature of 60 DEG C, filtering, takes filtrate and is concentrated into water content in 15wt%, obtain concentrate, spare；

(3), the filtered filter residue of step (2) is taken to carry out supercritical CO₂Fluid extraction, extracting pressure 35Mpa, extraction temperature Degree is 60 DEG C, CO₂Flow velocity is 20L/h, and extraction time 3h obtains extract, spare；

(A2), it takes white sugar, flue pulp and strawberry pulp to mix and blend, cellulase, hemicellulose is added after sterilizing Enzyme and pectase, stir evenly, and digest 2h at a temperature of 42 DEG C, inactivation, obtain enzymatic hydrolysis slurry；

(A3), saccharomycete is added into enzymatic hydrolysis slurry, is uniformly mixed, ferment 100d at a temperature of 28 DEG C, it sterilizes, filtering, to Salt is added in filtrate to stir evenly, obtains fruit ferment.

The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:3:1.

The sweetener is the mixture that white granulated sugar, fructose syrup and xylitol are formed with weight ratio 3.5:3:1；The increasing The thick dose of mixture formed for pectin, guar gum and xanthan gum with weight ratio 5:4:1.

The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:2 Mixture.

The browning inhibitor is made of D-araboascorbic acid sodium, L-cysteine and phytic acid with weight ratio 5:7:2 Mixture.

(B2), blueberry is rinsed using the liquor potassic permanganate of 0.2g/L, and destroy the enzyme treatment is carried out after being rinsed with clear water, is added brown Become inhibitor, then carry out mashing processing, blueberry pulp is made, it is spare；

(B3), thickener is added in Xiang Shuizhong while stirring, continues to stir 2h, and viscous fluid is made, spare；

(B4), fruit ferment, Chinese medical extract, sweetener, acidity are sequentially added into blueberry pulp made from step (B2) Viscous fluid made from regulator, preservative and step (B3) is heated to 90 DEG C after mixing evenly, keeps the temperature 25min, and blueberries are made Mud.

Embodiment 4

(1), 14 portions of radix fici simplicissimaes, 2 portions of Radix Glycyrrhizaes, 3 portions of lilies, 1 part of Emulsifier EL-60,0.9 part are weighed by weight The ethanol water that medium chain triglyceride and 82 parts of volume fractions are 72%, it is spare；

(2), radix fici simplicissimae, Radix Glycyrrhizae and lily are taken, 100 meshes are smashed it through, ethanol water is added and impregnates 7h, then exists Constant temperature 4h at a temperature of 52 DEG C, filtering, takes filtrate and is concentrated into water content in 12wt%, obtain concentrate, spare；

(3), the filtered filter residue of step (2) is taken to carry out supercritical CO₂Fluid extraction, extracting pressure 32Mpa, extraction temperature Degree is 42 DEG C, CO₂Flow velocity is 19L/h, and extraction time 2.2h obtains extract, spare；

(A2), it takes white sugar, flue pulp and strawberry pulp to mix and blend, cellulase, hemicellulose is added after sterilizing Enzyme and pectase, stir evenly, and digest 1.8h at a temperature of 39 DEG C, inactivation, obtain enzymatic hydrolysis slurry；

(A3), saccharomycete is added into enzymatic hydrolysis slurry, is uniformly mixed, ferment 90d at a temperature of 24 DEG C, it sterilizes, filtering, to filter Salt is added in liquid to stir evenly, obtains fruit ferment.

The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:1.2:1.

The sweetener is the mixture that white granulated sugar, fructose syrup and xylitol are formed with weight ratio 3.2:2.2:1；It is described Thickener is the mixture that pectin, guar gum and xanthan gum are formed with weight ratio 4.8:2.2:1.

The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:1.8 Mixture.

The browning inhibitor is by D-araboascorbic acid sodium, L-cysteine and phytic acid with weight ratio 4.2:6.8:1.2 The mixture of composition.

(B2), blueberry is rinsed using the liquor potassic permanganate of 0.18g/L, and destroy the enzyme treatment is carried out after being rinsed with clear water, is added Browning inhibitor, then mashing processing is carried out, blueberry pulp is made, it is spare；

(B3), thickener is added in Xiang Shuizhong while stirring, continues to stir 1.2h, and viscous fluid is made, spare；

(B4), fruit ferment, Chinese medical extract, sweetener, acidity are sequentially added into blueberry pulp made from step (B2) Viscous fluid made from regulator, preservative and step (B3) is heated to 88 DEG C after mixing evenly, keeps the temperature 18min, and blueberries are made Mud.

A kind of application of blueberry puree as described above, the blueberry puree is in the application for preparing blueberry fruit milk.

Embodiment 5

(1), 12 portions of radix fici simplicissimaes, 3 portions of Radix Glycyrrhizaes, 1 portion of lily, 3 parts of Emulsifier EL-60s, 0.6 part are weighed by weight The ethanol water that medium chain triglyceride and 88 parts of volume fractions are 62%, it is spare；

(2), radix fici simplicissimae, Radix Glycyrrhizae and lily are taken, 180 meshes are smashed it through, ethanol water is added and impregnates 6h, then exists Constant temperature 2.5h at a temperature of 58 DEG C, filtering, takes filtrate and is concentrated into water content in 14wt%, obtain concentrate, spare；

(3), the filtered filter residue of step (2) is taken to carry out supercritical CO₂Fluid extraction, extracting pressure 28Mpa, extraction temperature Degree is 58 DEG C, CO₂Flow velocity is 16L/h, and extraction time 2.8h obtains extract, spare；

(A2), it takes white sugar, flue pulp and strawberry pulp to mix and blend, cellulase, hemicellulose is added after sterilizing Enzyme and pectase, stir evenly, and digest 1.2h at a temperature of 41 DEG C, inactivation, obtain enzymatic hydrolysis slurry；

(A3), saccharomycete is added into enzymatic hydrolysis slurry, is uniformly mixed, ferment 80d at a temperature of 26 DEG C, it sterilizes, filtering, to filter Salt is added in liquid to stir evenly, obtains fruit ferment.

The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:2.8:1.

The sweetener is the mixture that white granulated sugar, fructose syrup and xylitol are formed with weight ratio 2.8:2.8:1；It is described Thickener is the mixture that pectin, guar gum and xanthan gum are formed with weight ratio 3.2:3.5:1.

The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:1.2 Mixture.

The browning inhibitor is by D-araboascorbic acid sodium, L-cysteine and phytic acid with weight ratio 4.8:5.2:1.8 The mixture of composition.

(B2), blueberry is rinsed using the liquor potassic permanganate of 0.12g/L, and destroy the enzyme treatment is carried out after being rinsed with clear water, is added Browning inhibitor, then mashing processing is carried out, blueberry pulp is made, it is spare；

(B3), thickener is added in Xiang Shuizhong while stirring, continues to stir 1.8h, and viscous fluid is made, spare；

(B4), fruit ferment, Chinese medical extract, sweetener, acidity are sequentially added into blueberry pulp made from step (B2) Viscous fluid made from regulator, preservative and step (B3) is heated to 82 DEG C after mixing evenly, keeps the temperature 22min, and blueberries are made Mud.

Embodiment 6

The present embodiment and the difference of embodiment 3 are:

The sweetener is the mixture that white granulated sugar and D-sorbite are formed with weight ratio 2:1；The thickener is pectin The mixture formed with sodium alginate with weight ratio 2:1.

The acidity regulator is the mixture that lactic acid and malic acid are formed with weight ratio 1:1；The preservative is sorb Sour potassium.

Comparative example 1

(B1), blueberry, sweetener, thickener, acidity regulator, preservative, browning inhibitor and water are weighed by weight, It is spare；

(B4), sweetener, acidity regulator, preservative and step are sequentially added into blueberry pulp made from step (B2) (B3) viscous fluid made from is heated to 85 DEG C after mixing evenly, keeps the temperature 20min, and blueberry puree is made.

The experiment detection of embodiment 7

A, the blueberry puree of Example 1-6 and comparative example 1 carries out the brown stain time to it, content of microorganisms, protein contain Amount, Vitamin C content detection, wherein the detection method of brown stain time: taking 100g blueberry puree to be placed in atmospheric environment, calculates There is the time of brown stain, unit d in it；Content of microorganisms is according to as defined in GB4789.26 " microbiological test of food hygiene " Method measurement；Protein content is according to spectrophotometry specified in GB/T5009.5-2016 " measurement of Protein in Food " It is measured；Vitamin C content is according to side as defined in QB8693.20 " 2,6 sodium dichlorophenol indophenolate titration of vitamin E and C method " Method measurement.

B, stability test: (1) the blueberry puree of Example 1-3,6 and comparative example 1, weigh 100g blueberry puree and 1000ml water stirs 10min after mixing, obtains blueberry juice, observes the liquid distribution state of blueberry juice；Example 4 and 5 Blueberry puree, weigh 100g blueberry puree, 400ml milk and 600ml water, stir 10min after mixing, obtain blueberry fruit milk, Observe the liquid distribution state of blueberry fruit milk.

Testing result is as shown in table 1 below:

Table 1

As shown in Table 1, the fruit ferment of blueberry puree of the invention, addition improves protein content, improves blueberry The nutritive value of puree.Cooperate Chinese medical extract, improves the immunity of the human body；Thickener is added, improves the viscosity of blueberry puree, makes Food stick-slip is agreeable to the taste, while being applied to make its no layering that is uniformly dispersed in drink；Addition preservative, browning inhibitor and Chinese medicine mention Object is taken, the shelf-life of blueberry puree can be extended, prevents puree brown stain, cooperates acidity regulator, the common guarantor for extending blueberry puree The matter phase.

Blueberry puree of the invention can more attract consumer, have more on the basis of improving taste and extending the shelf life Nutritive value.

Above-described embodiment is the preferable implementation of the present invention, and in addition to this, the present invention can be realized with other way, Do not depart under the premise of present inventive concept it is any obviously replace it is within the scope of the present invention.

Claims

1. a blueberry puree, is characterized in that: comprise the raw material of following weight portion:

2. a kind of blueberry puree according to claim 1, is characterized in that: the preparation method of each described Chinese medicine extract comprises the steps:

(1), take by weight 10-15 part of peach, 2-4 part of licorice, 1-3 part of lily, 1-3 part of polyoxyethylene castor oil, 0.5-1 part of medium chain triglyceride and 80- 90 parts of ethanol aqueous solution with a volume fraction of 60-75%, for use;

(2), take peach, licorice and lily, pulverize and pass through 80-200 mesh sieve, add ethanol aqueous solution to soak for 5-8h, then keep constant temperature at 50-60 ℃ for 2-4h, filter, take the filtrate and concentrate to contain The amount of water is 10-15wt% to obtain a concentrated solution for subsequent use;

(3), take the filter residue after step (2) filtration and carry out supercritical _CO fluid extraction, extraction pressure is 25-35Mpa, extraction temperature is 40-60 ℃, _CO flow rate is 15-20L/h, extraction time is 2 -3h, get the extract, standby;

(4), mixing the concentrated solution of step (2) and the extract of step (3), then adding polyoxyethylene castor oil and medium-chain triglyceride, stirring evenly, to obtain a traditional Chinese medicine extract.

3. a kind of blueberry puree according to claim 1, is characterized in that: every described fruit enzyme is prepared from the raw material of following weight portion:

4. a kind of blueberry puree according to claim 3 is characterized in that: the preparation method of each described fruit enzyme comprises the steps:

(A1), take dragon fruit pulp, strawberry pulp, cellulase, hemicellulase, pectinase, yeast, white sugar, salt and water according to parts by weight, for subsequent use;

(A2), take white sugar, pitaya pulp and strawberry pulp, mix and crush, add cellulase, hemicellulase and pectinase after sterilization, stir evenly, enzymolysis at 38-42°C for 1-2h, Inactivated to obtain enzymatic pulp;

(A3), adding yeast to the enzymolysis slurry, mixing evenly, fermenting at a temperature of 22-28° C. for 70-100 d, sterilizing, filtering, adding salt to the filtrate and stirring evenly to obtain fruit enzymes.

5. a kind of blueberry puree according to claim 4, is characterized in that: described hemicellulase is glucanase, xylanase and mannanase by enzyme activity ratio 2:1-3: 1 is mixed.

6. a kind of blueberry puree according to claim 1, is characterized in that: described sweetener is at least one in white granulated sugar, sorbitol, xylitol and fructose syrup; Described thickener is At least one of pectin, guar gum, xanthan gum, and sodium alginate.

7. a kind of blueberry puree according to claim 1, is characterized in that: described acidity regulator is at least one in citric acid, lactic acid and malic acid; Described preservative is potassium sorbate and/or sorbitan acid.

8. a kind of blueberry puree according to claim 1 is characterized in that: described browning inhibitor is made of D-sodium erythorbate, L-cysteine and phytic acid in a weight ratio of 4-5:5 -7: A mixture of 1-2 compositions.

9. a preparation method of blueberry puree as described in any one of claim 1-8, is characterized in that: comprise the steps:

(B1), take by weight blueberry, fruit enzyme, Chinese medicine extract, sweetener, thickener, acidity regulator, preservative, browning inhibitor and water, for subsequent use;

(B2), blueberry adopt the potassium permanganate solution rinsing of 0.1-0.2g/L, carry out enzyme inactivation treatment after rinsing with clear water, add browning inhibitor, carry out beating treatment again, make blueberry pulp, standby;

(B3), add thickening agent while stirring in water, continue to stir 1-2h, make viscous liquid, standby;

(B4), in the blueberry pulp obtained in step (B2), add fruit ferment, Chinese medicine extract, sweetener, acidity regulator, preservative and the viscous liquid obtained in step (B3) successively, stir after heating to 80-90 DEG C, and keep the temperature for 15-25 minutes to prepare blueberry puree.

10. An application of the blueberry puree according to any one of claims 1-8, characterized in that: an application of the blueberry puree in preparing a blueberry drink.