CN1620935A - Amylose, polypeptide functional blueberry drink and production process - Google Patents
Amylose, polypeptide functional blueberry drink and production process Download PDFInfo
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- CN1620935A CN1620935A CNA2004100829849A CN200410082984A CN1620935A CN 1620935 A CN1620935 A CN 1620935A CN A2004100829849 A CNA2004100829849 A CN A2004100829849A CN 200410082984 A CN200410082984 A CN 200410082984A CN 1620935 A CN1620935 A CN 1620935A
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- polysaccharide
- polypeptide
- blue berry
- blueberry drink
- polypeptide functional
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Abstract
The present invention discloses one kind of functional polysaccharide and polypeptide blue berry beverage. During preparing blue berry beverage, mycose, silk polypeptide powder and other nutritious reinforcing agent containing special function factor are added to make the beverage possess functions of preventing and treating diabetes, promoting intelligence growth, strengthening body's immunity, etc. The functional polysaccharide and polypeptide blue berry beverage is bluish, and has unique flavor.
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
Blue berry belongs to the little section of rose, is perennial undershrub class deciduous fruit tree, and it is blue that sarcocarp is, and the sarcocarp exquisiteness has the delicate fragrance local flavor.In recent years United States Department of Agriculture (USDA) (USDA) and American National Medicine Research Inst. (NIH) further investigate the nutrition and health care effect of blue berry emphatically.The result shows: the nutritional labeling of blue berry is not limited in fructose, fiber, vitamin A and C, and the more important thing is chemical compounds such as being rich in antioxidant, bacterial growth inhibitor, ellagic acid, elladitannin, folic acid, anthocyanin, flavonoid, and these chemical 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 blue berry can prevent uterus carcinoma, and to the pregnancy period fetus growth benefit.In Sweden, treat children's diarrhae with dried blue berry.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 blue berry extracting solution has very single-minded effect to the amblyopia of improving the people.This shows that blue berry 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 blue berry juice of Huaqi IDTC, big shot's blueberry drink etc.But the formulation research of its nutritional labeling, production technology, quality standard and natural pigment stability, mouthfeel and the health care of blue berry 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 blue berry original nutrient contents, adds nutrient substance such as fungus polysaccharide, silkworm silk polypeptide, has multiple efficacies such as nourishing the brain and improving intelligence 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 fungus polysaccharide, silkworm silk polypeptide, white sugar, Mel, water through coarse filtration and clarification back, fine straining, sterilization behind citric acid allotment, homogenizing again gets finished product.
Described making beating comprises the steps: the blue berry of selecting is put into jacketed pan, the water that adds isodose, be heated to 90 ℃, make it to soften, enzyme denaturing 8～10min, the mixture behind the enzyme denaturing being put into the aperture again and be the beater of φ 0.6mm pulls an oar, then with pulp fine grinding in the colloid mill body, to the uniform particles unanimity.
Describedly through citric acid allotment, homogenizing 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 room temperature during batching, adjust refractive power and should not be higher than 9.5%; With the fruit juice homogenizing 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 that described fine straining is used is a CCZ-05 type heat sterilization device.
Polysaccharide, polypeptide functional blueberry drink product, it is a major ingredient with the blue berry, is the functional health-care drink of adjuvant with functional components such as fungus polysaccharide, silkworm silk polypeptides.It is made up of following raw material: blue berry, fungus polysaccharide, silkworm silk polypeptide, white sugar, Mel, citric acid, water.
Described polysaccharide, polypeptide functional blueberry drink product, it by the following raw materials in parts by weight number than forming: blue berry: fungus polysaccharide: silkworm silk polypeptide: white sugar: Mel: 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: blue berry: fungus polysaccharide: silkworm silk polypeptide: white sugar: Mel: citric acid: water=100: 10: 20: 50: 10: 1: 800.
The amount that described fungus polysaccharide is added 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 blue berry 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 natural 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 blue berry, and the nutritional labeling of blue berry 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 ophthalmic diseasess are had extraordinary curative effect.Fungus polysaccharide then has effects such as antitumor, blood fat reducing, enhancing immunity, life lengthening.Add nutrient substance such as fungus polysaccharide, silkworm silk polypeptide again on the basis of blue berry, can strengthen health-care effect, allotment is produced nourishing the brain and improving intelligence and is improved the functional blueberry drink of immunity.
3. silkworm silk is a kind of fibrin, and the silkworm silk polypeptide that utilizes the silkworm silk hydrolysis to produce very easily is absorption of human body, has physiological functions such as the blood cholesterol levels of reduction, promotion insulin secretion, blood sugar lowering, enhancing immunity and prevention senile dementia.Utilize the preceding liquid silkworm silk polypeptide of silk peptide product spray drying to be directly used in allotment blue berry juice beverage, can reduce cost greatly, improve the nutritive effect of blue berry juice beverage.Silkworm silk polypeptide is little sweet, can improve local flavor, the mouthfeel of blue berry juice.
4. fungus polysaccharide has effects such as antitumor, blood fat reducing, enhancing immunity, life lengthening.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 blue berry wild fruit, by adjusting prescription and processing technique, 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 the blue berry juice of explained hereafter such as color fixative enzyme denaturing, instantaneous ultrahigh-temperature sterilization simultaneously, aromatic flavor, 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 blue berry original nutrient contents, adds nutrient substance such as fungus polysaccharide, silkworm silk polypeptide, produces the functional garden stuff beverage that has nourishing the brain and improving intelligence 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 |
| Ferrum | ????0.04 |
| Germanium | ????0.01 |
| Copper | ????0.02 |
| Silkworm silk polypeptide | ????2000 |
| Fungus polysaccharide | ????1000 |
Below in conjunction with the specific embodiment, the present invention is described in further details.
The specific embodiment
Embodiment one
Raw material: blue berry, fungus polysaccharide, silkworm silk polypeptide, white sugar, Mel, citric acid, water.
Preparation technology: sophisticated fresh blue berry is extractd fruit stem, branch and leaf, 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 the 100g blue berry and add 100g water in jacketed pan, be heated to 90 ℃, softening, enzyme denaturing 8～10min put into the beater of aperture φ 0.6mm and pull an oar, and fine grinding in the colloid mill body to the uniform particles unanimity, makes the blue berry pulp; As can not in time processing, must be heated to boiling, cooling back quick-freezing, cold preservation;
The blue berry pulp is again by 80 mesh sieve filter coarse filtration, thereby cell wall, cortex and other float of removal cell itself make it relatively stable, get coarse filtration liquid;
Coarse filtration liquid clarification back adds fungus polysaccharide 10g, silkworm silk polypeptide 20g, white sugar 50g, Mel 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 room temperature during batching, is 9.5% or 8.5% so adjust refractive power;
With the fruit juice homogenizing after the allotment, select 9～12MPa pressure, 40～50 ℃ of temperature for use;
Fruit juice behind the homogenizing is filtered with CCZ-05 type heat sterilization device, with the high-temperature instantaneous sterilization device fruit juice is sterilized, 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 sugar is an one-level; Silkworm silk polypeptide is liquid.
Embodiment two
Raw material: blue berry, fungus polysaccharide, silkworm silk polypeptide, white sugar, Mel, citric acid, water.
Preparation technology: sophisticated fresh blue berry is extractd fruit stem, branch and leaf, 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 the 100g blue berry and in jacketed pan, add 1.2 times water, be heated to 88 ℃, softening, enzyme denaturing 8～10min put into the beater of aperture φ 0.5mm and pull an oar, fine grinding in colloid mill makes the blue berry pulp.Again by 80 mesh sieve filter coarse filtration, filtrate clarification back adding fungus polysaccharide 5g and silkworm silk polypeptide 10g and citric acid 0.5g, white sugar 30g, Mel 15g, water 600ml, doing homogenizing 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 sterilized, 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 sugar is an one-level; Silkworm silk polypeptide is liquid.
Embodiment three
Raw material: blue berry 100g, fungus polysaccharide 15g, silkworm silk polypeptide 30g, white sugar 70g, Mel 5g, citric acid 2.5, water 850g.
The described water of present embodiment is pure water; Citric acid is a food grade; White sugar is a secondary.
Preparation technology is with embodiment one.
Embodiment four
Raw material: blue berry 100g, fungus polysaccharide 15g, silkworm silk polypeptide 25g, white sugar 40g, Mel 10g, citric acid 2, water 750g.
Preparation technology is with embodiment one.
Claims (10)
1. the preparation technology of polysaccharide, polypeptide functional blueberry drink, it comprise the steps: with select, washed blueberry fruit crushing and beating, add fungus polysaccharide, silkworm silk polypeptide, white sugar, Mel, water through coarse filtration and clarification back, fine straining, sterilization behind citric acid allotment, homogenizing again 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: the blue berry of selecting is put into jacketed pan, the water that adds isodose, be heated to 90 ℃, make it to soften, enzyme denaturing 8～10min, again the mixture behind the enzyme denaturing is put into the aperture and be the beater of φ 0.6mm and pull an oar, 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, homogenizing 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 room temperature during batching, adjusts refractive power and should not be higher than 9.5%; With the fruit juice homogenizing 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 described sterilization is that fruit juice is kept 2-8 second under 125 ℃～130 ℃ temperature.
5. 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.
6. the preparation technology of polysaccharide according to claim 1, polypeptide functional blueberry drink is characterized in that the instrument that described fine straining is used is a CCZ-05 type heat sterilization device.
7. polysaccharide, polypeptide functional blueberry drink product is characterized in that it is made up of following raw material: blue berry, fungus polysaccharide, silkworm silk polypeptide, white sugar, Mel, citric acid, water.
8. polysaccharide according to claim 7, polypeptide functional blueberry drink product, it is characterized in that it by the following raw materials in parts by weight number than forming: blue berry: fungus polysaccharide: silkworm silk polypeptide: white sugar: Mel: citric acid=100: (5～15): (10～30): (30～70): (5～15): (0.5～2.5), water is an amount of.
9. polysaccharide according to claim 7, polypeptide functional blueberry drink product, it is characterized in that it by the following raw materials in parts by weight number than forming: blue berry: fungus polysaccharide: silkworm silk polypeptide: white sugar: Mel: citric acid: water=100: 10: 20: 50: 10: 1: 800.
10. according to claim 7 or 8 described polysaccharide, polypeptide functional blueberry drink product, it is characterized in that the amount that described fungus polysaccharide is added 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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| Publication Number | Publication Date |
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| CN1620935A true CN1620935A (en) | 2005-06-01 |
| CN1285288C CN1285288C (en) | 2006-11-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100829849A Expired - Fee Related CN1285288C (en) | 2004-12-15 | 2004-12-15 | Amylose, polypeptide functional blueberry drink and production process |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006131025A1 (en) * | 2005-06-10 | 2006-12-14 | Sen Huang | Blueberry tea beverage and its preparing process |
| CN102613624A (en) * | 2012-03-02 | 2012-08-01 | 奉化市以勒食品有限公司 | Blueberry fruit juice beverage and preparation method thereof |
| CN103284253A (en) * | 2013-05-21 | 2013-09-11 | 浙江蓝美农业有限公司 | Preparation method of blueberry solid beverage |
| CN103330160A (en) * | 2013-06-03 | 2013-10-02 | 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 |
| CN110590729A (en) * | 2019-09-24 | 2019-12-20 | 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 |
-
2004
- 2004-12-15 CN CNB2004100829849A patent/CN1285288C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006131025A1 (en) * | 2005-06-10 | 2006-12-14 | Sen Huang | Blueberry tea beverage and its preparing process |
| CN102613624A (en) * | 2012-03-02 | 2012-08-01 | 奉化市以勒食品有限公司 | Blueberry fruit juice beverage and preparation method thereof |
| CN103284253A (en) * | 2013-05-21 | 2013-09-11 | 浙江蓝美农业有限公司 | Preparation method of blueberry solid beverage |
| CN103330160A (en) * | 2013-06-03 | 2013-10-02 | 大连东泽海产品有限公司 | Sea cucumber polypeptide fruit juice 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 |
| CN110590729A (en) * | 2019-09-24 | 2019-12-20 | 南京农业大学 | Method for improving heat stability of brassica chinensis anthocyanin by adopting walnut peptide |
| 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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| Publication number | Publication date |
|---|---|
| CN1285288C (en) | 2006-11-22 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| 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 |