Jasmine flower waxberry juice and preparation method thereof
A non-heat treatment process for bayberry juice production using freezing and crushing, along with specific ingredient additions and ultraviolet sterilization, addresses nutrient loss in traditional methods, resulting in a high vitamin C content and improved nutritional value.
Patent Information
- Application Number
- CN202411482530.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-23
- Publication Date
- 2024-12-31
AI Technical Summary
Existing bayberry juice production processes that involve high-temperature heating and pulping result in significant nutrient loss, particularly vitamin C, reducing the nutritional value of the product.
A non-heat treatment process using freezing and crushing of bayberries, combined with the addition of jasmine flowers, lemon juice, watermelon juice, sodium chloride, and potassium sorbate, followed by ultraviolet light sterilization, to enhance vitamin C content and nutritional value.
The process maintains high vitamin C content and nutritional value in bayberry juice, with a 23.66% reduction over 30 days, offering a healthier beverage option with a fresh fragrance and balanced taste.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to jasmine and bayberry juice and a preparation method thereof. Background Art
[0002] Bayberry, an evergreen tree plant of the Myricaceae family of the dicotyledonous class, is known as "a single bayberry is worth a thousand gold coins". The fruit of bayberry is bright in color, juicy, sweet and sour, and is a medicinal and edible food with high nutritional value. According to statistics, every 100g of bayberry fruit contains 0.8g of protein, 63mg of anthocyanins, 11.85mg of flavonoids, 9.0mg of vitamin C and a variety of trace elements.
[0003] Existing processed bayberry products include bayberry wine, bayberry vinegar, bayberry preserves and bayberry juice. In the production and processing of bayberry juice, the traditional process requires high-temperature heating and pulping of the bayberry. However, this processing step often leads to a large loss of nutrients in the bayberry, reducing the nutritional value of the bayberry juice. In view of this, exploring a bayberry juice production process that does not require high-temperature heating and pulping is expected to improve the nutritional value of bayberry juice and provide consumers with a healthier and more nutritious beverage choice. Summary of the invention
[0004] The invention aims to provide a jasmine bayberry juice and a preparation method thereof. The jasmine bayberry juice has a high vitamin C content and a high nutritional value.
[0005] To achieve the above object, the present invention provides the following technical solutions:
[0006] One of the technical solutions of the present invention:
[0007] A jasmine and bayberry juice, comprising the following raw materials in parts by weight: 40-60 parts of bayberry, 10-20 parts of jasmine, 5-15 parts of lemon juice, 5-15 parts of watermelon juice, 3-5 parts of sodium chloride, 0.5-1.5 parts of potassium sorbate and 300-800 parts of water;
[0008] Preferably, the jasmine and bayberry juice comprises the following raw materials in parts by weight: 50 parts of bayberry, 15 parts of jasmine, 10 parts of lemon juice, 10 parts of watermelon juice, 4 parts of sodium chloride, 1 part of potassium sorbate and 500 parts of water.
[0009] The invention adds jasmine flowers to bayberry juice, which can effectively increase the content of vitamin C in the bayberry juice and improve the nutritional value of the bayberry juice. Specifically, firstly, jasmine flowers are rich in a large amount of vitamin C. Adding jasmine flowers to bayberry juice can externally supplement vitamin C, so that the content of vitamin C in the bayberry juice is effectively increased. Secondly, jasmine flowers contain a large amount of vitamin E, tea polyphenols, flavonoids and other active substances with antioxidant effects. These active substances can inhibit the oxidation reaction of vitamin C in bayberry. Moreover, the water extract of jasmine flowers is weakly acidic, and vitamin C can exist relatively stably under weakly acidic conditions, so that the vitamin C in the bayberry juice can be effectively maintained.
[0010] The invention adds lemon juice to bayberry juice, which can effectively increase the content of vitamin C in the bayberry juice and improve the nutritional value of the bayberry juice. Specifically, firstly, lemon juice contains a large amount of vitamin C, and adding lemon juice to bayberry juice can externally supplement a large amount of vitamin C. Secondly, lemon juice contains a large amount of citric acid, which can adjust the pH value of the bayberry juice to weak acidity and stabilize the vitamin C in the bayberry juice. In addition, lemon also contains vitamin E, which has high antioxidant activity and can inhibit the oxidation of vitamin C in the bayberry juice, thereby achieving a high vitamin C content in the bayberry juice.
[0011] The invention adds watermelon juice to bayberry juice, which can improve the taste and flavor of bayberry juice and the nutritional value of bayberry juice; firstly, the sugar content of watermelon is relatively high, which can provide a large amount of sugar for bayberry juice, neutralize the sour taste of bayberry, and enhance the flavor of bayberry juice; secondly, watermelon contains lycopene and carotene, which are good antioxidant active substances and can effectively inhibit the oxidation of vitamin C, thereby improving the nutritional value of bayberry juice;
[0012] The invention adds sodium chloride to the bayberry juice, which can enhance the flavor of the bayberry juice and improve the nutritional value of the bayberry juice. Firstly, the sodium chloride used in the invention is table salt, which has a salty taste. Therefore, the addition of sodium chloride can enhance the sweetness of watermelon and reduce the sourness of bayberry, thereby comprehensively improving the flavor of the bayberry juice. Secondly, the addition of table salt can enhance the osmotic pressure of bayberry pulp and reduce the loss of vitamin C from the pulp, thereby improving the nutritional value of the bayberry juice.
[0013] The second technical solution of the present invention:
[0014] The preparation method of the jasmine bayberry juice comprises the following steps:
[0015] 1) Weigh the raw materials according to the mass parts: 40-60 parts of bayberry, 10-20 parts of jasmine, 5-15 parts of lemon juice, 5-15 parts of watermelon juice, 3-5 parts of sodium chloride, 0.5-1.5 parts of potassium sorbate, and 300-800 parts of water;
[0016] 2) freezing and crushing the bayberry weighed in step 1) to obtain bayberry powder;
[0017] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling, filtering, adding the lemon juice, watermelon juice, sodium chloride and sorbic acid weighed in step 1) to the filtrate, mixing, and obtaining the jasmine flower water extract;
[0018] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), stirring, sterilizing, and canning to obtain the jasmine bayberry juice.
[0019] Furthermore, before weighing the bayberry in step 1), the bayberry needs to be pre-treated;
[0020] Furthermore, the pretreatment is as follows: soaking the fresh, mature, spot-free and mold-free bayberry in 5% salt water for 30 minutes, removing the core, and refrigerating at -15 to -5°C for later use.
[0021] Furthermore, before weighing the jasmine flowers in step 1), the jasmine flowers need to be washed with distilled water for 1 to 3 times to remove surface impurities, and dried to a water content of 10%.
[0022] Furthermore, in step 2), the freeze-crushing is performed by freeze-crushing at -15 to -5°C to a particle size of 0.5 to 1.5 mm.
[0023] Furthermore, in step 2), the frozen and crushed bayberry powder needs to be refrigerated at -15 to -5°C for later use.
[0024] Furthermore, in step 3), the boiling is: boiling at 60-80° C. for 10-30 min.
[0025] Furthermore, in step 3), the mixing is as follows: controlling the stirring speed to 100 rpm and stirring for 5 to 10 minutes.
[0026] Furthermore, in step 4), the stirring is: controlling the stirring speed to 100 rpm and stirring for 3 to 5 minutes.
[0027] Furthermore, in step 4), the sterilization is: sterilization by ultraviolet light for 5 to 10 minutes.
[0028] The invention replaces the high-temperature heating beating in the prior art with freezing and crushing, realizes the preparation of bayberry juice in a non-heat treatment manner, reduces the loss of vitamin C in bayberry, and improves the nutritional value of bayberry juice;
[0029] The invention first mixes other raw materials except bayberry juice, and finally adds the bayberry juice, which can reduce the oxidation of vitamin C in the bayberry juice and increase the content of vitamin C;
[0030] The invention uses ultraviolet light irradiation sterilization to replace the high-temperature sterilization in the prior art, thereby realizing the preparation of bayberry juice in a non-heat treatment manner, reducing the loss of vitamin C in bayberry and improving the nutritional value of the bayberry juice.
[0031] Compared with the prior art, the present invention has the following beneficial effects:
[0032] The jasmine bayberry juice prepared by the invention has a fresh fragrance, a distinct bayberry smell, and a sour, sweet and refreshing taste.
[0033] The jasmine and bayberry juice prepared by the invention has a high vitamin C content, and can maintain a high level within 30 days, the vitamin C content reduction rate within 30 days is only 23.66%, and has a high nutritional value for a long time. DETAILED DESCRIPTION
[0034] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.
[0035] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.
[0036] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0037] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.
[0038] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0039] In the present invention, the "parts" are all parts by mass unless otherwise specified. In the following examples, the raw materials are weighed according to "1 part = 1 g";
[0040] In the following examples, the bayberry needs to be pre-treated before weighing, and the pre-treatment is as follows: fresh, mature, spot-free, and mold-free bayberry is soaked in 5% salt water for 30 minutes, pitted, and refrigerated at -15 to -5°C for later use;
[0041] In the following examples, before weighing the jasmine flowers, the jasmine flowers need to be washed with distilled water for 1 to 3 times to remove surface impurities and dried to a water content of 10%;
[0042] In the following examples, the sodium chloride and potassium sorbate are commercially available and are food grade;
[0043] In the following embodiment, a method for preparing jasmine bayberry juice comprises the following steps:
[0044] 1) Weigh the raw materials according to the mass parts: 40-60 parts of bayberry, 10-20 parts of jasmine, 5-15 parts of lemon juice, 5-15 parts of watermelon juice, 3-5 parts of sodium chloride, 0.5-1.5 parts of potassium sorbate, and 300-800 parts of water;
[0045] 2) freezing and crushing the bayberry weighed in step 1) at -15 to -5°C to a particle size of 0.5 to 1.5 mm to obtain bayberry powder, and refrigerating at -15 to -5°C for later use;
[0046] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 60-80° C. for 10-30 min, cooling to room temperature, filtering, adding the lemon juice, watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, controlling the stirring speed to 100 rpm, stirring for 5-10 min, and obtaining a jasmine flower water extract;
[0047] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 3 to 5 minutes, sterilizing by ultraviolet light irradiation for 5 to 10 minutes, and canning to obtain the jasmine bayberry juice.
[0048] Example 1
[0049] Jasmine bayberry juice
[0050] 1) Weigh the raw materials according to the mass proportion: 40 parts of bayberry, 10 parts of jasmine, 5 parts of lemon juice, 5 parts of watermelon juice, 3 parts of sodium chloride, 0.5 parts of potassium sorbate, and 300 parts of water;
[0051] 2) The bayberry weighed in step 1) is frozen and crushed at -15°C to a particle size of 0.5 mm to obtain bayberry powder, which is refrigerated at -15°C for later use;
[0052] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 60° C. for 10 min, cooling to room temperature, filtering, adding the lemon juice, watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, controlling the stirring speed to 100 rpm, stirring for 5 min, and obtaining a jasmine flower water extract;
[0053] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 3 minutes, sterilizing under ultraviolet light for 5 minutes, and canning to obtain the jasmine bayberry juice.
[0054] Example 2
[0055] Jasmine bayberry juice
[0056] 1) Weigh the raw materials according to the mass proportion: 50 parts of bayberry, 15 parts of jasmine, 10 parts of lemon juice, 10 parts of watermelon juice, 4 parts of sodium chloride, 1 part of potassium sorbate, and 500 parts of water;
[0057] 2) freezing and crushing the bayberry weighed in step 1) at -10°C to a particle size of 1 mm to obtain bayberry powder, and refrigerating at -10°C for later use;
[0058] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 70° C. for 20 min, cooling to room temperature, filtering, adding the lemon juice, watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, controlling the stirring speed to 100 rpm, stirring for 8 min, and obtaining a jasmine flower water extract;
[0059] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 4 minutes, sterilizing by ultraviolet light irradiation for 8 minutes, and canning to obtain the jasmine bayberry juice.
[0060] Example 3
[0061] Jasmine bayberry juice
[0062] 1) Weigh the raw materials according to the mass proportion: 60 parts of bayberry, 20 parts of jasmine, 15 parts of lemon juice, 15 parts of watermelon juice, 5 parts of sodium chloride, 1.5 parts of potassium sorbate, and 800 parts of water;
[0063] 2) freezing and crushing the bayberry weighed in step 1) at -5°C to a particle size of 1.5 mm to obtain bayberry powder, which is refrigerated at -5°C for later use;
[0064] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 80° C. for 30 min, cooling to room temperature, filtering, adding the lemon juice, watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, controlling the stirring speed to 100 rpm, stirring for 10 min, and obtaining a jasmine flower water extract;
[0065] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 5 minutes, sterilizing by ultraviolet light irradiation for 10 minutes, and canning to obtain the jasmine bayberry juice.
[0066] Comparative Example 1
[0067] A bayberry juice
[0068] 1) Weigh the raw materials according to the mass proportion: 50 parts of bayberry, 10 parts of lemon juice, 10 parts of watermelon juice, 4 parts of sodium chloride, 1 part of potassium sorbate, and 500 parts of water;
[0069] 2) freezing and crushing the bayberry weighed in step 1) at -10°C to a particle size of 1 mm to obtain bayberry powder, and refrigerating at -10°C for later use;
[0070] 3) adding the lemon juice, watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the water weighed in step 1), and supplementing the water with corresponding vitamin C according to the content of vitamin C in 15 parts of jasmine flowers, controlling the stirring speed to 100 rpm, stirring for 8 minutes, then adding the bayberry powder obtained in step 2), controlling the stirring speed to 100 rpm, stirring for 4 minutes, sterilizing by ultraviolet light irradiation for 8 minutes, and canning to obtain the bayberry juice.
[0071] Comparative Example 2
[0072] Jasmine bayberry juice
[0073] 1) Weigh the raw materials according to the mass ratio: 50 parts of bayberry, 15 parts of jasmine, 10 parts of watermelon juice, 4 parts of sodium chloride, 1 part of potassium sorbate, and 500 parts of water;
[0074] 2) freezing and crushing the bayberry weighed in step 1) at -10°C to a particle size of 1 mm to obtain bayberry powder, and refrigerating at -10°C for later use;
[0075] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 70° C. for 20 min, cooling to room temperature, filtering, adding the watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, and supplementing the jasmine water extract with corresponding vitamin C according to the content of vitamin C in 10 parts of lemon juice, controlling the stirring speed to 100 rpm, stirring for 8 min, and obtaining a jasmine water extract;
[0076] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 4 minutes, sterilizing by ultraviolet light irradiation for 8 minutes, and canning to obtain the jasmine bayberry juice.
[0077] Comparative Example 3
[0078] Jasmine bayberry juice
[0079] 1) Weigh the raw materials in parts by mass: 50 parts of bayberry, 15 parts of jasmine, 10 parts of lemon juice, 4 parts of sodium chloride, 1 part of potassium sorbate, and 500 parts of water;
[0080] 2) freezing and crushing the bayberry weighed in step 1) at -10°C to a particle size of 1 mm to obtain bayberry powder, and refrigerating at -10°C for later use;
[0081] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 70° C. for 20 min, cooling to room temperature, filtering, adding the lemon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, and supplementing the jasmine water extract with corresponding vitamin C according to the content of vitamin C in 10 parts of watermelon juice, controlling the stirring speed to 100 rpm, stirring for 8 min, and obtaining a jasmine water extract;
[0082] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 4 minutes, sterilizing by ultraviolet light irradiation for 8 minutes, and canning to obtain the jasmine bayberry juice.
[0083] Comparative Example 4
[0084] Jasmine bayberry juice
[0085] 1) Weigh the raw materials according to the mass proportion: 50 parts of bayberry, 15 parts of jasmine, 10 parts of lemon juice, 10 parts of watermelon juice, 4 parts of sodium chloride, 1 part of potassium sorbate, and 500 parts of water;
[0086] 2) The waxberries weighed in step 1) are heated at 80° C. and pulped until no obvious particles are formed, thereby obtaining waxberry slurry, which is then refrigerated at -10° C. for later use;
[0087] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 70° C. for 20 min, cooling to room temperature, filtering, adding the lemon juice, watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, controlling the stirring speed to 100 rpm, stirring for 8 min, and obtaining a jasmine flower water extract;
[0088] 4) adding the bayberry slurry obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 4 minutes, sterilizing by ultraviolet light irradiation for 8 minutes, and canning to obtain the jasmine bayberry juice.
[0089] Comparative Example 5
[0090] Jasmine bayberry juice
[0091] 1) Weigh the raw materials according to the mass proportion: 50 parts of bayberry, 15 parts of jasmine, 10 parts of lemon juice, 10 parts of watermelon juice, 4 parts of sodium chloride, 1 part of potassium sorbate, and 500 parts of water;
[0092] 2) freezing and crushing the bayberry weighed in step 1) at -10°C to a particle size of 1 mm to obtain bayberry powder, and refrigerating at -10°C for later use;
[0093] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 100° C. for 20 min, cooling to room temperature, filtering, adding the lemon juice, watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, controlling the stirring speed to 100 rpm, stirring for 8 min, and obtaining a jasmine flower water extract;
[0094] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 4 minutes, sterilizing by ultraviolet light irradiation for 8 minutes, and canning to obtain the jasmine bayberry juice.
[0095] Comparative Example 6
[0096] Jasmine bayberry juice
[0097] 1) Weigh the raw materials according to the mass proportion: 50 parts of bayberry, 15 parts of jasmine, 10 parts of lemon juice, 10 parts of watermelon juice, 4 parts of sodium chloride, 1 part of potassium sorbate, and 500 parts of water;
[0098] 2) freezing and crushing the bayberry weighed in step 1) at -10°C to a particle size of 1 mm to obtain bayberry powder, and refrigerating at -10°C for later use;
[0099] 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling at 40° C. for 20 min, cooling to room temperature, filtering, adding the lemon juice, watermelon juice, sodium chloride and potassium sorbate weighed in step 1) to the filtrate, controlling the stirring speed to 100 rpm, stirring for 8 min, and obtaining a jasmine flower water extract;
[0100] 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), controlling the stirring speed to 100 rpm, stirring for 4 minutes, sterilizing by ultraviolet light irradiation for 8 minutes, and canning to obtain the jasmine bayberry juice.
[0101] Effect verification
[0102] 1. Sensory Evaluation
[0103] 50 subjects were randomly selected to conduct sensory evaluation on the fresh bayberry juice prepared in Examples 1 to 3 and Comparative Examples 1 to 6; the sensory evaluation indexes are shown in Table 1, and the sensory evaluation results are shown in Table 2;
[0104] Table 1 Sensory evaluation indexes
[0105]
[0106] Table 2 Sensory evaluation results
[0107]
[0108] It can be seen from the data in Table 2 that the jasmine bayberry juice prepared by the present invention has a fresh fragrance, a distinct bayberry smell, and a sour, sweet and refreshing taste.
[0109] 2. Vitamin C content detection
[0110] The vitamin C content of the bayberry juice prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 6 was tested on the 1st day, the 5th day, the 10th day, the 20th day and the 30th day, respectively. The test results are shown in Table 3.
[0111] Table 3 Vitamin C content of bayberry juice
[0112]
[0113] It can be seen from the data in Table 3 that the jasmine bayberry juice prepared by the present invention has a high vitamin C content, and can maintain a high level within 30 days. The 30-day reduction rate of the vitamin C content is only 23.66%, and it has a high nutritional value for a long time.
[0114] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.
Claims
1. A jasmine bayberry juice, characterized in that: The jasmine and bayberry juice comprises the following raw materials in parts by weight: 40-60 parts of bayberry, 10-20 parts of jasmine, 5-15 parts of lemon juice, 5-15 parts of watermelon juice, 3-5 parts of sodium chloride, 0.5-1.5 parts of potassium sorbate and 300-800 parts of water.
2. A method for preparing jasmine bayberry juice as claimed in claim 1, characterized in that: The following steps are involved: 1) Weigh the raw materials according to the mass parts: 40-60 parts of bayberry, 10-20 parts of jasmine, 5-15 parts of lemon juice, 5-15 parts of watermelon juice, 3-5 parts of sodium chloride, 0.5-1.5 parts of potassium sorbate, and 300-800 parts of water; 2) freezing and crushing the bayberry weighed in step 1) to obtain bayberry powder; 3) adding the jasmine flowers weighed in step 1) to the water weighed in step 1), boiling, filtering, adding the lemon juice, watermelon juice, sodium chloride and sorbic acid weighed in step 1) to the filtrate, mixing, and obtaining the jasmine flower water extract; 4) adding the bayberry powder obtained in step 2) to the jasmine water extract obtained in step 3), stirring, sterilizing, and canning to obtain the jasmine bayberry juice.
3. The preparation method according to claim 2, characterized in that: Step 1) Before weighing the bayberry, the bayberry needs to be pre-treated.
4. The preparation method according to claim 3, characterized in that: The pre-treatment comprises the following steps: soaking the fresh, mature, spot-free and mold-free waxberries in 5% salt water for 30 minutes, removing the cores, and refrigerating at -15 to -5°C for later use.
5. The preparation method according to claim 2, characterized in that: Step 1) Before weighing the jasmine flowers, the jasmine flowers need to be washed with distilled water for 1 to 3 times to remove surface impurities and dried to a water content of 10%.
6. The preparation method according to claim 2, characterized in that: In step 2), the freeze-crushing is performed by freeze-crushing at -15 to -5°C to a particle size of 0.5 to 1.5 mm.
7. The preparation method according to claim 2, characterized in that: In step 3), the boiling is: boiling at 60-80° C. for 10-30 minutes.
8. The preparation method according to claim 2, characterized in that: In step 3), the mixing is as follows: controlling the stirring speed to 100 rpm and stirring for 5 to 10 minutes.
9. The preparation method according to claim 2, characterized in that: In step 4), the stirring is: controlling the stirring speed to 100 rpm and stirring for 3 to 5 minutes.
10. The preparation method according to claim 2, characterized in that: In step 4), the sterilization is: sterilization by ultraviolet light for 5 to 10 minutes.