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Blackberry drink

A technology for blackberries and beverages, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficulty in satisfying consumers for long-term consumption, poor color and flavor, loss of beneficial components of dietary fiber, etc., and achieves an increase in dietary fiber content and a mellow flavor. , good taste effect

Inactive Publication Date: 2011-04-27
溧阳市白露山生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the preservation, storage, transportation and flavor maintenance of fresh fruits, it is difficult to meet the long-term consumption needs of consumers
At present, domestic beverages with blackberry as the main raw material are mostly blackberry juice drinks, which have poor color and flavor, and the loss of beneficial ingredients such as dietary fiber is serious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The raw materials used and their consumption are shown in Table 1, and the processing technology is as follows figure 1 As shown, its process parameters are as follows:

[0012] The degree of beating and crushing is based on the fact that 50-70wt% of the pulp can enter the next process;

[0013] Homogeneous pressure 25 ~ 35MPa;

[0014] The vacuum degree of degassing operation is 0.01~0.1MPa;

[0015] The temperature of UHT sterilization is 105-135°C, and the time is 5-7 seconds;

[0016] The temperature for secondary sterilization is 80-90°C, and the time is 15-20 minutes.

[0017] Table 1 Raw materials and their consumption in the product

[0018]

Embodiment 2

[0020] The raw materials used and their consumption are as shown in Table 2, and the processing technology and its process parameters are the same as in Example 1.

[0021] Table 2 Raw materials and their consumption in the product

[0022]

[0023] The product of the invention adopts a homogeneous process in the processing process, and the taste of the product is delicate and stable, which is beyond the reach of other products.

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PUM

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Abstract

The invention relates to a blackberry drink which comprises the following raw materials in percentage by weight: 20-50% of blackberry pulp, 5-10% of edible sugar, 0.1-0.2% of edible acid, 0.01-0.03% of gellan gum, 0.02-0.05% of pectin, 0.05-0.5% of essence and the balance of water. In the product of the blackberry drink, the blackberry pulp is used as the main raw material, the flesh of the blackberry fruit is reserved to the farthest, so that the content of dietary fiber in the product is obviously improved, the blackberry drink has mellow flavor, and because proper amounts of edible sugar, vitamin C, edible acid and pectin are added to the drink, the drink has good taste and obvious effect of balancing the human nutrition intake.

Description

technical field [0001] The present invention relates to a kind of fruit drink, especially a kind of blackberry drink. Background technique [0002] Blackberry is a shrub of the genus Rubus in the family Rosaceae, which is mainly native to the northern temperate zone of the Old and New World, especially the eastern part of North America and the Pacific coast. The fruit is an aggregate fruit, black or reddish purple, bright in color, mellow in flavor, and has some unique nutritional and health functions. The content of sugar, vitamin B1, vitamin B2 and vitamin C in blackberry fresh fruit is equivalent to that of other fruit trees, the content of organic acid, crude protein, vitamin K and amino acid is higher than that of other cultivated fruit trees, and the content of vitamin E is the highest among all cultivated and wild and semi-wild fruit trees The highest, but the selenium content is rare in fruit trees; it contains 18 kinds of amino acids, including 8 kinds of essential...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/09A23L2/52A23L2/60A23L33/00
Inventor 陈小波余庆贵王建强
Owner 溧阳市白露山生态农业发展有限公司
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