Preparation method of blueberry fruit clear juice sour beverage
A technology of clear juice and sour and blueberry, which is applied in the field of preparation of blueberry clear juice and sour beverage, can solve the problems of lack of nutrients and the like, and achieve the effects of high yield of active ingredients, improved transfer speed, and not easy precipitation
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[0019] (1) First, store freshly picked blueberries in quick-frozen storage, and then steam iron for 10 minutes until the surface skin is softened, thawed, and peeled. The pulp is then thawed at 4°C for 6 hours, and then the blueberry pulp is obtained by squeezing the pulp with a pulping machine. Add the same amount of deionized water and stir to dilute, and then add the total amount of 0.6% pectinase preparation and 0.4% cellulase preparation according to the total amount. Incubate in a water bath at 50°C and stir slowly. After combined enzymatic hydrolysis, heat to 90°C for 3 hours. Enzyme 5min, and finally 4000r / min centrifugation for 15min to separate the clear blueberry juice and blueberry residue.
[0020] (2) Mix the blueberry peel with the pulp residue, freeze at a low temperature of -30°C, and then vacuum and room temperature drying for about 20 hours for drying, grind the powder through an 80 mesh sieve, and add deionized water according to the material-to-liquid ratio of...
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