Method for preparing blueberry juice beverage with high anthocyanin content

A technology for blueberry juice and anthocyanin, which is applied in the field of food processing, can solve the problems of low anthocyanin content in blueberry drinks, unsatisfactory taste, complicated production process, etc., and achieves shortened production cycle, good taste, and simplified process steps. Effect

Inactive Publication Date: 2012-11-21
GUIZHOU INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the needs of the market, there are many varieties of blueberry products, among which blueberry drinks are popular among the public. At present, various blueberry drinks are flooding the market, but their quality varies, and the anthocyanin content in blueberry drinks is generally not high, and blueberry drinks are ubiquitous. The following technical problems: the production process is relatively complicated, the processing cost is high, the waste of raw materials is serious, and the taste is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Weigh 500g of fresh blueberries, select, wash, add 100ml of water, add 10g of citric acid, pulverize with an ultrafine pulverizer, pass the pectin and juice mixture through a ceramic membrane with a pore size of 0.1μM, remove impurities, sterilize, and add trehalose 5g and 1g of pectin, homogenized, degassed, and filled.

Embodiment 2

[0048] Weigh 500g of fresh blueberries, wash them, add 400ml of water, add 15g of citric acid, pulverize them with an ultrafine pulverizer, pass the mixture of pectin and fruit juice through a ceramic membrane with a pore size of 0.2μM, remove impurities and sterilize, add 10g of trehalose and Pectin 0.5g, homogenized, degassed, filled, ready to be obtained.

Embodiment 3

[0050] Weigh 500g of frozen blueberries, add 100ml of water after thawing at low temperature, add 2.5g of citric acid, pulverize with an ultrafine pulverizer, pass the pectin and juice mixture through a ceramic membrane with a pore size of 0.5μM, remove impurities, sterilize, and add trehalose 2.5g and 2g pectin, homogenized, degassed, filled, ready to be obtained.

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PUM

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Abstract

The invention discloses a method for preparing a blueberry juice beverage with a high anthocyanin content. The method comprises using frozen or fresh blueberry as raw materials, selecting, cleaning, adding citric acid and some pure water and smashing in an ultrafine way to get the smashed blueberry juice, filtering by using a ceramic ultrafiltration membrane to degerming at a low temperature, and then homogenizing, degassing and filling to get the finished product of the blueberry juice. The method is advantageous by greatly increasing the content and a transfer rate of the anthocyanin in the blueberry juice, preventing denaturation of anthocyanin caused by high-temperature disinfection, the denaturation causing an acerb taste, stabilizing the beverage by adding mycose and a small amount of pectin finally, reducing stability of the anthocyanin in the beverage, and improving mouthfeel of the beverage. The method is simple, and the juice is good in mouthfeel and relatively high in nutritional value.

Description

technical field [0001] The invention relates to a preparation method of a high-content anthocyanin blueberry juice drink, which belongs to the technical field of food processing. Background technique [0002] Anthocyanins, also known as anthocyanins, are a class of water-soluble natural pigments that widely exist in plants. They belong to flavonoids and mostly exist in the form of glycosides, also known as anthocyanins. The earliest and most abundant anthocyanin is grape skin red extracted from red grape pomace. As a natural food coloring, anthocyanins are safe, non-toxic, rich in resources, and have certain nutritional and pharmacological effects. They have great application potential in food, cosmetics, and medicine. The unique health care effect of blueberry anthocyanin on human vision makes it very popular in the health food and medical industries. Anthocyanins have a strong antioxidant capacity, which can eliminate free radicals in the human body, protect healthy cell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/74A23L1/29A23L33/00
Inventor 贾强罗文敏龙汉武祁翔刘燕向立容王莹
Owner GUIZHOU INST OF BIOLOGY
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