A kind of berry anthocyanin drink with NFC as the main technology and its preparation method

A main technology, the technology of glycoside beverage, is applied in the field of berry anthocyanin beverage and its preparation, beverage field, and can solve the problems such as undiscovered public literature, achieves improvement of color stability and suspension stability, prevents enzymatic browning, and removes free base effect

Active Publication Date: 2020-12-01
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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  • A kind of berry anthocyanin drink with NFC as the main technology and its preparation method

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Effect test

Embodiment 1

[0029] A berry anthocyanin drink with NFC as the main technology, its composition and parts by weight are:

[0030] Main raw materials: 60 parts of blueberry, 20 parts of dragon fruit;

[0031] Excipients: 3 parts of xylitol, 0.15 part of citric acid, 0.1 part of ascorbic acid, 0.4 part of thickener, 0.4 part of anthocyanin.

[0032] The above-mentioned preparation method of the berry anthocyanin drink with NFC as the main technology, the steps are as follows:

[0033] ⑴Take the blueberries and pre-treat the raw materials of the blueberries, that is, pre-treat the raw blueberries with steam heating after preliminary cleaning. The treatment conditions are 100-120 °C steam heating pre-treatment for 2 minutes, and after steam heating, cool to 5±1 °C to be processed well. blueberries;

[0034] (2) Mix and squeeze the dragon fruit and the processed blueberries, and then filter to obtain the preliminary product. The ambient temperature during the whole processing process is always...

Embodiment 2

[0038] A berry anthocyanin drink with NFC as the main technology, its composition and parts by weight are:

[0039] Main raw materials: 63 parts of blueberry, 23 parts of dragon fruit;

[0040] Excipients: 4 parts of xylitol, 0.2 part of citric acid, 0.15 part of ascorbic acid, 0.45 part of thickener, 0.45 part of anthocyanin;

[0041] The thickener is carboxymethyl cellulose.

[0042] The above-mentioned preparation method of the berry anthocyanin drink with NFC as the main technology, the steps are as follows:

[0043] ⑴Take the blueberries and pre-treat the raw materials of the blueberries, that is, pre-treat the raw blueberries with steam heating after preliminary cleaning. The treatment conditions are 100-120°C steam heating pretreatment for 1.7min, and steam heating and then cooling to 5±1°C. good blueberries;

[0044] (2) Mix and squeeze the dragon fruit and the processed blueberries, and then filter to obtain the preliminary product. The ambient temperature during t...

Embodiment 3

[0049] A berry anthocyanin drink with NFC as the main technology, its composition and parts by weight are:

[0050] Main raw materials: 65 parts of blueberry, 25 parts of dragon fruit;

[0051] Excipients: 6 parts of xylitol, 0.25 part of citric acid, 0.2 part of ascorbic acid, 0.5 part of thickener, 0.5 part of anthocyanin;

[0052] The thickener is carboxymethyl cellulose.

[0053] The above-mentioned preparation method of the berry anthocyanin drink with NFC as the main technology, the steps are as follows:

[0054] ⑴Take blueberries and perform raw material pretreatment on blueberries, that is, steam heating pretreatment after preliminary cleaning of raw blueberries. The treatment conditions are 100-120°C steam heating pretreatment for 1.5min, steam heating and cooling to 5±1°C, and then processed good blueberries;

[0055] (2) Mix and squeeze the dragon fruit and the processed blueberries, and then filter to obtain the preliminary product. The ambient temperature during ...

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Abstract

The invention relates to a berry anthocyanin drink with NFC as the main technology. Its components and parts by weight are as follows: main raw materials: 60-65 parts of blueberry, 20-25 parts of dragon fruit; auxiliary material: 3-6 parts of xylitol , 0.15-0.25 parts of citric acid, 0.1-0.2 parts of ascorbic acid, 0.4-0.5 parts of thickener, and 0.4-0.5 parts of anthocyanins. Compared with traditional anthocyanin drinks, the beverage of the present invention belongs to the non-concentration process (NFC process) at low temperature, which minimizes the loss of nutrients, ensures the turbidity and stability of the original juice, and has excellent freshness, nutritional components and taste , the technological process is simple, and the cost is low. In addition, the berry anthocyanin drink is rich in anthocyanin, which has certain functions of anti-oxidation, weight loss and lipid reduction.

Description

technical field [0001] The invention belongs to the field of food technology, and relates to a drink, in particular to a berry anthocyanin drink with NFC as the main technology and a preparation method thereof. Background technique [0002] NFC is the abbreviation of "NOTFROMCON-CENTRATE" in English, which means "non-concentrated restoration" in Chinese, that is, non-concentrated and restored 100% juice, pure freshly squeezed, zero additives. The heating time of freshly squeezed fruit juice is relatively short during processing, so the nutritional loss is relatively small, thereby better maintaining the original flavor of fresh fruit. "Fresh squeeze" is not just as simple as putting fresh fruit into the juicer. It not only needs to pre-treat fresh fruits, such as fruit picking and cleaning, but also balances the juicing efficiency, juice yield, and durability. After the juice is squeezed, it is directly sterilized and filled, which perfectly retains the nutrition and natur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/42A23L33/105A23L33/15A23L5/10
CPCA23L2/02A23L2/42A23L2/52A23L2/60A23V2002/00A23V2200/14A23V2200/308A23V2200/3324A23V2200/30A23V2250/2106A23V2250/21
Inventor 吴涛邱阳郭雪琪陈怡君张民刘锐
Owner TIANJIN UNIV OF SCI & TECH
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