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A kind of preparation method of blueberry kelp compound drink

A technology of kelp and blueberry, which is applied to the functions of food ingredients, food ingredients, food ingredients as taste improvers, etc., can solve the problems of economic value to be improved, blueberry processing and utilization start late, etc., to achieve uniform and delicate taste, stability and Good fluidity and harmonious flavor

Inactive Publication Date: 2016-08-31
上海保生堂生物企业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the processing and utilization of blueberries started relatively late in my country. Except for a small amount of fresh fruit for consumption, most of the blueberries were frozen for export, and a small amount was processed into products. The economic value needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Preparation of kelp juice: wash fresh kelp, cut into pieces, add water with a mass of 5 times the mass of kelp, beating to obtain kelp pulp, and add deodorant and kelp pulp that are 2% of the mass of kelp pulp into the kelp pulp After 0.5% of the color-retaining agent by mass, it is boiled for 20 minutes under normal pressure, filtered, and the kelp juice is obtained, wherein the deodorizing agent is composed of the following components in mass percentage: 30% jasmine tea, the balance is licorice powder, and the color-retaining agent It is composed of the following components by mass percentage: 3% copper chloride, 20% sodium erythorbate, and the balance is calcium chloride.

[0030] (2) Preparation of blueberry juice: wash fresh blueberries, add water with a mass of 1.5 times the mass of blueberries to make pulp, add pectinase with 0.25% pulp mass to the pulp, and enzymatically hydrolyze it at 35°C for 2 hours, After the enzyme is killed, centrifugation is obtained...

Embodiment 2

[0034] (1) Preparation of kelp juice: soak the dried kelp, wash it, cut it into pieces, add water with a mass of 8 times the quality of the kelp, beating to obtain a kelp pulp, and add a deodorant that is 4% of the kelp pulp in the kelp pulp After adding 0.6% of the color-protecting agent of kelp pulp, boiling under normal pressure for 30min, filtering, to obtain kelp juice, wherein, the deodorizing agent is composed of the following components by mass percentage: 40% jasmine tea, the balance is licorice powder, The color retaining agent is composed of the following components in mass percentage: 5% copper chloride, 30% sodium erythorbate, and the balance is calcium chloride.

[0035] (2) Preparation of blueberry juice: wash the freshly thawed blueberry frozen fruit, add water with a mass twice that of the blueberry to make pulp, add 0.3% pectinase to the pulp, and heat at 40° C. Enzymatic hydrolysis was carried out for 1.5 hours, and centrifugation was obtained by centrifugat...

Embodiment 3

[0039](1) Preparation of kelp juice: wash fresh kelp, cut into pieces, add water with a mass of 6 times the mass of kelp, beating to obtain kelp pulp, and add deodorant and kelp pulp that are 3% of the mass of kelp pulp into the kelp pulp After 0.55% by mass of the color-retaining agent, it is boiled for 25 minutes under normal pressure, filtered, and the kelp juice is obtained, wherein the deodorizing agent is composed of the following components by mass percentage: 35% jasmine tea, the balance is licorice powder, and the color-retaining agent It is composed of the following components by mass percentage: 4% copper chloride, 25% sodium erythorbate, and the balance is calcium chloride.

[0040] (2) Preparation of blueberry juice: wash the thawed blueberry jelly, add water with a mass of 1.7 times the mass of the blueberry to make pulp, add 0.27% pectinase to the pulp, and heat at 36° C. Enzymatic hydrolysis was carried out for 1.8 hours, and centrifugation was obtained by cent...

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Abstract

The invention discloses a preparation method of complex beverage of blueberries and laminaria japonica. The complex beverage of the blueberries and the laminaria japonica is prepared by the following steps: juicing the blueberries and the laminaria japonica as main raw materials, and then adding a stabilizer and a flavoring agent for mixing. The preparation method disclosed by the invention is simple and high in operability; a brand-new processing mode is provided for the laminaria japonica and the blueberries; and a feasible process and feasible formula are provided for industrialized production of the complex beverage of the blueberries and the laminaria japonica. The complex beverage of the blueberries and the laminaria japonica, prepared by aadopting the preparation method disclosed by the invention has the characteristics of good stability and liquidity, no sediment or layering after being placed for a long period of time, uniform and fine taste, harmonious flavor, sour, sweet and delicious taste, abundant nutrients and the like, and has a good market prospect.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation method of a blueberry-kelp composite beverage. Background technique [0002] Kelp is rich in nutrients and contains more than 60 proteins, carbohydrates, crude fiber, calcium, phosphorus, magnesium, iron, iodine, carotene, riboflavin, thiamine, niacin, fat, potassium, cobalt, VA, VE, etc. Nutrients have important health effects on the human body. [0003] But at present, kelp is basically still in the rough processing stage, mostly dried, the added value of the product is low, and it also has a fishy smell and poor flavor. [0004] The scientific name of blueberry is bilberry, which belongs to the genus bilberry of the Rhododendron family. Fresh blueberries contain protein, fat, carbohydrates, vitamins and trace elements, which not only have high nutritional value, but also contain a lot of substances that are beneficial to human health. They are known...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/04A23L2/38A23L2/70A23V2002/00A23V2200/048A23V2200/16
Inventor 张立升
Owner 上海保生堂生物企业有限公司
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