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Novel method for processing blackberry pulp

A new method, blackberry technology, is applied in the field of processing blackberry pulp, which can solve the problems of high cost, time-consuming, cumbersome steps, etc., and achieve the effects of reducing browning, improving stability, and good light resistance

Pending Publication Date: 2022-07-29
浙江量品纺织品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing blackberry processing techniques are almost all thermal processing, high-pressure jets, and long-term fermentation methods, which are cumbersome, time-consuming, and costly.

Method used

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  • Novel method for processing blackberry pulp
  • Novel method for processing blackberry pulp
  • Novel method for processing blackberry pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A new method for processing blackberry pulp, the steps are:

[0040] S1 blackberry pretreatment: thaw frozen blackberries at 5°C for 12 hours; then pulverize them with a tissue grinder at 5°C to obtain blackberry puree;

[0041] S2 mixed ingredients: at 10°C, adjust the pH of the blackberry puree obtained in step S1 to 2.25 with citric acid and sodium citrate, add phytic acid with a mass of 0.1% of the blackberry puree, stir and mix at a stirring speed of 250 rpm for 30 minutes, and then Homogenize at 12000rpm for 2min to obtain blackberry pulp;

[0042] S3 sub-packaging: at 10°C, seal the blackberry pulp obtained in step S2 into a 50mL aluminum foil flexible packaging bag, and after hydrothermal treatment at 82°C for 20min, naturally cool to 25°C; after passing the sampling inspection, the finished blackberry pulp is obtained.

Embodiment 2

[0044] A new method for processing blackberry pulp, the steps are:

[0045] S1 blackberry pretreatment: thaw frozen blackberries at 5°C for 12 hours; then pulverize them with a tissue grinder at 5°C to obtain blackberry puree;

[0046] S2 mixed ingredients: at 10°C, adjust the pH of the blackberry puree obtained in step S1 to 2.25 with citric acid and sodium citrate, add sodium alginate with a mass of 0.1% of the blackberry puree, and stir and mix at a stirring speed of 250 rpm for 30 minutes. Then homogenize at 12000rpm for 2min to obtain blackberry pulp;

[0047] S3 sub-packaging: at 10°C, seal the blackberry pulp obtained in step S2 into a 50mL aluminum foil flexible packaging bag, and after hydrothermal treatment at 82°C for 20min, naturally cool to 25°C; after passing the random inspection, the finished blackberry pulp is obtained.

Embodiment 3

[0049] A new method for processing blackberry pulp, the steps are:

[0050] S1 blackberry pretreatment: thaw frozen blackberries at 5°C for 12 hours; then pulverize them with a tissue grinder at 5°C to obtain blackberry puree;

[0051] S2 mixed ingredients: at 10°C, adjust the pH of the blackberry puree obtained in step S1 to 2.25 with citric acid and sodium citrate, add phytic acid with a mass of 0.075% of the blackberry puree and alginic acid with a mass of 0.025% of the blackberry puree Sodium, stir and mix at a stirring speed of 250 rpm for 30 minutes, and then homogenize at 12,000 rpm for 2 minutes to obtain blackberry pulp;

[0052] S3 sub-packaging: at 10°C, seal the blackberry pulp obtained in step S2 into a 50mL aluminum foil flexible packaging bag, and after hydrothermal treatment at 82°C for 20min, naturally cool to 25°C; after passing the sampling inspection, the finished blackberry pulp is obtained.

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Abstract

The invention discloses a novel method for processing blackberry pulp. The method comprises the following steps: cold crushing and quick-freezing blackberries, cold proportioning, cold homogenizing, cold filling and sealing, sterilizing, cooling, sampling and inspecting to obtain a finished product. According to the invention, a complete cold processing technology is set from fruit crushing to filling; phytic acid and citric acid are added to achieve a synergistic effect; a small-capacity aluminum foil flexible packaging bag is good in light shielding performance relative to a glass bottle; the flavor of the blackberry puree is reserved to the greatest extent, and only a small amount of stable chelating agent is added, so that the generation of enzymatic browning reaction is inhibited, and the discoloration and precipitation influence of metal ions on the combination of procyanidine is weakened; the protein in the fruit pulp can be competitively combined with the procyanidine to generate a stable ligand, so that the loss of the procyanidine by the protein is blocked; not only is the browning phenomenon of the blackberry pulp reduced, but also the overall stability of the blackberry pulp is improved.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and particularly relates to a new method for processing blackberry pulp. Background technique [0002] Blackberry, native to North America, is a perennial vine of the Rosaceae Rubus. The fruit contains a large amount of polyphenols, anthocyanins, procyanidins, citric acid, glucose, protein, and is also rich in a variety of trace elements and minerals, among which magnesium, copper, and iron are high in content. Blackberry is also a low-glycemic index berry. Because it is rich in anthocyanins, proanthocyanidins, and flavonoids, it has strong antioxidant and anti-inflammatory properties, which are very beneficial to human health. It has been recognized by the United Nations Food and Oil Organization as the third-generation new fruit, praised as the fruit of life by developed countries in Europe and the United States, and praised as an antioxidant fruit by the domestic nutrition circle. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/44
CPCA23L2/02A23L2/44A23V2002/00A23V2200/048A23V2250/032A23V2300/24
Inventor 闫胜义张伟夫
Owner 浙江量品纺织品有限公司
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