Mint compound blueberry fruit juice and preparation method thereof

Abstract

The present invention discloses mint compound blueberry fruit juice. The compound blueberry fruit juice is prepared from the following raw materials in parts by weight: 200-250 parts of blueberry fruits, 7-8 parts of preserved apricot, 6-7 parts of dried pineapples, 2-3 parts of mint juice, 2-3 parts of machilus leptophylla barks, 4-5 parts of radix ophiopogonis, 1-2 parts of fructus amomi, an appropriate amount of pectinase, an appropriate amount of calcium chloride, 8-10 parts of white granulated sugar, 0.8-1 part of maltodextrin, 1.2-1.5 parts of citric acids, and an appropriate amount of water. The added mint juice is refreshing in tastes and has the functions of dispelling wind heat and clearing and benefiting throat, and the added radix ophiopogonis and the other Chinese herbal medicines have efficacies of nourishing yin and promoting salivation, and moistening lungs and clearing heart.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mint compound 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 temperature se...

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