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.
CN112655848AInactive Publication Date: 2021-04-16山东金晔农法食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
山东金晔农法食品有限公司
Publication Date
2021-04-16
Estimated Expiration
Not applicable · inactive patent

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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.
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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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