CN106616136A - Blueberry beverage and preparation process - Google Patents
Blueberry beverage and preparation process Download PDFInfo
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- CN106616136A CN106616136A CN201710021694.0A CN201710021694A CN106616136A CN 106616136 A CN106616136 A CN 106616136A CN 201710021694 A CN201710021694 A CN 201710021694A CN 106616136 A CN106616136 A CN 106616136A
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- blueberry
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 41
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 41
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013361 beverage Nutrition 0.000 title abstract description 6
- 244000077233 Vaccinium uliginosum Species 0.000 title description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000011575 calcium Substances 0.000 claims abstract description 10
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 7
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 239000011734 sodium Substances 0.000 claims abstract description 7
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 7
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 7
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000001630 malic acid Substances 0.000 claims abstract description 6
- 235000011090 malic acid Nutrition 0.000 claims abstract description 6
- 239000001509 sodium citrate Substances 0.000 claims abstract description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000084 colloidal system Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 238000010008 shearing Methods 0.000 claims description 11
- 239000011521 glass Substances 0.000 claims description 9
- 230000002950 deficient Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 7
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000811 xylitol Substances 0.000 abstract description 3
- 229960002675 xylitol Drugs 0.000 abstract description 3
- 235000010447 xylitol Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a blueberry beverage. The blueberry beverage is prepared from the following raw materials in parts by weight: wild blueberry puree 200-300 parts, color and taste powdered sugar 20-30 parts, high fructose corn syrup 35-40 parts, xylitol 25-30 parts, calcium gluconae 0.3-0.5 part, zinc gluconate 0.1-0.2 part, vitamin C 0.2-0.5 part, sodium iso-vc 0.3-0.5 part, natural pectin 5-8 parts, citric acid 0.8-1.2 parts, malic acid 0.2-0.3 part, sodium citrate 0.4-0.5 part, water 600-700 parts and natural essence 0.01-0.02 part. The preparation process of the blueberry beverage comprises the following steps: preparing the color and taste powdered sugar; weighing materials; melting the materials; sucking the materials and cooling; adding the wild blueberry puree; adjusting the PH value of liquid; sterilizing; filling; cooling and sterilizing; and treating unaccepted products. The flavored blueberry beverage prepared by the process is unique in flavor and long in expiration date; the original nutritive value of the blueberry can be played; and nutrition and health care effects are good.
Description
Technical field
The present invention relates to drink technology field, is to be related to a kind of blueberry drink and preparation technology concretely.
Background technology
In Blueberry in addition to conventional sugared, sour and vitamin C, rich in vitamin E, vitamin A, Cobastab,
The mineral such as superoxide dismutase (SOD), ursin, protein, anthocyanin, dietary fibre and abundant potassium, iron, zinc, calcium
Prime element.Determine according to the Blueberry analysis of 14 kinds to introducing from the U.S., anthocyanin pigments in every hectogram blueberry fresh fruit
Content is up to 163mg, protein 400-700 milligrams, fat 500-600 milligrams, carbohydrate 12.3-15.3 milligrams, dimension life
Plain A is up to 81-100 international units, vitamin E 2.7-9.5 micrograms, SOD5.39 international units, and vitamin is all higher than other water
Really.Micro- also very high, calcium 220-920 micrograms in every gram of fresh fruit, phosphorus 98-274 micrograms, magnesium 114-249 micrograms, zinc 2.1-
4.3 micrograms, iron 7.6-30.0 micrograms, germanium 0.8-1.2 micrograms, copper 2.0-3.2 micrograms.Due to containing abundant battalion in Blueberry
Form point, Gao Xin, high calcium, high ferro, high-copper, the nutrition and health care fruit of homovitamin.Not only there is good nutrition and health care to make for it
With, also with protect eyes, strengthen eyesight and memory, improve the function of body immunity.Blueberry drink in the market,
Great majority are blent, and pigment, essence, white sugar or saccharin and preservative etc., the blueberry during blending are contained in beverage
Nutrient content in magma often goes to pot, it is impossible to plays the original nutritive value of blueberry, does not keep the nutrition in original fruit
Composition, not only poor taste, nutrient content is few, can also increase the burden of human liver.
The content of the invention
For above-mentioned technical problem, the purpose of the present invention one is to provide a kind of unique flavor, can play blueberry raw nutritious
The blueberry drink of value；It is a further object of the present invention to provide the preparation technology of this kind of blueberry drink.
To realize above-mentioned purpose, the technical solution adopted in the present invention is：
A kind of blueberry drink, is prepared from by following raw materials according：Wild blueberry puree：200-300 parts；Color and taste Icing Sugar：20-30 parts；
HFCS：35-40 parts；Xylitol：25-30 parts；Calcium gluconae 0.3-0.5 parts；Zinc gluconate 0.1-0.2 parts；Dimension life
Plain C：0.2-0.5 parts；Sodium iso-vc：0.3-0.5 parts；Natural pectin：5-8 parts；Citric acid：0.8-1.2 parts；Malic acid：0.2-0.3
Part；Sodium citrate：0.4-0.5 parts；Water：600-700 parts；Natural essence 0.01-0.02 parts.
A kind of preparation technology of blueberry drink, comprises the following steps：
1）Prepare color and taste Icing Sugar
Weigh white granulated sugar 40-50 parts, in being put into iron pan, stir-fried with low baking temperature, to color yellowish-brown is changed into, cease fire, be cooled to -5 DEG C -
0 DEG C, then powder is ground into pulverizer, obtains final product color and taste Icing Sugar.
2）Weighing：
A weighs citric acid：0.8-1.2 parts；Malic acid：0.2-0.3 parts；HFCS：35-40 parts；Xylitol：25-30 parts are put
Enter stand-by in a glass jar；
B weighs calcium gluconae 0.3-0.5 parts；Zinc gluconate 0.1-0.2 parts；Vitamin C：0.2-0.5 parts；Sodium iso-vc：
0.3-0.5 parts；Sodium citrate：0.4-0.5 parts are put into stand-by in a vial；
C weighs color and taste Icing Sugar：20-30 parts；Natural pectin：5-8 parts；It is well mixed, makes the dry-mixed glue of colloid and color and taste Icing Sugar
Body is stand-by；
D weighs wild blueberry puree：200-300 parts are stand-by.
3）Material：
The 70-75 DEG C of hot water of 600-800kg, water surface elevation is added to flood second flywheel, and start stirring to shearing tank the inside
After going out whirlpool, the dry-mixed colloid of colloid and color and taste Icing Sugar is slowly added to, adds and start timing after dry-mixed colloid, afterwards will within five minutes
Mixture in vial adds shearing tank, dry-mixed colloid to shear 15 minutes altogether from timing is started.
4）Take out material cooling：
By the feed liquid suction blend tank in shearing tank, then cooled down, made the feed temperature in blend tank at 35-40 DEG C.
5）Plus wild blueberry puree：
The material and wild blueberry puree in glass jar is added in blend tank：200-300 parts, and stir.
6）The pH value of adjustment feed liquid：
To blend tank the inside add natural essence 0.01-0.02 parts, after be added dropwise to citric acid adjustment material liquid PH value be 3.6-4.1.
7）It is sterilized：
Using instantaneous ultra high temperature sterilization, 105 DEG C of sterilization temperature, 90 DEG C of outlet temperature, sterilization temperature is too high to affect stable for sterilization
Property.
8）It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing.
9）Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling.Continue in transferring box again to be cased after cool bottle is dried after cooling.
10）Defective work process：
Choose defective work and not suction cover product in production.
The invention has the beneficial effects as follows：The local flavor blueberry drink of Jing this technique preparations, unique flavor, long shelf-life can be sent out
The original nutritive value of blueberry is waved, with good nutrition health-care functions, energy protect eyes, strengthens eyesight and memory, improved
Body immunity, prevents cranial nerve aging, with cardiac stimulant；Anticancer；Softening blood vessel；Strengthen the functions such as human organism's immunity.
Specific embodiment
Embodiment 1
1）Prepare color and taste Icing Sugar
White granulated sugar 45kg is weighed, in being put into iron pan, is stir-fried with low baking temperature, to color yellowish-brown is changed into, ceased fire, be cooled to -5 DEG C -0
DEG C, then powder is ground into pulverizer, obtain final product color and taste Icing Sugar.
2）Weighing：
A weighs citric acid：1.0kg；Malic acid：0.2kg；HFCS：35kg；Xylitol：30kg is put into a glass jar and treats
With；
B weighs calcium gluconae 0.3kg；Zinc gluconate 0.1kg；Vitamin C：0.3kg；Sodium iso-vc：0.3kg；Sodium citrate：
0.4kg is put into stand-by in a vial；
C weighs color and taste Icing Sugar：25kg；Natural pectin：6kg；It is well mixed, the dry-mixed colloid for making colloid and color and taste Icing Sugar is treated
With；
D weighs wild blueberry puree：250kg is stand-by.
3）Material：
The 70-75 DEG C of hot water of 600kg, water surface elevation is added to flood second flywheel, and start to stir out whirlpool to shearing tank the inside
Behind whirlpool, the dry-mixed colloid of colloid and color and taste Icing Sugar is slowly added to, to add and start timing after dry-mixed colloid, five minutes afterwards by glass
Mixture in bottle adds shearing tank, dry-mixed colloid to shear 15 minutes altogether from timing is started.
4）Take out material cooling：
By the feed liquid suction blend tank in shearing tank, then cooled down, made the feed temperature in blend tank at 35-40 DEG C.
5）Plus wild blueberry puree：
The material and wild blueberry puree in glass jar is added in blend tank：200-300kg, and stir.
6）The pH value of adjustment feed liquid：
Natural essence 0.01kg is added to blend tank the inside, adds citric acid adjustment material liquid PH value to be 3.6-4.1 afterwards.
7）It is sterilized：
Using instantaneous ultra high temperature sterilization, 105 DEG C of sterilization temperature, 90 DEG C of outlet temperature, sterilization temperature is too high to affect stable for sterilization
Property.
8）It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing.
9）Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling.Continue in transferring box again to be cased after cool bottle is dried after cooling.
10）Defective work process：
Choose defective work and not suction cover product in production.
Embodiment 2
1）Prepare color and taste Icing Sugar
White granulated sugar 50kg is weighed, in being put into iron pan, is stir-fried with low baking temperature, to color yellowish-brown is changed into, ceased fire, be cooled to -5 DEG C -0
DEG C, then powder is ground into pulverizer, obtain final product color and taste Icing Sugar.
2）Weighing：
A weighs citric acid：1.2kg；Malic acid：0.3kg；HFCS：40kg；Xylitol：25kg is put into a glass jar and treats
With；
B weighs calcium gluconae 0.5kg；Zinc gluconate 0.12kg；Vitamin C：0.5kg；Sodium iso-vc：0.5kg；Citric acid
Sodium：0.5kg is put into stand-by in a vial；
C weighs color and taste Icing Sugar：30kg；Natural pectin：7kg；It is well mixed, makes colloid and color and taste Icing Sugar
Dry-mixed colloid is stand-by；
D weighs wild blueberry puree：300kg is stand-by.
3）Material：
The 70-75 DEG C of hot water of 800kg, water surface elevation is added to flood second flywheel, and start to stir out whirlpool to shearing tank the inside
Behind whirlpool, the dry-mixed colloid of colloid and color and taste Icing Sugar is slowly added to, colloid is sheared 15 minutes altogether from timing is started.
4）Take out material cooling：
By the feed liquid suction blend tank in shearing tank, then cooled down, made the feed temperature in blend tank at 35-40 DEG C.
5）Plus wild blueberry puree：
The material and wild blueberry puree in glass jar is added in blend tank：300kg, and stir.
6）The pH value of adjustment feed liquid：
Natural essence 0.01kg is added to blend tank the inside, citric acid is added dropwise afterwards, adjustment material liquid PH value is 3.6-4.1.
7）It is sterilized：
Using instantaneous ultra high temperature sterilization, 105 DEG C of sterilization temperature, 90 DEG C of outlet temperature, sterilization temperature is too high to affect stable for sterilization
Property.
8）It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing.
9）Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling continues to be cased after cool bottle is dried in transferring box again after cooling.
10）Defective work process：
Choose defective work and not suction cover product in production.
Embodiment described above, the simply present invention more preferably specific embodiment, those skilled in the art is at this
The usual variations and alternatives carried out in the range of inventive technique scheme all should be comprising within the scope of the present invention.
Claims (2)
1. a kind of blueberry drink, is characterized in that：It is prepared from by following raw materials according：Wild blueberry puree：200-300 parts；Color and taste sugar
Powder：20-30 parts；HFCS：35-40 parts；Xylitol：25-30 parts；Calcium gluconae 0.3-0.5 parts；Zinc gluconate 0.1-
0.2 part；Vitamin C：0.2-0.5 parts；Sodium iso-vc：0.3-0.5 parts；Natural pectin：5-8 parts；Citric acid：0.8-1.2 parts；Apple
Acid：0.2-0.3 parts；Sodium citrate：0.4-0.5 parts；Water：600-700 parts；Natural essence 0.01-0.02 parts.
2. a kind of blueberry drink according to claim 1, is characterized in that：The preparation technology of this kind of blueberry drink includes following
Step：
1）Prepare color and taste Icing Sugar：
Weigh white granulated sugar 40-50 parts, in being put into iron pan, stir-fried with low baking temperature, to color yellowish-brown is changed into, cease fire, be cooled to -5 DEG C -
0 DEG C, then powder is ground into pulverizer, obtains final product color and taste Icing Sugar；
2）Weighing：
A weighs citric acid：0.8-1.2 parts；Malic acid：0.2-0.3 parts；HFCS：35-40 parts；Xylitol：25-30 parts are put
Enter stand-by in a glass jar；
B weighs calcium gluconae 0.3-0.5 parts；Zinc gluconate 0.1-0.2 parts；Vitamin C：0.2-0.5 parts；Sodium iso-vc：
0.3-0.5 parts；Sodium citrate：0.4-0.5 parts are put into stand-by in a vial；
C weighs color and taste Icing Sugar：20-30 parts；Natural pectin：5-8 parts；It is well mixed, makes the dry-mixed glue of colloid and color and taste Icing Sugar
Body is stand-by；
D weighs wild blueberry puree：200-300 parts are stand-by；
3）Material：
The 70-75 DEG C of hot water of 600-800KG, water surface elevation is added to flood second flywheel, and start stirring to shearing tank the inside
After going out whirlpool, the dry-mixed colloid of colloid and color and taste Icing Sugar is slowly added to, adds and start timing after dry-mixed colloid, afterwards will within five minutes
Mixture in vial adds shearing tank, dry-mixed colloid to shear 15 minutes altogether from timing is started；
4）Take out material cooling：
By the feed liquid suction blend tank in shearing tank, then cooled down, made the feed temperature in blend tank at 35-40 DEG C；
5）Plus wild blueberry puree：
The material and wild blueberry puree in glass jar is added in blend tank：200-300 parts, and stir；
6）The pH value of adjustment feed liquid：
To blend tank the inside add natural essence 0.01kg, after be added dropwise to citric acid adjustment material liquid PH value be 3.6-4.1；
7）It is sterilized：
Using instantaneous ultra high temperature sterilization, 105 DEG C of sterilization temperature, 90 DEG C of outlet temperature, sterilization temperature is too high to affect stable for sterilization
Property；
8）It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing；
9）Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling continues to be cased after cool bottle is dried in transferring box again after cooling；
10）Defective work process：
Choose defective work and not suction cover product in production.
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| CN201710021694.0A CN106616136A (en) | 2017-01-12 | 2017-01-12 | Blueberry beverage and preparation process |
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| CN201710021694.0A CN106616136A (en) | 2017-01-12 | 2017-01-12 | Blueberry beverage and preparation process |
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Cited By (3)
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| CN112161974A (en) * | 2020-09-01 | 2021-01-01 | 陕西新视明医药生物科技有限公司 | Method for rapidly identifying blueberry-pseudocomponent-containing health care product |
| CN116508919A (en) * | 2023-04-28 | 2023-08-01 | 中粮集团有限公司 | Portable package of medlar beverage and preparation process thereof |
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| CN107980997A (en) * | 2018-01-06 | 2018-05-04 | 佛山推启农业研究院（普通合伙） | A kind of blueberry bitter leaves tea beverage and preparation method thereof |
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