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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 of destruction and loss of nutrients such as vitamins, amino acids, minerals, influence on unique flavor, and unfavorable nutritional balance intake, so as to achieve a balanced nutritional intake of human body. Significant, preserved flavor and functional properties

Active Publication Date: 2014-02-12
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 preservatives, antioxidants, and pigments during the processing to achieve the purpose of maintaining the nutritional content, color, aroma, and taste of black raspberries, but the addition of these synthetic substances destroys black raspberry juice. The natural flavor is also unfavorable to the balanced intake of nutrition of the human body

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] Take the following mass ratio raw materials: 25% blackberry juice, 0.15% edible acid, 6% edible sugar, 0.03% pectin, 0.2% honey and the balance of water, and prepare according to the following steps:

[0024] (1) Cool the fresh black raspberry fruit to 1°C, or heat 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 auxiliary materials are mixed, dissolved, filtered, and reserved;

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

[0027] (4) 85℃ hot filling, sealing, spray cooling system circulating cooling to 35℃, air drying, packaging, finished product.

Embodiment 2

[0029] Take 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 balance of water, and prepare according to the following steps:

[0030] (1) Cool the fresh black raspberry fruit to 3°C, or heat 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 auxiliary materials are mixed, dissolved, filtered, and reserved;

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

[0033] (4) 88℃ hot filling, capping, spray cooling system, circulating cooling to 38℃, air drying, packaging, finished produc...

Embodiment 3

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

[0036] (1) Cool the fresh black raspberry fruit to 5°C, or heat 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 auxiliary materials are mixed, dissolved, filtered, and reserved;

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

[0039] (4) 90℃ hot filling, capping, spray cooling system, circulating cooling to 40℃, air drying, packaging, finished pro...

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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] Raspberries are plants belonging to the genus Rubus of the Rosaceae family. They have diverse varieties and different characteristics. They are suitable for growth in different ecological environments. Some are suitable for fresh food and some are suitable for processing. At present, the main varieties are black raspberry and red raspberry. The black raspberry fruit is purple-black after maturity, shiny, suitable for processing and brewing. Because its nutrient content and juice yield are better than many fruits, the beverage can maintain good flavor, so it is classified as natural green food and healthy food. [0003] The black raspberry fruit contains at least 17 kinds of amino acids, including 8 kinds of essential amino acids; SOD is as high as 237.98μg / g.FW; rich ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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