Roxburgh rose-apple concentrated juice and preparation method thereof

Abstract

The invention discloses roxburgh rose-apple concentrated juice, belonging to the technical field of the processing of roxburgh rose beverages. The roxburgh rose-apple concentrated juice contains the following raw materials in parts by weight: 20-50 parts of roxburgh rose concentrated juice, 10-40 parts of apple concentrated juice, 1-5 parts of pectin, 5-10 parts of xylitol, 0.01-0.05 part of D-sodium isoascorbiate, 0.02-0.06 part of sodium benzoate, 5-9 parts of grenadine juice and 3-7 parts of litchi juice. A preparation method comprises the steps of preparing the roxburgh rose concentrated juice, preparing the apple concentrated juice, stirring, blending, and carrying out buffer sterilization and sterile filling. According to the preparation method, the roxburgh rose-apple concentrated juice has good taste; meanwhile, roxburgh roses are dried in air and are used for squeezing roxburgh rose juice in the preparation process, and the roxburgh rose juice is concentrated, so that the lossof 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 by utilizing microwave radiation in the preparation process, nutritional molecules can be well extracted, the practicability is strong, the reliability is high, and the preparation process is simple and is worthy of being popularized and used.

Description

technical field [0001] The invention relates to the technical field of thorn pear beverage processing, in particular to a thorn pear apple concentrated 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 ...

AI Technical Summary

Problems solved by technology

Chinese patent (publication number: CN107568523U) discloses a prickly pear juice and its preparation method. The prickly pear juice is composed of the following raw materials in terms of mass percentage: konjac mannan 0.1-1%, mogroside 0.1-5% , passion fruit seed extract 1~10%, all the other are Rosa roxburghii juice, the preparation technology of described Rosa roxburghii juice is: the aqueous solution that soaks Rosa roxburghii and containing color-protecting agent and enzymolysis agent is placed in the juice extractor to squeeze Prickly pear pulp is obtained from the juice; the prickly pear pulp is placed in a centrifuge for centrifugal separation, and filtered in a supercritical filtration device to obtain thorn pear juice and filter residue, but the above-mentioned thorn pear juice is processed by pressing the juice method Although most of the nutritional components of Rosa roxburghii fruit are retained, the juice is turbid and has high impurity content, and is prone to oxidative browning during deep processing, resulting in the loss of vitamin C and darkening of the color, which in turn makes the nutritional components in the drink unbalanced, resulting in nutritional structure changes