Vacuum concentrated blood replenishing blueberry juice containing purple sweet potatoes and preparation method of vacuum concentrated blood replenishing blueberry juice

Abstract

The invention discloses vacuum concentrated blood replenishing blueberry juice containing purple sweet potatoes and a preparation method of the vacuum concentrated blood replenishing blueberry juice. The vacuum concentrated blood replenishing blueberry juice is prepared from the following raw materials in parts by weight: 2-3 parts of jack bean meal, 5-6 parts of the purple sweet potatoes, 7-8 parts of licorice juice, 1-2 parts of milkvetch roots, 1-2 parts of American ginseng, 300-310 parts of blueberries, 35-40 parts of syrup, 20-25 parts of citric acid, 1-2 parts of vitamin D and a proper amount of pectinase, ascorbic acid, xanthan gum, sodium alginate, beta-cyclodextrin and water. The purple sweet potatoes are cut into cubes and put in the licorice juice for cooking for 40 minutes, the purple sweet potato cubes are fished out, mixed with the jack bean meal and mashed into paste, and the paste is dried and smashed. The purple sweet potatoes after being decocted in the licorice juice are soft, delicate and moderately sweet, and the purple sweet potatoes have a good blood replenishing effect, the jack bean meal increases nutrients, and the taste and the flavor are very unique.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vacuum-concentrated blueberry juice of purple sweet potato for enriching blood 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, calcium, iron, zinc, copper, ...

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