CN109601796A - A method of blackberry, blueberry pulp beverage is prepared using high pressure microjet - Google Patents
A method of blackberry, blueberry pulp beverage is prepared using high pressure microjet Download PDFInfo
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- CN109601796A CN109601796A CN201910056662.3A CN201910056662A CN109601796A CN 109601796 A CN109601796 A CN 109601796A CN 201910056662 A CN201910056662 A CN 201910056662A CN 109601796 A CN109601796 A CN 109601796A
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- blackberry
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of methods using high pressure microjet preparation blackberry, blueberry pulp beverage: (1) prepare blackberry, blueberry magma: freezing blackberry, blueberry obtains blackberry, blueberry magma with tissue mashing crusher machine 5s after 5 DEG C thaw 12 hours；(2) enzymatic treatment: pectase and zytase；(3) slight fermentation process: by the blackberry, blueberry magma inoculated plant galactococcus and Lactobacillus brevis after enzymatic treatment；(4) it high pressure microjet homogeneous: is handled 3 times at 80,120,150-180MPa respectively with dynamic high-pressure Microfluidizer；(5) filtering both obtains blackberry, blueberry pulp beverage.The present invention innovates reference bacterial strain and slightly ferments blueberry pulp; flavor is more preferable; and two kinds of bacterial strains play synergistic effect; the content of anthocyanin and total phenol can be obviously improved; after fermentation with high pressure microjet homogeneous can directly inactivation of bacterial prevent excessive fermentation; it does not need to be heat-treated, protects more active constituents.
Description
Technical field
The present invention relates to a kind of methods using high pressure microjet preparation blackberry, blueberry pulp beverage, belong to Food Engineering Development neck
Domain.
Background technique
Blackberry, blueberry belongs to berry fruits, and fresh fruit soft and succulency, beautiful in colour, flavor is pure and sweet, has nutriture value abundant
Value.The medical value of blackberry, blueberry is also very high, has adjust metabolism, anti-aging, eliminate fatigue and improve immunity etc. and make
With, especially have effects that reduce cholesterol level, prevention and treatment heart disease and anticancer (reducing toxic side effect caused by chemotherapy),
It is known as " purple life fruit ", is to develop the emerging fruit for more rapidly integrating nutrition and health care in recent years.Contain in blackberry, blueberry
Have a superoxide dismutase (SOD) more abundant, content be fruit most, therefore often edible blackberry, blueberry can be removed in vivo
Excessive free radical prevents aging, eliminates fatigue, enhances the adaptive faculty to excess load large amount of exercise, improves human body to smog, spoke
It penetrates, the resistance of toxic chemical and toxic pharmaceuticals etc..
Aromatic substance in blackberry, blueberry is the important component for influencing its product special flavour.Turemis etc. is mentioned with the micro- extraction technology of solid phase
Taken the volatile materials in 5 blackberry species fruits, by capillary GC-MS be combined detect, find furfural and
Its derivative is content flavor substance the most abundant in blackberry, blueberry, and 5 hydroxymethyl furfural is the character flavor compound in blackberry, blueberry.
Blackberry, blueberry can be processed as mixed juice and juice.Mixed juice can preferably retain the nutritional ingredient in blackberry, blueberry, meet people
Pursue pure natural, nutrition, requirement that is fresh, keeping fruit original flavor.Tian Jinhui prepares blackberry mixed juice using pectase liquefaction technology,
Substantially increase the crushing juice rate and storage stability of blackberry mixed juice, and it was found that can significantly improve before enzymatic hydrolysis using steam blanching
The content of anthocyanin and total phenol in blackberry mixed juice.
Super-voltage micro jet processing is a kind of novel non-thermal technology technology, it is counted as most potential in new and high technology
With a kind of physical modification technology of development prospect.It is a variety of unit operations such as collection conveying, mixing, ultramicro grinding, pressurization, extruding
In one, liquid material earthquake, it is divided into two strands or more threads, then strong vertically hit in little space
It hits or Y type is hit, abrupt release goes out most of energy during shock, generates huge pressure drop, plays to material good
Good ultra fine effect.Current this technology has application in the industries such as pharmacy, chemistry, biochemistry, for broken point
Granular media, reduction grain diameter, extraction metabolite etc., and it is applied to the sterilization of juice in food, blunt enzyme and stability
Improve etc..Importantly, the technology is low-temperature physics sterilization, it is avoided that juice quality deterioration caused by prior heat treatment,
Preferably retain the original quality of juice from nutrition, flavor, color etc..
The present invention is intended to provide a kind of method using high pressure microjet preparation blackberry, blueberry pulp beverage, has raciness, battalion
It supports, the advantages that stability is good, and healthcare function is prominent.
Summary of the invention
The object of the present invention is to provide a kind of methods using high pressure microjet preparation blackberry, blueberry pulp beverage, have flavor
The advantages that good, nutrition is good, and stability is good, and healthcare function is prominent.
During storage, during especially non-refrigerated, the color of fruit juice can gradually turn yellow, browning, and along with
The generation of bad flavor substance, this variation are commonly referred to as brown stain.Brown stain not only influences the appearance of fruit juice, flavor, but also meeting
Cause the loss of nutriment.Brown stain includes enzymatic browning and non-enzymatic browning two types.Enzymatic browning is oxygen and phenolic substances
In a kind of reaction of polyphenol oxidase catalyzed lower generation, non-enzymatic browning includes caramelization, Maillard reaction, ascorbic
The oxidative condensation and degradation reaction of degradation reaction and polyphenolic substance.It is red for blackberry, blueberry, blueberry, strawberry etc. rich in anthocyanin
For mill base fruit fruit juice, the variation of anthocyanin is the main reason for fruit juice color changes.Anthocyanin property is very unstable, is easy
A series of degradation reaction occurs, so that fruit juice be made to lose bright-coloured color.Increase anthocyanin stability at present mainly to pass through
Change influence anthocyanin stability cause usually realize, or by add copigment method, that is, use and certain anthocyanin
Other similar anthocyanin of molecular structure or other substances are complexed therewith and play stabilization.
The present invention uses Lactococcus plantarum ATCC43199, is purchased from Guangdong Province's Culture Collection, number:
1.1033, strain name: Lactococcus plantarum, Latin literary fame: Lactococcus plantarum, other numbers: JCM 11056.
=ATCC43199=DSM 20686=KCTC 3645=LMG 8517=NBRC 100936, culture medium number: 35, culture temperature
Degree: 30 DEG C, 5%CO2.
The present invention uses Lactobacillus brevis, is purchased from Guangdong Province's Culture Collection, number: GIM1.773, strain name
Claim: Lactobacillus brevis, Latin literary fame: Lactobacillus brevis, other numbers: CICC 6239, culture medium number: 58, training
Feeding temperature: 37, purposes: for producing pickles, it is preferable to produce flavor substance for lactic acid producing.
It is expanded after above-mentioned bacterial strains purchase, preservation, configuration bacterium solution:
Lactococcus plantarum: galactococcus is added in M17 fluid nutrient medium, 37 DEG C, 150rpm shakes bacterium 8 hours；Take bacterium solution 100
μ l is evenly coated on solid culture plate, and 37 DEG C, Anaerobic culturel 48 hours；The appropriate bacterium of picking, is put into preprepared and fills
In the centrifuge tube of M17 fluid nutrient medium, bacterial concentration is adjusted to 3-10 × 108A bacterium/ml, it is spare.
Lactobacillus brevis: lactobacillus is added in MRS fluid nutrient medium, 37 DEG C, 150rpm shakes bacterium 8 hours；Take 100 μ of bacterium solution
L is evenly coated on MRS solid culture plate, 37 DEG C, and Anaerobic culturel 48 hours；The appropriate bacterium of picking is put into preprepared Sheng
In the centrifuge tube for having MRS fluid nutrient medium, bacterial concentration is adjusted to 3-10 × 108A bacterium/ml, it is spare.
Technical problems to be solved needed for the present invention can be achieved through the following technical solutions.
A method of blackberry, blueberry pulp beverage being prepared using high pressure microjet, its step are as follows:
(1) prepare blackberry, blueberry magma: freezing blackberry, blueberry obtains blackberry, blueberry with tissue mashing crusher machine 5s after 5 DEG C thaw 12 hours
Magma；
(2) enzymatic treatment: being added in blackberry, blueberry magma after pectase and zytase deionized water are diluted several times, enzyme
Additive amount make blackberry, blueberry starch in pectase and Xylanase activity be kept at 100-120U/g and 60-90U/g, 37 degrees Celsius
Heat preservation is stirred 30 minutes, 90 DEG C of enzyme deactivations；
(3) slight fermentation process:
By the blackberry, blueberry magma inoculated plant galactococcus and Lactobacillus brevis after enzymatic treatment, the bacterial strain number of inoculation is according to plant milk-globule
Bacterium: Lactobacillus brevis is 2:1 (total inoculum concentration 1%), 35 degrees Celsius of slight fermentation 2-3h；
(4) high pressure microjet homogeneous:
It is handled 3 times at 80,120,150-180MPa respectively with dynamic high-pressure Microfluidizer；
(5) filtering both obtains blackberry, blueberry pulp beverage.
Advantages of the present invention:
(1) present invention innovation reference bacterial strain slightly ferments blueberry pulp, and flavor is more preferable, and two kinds of bacterial strains play collaboration and make
With, the content of anthocyanin and total phenol can be obviously improved, after fermentation with high pressure microjet homogeneous can directly inactivation of bacterial prevent
Excessive fermentation does not need to be heat-treated, and protects more active constituents.In addition, mixed fermentation should also reduce the work of PPO enzyme
Property, to become one of the reason of enhancing anthocyanin stability.
(2) high pressure microjet homogeneous can have an impact the strand of many kinds of substance, modified to many kinds of substance, can also kill
It goes out bacterium, promotes the shelf-life, the better fruit juice of quality is prepared.
(3) taste slightly meta-acid and a little peculiar smell can be made after fermenting, but it is equal to pass through subsequent high pressure microjet
Matter technique, so that tart flavour and peculiar smell disappear, pure taste remains the benefit of fermentation again in this way, and does not influence mouthfeel.
Specific embodiment
The embodiment of the present invention is described below in detail, described the examples are only for explaining the invention, and should not be understood as pair
Limitation of the invention.
Specific embodiments of the present invention are as described below.
Embodiment 1
A method of blackberry, blueberry pulp beverage being prepared using high pressure microjet, its step are as follows:
(1) prepare blackberry, blueberry magma: freezing blackberry, blueberry obtains blackberry, blueberry with tissue mashing crusher machine 5s after 5 DEG C thaw 12 hours
Magma；
(2) enzymatic treatment: being added in blackberry, blueberry magma after pectase and zytase deionized water are diluted several times, enzyme
Additive amount makes pectase and Xylanase activity in blackberry, blueberry slurry be kept at 100U/g and 60U/g, and 37 degrees Celsius of heat preservations are stirred
It mixes 30 minutes, 90 DEG C of enzyme deactivations；
(3) slight fermentation process:
By the blackberry, blueberry magma inoculated plant galactococcus and Lactobacillus brevis after enzymatic treatment, the bacterial strain number of inoculation is according to plant milk-globule
Bacterium: Lactobacillus brevis is 2:1 (total inoculum concentration 1%), 35 degrees Celsius of slight fermentation 3h；
(4) high pressure microjet homogeneous:
It is handled 3 times at 80,120,150-180MPa respectively with dynamic high-pressure Microfluidizer；
(5) filtering both obtains blackberry, blueberry pulp beverage.
Embodiment 2:
A method of blackberry, blueberry pulp beverage being prepared using high pressure microjet, its step are as follows:
(1) prepare blackberry, blueberry magma: freezing blackberry, blueberry obtains blackberry, blueberry with tissue mashing crusher machine 5s after 5 DEG C thaw 12 hours
Magma；
(2) enzymatic treatment: being added in blackberry, blueberry magma after pectase and zytase deionized water are diluted several times, enzyme
Additive amount makes pectase and Xylanase activity in blackberry, blueberry slurry be kept at 110U/g and 80U/g, and 37 degrees Celsius of heat preservations are stirred
It mixes 30 minutes, 90 DEG C of enzyme deactivations；
(3) slight fermentation process:
By the blackberry, blueberry magma inoculated plant galactococcus and Lactobacillus brevis after enzymatic treatment, the bacterial strain number of inoculation is according to plant milk-globule
Bacterium: Lactobacillus brevis is 2:1 (total inoculum concentration 1%), 35 degrees Celsius of slight fermentation 2.5h；
(4) high pressure microjet homogeneous:
It is handled 3 times at 80,120,150-180MPa respectively with dynamic high-pressure Microfluidizer；
(5) filtering both obtains blackberry, blueberry pulp beverage.
Embodiment 3
A method of blackberry, blueberry pulp beverage being prepared using high pressure microjet, its step are as follows:
(1) prepare blackberry, blueberry magma: freezing blackberry, blueberry obtains blackberry, blueberry with tissue mashing crusher machine 5s after 5 DEG C thaw 12 hours
Magma；
(2) enzymatic treatment: being added in blackberry, blueberry magma after pectase and zytase deionized water are diluted several times, enzyme
Additive amount makes pectase and Xylanase activity in blackberry, blueberry slurry be kept at 120U/g and 90U/g, and 37 degrees Celsius of heat preservations are stirred
It mixes 30 minutes, 90 DEG C of enzyme deactivations；
(3) slight fermentation process:
By the blackberry, blueberry magma inoculated plant galactococcus and Lactobacillus brevis after enzymatic treatment, the bacterial strain number of inoculation is according to plant milk-globule
Bacterium: Lactobacillus brevis is 2:1 (total inoculum concentration 1%), 35 degrees Celsius of slight fermentation 3h；
(4) high pressure microjet homogeneous:
It is handled 3 times at 80,120,150-180MPa respectively with dynamic high-pressure Microfluidizer；
(5) filtering both obtains blackberry, blueberry pulp beverage.
Embodiment 4
Investigate the effect of Lactococcus plantarum and Lactobacillus brevis:
Control 1 only adds Lactococcus plantarum:
A method of blackberry, blueberry pulp beverage being prepared using high pressure microjet, its step are as follows:
(1) prepare blackberry, blueberry magma: freezing blackberry, blueberry obtains blackberry, blueberry with tissue mashing crusher machine 5s after 5 DEG C thaw 12 hours
Magma；
(2) enzymatic treatment: being added in blackberry, blueberry magma after pectase and zytase deionized water are diluted several times, enzyme
Additive amount makes pectase and Xylanase activity in blackberry, blueberry slurry be kept at 100U/g and 60U/g, and 37 degrees Celsius of heat preservations are stirred
It mixes 30 minutes, 90 DEG C of enzyme deactivations；
(3) slight fermentation process:
By the blackberry, blueberry magma inoculated plant galactococcus (inoculum concentration 1%) after enzymatic treatment, 35 degrees Celsius of slight fermentation 2h；
(4) high pressure microjet homogeneous:
It is handled 3 times at 80,120,150-180MPa respectively with dynamic high-pressure Microfluidizer；
(5) filtering both obtains blackberry, blueberry pulp beverage.
Control 2 only adds Lactobacillus brevis:
A method of blackberry, blueberry pulp beverage being prepared using high pressure microjet, its step are as follows:
(1) prepare blackberry, blueberry magma: freezing blackberry, blueberry obtains blackberry, blueberry with tissue mashing crusher machine 5s after 5 DEG C thaw 12 hours
Magma；
(2) enzymatic treatment: being added in blackberry, blueberry magma after pectase and zytase deionized water are diluted several times, enzyme
Additive amount makes pectase and Xylanase activity in blackberry, blueberry slurry be kept at 100U/g and 60U/g, and 37 degrees Celsius of heat preservations are stirred
It mixes 30 minutes, 90 DEG C of enzyme deactivations；
(3) slight fermentation process:
Blackberry, blueberry magma after enzymatic treatment is inoculated with Lactobacillus brevis (inoculum concentration 1%), 35 degrees Celsius of slight fermentation 3h；
(4) high pressure microjet homogeneous:
It is handled 3 times at 80,120,150-180MPa respectively with dynamic high-pressure Microfluidizer；
(5) filtering both obtains blackberry, blueberry pulp beverage.
Control 3, without fermentation:
A method of blackberry, blueberry pulp beverage being prepared using high pressure microjet, its step are as follows:
(1) prepare blackberry, blueberry magma: freezing blackberry, blueberry obtains blackberry, blueberry with tissue mashing crusher machine 5s after 5 DEG C thaw 12 hours
Magma；
(2) enzymatic treatment: being added in blackberry, blueberry magma after pectase and zytase deionized water are diluted several times, enzyme
Additive amount makes pectase and Xylanase activity in blackberry, blueberry slurry be kept at 100U/g and 60U/g, and 37 degrees Celsius of heat preservations are stirred
It mixes 30 minutes, 90 DEG C of enzyme deactivations；
(3) high pressure microjet homogeneous:
It is handled 3 times at 80,120,150-180MPa respectively with dynamic high-pressure Microfluidizer；
(4) filtering both obtains blackberry, blueberry pulp beverage.
Embodiment 5
1. browning index (BI):
Blueberry juice is diluted 10 times, 3.0m L is added in cuvette and dilutes blueberry juice, adds 200 μ L 20
% (w/v) lays particular stress on potassium bisulfite, surveys its light absorption value at 420nm.
BI size indicates that the severity of blueberry juice brown stain, calculation formula are as follows:
BI=A420nm × extension rate
2. anthocyanin and total phenol content are measured according to the method for the prior art.
The blackberry fruit raw material that the present invention selects measures anthocyanin 82.79mg/100g, total phenol 552.37mg/100g, as ginseng
Examine control.
As a result as shown in the table:
The blueberry pulp as it can be seen that present invention innovation reference bacterial strain slightly ferments, flavor is more preferable, and two kinds of bacterial strains play collaboration and make
With, the content of anthocyanin and total phenol can be obviously improved, after fermentation with high pressure microjet homogeneous can directly inactivation of bacterial prevent
Excessive fermentation does not need to be heat-treated, and protects more active constituents.In addition, mixed fermentation should also reduce the work of PPO enzyme
Property, to become one of the reason of enhancing anthocyanin stability.High pressure microjet homogeneous can generate the strand of many kinds of substance
It influences, it is modified to many kinds of substance, bacterium can also be killed, the shelf-life is promoted, the better fruit juice of quality is prepared.Meeting after fermentation
Make taste slightly meta-acid and a little peculiar smell, but pass through subsequent high pressure microjet homogenization, so that tart flavour and different
Taste disappears, pure taste, remains the benefit of fermentation again in this way, and do not influence mouthfeel.
It should be noted that the foregoing is merely preferred specific embodiment of the invention, if conception under this invention institute
It changes, the function generated, it, should all be within the scope of the invention when the spirit still covered without departing from specification.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
Centainly refer to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be any
One or more embodiment or examples in can be combined in any suitable manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that: not
A variety of change, modification, replacement and modification can be carried out to these embodiments in the case where being detached from the principle of the present invention and objective, this
The range of invention is defined by the claims and their equivalents.
Claims (6)
1. a kind of method using high pressure microjet preparation blackberry, blueberry pulp beverage, its step are as follows:
(1) it prepares blackberry, blueberry magma: after freezing blackberry, blueberry, obtaining blackberry, blueberry magma with tissue mashing crusher machine；
(2) it enzymatic treatment: is added in blackberry, blueberry magma after pectase and zytase deionized water are diluted several times, 37 degrees Celsius
Heat preservation is stirred 30 minutes, 90 DEG C of enzyme deactivations；
(3) slight fermentation process:
By after enzymatic treatment blackberry, blueberry magma inoculated plant galactococcus and Lactobacillus brevis post-fermentation；
(4) high pressure microjet homogeneous:
With dynamic high-pressure Microfluidizer homogenization；
(5) filtering both obtains blackberry, blueberry pulp beverage.
2. the method described in claim 1 using high pressure microjet preparation blackberry, blueberry pulp beverage, it is characterised in that:
The step (1) prepares blackberry, blueberry magma: freezing blackberry, blueberry is obtained after 5 DEG C thaw 12 hours with tissue mashing crusher machine 5s
Blackberry, blueberry magma.
3. the method for any of claims 1 or 2 using high pressure microjet preparation blackberry, blueberry pulp beverage, it is characterised in that:
Step (2) enzymatic treatment: it is kept at pectase and Xylanase activity in blackberry, blueberry slurry the additive amount of enzyme
100-120U/g and 60-90U/g.
4. the method as claimed in claim 3 using high pressure microjet preparation blackberry, blueberry pulp beverage, it is characterised in that:
Step (2) enzymatic treatment:, 37 degrees Celsius of heat preservations are stirred 30 minutes, 90 DEG C of enzyme deactivations.
5. the described in any item methods using high pressure microjet preparation blackberry, blueberry pulp beverage of claim 1-4, it is characterised in that:
The slight fermentation process of the step (3): by the blackberry, blueberry magma inoculated plant galactococcus and Lactobacillus brevis after enzymatic treatment, inoculation
Bacterial strain number according to Lactococcus plantarum: Lactobacillus brevis 2:1,35 degrees Celsius of slight fermentation 2-3h.
6. the described in any item methods using high pressure microjet preparation blackberry, blueberry pulp beverage of claim 1-5, it is characterised in that:
Step (4) the high pressure microjet homogeneous: use dynamic high-pressure Microfluidizer respectively at 80,120,150-180MPa
Processing 3 times.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506878A (en) * | 2019-10-10 | 2019-11-29 | 上海海洋大学 | A kind of Sugarless type quinoa drinks and preparation method thereof |
| CN112852576A (en) * | 2021-03-01 | 2021-05-28 | 湖北文理学院 | Preparation method of kiwi fruit wine |
| CN113632896A (en) * | 2021-08-05 | 2021-11-12 | 浙江瀚越农业科技有限公司 | Preparation method of blackberry fruit pulp capable of greatly improving nutrient absorption rate |
| CN113796475A (en) * | 2020-06-11 | 2021-12-17 | 内蒙古伊利实业集团股份有限公司 | Method for improving flavor of fruit and vegetable juice by using micro-jet technology |
| CN114794335A (en) * | 2022-05-17 | 2022-07-29 | 浙江量品生物科技有限公司 | Novel method for processing blackberry pulp |
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2019
- 2019-01-22 CN CN201910056662.3A patent/CN109601796A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506878A (en) * | 2019-10-10 | 2019-11-29 | 上海海洋大学 | A kind of Sugarless type quinoa drinks and preparation method thereof |
| CN113796475A (en) * | 2020-06-11 | 2021-12-17 | 内蒙古伊利实业集团股份有限公司 | Method for improving flavor of fruit and vegetable juice by using micro-jet technology |
| CN113796475B (en) * | 2020-06-11 | 2022-08-16 | 内蒙古伊利实业集团股份有限公司 | Method for improving flavor of fruit and vegetable juice by using micro-jet technology |
| CN112852576A (en) * | 2021-03-01 | 2021-05-28 | 湖北文理学院 | Preparation method of kiwi fruit wine |
| CN113632896A (en) * | 2021-08-05 | 2021-11-12 | 浙江瀚越农业科技有限公司 | Preparation method of blackberry fruit pulp capable of greatly improving nutrient absorption rate |
| CN114794335A (en) * | 2022-05-17 | 2022-07-29 | 浙江量品生物科技有限公司 | Novel method for processing blackberry pulp |
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