Rosa roxbunghii fruit juice and preparation method thereof

Abstract

The invention relates to the technical field of beverages and particularly relates to rosa roxbunghii fruit juice and a preparation method of the rosa roxbunghii fruit juice. The rosa roxbunghii fruit juice contains vitamin C and superoxide dismutase; the content of the vitamin C is 15-25mg / g and the content of the superoxide dismutase is 35-45U / g; the value range of the juice yield Y of the rosa roxbunghii fruit juice is that the Y is more than or equal to 80% and less than or equal to 99.1%; the vitamin C and the superoxide dismutase are not greatly decomposed by treatment combining steps of preparing raw materials, removing impurities and slicing, pre-treating, juicing, blending and sterilizing, and controlling and adjusting technical parameters; the content of the vitamin C and the superoxide dismutase in the rosa roxbunghii fruit juice can be protected well, and the quality and the nutrition quality of the rosa roxbunghii fruit juice are improved; the shelf life of the rosa roxbunghii fruit juice is prolonged to one year, and the storage and transportation difficulties of the rosa roxbunghii fruit juice are reduced.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to prickly pear juice and a preparation method thereof. Background technique [0002] Rosa roxburghii is the fruit of the silk-reeling flower of the Rosaceae plant, also known as Cili and Muli; the fruit of Rosa roxburghii is rich in vitamin C and superoxide dismutase (SOD for short), and has high nutritional and medical value , can eliminate food and invigorate the spleen, astringe and stop diarrhea, it is a nutritional treasure fruit for nourishing and fitness; it has the effects of treating food accumulation, abdominal distension, dysentery, enteritis, vitamin C deficiency, etc. At the same time, thorn pear juice also has the ability to block N-nitroso compounds It is synthesized in the human body and has anti-cancer effects; moreover, it has a special effect on the treatment of human lead poisoning; but the harvest period of Rosa roxburghii is short, the juice yield is low, an...

AI Technical Summary

Problems solved by technology

[0006] It can be seen that in the prior art, for the technical problem of how to keep vitamin C and superoxide dismutase functional components and their color and luster declining with the prolongation of storage time, it is to add sweetness to the juice obtained from the fresh fruit processing of Rosa roxburghii. agent, or chemical stabilizer, or produce other effects of chemical substances after the preparation, but its effect is relatively unsatisfactory; Accepted, for this reason, adding sugar or chemical stabilizers in thorn pear juice is not acceptable, and it is also difficult to ensure the original flavor and appearance color of thorn pear juice, which reduces mouthfeel and appetite. At the same time, for vitamin C and super The content of nutrients such as oxide dismutase is also difficult to guarantee. Therefore, through years of hard work and discussion, starting from the above technical problems, and through the improvement of the production process and the adjustment of the production process parameters, the production process of prickly pear juice is made. Preparation provides a new way of thinking

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