Roxburgh rose fruit juice beverage and production method thereof

Abstract

The invention relates to the field of food processing, and particularly relates to a roxburgh rose fruit juice beverage and a production method thereof. The production method of the roxburgh rose fruit juice beverage comprises the following steps: step A, juicing roxburgh rose to obtain roxburgh rose fruit juice; step B, filtering 80-120 parts of the roxburgh rose fruit juice to obtain original juice; step C, sterilizing the original juice, during the sterilization, adding 0.2-2 parts by weight of anti-oxidants and 0.2-2 parts by weight of peroxide decomposers into the original juice to obtain the roxburgh rose fruit juice beverage. The roxburgh rose fruit juice beverage comprises, by weight, 80-120 parts of roxburgh rose fruit juice, 0.2-2 parts of anti-oxidants and 0.2-2 parts of peroxide decomposers. According to the invention, both the anti-oxidant and the peroxide decomposer are added during the production, thus synergistic effect of the two agents is reached, and the combination of prevention and treatment is realized, which effectively solving the browning problem of roxburgh rose fruit juice beverages.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to a prickly pear juice drink and a production method thereof. Background technique

[0002] Rosa roxburghii is known as a precious fruit for anti-cancer, anti-cancer, and longevity. Because the pulp in the roxburghii is sour and the taste of raw food is poor, the roxburghii is usually processed into a roxburghii juice drink, which avoids these shortcomings, and has the effect of promoting body fluid and quenching thirst simultaneously to meet the needs of consumers.

[0003] During the production of prickly pear juice beverages, it is very common for beverages to become turbid.

[0004] This phenomenon is mainly caused by the browning of prickly pear. The browning of Rosa roxburghii refers to the oxidation of protein, amino acid, tannin and other easily oxidized components in Rosa roxburghii into dark-colored oxidation products. These oxidation products are mainly peroxides, and th...

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