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Blueberry jelly and preparation method thereof

A technology for blueberry fruit and blueberry, which is applied in the field of food processing, can solve the problems of easy sticking and poor stability of lozenges, and achieves the effects of reducing activity, improving skin physiological state and dysfunction, and promising development prospects.

Inactive Publication Date: 2018-01-05
广西南宁桂尔创环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is prone to sticking and punching during the tablet making process, and the stability of the obtained buccal tablet is not high

Method used

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  • Blueberry jelly and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035](1) Take 60 parts of high-quality rice, wash it with water, add water to soak until the rice has no hard core, put the soaked rice into the rice cooker and cook until the rice is cooked and not sticky, then divide the cooked rice Pack into a container, inoculate Aspergillus oryzae and mix evenly, and ferment for 4 days at 35°C and humidity above 90%; the inoculation amount of Aspergillus oryzae is 2%;

[0036] (2) Put the rice fermented for 4 days into a container, add 10% of its mass phosphate buffer, homogenize for 3 minutes, centrifuge at 4200r / min for 5 minutes, and take the supernatant for later use; the pH of the phosphate buffer is 6.5 ;

[0037] (3) Wash the fresh blueberry fruit, use liquid nitrogen to quickly freeze the fresh blueberry fruit, quickly mash the blueberry, and then add 5% of the mass of the supernatant obtained in step (2), mix evenly, and use a freeze dryer after 10 minutes. Freeze-drying at 80°C to obtain dry blueberry powder; the moisture in t...

Embodiment 2

[0044] (1) Take 80 parts of high-quality rice, wash it with water, add water to soak until the rice has no hard core, put the soaked rice into the rice cooker and cook until the rice is cooked and not sticky, then divide the cooked rice Pack into a container, inoculate and mix with Aspergillus oryzae, and ferment for 6 days at 35°C and humidity above 90%; the inoculation amount of Aspergillus oryzae is 4%;

[0045] (2) Put the rice fermented for 6 days into a container, add 10-20% of its mass in phosphate buffer, homogenize for 3 minutes, centrifuge at 4200r / min for 5 minutes, and take the supernatant for later use; the pH of the phosphate buffer is is 7.5;

[0046] (3) Wash the fresh blueberry fruit, use liquid nitrogen to freeze the fresh blueberry fruit, quickly mash the blueberry, and then add 5-10% of the mass of the supernatant obtained in step (2), mix well, and use a freeze dryer after 30 minutes Freeze-drying at -80°C to obtain dry blueberry powder; the moisture in t...

Embodiment 3

[0053] (1) Take 70 parts of high-quality rice, wash it with water, add water to soak until the rice has no hard core, put the soaked rice into the rice cooker and cook until the rice is cooked and not sticky, then divide the cooked rice Pack it into a container, inoculate Aspergillus oryzae and mix well, and ferment for 4 days at 35°C and humidity above 90%; the inoculation amount of Aspergillus oryzae is 3%;

[0054] (2) Put the rice fermented for 4 days into a container, add 10-20% of its mass in phosphate buffer, homogenize for 3 minutes, centrifuge at 4200r / min for 5 minutes, and take the supernatant for later use; the pH of the phosphate buffer is is 7;

[0055] (3) Wash the fresh blueberries, and use liquid nitrogen to quickly freeze the fresh blueberries, quickly mash the blueberries, and then add 8% of the mass of the supernatant obtained in step (2), mix well, and use a freeze dryer after 20 minutes. Freeze-drying at 80°C to obtain dry blueberry powder; the moisture ...

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Abstract

The invention discloses a blueberry jelly and a preparation method thereof. The blueberry jelly is mainly composed of the following raw materials in parts by weight: 40-60 parts of blueberry anthocyanin extraction powder, 6-10 parts of calcium powder, 15-25 parts of seaweed powder, 5-15 parts of peppermint oil, 1-5 parts of fat sea powder, 1-5 parts of chrysanthemum powder, 1-5 parts of lychee juice, 50-70 parts of soybean protein solution, and appropriate amount of water. The blueberry jelly of the present invention has a sweet and sour taste, contains various health-care active ingredients, and has more obvious functions of protecting eyesight and refreshing eyesight. At the same time, various raw materials are nutritionally balanced and reasonably matched, and are rich in anthocyanins, flavonoids, vitamins and trace amounts of Elements and other health substances, the blueberry jelly has high nutritional content, is convenient to carry and has low cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a blueberry jelly and a preparation method thereof. Background technique [0002] Blueberry fruit is rich in nutrients, which has the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, enhancing human body immunity, etc., and has high nutritional components. The anthocyanins contained in blueberries are several times or even dozens of times that of other fruits such as apples and grapes. The total amino acid content is 0.254%, which is higher than that of hawthorn. Blueberry anthocyanins have strong antioxidant properties, have good curative effects on ophthalmology and cardiovascular and cerebrovascular diseases, and can play a variety of effects such as beauty and health care. [0003] For example, patent application number CN201310380698.X, a blueberry lozenge for relieving visual fatigue and ...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L33/00
Inventor 戚海冰
Owner 广西南宁桂尔创环保科技有限公司
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