Raspberry beverage and processing method thereof

Abstract

The invention provides a raspberry beverage. The technical main points are as follows: the raspberry beverage comprises the following components of: 5-7g / kg of raspberry acetic acid, 300-400g / kg of enzymolysis raspberry juice, 60-100g / kg of sucrose, 70-120g / kg of raspberry wind and the balance of water. The invention further provides a processing method of the raspberry beverage; and the processing method comprises the following steps of: pre-treating, squeezing, adjusting the sucrose content, fermenting by alcohol, carrying out primary filtering, allocating the alcohol degree, carrying out secondary filtering, and filling. According to the raspberry beverage and the processing method disclosed by the invention, a health-care type beverage which has a good clarifying effect and enables an effective component (flavone in raspberries) to be small in loss and short in production period is prepared by taking the raspberries as raw materials.

Description

technical field [0001] The present invention relates to the processing technology of fruit drink and its product, especially relate to a kind of raspberry drink and its processing method. Background technique [0002] Raspberry is a newly developed berry with high economic value and medicinal value in recent years. Because of its bright color, many varieties, high yield and unique flavor, it is deeply loved by people from all over the world, and is called noble fruit. The various ingredients it contains are easily absorbed by the human body, and can promote the absorption and digestion of other nutrients, improve metabolism, and enhance the body's immunity. According to relevant statistics, every 100g of red raspberry fresh fruit contains 0.2g of protein, 3g of fiber, 0.5~2.5mg of salicylic acid, 22mg of calcium, 22mg of phosphorus, 20mg of magnesium, 1mg of sodium, 168mg of potassium, 130mg of VA, and VB 1 0.03mg, VB 2 0.09mg, Niacin 0.9mg, VC25mg, VB 6 0.2~0.25mg, VPP2...

AI Technical Summary

Problems solved by technology

[0004] Due to the high content of pectin and organic acids in the fruit of raspberry, the raw juice of the product has high viscosity, high acidity, and is easy to precipitate, so it can only be diluted and reprocessed for reference. The product is not the original juice; Diluted, the product quality is low; due to the characteristics of raspberries that are not easy to store, the juice yield is low, the quality of the juice is poor, and the microbial content in the juice is high

Most of the previous research methods on fruit wine and fruit vinegar technology were one-time sugar addition before fermentation, the product alcohol content was low, the flavor of fruit vinegar was not good, and the rich nutrition contained in raspberry was destroyed more; the clarity of the product was often caused by the process. Poor, affecting the visual experience of the product, and too many suspended particles in the beverage also affect the taste