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Fermented blueberry beverage

A technology for fermented beverages and blueberries, applied in food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problems of low pH value of juice and short shelf life, achieve long shelf life, inhibit obesity, and enhance oxidation and the effect of energy consumption

Inactive Publication Date: 2017-11-10
安徽永骏生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing blueberry drinks do not add preservatives, resulting in a short shelf life. They are usually stored at low temperature for about half a year, and the problem of short shelf life is solved by fermentation first.
However, blueberries are rich in organic acids, so that the pH of the juice is too low, between 2.5 and 3.5, low pH will inhibit the activity and growth of most bacteria, and then inhibit the fermentation of blueberry juice, so the bacteria Screening of blueberry is critical for the preparation of fermented blueberry beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] In the embodiment of the present invention, a blueberry fermented beverage is composed of the following raw materials according to weight percentage: 83% blueberry juice, 6% honey, 0.9% catechin, 0.5% grape seed, 0.05% ultrafine microcrystalline cellulose, Probiotics 1.8% and the rest distilled water.

[0013] The probiotics of the blueberry fermented beverage are formulated from Lactobacillus jannasii, Bifidobacterium animalis, Streptococcus faecalis and Bacillus subtilis in a weight ratio of 3:1:1:2.

[0014] The ultrafine microcrystalline cellulose of blueberry fermented beverage has a particle size of 0.15 mm.

Embodiment 2

[0016] In the embodiment of the present invention, a blueberry fermented beverage is composed of the following raw materials according to weight percentage: 85% blueberry juice, 8% honey, 1.5% catechin, 0.7% grape seed, 0.13% ultrafine microcrystalline cellulose, Probiotics 2.8% and the rest distilled water.

[0017] The probiotics of the blueberry fermented beverage are formulated from Lactobacillus jannasii, Bifidobacterium animalis, Streptococcus faecalis and Bacillus subtilis in a weight ratio of 3:1:1:2.

[0018] The ultrafine microcrystalline cellulose of blueberry fermented beverage has a particle size of 0.15mm.

Embodiment 3

[0020] In the embodiment of the present invention, a blueberry fermented beverage is composed of the following raw materials according to weight percentage: 75% of blueberry juice, 3% of honey, 0.1% of catechin, 0.1% of grape seed, 0.03% of ultrafine microcrystalline cellulose, Probiotics 0.2% and the rest in distilled water.

[0021] The probiotics of the blueberry fermented beverage are formulated from Lactobacillus jannasii, Bifidobacterium animalis, Streptococcus faecalis and Bacillus subtilis in a weight ratio of 3:1:1:2.

[0022] The ultrafine microcrystalline cellulose of blueberry fermented beverage has a particle size of 0.15mm.

[0023] The product of above-mentioned embodiment is carried out inspection evaluation. A double-blind experiment was conducted by 20 trained sensory evaluators, and the data was counted by a third party. Shielding interference makes the data more real and objective. Form an evaluation team to score and take the average. The evaluation are...

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Abstract

The invention relates to the technical field of foods, and specifically relates to a fermented blueberry beverage. The fermented blueberry beverage is prepared from the following raw materials in percentage by weight: 75-85% of blueberry juice, 3-8% of honey, 0.1-1.5% of catechin, 0.1-0.7% of grape seeds, 0.03-0.13% of microcrystalline cellulose, 0.2-2.8% of probiotics, and the balance distilled water. The fermented blueberry beverage is free of preservatives, long in shelf life, and good in taste; moreover, the fermented blueberry beverage is rich in nutrients, including vitamins, minerals and so on.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a blueberry fermented drink. Background technique [0002] Blueberry, the fruit is a berry, blue in color, with delicate flesh and tiny seeds, sweet and sour, and has a refreshing and pleasant aroma. Blueberries are rich in nutrients, not only rich in conventional nutrients such as sugar, acid, and VC, but also extremely rich in flavonoids and polysaccharides. Blueberry fruit has the functions of preventing brain nerve aging, enhancing heart function, improving eyesight and anti-cancer, enhancing human body immunity, and treating urinary system infection. one. Most of the blueberries in the market are processed into blueberry juice drinks and blueberry fruit wine drinks. However, most of the existing blueberry drinks do not add preservatives, resulting in a short shelf life. They are usually stored at low temperature for about half a year, and the problem of short shelf life is u...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/42A23L2/52A23L2/84A23L33/10A23L33/105A23L33/24
CPCA23L2/382A23L2/42A23L2/52A23L2/84A23L33/10A23L33/105A23L33/24A23V2002/00A23V2200/3324A23V2200/32A23V2200/324A23V2200/30A23V2200/14A23V2250/214
Inventor 孟海宾
Owner 安徽永骏生物科技有限公司