Tissue form stabilizer for kiwi fruit and blueberry juice drinks

A technology of tissue morphology and blueberry juice is applied to the stabilization of tissue morphology of blueberry juice beverages. , in the field of kiwi fruit, to achieve the effect of stabilizing the tissue shape and maintaining the nutritional content of the fruit

Inactive Publication Date: 2012-10-10
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the sedimentation of kiwi fruit pulp, the structure of the beverage is unstable, resulting in the phenomenon of stratification of the beverage, which affects the appearance quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 (blueberry whole fruit juice drink)

[0015] Get 100kg of blueberry fruit, beat through a beater, and pass through a 60-mesh filter to obtain blueberry pulp, which is set aside.

[0016] Stabilizer: sodium carboxymethylcellulose: 20.5 Kg

[0017] Beverage preparation: Mix the stabilizer and sucrose powder at a ratio of 1:2, add 200 Kg of water, process through a colloid mill, heat, stir and dissolve to obtain a collagen solution.

[0018] Take the above collagen solution and mix it with blueberry pulp, add pure water to 1 ton, process it once with a homogenizer at 20°C and a pressure of 25 MP, then process it at 40°C and a pressure of 25 MP, and then sterilize it by ultra-high temperature for instant filling. , cooling, and boxing to obtain a blueberry whole fruit juice product.

[0019]

Embodiment 2

[0020] Embodiment two (kiwi juice drink)

[0021] Get 500kg of kiwi fruit, beat through a beater, and pass through a 100-mesh filter screen to obtain kiwi fruit pulp, which is set aside.

[0022] Stabilizer: sodium carboxymethylcellulose: 27.5 Kg; propylene glycol alginate: 6.5 Kg; sucrose ester: 6.5 Kg; sodium iso-VC: 8.0 Kg;

[0023] Beverage preparation: Mix the stabilizer and sucrose powder at a ratio of 1:3, add 230 Kg of water, process through a colloid mill, heat, stir and dissolve to obtain a collagen solution.

[0024] Take the above collagen solution and mix it with blueberry pulp, add pure water to 5 tons, process it once with a homogenizer at 30°C and a pressure of 25 MP, and then process it at 30°C and a pressure of 25 MP, sterilize it by ultra-high temperature instantaneously, and fill it , cooling, and packing to obtain a kiwi juice beverage product.

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PUM

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Abstract

The invention relates to a tissue form stabilizer for kiwi fruit and blueberry juice drinks and belongs to the technical field of agricultural food science. The tissue form stabilizer is characterized by comprising one or more of sodium carboxymethylcellulose, propylene glycol alginate fat, sucrose ester and D-sodium erythorbate. The tissue form stabilizer effectively solves the problem of the unstable tissue form of the kiwi fruit and blueberry mixed juice drinks. The stabilizer, powdered sugar and water are ground into collagen liquid through colloid, and secondary homogeneity, disinfection and filling are performed on the collagen liquid, fruit pulp and water to obtain products. The products obtained by the method are fadeless within shelf time, have evenly-distributed pulp, and are free of precipitation and layering.

Description

technical field [0001] This research relates to a tissue shape stabilizer for kiwifruit and blueberry juice drinks, especially for the stabilization of the tissue morphology of kiwifruit and blueberry juice drinks. [0002] technical background: [0003] Kiwi fruit is known as the "King of Vitamin C" and "King of All Fruits". Its vitamin C content is extremely high, with 400 mg of vitamin per 100 grams of pulp. In addition, this fruit also contains serotonin, which can help us stabilize our emotions and calm our minds; rich dietary fiber can promote heart health and help digestion. Kiwi fruit is sour in nature, sweet and cold in taste, and also has the effects of promoting body fluid and moistening dryness, relieving heat and relieving restlessness. Therefore, it is known as the "king of fruits" in the world. Because kiwi fruit is comprehensive and rich in nutrition and contains some important substances that are indispensable to the human body, it plays an important...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/62
Inventor 马立志王金华王瑞杜超刘晓燕高蓬明刘志刚
Owner GUIYANG UNIV
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