Citrullus lanatus.convar megulaspemus(L.) juice health beverage as well as medical application and preparation method thereof

[0249] Example 1: Preparation of melon juice health drink

[0250] Wash and pick melons, remove dirt, and then soak in potassium permanganate solution for 1 min to disinfect. Crush the melon, squeeze the juice, the size of the fruit pulp is 2-6 mm. Add 0.05% citric acid + 0.1% sodium erythorbate as a composite color retention agent, and the addition amount of color retention agent is 0.15%. Adopt 0.15% complex enzyme (pectinase: cellulase=2:1 weight ratio) for enzymatic hydrolysis, enzymatic hydrolysis temperature 50°C, enzymatic hydrolysis time 2h, enzymatic hydrolysis pH=4.5. After enzymolysis, put the squash juice at 85℃~95℃ to inactivate the enzyme for 6min~8min. Add compound stabilizer (xanthan gum 0.03%, sodium alginate 0.04%, CMC-Na 0.10%), mix well, centrifuge at 3000r/min for 15min, and take the supernatant. Add 5% erythritol and 0.15% citric acid, mix, homogenize (the homogenization pressure is 30MPa, temperature 60℃, second homogenization), sterilize at 95~100℃ for 10~15 minutes, canned, ready to get .