A kind of production method of high-fiber blackberry whole pulp

A production method, blackberry technology, applied in food ingredients containing natural extracts, food science, application, etc., can solve the problems of waste of resources, pollution of the environment, sour and smelly, etc., to achieve improved grades, uniform particle size distribution, and improved digestion and absorption effect

Active Publication Date: 2016-01-20
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since fruit pomace is a substance with high water content and more nutrients, it will become sour and smelly in two or three days when encountering high temperature or rainy days, which greatly pollutes the environment, brings a lot of inconvenience to the surrounding people, and also causes a waste of resources

Method used

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  • A kind of production method of high-fiber blackberry whole pulp
  • A kind of production method of high-fiber blackberry whole pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Production of high-fiber blackberry whole pulp.

[0024] Spray the cleaned ripe blackberry fresh fruit (or thawed frozen fruit) with high-pressure steam (0.15-0.2MPa) for 1min, cool it quickly with cold air (2-4°C) to below 10°C, make a pulp, and add 0.3% blackberry pulp by weight Cellulase (100000~200000U / g, Tai'an Xindeli Biological Engineering Co., Ltd.), 0.2% composite stabilizer of blackberry slurry weight (composite stabilizer is made of locust bean gum of 25% by mass percentage composition, 50% yellow Raw gum, 15% gellan gum, 10% sorbitan monopalmitate), mix homogeneously, high-speed cutter pulverizer (Jiangnan University Food Equipment Engineering Research Center) superfine pulverization, rotating speed 10000rpm, cycle 3 times, then Under the pressure of 150MPa, the dynamic ultra-high pressure treatment (Microfluidics Company of the United States) is carried out. The treated materials are sterilized at 135-140°C for 2-4 seconds, cooled to 30-40°C, ...

Embodiment 2

[0029] Embodiment 2: Production of high-fiber blackberry whole pulp.

[0030] Spray the cleaned ripe blackberry fresh fruit (or thawed frozen fruit) with high-pressure steam (0.15-0.2MPa) for 0.5min, cool it quickly with cold air (2-4°C) to below 10°C, make a pulp, and add 0.1% of the weight of the blackberry slurry Cellulase (100000~200000U / g, Tai'an Xindeli Biological Engineering Co., Ltd.), 0.4% composite stabilizer of blackberry slurry weight (composite stabilizer consists of locust bean gum that is 30% by mass percentage, 40% Xanthan gum, 15% gellan gum, 15% sorbitan monopalmitate), mix homogeneously, high-speed cutting pulverizer (Jiangnan University Food Equipment Engineering Research Center) superfine pulverization, rotating speed 9000rpm, cycle 4 times, then Under the pressure of 100MPa, dynamic ultra-high pressure treatment (Microfluidics Company of the United States) is carried out, and the processed materials are sterilized at 135-140°C for 2-4 seconds, cooled to 3...

Embodiment 3

[0031] Embodiment 3: Production of high-fiber blackberry whole pulp.

[0032] Spray the cleaned ripe blackberry fresh fruit (or thawed frozen fruit) with high-pressure steam (0.15-0.2MPa) for 1.5min, cool it quickly with cold air (2-4°C) to below 10°C, make a pulp, and add 0.5% of the weight of the blackberry slurry Cellulase (100000~200000U / g, Tai'an Xindeli Biological Engineering Co., Ltd.), 0.3% composite stabilizer of blackberry slurry weight (composite stabilizer is composed of locust bean gum of 30% by mass percentage, 40% Xanthan gum, 20% gellan gum, 10% sorbitan monopalmitate), mix uniformly, high-speed cutting pulverizer (Jiangnan University Food Equipment Engineering Research Center) superfine pulverization, rotating speed 10000rpm, cycle 2 times, then Under the pressure of 200MPa, dynamic ultra-high pressure treatment (Microfluidics Company of the United States) is carried out. The treated materials are sterilized at 135-140°C for 2-4 seconds, cooled to 30-40°C, and...

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Abstract

The invention provides a production method of high-fiber blackberry full fruit pulp. The production method comprises the steps of performing high-pressure steam jetting on cleaned matured blackberries, quickly cooling the blackberries to the temperature being lower than 10 DEG C by cold air, pulping, adding cellulase being 0.1-0.5 percent of the weight of the blackberry pulp and a composite stabilizing agent being 0.2-0.4 percent of the weight of the blackberry pulp, uniformly mixing, carrying out ultrafine smashing by a high-speed cutting smashing machine, then performing dynamic ultrahigh-pressure treatment, performing ultrahigh-temperature instant sterilization, cooling a product to the temperature being 30-40 DEG C, and performing germfree filling. According to the production method, the storage stability of the product is effectively improved by using a modern advanced technology and performing high-speed cutting smashing and dynamic ultrahigh-pressure united treatment on full blackberry fruits due to the degrading of cellulase to cellulose in the blackberry pulp and the use of the composite stabilizing agent, so that the taste of the product is obviously improved, nutrition absorption, in particular absorption of functional components, of the product is enhanced, the grade of the product is increased, the core competitiveness of the product is improved, and the product has a wide market prospect.

Description

technical field [0001] The invention relates to a production method of high-fiber blackberry whole pulp, which combines high-speed cutting and crushing with dynamic ultra-high pressure to produce blackberry whole pulp, and belongs to the field of intensive processing of agricultural products. Background technique [0002] Blackberry belongs to berry fruit. Its fresh fruit is soft and juicy, bright in color, mellow in flavor and rich in nutritional value. Blackberry contains very high polyphenol bioactive substances, which have the functions of regulating metabolic function, delaying aging, eliminating fatigue and improving immunity, especially in reducing cholesterol levels, preventing heart disease and anti-cancer (reducing toxic side effects caused by chemotherapy), etc. It has remarkable efficacy and is known as the "purple fruit of life". In 1986, Jiangsu took the lead in conducting research on the introduction and utilization of blackberries. At present, the blackberr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/62A23L2/52
CPCA23L2/02A23L2/52A23L2/62A23V2002/00A23V2250/21A23V2250/507A23V2250/5086A23V2250/5054
Inventor 周剑忠夏秀东张丽霞王英刘小莉李莹黄自苏
Owner JIANGSU ACAD OF AGRI SCI
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