Preparation method of compound drink of blueberry juice

A technology for blueberry juice and beverages, which is applied to food preparation, bacteria and food ingredients used in food preparation as taste improvers, etc. Longer shelf life and better taste

Inactive Publication Date: 2014-12-10
康锦霞
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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 sou

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of blueberry juice compound beverage comprises the following steps:

[0029] ①Using blueberries and mangoes as raw materials, remove the stalks from the blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; 50 parts of blueberry juice and 10 parts of mango juice, combined blueberry juice and mango juice make compound juice;

[0030] ② Add water, freeze-dried powder of Bacillus subtilis and freeze-dried powder of Lactobacillus to the blueberry pomace and mango pulp fragments produced by the production of blueberry juice and mango juice, and seal the fermentation for 7 days at a starting temperature of 35°C; filter Fermented mash; the addition of Bacillus subtilis freeze-dried powder is 0.01%, and the addition of Lactobacillus freeze-dried powder is 0.1%;

[0031] ③ After mixing the compound juice and fermented mash, add pectinase to clarify the juice;

[0032] ④ Finally, after sterilization...

Embodiment 2

[0034] The preparation method of blueberry juice compound beverage comprises the following steps:

[0035] ① Use blueberries and mangoes as raw materials, remove the stalks from the blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; 60 parts of blueberry juice and 8 parts of mango juice, combine blueberry juice and mango juice make compound juice;

[0036] ② Add water, cellulase, Bacillus subtilis freeze-dried powder and Lactobacillus freeze-dried powder to the blueberry pomace and mango pulp scraps produced by the preparation of blueberry juice and mango juice, and seal the fermentation for 7 days. 30°C; filter the fermented mash; add 0.008% of the freeze-dried powder of Bacillus subtilis and 0.08% of the freeze-dried powder of Lactobacillus; add salt to the fermented mash with a concentration of 0.8%;

[0037] ③ After mixing the compound fruit juice and fermented mash, add pectinase to clarify the juice; then adjus...

Embodiment 3

[0040] The preparation method of blueberry juice compound beverage comprises the following steps:

[0041] ① Use blueberries and mangoes as raw materials, remove the stalks from the blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; 70 parts of blueberry juice and 6 parts of mango juice, combine the blueberry juice and mango juice make compound juice;

[0042]② Add water, cellulase, lyophilized powder of Bacillus subtilis and lyophilized powder of Lactobacillus to the blueberry pomace and mango pulp fragments produced by the preparation of blueberry juice and mango juice, and seal the fermentation for 6 days. 25°C; filter the fermented mash; add 0.006% of the freeze-dried powder of Bacillus subtilis and 0.06% of the freeze-dried powder of Lactobacillus; add salt to the fermented mash with a concentration of 0.9%;

[0043] ③ After mixing the compound fruit juice and fermented mash, add pectinase to clarify the juice; ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/30
CPCA23L2/02A23L2/382A23L2/52A23L2/84A23L33/00A23V2002/00A23V2400/11A23V2200/14
Inventor 刘向阳
Owner 康锦霞
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