Preparation method of aronia melanocarpa juice
Through specific raw materials and treatment methods, high-content black rosaki juice is prepared, which solves the problem of easy oxidation of nutrients in the prior art and enhances the functional and nutritional value of the juice.
Patent Information
- Application Number
- CN202411990055.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-31
- Publication Date
- 2025-04-11
AI Technical Summary
During the preparation of existing black fruit rowan juice, nutrients such as polyphenols, flavonoids and anthocyanins are prone to oxidation, resulting in a significant reduction in functional effects.
The black fruit rowan juice with high anthocyanins, phenolic acid and amino acid content is prepared through specific pretreatment and extraction methods, combined with ascorbic acid solution, enzymatic lysis and rotary juice.
Effectively reduce the oxidation loss of nutrients, enhance the antioxidant ability of juice, improve its health care function, and enrich the nutritional value and flavor of juice.
Smart Images
Figure BDA0005223442700000101
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of preparation of aronia ruthenica juice, in particular to a preparation method of aronia ruthenica juice. Background Art
[0002] The fruit of the black fruit mountain ash is rich in various nutrients, such as polyphenols, flavonoids, anthocyanins, etc., and has many potential health benefits such as antioxidant, anti-inflammatory, and prevention of cardiovascular disease. In recent years, as people's attention to healthy food has continued to increase, black fruit mountain ash juice, as a beverage with health functions, has gradually attracted market attention.
[0003] In the prior art, the polyphenols, flavonoids and anthocyanidins in the black fruit arbutus are chemically active, and are easily reacted with air during the preparation process, and the high temperature treatment step will further accelerate the decomposition of these nutrients, thereby greatly reducing the functional effect of the black fruit arbutus juice. Based on this, the present invention provides a method for preparing black fruit arbutus juice. Summary of the invention
[0004] The object of the present invention is to provide a method for preparing black fruit aronia juice. The black fruit aronia juice prepared by the present invention not only has a high anthocyanin content, but also has a high phenolic acid and amino acid content, thereby effectively improving the functionality of the black fruit aronia juice.
[0005] To achieve the above object, the present invention provides the following technical scheme: a method for preparing arbutus nigra juice, comprising the following raw materials in parts by weight: 1000-1200 parts of arbutus nigra, 200-220 parts of purple potato peels, 60-80 parts of white sugar, 50-60 parts of rosemary, and 5-8 parts of citric acid.
[0006] Preferably, the pretreatment method of the black fruit arborvitae is: select an appropriate amount of mature black fruit arborvitae fruits, place them in a fruit washing machine, wash and remove impurities to obtain clean fruits, then place the clean fruits in an ascorbic acid solution with a mass concentration of 0.2%, soak for 15-20 minutes, remove and drain, and complete the pretreatment of the black fruit arborvitae.
[0007] Preferably, the fruit washing machine is started, the temperature is set to 15-20°C, the spray pressure is set to 0.1-0.2MPa, the drum speed is set to 10-20r / min, and the treatment is continued for 3-5min.
[0008] Preferably, the pretreatment method of the purple sweet potato peel is as follows: the outer skin of a fresh purple sweet potato is selected, rinsed with clean water for 3-5 minutes, then placed in an oven, dried to obtain dry purple sweet potato peel, then placed in a grinder, crushed to obtain purple sweet potato peel powder, then placed in an extraction tank, added with a volume fraction of 70% ethanol solution at a solid-liquid ratio of 1: (10-15) g / ml, stirred at a constant temperature for 2-3 hours at 40-60° C., then added to a plate and frame filter press, filtered to obtain a purple sweet potato mixed solution, added to a rotary evaporator, concentrated under reduced pressure to remove ethanol, and obtained a purple sweet potato peel extract for standby use.
[0009] Preferably, the oven is started, the temperature is set to 40-50° C., and the baking is continued for 1-2 hours. The crusher is started, the speed is set to 300-800 r / min, and the processing is continued for 10-15 minutes. The purple potato peel powder is sieved through a 60-80 mesh sieve.
[0010] Preferably, the rosemary pretreatment method comprises: selecting fresh rosemary, washing with clean water for 2-3 minutes, placing in an oven to obtain dry rosemary, placing in a grinder to obtain rosemary powder, placing in an extraction tank, adding purified water, wherein the mass ratio of purified water to rosemary powder is (10-12):1, refluxing and extracting at 80-90°C for 1-1.5 hours to obtain rosemary liquid, placing in a centrifugal filter to filter impurities, collecting the filtrate to obtain rosemary extract for standby use.
[0011] Preferably, the oven is started, the temperature is set at 35-40° C., and the baking is continued for 20-30 minutes. The pulverizer is started, the speed is set at 300-800 r / min, and the treatment is continued for 20-30 minutes. The rosemary powder is sieved through a 40-60 mesh sieve.
[0012] Preferably, the further processing method of the black fruit arborvitae is: adding the pretreated black fruit arborvitae to a crusher, and obtaining a pulp with a particle size of 3-5 mm after crushing, adding a composite pectinase with a mass fraction of 0.08% to the pulp, enzymolysis at 40-45°C for 2-3h, and then placing it in a rotary juicer, setting the juicing pressure to 2-3MPa, to obtain juice for standby use.
[0013] Preferably, the juice is further processed by adding 0.2% gelatin-tannin clarifier to the juice, leaving it to stand at room temperature for 1-2 hours to obtain a suspension, and taking the upper clarified liquid as the juice for later use.
[0014] Furthermore, the preparation method of the black fruit ash fruit juice comprises the following steps: weighing purple sweet potato peel extract, rosemary extract, white sugar, citric acid and juice as needed, adding them into a mixing tank, starting the mixing tank, setting the speed to 500-800r / min, continuously stirring for 50-60min to obtain basic black fruit ash fruit juice, and then sequentially performing high temperature sterilization and coolant filling to obtain black fruit ash fruit juice.
[0015] Compared with the prior art, the present invention has the following beneficial effects:
[0016] 1. In the preparation method, the added purple sweet potato peel extract is rich in anthocyanins, and the rosemary extract contains antioxidant components such as rosmarinic acid, so that when the nutrients in the black fruit aronia juice face the oxidative attack of free radicals, the purple sweet potato peel anthocyanins, rosmarinic acid and the antioxidant components in the black fruit aronia cooperate with each other to remove free radicals from different sites and reaction stages, effectively reduce the oxidative loss of nutrients in the black fruit aronia, enhance the antioxidant capacity of the juice, and improve its overall health function.
[0017] 2. In the present preparation method, the purple sweet potato peel extract, in addition to anthocyanins, also contains rich dietary fiber and minerals, while the rosemary extract also contains volatile oils and flavonoids, which can complement the original polyphenols, flavonoids and anthocyanins in the black fruit mountain fruit juice, further enriching the nutritional value of the juice and providing consumers with more comprehensive nutrition.
[0018] 3. In the present preparation method, the black fruit mountain ash is soaked in ascorbic acid solution to protect the color, effectively remove impurities and reduce the oxidation of nutrients, retain its effective ingredients to the greatest extent, and lay the foundation for improving the quality of the juice.
[0019] 4. In the present preparation method, the purple sweet potato peel extract is rich in sugar components, which can effectively neutralize the sour taste of the black fruit mountain ash itself, and rosemary has a unique herbal aroma, which can bring a fresh and natural aroma to the juice, enriching the flavor level of the juice. After blending with the flavor of the black fruit mountain ash itself, it can enhance the drinking experience of the juice. DETAILED DESCRIPTION
[0020] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0021] The present embodiment provides a method for preparing Sorbus ruthenica juice, comprising the following raw materials in parts by weight: 1000-1200 parts of Sorbus ruthenica, 200-220 parts of purple potato peels, 60-80 parts of white sugar, 50-60 parts of rosemary, and 5-8 parts of citric acid.
[0022] In some embodiments, the pretreatment method of Sorbus rufipogon is as follows: select an appropriate amount of mature Sorbus rufipogon fruits, place them in a fruit washing machine, wash and remove impurities to obtain clean fruits, then place the clean fruits in an ascorbic acid solution with a mass concentration of 0.2%, soak for 15-20 minutes, remove and drain, and complete the pretreatment of Sorbus rufipogon.
[0023] In some embodiments, the fruit washing machine is started, the temperature is set to 15-20° C., the spray pressure is set to 0.1-0.2 MPa, the drum speed is set to 10-20 r / min, and the treatment is continued for 3-5 minutes.
[0024] In some embodiments, the pretreatment method of purple sweet potato peel is: select the outer skin of fresh purple sweet potato, rinse with water for 3-5 minutes, then put it into an oven, dry it to obtain dry purple sweet potato peel, then put it into a grinder, grind it to obtain purple sweet potato peel powder, then put it into an extraction tank, add a 70% ethanol solution by volume at a solid-liquid ratio of 1: (10-15) g / ml, stir at a constant temperature for 2-3 hours at 40-60°C, then add it into a plate and frame filter press, obtain a purple sweet potato mixed solution after filtering, add it into a rotary evaporator, concentrate under reduced pressure to remove ethanol, and obtain a purple sweet potato peel extract for standby use.
[0025] In some embodiments, the oven is started, the temperature is set to 40-50° C., and the baking is continued for 1-2 hours. The grinder is started, the speed is set to 300-800 r / min, and the processing is continued for 10-15 minutes. The purple potato peel powder is sieved through a 60-80 mesh sieve.
[0026] In some embodiments, the pretreatment method of rosemary is: select fresh rosemary, rinse with water for 2-3 minutes, place in an oven to obtain dry rosemary, then place in a grinder to obtain rosemary powder, then place in an extraction tank, add purified water, the mass ratio of purified water to rosemary powder is (10-12): 1, reflux extraction at 80-90° C. for 1-1.5 hours to obtain rosemary liquid, then place in a centrifugal filter to filter impurities, collect the filtrate to obtain rosemary extract, and set aside.
[0027] In some embodiments, the oven is started, the temperature is set to 35-40° C., and the baking is continued for 20-30 min. The grinder is started, the speed is set to 300-800 r / min, and the treatment is continued for 20-30 min. The rosemary powder is sieved through a 40-60 mesh screen.
[0028] In some embodiments, the further processing method of the black fruit mountain ash is: adding the pretreated black fruit mountain ash to a crusher, and after crushing, obtaining a pulp with a particle size of 3-5 mm, adding a composite pectinase with a mass fraction of 0.08% to the pulp, enzymolysis at 40-45°C for 2-3h, and then placing it in a rotary juicer, setting the juicing pressure to 2-3MPa, to obtain juice for standby use.
[0029] In some embodiments, the juice is further processed by adding 0.2% gelatin-tannin clarifier to the juice, letting it stand at room temperature for 1-2 hours to obtain a suspension, and taking the upper clarified liquid as the juice for later use.
[0030] In some embodiments, the preparation method of black fruit ash juice comprises the following steps: weighing purple sweet potato peel extract, rosemary extract, white sugar, citric acid and juice as needed, adding them into a mixing tank, starting the mixing tank, setting the speed to 500-800r / min, stirring continuously for 50-60min to obtain basic black fruit ash juice, and then performing high temperature sterilization and coolant filling in sequence to obtain black fruit ash juice.
[0031] In the present embodiment, by adding fresh shannona fruit in the preparation of shannona juice, the rich anthocyanin substances in shannona are utilized to play an antioxidant and improve blood circulation role. At the same time, with the addition of fresh blueberry fruit, cordyceps flower and hericium erinaceus, the phenolic acid and amino acid content of shannona juice are effectively increased. Phenolic acid can promote the release of nitric oxide by vascular endothelial cells, so that vascular smooth muscle relaxes, plays a role in dilating blood vessels and lowering blood pressure, and effectively improves the functionality of shannona juice. By adding honey and rose wine in the preparation of shannona juice, honey can effectively enhance the sweet taste of shannona juice, and at the same time can make the taste of shannona juice more delicate and soft, make the touch of shannona juice in the mouth fuller, and effectively improve the taste of shannona juice.
[0032] Based on the above embodiments, the inventors also conducted the following experiments:
[0033] It should be noted that the raw materials used in the following experiments are all commercially available raw materials.
[0034] Experiment 1:
[0035] Raw materials: 1000 parts of black fruit mountain ash, 200 parts of purple potato peels, 60 parts of white sugar, 50 parts of rosemary, 5 parts of citric acid;
[0036] The pretreatment method of the black fruit arborvitae is as follows: select an appropriate amount of mature black fruit arborvitae fruits, place them in a fruit washing machine, start the fruit washing machine, set the temperature to 15°C, and the spray pressure to 0.1MPa to obtain clean fruits, then place the clean fruits in an ascorbic acid solution with a mass concentration of 0.2%, soak for 15 minutes, remove them, drain them, and complete the pretreatment of the black fruit arborvitae;
[0037] The further processing method of the black fruit arborvitae is as follows: adding the pretreated black fruit arborvitae to a crusher, crushing to obtain a pulp with a particle size of 3 mm, adding 0.08% of composite pectinase by mass to the pulp, performing enzymolysis at 40° C. for 2 h, and then placing the pulp in a rotary juicer, setting the juicing pressure to 2 MPa, obtaining juice for standby use;
[0038] The further processing method of the juice is as follows: add 0.2% gelatin-tannin clarifier to the juice, let it stand for 1 hour at room temperature to obtain a suspension, and take the upper clarified liquid as the juice for standby use;
[0039] The pretreatment method of purple potato peel is as follows: select the outer skin of fresh purple potato, rinse with water for 3 minutes, then put it into an oven, start the oven, set the temperature to 40°C, continue baking for 1 hour, dry the dried purple potato peel, then put it into a grinder, start the grinder, set the speed to 300r / min, continue processing for 10 minutes, grind it through a 60-mesh sieve to obtain purple potato peel powder, then put it into an extraction tank, add 70% ethanol solution by volume at a solid-liquid ratio of 1:10g / ml, stir at a constant temperature for 2 hours at 40°C, then add it into a plate and frame filter press, filter the purple potato mixed solution to obtain it after impurities are filtered, add it into a rotary evaporator, reduce pressure and concentrate to remove ethanol, obtain purple potato peel extract, and set it aside;
[0040] The pretreatment method of rosemary is as follows: fresh rosemary is selected, rinsed with water for 2 minutes, then placed in an oven, started, set at 35°C, and continued to bake for 20 minutes to obtain dry rosemary, then placed in a grinder, started the grinder, set the speed to 300r / min, continued to treat for 20 minutes, passed through a 40-mesh sieve to obtain rosemary powder, then placed in an extraction tank, added with purified water, the mass ratio of purified water to rosemary powder is 10:1, refluxed and extracted at 80°C for 1 hour to obtain rosemary liquid, then placed in a centrifugal filter, filtered, collected the filtrate, obtained rosemary extract, and set aside;
[0041] Preparation method of black fruit ash juice: weigh purple sweet potato peel extract, rosemary extract, white sugar, citric acid and juice as needed, add into a mixing tank, start the mixing tank, set the speed to 500r / min, stir continuously for 50min to obtain basic black fruit ash juice, then carry out high temperature sterilization and coolant filling in sequence to obtain black fruit ash juice.
[0042] Experiment 2:
[0043] Raw materials: 1100 parts of black fruit mountain ash, 210 parts of purple potato peel, 70 parts of white sugar, 55 parts of rosemary, 7 parts of citric acid;
[0044] The pretreatment method of the black fruit arborvitae is as follows: selecting an appropriate amount of mature black fruit arborvitae fruits, placing them in a fruit washing machine, starting the fruit washing machine, setting the temperature to 18°C, and the spraying pressure to 0.15MPa to obtain clean fruits, and then placing the clean fruits in an ascorbic acid solution with a mass concentration of 0.2%, soaking for 18 minutes, fishing out, draining, and completing the pretreatment of the black fruit arborvitae;
[0045] The further processing method of the black fruit arborvitae is as follows: adding the pretreated black fruit arborvitae to a crusher to obtain a pulp with a particle size of 4 mm after crushing, adding a composite pectinase with a mass fraction of 0.08% to the pulp, performing enzymolysis at 43° C. for 2.5 hours, and then placing the pulp in a rotary juicer with a juicing pressure set to 2.5 MPa to obtain juice for standby use;
[0046] The further processing method of the juice is as follows: add 0.2% gelatin-tannin clarifier to the juice, let it stand for 1.5 hours at room temperature to obtain a suspension, and take the upper clarified liquid as the juice for standby use;
[0047] The pretreatment method of purple potato peel is as follows: select the outer skin of fresh purple potato, rinse with water for 4 minutes, then put it into an oven, start the oven, set the temperature to 45°C, continue baking for 1.5 hours, dry the dried purple potato peel, then put it into a grinder, start the grinder, set the speed to 500r / min, continue processing for 13 minutes, pass through a 70-mesh sieve to obtain purple potato peel powder after grinding, then put it into an extraction tank, add 70% ethanol solution by volume at a solid-liquid ratio of 1:13g / ml, stir at a constant temperature for 2.5 hours at 50°C, then add it into a plate and frame filter press, obtain a purple potato mixed solution after filtering impurities, add it into a rotary evaporator, reduce pressure and concentrate to remove ethanol, obtain a purple potato peel extract, and set it aside;
[0048] The pretreatment method of rosemary is as follows: fresh rosemary is selected, rinsed with water for 2.5 minutes, placed in an oven, started, set at 38°C, and continued to bake for 25 minutes to obtain dry rosemary, then placed in a grinder, started the grinder, set the speed to 500r / min, continued to process for 25 minutes, passed through a 50-mesh sieve to obtain rosemary powder, then placed in an extraction tank, added with purified water, the mass ratio of purified water to rosemary powder is 11:1, refluxed and extracted at 85°C for 1.25 hours to obtain rosemary liquid, then placed in a centrifugal filter, filtered, collected the filtrate, obtained rosemary extract, and set aside;
[0049] Preparation method of black fruit ash juice: weigh purple sweet potato peel extract, rosemary extract, white sugar, citric acid and juice as needed, add into a mixing tank, start the mixing tank, set the speed to 650r / min, stir continuously for 55min to obtain basic black fruit ash juice, then carry out high temperature sterilization and coolant filling in sequence to obtain black fruit ash juice.
[0050] Experiment 3:
[0051] Raw materials: 1200 parts of black fruit mountain ash, 220 parts of purple potato peel, 80 parts of white sugar, 60 parts of rosemary, 8 parts of citric acid;
[0052] The pretreatment method of the black fruit arborvitae is as follows: select an appropriate amount of mature black fruit arborvitae fruits, place them in a fruit washing machine, start the fruit washing machine, set the temperature to 20°C, and the spray pressure to 0.2MPa to obtain clean fruits, then place the clean fruits in an ascorbic acid solution with a mass concentration of 0.2%, soak for 20 minutes, remove them, drain them, and complete the pretreatment of the black fruit arborvitae;
[0053] The further processing method of the black fruit arborvitae is as follows: adding the pretreated black fruit arborvitae to a crusher to obtain a pulp with a particle size of 5 mm after crushing, adding a composite pectinase with a mass fraction of 0.08% to the pulp, performing enzymolysis at 45° C. for 3 hours, and then placing the pulp in a rotary juicer with a juicing pressure set to 3 MPa to obtain juice for standby use;
[0054] The further processing method of the juice is as follows: add 0.2% gelatin-tannin clarifier to the juice, let it stand for 2 hours at room temperature to obtain a suspension, and take the upper clarified liquid as the juice for standby use;
[0055] The pretreatment method of purple potato peel is as follows: select the outer skin of fresh purple potato, rinse with water for 5 minutes, then put it into an oven, start the oven, set the temperature to 50°C, continue baking for 2 hours, dry the dried purple potato peel, then put it into a grinder, start the grinder, set the speed to 800r / min, continue processing for 15 minutes, grind it through an 80-mesh sieve to obtain purple potato peel powder, then put it into an extraction tank, add 70% ethanol solution by volume at a solid-liquid ratio of 1:15g / ml, stir at a constant temperature for 3 hours at 60°C, then add it into a plate and frame filter press, obtain a purple potato mixed solution after filtering impurities, add it into a rotary evaporator, reduce pressure and concentrate to remove ethanol, obtain a purple potato peel extract, and set it aside;
[0056] The pretreatment method of rosemary is as follows: fresh rosemary is selected, rinsed with water for 3 minutes, then placed in an oven, started, set at 40°C, and continued to bake for 30 minutes to obtain dry rosemary, then placed in a grinder, started the grinder, set the speed to 800r / min, and continued to treat for 30 minutes, passed through a 60-mesh sieve to obtain rosemary powder, then placed in an extraction tank, added with purified water, the mass ratio of purified water to rosemary powder is 12:1, refluxed and extracted at 90°C for 1.5 hours to obtain rosemary liquid, then placed in a centrifugal filter, filtered, collected the filtrate, obtained rosemary extract, and set aside;
[0057] Preparation method of black fruit ash juice: weigh purple sweet potato peel extract, rosemary extract, white sugar, citric acid and juice as needed, add into a mixing tank, start the mixing tank, set the speed to 800r / min, continuously stir for 60min to obtain basic black fruit ash juice, then carry out high temperature sterilization and coolant filling in sequence to obtain black fruit ash juice.
[0058] Comparative Example 1: The difference between this comparative example and Experiment 1 is that:
[0059] This comparative example does not contain purple sweet potato peel.
[0060] Comparative Example 2: The difference between this comparative example and Experiment 1 is that:
[0061] This comparative example does not contain rosemary.
[0062] Comparative Example 3: The difference between this comparative example and Experiment 1 is that:
[0063] In this comparative example, Sorbus nigra was not pretreated.
[0064] Performance Test:
[0065] Test method:
[0066] The anthocyanin content was tested by high performance liquid chromatography (HPLC);
[0067] The brass content test method adopts the aluminum salt colorimetric method;
[0068] The total phenol content was tested using the Folin-phenol reagent method;
[0069] The vitamin C content was tested using the 2,6-dichloroindophenol titration method;
[0070] The taste test method adopts the sensory test method, smelling the aroma of black fruit mountain fruit juice and tasting the flavor of the juice.
[0071] The performance tests were conducted on the black fruit arbutus juices prepared in Experiment 1, Experiment 2, Experiment 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3, and the obtained test data were recorded in the following table:
[0072]
[0073] By comparing and analyzing the relevant data in the table, it can be seen that the black fruit aronia juice prepared by the present invention not only has a high anthocyanin content, but also has a high flavonoid, total ketone and vitamin C content, and has a good taste. This shows that the preparation method of the black fruit aronia juice provided by the present invention has a broader market prospect and is more suitable for promotion.
[0074] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0075] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.
Claims
1. A method for preparing arbutus nigra juice, characterized in that: The invention comprises the following raw materials in parts by weight: 1000-1200 parts of black fruit mountain ash, 200-220 parts of purple sweet potato peels, 60-80 parts of white granulated sugar, 50-60 parts of rosemary and 5-8 parts of citric acid.
2. The method for preparing Aralia ruthenica juice according to claim 1, characterized in that: The pretreatment method of the black fruit arborvitae comprises: selecting an appropriate amount of mature black fruit arborvitae fruits, placing them in a fruit washing machine, washing and removing impurities to obtain clean fruits, then placing the clean fruits in an ascorbic acid solution with a mass concentration of 0.2%, soaking them for 15-20 minutes, taking them out, draining them, and completing the pretreatment of the black fruit arborvitae.
3. The method for preparing Aralia ruthenica juice according to claim 2, characterized in that: Start the fruit washing machine, set the temperature to 15-20℃, the spray pressure to 0.1-0.2MPa, the drum speed to 10-20r / min, and continue the process for 3-5min.
4. The method for preparing Aralia ruthenica juice according to claim 1, characterized in that: The purple potato peel pretreatment method comprises the following steps: selecting the outer skin of fresh purple potato, washing it with clean water for 3-5 minutes, placing it in an oven, drying it to obtain dry purple potato peel, placing it in a grinder, crushing it to obtain purple potato peel powder, placing it in an extraction tank, adding an ethanol solution with a volume fraction of 70% according to a solid-liquid ratio of 1:(10-15) g / ml, stirring at a constant temperature for 2-3 hours at 40-60° C., then adding it to a plate and frame filter press, filtering out impurities to obtain a purple potato mixed solution, adding it to a rotary evaporator, concentrating under reduced pressure to remove ethanol, obtaining a purple potato peel extract, and setting it aside.
5. The method for preparing Aralia ruthenica juice according to claim 4, characterized in that: Start the oven, set the temperature to 40-50°C, continue baking for 1-2 hours, start the crusher, set the speed to 300-800r / min, continue processing for 10-15 minutes, and pass the purple potato peel powder through a 60-80 mesh sieve.
6. The method for preparing Aralia ruthenica juice according to claim 1, characterized in that: The rosemary pretreatment method comprises the following steps: selecting fresh rosemary, washing with clean water for 2-3 minutes, placing in an oven to obtain dry rosemary, placing in a grinder to obtain rosemary powder, placing in an extraction tank, adding purified water, wherein the mass ratio of purified water to rosemary powder is (10-12):1, refluxing and extracting at 80-90°C for 1-1.5 hours to obtain rosemary liquid, placing in a centrifugal filter to filter impurities, collecting filtrate to obtain rosemary extract for standby use.
7. The method for preparing Aralia ruthenica juice according to claim 6, characterized in that: Start the oven, set the temperature to 35-40°C, continue baking for 20-30 minutes, start the crusher, set the speed to 300-800r / min, continue processing for 20-30 minutes, and pass the rosemary powder through a 40-60 mesh sieve.
8. The method for preparing Aralia ruthenica juice according to claim 2, characterized in that: The further processing method of the black fruit arborvitae is as follows: adding the pretreated black fruit arborvitae to a crusher to obtain pulp with a particle size of 3-5 mm after crushing, adding 0.08% of composite pectinase by mass to the pulp, performing enzymolysis at 40-45° C. for 2-3 hours, and then placing the pulp in a rotary juicer with a juicing pressure set to 2-3 MPa to obtain juice for standby use.
9. The method for preparing Aralia ruthenica juice according to claim 8, characterized in that: The further processing method of the juice is: adding 0.2% gelatin-tannin clarifier by mass to the juice, standing for 1-2 hours at room temperature to obtain a suspension, and taking the upper clarified liquid as the juice for standby use.
10. A method for preparing Aronia ruthenica juice according to any one of claims 1 to 9, characterized in that: The following steps are involved: Weigh purple sweet potato peel extract, rosemary extract, white sugar, citric acid and juice as needed, add into the mixing tank, start the mixing tank, set the speed to 500-800r / min, stir continuously for 50-60min to obtain basic black fruit ash fruit juice, then carry out high temperature sterilization and coolant filling in sequence to obtain black fruit ash fruit juice.