Purple berry beverage and preparation method thereof

A technology for berries and beverages, applied in the field of purple berry beverages and their preparation, can solve the problems of seasonal harvest restrictions, difficulty in long-term storage, and inability for consumers to eat all year round, and achieve convenient operation, broad market application prospects, and preparation The effect of simple method

Inactive Publication Date: 2011-12-07

TIANJIN HENGAN FOOD

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AI-Extracted Technical Summary

Problems solved by technology

Although the above-mentioned fruits are rich in nutrition, due to the seasonality of harvesting, especially for blueberries, the post-harvest packaging, storage, transportation, ma...

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Abstract

A purple berry beverage and a preparation method thereof. Wherein the purple berry beverage consists of the following components: 5-10% blueberry juice, 5-10% blackberry juice, 10-20% raspberry juice, 5-10% white sugar, 0.35% xanthan gum, 0.35% carboxymethyl Sodium cellulose, 0.03% potassium sorbate and the rest drinking water. The purple berry beverage provided by the present invention is made from blueberry juice, blackberry juice and raspberry juice. It is not only rich in various nutrients beneficial to the human body, but also has a good taste, and is not limited by the fruit harvest season. Therefore, consumers can eat it all year round, so the market application prospect is very broad. In addition, the preparation method is simple and convenient to operate.

Application Domain

Food preparation

Technology Topic

ChemistrySodium carboxymethylcellulose +5

Image

Examples

Experimental program(3)

Example Embodiment

[0021] Example 1:

[0022] The purple berry beverage provided in this embodiment is composed of the following components in weight percentage:

[0023]

[0024]

[0025] The preparation method of the purple berry beverage provided in this embodiment includes the following steps in sequence:

[0026] 1) Wash blueberries, blackberries and raspberries separately to make blueberry juice, blackberry juice and raspberry juice, then weigh 5kg blueberry juice, 5kg blackberry juice and 10kg raspberry juice and dilute with appropriate amount of water, then use After filtering with 120 mesh sieve;

[0027] 2) Dissolve 5 kg of white granulated sugar with an appropriate amount of water, then filter with a 120-mesh sieve for use;

[0028] 3) Add 0.35 kg of xanthan gum and 0.35 kg of sodium carboxymethyl cellulose to an appropriate amount of warm water at 40-60°C, then vigorously stir to dissolve it, and then use a colloid mill for refining;

[0029] 4) Add the blueberry juice, blackberry juice, raspberry juice, white sugar water, xanthan gum and sodium carboxymethyl cellulose mixed pulp and 0.03 kg potassium sorbate prepared above into the mixing tank, and add the balance Drink the drinking water to a constant volume and stir it evenly. Adjust the pH of the solution to 4.8±0.1 with citric acid, malic acid or sodium citrate and sodium bicarbonate to make a purple berry beverage;

[0030] 5) Sterilize the above-mentioned purple berry beverage at a temperature of 135°C using UHT method for 5 seconds, and then aseptically fill it, or sterilize it at a temperature of 85-90°C for 15 minutes after filling. The whole preparation process of purple berry beverage.

Example Embodiment

[0031] Example 2:

[0032] The purple berry beverage provided in this embodiment is composed of the following components in weight percentage:

[0033]

[0034] The preparation method of the purple berry beverage provided in this embodiment includes the following steps in sequence:

[0035] 1) Wash blueberries, blackberries and raspberries separately to make blueberry juice, blackberry juice and raspberry juice, then weigh 10kg blueberry juice, 10kg blackberry juice and 20kg raspberry juice and dilute with appropriate amount of water, then use After filtering with 120 mesh sieve;

[0036] 2) Dissolve 10 kg of white granulated sugar with an appropriate amount of water, then filter with a 120-mesh sieve for use;

[0037] 3) Add 0.35 kg of xanthan gum and 0.35 kg of sodium carboxymethyl cellulose to an appropriate amount of warm water at 40-60°C, then vigorously stir to dissolve it, and then use a colloid mill for refining;

[0038] 4) Add the blueberry juice, blackberry juice, raspberry juice, white sugar water, xanthan gum and sodium carboxymethyl cellulose mixed pulp and 0.03 kg potassium sorbate prepared above into the mixing tank, and add the balance Drink the drinking water to a constant volume and stir it evenly. Adjust the pH of the solution to 4.8±0.1 with citric acid, malic acid or sodium citrate and sodium bicarbonate to make a purple berry beverage;

[0039] 5) Sterilize the above-mentioned purple berry beverage at a temperature of 135°C using UHT method for 5 seconds, and then aseptically fill it, or sterilize it at a temperature of 85-90°C for 15 minutes after filling. The whole preparation process of purple berry beverage.

Example Embodiment

[0040] Example 3:

[0041] The purple berry beverage provided in this embodiment is composed of the following components in weight percentage:

[0042]

[0043] The preparation method of the purple berry beverage provided in this embodiment includes the following steps in sequence:

[0044] 1) Wash blueberries, blackberries and raspberries separately to make blueberry juice, blackberry juice and raspberry juice, then weigh 8kg blueberry juice, 8kg blackberry juice and 15kg raspberry juice and dilute with appropriate amount of water, then use After filtering with 120 mesh sieve;

[0045] 2) Dissolve 8 kg of white granulated sugar with an appropriate amount of water, then filter with a 120-mesh sieve for use;

[0046] 3) Add 0.35 kg of xanthan gum and 0.35 kg of sodium carboxymethyl cellulose to an appropriate amount of warm water at 40-60°C, then vigorously stir to dissolve it, and then use a colloid mill for refining;

[0047] 4) Add the blueberry juice, blackberry juice, raspberry juice, white sugar water, xanthan gum and sodium carboxymethyl cellulose mixed pulp and 0.03 kg potassium sorbate prepared above into the mixing tank, and add the balance Drink the drinking water to a constant volume and stir it evenly. Adjust the pH of the solution to 4.8±0.1 with citric acid, malic acid or sodium citrate and sodium bicarbonate to make a purple berry beverage;

[0048] 5) Sterilize the above-mentioned purple berry beverage at a temperature of 135°C using UHT method for 5 seconds, and then aseptically fill it, or sterilize it at a temperature of 85-90°C for 15 minutes after filling. The whole preparation process of purple berry beverage.

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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Purple berry beverage and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Image

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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