Blueberry solid beverage and preparation method thereof

Abstract

The invention relates to the technical field of food, and discloses a blueberry solid beverage and a preparation method thereof, and the blueberry solid beverage comprises sucralose, vitamin C powder, citric acid monohydrate, maltodextrin, grape juice powder, a cherry powder extract, a blackberry powder extract, blueberry fruit powder, raspberry powder, a raspberry powder extract, a blueberry powder extract, blueberry essence powder, DL malic acid and resistant dextrin. The method comprises the following steps: cleaning blueberry fruits, crushing the cleaned blueberry fruits, soaking the crushed blueberry fruits in acid water, carrying out extraction, coarse filtration, microfiltration, reverse osmosis membrane separation, separation, concentration and adsorption elution, and carrying out separation and concentration on the collected eluent through a reverse osmosis membrane device to obtain a purer and higher-concentration blueberry extract; carrying out spray drying on the concentrated eluent, and converting the concentrated eluent into a powdery blueberry extract; and then sequentially mixing, sieving and carrying out strong magnetic iron removal, and packaging and storing the dried blueberry extract to finish the preparation.

Description

Technical Field

[0001] The present invention relates to the technical field of food, and specifically relates to a blueberry solid beverage and a preparation method thereof. Background Art

[0002] Blueberries are deciduous shrubs of the Ericaceae family and Vaccinium genus. The small branches are green, with edges or cylindrical, usually with rowed pubescence; the leaves are nearly leathery, ovate to elliptical, with acute tips, cuneate to nearly circular bases, and serrated to entire margins, dark green, hairless on the upper side and hairy on the lower side; the raceme is borne on the branches of the previous year, the calyx is green and hairless; the corolla is white to pink, nearly cylindrical; the filaments usually have pubescence. The berries are spherical, dark blue, hairless, covered with white powder; the flowering period is from June to July; the fruiting period is from August to September. Blueberries taste sweet and sour, are rich in nutrients, and have the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human immune function.

[0003] With the improvement of people's health awareness, the requirements for the nutritional value and taste of food are also getting higher and higher. As a fruit rich in antioxidant components and various vitamins, blueberries are widely used in food processing. Most of the current blueberry drinks on the market contain relatively high sugar content, which is not conducive to the consumption of healthy people and people with specific needs (such as diabetics); there are few sugar-free products, the taste is rough, and the nutritional components are not comprehensively retained. Therefore, developing a sugar-free blueberry solid beverage that can retain the nutritional components and flavor of blueberries and meet health needs has important market value and social significance. Summary of the Invention

[0004] (I) Technical Problems to be Solved

[0005] Aiming at the deficiencies of the prior art, the present invention provides a blueberry solid beverage and a preparation method thereof, which have the advantages of retaining the nutritional components and flavor of blueberries and meeting health needs, and solve the problem that the existing blueberry drinks are not conducive to the consumption of specific populations due to high sugar content.

[0006] (II) Technical Solutions

[0007] To achieve the above object, the present invention provides the following technical solutions: A blueberry solid beverage includes sucralose 0.16%, vitamin C powder 6%, citric acid monohydrate 0.5%, maltodextrin 85%, grape juice powder 3%, cherry powder extract 0.03%, blackberry powder extract 0.03%, blueberry fruit powder 3%, raspberry powder extract 0.03%, blueberry powder extract 0.86%, blueberry essence powder F9008 0.33%, DL-malic acid 0.6% and resistant dextrin 0.46%.

[0008] A preparation method of a blueberry solid beverage includes the following steps:

[0009] S1: After selecting blueberry fruits, wash them thoroughly to remove impurities such as soil and pesticide residues on the surface; S2: Pulverize the washed blueberry fruits for subsequent extraction; S3: Add acid water with a pH of 1.5 - 2.5 to the pulverized blueberry raw material and soak it at room temperature for 0.5 - 1.5 hours; S4: Extract through a high-voltage electric field extraction device; S5: After coarsely filtering the extracted liquid with a filter cloth of 150 - 250 meshes, perform microfiltration and reverse osmosis membrane separation, and separate and concentrate the extract through a reverse osmosis membrane device to achieve the purpose of removing solvents and increasing the concentration; S6: Adsorb the concentrated extract with AB-8 resin to further remove impurities and enrich active ingredients, and then perform gradient elution with an ethanol solution with a concentration not exceeding 60%, elute the active ingredients adsorbed on the resin, and collect the eluate; S7: Separate and concentrate the collected eluate through a reverse osmosis membrane device again, filter out the ethanol solution, and obtain a purer and higher-concentration blueberry extract; S8: Spray-dry the concentrated eluate to convert it into a powdered blueberry extract; S9: Subsequently, perform mixing, sieving, and strong magnetic iron removal in sequence, and then package and store the dried blueberry extract for subsequent use and sales, thus completing the preparation of the blueberry solid beverage.

[0010] In some embodiments, in S1, select fresh or dried blueberry fruits, ensuring that the fruits are free from pests, diseases, and rot as the main raw material.

[0011] In some embodiments, in S2, the pulverization degree should be moderate, generally passing through a 35 - 45 mesh sieve.

[0012] In some embodiments, in S3, the addition amount of acid water is 8 - 12 times the mass of the blueberry raw material.

[0013] In some embodiments, in S4, perform under the conditions of a pulse number of 816 and an electric field strength of 40 - 50 kV / cm. This step can effectively improve the extraction efficiency and make the active ingredients in blueberries more fully released.

[0014] In some embodiments, in S5, coarse filtration is to coarsely filter the extracted liquid with a filter cloth of 150 - 250 meshes to remove larger impurities, microfiltration is to further remove tiny impurities through an inorganic ceramic microfiltration membrane to ensure the purity of the extract, and reverse osmosis membrane separation is to separate and concentrate the extract through a reverse osmosis membrane device to achieve the purpose of removing solvents and increasing the concentration.

[0015] In some embodiments, in S8, no additional excipients are added during the spray-drying process to ensure the purity and stability of the finished product.

[0016] (III) Beneficial effects

[0017] Compared with the prior art, the present invention provides a blueberry solid beverage and a preparation method thereof, having the following beneficial effects:

[0018] 1. This sugar-free blueberry solid beverage does not contain sugar, is suitable for diabetic patients and people who need to control blood sugar, helps maintain stable blood sugar, reduces calorie intake, and is helpful for weight management and weight loss. For those who hope to lose weight or maintain a good figure, the sugar-free blueberry solid beverage is a low-calorie and high-nutrition choice. While retaining the original flavor of blueberries, it avoids the sweet and greasy feeling brought by sugar and has a more refreshing taste;

[0019] 2. Whether this sugar-free blueberry solid beverage is brewed with warm water or milk, it can dissolve quickly, which is convenient and fast. Blueberries themselves are rich in antioxidants such as anthocyanins, which help resist free radicals, delay aging, protect cardiovascular health, etc., and enhance immunity: Antioxidants can also enhance the body's immunity and improve the body's resistance;

[0020] 3. Some blueberry solid beverages (including sugar-free types) contain dietary fiber, which helps promote intestinal peristalsis and improve digestive function. They are friendly to a wide range of specific populations. The sugar-free blueberry solid beverage is an ideal choice for diabetic patients. It not only meets the taste requirements but also does not cause blood sugar fluctuations. For fitness enthusiasts who pursue a healthy diet and body management, the sugar-free blueberry solid beverage is also a good choice. Except for specific contraindicated populations, the sugar-free blueberry solid beverage is suitable for people of all ages; In summary, the sugar-free blueberry solid beverage shows obvious advantages in terms of health benefits, taste and experience, nutrition and health care, and the wide range of applicable populations;

[0021] 4. This sugar-containing blueberry solid beverage has a rich taste. In addition to blueberry extract, there are other fruit extracts, and the taste is rich; The taste is delicate (through advanced production processes, the beverage has a more delicate and smooth taste), and vitamin C is added to meet the nutritional needs of specific populations. Specific embodiments

[0022] Next, the technical solutions in the embodiments of the present application will be described clearly and completely in conjunction with the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0023] Example 1

[0024] A blueberry solid beverage is composed of 0.16% sucralose; 6% vitamin C powder; 0.5% citric acid monohydrate; 85% maltodextrin; 3% grape juice powder; 0.03% cherry powder extract; 0.03% blackberry powder extract; 3% blueberry fruit powder; 0.03% raspberry powder extract; 0.86% blueberry powder extract; 0.33% blueberry essence powder F9008; 0.6% DL-malic acid; and 0.46% resistant dextrin;

[0025] The preparation method of the above blueberry solid beverage includes the following steps:

[0026] S1: After selecting blueberry fruits, wash the blueberry fruits clean to remove impurities such as soil and pesticide residues on the surface;

[0027] S2: Crush the washed blueberry fruits for subsequent extraction;

[0028] S3: Add the crushed blueberry raw materials to acid water with a pH of 1.5 - 2.5 and soak at room temperature for 0.5 - 1.5 hours;

[0029] S4: Extract through a high-voltage electric field extraction device;

[0030] S5: After roughly filtering the extracted liquid with a 150 - 250 mesh filter cloth, perform microfiltration and reverse osmosis membrane separation, and separate and concentrate the extract through a reverse osmosis membrane device;

[0031] S6: Adsorb the concentrated extract with AB-8 resin to further remove impurities and enrich active ingredients, then perform gradient elution with an ethanol solution with a concentration not exceeding 60%, elute the active ingredients adsorbed on the resin, and collect the eluate;

[0032] S7: Separate and concentrate the collected eluate through a reverse osmosis membrane device again, filter out the ethanol solution to obtain a purer and higher-concentration blueberry extract;

[0033] S8: Spray-dry the concentrated eluate to convert it into powdered blueberry extract;

[0034] S9: Subsequently, perform mixing, sieving, and strong magnetic iron removal in sequence, and then package and store the dried blueberry extract for subsequent use and sales, thus completing the preparation of the blueberry solid beverage.

[0035] The following is a detailed analysis and elaboration in combination with reference documents:

[0036] Reference document: Long Xia. Research progress on active ingredients and health functions of blueberries [J / OL]. [Journal name], 2023.

[0037] Main active ingredients of blueberries

[0038] In recent years, with the continuous deepening of research on blueberries, a variety of active ingredients have been isolated and extracted from blueberries, including anthocyanins, chlorogenic acid, polysaccharides, quercetin and its derivatives, kaempferol and its derivatives, etc.

[0039] 1.1 Anthocyanins

[0040] Anthocyanins are present in high levels and in a relatively rich variety in blueberries. They are a very important bioactive ingredient in blueberries and mostly exist in the form of glycosides. Relevant scholars at home and abroad have also conducted a lot of research on anthocyanins in blueberries. TIAN et al. [2] used high-performance liquid chromatography to analyze and found that highbush blueberry fruits contain 5 anthocyanins, namely peonidin, cyanidin, delphinidin, petunidin and malvidin.

[0041] 1.2 Flavonols and Their Glycosides

[0042] Flavonols are also a major active substance in blueberries. They exist in two forms, free and bound, and mostly exist in the form of glycosides [4]. Currently, the flavonols isolated from blueberries include rutin, hyperoside, isoorientin, orientin, kaempferol-3-O-glucoside, vitexin, isovitexin, myricetin-3-O-arabinoside, quercetin-3-O-glucoside, quercetin-3-O-galactoside and quercetin-3-O-arabinoside, etc. [5 - 7].

[0043] 1.3 Phenolic Acids

[0044] Phenolic acids are phenolic substances. The known phenolic acids in blueberries include ferulic acid, p-coumaric acid, caffeic acid, gallic acid, gentisic acid, protocatechuic acid, gentisic acid, vanillic acid, sinapic acid, gentisic acid nucleus and syringic acid, etc. [8 - 9].

[0045] 1.4 Polysaccharides

[0046] The polysaccharide content in blueberries is relatively rich. After infrared spectroscopy and high-performance liquid chromatography analysis, it is found that blueberry leaf polysaccharides are mainly composed of galacturonic acid, arabinose, xylose, fucose and galactose

[10] .

[0047] 2 Health Care Functions of Blueberries

[0048] 2.1 Antioxidant Effect

[0049] Liu Xiaoli et al.

[11] conducted antioxidant research on blueberry leaves and found that blueberry leaves have the ability to resist lipid oxidation. FERLEMI et al.

[12] found that chlorogenic acid and quercetin contained in blueberry leaves have strong antioxidant effects. Hao Meng

[13] found through research that polyphenolic components in blueberry leaves can scavenge free radicals, have very strong antioxidant activity, and can be applied to the preparation of natural antioxidants, drugs, and health products. Li Yingchang et al.

[14] found that the total flavonoids in blueberry leaves have an obvious inhibitory effect on peroxidation.

[0050] 2.2 Hepatoprotective effect

[0051] Hua Yuwei et al.

[15] showed through research that intragastric administration of blueberry leaf polyphenols to high-fat mice can significantly reduce the contents of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase in the liver of high-fat mice, indicating that blueberry leaf polyphenols have the effect of protecting the liver.

[0052] 2.3 Hypolipidemic effect

[0053] Zhang Qingfeng et al.

[16] intragastrically administered the total flavonoids of blueberry leaves to hypercholesterolemic rats. The research showed that the contents of total cholesterol, glutamic-oxaloacetic transaminase, low-density lipoprotein, glutamic-pyruvic transaminase, and triglyceride in the serum of rats decreased significantly, and the level of high-density lipoprotein increased, and there was an obvious dose-effect relationship with the concentration of total flavonoids, indicating that the total flavonoids of blueberry leaves have a certain hypolipidemic effect

[17] .

[0054] 2.4 Antiviral

[0055] TAKESHITA et al.

[18] and ISHIDA et al.

[19] applied the extract of blueberry leaves to hepatitis C virus, and the results showed that the proanthocyanidins oligomers in blueberry leaves can affect the expression of hepatitis C virus RNA and have a good inhibitory effect.

[0056] 2.5 Prevention of cardiovascular diseases

[0057] Anthocyanins in blueberries have a certain regulatory effect on the constriction of blood vessels in the human body, have an obvious effect on maintaining blood pressure stability, can also improve the blood circulation system, reduce the viscosity of platelets in the blood, prevent the formation of blood clots, and reduce the occurrence of cardiovascular diseases

[20] .

[0058] 2.6 Antitumor

[0059] ICHIKAWA et al.

[21] found that the extract of blueberry leaves can inhibit the proliferation of leukemia T cells by degrading JAK protein. In addition, RIBERA-FONSECA et al.

[22] found through research that the extract of blueberry leaves can significantly reduce the migration of cancer cells and the expression of gastric cancer-related proteins, showing strong cancer cell inhibitory activity. ROLLE et al.

[23] showed through research that the active ingredient anthocyanins in blueberries have antitumor proliferation effects. Sun Xiyun

[24] obtained through experiments that blueberry polysaccharides have a certain antitumor effect.

[0060] 3 Conclusion

[0061] Blueberries are rich in active ingredients and have various health care functions, which has led to increasing attention from people and also promoted the rapid development of the blueberry industry. At present, there are many studies on the separation of blueberry crude extracts. In the next step, research on the separation and purification of blueberry compounds can be increased to lay a foundation for the development of drugs or health care products, and to conduct quality evaluations on blueberries of different varieties, different origins, and different seasons.

[0062] References

[0063] [1] Nie Fei, Wei Jimei, Wen Guangqin. Discussion on the economic value of blueberries and their industrialization prospects in China [J]. Guizhou Agricultural Sciences, 2007, 35(1): 117 - 119.

[0064] [2] TIAN Q G, GTUSTI M M, STONER G D, et al. Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, common-neutral-loss analysis, and selected reaction monitoring [J]. J Chromatogr A, 2005, 1091(1 / 2): 72 - 82.

[0065] [3] KADER F, ROVEL B, GIRARD IN M, et al. Fractionation and identification of the phenolic compounds of Highbush blueberries (Vaccinium corymbosum, L.) [J]. Food Chem, 1996, 55(1): 35 - 40.

[0066] [4] Chen Liang. Research on the anthocyanin components in small berries [D]. Beijing: Beijing University of Chemical Technology, 2013.

[0067] [5]DASTMALCHI K, FLORES G, PETROVA V, et al. Edible neotropical blueberries: antioxidant and compositional fingerprint analysis[J]. Journal of Agricultural Food Chemistry, 2011, 59(7): 3020 - 3026.

[0068] [6]CORY S H, ANDREW J B, AMMAR S, et al. A single HPLC - PAD - APCI / MS method for the quantitative comparison of phenolic compounds found in leaf, stem, root and fruit ex - tracts of Vaccinium angustifolium[J]. Phytochemical Analysis, 2007(18): 161 - 169.

[0069] [7]WANG S Y, CHEN C T. Effect of allyl isothiocyanate on antioxidant enzyme activities, flavonoids and post - harvest fruit quality of blueberries (Vaccinium corymbosum L. cv. Duke)[J]. Food Chemistry, 2010, 122(4): 1153 - 1158.

[0070] [8]HARRIS C S, BURT R J, SALEEM A, et al. A single HPLC - PAD - APCI / MS method for the quantitative comparison of phenolic compounds found in leaf, stem, root and fruit extracts of Vaccinium angustifolium[J]. Phytochem Anal, 2007, 18: 161 - 169.

[0071] [9] Wang Xing, Zhang Haining, Ma Yongkun, et al. Study on the Dynamic Changes of Phenolic Compounds and Their Antioxidant Activities during the Fermentation Process of Blueberry Wine [J]. Modern Food Science and Technology, 2015, 31(1): 90-95.

[0072]

[10] Wang Lizhi. Study on the Active Components and In Vitro Health Care Functions of Blueberry Leaves [D]. Jinhua: Zhejiang Normal University, 2018.

[0073]

[11] Liu Xiaoli, Zhou Jianzhong, Shan Chengjun, et al. Microwave Extraction and Antioxidant Activity Study of Total Flavonoids from Blueberry Leaves [J]. Food Research and Development, 2011, 32(3): 44-47.

[0074]

[12] FERLEMI A V, MAKRI O E, MERMIGKI P Q, et al. Quercetin glycosides and chlorogenic acid in highbush blueberry leaf decoction prevent cataractogenesis in vivo and in vitro: investigation of the effect on calpains, antioxidant and metal chelating properties [J]. Experimental Eye Research, 2016, 145: 258-268.

[0075]

[13] Hao Meng. Determination of Nutritional Components and Study on the Polyphenol Antioxidant Properties of Blueberry Leaves at Different Growth Stages [D]. Shenyang: Shenyang Agricultural University, 2018.

[0076]

[14] Li Yingchang, Sun Jianhua, Meng Xianjun. Qualitative Analysis and Anti-Lipid Oxidation of Total Flavonoid Extracts from Blueberry Leaves [J]. Food Science, 2010, 31(13): 96-99.

[0077]

[15] Hua Yuwei, Li Chunyang, Wang Fan, et al. Effects of Blueberry Leaf Polyphenols on Blood Lipids and Liver Tissues of Hyperlipidemic Mice [J]. Food Science, 2016, 37(11): 222-225.

[0078]

[16] Zhang Qingfeng, Zhao Yuanfeng, Shao Min, et al. Preventive and Therapeutic Effects of Total Flavonoids from Blue Raspberry Leaves on the Formation of Non-Alcoholic Fatty Liver in Rats [J]. Sichuan Journal of Zoology, 2014, 33(6): 908-911.

[0079]

[17] Jiao Haoyan, Liu Hao, Xue Xue, et al. Research Progress on the Chemical Composition and Biological Activities of Blueberry Leaf Polyphenols [J]. Guangzhou Chemical Industry, 2022, 50(18): 10-12.

[0080]

[18] TAKESHITA M, ISHIDA Y, AKAMATSU E, et al. Proanthocyanidin from blueberry leaves suppresses expression of subgenomic hepatitis C virus RNA[J]. Journal of Biological Chemistry, 2009, 284(32): 21165 - 21176.

[0081]

[19] ISHIDA Y, TAKESHITA M, KATAOKA H. Functional foods effective for hepatitis C: Identification of oligomeric proanthocyanidin and its action mechanism[J]. World Journal of Hepatology, 2014(12): 870 - 879.

[0082]

[20] Li Bin, Lei Yue, Meng Xianjun, et al. Research progress on nutritional and health functions of blueberry and extraction technology of its active components[J]. Food & Machinery, 2015, 31(6): 251 - 254.

[0083]

[21] ICHIKAWA T, SUGAMOTO K, MATSUURA Y, et al. Inhibition of adult T - cell leukemia cell proliferation by polymerized proanthocyanidin from blueberry leaves through JAK proteolysis[J]. Cancer Sci, 2022, 113(4): 1406.

[0084]

[22] RIBERA - FONSECA A, D, LEAL P, et al. The anti-proliferative and anti-invasive effect of leaf extracts of blueberry plants treated with methyl jasmonate on human gastric cancer in vitro is related to their antioxidant properties[J]. Antioxidants, 2020, 9(1): 45.

[0085]

[23] ROLLE L, TORCHIO F, FERRANDINO A, et al. Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction[J]. International Journal of Food Properties, 2012, 15(7): 249-261.

[0086]

[24] Sun Xiyun. Research on the isolation, purification, structure identification and immunological activity of blueberry polysaccharides[D]. Shenyang: Shenyang Agricultural and Forestry University, 2011.

[0087] Example 2

[0088] A blueberry solid beverage, consisting of 58% white granulated sugar; 6% vitamin C; 1.5% citric acid monohydrate; 0.3% potassium sorbate; 29.1% maltodextrin; 1% cherry extract; 1% blackberry extract; 1% raspberry powder extract; 1% blueberry extract; 0.1% blueberry essence powder; 1% xylitol.

[0089] The preparation method of the above blueberry solid beverage comprises the following steps:

[0090] S1: Select fresh or dried fruits, ensuring that the fruits are free from pests, diseases and rot as the main raw materials. Wash the fruits clean, remove impurities such as soil and pesticide residues on the surface, and pulverize the washed fruits for subsequent extraction. The pulverization degree should be moderate, generally passing through a 35-45 mesh sieve;

[0091] S2: Add the crushed raw materials to acid water with a pH of 1.5 - 2.5. The addition amount of the acid water is 8 - 12 times the mass of the blueberry raw materials, and soak at room temperature for 0.5 - 1.5 hours; High-voltage electric field extraction: Extract through a high-voltage electric field extraction device under the conditions of a pulse number of 816 and an electric field strength of 40 - 50 kV / cm. This step can effectively improve the extraction efficiency and make the active ingredients in it more fully released;

[0092] S3: Coarsely filter the extracted liquid with a filter cloth of 150 - 250 meshes to remove larger impurities;

[0093] Microfiltration: Further remove tiny impurities through an inorganic ceramic microfiltration membrane to ensure the purity of the extract;

[0094] Reverse osmosis membrane separation: Separate and concentrate the extract through a reverse osmosis membrane device to achieve the purpose of removing solvents and increasing the concentration;

[0095] S4: Adsorb the concentrated extract with AB-8 resin to further remove impurities and enrich active ingredients; Elution: Perform gradient elution with an ethanol solution with a concentration not exceeding 60%, elute the active ingredients adsorbed on the resin, and collect the eluate.

[0096] S5: Pass the collected eluate through a reverse osmosis membrane device again for separation and concentration, filter out the ethanol solution, and obtain a purer and higher-concentration extract;

[0097] S6: Spray-dry the concentrated eluate to convert it into powdered blueberry extract. No additional excipients are added during the spray-drying process to ensure the purity and stability of the finished product;

[0098] S7: After mixing, sieving, and strong magnetic iron removal in sequence, package and store the dried extract for subsequent use and sales, thus completing the preparation of the sugared blueberry solid beverage.

[0099] Preparation process of the sugared blueberry solid beverage: Mix the concentrated extract with sugar, food additives, etc. evenly in proportion, package the dried blueberry solid beverage, perform a sterilization operation, and then perform a drying process (such as spray drying, freeze drying, etc.) to ensure the hygienic quality and safety of the product, and obtain the sugared blueberry solid beverage.

[0100] Mix and pack the raw materials according to the ingredient list, and the following is a detailed analysis and elaboration in combination with the references:

[0101] References:

[0102] (1) "Research Progress on the Nutritional Value and Health Functions of Blueberries", General Issue No. 450, February 2018, Farm Products Processing. Article No.: 1671 - 9646(2018)0b - 0069 - 0. Research Progress on the Nutritional Value and Health Functions of Blueberries. Li Dianxin, Dai Yuanwei, Chen Wei, Liu Hua

[0103] Main points: Blueberries are rich in various vitamins and minerals, such as vitamin C, vitamin K, potassium, calcium, etc., as well as abundant antioxidant substances, such as anthocyanins, flavonoids, etc. These components have antioxidant, anti - inflammatory, antibacterial and antiviral effects, and contribute to the prevention and treatment of various diseases. Blueberries can also improve memory and cognitive function, and reduce the risk of developing diabetes, hypertension and cardiovascular diseases.

[0104] (2) "Research on Cherry Components and Their Pharmacological Effects", Volume 11, Issue 5, October 2010, Journal of Beihua University (Natural Science Edition). Article No.: 1009 - 4822(2010)05 - 0408 - 04. Research on Cherry Components and Their Pharmacological Effects. Xiong Weiwei, Ding Xuexin, Fu Yao, Guo Wei, Ma Kun, Zhang Chengyi

[0105] Main points: This study elaborated in detail on the nutritional components and pharmacological effects of cherry fruits. Cherry fruits contain a large amount of vitamins (VA, VB, VC) and minerals (K, Ca, Fe), especially rich in effective components such as anthocyanins, various anthocyanosides, melatonin, quercetin, isoquercetin, etc. Cherry fruits have significant pharmacological effects, such as regulating sleep, scavenging free radicals, and having anti - inflammatory, analgesic, anti - cancer, antioxidant effects, and can also prevent cardiovascular diseases, reduce blood sugar, and delay aging, etc.

[0106] (3) "Research Progress on the Pharmacological Effects of Blackberries", Publication Time and Authors: 2024, Li Mingyu, Liu Ping

[0107] Review content: This article reviewed the research progress on the pharmacological effects of blackberries from aspects such as antioxidant, antiviral, anti - inflammatory and anti - infective, hypoglycemic, improving dyslipidemia, anti - obesity, preventing and treating age - related degenerative diseases, preventing and treating cardiovascular diseases, anti - cancer, etc.

[0108] (4) "Raspberries Can Treat Kidney Deficiency". The literature points out that raspberries are also called tree raspberries and marionberries, which are the general names of the fruits of plants in the raspberry family. Traditional Chinese medicine believes that this medicine is slightly warm in nature, sweet and sour in taste, and can enter the liver meridian and kidney meridian, with the effects of tonifying the kidney and assisting yang, astringing essence and reducing urination, and can be used to treat kidney deficiency impotence, spermatorrhea, enuresis, frequent urination, excessive leukorrhea, postpartum enuresis and other diseases.

[0109] (5) "The Amazing Health Benefits of Grapes: Regulating Liver Gene Expression and Preventing Oxidative Damage" (Based on the report of the research team at the University of Western New England) Published Journal: 《Food》

[0110] Research content: This study shows that when grapes are co-administered with a high-fat diet, they have the potential to regulate liver gene expression, prevent oxidative damage, induce fatty acid metabolism, improve non-alcoholic fatty liver disease (NAFLD), and extend lifespan.

[0111] In the description of this specification, the descriptions referring to terms such as "one embodiment", "some embodiments", "example", "specific example", "some examples", etc. mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of this application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. In addition, those skilled in the art can combine and combine the different embodiments or examples described in this specification.

[0112] In addition, the technical solutions between various embodiments can be combined with each other, but it must be based on what can be achieved by those of ordinary skill in the art. When the combination of technical solutions results in contradictions or cannot be achieved, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection required by this application.

[0113] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A blueberry solid beverage, characterized in that: Including sucralose, vitamin C powder, citric acid monohydrate, maltodextrin, grape juice powder, cherry powder extract, blackberry powder extract, blueberry fruit powder, raspberry powder raspberry powder extract, blueberry powder extract, blueberry flavor powder, DL malic acid and resistant dextrin; The weight percentage of each component is: Sucralose 0.16%, Vitamin C powder 6%, citric acid monohydrate 0.5%, maltodextrin 85%, grape juice powder 3%, cherry powder extract 0.03%, blackberry powder extract 0.03%, blueberry fruit powder 3%, raspberry powder raspberry powder extract 0.03%, blueberry powder extract 0.86%, blueberry flavor powder F90080.33%, DL malic acid 0.6% and resistant dextrin 0.46%.

2. A method for preparing a blueberry solid beverage, according to claim 1, characterized in that: The following steps are involved: S1: After selecting blueberry fruits, wash the blueberry fruits to remove impurities such as dirt and pesticide residues on the surface; S2: crushing the washed blueberry fruits for subsequent extraction; S3: adding the crushed blueberry raw material to acid water with a pH of 1.5 to 2.5, and soaking at room temperature for 0.5 to 1.5 hours; S4: Extraction by high voltage electric field extraction device; S5: The extracted liquid is coarsely filtered with a 150-250 mesh filter cloth, and then microfiltered and separated with a reverse osmosis membrane. The extracted liquid is separated and concentrated by a reverse osmosis membrane device; S6: The concentrated extract is adsorbed with AB-8 resin to further remove impurities and enrich the active ingredients, and then gradient eluted with an ethanol solution with a concentration not exceeding 60% to elute the active ingredients adsorbed on the resin, and the eluate is collected; S7: the collected eluate is once again separated and concentrated by a reverse osmosis membrane device, and the ethanol solution is filtered out to obtain a purer and more concentrated blueberry extract; S8: spray drying the concentrated eluate to convert it into a powdered blueberry extract; S9: After mixing, sieving and strong magnetic iron removal in sequence, the dried blueberry extract is packaged and stored for subsequent use and sales, thereby completing the preparation of the blueberry solid beverage.

3. The method for preparing a blueberry solid beverage according to claim 2, characterized in that: In S1, fresh or dried blueberry fruits are selected.

4. The method for preparing a blueberry solid beverage according to claim 2, characterized in that: In S2, the degree of pulverization needs to be moderate and pass through a 35-45 mesh sieve.

5. The method for preparing a blueberry solid beverage according to claim 2, characterized in that: In S3, the amount of acid water added is 8-12 times the mass of the blueberry raw material.

6. The method for preparing a blueberry solid beverage according to claim 2, characterized in that: In the above-mentioned S4, the pulse number is 816 and the electric field strength is 40-50 kV / cm.

7. The method for preparing a blueberry solid beverage according to claim 2, characterized in that: In S5, the coarse filtration is to filter the extracted liquid with a 150-250 mesh filter cloth to remove larger impurities, the microfiltration is to further remove tiny impurities through an inorganic ceramic microfiltration membrane to ensure the purity of the extract, and the reverse osmosis membrane separation is to separate and concentrate the extract through a reverse osmosis membrane device to achieve the purpose of removing the solvent and increasing the concentration.

8. The method for preparing a blueberry solid beverage according to claim 2, characterized in that: In S8, no auxiliary materials are added during the spray drying process.