Fruit-grain-feeling apple functional beverage and preparation method thereof

Abstract

The invention discloses a fruit-grain-feeling apple functional beverage. The beverage is prepared from the following components in parts by weight: 50 to 70 parts of purified water, 5 to 11 parts of apple granules, 6 to 21 parts of apple juice, 2 to 5 parts of maltitol, 2 to 5 parts of xylitol, 5 to 6 parts of burdock polysaccharide, 3 to 7 parts of erythritol, 0.01 to 0.3 part of citric acid, 0.08 to 0.2 part of pectin methylesterase, 10 to 12 parts of carrageenan, 10 to 12 parts of xanthan gum, 38 to 40 parts of locust bean gum and 60 to 64 parts of jelly gum. The beverage has the advantages of high appearance transparency, elastic and tough taste and moderate sugar content, is suitable for patients with obesity, diabetes and hypertension to drink, and can also meet the weight-losing requirements of young people at present, and fruit grains and fruit juice are prevented from being soft and rotten after being contacted for a long time; the juice beverage is good in production stability and not prone to layering, and the buying desire of consumers is improved.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to an apple functional drink with a fruity taste and a preparation method thereof. Background technique [0002] There is following problem in prior art beverage: [0003] Problem 1: The pulp in traditional fruit juice is soft and rotten, which affects the taste. At the same time, the soft and rotten pulp makes the juice easy to become cloudy and affects the appearance of the juice. The main reasons for the above-mentioned problems are: the bonding between macromolecules such as pectin substances, cellulose and glycoproteins in the fruit cells is weakened, the adhesion between cells is reduced, the cell wall substances are degraded, the cell walls are thinned, and the cells The structure of the intercellular layer changes, losing the support of the cell wall and becoming soft. [0004] Question 2: The beverages currently on the market contain high sugar content and are not suitable f...

AI Technical Summary

Problems solved by technology

[0003] Problem 1: The pulp in traditional fruit juice is soft and rotten, which affects the taste. At the same time, the soft and rotten pulp makes the juice easy to become cloudy and affects the appearance of the juice

[0004] Question 2: The beverages currently on the market contain high sugar content and are not suitable for obesity, diabetes, and hypertension patients, nor can they meet the requirements of young people for weight loss

The main reason for the above problems is: the density of natural fruit juice and suspension is very high, only artificially added sugar can increase the density of the dispersion system, artificially added white sugar is the main cause of obesity in actual production

[0005] Problem 3: The production stability of the fruit juice drink is not good, it is easy to stratify, and the fruit is easy to sink, which affects the appearance of the fruit juice and reduces consumers' desire to buy

[0008] Question: ①The kiwifruit fruit juice uses white granulated sugar and high fructose syrup as sugar, both of which are inedible for diabetics and obese patients; ②The pulp in the juice is not hard enough, and no hardening technology is used to change the pulp Texture, which affects the aesthetics of beverages

[0012] Problems: ①There is a large density difference between the particles of the emulsion and the beverage juice, which makes the beverage unstable such as stratification, precipitation, and flocculation; ②The pulp in the juice is not hard enough, and no hardening technology is used to change the texture of the pulp , affecting the aesthetics of the drink

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