A red apple juice beverage and preparation method thereof

Abstract

The invention discloses a red apple juice beverage and a preparation method thereof. The red apple juice beverage comprises 100 parts of freshly squeezed apple juice and 0.1-0.5 parts of water chestnut extract; the freshly squeezed apple juice comprises Fuji apple juice and red apple juice; the water chestnut extract comprises a supernatant extract and a precipitate extract. The water chestnut is pulped, treated with steam, and enzymatically hydrolyzed to obtain a supernatant and a precipitate; the supernatant and the precipitate are ultrasonically treated respectively, and the supernatant is extracted with ethanol to obtain a supernatant extract; the precipitate is extracted with dilute acid to obtain a precipitate extract, and the supernatant extract and the precipitate extract are mixed to obtain a water chestnut extract. The present invention enzymatically hydrolyzes water chestnuts (including peels), and then separately extracts the obtained supernatant and precipitate, and the obtained water chestnut extract is added to the freshly squeezed apple juice, which can not only reduce the content of polyphenol oxidase in apple juice and prevent browning, but also delay juice stratification, and will not affect the taste of apple juice.

Description

Technical Field

[0001] The invention relates to the technical field of fruit juice processing, and in particular to a red apple juice beverage and a preparation method thereof. Background Art

[0002] In recent years, fruit and vegetable juice has gradually replaced traditional beverages and entered the public eye. More and more people are using freshly squeezed fruit and vegetable juice instead of fresh fruits and vegetables. At present, the fruit juice sold on the market is mainly orange juice, and various types of fruit juices such as compound apple juice and compound mango juice have gradually been developed. The most important thing in producing fruit juice is sterilization, otherwise the freshly squeezed juice cannot be stored. It is generally believed that there are two types of fruit juice: FC and NFC. FC is concentrated and reconstituted juice, and NFC is non-concentrated and reconstituted juice. Both technologies sterilize the juice by heating, but heating destroys the original flavor and nutrients of the juice. HPP is ultra-high pressure sterilization, which does not require heating of the juice. It can retain the nutrients in the fruit to the maximum extent and is closer to the real taste of the fruit, but the juice treated with HPP needs to be refrigerated at low temperature and kept fresh for about 40 to 50 days.

[0003] Apple is a nutritious fruit, known as the king of fruits; it contains a variety of vitamins, minerals, sugars, fats, etc. It is rich in crude fiber, which can promote gastrointestinal motility, help the body excrete waste, and reduce the harm of harmful substances to the skin; apples also contain a large amount of trace elements such as magnesium, sulfur, iron, copper, iodine, manganese, zinc, etc., which can make the skin delicate, smooth, rosy and shiny. In recent years, many new apple varieties have been cultivated, among which the red heart apple is the most popular. The red heart apple is called the "king of anthocyanins" and is rich in nutrients such as vitamin C, polyphenols, anthocyanins, etc. The content of vitamins is 5 times that of ordinary apples. Eating a red heart apple every day will meet the nutritional needs of the whole day. Therefore, if you drink juice containing red heart apples, you can meet the nutritional needs of the day. The anthocyanins it contains have antioxidant effects and are a very healthy drink. However, a major problem in the production of freshly squeezed apple juice is how to prevent enzymatic browning. Enzymatic browning refers to the reaction process in which phenolase catalyzes phenolic substances to form quinones and their polymers, and polyphenol oxidase in apples is the main cause of enzymatic browning. Therefore, it is necessary to reduce the polyphenol oxidase in apple juice. The study "Effects of Ultrahigh Pressure Treatment on the Activity of Polyphenol Oxidase in Fresh Apple Juice" (Zhao Guangyuan et al., Hubei Agricultural Sciences, November 2007) found that the inactivation rate of PPO (polyphenol oxidase) can reach more than 90% at a treatment intensity of 750MPa and above 50°C, but in actual production, a pressure of 100~600MPa can meet the sterilization requirements; increasing the pressure will increase production costs and safety risks, and heating will cause the juice to lose its original flavor. The study also mentioned that ascorbic acid (VC) is added to freshly squeezed juice as an anti-browning agent to reduce the content of PPO, but the acid taste of VC will affect the taste of the juice. In addition, HPP-treated apple juice will gradually stratify during storage, with the upper layer being water and the lower layer being nutrients in the pulp. The stratification phenomenon will occur after storage for more than 1 month. Juice stratification will bring a bad consumption experience to consumers and affect the sales of juice. Therefore, it is necessary to prepare a red apple juice that has the real taste and nutritional value of apples and can prevent enzymatic browning and delay juice stratification. Summary of the invention

[0004] In view of the above-mentioned prior art, the purpose of the present invention is to provide a red apple juice beverage and a preparation method thereof. The present invention performs enzymatic hydrolysis on water chestnuts (including peels), and then extracts the obtained supernatant and precipitate separately. The obtained water chestnut extract is added to freshly squeezed apple juice, which can not only reduce the content of polyphenol oxidase in apple juice and prevent browning, but also delay juice stratification without affecting the taste of apple juice.

[0005] To achieve the above object, the present invention adopts the following technical solution:

[0006] A first aspect of the present invention provides a red apple juice beverage comprising the following raw materials in parts by weight:

[0007] 100 parts of freshly squeezed apple juice, 0.1-0.5 parts of water chestnut extract;

[0008] The freshly squeezed apple juice includes Fuji apple juice and red apple juice;

[0009] The water chestnut fruit extract comprises a supernatant extract and a precipitate extract.

[0010] Preferably, the mass ratio of the Fuji apple juice to the red apple juice is 5:(2-3).

[0011] Preferably, the water chestnut fruit extract is prepared by the following method:

[0012] (1) Clean fresh water chestnuts with skin, add distilled water to make slurry, treat with steam, adjust pH value to acidic, add cellulase, protease and amylase for enzymolysis; after inactivating the enzymes, let the enzymolysis product stand, and separate the supernatant and precipitate;

[0013] (2) The supernatant and the precipitate are subjected to ultrasonic treatment respectively, and then the supernatant is concentrated and extracted with ethanol, filtered and concentrated to obtain a supernatant extract; the precipitate is extracted with dilute acid, filtered and concentrated under reduced pressure to obtain a precipitate extract, and the supernatant extract and the precipitate extract are mixed to obtain a water chestnut fruit extract.

[0014] Preferably, in step (1), the mass ratio of water chestnut to distilled water is 1:2; the pH value is adjusted to 5.0-7.0; and the amount of cellulase added is 2% of the mass of water chestnut.

[0015] Preferably, in step (1), the ratio of the added amounts of the cellulase, protease and amylase is 2:1:1; the enzymatic hydrolysis temperature is 40-50°C, and the enzymatic hydrolysis time is 1-2h.

[0016] Preferably, in step (2), the temperature of the steam is 95°C, and the time of the steam treatment is 10-20 min; the power of the ultrasonic treatment is 150 W, the frequency is 20 kHz, and the time of the ultrasonic treatment is 10-30 min; and the mass ratio of the supernatant extract to the precipitate extract is 5-10:1.

[0017] Preferably, in step (2), the mass ratio of ethanol to supernatant is 3-5:1; the extraction temperature is 50°C and the extraction time is 0.5-1h; the volume concentration of ethanol is 65%; and the concentration is carried out under reduced pressure to a relative density of 1.05.

[0018] The supernatant was concentrated to 1 / 20~1 / 50 volume times.

[0019] Preferably, in step (2), the mass ratio of the precipitate to the dilute acid is 1:4; the dilute acid is hydrochloric acid with a mass fraction of 10%; the leaching temperature is 90° C. and the time is 1 to 2 hours; and the reduced pressure concentration is performed to a relative density of 1.1 to 1.15.

[0020] The second aspect of the present invention provides a method for preparing a red heart apple juice beverage, the preparation method comprising: washing Fuji apples and red heart apples, peeling and cored respectively, soaking the cut pulp in an aqueous solution containing a supernatant extract, taking out the pulp for juicing, adding the supernatant extract and the precipitate extract to the juice and mixing them evenly, blending the two obtained juices according to a weight ratio, filling, and then performing ultra-high pressure sterilization to obtain red heart apple juice.

[0021] The concentration of the supernatant extract in the aqueous solution of the supernatant extract is 1-2 mg / mL. The soaking time is 1-3 hours. Each liter of the aqueous solution of the supernatant extract can be used to soak at least 10 kg of pulp.

[0022] Preferably, the mass ratio of the clear extract to the precipitate extract added to the juice is 1:1; the pressure of the ultra-high pressure sterilization is 500-600 MPa, and the time of the ultra-high pressure sterilization is 0.5-5 min.

[0023] Beneficial effects of the present invention:

[0024] (1) The present invention performs enzymatic hydrolysis on water chestnuts (including the peel), and then extracts the obtained supernatant and precipitate separately. The water chestnut extract is added to freshly squeezed apple juice, which can not only reduce the content of polyphenol oxidase in apple juice and prevent browning, but also delay the stratification of juice, and will not affect the taste of apple juice, thereby extending the shelf life of the juice. The preparation method of the water chestnut extract is simple and low in cost, so that juice can be squeezed in an aerobic environment, greatly reducing the cost of juice.

[0025] (2) The red apple juice beverage of the present invention is rich in anthocyanins and has an antioxidant effect. In addition, it is rich in crude fiber, which can promote gastrointestinal motility, and the trace elements contained in it can make the skin delicate, smooth, ruddy and shiny. DETAILED DESCRIPTION

[0026] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0027] As introduced in the background technology section, in the process of making freshly squeezed apple juice, browning easily occurs, so the entire juicing process needs to be carried out in an oxygen-free environment, which greatly increases the production cost of the juice. Although the juice is sterilized by ultra-high pressure, it still needs to be stored in a refrigerated environment, and the shelf life is only 60 days at most. However, if it is stored for more than one month, the juice is prone to stratification. All these limit the sales of the juice.

[0028] Based on this, the object of the present invention is to provide a red apple juice beverage and a preparation method thereof. Water chestnuts have a moderate sugar content, a crisp taste, and no special smell. Compared with ascorbic acid, citric acid, etc., adding water chestnuts to juice will not affect the taste of apple juice. Water chestnuts are rich in protein, crude fiber, vitamin C, carotene, minerals, pectin, etc., and also contain substances such as ascorbic acid and antibacterial agents. Therefore, the present invention firstly deactivates the pectinase in water chestnuts by steam treatment, and then enzymolyzes the water chestnuts with cellulase, protease and amylase, and separates the precipitate and supernatant after enzymolysis. The supernatant is ultrasonically treated and then alcohol-extracted, and the obtained extract can significantly reduce the activity of polyphenol oxidase in the juice. After the precipitate is ultrasonically treated and acid-extracted, the pectin rich in water chestnuts can be converted into water-soluble pectin, thereby improving the stability of the juice. After the supernatant extract and the precipitate extract are compounded, although the stability of the juice is not further improved, the activity of polyphenol oxidase in the juice is reduced. This may be because the precipitate contains not only pectin, but also ascorbic acid and antibacterial substances, which further reduce the activity of polyphenol oxidase. In addition, the shelf life of the juice is also extended, probably because the antibacterial substances in the water chestnut peel inhibit the growth of bacteria. Water chestnut fruit extract has no special taste, and adding it to apple juice does not affect the taste of real fruit in apple juice. In addition, the enzymatic hydrolyzate is rich in sugars such as glucose and maltose, which helps to adjust the sweetness of apple juice.

[0029] In order to enable those skilled in the art to more clearly understand the technical solution of the present application, the technical solution of the present application will be described in detail below in conjunction with specific embodiments.

[0030] Description: The enzymes used in the present invention are all food grade enzymes, among which the activity of cellulase is 100000U / g, the activity of protease (neutral protease) is 20000U / g, and the activity of amylase (α-amylase) is 10000U / g.

[0031] The sugar content of the water chestnut (produced in Guilin, Guangxi) used in the present invention is 4-8g / 100g, the sugar content of the Fuji apple (produced in Yantai, Shandong) is 10-14g / 100g, and the sugar content of the red heart apple (produced in Yili, Xinjiang) is 8-12g / 100g.

[0032] The test materials used in the examples of the present invention are all conventional test materials in the art and can be purchased through commercial channels.

[0033] Example

[0034] (1) Wash 10 kg of fresh water chestnuts with skin, add distilled water in a mass ratio of 1:2 to make a slurry. Steam the slurry in steam (about 95°C) for 10 min to inactivate pectinase. Add 10% dilute hydrochloric acid to adjust the pH to 6.0, add 200 g of cellulase, 100 g of neutral protease and 100 g of α-amylase, and perform enzymolysis at 50°C for 1 h. After inactivating the enzyme at 110°C, let the enzymolysis product stand. Take the supernatant and the rest is the precipitate.

[0035] The supernatant and the precipitate were ultrasonically treated for 15 minutes respectively. The supernatant was concentrated to 1 / 40 volume times to obtain a concentrate, and then the concentrate was mixed with 65% ethanol at a mass ratio of 1:3 and extracted at 50°C for 45 minutes. After the extraction was completed, the filtrate was filtered and concentrated to no ethanol and a relative density of 1.05 (measured at 50°C) to obtain a supernatant extract.

[0036] The precipitate and 10% dilute hydrochloric acid were mixed in a mass ratio of 1:4, extracted at 90°C for 1 hour, filtered, and the filtrate was concentrated under reduced pressure until there was no hydrochloric acid and the relative density was 1.15 to obtain a precipitate extract.

[0037] The supernatant extract and the precipitate extract were mixed in a mass ratio of 1:1 to obtain the water chestnut fruit extract.

[0038] (2) Wash the Fuji apples and the red apples, cut them into pieces, peel them and remove the cores. Soak the two pieces of pulp in a 2 mg / mL aqueous solution of the supernatant extract prepared in step (1). After soaking for two hours, take out the pulp and squeeze out the juice. Add the water chestnut extract prepared in step (1) to the two juices and mix them evenly. Mix the two juices in a mass ratio of 5:3 to obtain freshly squeezed apple juice. Add 125 g of the water chestnut extract prepared in step (1) to 100 kg of freshly squeezed juice, and add 75 g of the water chestnut extract prepared in step (1) to 100 kg of freshly squeezed juice. Fill the freshly squeezed apple juice, then seal the filled juice in an ultra-high pressure container (with water as the medium), and sterilize it at a static high pressure of 550 MPa for 3 minutes to obtain a red apple juice beverage.

[0039] Comparative Example 1

[0040] Fuji apples and red apples were cleaned, cut into pieces, peeled and cored, and the two juices were mixed together in a mass ratio of 5:3 to obtain freshly squeezed apple juice. The freshly squeezed apple juice was bottled, and then the bottled juice was sealed in an ultra-high pressure container (with water as the medium), and sterilized at a static high pressure of 550MPa for 3 minutes to obtain a red apple juice beverage.

[0041] Comparative Example 2

[0042] Fuji apples and red apples were cleaned, cut into pieces, peeled and cored, and the two pieces of pulp were soaked in 2 mg / mL aqueous solution of the supernatant extract prepared in step (1) of the embodiment, and the pulp was taken out after soaking for two hours to extract the juice, and the two juices were blended together in a mass ratio of 5:3 to obtain freshly squeezed apple juice. The freshly squeezed apple juice was bottled, and then the bottled juice was sealed in an ultra-high pressure container (with water as the medium), and sterilized at a static high pressure of 550 MPa for 3 minutes to obtain a red apple juice beverage.

[0043] Comparative Example 3

[0044] Fuji apples and red apples are cleaned, cut into pieces, peeled and cored, and the pulp of the two pieces is squeezed to juice, and the water chestnut extract prepared in Example step (1) is added to the two juices respectively and mixed evenly. The two juices are blended together in a mass ratio of 5:3 to obtain freshly squeezed apple juice. In 100 kg of freshly squeezed juice, 125 g of water chestnut extract prepared in Example step (1) is added to the Fuji apple juice, and 75 g of water chestnut extract prepared in Example step (1) is added to the red apple juice. The freshly squeezed apple juice is filled, and then the filled juice is sealed in an ultra-high pressure container (with water as the medium), and sterilized at a static high pressure of 550 MPa for 3 minutes to obtain a red apple juice beverage.

[0045] Comparative Example 4

[0046] Fuji apples and red apples were cleaned, cut into pieces, peeled and cored, and the two pieces of pulp were soaked in 2 mg / mL aqueous solution of the supernatant extract prepared in step (1) of the embodiment. After soaking for two hours, the pulp was taken out and juiced. The water chestnut extract prepared in step (1) of the embodiment was added to the two juices obtained and mixed evenly. The two juices were blended together in a mass ratio of 5:3 to obtain freshly squeezed apple juice. In 100 kg of freshly squeezed juice, 62.5 g of the supernatant extract prepared in step (1) of the embodiment was added to the juice of Fuji apples, and 37.5 g of the supernatant extract prepared in step (1) of the embodiment was added to the juice of red apples. The freshly squeezed apple juice was filled, and then the filled juice was sealed in an ultra-high pressure container (with water as the medium), and sterilized at a static high pressure of 550 MPa for 3 minutes to obtain a red apple juice beverage.

[0047] Comparative Example 5

[0048] Fuji apples and red apples were cleaned, cut into pieces, peeled and cored, and the two pieces of pulp were soaked in 2 mg / mL aqueous solution of the supernatant extract prepared in step (1) of the embodiment. After soaking for two hours, the pulp was taken out and juiced. The water chestnut extract prepared in step (1) of the embodiment was added to the two juices obtained and mixed evenly. The two juices were blended together in a mass ratio of 5:3 to obtain freshly squeezed apple juice. In 100 kg of freshly squeezed juice, 62.5 g of the precipitated extract prepared in step (1) of the embodiment was added to the juice of Fuji apples, and 37.5 g of the precipitated extract prepared in step (1) of the embodiment was added to the juice of red apples. The freshly squeezed apple juice was filled, and then the filled juice was sealed in an ultra-high pressure container (with water as the medium), and sterilized at a static high pressure of 550 MPa for 3 minutes to obtain a red apple juice beverage.

[0049] Test Example 1

[0050] The browning of the red apple juice prepared in Example 1 to Comparative Examples 1 to 5 was tested:

[0051] (1) Using catechol as substrate, the red apple juice prepared in Example and Comparative Examples 1 to 5 was tested for PPO enzyme activity. The concentration of catechol was 150 mM and the test wavelength was 420 nm. The relative activity of PPO was calculated.

[0052] (2) 5 mL of the red apple juice prepared in Example and Comparative Examples 1 to 5 were respectively placed in a colorimetric disk (25° C.), and the L value of the juice was determined by a reflectance method using a fully automatic colorimeter.

[0053] The results are shown in Table 1. The average value was taken from five replicates in each group of the above test.

[0054] Relative activity of PPO = PPO activity of red apple juice prepared in Example or Comparative Examples 2 to 4 / PPO activity of red apple juice prepared in Comparative Example 1 × 100%.

[0055] Table 1

[0056]

[0057] According to Table 1, compared with the juice of Comparative Example 1 without any treatment, the relative activity of PPO in the juice of the embodiment is reduced the most, indicating that the addition of water chestnut extract to the juice after the pulp is treated with the water chestnut supernatant extract can significantly reduce the activity of PPO in red apple juice. The Hunter L value obtained by the colorimeter can be used to measure enzymatic browning. The lower the L value, the more serious the enzymatic browning. It can be seen that the red apple juice prepared in the embodiment has the highest L value and the brightest juice, indicating that the browning of the juice is smaller. Compared with Comparative Example 1, Comparative Example 3, which only adds the precipitated extract of water chestnut, also has an effect on inhibiting browning. It shows that adding the precipitated extract can further assist the supernatant extract in inhibiting browning.

[0058] Test Example 2

[0059] Five bottles of red apple juice prepared in Example and Comparative Examples 1 to 5 were taken, refrigerated at 4°C for 60 days, the top layer of juice was taken out after opening the bottle mouth, and the light absorption value (OD) at 660nm was measured by a spectrophotometer at room temperature. 660 ), and adjust to zero with deionized water. The average value of the results is shown in Table 2.

[0060] Table 2

[0061]

[0062] The higher the OD660, the higher the turbidity stability of the juice. The juice in Comparative Example 1 without any treatment has completely stratified after 60 days of refrigeration, and its turbidity stability is the lowest; the turbidity stability of the embodiment is the highest. The difference between the embodiment and Comparative Examples 3 and 5 is not large, indicating that the main effect is the precipitated extract of water chestnut.

[0063] Test Example 3

[0064] Five bottles of red apple juice prepared in Example and Comparative Examples 1 to 5 were taken and refrigerated at 4°C for 120 days. Each bottle of juice was shaken in a shaker (amplitude 25 mm, time 1 min) to mix the juice evenly. The bottle mouth was opened at room temperature to take samples and detect the number of Escherichia coli in the juice. The detection method was carried out in accordance with GB4789.3-2016 "National Food Safety Standard Food Microbiology Examination Coliform Group Count", and the results are shown in Table 3.

[0065] Table 3

[0066]

[0067] It can be seen from Table 3 that after the juice of the embodiment was stored for 120 days, the content of Escherichia coli in the juice was 10 CFU / mL, which is much lower than that of Comparative Example 1. The number of Escherichia coli in Comparative Example 2 is relatively high, while the number of Escherichia coli in Comparative Example 4 is also significantly reduced, indicating that the supernatant extract of water chestnut added to the juice has an antibacterial effect. Compared with Comparative Example 1, the number of Escherichia coli in Comparative Example 3 decreased slightly, indicating that the precipitated extract of water chestnut has an antibacterial effect but the effect is not obvious. According to the provisions of "GB7101-2022 National Food Safety Standard Beverages", the number of Escherichia coli in juice cannot exceed 100 CFU / mL. The juices of Comparative Examples 1 and 2 exceeded the standard and could not be drunk; while the number of Escherichia coli in the juices of Comparative Example 4 and the embodiment was the lowest.

[0068] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A red apple juice beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of freshly squeezed apple juice, 0.1-0.5 parts of water chestnut extract; The freshly squeezed apple juice includes Fuji apple juice and red apple juice; The water chestnut fruit extract includes a supernatant extract and a precipitated extract; The water chestnut fruit extract is prepared by the following method: (1) Clean fresh water chestnuts with skin, add distilled water to make slurry, treat with steam, adjust pH value to acidic, add cellulase, protease and amylase for enzymolysis; after inactivating the enzymes, let the enzymolysis product stand, and separate the supernatant and precipitate; (2) The supernatant and the precipitate are subjected to ultrasonic treatment respectively, and then the supernatant is concentrated and extracted with ethanol, filtered and concentrated to obtain a supernatant extract; the precipitate is extracted with dilute acid, filtered, and concentrated under reduced pressure to obtain a precipitate extract, and the supernatant extract and the precipitate extract are mixed to obtain a water chestnut fruit extract; The red apple juice beverage is prepared by the following method: Wash Fuji apples and red heart apples, cut them into pieces, peel and core them, soak the two pieces of pulp in 2 mg / mL supernatant extract aqueous solution respectively, take out the pulp after soaking for two hours and squeeze out the juice, mix the supernatant extract and the precipitate extract in a mass ratio of 1:1 to obtain water chestnut extract, add water chestnut extract to the two obtained juices respectively and mix them evenly, mix the two juices together in a mass ratio of 5:3, fill them, and then perform ultra-high pressure sterilization to obtain red heart apple juice beverage.

2. The red apple juice beverage according to claim 1, characterized in that: The mass ratio of the Fuji apple juice to the red apple juice is 5:(2-3).

3. The red apple juice beverage according to claim 1, characterized in that: In step (1), the mass ratio of water chestnut to distilled water is 1:2; the pH value is adjusted to 5.0-7.0; and the amount of cellulase added is 2% of the mass of water chestnut.

4. The red apple juice beverage according to claim 1, characterized in that: In step (1), the ratio of the added amounts of the cellulase, protease and amylase is 2:1:1; the enzymatic hydrolysis temperature is 40-50°C, and the enzymatic hydrolysis time is 1-2h.

5. The red apple juice beverage according to claim 1, characterized in that: The temperature of the steam is 95°C, and the time of the steam treatment is 10-20 minutes; the power of the ultrasonic treatment is 150W, the frequency is 20KHz, and the time of the ultrasonic treatment is 10-30 minutes; the mass ratio of the supernatant extract to the precipitate extract is 5-10:

1.

6. The red apple juice beverage according to claim 1, characterized in that: In step (2), the mass ratio of ethanol to supernatant is 3-5:1; the extraction temperature is 50°C and the extraction time is 0.5-1h; the volume concentration of ethanol is 65%; and the concentration is carried out under reduced pressure until the relative density is 1.

05.

7. The red apple juice beverage according to claim 1, characterized in that: In step (2), the mass ratio of the precipitate to the dilute acid is 1:4; the dilute acid is hydrochloric acid with a mass fraction of 10%; the leaching temperature is 90° C. and the time is 1 to 2 hours; and the reduced pressure concentration is performed to a relative density of 1.1 to 1.

15.

8. The red apple juice beverage according to claim 1, characterized in that: The pressure of the ultra-high pressure sterilization is 500-600 MPa, and the time of the ultra-high pressure sterilization is 0.5-5 min.

Images