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Processing method of fresh blackberry juice

A processing method and technology for blackberries, applied in the fields of application, food preparation, food science, etc., can solve the problems of high cost, poor juice taste, poor color and luster, and achieve the effect of full utilization, pleasant rose color, and nutritional satisfaction.

Inactive Publication Date: 2009-02-11
南京新世纪园艺研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the original blackberry juice or concentrated juice is directly used as raw material, the cost is high, and additives such as pigments and preservatives are inevitably added; due to the use of ordinary sterilization and filling cooling process, the taste and color of the juice are not good.

Method used

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  • Processing method of fresh blackberry juice

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Effect test

Embodiment 1

[0025] 1) Raw material fruit: 400.5kg of nine-ripe blackberry fruit and 44.5kg of seven-ripe blackberry fruit are required to be fresh, free from pests and diseases, and undamaged. They should be cleaned by a fruit washing machine, removed from impurities, and then drained for later use.

[0026] 2) Superfine pulverization: using a high-shear superfine pulverizer to beat and pulverize the drained blackberry fruit for standby use, the rotating speed is 2900-5000r / min. 300 order filter screens are filtered, obtain blackberry pulp 400kg, pomace 45kg.

[0027] 3) Preparation of auxiliary materials: Purified water: food grade, in line with my country's "Household Water Sanitation Standard"; white sugar 120kg, honey 10kg: food grade, in line with national health standards. The white granulated sugar is prepared into a 55.2% white granulated sugar solution by hot melting method, and after being filtered with a 200-mesh filter membrane, it is cooled and filled in a cold tank for subse...

Embodiment 2

[0032] 1) Raw material fruit: 378.2kg of fully mature blackberry fruit and 66.8kg of eight-ripe blackberry fruit are required to be fresh, free from pests and diseases, and not damaged. They should be cleaned by a fruit washing machine, removed from impurities, and then drained for later use.

[0033] 2) Superfine pulverization: using a high-shear superfine pulverizer to beat and pulverize the drained blackberry fruit for standby use, the rotating speed is 2900-5000r / min. 300 mesh filter screens were filtered to obtain 400kg of blackberry pulp and 45kg of pomace.

[0034]3) Preparation of auxiliary materials: Purified water: food grade, in line with my country's "Household Water Sanitation Standard"; white sugar 110kg, honey 10kg: food grade, in line with national health standards. The white granulated sugar is prepared into a 55.2% white granulated sugar solution by hot melting method, and after being filtered with a 200-mesh filter membrane, it is cooled and filled in a cold...

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Abstract

The invention relates to a processing method of fresh blackberry juice. The produced juice has fresh color and good taste and is free of pigment. The fresh blackberry juice is made by pulping 85 to 90 weight percent of 90 percent or above ripe blackberry fruit and 10 to 18 weight percent of 70 to 80 percent ripe blackberry fruit. As an improvement of the invention, the raw fruit is comminuted into superfine particles and pulped and then filtered through screens of 300 meshes. As another improvement of the invention, ultra-high temperature instantaneous sterilization and cold-aseptic filling are applied to the juice. The ultra-high temperature instantaneous sterilization is performed at the temperature of 128 to132 DEG C for 3-5s; and then, the juice is cooled instantaneously with ice water to about 18 to 23 DEG C and then filled under aseptic conditions. The invention eliminates the need of pigment addition and combines fully-natural juice with improved technologies, improving the blackberry taste defect, maintaining natural and fresh nutrients and cool and ruddy rosy luster of the blackberry fruit and lengthening the shelf life of the fresh juice.

Description

technical field [0001] The invention relates to a processing method of freshly squeezed blackberry juice, which belongs to the technical field of fruit juice processing. Background technique [0002] Blackberry (Blackberry) is a berry plant belonging to the genus Rubus in the family Rosaceae. Blackberry fruit is rich in nutrients such as sugar, acid, various amino acids, and vitamins. Blackberry berries also contain biologically active substances such as isocitric acid, vitamin E, SOD, γ-aminobutyric acid, and flavonoids. The mysterious fruit of life with health care function. Lishui County introduced blackberries from the United States for the first time in 1987 through the Institute of Botany, Chinese Academy of Sciences, Jiangsu Province. After more than 20 years of experimentation, demonstration and promotion, it has now built a blackberry production base of 50,000 mu, the largest in the country. Blackberry has a unique flavor, but its taste is poor when eaten fresh, a...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/212A23L19/00
Inventor 李百健赵燕玲
Owner 南京新世纪园艺研究所
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