Blueberry puree hyaluronic acid beverage

Abstract

The invention relates to a blueberry puree hyaluronic acid beverage, which is characterized in that the specific scheme is as follows: A, collecting ripe and purple fresh blueberry fruits, removing impurities, and preserving for later use at the preservation temperature of-1 DEG C to 1 DEG C; B, heating water to 90-95 DEG C, pouring the blueberries, mixing the blueberries with boiled water, continuously heating to 90-95 DEG C, and extracting; C, after the temperature reaches the extraction degree, immediately filtering and extracting juice to obtain blueberry juice; D, proportioning according to the following proportion: 86 to 90 percent of blueberry juice, 10 to 13 percent of erythritol, 0.0002 to 0.0005 percent of hyaluronic acid, 0.001 to 0.003 percent of mangosteen concentrated powder and 0.1 to 0.3 percent of vitamin C; E, uniformly stirring after proportioning, emulsifying for 20 to 30 minutes, and filling and sealing after emulsifying; and F, after filling, carrying out secondary sterilization, and carrying out pasteurization in a sterilization pot at a constant temperature of 95 DEG C for 20-30 minutes, wherein the ratio of the blueberries to the water in the step B is 1: 1, and in the step D, the ingredients comprise 88% of blueberry juice, 11.6% of erythritol, 0.0004% of hyaluronic acid, 0.0002% of mangosteen concentrated powder and 0.0002% of vitamin C.

Description

technical field [0001] The invention relates to a blueberry drink, in particular to a blueberry puree hyaluronic acid drink. Background technique [0002] As we all know, with the improvement of people's living standards and the enhancement of health awareness, people have given up the traditional fruit drinks blended with chemical substances such as flavors and pigments, and are keen on purchasing fruit drinks that are rich in original juice, health, nutrition and efficacy. [0003] Although blueberry beverages have appeared on the market very early, they usually have the following defects: 1. Such beverages are often blended with raw materials such as blueberry essence, pigment, sweetening substances (such as sucrose, cyclamate, etc.), thickeners, etc. , does not even contain any blueberry ingredients, except for the refreshing and sweet taste, it is almost useless to the body. [0004] The main reasons for the above situation are: 1. Fresh blueberries have a long maturit...

AI Technical Summary

Problems solved by technology

[0003] Although blueberry beverages appeared on the market very early, they usually have the following defects: 1. Such beverages are often made by blending blueberry essence, pigment, sweetening substances (such as sucrose, cyclamate, etc.), thickeners and other raw materials , does not even contain any blueberry ingredients, except for the refreshing and sweet taste, it is almost useless to the body

[0004] The main reasons for the above situation are as follows: 1. Fresh blueberries have a long maturity period and cannot be harvested at one time. Workers need to pick them continuously for a long time, resulting in high labor costs; 2. Blueberries have high requirements on soil quality and low adaptability, which are affected by weather factors. The impact is more serious than other fruits; 3. The pulp of blueberries is weak, and the shelf life of fresh fruits is short, and the preservation cost is high when frozen; 4. The number of experts on blueberries in my country is far lower than that of other fruits

[0005] Due to the above reasons, blueberry planting is not only costly and risky, but also technically difficult. As a result, the proportion of domestic blueberry planting is much lower than that of other fruits, and the research in the field of blueberry drinks is also much lower than that of other fruits.