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Composite fruit juice capable of effectively improving bitterness of aronia melanocarpa and preparation method of composite fruit juice

A kind of technology of black berry Aronia and compound juice, which is applied in the field of food processing, can solve the problems of large loss of nutrients, prominent bitter taste, and loss of anthocyanin oxidation, so as to promote extraction, coordinate sour and astringent taste, and increase anti-oxidation sexual effect

Inactive Publication Date: 2019-01-15
陕西思尔生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Arana fruit juice and its compound juice produced under conventional technology not only have a prominent bitterness and astringency, but also have a large loss of nutrients, especially anthocyanins are easily lost by oxidation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A compound juice for effectively improving the bitter and astringent taste of Sorbus melanocarpa, which is characterized in that, in terms of mass percentage, the compound juice includes: Sorbus melanocarpa juice 45%, sweet cherry juice 25%, and red raspberry juice 15%, kiwi juice 5%, hawthorn juice 5%, prickly pear juice 5%.

[0034] The preparation method steps are as follows:

[0035] 1) Fruit selection

[0036] Eliminate unprocessed Sorbus melanocarpa fruits, including immature or overripe fruits, diseased fruits, rotten or moldy fruits, as well as leaves, sand, worm eggs and other impurities.

[0037] 2) Cleaning

[0038] The selected fruits are immersed in 0.5% hydrochloric acid solution at room temperature for 3-5 minutes, and then immersed in 0.1% potassium permanganate solution at room temperature for 10 minutes, then rinsed with water that meets drinking water standards, and drained to dry.

[0039] 3) Crushing, heating, enzymatic hydrolysis

[0040] It adopts instantane...

Embodiment 2

[0051] A composite fruit juice for effectively improving the bitter and astringent taste of Sorbus melanocarpa, characterized in that, in terms of mass percentages, the compound juice includes 55% of Sorbus melanocarpa juice, 20% of sweet cherry juice, and 10% black currant juice. %, kiwi juice 5%, hawthorn juice 5%, wild jujube juice 5%.

[0052] The preparation method steps are as follows:

[0053] 1) Fruit selection

[0054] Eliminate unprocessed Sorbus melanocarpa fruits, including immature or overripe fruits, diseased fruits, rotten or moldy fruits, as well as leaves, sand, worm eggs and other impurities.

[0055] 2) Cleaning

[0056] The selected fruits are immersed in 0.5% hydrochloric acid solution at room temperature for 3-5 minutes, and then immersed in 0.1% potassium permanganate solution at room temperature for 10 minutes, then rinsed with water that meets drinking water standards, and drained to dry.

[0057] 3) Crushing, heating, enzymatic hydrolysis

[0058] It adopts inst...

Embodiment 3

[0069] A composite fruit juice for effectively improving the bitterness and astringency of Sorbus melanocarpa, characterized in that, in terms of mass percentage, in the compound juice: 50% of Sorbus melanocarpa juice, 20% of sweet cherry juice, and 15% blackcurrant juice. %, kiwi juice 5%, hawthorn juice 5%, sea buckthorn juice 5%.

[0070] The preparation method steps are as follows:

[0071] 1) Fruit selection

[0072] Eliminate unprocessed Sorbus melanocarpa fruits, including immature or overripe fruits, diseased fruits, rotten or moldy fruits, as well as leaves, sand, worm eggs and other impurities.

[0073] 2) Cleaning

[0074] The selected fruits are immersed in 0.5% hydrochloric acid solution at room temperature for 3-5 minutes, and then immersed in 0.1% potassium permanganate solution at room temperature for 10 minutes, then rinsed with water that meets drinking water standards, and drained to dry.

[0075] 3) Crushing, heating, enzymatic hydrolysis

[0076] It adopts instantane...

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PUM

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Abstract

The invention provides composite fruit juice capable of effectively improving bitterness of aronia melanocarpa. The composite fruit juice is characterized by comprising the following components in percentage by mass of 45-55% of aronia melanocarpa, 20-25% of sweet cherry juice, 10-15% of one or more of black currant juice or raspberry juice, 10-15% of one or more of kiwi fruit juice or haw juice,and 5-10% of one or more of wild jujube juice or hippophae rhamnoides fruit juice or rosa roxburghii tratt fruit juice. The maximum characteristics of the compound fruit juice lie in that reconciliation is realized by a formula, and the bitterness of the aronia melanocarpa can be effectively improved by a technology. The composite fruit juice can effectively restrain oxidization of anthocyan in the aronia melanocarpa and vitamin C in the composite fruit juice, the color of the composite fruit juice can be effectively protected, and the oxidation resistance of the composite fruit juice can be improved. The composite fruit juice is free from any food additive, and zero addition of the food additive is realized.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a composite fruit juice for effectively improving the bitter and astringent taste of Sorbus melanocarpa and a preparation method thereof. Background technique [0002] Sorbus melanocarpa is a kind of berry introduced into our country in recent years. The fruit of Sorbus melanocarpa is rich in anthocyanins and flavonoids. Its anthocyanin content is 80 to 180 times that of grapes. Cranberry 20 to 40 times that of blueberries, 5 times that of blueberries; studies have shown that Sorbus melanocarpa, which is rich in anthocyanins and flavonoids, has strong antioxidant activity. Its antioxidant activity is 2.5 times that of blueberries and 9 times that of cranberries. the above. Because of its strong antioxidant capacity, it can eliminate free radicals in the human body, and play a health care effect on the human body. At present, there are very few related products of ...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L33/00
CPCA23L2/04A23L33/00
Inventor 王作弟
Owner 陕西思尔生物科技有限公司
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