Method for making mulberry juice

Abstract

The invention discloses a method for making mulberry juice, which comprises: selecting mulberries, cleaning, grinding, juicing, rubber milling, clarifying, coarsely filtering the mulberry juice, adding at least one of 0.1 to 0.3 weight part of edible acid, 5 to 9 weight parts of white granulated sugar, 0.01 to 0.1 2 weight part of mulberry essence into 100 weight parts of the obtained mulberry juice, adding 50 to 94 weight parts of deionized water, finely filtering the mixture, homogenizing, removing oxygen, and sterilizing by pressure. The mulberry juice prepared by the invention retains the flavor and nutrients of the original juice and prolongs the quality guarantee period.

Description

technical field [0001] The present invention generally relates to a health drink, in particular to a health drink made from fresh mulberry juice. Background technique [0002] Mulberry is the mature aggregate fruit of the Moraceae plant mulberry, which can be eaten raw or processed into a pulp drink. It is rich in nutrients, has the functions of regulating immunity, promoting the growth of hematopoietic cells, anti-mutagenic, anti-aging, lowering blood sugar, blood lipids, and protecting the body. Liver and other health effects, known as "the best health fruit in the 21st century" by the medical profession. Because mulberry fruit is perishable, it is basically preserved in the form of mulberry juice. There are many years of domestic history of using mulberries as beverages. For example, China's invention patent, patent No. 92112928.9, was applied on November 6, 1992. The plant, jointly developed by the Sericulture Research Institute of Guangdong Academy of Agricultural Sci...

AI Technical Summary

Problems solved by technology

Chinese invention patent application, patent No. 200510024615.9, filed on March 24, 2003, titled "Mulberry, mulberry juice, mulberry active extract and its preparation method, application with blood pressure lowering effect", applied by Fudan University, the above The process routes for preparing mulberry juice in the two patents all include fruit selection, cleaning, crushing, squeezing, rubber milling, clarification, and coarse filtration to obtain mulberry juice, which is then sterilized by heating or ultraviolet rays. ingredients, and the product has a strong post-ripening smell, which greatly reduces the commodity value of mulberries, and the ultraviolet sterilization is not complete, which is more harmful to the operator, and other similar process route disadvantages, such as low clarity and unstable stability High, long-term storage has precipitation, etc., resulting in quality decline, shortened storage period, and failure to achieve the intended effect. Therefore, it is necessary to improve the production process of mulberry juice and improve its quality.