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Blueberry beverage and making method thereof

A technology for blueberries and beverages, applied in food ingredients, functions of food ingredients, food science, etc., can solve the inability to meet the requirements of clean production and green ecology, reduce the utilization rate of raw materials and product nutritional value, the utilization rate of active ingredients and the extraction rate Low-level problems, to achieve the effect of enriching product nutrition, increasing juice yield, and not easy to fade and deteriorate

Active Publication Date: 2016-07-06
ZHEJIANG PHARMA COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the continuous exploration and understanding of the nutritional function of blueberries, the scale of planting continues to expand, and deep processing has become the only way to meet the market's demand for products and solve the strong seasonality of blueberries. A large number of additives are prepared into products such as fruit juice, fruit wine, jam, capsules and lozenges, so that the nutrient-rich skin dregs cannot be fully utilized, which not only reduces the utilization rate of raw materials and the nutritional value of products, but also pollutes the environment and cannot be realized. Clean production and green ecological requirements; at the same time, some scholars have extracted (water extraction, organic solvent extraction, supercritical fluid extraction and enzyme-assisted extraction, etc.), separation, purification, concentration, A lot of research has been done on drying and other methods, but there are complex processes (time-consuming, laborious, and serious waste of resources), low utilization rate and extraction rate of active ingredients, poor quality and component stability, organic solvents pollute the environment, expensive equipment, and cannot be realized. Continuation, industrialization and other issues
[0004] Blueberry drinks also have many preparations, but generally adopt a single fruit species of blueberries, and all are simple mechanically squeezed juice and then mixed with water, the nutritional components are single, easy to layer, and the shelf life is short; The color of the beverage is diluted, easy to fade and deteriorate, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Screening: select fresh blueberries (O’Neill) and mulberries that are more than nine ripe, clean and remove surface impurities, and then mix them according to the weight ratio of blueberries and mulberries at 9:1;

[0030] (2) Crushing: crushing the mixed blueberries and mulberries (for example, using: TSZ-056 crusher produced by Jingjiang Qianwei Food Machinery Factory);

[0031] (3) Juicing: the broken mulberry fruit is passed through a belt press (the juicer of the TSZ-060 model produced by Jingjiang Qianwei Food Machinery Factory) to obtain blueberry mulberry fruit mixed original juice and blueberry mulberry fruit mixed peel residue;

[0032] (4) Extraction: The blueberry and mulberry fruit mixed skin residue after being pressed by the belt machine is sent to the screw pump (such as the G-type single screw pump forced screw pump, Jiangsu Suhai Machinery Manufacturing Co., Ltd.), and the extraction liquid is added at the same time, blueberry mulberry Fruit mixed ...

Embodiment 2

[0041] (1) Screening: select fresh blueberries (O’Neill) and mulberries that are more than nine ripe, clean and remove surface impurities, and then mix them according to the weight ratio of blueberries and mulberries at 9:1;

[0042] (2) Crushing: crushing the mixed blueberries and mulberries (for example, using: TSZ-056 crusher produced by Jingjiang Qianwei Food Machinery Factory);

[0043] (3) Juicing: the broken mulberry fruit is passed through a belt press (the juicer of the TSZ-060 model produced by Jingjiang Qianwei Food Machinery Factory) to obtain blueberry mulberry mixed original juice and blueberry mulberry mixed peel residue;

[0044](4) Extraction: The blueberry and mulberry fruit mixed skin residue after being pressed by the belt machine is sent to the screw pump (such as the G-type single screw pump forced screw pump, Jiangsu Suhai Machinery Manufacturing Co., Ltd.), and the extraction liquid is added at the same time, blueberry mulberry Fruit mixed peel residue:...

Embodiment 3

[0053] (1) Screening: select fresh blueberries (O’Neill) and mulberries that are more than nine ripe, clean and remove surface impurities, and then mix them according to the weight ratio of blueberries and mulberries at 9:1;

[0054] (2) Crushing: crushing the mixed blueberries and mulberries (for example, using: TSZ-056 crusher produced by Jingjiang Qianwei Food Machinery Factory);

[0055] (3) Juicing: the broken mulberry fruit is passed through a belt press (the juicer of the TSZ-060 model produced by Jingjiang Qianwei Food Machinery Factory) to obtain blueberry mulberry fruit mixed original juice and blueberry mulberry fruit mixed peel residue;

[0056] (4) Extraction: The blueberry and mulberry fruit mixed skin residue after being pressed by the belt machine is sent to the screw pump (such as the G-type single screw pump forced screw pump, Jiangsu Suhai Machinery Manufacturing Co., Ltd.), and the extraction liquid is added at the same time, blueberry mulberry Fruit mixed ...

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PUM

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Abstract

The invention discloses a blueberry beverage and a making method thereof. The blueberry beverage is characterized by being prepared from, by weight, 80-90% of blueberry and mulberry mixed juice, 0.025-0.035% of aspartame, 1-2% of xylitol and the balance water. In the beverage, blueberry and mulberry products are adopted, nutritional ingredients are rich, simple mechanical squeezing is conducted, juice and other nutritional ingredients are extracted from squeezed skin dregs, due to sufficient photosynthesis of the surfaces of the skin dregs, the nutritional ingredients are rich, the nutritional ingredients can be directly used for producing the juice beverage after being extracted, the nutrition, flavor and color of the product are greatly improved, and incomparable advantages are achieved compared with those of common juice products. The blueberry beverage has the advantages of being bright in color and not prone to decoloration or deterioration.

Description

technical field [0001] The invention belongs to the technical field of blueberry processing, and particularly relates to a blueberry drink and a preparation method thereof. Background technique [0002] Blueberry, also known as bilberry, is a perennial deciduous or evergreen fruit tree of the Rhododendron family bilberry. It is a high-grade fruit that integrates nutrition and health care functions. The fruit is a small berry, which is blue-purple when ripe, beautiful in color, pleasing to the eye, spherical or oval, with hoarfrost skin, delicate pulp, and a pleasant aroma. In recent years, it has also developed rapidly in southern my country, and it is an emerging fruit tree variety that is in the ascendant in the development of fruit products in the world today. In addition to conventional sugar, acid and Vc, blueberry fruit is rich in VE, VA, VB, SOD, protein, anthocyanin, dietary fiber and rich in mineral elements such as K, Fe, Zn, and Ca. Blueberry's unique blueberry a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/60A23L2/52A23L5/41
CPCA23L2/02A23L2/04A23L2/52A23L2/60A23V2002/00A23V2200/048A23V2250/2482A23V2250/6422A23V2250/044A23V2250/056A23V2250/708
Inventor 陈祖满
Owner ZHEJIANG PHARMA COLLEGE
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