Cranberry juice and preparation method thereof

A technology of cranberry and fruit juice is applied in the direction of food ingredients as taste improver, function of food ingredients, food ingredients containing natural extracts, etc. Quality, the effect of increasing the sales range

Inactive Publication Date: 2019-01-11
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This application provides a cranberry juice and its preparation method to solve the technical problems of stratification and precipitation of the juice during long-term storage

Method used

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  • Cranberry juice and preparation method thereof

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Effect test

preparation example Construction

[0055] From figure 1 It can be seen that a kind of preparation method of cranberry juice provided by the application comprises:

[0056] S01: preparing Luo Han Guo concentrated liquid and mogroside according to Luo Han Guo;

[0057] S02: Dice the cranberries into cubes of 0.4*0.4cm;

[0058] S03: Microwave pretreatment of the cranberry juice concentrate and double-dried apple juice concentrate;

[0059] S04: fully mix pectinase with pure water until the pectinase is completely dissolved in pure water to obtain an aqueous solution of pectinase;

[0060] S05: Prepare a glue solution according to sodium carboxymethylcellulose CMC-9, xanthan gum and gellan gum, and put the glue solution into a cooking pot;

[0061] S06: When the cooking pot is heated to 90°C, the cranberry concentrated juice, the double-dried apple concentrated juice, the Luo Han Guo concentrated liquid, the diced cranberry and the fruit after microwave pretreatment are heated. Aqueous gelase solution is added...

Embodiment 1

[0066] The application provides a kind of cranberry juice, the preparation raw material of described cranberry juice comprises according to mass fraction:

[0067] 25 parts of cranberry grains, 15 parts of cranberry juice concentrate, 15 parts of Shuangtuo apple juice concentrate, 2 parts of monk fruit concentrate, 0.05 part of mogroside, 0.3 part of sodium carboxymethylcellulose CMC-9, xanthan gum 0.01 part, 0.01 part of gellan gum, 0.01 part of sodium bisulfite, 0.5 part of citric acid monohydrate, 0.3 part of malic acid, 0.0005 part of amaranth, 0.01 part of caramel color, 0.02 part of opacifying agent, and 0.2 part of essence.

[0068] The application also provides a method for preparing cranberry juice, the method comprising:

[0069] S101: Prepare Luo Han Guo concentrate and mogroside according to Luo Han Guo.

[0070] Specifically, the preparation of Luo Han Guo concentrated liquid according to Luo Han Guo includes:

[0071] Cracking Luo Han Guo, each fresh fruit is b...

Embodiment 2

[0091] The application provides a kind of cranberry juice, the preparation raw material of described cranberry juice comprises according to mass fraction:

[0092] 35 parts of cranberry grains, 25 parts of cranberry juice concentrate, 25 parts of Shuangtuo apple juice concentrate, 10 parts of monk fruit concentrate, 0.15 parts of mogroside, 0.6 parts of sodium carboxymethylcellulose CMC-9, xanthan gum 0.03 parts, 0.05 parts of gellan gum, 0.03 parts of sodium bisulfite, 1.5 parts of citric acid monohydrate, 1 part of malic acid, 0.0015 parts of amaranth, 0.25 parts of caramel color, 0.05 parts of opacifying agent, and 0.8 parts of essence.

[0093] The application also provides a method for preparing cranberry juice, the method comprising:

[0094] S201: Prepare Luo Han Guo concentrate and mogroside according to Luo Han Guo.

[0095] Specifically, the preparation of Luo Han Guo concentrated liquid according to Luo Han Guo includes:

[0096] Crushing the grosvenor fruit, crus...

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Abstract

The invention provides a cranberry juice and a preparation method thereof. The cranberry juice comprises cranberry granules, cranberry juice concentrate, decolorized and deacidified apple juice concentrate, and siraitia grosvenorii concentrate, etc. Siraitia grosvenorii contains a large amount of mogroside and vitamin C. In the preparation method, pectinase can break and degrade pectin molecules and reduce the viscosity of the juice, thereby precipitating soluble solids in the juice and enhancing the clarifying effect of the juice. The cranberry juice uses sodium carboxymethyl cellulose CMC-9,xanthan gum and gellan gum for compounding and uses the compounded substance as a stabilizer to improve the stability of the cranberry juice product and lessen precipitation and stratification, and after the central area of a cooking pot is boiling, the overall temperature of the system rises slowly through heat preservation, the heat dispersion is more uniform, so that the texture of the juice is more uniform, stratification of the juice during long-term placement is prevented, and the shelf life of the juice is prolonged.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a cranberry juice and a preparation method thereof. Background technique [0002] Cranberry, also known as cranberry, cranberry, etc., mainly contains carbohydrates, protein, flavonoids, proanthocyanidins and other nutrients. Current studies have found that cranberry has the functions of preventing urinary tract infection, anti-helicobacter pylori, anti-oxidation, anti-tumor, preventing cardiovascular disease, protecting the mouth and teeth, and lowering blood pressure. [0003] Although cranberry is a kind of fruit, it has a very sour taste due to its high acid content, so it is not suitable for fresh consumption. Therefore, cranberries need to be processed before they can be used. The commonly used cranberry processing method is to prepare cranberry juice. In order to make the juice reach a suitable sweetness, an appropriate amount of sugar is usually added, but the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/44A23L2/62A23L2/60A23L2/68A23L2/84A23L2/70A23L5/41A23L33/10A23L33/105
CPCA23L2/02A23L2/04A23L2/44A23L2/60A23L2/62A23L2/68A23L2/70A23L2/84A23V2002/00A23L5/41A23L33/10A23L33/105A23V2200/16A23V2200/30A23V2250/21
Inventor 黄华学熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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