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Blueberry drink and preparation method thereof

A blueberry and beverage technology, applied in the field of beverages, can solve the problems of maintaining blueberry milk and not involving it, and achieve the effects of enhancing skin elasticity, enhancing resistance, and overcoming single nutritional ingredients and functions

Inactive Publication Date: 2017-05-17
EN SNOW FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there is no beverage preparation method and beverage formula related to how to better extract the active ingredients in blueberries without destroying the active ingredients, let alone how to maintain the stability of blueberry milk drinks.

Method used

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  • Blueberry drink and preparation method thereof
  • Blueberry drink and preparation method thereof
  • Blueberry drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1.1, the formula of embodiment 1 blueberry drink

[0036] The formula of the blueberry beverage described in Example 1 comprises the following components according to weight percentage: 30% blueberry anthocyanins; 5% white granulated sugar; 0.10% citric acid; 0.025% pectin; 0.025% sodium carboxymethylcellulose; Sodium 0.05%; Water 64.8%.

[0037] 1.2, the preparation method of embodiment 1 blueberry drink

[0038] The preparation method of the blueberry drink described in embodiment 1 comprises the following steps:

[0039] S1. Weigh each component according to the formula; liquefy 0.025% gellan gum, 0.025% sodium carboxymethyl cellulose, and 0.05% sodium alginate by high-speed shearing, then add 5% white sugar, 30% blueberry anthocyanin, 0.10% citric acid is blended to a constant volume, then homogenized, filled, capped and sterilized.

[0040] S2. Homogenize the blueberry beverage obtained in step S1 twice under 20 MPa to obtain a blueberry homogeneous beverage wit...

Embodiment 2

[0044] 2.1, the formula of embodiment 2 blueberry drink

[0045] The formula of the blueberry beverage described in Example 2 comprises the following components according to weight percentage: 40% blueberry anthocyanins; 8% white granulated sugar; 0.50% citric acid; 0.05% pectin; 0.05% sodium carboxymethylcellulose; Sodium 0.1%; Water 51.3%.

[0046] 2.2, the preparation method of blueberry beverage

[0047] The preparation method of the blueberry drink described in embodiment 2 comprises the following steps:

[0048]S1. Weigh each component according to the formula; liquefy 0.05% gellan gum, 0.05% sodium carboxymethyl cellulose, and 0.1% sodium alginate by high-speed shearing, then add 8% white sugar and 40% blueberry anthocyanin , 0.50% citric acid deployment and constant volume, and then homogenized, filled, capped, sterilized.

[0049] S2. Homogenize the blueberry beverage obtained in step S1 for 3 times under 25 MPa to obtain a blueberry homogeneous beverage with good ...

Embodiment 3

[0053] 3.1, the formula of blueberry drink

[0054] The formula of the blueberry beverage described in Example 3 comprises the following components according to weight percentage: blueberry anthocyanin 35%; white granulated sugar 7%; citric acid 0.30%; pectin 0.01%; carboxymethylcellulose sodium 0.01%; alginic acid Sodium 0.08%; Water 57.6%.

[0055] 3.2, the preparation method of blueberry drink

[0056] The preparation method of the blueberry drink described in embodiment 3 comprises the following steps:

[0057] S1. Weigh each component according to the formula; liquefy 0.01% gellan gum, 0.01% sodium carboxymethyl cellulose, and 0.08% sodium alginate by high-speed shearing, then add 7% white sugar, 35% blueberry anthocyanin, 0.30% citric acid is blended to a constant volume, then homogenized, filled, capped and sterilized.

[0058] S2. Homogenize the blueberry beverage obtained in step S1 twice under 30 MPa to obtain a blueberry homogeneous beverage with good stability. ...

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Abstract

The invention relates to a blueberry drink and a preparation method thereof. The blueberry drink is prepared from the following components in percentage by weight: 30-40% of blueberry anthocyanins, 5-8% of white granulated sugar, 0.1-0.5% of citric acid, 0.1-0.2% of a stabilizer and 49-64.8% of water. The blueberry anthocyanins adopted by the drink has a unique aroma of blueberries, is free of any peculiar smell, and is sweet and sour in taste and soft in taste. A single factor experiment is carried out on the stabilizer to obtain the blueberry drink provided by the invention. The suspension stability of a formula of the blueberry drink is good.

Description

technical field [0001] The invention relates to a drink, in particular to a blueberry drink and a preparation method thereof. Background technique [0002] Blueberry, also known as lingonberry and blueberry, belongs to the perennial deciduous or evergreen shrub of Rhododendronaceae Vaccinium. It mainly has four types: low bush, high bush, rabbit eye and half-high bush. The fruit is oblate and dark blue when ripe. Blueberry fruit is rich in anthocyanins, and also contains carbohydrates, organic acids, cellulose, Vc, flavonoids, potassium, calcium, phosphorus and other minerals. Because blueberry fruit is rich in anthocyanins, low in sugar, low in fat, and has strong antioxidant capacity, it is listed as one of the five major health foods for human beings by the International Food and Agriculture Organization. With the improvement of people's living standards, blueberry has attracted more and more attention with its unique flavor and strong nutritional and health functions, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/68A23L2/62
CPCA23L2/38A23L2/60A23L2/62A23L2/68A23V2002/00A23V2200/30A23V2200/324A23V2200/31A23V2200/302A23V2200/318A23V2200/308A23V2250/21
Inventor 丘敬华陈思奇何伟勤梁勇陈忻陈晓刚
Owner EN SNOW FOODS CO LTD
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