Preparation method of lycium barbarum raw juice capable of being preserved for a long time

Abstract

The invention relates to a preparation method of fruit juice, in particular to a preparation method of lycium barbarum raw juice capable of being preserved for a long time, which comprises the following steps: screening lycium barbarum fresh fruit, disinfecting, sterilizing, juicing, grinding, homogenizing, sterilizing at high temperature and filling. The preparation method of the invention is characterized by treating the lycium barbarum fresh fruit by food grade chemical bactericide and initially sterilizing by ultraviolet rays before juicing, adding vitamin C after juicing, and adopting high temperature sterilization and sterile filling, thereby prolonging the storage time of the lycium barbarum raw juice at room temperature, and slowing down the reduction of the contents of main biological active components such as lycium barbarum polysaccharide, betaine and beta-carotene in the lycium barbarum raw juice. Especially, by adding the vitamin C, the preservation effect of the beta-carotene is obviously improved, the lycium barbarum raw juice can be stored for 18-24 months at ordinary temperature, and the problem of processing in the concentration mature period of the lycium barbarum fresh fruit is solved. The technical scheme of the invention has convenient operation, green and energy saving, solves the technical problem in the deep processing course of the lycium barbarum product, and is suitable for popularization and use.

Description

technical field [0001] The invention relates to a method for preparing fruit juice, in particular to a method for preparing raw wolfberry juice which can be kept fresh for a long time. Background technique [0002] Lycium barbarum is a traditional plant resource with high medicinal and nutritional value. It is rich in carotenoids, vitamin C, vitamin B complex and trace elements such as Ca, P, Fe, Se, Ge, Li, etc., especially Lycium barbarum polysaccharides, betaine, β-carotene and other biologically active substances are very rich in content. Various functional drinks, beverages and health care products of wolfberry produced from Ningxia wolfberry juice as raw materials are very popular among consumers. However, the maturity period of fresh wolfberry fruit is concentrated in June-September, and it is extremely intolerant to storage. Drying the fresh wolfberry fruit with hot air or natural sunlight and storing it in the form of dried fruit will seriously lose functional act...

AI Technical Summary

Problems solved by technology

[0003] Looking at the domestic goji berry preservation technology, there are still three deficiencies: (1) Drying with hot air or natural sunlight to make dried fruit soaked or decocted before eating, will seriously lose functional active substances during the drying and decocting process; (2) Preservation in the form of conventional wolfberry concentrated juice, on the one hand, seriously destroys the functional active substances and nutrients of wolfberry during the concentration process, on the other hand, it can only be stored at room temperature

[0004] A short period of 9-12 months; (3) Freezing storage consumes a lot of energy and has poor sensory flavor