http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103284253-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f0b41da0fdb5908e0904e012c59f0d43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2013-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_527088d8ac5355c232f67d349ed9dd77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dfb4250ced8894e6d1a297e73e435377 |
| publicationDate | 2014-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103284253-B |
| titleOfInvention | Preparation method of blueberry solid beverage |
| abstract | The invention relates to a preparation method of blueberry solid beverage. The preparation method is characterized by comprising the following steps of: adding the cleaned blueberry fruits to 0.15% (in percentage by weight) of critic acid solution, which is 3-5 times the weight of the cleaned blueberry fruits, for pulping; extracting for 10 minutes-20 minutes in a water bath of 60 DEG C-90 DEG C; centrifuging for 5 minutes at the speed of 3000 rpm; taking and filtering liquid supernatant by 1200mm filter cloth to obtain fruit juice; adding drying adjuvant additive for enabling the fruit juice to be 1%-5% after the volume of the fruit juice is concentrated to 2/3 of the original volume under reduced pressure; adding sucrose for enabling the fruit juice to be 6%-10%; spraying and drying under the condition with an air inlet temperature of 130 DEG C-150 DEG C to obtain the blueberry solid beverage. Compared with the prior art, the preparation method of the blueberry solid beverage has the beneficial effects as follows: the blueberry solid beverage is a product with the blueberry fruit pulp as the main material, so that the fruit pulp part of the blueberry fruits and the blueberry anthocyanin are kept to the greatest extent; the content of the blueberry anthocyanin and dietary fiber in the product is remarkably improved, so that the flavor is more mellow. |
| priorityDate | 2013-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.