Fruit seed protoplasm liquid preparation method and beverage prepared from fruit seed protoplasm liquid

Abstract

The invention relates to a fruit seed protoplasm liquid preparation method and a beverage prepared from the fruit seed protoplasm liquid. The fruit seed protoplasm liquid preparation method comprises the following steps: cleaning dried fruit which are sorted, wherein the dried fruit is one or several of black wolfberry fruit, blackberry, blackcurrant, lonicera edulis, mulberry fruit and grape seeds; adding 5 to 10 times of water for soaking according to the weight part of the dried fruit, and grinding pulp, wherein a rough grinding machine is adopted for rough grinding and an ultrafine grinding machine is adopted for fine grinding, so that crude fibers are thinned, plant cells are crushed, and the protoplasm liquid of which the fine grinding liquid grain size is less than or equal to 10 mu m, and the fruit seed protoplasm solid content is greater than or equal to 10 percent in parts by weight is obtained; concentrating the protoplasm after the protoplasm is subjected to enzymolysis and enzyme deactivation into the fruit seed protoplasm concentrate of which the solid content is 50 to 70 percent for later use, or performing aseptic filling after the fruit seed protoplasm concentrate is subjected to ultra-high temperature sterilization. By adopting the method disclosed by the invention, functional components, namely procyanidine and anthocyanin, of the original fruit do not lose, and meanwhile, fruit peels and fruit seeds are subjected to enzymolysis through the enzymolysis technology, so that the fruit peels and the fruit seeds which cannot be absorbed by a human body can be subjected to enzymolysis to form nutritional components and functional components which can be absorbed by the human body.

Description

technical field [0001] The invention relates to a method for preparing fruit seed protoplasm, and the functional liquid beverage and functional solid beverage prepared therefrom. The main functional components are proanthocyanidin and anthocyanin. In particular, it relates to a functional liquid drink and a functional solid drink which are fully utilized from black fruit wolfberry, blackberry, black currant, indigo fruit, mulberry fruit and grape seed. Background technique [0002] Fruit pulp and juice drink are well known, and fruit pulp is to be raw material with fruit, through pretreatment, squeezing the juice (remove slag skin), the ready-to-eat food that sterilization obtains, or be processed into other fruit products as raw material. Juice drinks are drinks made from fresh fruit juice or concentrated fruit juice through blending, sterilization and other processes. The common point of fruit pulp production technology and fruit juice beverage production technology at pr...

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a method for preparing fruit seed puree, mainly to overcome the utilization of proanthocyanidins and anthocyanins in the prior art of black fruit Lycium barbarum, blackberry, blackcurrant, indigo fruit, mulberry fruit and grape seed juice drinks. The yield is low, the production cost of extracting proanthocyanidins and anthocyanins from fruit seeds is high, and there are defects of organic solvent residues

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