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Method for preparing functional fruit juice beverage
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A fruit juice and beverage technology, applied in the field of preparation of functional fruit juice drinks, can solve the problems of not fully considering the nutritious and medicinal value of seeds, low utilization rate, low equipment turnover rate, etc.
Inactive Publication Date: 2004-09-08
重庆科苑本草生物研究所
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Problems solved by technology
[0002] To make beverages with berry fruits, the traditional technology adopts the juice pressing method. The disadvantages of this method are low juice yield, heavy astringent taste, high pulp content, and some solids are as high as 90%, making the juice cloudy. Beverage, because of its lack of transparency, it is difficult to preserve homogenization at room temperature, and it is easy to produce precipitation, which affects the quality
In addition, there is also such a fruit juice preparation method in the prior art, that is, using sugar solution to extract the fruit. This method is to immerse the fruit in the sugar solution at a temperature of 15-18 ° C and a time of about 35-40 days. Juice with good flavor, but as the extraction continues, the concentration of sugar solution will decrease, the sugar-acid ratio will be low, and the taste of the juice will become worse
And this method takes a long time, the equipment turnover rate is low, and the problems such as high cost
In addition, the prior art does not fully consider the nutritive and medicinal value of the seeds, and their utilization rate is low.
Method used
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example 1
[0016] Example 1: below take peach as an example to produce juice drink with the method of the present invention:
[0017] First, take 10 kg of fresh peaches, wash them and store them at 40°C for 5 days.
[0018] Then, immerse the fruit in 70% sucrose syrup for about 10 days to extract the fruit juice components, and the extraction temperature is 15°C.
[0019] The third step is to grind the peach kernels into a slurry with a ratio of material to water of 1:5.
[0020] The fourth step is to mix the peach kernel slurry and sucrose in a ratio of 1:5, add 2% egg white and 75% water, raise the temperature to about 80°C, keep it for 1 hour, stir well, then boil and filter to obtain the medicinal slurry material.
[0021] The fifth step is to mix the fruit juice slurry and the seed medicinal slurry in a ratio of 2:1 to obtain the functional fruit juice drink.
[0022] The nutritional content of the fruit juice drink obtained by the above method is detected, and it is found that e...
example 2
[0024] First, take 20 kg of fresh peaches, wash them and store them at 45°C for 4 days.
[0025] Then, immerse the fruit in 75% sucrose syrup for about 15 days to extract the fruit juice components, and the extraction temperature is 16°C.
[0026] The third step is to grind the peach kernels into a slurry with a ratio of material to water of 1:5.
[0027] The fourth step is to mix the peach kernel slurry and sucrose in a ratio of 1:6, add 1% egg white and 70% water, raise the temperature to about 80°C, keep it for 1 hour, stir well, then boil and filter to obtain the medicinal slurry material.
[0028] The fifth step is to mix the fruit juice slurry and the seed medicinal slurry in a ratio of 2:2 to obtain the functional fruit juice drink.
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Abstract
The preparation method of multifunctional fruit juice beverage uses berry fruit as raw material, and includes the following steps: cleaning, storing at 30 deg.C-45 deg.C for 3-7 days, soaking the berry fruit in high-concentration syrup, extracting fruit juice component at 30 deg.C, grinding the seed of berry fruit to obtain paste material, mixing the paste material and cane sugar according to the ratio of 1:4-6, adding 1-2 of egg white and 50-75% of water, fully stirring, boiling and filtering to obtain seed medicinal paste material, finally mixing the fruit juice pulp material and seed medicinal paste material according to the ratio of 2:1-2 uniformly so as to obtain the invented fruit juice beverage with nutrient health-care function.
Description
technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a preparation method of functional fruit juice beverages. technical background [0002] To make beverages with berry fruits, the traditional technology adopts the juice pressing method. The disadvantages of this method are low juice yield, heavy astringency, high pulp content, and some solids are as high as 90%, making the juice cloudy. Beverage, because of its lack of transparency, it is difficult to preserve homogeneity at room temperature, and it is easy to produce precipitation, which affects the quality. In addition, the prior art also has such a fruit juice preparation method, that is, using sugar solution to extract the fruit. This method is to immerse the fruit in the sugar solution at a temperature of 15-18 ° C and a time of about 35-40 days. Juice with good flavor, but as the extraction continues, the concentration of sugar solution will decrease, the sug...
Claims
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Application Information
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