Preparation method of blueberry compound beverage

A beverage and blueberry technology, applied in the preparation of alcoholic beverages, food ingredients containing natural extracts, food science, etc., can solve the problems of different chemical components, split taste, different taste, etc., to achieve a pure and unified taste without a sense of split , Increase the effect of shelf life

Inactive Publication Date: 2014-12-24
陈立伟
View PDF5 Cites 5 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of blueberry compound drink, comprising the following steps:

[0027] ① Use mango juice, mulberry juice and blueberry juice as raw materials to prepare compound juice; the mass part of blueberry juice is 50 parts; the mass part of mulberry juice is 1 part, and the mass part of mango juice is 1 part;

[0028] 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%;

[0029] ③ Let it stand or centrifuge to make it layered, take the supernatant, and sterilize;

[0030] 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;

[0031] ⑤ Wine is used as seasoning wine, and the dosage is 50mg / 100g.

Embodiment 2

[0033] A preparation method of blueberry compound drink, comprising the following steps:

[0034] ① Mango juice, mulberry juice and blueberry juice are used as raw materials to prepare compound juice; the mass parts of blueberry juice are 60 parts; the mass parts of mulberry juice are 5 parts, and the mass parts of mango juice are 2 parts;

[0035] 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%;

[0036] ③ Let it stand or centrifuge to make it layered, take the supernatant, and sterilize;

[0037] 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;

[0038] ⑤ Wine is used as flavoring wine, and the dosage is 55mg / 100g.

Embodiment 3

[0040] A preparation method of blueberry compound drink, comprising the following steps:

[0041] ① Mango juice, mulberry juice and blueberry juice are used as raw materials to prepare compound juice; the mass parts of blueberry juice are 70 parts; the mass parts of mulberry juice are 10 parts, and the mass parts of mango juice are 3 parts;

[0042] 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%;

[0043] ③ Let it stand or centrifuge to make it layered, take the supernatant, and sterilize;

[0044] 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;

[0045] ⑤ Wine is used as seasoning wine, and the dosage is 65mg / 100g.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a compound beverage of blueberry juice, mulberry juice and mango juice. A preparation method of a blueberry compound beverage comprises the following steps: by taking the blueberry juice, the mulberry juice and the mango juice as raw materials, blending the raw materials into compound juice; adding bacillus subtilis freeze-dried powder and pectase into the compound juice and processing for 20-30 minutes; standing or centrifuging to layer; taking supernatant and sterilizing; and adding table salt, high fructose corn syrup and honey into the supernatant and blending. According to the preparation method, the blueberry juice, the mulberry juice and the mango juice are used for preparing the compound beverage for the first time; the beverage has an excellent taste and a mellow and uniform flavor and has no splitting feeling; the guarantee period is prolonged under the condition that a preservative is not added; and furthermore, the problem that parts of people are allergic with the mango juice is solved by virtue of the beverage.

Description

technical field [0001] The invention relates to a blueberry drink, in particular to a compound drink of blueberry 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 kind of blueberry juice beverage in the prior art, and it does not add preservatives, and can be preserved 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02A23L2/84A23L2/52
CPCA23L2/382A23V2002/00C12G3/04A23V2250/2106A23V2250/21
Inventor 刘向阳
Owner 陈立伟
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap