Preparation method of compound drink of blueberry juice

Abstract

The invention relates to compound drink of blueberry juice and mango juice. A preparation method of the compound drink of the blueberry juice comprises the following steps: preparing the blueberry juice and the mango juice from blueberries and mango, and merging the blueberry juice with the mango juice to prepare compound juice; adding water, bacillus subtilis freeze-dried powder and lactobacillus freeze-dried powder to blueberry pomace and mango pomace, and carrying out sealed fermentation for 3-7 days, wherein the initial fermentation temperature is 25-35 DEG C; filtering to obtain fermented mash; mixing the compound juice with the fermented mash, and then adding pectinase into the juice, so that the juice is clear; and finally, sterilizing and blending so as to obtain the finished product. According to the preparation method, the mulberry and mango juice and the blueberry juice are adopted for the first time to prepare the compound drink, and the drink is good in mouthfeel, pure and unified in taste, and free of sense of separation; the shelf life of the compound drink is prolonged under the condition of not adding a preservative; in addition, the problem that some people are allergic to mango juice is also solved by the drink.

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...

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