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Method for preparing normal juice of acanthopanax fruit and beverage thereof

A technology of Acanthopanax senticosus and fruit, applied in the field of beverages, can solve problems such as inappropriate use, and achieve the effects of long storage time, unique flavor and fragrance, and high maturity.

Active Publication Date: 2012-09-05
朱俊义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the traditional method of crushing and pressing to extract raw juice is not suitable for use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Acanthopanax fruit juice preparation method:

[0010] 1. Process flow: Ripe Acanthopanax mature fruit → remove seeds → take pulp and peel → adjust medium composition → yeast fermentation → filtrate aging → Acetobacter fermentation → produce Acanthopanax fruit juice.

[0011] 2. Operation

[0012] 2.1 Handling of Raw Materials

[0013] Select the ripe Acanthopanax fruit without mildew, crush it with a grinder, dilute the pulp with a small amount of water, and sieve out the seeds. Add water to 100 kg of fruit to 500 kg. The acanthopanax pulp, pericarp and water mixture with the seeds removed are used as the main components of fermentation.

[0014] 2.2 Adjustment of fermentation medium components

[0015] The sugar content in the fermentation medium is adjusted to 17-20% with sucrose, and the pH value is adjusted to 4-5 with citric acid.

[0016] 2.3 Yeast fermentation

[0017] The adjusted fermentation medium was placed in a fermenter, and 0.02% (volume ratio) of s...

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PUM

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Abstract

The invention relates to a beverage, in particular to a method for preparing the normal juice of acanthopanax fruit and a beverage thereof. The method for preparing the normal juice of acanthopanax fruit comprises the following steps of: selecting mature acanthopanax fruit, removing seeds and remaining flesh and peel, and adding water for later use as a culture medium; adjusting components in the culture medium, adjusting the sugar content to 17-20%, and adjusting the pH value to 4-5; fermenting with yeast, and ageing the filter liquor; and fermenting with acetobacter to obtain the normal juice of acanthopanax fruit. The normal juice beverage of acanthopanax fruit comprises 91% of normal juice of acanthopanax fruit, 6% of 50% aqueous solution of white granulated sugar, 3% of 50% aqueous solution of honey. The technology for preparing the normal juice of acanthopanax fruit by double fermentation with the yeast and the acetobacter can fully extract dry matters of the acanthopanax fruit, and removes the peculiar smell of the acanthopanax fruit. The normal juice can be stored for long without any food preservative and food additive, and the long-term drinking is beneficial to the fitness.

Description

technical field [0001] The invention relates to a beverage, namely a method for preparing Acanthopanax fruit juice and the beverage. Background technique [0002] In the prior art, Aeanthopomax Senticosus (Aeanthopomax Senticosus [Rupr.et Maxim.] Harms) belongs to Araliaceae and belongs to the genus Aralis. The Pharmacopoeia of the People's Republic of China (one part of the edition in 2005) records: its stem bark is pungent in nature and flavor, slightly bitter, and warm. Return spleen, kidney, heart. It has the functions of invigorating qi and invigorating the spleen, nourishing the kidney and calming the nerves. It is mainly used to treat deficiency of spleen and kidney yang, physical weakness and fatigue, loss of appetite, soreness of the waist and knees, insomnia and dreaminess. In a large number of clinical practices at home and abroad, it has been found that the extract of Acanthopanax senticosus has anti-aging, anti-tumor and immunoregulatory effects, especially th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L2/84
Inventor 朱俊义佟新宇
Owner 朱俊义
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