A kind of blueberry black wolfberry pulp juice and preparation method thereof
A production method and technology of black wolfberry, applied in the functions of food ingredients, food science, food ingredients and other directions, can solve problems such as general taste and loss of nutrients, and achieve the effects of pure color, delicate taste and avoiding adverse effects.
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Embodiment 1
[0028] Firstly, get the blueberry frozen fruit stored in the cold storage after individual quick freezing, and remove the fruit stems, leaves and other sundries, and the broken fruit that appears during quick freezing and frozen storage is also acceptable. Rinse 3 times with clear water again, each water consumption is 25% of raw material weight, water flow is slow, remove surface dust and dirt. Thaw the washed blueberries at 15°C and avoid light for 60 minutes. Put the thawed blueberries into vacuum packaging bags for vacuum packaging, and sterilize for 10 minutes in a 500mp ultra-high pressure environment. The blueberries completed by ultra-high pressure are transferred to a beater for beating, and the beating time is 3 minutes. After beating, 0.025% pectinase was added to the pulp, and the enzyme activity was 24000U / mL at 35°C for 60 minutes. After enzymatic hydrolysis, pass through a sieve with a pore size of 1 mm to filter out blueberry seeds, pomace, etc., and retain t...
Embodiment 2
[0030] Firstly, get the blueberry frozen fruit stored in the cold storage after individual quick freezing, and remove the fruit stems, leaves and other sundries, and the broken fruit that appears during quick freezing and frozen storage is also acceptable. Rinse twice with clear water again, each time the water consumption is 35% of the raw material weight, and the water flow is slow to remove surface dust and dirt. Thaw the washed blueberry jelly at 20°C and avoid light for 40 minutes. Put the thawed blueberries into vacuum packaging bags for vacuum packaging, and sterilize for 12 minutes in a 500mp ultra-high pressure environment. The blueberries completed by ultra-high pressure are transferred to a beater for beating, and the beating time is 3 minutes. After beating, 0.030% pectinase was added to the pulp, and the enzyme activity was 22000U / mL at 35°C for 50 minutes. After enzymatic hydrolysis, pass through a sieve with a pore size of 1 mm to filter out blueberry seeds, p...
Embodiment 3
[0032]Firstly, get the blueberry frozen fruit stored in the cold storage after individual quick freezing, and remove the fruit stems, leaves and other sundries, and the broken fruit that appears during quick freezing and frozen storage is also acceptable. Rinse twice with clear water again, each time the water consumption is 40% of the raw material weight, and the water flow is slow to remove surface dust and dirt. Thaw the washed blueberry jelly at 25°C and avoid light for 30 minutes. Put the thawed blueberries into vacuum packaging bags for vacuum packaging, and sterilize for 15 minutes in a 400mp ultra-high pressure environment. The blueberries completed by ultra-high pressure are transferred to a beater for beating, and the beating time is 3 minutes. After beating, 0.035% pectinase was added to the pulp, and the enzyme activity was 20000U / mL at 35°C for 60 minutes. After enzymatic hydrolysis, pass through a sieve with a pore size of 1 mm to filter out blueberry seeds, po...
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