A kind of blackberry-collagen-fructooligosaccharide mixed drink and preparation method thereof
A technology of collagen and fructooligosaccharides, which is applied in the functions of food ingredients, food science, food ingredients, etc., can solve the problem of single nutrition and achieve high nutritional value, moderate sweetness and acidity, and good taste
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Embodiment 1
[0024] Embodiment 1 prepares the original juice of blackberry
[0025] The preparation method of blackberry raw juice is to soften and crush blackberries, add 0.04% pectinase at 45-50°C, enzymolyze for 2 hours, sieve, deenzyme, and clarify for later use. The added amount of pectinase is 0.04% %.
[0026] Taking the original blackberry juice as a reference object, and testing the original blackberry juice, the obtained indexes are as follows: the titratable acid content is 1.67%, the sugar-acid ratio is 4.8, and the SSC ratio is 8%.
Embodiment 2
[0027] The selection of embodiment 2 different fructo-oligosaccharide concentrations and collagen molecular weight
[0028] Prepare 100mL mixed beverage according to the different components in Table 1 below, wherein the fructo-oligosaccharide is derived from chicory.
[0029] Blackberry-collagen-fructo-oligosaccharide mixed beverage (100mL) formula of different components in table 1
[0030]
[0031] The beverages prepared from the above 13 formulas were tested for various performance indicators, and the total anthocyanin content (ACY) and total anthocyanin degradation index were measured and calculated by the pH difference method.
[0032] Wherein, the light transmittance is converted from the absorbance value of the measuring solution at 700nm;
[0033] The soluble solid content SSC is measured with a hand-held sugar meter;
[0034] The pH value was determined with a potentiometric titrator;
[0035] The chromaticity and hue are calculated after diluting the beverage ...
Embodiment 3
[0056] Example 3 Effects of Different Collagen Concentrations and Fruit Juice Concentrations on Beverage Performance
[0057] On the premise that the amount of fructooligosaccharide added in 100mL compound drink is 10g, and the molecular weight of collagen is 2000, set the amount of added collagen in 4 gradients, and the amount of blackberry juice added in 3 gradients. In addition, set 4 A treatment with sodium citrate is added, and the specific formula is shown in Table 3.
[0058] Table 3 100mL Mixed Beverage Prepared by Different Formulas
[0059]
[0060] The mixed drinks prepared with different formulas in Table 3 were tested, and the differences in light transmittance, chroma, hue, total anthocyanin content, anthocyanin degradation index, SSC and pH of the products before and after sterilization were compared. The results are shown in Table 4 .
[0061] Table 4 The various indicators of the mixed beverage prepared by different formulas
[0062]
[0063] 1. The e...
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