CN1285288C - Amylose, polypeptide functional blueberry drink and production process - Google Patents
Amylose, polypeptide functional blueberry drink and production process Download PDFInfo
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- CN1285288C CN1285288C CNB2004100829849A CN200410082984A CN1285288C CN 1285288 C CN1285288 C CN 1285288C CN B2004100829849 A CNB2004100829849 A CN B2004100829849A CN 200410082984 A CN200410082984 A CN 200410082984A CN 1285288 C CN1285288 C CN 1285288C
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- blueberry
- polysaccharide
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- citric acid
- silkworm silk
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Abstract
The present invention discloses a preparation technology of an amylose, polypeptide functional blueberry beverage, and a product thereof. The present invention is characterized in that nutrient energizing agents such as fungi amylose, silk polypeptide powder, etc. with special efficiency are added on the basis of the preparation process of the blueberry beverage; the product has a certain function of preventing and curing diabetes, enhancing intelligence, strengthening the immunity of human bodies, etc. With the rapid development of national economy and gradual improvement of the living standard of people, people more and more pursue nutrient and self health. The amylose, polypeptide functional blueberry beverage is in conformance with the consume tidal current, and has multiple functions of strengthening the brain, developing intelligence, strengthening immunity, etc.; the amylose, polypeptide functional blueberry beverage is light blue, has pure taste, and unique flavor which fills in the blank at home and abroad, and has favorable market development prospects.
Description
Technical field
The present invention relates to a kind of functional health-care drink, particularly relate to a kind of polysaccharide, Preparation Craft And Product of Poly-functionality Blue Berry Beverage.
Background technology
Blueberry belongs to the little section of rose, is perennial undershrub class deciduous fruit tree, and it is blue that pulp is, and the pulp exquisiteness has the delicate fragrance local flavor.In recent years United States Department of Agriculture (USDA) and American National Medicine Research Inst. (NIH) further investigate the nutrition and health care effect of blueberry emphatically.The result shows: the nutritional labeling of blueberry is not limited in fructose, fiber, vitamin A and C, and the more important thing is compounds such as being rich in antioxidant, bacterial growth inhibitor, ellagic acid, Ellagitannins, folic acid, anthocyanin, flavonoids, and these compounds are for the removing of free radical in the human body, inhibition and reverse human senility substantial connection is arranged.Foreign study shows: the folic acid in the blueberry can prevent the cancer of the uterus, and to the pregnancy period fetus growth benefit.In Sweden, treat children's diarrhae with dried blueberry.In recent years, Japanese scientist had collected the U.S., France, Italy and Zelanian achievement in research in a large number, and had set up the research system of oneself, and wherein an achievement in research shows, the blueberry extract has very single-minded effect to the amblyopia of improving the people.This shows that blueberry is not only a kind of fruit, and the more important thing is and can be used as a kind of health care and functional food.
The existing at present producer that produces blueberry drink is as the blueberry juice of Huaqi IDTC, big shot's blueberry drink etc.But the formulation research of its nutritional labeling, production technology, quality standard and natural colouring matter stability, mouthfeel and the health care of blueberry still have some deficits, and the shelf-life is shorter.
Summary of the invention
The present invention provides a kind of polysaccharide, polypeptide functional blueberry drink product in order to solve the problems of the technologies described above.It is keeping on the blueberry original nutrient contents, adds nutriments such as fungi polysaccharide, silkworm silk polypeptide, has multiple efficacies such as brain tonic and intelligence development and enhancing immunity, and its color and luster is light little blueness, pure taste, unique flavor.
Another technical problem to be solved by this invention provides the preparation technology of polysaccharide, polypeptide functional blueberry drink.
Be achieved in that in order to solve the problems of the technologies described above the present invention
The preparation technology of polysaccharide, polypeptide functional blueberry drink, it comprise the steps: with select, washed blueberry fruit crushing and beating, add fungi polysaccharide, silkworm silk polypeptide, white granulated sugar, honey, water through coarse filtration and clarification back, smart filter, sterilization behind citric acid allotment, homogeneous again gets finished product.
Described making beating comprises the steps: that the blueberry that will select really puts into jacketed pan, the water that adds isodose, be heated to 90 ℃, enzyme 8～10min makes it to soften, goes out, it is that the beater of φ 0.6mm is pulled an oar that the mixture behind the enzyme of will going out is again put into the aperture, then with pulp fine grinding in the colloid mill body, to the uniform particles unanimity.
Describedly through citric acid allotment, homogeneous be: regulating pH is 3.2～4.0, and acid content is 0.25% with citrometer, and sugar content counts 9% with refractive power, and the fruit juice temperature is higher than normal temperature during batching, adjust refractive power and should not be higher than 9.5%; With the fruit juice homogeneous after the allotment, select 9～12MPa pressure, 40～50 ℃ of temperature for use.
Described sterilization is that fruit juice is kept 2-8 second under 125 ℃～130 ℃ temperature.
The used equipment of described coarse filtration is 80 mesh sieve filters.
The instrument of described smart filter usefulness is a CCZ-05 type heat sterilization device.
Polysaccharide, polypeptide functional blueberry drink product, it is a major ingredient with the blueberry, is the functional health-care drink of auxiliary material with functional components such as fungi polysaccharide, silkworm silk polypeptides.It is made up of following raw material: blueberry, fungi polysaccharide, silkworm silk polypeptide, white granulated sugar, honey, citric acid, water.
Described polysaccharide, polypeptide functional blueberry drink product, it by the following raw materials in parts by weight number than forming: blueberry: fungi polysaccharide: silkworm silk polypeptide: white granulated sugar: honey: citric acid=100: (5～15): (10～30): (30～70): (5～15): (0.5～2.5), water is an amount of.
Described polysaccharide, polypeptide functional blueberry drink product, it by the following raw materials in parts by weight number than forming: blueberry: fungi polysaccharide: silkworm silk polypeptide: white granulated sugar: honey: citric acid: water=100: 10: 20: 50: 10: 1: 800.
The amount that described fungi polysaccharide adds is 1% of a fruit juice weight; The silkworm silk polypeptide addition is 2% of a fruit juice weight.
Advantage of the present invention and effect:
1. there is abundant blueberry resource in China, and raw material is easy to get.All there is growth southwest, south China, each province, northeast, and the wherein big Xiaoxinanlin Mountains, Changbai Mountain output are maximum, account for 90% of national total output.According to investigations: the good year output of Daxing'an Mountainrange wild blueberry can reach few hundred thousand tonnes of.With this forest zone pollution-free green fruit, sophistication is processed into fruit juice, both comply with domestic and international bag and bottle and paid attention to the picked-up trend of nutrition, health, met the requirement of forest zone exploitation new growth engines and the industry development policy that the agricultural byproducts deep processing is given priority in national development of the West Regions again.
2. it is major ingredient that product of the present invention adopts blueberry, and the nutritional labeling of blueberry is abundant, contains a large amount of antioxidant content V
C, V
EAnd beta carotene, in addition, also contain multiple water miscible natural flowers pigment glycoside material, many ophthalmology diseases are had extraordinary curative effect.That fungi polysaccharide then has is antitumor, reduce blood fat, strengthen immunity, effect such as promote longevity.Add nutriments such as fungi polysaccharide, silkworm silk polypeptide again on the basis of blueberry, can strengthen health-care effect, allotment is produced brain tonic and intelligence development and is improved the functional blueberry drink of immunity.
3. silk is a kind of fibrin, and the silkworm silk polypeptide that utilizes the silk hydrolysis to produce very easily is absorption of human body, has the blood cholesterol levels of reduction, promotes insulin secretion, reduces blood sugar, strengthens physiological functions such as immunity and prevention senile dementia.Utilize the preceding liquid silkworm silk polypeptide of silk peptide product spray-drying to be directly used in allotment blueberry juice beverage, can reduce cost greatly, improve the nutritive effect of blueberry juice beverage.Silkworm silk polypeptide is little sweet, can improve local flavor, the mouthfeel of blueberry juice.
Fungi polysaccharide have antitumor, reduce blood fat, strengthen immunity, effect such as promote longevity.And have that raw material sources are extensive, with low cost, output is high, the cycle is short, the benefit advantages of higher.
5. mouthfeel and local flavor are the important indicators of beverage, also are the basic indexs of beverage.The mouthfeel of beverage depends on the apparent viscosity of beverage to a great extent, and fruit squash often has bigger apparent viscosity and gives not tasty and refreshing sensation, and the mouthfeel of clear-juice beverage is often thiner again.Polysaccharide, polypeptide functional blueberry fruit drink have kept the natural pectin in the blueberry wild fruit, by adjusting prescription and processing technology, solved the contradiction of pectin content and apparent viscosity preferably, make beverage keep lower apparent viscosity guaranteeing to contain under the prerequisite of an amount of pectin, thereby have fine and smooth abundant mouthfeel.Adopt simultaneously and protect the go out blueberry juice of explained hereafter such as enzyme, ultra high temperature short time sterilization of look, aromatic flavour, delicate mouthfeel, even tissue has color and luster and stability preferably, and the shelf-life reached more than 1 year.
The blueberry drink of the applicant's development is keeping on the blueberry original nutrient contents, adds nutriments such as fungi polysaccharide, silkworm silk polypeptide, produces the functional garden stuff beverage that has brain tonic and intelligence development and improve immunity.Its color and luster is light little blueness, pure taste, unique flavor.
The nutrient component meter of product polysaccharide of the present invention, polypeptide functional blueberry drink is as follows:
| The nutritional labeling title | Functional blueberry drink mg/100ml |
| V A | 92 |
| V C | 19.0 |
| V B1 | 0.38 |
| V B2 | 0.52 |
| V B6 | 24.1 |
| Protein | 550 |
| Fat | 500 |
| Carbohydrate | 130 |
| Calcium | 0.53 |
| Phosphorus | 0.155 |
| Magnesium | 0.123 |
| Zinc | 0.03 |
| Iron | 0.04 |
| Germanium | 0.01 |
| Copper | 0.02 |
| Silkworm silk polypeptide | 2000 |
| Fungi polysaccharide | 1000 |
Below in conjunction with the specific embodiment, the present invention is described in further details.
The specific embodiment
Embodiment one
Raw material: blueberry, fungi polysaccharide, silkworm silk polypeptide, white granulated sugar, honey, citric acid, water.
Preparation technology: the fresh blueberry of maturation is extractd carpopodium, branches and leaves, and reject disease and pest, variable color, go bad etc. do not conform to ciruela, cleans up and control water in circulating water, the organoleptic indicator: blue or green red grain≤5%, fruit≤5% that rots, field trash≤3%;
Take by weighing 100g blueberry fruit and add 100g water in jacketed pan, be heated to 90 ℃, the enzyme 8～10min that softens, goes out puts into the beater of aperture φ 0.6mm and pulls an oar, and fine grinding in the colloid mill body to the uniform particles unanimity, makes the blueberry pulp; As can not in time processing, must be heated to boiling, cooling back quick-frozen, refrigeration;
The blueberry pulp is again by 80 mesh sieve filter coarse filtration, thereby cell membrane, cortex and other suspension of removal cell itself make it relatively stable, get coarse filtration liquid;
Coarse filtration liquid clarification back adds fungi polysaccharide 10g, silkworm silk polypeptide 20g, white granulated sugar 50g, honey 10g, water 700ml and citric acid 1g, do allocation processing, regulating pH is 3.2～4.0, acid content is 0.25% with citrometer, it is 9% more suitable that sugar content is counted with refractive power, the fruit juice temperature is higher than normal temperature during batching, is 9.5% or 8.5% so adjust refractive power;
With the fruit juice homogeneous after the allotment, select 9～12MPa pressure, 40～50 ℃ of temperature for use;
Fruit juice behind the homogeneous is filtered with CCZ-05 type heat sterilization device, with the high-temperature instantaneous sterilization device fruit juice is carried out sterilization, sterilization temperature is 125 ℃ or 130 ℃, and the time is 5s or 2s, last canned finished product.
The described water of present embodiment is the deionization demineralized water; Citric acid is a food grade; White granulated sugar is an one-level; Silkworm silk polypeptide is liquid.
Embodiment two
Raw material: blueberry, fungi polysaccharide, silkworm silk polypeptide, white granulated sugar, honey, citric acid, water.
Preparation technology: the fresh blueberry of maturation is extractd carpopodium, branches and leaves, reject disease and pest, variable color, go bad etc. do not conform to ciruela, in circulating water, clean up and control water, take by weighing 100g blueberry fruit and in jacketed pan, add 1.2 times water, be heated to 88 ℃, the enzyme 8～10min that softens, goes out puts into the beater of aperture φ 0.5mm and pulls an oar, fine grinding in colloid mill makes the blueberry pulp.Again by 80 mesh sieve filter coarse filtration, filtrate clarification back adding fungi polysaccharide 5g and silkworm silk polypeptide 10g and citric acid 0.5g, white granulated sugar 30g, honey 15g, water 600ml, doing homogeneous handles, select 9～12MPa pressure, 40～50 ℃ for use, the fruit juice of handling filters with CCZ-05 type heat sterilization device.With the high-temperature instantaneous sterilization device fruit juice is carried out sterilization, temperature is that 125 ℃ or 130 ℃ of times are 8s or 5s, last canned finished product.
The described water of present embodiment is pure water; Citric acid is a food grade; White granulated sugar is an one-level; Silkworm silk polypeptide is liquid.
Embodiment three
Raw material: blueberry 100g, fungi polysaccharide 15g, silkworm silk polypeptide 30g, white granulated sugar 70g, honey 5g, citric acid 2.5, water 850g.
The described water of present embodiment is pure water; Citric acid is a food grade; White granulated sugar is a secondary.
Preparation technology is with embodiment one.
Embodiment four
Raw material: blueberry 100g, fungi polysaccharide 15g, silkworm silk polypeptide 25g, white granulated sugar 40g, honey 10g, citric acid 2, water 750g.
Preparation technology is with embodiment one.
Claims (8)
1. polysaccharide, the preparation technology of polypeptide functional blueberry drink, it is characterized in that the raw materials used blueberry that is, fungi polysaccharide, silkworm silk polypeptide, white granulated sugar, honey, citric acid and water, blueberry wherein, fungi polysaccharide, silkworm silk polypeptide, white granulated sugar, honey, the ratio of weight and number of citric acid is 100: 5～15: 10～30: 30～70: 5～15: 0.5～2.5, its preparation technology comprises the steps: and will select, the blueberry fruit crushing and beating that meets described weight portion after the cleaning, add the fungi polysaccharide that meets described weight portion through coarse filtration and clarification back, silkworm silk polypeptide, white granulated sugar, honey, water, allocate through citric acid again, smart filter behind the homogeneous, sterilization, sterilization is that fruit juice is kept 2-8 second under 125 ℃～130 ℃ temperature, gets finished product.
2. the preparation technology of polysaccharide according to claim 1, polypeptide functional blueberry drink, it is characterized in that described making beating comprises the steps: that the blueberry that will select really puts into jacketed pan, the water that adds isodose, be heated to 90 ℃, enzyme 8～10min makes it to soften, goes out, it is that the beater of φ 0.6mm is pulled an oar that the mixture behind the enzyme of will going out is again put into the aperture, then with pulp fine grinding in the colloid mill body, to the uniform particles unanimity.
3. the preparation technology of polysaccharide according to claim 1 and 2, polypeptide functional blueberry drink product, it is characterized in that describedly through citric acid allotment, homogeneous being: regulating pH is 3.2～4.0, acid content, with citrometer is 0.25%, sugar content, count 9% with refractive power, the fruit juice temperature is higher than normal temperature during batching, adjusts refractive power and should not be higher than 9.5%; With the fruit juice homogeneous after the allotment, select 9～12MPa pressure, 40～50 ℃ of temperature for use.
4. the preparation technology of polysaccharide according to claim 1, polypeptide functional blueberry drink is characterized in that the used equipment of described coarse filtration is 80 mesh sieve filters.
5. the preparation technology of polysaccharide according to claim 1, polypeptide functional blueberry drink is characterized in that the instrument of described smart filter usefulness is a CCZ-05 type heat sterilization device.
6. polysaccharide, polypeptide functional blueberry drink product, it is characterized in that it is made up of following raw material: blueberry, fungi polysaccharide, silkworm silk polypeptide, white granulated sugar, honey, citric acid, water, wherein the ratio of weight and number of blueberry, fungi polysaccharide, silkworm silk polypeptide, white granulated sugar, honey, citric acid is 100: 5～15: 10～30: 30～70: 5～15: 0.5～2.5.
7. polysaccharide according to claim 6, polypeptide functional blueberry drink product, it is characterized in that it by the following raw materials in parts by weight number than forming: blueberry: fungi polysaccharide: silkworm silk polypeptide: white granulated sugar: honey: citric acid: water=100: 10: 20: 50: 10: 1: 800.
8. according to claim 6 or 7 described polysaccharide, polypeptide functional blueberry drink product, it is characterized in that the amount that described fungi polysaccharide adds is 1% of a fruit juice weight; The silkworm silk polypeptide addition is 2% of a fruit juice weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100829849A CN1285288C (en) | 2004-12-15 | 2004-12-15 | Amylose, polypeptide functional blueberry drink and production process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100829849A CN1285288C (en) | 2004-12-15 | 2004-12-15 | Amylose, polypeptide functional blueberry drink and production process |
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| CN1620935A CN1620935A (en) | 2005-06-01 |
| CN1285288C true CN1285288C (en) | 2006-11-22 |
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| CNB2004100829849A Expired - Fee Related CN1285288C (en) | 2004-12-15 | 2004-12-15 | Amylose, polypeptide functional blueberry drink and production process |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090123631A1 (en) * | 2005-06-10 | 2009-05-14 | Sen Huang | Blueberry tea beverage and its preparing process |
| CN102613624B (en) * | 2012-03-02 | 2014-01-08 | 奉化市以勒食品有限公司 | Blueberry fruit juice beverage and preparation method thereof |
| CN103284253B (en) * | 2013-05-21 | 2014-06-04 | 浙江蓝美农业有限公司 | Preparation method of blueberry solid beverage |
| CN103330160B (en) * | 2013-06-03 | 2014-08-27 | 大连东泽海产品有限公司 | Sea cucumber polypeptide fruit juice beverage |
| CN105533330A (en) * | 2015-12-03 | 2016-05-04 | 赤峰陆尔草中蒙药科技有限公司 | Seeding watermelon-ossotide beverage and preparation method thereof |
| CN110590729B (en) * | 2019-09-24 | 2022-09-30 | 南京农业大学 | Method for improving heat stability of brassica chinensis anthocyanin by adopting walnut peptide |
| CN112825986A (en) * | 2021-01-20 | 2021-05-25 | 中国热带农业科学院农产品加工研究所 | Sipunculus nudus polypeptide beverage composition, beverage prepared from Sipunculus nudus polypeptide beverage composition and preparation method of beverage |
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| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Beizhen Xinyuan Food Co., Ltd. Assignor: Liaoning Academy of Agricultural Science Food and Machining Institute Contract fulfillment period: 2008.10.20 to 2024.12.25 contract change Contract record no.: 2008210000030 Denomination of invention: Amylose, polypeptide functional blueberry drink and production process Granted publication date: 20061122 License type: General permission Record date: 20081030 |
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Free format text: COMMON LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.10.20 TO 2024.12.25; CHANGE OF CONTRACT Name of requester: BEIZHEN CITY XINYUAN FOODSTUFFS CO., LTD. Effective date: 20081030 |
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Granted publication date: 20061122 Termination date: 20101215 |