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Stachyose-containing functional blueberry beverage and preparation method thereof

A stachyose and functional technology, which is applied in the field of stachyose-containing functional blueberry drinks and its preparation, can solve the problems of insufficient functionality, high cost, and difficulty in acceptance by consumers, so as to achieve environmental benefits, prevent myopia, The effect of enhancing bioavailability

Inactive Publication Date: 2014-09-10
HEILONGJIANG BEIAN LAND RECLAMATION KANTO DRINKS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the lack of functionality of existing blueberry drinks, some high-functional blueberry drinks are expensive and difficult for consumers to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: 500ml functional blueberry drink and its preparation method

[0031] The functional blueberry drink of the present embodiment comprises the following components by weight: 0.5g stachyose, 10g sucrose;

[0032] The preparation scheme is as follows:

[0033] 1. Take 200g of fresh artificially cultivated blueberries that are screened out without rot and pests, wash, crush, and filter to obtain blueberry juice.

[0034] 2. Add 90 mg of pectinase to the blueberry juice in step 1, and perform enzymatic hydrolysis at 30°C for 2 hours.

[0035] 3. After the enzymolysis step is completed, cool and filter to obtain the blueberry extract.

[0036] 4. Add 0.5 g of stachyose and 10 g of sucrose to the blueberry extract obtained in step 3, add enough purified water to make up the total weight of the blueberry extract to 500 ml, and stir to mix evenly.

[0037] 5. Fill, sterilize, and package to obtain the functional blueberry drink of this embodiment.

Embodiment 2

[0038] Embodiment 2: 500ml functional blueberry drink and its preparation method

[0039] The functional blueberry drink of the present embodiment comprises the following components by weight: 5g stachyose, 20g sucrose;

[0040] The preparation scheme is as follows:

[0041] 1. Take 300g of fresh artificially cultivated blueberries that have been screened out without rot and pests, washed and crushed into blueberry juice.

[0042] 2. Add 218 mg of pectinase to the blueberry juice in step 1, and perform enzymatic hydrolysis at 40°C for 2.5 hours.

[0043] 3. After the enzymolysis step is completed, cool and filter to obtain the blueberry extract.

[0044] 4. Add 5 g of stachyose and 20 g of sucrose to the blueberry extract obtained in step 3, add enough purified water to make up the total weight of the blueberry extract system to 500 ml, stir and mix evenly.

[0045] 5. Fill, sterilize, and package to obtain the functional blueberry drink of this embodiment.

Embodiment 3

[0046] Embodiment 3: 500ml functional blueberry drink and its preparation method

[0047] The functional blueberry drink of the present embodiment comprises the following components by weight: 10g stachyose, 30g sucrose;

[0048] The preparation scheme is as follows:

[0049] 1. Take 400g of fresh wild blueberries that are free from rot and pests, washed and crushed into blueberry juice.

[0050] 2. Add 400 mg of pectinase to the blueberry juice in step 1, and perform enzymatic hydrolysis at 50° C. for 3 hours.

[0051] 3. After the enzymolysis step is completed, cool and filter to obtain the blueberry extract.

[0052] 4. Add 10 g of stachyose and 30 g of sucrose to the blueberry extract obtained in step 3, add enough purified water to make up the total weight of the blueberry extract system to 500 ml, stir and mix evenly.

[0053] 5. Fill, sterilize, and package to obtain the functional blueberry drink of this embodiment.

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PUM

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Abstract

The invention provides a stachyose-containing functional blueberry beverage and a preparation method thereof, which relate to the field of health-care beverages. As the functional blueberry beverage is added with an appropriate amount of stachyose, the defects of the blueberry beverage are overcome, the utilization value of the blueberry beverage is enhanced, and eventually the common blueberry beverage is successfully transformed into a functional beverage with a medical health-care value. Besides, the invention also provides a preparation method of the functional blueberry beverage. The preparation method is simple to operate and easy to popularize and apply.

Description

technical field [0001] The invention relates to the field of health food, in particular to a functional blueberry drink containing stachyose and a preparation method thereof. Background technique [0002] Blueberry is also called bilberry, Latin name: Semen Trigonellae, English name: Blueberry, family and genus classification: Rhododendron (Ericaceae) Vaccinium spp. (Blueberry). Originated in North America, it is a perennial shrub with small berry fruit trees. Because the fruit is blue, it is called blueberry. Blueberries can be divided into wild blueberries and artificially cultivated blueberries. The first type: wild blueberries, most of which are low shrubs, wild with short legs, and the mature fruit particles are small, but the content of anthocyanins is high; the second type: artificially cultivated blueberries can grow to 240cm high, the fruit is larger, and the water content More, the content of anthocyanins is relatively low. The earliest country to cultivate blueb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/60A23L1/09
CPCA23L2/02A23L2/60A23L2/84A23L29/30A23V2002/00A23V2200/16A23V2200/30A23V2200/324A23V2200/326A23V2200/32A23V2250/28A23V2250/632
Inventor 张德坤
Owner HEILONGJIANG BEIAN LAND RECLAMATION KANTO DRINKS
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