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Technology for processing blackberry fruit juice beverage

A technology for beverages and fruit juices, applied in applications, food preparation, food science, etc., can solve problems such as poor color and flavor, and achieve the effect of bright red color

Inactive Publication Date: 2008-02-13
INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, blackberry juice drinks have been produced in China, but the color and flavor are obviously poor

Method used

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  • Technology for processing blackberry fruit juice beverage

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Experimental program
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Effect test

Embodiment approach 1

[0029] Embodiment 1: Processing of 1000kg blackberry juice (original juice content ≥ 40%)

[0030] ① Raw juice preparation: Weigh 400kg of raw juice, if it is concentrated juice, calculate the amount of juice according to the multiple of concentration. Such as blackberry original juice soluble solids content is 7.5%, concentrated juice soluble solids content is 45%, promptly concentrated 6 times, and the concentrated juice quantity is 66.7kg.

[0031] ② Preparation of auxiliary materials such as syrup: 40kg of sucrose, 50kg of glucose, 2.5kg of sodium carbonate, 2kg of sodium citrate, 400g of sodium chloride, and 200g of potassium chloride. Melt sucrose and glucose into syrup, and melt other auxiliary materials with hot water.

[0032] ③ Ingredients: Prepare according to the order of water→syrup→fruit juice→auxiliary materials→quantitative water, that is, first add 300kg of water for ingredients into the batching tank, then add syrup, then add fruit juice, and finally add sod...

Embodiment approach 2

[0034] Embodiment 2: Processing of 1000kg blackberry juice drink (original juice content ≥ 20%)

[0035] ①Original juice preparation: Weigh 200kg of original juice, if it is 6 times concentrated juice, the quantity of the concentrated juice weighed is 33.3kg.

[0036] ② Preparation of auxiliary materials such as syrup: 40kg of sucrose, 50kg of glucose, 1kg of citric acid, 1.5kg of sodium citrate, 400g of sodium chloride, and 200g of potassium chloride. Melt sucrose and glucose into syrup, and melt other auxiliary materials with hot water.

[0037] ③ Ingredients: Prepare according to the order of water→syrup→fruit juice→auxiliary materials→quantitative water, that is, first add 400kg of water for ingredients into the batching tank, then add syrup, then add fruit juice, and finally add auxiliary materials. In the process of adding raw materials, it should be stirred continuously to make the material liquid mix evenly, and finally use purified water to quantify to 1000kg, and st...

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Abstract

A processing technology of a blackberry juice drink relates to juice drink processing technology. The natural blackberry juice drink ( two kinds of products: content of original juice is more than or equal to 40 percent, and the other content of original juice is more than or equal to 20) is made by selecting original juice of good quality blackberry as raw material, using natural food additive, and modern advanced process and unique compositions. The present invention has the advantages of that: first, the original color and flavor of blackberry can be kept by using the particular compositions of the invented technology; accessory pigment and essence are not needed, and the product has brilliant red color, and natural blackberry fragrant; second, when the content of original blackberry juice is more than or equal to 40 percent, the acid content will become high (more than or equal to 0.5 percent); food-grade acid lowering additive is added, and ideal lowering acid effect is achieved; third, the invented technology adopts the high speed centrifugal of a disc centrifugal separator to remove impurities; the sterilization is achieved instantly by high temperature and then fast cooling, which can fully keep the nutritive substance and original flavor of the original juice.

Description

technical field [0001] The invention relates to the technical field of fruit juice processing, and mainly relates to a method for processing blackberry juice beverages by using blackberry raw juice or blackberry concentrated juice. Background technique [0002] Blackberry is an excellent type of Rubus fruit trees (blackberry, raspberry) cultivated through artificial breeding in European and American countries. It has been cultivated in Europe and North America for more than 100 years. It is one of the main types of the most widely cultivated small fruit trees. The Institute of Botany, Chinese Academy of Sciences, Jiangsu Province was first introduced to my country in 1986. After more than 20 years of promotion and utilization, the largest blackberry planting base in my country has been built in the hilly area of ​​Lishui County, Jiangsu Province, with an area of ​​nearly 3000hm at present. 2 , the annual output is more than 15,000 tons. Blackberry berries are not resistant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/52A23L2/46A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 吴文龙闾连飞李维林
Owner INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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