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Prickly pear juice drink and production method thereof

A production method and juice technology, which are applied in the directions of food ingredients containing organic compounds, food ingredients as clouding agents, food science, etc., can solve problems such as browning of prickly pear juice beverages that cannot be solved, and achieve high-temperature sterilization, which is simple and easy to operate and improves. Gastrointestinal function, cholesterol lowering effect

Active Publication Date: 2016-01-20
GUIZHOU TIANCILI FOOD SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] But prior art can not solve the browning problem of Rosa roxburghii juice drink

Method used

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  • Prickly pear juice drink and production method thereof
  • Prickly pear juice drink and production method thereof

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Embodiment Construction

[0052] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below. All other embodiments obtained below all belong to the protection scope of the present invention.

[0053] Embodiment 1 of the present invention provides a kind of Rosa roxburghii juice drink and its production method, and Rosa roxburghii juice drink comprises: by weight, 80-120 parts of Rosa roxburghii juice, 0.2-2 part of antioxidant and 0.2-2 part of peroxide decomposing agent.

[0054] The production method of above-mentioned thorn pear fruit juice is as figure 1 shown, including the following steps:

[0055] Step 101: Squeeze the thorn pear juice to obtain thorn pear juice;

[0056] Step 102: filter 80-120 parts of the thorn pear juice to obtain the original juice;

[0057]Step 103: Sterilize the original juice, and during the sterilization process, add 0.2-2 parts of ...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23L2/44A23L2/46A23L2/52A23L2/62A23L29/10A23L33/10A23V2002/00A23V2300/24A23V2200/222A23V2250/30A23V2200/216
Inventor 陈林
Owner GUIZHOU TIANCILI FOOD SCI & TECH
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