CN109287991A - A kind of blueberry puree and its preparation method and application - Google Patents
A kind of blueberry puree and its preparation method and application Download PDFInfo
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- CN109287991A CN109287991A CN201810954755.3A CN201810954755A CN109287991A CN 109287991 A CN109287991 A CN 109287991A CN 201810954755 A CN201810954755 A CN 201810954755A CN 109287991 A CN109287991 A CN 109287991A
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- blueberry
- puree
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Abstract
The present invention relates to food processing technology fields, more particularly to a kind of blueberry puree and its preparation method and application, which includes the raw material of following parts by weight: 50-70 parts of blueberry, 5-12 parts of fruit ferment, 2-5 parts of Chinese medical extract, 18-28 parts of sweetener, 2-4 parts of thickener, 0.1-1.5 parts of acidity regulator, 0.01-0.1 parts of preservative, 0.5-1 parts of browning inhibitor and 3-13 parts of water.Blueberry puree of the invention, for main fruit raw material, on the basis of improving taste and extending the shelf life, can more attract consumer with blueberry, more nutritious.
Description
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.
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.
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；
(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.
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:
(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 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:
(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 0.15g/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
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), 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；
(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.
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:
(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 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.
A kind of preparation method of blueberry puree as described above, includes the following steps:
(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 0.1g/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.
A kind of application of blueberry puree as described above, the blueberry puree is in the application for preparing blueberry juice.
Embodiment 3
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), 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；
(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.
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:
(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 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.
A kind of preparation method of blueberry puree as described above, includes the following steps:
(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 0.2g/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.
A kind of application of blueberry puree as described above, the blueberry puree is in the application for preparing blueberry juice.
Embodiment 4
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), 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；
(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.
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:
(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 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.
A kind of preparation method of blueberry puree as described above, includes the following steps:
(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 0.18g/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
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), 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；
(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.
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:
(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 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.
A kind of preparation method of blueberry puree as described above, includes the following steps:
(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 0.12g/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.
A kind of application of blueberry puree as described above, the blueberry puree is in the application for preparing blueberry fruit milk.
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
A kind of blueberry puree, the raw material including following parts by weight:
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:
(B1), blueberry, sweetener, thickener, acidity regulator, preservative, browning inhibitor and water are weighed by weight,
It is spare；
(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), 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.
A kind of application of blueberry puree as described above, the blueberry puree is in the application for preparing blueberry juice.
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 (10)
1. a kind of blueberry puree, it is characterised in that: the raw material including following parts by weight:
2. a kind of blueberry puree according to claim 1, it is characterised in that: the preparation method of every part of Chinese medical extract
Include the following steps:
(1), weigh by weight 10-15 portions of radix fici simplicissimaes, 2-4 portions of Radix Glycyrrhizaes, 1-3 portions of lilies, 1-3 parts of Emulsifier EL-60s,
The ethanol water that 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, spare；
(3), the filtered filter residue of step (2) is taken to carry out supercritical CO2Fluid extraction, extracting pressure 25-35Mpa, extraction temperature
It 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 then is added and middle chain is sweet
Oily three esters, stir evenly, obtain Chinese medical extract.
3. a kind of blueberry puree according to claim 1, it is characterised in that: every part of fruit ferment is by following parts by weight
Raw material be prepared:
4. a kind of blueberry puree according to claim 3, it is characterised in that: the preparation method packet of every part of fruit ferment
Include following steps:
(A1), flue pulp, strawberry pulp, cellulase, hemicellulase, pectase, saccharomycete, white is weighed according to parts by weight
Sugar, salt and water, it is spare；
(A2), white sugar, flue pulp and strawberry pulp is taken to mix and blend, after sterilizing be added cellulase, hemicellulase and
Pectase stirs evenly, and 1-2h is digested at a temperature of 38-42 DEG C, inactivation, obtains 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, it sterilizes, filtering,
Salt is added into filtrate to stir evenly, obtains fruit ferment.
5. a kind of blueberry puree according to claim 4, it is characterised in that: the hemicellulase is dextranase, wood
Dextranase and mannase are mixed by enzyme activity ratio 2:1-3:1.
6. a kind of blueberry puree according to claim 1, it is characterised in that: the sweetener be white granulated sugar, D-sorbite,
At least one of xylitol and fructose syrup；The thickener be pectin, guar gum, xanthan gum and sodium alginate in extremely
Few one kind.
7. a kind of blueberry puree according to claim 1, it is characterised in that: the acidity regulator is citric acid, lactic acid
At least one of with malic acid；The preservative is potassium sorbate and/or sorbic acid.
8. a kind of blueberry puree according to claim 1, it is characterised in that: the browning inhibitor is by the different Vitamin C of D-
The mixture that sour sodium, L-cysteine and phytic acid are formed with weight ratio 4-5:5-7:1-2.
9. a kind of preparation method of the blueberry puree as described in claim 1-8 any one, it is characterised in that: including walking as follows
It is rapid:
(B1), blueberry, fruit ferment, Chinese medical extract, sweetener, thickener, acidity regulator, anti-corrosion are weighed by weight
Agent, browning inhibitor and water, it is spare；
(B2), blueberry is rinsed using the liquor potassic permanganate of 0.1-0.2g/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 1-2h, and viscous fluid is made, spare；
(B4), fruit ferment, Chinese medical extract, sweetener, acidity adjustment are sequentially added into blueberry pulp made from step (B2)
Viscous fluid made from agent, preservative and step (B3) is heated to 80-90 DEG C after mixing evenly, keeps the temperature 15-25min, and blueberry is made
Puree.
10. a kind of application of the blueberry puree as described in claim 1-8 any one, it is characterised in that: the blueberry puree
In the application of preparation blueberry beverage.
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| CN116076649A (en) * | 2022-11-08 | 2023-05-09 | 广东佳宝集团有限公司 | Processing method of fruit raw material inactivating enzyme and pigment browning inhibiting treatment equipment |
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