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Production method of high-fiber blackberry full fruit pulp

A production method and technology for blackberries, which are applied in the fields of food ingredients containing natural extracts, food science, and applications, can solve the problems of resource waste, environmental pollution, sourness and odor, and achieve improved grades, uniform particle size distribution, and improved digestion. and absorption effect

Active Publication Date: 2015-01-07
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since fruit pomace is a substance with high water content and more nutrients, it will become sour and smelly in two or three days when encountering high temperature or rainy days, which greatly pollutes the environment, brings a lot of inconvenience to the surrounding people, and also causes a waste of resources

Method used

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  • Production method of high-fiber blackberry full fruit pulp
  • Production method of high-fiber blackberry full fruit pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Production of high-fiber blackberry whole pulp.

[0024] The cleaned fresh ripe blackberry fruit (or thawed frozen fruit) is sprayed with high-pressure steam (0.15~0.2MPa) for 1 min, and the cold air (2~4℃) is quickly cooled to below 10℃, beating, adding 0.3% of the weight of the blackberry slurry Cellulase (100000~200000U / g, Taian Xindeli Biological Engineering Co., Ltd.), 0.2% composite stabilizer by weight of blackberry slurry (composite stabilizer is composed of 25% locust bean gum by mass percentage, 50% yellow Original gum, 15% gellan gum, 10% sorbitan monopalmitate), mixed uniformly, superfinely crushed by a high-speed cutting grinder (Food Equipment Engineering Research Center of Jiangnan University), rotating speed 10000rpm, circulating 3 times, and then Dynamic ultra-high pressure (Microfluidics, USA) processing is carried out under a pressure of 150MPa. The processed materials are sterilized by ultra-high temperature instantaneous sterilization at 135...

Embodiment 2

[0029] Example 2: Production of high-fiber blackberry whole pulp.

[0030] The cleaned fresh ripe blackberry fruit (or thawed frozen fruit) is sprayed with high pressure steam (0.15~0.2MPa) for 0.5min, and the cold air (2~4℃) is quickly cooled to below 10℃, beating, adding 0.1% of the weight of the blackberry slurry Cellulase (100000~200000U / g, Tai’an Xindeli Biological Engineering Co., Ltd.), 0.4% compound stabilizer by weight of blackberry slurry (composite stabilizer is composed of locust bean gum with a mass percentage of 30%, 40% Xanthan gum, 15% gellan gum, 15% sorbitan monopalmitate), mixed uniformly, superfinely crushed by a high-speed cutting grinder (Food Equipment Engineering Research Center of Jiangnan University), rotating speed 9000rpm, 4 cycles, then Dynamic ultra-high pressure (Microfluidics, USA) processing is performed under a pressure of 100MPa. The processed materials are sterilized by ultra-high temperature instantaneous sterilization at 135-140°C for 2 to 4 ...

Embodiment 3

[0031] Example 3: Production of high-fiber blackberry whole pulp.

[0032] The cleaned fresh ripe blackberry fruit (or thawed frozen fruit) is sprayed with high pressure steam (0.15~0.2MPa) for 1.5min, and the cold air (2~4℃) is quickly cooled to below 10℃, beating, adding 0.5% of the weight of the blackberry slurry Cellulase (100000~200000U / g, Tai’an Xindeli Biological Engineering Co., Ltd.), 0.3% composite stabilizer by weight of blackberry slurry (composite stabilizer is composed of locust bean gum with a mass percentage of 30%, 40% Xanthan gum, 20% gellan gum, 10% sorbitan monopalmitate), mixed uniformly, superfinely crushed by a high-speed cutting grinder (Food Equipment Engineering Research Center of Jiangnan University), rotating speed 10000rpm, cycling 2 times, then Dynamic ultra-high pressure (Microfluidics, USA) processing is carried out under a pressure of 200MPa. The processed materials are sterilized by ultra-high temperature instantaneous sterilization at 135-140°C ...

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Abstract

The invention provides a production method of high-fiber blackberry full fruit pulp. The production method comprises the steps of performing high-pressure steam jetting on cleaned matured blackberries, quickly cooling the blackberries to the temperature being lower than 10 DEG C by cold air, pulping, adding cellulase being 0.1-0.5 percent of the weight of the blackberry pulp and a composite stabilizing agent being 0.2-0.4 percent of the weight of the blackberry pulp, uniformly mixing, carrying out ultrafine smashing by a high-speed cutting smashing machine, then performing dynamic ultrahigh-pressure treatment, performing ultrahigh-temperature instant sterilization, cooling a product to the temperature being 30-40 DEG C, and performing germfree filling. According to the production method, the storage stability of the product is effectively improved by using a modern advanced technology and performing high-speed cutting smashing and dynamic ultrahigh-pressure united treatment on full blackberry fruits due to the degrading of cellulase to cellulose in the blackberry pulp and the use of the composite stabilizing agent, so that the taste of the product is obviously improved, nutrition absorption, in particular absorption of functional components, of the product is enhanced, the grade of the product is increased, the core competitiveness of the product is improved, and the product has a wide market prospect.

Description

Technical field [0001] The invention is a production method of high-fiber blackberry whole fruit pulp, which combines high-speed cutting, crushing and dynamic ultra-high pressure to process the production of blackberry whole fruit pulp, belonging to the field of deep processing of agricultural products. Background technique [0002] Blackberry is a berry fruit. Its fresh fruit is soft and juicy, with bright color, mellow flavor and rich nutritional value. Blackberry contains very high polyphenol bioactive substances, which can regulate metabolic function, delay aging, eliminate fatigue and improve immunity, especially in reducing cholesterol content, preventing heart disease and anti-cancer (reducing toxic and side effects caused by chemotherapy), etc. The effect is remarkable, and it is known as the "purple fruit of life". Jiangsu took the lead in the introduction and utilization of blackberry in 1986. At present, the blackberry planting area in Lishui and its surrounding area...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/62A23L2/52
CPCA23L2/02A23L2/52A23L2/62A23V2002/00A23V2250/21A23V2250/507A23V2250/5086A23V2250/5054
Inventor 周剑忠夏秀东张丽霞王英刘小莉李莹黄自苏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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