Blueberry pulp and processing method thereof

A processing method and technology of blueberry fruit, which is applied in the field of beverages, can solve the problems of large loss of nutrients and poor taste of blueberry pulp, and achieve the effects of improving eyesight, eliminating eye fatigue and rich nutrition

Active Publication Date: 2018-05-08
山东甄沃食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The blueberry pulp of the prior art has a bad mouthfeel and a large loss of nutrients

Method used

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  • Blueberry pulp and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The processing method of blueberry fruit pulp, comprises the following steps:

[0039] Step 1: Select ripe, non-damaged, moth-free, and non-rotten blueberries, wash them with water, and let them stand for 2 hours to drain the surface water;

[0040] Step 2: Add 250g of washed and drained blueberries and 260g of water into a fruit juice machine, beat at a speed of 22000 rpm for 7 minutes to obtain a slurry;

[0041] Step 3: Take 500g of slurry, 6g of soybean lecithin by weight, and 1g of L-cellulose ascorbic acid ester at a speed of 300r / min and stir for 5 minutes to mix evenly, and heat it at 121°C for 3s for ultra-high temperature instantaneous sterilization to obtain blueberry fruit pulp.

Embodiment 2

[0043] The processing method of blueberry fruit pulp, comprises the following steps:

[0044] Step 1: Select ripe, non-damaged, moth-free, and non-rotten blueberries, wash them with water, and let them stand for 2 hours to drain the surface water;

[0045] Step 2: Add 250g of washed and drained blueberries and 260g of water into a fruit juice machine, beat at a speed of 22000 rpm for 7 minutes to obtain a slurry;

[0046]Step 3: Take 500g of slurry, 6g parts by weight of modified soybean lecithin, and 1g of L-cellulose ascorbic acid ester, stir at a speed of 300r / min for 5min, mix evenly, and heat at 121°C for 3s for ultra-high temperature instantaneous sterilization, to obtain Blueberry puree.

[0047] The preparation method of the modified soybean lecithin is: adding 0.5% of soybean lecithin weight phospholipase A to soybean lecithin 2 Mix with calcium citrate of 0.01% by weight of soybean lecithin at a speed of 300r / min for 10 minutes to mix evenly, and ultrasonic enzymol...

Embodiment 3

[0055] The processing method of blueberry fruit pulp, comprises the following steps:

[0056] Step 1: Select ripe, non-damaged, moth-free, and non-rotten blueberries, wash them with water, and let them stand for 2 hours to drain the surface water;

[0057] Step 2: Add 250g of washed and drained blueberries and 260g of water into a fruit juice machine, beat at a speed of 22000 rpm for 7 minutes to obtain a slurry;

[0058] Step 3: Take 500g of slurry, 6g of modified soybean lecithin by weight, and 1g of vitamin E cellulose ester, stir at a speed of 300r / min for 5min and mix evenly, and heat at 121°C for 3s for ultra-high temperature instantaneous sterilization to obtain blueberries pulp.

[0059] The preparation method of the modified soybean lecithin is: adding 0.5% of soybean lecithin weight phospholipase A to soybean lecithin 2 Mix with calcium citrate of 0.01% by weight of soybean lecithin at a speed of 300r / min for 10 minutes to mix evenly, and ultrasonic enzymolysis at ...

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PUM

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Abstract

The invention discloses blueberry pulp and a processing method thereof. The technological flow is simple, losses of nutrient substance are avoided, and the made blueberry pulp is rich in nutrition andrich in fruity flavor; and the technology is optimized, so that the blueberry pulp has the effects of adjusting the functions of human bodies, regulating blood pressure, softening capillary blood vessels, eliminating eyestrain, improving sight, retarding ageing and the like. The processing method of the blueberry pulp comprises the following steps of step 1, selecting ripe blueberries which are free from damage, free from moths and free from rot, thoroughly cleaning the selected blueberries with water, and draining the cleaned blueberries so that water on the surfaces of the blueberries doesnot exist; step 2, adding the cleaned and drained blueberries and water in the mass ratio of the blueberries to the water being 1 to (1-3) to a juicer, and performing pulping for 5-15 minutes so as toobtain pulp; and step 3, taking 95-105 parts by weight of the pulp, 0.6-2.2 parts by weight of soybean lecithin and 0.1-0.5 part by weight of an antioxidant, performing uniform mixing, and performingsterilization so as to obtain the blueberry pulp.

Description

technical field [0001] The invention relates to a beverage, in particular to a blueberry pulp and a processing method thereof. Background technique [0002] At present, although the beverages sold in major supermarkets and stores in the country are of a great variety, there are no similar products at present. Most of the existing fruit juice drinks are drinks that people use to quench their thirst every day; some drinks, after drinking, have certain health care effects on the human body, but their functions are relatively single, and some drinks also contain preservatives, pigments, etc., which are harmful to the human body. harmful materials. [0003] Fruit pulp refers to the juice-containing, unfermented pulp-like product obtained by beating the fruit or the edible part of the fruit, or adding the natural equivalent amount of water lost during the concentration process to the concentrated fruit pulp The resulting products, such as banana puree, mango puree, etc. [0004...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23V2002/00A23L33/00A23V2200/30A23V2200/302
Inventor 彭裕民
Owner 山东甄沃食品股份有限公司
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