CN113287693A - Blueberry raw pulp hyaluronic acid beverage - Google Patents
Blueberry raw pulp hyaluronic acid beverage Download PDFInfo
- Publication number
- CN113287693A CN113287693A CN202110569112.9A CN202110569112A CN113287693A CN 113287693 A CN113287693 A CN 113287693A CN 202110569112 A CN202110569112 A CN 202110569112A CN 113287693 A CN113287693 A CN 113287693A
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- China
- Prior art keywords
- blueberry
- hyaluronic acid
- juice
- water
- blueberries
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Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 115
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 115
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 115
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 title claims abstract description 33
- 229920002674 hyaluronan Polymers 0.000 title claims abstract description 33
- 229960003160 hyaluronic acid Drugs 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 244000077233 Vaccinium uliginosum Species 0.000 title description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 112
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 16
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- 239000004615 ingredient Substances 0.000 claims abstract 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
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- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002385 Sodium hyaluronate Polymers 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 241000607479 Yersinia pestis Species 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229960001462 sodium cyclamate Drugs 0.000 description 1
- 229940010747 sodium hyaluronate Drugs 0.000 description 1
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 description 1
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- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/15—Vitamins
-
- 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 blueberry puree hyaluronic acid beverage is characterized in that: the specific scheme is as follows: A. collecting mature and purple fresh blueberry fruits, removing impurities, and storing for later use, wherein the storage temperature is-1 ℃ to 1 ℃; B. heating water to 90-95 ℃, pouring blueberry into the water, mixing the blueberry with boiled water, and then continuously heating the mixture to 90-95 ℃ for refining; C. immediately filtering and extracting juice after the temperature reaches the extraction degree to obtain blueberry juice; D. the materials are prepared according to the following proportion: 86-90% of blueberry juice, 10-13% of erythritol, 0.002-0.005% of hyaluronic acid and 0.001-0.003% of mangosteen concentrated powder, 0.1-0.3% of vitamin C and 0.1-0.3% of vitamin E, stirring uniformly and emulsifying for 20-30 minutes after the ingredients are mixed, and filling and sealing after the emulsification is finished; F. and after filling, performing secondary sterilization, and putting the mixture into a sterilization pot for pasteurization, wherein the constant temperature is 95 ℃ and the time is 20-30 minutes. The ratio of the blueberries to the water in the step B is 1: 1. the material mixing ratio in the step D is as follows: 88 percent of erythritol 11.6 percent of blueberry juice and 0.004 thousandths of hyaluronic acid and 0.002 thousandths of mangosteen concentrated powder and 0.2 thousandths of vitamin C.
Description
Technical Field
The invention relates to a blueberry beverage, in particular to a blueberry puree hyaluronic acid beverage.
Background
As is well known, with the improvement of living standard and the enhancement of health consciousness of people, people abandon the traditional fruit beverage blended by chemical substances such as essence, pigment and the like, and are interested in purchasing the fruit beverage with rich juice, health, nutrition and efficacy.
Blueberry drinks, although appearing on the market for a long time, generally have the following drawbacks: 1. the beverage is often blended by raw materials such as blueberry essence, pigment, sweet substances (such as cane sugar, sodium cyclamate and the like), thickening agent and the like, even does not contain any blueberry component, and is almost not beneficial to the body except for fresh and sweet taste.
The reasons for the above-mentioned situation are mainly: 1. the blueberry fresh fruit has a long mature period, cannot be harvested at one time, needs workers to continuously pick for a long time, and causes high labor cost; 2. the blueberry has higher requirement on soil quality and low adaptability, and is more seriously influenced by weather influence factors than other fruits; 3. blueberry pulp is soft and weak, the quality guarantee period of fresh fruits is short, and the preservation cost is high when the fresh fruits are preserved in a freezing way; 4. the number of experts in the blueberry field in China is far lower than that of other fruits.
Due to the reasons, the blueberry is high in planting cost, high in risk and high in technical difficulty, so that the planting proportion of the blueberry in China is far lower than that of other fruits, and the research in the field of blueberry beverages is also far lower than that of other fruits. However, due to the influence of high value of blueberries, the demand of consumers on blueberry beverages is increasing day by day, so that a great deal of behavior of blending blueberry beverages in a poor quality way to lure the consumers is appeared, and a high-quality blueberry beverage is urgently needed to meet the desire of the consumers on the blueberries.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the blueberry puree hyaluronic acid beverage which is green, healthy, rich in nutrition, capable of retaining original nutrient substances of blueberries to the maximum extent and capable of maintaining beauty and keeping young. The specific scheme is as follows:
A. collecting mature and purple fresh blueberry fruits, removing impurities, and storing for later use, wherein the storage temperature is-1 ℃ to 1 ℃;
preferably, the blueberries are selected from No. 1 to No. 7;
preferably, the blueberries are picked healthily and cleanly without being washed;
B. heating water to 90-100 ℃, pouring blueberry into the water, mixing the blueberry with boiled water, and then continuously heating the mixture to 90-100 ℃ for refining;
preferably, the water inlet temperature of the blueberries is 95 ℃, and the refining temperature is 95 ℃;
preferably, the ratio of the blueberries to the water is 1: 1;
C. immediately filtering and extracting juice after the temperature reaches the extraction degree to obtain blueberry juice;
preferably, the filtration adopts a 200-mesh filter;
D. the materials are prepared according to the following proportion: 86-90% of blueberry juice, 10-13% of erythritol, 0.002-0.005% of hyaluronic acid and 0.001-0.003% of mangosteen concentrated powder and 0.1-0.3% of vitamin C
Preferably, the mixture ratio is as follows: 88 percent of erythritol 11.6 percent of blueberry juice, 0.004 thousandth of hyaluronic acid and 0.002 thousandth of mangosteen concentrated powder and 0.2 thousandth of vitamin C
E. After the materials are mixed, uniformly stirring and emulsifying for 25 minutes, and filling and sealing after the emulsification is finished;
F. and after filling, performing secondary sterilization, and putting the mixture into a sterilization pot for pasteurization at a constant temperature of 95 ℃ for 25 minutes.
The product is prepared and then is subpackaged according to 50ml per bottle, and one tablet is taken every 1-5 days as required to supplement nutrition for human body.
According to the technical scheme, the method comprises the following steps:
1. researches find that the fruit powder on the surface of the blueberry peel contains abundant acid, vitamin C, vitamin E, vitamin A, vitamin B, superoxide dismutase (SOD), arbutin, protein, anthocyanin, edible fiber and abundant mineral elements such as potassium, iron, zinc, calcium and the like, and is a very valuable natural product.
Traditional blueberry is planted and all can spray insecticide for the insect pest control, all can wash after picking, just so causes the fruit powder on blueberry surface to run off, greatly reduced the value of blueberry. The blueberries adopted by the technical scheme are wild blueberries or natural blueberries planted in a green organic mode, so that the blueberries can be directly eaten, the directly processed blueberries can completely retain blueberry fruit powder, and the nutritive value of the blueberries is retained to the maximum extent.
2. Fresh blueberries are delicate and difficult to preserve after being picked, and the processing method adopted by the traditional process is to freeze the fresh blueberries and unfreeze the fresh blueberries for later use. The solution of the technical scheme is as follows: firstly, fresh fruits after picking are stored at the ambient temperature of-1 ℃ to 1 ℃, so that damage to pulp quality and nutrition caused by freezing can be avoided, blueberry deterioration caused by high temperature can be avoided, and through multiple tests, the blueberry activity is in a dormant state in the environment of-1 ℃ to 1 ℃, so that the storage time of the fresh blueberry fruits can be greatly prolonged. Secondly, with south blue # 1-7, the variety has a very long fruit stage with a continuous supply of fresh blueberries from 5-9 months. Therefore, the two schemes are combined, so that stable fresh fruit supply can be continuously provided in a limited orchard, and the mouthfeel of the product processed by the fresh fruit is obviously superior to that of the product processed by the traditional freezing method.
3. The anthocyanin is one of main nutrient substances of the blueberries, is a heat-sensitive active substance, is afraid of high temperature, can destroy the anthocyanin structure when the temperature exceeds 60-70 ℃ during processing, and can be rapidly accelerated when the temperature exceeds 95 ℃, so that the taste of the fresh blueberries is greatly lost, the astringent taste and the mushy taste can also appear, the taste is linearly reduced, and the anthocyanin is greatly destroyed when the temperature reaches above 156 ℃, and the mouthfeel is extremely poor. Therefore, the blueberry water inlet temperature, the extraction temperature and the sterilization temperature adopted in the processing of the technical scheme are controlled within 95 ℃, so that the anthocyanin content can be retained to the maximum extent, the excessive oxidation of anthocyanin is avoided, and the taste of fresh blueberry is retained.
4. The reason why the erythritol is adopted in the technical scheme is that 1, the erythritol has the characteristics of low sweetness, sucrose 0 and low heat, and after being matched with the blueberry, the erythritol not only can improve the flavor and pure taste of the blueberry and has no aftertaste, but also has low heat, meets the current public demand, is not easy to cause obesity of human bodies, and meets the brand location of the technical scheme for maintaining beauty and keeping young; 2. erythritol has the characteristics of high stability, acid resistance and heat resistance, can maintain the stability of substances in high-temperature processing and relatively acidic fruit juice environment, prevents deterioration and prolongs the storage time; 3. erythritol also has the characteristic of high dissolution heat, has a heat absorption effect when dissolved in water, has a cool feeling when entering the mouth, and the blueberry ripening time is summer, the processing of the fresh fruits positioned by the technical scheme is mainly completed in summer, so that the cool taste can be added to the blueberry drink, and the effect of clearing heat and relieving summer heat is achieved. Therefore, the erythritol has important significance in processing the fresh blueberry beverage.
5. With the increase of working pressure, environmental deterioration, health level reduction and other factors of modern people, the aging of human bodies is accelerated, the aging of the human bodies is mainly reflected in the loss of hyaluronic acid (also called hyaluronic acid), and recently, food-grade hyaluronic acid is approved by the raw materials of Weijian food, and the food-grade hyaluronic acid added to blueberry drink varieties has the following effects: 1. hyaluronic acid is a main component forming connective tissues such as human intercellular substance, eye vitreous body, joint synovial fluid and the like, has the characteristics of playing a role in preserving water, maintaining extracellular space, regulating osmotic pressure, lubricating and promoting cell repair in vivo, exogenous hyaluronic acid is used for supplementing endogenous sodium hyaluronate for skin, and reasonable eating can promote the supply of skin nutrition and the excretion of waste, thereby preventing skin aging and playing the roles of beautifying and nourishing skin; 2. Firstly, the blueberry juice with too high purity is not good in taste, so that the taste is mediated by adopting water and erythritol in a reasonable ratio, the pectin meat quality of blueberries is completely destroyed in the extraction process, and the hyaluronic acid is hyaluronic acid, colorless, tasteless and thick in texture, and the texture of the beverage is increased after a small amount of hyaluronic acid is added, so that the beverage is closer to the real pulp texture of the blueberries in vision and mouthfeel, and the taste is complete.
6. The mangosteen concentrated powder contains a plurality of natural antioxidant components, wherein the content of phenolic substances is highest, and the phenolic substances can clear the body channel inside a human body after entering the human body, reduce the damage of viruses to human body cells, enable the body to be in a young state, reduce the appearance of aging symptoms, and can whiten and nourish the skin and play a role in removing black spots for women; moreover, the mangosteen serving as a cool food can play a role in clearing heat and reducing internal heat in summer; meanwhile, the mangosteen entering the body can regulate the hormone secretion of the body, regulate and improve the internal secretion and promote the beauty effect of the product from inside to outside.
7. Vitamin C is a well-known beauty element and can enhance immunity and oxidation resistance, a small amount of vitamin C added in the blueberry essence can play a role in synergistic oxidation resistance with anthocyanin in blueberry stock solution, so that the oxidation resistance is further improved, and the beauty effect is improved; meanwhile, the shelf life of the processed blueberry products is not long, and the shelf life of the products can be greatly prolonged by vitamin C.
Test data
The technical scheme has the advantages that multiple tests are carried out in our park, remarkable effects are achieved, and the product has energy of 325kj/100ml, protein of 0.088g/100ml, total carbohydrate of 18.8g/100ml and sodium of 28.9g/100ml which are far higher than the national standard through detection of Hua detection technology Limited company in Xiamen city. The product is natural deep purple red in color and has high anthocyanin content, so that the content of the natural flavor of the anthocyanin and the blueberry is retained to the maximum extent in the processing process by the technical scheme, and the product is far higher than other products of the same class.
The product randomly tests 30 adults in the production place, the mental state and the skin condition of a tester are improved to different degrees after the tester insists on taking the product for one month, the skin elasticity and the skin color are obviously improved after the tester insists on taking the product for three months, and particularly, the female is over 35 years old.
In conclusion, the product prepared by the technical scheme has good taste, the flavor of the blueberry is restored to the maximum extent, the loss of nutrients such as anthocyanin is prevented as much as possible in the processing, and the effects of promoting health and beautifying are realized by utilizing the biological characteristics of the blueberry and the combined action of various elements. The product has the advantages of thick flavor, rich nutrition, health and harmlessness, remarkable effect, great superiority to any product of the same kind, accordance with the value orientation of the current consumers, and important value and significance. Therefore, the technical scheme completely achieves the aim of the invention.
Detailed Description
Embodiment 1, a blueberry puree hyaluronic acid beverage. The specific scheme is as follows:
A. collecting mature and purple fresh blueberry fruits, removing impurities, and storing for later use, wherein the storage temperature is-1 ℃;
preferably, the blueberry is selected from Nanlanhuan No. 1;
preferably, the blueberries are picked healthily and cleanly without being washed;
B. heating water to 90 deg.C, pouring fructus Myrtilli, mixing fructus Myrtilli and boiling water, heating to 90 deg.C, and extracting;
preferably, the ratio of the blueberries to the water is 1: 2;
C. immediately filtering and extracting juice after the temperature reaches the extraction degree to obtain blueberry juice;
preferably, the filtration adopts a 300-mesh filter;
D. the materials are prepared according to the following proportion: 88 percent of erythritol 11.6 percent of blueberry juice, 0.004 thousandth of hyaluronic acid and 0.002 thousandth of mangosteen concentrated powder and 0.2 thousandth of vitamin C
E. After the materials are mixed, uniformly stirring and emulsifying for 20 minutes, and filling and sealing after the emulsification is finished;
F. and after filling, performing secondary sterilization, and putting the mixture into a sterilization pot for pasteurization at a constant temperature of 95 ℃ for 20 minutes.
Example 2
Embodiment 1, a blueberry puree hyaluronic acid beverage. The specific scheme is as follows:
A. collecting mature and purple fresh blueberry fruits, removing impurities, and storing for later use, wherein the storage temperature is 0 ℃;
preferably, the blueberry is selected from Nanlanhuan No. 7;
preferably, the blueberries are picked healthily and cleanly without being washed;
B. heating water to 95 deg.C, pouring fructus Myrtilli, mixing fructus Myrtilli and boiling water, heating to 95 deg.C, and extracting;
preferably, the ratio of the blueberries to the water is 1: 1;
C. immediately filtering and extracting juice after the temperature reaches the extraction degree to obtain blueberry juice;
preferably, the filtration adopts a 200-mesh filter;
D. the materials are prepared according to the following proportion: 88 percent of erythritol 11.6 percent of blueberry juice, 0.004 thousandth of hyaluronic acid and 0.002 thousandth of mangosteen concentrated powder and 0.2 thousandth of vitamin C
E. After the materials are mixed, uniformly stirring and emulsifying for 25 minutes, and filling and sealing after the emulsification is finished;
F. and after filling, performing secondary sterilization, and putting the mixture into a sterilization pot for pasteurization at a constant temperature of 95 ℃ for 25 minutes.
Example 3
Embodiment 1, a blueberry puree hyaluronic acid beverage. The specific scheme is as follows:
A. collecting mature and purple fresh blueberry fruits, removing impurities, and storing for later use, wherein the storage temperature is 1 ℃;
preferably, the blueberries are selected from the southern blue blueberries;
preferably, the blueberries are picked healthily and cleanly without being washed;
B. heating water to 98 deg.C, pouring blueberry, mixing with boiling water, heating to 98 deg.C, and extracting;
preferably, the ratio of the blueberries to the water is 2: 1;
C. immediately filtering and extracting juice after the temperature reaches the extraction degree to obtain blueberry juice;
preferably, the filtration adopts a 200-mesh filter;
D. the materials are prepared according to the following proportion: preferably, the mixture ratio is as follows: 88% of blueberry juice, 11.6% of erythritol, 0.003-0.005% of hyaluronic acid, 0.002-0.003% of mangosteen concentrated powder and 0.2-0.3% of vitamin C
E. After the materials are mixed, uniformly stirring and emulsifying for 30 minutes, and filling and sealing after the emulsification is finished;
F. and after filling, performing secondary sterilization, and putting the mixture into a sterilization pot for pasteurization at a constant temperature of 95 ℃ for 30 minutes.
Claims (7)
1. The blueberry puree hyaluronic acid beverage is characterized in that: the specific scheme is as follows:
A. collecting mature and purple fresh blueberry fruits, removing impurities, and storing for later use, wherein the storage temperature is-1 ℃ to 1 ℃;
B. heating water to 90-95 ℃, pouring blueberry into the water, mixing the blueberry with boiled water, and then continuously heating the mixture to 90-95 ℃ for refining;
C. immediately filtering and extracting juice after the temperature reaches the extraction degree to obtain blueberry juice;
D. the materials are prepared according to the following proportion: 86-90% of blueberry juice, 10-13% of erythritol, 0.002-0.005% of hyaluronic acid and 0.001-0.003% of mangosteen concentrated powder and 0.1-0.3% of vitamin C;
E. after the ingredients are mixed, uniformly stirring and emulsifying for 20-30 minutes, and filling and sealing after the emulsification is finished;
F. and after filling, performing secondary sterilization, and putting the mixture into a sterilization pot for pasteurization, wherein the constant temperature is 95 ℃ and the time is 20-30 minutes.
2. The blueberry puree hyaluronic acid beverage of claim 1, which is characterized in that: in the step A, any one of the blueberries from No. 1 to No. 7 is selected, and the blueberries are picked healthily and cleanly without being washed.
3. The blueberry puree hyaluronic acid beverage of claim 1, which is characterized in that: the ratio of the blueberries to the water in the step B is 1: 1.
4. the blueberry puree hyaluronic acid beverage of claim 1, which is characterized in that: and a 200-mesh filter is adopted for filtering in the step C.
5. The blueberry puree hyaluronic acid beverage of claim 1, which is characterized in that: the material mixing ratio in the step D is as follows: 88 percent of erythritol 11.6 percent of blueberry juice and 0.004 thousandths of hyaluronic acid and 0.002 thousandths of mangosteen concentrated powder and 0.2 thousandths of vitamin C.
6. The blueberry puree hyaluronic acid beverage of claim 1, which is characterized in that: the emulsification time in step E was 25 minutes.
7. The blueberry puree hyaluronic acid beverage of claim 1, which is characterized in that: the sterilization time in step F was 25 minutes.
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