Hippophae rhamnoides and navel orange compound juice and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to sea-buckthorn and navel orange compound juice and a preparation method thereof. The invention provides a hippophae rhamnoides fruit and navel orange compound beverage which comprises the following components in percentage by mass: 5-25% of hippophae rhamnoides fruit clear juice, 25-45% of navel orange clear juice, 5-15% of white granulated sugar and the balance of purified water, the sea-buckthorn clear juice is obtained by performing common enzymolysis on sea-buckthorn normal juice through pectinase and amylase, and the navel orange clear juice is obtained by performing common enzymolysis on navel orange normal juice through pectinase and naringinase. According to the sea-buckthorn and navel orange compound fruit juice, the clear sea-buckthorn juice and the clear navel orange juice which are subjected to specific enzyme treatment are compounded and optimally blended, and a compound fruit juice product which is clear in juice, uniform in color, harmonious in flavor and good in stability is obtained.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a sea buckthorn and navel orange compound juice and its preparation method. Background Technology

[0002] Sea buckthorn is the mature fruit of the Hippophae rhamnoides plant, belonging to the genus Hippophae in the family Elaeagnaceae. It is also known as vinegar willow, sour thorn, etc. Sea buckthorn contains various vitamins, abundant protein, amino acids, organic acids, sterols, and trace elements, making it a highly nutritious wild fruit with significant edible and medicinal value. Sea buckthorn juice accounts for over 70% of the fruit's composition, and many nutrients and active substances are concentrated in the juice; therefore, the juice is naturally the primary product of sea buckthorn.

[0003] Navel oranges are a special variety of sweet oranges. Gannan navel oranges are famous for their bright orange-red color, rich aroma, sweet and sour taste, and crisp, juicy texture. They are rich in vitamin B1, vitamin C, carotene, calcium, phosphorus, iron, as well as flavonoids, hesperidin, limonene, and other substances.

[0004] Sea buckthorn and navel oranges are rich in nutrients and have health benefits, and there is a need for further development and utilization of forest and fruit resources. Therefore, developing a sea buckthorn and navel orange compound beverage using sea buckthorn and navel oranges as the main raw materials can meet the current consumer demand for daily beverages. However, existing sea buckthorn and navel orange compound juices still have problems such as low juice clarity, poor taste coordination, difficulty in controlling taste consistency, easy precipitation or separation, and inconvenient storage. Summary of the Invention

[0005] The purpose of this invention is to provide a sea buckthorn and navel orange compound juice and its preparation method. The sea buckthorn and navel orange compound juice is obtained by optimizing the blending of sea buckthorn juice and navel orange juice treated with specific enzymes, resulting in a compound juice product with clear juice, uniform color, harmonious flavor, and good stability.

[0006] The first aspect of the present invention provides a sea buckthorn and navel orange compound beverage, the components of which, by mass percentage, include: 5-25% sea buckthorn juice, 25-45% navel orange juice, 5-15% white sugar, and the remainder being purified water; The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0007] In some alternative embodiments, the components, by weight percentage, include: 12% sea buckthorn juice, 36% navel orange juice, 7% white sugar, and the remainder being purified water.

[0008] A second aspect of the present invention provides a method for preparing the above-mentioned sea buckthorn and navel orange compound beverage, comprising the following steps: S1. Take sea buckthorn fruit, crush it, and filter it for the first time to obtain sea buckthorn juice; take navel orange pulp, crush it, and filter it for the second time to obtain navel orange juice. S2. Add pectinase and amylase to the seabuckthorn juice obtained in step S1 for the first enzymatic hydrolysis. After the first enzymatic hydrolysis, perform the first centrifugation and filter out the supernatant to obtain seabuckthorn juice. Add pectinase and naringinase to the navel orange juice obtained in step S1 for the second enzymatic hydrolysis. After the second enzymatic hydrolysis, perform the second centrifugation and filter out the supernatant to obtain navel orange juice. S3. Mix the sea buckthorn juice obtained in step S2, the navel orange juice obtained in step S2, white sugar and water according to the ratio, and homogenize to obtain the sea buckthorn and navel orange compound beverage.

[0009] In some optional embodiments, the pectinase has an enzyme activity of 5000-100000 U / g, the amylase has an enzyme activity of 1000-10000 U / g, and the naringinase has an enzyme activity of 5000-100000 U / g.

[0010] In some optional embodiments, the first enzymatic hydrolysis temperature in step S2 is 25-60°C, the first enzymatic hydrolysis time is 0.5-2h, and the first enzymatic hydrolysis pH is 2-5; In some optional embodiments, in step S2, the first enzymatic hydrolysis temperature is 30-60°C, the first enzymatic hydrolysis time is 0.5-2h, and the first enzymatic hydrolysis pH is 2-5; In some optional embodiments, the first enzymatic hydrolysis temperature in step S2 is 45°C, the first enzymatic hydrolysis time is 1 hour, and the first enzymatic hydrolysis pH is 3. In some optional embodiments, the second enzymatic hydrolysis temperature in step S2 is 25-60°C, the second enzymatic hydrolysis time is 0.5-2h, and the second enzymatic hydrolysis pH is 2-5; In some optional embodiments, the second enzymatic hydrolysis temperature in step S2 is 30-60°C, the second enzymatic hydrolysis time is 0.5-2h, and the second enzymatic hydrolysis pH is 2-5; In some optional embodiments, in step S2, the second enzymatic hydrolysis temperature is 50°C, the second enzymatic hydrolysis time is 1 hour, and the second enzymatic hydrolysis pH is 4. In some optional embodiments, in step S2, the amount of pectinase added for the first enzymatic hydrolysis is 0.05-10% of the mass of sea buckthorn juice, and the amount of amylase added is 0.01-0.5% of the mass of sea buckthorn juice; In some optional embodiments, in step S2, the amount of pectinase added for the first enzymatic hydrolysis is 0.3-2.5% of the mass of sea buckthorn juice, and the amount of amylase added is 0.01-0.5% of the mass of sea buckthorn juice. In some optional embodiments, the amount of pectinase added in the first enzymatic hydrolysis is 0.5% of the mass of sea buckthorn juice, and the amount of amylase added is 0.05% of the mass of sea buckthorn juice.

[0011] In some optional embodiments, in step S2, during the second enzymatic hydrolysis, the amount of pectinase added is 0.05-2% of the mass of the navel orange juice, and the amount of naringin added is 0.01-1% of the mass of the navel orange juice; naringin is used to remove bitterness from the orange juice.

[0012] In some optional embodiments, in step S2, during the second enzymatic hydrolysis, the amount of pectinase added is 0.5% of the mass of the navel orange juice, and the amount of naringinase added is 0.5% of the mass of the navel orange juice.

[0013] In some optional embodiments, the centrifugation speed of the first centrifuge in step S2 is 3000-5000 r / min, and the centrifugation time is 5-15 min; In some optional embodiments, the centrifugation speed of the second centrifuge in step S2 is 3000-5000 r / min, and the centrifugation time is 5-15 min.

[0014] In some alternative implementations, step S1, the first filtration, is filtration using a 100-300 mesh filter cloth; The second filtration is performed using a 100-300 mesh filter cloth.

[0015] The present invention does not specifically limit the material of the filter cloth, as long as the filtration effect can be achieved. For example, the filter cloth may be selected to include nylon filter cloth.

[0016] In some alternative implementations, the homogenization pressure in step S3 is 20-25 MPa.

[0017] In some optional embodiments, after preparing the sea buckthorn and navel orange compound beverage in step S3, the process further includes filling and sterilizing the obtained sea buckthorn and navel orange compound beverage. In some optional embodiments, the filling temperature is 70-95°C; the sterilization temperature is 80-100°C, and the sterilization time is 10-30 minutes. In some alternative implementations, the filling container is further cleaned and sterilized before the filling step.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. The sea buckthorn and navel orange compound beverage provided by this invention comprises, by weight percentage: 5-25% sea buckthorn juice, 25-45% navel orange juice, 5-15% white sugar, and the remainder being purified water; the sea buckthorn juice is obtained by enzymatic hydrolysis of sea buckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase. The sea buckthorn and navel orange compound beverage provided by this invention uses sea buckthorn and navel orange as main raw materials, and sea buckthorn juice and navel orange juice are obtained separately through a specific enzymatic hydrolysis clarification process. These are then compounded with sea buckthorn juice, navel orange juice, and white sugar. Through optimized blending of sea buckthorn juice and navel orange juice treated with specific enzymes, a compound fruit juice product with clear juice, uniform color, harmonious flavor, and good stability is obtained.

[0019] 2. The sea buckthorn and navel orange compound beverage provided by this invention not only has a harmonious taste and good stability, but also achieves complementary and synergistic effects in terms of nutrition and function. Sea buckthorn is rich in antioxidant active ingredients such as vitamin C, flavonoids, and SOD, which have health benefits such as enhancing immunity and regulating blood lipids; navel orange provides abundant vitamin C, dietary fiber, and natural fruit aroma. The combination of the two can effectively balance the tartness of sea buckthorn, while retaining and enhancing multiple health benefits such as anti-oxidation, promoting digestion, and improving humoral immunity, forming a compound fruit juice product that combines flavor and function.

[0020] 3. The sea buckthorn and navel orange compound beverage provided by this invention has a clear and transparent juice. The special composition of sea buckthorn juice makes clarification more difficult; if clarification is incomplete, the product will exhibit turbidity and sedimentation. This invention clarifies the juice using pectinase and amylase. Pectinase hydrolyzes the pectin substances in the juice that can cause turbidity, resulting in a clear and transparent juice. This method is fast, simple, and effective. In the initial stage of clarification, starch molecules exist in dissolved or tiny particle form. During sterilization and storage, starch gradually retrogrades, forming sediment and causing turbidity. Adding amylase pre-hydrolyzes the starch, creating a synergistic effect with pectinase, improving the clarity and stability of the juice, and resolving potential stability issues. This method has significant application value in production. The sea buckthorn juice raw material has a wide range of uses and a broad market prospect.

[0021] 4. This invention, through the production of navel orange juice, not only effectively solves the problem of insufficient industrialization in the deep processing of navel oranges, but also significantly improves the production efficiency and technological added value of navel oranges, contributing to the healthy development of the navel orange deep processing industry and rural tourism industry.

[0022] The above description is merely an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and to implement it in accordance with the contents of the specification, and in order to make the above and other objects, features and advantages of the present invention more apparent and understandable, specific embodiments of the present invention are described below. Attached Figure Description

[0023] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0024] Figure 1 This is a process flow diagram of the production method of sea buckthorn and navel orange compound juice in Embodiment 1 of the present invention.

[0025] Figure 2 This is a comparative graph showing the effect of pectinase dosage on the clarification effect of sea buckthorn juice in the first enzymatic hydrolysis of Examples 11-18 of the present invention. Figure 3 This is a comparative graph showing the effect of pectinase hydrolysis temperature on the clarification effect of sea buckthorn juice in the first enzymatic hydrolysis of Examples 19-22 of the present invention. Figure 4 This is a comparative graph showing the effect of pectinase hydrolysis time on the clarification effect of sea buckthorn juice in the first enzymatic hydrolysis of Examples 23-26 of the present invention; Figure 5 This is a comparative graph showing the effect of pectinase hydrolysis pH on the clarification effect of sea buckthorn juice in the first enzymatic hydrolysis of Examples 27-31 of the present invention; Figure 6 This is a comparative graph showing the effect of amylase dosage on starch decomposition rate in the first enzymatic hydrolysis of Examples 32-36 of the present invention. Detailed Implementation

[0026] Exemplary embodiments of the invention will now be described in more detail with reference to the accompanying drawings. While exemplary embodiments of the invention are shown in the drawings, it should be understood that the invention can be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to enable a more thorough understanding of the invention and to fully convey the scope of the invention to those skilled in the art.

[0027] It should be understood that the terminology used herein is for the purpose of describing particular exemplary embodiments only and is not intended to be limiting. Unless the context clearly indicates otherwise, the singular forms “a,” “an,” and “described” as used herein may also include the plural forms. The terms “comprising,” “including,” “containing,” and “having” are inclusive and therefore indicate the presence of the stated features, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, steps, operations, elements, components, and / or combinations thereof. The method steps, processes, and operations described herein are not construed as requiring them to be performed in a particular order described or illustrated unless the order of performance is explicitly indicated. It should also be understood that additional or alternative steps may be used.

[0028] In the description of the embodiments of this invention, technical terms such as "first" and "second" are used only to distinguish different objects and should not be construed as indicating or implying relative importance or implicitly specifying the number, specific order, or primary and secondary relationship of the indicated technical features. In the description of the embodiments of this invention, "multiple" means two or more, unless otherwise explicitly defined.

[0029] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of the invention. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0030] In the description of the embodiments of this invention, the term "and / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, and B existing alone. Additionally, the character " / " in this document generally indicates that the preceding and following related objects have an "or" relationship.

[0031] In the description of the embodiments of the present invention, the term "multiple" refers to two or more (including two), similarly, "multiple groups" refers to two or more (including two groups), and "multiple pieces" refers to two or more (including two pieces).

[0032] In the description of the embodiments of the present invention, unless otherwise explicitly specified and limited, the technical terms such as "installation," "connection," "joining," and "fixing" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of the present invention according to the specific circumstances.

[0033] Unless otherwise defined, the technical terms used in the following embodiments have the same meaning as commonly understood by those skilled in the art. Unless otherwise specified, the experimental reagents used in the following embodiments are conventional biochemical reagents; the raw materials, instruments, and equipment used in the following embodiments can all be obtained commercially or through existing methods; unless otherwise specified, the amounts of experimental reagents used are the amounts used in conventional experimental operations; unless otherwise specified, the experimental methods are conventional methods. It should be further noted that the following descriptions are merely exemplary and not intended to limit the specific scope of the invention. Moreover, the comparative examples below are selected to compare with the technical solutions of the present invention to demonstrate the advancement of the present invention, and do not necessarily represent prior art in this technical field.

[0034] The pectinase, amylase, and naringinase used in the embodiments and comparative examples of this invention have an enzyme activity of 30,000 U / g, 5,000 U / g, and 10,000 U / g, respectively.

[0035] Example 1 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 11% sea buckthorn juice, 34% navel orange juice, 8% white sugar, and the remainder being purified water.

[0036] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0037] This embodiment also provides a method for preparing the above-mentioned sea buckthorn and navel orange compound beverage, the process flow diagram of which is shown below. Figure 1 As shown, the steps are as follows: S1. Pick out and remove diseased / insect-infested fruits and impurities from the sea buckthorn berries. Wash the sea buckthorn berries thoroughly with running water and drain. Then, use a tissue crusher to crush the sea buckthorn berries. After crushing, press and filter through a 200-mesh nylon cloth to remove the sea buckthorn pulp and obtain sea buckthorn juice. Select fresh, undamaged navel oranges, wash them, peel and remove the stems. Cut the navel orange pulp into small pieces, crush them with a tissue crusher, and then press and filter through a 200-mesh nylon cloth to obtain navel orange juice.

[0038] S2. Add pectinase and amylase to sea buckthorn juice for the first enzymatic hydrolysis. After the first enzymatic hydrolysis, centrifuge at 4000 r / min for 10 min, filter out the supernatant to obtain clear sea buckthorn juice. The parameters for the first enzymatic hydrolysis are: pectinase addition is 0.5% of the mass of sea buckthorn juice, amylase addition is 0.05% of the volume of sea buckthorn juice, the first enzymatic hydrolysis temperature is 45℃, the first enzymatic hydrolysis time is 1 h, and the first enzymatic hydrolysis pH is 3. Add pectinase and naringinase to navel orange juice for the second enzymatic hydrolysis. After the second enzymatic hydrolysis, centrifuge at 4000 r / min for 10 min, filter out the supernatant to obtain clear navel orange juice. The parameters for the second enzymatic hydrolysis are: pectinase addition is 0.5% of the mass of navel orange juice, naringinase addition is 0.5% of the mass of navel orange juice, the second enzymatic hydrolysis temperature is 50℃, the second enzymatic hydrolysis time is 1 h, and the second enzymatic hydrolysis pH is 3. S3. Mix sea buckthorn juice, navel orange juice, white sugar and purified water according to the ratio, and homogenize the mixed juice through a high-pressure homogenizer to make it evenly mixed, so as to obtain the sea buckthorn and navel orange compound beverage provided in this embodiment.

[0039] The above-mentioned sea buckthorn and navel orange compound beverage is bottled and sterilized to obtain the finished product, which specifically includes the following steps: Before filling, the glass bottles are cleaned and sterilized. The homogenized sea buckthorn and navel orange compound beverage is then hot-filled at a temperature of 75°C. After filling and sealing, the beverage is sterilized at 85°C for 20 minutes to obtain the finished product.

[0040] Example 2 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 11% sea buckthorn juice, 35% navel orange juice, 7% white sugar, and the remainder being purified water.

[0041] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0042] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0043] Example 3 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 11% sea buckthorn juice, 36% navel orange juice, 6% white sugar, and the remainder being purified water.

[0044] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0045] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0046] Example 4 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 12% sea buckthorn juice, 34% navel orange juice, 7% white sugar, and the remainder being purified water.

[0047] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0048] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0049] Example 5 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 12% sea buckthorn juice, 35% navel orange juice, 8% white sugar, and the remainder being purified water.

[0050] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0051] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0052] Example 6 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 12% sea buckthorn juice, 36% navel orange juice, 8% white sugar, and the remainder being purified water.

[0053] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0054] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0055] Example 7 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 13% sea buckthorn juice, 34% navel orange juice, 6% white sugar, and the remainder being purified water.

[0056] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0057] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0058] Example 8 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 13% sea buckthorn juice, 35% navel orange juice, 8% white sugar, and the remainder being purified water.

[0059] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0060] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0061] Example 9 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 13% sea buckthorn juice, 36% navel orange juice, 7% white sugar, and the remainder being purified water.

[0062] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0063] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0064] Example 10 This embodiment provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 12% sea buckthorn juice, 36% navel orange juice, 7% white sugar, and the remainder being purified water.

[0065] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0066] The preparation method of the sea buckthorn and navel orange compound beverage provided in this embodiment is the same as that in Example 1, except that in step S3, sea buckthorn juice, navel orange juice, white sugar and purified water are mixed according to the proportions of this embodiment.

[0067] Examples 11-18 Examples 11-18 are based on Example 1, and single-factor experiments were conducted on the amount of pectinase added in the first enzymatic hydrolysis. The amount of pectinase added in the first enzymatic hydrolysis was 0.05%, 0.1%, 0.2%, 0.5%, 1%, 2.5%, 5%, and 10% of the mass of sea buckthorn juice, respectively. The remaining steps were the same as in Example 1.

[0068] Examples 19-22 Examples 19-22 are based on Example 1, and single-factor experiments were conducted on the enzymatic hydrolysis temperature in the first enzymatic hydrolysis. The first enzymatic hydrolysis temperatures were 25℃, 35℃, 45℃ and 55℃, respectively, and the remaining steps were the same as in Example 1.

[0069] Examples 23-26 Examples 23-26 are based on Example 1, and single-factor experiments were conducted on the enzymatic hydrolysis time in the first enzymatic hydrolysis. The first enzymatic hydrolysis time in the first enzymatic hydrolysis was 0.5h, 1h, 1.5h and 2h respectively, and the remaining steps were the same as in Example 1.

[0070] Examples 27-31 Examples 27-31 are based on Example 1, and single-factor experiments are conducted on the pH value of the first enzymatic hydrolysis. The pH values ​​of the first enzymatic hydrolysis are 2, 2.5, 3, 3.5 and 4 respectively. The remaining steps are the same as in Example 1.

[0071] Examples 32-36 Examples 32-36 are based on Example 1, and single-factor experiments were conducted on the amount of amylase added in the first enzymatic hydrolysis. The amount of amylase added in the first enzymatic hydrolysis was 0.01%, 0.05%, 0.1%, 0.2%, and 0.5% of the mass of sea buckthorn juice, respectively. The remaining steps were the same as in Example 1.

[0072] Comparative Example 1 This comparative example provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 11% sea buckthorn juice, 34% navel orange juice, 8% white sugar, and the remainder being purified water.

[0073] The navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

[0074] The preparation method of the sea buckthorn and navel orange compound beverage provided in this comparative example differs from the preparation method of Example 1 only in that the sea buckthorn juice does not undergo the first enzymatic hydrolysis; the remaining steps are the same as in Example 1.

[0075] Comparative Example 2 This comparative example provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 11% sea buckthorn juice, 34% navel orange juice, 8% white sugar, and the remainder being purified water.

[0076] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with naringinase.

[0077] The preparation method of the sea buckthorn and navel orange compound beverage provided in this comparative example differs from the preparation method of Example 1 only in that pectinase is not added in the second enzymatic hydrolysis, while the remaining steps are the same as in Example 1.

[0078] Comparative Example 3 This comparative example provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 11% sea buckthorn juice, 34% navel orange juice, 8% white sugar, and the remainder being purified water.

[0079] The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase.

[0080] The preparation method of the sea buckthorn and navel orange compound beverage provided in this comparative example differs from the preparation method of Example 1 only in that naringinase is not added in the second enzymatic hydrolysis; the remaining steps are the same as in Example 1.

[0081] Comparative Example 4 This comparative example provides a sea buckthorn and navel orange compound beverage, which, by mass percentage, comprises: 11% sea buckthorn juice, 34% navel orange juice, 8% white sugar, and the remainder being purified water.

[0082] The seabuckthorn juice is obtained by hydrolyzing seabuckthorn juice with pectinase, and the navel orange juice is obtained by hydrolyzing navel orange juice with both pectinase and naringinase.

[0083] The preparation method of the sea buckthorn and navel orange compound beverage provided in this comparative example differs from the preparation method of Example 1 only in that amylase is not added in the first enzymatic hydrolysis, while the remaining steps are the same as in Example 1.

[0084] Test case The sea buckthorn and navel orange compound beverages prepared in Examples 1-10 and Comparative Examples 1-4 were subjected to transmittance testing and sensory evaluation. Transmittance reflects the clarity of the juice, and the testing method was spectrophotometry, using distilled water as a reference. Transmittance was measured at 660 nm at 0 and 7 days of storage, and was used to represent the clarity of the juice. Sensory evaluation focused on the taste, color, aroma, and texture of the compound beverage as the main sensory evaluation indicators. Testing was conducted after 7 days of storage, and the sensory scoring criteria were as shown in Table 1. The transmittance test results and sensory evaluation results (i.e., the total score for taste, color, aroma, and texture) are shown in Table 2.

[0085] Table 1 Sensory rating criteria

[0086] Table 2. Transmittance test results and sensory evaluation results

[0087] The experimental results of Examples 1-9 in Table 1 were analyzed. The order of influence of the raw material addition amount test was: navel orange juice > sea buckthorn juice > white sugar. The optimal percentage of each component and its mass of the sea buckthorn and navel orange compound beverage was obtained by orthogonal experiment: sea buckthorn juice 12%, navel orange juice 36%, white sugar 7%, i.e. Example 10. Under this condition, the compound beverage juice was clear and had the best sensory quality.

[0088] A direct analysis of the experimental results of Comparative Examples 1-4 in Table 1 reveals that both sea buckthorn juice without pectinase treatment (Comparative Example 1) and navel orange juice without pectinase (Comparative Example 2) exhibit a significant decrease in product transmittance, demonstrating that pectinase treatment is crucial for achieving juice clarification. Sea buckthorn juice without amylase treatment (Comparative Example 4) shows a sharp decline in transmittance and sensory score after 7 days of storage, proving that amylase effectively inhibits "post-cloudiness" during storage, thereby significantly improving the long-term stability of the product and forming a synergistic complement with the function of pectinase, which primarily provides immediate clarification. Naringinase mainly plays a debittering role; while the absence of naringinase in navel orange juice (Comparative Example 3) does not affect clarity, the sensory score is significantly reduced, indicating that naringinase is indispensable for improving taste and debittering. Therefore, the specific enzymatic hydrolysis process employed in this invention (pectinase + amylase for sea buckthorn juice, and pectinase + naringinase for navel orange juice) is key to synergistically achieving product clarification and stability, and a harmonious and comprehensive flavor profile.

[0089] The transmittance of sea buckthorn juice from Examples 11-18 (single-factor experiments on the amount of pectinase added) was tested at 660 nm using spectrophotometry with distilled water as a reference. The experimental results are as follows: Figure 2 As shown, and for Figure 2 The experimental results were analyzed, and the optimal parameter for the amount of pectinase added was found to be 0.5%.

[0090] The transmittance of sea buckthorn juice from Examples 19-22 (single-factor experiments on enzymatic hydrolysis temperature) was tested at 660 nm using spectrophotometry with distilled water as a reference. The experimental results are as follows: Figure 3 As shown, and for Figure 3 Based on the analysis of the experimental results, the optimal parameter for enzymatic hydrolysis temperature was determined to be 45℃.

[0091] The transmittance of sea buckthorn juice from Examples 23-26 (single-factor experiments on enzymatic hydrolysis time) was tested at 660 nm using spectrophotometry with distilled water as a reference. The experimental results are as follows: Figure 4 As shown, and for Figure 4 The experimental results were analyzed, and the optimal parameter for enzymatic hydrolysis time was found to be 1 hour.

[0092] The transmittance of sea buckthorn juice from Examples 27-31 (single-factor experiment on pH value during enzymatic hydrolysis) was tested at 660 nm using spectrophotometry with distilled water as a reference. The experimental results are as follows: Figure 5 As shown, and for Figure 5 The experimental results were analyzed, and the optimal pH value for enzymatic hydrolysis was determined to be 3.

[0093] The starch decomposition rate in Examples 32-36 (single-factor experiments on the amount of amylase added) was tested using the iodine-starch colorimetric method. The specific steps were as follows: after adding amylase to the sea buckthorn juice, the supernatant was reacted with an iodine-potassium iodide solution for color development, and the absorbance (OD value) was measured at a wavelength of 580 nm. The starch decomposition rate was calculated using the formula [1 - (sample OD value / control OD value)] × 100%. The experimental results are as follows. Figure 6 As shown, and for Figure 6 Based on the analysis of the experimental results, and considering economic efficiency, the optimal parameter for the amount of amylase added was found to be 0.05%.

[0094] 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 them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A sea buckthorn and navel orange compound beverage, characterized in that, By weight percentage, its components include: 5-25% sea buckthorn juice, 25-45% navel orange juice, 5-15% white sugar, and the remainder is purified water; The seabuckthorn juice is obtained by enzymatic hydrolysis of seabuckthorn juice with pectinase and amylase, and the navel orange juice is obtained by enzymatic hydrolysis of navel orange juice with pectinase and naringinase.

2. The sea buckthorn and navel orange compound beverage according to claim 1, characterized in that, By weight percentage, its components include: 12% sea buckthorn juice, 36% navel orange juice, 7% white sugar, and the remainder is purified water.

3. A method for preparing the sea buckthorn and navel orange compound beverage according to claim 1 or 2, characterized in that, Includes the following steps: S1. Take sea buckthorn fruit, crush it, and filter it for the first time to obtain sea buckthorn juice; take navel orange pulp, crush it, and filter it for the second time to obtain navel orange juice. S2. Add pectinase and amylase to the seabuckthorn juice obtained in step S1 for the first enzymatic hydrolysis. After the first enzymatic hydrolysis, perform the first centrifugation and filter out the supernatant to obtain seabuckthorn juice. Add pectinase and naringinase to the navel orange juice obtained in step S1 for the second enzymatic hydrolysis. After the second enzymatic hydrolysis, perform the second centrifugation and filter out the supernatant to obtain navel orange juice. S3. The sea buckthorn juice obtained in step S2, the navel orange juice obtained in step S2, white sugar and water are mixed according to the ratio and homogenized to obtain the sea buckthorn and navel orange compound beverage.

4. The preparation method of the sea buckthorn and navel orange compound beverage according to claim 3, characterized in that, The pectinase has an enzyme activity of 5000-100000 U / g, the amylase has an enzyme activity of 1000-10000 U / g, and the naringinase has an enzyme activity of 5000-100000 U / g.

5. The preparation method of the sea buckthorn and navel orange compound beverage according to claim 3 or 4, characterized in that, In step S2, the first enzymatic hydrolysis temperature is 25-60℃, the first enzymatic hydrolysis time is 0.5-2h, and the first enzymatic hydrolysis pH is 2-5; Preferably, in step S2, the first enzymatic hydrolysis temperature is 45°C, the first enzymatic hydrolysis time is 1 hour, and the first enzymatic hydrolysis pH is 3.

6. The preparation method of the sea buckthorn and navel orange compound beverage according to claim 3 or 4, characterized in that, In step S2, the second enzymatic hydrolysis temperature is 25-60℃, the second enzymatic hydrolysis time is 0.5-2h, and the second enzymatic hydrolysis pH is 2-5; Preferably, in step S2, the second enzymatic hydrolysis temperature is 50°C, the second enzymatic hydrolysis time is 1 hour, and the second enzymatic hydrolysis pH is 4.

7. The method for preparing the sea buckthorn and navel orange compound beverage according to any one of claims 3-6, characterized in that, In step S2, the amount of pectinase added for the first enzymatic hydrolysis is 0.05-10% of the mass of sea buckthorn juice, and the amount of amylase added is 0.01-0.5% of the mass of sea buckthorn juice. Preferably, the amount of pectinase added in the first enzymatic hydrolysis is 0.5% of the mass of sea buckthorn juice, and the amount of amylase added is 0.05% of the mass of sea buckthorn juice.

8. The method for preparing the sea buckthorn and navel orange compound beverage according to any one of claims 3-7, characterized in that, In step S2, during the second enzymatic hydrolysis, the amount of pectinase added is 0.05-2% of the mass of the navel orange juice, and the amount of naringinase added is 0.01-1% of the mass of the navel orange juice. Preferably, in step S2, during the second enzymatic hydrolysis, the amount of pectinase added is 0.5% of the mass of the navel orange juice, and the amount of naringinase added is 0.5% of the mass of the navel orange juice.

9. The method for preparing the sea buckthorn and navel orange compound beverage according to any one of claims 3-8, characterized in that, In step S2, the centrifugation speed of the first centrifuge is 3000-5000 r / min, and the centrifugation time is 5-15 min; In step S2, the centrifugation speed of the second centrifuge is 3000-5000 r / min, and the centrifugation time is 5-15 min; And / or, in step S1, the first filtration is performed using a 100-300 mesh filter cloth; The second filtration is performed using a 100-300 mesh filter cloth.

10. The method for preparing the sea buckthorn and navel orange compound beverage according to any one of claims 3-9, characterized in that, After obtaining the sea buckthorn and navel orange compound beverage in step S3, the process also includes filling and sterilizing the obtained sea buckthorn and navel orange compound beverage. Optionally, the filling temperature is 70-95℃; the sterilization temperature is 80-100℃, and the sterilization time is 10-30 minutes. Optionally, the filling process may also include cleaning and sterilizing the filling containers.

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