Preparation method of phyllanthus emblica fresh squeezed juice with enhanced sweet and sour flavor

Abstract

The application belongs to the technical field of agricultural product processing, and particularly discloses a preparation method of fresh-pressed phyllanthus emblica juice with enhanced aftertaste flavor, which comprises the following steps: taking fresh and complete phyllanthus emblica fruits, cleaning the fruits, removing the fruit kernels, and separating the fruits into pulp and peel; mixing the peel and water according to a mass ratio of 1:(1-3), and then treating the mixture by using a pulsed electric field; draining water after the treatment, so as to obtain the peel treated by the pulsed electric field; mixing the pulp and the peel treated by the pulsed electric field according to a mass ratio of (1-5):1, and then performing juice extraction treatment; separating the fruit residue, so as to obtain the fresh-pressed phyllanthus emblica juice; treating the fresh-pressed phyllanthus emblica juice in a flowing state by using a pulsed electric field, and obtaining the fresh-pressed phyllanthus emblica juice with enhanced aftertaste flavor. The preparation method significantly improves the extraction concentration of gallic acid and protocatechuic acid in the fresh-pressed phyllanthus emblica juice, effectively associates sour and astringent substances and bitter substances, weakens the sour and astringent feeling, and enhances the aftertaste flavor of the fresh-pressed phyllanthus emblica juice.

Description

Technical Field

[0001] This invention relates to the field of agricultural product processing technology, and in particular to a method for preparing freshly squeezed juice of Phyllanthus emblica with enhanced sweet aftertaste. Background Technology

[0002] Phyllanthus emblica L., also known as Indian gooseberry, Yunnan olive, throat gooseberry, and cow gooseberry, is mainly distributed in southern China. As a plant used for both food and medicine, Phyllanthus emblica is rich in polyphenols with antioxidant functions, possessing multiple medicinal and edible effects such as antibacterial, anticancer, stomach-strengthening, and digestive benefits. It has been designated by the World Health Organization as a health plant to be promoted worldwide. In recent years, the unique sweet aftertaste of its freshly squeezed juice has become very popular among consumers. However, the sweet aftertaste of natural Phyllanthus emblica juice obtained by direct juicing is difficult to detect because: (i) traditional fresh-squeezing processing is rough, resulting in a weak sweet aftertaste in the obtained Phyllanthus emblica juice; (ii) freshly squeezed Phyllanthus emblica juice has a strong sour and astringent taste that is difficult for consumers to accept, which easily masks its weak sweet aftertaste. Currently, products on the market mask the sour and astringent taste and enhance the sweetness by adding extra sugar or chemical sweeteners. However, high sugar and high sweetness will inevitably cause health problems such as obesity and pancreatic dysregulation. At the same time, the use of a large number of additives also directly increases the production cost of Phyllanthus emblica juice beverages. Therefore, there is an urgent need to explore a new method to change the traditional fresh-squeezed processing technology of amla, directly enhance the sweet aftertaste of amla juice, weaken its sour and astringent taste, and reduce the use of sweeteners, so as to guide the high-value development and green production of amla fresh-squeezed juice beverages.

[0003] Currently, there are few reports on technologies for enhancing the aftertaste of beverages, mainly focusing on the tea beverage sector. Chinese invention patent application CN104351402B discloses a processing method for improving the aftertaste of tea beverages. This method primarily involves using a complex enzyme treatment of tanninase, esterase, and glycosidase to break down substances such as esterified catechins (which have a strong bitter taste) in tea beverages into catechins and monosaccharides with a sweet aftertaste. Furthermore, the mechanical cavitation effect of ultrasound is used to promote the association of flavor substances, significantly improving the aftertaste of the tea beverage. However, unlike the aftertaste of tea beverages, which is based on the contrast between bitterness, astringency, and sweetness, the unique aftertaste of amla juice comes from the contrast between sourness, astringency, and sweetness. The main material basis involves sour organic acids, astringent tannins, sweet sugars, and phenols with a special aftertaste (such as gallic acid and protocatechuic acid). Existing technologies rarely focus on enhancing the aftertaste of amla juice, mainly involving juice processing techniques and reducing its sour and astringent taste. Chinese invention patent application CN106689929A ​​discloses a method for reducing the astringent taste of amla juice. This method utilizes pectinase to soften the amla tissue, adds soybean protein peptides to associate with tannins (astringent substances), and further removes protein and protein-tannin complexes through filtration, effectively reducing the astringent taste of the amla juice. Chinese invention patent application CN103653149A discloses a processing method for amla juice, using a high temperature of 80-95℃ to soften the amla tissue, followed by long-term soaking (20-24 hours) and multi-stage filtration to obtain the finished juice. Chinese invention patent application CN104256759A discloses a method for preparing a compound juice of amla and ponkan orange, involving mixing the two juices in a certain proportion and adding 10% by weight of white sugar and 0.4% by weight of citric acid to adjust the flavor of the juice.

[0004] However, the aforementioned prior art has the following limitations:

[0005] (1) The process of softening fresh amla fruit tissue and decomposing acidic substances by enzymatic hydrolysis is uncontrollable, and it is easy to over-enzymatically hydrolyze, making it difficult to reach the best reaction endpoint. In addition, the cost of biological enzyme preparations is high, and the method is costly.

[0006] (2) The high-heat treatment of fresh amla fruit to soften the peel and pulp is likely to destroy the heat-sensitive components in the amla juice, reduce the nutritional value of the finished product, and make it difficult to apply to fresh juice processing.

[0007] (3) Adding flavoring substances such as white sugar and citric acid can easily mask the unique sweet aftertaste of amla juice, while its high calories pose potential health risks.

[0008] Existing publicly available technologies regarding the processing of Phyllanthus emblica juice are limited and have certain application limitations, with no reports on enhancing its sweet aftertaste. Therefore, based on the above technical background and the development needs of the Phyllanthus emblica fresh juice industry, this invention explores a green, low-additive, simple, and economically efficient method to improve its processing technology, significantly enhancing the unique sweet aftertaste of Phyllanthus emblica fresh juice. Summary of the Invention

[0009] To address the aforementioned technical problems, this invention provides a method for preparing freshly squeezed Phyllanthus emblica juice with enhanced sweet aftertaste.

[0010] To achieve the above objectives, the present invention is implemented according to the following technical solution:

[0011] A method for preparing freshly squeezed amla juice with enhanced sweet aftertaste includes the following steps:

[0012] S1. Select fresh and intact amla fruits, wash them clean, remove the pits, and separate the fruits into pulp and peel;

[0013] S2. Mix the fruit peel and water at a mass ratio of 1:(1-3) and treat them with a pulsed electric field. The pulsed electric field conditions are: electric field strength 2-6kV / cm, pulse number 100-200 times, pulse frequency 1-5Hz. After treatment, drain the water to obtain the fruit peel treated with the pulsed electric field.

[0014] S3. Mix the pulp and the peel treated with pulsed electric field at a mass ratio of (1-5):1, then juice them. Separate the pulp to obtain freshly squeezed amla juice.

[0015] S4. The freshly squeezed juice of Phyllanthus emblica is treated with a pulsed electric field while in a flowing state. The conditions for the pulsed electric field are: electric field strength 10-20kV / cm, frequency 50-200Hz, duration 1-4min, and pulse width 6-10μs, to obtain freshly squeezed juice of Phyllanthus emblica with enhanced sweet aftertaste.

[0016] Preferably, the pulsed electric field conditions in step S2 are: electric field strength 4 kV / cm, pulse number 150 times, and pulse frequency 3 Hz.

[0017] Preferably, the pulsed electric field conditions in step S4 are: electric field strength 15kV / cm, frequency 150Hz, duration 3min, and pulse width 8μs.

[0018] Preferably, in step S3, the pulp and the peel treated with the pulsed electric field are mixed at a mass ratio of 3:1.

[0019] Preferably, in step S1, the thickness of the peel is 0.5-1.5 mm.

[0020] Specifically, in step S4, freshly squeezed amla juice is pumped by a mechanical peristaltic pump to keep the freshly squeezed amla juice in a flowing state, and the pumping speed of the peristaltic pump is 50-100 mL / min.

[0021] Compared with existing technologies, this invention innovatively uses a multi-segment pulsed electric field to process the peel and pulp of Phyllanthus emblica in stages. Specific pulsed electric field treatment conditions are used in both static and flow-type treatments. These conditions mainly include: the first stage, static pulsed electric field treatment, uses an electric field strength of 2-6 kV / cm, 100-200 pulses, and a pulse frequency of 1-5 Hz to soften the Phyllanthus emblica peel, to a certain extent damaging the cell walls and cell membranes of the peel cells, which is beneficial for subsequent juicing and the extraction of sweet-smelling substances; the second stage, flow-type pulsed electric field treatment... An electric field strength of 10-20 kV / cm, a frequency of 50-200 Hz, a duration of 1-4 min, and a pulse width of 6-10 μs were used to process the juice extracted from the peel and pulp of Phyllanthus emblica. The purpose was to accelerate the collision of internal substances, such as tannins with astringency, organic acids with acidity, sugars with sweetness, and phenolic substances with a sweet aftertaste. This enhanced the interaction and association of these substances, which not only reduced the unacceptable astringent taste of Phyllanthus emblica juice but also significantly improved its sweet aftertaste.

[0022] In summary, this invention significantly increases the extraction concentration of gallic acid and protocatechuic acid in freshly squeezed amla juice, effectively associating astringent and sweet substances, weakening the astringent sensation, and enhancing the sweet aftertaste of freshly squeezed amla juice. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. The specific embodiments described herein are for illustrative purposes only and are not intended to limit the invention.

[0024] Unless otherwise specified, all raw materials and equipment used in the following examples were commercially available.

[0025] Example 1

[0026] S1. Select fresh and intact Phyllanthus emblica fruits, wash them clean, remove the pits using a peeling and pitting machine, and separate the fruits into pulp and peel. The peel thickness is 0.5mm.

[0027] S2. Intermittent pulsed electric field treatment of fruit peel: Mix fruit peel and water evenly at a mass ratio of 1:3, and then treat with a pulsed electric field. The pulsed electric field conditions are: electric field strength 2kV / cm, pulse number 200 times, pulse frequency 5Hz. After treatment, drain the water to obtain fruit peel treated with pulsed electric field.

[0028] S3. Mix the pulp and the peel treated with pulse electric field at a mass ratio of 1:1 and then add them to the juice-residue separator for juicing. After separating the pulp, fresh juice of Phyllanthus emblica is obtained.

[0029] S4. Flow-type pulsed electric field treatment of juice: Freshly squeezed amla juice is pumped by a mechanical peristaltic pump to keep the juice in a flowing state. The pumping speed of the peristaltic pump is 50 mL / min. Then, it is treated with a pulsed electric field. The pulsed electric field conditions are: electric field strength 15 kV / cm, frequency 150 Hz, duration 3 min, and pulse width 8 μs, to obtain freshly squeezed amla juice with enhanced sweet aftertaste.

[0030] Example 2

[0031] S1. Select fresh and intact Phyllanthus emblica fruits, wash them clean, remove the pits using a peeling and pitting machine, and separate the fruits into pulp and peel. The peel thickness is 1mm.

[0032] S2. Intermittent pulsed electric field treatment of fruit peel: Mix fruit peel with water at a mass ratio of 1:2 and then treat with a pulsed electric field. The pulsed electric field conditions are: electric field strength 4kV / cm, pulse number 150 times, pulse frequency 3Hz. After treatment, drain the water to obtain fruit peel treated with pulsed electric field.

[0033] S3. Mix the pulp and the peel treated with pulsed electric field at a mass ratio of 3:1 and then add them to the juice-residue separator for juicing. After separating the pulp, fresh juice of Phyllanthus emblica is obtained.

[0034] S4. Flow-type pulsed electric field treatment of juice: Freshly squeezed amla juice is pumped by a mechanical peristaltic pump to keep the juice in a flowing state. The pumping speed of the peristaltic pump is 100 mL / min. Then, it is treated with a pulsed electric field. The pulsed electric field conditions are: electric field strength 15 kV / cm, frequency 150 Hz, duration 3 min, and pulse width 8 μs, to obtain freshly squeezed amla juice with enhanced sweet aftertaste.

[0035] Example 3

[0036] S1. Select fresh and intact Phyllanthus emblica fruits, wash them clean, remove the pits using a peeling and pitting machine, and separate the fruits into pulp and peel. The peel thickness is 1.5mm.

[0037] S2. Intermittent pulsed electric field treatment of fruit peel: Mix fruit peel and water evenly at a mass ratio of 1:1, and then treat with a pulsed electric field. The pulsed electric field conditions are: electric field strength 6kV / cm, pulse number 100 times, pulse frequency 1Hz. After treatment, drain the water to obtain fruit peel treated with pulsed electric field.

[0038] S3. Mix the pulp and the peel treated with pulse electric field at a mass ratio of 5:1 and add them to the juice-residue separator for juicing. After separating the pulp, fresh juice of Phyllanthus emblica is obtained.

[0039] S4. Flow-type pulsed electric field treatment of juice: Freshly squeezed amla juice is pumped by a mechanical peristaltic pump to keep the juice in a flowing state. The pumping speed of the peristaltic pump is 75 mL / min. Then, it is treated with a pulsed electric field. The pulsed electric field conditions are: electric field strength 15 kV / cm, frequency 150 Hz, duration 3 min, and pulse width 8 μs, to obtain freshly squeezed amla juice with enhanced sweet aftertaste.

[0040] Example 4

[0041] S1. Select fresh and intact Phyllanthus emblica fruits, wash them clean, remove the pits using a peeling and pitting machine, and separate the fruits into pulp and peel. The peel thickness is 0.5mm.

[0042] S2. Intermittent pulsed electric field treatment of fruit peel: Mix fruit peel and water evenly at a mass ratio of 1:3 and then treat with a pulsed electric field. The pulsed electric field conditions are: electric field strength 4kV / cm, pulse number 150 times, pulse frequency 3Hz. After treatment, drain the water to obtain fruit peel treated with pulsed electric field.

[0043] S3. Mix the pulp and the peel treated with pulse electric field at a mass ratio of 1:1 and then add them to the juice-residue separator for juicing. After separating the pulp, fresh juice of Phyllanthus emblica is obtained.

[0044] S4. Flow-type pulsed electric field treatment of juice: Freshly squeezed amla juice is pumped by a mechanical peristaltic pump to keep the juice in a flowing state. The pumping speed of the peristaltic pump is 50 mL / min. Then, it is treated with a pulsed electric field. The pulsed electric field conditions are: electric field strength 10 kV / cm, frequency 200 Hz, duration 1 min, and pulse width 6 μs to obtain freshly squeezed amla juice with enhanced sweet aftertaste.

[0045] Example 5

[0046] S1. Select fresh and intact Phyllanthus emblica fruits, wash them clean, remove the pits using a peeling and pitting machine, and separate the fruits into pulp and peel. The peel thickness is 1.5mm.

[0047] S2. Intermittent pulsed electric field treatment of fruit peel: Mix fruit peel and water evenly at a mass ratio of 1:1, and then treat with a pulsed electric field. The pulsed electric field conditions are: electric field strength 4kV / cm, pulse number 150 times, pulse frequency 3Hz. After treatment, drain the water to obtain fruit peel treated with pulsed electric field.

[0048] S3. Mix the pulp and the peel treated with pulse electric field at a mass ratio of 5:1 and add them to the juice-residue separator for juicing. After separating the pulp, fresh juice of Phyllanthus emblica is obtained.

[0049] S4. Flow-type pulsed electric field treatment of juice: Freshly squeezed amla juice is pumped by a mechanical peristaltic pump to keep the juice in a flowing state. The pumping speed of the peristaltic pump is 75 mL / min. Then, it is treated with a pulsed electric field. The pulsed electric field conditions are: electric field strength 20 kV / cm, frequency 50 Hz, duration 4 min, and pulse width 10 μs, to obtain freshly squeezed amla juice with enhanced sweet aftertaste.

[0050] Comparative Example 1

[0051] S1. Select fresh and intact Phyllanthus emblica fruits, wash them clean, remove the pits using a peeling and pitting machine, and separate the fruits into pulp and peel. The peel thickness is 1mm.

[0052] S2. Mix the pulp and peel evenly at a mass ratio of 3:1, then add them to a juicer to extract juice. After separating the pulp, you will get freshly squeezed amla juice.

[0053] Comparative Example 2

[0054] S1. Select fresh and intact Phyllanthus emblica fruits, wash them clean, remove the pits using a peeling and pitting machine, and separate the fruits into pulp and peel. The peel thickness is 1mm.

[0055] S2. Mix the pulp and peel evenly at a mass ratio of 3:1 and then add them to a juicer to extract juice. After separating the pulp, you will get freshly squeezed Amla juice.

[0056] S3. Flow-type pulsed electric field treatment of juice: Freshly squeezed amla juice is pumped by a mechanical peristaltic pump to keep the juice in a flowing state. The pumping speed of the peristaltic pump is 100 mL / min. Then, it is treated with a pulsed electric field. The pulsed electric field conditions are: electric field strength 15 kV / cm, frequency 150 Hz, duration 3 min, and pulse width 8 μs, to obtain freshly squeezed amla juice with enhanced sweet aftertaste.

[0057] Comparative Example 3

[0058] S1. Select fresh and intact Phyllanthus emblica fruits, wash them clean, remove the pits using a peeling and pitting machine, and separate the fruits into pulp and peel. The peel thickness is 1mm.

[0059] S2. Intermittent pulsed electric field treatment of fruit peel: Mix fruit peel with water at a mass ratio of 1:2 and then treat with a pulsed electric field. The pulsed electric field conditions are: electric field strength 4kV / cm, pulse number 150 times, pulse frequency 3Hz. After treatment, drain the water to obtain fruit peel treated with pulsed electric field.

[0060] S3. Mix the pulp and the peel treated with pulsed electric field at a mass ratio of 3:1, and then add them to the juice-residue separator for juicing. After separating the pulp, fresh juice of Phyllanthus emblica is obtained.

[0061] According to literature reports, researchers have investigated the flavor components of Phyllanthus emblica and found that the main chemical components contributing to its sweet aftertaste are gallic acid, protocatechuic acid, myricetin, and kaempferol, with the first two contributing more significantly. Therefore, the content of characteristic flavor compounds in the freshly squeezed Phyllanthus emblica juices prepared in Examples 1-5 and Comparative Examples 1-3 was determined. High-performance liquid chromatography (HPLC) was used to determine the content of gallic acid and protocatechuic acid in the samples, as follows: 10 mL of Phyllanthus emblica juice and 30 mL of ethyl acetate were thoroughly mixed in a 100 mL centrifuge tube. After thorough extraction by shaking and allowing to stand for two hours to separate the layers, the mixture was centrifuged at 3500 r / min for 15 min. The supernatant was collected and transferred to a 50 mL round-bottom flask. Concentration was performed using vacuum evaporation. The round-bottom flask was placed in a rotary evaporator, and the temperature was set to 42℃ and the rotation speed to 90 rpm. After the ethyl acetate was evaporated to dryness, the volume was adjusted to 4 mL with methanol. Liquid chromatography conditions: The chromatographic column was an Atlantis T3 Column-C18 column, 4.6 mm * 250 mm, with a particle size of 5 μm. Mobile phase A was 0.1% acetic acid aqueous solution, and mobile phase B was acetonitrile. The sample was drawn up with a syringe and filtered through a 0.22 μm filter membrane. The column temperature was 25℃, the programmed wavelength was set to 270 nm, the sample injection volume was 10 μL, the flow rate was set to 1 mL / min, and gradient elution was used for liquid chromatography determination.

[0062] The freshly squeezed amla juices prepared in Examples 1-5 and Comparative Examples 1-3 were evaluated by combining the aftertaste score and the astringent taste score. According to GB / T 10221-2021, the sensory evaluation adopted a quantitative scoring method, with aftertaste and astringent taste scores as the scoring content. Aftertaste refers to the sweetness that gradually appears in the mouth over time, often accompanied by a "saliva-inducing" sensation. Astringent taste refers to the sour taste felt in the mouth during the ingestion of astringent compounds, accompanied by a dry, tight, and wrinkled sensation. The sensory evaluation team selected 20 evaluators aged 20-30 years with good sensory sensitivity and identification ability according to ISO 6658. The evaluators received systematic training through benchmark tests. The sensory evaluation criteria are shown in Table 1.

[0063] Table 1

[0064]

[0065] The results of the determination of the content of the characteristic substances of sweet aftertaste in the freshly squeezed juice of Phyllanthus emblica prepared in Examples 1-5 and Comparative Examples 1-3, and the corresponding sensory scores are shown in Table 2.

[0066] Table 2

[0067]

[0068]

[0069] As shown in Tables 1 and 2, the treatment significantly enhances the sweet aftertaste of freshly squeezed Phyllanthus emblica juice and effectively increases the content of characteristic sweet aftertaste substances. Specifically, during the first stage of intermittent pulsed electric field treatment of the peel, the electroporation effect accelerates the dissolution of sweet aftertaste substances such as gallic acid and protocatechuic acid in the Phyllanthus emblica peel during subsequent juicing. Among them, Example 2 showed the best sweet aftertaste score and astringency score, at 6.2 and 5.9 points respectively, and the highest contents of characteristic sweet aftertaste substances gallic acid and protocatechuic acid, at 114.87 mg / L and 115.63 mg / L respectively. Comparative Example 1 is juice obtained directly from juicing without pulsed electric field treatment. Compared with Comparative Example 1, Example 2 showed a sweet aftertaste score and astringency score that were 3.3 and 3 points higher, respectively, and the contents of gallic acid and protocatechuic acid increased by 70.81% and 46.61%, respectively. Compared with Comparative Example 3, Comparative Example 3 showed that the contents of gallic acid and protocatechuic acid increased by 29.70% and 24.14% respectively, indicating that static pulsed electric field treatment has a significant extraction effect and can effectively enhance the aftertaste flavor.

[0070] The second stage of the flowing pulsed electric field treatment of the juice utilizes a high-intensity and high-frequency electric field to promote the directional movement of charged particles, increasing the interaction between the sweet and sour substances, thereby achieving association. Compared to Comparative Example 3, which did not use the second stage of flowing pulsed electric field treatment, Examples 1-5 showed significantly improved sourness scores, with Example 2 showing a 63.89% increase in sourness score. Compared to Example 5, Example 4, due to the use of a higher input flowing pulsed electric field, enhanced the association between the sweet and sour substances, exhibiting a milder sourness sensation. Compared to Comparative Example 1, Comparative Example 2 showed an increase of 7.15% and 7.35% in gallic acid and protocatechuic acid content, respectively, indicating that the pulsed electric field effectively associated its flavor compounds and weakened the sourness.

[0071] In summary, this invention significantly increases the extraction concentration of gallic acid and protocatechuic acid in freshly squeezed amla juice, effectively associating astringent and sweet substances, weakening the astringent sensation, and enhancing the sweet aftertaste of freshly squeezed amla juice.

[0072] The technical solutions of the present invention are not limited to the specific embodiments described above. Any technical modifications made in accordance with the technical solutions of the present invention fall within the protection scope of the present invention.

Claims

1. A method for preparing freshly squeezed amla juice with enhanced sweet aftertaste, characterized in that, Includes the following steps: S1. Select fresh and intact amla fruits, wash them clean, remove the pits, and separate the fruit into pulp and peel; S2. Mix the fruit peel and water at a mass ratio of 1:(1-3) evenly, and then perform the first stage of pulsed electric field treatment. The pulsed electric field conditions are: electric field strength 2-6 kV / cm, pulse number 100-200 times, and pulse frequency 1-5 Hz. After treatment, drain the water to obtain the fruit peel treated with pulsed electric field. The first stage of pulsed electric field treatment is used to promote the dissolution of the sweet aftertaste flavor substances in the fruit peel. S3. Mix the pulp and the peel treated with pulsed electric field at a mass ratio of (1-5):1 and then juice them. After separating the pulp, fresh juice of Phyllanthus emblica is obtained. S4. Freshly squeezed amla juice is pumped using a mechanical peristaltic pump to keep the juice in a flowing state. The pumping speed is 50-100 mL / min. A second-stage pulsed electric field treatment is then performed. The pulsed electric field conditions are: electric field strength 10-20 kV / cm, frequency 50-200 Hz, duration 1-4 min, and pulse width 6-10 μs, to obtain freshly squeezed amla juice with enhanced sweet aftertaste. The second-stage pulsed electric field treatment promotes the association between sweet and astringent substances. The first and second-stage pulsed electric field treatments work synergistically to significantly weaken the astringency and enhance the sweet aftertaste.

2. The method for preparing freshly squeezed Phyllanthus emblica juice with enhanced sweet aftertaste according to claim 1, characterized in that, The pulsed electric field conditions in step S2 are: electric field strength 4 kV / cm, pulse number 150 times, and pulse frequency 3 Hz.

3. The method for preparing freshly squeezed Phyllanthus emblica juice with enhanced sweet aftertaste according to claim 1 or 2, characterized in that, The pulsed electric field conditions in step S4 are: electric field strength 15 kV / cm, frequency 150 Hz, duration 3 min, and pulse width 8 μs.

4. The method for preparing freshly squeezed amla juice with enhanced aftertaste according to claim 3, characterized in that: In step S3, the pulp and the peel treated with pulsed electric field are mixed at a mass ratio of 3:

1.

5. The method for preparing freshly squeezed amla juice with enhanced aftertaste according to claim 1, characterized in that: In step S1, the thickness of the peel is 0.5-1.5 mm.

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