Antioxidant blueberry concentrated solution and preparation method thereof

Abstract

The invention discloses an antioxidant blueberry concentrated solution and a preparation method thereof. The preparation method of the antioxidant blueberry concentrated solution comprises the following steps: I, screening berries; II, cleaning; III, crushing and grinding; IV, filtering; V, concentrating; VI, sterilizing; and VII, packaging. The antioxidant blueberry concentrated solution disclosed by the invention has good taste, is sour and sweet, keeps the original color, luster, fragrance and nutritional ingredients and has multiple effects of improving immunity of a human body, beautifying, resisting to ageing, resisting to inflammation and preventing cancer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an antioxidant blueberry concentrate and a preparation method thereof. Background technique [0002] At present, there are many kinds of beverages in the country, but they can be divided into fruit juice, vegetable juice, carbonated and functional beverages. These beverages have their own characteristics in taste, but there are only a few of them that have both nutritional value and certain health care functions. Moreover, most of these beverages have single nutritional components, and some also contain preservatives. In recent years, blueberries have been processed into fruit juice drinks, milk drinks, compound drinks, fruit wine, fruit vinegar and other drinks with blueberries as raw materials. They not only taste good, taste sweet and sour, but also have rich nutritional and health functions. function, blood pressure regulation, anti-aging and many other effects, mor...

AI Technical Summary

Problems solved by technology

Anthocyanin, an ingredient in blueberry fruit, is unstable and easy to degrade, so that blueberry loses its original color. Therefore, many researchers have studied the pH value of blueberry juice drink and the maintenance of anthocyanin from the selection of color-protecting agent, addition amount, sterilization conditions and light. The rate, light transmittance, color and its changes are studied to ensure that the anthocyanins are well retained during the processing of blueberry juice beverages. The product has the original color of blueberries, and color-protecting agents such as ascorbic acid are added to the blueberry juice. It can inhibit the degradation of anthocyanins in fruit juice drinks, increase the retention rate of anthocyanins in fruit juice drinks, effectively prevent the browning of blueberry juice, and maintain the original color of blueberries; in addition, the shape and texture of blueberry juice are also important to measure food quality. However, after blueberries are processed into juice and stored for a period of time, precipitation and turbidity often occur. Impurities in blueberry juice cannot be completely removed after filtration or centrifugation, and a large amount of insoluble substances will precipitate after long-term storage, making it difficult to stabilize. control, proper use of sodium hydroxymethyl cellulose, xanthan gum and other stabilizers to improve the stability of the product, otherwise the product is prone to delamination

Images