Preparation method of sea-buckthorn fruit juice and sea-buckthorn beverage

Abstract

The invention discloses a preparation method of hippophae rhamnoides fruit juice and a hippophae rhamnoides beverage, and the preparation method of the hippophae rhamnoides fruit juice can better exert the synergistic effect between dietary fibers of citrus fibers and flavonoid substances in hippophae rhamnoides, so that the oxidation resistance of the product is effectively improved, and the shelf life is prolonged. Meanwhile, the content of dietary fibers in the hippophae rhamnoides fruit juice is effectively increased, so that the requirement of consumers for intestinal health is met, a stable colloidal network is formed by fully combining the colloidal property of citrus fibers with polyphenol in the hippophae rhamnoides fruit puree, and the purposes of effectively reducing precipitates and greatly improving the stability of the beverage are achieved; in addition, the rough feeling in the taste generated after drinking is effectively reduced and improved, and the smooth feeling is effectively improved, so that the effect of improving the taste is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage production, and specifically relates to a preparation method of seabuckthorn juice and a seabuckthorn beverage. Background Art

[0002] Seabuckthorn fruit is the fruit of Hippophae rhamnoides L. of the genus Hippophae in the Elaeagnaceae family, also known as sea buckthorn fruit and sour thorn fruit. Seabuckthorn fruit is a small berry plant, a deciduous shrub or small tree. Seabuckthorn is currently the most precious economic forest tree species in the world containing the most natural vitamins, and its vitamin C content is much higher than that of fresh jujubes and kiwifruits, so it is known as the treasure house of natural vitamins. Seabuckthorn has high nutritional value, ecological value and economic value, especially plays an important role in the construction of the "Three-North" Shelter Forest. Seabuckthorn fruit not only has the medicinal effects of relieving cough and reducing phlegm, strengthening the stomach and promoting digestion, activating blood circulation and removing stasis, but also can treat diseases such as burns, radiation sickness, heart disease, glaucoma, etc., and has unique medicinal value. Due to the natural high acidity of seabuckthorn and the characteristics of easy sedimentation of pulp particles, the product is prone to layering during storage, resulting in an extremely sour taste of seabuckthorn fruit, a low probability of being developed and utilized. Although seabuckthorn juice is sold in the market, its taste is difficult to be accepted by consumers, so the market is difficult to expand.

[0003] Traditional seabuckthorn juice solutions mostly rely on adding artificial stabilizers such as pectin and sodium carboxymethylcellulose, but such components do not conform to the "clean label" trend and may mask the original flavor of seabuckthorn.

[0004] At present, citrus fiber is rich in dietary fiber, pectin and flavonoids, and has the potential to enhance intestinal health and improve product stability. After being blended with seabuckthorn juice, it can effectively improve the antioxidant stability and shelf life of seabuckthorn juice, and effectively increase the content of dietary fiber, meeting the functional requirements. However, there is no such compound seabuckthorn juice beverage on the market at present, and the present invention combines seabuckthorn with citrus fiber to prepare a compound juice that meets the needs of modern people. Summary of the Invention

[0005] Aiming at the above technical problems, the purpose of the present invention is to provide a seabuckthorn juice, which can solve the problems raised in the above background art.

[0006] In order to achieve the above purpose, the present invention provides a preparation method of seabuckthorn juice, including the following steps:

[0007] S1: Add the first portion of pure water to the first sugar dissolving tank, the temperature of the pure water is 70°C - 80°C, then add solid materials, the solid materials include citrus fiber, thickening stabilizer and the first portion of granulated sugar, shear for 10 minutes - 15 minutes, and then perform filtration treatment to obtain the first prefabricated mixed liquid, wherein the mesh number of the filtration device for the filtration treatment is 115 - 125 meshes;

[0008] S2: Add the second portion of pure water to the second sugar dissolving tank. The temperature of the pure water is 70 - 80°C. Then, add seabuckthorn juice and granulated sugar in sequence, shear and mix for 3 - 4 minutes, and perform filtration treatment to obtain a second pre - mixed liquid;

[0009] S3: Transfer the first pre - mixed liquid and the second pre - mixed liquid to a constant - volume tank respectively for mixing to obtain a semi - finished mixed liquid, and detect the sugar content of the semi - finished mixed liquid. Add pure water to the constant - volume tank to make the sugar content reach the preset value;

[0010] S4: Perform degassing and homogenization treatment on the semi - finished mixed liquid;

[0011] S5: Perform ultra - high - temperature instantaneous sterilization treatment on the semi - finished mixed liquid to obtain a finished mixed fruit juice;

[0012] S6: Perform bottling and filling treatment on the finished mixed fruit juice. The temperature of the filling treatment is ≥78°C.

[0013] In some embodiments, the mixing ratio of granulated sugar and citrus fiber + stabilizer in step S1 is 9 - 11:3 - 5.

[0014] In some embodiments, the addition speed of the solid materials in step S1 is slow addition;

[0015] The rotation speed of the shearing treatment is 1300 r / min - 1500 r / min.

[0016] In some embodiments, the homogenization pressure of the homogenization treatment in step S4 is 5 Mpa - 25 Mpa, and the homogenization temperature is 50°C - 60°C.

[0017] In some embodiments, the vacuum degree of the degassing treatment in step S4 is - 0.08 Mpa - - 0.1 Mpa.

[0018] In some embodiments, the sterilization temperature in step S5 is 113°C - 117°C, and the sterilization time is 13 - 17 seconds.

[0019] In some embodiments, step S6 includes:

[0020] S6.1: Perform capping treatment on the packaging bottle. The torque of the capping treatment is ≥1.9 N.m;

[0021] S6.2: Perform sterilization treatment on the packaging bottle. The temperature of the bottle body of the packaging bottle during sterilization treatment is ≥70°C, and the time of the sterilization treatment is ≥10 minutes.

[0022] In some embodiments, the preset value of the sugar degree is 12.4 - 12.8 °Brix.

[0023] According to another aspect of the present invention, the present invention further provides a seabuckthorn beverage prepared by using the preparation method described in any one of the above embodiments, wherein the addition ratio of the seabuckthorn juice, the granulated sugar, the thickening and stabilizing agent, the citrus fiber, and the purified water is 105 - 110:103 - 107:3 - 4:0.1 - 0.5:824 - 825.

[0024] Compared with the prior art, the seabuckthorn juice provided by the present invention has the following beneficial effects:

[0025] 1. The seabuckthorn beverage prepared by the preparation method of the seabuckthorn juice provided by the present invention can better exert the synergistic effect between the dietary fiber of the citrus fiber and the flavonoids in the seabuckthorn, thereby effectively improving the antioxidant capacity of the product and extending the shelf life. At the same time, it also effectively increases the content of dietary fiber in the seabuckthorn juice to meet the needs of consumers for intestinal health. By fully combining the colloidal properties of the citrus fiber with the polyphenols in the seabuckthorn raw pulp to form a stable colloidal network, it effectively reduces precipitation and greatly improves the stability of the beverage. In addition, it effectively reduces the roughness in the taste after drinking and effectively improves the smoothness, so as to achieve the effect of improving the taste.

[0026] 2. The present invention uses the shear homogenization technology, and the rotation speed of the shear device is 1400 r / min to effectively ensure the uniform dispersion of the citrus fiber and the seabuckthorn raw pulp, thereby achieving the effect of avoiding stratification. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The following will further illustrate the above-mentioned characteristics, technical features, advantages and their implementation manners of the present invention in a clear and understandable manner in combination with the drawings of the preferred embodiments.

[0028] Figure 1 is a flow chart of the preparation method of the seabuckthorn juice of the preferred embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0029] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the specific embodiments of the present invention will be described below with reference to the drawings. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts, and other embodiments can also be obtained.

[0030] In one embodiment, referring to the accompanying Figure 1 , a preparation method of a seabuckthorn juice provided by the present invention includes the following steps:

[0031] S1: Add the first portion of pure water in the first sugar dissolving tank, the temperature of the pure water is 70°C-80°C, then add solid materials, the solid materials include citrus fiber, thickening stabilizer and the first portion of white sugar, shear for 10 minutes-15 minutes, and then filter to obtain a first prefabricated mixed liquid;

[0032] S2: Add a second portion of pure water in the second sugar dissolving tank, the temperature of the pure water is 70-80°C, then add sea buckthorn juice and the second portion of white sugar in sequence, shear and mix for 3-4 minutes, and filter to obtain a second prefabricated mixed liquid;

[0033] S3: transferring the first prefabricated mixed liquid and the second prefabricated mixed liquid to a constant volume tank for mixing to obtain a semi-finished mixed liquid, detecting the sugar content of the semi-finished mixed liquid, and adding purified water to the constant volume tank to make the sugar content reach a preset value;

[0034] S4: degassing and homogenizing the semi-finished product mixed liquid;

[0035] S5: performing ultra-high temperature instantaneous sterilization treatment on the semi-finished mixed liquid to obtain a finished mixed juice;

[0036] S6: The finished mixed juice is bottled and filled, and the filling temperature is ≥78℃.

[0037] Specifically, firstly, citrus fiber, thickening stabilizer and part of white sugar are fully mixed to be configured as solid materials for standby use, 200 kg of 75-80°C pure water is added to the first sugar dissolving tank with a specification of 1T, the pure water is usually RO water treated by reverse osmosis membrane (RO membrane) technology, and the freshly mixed solid materials are put in, and sheared for 10-15 minutes by a shearing machine, and the sheared liquid is filtered by a double filter to obtain the first prefabricated mixed liquid.

[0038] In a second sugar dissolving tank with a specification of 1T, first add 200kg of 75-80℃ pure water, then add sea buckthorn juice and white sugar in turn, use a shearing machine to shear for 3-4 minutes, filter the sheared liquid with a double filter, and obtain a second prefabricated mixed liquid after filtration.

[0039] The configured first prefabricated mixed liquid and the second prefabricated mixed liquid are poured into a constant volume tank for constant volume determination, wherein the constant volume determination is mainly carried out by testing the sugar content of the semi-finished mixed liquid in the constant volume tank, and by continuously adding pure water until the sugar content reaches a preset value, thereby obtaining a semi-finished mixed liquid that meets the requirements.

[0040] Move the semi-finished product mixture that meets the requirements to a degassing device for degassing treatment, and then transfer it to a homogenizing tank for homogenizing treatment to effectively improve the stability of the final finished product mixed juice, thereby achieving the purpose of improving the taste.

[0041] It should be noted that steps S1 and S2 can be carried out synchronously without priority. In addition, the sea buckthorn juice is obtained by initially juicing the sea buckthorn fruits to obtain the original sea buckthorn juice.

[0042] In one embodiment, based on the above embodiment, the mixing ratio of granulated sugar and citrus fiber + stabilizer in step S1 is 9-11:3-5.

[0043] Specifically, the mixing ratio of granulated sugar and citrus fiber + stabilizer is preferably 10:4. The formula with this mixing ratio can better achieve the balance between sweetness and sourness, thereby meeting the preferences of the general consumers. In addition, the synergistic effect of citrus fiber and stabilizer can control the juice viscosity within a suitable range, thereby providing a smoother taste and reducing the sandy feeling of sea buckthorn seeds or sea buckthorn pulp.

[0044] It should be noted that citrus fiber can use citrus pectin, and the stabilizer can use any one of xanthan gum or CMC. The specific material selection is determined according to actual needs and is not limited here.

[0045] In one embodiment, based on the above embodiment, the addition speed of the solid materials in step S1 is slow addition, and the rotation speed of the shearing treatment is 1300r / min - 1500r / min.

[0046] Specifically, the solid materials are added to pure water at a slow speed. The purpose is to achieve the full dissolution of citrus fiber, granulated sugar, and thickening stabilizer through staged dissolution and dispersion control. In addition, by setting the rotation speed of the shearing equipment to preferably 1400r / min, it can effectively ensure the uniform dispersion of citrus fiber and sea buckthorn puree, thereby achieving the effect of avoiding stratification, and thus providing a guarantee for the delicate taste, juice stability, and quality.

[0047] In one embodiment, the mesh number of the filtering device for the filtering treatment is 115-125 meshes.

[0048] Specifically, the filtering device is preferably a double-filter. The mesh number of the filter screen in the double-filter is preferably 120 meshes. The aperture of the 120-mesh filter screen is about 125 microns, which can effectively intercept the pulp fibers with common particle sizes usually 100-300 microns in the sea buckthorn juice and the impurities mixed in the processing, effectively avoiding the situation of subsequent large-particle substances entering the high-pressure homogenizer, increasing energy consumption, causing equipment wear, and blockage. At the same time, it allows small-molecule nutrients such as vitamin C and flavonoids with a particle size <50 microns to pass through, thereby ensuring the nutritional value of the final finished product.

[0049] In one embodiment, refer to the appended specification Figure 1 , based on the above embodiment, the homogenization pressure in step S4 is 5 Mpa - 25 Mpa, and the homogenization temperature is 50°C - 60°C.

[0050] Specifically, the preferred homogenization pressure for the homogenization treatment is 5 Mpa for the low pressure and 25 Mpa for the high pressure, and the preferred homogenization temperature is 50°C - 60°C. The setting of more precise homogenization parameters can more effectively reduce the size of suspended particles and reduce the possibility of particle aggregation, thereby improving the stability of the beverage. This helps prevent stratification and precipitation, keeps the finished beverage in a uniform state during storage, effectively reduces energy consumption, avoids the degradation of nutrients caused by high temperature, and further improves the taste and texture of the finished mixed fruit juice.

[0051] In one embodiment, based on the above embodiment, the vacuum degree of the degassing treatment in step S4 is -0.08 Mpa - -0.1 Mpa.

[0052] Specifically, by performing degassing treatment on the semi-finished mixed liquid to remove dissolved gases such as oxygen, carbon dioxide, and nitrogen in the liquid. Furthermore, by setting the vacuum degree to -0.08 Mpa - -0.1 Mpa, the purpose of low-temperature degassing is achieved, thereby reducing the thermal degradation of vitamin C and the volatilization of heat-sensitive flavor substances such as limonene and esters in the beverage, and further achieving the effect of effectively retaining the flavor of the finished mixed fruit juice.

[0053] In one embodiment, based on the above embodiment, the sterilization temperature in step S5 is 113°C - 117°C, and the sterilization time is 13 - 17 seconds.

[0054] Specifically, the temperature setting of 113°C - 117°C belongs to ultra-high temperature instantaneous sterilization, which can accurately kill typical spoilage bacteria (such as Bacillus subtilis) and also achieve the effect of rapid sterilization to improve production efficiency. In addition, the preferred sterilization time is 15 seconds, which can control the loss of vitamin C to a minimum, and further minimize the damage to the flavor of the juice, so that the finished mixed fruit juice can retain a more natural flavor closer to the original flavor.

[0055] In one embodiment, based on the above embodiment, step S6 includes:

[0056] S6.1: Perform capping treatment on the packaging bottle, and the torque during capping treatment ≥ 1.9 N·m;

[0057] S6.2: Perform sterilization treatment on the packaging bottle, and the temperature of the bottle body of the packaging bottle ≥ 70°C during sterilization treatment, and the sterilization treatment time ≥ 10 minutes.

[0058] Specifically, the design with a torsional moment ≥ 1.9 N·m not only avoids the situation of accidental opening by children due to too low torque, but also ensures that consumers can manually open it normally. In addition, the sterilization treatment is low-temperature long-time pasteurization, effectively extending the shelf life.

[0059] In one embodiment, on the basis of the above embodiment, the preset value of the sugar content is 12.4 - 12.8 °Brix.

[0060] Specifically, sea buckthorn itself has a relatively high acidity. A lower sugar content can avoid being overly sweet, while highlighting the natural fruit acid flavor of sea buckthorn, meeting the needs of modern consumers for low-sugar healthy beverages. In addition, an appropriate sugar content can reduce the liquid viscosity, making it easier for gas to escape during the degassing process, effectively improving the degassing effect. In the subsequent homogenization treatment, the synergistic effect of sugar and acid can enhance the emulsion stability, thereby achieving the effect of preventing fat from floating or separating.

[0061] It should be noted that the judgment standard for qualified constant volume can also refer to a pH value of 2.9 - 3.3. A pH of 2.9 - 3.3 belongs to a strong acidic environment, which can effectively inhibit the growth of pathogenic bacteria and fungi. The acidic environment can significantly reduce the oxidation rate of vitamin C, thereby effectively retaining the nutritional value of the finished mixed fruit juice.

[0062] According to another aspect of the present invention, the present invention further provides a sea buckthorn beverage prepared by using the preparation method of any one of the above embodiments. The addition ratio of sea buckthorn juice, granulated sugar, thickening and stabilizing agent, citrus fiber, and purified water is 105 - 110:103 - 107:3 - 4:0.1 - 0.5:824 - 825.

[0063] Specifically, the preferred addition ratio is 107:105:3.4:0.3:824.3. The sea buckthorn beverage with the above addition ratio can retain more vitamin C, has high nutritional value, and in addition, the taste can be closer to the original ecological flavor, with better taste and longer shelf life.

[0064] The following embodiments further illustrate the present invention. The implementation manners of the present invention include but are not limited to the following embodiments.

[0065] Example 1

[0066] S1: Add the first portion of purified water to the first sugar dissolving tank. The temperature of the purified water is 71 °C, and then slowly add solid materials. The solid materials include citrus fiber, thickening and stabilizing agent, and the first portion of granulated sugar. The mixing ratio of granulated sugar to the mixture of citrus fiber + stabilizing agent is 10:4. Perform shear treatment for 12 minutes, and the rotation speed of the shear treatment is 1400 r / min. Then perform filtration treatment. The mesh number of the filtration device for the filtration treatment is 120 meshes to obtain the first prefabricated mixed liquid;

[0067] S2: Add the second portion of pure water to the second sugar dissolving tank. The temperature of the pure water is 70°C. Then, add seabuckthorn juice and granulated sugar in sequence, shear and mix for 3 minutes, and perform filtration treatment to obtain a second pre-mixed liquid;

[0068] S3: Transfer the first pre-mixed liquid and the second pre-mixed liquid to a constant volume tank respectively for mixing to obtain a semi-finished mixed liquid, and detect the sugar content of the semi-finished mixed liquid. Add pure water to the constant volume tank to make the sugar content reach a preset value, and the preset value is 12.5°Brix;

[0069] S4: Perform degassing and homogenization treatment on the semi-finished mixed liquid. The homogenization pressure is 15 Mpa, the homogenization temperature is 55°C, and the vacuum degree of the degassing treatment is -0.09 Mpa;

[0070] S5: Perform ultra-high temperature instantaneous sterilization treatment on the semi-finished mixed liquid to obtain a finished mixed fruit juice. The sterilization temperature is 115°C and the sterilization time is 15 seconds;

[0071] S6: Perform bottling and filling treatment on the finished mixed fruit juice, and the filling temperature ≥ 78°C.

[0072] The components of the finished mixed fruit juice prepared according to the above preparation method include seabuckthorn juice, granulated sugar, thickening and stabilizing agent, citrus fiber and pure water, and the specific ratio is 104:105:3.5:0.1:824.

[0073] Example 2

[0074] S1: Add the first portion of pure water to the first sugar dissolving tank. The temperature of the pure water is 75°C. Then, slowly add solid materials. The solid materials include citrus fiber, thickening and stabilizing agent and the first portion of granulated sugar. The mixing ratio of granulated sugar to the mixture of citrus fiber + stabilizing agent is 10:5. Perform shear treatment for 15 minutes, and the rotation speed of the shear treatment is 1400 r / min. Then, perform filtration treatment, and the mesh number of the filtration device for the filtration treatment is 120 meshes to obtain a first pre-mixed liquid;

[0075] S2: Add the second portion of pure water to the second sugar dissolving tank. The temperature of the pure water is 75°C. Then, add seabuckthorn juice and the second portion of granulated sugar in sequence, shear and mix for 4 minutes, and perform filtration treatment to obtain a second pre-mixed liquid;

[0076] S3: Transfer the first pre-mixed liquid and the second pre-mixed liquid to a constant volume tank respectively for mixing to obtain a semi-finished mixed liquid, and detect the sugar content of the semi-finished mixed liquid. Add pure water to the constant volume tank to make the sugar content reach a preset value, and the preset value is 12.8°Brix;

[0077] S4: Degasify and homogenize the semi-finished product mixture. The homogenization pressure is 10 Mpa, the homogenization temperature is 60 °C, and the vacuum degree of the degassing treatment is -0.09 Mpa;

[0078] S5: Perform ultra-high temperature instantaneous sterilization treatment on the semi-finished product mixture to obtain the finished product mixed juice. The sterilization temperature is 115 °C, and the sterilization time is 15 seconds;

[0079] S6: Perform bottle filling on the finished product mixed juice, and the filling temperature is ≥78 °C.

[0080] The composition of the finished product mixed juice prepared according to the above preparation method includes sea buckthorn juice, granulated sugar, thickening and stabilizing agent, citrus fiber and pure water, and the specific ratio is 104:107:3.8:0.4:824.

[0081] Example 3

[0082] S1: Add the first portion of pure water to the first sugar dissolving tank. The temperature of the pure water is 71 °C, and then slowly add solid materials, including citrus fiber, thickening and stabilizing agent and the first portion of granulated sugar. The mixing ratio of granulated sugar to the mixture of citrus fiber + stabilizing agent is 11:5. Perform shearing treatment for 15 minutes, and the rotation speed of the shearing treatment is 1400 r / min. Then perform filtration treatment, and the mesh number of the filtration device for the filtration treatment is 110 meshes to obtain the first prefabricated mixed liquid;

[0083] S2: Add the second portion of pure water to the second sugar dissolving tank. The temperature of the pure water is 75 °C, and then sequentially add sea buckthorn juice and the second portion of granulated sugar, perform shearing and mixing for 3.5 minutes, and perform filtration treatment to obtain the second prefabricated mixed liquid;

[0084] S3: Transfer the first prefabricated mixed liquid and the second prefabricated mixed liquid to the constant volume tank respectively for mixing to obtain the semi-finished product mixture, and detect the sugar content of the semi-finished product mixture. Add pure water to the constant volume tank to make the sugar content reach the preset value, and the preset value is 12.7 °Brix;

[0085] S4: Degasify and homogenize the semi-finished product mixture. The homogenization pressure is 18 Mpa, the homogenization temperature is 55 °C, and the vacuum degree of the degassing treatment is -0.09 Mpa;

[0086] S5: Perform ultra-high temperature instantaneous sterilization treatment on the semi-finished product mixture to obtain the finished product mixed juice. The sterilization temperature is 115 °C, and the sterilization time is 15 seconds;

[0087] S6: Perform bottle filling on the finished product mixed juice, and the filling temperature is ≥78 °C.

[0088] The components of the finished mixed fruit juice prepared according to the above preparation method include sea buckthorn juice, granulated sugar, thickening and stabilizing agent, citrus fiber and purified water, and the specific ratio is 105:106:3.7:0.3:824.

[0089] Example 4

[0090] S1: Add the first portion of purified water to the first sugar dissolving tank, the temperature of the purified water is 71 °C, and then slowly add the solid materials. The solid materials include thickening and stabilizing agent and the first portion of granulated sugar. The mixing ratio of granulated sugar and stabilizing agent is 10:5. Perform shearing treatment for 15 minutes, and the rotation speed of the shearing treatment is 1400 r / min. Then perform filtration treatment, and the mesh number of the filtration device for filtration treatment is 110 meshes to obtain the first prefabricated mixed liquid;

[0091] S2: Add the second portion of purified water to the second sugar dissolving tank, the temperature of the purified water is 75 °C, and then sequentially add sea buckthorn fruit juice and the second portion of granulated sugar, perform shearing and mixing for 3.5 minutes, and perform filtration treatment to obtain the second prefabricated mixed liquid;

[0092] S3: Transfer the first prefabricated mixed liquid and the second prefabricated mixed liquid to the constant volume tank respectively for mixing to obtain the semi-finished mixed liquid, and detect the sugar content of the semi-finished mixed liquid. Add purified water to the constant volume tank to make the sugar content reach the preset value, and the preset value is 12.7 °Brix;

[0093] S4: Perform degassing and homogenization treatment on the semi-finished mixed liquid, where the homogenization pressure is 18 Mpa, the homogenization temperature is 55 °C, and the vacuum degree of degassing treatment is -0.09 Mpa;

[0094] S5: Perform ultra-high temperature instantaneous sterilization treatment on the semi-finished mixed liquid to obtain the finished mixed fruit juice, where the sterilization temperature is 115 °C and the sterilization time is 15 seconds;

[0095] S6: Perform bottle filling treatment on the finished mixed fruit juice, and the temperature of the filling treatment is ≥78 °C.

[0096] The components of the finished mixed fruit juice prepared according to the above preparation method include sea buckthorn juice, granulated sugar, thickening and stabilizing agent and purified water, and the specific ratio is 105:106:3.7:824.

[0097] After measuring the sugar content, it was found that the sugar contents of Example 1, Example 2, Example 3, and Example 4 were 12.5 °Brix, 12.8 °Brix, 12.7 °Brix, and 12.7 °Brix respectively. First, the precipitate was observed, and it was found that the liquids of Example 1, Example 2, and Example 3 were significantly more uniform and had less precipitation compared to Example 4. Additionally, a taste test was conducted, and it was found that the taste of Example 1, Example 2, and Example 3 was smoother and better than that of Example 4. Thus, it can be seen that the sea buckthorn juice added with citrus fiber has a better taste and less precipitate in the juice.

[0098] It should be noted that the above-mentioned embodiments can be freely combined as needed. The above are only the preferred embodiments of the present invention. It should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and modifications can still be made, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing seabuckthorn juice, characterized in that, It includes the following steps: S1: Add the first portion of purified water with a temperature of 70°C - 80°C to the first sugar dissolving tank, then add solid materials, where the solid materials include citrus fiber, thickening stabilizer, and the first portion of granulated sugar. Conduct shearing treatment for 10 - 15 minutes, and then perform filtration treatment to obtain the first prefabricated mixed liquid, where the mesh number of the filtration device for the filtration treatment is 115 - 125 meshes; S2: Add the second portion of purified water with a temperature of 70 - 80°C to the second sugar dissolving tank, then sequentially add seabuckthorn juice and granulated sugar, conduct shearing and mixing for 3 - 4 minutes, and perform filtration treatment to obtain the second prefabricated mixed liquid; S3: Transfer the first prefabricated mixed liquid and the second prefabricated mixed liquid to a constant volume tank respectively for mixing to obtain a semi-finished product mixed liquid, and detect the sugar content of the semi-finished product mixed liquid. Add purified water to the constant volume tank to make the sugar content reach the preset value; S4: Conduct degassing and homogenization treatment on the semi-finished product mixed liquid; S5: Conduct ultra-high temperature instantaneous sterilization treatment on the semi-finished product mixed liquid to obtain the finished product mixed juice; S6: Conduct bottling and filling treatment on the finished product mixed juice, and the temperature of the filling treatment is ≥78°C.

2. The preparation method of seabuckthorn juice according to claim 1, characterized in that, The mixing ratio of granulated sugar and citrus fiber + stabilizer in step S1 is 9 - 11:3 - 5.

3. The preparation method of seabuckthorn juice according to claim 2, characterized in that, The addition speed of the solid materials in step S1 is slow addition; The rotation speed of the shearing treatment is 1300r / min - 1500r / min.

4. The preparation method of seabuckthorn juice according to claim 3, characterized in that, The homogenization pressure of the homogenization treatment in step S4 is 5Mpa - 25Mpa, and the homogenization temperature is 50°C - 60°C.

5. The preparation method of seabuckthorn juice according to claim 4, characterized in that, The vacuum degree of the degassing treatment in step S4 is -0.08Mpa - -0.1Mpa.

6. The preparation method of seabuckthorn juice according to claim 5, characterized in that, The sterilization temperature in step S5 is 113°C - 117°C, and the sterilization time is 13 - 17 seconds.

7. The preparation method of seabuckthorn juice according to claim 6, characterized in that, Step S6 includes: S6.1: Conduct capping treatment on the packaging bottle, and the torque of the capping treatment is ≥1.9N.m; S6.2: Conduct sterilization treatment on the packaging bottle, and the temperature of the bottle body of the packaging bottle is ≥70°C during the sterilization treatment, and the time of the sterilization treatment is ≥10 minutes.

8. The preparation method of seabuckthorn juice according to any one of claims 4 - 7, characterized in that, The preset value of the sugar content is 12.4 - 12.8°Brix prefabricated mixed liquid.

9. A seabuckthorn beverage prepared by using the preparation method according to any one of claims 1 - 8, characterized in that, The addition ratios of the seabuckthorn juice, the granulated sugar, the thickening and stabilizing agent, the citrus fiber and the purified water are 105-110:103-107:3-4:0.1-0.5:824-825.

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