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Processing method of mulberry fruit juice beverage

A processing method and mulberry technology, applied in the field of food processing, can solve the problems of imperfect mulberry processed products, and achieve the effects of overall uniformity, clear solution, and good taste

Inactive Publication Date: 2019-01-11
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Mulberry contains a variety of nutrients, far exceeding similar fruits. The processed mulberry products on the market are not yet perfect. At present, there are no related products or reports on mulberry juice drinks on the market.

Method used

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  • Processing method of mulberry fruit juice beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A processing method of mulberry fruit juice beverage, comprising the following steps:

[0050] 1) Acceptance: Purchase mulberry raw materials in the market. Mulberries are easy to break and deteriorate. After purchasing, put them in the refrigerator for storage (not lower than -3°C);

[0051] 2) Selection: select mature mulberries, remove rotten mulberries, remove mulberry leaves and stalks, and ensure the quality of raw materials;

[0052] 3) Cleaning: Clean the surface of the mulberry with pure water to remove the silt on the surface of the mulberry;

[0053] 4) Color protection and blanching: add 0.05% citric acid solution for color protection, and then blanching in water at 50°C for 5 minutes;

[0054] 5) Beating: In order to maintain the flavor and nutritional content of the mulberries to the maximum extent, use a cold beater for beating, and keep beating for 3 minutes;

[0055]6) Enzyme inactivation: Because mulberry contains a large amount of polyphenol oxidase...

Embodiment 2

[0063] A processing method of mulberry fruit juice beverage, comprising the following steps:

[0064] 1) Acceptance: Purchase mulberry raw materials in the market. Mulberries are easy to break and deteriorate. After purchasing, put them in the refrigerator for storage (not lower than -3°C);

[0065] 2) Selection: select mature mulberries, remove rotten mulberries, remove mulberry leaves and stalks, and ensure the quality of raw materials;

[0066] 3) Cleaning: Clean the surface of the mulberry with pure water to remove the silt on the surface of the mulberry;

[0067] 4) Color protection and blanching: add 0.1% citric acid solution for color protection, and blanching in water at 60°C for 10 minutes;

[0068] 5) Beating: In order to maintain the flavor and nutritional content of the mulberry fruit to the maximum extent, use a cold beater for beating, and keep beating for 4 minutes;

[0069] 6) Enzyme inactivation: Because mulberry contains a large amount of polyphenol oxidase...

Embodiment 3

[0077] A processing method of mulberry fruit juice beverage, comprising the following steps:

[0078] 1) Acceptance: Purchase mulberry raw materials in the market. Mulberries are easy to break and deteriorate. After purchasing, put them in the refrigerator for storage (not lower than -3°C);

[0079] 2) Selection: select mature mulberries, remove rotten mulberries, remove mulberry leaves and stalks, and ensure the quality of raw materials;

[0080] 3) Cleaning: Clean the surface of the mulberry with pure water to remove the silt on the surface of the mulberry;

[0081] 4) Color protection and blanching: add 0.15% citric acid solution for color protection, and then blanching in water at 70°C for 15 minutes;

[0082] 5) Beating: In order to keep the flavor and nutrients of the mulberries to the maximum extent, use a cold beater for beating, and keep beating for 5 minutes;

[0083] 6) Enzyme inactivation: Because mulberry contains a large amount of polyphenol oxidase, in order t...

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Abstract

The invention discloses a processing method of a mulberry fruit juice beverage. The processing method comprises the following steps: 1) inspection and acceptance; 2) selection; 3) cleaning; 4) slow freezing; 5) cold-press juicing; 6) color protection and blanching; 7) pulping, enzyme deactivation and clarification; 8) filtration; 9) centrifugation; 10) blending; 11) filling and sealing; and 12) sterilization. The mulberry fruit juice beverage prepared by the method has good mouthfeel, and tested by a WAY abbe refractometer, the solid content of a finished product is 11.2%, which is greater than 10% and meets a criterion. The mulberry fruit juice beverage prepared by the method has clarity of solution, integral uniformity, no impurities, specific fragrance of mulberry fruits, a sour, sweetand delicious taste, no peculiar smell, and popularity in consumers on the market. In the prepared mulberry fruit juice beverage, the microbiological indicator total number of bacteria is 100 CFU / mL,no coliform groups are detected, and no pathogenic bacteria are detected. The mulberry fruit juice beverage meets the national quality standard, reaches commercial sterility and can be drunk safely.

Description

technical field [0001] The invention relates to a processing method of mulberry fruit juice drink, which belongs to the technical field of food processing. Background technique [0002] Mulberry contains a large amount of protein and a variety of essential amino acids for the human body. The edible part of mulberries per 100 grams contains 84.7g water, 2.2g pectin, 1.5g fat, 0.38g crude protein, 1.19g amino acid, 0.19g crude fiber, 9.19g g sugar and other main nutrients. Mulberry is very rich in pharmacological substances, the content of phenolic substances is 4.74mg / g, the content of flavonoids is 1.18mg / g, and the content of anthocyanins is 0.79mg / g. These compounds have certain pharmacological effects and nutritional value. Mulberry has a certain antioxidant capacity, and the antioxidant capacity of mulberry is positively correlated with the content of phenolic substances and anthocyanins, which can effectively alleviate the oxidation reaction of oil. [0003] Due to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
CPCA23L2/02
Inventor 赵节昌李勇赵绍娟汤楚琦时培宁顾晖王书博刘迎香
Owner XUZHOU UNIV OF TECH
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