Preparation method of extrahigh-pressure sterilizing hippophae rhamnoides fruit primary pulp oral liquid

Abstract

The invention relates to a preparation method of extrahigh-pressure sterilizing hippophae rhamnoides fruit primary pulp oral liquid. The preparation method comprises the following steps of (1) preparing hippophae rhamnoides fruit primary pulp and performing sterilization: pretreating gathered hippophae rhamnoides fruit berries, sequentially performing squeezing to obtain juice, performing filtration, performing deoiling, performing homogenizing, and performing extrahigh-pressure sterilization; (2) performing primary blending of oral liquid: diluting the hippophae rhamnoides fruit primary pulp,performing centrifuging to remove large-granule sediment, adding a sweetening agent to the hippophae rhamnoides fruit pulp in a specific proportion, and adjusting the pH value of the hippophae rhamnoides fruit pulp; (3) performing secondary blending of the oral liquid: adding concentrated apple juice to the oral liquid after primary blending in a specific proportion; and (4) preparing finished products: performing stability adjustment on the oral liquid after secondary blending, performing homogenizing, performing extrahigh-pressure sterilization, and performing subpackaging. According to thepreparation method disclosed by the invention, an extrahigh-pressure sterilization technique is adopted, so that the polyphenol retention rate in the obtained product is twice or above than that of aconventional product, the color of the obtained product is closer to that of hippophae rhamnoides fruit original fruits, the mouth feel of the obtained product is fresh, the stability of the obtainedproduct is uniform, and higher demands of modern consumers for food safety and nutrient health-care functions can be met.

Description

technical field [0001] The invention relates to the field of preparation of seabuckthorn puree oral liquid, in particular to a preparation method of ultra-high pressure sterilized sea buckthorn puree oral liquid. Background technique [0002] Research at home and abroad shows that seabuckthorn berries contain a variety of biologically active substances, rich in vitamin C, vitamin E, carotenoids, various essential amino acids, unsaturated fatty acids and flavonoids, phospholipids and sterols. Among them, the content of vitamin C is higher than that in any kind of fruits commonly eaten by humans at present, and the content of vitamin E, vitamin β2 and carotenoids is also much higher than that of similar plants. Seabuckthorn also contains 12 kinds of trace elements necessary for the human body, among which calcium, iron, zinc, potassium and selenium are relatively high in content. Unsaturated fatty acids in seabuckthorn seeds are as high as 80%, and contain 8 kinds of essentia...

AI Technical Summary

Problems solved by technology

There are several domestic enterprises producing seabuckthorn puree and oral liquid, which adopt high-temperature heat sterilization in the production process, but this production method has the following disadvantages: (1) In addition to the original sour and astringent taste, the heat-sterilized seabuckthorn puree also adds " "killed" smell, that is, during the heating process, more aldehydes and ketones are generated due to chemical reactions, making the smell worse, which requires a large amount of artificial sweeteners, stabilizers, thickeners, etc. Chemical additives are used as correcting agents to correct, and the use of a large number of flavoring agents reduces the green safety of food; (2) The color and luster of seabuckthorn puree is seriously browned, and it is necessary to add sunset yellow pigment to adjust the color, which not only increases the workload but also Reduce the green safety of food; (3) High temperature sterilization seriously damages the heat-sensitive active ingredients of seabuckthorn. Taking the polyphenols (calculated as gallic acid) of seabuckthorn berries as a reference, the polyphenol retention rate is only about 38%, which reduces the nutritional value of food