Vacuum-concentrated glutinous-rice blueberry juice with effects of invigorating spleen and replenishing qi and preparation method of juice

Abstract

The invention discloses vacuum-concentrated glutinous-rice blueberry juice with effects of invigorating spleen and replenishing qi and a preparation method of the juice. The juice is prepared from the following raw materials in parts by weight: 3 to 4 parts of glutinous rice, 5 to 6 parts of quail egg liquid, 5 to 6 parts of kelp juice, 1 to 2 parts of radix rhodiolae sacrae, 1 to 2 parts of buckwheat, 300 to 310 parts of blueberry, 35 to 40 parts of syrup, 20 to 25 parts of citric acid, 1 to 2 parts of vitamin D, an appropriate amount of pectase, an appropriate amount of ascorbic acid, an appropriate amount of xanthan gum, an appropriate amount of sodium alginate, an appropriate amount of beta-cyclodextrin and an appropriate amount of water. The preparation method comprises the following steps of cooking the glutinous rice in the kelp juice for 20 minutes, drying the glutinous rice, grinding the dried glutinous rice into powder, putting the glutinous rice powder into the quail egg liquid, and mixing uniformly. The juice disclosed by the invention has the advantages that the glutinous rice powder with the kelp taste is put into the quail egg liquid, so that the nutrition of the quail egg liquid is increased, the taste is rich and varied, and the flavor is unique.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vacuum-concentrated blueberry juice made of glutinous rice for invigorating the middle and replenishing qi and a preparation method thereof. Background technique [0002] Blueberry (Blueberry) belongs to the Rhododendron family Vaccinium genus. The fruit is blue and covered with a layer of white fruit powder. The flesh is delicate, the fruit tastes sweet and sour, and has a unique flavor. The reason why blueberry is known as the "Queen of Fruits" is that in addition to containing sugar, acid and vitamin C like ordinary fruits, it also contains rich nutrients, such as vitamins A, B, E and superoxide dismutase (SOD ), protein, anthocyanin (anthocyanidin or phenolic group, combined with sugar), ursolic acid, chlorogenic acid, flavonoids, linoleic acid, pterostilbene (pterostilbene), dietary fiber, Bioactive ingredients such as resveratrol and minerals such as potassium, c...

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

The processing of existing blueberry juice has the following disadvantages: the rich period of blueberry fruit is in the high temperature season, and the time is more concentrated; A large number of them flood into the market from time to time and cause a serious backlog. Therefore, the fruit is easily infected by pathogens or softens and rots after picking. In the existing production method, blueberries are not kept fresh, which causes blueberries to rot quickly. The mouthfeel of nutritious juice and nutrition; blueberry fruit is soft, rich in viscous substances such as pectin, which dissolves into the juice during the crushing process, which will increase the viscosity of the juice and the adhesion between the juice and the fruit tissue, thereby reducing the fruit cake. Permeability and capillary liquid permeability lead to poor pressing performance, low raw material utilization rate, high production cost, more processing waste, and low juice yield; because blueberries contain oxalate, when too much blueberry is ingested, there will be A large amount of oxalate accumulates in body fluids, which is harmful to the body. In addition, oxalate also affects the absorption of calcium. The existing blueberry juice does not solve this problem