Green label-based yellow skin fruit and vegetable juice drink and preparation method thereof

Abstract

The application provides a preparation method of green-label-based phellodendri juice beverage, and belongs to the technical field of beverage production and processing. The method comprises the following steps: step one, crushing and beating phellodendri leaves and phellodendri fruits to obtain phellodendri pulp; step two, adding water to the phellodendri pulp, adjusting the pH to be acidic, adding composite enzyme powder, performing enzymolysis reaction at 40-50 DEG C, and then adding citrus fiber material, performing enzymolysis reaction at 5-15 DEG C to obtain enzymolysis fruit pulp; step three, performing enzyme inactivation treatment on the enzymolysis fruit pulp, homogenizing, juicing, and filtering to obtain fruit and vegetable juice original pulp; and step four, adding flavoring agents and water to the fruit and vegetable juice original pulp to obtain phellodendri fruit and vegetable juice beverage. The phellodendri fruit and vegetable juice beverage prepared in the application is obtained by using clean-label citrus fiber and composite enzyme powder together, and has good comprehensive taste; the edible property and sterilization performance of phellodendri leaf juice are fully utilized, and more natural active substances are retained.

Description

Technical Field

[0001] This invention relates to the field of beverage production and processing technology, specifically to a yellow-skinned fruit and vegetable juice beverage based on a green label and its preparation method. Background Technology

[0002] Clausena lansium (Lour.) Skels, a tropical plant of the Rutaceae family, has a sweet and sour taste and high nutritional value and health benefits, earning it the title of "treasure among fruits." Clausena lansium is rich in vitamin C, sugar, organic acids, and pectin, and has digestive, expectorant, and qi-regulating effects. It is used to treat indigestion, chest pain, phlegm-related coughs and asthma, and can also relieve fever and hernia pain. The pulp of Clausena lansium is rich in alkaloids, coumarins, volatile oils, flavonoids, and other chemical components, possessing antioxidant, liver-protective, blood sugar-lowering, insecticidal, antibacterial, and herbicidal activities. The leaves of Clausena lansium have a bitter and pungent taste and possess good liver-protective, lipid-lowering, cough-relieving, expectorant, antibacterial, antiseptic, and blood sugar-lowering activities. The seeds of Clausena lansium are rich in oil, with an oil yield as high as 42%, making them a potential raw material for lubricants. Therefore, processing Clausena lansium into fruit and vegetable juice beverages has a promising market prospect.

[0003] Today, there is a growing demand for natural, healthy, and additive-free foods and beverages. Fruit and vegetable juices, as nutritious and easily digestible drinks, are particularly popular. However, in order to ensure quality stability, taste, and safety throughout the shelf life, traditional fruit and vegetable juices often contain large amounts of food additives, especially various chemical additives such as thickeners (e.g., sodium carboxymethyl cellulose), preservatives (e.g., potassium sorbate), and colorings. This reduces their natural and healthy attributes, contradicting today's consumers' pursuit of clean-label products.

[0004] However, food and beverage products with a high content of natural ingredients often face problems such as easy bacterial growth and spoilage, excessive sediment, oil-water separation, and fat floating, which significantly shorten their shelf life. Currently, the market mostly uses low-temperature storage to extend the shelf life of these products; for example, a popular brand of juice commonly found in supermarkets has a shelf life of 28 days at around 5°C. However, the need to improve taste, short shelf life, and stringent storage requirements have become significant limiting factors for the development of natural food and beverage products.

[0005] Existing technologies have provided various food and beverage products processed using wampee as a raw material. For example, patents CN109170388A, CN111202195A, CN116918919A, and CN111202195A provide compound beverages containing wampee, patent CN113498825A provides frozen wampee drinks, and patent CN110558541A ​​provides wampee chili sauce, etc. Although wampee leaf juice can be used as a natural preservative due to its excellent antibacterial activity, current food and beverage processing technologies retain a low amount of active substances in wampee leaves, which is not conducive to the exertion of its antibacterial effect. Furthermore, after a period of storage, the resulting products are prone to the precipitation of a large amount of fat floating matter and sediment, making storage difficult and seriously affecting the improvement of product quality. Summary of the Invention

[0006] To address the aforementioned issues, this application aims to provide a clean, green, yellow-skinned fruit and vegetable juice beverage that simultaneously possesses a palatable taste, a high content of active substances, and maintains a stable system and long shelf life even under room temperature storage.

[0007] On the one hand, this application provides a method for preparing a green-labeled yellow-skinned fruit and vegetable juice beverage, including:

[0008] Step 1: Crush and pulp the wampee leaves and wampee fruit to obtain wampee pulp;

[0009] Step 2: Add water to the yellow peel pulp, adjust the pH to acidic, add compound enzyme powder, and perform enzymatic hydrolysis at 40℃~50℃. Then add citrus fiber material and perform enzymatic hydrolysis at 5℃~15℃ to obtain enzymatically hydrolyzed fruit pulp.

[0010] Step 3: The enzymatically hydrolyzed fruit pulp is subjected to enzyme inactivation treatment, high-shear homogenization and juicing, and then filtered to obtain yellow-skinned fruit and vegetable juice pulp.

[0011] Step 4: Add flavoring agent and water to the yellow peel fruit and vegetable juice concentrate to obtain the yellow peel fruit and vegetable juice beverage.

[0012] In one embodiment, in step one, the raw materials wampee leaves and wampee fruit are pretreated as follows: fresh wampee leaves and wampee fruit are taken as raw materials and washed. After washing, the pulp of the wampee fruit is separated, and the pulp and wampee leaves are crushed together into small pieces.

[0013] Optionally, both the leaves and fruit of the wampee can be rinsed with water.

[0014] Optionally, the water is preferably distilled water.

[0015] Optional, the tool used for pulverizing is a pulverizer.

[0016] Optionally, the crushed yellow peel fragments are preferably 1-3 cm; more preferably 2 cm.

[0017] In one embodiment, step one, the pulping step includes: adding water to the crushed material and boiling it, filtering to remove the solids, and pulping it into a slurry.

[0018] Optionally, the amount of water added should be 2-3 times the weight of the crushed material.

[0019] Optionally, the heating time is 20-30 minutes.

[0020] In one embodiment, in step one, the wampee leaves account for 2% to 11% of the total mass of wampee leaves and wampee fruit by weight percentage.

[0021] Preferably, the leaves of the wampee fruit account for 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 11% of the total weight of the wampee leaves and fruit.

[0022] In one embodiment, the total mass fraction of wampee leaves and wampee fruit is 100 parts, wherein the proportion of wampee leaves added can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts or 11 parts, preferably 3 to 10 parts, more preferably 6 to 8 parts.

[0023] The appropriate proportion of wampee leaves in this application can provide suitable wampee leaf extract, which contains abundant antibacterial active substances, which is beneficial to extend the shelf life of the beverage at room temperature. Furthermore, the beverage obtained under the preparation process of this application has a moderately sweet and sour taste and no astringency.

[0024] In one embodiment, adjusting the pH to acidity in step two involves using an acidification reagent to adjust the pH to 4.0-5.0, preferably to pH 4.5.

[0025] Preferably, the acidification treatment agent is a special vinegar for pH adjustment, and more preferably a special vinegar for cleaning labels. An acidic environment is beneficial for enhancing the enzymatic hydrolysis of the compound enzyme powder and inhibiting contamination by other microorganisms.

[0026] In one embodiment, in step two, the amount of water added to the yellow peel slurry is 10 to 20 times the mass of the yellow peel slurry.

[0027] In one embodiment, the added citrus fiber material is 0.5% to 2% of the weight of the yellow peel pulp, preferably 0.8% to 1.5%, and more preferably 1%.

[0028] In one embodiment, in step two, the citrus fiber material is prepared by the following method: adding 14% to 16% of wampee fruit oil based on the mass of the citrus fiber powder to the citrus fiber powder, and ultrasonically dispersing and mixing it evenly at room temperature.

[0029] It is understood that the room temperature mentioned in this application refers to a temperature of 25°C.

[0030] In one embodiment, the ultrasound conditions are: ultrasonic treatment at a power of 500-800W for 10-20 minutes.

[0031] It is understandable that the ultrasonic frequency of ultrasonic treatment is 20-30 kHz, for example, 20 kHz.

[0032] Citrus fiber, extracted from citrus peel, is a "clean label" ingredient in the food industry, rich in both soluble and insoluble dietary fiber. It possesses good water-holding capacity, oil absorption capacity, and natural emulsifying ability, making it a viable alternative to common food additives such as thickeners, emulsifiers, and stabilizers.

[0033] However, this application unexpectedly discovered that when a small amount of citrus fiber and wampee fruit and vegetable juice concentrate are combined to make a fruit and vegetable juice, although the thickening and emulsifying abilities of the citrus fiber ensure that the beverage meets the standard of homogeneous and stable texture upon processing, some insoluble dietary fiber precipitates out after a period of time. Furthermore, due to its long length, the fiber also easily carries some wampee extract precipitates out, making it unsuitable for consumption and severely reducing the nutritional value of the beverage. The above problems may be due to the inherent instability of the wampee fruit and vegetable juice concentrate produced by the existing process and its varying compatibility with fiber. Therefore, it is proposed to add the citrus fiber beforehand, allowing it to be enzymatically hydrolyzed together with the wampee concentrate, thereby obtaining a wampee fruit and vegetable juice concentrate with a homogeneous texture and better system stability. Moreover, this concentrate can maintain a stable system for a long time even after dilution with an appropriate amount of water.

[0034] However, the effect is not ideal due to the water absorption of citrus fiber and the reduced emulsification ability caused by excessive enzymatic hydrolysis. This application uses citrus fiber powder treated with wampee fruit oil during the enzymatic hydrolysis process. On the one hand, wampee fruit oil, with its suitable viscosity and fluidity, can fill the three-dimensional gaps in the citrus fiber, and combined with the oil absorption capacity of the citrus fiber, it has a certain effect on maintaining the structure of the citrus fiber, preventing it from being over-hydrolyzed. On the other hand, wampee fruit oil can supplement the system with a small amount of oil, and under the emulsification effect of the citrus fiber, it can make the wampee fruit extract more stable in suspension in the system, and its homology with wampee fruit leads to better compatibility with the system. Furthermore, it can reduce the contact between the wampee leaf extract and the unavoidable residual oxygen in the system, preventing the oxidation of alkaloids, flavonoids, and other bioactive substances with strong antibacterial activity in the wampee leaf extract, significantly improving the retention rate of active substances, and further enhancing its antibacterial and preservation effects while increasing the nutritional content.

[0035] In addition to the effects mentioned above, wampee oil also has the rich aroma of wampee, which helps to enrich and enhance the taste of beverages.

[0036] In one embodiment, the citrus fiber powder has a particle size of 80-120 mesh, preferably 100 mesh.

[0037] Among them, citrus fiber powder with suitable particle size and yellow peel fruit oil with suitable physicochemical properties can be better dispersed and filled evenly under ultrasonic treatment, which is conducive to improving the stability of the final pulp.

[0038] In one embodiment, in step two, the amount of compound enzyme powder added is 50-60 mg / L.

[0039] In one embodiment, the compound enzyme powder is a mixture of cellulase powder, pectinase powder and xylanase powder in a mass ratio of (3-4):(2-5):(5-3).

[0040] Preferably, the mass ratio of the cellulase powder, pectinase powder, and xylanase powder is 4:3:3.

[0041] In one embodiment, the enzyme activity of the cellulase powder, pectinase powder, and xylanase powder is 10,000 to 30,000 U / g.

[0042] Preferably, the cellulase powder has an enzyme activity of 20,000 U / g, the pectinase powder has an enzyme activity of 10,000 U / g, and the xylanase powder has an enzyme activity of 30,000 U / g.

[0043] In one embodiment, the conditions for the enzymatic hydrolysis reaction in step two are: controlling the pressure inside the reactor to be -0.01 to -0.02 MPa, the stirring speed to be 150 to 200 r / min, and the total reaction time not exceeding 6 hours.

[0044] Preferably, after adding the compound enzyme powder, the mixture is first enzymatically hydrolyzed at 40-50°C for 2-4 hours, and then citrus fiber is added and enzymatically hydrolyzed at 5-15°C for 1-2 hours.

[0045] In one embodiment, the enzymatic hydrolysis is carried out in a vacuum-stirred enzymatic hydrolysis reactor. The pressure inside the reactor can be controlled by vacuuming, and after enzymatic hydrolysis at 40–50°C, the pressure is released and citrus fiber material is quickly added, then the reactor is vacuumed again to a pressure of -0.01 to -0.02 MPa to continue the enzymatic hydrolysis reaction.

[0046] Among them, the above-mentioned enzymatic hydrolysis method, the vacuum enzymatic hydrolysis can greatly reduce the oxidation of bioactive substances in the extract by oxygen and increase the content of active substances; while adding citrus fiber material in the last 1 to 2 hours of enzymatic hydrolysis and carrying out low-temperature enzymatic hydrolysis can fully ensure the enzymatic hydrolysis effect of wampee leaves and wampee fruit while reducing the enzymatic hydrolysis of citrus fiber.

[0047] In one embodiment, in step three, the high-shear homogenization rotation speed is 1000–3000 r / min, and the duration is 5–20 min.

[0048] Among them, high-shear homogenization can further break down the fat droplets in the system, improve the emulsification effect, and improve the compatibility of the pulp with water, thus maintaining good stability after dilution with water.

[0049] In one embodiment, the filtration is performed using gauze compression filtration.

[0050] Preferably, the mesh size of the gauze is 80 to 100.

[0051] In one embodiment, the extrusion is performed using a filter press.

[0052] In one embodiment, in step four, the mass of water added is 3 to 6 times the mass of the original fruit and vegetable juice pulp.

[0053] In one embodiment, in step four, the flavoring agent can be an acidity flavoring agent or a sweetness flavoring agent, such as white sugar.

[0054] Preferably, the amount of white sugar added is calculated based on its final concentration in the yellow-skinned fruit and vegetable juice being 5g / L-10g / L.

[0055] In one embodiment, the above method further includes the steps of packaging and sterilizing the yellow-skinned fruit and vegetable juice beverage obtained in step four. For example, the packaging step may be filling into soft bags, bottles, or other products, and the sterilization step may be pasteurization at low temperature, preferably at a temperature of 60-65°C and a time of 20-30 minutes.

[0056] On the other hand, this application also provides a yellow-skinned fruit and vegetable juice beverage prepared using the above method.

[0057] This application has at least the following beneficial effects:

[0058] 1. This application utilizes the edibility and antibacterial properties of wampee leaf juice, employing a one-step extraction process to retain more of the natural active substances in the wampee leaves, resulting in a simple processing technology. Furthermore, unlike methods that extract preservative-active substances from wampee leaves using organic solvents, this application utilizes enzymatic hydrolysis to release more antibacterial substances from the wampee leaf cells, more effectively exerting its preservative properties. This also avoids the difficulties in removing organic solvents and the resulting product contamination, thus providing a safer and healthier production method that eliminates the need for preservatives, ensuring the safety and shelf life of fruit and vegetable juices, and providing consumers with a more nutritious beverage. Simultaneously, the raw materials used in this invention all comply with clean label standards, without the addition of other chemical additives, resulting in a simpler formula that meets the current consumer demand for healthy and safe food.

[0059] 2. The preparation method provided in this application can effectively increase the content of active substances in yellow peel fruit and vegetable juice drinks, enhance their nutritional value and antibacterial effect, and have a more palatable and rich taste; at the same time, the beverage can be stored at room temperature for more than 12 months without additives, with no bacterial colonies detected and no sediment or fat floating matter precipitated, significantly improving its stability and shelf life. Detailed Implementation

[0060] To more clearly illustrate the overall concept of this application, a detailed description is provided below by way of embodiments. Numerous specific details are set forth in the following description to provide a more thorough understanding of this application. However, it will be apparent to those skilled in the art that this application can be implemented without one or more of these details. In other instances, to avoid confusion with this application, some technical features well-known in the art have not been described.

[0061] The raw materials used in the following examples are as follows: citrus fiber is Clean Label citrus fiber powder purchased from Guangdong Jinjunkang Biotechnology Co., Ltd.; pH adjuster is Clean Label pH adjusting vinegar purchased from Henan Weichuang Biotechnology Co., Ltd.; wampee oil is purchased from Lanzhou Waterles Biotechnology Co., Ltd., and its main component is volatile oil extracted from the fruit and seeds of wampee fruit, with a content of 98%; in the compound enzyme powder, the enzyme activity of cellulase powder is 20,000 U / g, the enzyme activity of pectinase powder is 10,000 U / g, and the enzyme activity of xylanase powder is 30,000 U / g, all of which are purchased from Guangzhou Huiding Food Co., Ltd.

[0062] Unless otherwise specified, other raw materials, reagents, and instruments and equipment used in the following examples, such as vacuum enzymatic hydrolysis reactors, high-shear homogenizers, and filter presses, can be commercially available. All water used is drinking water or distilled water.

[0063] Example 1

[0064] This embodiment provides a method for preparing a yellow-skinned fruit and vegetable juice beverage based on a green label, the method comprising the following steps:

[0065] (1) Raw material pretreatment: Take 6 parts of fresh wampee leaves and 94 parts of mature wampee fruit without mold or rot. Rinse thoroughly with distilled water. After washing, separate the pulp of the wampee fruit and crush the obtained wampee leaves and wampee fruit pulp into pieces of about 2cm.

[0066] (2) Pulping: Add twice the weight of water to the yellow peel scraps and boil for 20 minutes. Filter to remove the solids and pulverize them into a pulp.

[0067] (3) Enzymatic debittering: The obtained pulp is placed in a vacuum stirred enzymatic hydrolysis reactor, 15 times the weight of water is added, and pH adjustment vinegar is added to adjust the pH to 4.5. Cellulase powder (enzyme activity 20,000 U / g), pectinase powder (enzyme activity 10,000 U / g) and xylanase powder (enzyme activity 30,000 U / g) are added at a rate of 50 mg / L, where the mass ratio of cellulase powder: pectinase powder: xylanase powder is 4:3:3. The mixture is then mixed evenly. The reactor is evacuated to -0.01 MPa, the stirring speed is controlled at 180 r / min, and the temperature is heated to 40℃ for 4 h. The pressure is released, and 0.5% to 2% of stabilizer material based on the pulp mass is added to the reactor. The temperature is adjusted to 10℃, and the reaction continues at -0.01 MPa and 180 r / min for 2 h to obtain enzymatically hydrolyzed fruit pulp.

[0068] (4) The enzymatically hydrolyzed fruit pulp was heated at 100℃ for 10 min to inactivate the enzyme. After cooling, it was homogenized at 2000 r / min for 15 min under high shear. It was then squeezed and filtered using a filter press with 80 mesh gauze to obtain the original pulp of yellow peel fruit and vegetable juice.

[0069] (5) Add white sugar (final concentration 5g / L) and 5 times the amount of water to the yellow peel fruit and vegetable juice concentrate, stir well and package to obtain yellow peel fruit and vegetable juice beverage.

[0070] (6) After the beverage is filled, pasteurize it at 60°C for 20 minutes.

[0071] A series of yellow-skinned fruit and vegetable juice beverage samples were prepared using the above method, and the product characteristics of the prepared beverage samples were tested and evaluated. The preparation steps of this series of samples are roughly the same, with the only difference being the difference between the stabilizer parameters in a few steps, including step (3). The differences and the measured results are shown in Table 1.

[0072] The product properties include the content of fat floating matter and sediment after centrifugation, wherein the centrifugation methods include:

[0073] (1) Add 25 mL of the sample to be tested to a 50 mL centrifuge tube, centrifuge at 4000 r / min for 10 min, and let stand for 10 min after the centrifuge is finished;

[0074] (2) Visually inspect the surface of the upper liquid for any oil droplets. If no droplets are observed, record it as "no floating"; if droplets are observed, record it as "small amount of floating" and consider it a defective product. No further recording will be made.

[0075] (3) Discard the supernatant, invert the test tube to drain, weigh, and calculate the centrifugal sedimentation rate using the following formula:

[0076] w1 = (m2 - m1) / m0 × 100%;

[0077] In the formula, w1 is the centrifugation sedimentation rate (%); m0 is the sample mass (mg); m1 is the centrifuge tube mass (mg); and m2 is the centrifuge tube mass after centrifugation and discarding the supernatant (mg). Each sample is taken five times, and the average value is calculated. A centrifugation sedimentation rate less than 1% is recorded as "no sedimentation," 1%–5% as "trace sedimentation," 6%–10% as "small amount of sedimentation," and greater than 10% as "large amount of sedimentation."

[0078] The stabilizer materials in Examples 5# to 13# in Table 1 were prepared by the following method: 10% to 20% oil based on the mass of the stabilizer powder was added to the stabilizer powder, and the mixture was ultrasonically treated for 20 minutes at 600W power using an ultrasonic disperser at room temperature (25°C) until it was uniformly mixed.

[0079] Table 1

[0080]

[0081]

[0082] As shown in Table 1, when citrus fiber is used as an additive in the beverage pulp (Example 15#), although the system is homogeneous and stable in the initial stage, the storage time is relatively short. When selecting suitable stabilizers, using untreated stabilizers (Examples 1#-4#) or co-enzymatically hydrolyzing the stabilizer and pulp (Example 14#) did not improve the product properties. Using stabilizers with a small amount of oil treatment can improve the stability of the system, but a small amount of oil precipitation is likely (Examples 5# and 6#). In contrast, comparing Examples 7#-13#, it is clear that using citrus fiber powder of a specific mesh size, treated with a specific amount of wampee fruit oil, and adding a specific amount during a specific enzymatic hydrolysis stage, the resulting beverage product can be stored at room temperature for up to 90 days without sediment or fat precipitation. Therefore, Example 7# can be considered the optimal embodiment.

[0083] Example 2

[0084] This embodiment is based on Example 7# in Example 1, and further optimizes the yellow peel raw material. The flavonoid content, taste, and fat floating matter content, sediment content, and total bacterial count in the resulting beverage after storage at room temperature for a period of time are tested. The results are shown in Table 2.

[0085] Table 2

[0086]

[0087]

[0088] As shown in Table 2, avoiding contact between the raw materials and oxygen during the enzymatic hydrolysis step significantly reduces the oxidation of flavonoids and increases their content. Besides vacuuming, the preparation method in this example, using a specific stabilizer for enzymatic hydrolysis, also helps reduce contact between the raw materials and unavoidable oxygen present in the system or unavoidable oxygen introduced during depressurization, further increasing the flavonoid content. Furthermore, the specific stabilizer used in this example maintains flavonoid activity and system stability in beverage systems containing large amounts of flavonoids; after 12 months of storage at room temperature, no bacterial colony formation, fat, or precipitate precipitation was observed. Considering taste, nutritional content, and storage time, the preferred raw materials are 6-8 parts by weight of wampee leaves and 94-92 parts by weight of wampee fruit.

[0089] The above description is merely an embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principle of this application should be included within the scope of the claims of this application.

Claims

1. A method for preparing green label based yellow skin fruit and vegetable juice beverage, characterized in that, include: Step 1: Crush and pulp the wampee leaves and wampee fruit to obtain wampee pulp; wherein, by mass percentage, wampee leaves account for 2% to 11% of the total mass of wampee leaves and wampee fruit; Step 2: Add water to the yellow peel pulp, adjust the pH to acidic, add compound enzyme powder, and perform enzymatic hydrolysis at 40℃~50℃. Then add citrus fiber material and perform enzymatic hydrolysis at 5℃~15℃ to obtain enzymatically hydrolyzed fruit pulp. The citrus fiber material has a particle size of 80-120 mesh and is added at a mass of 0.5%-2% of the mass of the yellow peel pulp. The citrus fiber material is prepared by adding 14%-16% of yellow peel fruit oil based on the mass of the citrus fiber powder to the citrus fiber powder and then ultrasonically dispersing and mixing it evenly. Step 3: The enzymatically hydrolyzed fruit pulp is subjected to enzyme inactivation treatment, high-shear homogenization and juicing, and then filtered to obtain yellow-skinned fruit and vegetable juice pulp. Step 4: Add flavoring agent and water to the yellow peel fruit and vegetable juice concentrate to obtain the yellow peel fruit and vegetable juice beverage.

2. The method according to claim 1, characterized in that, In step two, the amount of water added to the yellow peel slurry is 10 to 20 times the mass of the yellow peel slurry.

3. The method according to claim 1, characterized in that, In step two, the amount of compound enzyme powder added is 50~60mg / L; And / or, the compound enzyme powder is cellulase powder, pectinase powder and xylanase powder in a mass ratio of (3~4):(2~5):(5~3); And / or, the enzyme activity of the cellulase powder, pectinase powder and xylanase powder is 10,000 to 30,000 U / g.

4. The method according to claim 1, characterized in that, In step two, the conditions for the enzymatic hydrolysis reaction are: controlling the pressure inside the reactor to be -0.01 to -0.02 MPa, the stirring speed to be 150 to 200 r / min, and the total reaction time not exceeding 6 hours.

5. The method according to claim 1, characterized in that, In step three, the rotation speed for high-shear homogenization is 1000~3000 r / min, and the duration is 5~20 min.

6. The method according to claim 1, characterized in that, In step four, the mass of water added is 3 to 6 times the mass of the original fruit and vegetable juice pulp.

7. The yellow-skinned fruit and vegetable juice beverage prepared by the method according to any one of claims 1-6.

Images