Miracle fruit juice beverage and preparation method thereof

Abstract

The invention discloses a miracle fruit juice beverage which is prepared from 6-12kg of miracle fruit juice, 8-20kg of concentrated lemon juice, 5-10kg of concentrated grapefruit juice, 8-20kg of concentrated orange juice and 50-150kg of purified water. The invention also discloses a method for preparing the miracle fruit juice beverage. The method comprises the following steps: (1) weighing 6-12kg of the miracle fruit juice, 8-20kg of the concentrated lemon juice, 5-10kg of the concentrated grapefruit juice and 8-20kg of the concentrated orange juice to add into a blending jar, injecting 50-150kg of the purified water, stirring for 10-20 minutes, and preparing fruit liquid; (2) sterilizing the fruit liquid by adopting a low-temperature pasteurization process, wherein the sterilization temperature is 65-85 DEG C, and the sterilization time is 10-20 minutes; and (3) filling and sealing the sterilized fruit liquid, so as to obtain the finished miracle fruit juice beverage. By utilizing the principle that the human taste sense can be changed by flavor reversion protease in miracle fruits, cane sugar and sweetening agents are replaced, the miracle fruits are blended with high-acidity pure fruit juice, the original sour taste of the miracle fruits and the pure fruit juice is improved, and a fruit juice beverage which is pure natural, non-toxic and free in cane sugar and sweetening agents and through which original nutritional ingredients and medicinal values of fruits are preserved is prepared.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a mysterious fruit juice drink and a preparation method thereof. Background technique [0002] In order to improve the taste of fruit juice, especially in the aspect of removing the acidity of fruit juice, the method of adding sucrose or sweetener is usually adopted. The method of adding sucrose can better remove the sour taste in fruit juice, but because sucrose is the carbohydrate with the highest calorie value, excessive intake can cause diseases such as obesity, arteriosclerosis, high blood pressure, diabetes and dental caries; adding sweetness The method of using sweeteners is a common way to improve the acidity of fruit juice drinks on the market. Common sweeteners include aspartame, acesulfame potassium, and cyclamate. Although the calories produced by sweeteners are lower than those produced by sucrose, strict Follow GB 2760-2011 "National Food Safety Standard...

AI Technical Summary

Problems solved by technology

[0026] Because lemons, grapefruits, and oranges taste extremely sour, lemon juice, grapefruit juice, and orange juice are usually not used in beverages much. They are usually added as flavoring agents or conceptually to adjust the taste and increase market selling points. The actual amount added Low, this type of beverage fails to give full play to the nutritional value and medicinal value of the fruit. Even if there are fruit juice beverages with high content of lemon juice, grapefruit juice, and orange juice, due to their sour taste, a large amount of sucrose or sweeteners need to be added to adjust The taste increases the risk of obesity, diabetes, dental caries and other diseases. Long-term drinking is not conducive to human health

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