A kind of preparation method of lotus root juice beverage

Abstract

The invention provides a method for preparing a lotus root juice beverage, which belongs to the technical field of fruit and vegetable juice beverage processing. The invention uses the whole lotus root as a raw material, and prepares the lotus root juice beverage through the steps of cleaning, cutting, color protection, beating, vacuum microwave heating, two-stage ultrasonic-assisted compound enzymolysis, centrifugation and filtration. The invention simplifies the cumbersome process of peeling and removing knots in the processing of lotus root juice, reduces the generation of processing waste, and increases the polyphenol content in the lotus root juice; vacuum microwave heating is carried out on the lotus root pulp to rapidly passivate the oxidation of polyphenols Enzyme activity, reducing the loss of polyphenols oxidation; ultrasonic-assisted composite enzymatic hydrolysis technology promotes the dissolution of polyphenols, and improves the antioxidant activity of lotus root juice. At the same time, the pretreatment time is shortened, the polyphenolic components of the lotus root juice beverage are retained to the greatest extent, its antioxidant activity is significantly improved, and the product quality is improved.

Description

technical field

[0001] The invention belongs to the technical field of fruit and vegetable beverage processing, and in particular relates to a preparation method of lotus root juice beverage. Background technique

[0002] Lotus root (Nelumbo nucifera Gaerth) is an aquatic vegetable with the largest planting area and output in my country, and it belongs to the perennial root aquatic plant of Nymphaeaceae. Lotus root is a food with the same source of medicine and food that integrates nutrition and health care, and it shows strong antioxidant activity among dozens of common vegetables, and its activity is closely related to the content of polyphenols. Studies have shown that the average polyphenol content of lotus root is about 117mg / 100g (FW), mainly composed of dopa, catechol, gallic acid, catechin and epicatechin. As the main functional active ingredient of lotus root, lotus root polyphenols play an important role in scavenging free radicals, anti-oxidation and anti-aging. ...

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