Lucaena insignis fruit juice beverage and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a haw ginseng fruit juice beverage and a preparation method thereof.The preparation method comprises the steps that haw ginseng is selected to obtain haw ginseng with the uniform color and luster and the same maturity, and the haw ginseng is reserved for use; soaking the haw ginseng with the uniform color and the same maturity in a color fixative for color protection treatment, and then blanching the haw ginseng; after the blanching treatment is finished, mixing the crataegus pinnatifida bunge with water, and juicing to obtain crataegus pinnatifida bunge normal juice; mixing the crabapple juice and the taste adjusting mixture according to the mass ratio of 1: 4, stirring, bottling, and finally sterilizing to obtain the crabapple juice beverage. The crataegus pinnatifida fruit juice beverage obtained by the invention is good in taste and stable in quality.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a red fruit ginseng juice beverage and a preparation method thereof. BACKGROUND

[0002] Red fruit ginseng, also known as long-leaf cyclamen, is a herbaceous plant of the Cucurbitaceae family. The product is the root of the long-leaf cyclamen plant. Because the fruit shape is similar to a spider, it is commonly known as "spider fruit" and has the reputation of "ginseng in fruit". Red fruit ginseng is a medicine and food. Red fruit ginseng is carrot-like, usually has a single flower, and the berry is spherical with 5-6 chambers, appearing as a polygon. When ripe, it is purple-black, similar to blueberries. Usually, the skin and seeds are eaten together, and the taste is crisp and sweet. Red fruit ginseng grows in forests, shrubs, and grasslands below an altitude of 1500m. The flowering period is from July to October. Maguan County in Wenshan Prefecture has unique geographical and climatic conditions, especially suitable for the cultivation of red fruit ginseng. Fruit farmers use a green and healthy planting method, allowing red fruit ginseng to breathe in pure air during its growth. Therefore, red fruit ginseng grown in Maguan is also called "wild ginseng", "wild ginseng", "wild ginseng fruit", "Sichuan ginseng", and "mountain water chestnut". Locals in Maguan County, Wenshan Prefecture, call it "abacus fruit". Although it looks small, it is called "ginseng in fruit" because it is full of treasures. According to the "National Chinese Herbal Medicine Compilation", the fruit, root, and leaves of red fruit ginseng have medicinal value. Red fruit ginseng contains 17 kinds of amino acids, dietary fiber, and mineral elements. The cultivated red fruit ginseng not only has high yield but also high quality. It has bright color, full fruit, and sweet and sour taste. It is rich in crude polysaccharides, flavonoids, probiotics, pectin, anthocyanins, and other active ingredients beneficial to the human body. Red fruit ginseng can improve immunity, promote metabolism, improve sleep, and has antioxidant and anti-fatigue effects. In addition, red fruit ginseng can prevent various diseases such as cardiovascular disease, diabetes, and cancer.

[0003] At present, the planting area of red fruit ginseng is expanding year by year, and the yield is increasing. However, the main sales method is fresh fruit sales. However, fresh red fruit ginseng is prone to quality deterioration due to factors such as impact during transportation. There is a demand for the deep processing of red fruit ginseng. Processing red fruit ginseng into juice beverages can not only extend the shelf life but also increase the added value of red fruit ginseng, increase the income of farmers, and promote the development of the fruit juice beverage industry in China. However, there is a lack of deep processing technology for red fruit ginseng in the prior art, and the quality of commercially available red fruit ginseng juice beverages is uneven.

[0004] Therefore, it is of great practical significance to provide a red fruit ginseng beverage and a preparation method thereof. SUMMARY

[0005] In view of this, the present application provides a red fruit ginseng juice beverage and a preparation method thereof, aiming to solve the problems of lack of red fruit ginseng deep processing technology and poor quality of the obtained red fruit ginseng beverage in the current technology.

[0006] The present application provides a preparation method of a red fruit ginseng juice beverage, comprising the following steps: The red fruit ginseng is selected to obtain red fruit ginseng with uniform color and same maturity, which is reserved for use; The red fruit ginseng with uniform color and same maturity is soaked in a color protection agent for color protection treatment, and then subjected to blanching treatment; After the blanching treatment is completed, the red fruit ginseng is mixed with water for juicing to obtain red fruit ginseng juice; The red fruit ginseng juice is mixed with a taste adjusting mixture according to a mass ratio of 1:4, stirred, bottled, and finally subjected to sterilization treatment to obtain the red fruit ginseng juice beverage; The taste adjusting mixture comprises white granulated sugar, citric acid, honey and red fruit ginseng dietary fiber; The mass ratio of white granulated sugar, citric acid, honey and red fruit ginseng dietary fiber in the red fruit ginseng juice beverage is 7:0.05:1:0.5.

[0007] Preferably, the selection specifically comprises: using a photoelectric color sorter to sort the red fruit ginseng, removing the fruits with surface browning, damage or uneven color, and cooperating with manual secondary screening to ensure that the raw materials have the same maturity.

[0008] Preferably, the mass ratio of the color protection agent to the red fruit ginseng is 3:1; the color protection agent comprises citric acid and vitamin C, and the concentrations of the citric acid and the vitamin C are 0.05% and 0.02%, respectively.

[0009] Preferably, the color protection treatment is performed for 15 minutes at a temperature of 4-6℃.

[0010] Preferably, the blanching treatment specifically comprises steam blanching at a temperature of 105-110℃ for 8s.

[0011] Preferably, the juicing specifically comprises: using a pulper to extract the mixed red fruit ginseng and water for 10-30s, filtering the red fruit ginseng juice using 300-mesh gauze after juicing to remove the red fruit ginseng pulp and impurities, and then separating the clarified juice from the precipitate using the siphon method after the juice is left to stand for 30min.

[0012] Preferably, the mass ratio of the red fruit ginseng to water in the juicing is 1:2.

[0013] Preferably, the mixing of the red fruit ginseng original juice with the taste adjusting mixture is specifically as follows: first, mixing white granulated sugar, citric acid, honey and red fruit ginseng dietary fiber in proportion, dissolving them in hot water to obtain a taste adjusting mixture, and then mixing the taste adjusting mixture with the red fruit ginseng original juice.

[0014] Preferably, the sterilization treatment is specifically as follows: placing the red fruit ginseng juice beverage obtained after bottling in a 100℃ water bath and standing for 20 minutes.

[0015] The present application also provides a red fruit ginseng juice beverage, which is obtained by the preparation method described in the above technical solution.

[0016] Compared with the prior art, the present application has the following beneficial effects: Before preparing the red fruit ginseng juice beverage, the present application uses a color protection agent and blanching treatment to perform color protection treatment on the red fruit ginseng, specifically, first performing color protection treatment on the red fruit ginseng by soaking, so as to avoid the oxidation and destruction of vitamin C and polyphenol antioxidant substances in the fruit during the browning process as much as possible, and avoid the influence of browning on the stability of the product, and then combining the blanching treatment with the color protection agent, so that the polyphenol oxidase is inactivated by the blanching treatment, further realizing the antioxidant effect, reducing browning, and ensuring the stability of the product. In addition, by scientifically and accurately limiting the components and contents of the taste adjusting mixture, the present application creates a layered and coordinated taste experience, so that the taste of the prepared red fruit ginseng juice beverage reaches an optimal state. Specifically, in the taste adjusting mixture, white granulated sugar is used as the main source of sweetness, and the amount of addition of white granulated sugar can not only give the beverage a basic sweetness that is clear, sweet and refreshing, but also will not mask the natural fruit aroma of the red fruit ginseng itself; the amount of addition of citric acid can not only play a role in adjusting the acidity and balancing the sweetness, but also can synergistically exert the effect with the color protection agent to inhibit the browning of the juice, and at the same time bring a fresh and refreshing sour taste to the beverage, so that the overall flavor is more three-dimensional; the honey not only enriches the flavor level and brings a unique mellow taste, but also is rich in various nutritional ingredients and antioxidant substances, so that the taste is improved and the health value of the beverage is added. The addition of red fruit ginseng dietary fiber can not only increase the viscosity of the beverage and make the taste more full and smooth, but also provide dietary fiber for consumers, which is helpful to promote intestinal peristalsis and maintain intestinal health.

[0017] Moreover, the present application does not add any artificial synthetic additives, such as artificial pigments, essences, preservatives, etc., during the production process, and all the components used to adjust the taste are natural edible raw materials, so that the safety of the product is guaranteed from the source. This production method without adding additives avoids the potential harm of artificial synthetic substances to the human body, so that the red fruit ginseng juice beverage becomes a truly safe, healthy and green beverage suitable for consumers of different age groups. DETAILED DESCRIPTION

[0018] Various exemplary embodiments of the present invention are now described in detail. 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, features, and embodiments of the present invention. It should be understood that the terms used in the present invention are only for describing specific embodiments and are not intended to limit the present invention.

[0019] In addition, for numerical ranges in the present invention, it is understood that each intervening value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any stated value or intervening value in a stated range and any other stated value or intervening value in the stated range is also included in the present invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

[0020] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice 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 any conflict with any incorporated document, the contents of this specification shall prevail.

[0021] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0022] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0023] The present invention provides a method for preparing a red ginseng juice beverage, comprising the following steps: Select the red ginseng to obtain red ginseng with uniform color and the same maturity, and keep it for later use; soaking the red ginseng with uniform color and the same maturity in a color protecting agent for color protection treatment, and then blanching the same; After the blanching treatment is completed, the red ginseng is mixed with water and juiced to obtain red ginseng juice; The red ginseng juice and the taste adjustment mixture are mixed in a mass ratio of 1:4, stirred, bottled, and finally sterilized to obtain the red ginseng juice beverage; The taste adjustment mixture comprises white sugar, citric acid, honey and red ginseng dietary fiber; The mass ratio of white granulated sugar, citric acid, honey and red fruit ginseng dietary fiber in the red fruit ginseng juice beverage is 7:0.05:1:0.5.

[0024] The red fruit ginseng is selected to obtain red fruit ginseng with uniform color and same maturity, which is reserved for use; In the present application, the selection is preferably as follows: the red fruit ginseng is sorted by using a photoelectric color sorter, and the fruits with surface browning, damage or uneven color are removed, and manual secondary screening is used to ensure that the raw materials have the same maturity.

[0025] The present application improves the uniformity of raw materials through mechanical screening, avoids uneven color protection effect caused by differences in fruit quality, and then uses manual secondary screening to ensure that the raw materials have the same or similar maturity, thereby ensuring that the obtained juice beverage has stable taste.

[0026] The red fruit ginseng with uniform color and same maturity is soaked in a color protection agent for color protection treatment, and then is subjected to blanching treatment. In the present application, the red fruit ginseng is subjected to color protection treatment before being juiced, and a color protection agent is used for color protection treatment to avoid the oxidation and destruction of vitamin C and polyphenolic antioxidants in the fruit during the browning process as much as possible, and to avoid the influence of browning on the stability of the product. In addition, the present application also uses blanching treatment in combination with the color protection agent to protect the color of the red fruit ginseng, and the blanching treatment can inactivate polyphenol oxidase, further realize antioxidant effect, reduce browning, and ensure the stability of the product.

[0027] In the present application, the mass ratio of the color protection agent to the red fruit ginseng is preferably 3:1; the color protection agent preferably comprises citric acid and vitamin C, and the concentrations of the citric acid and the vitamin C are preferably 0.05% and 0.02%, respectively.

[0028] In the present application, the color protection treatment is preferably performed for 15 minutes at a temperature of 4-6℃, and more preferably at 5℃.

[0029] In the present application, the blanching treatment is preferably steam blanching, the temperature of the steam blanching is preferably 105-110℃, and more preferably 105-107℃, and the time is preferably 8s.

[0030] After the blanching treatment, a vacuum cooling device is used to rapidly cool the red fruit ginseng to below 25℃, thereby reducing the thermal degradation of anthocyanins.

[0031] After the blanching treatment, the red fruit ginseng is mixed with water to obtain red fruit ginseng juice. After the blanching treatment, fresh red fruit ginseng without mechanical damage and bad fruit is mixed with water for juicing.

[0032] In the present application, the juicing is particularly preferably as follows: the mixed red fruit and water is juiced for 10-30s using a pulper, the red fruit and water juice is filtered using 300-mesh gauze after juicing to remove the red fruit pulp and impurities, and then the juice is left to stand for 30 min before separating the clear juice from the precipitate using the siphon method for standby use.

[0033] In the present application, the mass ratio of the red fruit to water in the juicing is preferably 1:2.

[0034] The red fruit and water juice is mixed with the taste adjusting mixture at a mass ratio of 1:4, stirred, bottled, and finally sterilized to obtain the red fruit and water juice beverage. Before mixing the red fruit and water juice with the taste adjusting mixture, the taste adjusting mixture is first obtained, and the present application uses white granulated sugar, citric acid, honey, and red fruit and water dietary fiber to prepare the taste adjusting mixture, wherein the particle size of the red fruit and water dietary fiber is ≤50 μm, and the contents of the white granulated sugar, citric acid, honey, and red fruit and water dietary fiber are 7%, 0.05%, 1%, and 0.5% respectively after mixing the red fruit and water juice with the taste adjusting mixture.

[0035] The white granulated sugar in the present application not only adjusts the sweetness of the juice beverage, but also improves the texture of the juice, making it more viscous, and further helps to reduce the oxygen solubility in the juice, reduces the oxidation reaction rate, and indirectly delays the browning of the juice.

[0036] The citric acid in the present application inhibits the activity of polyphenol oxidase as a color protection agent, and as a natural color protection ingredient, the product obtained by the present application is more environmentally friendly and healthy; the honey contains natural sugars such as glucose, which brings more complex flavor levels to the juice, and the honey also contains polyphenolic compounds and other antioxidant substances, which can inhibit the oxidation and browning of the juice, in addition, the honey also contains a variety of nutritional ingredients, making the juice not only have a rich taste, but also have more health value.

[0037] The present application not only adds red fruit and water juice, but also adds dietary fiber, increasing the dietary fiber content of the juice, so that the juice obtained by the present application not only has the best taste, but also can promote intestinal peristalsis and maintain intestinal health.

[0038] In the present application, the mixing of the red fruit and water juice with the taste adjusting mixture is as follows: the white granulated sugar, citric acid, honey, and red fruit and water dietary fiber are mixed in proportion, dissolved in hot water to obtain the taste adjusting mixture, and then mixed with the red fruit and water juice.

[0039] In the present application, the sterilization treatment is as follows: the red fruit and water juice beverage obtained after bottling is placed in a 100℃ water bath and left to stand for 20 min.

[0040] After sterilization, it is naturally cooled at room temperature.

[0041] The application further provides a red fruit ginseng juice beverage obtained by the preparation method.

[0042] Example 1 (1) The red fruit ginseng is selected, and an optoelectronic color sorter is used to sort the red fruit ginseng, and the fruits with surface browning, damage or uneven color are removed, and manual secondary screening is used to ensure that the raw materials have the same maturity, so that red fruit ginseng with uniform color and the same maturity is obtained, and is reserved for use; (2) Citric acid and vitamin C are added to water to prepare a color protection agent with the concentrations of citric acid and vitamin C being 0.05% and 0.02% respectively, then the red fruit ginseng with uniform color and the same maturity is mixed with the color protection agent at a mass ratio of 1:3, the red fruit ginseng is soaked for color protection treatment, the time is 15 minutes, and the temperature is 4℃, then the red fruit ginseng is subjected to steam blanching treatment, the temperature of the blanching treatment is 105℃, and the time is 8s; (3) After the blanching treatment is completed, the red fruit ginseng is mixed with water at a mass ratio of 1:2, a beater is used to squeeze for 10s, after the juice is squeezed, 300-mesh gauze is used to filter the red fruit ginseng juice, the red fruit ginseng pulp and impurities are filtered out, then the juice is left to stand for 30 minutes, the clarified juice is separated from the precipitate by using a siphon method, and the red fruit ginseng juice is obtained and reserved for use; (4) White granulated sugar, citric acid, honey and red fruit ginseng dietary fiber are mixed and dissolved in hot water, and a taste adjusting mixture is obtained after uniform stirring, then the red fruit ginseng juice is mixed with the taste adjusting mixture at a mass ratio of 1:4, the contents of white granulated sugar, citric acid, honey and red fruit ginseng dietary fiber are 7%, 0.05%, 1% and 0.5% respectively, the content of the red fruit ginseng juice is 20%, and after stirring, the mixture is bottled, finally, sterilization is performed under the condition that the temperature is 100℃ and the water bath time is 20 minutes, and the red fruit ginseng juice beverage is obtained.

[0043] Example 2 (1) The red fruit ginseng is selected, and an optoelectronic color sorter is used to sort the red fruit ginseng, and the fruits with surface browning, damage or uneven color are removed, and manual secondary screening is used to ensure that the raw materials have the same maturity, so that red fruit ginseng with uniform color and the same maturity is obtained, and is reserved for use; (2) Citric acid and vitamin C are added to water to prepare a color protection agent with the concentrations of citric acid and vitamin C being 0.05% and 0.02% respectively, then the red fruit ginseng with uniform color and the same maturity is mixed with the color protection agent at a mass ratio of 1:3, the red fruit ginseng is soaked for color protection treatment, the time is 15 minutes, and the temperature is 5℃, then the red fruit ginseng is subjected to steam blanching treatment, the temperature of the blanching treatment is 110℃, and the time is 8s; (3) After the blanching treatment is completed, the red fruit and water are mixed according to a mass ratio of 1:2, a pulper is used to squeeze for 30 s, after the juice is squeezed, 300-mesh gauze is used to filter the red fruit juice to filter out the red fruit pulp and impurities, then the juice is left to stand for 30 min, and the clarified juice is separated from the precipitate by using a siphon method for standby, and red fruit original juice is obtained; (4) White granulated sugar, citric acid, honey and red fruit dietary fiber are mixed and dissolved in hot water, and a taste adjusting mixture is obtained after stirring uniformly, then the red fruit original juice and the taste adjusting mixture are mixed according to a mass ratio of 1:4, after mixing, the contents of white granulated sugar, citric acid, honey and red fruit dietary fiber are 7%, 0.05%, 1% and 0.5% respectively, the content of red fruit original juice is 20%, after stirring, it is bottled, finally, sterilization is performed under the condition of water bath at a temperature of 100℃ for 20 min, and the red fruit juice beverage is obtained.

[0044] Example 3 (1) The red fruit is selected, photoelectric color sorting machines are used to sort the red fruit, and the fruits with surface browning, damage or uneven color are removed, and manual secondary screening is used to ensure that the maturity of the raw materials is the same, and red fruit with uniform color and the same maturity is obtained for standby; (2) Citric acid and vitamin C are added to water to prepare a color protection agent with a concentration of 0.05% and 0.02% respectively, then the red fruit with uniform color and the same maturity is mixed with the color protection agent according to a mass ratio of 1:3, the red fruit is soaked for color protection treatment, the time is 15 min, and the temperature is 6℃, then steam blanching treatment is performed on the red fruit, the temperature of the blanching treatment is 107℃, and the time is 8 s; (3) After the blanching treatment is completed, the red fruit and water are mixed according to a mass ratio of 1:2, a pulper is used to squeeze for 30 s, after the juice is squeezed, 300-mesh gauze is used to filter the red fruit juice to filter out the red fruit pulp and impurities, then the juice is left to stand for 30 min, and the clarified juice is separated from the precipitate by using a siphon method for standby, and red fruit original juice is obtained; (4) White granulated sugar, citric acid, honey and red fruit dietary fiber are mixed and dissolved in hot water, and a taste adjusting mixture is obtained after stirring uniformly, then the red fruit original juice and the taste adjusting mixture are mixed according to a mass ratio of 1:4, after mixing, the contents of white granulated sugar, citric acid, honey and red fruit dietary fiber are 7%, 0.05%, 1% and 0.5% respectively, the content of red fruit original juice is 20%, after stirring, it is bottled, finally, sterilization is performed under the condition of water bath at a temperature of 100℃ for 20 min, and the red fruit juice beverage is obtained.

[0045] Comparative Examples 1-4 The other steps are the same as those in Example 1, and the only difference is that the content of red fruit original juice is 14%, 16%, 18% and 22% respectively.

[0046] Comparative Examples 5 to 8 The other steps are the same as those in Example 1, except that the contents of white sugar are 5%, 6%, 8% and 9% respectively.

[0047] Comparative Examples 9-12 The other steps are the same as those in Example 1, except that the contents of citric acid are 0.03%, 0.04%, 0.06%, and 0.07, respectively.

[0048] Comparative Examples 13-16 The other steps are the same as those in Example 1, except that the contents of honey are 0.4%, 0.8%, 1.2%, and 1.4%, respectively.

[0049] Sensory evaluation of the juice beverages obtained in Example 1 and Comparative Examples 1 to 16 The sensory evaluation criteria for red ginseng juice beverage were set as shown in Table 1; Table 1 Sensory scoring standards for red ginseng juice beverages The sensory scores obtained for Example 1 and Comparative Examples 1 to 16 are shown in Tables 2 to 5; Table 2 Sensory evaluation table of Example 1 and Comparative Examples 1 to 4 Table 3 Sensory evaluation table of Example 1 and Comparative Examples 5 to 8 Table 4 Sensory evaluation table of Example 1 and Comparative Examples 9-12 Table 5 Sensory evaluation table of Example 1 and Comparative Examples 13-16 Based on Tables 1 to 5, it can be seen that the red ginseng juice beverage obtained by the present invention has the best taste and the most stable quality.

[0050] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the 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 by the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a red ginseng juice beverage, characterized in that: The following steps are involved: Select the red ginseng to obtain red ginseng with uniform color and the same maturity, and keep it for later use; soaking the red ginseng with uniform color and the same maturity in a color protecting agent for color protection treatment, and then blanching the same; After the blanching treatment is completed, the red ginseng is mixed with water and juiced to obtain red ginseng juice; The red ginseng juice and the taste adjustment mixture are mixed in a mass ratio of 1:4, stirred, bottled, and finally sterilized to obtain the red ginseng juice beverage; The taste adjustment mixture comprises white sugar, citric acid, honey and red ginseng dietary fiber; The mass ratio of white sugar, citric acid, honey and red ginseng dietary fiber in the red ginseng juice beverage is 7:0.05:1:0.

5.

2. The method for preparing the red ginseng juice beverage according to claim 1, wherein The selection specifically includes: using a photoelectric color sorter to sort the red fruit ginseng, removing fruits with browning, damage or uneven color on the surface, and combining manual secondary screening to ensure that the raw materials are of the same maturity.

3. The method for preparing the red ginseng juice beverage according to claim 1, wherein The mass ratio of the color preservative to red ginseng is 3:1; the color preservative comprises citric acid and vitamin C, and the concentrations of the citric acid and vitamin C are 0.05% and 0.02% respectively.

4. The method for preparing the red ginseng juice beverage according to claim 1, wherein The color protection treatment lasts for 15 minutes at a temperature of 4-6°C.

5. The method for preparing the red ginseng juice beverage according to claim 1, wherein The blanching treatment is specifically steam blanching, and the steam blanching temperature is 105° C. to 110° C. and the time is 8 seconds.

6. The method for preparing the red ginseng juice beverage according to claim 1, wherein: The juicing is specifically as follows: the mixed red ginseng and water are squeezed with a pulper for 10s to 30s, and after juicing, the red ginseng juice is filtered with 300-mesh gauze to remove the red ginseng pulp and impurities, and then the juice is allowed to stand for 30 minutes and then the clarified juice is separated from the sediment by a siphon method for later use.

7. The method for preparing the red ginseng juice beverage according to claim 1, wherein: The mass ratio of the red fruit to water in the juice is 1:

2.

8. The method for preparing the red ginseng juice beverage according to claim 1, wherein: The red ginseng juice and the taste adjustment mixture are mixed specifically by first mixing white sugar, citric acid, honey and red ginseng dietary fiber in proportion, dissolving the mixture in hot water to obtain the taste adjustment mixture, and then mixing the mixture with the red ginseng juice.

9. The method for preparing the red ginseng juice beverage according to claim 1, wherein: The sterilization treatment is specifically as follows: placing the bottled red ginseng juice beverage in a 100° C. water bath and allowing it to stand for 20 minutes.

10. A red ginseng juice beverage, characterized in that: The red ginseng juice beverage is obtained by the preparation method according to any one of claims 1 to 9.

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