Waxberry turbid beverage containing pulp bars and preparation method thereof

Abstract

The invention provides a waxberry turbid beverage containing pulp bars and a preparation method thereof. The waxberry turbid beverage comprises following ingredients, by weight: 10 to 94% of waxberry original juice, 5 to 10% of waxberry pulp bars, 0 to 70% of purified water, 0 to 14.5% of high fructose?corn syrup, 0.05 to 0.20% of low-ester pectin, 0.05 to 0.10% of pure gum, 0.05 to 0.12% of calcium gluconate, 0 to 0.2% of citric acid, and 0 to 0.05% of sodium citrate, wherein the total weight percentage of all the ingredients is 100%. The preparation method comprises following steps: taking unfrozen waxberry original juice and accessories but calcium gluconate according to the formula; adding the ingredients into a material compound tank to stir and dissolve; adding calcium gluconate and unfrozen waxberry bars into the mixture, and stirring uniformly; pumping the mixture into an UHT sterilization machine by using a sine pump, and sterilizing for 5 to 8s at a temperature of 110 to 120 DEG C; canning; and testing so as to obtain finished products which are qualified. The waxberry turbid beverage is rich in nutrients, and convenient to drink; and mouthfeel of the waxberry turbid beverage is better.

Description

technical field [0001] The invention relates to the processing of red bayberry fruit juice products, in particular to the formulation and production technology of suspension-type red bayberry turbid fruit juice drink products containing bayberry flesh pillars. Background technique [0002] Myrica rubra (Myrica rubra) is a subtropical fruit tree native to China. The fruit is sweet and sour and has a unique flavor. It enjoys a high reputation at home and abroad. However, due to the short ripening period of red bayberry fruit, which is easy to deteriorate, in addition, there is a lot of rain in the harvest period, and natural disasters such as typhoons are seriously affected. The problem of seasonal surplus is becoming more and more prominent. [0003] Red bayberry juice processing is an important way to solve the surplus of red bayberry. At present, there are still the following problems in the production of red bayberry juice: 1. The processed variety of red bayberry juice i...

AI Technical Summary

Problems solved by technology

However, due to the short ripening period of red bayberry fruit, which is easy to deteriorate, in addition, there is a lot of rain in the harvest period, and natural disasters such as typhoons are seriously affected. The problem of seasonal surplus is becoming more and more prominent

[0003] Red bayberry juice processing is an important way to solve the surplus of red bayberry. At present, there are still the following problems in the production of red bayberry juice: 1. The processed variety of red bayberry juice is single, and there are only individual varieties such as bayberry clear juice on the market; 2. Although red bayberry clear juice has a more beautiful appearance , because there is a clarification period of several hours in the clear juice production process, so the bayberry juice is prone to micro-fermentation, which affects the quality of the juice; Discoloration and post-precipitation of beverage products; 4. Due to the removal of pectin, protein, fiber, pulp particles and other flavor substances in the process of making clear juice, the loss of nutrients is relatively large, resulting in monotonous flavor of bayberry juice and insufficient style characteristics and other defects

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