Processing method for sugar-free blueberry juice
A processing method and technology for blueberry juice, applied in the field of fruit processing, can solve the problems of reduced nutrient content, health function, excessive sugar intake, high temperature and rainy blueberries, etc., and achieve the effects of increasing flavor, rich nutrition and mellow taste.
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[0035] Weigh 10.0kg of fresh blueberry fruit after sorting and removing impurities, press to obtain 7.8L of blueberry juice, add 7.8mL of liquid pectinase and incubate at 45°C for 60min to enzymatically hydrolyze (total sugar 13.79g / 100ml, anthocyanin 103.18mg / 100ml), heated at -0.05MPa to 68°C for 30min, collected 128mL of condensed liquid through the aroma recovery device, added 288ml of 5% agarose aqueous solution to 7.2L of blueberry juice obtained by inactivating enzymes (titian), and stirred evenly Then cool down to 8°C with cooling water circulation, stand still for 6 hours, extract the supernatant and filter, absorb and decolorize with AB-8 macroporous resin to obtain 7.0L blueberry juice (tested total sugar 14.08g / 100ml, anthocyanin 29.69mg / 100ml), add yeast to start the fermentation, control the temperature between 20-24°C, add anthocyanin ethanol eluent to stop the fermentation when the fermentation cycle reaches 7 days (the total sugar detected is 0.48g / 100ml, anth...
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