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Preparation method of beverage with berry fruit granules and beverage with berry fruit granules prepared thereby

A technology of berries and fruit pellets, applied in the field of food and beverages, can solve problems such as elevated blood sugar and induced diabetes, and achieve the effects of low energy consumption, simple production methods, and low equipment requirements

Active Publication Date: 2018-01-23
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using higher concentrations of sucrose or glucose as sweeteners is not only not suitable for diabetics, but also can cause blood sugar to rise after normal consumers drink it, and there is a risk of inducing diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of berry fruit drink, comprising the steps of:

[0032] (1) Preparation of berry fruit pieces: choose fresh edible strawberries, wash them, cut the strawberries into small pieces with a size of 0.5cm×0.3cm×0.2cm, scald them in a constant temperature water bath at 90°C for 4 minutes to kill enzymes, and cool down Finally, 1% citric acid solution was used to protect the color for 20 minutes, and the berry pieces after the color protection were calcified with the prepared saturated lime water for 20 minutes, then rinsed with clear water for 3 to 5 times, and drained to obtain berry fruit pieces;

[0033] (2) Preparation of berry fructose juice: use Aspergillus niger as fermentation strain, mix beating with fresh strawberries and water, add sucrose to form a slurry with a pH of 6-7 as fermentation medium, inoculate Aspergillus niger into the fermentation medium , at 28-30°C, under aerobic conditions with a ventilation ratio of 1:0.4, culture for 24 hou...

Embodiment 2

[0040] A preparation method of berry fruit drink, comprising the steps of:

[0041] (1) Preparation of berry fruit pieces: choose fresh edible blueberries, wash them, cut the blueberries into small pieces with a size of 0.5cm×0.3cm×0.2cm, scald them in a constant temperature water bath at 90°C for 7 minutes to kill enzymes, and cool down Finally, 1% citric acid solution is used to protect the color for 10 minutes, and the berry pieces after the color protection are calcified with the prepared saturated lime water for 30 minutes, then rinsed with clear water for 3 to 5 times, and drained to obtain berry fruit pieces;

[0042] (2) Preparation of berry fructose juice: use Aspergillus niger as the fermentation strain, mix fresh blueberry and water for beating, add sucrose to form a slurry with a pH of 6-7 as the fermentation medium, and inoculate Aspergillus niger into the fermentation medium , at 28-30°C, under aerobic conditions with a ventilation ratio of 1:0.4, culture for 40...

Embodiment 3

[0049] A preparation method of berry fruit drink, comprising the steps of:

[0050] (1) Preparation of berry fruit pieces: choose fresh edible blueberries and mulberries, wash them, cut the blueberries and mulberries into small pieces with a size of 0.5cm×0.3cm×0.2cm, and blanch them in a constant temperature water bath at 90°C for 5 minutes Inactivate the enzyme, after cooling, use 1% citric acid solution to protect the color for 15 minutes. After the color protection, the small pieces of berries are calcified with the prepared saturated lime water for 25 minutes, and then rinsed with water for 3 to 5 times. dry to obtain berry fruit;

[0051] (2) Preparation of berry fructose juice: use Aspergillus niger as fermentation strain, mix beating with fresh blueberry, mulberry and water, add sucrose to form a slurry with a pH of 6-7 as fermentation medium, inoculate Aspergillus niger into the fermentation culture In the base, at 28-30 ° C, under the aerobic condition of the ventil...

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PUM

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Abstract

The invention relates to a preparation method of a beverage with berry fruit granules and a beverage with berry fruit granules prepared thereby, and belongs to the technical field of foods and beverages. The preparation method of the beverage with the berry fruit granules comprises the following steps: (1) preparing berry fruit granules; (2), preparing berry fructose syrup; (3), preparing persimmon pulp; (4), preparing a fresh reed rhizome extract; and (5), taking 20-30 parts by weight of the berry fruit granules, 80-100 parts by weight of the berry fructose syrup, 10-20 parts by weight of thepersimmon pulp and 3-8 parts by weight of the fresh reed rhizome extract, proportionally mixing the materials, and carrying out uniform stirring so as to obtain the beverage with berry fruit granules. The preparation method of the beverage with the berry fruit granules disclosed by the invention is simple, low in equipment requirements and energy consumption, and suitable for large-scale industrial production. The prepared beverage with the berry fruit granules is rich in nutrients, free of preservatives, thickening agents, pigments and essences, good in taste, and suitable for patients withdiabetes to drink; moreover, the beverage with the berry fruit granules also has the functions of moistening the lung, reducing phlegm, clearing away heat so as to promote secretion of saliva or bodyfluid, strengthening the spleen, benefiting the stomach, promoting secretion of the body fluid so as to lubricate the intestines, cooling the blood, and stopping bleeding. And thus, the beverage withthe berry fruit granules can be frequently taken as a health-preserving and health-caring beverage.

Description

【Technical field】 [0001] The invention relates to the technical field of food and beverages, in particular to a preparation method of a berry fruit beverage and the berry fruit beverage. 【Background technique】 [0002] Our country is rich in mulberry, blueberry, bayberry, raspberry, strawberry and other small berry resources, which have high economic value and medicinal value; in addition to being rich in flavonoids, polysaccharides, anthocyanins, resveratrol and other biologically active substances, It also contains protein, organic acids, vitamins, minerals and other nutrients, which have good preventive and health effects on the body. However, due to the concentration of the ripening period of the berries and the loss of water after harvesting, the pericarp is easily damaged, and it is extremely intolerant to storage and has a large loss. At present, my country lacks systematic and high-tech berry processing technology, and the comprehensive development is low, resulting...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/44A23L2/52A23L33/105
Inventor 盛金凤孙健李丽李昌宝何雪梅郜海燕郑凤锦辛明李杰民刘国明零东宁李志春唐雅园
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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