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Blueberry pulp and preparation method thereof

A production method and technology for blueberry fruit, which are applied in the directions of food preparation, application, food science, etc., can solve problems such as loss of nutrients, and achieve the effects of reducing loss of nutrients and maintaining uniformity of nutrients and pulp.

Inactive Publication Date: 2012-07-04
黄中杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional process, because the semi-solid is filtered out, a lot of beneficial substances are taken away from the filtered semi-solid, and a large amount of nutrients are lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] How to make blueberry puree:

[0024] The first step is to select blueberries, put them in the refrigerator or freezer or cold storage for quick freezing, the quick freezing temperature is -18~-30°C, and then select; fix the color and destroy the enzyme, the temperature is 100-110°C, and use a colloid mill to grind at room temperature Make blueberry puree;

[0025] The second step is to select mature hawthorn fruits with uniform size and full flesh, wash them and cook them at a temperature of 100°C. Cool the hawthorn juice to room temperature and filter to obtain the hawthorn juice;

[0026] Add the hawthorn juice and white sugar obtained in the second step to the blueberry pulp obtained in the first step, the parts by weight of the blueberry pulp are 50-72, and the parts by weight of the hawthorn juice are 20-40, The parts by weight of the white sugar are 8-10.

[0027] Grind again, the grinding degree reaches 30-40UM, filter, fill, sterilize, quick freeze ...

Embodiment 2

[0029] In the above-mentioned method for making blueberry pulp, the rotational speed of the colloid mill is 2890n / min, and the grinding degree is 2-20UM.

Embodiment 3

[0031] The method for making the above-mentioned blueberry pulp, the filtering, filling, sterilizing, quick-freezing and refrigerating are as follows: filtering at normal temperature, with a sieve density of 40-80 mesh, then filling, selecting pasteurization, and gradually cooling to normal temperature , in quick-frozen storage, the quick-freezing temperature is -18~-30°C.

[0032] The method of the present invention is also suitable for adding bilberry, black currant, raspberry, and the preparation of the compound fruit pulp of seabuckthorn.

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PUM

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Abstract

The invention relates to blueberry pulp and a preparation method thereof. The blueberry pulp is rich in nutrients but cannot be stored for a long time. The preparation method comprises the following steps: firstly, selecting blueberry fruits, quickly freezing the selected blueberry fruits in a refrigerator or freezer or refrigeration house at the quick-freezing temperature between -18 DEG C and - 30 DEG C, and then selecting the quickly frozen blueberry fruits carefully; carrying out color fixation and enzyme inactivation at the temperature of 100-110 DEG C, grinding by using a colloid mill at normal temperature to obtain blueberry pulp; secondly, carefully selecting and cleaning uniform and full ripe hawthorn fruits, cooking the hawthorn fruits at 100 DEG C, cooling hawthorn juice to normal temperature and filtering to obtain hawthorn juice; adding the 20-40 parts by weight of hawthorn juice prepared in the step 2 and 8-10 parts by weight of white sugar into 50-72 parts by weight of blueberry pulp prepared in the step 1; grinding again till grinding fineness is 30-40 UM, filtering, filling, sterilizing, quick-freezing and refrigerating. The preparation method is used for preparing blueberry pulp.

Description

technical field [0001] The invention relates to a blueberry pulp which can be preserved and transported for a long time and is suitable for drinking, and relates to a preparation method of the blueberry pulp. Background technique [0002] In the current general process in our country, after the liquid is prepared and filtered, the pectin will coagulate and the juice will become semi-solid, which is unfavorable for drinking. [0003] Blueberries have unique nutrients, but they are quickly lost when stored at room temperature. They are not suitable for long-distance transportation. They need to add pectinase, gelatin and other substances to store them for a period of time, which greatly affects the deep processing of blueberries and their own value. . [0004] The conventional method is to wash the blueberries, add water and crush them (contains about 11% semi-solid), add pectinase (0.05%), pH value 3.5, 45 degrees for 4 hours, decompose pectin, squeeze the juice, Add 0.1% g...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/04A23L19/00
Inventor 黄中杰
Owner 黄中杰
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