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A kind of preparation method of blueberry compound drink

A beverage and blueberry technology, which is applied in the preparation of alcoholic beverages, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of split taste, different nature and flavor, and different chemical components, so as to increase the shelf life, taste good, and taste Alcoholic and unified effect

Inactive Publication Date: 2015-07-29
王萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of compound fruit juice is not so simple. The chemical composition of the two fruit juices is different, and the properties and flavors are different. To achieve the ideal stable style, for example, the taste is also sweet and sour, single juice is usually sweet and sour, and most of the compound juices are sweet and sweet, and the separation between sweet and sour is obvious; this kind of instability The performance does not meet the current people's habitual demand for beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of blueberry compound drink, comprising the following steps:

[0025] ① Use mango juice and blueberry juice as raw materials to prepare compound juice; the mass part of blueberry juice is 50 parts; the mass part of mango juice is 1 part;

[0026] ② Add Bacillus subtilis freeze-dried powder and pectinase to the compound fruit juice, and treat for 20-30 minutes; the addition amount of Bacillus subtilis freeze-dried powder is 0.001%; ​​the addition amount of pectinase is 0.002%;

[0027] ③ Let it stand or centrifuge to make it layered, take the supernatant, and sterilize;

[0028] ④ Add salt, fructose syrup and honey to the supernatant for blending; the amount of honey added is 30mg / 100g; the amount of salt added is 800mg / 100g;

[0029] ⑤ Wine is used as seasoning wine, and the dosage is 50mg / 100g.

Embodiment 2

[0031] A preparation method of blueberry compound drink, comprising the following steps:

[0032] ① Mango juice and blueberry juice are used as raw materials to prepare compound fruit juice; the mass part of blueberry juice is 60 parts; the mass part of mango juice is 2 parts;

[0033] ② Add Bacillus subtilis freeze-dried powder and pectinase to the compound fruit juice, and treat for 20-30 minutes; the addition amount of Bacillus subtilis freeze-dried powder is 0.002%; the addition amount of pectinase is 0.002%;

[0034] ③ Let it stand or centrifuge to make it layered, take the supernatant, and sterilize;

[0035] ④ Add salt, fructose syrup and honey to the supernatant for blending; the amount of honey added is 35mg / 100g; the amount of salt added is 850mg / 100g;

[0036] ⑤ Wine is used as flavoring wine, and the dosage is 55mg / 100g.

Embodiment 3

[0038] A preparation method of blueberry compound drink, comprising the following steps:

[0039] ① Mango juice and blueberry juice are used as raw materials to prepare compound fruit juice; the mass part of blueberry juice is 70 parts; the mass part of mango juice is 3 parts;

[0040] ② Add Bacillus subtilis freeze-dried powder and pectinase to the compound fruit juice, and treat for 20-30 minutes; the addition amount of Bacillus subtilis freeze-dried powder is 0.004%; the addition amount of pectinase is 0.003%;

[0041] ③ Let it stand or centrifuge to make it layered, take the supernatant, and sterilize;

[0042] ④ Add salt, fructose syrup and honey to the supernatant to blend; the amount of honey added is 40mg / 100g; the amount of salt added is 900mg / 100g;

[0043] ⑤ Wine is used as seasoning wine, and the dosage is 65mg / 100g.

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Abstract

The invention relates to a preparation method of a blueberry compound beverage. The preparation method of the blueberry compound beverage comprises the following steps: mixing mango juice and blueberry juice serving as raw materials to obtain compound juice; adding bacillus subtilis freeze-dried powder and pectinase in the compound juice, and treating for 20-30 minutes; standing or centrifuging for layering; taking the supernate and sterilizing; and adding salt, high fructose corn syrup and honey in the supernate for blending. According to the invention, the mango juice and the blueberry juice are mixed to form the compound juice for the first time, the obtained beverage is good in mouthfeel, and mellow and normal in taste, and has no taste division feel; under the condition that no preservative is added, the shelf life is prolonged; moreover, the problem that some people are allergic to mango juice is solved.

Description

technical field [0001] The invention relates to a blueberry drink, in particular to a compound drink of blueberry juice and mango juice. Background technique [0002] The blueberry pulp is delicate, sweet and sour, with a pleasant aroma. Blueberry fruit is rich in nutrition, and also contains antioxidants such as anthocyanins and flavonoids, which have good nutritional and health effects. Blueberry fruit is thin-skinned, juicy, and has a high water content, making it difficult to store. And blueberries, like other fruits, are a seasonal fruit. Therefore, it depends on the season if you want to eat blueberries or drink blueberry juice. [0003] There is a blueberry juice drink in the prior art, which does not add preservatives and can be stored for a period of time at low temperature, usually about half a year. It prolongs the shelf life through the technical scheme of fermentation. For example, the Chinese invention patent with the application number of 201410051325.2 d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02
CPCA23L2/382A23L2/84A23V2002/00C12G3/04A23V2250/21A23V2250/2106
Inventor 刘向阳
Owner 王萍
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