Black raspberry beverage and making method thereof

A production method and technology of black raspberries, which are applied in the field of food processing, can solve the problems affecting unique flavor, damage and loss of nutrients such as vitamins, amino acids, minerals, and easy loss of volatile aroma substances, so as to maintain flavor and function. Characteristics, significant effect on the balance of human nutrient intake

Active Publication Date: 2012-08-01
贵州北极熊实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Black raspberry is rich in nutrition, but its nutrients such as vitamins, amino acids, minerals, etc. are easily destroyed and lost during processing, and its volatile aroma substances are also easily lost during processing, thus affecting its unique flavor. There are technologies that generally add chemical additives such as pres

Method used

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  • Black raspberry beverage and making method thereof
  • Black raspberry beverage and making method thereof
  • Black raspberry beverage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Get the following mass ratio raw materials: 25% of blackberry juice, 0.15% of edible acid, 6% of edible sugar, 0.03% of pectin, 0.2% of honey and the rest of the water, and make it according to the following steps:

[0024] (1) Cool the fresh black raspberry fruit to 1°C, or heat up the black raspberry quick-frozen fruit to 1°C, use cold beating, filter with 300 mesh, and set aside;

[0025] (2) Edible acid, edible sugar, pectin, honey, water and other auxiliary materials are mixed, dissolved, filtered, and set aside;

[0026] (3) Mix the raw materials obtained in steps (1) and (2), constant volume, stirring, homogenization, degassing, high temperature instantaneous sterilization, temperature 118 ° C, time 5 seconds, volatile aroma substances are recycled into the high temperature instantaneous sterilization Condenser, finally mix volatile aroma substances and raw material liquid;

[0027] (4) Hot filling at 85°C, capping, cooling down to 35°C by spray cooling system c...

Embodiment 2

[0029] Get the following mass ratio raw materials: 30% of blackberry juice, 0.17% of edible acid, 7% of edible sugar, 0.03% of pectin, 0.3% of honey and the rest of the water, and make it according to the following steps:

[0030] (1) Cool down the fresh black raspberry fruit to 3°C, or heat up the black raspberry quick-frozen fruit to 3°C, use cold beating, filter with 300 mesh, and set aside;

[0031] (2) Edible acid, edible sugar, pectin, honey, water and other auxiliary materials are mixed, dissolved, filtered, and set aside;

[0032] (3) Mix the raw materials obtained in steps (1) and (2), constant volume, stirring, homogenization, degassing, high temperature instantaneous sterilization, temperature 118 ° C, time 5 seconds, volatile aroma substances are recycled into the high temperature instantaneous sterilization Condenser, finally mix volatile aroma substances and raw material liquid;

[0033] (4) Hot filling at 88°C, capping, cooling down to 38°C by spray cooling sys...

Embodiment 3

[0035] Get the following mass ratio raw materials: 40% of blackberry juice, 0.18% of edible acid, 8% of edible sugar, 0.04% of pectin, 0.3% of honey and the rest of the water, prepared according to the following steps:

[0036] (1) Cool down the fresh black raspberry fruit to 5°C, or heat up the black raspberry quick-frozen fruit to 5°C, use cold beating, filter with 300 mesh, and set aside;

[0037] (2) Edible acid, edible sugar, pectin, honey, water and other auxiliary materials are mixed, dissolved, filtered, and set aside;

[0038] (3) Mix the raw materials obtained in steps (1) and (2), constant volume, stirring, homogenization, degassing, high temperature instantaneous sterilization, temperature 118 ° C, time 5 seconds, volatile aroma substances are recycled into the high temperature instantaneous sterilization Condenser, finally mix volatile aroma substances and raw material liquid;

[0039] (4) Hot filling at 90°C, capping, cooling down to 40°C by spray cooling system...

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Abstract

The invention relates to a beverage product using black raspberry as a raw material and a making method for the beverage product. The black raspberry beverage comprises 25 to 40 percent of raw black raspberry juice, 0.15 to 0.18 percent of edible vinegar, 6 to 8 percent of edible sugar, 0.03 to 0.04 percent of pectin, 0.2 to 0.3 percent of honey and the balance of water; and the black raspberry beverage is prepared by the steps of cold pulping of black raspberry fruits, filtration, mixing of auxiliary materials, high-temperature instantaneous sterilization, hot filling and the like. The invention has the advantages that nutritional components, color, aroma and taste of the black raspberry are furthest kept by optimizing the ingredients and the making method, and the black raspberry beverage has a remarkable effect of human nutrition intake balance.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a beverage product using black raspberry as a raw material and a preparation method thereof. Background technique [0002] Raspberry is a plant of the genus Rubus in the family Rosaceae. It has various varieties and different characteristics. It is suitable for growing in different ecological environments. Some are suitable for fresh consumption and some are suitable for processing. At present, the main varieties are black raspberry and red raspberry. Black raspberry fruit is purple-black when ripe, shiny, suitable for processing and brewing, because its nutritional content and juice yield are superior to many fruits, and the beverages made can maintain good flavor, so it is listed as natural green food and healthy food. [0003] The fruit of black raspberry contains at least 17 kinds of amino acids, including 8 kinds of essential amino acids for human body; SOD reaches 237.98μg / g....

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/08A23L21/25
Inventor 陈博杨雷梁丽娟
Owner 贵州北极熊实业有限公司
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