Red bean-flavored vacuum-concentrated blueberry fruit juice with effects of invigorating spleen and benefiting stomach and making method thereof

Abstract

The invention discloses red bean-flavored vacuum-concentrated blueberry fruit juice with effects of invigorating the spleen and benefiting the stomach and a making method thereof. The vacuum-concentrated red bean-blueberry fruit juice is made from, by weight, 4-5 parts of flat cabbages, 2-3 parts of rice vinegar, 2-3 parts of red beans, 1-2 parts of radix bupleuri, 1-2 parts of herba violae, 300-310 parts of blueberries, 35-40 parts of syrup, 20-25 parts of citric acid, 1-2 parts of vitamin D, an appropriate amount of pectinase, ascorbic acid, xanthan gum, sodium alginate and beta-cyclodextrin and water. The making method comprises the steps that the red beans are dried and crushed, the flat cabbages are shredded to be uniformly mixed with red bean powder, the rice vinegar is added, the materials are stirred to be uniform, pickled for two hours and then dried and ground into powder, and the powder is smooth and fine in mouthfeel, good in effects of invigorating the spleen and benefiting the stomach and strong in aroma.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vacuum-concentrated red bean blueberry juice for invigorating the spleen and benefiting the stomach 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,...

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