Method for preparing apple and berry compound pulp beverage from Acanthopanax sessiliflorus pulp

A technology of Sessilis Acanthopanax and fruit pulp, which is applied in the field of food and beverage, can solve the problems such as heavy bitterness, low utilization rate of nutrients, and acidic flavor of Sessilis Acanthopanax, so as to improve scavenging activity, reduce dosage, and protect eyesight Effect

Active Publication Date: 2019-01-29
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to make up for the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for making apple and berry compound pulp beverages with Acanthus japonicus pulp, so as to solve the problem of heavy bitter taste, poor mouthfeel and utilization rate of nutrient components of Acanthopanax japonicus. At the same time, through compounding, the problem of sour, bitter, and astringent flavors of single blueberry, raspberry, and Wujia raw materials can be solved, so as to achieve complementary and coordinated flavors, save the amount of additives, and increase the content of total phenols and anthocyanins in compound beverages. The content is greatly improved, further enriching its nutritional components and improving the purpose of health care efficacy

Method used

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  • Method for preparing apple and berry compound pulp beverage from Acanthopanax sessiliflorus pulp
  • Method for preparing apple and berry compound pulp beverage from Acanthopanax sessiliflorus pulp
  • Method for preparing apple and berry compound pulp beverage from Acanthopanax sessiliflorus pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. The making of compound pulp beverage, its each component selects mass parts as follows:

[0016]

[0017] 2. Production steps:

[0018] (1) After the raw materials are cleaned, the Hanfu apples are peeled and added to a 0.3% sodium sulfite solution for color protection for 1 hour. Afterwards, add raspberries, blueberries, and Hanfu apples to 1 / 3, 1 / 3, and 1 / 2 of the fruit weight respectively, and beat them with a beater. Rehydration was carried out for 40 minutes under certain conditions, and then beating was carried out and passed through a 60-mesh sieve.

[0019] (2) The obtained Sessilicus Acanthopanax pulp, raspberry pulp, blueberry pulp, and Hanfu apple pulp are weighed and mixed according to parts by mass of 17, 13, 26, and 35, and are respectively 9 parts by mass. , 3, 0.1, 0.1, 0.15 white granulated sugar, honey, sodium carboxymethylcellulose, xanthan gum, and agar are mixed and fully stirred to dissolve.

[0020] (3) Send the obtained composite pulp in...

Embodiment 2

[0024] 1. The making of compound pulp beverage, its each component selects mass parts as follows:

[0025]

[0026] 2. Production steps:

[0027] (1) After the raw materials are cleaned, the Hanfu apples are peeled and added to a 0.3% sodium sulfite solution for color protection for 1 hour. Afterwards, add raspberries, blueberries, and Hanfu apples to 1 / 3, 1 / 3, and 1 / 2 of the fruit weight respectively, and beat them with a beater. Rehydration was carried out for 40 minutes under certain conditions, and then beating was carried out and passed through a 60-mesh sieve.

[0028] (2) The obtained Sessilis Acanthopanax pulp, raspberry pulp, blueberry pulp, and Hanfu apple pulp are weighed and mixed according to parts by mass of 25, 12, 23, and 32, and are respectively 9 parts by mass. , 3, 0.1, 0.1, 0.15 white granulated sugar, honey, sodium carboxymethylcellulose, xanthan gum, and agar are mixed and fully stirred to dissolve.

[0029] (3) Send the obtained composite pulp into...

Embodiment 3

[0033] 1. The making of compound pulp beverage, its each component selects mass parts as follows:

[0034]

[0035]

[0036] 2. Production steps:

[0037] (1) After the raw materials are cleaned, the Hanfu apples are peeled and added to a 0.3% sodium sulfite solution for color protection for 1 hour. Afterwards, add raspberries, blueberries, and Hanfu apples to 1 / 3, 1 / 3, and 1 / 2 of the fruit weight respectively, and beat them with a beater. Rehydration was carried out for 40 minutes under certain conditions, and then beating was carried out and passed through a 60-mesh sieve.

[0038] (2) The obtained Sessilicus Acanthopanax pulp, raspberry pulp, blueberry pulp, and Hanfu apple pulp are weighed and mixed according to 20, 14, 28, and 30 parts by mass, and are respectively 8 parts by mass. , 3, 0.1, 0.1, 0.15 white granulated sugar, honey, sodium carboxymethylcellulose, xanthan gum, and agar are mixed and fully stirred to dissolve.

[0039] (3) Send the obtained composit...

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Abstract

The invention relates to a method for preparing an apple and berry compound pulp beverage from Acanthopanax sessiliflorus pulp, and the apple and berry compound pulp beverage is mainly prepared from Hanfu apples, raspberries, blueberries, Acanthopanax sessiliflorus, white granulated sugar, honey, citric acid, sodium carboxymethylcellulose, xanthan gum and agar by raw material cleaning, pulping, mixing, blending, homogenizing, pasteurization and other preparation processes; and the apple and berry compound pulp beverage is rich in polyphenols and anthocyanin and high in antioxidant activity. According to the method disclosed by the invention, impurities and paste taste can be effectively removed, meanwhile, the pulp component of the Acanthopanax sessiliflorus is retained to the maximum extent, the problems of the bitter and astringent taste, the poor taste and the low utilization rate of nutritional ingredients of the Acanthopanax sessiliflorus can be solved, the problems of acid, bitter and astringent taste of single blueberry, raspberry and Acanthopanax sessiliflorus raw materials can be solved, the flavor complementation coordination is achieved, the dosage of additives is saved,the contents of total phenols and the anthocyanin in the apple and berry compound pulp beverage are greatly improved, the nutritional ingredients of the compound beverage are further enriched, and the health-care effect is improved.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a method for preparing apple and berry compound pulp beverages with acanthus acanthus pulp. Background technique [0002] Pulp beverage is processed by crushing and beating the fruit, which retains the pulp particles and flavor components in the natural fruit, and is rich in nutrition. With the improvement of people's awareness of nutrition and health care, compound pulp beverage is favored by more and more people because of its perfect mixed flavor and richer nutritional ingredients. [0003] Acanthopanax sessica, also known as short-stemmed acanthus, belongs to the genus Araliaceae, and is mainly distributed in Northeast China, North China and surrounding areas. Its fruit is a small berry, rich in anthocyanins, proanthocyanidins, flavonoids and other phenolic substances, as well as soluble polysaccharides and numerous trace elements and vitamins. It has various heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/72A23L33/00
CPCA23L2/02A23L2/72A23V2002/00A23L33/00A23V2200/30A23V2250/51088A23V2250/5086A23V2250/5024
Inventor 冯颖孟宪军徐崇李俊萱李斌张琦李丽孟红伟
Owner SHENYANG AGRI UNIV
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