Blueberry concentrated solution and preparation method thereof

Abstract

The invention relates to the related technical field of blueberry concentrated solutions, in particular to a blueberry concentrated solution and a preparation method thereof. 0.7% of polydextrose; 0.04% of potassium sorbate; the content of frozen blueberry fruits is 97.26%; the preparation method comprises the following steps: refrigerating and unfreezing the blueberries to ensure that the blueberries are in a state suitable for processing; performing pulping treatment to form uniform slurry; accurately weighing required auxiliary materials according to formula requirements of the blueberry concentrated juice; mixing the blueberry pulp with auxiliary materials, and then heating and concentrating; filling the concentrated blueberry juice into a clean bottle by using a filling machine; timely capping is carried out; performing water bath sterilization and cold water cooling; labeling the sterilized concentrated blueberry juice, and marking information such as production date and shelf life; boxing operation is carried out according to product specifications, and the safety of products in the transportation and storage process is ensured; the packaged blueberry concentrated juice finished product can be stored in a normal-temperature warehouse after passing self-inspection.

Description

Technical Field

[0001] The present invention relates to the technical field related to blueberry concentrate, and in particular to a blueberry concentrate and a preparation method thereof. Background Art

[0002] Blueberries are deciduous shrubs of the Ericaceae family and the genus Vaccinium. Their twigs are green, ridged or cylindrical. They have a sweet and sour flavor and are rich in nutrients. They have been shown to prevent brain aging, protect eyesight, strengthen the heart, fight cancer, soften blood vessels, and enhance the immune system. As a small berry with high economic value and broad development prospects, blueberries topped a list of 15 health foods worldwide by leading British nutritionists. In 2017, the Food and Agriculture Organization of the United Nations listed them as one of the five healthiest foods for humanity, earning them the nickname "King of Berries." Blueberry concentrate is a highly nutritious beverage made primarily from fresh blueberries. Juicing, filtering, and condensing processes remove much of the water from the juice. This process preserves the anthocyanins and other ingredients in the blueberries, resulting in a higher fiber and nutrient content than the original blueberry.

[0003] Currently, the blueberry concentrate on the market mainly includes anthocyanins, sugars, vitamins, etc., which can be used as a colorant or juice puree. However, it has the problems of complex preparation method, high cost, and poor nutrient preservation effect. Therefore, the present application proposes a blueberry concentrate and a preparation method thereof. Summary of the Invention

[0004] The object of the present invention is to provide a blueberry concentrate and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0005] The technical solution adopted in the present invention is:

[0006] A blueberry concentrate and a preparation method thereof include stachyose, polydextrose, potassium sorbate and blueberry jelly. The components are as follows by weight: 2% stachyose; 0.7% polydextrose; 0.04% potassium sorbate; and 97.26% blueberry jelly.

[0007] A method for preparing blueberry concentrate comprises the following steps:

[0008] S1: The blueberry raw materials undergo a strict acceptance procedure to confirm their freshness, quality and hygienic conditions before they can be received and stored; S2: The blueberries are refrigerated and thawed to ensure that they are in a state suitable for processing; S3: The pre-treated blueberries are pulped to form a uniform pulp; S4: According to the formula requirements of the blueberry concentrate juice, the required auxiliary materials are accurately weighed; S5: The blueberry pulp and auxiliary materials are mixed, and then heated and concentrated; S6: The blueberry concentrate juice is filled into the bottle using a filling machine. Put the blueberry juice concentrate into a clean bottle; after filling, cover the bottle cap in time and tighten it; S7: Put the filled blueberry juice concentrate into the sterilizer for water bath sterilization; after sterilization, add cold water to the sterilizer for cooling; S8: Label the sterilized blueberry juice concentrate with the production date, shelf life and other information; pack the product according to the product specifications to ensure the safety of the product during transportation and storage; S9: The packaged blueberry juice concentrate product can only be stored in the normal temperature warehouse after passing the self-inspection.

[0009] Optionally, a test report provided by the supplier is required for each batch of raw materials in S1.

[0010] Optionally, the heating process in S5 needs to be stirred continuously to prevent the bottom from getting sticky and burning.

[0011] Optionally, the S5 is concentrated until the required refractive index is reached.

[0012] Optionally, the filling temperature needs to be controlled during the S6 filling process to ensure that the quality of the blueberry juice concentrate is not affected.

[0013] Optionally, during the S9 storage process, the quality and sanitary condition of the product need to be checked regularly to ensure that the product maintains excellent quality within the shelf life.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] 1. Richer ingredients retain the original flavor and nutrition of blueberries, such as rich anthocyanins and vitamin C, making the taste more mellow;

[0016] 2. Adding stachyose and polydextrose as dietary fiber supplements helps improve intestinal health, promote the growth of beneficial bacteria, and enhance intestinal immunity. They can also produce a sense of fullness and help control weight;

[0017] 3. The benefits to intestinal health are more significant. It can improve the balance of intestinal flora, prevent constipation, and reduce the risk of intestinal diseases;

[0018] 4. The antioxidants in blueberries help lower blood sugar levels, and polydextrose can also reduce post-meal blood sugar levels by preventing food from fully contacting digestive juices. Therefore, it is more friendly to diabetics or people who need to control blood sugar;

[0019] 5. Anthocyanin pigments and pectin in blueberries help lower cholesterol, prevent atherosclerosis, and promote cardiovascular health;

[0020] 6. Polydextrose can also lower cholesterol levels and further protect cardiovascular health;

[0021] 7. Better taste and eating experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0023] Figure 1 This is a flow chart of the preparation process of this application. DETAILED DESCRIPTION

[0024] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like to indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, or are the orientations or positional relationships in which the products of the present invention are conventionally placed when in use, or are the orientations or positional relationships conventionally understood by those skilled in the art. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore should not be understood as limiting the present invention.

[0025] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature identified as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, "plurality" means two or more, unless otherwise specifically defined.

[0026] Example 1

[0027] A blueberry concentrate and a preparation method thereof include stachyose, polydextrose, potassium sorbate and blueberry jelly. The components are as follows by weight: 2% stachyose; 0.7% polydextrose; 0.04% potassium sorbate; and 97.26% blueberry jelly.

[0028] A method for preparing blueberry concentrate comprises the following steps:

[0029] S1: The blueberry raw materials undergo a strict acceptance procedure to confirm their freshness, quality and hygienic conditions before they can be received and stored; S2: The blueberries are refrigerated and thawed to ensure that they are in a state suitable for processing; S3: The pre-treated blueberries are pulped to form a uniform pulp; S4: According to the formula requirements of the blueberry concentrate juice, the required auxiliary materials are accurately weighed; S5: The blueberry pulp and auxiliary materials are mixed, and then heated and concentrated; S6: The blueberry concentrate juice is filled into the bottle using a filling machine. Place the blueberry juice concentrate in clean bottles; after filling, promptly cap and tighten the bottle caps. S7: Place the filled blueberry juice concentrate in a waterbath sterilizer for sterilization. After sterilization, add cold water to the sterilizer to cool it down. S8: Label the sterilized blueberry juice concentrate with information such as the production date and expiration date. Pack the concentrate according to product specifications to ensure product safety during transportation and storage. S9: The packaged blueberry juice concentrate must pass self-inspection before it can be stored in a room temperature warehouse. For each batch of raw materials in S1, the supplier's test report must be obtained. During heating in S5, constant stirring is required to prevent sticking and burning. Concentrate until the desired refractive index is reached in S5. During the filling process in S6, the filling temperature must be controlled to ensure the quality of the blueberry juice concentrate is not affected. During storage in S9, the product quality and hygiene must be regularly inspected to ensure that the product maintains excellent quality throughout its expiration date.

[0030] 1. Benefits of blueberries:

[0031] Nutritional Information:

[0032] Blueberries are not only attractive in color but also have a unique flavor. They can be eaten fresh or processed into a variety of foods suitable for all ages, making them a favorite among consumers. According to analysis, 100 grams of blueberry pulp contains approximately 0.5 grams of protein, 0.1 grams of fat, 12.9 grams of carbohydrates, 8 milligrams of calcium, 0.2 milligrams of iron, 9 milligrams of phosphorus, 7.0 milligrams of potassium, 1 milligram of sodium, 0.26 milligrams of zinc, 0.1 milligrams of selenium, 9 micrograms of vitamin A, 9 milligrams of vitamin C, 1.7 milligrams of vitamin E, as well as abundant pectin, superoxide dismutase (SOD), and flavonoids.

[0033] 1. Improves Vision:

[0034] Anthocyanins in blueberries can promote the regeneration of rhodopsin in retinal cells, prevent severe myopia and retinal detachment, and improve vision. Anthocyanins also have the ability to accelerate the regeneration of rhodopsin, which is an essential component for good vision.

[0035] 1. Boosts Immunity:

[0036] Blueberries can enhance the body's resistance to infectious diseases. Blueberries are a high-fiber food and can be a good source of fiber in your daily diet. They contain a considerable amount of potassium, which helps maintain fluid balance, normal blood pressure, and heart function. They also have the ability to fight free radicals. Free radicals are produced in many environments and can fester in the human body, leading to various diseases. Eliminating free radicals can prevent these diseases, reduce the damage caused by oxygen free radicals to cell membranes, DNA, and other cellular components, prevent internal dysfunction, and enhance the body's immune system.

[0037] 1. Anti-cancer

[0038] Blueberries are also a low-calorie food. The nutrients they contain have an inhibitory effect on both early-stage and mid-stage cancers. The anthocyanins in blueberries are powerful antioxidants that can help prevent the formation of plaque in arteries and various cancers (including cervical cancer), reducing the risk of cancer.

[0039] Anti-oxidation and anti-aging:

[0040] Natural blueberry anthocyanins are the most potent antioxidants. USDA research shows that among more than 40 commonly consumed fruits and vegetables, blueberries have the highest antioxidant capacity. This means that consuming blueberries can improve antioxidant capacity and thus slow down aging.

[0041] 1. Enhances Memory:

[0042] Blueberries are high in antioxidants, which can boost brainpower and reduce Alzheimer's disease. Blueberries are rich in anthocyanins, which can prevent dysfunction, improve short-term memory, and enhance balance and coordination in the elderly.

[0043] 2. The effects of stachyose:

[0044] Nutritional value:

[0045] Extracted from natural plants, this white powder has a slightly sweet taste, similar to some water-soluble dietary fibers. It is non-toxic and can be eaten directly. It is relatively heat-resistant and can enter the intestines without being digested or absorbed by the stomach, making it a high-quality nutrient for probiotics.

[0046] Regulate intestinal flora:

[0047] Stachyose is a natural prebiotic that provides nutrients to beneficial bacteria in the intestines, such as bifidobacteria and lactic acid bacteria, promoting their growth and reproduction. The increase in the number of beneficial bacteria helps inhibit the growth of harmful bacteria, thereby improving the intestinal microecological environment and maintaining a balanced intestinal flora.

[0048] Improves digestive function:

[0049] Stachyose can promote gastrointestinal motility and help the secretion of digestive juices, such as gastric acid and bile, which can better break down food, improve digestion efficiency, and reduce the digestive burden of the gastrointestinal tract.

[0050] 1. Boosts Immunity:

[0051] The intestines are an important component of the human immune system. Stachyose regulates the balance of intestinal flora, enhancing intestinal immune function. Beneficial bacteria form a biological barrier in the intestines that prevents harmful bacteria and toxins from entering the bloodstream. They also stimulate cells in the intestinal immune system to produce immunoglobulins and other immunoactive substances, boosting the body's overall immunity.

[0052] Prevent constipation and diarrhea:

[0053] Stachyose promotes intestinal motility, making it easier for feces to pass out of the body, preventing feces from staying in the intestines for too long and becoming hard, thereby preventing constipation. At the same time, by regulating the balance of intestinal flora, it inhibits the growth of harmful bacteria and reduces the irritation of toxins produced by harmful bacteria on the intestinal mucosa, maintaining normal intestinal physiological functions and preventing diarrhea.

[0054] Promotes nutrient absorption:

[0055] Stachyose helps maintain the integrity of the intestinal mucosa, ensuring the normal absorption of nutrients. At the same time, when the intestinal flora is balanced, beneficial bacteria can participate in the synthesis and transformation of some nutrients, such as vitamin synthesis, making these nutrients more easily absorbed and utilized by the body, thereby improving the body's absorption efficiency of various nutrients.

[0056] 1. Lowers Blood Lipids:

[0057] Stachyose contains polyphenols, which have certain antioxidant effects, can reduce the damage of free radicals to the body, and help lower the levels of cholesterol, triglycerides, etc. in the blood, thereby helping to lower blood lipids.

[0058] 3. The efficacy of polydextrose:

[0059] Nutritional value:

[0060] Low calorie: Polydextrose has low calories, only 25% of sucrose and about 11% of fat. It is suitable as a low-calorie food ingredient and helps control weight and lose weight.

[0061] Strong water solubility: Polydextrose has good water solubility and can form a viscous solution, improving the texture and taste of food and can be used as a food additive.

[0062] Difficult to be broken down by human digestive enzymes: Polydextrose is not digested in the upper part of the gastrointestinal tract, but is fermented in the lower part of the gastrointestinal tract, which is conducive to the reproduction of beneficial intestinal bacteria and inhibits the growth of harmful bacteria.

[0063] Prevent and treat constipation:

[0064] Polydextrose can absorb water, swell and retain moisture in the human intestine, increase the volume of feces, stimulate intestinal peristalsis, accelerate the frequency of bowel movements, and play a role in moisturizing the intestines and preventing constipation.

[0065] Assists in weight loss:

[0066] Polydextrose can enhance satiety and reduce food intake. Its low-calorie properties also help control weight and lose weight. About 60% of polydextrose is excreted in the feces and is not easily converted into fat.

[0067] 1. Regulates Blood Sugar:

[0068] Polydextrose can prevent food from fully contacting digestive juices, inhibit the secretion of glucagon, slow down the absorption of glucose, and thus lower postprandial blood sugar levels; it can also improve the sensitivity of peripheral tissues to insulin, reduce the demand for insulin, and help control diabetes.

[0069] 1. Lowers Cholesterol:

[0070] Polydextrose can combine with bile acids and promote the excretion of bile acids, thereby lowering the cholesterol level in the blood; this helps prevent the occurrence of cardiovascular diseases.

[0071] Promote the growth of beneficial bacteria:

[0072] As a prebiotic, polydextrose helps the reproduction of beneficial intestinal bacteria (such as bifidobacteria and lactobacilli) and maintains the balance of intestinal flora; this helps to improve intestinal immunity and prevent intestinal diseases.

[0073] Other benefits:

[0074] Polydextrose also has potential effects such as anti-oxidation, improving mineral absorption, and beautifying the skin: it can regulate the pH value of the intestine, improve the breeding environment of beneficial bacteria, and prevent the occurrence of diseases such as hemorrhoids, gastroenteritis, and colon cancer.

[0075] Compared to most blueberry concentrates on the market, this blueberry concentrate with added blueberry jelly, stachyose, and fructan offers significant advantages in nutritional value, taste, functionality, and market competitiveness. These advantages not only meet consumer health needs but also earn it greater attention and recognition in the market.

[0076] The following is a detailed analysis and explanation combined with references:

[0077] (1) Research Progress on Nutritional Value and Health Function of Blueberry, Issue 450, February 2018

[0078] Article ID: 1671-96460180b-0069-0 Research Progress on the Nutritional Value and Health Benefits of Blueberries Li Dianxin, Dai Yuanwei, Chen Wei, Liu Hua

[0079] Key Points: Blueberries are rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and calcium, as well as antioxidants such as anthocyanins and flavonoids. These compounds possess antioxidant, anti-inflammatory, antibacterial, and antiviral properties, helping to prevent and treat a variety of diseases. Blueberries can also improve memory and cognitive function, and reduce the risk of diabetes, hypertension, and cardiovascular disease.

[0080] (2) Food Science, Vol. 41, No. 12, 2020, pp. 123-128

[0081] Article number: 10.7506 / spkx1002-6630-20191201-001Study on the regulatory effect of stachyose on intestinal flora

[0082] Main point: Stachyose can significantly promote the proliferation of bifidobacteria and lactic acid bacteria and inhibit the growth of harmful bacteria (such as Escherichia coli).

[0083] Animal experiments have shown that stachyose can improve intestinal microecological balance and relieve constipation.

[0084] (3) Food Science, Vol. 42, No. 8, 2021, pp. 56-62.

[0085] Article ID: 0.7506 / spkx1002-6630-20210801-005

[0086] Polydextrose can significantly increase the number of bifidobacteria and lactic acid bacteria in the intestines and inhibit the growth of pathogenic bacteria (such as Escherichia coli).

[0087] Animal experiments have shown that long-term intake of polydextrose can reduce the body weight and blood lipid levels (such as total cholesterol and LDL-C) of mice fed a high-fat diet and improve insulin resistance.

[0088] The beneficial effects of the present invention compared with the prior art are as follows:

[0089] ① Richer ingredients retain the original flavor and nutrition of blueberries, such as rich anthocyanins and vitamin C, making the taste more mellow

[0090] ② Adding stachyose and polydextrose as dietary fiber supplements can help improve intestinal health, promote the growth of beneficial bacteria, and enhance intestinal immunity. They can also produce a sense of fullness and help control weight.

[0091] ③The benefits to intestinal health are more significant. It can improve the balance of intestinal flora, prevent constipation, and reduce the risk of intestinal diseases.

[0092] ④ The antioxidants in blueberries help lower blood sugar levels, and polydextrose can also reduce post-meal blood sugar levels by preventing food from fully contacting digestive juices. Therefore, it is more friendly to diabetics or people who need to control blood sugar.

[0093] ⑤Anthocyanin pigments and pectin in blueberries help lower cholesterol, prevent atherosclerosis, and promote cardiovascular health

[0094] ⑥ Polydextrose can also lower cholesterol levels and further protect cardiovascular health

[0095] ⑦The taste and eating experience are better.

[0096] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art will be able to modify the technical solutions described in the aforementioned embodiments or substitute equivalents for some of the technical features. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A blueberry concentrate, characterized in that: Includes stachyose, polydextrose, potassium sorbate and blueberry jelly; The components are as follows by weight: 2% stachyose; 0.7% polydextrose; 0.04% potassium sorbate; and 97.26% blueberry jelly.

2. A method for preparing a blueberry concentrate, the blueberry concentrate according to claim 1, characterized in that: The following steps are involved: S1: Blueberry raw materials undergo a strict acceptance process to confirm their freshness, quality and hygienic conditions before they can be received and stored; S2: refrigerate and thaw the blueberries to ensure that the blueberries are in a state suitable for processing; S3: beating the pretreated blueberries to form a uniform slurry; S4: Accurately weigh the required auxiliary materials according to the recipe requirements of the blueberry juice concentrate; S5: mixing the blueberry slurry and auxiliary materials, and then heating and concentrating; S6: Use a filling machine to fill the blueberry concentrate into clean bottles; after filling, promptly cover and tighten the bottle cap; S7: placing the filled blueberry juice concentrate into a sterilizer for water bath sterilization; After sterilization, add cold water to the sterilizer to cool it down; S8: Labeling the sterilized blueberry juice concentrate to indicate the production date, shelf life, and other information; Carry out packing operations according to product specifications to ensure product safety during transportation and storage; S9: The packaged blueberry concentrated juice product must pass self-inspection before it can be stored in the normal temperature warehouse.

3. The method for preparing a blueberry concentrate according to claim 2, characterized in that: For each batch of raw materials in S1, a test report provided by the supplier must be obtained.

4. The method for preparing a blueberry concentrate according to claim 2, wherein: During the heating process in S5, stirring is required to prevent the bottom from becoming sticky and burning.

5. The method for preparing a blueberry concentrate according to claim 4, characterized in that: The S5 is concentrated until the required refractive index is reached.

6. The method for preparing a blueberry concentrate according to claim 2, characterized in that: The filling temperature needs to be controlled during the S6 filling process to ensure that the quality of the blueberry juice concentrate is not affected.

7. The method for preparing a blueberry concentrate according to claim 2, wherein: During the S9 storage process, the quality and hygiene of the product must be checked regularly to ensure that the product maintains excellent quality within the shelf life.

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