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Jerusalem artichoke and blueberry combined functional beverage and preparation method thereof

A compound function, Jerusalem artichoke technology, applied in the field of food processing, to achieve the effect of low enzyme consumption, good effect, high economic and social benefits

Active Publication Date: 2015-06-24
河北圣禾农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Through searching, no published patent documents related to the application of the present invention have been found

Method used

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  • Jerusalem artichoke and blueberry combined functional beverage and preparation method thereof

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Effect test

Embodiment 1

[0034] A preparation method of Jerusalem artichoke blueberry compound functional drink, the steps are:

[0035] After the Jerusalem artichoke is cleaned and sliced, accurately weigh 10kg, add 10kg of pure water to make a pulp, heat the resulting 20kg of Jerusalem artichoke pulp to 95°C and keep it warm for 20 minutes, and when the temperature drops to 28°C, add it to a fermenter that has been sterilized with 75% alcohol in advance , and immediately add sodium metabisulfite 1.5g (75mg / kg) for SO 2 deal with. After that, add 3g of activated Angel Brewing Koji, stir evenly, seal, and ferment at 28°C for 3 days at a constant temperature in the dark, and the alcohol content can reach 2°C. Liquid tank spare.

[0036] Ripe blueberries, the variety is Southern Highbush Blueberry Sharp Blue (purchased in the market), after selection and cleaning, weigh 10kg for beating, put the slurry into an enzymatic hydrolysis tank, and then add 5g of pectinase HC (LALLZYME HC, French LALLEMAND co...

Embodiment 2

[0039] A preparation method of Jerusalem artichoke blueberry compound functional drink, the steps are:

[0040] After the Jerusalem artichoke is washed and sliced, accurately weigh 10kg, add 10kg of water to make a slurry, heat the obtained 20kg of the Jerusalem artichoke pulp to 95°C and keep it warm for 20min, when the temperature drops to 30°C, add it to a fermenter sterilized with 75% alcohol in advance, and immediately Add 1.7g (85mg / kg) of sodium metabisulfite for SO 2deal with. Afterwards, add 4g of the activated Anqi brewing koji, stir evenly, seal, and ferment at 30°C for 3 days in the dark and at a constant temperature. When the alcohol content reaches 2°C, filter it with 8 layers of gauze to remove the slag, and put the Jerusalem artichoke clear juice into the liquid storage tank for later use. .

[0041] Ripe blueberries (Southern Highbush Sharp Blue) were selected, washed and destemmed, and 5 kg of beating was weighed, and the slurry was put into an enzymatic hy...

Embodiment 3

[0044] A preparation method of Jerusalem artichoke blueberry compound functional drink, the steps are:

[0045] After the Jerusalem artichoke is cleaned and sliced, accurately weigh 10kg, add 10kg of water to make a slurry, heat the obtained 20kg of the Jerusalem artichoke pulp to 95°C and keep it warm for 20min, when the temperature drops to 32°C, add it to a fermenter sterilized with 75% alcohol in advance, and immediately Add 2g of sodium metabisulfite (100mg / kg) for SO 2 deal with. Afterwards, add 4g of the activated Anqi brewing koji, stir evenly, seal, and ferment at 30°C for 3 days in the dark and at a constant temperature. When the alcohol content reaches 2°C, filter it with 8 layers of gauze to remove the slag, and put the Jerusalem artichoke clear juice into the liquid storage tank for later use. .

[0046] After the ripe blueberries (Southern Highbush Sharp Blue) were selected, washed and destemmed, 2.5kg of beating was weighed, and the slurry was put into an enzy...

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Abstract

The invention relates to a preparation method of a Jerusalem artichoke and blueberry compound functional drink and a product thereof, belonging to the field of food processing. Jerusalem artichoke and blueberry are used as the main raw materials to prepare Jerusalem artichoke fermented liquid by beating, angel wine koji fermentation, filtration and other processes, and blueberry juice is prepared by beating and enzymatically hydrolyzing blueberries. , citric acid, vitamin C, xylitol, sodium chloride and other auxiliary materials are homogenized, then pasteurized, hot filled and cooled. This product contains a small amount of ethanol, which integrates fruity and mellow aromas. It has a unique flavor, harmonious and soft taste, pure taste, clear and bright color, rich in dietary fiber, fructooligosaccharides, anthocyanins, vitamin C and other beneficial factors, and has Jerusalem artichoke The dual health functions of chrysanthemum and blueberry have filled the blank of compound functional products of Jerusalem artichoke in the field of beverage processing in my country. Long-term drinking is conducive to effectively supplementing various essential nutritional factors for the human body, regulating blood sugar, improving intestinal function, and improving body immunity.

Description

1. Technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of a composite functional beverage, in particular to a preparation method of a Jerusalem artichoke blueberry composite functional beverage and a product thereof. 2. Background technology [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herbaceous plant of the genus Sunflower in the Asteraceae family. It has strong cold and drought resistance and disease resistance. It is especially suitable for planting in areas that are not suitable for food cultivation such as saline-alkali land and barren mountains. It has been widely used for sand control. Sand control, soil and water conservation and other ecological environment management. Jerusalem artichoke is a dual-purpose plant for medicine and food. It is rich in inulin, dietary fiber, protein, mineral elements and other nutrients necessary for the human body. The market potential ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 马艳弘黄开红张宏志赵延存李亚辉
Owner 河北圣禾农业科技有限公司
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