Preparation method of blueberry instant powder

The technology of an instant powder and a preparation method is applied in the field of preparation of blueberry instant powder, can solve the problems such as insufficient development and utilization, and achieve the effects of multiple health care functions, rich nutrition and low cost

Active Publication Date: 2013-01-23
江苏伊云贝尔饮料股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, their application in functional foods

Method used

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  • Preparation method of blueberry instant powder

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Experimental program
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Effect test

Embodiment 1

[0011] See figure 1 After picking fresh blueberries and removing moldy and rotten fruits, take 100kg of fresh fruits and put them directly into the still cold air at -10°C for slow freezing for 48 hours, then take 10Kg of blueberry frozen fruits and thaw them with microwave. The power of thawing is 200W, and the time When the temperature of the center of the frozen blueberries reaches 0°C, the thawing is over. Put the thawed blueberries into a vacuum air bag press and squeeze them under a pressure of 0.7 bar. After activating for 0.5h, the enzyme activity is 50U / g of pectinase. After 1h of enzymolysis, filter with 400 mesh double-layer filter cloth to get the juice for later use.

[0012] Then weigh 25g of chrysanthemum, 35g of Chinese wolfberry, and 40g of dry products of Wujia Wujia, crush and mix them evenly, pass through a 100-mesh sieve, add 3Kg of hot water at a temperature of 80°C, and extract for 3 hours. Get 2.5Kg extract and 2.5Kg standby blueberry juice after singl...

Embodiment 2

[0014] See figure 1 After picking fresh blueberries and removing moldy and rotten fruits, take 100kg of fresh fruits and put them directly into the still cold air at -15°C for slow thawing for 36 hours, then take 10Kg of blueberry frozen fruits and thaw them with microwaves. When the temperature of the center of the frozen blueberries reaches 0.5°C, the thawing is over. Put the thawed blueberries into a vacuum air bag press and squeeze them under a pressure of 0.8 bar. After activation for 0.75 h, the enzyme activity is 50 U / g of pectinase. After 1.25 h of enzymolysis, filter with 400-mesh double-layer filter cloth to get the juice for later use.

[0015] Then weigh 25g of chrysanthemum, 35g of Chinese wolfberry, and 40g of dry products of Wujia Wujia, crush and mix them evenly, pass through a 100-mesh sieve, add 3Kg of hot water at a temperature of 80°C, and extract for 3 hours. After filtering with a single-layer filter cloth, take 2.5Kg extract and 2.5Kg standby blueberry ...

Embodiment 3

[0017] See figure 1 After picking fresh blueberries and removing moldy and rotten fruits, take 100kg of fresh fruits and put them directly into the still cold air at -20°C for slow freezing for 24 hours, then take 10Kg of blueberry frozen fruits and thaw them with microwaves. When the temperature of the center of the frozen blueberry fruit reaches 1°C, the thawing is over. Put the thawed blueberry fruit into a vacuum air bag press, squeeze it under a pressure of 0.9 bar, add 8.0g of blueberry fruit and put it under the condition of a constant temperature water bath at 50°C. Pectinase with an enzyme activity of 50 U / g after activation for 1 h, and after 1.5 h of enzymolysis, filter with a 400-mesh double-layer filter cloth to get the juice for later use.

[0018] Then weigh 25g of chrysanthemum, 35g of Chinese wolfberry, and 40g of dry products of Wujia Wujia, crush and mix them evenly, pass through a 100-mesh sieve, add 3Kg of hot water at a temperature of 80°C, and extract fo...

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Abstract

The invention relates to a manufacturing method of blueberry instant powder, comprising the steps of: taking fresh blueberries as raw materials; slowly freezing the blueberries, and then thawing the blueberries by microwave; performing juicing by an air bag; using pectinase to perform enzymolysis and filtering at proper temperature; mixing the blueberries with chrysanthemum, medlar and acanthopanax sessiliflorus extracted liquid by a colloid mill; adding sugar, aspartame, CMC-Na (sodium carboxymethylcellulose) to mix in a condition that maltodextrin is used as a wall material; after homogenizing, performing ultrahigh pressure sterilizing and spray drying; and finally, obtaining the blueberry instant powder by superfine grinding. The instant powder produced by the technical solution in the invention is rich in nutrient value, excellent in health-care function, convenient and sanitary in usage, safe in operation process, simple in process technology, low in cost and pollution-free.

Description

technical field [0001] The invention relates to a production method of nutritious food, in particular to a preparation method of blueberry instant powder. Background technique [0002] As a small berry with excellent flavor and high nutritional value, blueberry has high nutritional and health value and economic value. It is widely welcomed in Europe, America and other countries. It has gradually developed into the third generation of emerging fruits with high economic benefits. At present, products such as blueberry juice, blueberry wine, and blueberry yogurt in the domestic market have not got rid of the traditional processing concept, and most of the existing blueberry powders are vacuum-dried and freeze-dried products. However, there are few studies on blueberry instant powder using multiple high-tech technologies. Lycium barbarum, chrysanthemum, and Duangengwujia have always been important resources of health food in my country. Among them, wolfberry and Duangengwujia c...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23P1/06A23L19/00
Inventor 李斌孟宪军张家臣
Owner 江苏伊云贝尔饮料股份有限公司
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