Aronia melanocarpa fruit low-temperature concentrated juice and preparation method thereof

Abstract

The invention discloses aronia melanocarpa fruit low-temperature concentrated juice. The aronia melanocarpa fruit low-temperature concentrated juice is prepared from the following components in parts by weight: 400 to 600 parts of aronia melanocarpa fruits, 0.1 to 0.2 part of pectinase, 0.1 to 0.2 part of cellulase, 0.1 to 0.7 part of tannase and 30 to 80 parts of mixed fruit juice. The invention further discloses the aronia melanocarpa fruit low-temperature concentrated juice and a preparation method of the aronia melanocarpa fruit low-temperature concentrated juice. The preparation method is simple, the sour and astringent taste of the aronia melanocarpa fruits can be effectively reduced, the taste can be enriched and improved, the content of anthocyanin, flavone, polyphenol, vitamins, mineral elements and other substances of the aronia melanocarpa fruit low-temperature concentrated juice is further maintained, and the nutritive value and the utilization value of the aronia melanocarpa fruit low-temperature concentrated juice are effectively improved.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a low-temperature concentrated juice of arborica berries and a preparation method thereof. Background technique [0002] Aronia black fruit, Rosaceae Aronia genus, perennial deciduous shrub, native to northeastern North America, mostly distributed from the Baltic Sea coast to the Pacific coast. my country began to introduce the species in the 1990s and planted it in the semi-arid area in the northwest of Liaoning Province. Up to now, it has rich planting resources. The fruit is a berry, with purple-black skin and dark red flesh, rich in flavonoids, anthocyanins and polyphenols. Arrowberry fruit tastes sour and tastes bad, but many studies have confirmed that its juice has the highest antioxidant activity among common fruits. In addition, it has anti-tumor, anti-inflammatory, prevent urinary tract infection, lower blood sugar, Protecting the liver, treating obesi...

AI Technical Summary

Problems solved by technology

[0003] However, due to the thick skin and too strong astringency of the Aronia berries, direct eating taste is poor, and it is difficult for ordinary people to accept; and it is difficult to solve the problem of fruit juice extraction by conventional methods to extract the concentrated solution or make it into powder. At the same time, due to the rich content of easily oxidized substances in Aronia berries, the phenomenon of browning and flocculation precipitation is more serious, which seriously affects the original flavor of Aronia berries , nutritional value and physiological activity, and even lose its commodity value, resulting in substantial difficulties in using it as a raw material for healthy functional foods