Micro-bubble composite fruit juice and preparation process thereof

Abstract

The invention belongs to the field of processing of fruit juice beverages, and particularly relates to micro-bubble composite fruit juice and a preparation process thereof. The micro-bubble compositejuice is prepared from the following components per 1000mL of fruit juice: 260 to 360 mL of grape juice, 260 to 360 mL of strawberry juice, 120 to 220 mL of mulberry juice, 60 to 100 mg of mulberry polyphenol extract, 1.5 to 3.0 g of carbon dioxide and the balance of water; and meanwhile, the following indexes are satisfied: the total sugar content is 100 to 150 g / L; the total acid content is 4 to6 g / L; the content of soluble solids (Brix) is 10 to 15; the pH is 3.0 to 4.0; the total phenol content is 140 to 270 mg / L; and the content of anthocyanin is 110 to 210 mg / L. According to the preparation process, the carbon dioxide of a little amount is added into the fruit juice; the bitterness can be concealed by virtue of saccharic acid and flavoring substances of the fruit juice; and moreover, a preservative and sterilizing effect can be achieved, so that the fruit juice has the characteristics of long shelf life and difficulty in generating microorganisms. Meanwhile, since the mulberry polypenol extract extracted from fresh mulberry fruits is added in the preparation process, so that the antioxidant characteristic of the micro-bubble composite fruit juice can be greatly improved.

Description

technical field [0001] The invention belongs to the field of fruit juice beverage processing, and in particular relates to a microbubble composite fruit juice and a preparation process thereof. Background technique [0002] According to 2016 data, China is the eighth largest fruit juice market in the world, with a total annual consumption of 607 million liters. In recent years, with the change of consumers' concept, natural, nutritious and healthy fruit juice drinks without sugar, coloring and preservatives are becoming more and more popular. The development of fruit juice drinks has also developed from a single type to a compound type, with refreshing taste, low sweetness, high juice, and low calorie as the development trend. Micro-bubble compound juice can provide more comprehensive nutrition for the human body and is easier to digest and absorb. It contains vitamin C, vitamin E, β-carotene, polyphenols and flavonoids and other biologically active substances, which have a...

AI Technical Summary

Problems solved by technology

The alkaline substances brought by the dissolution of carbon dioxide will react with the phenolic substances in the juice, aggravating the bitterness of polyphenols, tannins and other substances, thus affecting the taste of the juice

Secondly, some fruit juices have high protein content. During the process of adding carbon dioxide, due to the foaming property of protein, there will be foam on the surface of the juice after gas addition, which will affect the quality of the juice.

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