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Blackberry fruit juice and processing method thereof

A processing method, blackberry technology, applied in the direction of food science, etc., can solve the problems of changing the flavor and nutritional components of blackberry juice, reducing the content of total anthocyanins, and low juice content, so as to retain the flavor and nutritional components, reduce the acidity of juice, and process The effect of simple method

Active Publication Date: 2012-12-05
江苏连恒生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing blackberry juices (drinks) are prepared by diluting blackberry juice and adding sweeteners, and the juice content is low (generally 10%~30%) , the content of soluble solids in the made drink is high (artificially added), and the content of total anthocyanins is greatly reduced compared with the original juice, which greatly changes the original flavor and nutritional content of blackberry juice, and the nutritional value is low

Method used

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  • Blackberry fruit juice and processing method thereof
  • Blackberry fruit juice and processing method thereof
  • Blackberry fruit juice and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Blackberry raw juice: 6kg of fresh blackberry (Ningzhi No. 2 variety) fruit, cleaned and removed, heated and softened by steam quickly, crushed by a crusher to obtain pulp, adding 2.5g of pectinase to the pulp, Enzymolysis at ℃ for 2 hours, and centrifugation at 4000 r / min for 10 minutes to obtain clarified blackberry juice. The soluble acid content is 0.798%, the anthocyanin content is 4.7mg / L, and the SSC content is 12.0%.

[0076] Deacidification: Take 60mL (30mL / kg) of pretreated LS-31 resin and pack it into a column, add 1kg of blackberry juice, control the temperature at 30°C, and the flow rate at 15BV / h for adsorption deacidification.

[0077] Mixing: add the deacidified blackberry juice to 1kg of blackberry juice and mix to obtain the blackberry juice. The obtained blackberry juice had a soluble acid content of 0.485%, an anthocyanin content of 3.9mg / L, and an SSC content of 9.4%, which had typical blackberry aroma and mouthfeel.

Embodiment 2

[0079] Decolorization: take pretreated LS-300b resin (purchased from Xi'an Lanshen Resin Company) 100mL column, add 1kg of the blackberry juice prepared in Example 1 of the product, control the temperature at 25~30°C, and flow rate at 15BV / h, carrying out adsorption decolorization to obtain decolorized blackberry juice. Take 50% ethanol to elute the adsorbed LS-300b resin, recover the eluate to remove ethanol, and obtain the pigment solution for use.

[0080] Deacidification: Take 120mL (60mL / kg) of pretreated LS-31 resin and pack it into a column, add decolorized blackberry juice, control the temperature at 50°C, and flow rate at 20BV / h for adsorption deacidification.

[0081] Mixing: mixing the deacidified blackberry juice, the decolorized pigment solution, 1 kg of blackberry juice and 12 g of sucrose to obtain blackberry juice. The obtained blackberry juice had a soluble acid content of 0.455%, an anthocyanin content of 4.4mg / L, and an SSC content of 10.0%, wh...

Embodiment 3

[0083] Blackberry raw juice: 6kg of fresh blackberry (Ningzhi No. 1) fruit, washed and removed, heated and softened by steam quickly, crushed by a crusher to obtain puree, add 2.5g of pectinase to the puree, and heat at 30~50℃ Under the condition of enzymatic hydrolysis for 2 hours, and under the condition of 4000r / min for 10 minutes, the clarified blackberry juice was obtained. The soluble acid content is 1.568%, the anthocyanin content is 5.4mg / L, and the SSC content is 10.6%.

[0084] Deacidification: take 140mL (70mL / kg) of pretreated LS-31 resin and pack it into a column, add 1.67kg of blackberry juice, control the temperature at 30°C, and flow rate at 15BV / h for adsorption deacidification.

[0085] Mixing: adding 0.33 kg of blackberry juice and 28 g of high-fructose syrup to the deacidified blackberry juice to obtain blackberry juice. The obtained blackberry juice had a soluble acid content of 0.547%, an anthocyanin content of 3.8mg / L, and an SSC content of 9.9, which h...

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Abstract

The invention discloses a blackberry fruit juice and a processing method of the blackberry fruit juice. In the blackberry fruit juice, the mass percentage of titratable acid is 0.45-0.60%, the content of total anthocyanin is 2.5-8.0mg / L, and the mass percentage of soluble solid is 6.0-11.0%. The processing method of the blackberry fruit juice provided by the invention is simple, and the blackberry fruit juice processed maintains the original flavor and nutritional components.

Description

technical field [0001] The invention relates to a blackberry juice and a processing method thereof, in particular to a deacidified blackberry juice and a processing method thereof. Background technique [0002] In 1986, the Institute of Botany, Chinese Academy of Sciences, Jiangsu Province introduced blackberries to my country from Europe, America and other countries for the first time. At present, the largest blackberry planting base in my country has been built in the hilly area of ​​Lishui County, Jiangsu Province, with a planting area of ​​more than 3000hm 2 , the annual output is more than 20,000 tons. Blackberry berries are not resistant to storage and transportation, and more than 90% to 95% of the fruit should be processed in time. Blackberry fruit is soft and juicy, sweet and sour, with unique flavor and rich nutrients. It is a good fruit for processing fruit juice drinks, jams, fruit wine and other products. Blackberry fruit is rich in natural pigment - antho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/80A23L2/60
Inventor 赵慧芳吴文龙方亮李维林姚蓓
Owner 江苏连恒生物科技有限公司
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