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Blueberry vinegar beverage product and making method thereof

A production method and blueberry vinegar technology are applied in the field of production technology of blueberry vinegar beverages, which can solve the problems of difficult retention of blueberry active ingredients, and achieve the effects of increasing natural anthocyanin content, reducing oxygen content, and promoting healthy development.

Inactive Publication Date: 2016-10-12
长沙湘资生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Therefore, in view of the above-mentioned problem that the active ingredients of blueberries are not easy to retain, this patent proposes a method for making a vinegar drink that can retain the active ingredients of blueberries to the greatest extent.

Method used

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  • Blueberry vinegar beverage product and making method thereof

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Effect test

Embodiment 1

[0047] Embodiment 1: the extraction method of blueberry pigment

[0048] 100kg of rot-free blueberry raw materials are selected, washed, air-dried at 45 to 55° C. to control the water content of the blueberries at 20 to 30%, and the blueberries are mashed and pulped to obtain blueberry pulp. Take 80L of blueberry pulp, add 200L of 50% ethanol solution, adjust the pH value to 4 with 0.1mol / L hydrochloric acid, stir and extract at room temperature for 60h, filter with 2 layers of gauze, repeat twice, combine the filtrates, and the obtained blueberry pulp is for use , the obtained filtrate was concentrated to 1 / 45 of the original volume under reduced pressure below 50°C, adsorbed on LSA-7 macroporous resin, and eluted with a 15BV 45-85% ethanol aqueous solution for gradient elution. The eluate was concentrated to dryness under reduced pressure below 50°C to obtain blueberry pigment.

Embodiment 2

[0049] Embodiment 2: the preparation method of blueberry vinegar beverage

[0050] Take 100kg of blueberry pomace obtained in Example 1, add 100kg of water, then add 400g of pectinase, stir evenly, adjust the pH to 3.5, and after enzymolysis at room temperature for 4 hours, put it into a fermentation tank to obtain an enzymolysis solution. Add 14kg of white sugar and 8kg of yeast powder to the enzymatic hydrolysate, stir evenly, seal, and carry out anaerobic fermentation. Take 100L of fermentation broth, inoculate 6kg of acetic acid bacteria, and adjust the pH value to 5.5. Under the condition of 36-38 ℃, the fermentation was carried out with oxygen for 4 days, and 100 g of trypsin was added and incubated for 3-4 h to obtain the acetic acid feed liquid. The acetic acid feed liquid is filtered with 3 layers of gauze, and then filtered with a microporous filter with a pore size of 0.6-1.0 μm, which is the acetic acid feed liquid. 120 mL of acetic acid feed solution, 40 mL of w...

Embodiment 1

[0051] Comparative Example 1: A selenium-enriched blueberry beverage and its preparation

[0052] According to the Chinese Patent Publication No. CN104544415A, a selenium-enriched blueberry beverage and a preparation method thereof are introduced in detail. The steps are as follows: firstly prepare a chrysanthemum extract, wash the chrysanthemum with water to remove surface dust and aphids; pulverize the chrysanthemum sieve, weigh Chuju chrysanthemum, add pure water, stir and extract, and obtain Chu chrysanthemum extract after centrifugation. Preparation: Prepare 40kg of cleaned selenium-enriched blueberries and 5kg of grapes, weigh 7.5kg of Chu chrysanthemum extract, 4kg of peeled grapefruit, 10kg of honey, 6kg of white sugar, 0.8kg of wolfberry, and 45kg of purified water. Beverage preparation: (1) beating selenium-enriched blueberries, grapes, grapefruit, and wolfberry respectively, and centrifuging to obtain a supernatant for later use; (2) adding Chu chrysanthemum extract...

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Abstract

The invention discloses a blueberry vinegar beverage product and a making method of the blueberry vinegar beverage product. Aiming at solving the problem that pigments are severely damaged under the effect of microbial fermentation in the processing procedures of the blueberry fermented products at present, the invention provides the making method of a health vinegar beverage with unique flavor, mellow taste, bright liquor color, rich anthocyanosides and blueberry aroma. The formula of the product comprises 40 to 80 parts of acetic acid material liquid, 10 to 30 parts of water, 10 to 15 parts of blueberry pigments, 5 to 15 parts of xylitol, and 0.2 to 1 part of sodium carboxymethyl cellulose. The blueberry pigments are extracted and directly added to the vinegar beverage to effectively prevent acetobacter pasteurianus and Saccharomyces cerevisiae from damaging the blueberry pigments during the fermentation process so as to reduce the conversion of the blueberry pigments into other substances to the utmost extent. Furthermore, the content of natural anthocyanosides of the finished product of the vinegar beverage is effectively improved to keep the natural health efficacy owned by the blueberries at the greatest extent.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a blueberry vinegar beverage product, and more specifically relates to a production process of a blueberry vinegar beverage. Background technique [0002] Blueberry (Blueberry), also known as bilberry, blueberry, belongs to Ericaceae (Ericaceae) Vaccinioideae (Vaccinioideae) Vaccin-iodeae (Vaccin-iodeae) plants, perennial deciduous evergreen shrubs or small shrubs. The fruit is dark blue and nearly round, with delicate flesh. The average weight of the fruit is 0.5-2.5g, and the maximum weight is 5g. The seeds are very small, sweet and sour, and have a refreshing and pleasant aroma. Blueberry fruit is rich in nutrients. In addition to conventional sugar, acid and Vc, it is also rich in V E , V A , V B , SOD, arbutin, protein, anthocyanin, dietary fiber and rich in K, Fe, Zn, Ca and other mineral elements. The main nutrients in every 100 grams of blueberry fresh fruit are: the cont...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/58A23L2/84
CPCA23L2/38A23L2/58A23L2/84
Inventor 向华唐忠海
Owner 长沙湘资生物科技有限公司
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