Blueberry low-alcohol beverage with effect of improving intestinal health and preparation method of blueberry low-alcohol beverage
By employing technologies such as compound enzymatic hydrolysis and yeast fermentation, the problems of unstable color and sour taste in blueberry processing have been solved, resulting in the production of a low-alcohol blueberry beverage that improves gut health and meets consumers' demand for high-quality products.
Patent Information
- Application Number
- CN202410995051.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-24
- Publication Date
- 2026-01-27
AI Technical Summary
Existing blueberry processing techniques lack innovation, resulting in products that are sour and astringent, prone to sedimentation, and have unstable color, affecting product quality and value and failing to meet consumer demand for high-quality, functional blueberry products.
Blueberry low-alcohol beverages are prepared by using compound enzymatic hydrolysis, inoculation with brewer's yeast, color stabilization control, and prebiotic selection technology, combined with the use of pectin-cellulase complex enzymes and oligosaccharides, through pretreatment, crushing, enzymatic hydrolysis, fermentation and sterilization steps, maintaining the flavor and color stability of the juice, and adding oligosaccharides to promote the growth of intestinal probiotics.
This has achieved stable color and flavor preservation of blueberry juice, ensuring consistent product quality, expanding the target audience, enhancing gut health benefits, simplifying the production process, and increasing product added value.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, specifically relating to a low-alcohol blueberry beverage with the effect of improving intestinal health and its preparation method. Background Technology
[0002] Blueberries, also known as bilberries or blueberries, are perennial deciduous or evergreen shrubs belonging to the genus *Vaccinium* in the family Ericaceae. my country has successively introduced superior varieties suitable for cultivation, primarily highbush, lowbush, and rabbiteye blueberries. When ripe, blueberries are a vibrant blue-purple color, with a sweet and sour taste, delicate flesh, and unique flavor. They are rich in anthocyanins, low in sugar and fat, and possess strong antioxidant capabilities, thus being listed by the Food and Agriculture Organization of the United Nations as one of the five healthiest foods for humans, earning them the reputation of "King of Berries." Research by the USDA Human Nutrition Center (HNRCA) shows that blueberries have the highest antioxidant activity compared to 40 fruits and vegetables tested. Therefore, blueberries help prevent various diseases related to free radicals, including cancer, heart disease, premature aging, and arthritis; improve blood circulation, relax blood vessels to promote blood flow and prevent high blood pressure; protect the retina and relieve eye fatigue; delay memory decline; nourish the skin, enhance skin immunity, and inhibit pollen allergies. As a result, blueberries have become increasingly popular with consumers in recent years.
[0003] Currently, with the rapid development of global food science and technology, new food technologies are emerging daily, food categories are becoming increasingly diverse, and the food industry is undergoing transformation and upgrading, rapidly developing towards complete nutrition, high technology, and intelligentization. Blueberries are rich in nutrients, and their health benefits are increasingly valued, indicating huge consumer potential. With rising living standards and the popularization of health concepts, consumers have increasingly higher demands for blueberries and their products. However, in recent years, the processing technology and product design of blueberries have stagnated due to a lack of innovation. Furthermore, blueberries have a sour and astringent taste, are prone to sedimentation, and are easily discolored or deteriorated under conditions of light, heat, and oxygen, significantly affecting the quality and value of processed blueberry products. As the blueberry industry rapidly expands and the market matures, the contradiction between the current state of blueberry products and people's demand for high-quality, nutritious, and healthy products will become increasingly prominent. Therefore, innovating and improving blueberry processing technology, developing towards high quality and functionality, and increasing product added value will become an important direction for the high-quality development of the industry. Summary of the Invention
[0004] The purpose of this invention is to address the aforementioned problems in existing technologies. Through techniques such as compound enzymatic hydrolysis, inoculation with brewer's yeast, color stabilization control, and prebiotic optimization, it provides a method for preparing low-alcohol blueberry beverages that maintains the flavor and color stability of the juice while improving gut health. This invention establishes a standardized production process, achieving an upgrade in the quality of healthy blueberry juice products.
[0005] To achieve the above objectives, the present invention provides the following technical solution:
[0006] A low-alcohol blueberry beverage with gut health benefits, comprising blueberry juice, 0.2-0.6% compound enzymes, 5-8% seed fermentation broth, and 8-10% oligosaccharides;
[0007] The blueberry juice is prepared through pretreatment, crushing, and enzymatic hydrolysis.
[0008] The complex enzyme includes a pectinase-cellulase complex enzyme in a ratio of 3:1.
[0009] The seed fermentation broth is obtained by fermenting a mixture of Saccharomyces cerevisiae, Kluyveromyces lactis, and Pichia pastoris in a ratio of 5:3:2.
[0010] The oligosaccharide is obtained by mixing galactooligosaccharide, fructooligosaccharide and lactulose in a ratio of 2:1:1;
[0011] A method for preparing blueberry juice with gut health-improving effects, specifically comprising the following main steps:
[0012] (1) Pretreatment: Select fresh, undamaged ripe blueberries, wash them with clean water, blanch them in hot water, and drain them for later use.
[0013] (2) Crushing: The cleaned blueberries are crushed in a juicer, and the residue is filtered to obtain blueberry puree;
[0014] (3) Enzymatic hydrolysis: Adjust the pH of blueberry pulp, add pectin-cellulose complex enzyme, and sterilize by tubular sterilizer after enzymatic hydrolysis;
[0015] (4) Fermentation: Inoculate with low-ethanol-producing yeast for aerobic fermentation, and filter after fermentation to obtain clear fermentation liquid.
[0016] (5) Preparation: Add compound oligosaccharides to the blueberry fermentation stock solution and stir well;
[0017] (6) Sterilization: The compound solution is sterilized by UHT and then aseptically filled to obtain the finished product.
[0018] Preferably, the hot water rinsing temperature in step (1) is 80-100℃, and the rinsing time is 1-3 minutes;
[0019] Preferably, in step (2), 0.1-0.3% by weight of ascorbic acid is added to the fresh blueberries for color protection;
[0020] Preferably, the aerobic fermentation temperature in step (4) is 26-30°C and the time is 18-36 hours;
[0021] Preferably, in step (6), the UHT sterilization temperature is 136-140℃, the sterilization time is controlled at 3-5s, and the temperature of the aseptic cavity of the filling head for aseptic filling is ≥95℃.
[0022] The properties and main parameters of this invention are illustrated below through specific experiments:
[0023] 1. Screening of the proportion of yeast in seed fermentation broth
[0024] 1L of sterilized blueberry enzymatic hydrolysate was measured into a 2L Erlenmeyer flask to study the effect of different yeast strain ratios on the alcohol content and viable cell count in the fermentation broth.
[0025] Table 1. Screening results of yeast proportion in seed fermentation broth
[0026]
[0027] During alcoholic fermentation, glycerol contributes to the body and fullness of the beverage, while also affecting flavor intensity. Blueberry low-alcohol beverages are most palatable when glycerol production is higher and ethanol production is lower. Therefore, the optimal inoculation ratio of different yeasts in the seed fermentation broth is: Saccharomyces cerevisiae PC24: Kluyveromyces lactis MG-5: Pichia pastoris SR11 = 5:3:2.
[0028] 2. Screening of oligosaccharide addition ratio
[0029] 1L of fermentation broth after aerobic fermentation was weighed into a 2L Erlenmeyer flask to study the effect of different oligosaccharide addition ratios on the proliferation of in vitro intestinal lactic acid bacteria (Streptococcus thermophilus SCR17) in blueberry low-alcohol beverages.
[0030] Table 2. Screening results of oligosaccharide addition ratio
[0031]
[0032] When galactooligosaccharides, fructooligosaccharides, and lactulose were combined in a 2:1:1 ratio, the blueberry low-alcohol beverage exhibited a higher growth density, a higher specific growth rate, and a shorter lag period in promoting the growth of tested lactic acid bacteria compared to other combinations.
[0033] Compared with the prior art, the advantages and positive effects of the present invention are as follows:
[0034] 1) This invention uses high-temperature blanching and the addition of ascorbic acid to protect the color of blueberries before and after crushing, thus preserving the bright color of the blueberry juice to the greatest extent.
[0035] 2) The beverage formula in this invention contains almost no monosaccharides, making it suitable for people with high blood sugar or diabetes, thus expanding the target population and application areas. At the same time, the addition of various functional oligosaccharides can significantly increase the number of beneficial bacteria in the gut and has physiological activity that improves gut microbiota health.
[0036] 3) In this invention, low-ethanol-producing yeast is used to ferment blueberry juice to replace distillation and alcohol removal, thus avoiding the damage to the flavor quality and functional components of blueberries caused by high temperature conditions.
[0037] 4) The oligosaccharide mixture added in this invention can itself play a role in clarifying and stabilizing beverages, eliminating the need to add stabilizers and simplifying the production process.
[0038] 5) The blueberry low-alcohol beverage product prepared by this invention has stable quality and no problems such as turbidity or discoloration during its shelf life. Detailed Implementation
[0039] To provide a clearer understanding of the present invention, the following examples further illustrate the invention. However, the specific details of the embodiments are for illustrative purposes only and do not limit the invention in any way.
[0040] Example 1:
[0041] This invention provides a technical solution: a blueberry low-alcohol beverage with the effect of improving intestinal health, comprising blueberry juice, 0.2% compound enzyme, 6% seed fermentation broth, and 10% oligosaccharides.
[0042] The blueberry juice is prepared through pretreatment, crushing, and enzymatic hydrolysis.
[0043] The complex enzyme includes a pectinase-cellulase complex enzyme in a ratio of 3:1.
[0044] The seed fermentation broth is obtained by fermenting a mixture of Saccharomyces cerevisiae, Kluyveromyces lactis, and Pichia pastoris in a ratio of 5:3:2.
[0045] The oligosaccharide is obtained by mixing galactooligosaccharide, fructooligosaccharide and lactulose in a ratio of 2:1:1;
[0046] A method for preparing blueberry juice with gut health-improving effects, specifically comprising the following main steps:
[0047] (1) Pretreatment: Select fresh, undamaged ripe blueberries, wash them with clean water, blanch them in hot water, and drain them for later use.
[0048] (2) Crushing: The cleaned blueberries are crushed in a juicer, and the residue is filtered to obtain blueberry puree;
[0049] (3) Enzymatic hydrolysis: Adjust the pH of blueberry pulp, add pectin-cellulose complex enzyme, and sterilize by tubular sterilizer after enzymatic hydrolysis;
[0050] (4) Fermentation: Inoculate with low-ethanol-producing yeast for aerobic fermentation, and filter after fermentation to obtain clear fermentation liquid.
[0051] (5) Preparation: Add compound oligosaccharides to the blueberry fermentation stock solution and stir well;
[0052] (6) Sterilization: The compound solution is sterilized by UHT and then aseptically filled to obtain the finished product.
[0053] In this embodiment, the hot water rinsing temperature is 80℃ and the rinsing time is 3 minutes.
[0054] In this embodiment, ascorbic acid at a mass fraction of 0.1% of fresh blueberries is added for color protection.
[0055] In this embodiment, the aerobic fermentation temperature is 26°C and the time is 18 hours.
[0056] In this embodiment, the UHT sterilization temperature is 138°C, the sterilization time is controlled at 4 seconds, and the aseptic temperature of the filling head is 98°C.
[0057] The blueberry low-alcohol beverage prepared in this embodiment has a rich fruity aroma, a smooth and refreshing taste, and an alcohol content of 3.58% vol. Moreover, the product quality is stable, and there are no problems such as turbidity or discoloration during the shelf life.
[0058] Example 2:
[0059] This invention provides a technical solution: a low-alcohol blueberry beverage with the effect of improving intestinal health, comprising blueberry juice, 0.4% compound enzyme, 8% seed fermentation liquid, and 8% oligosaccharides.
[0060] The blueberry juice is prepared through pretreatment, crushing, and enzymatic hydrolysis.
[0061] The complex enzyme includes a pectinase-cellulase complex enzyme in a ratio of 3:1.
[0062] The seed fermentation broth is obtained by fermenting a mixture of Saccharomyces cerevisiae, Kluyveromyces lactis, and Pichia pastoris in a ratio of 5:3:2.
[0063] The oligosaccharide is obtained by mixing galactooligosaccharide, fructooligosaccharide and lactulose in a ratio of 2:1:1;
[0064] A method for preparing blueberry juice with gut health-improving effects, specifically comprising the following main steps:
[0065] (1) Pretreatment: Select fresh, undamaged ripe blueberries, wash them with clean water, blanch them in hot water, and drain them for later use.
[0066] (2) Crushing: The cleaned blueberries are crushed in a juicer, and the residue is filtered to obtain blueberry puree;
[0067] (3) Enzymatic hydrolysis: Adjust the pH of blueberry pulp, add pectin-cellulose complex enzyme, and sterilize by tubular sterilizer after enzymatic hydrolysis;
[0068] (4) Fermentation: Inoculate with low-ethanol-producing yeast for aerobic fermentation, and filter after fermentation to obtain clear fermentation liquid.
[0069] (5) Preparation: Add compound oligosaccharides to the blueberry fermentation stock solution and stir well;
[0070] (6) Sterilization: The compound solution is sterilized by UHT and then aseptically filled to obtain the finished product.
[0071] In this embodiment, the hot water rinsing temperature is 90℃ and the rinsing time is 2 minutes.
[0072] In this embodiment, ascorbic acid at a mass fraction of 0.2% of fresh blueberries is added for color protection.
[0073] In this embodiment, the aerobic fermentation temperature is 28°C and the time is 24 hours.
[0074] In this embodiment, the UHT sterilization temperature is 140°C, the sterilization time is controlled at 3 seconds, and the aseptic temperature of the filling head is 95°C.
[0075] The blueberry low-alcohol beverage prepared in this embodiment has a rich fruity aroma, a smooth and refreshing taste, and an alcohol content of 4.15% vol. Moreover, the product quality is stable, and there are no problems such as turbidity or discoloration during the shelf life.
[0076] Example 3:
[0077] This invention provides a technical solution: a low-alcohol blueberry beverage with the effect of improving intestinal health, comprising blueberry juice, 0.6% compound enzyme, 5% seed fermentation liquid, and 9% oligosaccharides.
[0078] The blueberry juice is prepared through pretreatment, crushing, and enzymatic hydrolysis.
[0079] The complex enzyme includes a pectinase-cellulase complex enzyme in a ratio of 3:1.
[0080] The seed fermentation broth is obtained by fermenting a mixture of Saccharomyces cerevisiae, Kluyveromyces lactis, and Pichia pastoris in a ratio of 5:3:2.
[0081] The oligosaccharide is obtained by mixing galactooligosaccharide, fructooligosaccharide and lactulose in a ratio of 2:1:1;
[0082] A method for preparing blueberry juice with gut health-improving effects, specifically comprising the following main steps:
[0083] (1) Pretreatment: Select fresh, undamaged ripe blueberries, wash them with clean water, blanch them in hot water, and drain them for later use.
[0084] (2) Crushing: The cleaned blueberries are crushed in a juicer, and the residue is filtered to obtain blueberry puree;
[0085] (3) Enzymatic hydrolysis: Adjust the pH of blueberry pulp, add pectin-cellulose complex enzyme, and sterilize by tubular sterilizer after enzymatic hydrolysis;
[0086] (4) Fermentation: Inoculate with low-ethanol-producing yeast for aerobic fermentation, and filter after fermentation to obtain clear fermentation liquid.
[0087] (5) Preparation: Add compound oligosaccharides to the blueberry fermentation stock solution and stir well;
[0088] (6) Sterilization: The compound solution is sterilized by UHT and then aseptically filled to obtain the finished product.
[0089] In this embodiment, the hot water rinsing temperature is 100℃ and the rinsing time is 1 minute.
[0090] In this embodiment, ascorbic acid at a mass fraction of 0.3% of fresh blueberries is added for color protection.
[0091] In this embodiment, the aerobic fermentation temperature is 30°C and the time is 36 hours.
[0092] In this embodiment, the UHT sterilization temperature is 136°C, the sterilization time is controlled at 5 seconds, and the aseptic temperature of the filling head is 99°C.
[0093] The blueberry low-alcohol beverage prepared in this embodiment has a rich fruity aroma, a smooth and refreshing taste, and an alcohol content of 3.93% vol. Moreover, the product quality is stable, and there are no problems such as turbidity or discoloration during the shelf life.
Claims
1. A low-alcohol blueberry beverage with the effect of improving gut health, comprising blueberry juice, 0.2-0.6% compound enzyme, 5-8% seed fermentation broth, and 8-10% oligosaccharides.
2. A blueberry low-alcohol beverage with gut health-improving effects according to claim 1, characterized in that: The blueberry juice is prepared through pretreatment, crushing, and enzymatic hydrolysis.
3. A low-alcohol blueberry beverage with gut health-improving effects according to claim 1, characterized in that: The complex enzyme includes a pectinase-cellulase complex enzyme in a ratio of 3:
1.
4. A blueberry low-alcohol beverage with gut health-improving effects according to claim 1, characterized in that: The seed fermentation broth is obtained by fermenting a mixture of Saccharomyces cerevisiae, Kluyveromyces lactis, and Pichia pastoris in a ratio of 5:3:
2.
5. A low-alcohol blueberry beverage with gut health-improving effects according to claim 1, characterized in that: The oligosaccharide is obtained by mixing galactooligosaccharide, fructooligosaccharide and lactulose in a ratio of 2:1:
1.
6. A method for preparing a blueberry low-alcohol beverage with the effect of improving gut health, characterized in that... Includes the following steps: (1) Pretreatment: Select fresh, undamaged ripe blueberries, wash them with clean water, blanch them in hot water, and drain them for later use. (2) Crushing: The cleaned blueberries are crushed in a juicer, and the residue is filtered to obtain blueberry puree; (3) Enzymatic hydrolysis: Adjust the pH of blueberry pulp, add pectin-cellulose complex enzyme, and sterilize by tubular sterilizer after enzymatic hydrolysis; (4) Fermentation: Inoculate with low-ethanol-producing yeast for aerobic fermentation. After fermentation, filter to obtain clear fermentation liquid; (5) Preparation: Add compound oligosaccharides to the blueberry fermentation stock solution and stir well; (6) Sterilization: The compound solution is sterilized by UHT and then aseptically filled to obtain the finished product.
7. A method for preparing a blueberry low-alcohol beverage with gut health-improving effects according to claim 6, characterized in that: In step (1), the hot water rinsing temperature is 80-100℃ and the rinsing time is 1-3 minutes.
8. A method for preparing a blueberry low-alcohol beverage with gut health-improving effects according to claim 6, characterized in that: In step (2), 0.1-0.3% of ascorbic acid by weight of fresh blueberries is added for color protection.
9. A method for preparing a low-alcohol blueberry beverage with gut health-improving effects according to claim 6, characterized in that: In step (4), the aerobic fermentation temperature is 26-30℃ and the time is 18-36h.
10. A method for preparing a low-alcohol blueberry beverage with gut health-improving effects according to claim 6, characterized in that: In step (6), the UHT sterilization temperature is 136-140℃, the sterilization time is controlled at 3-5s, and the temperature of the sterile cavity of the filling head for aseptic filling is ≥95℃.