Apple composite fruit juice and preparation method thereof

Abstract

The invention discloses apple composite fruit juice and a preparation method thereof, and relates to the technical field of fruit juice. The apple composite fruit juice is prepared from the followingraw materials in parts by weight: 40 to 50 parts of apple, 20 to 30 parts of hawthorns, 20 to 30 parts of emblic leafflower fruits, 4 to 10 parts of fruits of Chinese wolfberry, 2 to 6 parts of arabian jasmine flowers, 4 to 10 parts of stevia rebaudiana, 5 to 12 parts of liquorice roots, 5 to 12 parts of herba lophatheri, 1 to 2 parts of clarifying agents, 7 to 13 parts of sweet agents and 100 to140 parts of water. The apple composite fruit juice prepared by the method has the advantages of transparent color and luster, pleasant faint scent, unique flavor, high nutrition content, storage resistance and high quality. Compared with fruit juice clarified by a clarifying agent prepared from tea residue and tannin through simple mixing, the apple composite fruit juice has the advantages that the light transmission rate is improved by 16.2 percent; after the placement for 6 months, no precipitates are generated; the light transmission rate is only reduced by 5.1 percent; a few of precipitates occur at the bottom of fruit juice clarified by the clarifying agent prepared from tea residue and tannin through simple mixing after the placement for 6 months in normal temperature.

Description

technical field [0001] The invention relates to the technical field of fruit juice, in particular to an apple compound fruit juice and a preparation method thereof. Background technique [0002] Apple is the most important fruit in our country. It tastes sweet and sour, and is rich in nutrition. It is one of the fruits suitable for all ages. Apples are rich in carbohydrates, vitamins and trace elements, including sugars, organic acids, pectin, protein, calcium, phosphorus, potassium, iron, vitamin A, vitamin B, vitamin C and dietary fiber, and also contain malic acid and tartaric acid , Carotene, nutrient components are highly soluble and easily absorbed by the body. It is recognized as one of the most nutritious healthy fruits. In addition to being eaten raw, apples can also be further processed into fruit juice, fruit wine, fruit vinegar, jam, etc. Among them, commercialized apple juice is mainly divided into two types: clear juice and cloudy juice. Among them, clear jui...

AI Technical Summary

Problems solved by technology

However, during the shelf life, the fruit juice is prone to darkening, turbidity, precipitation and other turbidity phenomena, which will affect the appearance, quality and commercial value of the clear juice, and affect its shelf life. Therefore, a fruit juice with high clarity and good stability can be obtained It is very important to increase the value of the product, and the taste of clear apple juice in the market is single