Processing method for sugar-free blueberry juice

A processing method and technology for blueberry juice, applied in the field of fruit processing, can solve the problems of reduced nutrient content, health function, excessive sugar intake, high temperature and rainy blueberries, etc., and achieve the effects of increasing flavor, rich nutrition and mellow taste.

Active Publication Date: 2013-12-11
ZHEJIANG LANMEI AGRI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the method of processing blueberry juice is mostly used to alleviate the sales problems caused by high temperature, rainy and difficult storage and transportation during the ripening period of blueberries.
However, blueberries are small berries with high s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0035] Weigh 10.0kg of fresh blueberry fruit after sorting and removing impurities, press to obtain 7.8L of blueberry juice, add 7.8mL of liquid pectinase and incubate at 45°C for 60min to enzymatically hydrolyze (total sugar 13.79g / 100ml, anthocyanin 103.18mg / 100ml), heated at -0.05MPa to 68°C for 30min, collected 128mL of condensed liquid through the aroma recovery device, added 288ml of 5% agarose aqueous solution to 7.2L of blueberry juice obtained by inactivating enzymes (titian), and stirred evenly Then cool down to 8°C with cooling water circulation, stand still for 6 hours, extract the supernatant and filter, absorb and decolorize with AB-8 macroporous resin to obtain 7.0L blueberry juice (tested total sugar 14.08g / 100ml, anthocyanin 29.69mg / 100ml), add yeast to start the fermentation, control the temperature between 20-24°C, add anthocyanin ethanol eluent to stop the fermentation when the fermentation cycle reaches 7 days (the total sugar detected is 0.48g / 100ml, anth...

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PUM

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Abstract

The invention discloses a processing method for a sugar-free blueberry juice. The processing method comprises the steps of sorting, juice squeezing, enzymolysis, enzyme deactivation, clarification, filtering, absorption, fermentation, distilling and proportioning. According to the processing method, natural aroma components and nutrient contents of the sugar-free blueberry juice are preserved, and the damage to anthocyanin in the blueberry juice caused during a fermenting or heating process is reduced, so that artificial flavors and artificial pigments do not need to be added into a finished product, the juice is health, and the sugar content of the blueberry juice is greatly lowered, so that a drinker has no caloric intake burden, and the sugar-free blueberry juice belongs to a healthcare beverage. As trace flavor substances such as lactic acid and glycerin or esters which do not originally exist in blueberry fruits can further be generated in fermenting and sugar removing processes, the sugar-free blueberry juice is mellow and harmonious in mouth feel and rich in nutrition.

Description

【Technical field】 [0001] The invention relates to the technical field of a fruit processing method, in particular to the technical field of a blueberry juice processing method. 【Background technique】 [0002] Sugar free means that the sugar content per 100g or 100ml of solid or liquid food is not higher than 0.5g (National Standard "General Rules for the Labeling of Prepackaged Foods for Special Dietary Use"). In addition to diabetic or obese patients, the current main consumer groups of sugar-free food also include some people who need to restrict calories, especially sugar intake, to lose weight or maintain health. Researchers at the University of Wisconsin in the United States found that restricting calorie intake can prolong life and reduce the risk of aging-related diseases; Japanese researchers also found that people who usually eat high-sugar foods will weaken their immune function and increase the chance of cancer 5 times that of ordinary people. In short, "the mor...

Claims

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Application Information

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IPC IPC(8): A23L2/02
Inventor 曹雪丹周伟东方修贵赵凯戚行江
Owner ZHEJIANG LANMEI AGRI
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