Hawthorn fruit pulp beverage without food additives and preparation method of hawthorn fruit pulp beverage

Abstract

The invention belongs to the field of preparation of pulp-containing beverages, and particularly relates to a food additive-free hawthorn pulp beverage and a preparation method thereof. The ground fruit pulp is mixed with the nutrient stock solution and the extracted compound flavor liquid, so that the obtained nutrient flavor beverage substrate is rich in nutrition; the crushed pretreated hawthorn pulp promotes dissolution of pectin, the maintenance structure agent obtained through fermentation can form a gel structure with high-methoxyl pectin in the hawthorn pulp, and the elasticity of the hawthorn pulp is remarkably improved; the natural stability maintaining emulsion can prevent hawthorn fruit particles from gathering and settling, is mixed with the nutritional flavor beverage base, and is added with the elastic hawthorn fruit pulp to be uniformly mixed, so that the prepared hawthorn fruit pulp beverage without the food additive is rich in nutrient content and good in flavor, the fruit pulp particles are elastic and good in mouth feel, and the hawthorn fruit pulp beverage without the food additive contains natural stability maintaining components, is high in stability after being stored and does not depend on the food additive.

Description

Technical Field

[0001] This invention belongs to the field of fruit pulp beverage preparation, specifically referring to a hawthorn pulp beverage without food additives and its preparation method. Background Technology

[0002] Fruit pulp beverages are products that can be consumed directly, made from the edible parts of fruits as the main raw material through modern processes such as washing, crushing, pulping, blending, degassing, homogenizing, instant pasteurization, and aseptic filling. Their core feature is that the fruit pulp is "visible and edible," and the fruit pulp content in the finished product is ≥20% (by weight).

[0003] Fruit pulp beverages retain the vitamin C, B complex, potassium, magnesium, and dietary fiber of fresh fruit, serving as a daily source of micronutrients. The fruit pulp, rich in organic acids and pectin, can stimulate gastric acid secretion, accelerate intestinal peristalsis, and relieve indigestion and bloating. The real fruit pulp particles bring chewing pleasure, and the rich flavor can meet the needs of children, teenagers, and young consumers.

[0004] Currently, existing technologies for preparing fruit-containing beverages have the following problems: First, the nutrients in existing fruit-containing beverages are easily degraded and the flavor substances are easily volatilized during processing; Second, the fruit fiber in existing fruit-containing beverages is damaged, the fruit turns brown, and the fruit particles become soft or coarse due to processing or storage, affecting the drinking experience; Third, in order to improve stability or taste, some existing fruit-containing beverages require the addition of large amounts of thickeners, emulsifiers, or preservatives, making them highly dependent on additives. Summary of the Invention

[0005] In view of the above situation and to overcome the defects of the prior art, the present invention provides a hawthorn pulp beverage without food additives and its preparation method. In order to solve the problems of low nutrient content, poor flavor, soft and coarse texture of pulp particles, and strong dependence on additives in existing fruit pulp beverages, the present invention uses a nutritious flavor beverage base and elastic hawthorn pulp for mixing. The resulting hawthorn pulp beverage without food additives is rich in nutrients, has a good flavor, elastic pulp particles with a good taste, and contains natural stabilizing ingredients.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: The present invention proposes a hawthorn pulp beverage without food additives, wherein the raw materials for preparing the hawthorn pulp beverage without food additives specifically include the following components in parts by weight: Nutritional flavor beverage base 30-40 parts, elastic hawthorn pulp 12-16 parts, green tea powder 1.5-2.5 parts, citrus peel 1.5-1.8 parts, goji berries 1.2-1.6 parts, red algae 2.5-3 parts, perilla seed oil 2-2.5 parts.

[0007] Preferably, the raw materials for preparing the nutritious flavored beverage base include the following components in parts by weight: 10-14 parts fresh hawthorn pulp, 4-5 parts apple pulp, 3-4 parts carrot, 2.5-3.5 parts honey, 2.2-2.5 parts wheatgrass, 2-3 parts beetroot, 2.5-3.5 parts pomegranate, 1.2-1.4 parts dandelion root, 0.8-1.2 parts pomegranate peel, and 3-4 parts pineapple.

[0008] Preferably, the raw materials for preparing the elastic hawthorn pulp include the following components in parts by weight: 8-10 parts fresh hawthorn pulp, 2.2-2.4 parts citrus, 1.3-1.5 parts okra, 1.4-1.8 parts tomato, 1.3-1.5 parts roselle, and 1.1-1.3 parts fermentation agent.

[0009] Preferably, the method for preparing the nutritious flavored beverage base specifically includes the following steps: S1. Place fresh hawthorn pulp, apple pulp, carrot, honey, and ultrapure water into a grinder with a power of 1.8-2.4 kW, grind at a temperature of 15-25℃ for 35-40 minutes, and grind at a speed of 18000-20000 r / min to obtain fruit pulp. S2. Place wheatgrass, beetroot, and pomegranate into a juicer with a power of 1.2-1.5 kW, juice at a temperature of 20-25℃, a speed of 15000-22000 r / min, and a juicing time of 10-15 min. Mix and juice to obtain the nutrient stock solution. S3. Place dandelion root, pomegranate peel, and pineapple into a pulverizer with a power of 1.5-1.8 kW, a pulverizing speed of 1200-1400 r / min, a pulverizing temperature of 22-28℃, and a pulverizing time of 18-24 min. After pulverization, place them with ultrapure water into an ultrasonic extractor with a power of 1.3-1.6 kW, an extraction pressure of 1.5 MPa, an extraction frequency of 25 kHz, an extraction temperature of 40-45℃, and an extraction time of 8-13 min to extract the compound flavor liquid. S4. Place the fruit pulp prepared in S1, the nutrient stock solution prepared in S2, and the compound flavor liquid prepared in S3 into a mixing tank with a power of 1.2-1.6 kW, mix at a temperature of 25-28℃, a speed of 110-130 r / min, and a duration of 15-18 min to obtain the nutritious flavor beverage base.

[0010] Furthermore, in S1, the ratio of fresh hawthorn pulp to ultrapure water is 1:2 g / mL.

[0011] Furthermore, in S3, the ratio of dandelion root to ultrapure water is 1:1.5 g / mL.

[0012] Preferably, the method for preparing the elastic hawthorn pulp specifically includes the following steps: L1. Place fresh hawthorn pulp and ultrapure water into a cooking pot with a power of 2.2-2.6 kW, cook at a temperature of 85-95℃ for 2-3 minutes, and then place it into a grinder with a power of 1.8 kW. Grind at a temperature of 20-26℃ for 10-15 minutes and a grinding speed of 3000-4000 r / min to obtain pretreated hawthorn pulp. L2. Place citrus, okra, tomato, and roselle into a 1.8 kW grinder, grind at a temperature of 20-26℃ for 15-20 minutes, and grind at a speed of 3000-4000 r / min to obtain plant components. L3. The fermentation agent, plant components prepared in L2, and ultrapure water are placed in a fermenter with a power of 2.2 kW. The fermentation temperature is 30℃, the stirring speed is 100-200 r / min, and the fermentation time is 24-28 h. After mixed fermentation, the mixture is placed in an ultrasonic cell disruptor with a power of 1.2-1.5 kW. The ultrasonic disruption frequency is 20 kHz, the ultrasonic disruption temperature is 0℃, and the ultrasonic disruption time is 10-13 min. After disruption, the mixture is filtered with sterile gauze to obtain the structure-maintaining agent. L4. The structural maintaining agent prepared in L3 and the pretreated hawthorn pulp prepared in L1 were placed in a constant temperature stirring tank with a power of 2.6 kW. The constant temperature stirring temperature was 50-60℃, the constant temperature stirring time was 30-60 min, the constant temperature stirring speed was 50 r / min, and the reaction was carried out under constant temperature stirring. After being refrigerated at 4℃ for 2 h, it was softened at 25℃ for 12 h to obtain elastic hawthorn pulp.

[0013] Furthermore, in L1, the ratio of fresh hawthorn pulp to ultrapure water is 1:1 g / mL.

[0014] Furthermore, in L3, the ratio of the fermentation agent to ultrapure water is 1:100 g / mL. The fermentation agent consists of *Pediococcus lactis*, *Kluyveromyces martensii*, and *Leuconostoc mesenteroides*, with a weight ratio of 1.1:0.9:1. The *Pediococcus lactis* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC1.2696, the *Kluyveromyces martensii* was purchased from the China General Microbiological Culture Collection Center with accession number CGMCC2.229, and the *Leuconostoc mesenteroides* was purchased from the China General Microbiological Culture Collection Center with accession number CGMCC1.639.

[0015] This invention also proposes a method for preparing a hawthorn pulp beverage without food additives, specifically including the following steps: Step 1: Put green tea powder, citrus peel, goji berries, red algae, and perilla seed oil into a grinder with a power of 1.8-2.4 kW, grind at a temperature of 15-25℃, grind for 25-30 minutes, and grind at a speed of 18000-20000 r / min to obtain a natural stabilizing emulsion. Step 2: Place the nutritious flavored beverage base and the natural stabilizing emulsion prepared in Step 1 into a mixing tank with a power of 1.8 kW. The mixing temperature is 15-18℃, the mixing speed is 300-600 r / min, and the mixing time is 25-30 min. After mixing, the beverage base liquid is obtained. Step 3: Add the elastic hawthorn pulp to the beverage base liquid prepared in Step 2. Stir at a temperature of 15-18℃, a speed of 300-600 r / min, and a duration of 10-15 min. After mixing, place the mixture in a 7.5 kW high-pressure homogenizer at a pressure of 20-30 MPa for 1.5-2 h and a temperature of 60-65℃. After high-pressure homogenization, place the mixture in a 12 kW ultra-high temperature instantaneous sterilizer at a temperature of 35-145℃ for 10-30 s. After sterilization, cool to 28℃ to obtain a hawthorn pulp beverage without food additives.

[0016] The beneficial effects achieved by this invention are as follows: This invention uses fresh hawthorn pulp, apple pulp, carrot, and honey to make a pulp. This pulp is then mixed with wheatgrass, beetroot, and pomegranate juice to obtain a nutrient stock solution rich in vitamins B1, B2, C, and A. A compound flavor liquid is obtained by pulverizing dandelion root, pomegranate peel, and pineapple and extracting it. This compound flavor liquid contains taraxerol, taraxerol, punicin, and methylhexanoate, forming a complex flavor. The resulting nutritious flavored beverage base is rich in nutrients. Fresh hawthorn pulp is mixed with ultrapure water and boiled to soften the pulp tissue, inactivate enzymes, and protect the color before further processing. The hawthorn pulp is pulverized to promote the dissolution of pectin. Plant components obtained from pulverized citrus, okra, tomato, and hibiscus are mixed with a fermentation agent containing *Pediococcus lactis*, *Kluyveromyces martensii*, and *Leuconostoc mesenteroides* for fermentation. The resulting structure-maintaining agent is mixed with pretreated hawthorn pulp. Okra polysaccharides, tomato pectin, and anthocyanin-polysaccharide complexes from hibiscus can form a gel structure with the high-methoxyl pectin in the hawthorn pulp. Extracellular polysaccharides produced by the *Pediococcus lactis*, *Kluyveromyces martensii*, and *Leuconostoc mesenteroides* complex further fill the fiber gaps, improving tensile strength. After refrigeration at 4°C for 2 days… The hawthorn pulp is softened at 25℃ for 12 hours to allow the gel network to rearrange, significantly improving its elasticity, resulting in a more uniform texture, a bouncy feel when chewed, and resistance to softening even after prolonged storage. A natural stabilizing emulsion, obtained by grinding green tea powder, citrus peel, goji berries, red algae, and perilla seed oil, forms negatively charged polysaccharide micelles. This electrostatic repulsion prevents the aggregation and sedimentation of hawthorn granules, reducing the generation of secondary free radicals. Furthermore, it works synergistically with the nutritional flavor beverage base and the elastic hawthorn pulp, providing natural antibacterial effects. The nutritional flavor beverage base is mixed with the natural stabilizing emulsion, and after adding the elastic hawthorn pulp and mixing thoroughly, it undergoes homogenization and sterilization. The resulting hawthorn pulp beverage, free of food additives, is rich in nutrients, has a good flavor, elastic pulp particles, a pleasant texture, contains natural stabilizing components, exhibits strong stability after storage, and does not rely on food additives. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in this invention or the prior art, the following description will be provided in a clear and understandable manner in conjunction with the accompanying drawings. Obviously, the drawings described below are merely for this invention, and those skilled in the art can obtain other drawings based on these drawings without any creative effort.

[0018] Figure 1 This is a graph showing the results of the firmness of the elastic hawthorn pulp described in Experimental Example 2 of the present invention; Figure 2 This is a diagram showing the adhesion results of the elastic hawthorn pulp described in Experimental Example 2 of the present invention; Figure 3 This is a graph showing the resilience of the elastic hawthorn pulp described in Experimental Example 2 of the present invention. Figure 4This is a diagram showing the chewiness results of the elastic hawthorn pulp described in Experimental Example 2 of the present invention. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to this invention. The preferred embodiments and materials described herein are for illustrative purposes only and do not limit the scope of this application.

[0021] Unless otherwise specified, the experimental methods used in the following examples are conventional methods; unless otherwise specified, the experimental materials and test strains used in the following examples were purchased from commercial channels.

[0022] Example 1: This example provides a hawthorn pulp beverage without food additives and its preparation method. The hawthorn pulp beverage without food additives contains the following components in parts by weight: The ingredients are: 30 parts nutritious flavored beverage base, 12 parts elastic hawthorn pulp, 1.5 parts green tea powder, 1.5 parts citrus peel, 1.2 parts goji berries, 2.5 parts red algae, and 2 parts perilla seed oil.

[0023] The ingredients for preparing the nutritional flavored beverage base include the following components in parts by weight: 10 parts fresh hawthorn pulp, 4 parts apple pulp, 3 parts carrot, 2.5 parts honey, 2.2 parts wheatgrass, 2 parts beetroot, 2.5 parts pomegranate, 1.2 parts dandelion root, 0.8 parts pomegranate peel, and 3 parts pineapple.

[0024] The raw materials for preparing the elastic hawthorn pulp include the following components in parts by weight: 8 parts fresh hawthorn pulp, 2.2 parts citrus, 1.3 parts okra, 1.4 parts tomato, 1.3 parts roselle, and 1.1 parts fermentation agent.

[0025] The preparation method of the nutritional flavored beverage base specifically includes the following steps: S1. Place fresh hawthorn pulp, apple pulp, carrot, honey, and ultrapure water into a 1.8 kW grinder. Grind at 15℃ for 35 minutes and at 18000 r / min to obtain fruit pulp. S2. Place wheatgrass, beetroot, and pomegranate into a 1.2 kW juicer, juice at 20°C, at 15000 r / min, for 10 min, mix and juice to obtain nutrient stock solution. S3. Place dandelion root, pomegranate peel, and pineapple into a 1.5 kW pulverizer at a speed of 1200 r / min, a temperature of 22℃, and a time of 18 min. After pulverization, place them with ultrapure water into an ultrasonic extractor with a power of 1.3 kW. The extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40℃, and the extraction time is 8 min. Extract to obtain a compound flavor liquid. S4. The fruit pulp prepared in S1, the nutrient stock solution prepared in S2, and the compound flavor liquid prepared in S3 are placed in a mixing tank with a power of 1.2 kW, the mixing temperature is 25℃, the mixing speed is 110 r / min, and the mixing time is 15 min to obtain the nutritious flavor beverage base.

[0026] In S1, the ratio of fresh hawthorn pulp to ultrapure water is 1:2 g / mL.

[0027] In S3, the ratio of dandelion root to ultrapure water is 1:1.5 g / mL.

[0028] The preparation method of the elastic hawthorn pulp specifically includes the following steps: L1. Fresh hawthorn pulp and ultrapure water are placed in a 2.2 kW cooking pot and cooked at 85℃ for 2 minutes. After cooking, the pulp is placed in a 1.8 kW grinder and ground at 20℃ for 10 minutes at 3000 r / min to obtain pretreated hawthorn pulp. L2. Citrus, okra, tomato, and roselle were placed in a 1.8 kW pulverizer, pulverized at a temperature of 20℃ for 15 minutes and a speed of 3000 r / min to obtain plant components. L3. The fermentation agent, plant components prepared in L2, and ultrapure water were placed in a fermenter with a power of 2.2 kW. The fermentation temperature was 30℃, the fermentation speed was 100 r / min, and the fermentation time was 24 h. After mixed fermentation, the mixture was placed in an ultrasonic cell disruptor with a power of 1.2 kW. The ultrasonic disruption frequency was 20 kHz, the ultrasonic disruption temperature was 0℃, and the ultrasonic disruption time was 10 min. After disruption, the mixture was filtered with sterile gauze to obtain the structure-maintaining agent. L4. The structural maintaining agent prepared in L3 and the pretreated hawthorn pulp prepared in L1 were placed in a constant temperature stirring tank with a power of 2.6 kW. The constant temperature stirring temperature was 50℃, the constant temperature stirring time was 30 min, the constant temperature stirring speed was 50 r / min, and the reaction was carried out under constant temperature stirring. After being refrigerated at 4℃ for 2 h, the pulp was softened at 25℃ for 12 h to obtain elastic hawthorn pulp.

[0029] In L1, the ratio of fresh hawthorn pulp to ultrapure water is 1:1 g / mL.

[0030] In L3, the ratio of the fermentation agent to ultrapure water is 1:100 g / mL. The fermentation agent consists of *Pediococcus lactis*, *Kluyveromyces martensii*, and *Leuconostoc mesenteroides*, with a weight ratio of 1.1:0.9:1. The *Pediococcus lactis* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC1.2696, the *Kluyveromyces martensii* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC2.229, and the *Leuconostoc mesenteroides* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC1.639.

[0031] This embodiment also provides a method for preparing a hawthorn pulp beverage without food additives, specifically including the following steps: Step 1: Put green tea powder, citrus peel, goji berries, red algae, and perilla seed oil into a grinder with a power of 1.8 kW, grind at a temperature of 15℃, grind for 25 minutes, and grind at a speed of 18000 r / min to obtain a natural stabilizing emulsion. Step 2: Place the nutritious flavored beverage base and the natural stabilizing emulsion prepared in Step 1 into a mixing tank with a power of 1.8 kW, a mixing temperature of 15℃, a mixing speed of 300 r / min, and a mixing time of 25 min. After mixing, the beverage base liquid is obtained. Step 3: Add the elastic hawthorn pulp to the beverage base liquid prepared in Step 2. Stir at 15℃, 300 r / min for 10 min. After mixing, place the mixture in a 7.5 kW high-pressure homogenizer at 20 MPa for 1.5 h and 60℃. After high-pressure homogenization, place the mixture in a 12 kW ultra-high temperature instantaneous sterilizer at 135℃ for 10 s. After sterilization, cool to 28℃ to obtain a hawthorn pulp beverage without food additives.

[0032] Example 2: This example provides a hawthorn pulp beverage without food additives and its preparation method. The hawthorn pulp beverage without food additives contains the following components in parts by weight: The ingredients are: 35 parts nutritious flavored beverage base, 15 parts elastic hawthorn pulp, 2 parts green tea powder, 1.6 parts citrus peel, 1.4 parts goji berries, 2.8 parts red algae, and 2.3 parts perilla seed oil.

[0033] The raw materials for preparing the nutritional flavored beverage base include the following components in parts by weight: 12 parts fresh hawthorn pulp, 4.5 parts apple pulp, 3.5 parts carrot, 3 parts honey, 2.3 parts wheatgrass, 2.5 parts beetroot, 3 parts pomegranate, 1.3 parts dandelion root, 1.1 parts pomegranate peel, and 3.5 parts pineapple.

[0034] The raw materials for preparing the elastic hawthorn pulp include the following components in parts by weight: 9 parts fresh hawthorn pulp, 2.3 parts citrus, 1.4 parts okra, 1.6 parts tomato, 1.4 parts roselle, and 1.2 parts fermentation agent.

[0035] The preparation method of the nutritional flavored beverage base specifically includes the following steps: S1. Place fresh hawthorn pulp, apple pulp, carrot, honey, and ultrapure water into a 2.2 kW grinder. Grind at 20°C for 38 minutes and at 19,000 r / min to obtain fruit pulp. S2. Place wheatgrass, beetroot, and pomegranate into a juicer with a power of 1.3 kW, juice temperature of 23℃, juice speed of 18000 r / min, and juice time of 13 min. Mix and juice to obtain nutrient stock solution. S3. Place dandelion root, pomegranate peel, and pineapple into a 1.7 kW pulverizer at a speed of 1300 r / min, a temperature of 25℃, and a time of 22 min. After pulverization, place them with ultrapure water into a 1.5 kW ultrasonic extractor at an extraction pressure of 1.5 MPa, an extraction frequency of 25 kHz, a temperature of 43℃, and a time of 12 min to extract the compound flavor liquid. S4. The fruit pulp prepared in S1, the nutrient stock solution prepared in S2, and the compound flavor liquid prepared in S3 are placed in a mixing tank with a power of 1.5 kW, the mixing temperature is 26℃, the mixing speed is 120 r / min, and the mixing time is 17 min to obtain the nutritious flavor beverage base.

[0036] In S1, the ratio of fresh hawthorn pulp to ultrapure water is 1:2 g / mL.

[0037] In S3, the ratio of dandelion root to ultrapure water is 1:1.5 g / mL.

[0038] The preparation method of the elastic hawthorn pulp specifically includes the following steps: L1. Place fresh hawthorn pulp and ultrapure water into a cooking pot with a power of 2.2-2.6 kW, cook at 90℃ for 2 minutes, and then place it into a grinder with a power of 1.8 kW, grind at 23℃ for 13 minutes and at a grinding speed of 3000 r / min to obtain pretreated hawthorn pulp. L2. Citrus, okra, tomato, and roselle were placed in a 1.8 kW grinder, ground at a temperature of 23°C for 18 minutes at a speed of 4000 r / min to obtain plant components. L3. The fermentation agent, plant components prepared in L2, and ultrapure water were placed in a fermenter with a power of 2.2 kW. The fermentation temperature was 30℃, the fermentation speed was 200 r / min, and the fermentation time was 26 h. After mixed fermentation, the mixture was placed in an ultrasonic cell disruptor with a power of 1.3 kW. The ultrasonic disruption frequency was 20 kHz, the ultrasonic disruption temperature was 0℃, and the ultrasonic disruption time was 12 min. After disruption, the mixture was filtered with sterile gauze to obtain the structure-maintaining agent. L4. The structural maintaining agent prepared in L3 and the pretreated hawthorn pulp prepared in L1 were placed in a constant temperature stirring tank with a power of 2.6 kW. The constant temperature stirring temperature was 55℃, the constant temperature stirring time was 50 min, the constant temperature stirring speed was 50 r / min, and the reaction was carried out under constant temperature stirring. After being refrigerated at 4℃ for 2 h, the mixture was softened at 25℃ for 12 h to obtain elastic hawthorn pulp.

[0039] In L1, the ratio of fresh hawthorn pulp to ultrapure water is 1:1 g / mL.

[0040] In L3, the ratio of the fermentation agent to ultrapure water is 1:100 g / mL. The fermentation agent consists of *Pediococcus lactis*, *Kluyveromyces martensii*, and *Leuconostoc mesenteroides*, with a weight ratio of 1.1:0.9:1. The *Pediococcus lactis* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC1.2696, the *Kluyveromyces martensii* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC2.229, and the *Leuconostoc mesenteroides* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC1.639.

[0041] This embodiment also provides a method for preparing a hawthorn pulp beverage without food additives, specifically including the following steps: Step 1: Put green tea powder, citrus peel, goji berries, red algae, and perilla seed oil into a grinder with a power of 2.2 kW, grind at a temperature of 20℃, grind for 28 minutes, and grind at a speed of 19000 r / min to obtain a natural stabilizing emulsion. Step 2: Place the nutritious flavored beverage base and the natural stabilizing emulsion prepared in Step 1 into a mixing tank with a power of 1.8 kW, a mixing temperature of 17℃, a mixing speed of 500 r / min, and a mixing time of 28 min. After mixing, the beverage base liquid is obtained. Step 3: Add the elastic hawthorn pulp to the beverage base liquid prepared in Step 2. Stir at 16℃, 500 r / min for 13 min. After mixing, place the mixture in a 7.5 kW high-pressure homogenizer at 25 MPa for 1.8 h and 63℃. After high-pressure homogenization, place the mixture in a 12 kW ultra-high temperature instantaneous sterilizer at 140℃ for 20 s. After sterilization, cool to 28℃ to obtain a hawthorn pulp beverage without food additives.

[0042] Example 3: This example provides a hawthorn pulp beverage without food additives and its preparation method. The hawthorn pulp beverage without food additives contains the following components in parts by weight: The ingredients are: 40 parts nutritious flavored beverage base, 16 parts elastic hawthorn pulp, 2.5 parts green tea powder, 1.8 parts citrus peel, 1.6 parts goji berries, 3 parts red algae, and 2.5 parts perilla seed oil.

[0043] The raw materials for preparing the nutritional flavored beverage base include the following components in parts by weight: 14 parts fresh hawthorn pulp, 5 parts apple pulp, 4 parts carrot, 3.5 parts honey, 2.5 parts wheatgrass, 3 parts beetroot, 3.5 parts pomegranate, 1.4 parts dandelion root, 1.2 parts pomegranate peel, and 4 parts pineapple.

[0044] The raw materials for preparing the elastic hawthorn pulp include the following components in parts by weight: 10 parts fresh hawthorn pulp, 2.4 parts citrus, 1.5 parts okra, 1.8 parts tomato, 1.5 parts roselle, and 1.3 parts fermentation agent.

[0045] The preparation method of the nutritional flavored beverage base specifically includes the following steps: S1. Place fresh hawthorn pulp, apple pulp, carrot, honey, and ultrapure water into a 2.4 kW grinder. Grind at 25°C for 40 minutes and at 20,000 r / min to obtain fruit pulp. S2. Place wheatgrass, beetroot, and pomegranate into a 1.5 kW juicer, juice at 25°C, at 22,000 r / min, for 15 minutes, mix and juice to obtain nutrient stock solution. S3. Place dandelion root, pomegranate peel, and pineapple into a 1.8 kW pulverizer at a speed of 1400 r / min, a temperature of 28℃, and a duration of 24 min. After pulverization, place them with ultrapure water into a 1.6 kW ultrasonic extractor at an extraction pressure of 1.5 MPa, an extraction frequency of 25 kHz, a temperature of 45℃, and a duration of 13 min to extract the compound flavor liquid. S4. The fruit pulp prepared in S1, the nutrient stock solution prepared in S2, and the compound flavor liquid prepared in S3 are placed in a mixing tank with a power of 1.6 kW, the mixing temperature is 28℃, the mixing speed is 130 r / min, and the mixing time is 18 min to obtain the nutritious flavor beverage base.

[0046] In S1, the ratio of fresh hawthorn pulp to ultrapure water is 1:2 g / mL.

[0047] In S3, the ratio of dandelion root to ultrapure water is 1:1.5 g / mL.

[0048] The preparation method of the elastic hawthorn pulp specifically includes the following steps: L1. Fresh hawthorn pulp and ultrapure water are placed in a 2.6 kW cooking pot and cooked at 95℃ for 3 minutes. After cooking, the pulp is placed in a 1.8 kW grinder and ground at 26℃ for 15 minutes at 4000 r / min to obtain pretreated hawthorn pulp. L2. Citrus, okra, tomato, and roselle were placed in a 1.8 kW grinder, ground at a temperature of 26℃ for 20 minutes at a speed of 4000 r / min to obtain plant components. L3. The fermentation agent, plant components prepared in L2, and ultrapure water were placed in a fermenter with a power of 2.2 kW. The fermentation temperature was 30℃, the fermentation speed was 200 r / min, and the fermentation time was 28 h. After mixed fermentation, the mixture was placed in an ultrasonic cell disruptor with a power of 1.5 kW. The ultrasonic disruption frequency was 20 kHz, the ultrasonic disruption temperature was 0℃, and the ultrasonic disruption time was 13 min. After disruption, the mixture was filtered with sterile gauze to obtain the structure-maintaining agent. L4. The structural maintaining agent prepared in L3 and the pretreated hawthorn pulp prepared in L1 were placed in a constant temperature stirring tank with a power of 2.6 kW. The constant temperature stirring temperature was 60℃, the constant temperature stirring time was 60 min, the constant temperature stirring speed was 50 r / min, and the reaction was carried out under constant temperature stirring. After being refrigerated at 4℃ for 2 h, the mixture was softened at 25℃ for 12 h to obtain elastic hawthorn pulp.

[0049] In L1, the ratio of fresh hawthorn pulp to ultrapure water is 1:1 g / mL.

[0050] In L3, the ratio of the fermentation agent to ultrapure water is 1:100 g / mL. The fermentation agent consists of *Pediococcus lactis*, *Kluyveromyces martensii*, and *Leuconostoc mesenteroides*, with a weight ratio of 1.1:0.9:1. The *Pediococcus lactis* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC1.2696, the *Kluyveromyces martensii* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC2.229, and the *Leuconostoc mesenteroides* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC1.639.

[0051] This embodiment also provides a method for preparing a hawthorn pulp beverage without food additives, specifically including the following steps: Step 1: Put green tea powder, citrus peel, goji berries, red algae, and perilla seed oil into a grinder with a power of 2.4 kW, grind at a temperature of 25℃, grind for 30 minutes, and grind at a speed of 20,000 r / min to obtain a natural stabilizing emulsion. Step 2: Place the nutritious flavored beverage base and the natural stabilizing emulsion prepared in Step 1 into a mixing tank with a power of 1.8 kW, a mixing temperature of 18℃, a mixing speed of 600 r / min, and a mixing time of 30 min. After mixing, the beverage base liquid is obtained. Step 3: Add the elastic hawthorn pulp to the beverage base liquid prepared in Step 2. Stir at 18℃, 600 r / min for 15 min. After mixing, place the mixture in a 7.5 kW high-pressure homogenizer at 30 MPa for 2 h at 65℃. After high-pressure homogenization, place the mixture in a 12 kW ultra-high temperature instantaneous sterilizer at 145℃ for 30 s. After sterilization, cool to 28℃ to obtain a hawthorn pulp beverage without food additives.

[0052] Comparative Example 1: This comparative example provides a hawthorn pulp beverage and its preparation method. The only difference from Example 1 is that the added nutritious flavor beverage base does not contain a compound flavor liquid. The other components, component contents, and method steps are the same as in Example 1.

[0053] Comparative Example 2: This comparative example provides a hawthorn pulp beverage and its preparation method. The only difference from Example 1 is that the added elastic hawthorn pulp does not contain fermentation agents. The other components, component contents, and method steps are the same as in Example 1.

[0054] Experimental Example 1: Nutritional Content Determination Experiment.

[0055] The experimental steps for determining the nutritional content of the hawthorn pulp beverages without food additives prepared in Examples 1-3 of this invention are as follows: (1) The method for determining the vitamin B1 content in hawthorn pulp beverages without food additives refers to the standard GB5413.11-2010 Determination of vitamin B1 in infant food and dairy products; the method for determining the vitamin B2 content refers to the standard GB5413.12-2010 Determination of vitamin B2 in infant food and dairy products; the method for determining the vitamin C content refers to the standard GB5009.86-2019 National Food Safety Standard Determination of Ascorbic Acid in Food; the method for determining the vitamin A content refers to the standard GB5009.82-2016 National Food Safety Standard Determination of Vitamins A, D and E in Food. (2) Take 1 kg of hawthorn pulp beverage without food additives prepared in Examples 1-3 as Examples 1-3, take hawthorn pulp beverage prepared in Comparative Examples 1-2 as Comparative Examples 1-2, and take 1 kg of commercially available ordinary hawthorn beverage (purchased from Henan Jiachuang Food Co., Ltd.) as the control group. Five parallel determinations were set up for each group.

[0056] The vitamin B1, vitamin C, and vitamin A content in the hawthorn pulp beverages without food additives prepared in Examples 1-3 were all higher than those in the control group of commercially available ordinary hawthorn beverages. This indicates that the fruit pulp obtained by grinding fresh hawthorn pulp, apple pulp, carrot, and honey, and then mixing it with wheatgrass, beetroot, and pomegranate juice, yields a nutrient stock solution rich in vitamin B1, vitamin B2, vitamin C, and vitamin A. The resulting nutritious flavored beverage base is rich in nutrients.

[0057] Experimental Example 2: Test of mouth elasticity.

[0058] The experimental steps for determining the textural properties of the hawthorn pulp beverage without food additives prepared in Examples 1-3 of this invention are as follows: (1) The textural properties of elastic hawthorn pulp were determined using a TA-XT2i physical property analyzer (SMS, UK). 15 g of elastic hawthorn pulp prepared in Examples 1-3 were taken as Example 1-3 groups, 15 g of hawthorn pulp prepared in Comparative Examples 1-2 were taken as Comparative Examples 1-2 groups, and 15 g of commercially available ordinary hawthorn pulp (purchased from Henan Jiachuang Food Co., Ltd.) was taken as the control group. Five replicates were set up for each group. (2) The elastic hawthorn pulp prepared in Examples 1-3, the hawthorn pulp prepared in Comparative Examples 1-2, and the commercially available hawthorn pulp in the control group were placed in petri dishes. The hardness, adhesion, resilience and chewiness of each group of samples were measured and the results were recorded.

[0059] Results analysis: Figure 1 This is a graph showing the results of the firmness of the elastic hawthorn pulp described in Experimental Example 2 of the present invention. Figure 2 This is a diagram showing the adhesion results of the elastic hawthorn pulp described in Experimental Example 2 of the present invention. Figure 3 This is a graph showing the resilience of the elastic hawthorn pulp described in Experimental Example 2 of the present invention. Figure 4 The image shows the chewiness results of the elastic hawthorn pulp described in Experimental Example 2 of this invention. Figure 1 , 2 As shown in Figures 3 and 4, the firmness of the elastic hawthorn pulp prepared in Example 3 was 249 g, the adhesiveness was 20, the resilience was 0.68, and the chewiness was 28 g. The firmness of the hawthorn pulp prepared in Comparative Example 1 was 227 g, the adhesiveness was 28, the resilience was 0.59, and the chewiness was 22 g. The firmness of the hawthorn pulp prepared in Comparative Example 2 was 204 g, the adhesiveness was 31, the resilience was 0.48, and the chewiness was 20 g. The firmness of the commercially available hawthorn pulp in the control group was 148 g, the adhesiveness was 33, the resilience was 0.47, and the chewiness was 18. g. The hardness, adhesiveness, resilience, and chewiness of the elastic hawthorn pulp prepared in Examples 1-3 were all higher than those of the commercially available hawthorn pulp in the control group. This indicates that after boiling fresh hawthorn pulp with ultrapure water to soften the pulp tissue and inactivate enzymes for color protection, it was then pulverized to promote the dissolution of pectin in the hawthorn pulp. The plant components obtained after pulverizing citrus, okra, tomato, and roselle were mixed with a fermentation agent containing Pediococcus lactis, Kluyveromyces martensii, and Leuconostoc mesenteroides for fermentation. The resulting structure-maintaining agent was mixed with the pretreated hawthorn pulp. The okra polysaccharide, tomato pectin, and anthocyanin-polysaccharide complex in roselle could form a gel structure with the high-methoxyl pectin in the hawthorn pulp. The extracellular polysaccharides produced by the complex bacteria of Pediococcus lactis, Kluyveromyces martensii, and Leuconostoc mesenteroides further filled the fiber gaps and improved the tensile strength. After refrigeration at 4°C for 2 hours and softening at 25°C for 12 hours, the product was further processed. h, which rearranges the gel network, significantly improves the elasticity of hawthorn pulp, makes the texture more uniform, and gives it a springy feel when chewed without softening or collapsing after being left for a long time.

[0060] Experiment Example 3: Sensory Flavor Measurement Test.

[0061] The taste and flavor determination test steps for the hawthorn pulp beverages without food additives prepared in Examples 1-3 of this invention after storage are as follows: (1) The hawthorn pulp beverages without food additives prepared in Examples 1-3, the hawthorn pulp beverages prepared in Comparative Examples 1-2, and the commercially available hawthorn beverages (purchased from Henan Jiachuang Food Co., Ltd.) prepared in the control group were stored for 2 months at a temperature of 28℃ and a humidity of 40%. The resulting hawthorn pulp beverages without food additives prepared in Examples 1-3, the hawthorn pulp beverages prepared in Comparative Examples 1-2, and the commercially available hawthorn beverages were stored. At a temperature of 28℃, 300 mL of the hawthorn pulp beverages without food additives prepared in Examples 1-3 were measured as samples of Examples 1-3, 300 mL of the hawthorn pulp beverages prepared in Comparative Examples 1-2 were measured as samples of Comparative Examples 1-2, and 300 mL of the commercially available hawthorn beverages in the control group were measured as samples of the control group. The samples were left to stand for 48 h, and the color, odor, taste, and state of each group of samples were observed. Under conditions of 28℃ and 40% humidity, the hawthorn pulp beverages without food additives prepared in Examples 1-3, the hawthorn pulp beverages prepared in Comparative Examples 1-2, and the commercially available hawthorn beverages in the control group were stored for 2 months and then left to stand. The color, aroma, taste, and state of the hawthorn pulp beverages without food additives prepared in Examples 1-3 were all in good condition. This indicates that the hawthorn pulp beverages without food additives prepared in this invention are rich in nutrients, have a good flavor, elastic pulp particles, good taste, contain natural stabilizing ingredients, have strong stability after storage, and do not rely on food additives.

[0062] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0063] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention. The actual application is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar methods and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A hawthorn pulp beverage without food additives, characterized in that, The raw materials for preparing the hawthorn pulp beverage without food additives specifically include the following components in parts by weight: Nutritional flavor beverage base 30-40 parts, elastic hawthorn pulp 12-16 parts, green tea powder 1.5-2.5 parts, citrus peel 1.5-1.8 parts, goji berries 1.2-1.6 parts, red algae 2.5-3 parts, perilla seed oil 2-2.5 parts; The raw materials for preparing the nutritional flavored beverage base include the following components in parts by weight: 10-14 parts fresh hawthorn pulp, 4-5 parts apple pulp, 3-4 parts carrot, 2.5-3.5 parts honey, 2.2-2.5 parts wheatgrass, 2-3 parts beetroot, 2.5-3.5 parts pomegranate, 1.2-1.4 parts dandelion root, 0.8-1.2 parts pomegranate peel, and 3-4 parts pineapple; The raw materials for preparing the elastic hawthorn pulp include the following components in parts by weight: 8-10 parts fresh hawthorn pulp, 2.2-2.4 parts citrus, 1.3-1.5 parts okra, 1.4-1.8 parts tomato, 1.3-1.5 parts roselle, and 1.1-1.3 parts fermentation agent; The fermentation agent is composed of Pediococcus lactis, Kluyveromyces martensii, and Leuconostoc mesenteroides, with a weight ratio of 1.1:0.9:

1.

2. The hawthorn pulp beverage without food additives according to claim 1, characterized in that, The preparation method of the nutritional flavored beverage base specifically includes the following steps: S1. Grind fresh hawthorn pulp, apple pulp, carrot, honey, and ultrapure water to obtain fruit pulp. S2. Mix wheatgrass, beetroot, and pomegranate and juice them to obtain a nutrient solution; S3. After crushing dandelion root, pomegranate peel and pineapple, extract them with ultrapure water to obtain a compound flavor liquid; S4. Mix the fruit pulp prepared in S1 with the nutrient stock solution prepared in S2 and the compound flavor liquid prepared in S3 to obtain the nutritious flavor beverage base.

3. The hawthorn pulp beverage without food additives according to claim 2, characterized in that, The preparation method of the elastic hawthorn pulp specifically includes the following steps: L1. Boil fresh hawthorn pulp and ultrapure water, then crush them to obtain pre-treated hawthorn pulp. L2. Pulverize citrus, okra, tomato, and hibiscus to obtain plant components; L3. The fermentation agent is mixed with the plant components prepared by L2 and ultrapure water, fermented, and then ultrasonically crushed and filtered with sterile gauze to obtain the structure-maintaining agent. L4. The structural maintaining agent prepared in L3 and the pretreated hawthorn pulp prepared in L1 were stirred and reacted. After being refrigerated at 4℃ for 2 h, the mixture was softened at 25℃ for 12 h to obtain elastic hawthorn pulp.

4. A method for preparing a hawthorn pulp beverage without food additives according to any one of claims 1-3, characterized in that, Specifically, the steps include the following: Step 1: Mix and grind green tea powder, citrus peel, goji berries, red algae, and perilla seed oil to obtain a natural stabilizing emulsion; Step 2: Mix the nutritious flavored beverage base with the natural stabilizing emulsion prepared in Step 1 to obtain the beverage base liquid; Step 3: Add the elastic hawthorn pulp to the beverage base liquid prepared in Step 2, mix well, homogenize under high pressure, sterilize, and then cool to 28°C to obtain a hawthorn pulp beverage without food additives.

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