Hericium erinaceus compound blueberry juice and preparation method thereof

Abstract

The invention discloses hericium erinaceus compound blueberry juice which is prepared from, by weight, 200-250 parts of blueberry fruits, 4-5 parts of hericium erinaceus, 3-5 parts of dragon fruit paste, 2-4 parts of pumpkin seed kernels, 1-2 parts of apple peel, 3-4 parts of momordica grosvenori, 1-2 parts of flos farfarae, an appropriate amount of pectinase and calcium chloride, 8-10 parts of white granulated sugar, 0.8-1 part of maltodextrin, 1.2-1.5 parts of citric acid and an appropriate amount of water. The added hericium erinaceus has the effects of helping digestion, invigorating spleen and replenishing qi, and improving human immunity. The added various kinds of Chinese herbal medicine such as radix ophiopogonis and fructus amomin have the effects of moistening lung, descending qi, relieving cough and reducing sputum.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Hericium erinaceus composite blueberry juice and a preparation method thereof. Background technique [0002] Blueberry (blueberry), also known as blueberry, belongs to Rhododendronaceae, Vaccinium genus, perennial deciduous or evergreen shrubs, divided into high bush blueberry, half high bush blueberry, low bush blueberry, rabbit eye blueberry and so on. The blueberry fruit is dark blue, hoarfrost, and nearly round. Blueberries contain anthocyanins, flavonoids and other polyphenolic physiologically active ingredients, which can promote the resynthesis of retinal retinoids, enhance eye vision, delay neural aging, improve circulatory system functions, and remove active oxygen. Containing various vitamins, mineral elements and other nutrients, blueberries have high nutritional and medicinal value. [0003] The blueberry fruit production period is concentrated in the high t...

AI Technical Summary

Problems solved by technology

At present, the key technology of blueberry juice processing has not been completely overcome, which has affected the promotion of blueberry juice in the market

Blueberry fruit is soft and rich in viscous substances such as pectin. During the crushing process, pectin substances dissolve into the juice, which will increase the viscosity of the juice and the adhesion between the juice and the fruit tissue, thereby reducing the permeability and stability of the fruit cake. Capillary liquid penetration, resulting in poor pressing performance, low utilization rate of raw materials, high production cost, more processing waste, and low juice yield