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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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, marketing and shelf processes all need to be carried out at about 0°C, so it is very difficult It is difficult to preserve for a long time, so consumers cannot eat it all year round

Method used

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  • Purple berry beverage and preparation method thereof
  • Purple berry beverage and preparation method thereof
  • Purple berry beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The purple berry beverage provided by the present embodiment is made up of the following components in weight percentage:

[0023]

[0024]

[0025] The purple berry beverage preparation method provided by the present embodiment comprises the following steps carried out in order:

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

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

[0028] 3) Add 0.35 kg of xanthan gum and 0.35 kg of sodium carboxymethylcellulose into an appropriate amount of warm water at 40-60°C, then vigorously stir to dissolve them, and then use a colloid mill to refine the pulp;

[0029] 4) The above...

Embodiment 2

[0032] The purple berry beverage provided by the present embodiment is made up of the following components in weight percentage:

[0033]

[0034] The purple berry beverage preparation method provided by the present embodiment comprises the following steps carried out in order:

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

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

[0037] 3) Add 0.35 kg of xanthan gum and 0.35 kg of sodium carboxymethylcellulose into an appropriate amount of warm water at 40-60°C, then vigorously stir to dissolve them, and then use a colloid mill to refine the pulp;

[0038] 4) The above-mentione...

Embodiment 3

[0041] The purple berry beverage provided by the present embodiment is made up of the following components in weight percentage:

[0042]

[0043] The purple berry beverage preparation method provided by the present embodiment comprises the following steps carried out in order:

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

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

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

[0047] 4) The above-mentioned ...

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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.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a purple berry beverage and a preparation method thereof. Background technique [0002] The blueberry tree belongs to the genus Vaccinium of Rhododendronaceae. Its fruit blueberry is a small berry, blue in color, nearly round, with delicate flesh, very small seeds, moderately sweet and sour, and has a pleasant aroma. Blueberries are rich in a variety of nutrients, as well as antioxidants and bacterial growth inhibitors such as anthocyanins and flavonoids. They are high in amino acids, high in zinc, high in iron, high in copper, and high in vitamins. Their nutritional value is much higher than that of apples, Fruits such as grapes and oranges can be called "the king of fruits in the world". They are the third-generation fruits that combine nutrition and health care with the fastest development in the world in recent years, and are now popular in Europe, America, Japan and...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 魏印生刘振龙
Owner TIANJIN HENGAN FOOD
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