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Amylose, polypeptide functional blueberry drink and production process

A preparation process and functional technology, applied in the polysaccharide, polypeptide functional blueberry beverage preparation process and its products, can solve the problems of short shelf life, nutritional components, production process, blueberry natural pigment stability, taste and health care functions. Achieve the effects of lowering blood lipids, preventing senile dementia, strengthening brain and improving immunity

Inactive Publication Date: 2005-06-01
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its nutrient composition, production process, quality standard formulation research and blueberry's natural pigment stability, taste and health function are still insufficient, and the shelf life is relatively short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw materials: blueberry, fungal polysaccharide, silk polypeptide, white sugar, honey, citric acid, water.

[0029] Preparation process: remove the fruit stalks, branches and leaves of ripe fresh blueberries, remove unqualified fruits such as pests, discoloration, and deterioration, wash them in running water and control the water, sensory indicators: green and red grains ≤ 5%, rotten fruits ≤ 5%, Inclusions≤3%;

[0030] Weigh 100g of blueberries, add 100g of water in a sandwich pot, heat to 90°C, soften and inactivate enzymes for 8-10 minutes, put them into a beater with an aperture of φ0.6mm for beating, and finely grind them in a colloid mill until the particles are uniform , to obtain blueberry pulp; if it cannot be processed in time, it must be heated to boiling, cooled and then frozen and refrigerated;

[0031] The blueberry pulp is then coarsely filtered through an 80-mesh sieve filter to remove the cell wall, cortex and other suspended matter of the cells thems...

Embodiment 2

[0037] Raw materials: blueberry, fungal polysaccharide, silk polypeptide, white sugar, honey, citric acid, water.

[0038] Preparation process: Remove the fruit stalks, branches and leaves of ripe fresh blueberries, remove unqualified fruits such as pests, discoloration, and deterioration, wash them in running water and control the water, weigh 100g of blueberries, add 1.2 times the water in a sandwich pot, and heat Heat to 88°C, soften and inactivate the enzyme for 8-10 minutes, put it into a beater with an aperture of φ0.5mm for beating, and finely grind it in a colloid mill to obtain blueberry pulp. After the filtrate is clarified, add 5g of fungal polysaccharide, 10g of silk polypeptide, 0.5g of citric acid, 30g of white sugar, 15g of honey, and 600ml of water for homogeneous treatment. 50°C, the treated fruit juice is filtered with a CCZ-05 ultrafiltration sterilizing device. Sterilize the fruit juice with a high-temperature instantaneous sterilizer at a temperature of 1...

Embodiment 3

[0041] Raw materials: blueberry 100g, fungal polysaccharide 15g, silk polypeptide 30g, white sugar 70g, honey 5g, citric acid 2.5, water 850g.

[0042] The water described in this embodiment is pure water; citric acid is edible grade; white granulated sugar is second grade.

[0043] The preparation process is the same as in Example 1.

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PUM

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Abstract

The present invention discloses one kind of functional polysaccharide and polypeptide blue berry beverage. During preparing blue berry beverage, mycose, silk polypeptide powder and other nutritious reinforcing agent containing special function factor are added to make the beverage possess functions of preventing and treating diabetes, promoting intelligence growth, strengthening body's immunity, etc. The functional polysaccharide and polypeptide blue berry beverage is bluish, and has unique flavor.

Description

technical field [0001] The invention relates to a functional health drink, in particular to a preparation process of a polysaccharide and polypeptide functional blueberry drink and its product. Background technique [0002] Blueberry belongs to Rosaceae, is a perennial small shrub deciduous fruit tree, the pulp is blue, fine and delicate, with a delicate fragrance. In recent years, the U.S. Department of Agriculture (USDA) and the U.S. National Institute of Medicine (NIH) have focused on the in-depth research on the nutrition and health care of blueberries. The results show that the nutritional content of blueberries is not limited to fructose, fiber, vitamins A and C, but more importantly, it is rich in antioxidants, bacterial growth inhibitors, ellagic acid, ellagitannins, folic acid, anthocyanins, Compounds such as flavonoids, and these compounds are closely related to the scavenging, inhibition and reversal of human aging of free radicals in the human body. Foreign stu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23L2/04A23L21/25A61K31/715A61K38/17
Inventor 石太渊张华姜福林李利峰吴兴壮于淼张锐迟吉捷孙大为朱华
Owner 辽宁省农业科学院食品与加工研究所
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