Beverage prepared by juicing pears subjected to freezing and preparation method of beverage

Abstract

The present invention relates to a beverage prepared by squeezing pear juice after being frozen and a production method thereof. The production process is as follows: 1. Select pears free from disease and insect infestation, wash them and put them in a freezer, and freeze them at minus 20°C-25°C for 24 —Take it out after 48 hours, thaw at room temperature for 6-8 hours, and then squeeze the juice for later use; Boil water for 2-3 hours, then turn off the heat and cool down. When the temperature drops to room temperature, filter to remove the residue and take the liquid for later use; 3. Add the above 2 to 1, stir well, and filter it with a 200-mesh sieve cloth after standing still for 8 hours, and then bottle it The finished product is sterilized and sealed at 90°C.

Description

technical field [0001] The invention relates to a beverage prepared by squeezing pears after being frozen and a preparation method thereof, belonging to the field of food processing. Background technique [0002] At present, the fruit drinks sold in the market are made of freshly squeezed juice or freshly squeezed juice after boiling. Without freezing treatment, the sugar in the fruit is not sufficiently extracted, and the enzyme bacteria contained in the fruit cannot be destroyed. Thorough killing will affect the shelf life of the fruit juice. Therefore, it is an important topic for scientific and technological personnel to study fruit drinks that can fully extract the sugar content contained in the fruit and have a longer shelf life. Contents of the invention [0003] The purpose of the present invention is to provide a kind of drink which is not only rich in nutrition but also unique in flavor and has a long shelf life and is prepared by squeezing pear juice after being...

AI Technical Summary

Problems solved by technology

[0002] At present, the fruit drinks sold in the market are made of freshly squeezed juice or freshly squeezed juice by boiling. Without freezing treatment, the sugar in the fruit is not sufficiently extracted, and the enzyme bacteria contained in the fruit cannot be digested. Thorough killing will affect the shelf life of fruit juice. Therefore, research on fruit drinks that can fully extract the sugar contained in fruits and have a longer shelf life is an important topic for scientific and technological personnel.