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Blueberry beverage and preparation process

A technology for beverages and blueberries, applied in the field of blueberry beverages and preparation technology, can solve the problems such as the destruction of blueberry puree nutritional components, the inability to exert the nutritional value of blueberries, and the failure to maintain nutritional components, so as to improve human immunity, enhance human immunity, Improves vision and memory

Inactive Publication Date: 2017-05-10
山东奇华顿食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the blueberry beverages currently on the market are blended. The beverages contain pigments, flavors, sugar or saccharin, and preservatives. Nutritional value, without maintaining the nutritional content of the original fruit, not only the taste is poor, the nutritional content is low, but also the burden on the human liver will be increased

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Prepare color and taste powdered sugar

[0033] Weigh 45kg of white granulated sugar, put it into an iron pot, stir fry it over low heat until the color turns yellowish brown, stop the fire, cool to -5°C-0°C, and then grind it into powder with a pulverizer to obtain color-flavored sugar powder .

[0034] 2) Weighing:

[0035] a Weigh citric acid: 1.0kg; malic acid: 0.2kg; fructose syrup: 35kg; xylitol: 30kg and put it into a glass jar for use;

[0036] b Weigh 0.3kg of calcium gluconate; 0.1kg of zinc gluconate; vitamin C: 0.3kg; sodium iso-VC: 0.3kg;

[0037] c take by weighing powdered sugar of color and flavor: 25kg; Natural pectin: 6kg; Mix well, make colloid and the dry mixed colloid of powdered sugar of color and flavor stand-by;

[0038] d Take wild blueberry puree: 250kg for later use.

[0039] 3) Chemicals:

[0040] Add 600kg of hot water at 70-75°C to the shearing tank. The water surface should be submerged over the second flywheel. After stirring to c...

Embodiment 2

[0056] 1) Prepare color and taste powdered sugar

[0057] Weigh 50kg of white granulated sugar, put it into an iron pot, stir fry it over low heat until the color turns yellowish brown, stop the fire, cool to -5°C-0°C, and then grind it into powder with a pulverizer to obtain color-flavored sugar powder .

[0058] 2) Weighing:

[0059] a Weigh citric acid: 1.2kg; malic acid: 0.3kg; fructose syrup: 40kg; xylitol: 25kg and put it into a glass jar for later use;

[0060] b Weigh 0.5kg of calcium gluconate; 0.12kg of zinc gluconate; vitamin C: 0.5kg; sodium isoVC: 0.5kg;

[0061] c Weigh color and taste powdered sugar: 30kg; natural pectin: 7kg; mix evenly to make colloid and color and taste powdered sugar

[0062] Dry-mix colloid ready for use;

[0063] d Take wild blueberry puree: 300kg for later use.

[0064] 3) Chemicals:

[0065] Add 800kg of hot water at 70-75°C to the shearing tank. The water surface should be submerged over the second flywheel. After stirring to crea...

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PUM

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Abstract

The invention discloses a blueberry beverage. The blueberry beverage is prepared from the following raw materials in parts by weight: wild blueberry puree 200-300 parts, color and taste powdered sugar 20-30 parts, high fructose corn syrup 35-40 parts, xylitol 25-30 parts, calcium gluconae 0.3-0.5 part, zinc gluconate 0.1-0.2 part, vitamin C 0.2-0.5 part, sodium iso-vc 0.3-0.5 part, natural pectin 5-8 parts, citric acid 0.8-1.2 parts, malic acid 0.2-0.3 part, sodium citrate 0.4-0.5 part, water 600-700 parts and natural essence 0.01-0.02 part. The preparation process of the blueberry beverage comprises the following steps: preparing the color and taste powdered sugar; weighing materials; melting the materials; sucking the materials and cooling; adding the wild blueberry puree; adjusting the PH value of liquid; sterilizing; filling; cooling and sterilizing; and treating unaccepted products. The flavored blueberry beverage prepared by the process is unique in flavor and long in expiration date; the original nutritive value of the blueberry can be played; and nutrition and health care effects are good.

Description

technical field [0001] The invention relates to the technical field of beverage processing technology, in particular to a blueberry beverage and its preparation technology. Background technique [0002] In addition to conventional sugar, acid and vitamin C, blueberry fruit is rich in vitamin E, vitamin A, vitamin B, superoxide dismutase (SOD), arbutin, protein, anthocyanin, dietary fiber and rich potassium , iron, zinc, calcium and other mineral elements. According to the analysis and determination of 14 varieties of blueberry fruit imported from the United States, the content of anthocyanin pigment in every 100 grams of blueberry fresh fruit is as high as 163mg, protein 400-700mg, fat 500-600mg, carbohydrate 12.3-15.3mg, vitamin A Up to 81-100 international units, vitamin E 2.7-9.5 micrograms, SOD5.39 international units, vitamins are higher than other fruits. Trace elements are also very high, calcium 220-920 micrograms per gram of fresh fruit, phosphorus 98-274 microgra...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L33/00
Inventor 黄礼建王蕊
Owner 山东奇华顿食品科技有限公司
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