Spleen strengthening and appetite promoting fructus crataegi and snow pear juice and method for preparing same

Abstract

The invention relates to a method for preparing spleen strengthening and appetite promoting fructus crataegi and snow pear juice. The method includes uniformly mixing 50-60 parts of fructus crataegi juice and 100-120 parts of snow pear juice with each other and then carrying out homogenization, degassing, sterilization and filling and packaging. The method has the advantages that the fructus crataegi juice is prepared by the aid of operation such as salicylic acid soaking and preliminary storage, baking and roast smoking heating softening, primary enzymatic hydrolysis deacidification and secondary enzymatic hydrolysis fructus crataegi flavone glycosylation, accordingly, spleen strengthening and appetite promoting active components such as polyphenol and flavone in fructus crataegi can be accumulated, the antioxidant activity and the stability can be enhanced, flavor substances can be released, the mouth feel can be improved by means of maslinic acid content adjustment and the like, andflavor and nutrition of the fructus crataegi juice can be reserved to the greatest extent; the snow pear juice is prepared by the aid of pulse type ultrasonic synergistic high-oxygen pretreatment, ultrasonic catalytic micro-nano ozone bubbly water cleaning, ultrahigh-pressure water jet cutting and crushing and low-temperature modified atmosphere type juicing technologies, accordingly, purification, sterilization and browning prevention can be efficiently carried out, the problem of browning during the traditional snow pear juice preparation and the difficult problem of severe loss of nutrients such as vitamin and carotene can be solved, and flavor and nutrition of the snow pear juice can be reserved to the greatest extent.

Description

technical field [0001] The invention belongs to the field of food, and relates to the processing technology of pear beverage, in particular to a hawthorn pear juice for invigorating the spleen and appetizing and a preparation method thereof. Background technique [0002] The organic acid content in hawthorn fruit is generally more than 6%. Directly squeezing the juice and drinking it has a strong sour taste, which greatly affects the taste of hawthorn juice. Processing into fruit juice is generally limited to considering physical and chemical indicators such as sugar-acid ratio, and less consideration is given to nutritional and functional components such as flavonoids and polyphenols. Sydney juice generally has the problems of improper matching of sweetness and sourness and easy precipitation of suspended particles. Pears and hawthorns can solve the problem of sweet and sour combination. In addition, it can also provide a product that invigorates the spleen and appetizers ...

AI Technical Summary

Problems solved by technology

[0006] (3) Hawthorn and pear are both foods with strong acidity. While invigorating the spleen and appetizing, they will bring burden to people with weak gastrointestinal function and disordered gastrointestinal flora, increase the acidity in the stomach, cause stomach discomfort, acid reflux, Side effects such as stomach pain

[0007] (4) Fruit and vegetable juices are generally inactivated by conventional thermal sterilization methods to inactivate enzyme activity and kill microorganisms, but when the temperature is low, the shelf life of the product is short, and when the temperature is high, the nutritional components are destroyed, the aroma components are volatilized, and the product quality is reduced