Rosa roxburghii tratt juice drink and preparation method thereof
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A technology for prickly pear juice and beverage, applied in the field of prickly pear juice beverage and its preparation, can solve the problems of reducing health care effect, destroying effective components, unsatisfactory edible effect, etc. scientific and reasonable results
Inactive Publication Date: 2014-03-26
NANTONG SHUANGHE FOOD
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Problems solved by technology
The ingredients in these fruit teas are single, so there are still some shortcomings in the health care function.
In addition, most of the existing fruit tea and fruit juice production methods adopt the traditional ex...
Method used
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Embodiment 1
[0010] A prickly pear juice beverage comprises, in parts by weight: 30 parts of prickly pear fruit pieces, 5 parts of xylitol, 0.3 part of brown gum, 0.02 part of sodium isotamame C, 0.01 part of sodium benzoate and 40 parts of purified water.
[0011] The preparation method of the above-mentioned thorn pear juice beverage comprises the following steps: washing and drying the thorn pear, removing the core and cutting into pieces, precooking, softening and sterilizing, cooling and packing into the tank, injecting xylitol, brown gum, isotropic acid, etc. The mixed solution of vitamin C sodium, sodium benzoate and purified water is evenly stirred, filtered, and the obtained filtrate is sterilized and sealed to obtain a finished product.
Embodiment 2
[0013] A prickly pear juice beverage comprises, in parts by weight: 35 parts of prickly pear fruit pieces, 10 parts of xylitol, 0.5 part of brown gum, 0.05 part of sodium isotamame C, 0.03 part of sodium benzoate and 55 parts of purified water.
[0014] The preparation method of above-mentioned thorn pear juice beverage is with embodiment 1.
Embodiment 3
[0016] A prickly pear juice beverage comprises, in parts by weight: 32 parts of prickly pear fruit pieces, 8 parts of xylitol, 0.4 parts of brown gum, 0.03 parts of sodium isotamame C, 0.02 parts of sodium benzoate and 48 parts of purified water.
[0017] The preparation method of above-mentioned thorn pear juice beverage is with embodiment 1.
[0018] The thorn pear juice drink prepared by the present invention keeps the structure of thorn pear pulp intact, and can taste the unique delicious flavor of thorn pear pulp when drinking, and the active ingredients are not destroyed. The average content of vitamin C in the thorn pear juice drink is 2758.35 mg, 80% more than regular kiwi juice.
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Abstract
The invention provides a rosa roxburghii tratt juice drink and a preparation method thereof. The rosa roxburghii tratt juice drink comprises the following components in parts by weight: 30-35 parts of rosa roxburghii tratt flesh blocks, 5-10 parts of xylitol, 0.3-0.5 part of algin, 0.02-0.05 part of sodium D-isoascorbiate, 0.01-0.03 part of sodium benzoate and 40-55 parts of purified water. The rosa roxburghii tratt juice drink is prepared through the steps of processing raw materials, dicing, softening and disinfecting by pre-cooking, cooling, canning, filling cans with juice, filtering, sterilizing, sealing and the like. The preparation method is scientific and reasonable; by adopting the preparation method, the rosa roxburghii tratt flesh blocks in the drink maintain the structure of the rosa roxburghii tratt relatively intactly, during drinking, a customer can taste the unique fresh flavor of the rosa roxburghii tratt flesh; effective components of the rosa roxburghii tratt are not destroyed, so that nutrition and health-care effects of the drink are improved and the eating effect is ideal.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a prickly pear juice drink and a preparation method thereof. Background technique [0002] There are many types of fruit teas currently on the market, among which hawthorn fruit tea and fresh peach fruit tea are more common. Composition is single in these fruit teas, thereby still there are some shortcomings in health care function. In addition, most of the existing fruit tea and fruit juice production methods adopt the traditional extraction and concentration process. This processing method easily destroys or loses the active ingredients in fresh fruits and fresh vegetables, thereby reducing the health care effect and unsatisfactory eating effect. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a roxburghii juice beverage, the active ingredients of the roxburghii are not destroyed, a...
Claims
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Application Information
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