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Preparation process and preparation device of lonicera caerulea berry juice beverage

A technology for the preparation of Lonicera indigo Lonicera, which is applied to mixers with rotating stirring devices, juice extraction, food freezing, etc., which can solve the problems of difficult taste, low popularity, and low drinking effect, and achieve the removal of sour taste, Simplify the work intensity and improve the effect of drinking taste

Active Publication Date: 2019-11-22
YANGLING GLOBAL HORTICULTURE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As for the indigo honeysuckle berry juice drink in the current market, its popularity is still relatively low. Honeysuckle berry juice has a slightly sour taste, and its mouthfeel is not easy to be accepted by people. Therefore, in order to improve the mouthfeel of honeysuckle berry juice, a new process is needed for the preparation of honeysuckle berry juice, so that its mouthfeel is similar to that of The rich nutritional value coexists, increasing the public's love for the honeysuckle berry juice

Method used

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  • Preparation process and preparation device of lonicera caerulea berry juice beverage

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Embodiment 1

[0044] A preparation process and a preparation device for a blue indigo honeysuckle berry juice drink, mainly comprising the following steps:

[0045] S1: Selection of raw materials, selecting the berries of Lonicera japonica, fully washing them with distilled water, and then performing pretreatment; wherein, the pretreatment specifically includes: 1) placing the berries of Lonicera japonica in a vacuum cooking bag, and after vacuum cooking at 85°C for 10 minutes, 2) Then quickly place the boiled Lonicera berries in -25°C to freeze, 3) steam the frozen Lonicera berries for 5 minutes, stop steaming after the surface is thawed, and let it stand until the berries are thawed Crystallization occurs on the surface of the honeysuckle berry; 4) repeating step 3) until the berry honeysuckle is completely thawed, and the pretreated honeysuckle berry is obtained. By adopting the pretreatment method of the present invention to process the lonicera berry before beating, vacuum cooking, fre...

Embodiment 2

[0052] A preparation process and a preparation device for a blue indigo honeysuckle berry juice drink, mainly comprising the following steps:

[0053] S1: Selection of raw materials, selecting the berries of Lonicera japonica, fully washing them with distilled water, and then performing pretreatment; wherein, the pretreatment specifically includes: 1) placing the berries of Lonicera japonica in a vacuum cooking bag, and vacuum cooking them at 89°C for 13 minutes, 2) Then quickly place the steamed Lonicera berries in -13°C to freeze, 3) steam the frozen Lonicera berries for 7 minutes, stop steaming after the surface is thawed, and let it stand until the berries are frozen. Crystallization occurs on the surface of the honeysuckle berry; 4) repeating step 3) until the berry honeysuckle is completely thawed, and the pretreated honeysuckle berry is obtained. By adopting the pretreatment method of the present invention to process the lonicera berry before beating, vacuum cooking, fr...

Embodiment 3

[0060] A preparation process and a preparation device for a blue indigo honeysuckle berry juice drink, mainly comprising the following steps:

[0061] S1: Selection of raw materials, select the berries of Lonicera japonica, fully wash them with distilled water, and then perform pretreatment; wherein, the pretreatment specifically includes: 1) Place the berries of Lonicera japonica in a vacuum cooking bag, and cook them under vacuum at 92°C for 15 minutes, 2) Then quickly place the cooked Lonicera berries in -10°C to freeze, 3) steam the frozen Lonicera berries for 10 minutes, stop steaming after the surface is thawed, and let it stand for 35 minutes until Crystallization occurs on the surface of the Lonicera japonica berries; 4) Step 3) is repeated until the berry Lonicera japonica is completely thawed to obtain the pretreated berry Lonicera japonica. By adopting the pretreatment method of the present invention to process the lonicera berry before beating, vacuum cooking, free...

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Abstract

The invention discloses a preparation process and a preparation device of a lonicera caerulea berry juice beverage. The preparation process mainly comprises the following steps: S1, selecting raw materials: selecting lonicera caerulea berries, washing and then pretreating the lonicera caerulea berries; S2, pulping to obtain juice: pulping lonicera caerulea berries to obtain juice; S3, blending andmixing: blending the lonicera caerulea berry juice with each auxiliary material; S4, homogenizing treatment: homogenizing the blended fruit juice for 2-3 times; S5, performing sterilization treatment: performing high-voltage pulsed electric field sterilization on the fruit juice; S6, filling and aerating: cooling the juice, performing carbonation treatment on carbon dioxide gas and the juice under the pressure of 1.5-1.8 Mpa, and then filling and aerating to obtain the lonicera caerulea berry juice rich in bubbles. According to the invention, the drinking taste of the lonicera caerulea berryjuice can be effectively improved, and the sour and astringent taste of the lonicera caerulea berry juice can be removed, so that the nutritional value and the drinking taste of the lonicera caeruleaberry juice coexist.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process and a preparation device of a nectarine honeysuckle berry juice drink. Background technique [0002] The fruit of the indigo honeysuckle berry is juicy, the seeds are very small, and the juice yield is high. It is an excellent raw material for making beverages. Drinking this beverage regularly can adjust human body functions, regulate blood pressure, and have the effect of slowing down aging. It is known as "" The King of Beverages". Some far-sighted scientific researchers at home and abroad have already taken a fancy to the bright prospect of Lonicera japonica Lonicerae berries, and conducted in-depth research and development, which has achieved gratifying results. Since the 1960s, scholars in the former Soviet Union have conducted in-depth research on the berries of Lonicera indigo Lonicerae, and found that the fruit is rich in Vp active substance...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/54A23L2/04A23N1/02A23L2/72B01F15/04B01F15/00B01F7/18
CPCA23L2/02A23L2/52A23L2/54A23L2/04A23N1/02A23L2/72A23V2002/00B01F27/191B01F27/84B01F27/85B01F27/90B01F35/2112B01F35/82B01F35/833B01F2101/14A23V2200/14A23V2300/20A23V2300/24A23V2250/11
Inventor 顾小福赵建荣赵德红
Owner YANGLING GLOBAL HORTICULTURE CO LTD
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