Development Of Blended Blueberry Beverage&Production Workshop Design

Because blueberry contains rich anthocyanins,polyphenols,flavonoids and various physiological functions and nutritional value.This paper mainly research blended blueberry-jujube juice,blended blueberry beverage processing and formulation,and further the stability of the beverage,sterilization process,rheological properties,storage and antioxidant capacity.The process of the blended blueberry beverage:concentrated blueberry juice,concentrated jujube juice(reconstituted juice)→blending→venting→homogenization→sterilization→cooling→finished product segmentation.By response surface analysis,we get the optimum formula:blueberry juice:jujube juice=5:1,the amount of blended juice 21.00%,white sugar added amount 6.00%,mixed acid added amount 0.60%.By studying the stability of blended blueberry beverage,the best ratio of stabilizer was developed:gellan gum:CMC:sodium alginate=2:2:1,the total of the stabilizer added amount is 0.1%.The different effects of homogenizer with high speed homogening disperser were compared on drink,and the reasons for their stability differences were analyzed in terms of particle size,Zate electric potential and viscosity.After the blended blueberry beverage processing and formulation determined,its germicidal curve was measured by temperature controller,the results showed that the blended blueberry beverage optimum sterilization temperature was 100℃,boiling water heated up 3min,and maintain constant temperature heating 14min,at this time,sterilization shortest time and the best bactericidal effect.Rheological type of blended blueberry beverage was found,blended blueberry drinks rheological type was pseudoplastic fluid at different temperatures,which could be described by power-law equation,the effect of temperature on the viscosity of the blended blueberry beverage could be showed by the Arrhenius equation.Blended blueberry beverage quality changes during storage was researched,including pH,soluble solids content,viscosity,anthocyanin content,sensory evaluation and L*a*b*values,fitted formula of chromaticity values was getted at different temperatures.The workshop design of annul yeild of 10,000 tons blended blueberry beverage was designed,including material balance,water,electricity and vapor balance and equipment selection,and workshop floor diagrams,process flow diagrams,CIP system diagram.