Antioxidative composite fruit and vegetable juice beverage and preparation method thereof

A compound fruit and vegetable juice, antioxidant technology, applied in food science and other directions, can solve the problems of lack of vegetable juice, poor taste, reduced nutritional value of fruits, etc., to achieve long shelf life, high nutritional value, and improve the health of the immune system.

Inactive Publication Date: 2019-05-03
膳立方健康产业(扬州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Since most of the ingredients used in the above patents are concentrated powder and lack of vegetable juice ingredients in the ...

Method used

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  • Antioxidative composite fruit and vegetable juice beverage and preparation method thereof
  • Antioxidative composite fruit and vegetable juice beverage and preparation method thereof

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preparation example Construction

[0025] A method for preparing the antioxidant compound fruit and vegetable juice beverage as described above includes the following steps:

[0026] (1) Preparation of concentrated fruit and vegetable juice: based on the total amount of fruit and vegetable juice beverage, mix 6-10.5% mangosteen juice, 5-10% apple juice, 10-15% red grape juice, 5-7% Strawberry juice, blueberry juice 18-23%, tomato juice 10-15%, carrot juice 10-15%, 1-5% mangosteen extract extracts are mixed and stirred to obtain liquid A, which is ready for use;

[0027] The preparation method of the mangosteen juice is as follows:

[0028] A. Preparation of mangosteen juice: Wash the mangosteen fruit, remove the pedicles, add purified water 2-3 times the weight of the washed mangosteen fruit without stalks, and break into a pulp. The beating time is 5-10 minutes to obtain mangosteen pulp. ;

[0029] B. Mix pectinase and cellulase at a mass ratio of 1:1 to obtain an enzyme solution; the concentration of the pectinase i...

Embodiment 1

[0036] The antioxidant compound fruit and vegetable juice beverage of this embodiment includes the following components by mass percentage: 7.5% mangosteen juice, 7% apple juice, 10% red grape juice, 5% strawberry juice, 18% blueberry juice, 10% tomato juice, 12% carrot juice, 3.42% mangosteen extract, 0.75% citric acid, 0.6% sodium citrate, 0.3% tartaric acid, 0.07% vitamin C, 0.2% pectin, 0.01% xanthan gum, 2% white sugar, 0.01 % Mangostin, 0.1% polyphenol, 0.4% color retention agent, 0.1% flavor, and the rest is water.

[0037] The preparation method of the antioxidant composite fruit and vegetable juice beverage in this embodiment includes the following steps:

[0038] (1) Preparation of concentrated fruit and vegetable juice: based on the total amount of fruit and vegetable juice beverage, according to mass percentage, 7.5% mangosteen juice, 7% apple juice, 10% red grape juice, 5% strawberry juice, blueberry juice 18% , 10% of tomato juice, 12% of carrot juice, and 3.42% of m...

Embodiment 2

[0048] The antioxidant compound fruit and vegetable juice beverage of this embodiment includes the following components by mass percentage: 8.5% mangosteen juice, 6.2% apple juice, 11% red grape juice, 6.2% strawberry juice, 20% blueberry juice, 12% tomato juice, 12% carrot juice, 3% mangosteen extract, 1.5% citric acid, 0.5% sodium citrate, 0.5% tartaric acid, 0.07% vitamin C, 0.1% pectin, 0.03% xanthan gum, 3% white sugar, 0.04 % Mangostin, 0.2% polyphenol, 0.5% color retention agent, 0.12% flavor, and the rest is water.

[0049] The preparation method of the antioxidant composite fruit and vegetable juice beverage in this embodiment includes the following steps:

[0050] (1) Preparation of concentrated fruit and vegetable juice: based on the total amount of fruit and vegetable juice beverages, 8.5% mangosteen juice, 6.2% apple juice, 11% red grape juice, 6.2% strawberry juice, and 20% blueberry juice , 12% tomato juice, 12% carrot juice, and 3% mangosteen extract extracts are m...

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Abstract

The invention relates to an antioxidative composite fruit and vegetable juice beverage and a preparation method thereof. The beverage comprises the following components in percentage by mass: 6-10.5%of mangosteen juice, 5-10% of apple juice, 10-15% of red grape juice, 5-7% of strawberry juice, 18-23% of blueberry juice, 10-15% of tomato juice, 10-15% of carrot juice, 1-5% of mangosteen extractumextract, 0.5-1.5% of citric acid, 0.1-0.8% of sodium citrate, 0.1-0.5% of tartaric acid, 0.01-0.07% of vitamin C, 0.1-0.3% of pectin, 0.01-0.04% of xanthan gum, 1-3% of white granulated sugar, 10-15%of water, 0.01-0.05% of mangostin, 0.1-0.3% of polyphenols, 0.3-0.65% of a color protection agent, 0.1-0.15% of essence, and the balance of water. The preparation method of the invention adopts a stabilizer compounding mode, and takes the formation amount and the sedimentation amount of layered floc as indicators so as to achieve good stability of the product.

Description

Technical field [0001] The invention relates to a preparation method of a beverage, in particular to an antioxidant compound fruit and vegetable juice beverage and a preparation method thereof. Background technique [0002] Modern people, either out of health or because of their love for beauty, pay attention to a balanced diet. The requirements for food are not only on the senses and taste, but more and more attention to functionality. Fruit and vegetable juice retains a variety of vitamins, mineral elements, biologically active substances, dietary fiber and other beneficial nutrients to the human body. It has the function of maintaining the acid-base balance of body fluids and improving human immunity. It is deeply loved by consumers at home and abroad. Carrots are recognized as health-care vegetables, known as underground "little ginseng". Carrots are rich in carotene and vitamins, as well as niacin, protein, sugars and minerals, which can increase skin activity, protect eyesi...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/00
Inventor 董丹丹
Owner 膳立方健康产业(扬州)有限公司
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