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Anthocyanin-containing clear blueberry juice sour beverage and preparation method thereof

A technology of anthocyanins and blueberries, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of low content of anthocyanins and bad taste

Inactive Publication Date: 2020-07-07
GUANGDONG IND TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, after blueberries are fermented into beverages, due to the low content of anthocyanins in them, the taste is not good. Therefore, in order to expand the application of anthocyanins, the present invention provides a method for preparing anthocyanin-containing blueberry clear juice sour drinks

Method used

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  • Anthocyanin-containing clear blueberry juice sour beverage and preparation method thereof
  • Anthocyanin-containing clear blueberry juice sour beverage and preparation method thereof
  • Anthocyanin-containing clear blueberry juice sour beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A method for preparing anthocyanin-containing blueberry clear juice sour drink, comprising the following steps: selecting fresh and intact blueberries, destemming and cleaning, then pre-cooling treatment, crushing the pre-cooled blueberries into pulp, anti-oxidation treatment of the pulp, Then enzymatically hydrolyze the pulp, add nutrient solution and stabilizer to ferment, clarify the fermented pulp, sterilize and refrigerate to obtain the finished product.

[0026] Clean the blueberries with a fruit and vegetable cleaning agent before pre-cooling treatment, and then evenly spray the atomized KI solution on the surface of the blueberries. Store at ℃ for one to two weeks, and finally put it at 20℃ for later use. The fruit and vegetable cleaning agent can remove pesticide residues. KI solution can prevent blueberries from oxidative rancidity and cause loss of nutrients and lose health care effects, and accelerate the precipitation of organic acids in blueberries. Pre-coo...

Embodiment 2

[0032] A method for preparing anthocyanin-containing blueberry clear juice sour drink, comprising the following steps: selecting fresh and intact blueberries, destemming and cleaning, then pre-cooling treatment, crushing the pre-cooled blueberries into pulp, anti-oxidation treatment of the pulp, Then enzymatically hydrolyze the pulp, add nutrient solution and stabilizer to ferment, clarify the fermented pulp, sterilize and refrigerate to obtain the finished product.

[0033] Clean the blueberries with a fruit and vegetable cleaning agent before pre-cooling treatment, and then evenly spray atomized KI solution on the surface of the blueberries. ℃ for one to two weeks, and finally placed at 20 ℃ for later use.

[0034] Use a wall breaking machine to crush and squeeze the pre-cooled blueberries, and mix the squeezed juice and pomace to make a pulp evenly. The crushing rate of the blueberry pulp is greater than 95%, and the mass ratio of pectinase to pulp is 0.1 %, pectinase was ...

Embodiment 3

[0039] A method for preparing anthocyanin-containing blueberry clear juice sour drink, comprising the following steps: selecting fresh and intact blueberries, destemming and cleaning, then pre-cooling treatment, crushing the pre-cooled blueberries into pulp, anti-oxidation treatment of the pulp, Then enzymatically hydrolyze the pulp, add nutrient solution and stabilizer to ferment, clarify the fermented pulp, sterilize and refrigerate to obtain the finished product.

[0040] Clean the blueberries with a fruit and vegetable cleaning agent before pre-cooling treatment, and then evenly spray the atomized KI solution on the surface of the blueberries. ℃ for one to two weeks, and finally placed at 20 ℃ for later use.

[0041] Use a wall breaking machine to crush and squeeze the pre-cooled blueberries, and mix the squeezed juice and pomace to make a pulp evenly. The crushing rate of the blueberry pulp is greater than 95%, and the mass ratio of pectinase to pulp is 0.1 %, pectinase ...

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Abstract

The invention relates to a beverage, specifically to a preparation method for an anthocyanin-rich blueberry composite beverage. The preparation method comprises the following steps: selecting fresh and intact blueberries, removing stems, carrying out washing and cleaning, then performing precooling treatment, crushing precooled blueberries into a fruit pulp, performing anti-oxidation treatment onthe fruit pulp, performing enzymolysis on the fruit pulp, adding a nutrient solution and a stabilizer, then performing fermentation, clarifying a fermented fruit pulp, and carrying out sterilizing andrefrigerating so as to obtain a finished product. The anthocyanin-rich blueberry composite beverage provided by the invention has the advantages of savoury and mellow taste, simple operation process,less nutrition loss and rich and balanced nutrition. The blueberry juice finished product prepared by using the method provided by the invention is uniform in tissue, natural in color, sour, sweet and delicious, rich in fruity flavor and less in precipitate after long-term storage.

Description

technical field [0001] The invention relates to a drink, in particular to a blueberry compound drink rich in anthocyanins and a preparation method thereof. Background technique [0002] Blueberry (Blueberry), also known as bilberry, blueberry, belongs to Ericaceae (Ericaceae) Vaccinioideae (Vaccinioideae) Vacciniodeae (Vaccinioodeae) plants, perennial deciduous or evergreen shrubs or small shrubs. The average weight of the fruit is 0.5-2.5g, and the maximum weight is 5g. The fruit has a beautiful color, fine flesh, and very small seeds. The edible rate is 100%. It is sweet and sour, and rich in nutrients. Nutritious and healthy fruits with copper and high vitamins are listed by the International Food and Agriculture Organization as one of the five major health foods for human beings; it is a fruit that integrates nutrition and health care that has developed rapidly in recent years. People accept that my country is a big country with more than 1.3 billion consuming population,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2200/14A23V2200/32
Inventor 李平凡张东峰何秀婷沈健范瑞顾宗珠姚勇芳
Owner GUANGDONG IND TECHN COLLEGE