Aronia melanocarpa fruit compound juice beverage with anti-aging function and preparation method of aronia melanocarpa fruit compound juice beverage

A technology of Aronia nigra and compound juice, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem that the health of the drinker cannot be achieved, the anti-aging effect is not much, and it is impossible to achieve and other problems, to achieve rapid and obvious anti-aging effects, enhance anti-aging effects, and improve physical health.

Inactive Publication Date: 2020-05-22

安徽花蜜花开食品有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides anti-aging Aronia compound fruit juice drink and its preparation method, which solves the problem that there are not many existing compound fruit drinks with anti-aging effects, and some of them have no effect. Not obvious, it is impossible to improve the ingredients of fruit juice drinks to make fruit juice ...

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Method used

The present invention can realize by improving the composition of fruit juice drink, make fruit drink have obvious anti-aging effect, reach well by adding natural anti-aging fruit juice composition in compound fruit drink, promote fruit drink The purpose of the anti-aging effect is to achieve the obvious improvement of the hea...

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Abstract

The invention discloses an aronia melanocarpa fruit compound juice beverage with an anti-aging function and a preparation method of the aronia melanocarpa fruit compound juice beverage, and belongs tothe technical field of beverages. The aronia melanocarpa fruit compound juice beverage is prepared from the raw materials in parts by weight: 20-30 parts of aronia melanocarpa fruits, 5-10 parts of fructus lycii, 5-10 parts of strawberry juice, 3-5 parts of rhizoma polygonatum, 5-10 parts of lily juice, 5-10 parts of hawthorn, 5-10 parts of red date juice, 5-10 parts of sea buckthorn, 3-5 parts of sucrose, 1-3 parts of citric acid, 0.5-1 part of potassium sorbate and the balance of purified water. According to the aronia melanocarpa fruit compound juice beverage with the anti-aging function and the preparation method of the aronia melanocarpa fruit compound juice beverage, the juice beverage has an obvious anti-aging effect by improving the components of the juice beverage, the purpose that the anti-aging effect of the fruit beverage is improved by adding natural anti-aging fruit component in a compound fruit beverage is well achieved, and the purposes that the body health of a drinker is significant improved and the anti-aging effect of the drinker is improved quickly and obviously are achieved.

Application Domain

Natural extract food ingredientsFood ingredient functions

Technology Topic

Fruit drinksFragaria +9

Image

Examples

Experimental program(3)

Example Embodiment

[0024] Example 1

[0025] S1. Selection and weighing of raw materials: First, select 25 parts of Aronia nigra, 7 parts of wolfberry, 7 parts of strawberry juice, 4 parts of Polygonatum, 7 parts of lily juice, 7 parts of hawthorn, 7 parts of jujube juice, 7 parts of sea buckthorn, 4 parts of sucrose, 2 parts of citric acid and 0.7 parts of potassium sorbate, and store these selected ingredients in a storage tank for later use. Black fruit, medlar, hawthorn Both seabuckthorn and seabuckthorn are fresh fruits with full fruit and five pests;

[0026] S2. Washing of fruits: Pour the aronia berries, medlar, polygonatum, hawthorn and seabuckthorn weighed in step S1 into the washing tank in turn, first rinse with clean water twice, and then rinse each fruit with clean water Rinse for 7 minutes, and finally start the ultrasonic cleaning equipment for 17 minutes of ultrasonic cleaning of the required fruits, and take out the drain;

[0027] S3. Juicing treatment of the fruit: the fruits washed and drained in step S2 are crushed and beaten sequentially, then 0.01% pectin lyase is added, heated to 40°C, kept for 1.5h, and then centrifuged to extract the juice. Get freshly squeezed juice;

[0028] S4. Preparation of mixed juice: pour the strawberry juice, lily juice and red date juice measured in step S1 into the mixing and mixing equipment, and then pour the freshly squeezed juice obtained in step S3 into it, and then start the mixing and mixing equipment to rotate Stir for 1.5h at 550r/min and temperature of 30℃ to obtain mixed juice;

[0029] S5. Preparation of compound fruit juice beverage: add the sucrose and citric acid measured in step S1 to the mixed fruit juice obtained in step S4, and add an appropriate amount of purified water, and then filter through a double filter, and then filter the filtered The compound juice is homogenized under the conditions of 30°C and 45 mPa for a time of 17 minutes to obtain the compound juice beverage;

[0030] S6. Post-processing of compound fruit juice beverage: Degas the compound fruit juice homogenized under high pressure in step S5 at 37℃, degassing vacuum degree is 0.04mPa, degassing time is 6min, and then it is sterilized by ultra-high temperature instantaneous sterilization. The bacteria temperature is 125°C for 17S, and then under aseptic conditions, nitrogen is flushed into the compound fruit juice beverage filling bottle to replace the air in the bottle, and the fruit juice is pushed into the filling bottle with nitrogen gas and sealed.

Example Embodiment

[0031] Example 2

[0032] S1. Selection and weighing of raw materials: First, select 20 parts of Aronia nigra, 5 parts of wolfberry, 5 parts of strawberry juice, 3 parts of Polygonatum, 5 parts of lily juice, 5 parts of hawthorn, 5 parts of jujube juice, 5 parts of sea buckthorn, 3 parts of sucrose, 1 part of citric acid and 0.5 part of potassium sorbate, and store these selected ingredients in a storage tank for later use, black fruit, medlar, hawthorn Both seabuckthorn and seabuckthorn are fresh fruits with full fruit and five pests;

[0033] S2. Washing of fruits: Pour the aronia berries, medlar, polygonatum, hawthorn and seabuckthorn weighed in step S1 into the washing tank in turn, first rinse with clean water twice, and then rinse each fruit with clean water Rinse for 5 minutes, and finally start the ultrasonic cleaning equipment to perform ultrasonic cleaning for each fruit for 15 minutes, and take out the drain;

[0034] S3. Juicing treatment of the fruit: the fruits washed and drained in step S2 are crushed and beaten sequentially, and then 0.005% pectin lyase is added, heated to 35°C, kept for 1 hour, and then centrifuged to extract the juice. Freshly squeezed juice

[0035] S4. Preparation of mixed juice: pour the strawberry juice, lily juice and red date juice measured in step S1 into the mixing and mixing equipment, and then pour the freshly squeezed juice obtained in step S3 into it, and then start the mixing and mixing equipment to rotate Stir for 1 hour at 500r/min and a temperature of 25°C to obtain a mixed juice;

[0036] S5. Preparation of compound fruit juice beverage: add the sucrose and citric acid measured in step S1 to the mixed juice obtained in step S4, and add an appropriate amount of purified water, and then filter through a double filter, and then filter the filtered The compound juice is homogenized under the conditions of 25°C and 30 mPa for a time of 15 minutes to obtain the compound juice beverage;

[0037] S6. Post-processing of compound fruit juice beverage: Degas the compound fruit juice homogenized under high pressure in step S5 at 35°C, the degassing vacuum degree is 0.03mPa, the degassing time is 5min, and then it is sterilized by ultra-high temperature instantaneous sterilization. The bacteria temperature is 100°C for 15S, and then under aseptic conditions, nitrogen is flushed into the compound fruit juice beverage filling bottle to replace the air in the bottle, and the fruit juice is pushed into the filling bottle with nitrogen gas and sealed.

Example Embodiment

[0038] Example 3

[0039] S1. Selection and weighing of raw materials: First, select 30 parts of Aronia melanocarpa, 10 parts of wolfberry, 10 parts of strawberry juice, 5 parts of polygonatum, 10 parts of lily juice, 10 parts of hawthorn, 10 parts of jujube juice, 10 parts of sea buckthorn, 5 parts of sucrose, 3 parts of citric acid and 1 part of potassium sorbate, and store these selected ingredients in a storage tank for later use. Black fruit, medlar, hawthorn Both seabuckthorn and seabuckthorn are fresh fruits with full fruit and five pests;

[0040] S2. Washing of fruits: Pour the aronia berries, medlar, polygonatum, hawthorn and seabuckthorn weighed in step S1 into the washing tank in turn, rinse with water for 3 times, and then rinse each fruit with water Rinse for 10 minutes, and finally start the ultrasonic cleaning equipment for 20 minutes of ultrasonic cleaning of the required fruits, and take out the drain;

[0041] S3. Juicing treatment of the fruit: the fruits washed and drained in step S2 are crushed and beaten in sequence, then 0.015% pectin lyase is added, heated to 45°C, kept for 2h, and then centrifuged to extract the juice. Freshly squeezed juice

[0042] S4. Preparation of mixed juice: pour the strawberry juice, lily juice and red date juice measured in step S1 into the mixing and mixing equipment, and then pour the freshly squeezed juice obtained in step S3 into it, and then start the mixing and mixing equipment to rotate Stir for 2h under the condition of 600r/min and temperature of 35℃ to obtain mixed juice;

[0043] S5. Preparation of compound fruit juice beverage: add the sucrose and citric acid measured in step S1 to the mixed juice obtained in step S4, and add an appropriate amount of purified water, and then filter through a double filter, and then filter the filtered The compound fruit juice is homogenized under the conditions of 35°C and 60 mPa pressure for 20 minutes to obtain compound fruit juice beverage;

[0044] S6. Post-processing of compound fruit juice beverage: Degas the compound fruit juice homogenized under high pressure in step S5 at 40°C, the degassing vacuum degree is 0.05mPa, the degassing time is 8min, and then the ultra-high temperature instantaneous sterilization is used. The bacteria temperature is 140°C for 20S, then under aseptic conditions, nitrogen is flushed into the compound fruit juice beverage filling bottle to replace the air in the bottle, and the fruit juice is pushed into the filling bottle with nitrogen gas and then sealed.

[0045] In summary

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Promote good health
Improve anti-aging effect

Aronia melanocarpa fruit compound juice beverage with anti-aging function and preparation method of aronia melanocarpa fruit compound juice beverage

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Image

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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