A kind of preparation method of seabuckthorn turbid juice containing oil

Abstract

The invention discloses a preparation method of oil-containing seabuckthorn turbid juice, which belongs to the technical field of deep processing of agricultural and sideline products. In the existing technology, in order to solve the problem of fat floating and fruit juice stratification, the method of degreasing the fruit juice is basically selected to achieve the uniformity of the appearance of the fruit juice, resulting in the loss of a large amount of nutrients. The purpose of the present invention is to solve the problem of For the above problems, a method for preparing fat-containing seabuckthorn turbid juice is provided, which uses partial degreasing and two-stage high-pressure homogenization to effectively retain part of the fat in seabuckthorn, not only effectively retains the flavor and nutrients of seabuckthorn turbid juice, but also effectively Solve the problem of fat floating and delamination, so as to obtain seabuckthorn turbid juice with high stability and long shelf life, so that the final product presents a uniform emulsion state, maintains various physiologically active substances to the greatest extent, and at the same time significantly reduces the preparation cost, which can be widely used Used in industrial production.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products, and relates to a preparation method of seabuckthorn turbid juice containing oil. Background technique [0002] Seabuckthorn is a natural berry plant, its fruit contains a variety of nutrients, known as "the third-generation fruit", "the king of vitamins" and "the most promising raw material for new health products in the 21st century". Seabuckthorn fruit contains more than 190 kinds of biologically active ingredients. It is a rare miraculous plant that integrates protein, unsaturated fatty acids, vitamins, and flavonoids (VP). It is called "vitamin treasure house". [0003] Compared with other raw juices, seabuckthorn raw juice has the following characteristics: [0004] Contains more insoluble pulp components, macromolecular colloids, proteins, polyphenols and other substances. These substances, especially phenolic components such as gallic acid, c...

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to solve the current problems and provide a method for preparing oil-containing seabuckthorn turbid juice. Without adding any food additives such as stabilizers and flocculants and active substances such as biological enzymes, the partial degreasing and two The method of high-pressure homogenization in stages makes the pulp particle size in the juice after homogenization within 100nm, which not only effectively retains part of the fat, fat-soluble flavor substances and fat-soluble nutrients of seabuckthorn cloudy juice, but also breaks up fat globules through high-pressure homogenization And after greatly reducing the particle size of fat globules, the problem of fat floating and layering can be effectively solved, thereby obtaining seabuckthorn turbid juice with high stability and long shelf life, making the final product appear in a uniform emulsion state, and maintaining various A physiologically active substance, effectively preventing browning, while significantly reducing preparation costs