Hippophae rhamnoides fruit juice and preparation method thereof

A technology of seabuckthorn juice and seabuckthorn, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as taste improvers, food ingredients containing natural extracts, etc., which can solve the problems of sour taste, poor taste, and reduced nutritional value

Inactive Publication Date: 2019-03-08
华池县甘农生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although seabuckthorn raw juice is rich in nutrition, its taste is sour and astringent, and its taste is poor
For this reason, most of the seabuckthorn beverages on the market are made by diluting the original juice with water and adding a large amount of sugar or other flavoring agents, which greatly reduces its nutritional value and uses a lot of additives, which is not in line with the development concept of healthy diet; In addition, most of the seabuckthorn beverages on the market have a relatively single formula, resulting in a single effect and not being able to play a good role in health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] S1: Preparation of raw material solution

[0023] Wash the seabuckthorn and place it in a low-temperature wall-breaker, at 5-10°C, CO 2 Under the protection of gas, the wall is broken, centrifuged, and filtered to obtain the original sea buckthorn juice;

[0024] Wash the lotus mist and squeeze it into lotus mist juice through a screw juicer for later use;

[0025] After washing the bamboo leaves, crush them, add ethanol solution with a volume concentration of 75-85% according to the ratio of 1g: 10-30mL, soak for 2-3 hours, then ultrasonically treat at 30-50°C for 30-60 minutes, filter and spray Dried to obtain bamboo leaf extract, set aside;

[0026] Dissolve honey, arabinogalactan, stevioside, and preserved fruit syrup in warm water in proportion to configure a preparation solution; 0.1g / L honey, 0.08g / L arabinogalactan, 8g / L stevia sugar, 0.3g / L preserved fruit syrup;

[0027] S2: Mixed deployment:

[0028] According to the volume ratio of 15:5:1:63, put the s...

Embodiment 2

[0031] S1: Preparation of raw material solution

[0032] Wash the seabuckthorn and place it in a low-temperature wall-breaker, at 5-10°C, CO 2 Under the protection of gas, the wall is broken, centrifuged, and filtered to obtain the original sea buckthorn juice;

[0033] Wash the lotus mist and squeeze it into lotus mist juice through a screw juicer for later use;

[0034] After washing the bamboo leaves, crush them, add ethanol solution with a volume concentration of 75-85% according to the ratio of 1g: 10-30mL, soak for 2-3 hours, then ultrasonically treat at 30-50°C for 30-60 minutes, filter and spray Dried to obtain bamboo leaf extract, set aside;

[0035] Dissolve honey, arabinogalactan, stevioside, and preserved fruit syrup in warm water in proportion to configure a preparation solution; 0.4g / L honey, 0.15g / L arabinogalactan, 15g / L stevia sugar, 0.5g / L preserved fruit syrup;

[0036] S2: Mixed deployment:

[0037] According to the volume ratio of 25:10:2:79, put the...

Embodiment 3

[0040] S1: Preparation of raw material solution

[0041] Wash the seabuckthorn and place it in a low-temperature wall-breaker, at 5-10°C, CO 2 Under the protection of gas, the wall is broken, centrifuged, and filtered to obtain the original sea buckthorn juice;

[0042] Wash the lotus mist and squeeze it into lotus mist juice through a screw juicer for later use;

[0043] After washing the bamboo leaves, crush them, add ethanol solution with a volume concentration of 75-85% according to the ratio of 1g: 10-30mL, soak for 2-3 hours, then ultrasonically treat at 30-50°C for 30-60 minutes, filter and spray Dried to obtain bamboo leaf extract, set aside;

[0044] Dissolve honey, arabinogalactan, stevioside, and preserved fruit syrup in warm water in proportion to configure a preparation solution; 0.25g / L honey, 0.115g / L arabinogalactan, 11.5 g / L stevia sugar, 0.4g / L preserved fruit syrup;

[0045] S2: Mixed deployment:

[0046] According to the volume ratio of 20:7.5:1.5:71, ...

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PUM

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Abstract

The invention discloses hippophae rhamnoides fruit juice and a preparation method thereof. The hippophae rhamnoides fruit juice is prepared from the following components of 15-25 parts by volume of hippophae rhamnoides fruit raw juice; 5-10 parts by volume of wax apple juice, 1-2 parts by volume of a bamboo leaf extract, and 63-79 parts by volume of blended liquid, wherein the blended liquid is prepared from aqueous solutions in which 0.1-0.4g / L of honey, 0.08-0.15g / L of arabinogalactan, 8-15g / L of stevioside and 0.3-0.5g / L of syrup for candied fruits dissolve. The preparation method comprisesthe following step of compounding the hippophae rhamnoides fruit raw juice with the wax apple juice. The hippophae rhamnoides fruit juice is high in nutrient value. When being eaten too much, the hippophae rhamnoides fruit juice cannot enable people to suffer from excessive internal heat easily. The bamboo leaf extract is used as a sterilizing preservative, and the honey, the stevioside and the syrup for candied fruits are synergistically blended, so that the fruit juice is good in mouth feel.

Description

technical field [0001] The invention relates to the field of beverage production, in particular to seabuckthorn fruit juice and a preparation method thereof. Background technique [0002] Seabuckthorn is sour in taste and warm in nature, and its fruit is rich in nutrition. It contains vitamin C, vitamin E, carotenoids, various amino acids, organic acids, unsaturated fatty acids, flavonoids, phospholipids, phenolic compounds, sterols, Trace elements, protein and other essential nutritional and health ingredients, among which the content of vitamin E is higher than that of any kind of fruit, and the content of carotene is also much higher than that of other plants. Unsaturated fatty acids in seabuckthorn are as high as 85%, and are rich in eight kinds of amino acids necessary for human body. Among them, vitamin E can promote the secretion of follicle-stimulating hormone (FSH), luteinizing hormone (LH) and estradiol (E2) in women of childbearing age, improve their fertility, a...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/44A23L2/52
CPCA23L2/02A23L2/44A23L2/52A23V2002/00A23V2200/10A23V2200/14A23V2250/21A23V2250/262A23V2250/503
Inventor 南平
Owner 华池县甘农生物科技有限公司
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