Preparation method of aronia melanocarpa beverage with good color and stability

A technology for the preparation of Aronia nigra and beverages, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food extraction, etc., and can solve the problem of heavy fruit astringency, poor taste of fresh food, affecting development and Promotion and other issues to achieve the effect of improving product quality

Inactive Publication Date: 2021-11-09
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] In 2018, the National Health and Medical Commission officially listed Aronia black fruit as a new food raw material. Although the raw material has a very strong antioxidant capacity, due to the strong astringency of the fruit, the taste of fresh food is not good, which directly affects development and promotion

Method used

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  • Preparation method of aronia melanocarpa beverage with good color and stability
  • Preparation method of aronia melanocarpa beverage with good color and stability

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Embodiment Construction

[0015] A kind of preparation method of Aronia nigra beverage with good color and luster and stability, concrete operation method is as follows:

[0016] (1) selection: select the fresh Aronia adenocarpus fruit, remove the rotten fruit, and select the full grain without mechanical damage as raw material;

[0017] (2) Crushing: After the raw materials are washed, add pure water according to the ratio of 1:2 between the fruit and the purified water, and use a beater to crush it into a pulp, and proceed to the next step of enzymatic hydrolysis;

[0018] (3) Enzymolysis: Cellulase-pectinase compound enzyme is used for enzymolysis, the ratio of cellulase and pectinase is 5:4, the amount of enzyme added is 0.06% of the raw material, and it is heated in a constant temperature water bath at 45°C , enzymatic hydrolysis for 4h;

[0019] (4) Filtration: filter the enzymatically hydrolyzed black fruit pulp under a 60-mesh silk cloth, and after filtering out the pomace, obtain the extract ...

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Abstract

The invention discloses a preparation method of an aronia melanocarpa beverage with good color and stability, and relates to the technical field of food processing, and the preparation method comprises the following eight steps: selecting, crushing, performing enzymolysis, filtering, blending, homogenizing, degassing, filling and sterilizing. According to the beverage prepared by the method disclosed by the invention, the aronia melanocarpa fruits are selected as a raw material and supplemented with auxiliary materials such as the cane sugar, the citric acid and the beta-cyclodextrin, and a beta-cyclodextrin embedding method is innovatively used, so that the original astringent taste of fruit juice is covered while nutrient substances are not damaged, and the product has flavor and health-care property; the product quality of the beverage is effectively improved.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for preparing an argonia nigra beverage with good color and luster and stability. Background technique: [0002] In 2018, the National Health and Medical Commission officially listed Aronia black fruit as a new food raw material. Although the raw material has a very strong antioxidant capacity, due to the strong astringency of the fruit, the taste of fresh food is not good, which directly affects its development and promotion. Therefore, there is a broad market potential for developing and producing functional beverages with good taste and color by using the fruit of Aronia adenocarpus as raw material. [0003] The anthocyanins, flavonoids, and polyphenols in the fruit of Aronia nigra have the highest content in known plants, and have physiological activities such as anti-oxidation, anti-tumor, anti-inflammatory, and antibacterial. In 2007, the U.S. Department...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/60A23L2/52A23L2/76A23L2/84A23L2/72A23L2/46A23L33/105
CPCA23L2/02A23L2/04A23L2/60A23L2/52A23L2/76A23L2/84A23L2/72A23L2/46A23L33/105A23V2002/00A23V2250/21A23V2300/14A23V2250/628A23V2250/032A23V2250/5112A23V2200/30
Inventor 王思溥宁志雪徐瑞航朱立斌颜飞翔苗欣月朱丹牛广财
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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