Blueberry alcohol-free flavored fermented beverage

A technology for fermented beverages and blueberries, which is applied in the directions of yeast-containing food ingredients, food ingredients as thickeners, bacteria used in food preparation, etc. question

Inactive Publication Date: 2021-05-28
CHONGQING FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation process of existing blueberry beverages, enzymatic hydrolysis, fermentation, blending, homogenization, and filling processes are generally carried out, resulting in the lack of taste of blueberry beverages and the lack of outstanding product characteristics, which hinder the development of blueberry beverages to a certain extent.

Method used

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  • Blueberry alcohol-free flavored fermented beverage
  • Blueberry alcohol-free flavored fermented beverage
  • Blueberry alcohol-free flavored fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of blueberry non-alcoholic flavor fermented beverage, its preparation method comprises the following steps:

[0031] S1, fruit selection: select 10 kg of blueberries without mechanical damage and no damage by diseases and insect pests, wash, dry, add 10 kg of pure water, and homogenize with a high-speed homogenizer to obtain blueberry juice;

[0032] S2. Enzymolysis: add 40 g of pectinase and 20 g of cellulase to the blueberry juice in step S1, perform enzymatic hydrolysis at 50°C for 40 minutes, filter with a 100-mesh nylon mesh, remove the blueberry pomace, and obtain a blueberry enzymatic hydrolysis solution;

[0033] S3, color protection: add 2gVE and 200g citric acid to the blueberry enzymatic hydrolysis solution to prevent subsequent processing from destroying blueberry anthocyanins;

[0034] S4, sugar adjustment: the initial sugar content of the blueberry enzymatic hydrolysis filtrate is 7 ° Bx, add white granulated sugar 1.1 kg to the solution in step S3,...

Embodiment 2

[0041] A kind of blueberry non-alcoholic flavor fermented beverage, its preparation method comprises the following steps:

[0042] S1, fruit selection: select 10 kg of blueberries without mechanical damage and no damage by diseases and insect pests, wash, dry, add 10 kg of pure water, and homogenize with a high-speed homogenizer to obtain blueberry juice;

[0043] S2. Enzymolysis: add 40 g of pectinase and 20 g of cellulase to the blueberry juice in step S1, perform enzymatic hydrolysis at 50°C for 40 minutes, filter with a 100-mesh nylon mesh, remove the blueberry pomace, and obtain a blueberry enzymatic hydrolysis solution;

[0044] S3, color protection: add 2gVE and 200g citric acid to the blueberry enzymatic hydrolysis solution to prevent subsequent processing from destroying blueberry anthocyanins;

[0045] S4, sugar adjustment: the initial sugar content of the blueberry enzymatic hydrolysis filtrate is 7°Bx, add fructose syrup 1.1kg to the solution in step S3, adjust the...

Embodiment 3

[0052] A kind of blueberry non-alcoholic flavor fermented beverage, its preparation method comprises the following steps:

[0053] S1, fruit selection: select 10 kg of blueberries without mechanical damage and no damage by diseases and insect pests, wash, dry, add 10 kg of pure water, and homogenize with a high-speed homogenizer to obtain blueberry juice;

[0054] S2. Enzymolysis: add 40 g of pectinase and 20 g of cellulase to the blueberry juice in step S1, perform enzymatic hydrolysis at 50°C for 40 minutes, filter with a 100-mesh nylon mesh, remove the blueberry pomace, and obtain a blueberry enzymatic hydrolysis solution;

[0055] S3, color protection: add 2gVE and 20g citric acid to the blueberry enzymatic hydrolysis solution to prevent subsequent processing from destroying blueberry anthocyanins;

[0056] S4, sugar adjustment: the initial sugar content of the blueberry enzymatic hydrolysis filtrate is 7 ° Bx, add 1.1 kg of sucrose to the solution in step S3, adjust the s...

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PUM

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Abstract

The invention provides blueberry alcohol-free flavor fermented beverage which is prepared by the following steps: adding seed fermentation liquor into blueberry liquor to be fermented, performing fermenting until the sugar degree is less than 6 degrees Bx, ending the fermentation, removing ethanol, adding compound lactic acid bacteria into the fermentation liquor from which the ethanol is removed, carrying out secondary fermentation to obtain blueberry secondary fermentation liquor, adding a sweetening agent, a thickening agent and a stabilizing agent, and performing blending; and performing homogenizing and degassing to obtain the blueberry alcohol-free flavored fermented beverage. Ethanol is removed through esterification reaction, and a unique fermentation flavor is formed.

Description

technical field [0001] The invention is applied in the technical field of beverages, and in particular relates to a blueberry non-alcoholic flavor fermented beverage. Background technique [0002] Blueberry, scientific name bilberry, its fruit is a berry, blue in color, nearly round, with delicate flesh, moderately sweet and sour. In addition to sugar, acid, and VC, it is also rich in VE, VA, VB1, SOD, etc., ursolic acid, anthocyanins, protein, fat, and rich in trace elements such as iron, zinc, and manganese. Promoted by the World Food and Agriculture Organization as one of the "Five Healthy Fruits", it has the reputation of "Queen of Fruits" and "King of Berries". [0003] The picking period of blueberries is relatively short (about 20 days), and they will rot if they are not frozen and stored in time after being picked. At present, in addition to selling blueberries as fresh fruits in the market, most blueberry producing areas in my country choose to process them into b...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/21A23L33/135
CPCA23L2/382A23L2/84A23L33/21A23L33/135A23V2002/00A23V2400/125A23V2400/165A23V2400/169A23V2200/3202A23V2200/3204A23V2250/284A23V2250/76A23V2250/6402A23V2250/6422A23V2250/511A23V2250/5072A23V2250/5086A23V2200/242
Inventor 祝义伟曾涛陈秋生黄克霞
Owner CHONGQING FOOD IND RES INST
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