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Method for preparing instant blueberry powder

A blueberry fruit and blueberry technology, which is applied in food preparation, food drying, food science, etc., can solve the problems of rare instant blueberry fruit powder products, less research on instant blueberry fruit powder, and sticky products, so as to improve planting enthusiasm, delicate hand feeling, keep high effect

Inactive Publication Date: 2014-08-06
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Blueberries contain a lot of low-molecular-weight sugars, which can easily lead to problems such as stickiness and moisture absorption in the later stage of blueberry drying. Therefore, at this stage, blueberry powder products are mostly marketed in the form of whole fruit powder or capsules, while instant blueberry powder products are rare. See, there are relatively few studies on instant blueberry fruit powder at home and abroad.

Method used

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  • Method for preparing instant blueberry powder

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Embodiment 1: the preparation method of instant blueberry fruit powder

[0027] (1) Blueberry selection: select fresh blueberries or frozen fruits, and remove moldy and deteriorated blueberries;

[0028] (2) Cleaning: Rinse with running water;

[0029] (3) Squeeze: the squeezed blueberry fruit juice is further processed, such as the production of juice drinks, etc., leaving the peel and slag;

[0030] (4) Extraction: Add edible ethanol to the blueberry peel and dregs, the ethanol concentration is greater than 95%, the solid-to-liquid ratio is 1:15 (g / mL), and extract twice at 45°C and in the dark, each time 1 hours, combined extracts;

[0031] (5) Concentration: Concentrate the above extract to a viscous state at -0.05MPa and 45°C to obtain a concentrate;

[0032] (6) Water precipitation treatment: add ten times the weight of distilled water to the above concentrate, and fully shake;

[0033] (7) Stand still: stand still for two hours;

[0034] (8) Filtration: di...

Embodiment 2

[0038] (1) Blueberry selection: select fresh blueberries or frozen fruits, and remove moldy and deteriorated blueberries;

[0039] (2) Cleaning: Rinse with running water;

[0040] (3) Squeeze: the squeezed blueberry fruit juice is further processed, such as the production of juice drinks, etc., leaving the peel and slag;

[0041] (4) Extraction: Add edible ethanol to the blueberry peel and residue, the ethanol concentration is greater than 95%, the solid-to-liquid ratio is 1:15 (g / mL), extract twice at 50°C and avoid light, each time 1 hours, combined extracts;

[0042] (5) Concentration: Concentrate the above extract to a viscous state at -0.08MPa and 50°C to obtain a concentrate;

[0043] (6) Water precipitation treatment: add ten times the weight of distilled water to the above concentrate, and fully shake;

[0044] (7) Stand still: stand still for two hours;

[0045] (8) Filtration: discard the slag, and take the filtrate, that is, the processing liquid of blueberry pe...

Embodiment 3

[0049] (1) Blueberry selection: select fresh blueberries or frozen fruits, and remove moldy and deteriorated blueberries;

[0050] (2) Cleaning: Rinse with running water;

[0051] (3) Squeeze: the squeezed blueberry fruit juice is further processed, such as the production of juice drinks, etc., leaving the peel and slag;

[0052] (4) Extraction: Add edible ethanol to the blueberry peel and residue, the ethanol concentration is greater than 95%, the solid-to-liquid ratio is 1:15 (g / mL), extract twice at 50°C and avoid light, each time 2 hours, combined extracts;

[0053] (5) Concentration: Concentrate the above extract to a viscous state at -0.08MPa and 50°C to obtain a concentrate;

[0054] (6) Water precipitation treatment: add ten times the weight of distilled water to the above concentrate, and fully shake;

[0055] (7) Stand still: stand still for two hours;

[0056] (8) Filtration: discard the slag, and take the filtrate, that is, the processing liquid of blueberry pe...

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Abstract

The invention discloses instant blueberry powder and a preparation method thereof and belongs to the technical field of fruit processing. The preparation method comprises the following steps: extracting blueberry peels and residues, concentrating, performing water sedimentation, adding auxiliary materials, mixing, and processing by adopting a spray drying method. The prepared instant blueberry powder is bright red in color, fine and smooth in handfeel and odor-free, nutritional ingredients in fresh blueberries are completely preserved, the instant blueberry powder is enriched in blueberry anthocyanins, has the high nutrition and health care values and is high in brewing property, brewed liquid is pink in color, any insoluble substances are avoided after clarification, sugar, honey and the like can be added for flavoring and drinking according to the personal taste, and the instant blueberry powder is a product with good market prospects.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, and in particular relates to an instant blueberry fruit powder and a preparation method thereof. Background technique [0002] Blueberry (blueberry), also known as lingonberry and blueberry, belongs to Ericaaeae, Vaccinium genus, and is a perennial deciduous or evergreen shrub. Blueberry fruit is dark blue, nearly round, rich in anthocyanins. Anthocyanins are an important water-soluble pigment, which is a flavonoid polyphenol compound composed of anthocyanins and various sugars. Disease, anti-aging, anti-cancer and other physiological functions have broad application prospects in food, medicine, cosmetics and other fields. The value of blueberry has been more and more recognized and valued by people. According to the USDA Human Nutrition Research Center, blueberries are the most antioxidant-rich of the more than 40 fruits and vegetables it has studied. An article titled "10 Foods wit...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/39A23L19/00
CPCA23L2/39A23L19/01A23V2002/00A23V2300/10
Inventor 杜超马立志王瑞刘晓燕刘志刚王金华谢国芳
Owner GUIYANG UNIV
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