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A processing method and juice technology, applied in the processing field of prickly pear juice, can solve the problems of unsatisfactory natural flavor, unstable quality, poor flavor and taste, and achieve the effect of maintaining the inherent quality stability of juice
Active Publication Date: 2015-04-29
贵州初好农业科技开发有限公司
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[0002] Rosa roxburghii fresh fruit is rich in tannins, vitamin C, polyphenols, amino acids, superoxide dismutase (SOD) and other components. At present, the natural flavor of rosa roxburghii juice products is not ideal, and the quality is very unstable during processing and storage. The taste is not good and the
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Embodiment 1
[0019] A processing method of prickly pear juice, comprising the following steps:
[0020] 1. Wash the fresh thorn pear fruit that is fully mature and free from rot and mildew, drain the water, squeeze and filter through mechanical pressing, and make the original thorn pear juice;
[0021] 2. Add 20U / L of β-glucosidase to Rosa roxburghii juice, keep at 45°C for 60 minutes, then add 25U / L of glucose oxidase to Rosa roxburghii juice, and keep at 35°C for 40 minutes;
[0022] 3. Add 0.03% adenylic acid and 0.015% sucralose (add after dissolving in water) to the above-mentioned processed fruit juice, mix well, adjust the sweet and sour taste with sucrose, immediately sterilize at high temperature, bottle and cool.
Embodiment 2
[0024] A processing method of prickly pear juice, comprising the following steps:
[0025] 1. Wash the fresh thorn pear fruit that is fully mature and free from rot and mildew, drain the water, squeeze and filter through mechanical pressing, and make the original thorn pear juice;
[0026] 2. Add 22U / L of β-glucosidase to Rosa roxburghii juice, keep at 45°C for 65 minutes, then add 28U / L of glucose oxidase to Rosa roxburghii juice, and keep at 38°C for 45 minutes;
[0027] 3. Add 0.035% adenylic acid and 0.018% sucralose (add after dissolving in clear water) to the above-mentioned processed fruit juice and mix evenly.
[0028] Example 2
[0029] A processing method of prickly pear juice, comprising the following steps:
[0030] 1. Wash the fresh thorn pear fruit that is fully mature and free from rot and mildew, drain the water, squeeze and filter through mechanical pressing, and make the original thorn pear juice;
[0031] 2. Add β-glucosidase 25U / L to Rosa roxburghii juic...
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Abstract
The invention relates to a processing method of roxburgh rose juice. The processing method of the roxburgh rose juice disclosed by the invention is characterized by comprising the following steps: A, draining after cleaning fresh roxburgh roses, which are sufficiently matured and are not decayed and mildewed, and squeezing and filtering through a mechanical squeezing method so as to obtain original roxburgh rose juice; B, adding 20-25 U/L of beta-glucosidase into the roxburgh rose juice, keeping at 45 DEG C for 60-70 min, adding 25-30 U/L of glucose oxidase into the roxburgh rose juice again, and keeping at 35-40 DEG C for 40-50 min; and C, adding 0.03-0.04% of adenylic acid and 0.015-0.020% of sucralose into the processed juice, uniformly mixing, after adjusting by using saccharose till the juice is sour and sweet properly, instantly sterilizing at high temperature, bottling and cooling, wherein the sucralose is added after being dissolved in clear water. The roxburgh rose juice disclosed in the invention is processed under the mild conditions by using a biologic enzymatic technology, so that natural quality of juice is stabilized and strengthened; the sensory characteristics of the roxburgh rose juice are improved by utilizing influence of a substrate to human-body taste receptors; the processing method of the roxburgh rose juice is simple and feasible, high-efficiency and safe; and furthermore, the nutritional components in the roxburgh rose juice are effectively reserved.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of prickly pear juice. Background technique [0002] Rosa roxburghii fresh fruit is rich in tannins, vitamin C, polyphenols, amino acids, superoxide dismutase (SOD) and other components. At present, the natural flavor of rosa roxburghii juice products is not ideal, and the quality is very unstable during processing and storage. The taste is not good and the deterioration is rapid, and the nutritional loss is prominent. In order to improve the quality of roxburghii juice, the flavor of roxburghii juice can be improved by removing the bitter substances in the juice, using chemical color-protecting agents and adding flavors and pigments, but the effect is not ideal. [0003] Chinese patent 201410254289X discloses "a clarified Rosa roxburghii fruit juice and preparation method thereof", which adds citric acid after dicing Rosa roxburghii to prevent SOD,...
Claims
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