Wild blueberry compound juice and preparation method thereof

Abstract

The invention relates to a wild blueberry compound juice and a preparation method thereof. The preparation method comprises the steps of preparing wild blueberry juice and purple sweet potato juice, performing enzyme deactivation to the prepared purple sweet potato juice for 20-30s, mixing the following active ingredients in parts by weight: 10-30 parts of the prepared wild blueberry juice, 2-8 parts of the prepared purple sweet potato juice, 2-15 parts of decolorized deacidified apple concentrated juice, 0.01-0.03 part of xanthan gum, 0.01-0.03 part of sodium carboxymethyl cellulose and 20-50 parts of water, and agitating for 5-8 minutes, thus obtaining the wild blueberry compound juice. By blending the wild blueberry juice, the decolorized deacidified apple concentrated juice and the purple sweet potato juice, the blended compound juice has no acor feeling, is proper in sugar-acid ratio, and appropriate for mouth feeling; without the addition of sweeteners, acidifying agents, coloring matters, essence and the like, the compound juice not only has the fresh aroma of the fresh blueberry fruit, but also has the mellowness of apples, has an unexpectable unique flavor, is natural and delicious, and palatable in acid and sweetness, and has harmonious complex aroma and taste of apples and wild blueberry, thus living up to the consumption conceptions on health and nutrition of the modern people, and meeting the taste of the wide public consumers.

Description

technical field [0001] The invention relates to a wild blueberry compound fruit juice and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Blueberries are rich in nutrients, not only rich in conventional nutrients such as organic acids and vitamins, but also extremely rich in flavonoids, anthocyanins and polysaccharides, and are also very rich in minerals and trace elements, so they are also called "fruits". Queen" and "King of Berries". The content of anthocyanins in blueberries is very high, and the types of anthocyanins are also very rich. Studies have found that there are as many as 15 kinds of anthocyanins in highbush blueberries. Anthocyanins are a very important plant water-soluble pigment , a pure natural anti-aging nutritional supplement, is the most effective antioxidant bioactive agent discovered by humans. The organic acid content in blueberries accounts for more than half of the total acid content...

AI Technical Summary

Problems solved by technology

[0003] However, due to the relatively short picking period of blueberries (about 20 days), a large number of blueberries will rot if they are not frozen in time after picking. Used to be processed into blueberry drink, blueberry wine, blueberry jam or blueberry freeze-dried fruit

The nutritional value of wild blueberries is more than 10 times higher than that of ordinary blueberries, and it is a pollution-free and pure natural food. However, due to the high content of organic acids and tannins in wild blueberries, the sour feeling is extremely heavy, so wild blueberry juice cannot be drunk directly. At present, more sweeteners such as white sugar, syrup or starch sugar are added on the market to adjust the sweetness to improve the sugar-acid ratio of wild blueberry fruit juice and achieve a suitable taste. Too much sugar is added, and drinking a lot of it will easily cause obesity, and in production Most of the preservatives, stabilizers, acidity agents, synthetic flavors, synthetic pigments and other auxiliary materials are added in the process. The addition of too many additives makes the product lose its original flavor and nutritional content, affecting the pure natural taste of the product. Pure blueberry in the drink The content of anthocyanins is not high, which leads to the fact that the content of anthocyanins in the product is actually very low, and adding a large amount will also endanger human health

The blueberry in the existing blueberry drink is a single component, the aroma is weak, the taste is relatively monotonous, the nutritional content is not comprehensive enough, the appearance is cloudy, and it is not pleasing to the eyes; Cause loss, and cause appearance defects such as precipitation

Images