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Grape, pineapple and blueberry composite fruit juice beverage and preparation method thereof

A technology for compounding fruit juice and original grape juice, applied in the direction of food ingredients containing natural extracts, food ingredients as taste improvers, food ingredients as taste improvers, etc. Nutritional value and content of functional ingredients such as polyphenols, simple and convenient preparation method, and simple equipment

Inactive Publication Date: 2018-11-16
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Juice made from grapes alone has a single taste and cannot enhance the nutritional value of grapes. People need various nutrition and try juices with various flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of grape juice:

[0032] Select fresh red grapes with excellent properties, uniform size, complete granules, and full fruit, remove the stems, wash and dry, crush the grape fruit grains with a beater for 2 minutes, add 0.1% anti-oxidant isoform ascorbate sodium, and prepare grape skin-containing , seed grape slurry; put the grape slurry into a container, carry out ultrasound combined with pectinase treatment, add pectinase 0.2g / L, heating temperature is 50°C, enzymolysis time is 40min, while enzymolysis is carried out using intensity 200W / L ultrasonic treatment, the ultrasonic time is 30min, after the end of enzymolysis, filter with 300-mesh gauze to obtain grape juice, set aside.

[0033] (2) Preparation of blueberry juice:

[0034] Select blueberries with good shape and wash them, place them in a beater, add pure water of the same quality as the blueberries, then add tea polyphenols with a mass fraction of 0.15% or isoform sodium ascorbate with a mass...

Embodiment 2

[0042] (1) Preparation of grape juice:

[0043] Select fresh red grapes with excellent properties, uniform size, complete granules, and full fruit, remove the stems, wash and dry, crush the grape berries with a beater for 1 min, add 0.25% anti-oxidant isoform ascorbate, and prepare grape skin-containing , seed grape slurry; put the grape slurry into a container, conduct ultrasonic treatment combined with pectinase, add pectinase 0.3g / L, heat at 40°C, enzymolysis time is 50min, use strength Ultrasonic treatment at 300W / L for 20min. After enzymolysis, filter with 300-mesh gauze to obtain grape juice for future use.

[0044] (2) Preparation of blueberry juice:

[0045] Select blueberries with good shape and wash them, place them in a beater, add water with the same quality as blueberries, and then add tea polyphenols with a mass fraction of 0.25% or isoform sodium ascorbate with a mass fraction of 0.3%, and use a beater to preliminarily grind the blueberries After the fruit gra...

Embodiment 3

[0053] (1) Preparation of grape juice:

[0054] Select fresh red grapes with excellent properties, uniform size, complete granules, and full fruit, remove the stems, wash and dry, crush the grape fruit with a beater for 1 min, add 0.5% anti-oxidant isoform ascorbate, and prepare grape skin-containing , seed grape slurry; put the grape slurry into a container, carry out ultrasound combined with pectinase treatment, add pectinase 0.4g / L, heating temperature is 30°C, enzymolysis time is 30min, while enzymolysis is using Ultrasonic treatment with an intensity of 400W / L, and the ultrasonic time is 10min. After the enzymolysis is completed, filter with 300-mesh gauze to obtain grape juice, which is set aside.

[0055] (2) Preparation of blueberry juice:

[0056] Select blueberries with good shape and wash them, place them in a beater, add water with the same quality as blueberries, and then add tea polyphenols with a mass fraction of 0.2% or isoform sodium ascorbate with a mass fra...

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PUM

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Abstract

The invention discloses a grape, pineapple and blueberry composite fruit juice beverage and a preparation method thereof. The composite fruit juice beverage is prepared from the following raw materials in percentage by mass of 25-35% of raw grape juice, 5-10% of raw blueberry fruit juice, 10-20% of raw pineapple juice, 6-15% of cane sugar, 0.15-0.25% of sodium carboxymethyl cellulose, 0.02-0.05% of xanthan gum, 0.006-0.015% of gellan gum and the balance of pure water. The production technology is simple, the industrialization degree is high, the added values of products are high, the preparedgrape, pineapple and blueberry composite fruit juice beverage is bright in color, fine and smooth in mouth feel, balanced in nutrients, rich in phenol substances of anthocyanin, resveratrol, phenolicacid and the like, and has the functions of protecting the heart and blood vessels and promoting health of human bodies. Ultrasound is combined with enzymolysis, so that dissolving out of polyphenol substances in grape skin and seeds can be promoted, and besides, a certain clarifying effect on the grape juice can be achieved, and the stability of the grape juice is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a grape, pineapple, blueberry compound juice drink and a preparation method thereof. technical background [0002] Grapes belong to the genus Vitis (Vitis L.) of the grape family (Vitaceae. Juss). In horticulture, they are berry fruit trees and perennial deciduous vines. Grapes are rich in nutrients and contain sugars, organic acids, minerals, vitamins, amino acids, proteins, crude fiber, lecithin, etc. In addition, grapes also contain polyphenols, and the oligomeric anthocyanins contained in grapes have the functions of anti-oxidation, scavenging free radicals and improving human microcirculation. Red grape skins are the richest source of resveratrol, which leaches from the skins into the juice during juice processing. Studies have shown that resveratrol is a potential anticancer substance, which can prevent cell and subcellular damage, as well as terminate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/60A23L2/62A23L2/84A23L5/30A23L33/00
CPCA23L2/04A23L2/52A23L2/60A23L2/62A23L2/84A23V2002/00A23L5/32A23L33/00A23V2200/326A23V2200/3262A23V2250/21A23V2200/14A23V2200/16
Inventor 陶阳王红梅宋长年韩永斌
Owner NANJING AGRICULTURAL UNIVERSITY
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