Full-automatic processing method of blueberry nfc juice

Abstract

The application discloses a kind of blueberry NFC juice's full-automatic processing method, belong to food processing technical field.This method includes bubble cleaning, color protection liquid immersion of conveying belt, screw type crushing, high shear enzymolysis, high temperature sterilization and cooling aseptic filling, wherein, composite color protection liquid is compounded by citric acid, vitamin C and tea polyphenol, and the synergistic effect of three to stabilize anthocyanin structure, inhibit oxidation browning;High shear enzymolysis adopts pectinase and cellulase, and is carried out at the speed of 3000-6000rpm, and through the synergistic effect of physical shearing and biological enzymolysis, enzymolysis time is shortened to within 60 minutes, significantly improve efficiency and reduce heat-sensitive nutrient loss.The whole process is controlled by PLC control system, and each process is automatically connected by pipeline or conveying belt, and the blueberry NFC juice prepared has stable color, high anthocyanin retention rate, low pectin residual rate, mellow taste, high production efficiency, good sanitary quality, and is suitable for large-scale industrial production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a fully automated processing method for blueberry NFC juice. Background Technology

[0002] Blueberries are rich in anthocyanins, polyphenols, vitamins, and various trace elements, offering numerous health benefits including antioxidant properties, anti-inflammation, and improved vision. NFC (Not From Concentrate) juice refers to juice made by washing and pressing fresh fruit, then instantly sterilizing it before bottling. It avoids concentration and reconstitution processes, thus preserving the fruit's original flavor, color, and nutrients to the greatest extent possible, and represents the current mainstream development direction of the juice industry.

[0003] Currently, the industrial production of blueberry NFC juice faces three major problems. First, poor color stability. Anthocyanins in blueberries are the key pigments that give the juice its bright purple-red color, but they are chemically reactive and easily degraded or polymerized during processing due to factors such as pH, temperature, and oxygen. This causes the juice to gradually change from a bright purple-red to a dark brown. Existing color-protecting technologies mostly use single antioxidants or single organic acids, which have limited color-protecting effects. Second, low enzymatic hydrolysis efficiency. Blueberries contain 0.5%-1.2% pectin, which, as a large-molecule polysaccharide, makes the juice highly viscous. This not only affects the smoothness of subsequent filtration and bottling processes, but also reduces the taste and stability of the juice. Traditional enzymatic hydrolysis methods often use static hydrolysis or simple stirring hydrolysis, which is time-consuming and easily causes a large loss of heat-sensitive components such as anthocyanins and vitamin C. Thirdly, the degree of automation is low. Existing blueberry juice processing technology mostly adopts intermittent operation. Each process, such as washing, color protection, crushing, enzymatic hydrolysis, and bottling, relies on manual transfer and connection. This results in problems such as low production efficiency, high labor costs, difficulty in hygiene control, and poor product quality stability between different batches, making it difficult to meet the needs of large-scale industrial production.

[0004] Therefore, developing a blueberry NFC juice processing method with good color stability, high enzymatic hydrolysis efficiency, good nutrient retention, and high degree of automation is of great significance for improving the technological level of the blueberry deep processing industry. Summary of the Invention

[0005] In view of this, the present invention provides a fully automated processing method for blueberry NFC juice. The method uses a fully automated continuous process of bubbling cleaning, conveyor belt soaking in color-protecting solution, screw crushing, high-shear enzymatic hydrolysis, high-temperature sterilization and cooling aseptic filling, combined with a ternary compound color-protecting solution composed of citric acid, vitamin C and tea polyphenols, to solve the problems of poor color stability, low enzymatic hydrolysis efficiency and low degree of automation in the prior art of blueberry NFC juice.

[0006] The technical solution provided by this invention is as follows: In a first aspect, the present invention provides a fully automated processing method for blueberry NFC juice, comprising the following steps: S1. Bubble cleaning: Put the blueberries into the bubble cleaning machine for cleaning; S2. Conveyor belt color-protecting liquid immersion: The washed blueberries are continuously immersed in a compound color-protecting liquid via a conveyor belt; S3. Crushing: Screw crushing is used to control the material temperature below 30℃; S4. High-shear enzymatic hydrolysis: Pectinase and cellulase are added to the pulverized material for high-shear enzymatic hydrolysis; S5. High-temperature sterilization: Sterilization is performed using ultra-high temperature instantaneous sterilization; S6. Cooling and Aseptic Filling: Cool the sterilized juice to below 25°C and then perform aseptic filling.

[0007] Preferably, the temperature of the bubbling cleaning in step S1 is 10-20℃, and the cleaning time is 3-8 minutes.

[0008] Preferably, the composite color-protecting liquid in step S2 is made from the following components: citric acid, vitamin C, tea polyphenols, and water; The composition includes citric acid (0.1%-0.5%), vitamin C (0.05%-0.2%), tea polyphenols (0.02%-0.1%), and the remainder is water.

[0009] Preferably, in step S2, the soaking time of the composite color-protecting solution is 10-30 minutes, and the soaking temperature is 15-25℃.

[0010] Preferably, in step S3, the screw speed is 100-300 rpm and the crushing particle size is 1-5 mm.

[0011] Preferably, in step S4, the amount of pectinase added is 0.01%-0.05% and the amount of cellulase added is 0.01%-0.03%.

[0012] Preferably, in step S4, the shearing speed is 3000-6000 rpm, the enzymatic hydrolysis temperature is 40-50℃, and the enzymatic hydrolysis time is 30-60 minutes.

[0013] Preferably, the sterilization temperature in step S5 is 130-135℃, and the sterilization time is 5-10 seconds.

[0014] Secondly, the present invention provides a blueberry NFC juice, which is produced by a fully automated processing method for blueberry NFC juice as described in any of the preceding claims.

[0015] The beneficial effects of this invention are as follows: 1. This invention uses a ternary compound color-protecting solution composed of citric acid, vitamin C, and tea polyphenols to pre-treat blueberries by soaking. Citric acid provides an acidic environment to stabilize the anthocyanin structure, vitamin C acts as a reducing agent to consume dissolved oxygen to prevent anthocyanin oxidation, and tea polyphenols further stabilize the color by scavenging free radicals and interacting with anthocyanins in a "co-coloring" manner. The three work synergistically to significantly inhibit browning during processing and storage, allowing the product to maintain a good color after 30 days of storage at 4°C. Its color stability is significantly better than that of products without color-protecting solution or using a single color-protecting agent.

[0016] 2. This invention utilizes high-shear conditions to perform enzymatic hydrolysis of pectinase and cellulase. The high shear force violently disrupts the blueberry cell wall, fully exposing pectin and cellulose, thus significantly increasing the contact area between the enzyme and substrate. Simultaneously, it promotes enzyme diffusion and collision frequency. Through the synergistic effect of physical shearing and biological enzymatic hydrolysis, the traditional 2-4 hour hydrolysis time is drastically reduced to less than 60 minutes. This not only significantly improves production efficiency but also effectively reduces the damage to heat-sensitive components caused by prolonged heat preservation. Because high-shear enzymatic hydrolysis significantly shortens the hydrolysis time, combined with the extremely short heat treatment time of ultra-high temperature instantaneous sterilization, the degradation and loss of heat-sensitive nutrients such as anthocyanins and vitamin C are effectively reduced. Therefore, the blueberry NFC juice obtained by this invention has a high anthocyanin retention rate and better preserves the original nutritional value of blueberries. Furthermore, the blueberry NFC juice obtained by this invention is in whole juice form, retaining beneficial components such as dietary fiber from the blueberry pulp, with low pectin residue, good material flowability, a rich taste, and a bright and stable color, and without the addition of any chemical preservatives or artificial colors.

[0017] 3. This invention adopts a PLC control system for centralized control, and each process is automatically connected through pipelines or conveyor belts, realizing fully automatic continuous production from raw material feeding to finished product packaging. Compared with traditional intermittent manual transfer operations, this invention significantly shortens production time, reduces manual operation points, reduces the risk of human contamination, significantly improves the microbial qualification rate, ensures the stability of product quality between different batches, and meets the needs of large-scale industrial production. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are weight percentages and parts by weight.

[0019] Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should be noted that the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the exemplary embodiments of this application.

[0020] The technical solution of this invention: a fully automated processing method for blueberry NFC juice. S1. Bubble Cleaning Put the blueberries into a bubble washing machine for washing. The washing temperature is 10-20℃ and the washing time is 3-8 minutes. This step utilizes the impact force generated by the bursting of bubbles to remove mud, impurities, and some microorganisms adhering to the surface of the fruit, ensuring the cleanliness of the raw materials; S2. Conveyor belt color-protecting liquid immersion After washing, the blueberries are continuously immersed in a compound color-protecting solution via a conveyor belt for 10-30 minutes at a temperature of 15-25℃. The compound color-protecting solution can be recycled during the immersion process. The composite color-protecting liquid is made by dissolving citric acid, vitamin C, and tea polyphenols in water. The mass concentrations of citric acid, vitamin C, and tea polyphenols are 0.02%-0.1%; Citric acid provides an acidic environment to stabilize the anthocyanin structure, vitamin C acts as a reducing agent to inhibit oxidation, consume dissolved oxygen, and prevent anthocyanins from being oxidized, while tea polyphenols have strong antioxidant capabilities, can scavenge free radicals, and interact with anthocyanins through hydrophobic interactions between molecules to achieve a "co-coloring effect". The three work together to achieve long-lasting color protection. S3. Crushing The material is crushed using a screw crusher with a screw speed of 100-300 rpm, a crushing particle size of 1-5 mm, and the material temperature is controlled below 30℃. This step initially breaks down the blueberries, increasing the contact area for subsequent enzymatic hydrolysis reactions, while also preventing the loss of nutrients and color due to high temperatures. S4. High-shear enzymatic hydrolysis Add 0.01%-0.05% pectinase and 0.01%-0.03% cellulase to the pulverized material for high-shear enzymatic hydrolysis. The shearing speed is 3000-6000 rpm, the hydrolysis temperature is 40-50℃, and the hydrolysis time is 30-60 minutes. Under high shear force, the blueberry cell wall is severely damaged, pectin and cellulose are fully exposed, and the contact area between the enzyme and the substrate is greatly increased. At the same time, the local turbulence and shear stress generated by high shear promote the diffusion of enzyme and the frequency of collision with the substrate, which significantly improves the enzymatic hydrolysis rate. The physical high shear crushing and the chemical catalytic effect of biological enzymatic hydrolysis work together to complete the enzymatic hydrolysis process that would take 2-4 hours in traditional methods in 30-60 minutes. The pectin residue is low and the material has good flowability, which facilitates subsequent sterilization and filling. S5. High-temperature sterilization Ultra-high temperature instantaneous sterilization is used, with a sterilization temperature of 130-135℃ and a sterilization time of 5-10 seconds; This step effectively kills microorganisms and their spores in the material, ensuring the shelf-life safety of the product under refrigeration conditions. At the same time, the extremely short heat treatment time minimizes the loss of heat-sensitive components such as anthocyanins.

[0021] S6. Cooling Aseptic Filling The sterilized juice is cooled to below 25°C and then aseptically filled.

[0022] The entire process is centrally controlled by a PLC control system. Each process is automatically connected through pipelines or conveyor belts, eliminating the need for manual handling and achieving fully automated continuous production from raw material input to finished product output.

[0023] The following are specific embodiments of the present invention. Example

[0024] A fully automated method for processing blueberry NFC juice includes the following steps: S1. Bubble Cleaning Put 1000kg of fresh blueberries into a bubble washing machine, with the water temperature at 15℃, and wash for 5 minutes; S2. Conveyor belt color-protecting liquid immersion The washed blueberries are continuously immersed in a compound color-protecting solution (the compound color-protecting solution is made by dissolving 0.3% citric acid, 0.1% vitamin C and 0.05% tea polyphenols in water) via a conveyor belt for 20 minutes at a temperature of 20°C. S3. Crushing A twin-screw crusher is used for crushing, with a screw speed of 200 rpm, a crushing particle size of 3 mm, and the material temperature is controlled below 30℃. S4. High-shear enzymatic hydrolysis Add 0.03% pectinase and 0.02% cellulase to the pulverized material for high-shear enzymatic hydrolysis at a shear speed of 4500 rpm, a hydrolysis temperature of 45℃, and a time of 50 minutes. S5. High-temperature sterilization Ultra-high temperature instantaneous sterilization is used, with a sterilization temperature of 132℃ and a time of 8 seconds; S6. Cooling Aseptic Filling The sterilized juice is cooled to 25°C and then aseptically filled.

[0025] The entire process is centrally controlled by a PLC control system, and each process is automatically connected through pipelines or conveyor belts. Example

[0026] A fully automated method for processing blueberry NFC juice includes the following steps: S1. Bubble Cleaning Put 1000kg of fresh blueberries into a bubble washing machine, with the water temperature at 15℃, and wash for 5 minutes; S2. Conveyor belt color-protecting liquid immersion The washed blueberries are continuously immersed in a compound color-protecting solution (the compound color-protecting solution is made by dissolving 0.2% citric acid, 0.08% vitamin C and 0.03% tea polyphenols in water) via a conveyor belt for 20 minutes at a temperature of 20°C. S3. Crushing A twin-screw crusher is used for crushing, with a screw speed of 200 rpm, a crushing particle size of 3 mm, and the material temperature is controlled below 30℃. S4. High-shear enzymatic hydrolysis Add 0.03% pectinase and 0.02% cellulase to the pulverized material for high-shear enzymatic hydrolysis at a shear speed of 5000 rpm, a hydrolysis temperature of 48℃, and a time of 40 minutes. S5. High-temperature sterilization Ultra-high temperature instantaneous sterilization is used, with a sterilization temperature of 132℃ and a time of 8 seconds; S6. Cooling Aseptic Filling The sterilized juice is cooled to 25°C and then aseptically filled.

[0027] The entire process is centrally controlled by a PLC control system, and each process is automatically connected through pipelines or conveyor belts.

[0028] Comparative Example 1 A fully automated method for processing blueberry NFC juice includes the following steps: S1. Bubble Cleaning Put 1000kg of fresh blueberries into a bubble washing machine, with the water temperature at 15℃, and wash for 5 minutes; S2. Crushing A twin-screw crusher is used for crushing, with a screw speed of 200 rpm, a crushing particle size of 3 mm, and the material temperature is controlled below 30℃. S3. High-shear enzymatic hydrolysis Add 0.03% pectinase and 0.02% cellulase to the pulverized material for high-shear enzymatic hydrolysis at a shear speed of 4500 rpm, a hydrolysis temperature of 45℃, and a time of 50 minutes. S4. High-temperature sterilization Ultra-high temperature instantaneous sterilization is used, with a sterilization temperature of 132℃ and a time of 8 seconds; S5. Cooling Aseptic Filling The sterilized juice is cooled to 25°C and then aseptically filled.

[0029] Compared with Example 1, this comparative example did not involve the conveyor belt color-protecting solution soaking step; instead, the washed blueberries were directly crushed.

[0030] The blueberry NFC juice prepared in this comparative example turned dark brown after bottling. After being placed at 4°C for 30 days, the color difference ΔE reached 9.8, indicating severe browning. This demonstrates that the composite color-protecting liquid of the present invention has a significant effect in inhibiting browning and maintaining color stability.

[0031] Comparative Example 2 A fully automated method for processing blueberry NFC juice includes the following steps: S1. Bubble Cleaning Put 1000kg of fresh blueberries into a bubble washing machine, with the water temperature at 15℃, and wash for 5 minutes; S2. Conveyor belt color-protecting liquid immersion The washed blueberries are continuously immersed in a compound color-protecting solution (the compound color-protecting solution is made by dissolving 0.3% citric acid, 0.1% vitamin C and 0.05% tea polyphenols in water) via a conveyor belt for 20 minutes at a temperature of 20°C. S3. Crushing A twin-screw crusher is used for crushing, with a screw speed of 200 rpm, a crushing particle size of 3 mm, and the material temperature is controlled below 30℃. S4. Static enzymatic hydrolysis Add 0.03% pectinase and 0.02% cellulase to the pulverized material for enzymatic hydrolysis at 45℃ for 3 hours. S5. High-temperature sterilization Ultra-high temperature instantaneous sterilization is used, with a sterilization temperature of 132℃ and a time of 8 seconds; S6. Cooling Aseptic Filling The sterilized juice is cooled to 25°C and then aseptically filled.

[0032] Compared with Example 1, this comparative example uses the traditional static enzymatic hydrolysis step instead of high shear.

[0033] In this comparative example, the viscosity remained high after 1 hour of enzymatic hydrolysis, and it only completely liquefied after 3 hours. The anthocyanin retention rate was 81.3%, which was much lower than that in Example 1. This indicates that high shear-assisted enzymatic hydrolysis can significantly improve efficiency and reduce nutrient loss.

[0034] Comparative Example 3 A fully automated method for processing blueberry NFC juice includes the following steps: S1. Bubble Cleaning Put 1000kg of fresh blueberries into a bubble washing machine, with the water temperature at 15℃, and wash for 5 minutes; S2. Conveyor belt color-protecting liquid immersion The washed blueberries are continuously immersed in a compound color-protecting solution (made of 0.3% citric acid dissolved in water) via a conveyor belt for 20 minutes at a temperature of 20°C. S3. Crushing A twin-screw crusher is used for crushing, with a screw speed of 200 rpm, a crushing particle size of 3 mm, and the material temperature is controlled below 30℃. S4. High-shear enzymatic hydrolysis Add 0.03% pectinase and 0.02% cellulase to the pulverized material for high-shear enzymatic hydrolysis at a shear speed of 4500 rpm, a hydrolysis temperature of 45℃, and a time of 50 minutes. S5. High-temperature sterilization Ultra-high temperature instantaneous sterilization is used, with a sterilization temperature of 132℃ and a time of 8 seconds; S6. Cooling Aseptic Filling The sterilized juice is cooled to 25°C and then aseptically filled.

[0035] Compared with Example 1, the composite color-protecting liquid in this comparative example contains only citric acid and no added vitamin C or tea polyphenols.

[0036] The blueberry NFC juice prepared in this comparative example had a good initial color, but after being placed at 4℃ for 30 days, the color difference ΔE was 6.7, and the color darkened, indicating that the synergistic effect of citric acid, vitamin C and tea polyphenols can achieve long-lasting color protection.

[0037] Comparative Example 4 The method for preparing blueberry juice according to patent CN114009637A includes the following steps: S1. Raw material cleaning Wash the fresh blueberries, drain them with gauze, and let them air dry at room temperature until there are no obvious water droplets on the surface of the blueberries. S2. Pulping Pour the dried blueberries directly into a juicer, then use the juicer to blend the blueberries until smooth, and adjust the pH to 4.5; S3. Enzymatic hydrolysis Add 0.02% pectinase and 0.02% cellulase to blueberry pulp, let it stand at 50℃ for 2.5 hours for enzymatic hydrolysis, and then place it in a 100℃ water bath for 5 minutes to inactivate the enzymes, thus obtaining blueberry cloudy juice. S4. Post-processing Centrifuge and filter the cloudy blueberry juice to obtain clear juice.

[0038] In this comparative example, the anthocyanin retention rate was 78.3%. The product was clarified juice rather than whole juice and had no color-protecting pretreatment, resulting in poor storage stability.

[0039] Comparative Example 5 This comparative example uses a traditional intermittent operation, with each process handled manually, and everything else is the same as in Example 1.

[0040] In this comparative example, it took 6 hours to produce 1000kg of blueberry NFC juice with a microbial compliance rate of 92%, and 8 manual operation points were required. In contrast, Example 1 uses a fully automated process, which only takes 2 hours to produce the same scale of product, with a microbial compliance rate as high as 99.5%, and only 2 manual operation points. This shows that the fully automated process significantly improves efficiency and hygiene quality.

[0041] Performance testing The quality of the blueberry NFC juice prepared in the above embodiments and comparative examples was compared, and the results are shown in Table 1 below.

[0042] Table 1 Quality Comparison Analysis

[0043] As shown in Table 1, Example 1 significantly outperformed the comparative examples in key indicators such as enzymatic hydrolysis efficiency, anthocyanin retention rate, color stability, production time, microbial qualification rate, and number of manual operation points. Specifically, Example 1 employed high-shear enzymatic hydrolysis, resulting in a much shorter hydrolysis time than traditional static enzymatic hydrolysis, indicating that high-shear technology significantly improved hydrolysis efficiency. Furthermore, the ternary compound color-protecting solution composed of citric acid, vitamin C, and tea polyphenols exhibited significantly better color stability than the comparative examples that did not use a color-protecting solution or only used a single-component color-protecting agent, demonstrating the excellent synergistic color-protecting effect of the ternary compound color-protecting solution. In addition, the anthocyanin retention rate of Example 1 was significantly higher than that of the comparative examples, indicating that the synergistic effect of the compound color-protecting solution and high-shear enzymatic hydrolysis effectively reduced anthocyanin degradation loss. In terms of process, Example 1 adopted fully automated continuous production, resulting in shorter production time, higher microbial qualification rate, and fewer manual operation points, all significantly better than the comparative examples that used intermittent manual transfer, fully demonstrating that the fully automated process significantly improves production efficiency and hygiene quality.

[0044] In summary, this invention achieves efficient, stable, and automated production of blueberry NFC whole juice through a fully automated continuous processing method involving bubbling cleaning, conveyor belt color-protecting solution immersion, screw crushing, high-shear enzymatic hydrolysis, high-temperature sterilization, and cooling aseptic filling, combined with a ternary compound color-protecting solution of citric acid, vitamin C, and tea polyphenols.

[0045] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A fully automated processing method for blueberry NFC juice, characterized in that, Includes the following steps: S1. Bubble cleaning: Put the blueberries into the bubble cleaning machine for cleaning; S2. Conveyor belt color-protecting liquid immersion: The washed blueberries are continuously immersed in a compound color-protecting liquid via a conveyor belt; S3. Crushing: Screw crushing is used to control the material temperature below 30℃; S4. High-shear enzymatic hydrolysis: Pectinase and cellulase are added to the pulverized material for high-shear enzymatic hydrolysis; S5. High-temperature sterilization: Sterilization is performed using ultra-high temperature instantaneous sterilization; S6. Cooling and Aseptic Filling: Cool the sterilized juice to below 25°C and then perform aseptic filling.

2. The fully automated processing method for blueberry NFC juice according to claim 1, characterized in that, In step S1, the temperature for bubbling cleaning is 10-20℃, and the cleaning time is 3-8 minutes.

3. The fully automated processing method for blueberry NFC juice according to claim 1, characterized in that, The composite color-protecting liquid in step S2 is made from the following components: citric acid, vitamin C, tea polyphenols, and water; The composition includes citric acid (0.1%-0.5%), vitamin C (0.05%-0.2%), tea polyphenols (0.02%-0.1%), and the remainder is water.

4. The fully automated processing method for blueberry NFC juice according to claim 1, characterized in that, In step S2, the soaking time of the composite color-protecting solution is 10-30 minutes, and the soaking temperature is 15-25℃.

5. The fully automated processing method for blueberry NFC juice according to claim 1, characterized in that, In step S3, the screw speed is 100-300 rpm and the crushing particle size is 1-5 mm.

6. The fully automated processing method for blueberry NFC juice according to claim 1, characterized in that, In step S4, the amount of pectinase added is 0.01%-0.05%, and the amount of cellulase added is 0.01%-0.03%.

7. The fully automated processing method for blueberry NFC juice according to claim 1, characterized in that, In step S4, the shearing speed is 3000-6000 rpm, the enzymatic hydrolysis temperature is 40-50℃, and the enzymatic hydrolysis time is 30-60 minutes.

8. The fully automated processing method for blueberry NFC juice according to claim 1, characterized in that, In step S5, the sterilization temperature is 130-135℃ and the sterilization time is 5-10 seconds.

9. A blueberry NFC juice, characterized in that, It is prepared by a fully automated processing method for blueberry NFC juice as described in any one of claims 1-8.

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