Blueberry pulp/juice acetic acid beverage and preparation method thereof

A technology of acetic acid and blueberry, applied in food preparation, application, food science and other directions, to achieve the effect of increasing dietary fiber content, high pulp content and pure taste

Inactive Publication Date: 2011-11-02
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no report of using blueberries as raw materials to prepare acetic acid beverages containing blueberry pulp juice

Method used

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  • Blueberry pulp/juice acetic acid beverage and preparation method thereof
  • Blueberry pulp/juice acetic acid beverage and preparation method thereof
  • Blueberry pulp/juice acetic acid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Take 1000 kilograms of blueberries; sort the raw blueberries and rinse them with water; add 2000 kilograms of drinking water to crush the blueberries and make a pulp to make 2960 kilograms of blueberry pulp; 16 kilograms of citric acid; 560 kilograms of sucrose; 0.28 ethyl maltol 3.0 kilograms of pectin; 3.0 kilograms of agar are melted and pumped into the blending tank, add 2100kg of drinking water and fully mix, use 100 kilograms of rice vinegar with an acetic acid content of 6%, and adjust the acetic acid mass percentage of the mixture to be 0.1%; Then through colloid grinding, the blueberry pulp particle size is less than 0.1 mm; homogenization pressure is 20MP; degassing; 121 ° C instantaneous sterilization; 80 ° C hot filling; capping; cooling to 20 ° C; finished product.

Embodiment 2

[0037] Take 10,000 kg of blueberries; sort the raw blueberries and rinse them with water; add 50,000 kg of drinking water to crush the blueberries and beat them to make 59,560 kg of blueberry pulp; add 810 kg of malic acid; 16,200 kg of fructose syrup; 400 kg of maltol 400 kilograms of xanthan gum; 400 kilograms of carrageenan are melted and pumped into the blending tank, add 40000kg of drinking water and fully mix, use 7800 kilograms of blueberry fruit vinegar with 5% acetic acid content to adjust the acetic acid mass percentage content of the mixture to 0.3%; then through colloid grinding, the blueberry pulp particle size is less than 0.1 mm; homogeneous pressure is 50MP; degassing; 121 ° C instantaneous sterilization; 90 ° C hot filling; sealing; cooling to 30 ° C; packaging is blueberry pulp Finished fruit juice acetic acid drink.

Embodiment 3

[0039] Take 100 kilograms of blueberries; sort the raw blueberries and rinse them with water; add 300 kilograms of drinking water to crush the blueberries and beat them to make 396 kilograms of blueberry pulp; add 2.4 kilograms of tartaric acid; 72 kilograms of sucrose; 0.24 kilograms of ethyl maltol 4.8 kilograms of gelatin; 4.8 kilograms of sodium hydroxymethylcellulose melted and pumped into the blending tank, added 450kg of drinking water and fully mixed, using 33 kilograms of blueberry fruit vinegar with 6% acetic acid content to adjust the acetic acid mass percentage of the mixture to 0.2%; then through colloid grinding, the blueberry pulp particle size is less than 0.1 mm; homogeneous pressure is 35MP; degassing; 121 ° C instantaneous sterilization; 85 ° C hot filling; sealing; cooling to 25 ° C; packaging is blueberry The finished product of pulp juice acetic acid drink.

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PUM

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Abstract

The invention relates to a blueberry pulp/juice acetic acid beverage and a preparation method thereof. The preparation method comprises the following steps: mixing a raw material liquid I with drinking water; and regulating the mixture with an edible acetic acid solution until the mass percent of acetic acid is 0.1-0.3%, wherein the raw material liquid I comprises the following components in percentage by mass: 45-85% of blueberry pulp, 0.3-1.5% of acidifying agent, 10-50% of sweetening agent, 0.005-0.55% of flavoring agent and 0.1-5% of stabilizing agent. The blueberry pulp/juice acetic acid beverage has high pulp content and natural color and is rich in nutrition as well as vitamins, acetic acid, organic acid and mineral substances; the dietary fiber content in the beverage is obviously increased, thereby being beneficial to the absorption of a human body; and the blueberry pulp/juice acetic acid beverage has dense fruit flavor, tastes pure, comfortable and palatable, is good in color, smell and taste, and can not go bad when stored for a long time at normal temperature. Thus, the blueberry pulp/juice acetic acid beverage is a new high-technology product rich in dietary fibers and nutrition.

Description

technical field [0001] The invention relates to a blueberry pulp juice acetic acid beverage and a preparation method thereof. Background technique [0002] The scientific name of blueberry fruit is dusi vaccinium, also known as persimmon. Blueberry fruit contains 8-11% sugar and 2-2.5% total acid. It also has a variety of trace elements. According to recent studies, blueberries have unique effects such as preventing brain aging, enhancing heart function, improving eyesight and anti-cancer. [0003] Blueberry juice is purple in color, sweet and sour in taste, and has a unique aroma of blueberries. Blueberry juice has a wide range of uses, and can be used to produce fruit wine, jam, fruit juice drinks, candy, ice cream, sandwich cakes, etc., and can also extract natural pigments. The content of anthocyanin pigments in blueberry fruit branches is very high. According to relevant records, the amount of anthocyanin pigments in wild blueberries is as high as 0.33-3.38g / 100g, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 孙尤海
Owner DALIAN POLYTECHNIC UNIVERSITY
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