High-valued blueberry processing method

A processing method and high-value technology, applied in biochemical equipment and methods, methods based on microorganisms, microorganisms, etc., can solve the problems of waste of raw materials, large loss of nutrients, and single product types in processed products, so as to improve the utilization rate , increase added value, and promote development

Pending Publication Date: 2020-12-01
SHAANXI SCI TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a high-value blueberry processing method to solve the problems of blueberry intolerance to storage, perishability, waste of raw materials for processed products, large loss of nutritional components, and single product category

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The blueberry high-value processing method of the present invention, concrete steps comprise:

[0023] Step 1. Prepare blueberry pretreatment solution: purchase fresh blueberries, remove impurities, fruit stems and other inedible parts, rinse the blueberries repeatedly with clean water until the surface is free of dirt, squeeze the edible parts of the blueberries, and finely crush them to obtain For blueberry pulp, add pectinase with an enzyme activity of 150,000 U / mL to the obtained blueberry pulp at a ratio of 20 mg / L, and place it in a constant temperature water bath at 50°C for 2 hours for enzymolysis, take it out after the enzymolysis is completed, and then Add white sugar to adjust the sugar content to 20°BX, use citric acid and baking soda to adjust the pH value to 3.4, put it in a water bath at 85°C, and sterilize it for 15 minutes to obtain a blueberry pretreatment solution;

[0024] Step 2: Alcoholic fermentation to prepare primary fermented blueberry mash: We...

Embodiment 2

[0032]The blueberry high-value processing method of the present invention, concrete steps comprise:

[0033] Step 1. Prepare blueberry pretreatment solution: purchase fresh blueberries, remove impurities, fruit stems and other inedible parts, rinse the blueberries repeatedly with clean water until the surface is free of dirt, squeeze the edible parts of the blueberries, and finely crush them to obtain For blueberry pulp, add pectinase with an enzyme activity of 200,000 U / mL to the obtained blueberry pulp at a ratio of 25 mg / L, and place it in a constant temperature water bath at 50°C for 2 hours for enzymolysis. After the enzymolysis is completed, take it out, and then Add white sugar to adjust the sugar content to 20°BX, use citric acid and baking soda to adjust the pH value to 3.5, place it in a water bath at 85°C, and sterilize it for 15 minutes to obtain a blueberry pretreatment solution;

[0034] Step 2: Alcoholic fermentation to prepare primary fermented blueberry mash: ...

Embodiment 3

[0042] The blueberry high-value processing method of the present invention, concrete steps comprise:

[0043] Step 1. Prepare blueberry pretreatment solution: purchase fresh blueberries, remove impurities, fruit stems and other inedible parts, rinse the blueberries repeatedly with clean water until the surface is free of dirt, squeeze the edible parts of the blueberries, and finely crush them to obtain For blueberry pulp, add pectinase with an enzyme activity of 220,000 U / mL to the obtained blueberry pulp at a ratio of 30 mg / L, and place it in a constant temperature water bath at 50°C for 2 hours for enzymolysis, take it out after the enzymolysis is completed, and then Add white sugar to adjust the sugar content to 20°BX, use citric acid and baking soda to adjust the pH value to 4, put it in a water bath at 85°C, and sterilize it for 15 minutes to obtain a blueberry pretreatment solution;

[0044] Step 2: Alcoholic fermentation to prepare primary fermented blueberry mash: Weig...

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PUM

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Abstract

The invention discloses a blueberry high-valued processing method which comprises the following specific steps: 1) adding pectinase into blueberry pulp, performing enzymolysis, adding white granulatedsugar to adjust the sugar degree, adjusting the pH value by using citric acid and baking soda, and performing sterilization treatment to obtain a blueberry pretreatment solution; (2) weighing saccharomycetes for blueberries, adding the saccharomycetes into a sucrose solution, mixing the saccharomycetes for blueberries with the sucrose solution, performing water bath activation, adding the activated bacteria solution into the blueberry pretreatment solution obtained in the step (1), performing inoculation, and finally performing fermentation in an incubator so as to obtain primary fermented blueberry mash; and 3) using the primary fermented blueberry mash to separately prepare blueberry fruit wine, blueberry wine, blueberry fruit vinegar and blueberry ferment. The method solves the problems that blueberries are not resistant to storage and easy to rot, the raw materials of processed products are wasted, the loss of nutritional ingredients is large, and the variety of the products is single, and the obtained products are high in quality.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruit trees, in particular to a high-value processing method for blueberries. Background technique [0002] Blueberry, also known as European lingonberry, belongs to the genus Vaccinium of the Rhododendronaceae. The blueberry fruit is oblate, and the mature fruit is dark blue. The skin is often wrapped by a layer of white fruit powder. Blueberries are rich in nutrients such as sugars, organic acids, vitamins, amino acids and minerals, and also contain a large number of functional active substances that are beneficial to human health, such as anthocyanins, ellagic acid and pterostilbene, which have strong Nutritious and health benefits, considered by the World Health Organization as one of the most antioxidant fruits, often known as the "king of berries". Studies have found that the anthocyanins contained in blueberries can promote the resynthesis of retinoids and improve vision; their...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12J1/04C12H6/02A23L33/00C12R1/02C12R1/865C12R1/25
CPCC12G3/024C12J1/04C12H6/02A23L33/00
Inventor 党娅尤丽丁信中杨彬彦
Owner SHAANXI SCI TECH UNIV
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