Compound juice

Abstract

The invention discloses compound juice. The compound juice comprises 15-70% of blackberry juice and pear juice for the rest by mass. The compound juice keeps the original flavor and the nutritional ingredients of the blackberry juice and improves the mouth feel of the blackberry juice.

Description

technical field [0001] The invention relates to a compound fruit juice, in particular to a compound fruit juice containing blackberry juice and pear juice. Background technique [0002] In 1986, the Institute of Botany, Chinese Academy of Sciences, Jiangsu Province introduced blackberries to my country from Europe, America and other countries for the first time. At present, the largest blackberry planting base in my country has been built in the hilly area of ​​Lishui County, Jiangsu Province, with a planting area of ​​more than 3000hm 2 , with an annual output of more than 20,000 tons. Blackberry berries are not resistant to storage and transportation, and more than 90% to 95% of the fruit should be processed in time. Blackberry fruit is soft and juicy, bright in color, sweet and sour, unique in flavor and rich in nutrients. It is a good fruit for processing fruit juice drinks, jams, fruit wine and other products. Blackberry fruit is rich in natural plant polyphenols - an...

AI Technical Summary

Problems solved by technology

Blackberries also suffer from the same problem when processed into juice, as the high acidity makes the juice difficult to drink directly

[0004] Most of the existing blackberry juices (drinks) are prepared by diluting blackberry juice and adding sweeteners, and the juice content is low (generally 10%~30%) , the content of soluble solids in the made drink is high (artificially added), and the content of total anthocyanins is greatly reduced compared with the original juice, which greatly changes the original flavor and nutritional content of blackberry juice, and the nutritional value is low

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