A method for increasing the content of flavor substances in blueberry juice

A technology for flavor substances and blueberry juice, applied in the field of juice processing, can solve the problems of weak aroma and low content of aroma substances in juice

Active Publication Date: 2018-04-10
大兴安岭林班生物工程有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] At present, blueberry juice processing enterprises thaw frozen blueberries directly, then crush them, and then squeeze the juice with or without pectinase (juice enzyme) enzymatic treatment. The resulting juice has a weak aroma due to low content of aroma substances.

Method used

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  • A method for increasing the content of flavor substances in blueberry juice
  • A method for increasing the content of flavor substances in blueberry juice
  • A method for increasing the content of flavor substances in blueberry juice

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Embodiment Construction

[0022] The technical solution of the present invention will be further described below in conjunction with the accompanying drawings, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the present invention. within the scope of protection.

[0023] The invention provides a method for increasing the content of flavor substances in blueberry juice, the specific steps are as follows:

[0024] Inoculate 10ml of the liquid strain of Saccharomyces cerevisiae Y19 into 1L of sterilized and cooled YPD liquid medium (yeast extract 10g, peptone 20g, glucose 20g, dilute to 1L. Natural pH, sterilize at 115°C for 30 minutes, cool) In the medium, cultured on a shaking table at 28°C for 24 hours, it is a working starter.

[0025] Get 90Kg of quick-frozen wild blueberry fruit produced in Daxing'anling area...

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Abstract

The present invention discloses a method for increasing the content of flavor substances in blueberry juice, and the method includes the following steps: after thawed naturally at room temperature, the frozen blueberries are crushed, the blueberry pulp and residue separation is conducted to obtain the raw blueberry pulp, and then the raw blueberry pulp is inoculated into the previously activated saccharomyces cerevisiae Y19 seed liquid in accordance with a volume ratio of 1-5%, and after mixed evenly, the mixture is fermented at 15-25 DEG C for 2-5 days. After fermentation, the content of the representative blueberry juice aroma substances such as 3-methyl-1-butanol, benzyl ethanol, citronellol, ethyl caprylate, ethyl decanoate, etc. are significantly improved, and two more important aroma substances are also added. The sensory testing confirms that the blueberry characteristic aroma of the fermented fruit pulp is stronger, and the aroma is more delicate and harmonious, and thus the flavor of the blueberry pulp is improved.

Description

technical field [0001] The invention belongs to the technical field of fruit juice processing, and relates to a method for increasing the content of flavor substances in blueberry juice. Background technique [0002] Blueberry belongs to the Rhododendron family (Ericaceae), Vaccinium spp. (Vaccinium spp.), and there are more than 400 species of Vaccinium spp. worldwide. There are about 91 species of Vaccinium in my country, and the two species with commercial harvest value are mainly wild Vaccinium unliginosum L. and red bean lingonberry (Vacciniumvitis-idaea L.). The production area is only It is limited to the Changbai Mountains in Jilin Province and the Greater and Lesser Khingan Mountains in Heilongjiang. [0003] Blueberry fruit contains a variety of active substances, such as proanthocyanidins, anthocyanins, flavonols, phenolic acids, etc. These active substances make it effective in preventing brain aging, strengthening the heart, anti-cancer, softening blood vessels,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/84
Inventor 马永强孙景波徐伟
Owner 大兴安岭林班生物工程有限公司
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