Roxburgh rose-apple juice and prepration method thereof

Abstract

The invention discloses roxburgh rose-apple juice, belonging to the technical field of =processing of roxburgh rose beverages. The roxburgh rose-apple juice contains the following raw materials in parts by weight: 150-200 parts of roxburgh rose juice, 100-170 parts of apple juice, 10-15 parts of honey, 5-9 parts of lemon juice, 1-3 parts of wolfberry pulp, 4-8 parts of sodium lauryl sulfate, 50-70 parts of propylene glycol, 10-20 parts of sodium carboxymethylcellulose salt and 1000-1300 parts of purified water. A preparation method comprises the steps of preparing the roxburgh rose juice, preparing the apple juice, stirring, blending, and carrying out buffer sterilization and sterile filling. According to the preparation method, the apples and the roxburgh roses are taken as the main rawmaterials and are added with the honey, the lemons and the wolfberry pulp, so that a relatively good sugar-acid ratio is realized through blending, and good taste is achieved; meanwhile, roxburgh roses are dried in air and are used for squeezing roxburgh rose juice in the preparation process, so that the loss of the nutrition can be well avoided, sugar in the roxburgh roses is well locked, the astringent taste is avoided, and the taste and quality of the product are greatly improved; and the preparation method is strong in practicability, high in reliability and simple in preparation process.

Description

technical field [0001] The invention relates to the technical field of roxburghii beverage preparation, in particular to roxburghip apple juice and a preparation method thereof. Background technique [0002] Prickly pear is the fruit of the perennial deciduous shrub silk reeling flower of Rosaceae. First fruit is a nutritious fruit for nourishing and fitness, and it is a rare fruit. Rosa roxburghii fruit is rich in vitamin C, the content of which is the highest among all plants. Vitamin C is an essential nutrient for higher primates and other few organisms. Ascorbic acid is metabolically produced in most living organisms, but humans are the most notable exception. The most widely known is that a lack of vitamin C causes scurvy. In organisms, vitamin C is an antioxidant that protects the body from the threat of free radicals, and vitamin C is also a coenzyme. [0003] In order to develop and utilize the value of Rosa roxburghii, many manufacturers have made Rosa roxburghi...

AI Technical Summary

Problems solved by technology

At present, the common health-care prickly pear drink is mainly prickly pear juice drink, which is processed by fresh fruit pressing and extracting juice, and retains most of the nutritional components of the prickly pear fruit, but the juice is turbid, has high impurity content, and is easy to drink during deep processing. Oxidative browning, resulting in the loss of vitamin C and darkening of the color, which in turn makes the nutritional components in the beverage unbalanced, resulting in changes in the nutritional structure

Also due to containing a large amount of polyphenols such as tannins in the thorn pear juice, it has a strong astringent taste, which affects the quality and mouthfeel of fruit juice products.

[0004] Chinese patent (publication number: CN108685002A) discloses a Rosa roxburghii fermented beverage and its preparation method, which mainly consists of 5-15 parts of Rosa roxburghii juice, 20-30 parts of Rosa roxburghii pomace, 6-18 parts of apple pomace, and 6 parts of Dendrobium officinale pomace. -18 parts, 5-15 parts of sealwort residue, 80-100 parts of distilled water and 4-12 parts of sorbitol. The slag and sealwort slag make the nutritional components of the drink balanced, but during the fermentation process, a large amount of vitamin C in the prickly pear will be mutated, which will not only affect the taste in the later stage, but also cause the taste of the drink to lose