Preparation method of rosa roxburghii juice beverage

A technology for thorn pear juice and beverage, which is applied in the field of thorn pear juice beverage and its preparation, and can solve problems such as no reports of thorn pear sweet juice beverage.

Inactive Publication Date: 2018-05-29
敖云霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are jams, fruit wines, and candies on the market based on processed prickly pear products, but so far there has been no report of sweet prickly pear juice beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: At the end of autumn and early winter, the fresh fruit of Rosa roxburghii was collected, and impurities such as fruit stalks, thorns, and cores were removed, dried in the sun, broken into 0.5-1.5mm fragments by a hammer mill, and sent to conventional biochemical extraction equipment. Under the temperature of 5 ℃, carry out pretreatment 30 minutes, then add the sodium citrate of 0.4% of raw material weight as boosting agent, separate and obtain Rosa roxburghii extract after 8 minutes at the temperature of 5 ℃, then press the extraction solution 6% The proportion of commercially available stevia syrup 2% and water 92% is prepared, filled in cans at a temperature of 80°C, quickly sterilized at a temperature of 135°C for 5 seconds, and then sealed under a negative pressure of 0.2MPa. Packed into storage after passing the inspection.

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PUM

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Abstract

The invention discloses a rosa roxburghii juice beverage and a preparation method thereof. The rosa roxburghii juice beverage is produced by the following process: collecting mature rosa roxburghii fruits in the late autumn, removing impurities such as stalks, fruit thorns, and fruit nucleuses, drying in the sun, crushing into 0.5-1.5mm pieces, moistening the materials with water with the amount of 2 times of that of the materials for 1 to 1.5 hours, sending the materials into conventional biochemical extraction equipment, pretreating at temperature of 5 DEG C for 30 minutes, adding extractionaid sodium citrate with the amount of 0.4% of the amount of the raw materials, separating for 8 minutes at 5 DEG C to obtain rosa roxburghii juice extract; and mixing 4 to 6% of the rosa roxburghii juice extract, 2 to 5% of stevia syrup, and 90 to 95% of water to obtain the beverage, canning the beverage, and storing.

Description

technical field [0001] The invention relates to a prickly pear juice beverage and a preparation method thereof, belonging to the technical field of beverage production. Background technique [0002] Roxburghii (Rose roxburghii) is a perennial deciduous shrub of the family Rosaceae. The fruit is oblong and spherical. It is wild in the south of the Yangtze River in my country. The fruit is rich in nutrients, especially vitamin C. According to analysis, every 100 grams of thorn pear juice contains about 2500 mg of vitamin C, which is 10 times that of kiwi fruit and more than 500 times higher than that of pears and apples. The content of vitamin E is also significantly higher than that of ordinary fruits and vegetables. Ripe prickly pear fruit also contains protein, 18 kinds of amino acids, fat and trace elements such as selenium, zinc, iron, magnesium and calcium. Biologically active substances such as superoxide dismutase and catalase have obvious anti-cancer effects and immu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L33/00
CPCA23L2/04
Inventor 敖云霞
Owner 敖云霞
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