Preparation method of orange juice beverage

Abstract

The invention discloses a preparation method of an orange juice beverage. The preparation method comprises the following steps: cleaning oranges, blanching the oranges at 75 DEG C to deactivate enzymes and peel the oranges to remove cortex and tangerine pith, and juicing the oranges with stirring to obtain fruit pulp at rotation speed of 550 r/min for 5 min; filtering the fruit pulp, pressing thefruit pulp to obtain orange juice; and mixing and blending the orange juice with potato juice to obtain the orange juice drink, wherein the mixing and blending comprises pouring a first orange juice into a stainless steel tank, stirring the first orange juice and adding a second orange juice in turn. The method for preparing the orange juice beverage can better inhibit browning, improve the storage time of the orange juice, and better maintain the taste of the orange juice, and at the same time, carotenoid can better improve the nutritional content of the product; besides, activated carbon canadsorb phenolic substances in the fruit pulp, vitamin C and other pigment substances to further inhibit browning of orange juice, and increase the color value of the orange juice to bring better useprospects.

Description

technical field [0001] The invention relates to the field of orange juice drinks, in particular to a method for preparing orange juice drinks. Background technique [0002] Orange juice is a fruit juice beverage obtained by squeezing oranges through a juicer. It is fresh and has high nutritional value, and can be drunk by freezing or drinking directly. Due to the increasing demand for orange juice in modern times, we bid farewell to traditional small-scale production and enter industrial production; [0003] Existing orange juice drink preparation method has certain drawbacks when in use, (1), orange juice in the process of processing and storage, color can change, such as darkening, darkening, and this phenomenon becomes browning, i.e. the color of orange juice The color stability is destroyed, the appearance of orange juice will be affected, the taste and flavor will also be deteriorated, and the nutritional value will also be reduced, and even cause food deterioration. B...

AI Technical Summary

Problems solved by technology

[0003] Existing orange juice drink preparation method has certain drawbacks when in use, (1), orange juice in the process of processing and storage, color can change, such as darkening, darkening, and this phenomenon becomes browning, i.e. the color of orange juice The color stability is destroyed, the appearance of orange juice will be affected, the taste and flavor will also be deteriorated, and the nutritional value will also be reduced, and even cause food deterioration. Browning is divided into two types: enzymatic browning and non-enzymatic browning Promote browning

The polyphenol oxidase contained in the product will basically be inactivated during the sterilization process, and the enzymatic browning is basically negligible, but many factors can cause non-enzymatic browning, the reaction system; (2), the existing orange juice drink Unbalanced nutritional components, oranges are sour and cool, which can easily cause stomach discomfort in drinkers, people with weak spleen and stomach and indigestion, etc., cannot drink. For this reason, we propose a method for preparing orange juice drinks

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