Honey fruit juice beverage and preparation method thereof
A juice and honey technology, applied in the field of honey juice drinks and preparation thereof, can solve the problems of being unable to carry around, unable to protect the liver and stomach, and poor hangover effect, so as to improve the alcohol decomposition efficiency, protect the gastrointestinal mucosa, slow down the effect of speed
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Embodiment 1、3 and 5
[0023] Embodiment 1, 3 and 5 juice preparation methods:
[0024] S1, wash the loquat, seabuckthorn fruit, cane jujube, mangosteen, heather fruit and fireacantha fruit, mix them according to certain parts by weight, add 1.5 times of distilled water, distill at 80°C for 0.5 hour, filter the distillate, Prepare the extract;
[0025] S2, apples, guavas and blueberries are washed and mixed according to certain weight parts, crushed and squeezed for juice, after 5 minutes of juice, add pectinase and cellulase, carry out enzymatic hydrolysis at 40°C, and continue to squeeze juice for 10 minutes until the pectin in the slurry was hydrolyzed, then the slurry was centrifuged and filtered to obtain the juice filtrate;
[0026] S3, adding saccharomycetes and acetic acid bacteria to the fruit juice filtrate obtained in the S2 step to carry out two fermentations, after the fermentation is finished, filter and collect the filtered clear liquid; wherein the mass fraction of saccharomycetes i...
Embodiment 2 and 4
[0028] Embodiment 2 and 4 juice preparation methods:
[0029] S1, wash loquat, seabuckthorn fruit, cane jujube, mangosteen, heather fruit and fireacantha fruit, mix them according to certain weight parts, add 2.0 times of distilled water, distill at 100°C for 1.0 hour, filter the distillate, Prepare the extract;
[0030] S2, apples, guavas, and blueberries are washed and mixed according to certain weight parts, crushed and squeezed for juice, after 8 minutes of juice, add hemicellulase and amylase, carry out enzymatic hydrolysis at 45°C, and continue to squeeze juice for 10 minutes until the pectin in the slurry was hydrolyzed, then the slurry was centrifuged and filtered to obtain the juice filtrate;
[0031] S3, adding saccharomycetes and acetic acid bacteria to the fruit juice filtrate prepared in S2 step to carry out two fermentations, after the fermentation is finished, filter, and collect the filtered clear liquid; wherein the mass fraction of saccharomycetes is 1.0% of...
Embodiment 6-8
[0033] Embodiment 6-8 fruit juice preparation method:
[0034] S1, wash the loquat, seabuckthorn fruit, cane jujube, mangosteen, heather fruit and fireacantha fruit, mix them according to certain parts by weight, add 1.6 times of distilled water, distill at 90°C for 50 minutes, filter the distillate, Prepare the extract;
[0035] S2, apples, guavas and blueberries are washed and mixed according to certain weight parts, crushed and squeezed for juice, after 7 minutes of juice, add pectinase, amylase and protease, and carry out enzymatic hydrolysis at 42°C, continue Squeeze the juice for 10 minutes until the pectin in the slurry is hydrolyzed, then centrifuge the slurry and filter to obtain a juice filtrate;
[0036] S3, add saccharomycete and acetic acid bacteria to the fruit juice filtrate that S2 step makes to carry out two fermentations, after fermentation finishes, filter, collect and filter clear liquor; Wherein the mass fraction of saccharomycete is 0.8% of the fruit jui...
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