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A kind of processing method of high-quality blueberry concentrated juice with high anthocyanin content

A technology with high anthocyanins and processing methods, applied in the field of food processing, can solve the problems of reducing heating intensity and time, achieve the effect of improving nutritional and health care value, eliminating bitterness and astringency, and weakening the loss of natural aroma

Inactive Publication Date: 2018-09-11
JINAN FRUIT & VEGETABLE HUADE OF ALL CHINA FEDERATION OF SUPPLY & MARKETING COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention controls the destruction of anthocyanins by controlling pH, temperature and other factors, but it does not reduce the heat intensity and time from the processing technology, and cannot avoid heat decomposition during the drying process of blueberries

Method used

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  • A kind of processing method of high-quality blueberry concentrated juice with high anthocyanin content
  • A kind of processing method of high-quality blueberry concentrated juice with high anthocyanin content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A processing method of high-quality blueberry concentrated juice with high anthocyanin content, the steps are as follows:

[0036] (1) Material preparation: screen 100kg of fresh blueberry fruit, wash and drain;

[0037] (2) Crushing: the clean blueberry fresh fruit of step (1) is crushed by a hammer crusher, and the screen aperture of the hammer crusher is 3 mm to obtain blueberry puree;

[0038] (3) Juicing and separation: the blueberry puree obtained in step (2) is separated from the juice slag by using a belt-type juice extractor with an aperture of 0.5 mm to obtain blueberry turbid juice;

[0039] (4) ceramic membrane ultrafiltration: the blueberry cloudy juice that step (3) makes is pumped into the ceramic membrane ultrafiltration equipment that aperture is 0.04 μ m and carries out ultrafiltration, and working pressure is 0.2MPa, obtains blueberry clear juice after ultrafiltration;

[0040](5) pump the blueberry clear juice obtained after the ultrafiltration of s...

Embodiment 2

[0045] A processing method of high-quality blueberry concentrated juice with high anthocyanin content, the steps are as follows:

[0046] (1) Material preparation: screen 130kg of fresh blueberry fruit, wash and drain;

[0047] (2) Crushing: the clean blueberry fresh fruit of step (1) is crushed by a hammer crusher, and the screen aperture of the hammer crusher is 4mm to obtain blueberry puree;

[0048] (3) Juicing and separation: the blueberry puree obtained in step (2) is separated by a belt-type juice extractor with an aperture of 0.4mm to obtain blueberry turbid juice;

[0049] (4) ceramic membrane ultrafiltration: the blueberry cloudy juice that step (3) makes is pumped into the ceramic membrane ultrafiltration equipment that aperture is 0.05 μ m to carry out ultrafiltration, and working pressure is 0.2MPa, obtains blueberry clear juice after ultrafiltration;

[0050] (5) pump the blueberry clear juice obtained after the ultrafiltration of step (4) into a reverse osmosis...

Embodiment 3

[0055] The processing method of step-by-step production of fresh wolfberry concentrated pulp as described in embodiment 1, the difference is:

[0056] In step (5), the clear blueberry juice is pre-concentrated to a Brix of 21.2°; the mass ratio of the distillate obtained by molecular distillation in step (6) to the raffinate is 1:2.1, and the raffinate is concentrated by blueberry molecular distillation Juice, Brix 31.3°;

[0057] Low-temperature concentration of the blueberry molecularly distilled concentrated juice prepared in step (6) to a Brix of 70.8°;

[0058] The blueberry concentrated juice obtained in step (7) and the distillate obtained in step (5) are mixed according to the mass ratio of 5.6:1, and stirred evenly to obtain high-quality blueberry concentrated juice with a Brix of 60° .

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Abstract

The invention relates to a processing method of high-quality blueberry concentrated juice with a high anthocyan content. The processing method comprises the following steps of breaking raw materials, squeezing juice from the broken materials, separating the juice, performing ultrafiltration with a ceramic membrane and then performing concentration and dehydration with a reverse osmosis membrane so as to obtain the blueberry preconcentrated juice; performing molecular distillation on the blueberry preconcentrated juice, and collecting distillate and raffinate; performing vacuum low-temperature concentration on the raffinate so as to obtain the blueberry concentrated juice; reexchanging and mixing the blueberry concentrated juice with the distillate, and then performing uniform stirring so as to obtain the high-quality blueberry concentrated juice with the high anthocyan content. Through the concentration manner, the obtained high-brix-degree blueberry concentrated juice and light components prepared through molecular distillation and containing the fragrance component of blueberries are reexchanged and mixed, and finally, the high-quality blueberry concentrated juice is prepared. Through the adoption of the concentration manner, the internal fragrance of the blueberries can be effectively actuated, the stability of the fragrance of the beverages in the storage life of the concentrated juice and the shelf life of a beverage is improved; besides, the bitter taste in the blueberry concentrated juice can be eliminated, so that the concentrated juice has the advantage of being fragrant, sweet and mellow in mouth feel.

Description

technical field [0001] The invention relates to a processing method of high-quality concentrated blueberry juice with high anthocyanin content, belonging to the technical field of food processing. Background technique [0002] Blueberry (Blueberry), a wild deciduous shrub of the genus Vaccinium in the family Rhododendronaceae, low shrub, wild with short legs, and small particles. Orange, because the fruit is blue, it is also known as blue berry. It is one of the few true blue foods on the earth. The fruit of blueberry is blue and covered with a layer of white fruit powder. The pulp is delicate and fruity. Sweet and sour, unique flavor, rich nutrition, much favored by people. In addition to rich vitamins and minerals, blueberry fruit also contains a variety of active substances, such as anthocyanins, flavonols, phenolic acids, etc. Anthocyanins in blueberries have various physiological functions such as anti-tumor, anti-cancer, prevention of diabetes, lowering blood fat, pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/08A23L2/74
CPCA23L2/02A23L2/085A23L2/74
Inventor 马寅斐赵岩朱风涛和法涛丁辰初乐
Owner JINAN FRUIT & VEGETABLE HUADE OF ALL CHINA FEDERATION OF SUPPLY & MARKETING COOP
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