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Enzyme hawthorn juice and preparation method thereof

A technology for hawthorn juice and hawthorn concentrated juice, which is applied in the field of beverages, can solve the problem of high added amount of sugar components, and achieve the effects of increasing nutrients, enhancing consistency and stability, and promoting the absorption of nutrients by the human body.

Inactive Publication Date: 2021-04-16
山东金晔农法食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to improve the problem that the added amount of sugar components in hawthorn juice is too high, the application provides an enzyme hawthorn juice and its preparation method

Method used

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  • Enzyme hawthorn juice and preparation method thereof
  • Enzyme hawthorn juice and preparation method thereof
  • Enzyme hawthorn juice and preparation method thereof

Examples

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Effect test

preparation example 1

[0048] The preparation method of the concentrated hawthorn juice is as follows: 1) artificially select fresh hawthorns free from diseases, insect pests and overripe mildew as raw materials, wash and dry;

[0049]2) After the hawthorn fruit is crushed, add water twice the weight of the hawthorn fruit, heat up to about 100°C for 10 minutes to soften, cool down and keep at about 60°C for 4 hours, and obtain the hawthorn slurry;

[0050] 3) Centrifuge the hawthorn slurry for 20 minutes at a rotating speed of 1500r / min for 20 minutes after coarse filtration to obtain a centrifuge, which is divided into a centrifuge A and a centrifuge B, and the weight ratio of the centrifuge A to the centrifuge B is 2:1;

[0051] 4) Adsorb the centrate B in 3) with the D382 type resin activated by 1mol / L NaOH solution to obtain the treatment solution B;

[0052] 5) Concentrate the centrifuge solution A in vacuum until the soluble solids reach 70wt% at a vacuum degree of 0.08MPa to obtain hawthorn j...

preparation example 2

[0055] The preparation method of the concentrated hawthorn juice is as follows: 1) artificially select fresh hawthorns free from diseases, insect pests and overripe mildew as raw materials, wash and dry;

[0056] 2) After the hawthorn fruit is crushed, add water twice the weight of the hawthorn fruit, heat up to about 100°C for 10 minutes to soften, cool down and keep at about 60°C for 4 hours, and obtain the hawthorn slurry;

[0057] 3) Centrifuge the hawthorn pulp for 20 minutes at a rotating speed of 1500r / min after coarse filtration to obtain a centrifuge, which is divided into a centrifuge A and a centrifuge B, and the weight ratio of the centrifuge A to the centrifuge B is 3:1;

[0058] 4) Adsorb the centrate B in 3) with the D301G type resin activated by 1mol / L NaOH solution to obtain the treatment solution B;

[0059] 5) Concentrate the centrifuge solution A in vacuum until the soluble solids reach 70wt% at a vacuum degree of 0.08MPa to obtain hawthorn juice slurry;

...

preparation example 3

[0062] The preparation method of the concentrated hawthorn juice is as follows: 1) artificially select fresh hawthorns free from diseases, insect pests and overripe mildew as raw materials, wash and dry;

[0063] 2) After the hawthorn fruit is crushed, add water twice the weight of the hawthorn fruit, heat up to about 100°C for 10 minutes to soften, cool down and keep at about 60°C for 4 hours, and obtain the hawthorn slurry;

[0064] 3) Centrifuge the hawthorn pulp for 20 minutes at a rotating speed of 1500r / min after coarse filtration to obtain a centrifuge, which is divided into a centrifuge A and a centrifuge B, and the weight ratio of the centrifuge A to the centrifuge B is 3:1;

[0065] 4) Adsorb the centrate B in 3) with the L-300 type resin activated by 1mol / L NaOH solution to obtain the treatment solution B;

[0066] 5) Concentrate the centrifuge solution A in vacuum until the soluble solids reach 70wt% at a vacuum degree of 0.08MPa to obtain hawthorn juice slurry;

...

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Abstract

The invention relates to the technical field of beverages, and particularly discloses enzyme hawthorn juice and a preparation method thereof. The enzyme hawthorn juice is prepared from the following raw materials in parts by weight: 120-156 parts of water, 1.5-2.3 parts of hawthorn concentrated juice, 1.5-2.7 parts of lemon enzyme stock solution, 0.5-2.5 parts of calcium-containing deacidification agent and 8-12 parts of white granulated sugar, wherein the calcium-containing deacidification agent is selected from one of calcium gluconate and calcium malate; the preparation method comprises the following steps: S1, emulsifying the white granulated sugar; S2, emulsifying fruit juice; S3, adding a calcium-containing acid reducing agent; and S4, performing dilution. The enzyme hawthorn juice disclosed by the invention can be used for reducing the content of an additional sugar component in a hawthorn juice beverage, and has the advantages of low sugar content, high nutritional value and relatively good color and luster and taste.

Description

technical field [0001] The application relates to the technical field of beverages, more specifically, it relates to an enzyme hawthorn juice and a preparation method thereof. Background technique [0002] With the strengthening of modern people's concept of healthy diet and the increasing demand for nutritional and health drinks, hawthorn juice rich in flavonoids with significant nutritional and health functions has a huge consumer market. In recent years, the preparation technology of hawthorn juice has become a research hotspot in hawthorn processing technology, but the total acid content in hawthorn is as high as 0.2g / g, of which citric acid accounts for 83%. The taste is sour, which directly affects consumers' purchase intention of hawthorn juice. [0003] The sugar, acid content and sugar-acid ratio in fruit juice are important indicators to determine the taste of fruit juice. The total acid content of hawthorn juice can generally reach 8-14g / L. In order to adjust the...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/04A23L2/72A23L2/60A23L33/10A23L2/44
Inventor 张松建王学祝马蜓
Owner 山东金晔农法食品有限公司
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