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A kind of hawthorn fruit juice drink and preparation method thereof

A technology of hawthorn pulp and hawthorn pulp, applied in food preparation, application, food science, etc., to achieve the effects of rich nutrition, high pulp content, and increased dietary fiber content

Inactive Publication Date: 2011-12-14
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are no reports and products using hawthorn as a raw material to prepare fruit juice beverages containing hawthorn pulp

Method used

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  • A kind of hawthorn fruit juice drink and preparation method thereof
  • A kind of hawthorn fruit juice drink and preparation method thereof
  • A kind of hawthorn fruit juice drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take 1000 kg of hawthorn; sort the raw hawthorn and rinse it with water; add 2000 kg of drinking water to boil the hawthorn fruit, separate the core, and beat the pulp to make 2500 kg of hawthorn pulp; 16 kg of citric acid; 560 kg of sucrose; Base maltol 0.28 kg; pectin 3.0 kg; agar 3.0 kg melted and pumped into the blending tank, add 2100 kg of drinking water and mix thoroughly; then through colloid grinding, the hawthorn pulp particle size is less than 0.1 mm; homogeneous pressure is 20MP; Degassing; instant sterilization at 121°C; hot filling at 80°C; capping; cooling to 20°C; packaging is the finished product of hawthorn pulp juice drink.

Embodiment 2

[0032] Take 10,000 kg of hawthorn; sort the raw hawthorn and rinse it with water; add 50,000 kg of drinking water to boil the hawthorn fruit, separate the core, and beat the pulp to make 50,000 kg of hawthorn pulp; 810 kg of malic acid; 16,200 kg of fructose syrup 400 kilograms of maltol; 400 kilograms of xanthan gum; 400 kilograms of carrageenan melted and then pumped into the blending tank, added 40000kg of drinking water and fully mixed; then through colloid grinding, the hawthorn pulp particle size is less than 0.1 mm; the homogeneous pressure is 50MP; degassing; instant sterilization at 121°C; hot filling at 90°C;

Embodiment 3

[0034] Take 100 kg of hawthorn; sort the raw hawthorn and rinse it with water; add 300 kg of drinking water to boil the hawthorn fruit, separate the core, and beat the pulp to make 340 kg of hawthorn pulp; 2.4 kg of tartaric acid; 72 kg of sucrose; 0.24 kg of maltol; 4.8 kg of gelatin; 4.8 kg of sodium hydroxymethyl cellulose melted and pumped into the blending tank, adding 450 kg of drinking water and mixing thoroughly; then through colloid grinding, the particle size of hawthorn pulp is less than 0.1 mm; homogenization pressure 35MP; degassing; instant sterilization at 121°C; hot filling at 85°C;

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Abstract

A hawthorn fruit juice drink and a preparation method thereof, comprising mixing a raw material liquid I with drinking water, wherein the raw material liquid I comprises the following components in mass percentage: 45% to 85% of hawthorn pulp, and 0.3 to 1.5% of a sour agent , sweetener 10-50%, flavoring agent 0.005-0.55%, stabilizer 0.1-5%. The product of the invention has high pulp content, natural color and rich nutrition, significantly increases the dietary fiber content in the beverage, is rich in vitamins, organic acids and minerals, and is beneficial to human body absorption. It has good color, fragrance and taste, and it will not deteriorate after long-term storage at room temperature. It is a high-tech product rich in dietary fiber and rich in nutrition in beverages.

Description

technical field [0001] The invention relates to a hawthorn fruit juice drink and a preparation method thereof. Background technique [0002] Hawthorn is a temperate deciduous plant with the same origin of medicine and food. It is a unique fruit tree in my country. Hawthorn is rich in nutrients, containing protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, sulfur, riboflavin, niacin, Maslinic acid, citric acid, vitamin C and other ingredients, of which 85 mg of calcium per 100 grams of fruit, accounting for the first in various fruits; the content of vitamin C is 17 times more than that of apples; Self-synthesized bioflavonoids, referred to as hawthorn flavonoids. The causal fruit contains substances such as red pigment and pectin, which are more suitable for processing into hawthorn slices, haw jelly, candied fruit, candied haws, hawthorn paste, canned food, preserved fruit, fruit peel, etc. Transparent products such as hawthorn clear juice, hawthorn clear jui...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 孙尤海
Owner DALIAN POLYTECHNIC UNIVERSITY
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