Prunus humilis fruit beverage

Abstract

The invention discloses a prunus humilis fruit beverage belonging to the technical field of food and beverage. The beverage includes the following materials in parts by weight: 300-500 parts of prunushumilis fruits, 50-80 parts of rock sugar, 35-55 parts of mulberries, 10-20 parts of black wolfberries, 20-30 parts of longan, 10-20 parts of grapes, 10-25 parts of apples, 20-30 parts of hawthorns,and 0.001-0.1 part of food additives. The preparation of the prunus humilis fruit beverage prepared by the invention relates to juice extraction, grinding, water bath heating, enzymolysis, blending, homogenization, degassing and filling sterilization. The water bath, enzymolysis and homogenization are conducted at low temperature, and cold sterilization is employed to ensure the original ecological active ingredients such as anthocyanins, polysaccharides, amino acids, vitamins and mineral elements in the beverage are not destroyed by high temperature; the beverage can supplement and calcium, iron, zinc and other elements needed by the body, tonify the spleen, benefit the stomach, remove free radicals in the body, prevent aging, and meet the requirements of multiple tonifying effects in onehealthy, nutritious, natural and green beverage by contemporary people.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to an Oli beverage. Background technique [0002] Ouli, also known as calcium fruit, the fruit is red, crystal and lovely, and the fruit is oblate, round, date-shaped, and picket-shaped. The flesh is thick and sweaty, moderately sweet and sour, unique in taste, rich in nutrition, and has Triple calcium supplement effect, known as "star of calcium supplement", "king of fruits". [0003] All over the world, Ou Li is mainly distributed in 13 provinces, municipalities and autonomous regions in northern China. Some areas are relatively concentrated, and some areas are relatively scattered. There are some differences in the nutrient content of Plum fruit due to reasons such as region, wild, cultivation, etc., combined with the data given in Table 1 for analysis. [0004] Table 1 Nutrient composition list of Oli [0005] [0006] In Table 1, sample 1 is the rip...

AI Technical Summary

Problems solved by technology

Although the beverage and the method are simple in preparation and strong in applicability, and solve the sour and astringent problem of Ou Li, the method is sterilized at high temperature, which may destroy the effective active ingredients in the beverage. In addition, its nutritional structure is single, which satisfies the public. "Drink more than one drink" requirements

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