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Production method and application of blueberry fruit microcapsules

A production method and a technology for microcapsules, which are applied to the production method and application field of blueberry microcapsules, can solve the problems of high price, limited consumption methods, and high sugar content in products, and achieve improved stability, improved product color, and enhanced stability. Effect

Inactive Publication Date: 2018-03-23
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The blueberry jam and blueberry drinks available in the market are still difficult to be accepted by most people due to the high sugar content of the products, the restrictions on eating methods, and the high price

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Select ripe blueberries, remove the stalks, remove rotten fruits, moldy fruits, moth-eaten fruits, diseased fruits, rinse with clean water first, then rinse with running water, and use hypochlorite with a weight ratio of 0.05%. Soak and sterilize in calcium acid solution for 3-5 minutes, rinse with clean water, and then soak in 1.0% salt water by weight for 30 minutes, wash off the salt water after soaking, remove and drain the water; (2) Drain the drained blueberries Put the blueberries into a cooking machine, blanching them at 100°C for 15 seconds, quickly take them out and put them in cold water to cool down quickly, then put them into bamboo baskets to drain the water, weigh 10kg of blueberries, add 20kg of water, and beat them with a screw beater For the paste, use a filter press to filter through a filter cloth with a pore size of 80 meshes to obtain the filtered juice and pomace respectively, and store the filtered juice in a separate container for later use; ...

Embodiment 2

[0030](1) Select ripe blueberries, remove the stalks, remove rotten fruits, moldy fruits, moth fruits, and diseased fruits, rinse with clean water first, then rinse with running water, and use hypochlorous acid with a weight ratio of 0.05%. Soak and sterilize in calcium solution for 3-5 minutes, rinse with clean water, then soak in 0.5% salt water by weight for 50 minutes, wash off the salt water after soaking, remove and drain the water; , placed in a steamer, blanched at 100°C for 10s, quickly removed and placed in cold water to cool down quickly, then removed into a bamboo basket to drain the water, weighed 10kg of blueberries, added 20kg of water, and beat them into a paste with a spiral beater Use a filter press to filter through a filter cloth with a pore size of 80 meshes to obtain filtered juice and pomace, which are stored in a separate container for later use; (3) Grind the pomace with a colloid to a slurry with a particle size of less than 5 μm; (4 ) Mix the filtere...

Embodiment 3

[0033] (1) Select ripe blueberries, remove the stalks, remove rotten fruits, moldy fruits, moth fruits, and diseased fruits, rinse with clean water first, then rinse with running water, and use hypochlorous acid with a weight ratio of 0.05%. Soak and sterilize in calcium solution for 3-5 minutes, rinse with clean water, and then soak in 0.75% salt water by weight for 40 minutes, wash off the salt water after soaking, remove and drain the water; (2) Drain the drained blueberries , placed in a steamer, blanched at 100°C for 8 seconds, quickly removed and placed in cold water to cool down quickly, then removed into a bamboo basket to drain the water, weighed 10kg of blueberries, added 20kg of water, and beat them into a paste with a spiral beater Use a filter press to filter through a filter cloth with a pore size of 80 meshes to obtain filtered juice and pomace, which are stored in a separate container for later use; (3) Grind the pomace with a colloid to a slurry with a particle...

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PUM

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Abstract

The invention particularly discloses a production method and application of blueberry fruit microcapsules. The production method of the blueberry fruit microcapsules comprises the following steps of blanching thoroughly-treated blueberry fruits, performing mashing to obtain juice, milling fruit residues with a colloid mill to obtain pulp of which the particle size is smaller than 5 <mu>m, then merging the pulp to obtain a homogeneous sizing agent, performing enzymolysis treatment, performing fermentation with a lactic acid bacteria fermenting agent, and concentrating fermentation liquid untilthe proportion is 1.20, so that a concentrated solution is obtained; and adding an embedding agent which is 100% by weight of the blueberry fruits and an emulsifying agent which is 1% by weight of theblueberry fruits to the concentrated solution, performing homogenizing treatment, performing granulation and drying with a built-in fluidized bed spray drying granulation machine, performing discharging, performing cooling, and performing screening with a 60-80-mesh sieve, so as to obtain the blueberry fruit microcapsule products. The method not only provides a new method for application of the blueberry fruits in foods, but also enables the stability of prepared foods to be greatly improved. The closed microcapsule outer walls can effectively prevent oxygen, rays, temperature and humidity from damaging encapsulated blueberry fruits, so that the stability of products is greatly improved.

Description

technical field [0001] The invention relates to the field of food processing and production, in particular to a production method and application of blueberry microcapsules. Background technique [0002] Because blueberry fruit is rich in nutrients, research literature has shown that it has the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, and enhancing the body's immunity. It has high nutritional content. Among them, because blueberries are rich in anthocyanins, they have the effect of activating the retina, can strengthen eyesight, and prevent eye fatigue, so they have attracted much attention. Blueberries are also one of the top five healthy fruits recommended by the World Food and Agriculture Organization. According to the research of scientists in the United States, Japan, and Europe, regular consumption of blueberry products can also significantly enhance eyesight and eliminate eye fatigu...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/10A23L27/60A23L13/40A23L33/10A23P10/30A21D2/36
CPCA21D2/36A23L13/42A23L19/01A23L27/10A23L27/60A23L33/10A23P10/30A23V2002/00A23V2400/123A23V2400/113A23V2400/413A23V2400/249A23V2400/51A23V2200/222A23V2200/224A23V2250/5028A23V2250/5112A23V2300/10A23V2300/26A23V2300/50A23V2250/51088A23V2250/5114A23V2250/5026A23V2250/5432
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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