L-arabinose functional fruit juice beverage production method
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The technology of arabinose and production method is applied in the field of production of functional juice drinks, which can solve the problems of people who are not suitable for diabetes, and achieve the effects of preventing the occurrence of hyperglycemia, enriching nutrition, and inhibiting the secretion of insulin
Inactive Publication Date: 2015-07-15
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Drinking can easily cause obesity, hyperglycemia, insulin secretion disorders and other diseases, so it is not suitable as a drink for people with diabetes
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[0012] Taking the production of 100gL-arabinose functional fruit juice drink as an example, the quality of orange juice, carrot juice, tomato juice, L-arabinose, sucrose, flavoring agent and stabilizer is as follows: orange juice 40g, carrot juice 35g, tomato juice 15g, L-arabinose 5g, sucrose 5g, flavoring agent and stabilizer 4g each.
[0013] See the production process of L-arabinose functional fruit juice drink figure 1 , a production method of L-arabinose functional fruit juice drink: the production process includes the following steps: Step 1, raw juice compound stirring; Step 2, initial adjustment of sugar and acid; Step 3, homogenization; Step 4, sterilization; Step 5 , filling; It is characterized in that:
[0014] In step 1, the mixing ratio of the orange juice, carrot juice and tomato juice is 5:4:2; or any juice; the orange juice, carrot juice and tomato juice are in the When selecting raw materials, choose fresh, plump and non-rotten fruits with a maturity of ab...
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Abstract
The present invention discloses a L-arabinose functional fruit juice beverage production method. The L-arabinose functional fruit juice beverage includes the following raw materials: orange raw juice, carrot raw juice, tomato raw juice or any kind of the above fruit juice, L-arabinose, sucrose, flavoring agent and stabilizing agent; and uses the above raw materials in the following ratio: 1-100% of orange raw juice, 1-100% of carrot raw juice, 1-100% of tomato raw juice, 0.1-40% of L-arabinose, 1-50% of sucrose, 1-2% of flavoring agent and 2-3% of stabilizing agent; the production process includes the following steps: step one, mixing and stirring the raw juices; step two, initially adjusting the sugar and acid degrees of the mixed fruit juice; step three, homogenizing; step four, sterilizing; and step five, filling. The L-arabinose functional fruit juice beverage adds L-arabinose as raw material, can effectively inhibit sucrose absorption of human body, insulin secretion and obesity incidence, does not increase blood glucose levels, can prevent the occurrence of high blood sugar, is rich in nutrition, has health-care function, is appropriate for the consumption of everyone, and solves the functional fruit juice beverage consumption problems in populations with obesity, high blood sugar, insulin secretion disorders, diabetes and other diseases.
Description
field of invention [0001] The invention relates to a production method of a functional fruit juice drink, which belongs to the technical field of production of new resource health food. Background technique [0002] L-arabinose, also known as pectin sugar, is a kind of aldopentose. In nature, L-arabinose rarely exists in the form of monosaccharides, usually combined with other monosaccharides, and exists in the form of heteropolysaccharides in pectin, hemicellulose, pectic acid, bacterial polysaccharides and certain glycosides. High stability to heat and acid. L-arabinose belongs to the five-carbon aldose and is a natural sweetener without calories, which can inhibit the increase in blood sugar caused by the intake of sucrose. Therefore, it can inhibit obesity, prevent and treat diseases related to hyperglycemia. As a low-calorie sweetener, L-arabinose has been approved as a health food additive by the US Food and Drug Administration and the Ministry of Health and Welfare ...
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