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Preparation method of high-vitamin-content fruit juice

A vitamin and fruit juice technology, applied in food preparation, application, food science and other directions, to achieve the effects of vasodilation, comprehensive nutrition, and convenient drinking

Inactive Publication Date: 2012-07-25
苏州圣隆嘉业探矿工具有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report of high vitamin content juice prepared from dragon fruit and mulberry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of fruit juice with high vitamin content,

[0020] The fruit juice is made of the following raw materials by weight ratio: 20 parts of dragon fruit juice, 15 parts of mulberry juice, 5 parts of nut pulp, 10 parts of fresh milk, 1 part of honey, 1 part of rock sugar, 0.2 parts of aspartic acid, purified water 70 copies;

[0021] The high vitamin content fruit juice is produced through the following steps:

[0022] a. Wash the dragon fruit and the mulberries respectively, mash the pulp of the mulberries and dragon fruits into juice respectively, centrifuge to obtain the supernatant, then filter to remove the slag, and collect the filtrate, which are respectively mulberry juice and dragon fruit juice;

[0023] b. Select high-quality lotus seeds and 50% of the weight of walnut kernels, wash and crush them into 0.3-0.4cm particles, steam for 55 minutes to soften, grind, and make nut pulp;

[0024] c. Take 20 parts of dragon fruit juice, 15 parts of mul...

Embodiment 2

[0026] A preparation method of fruit juice with high vitamin content,

[0027] The fruit juice is made from the following raw materials by weight ratio: 25 parts of dragon fruit juice, 20 parts of mulberry juice, 7 parts of nut pulp, 13 parts of fresh milk, 3 parts of honey, 3 parts of rock sugar, 0.4 parts of aspartic acid, purified water 75 copies;

[0028] The high vitamin content fruit juice is produced through the following steps:

[0029] a. Wash the dragon fruit and the mulberries respectively, mash the pulp of the mulberries and dragon fruits into juice respectively, centrifuge to obtain the supernatant, then filter to remove the slag, and collect the filtrate, which are respectively mulberry juice and dragon fruit juice;

[0030] b. Select high-quality lotus seeds and 50% of the weight of walnut kernels, wash and crush them into 0.3-0.4cm particles, steam for 55 minutes to soften, grind, and make nut pulp;

[0031] c. Take 25 parts of dragon fruit juice, 20 parts of...

Embodiment 3

[0033] A preparation method of fruit juice with high vitamin content,

[0034] The fruit juice is made of the following raw materials by weight ratio: 22 parts of dragon fruit juice, 18 parts of mulberry juice, 6 parts of nut pulp, 12 parts of fresh milk, 2 parts of honey, 2 parts of rock sugar, 0.3 parts of aspartic acid, purified water 73 copies;

[0035] The high vitamin content fruit juice is produced through the following steps:

[0036] a. Wash the dragon fruit and the mulberries respectively, mash the pulp of the mulberries and dragon fruits into juice respectively, centrifuge to obtain the supernatant, then filter to remove the slag, and collect the filtrate, which are respectively mulberry juice and dragon fruit juice;

[0037] b. Select high-quality lotus seeds and 50% of the weight of walnut kernels, wash and crush them into 0.3-0.4cm particles, steam for 55 minutes to soften, grind, and make nut pulp;

[0038] c. Take 22 parts of dragon fruit juice, 18 parts of m...

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Abstract

The invention relates to a preparation method of a high-vitamin-content fruit juice, which is prepared by the following raw materials by weight: 20-25 parts of dragon fruit juice, 15-20 parts of mulberry juice, 5-7 parts of nut pulp, 10-13 parts of fresh milk, 1-3 parts of honey, 1-3 parts of crystal sugar, 0.2-0.4 part of aspartic acid and 70-75 parts of purified water. On the basis of having higher vitamin content, the juice is rich in other nutrient elements, so that the juice is comprehensive in nutrition, scientific and reasonable in formula, simple in the preparation method and convenient for drinking.

Description

technical field [0001] The invention relates to a method for preparing fruit juice, in particular to a method for preparing fruit juice with high vitamin content. Background technique [0002] Dragon fruit, also known as red dragon fruit, belongs to the cactus family ( Cactaceae ) Measuring ruler belongs to Plant Measuring Ruler ( Hylocereus undatus ) fruit cultivars, native to tropical Central America such as Brazil and Mexico. The fruit oval of dragon fruit, diameter 10~12cm, pericarp color is purple-red, bright and charming, and several different varieties such as white, yellow, red etc. are arranged in flesh color. Dragon fruit is very nutritious and is a low-calorie, high-fiber fruit. Every 100g of fresh dragon fruit contains VC 9.9~10.8mg, protein 0.15~0.30g, fat 0.21~0.61g, fiber 0.7~0.9mg, carotene 0.005~0.012mg, Ca 6.3~8.8mg, P 20.2~26.1mg, Fe0 .55~0.65mg, VB1 0.028~0.430mg, especially the vitamin content is about 10mg per 100g. Because dragon fruit has th...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/08A23L21/25
Inventor 徐坤元
Owner 苏州圣隆嘉业探矿工具有限公司
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