Peanut memory-enhancing vacuum concentration blueberry juice and preparation method of blueberry juice

Abstract

The invention discloses peanut memory-enhancing vacuum concentration blueberry juice and a preparation method of the blueberry juice. The peanut memory-enhancing vacuum concentration blueberry juice is prepared from the following raw materials in parts by weight: 4-5 parts of preserved egg yolk, 2-3 parts of radish leaf, 2-3 parts of peanut, 1-2 parts of dried tangerine or orange peel, 1-2 parts of semen cassiae, 300-310 parts of blueberry, 35-40 parts of syrup, 20-25 parts of citric acid, 1-2 parts of vitamin D, a proper amount of pectase, a proper amount of ascorbic acid, a proper amount of xanthan gum, a proper amount of sodium alginate, a proper amount of beta-cyclodextrin and a proper amount of water. According to the preparation method of the blueberry juice, peanut is ground into powder, radish leaf is minced, peanut powder, the minced radish leaf and preserved egg yolk are mixed and milled, and then the obtained mixture is dried and crushed to obtain the blueberry juice. The obtained blueberry juice is unique in flavor, rich in mouthfeel and coordinated in nutrient arrangement, and the peanut can well enhance memory.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a peanut enhanced memory vacuum concentrated blueberry juice 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, and germanium. Blue...

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