82 results about "Pear juice" patented technology

The invention belongs to the technical field of plant fermented beverages, and particularly relates to a synergistically fermented composite plant beverage and a preparation method thereof. The preparation method comprises the following steps: sieving platycodon grandiflorum and liquorice, and then carrying out ultrasonic pretreatment and cold extraction to obtain a platycodon grandiflorum and liquorice cold extraction solution; adding pectinase and beta-glucosidase into the pear juice, and carrying out enzymolysis composite treatment, so as to obtain pear juice after enzymolysis; mixing the platycodon grandiflorum and liquorice cold extraction liquid and the pear juice subjected to enzymolysis to obtain a cold extraction mixed liquid, and then inoculating a combined strain for fermentation to obtain a fermented mixed liquid; and performing molecular distillation and concentration on the fermentation mixed solution, and then performing high-pressure carbon dioxide sterilization and photodynamic sterilization in sequence to obtain the product. According to the preparation method disclosed by the invention, the preparation time is effectively shortened, the energy consumption is reduced, the preparation efficiency is improved, and the prepared composite plant beverage is high in content of active ingredients and nutrient elements such as GABA, platycodin and the like, long in storage time and high in storage stability.

The invention relates to a method for fermenting fermented soya beans by rosa roxburghii tratt fruits, soybeans and black beans. The fermentation comprises the following steps: pretreating raw materials, fermenting to prepare fermented soya bean koji, post-fermenting and drying. 3-5 wt% of roxburgh rose juice and 3-5 wt% of roxburgh rose pulp residues are added in the post-fermentation step, the roxburgh rose pulp residues can enrich the taste of the fermented soya bean finished product, roxburgh roses contain rich vitamin C and polyphenol substances and are natural antioxidants, and bad flavor generated by oxidative rancidity of fatty acid in the post-fermentation and storage process of the fermented soya beans is prevented; meanwhile, the soybeans are rich in unsaturated fatty acid, the healthy lipid components are protected from being damaged through the antioxidant effect of the roxburgh rose, the retained unsaturated fatty acid can serve as a precursor to help saccharomycetes to generate more ester aroma substances, the antioxidant effect of the roxburgh rose and microorganisms in the fermented soya beans achieve the synergistic effect, and the effect of improving the immunity of the fermented soya beans is achieved. The flavor is indirectly enhanced, the original taste is not influenced, and the stability and the nutritional value of the fermented soya beans are also improved.

This invention discloses a low-astringency prickly pear lactic acid bacteria fermented beverage and its application in lowering blood lipids and antioxidation, relating to the fields of microbial application and food fermentation technology. The fermented beverage of this invention uses prickly pear juice as raw material and is prepared by fermentation with *Lactobacillus plantarum* R-21. It can significantly reduce the tannin content of prickly pear juice, improve taste, and increase the polysaccharide content and antioxidant properties of the beverage. In vivo experiments show that it can reduce the levels of triglycerides, total cholesterol, and low-density lipoprotein cholesterol in mouse liver and serum, inhibit fat accumulation and fatty degeneration in liver cells, and enhance the activity of antioxidant enzymes in the liver, demonstrating important application value in lowering blood lipids and antioxidation.

The utility model discloses a kind of juice extraction equipment for pear juice production, it is related to pear juice production technical field, including base frame, the top of base frame is provided with rolling juice extraction mechanism, cleaning mechanism, the top of cleaning mechanism is provided with feeding mechanism, the front side of base frame is provided with slag removal mechanism, collection mechanism, the collection mechanism is below slag removal mechanism, the rolling juice extraction mechanism includes left and right two fixed supports, the front side of two fixed supports is fixedly installed with extension plate, the bottom end of two extension plates is fixedly installed with three hanging plates. The utility model passes through the dynamic regulation pressure of three independent control's press roll design, utilizes first roller low-pressure area light pressure broken pear meat, releases free juice, avoids cell wall excessive rupture;Final roller high-pressure area strong extrusion residue, fully extract deep layer juice, to effectively reduce juice turbidity, shorten subsequent filtration process time.

The invention relates to a preparation method of a lucid ganoderma and flax cake concentrated solution and a product. The preparation method comprises the following steps: S1, pretreating raw materials; s2, synergistic extraction: adding a compound enzyme preparation into the raw materials pretreated in the step S1, adjusting the pH value of the system to 4.5-5.5, and carrying out enzymolysis at 50-55 DEG C for 60-90 minutes, wherein the enzyme addition amount is 0.3%-0.5% of the mass of the mixed powder; raising the temperature of the system to 85-90 DEG C, carrying out constant-temperature extraction for 90-120 minutes, stirring once every 20 minutes during the extraction, and filtering by adopting a plate-and-frame filter after the extraction is finished, so as to obtain a polysaccharide extracting solution; s3, compounding and blending: respectively adding 5% of concentrated pear juice and 0.1% of concentrated lemon juice according to the mass percent of the polysaccharide extracting solution, uniformly stirring, adding deionized water to adjust the polysaccharide concentration to 10-15 mg / mL, and adjusting the pH value of the system to 4.5-5.0; and S4, sterilizing and filling: filtering the blended oral liquid stock solution through a 0.22 mu m microporous filter membrane, carrying out ultrahigh-temperature instantaneous sterilization, quickly cooling to 30 DEG C or below after sterilization, filling into a sterile oral liquid bottle in a sterile environment, sealing, and labeling to obtain the product.

According to the method for improving the flavor of the Huangguo pear juice beverage, provided by the invention, the Huangguo pear residues can be effectively utilized to extract aroma components, and the original fruit flavor of the Huangguo pear juice beverage is greatly improved through scientific process steps such as composite enzymolysis, reasonable adjustment of the sugar-acid ratio and strict sterilization treatment; the loss of aroma substances is reduced, so that the product has higher typicality and high quality, and a new technical support and a new development direction are brought to the processing industry of the Huangguo pears in the same kernel region.

The invention provides an anti-saccharification composition, a cosmetic as well as a preparation method and application of the anti-saccharification composition. The anti-saccharification composition comprises a chamomilla recutita flower extract, a plantago major seed extract and pear juice fermentation product filtrate, the chamomilla recutita flower extract promotes epidermal cells to grow new cells, the plantago major seed extract can prevent the epidermal cells from saccharification reaction, and the pear juice fermentation product filtrate can effectively remove saccharified proteins; the three anti-saccharification extracts are combined together to exert different effects respectively, the anti-saccharification effect is highlighted in a three-in-one combination mode, the anti-saccharification effect can be embodied to the maximum extent, the better, better and more comprehensive effect can be exerted compared with single use, the anti-saccharification effect of epidermal cells is helped to the maximum extent, and the anti-saccharification effect of the epidermal cells is improved. Epidermal cells are full of vitality and vitality for a long time.

This utility model discloses a pear juice extraction device, relating to the field of fruit processing technology. It includes a support frame, an extrusion mechanism movably mounted on the inner side of the support frame, a processing cylinder movably mounted on the upper side of the extrusion mechanism near the left side, a crushing mechanism movably mounted on the inner side of the processing cylinder, a sealing mechanism rotatably connected to the upper side of the processing cylinder, and a squeezing mechanism on the right side of the extrusion mechanism. The sealing mechanism includes a turntable, the lower side of which is rotatably connected to the upper side of the processing cylinder. This pear juice extraction device uses a sealing cap and a turntable to seal the feeding cylinder. When pears are placed into the feeding cylinder, the processing cylinder is sealed. When pears are placed into the processing cylinder, the lower seal on the feeding cylinder opens, thus keeping the processing cylinder constantly sealed and preventing contact with air, which could oxidize the pears.

The invention discloses a rosa roxburghii tratt fruit and ganoderma lucidum soft capsule for enhancing immunity and a preparation method thereof, and relates to the technical field of health-care food, the rosa roxburghii tratt fruit and ganoderma lucidum soft capsule comprises a content and a capsule shell wrapping the content; the content is prepared from the following components in parts by weight: 55 to 65 parts of roxburgh rose juice concentrated powder, 55 to 65 parts of lucid ganoderma extract, 350 to 380 parts of camellia oleosa seed oil and 12 to 18 parts of beewax; the capsule shell is prepared from the following components in parts by weight: 115 to 125 parts of gelatin, 115 to 125 parts of purified water, 2.5 to 3.5 parts of caramel color, 0.2 to 0.4 part of titanium dioxide and 0.015 to 0.025 part of brown iron oxide; the purpose of preparing the immunoregulation roxburgh rose and lucid ganoderma soft capsule which is definite in effect, high in stability, convenient and fast to take and suitable for industrial production is achieved through precise proportioning of the roxburgh rose juice concentrated powder and the lucid ganoderma extract, optimization of an auxiliary material system and precise processes of colloid mill grinding, temperature difference pelleting, gradient drying and the like.

The application belongs to the technical field of food processing, and particularly discloses a concentrated essence of sugarcane vinegar and a preparation method thereof.The concentrated essence of sugarcane vinegar is mainly prepared from 25-35 parts of sugarcane juice, 5-10 parts of roxburgh rose juice, 3-8 parts of cactus juice, 2-8 parts of sargassum fusiforme, 2-8 parts of tartary buckwheat, 1-5 parts of phoenix tail, 2-6 parts of momordica grosvenori leaves, 1-3 parts of pholiota nameko, 1-2 parts of first fermentation bacteria, 0.5-1.5 parts of second fermentation bacteria and 4-8 parts of flavoring agent by weight, and is prepared through raw material weighing, mixed juice treatment, extraction treatment, fermentation and concentration treatment.The concentrated essence of sugarcane vinegar is prepared by using sugarcane juice as the main raw material and combining the other raw materials, and the raw materials interact with each other and are combined with a unique preparation method, so that the prepared sugarcane vinegar has good antioxidant effect, high nutritional value and good sensory quality, and the added value of sugarcane is effectively improved.

The present application relates to the technical field of food processing, and discloses a kind of medicine food homologous compound fruit and vegetable drinks, the drink is made of the following weight percentage of raw materials: acacia honey 9~11%, roxburgh hawthorn original syrup 2~4%, sea buckthorn original syrup 8~10%, Chinese wolfberry original syrup 6~8%, mulberry original syrup 2~4%, blueberry original syrup 4~6%, arabic gum 0.03~0.15%, sodium hexametaphosphate 0.02~0.04%, high acyl gellan gum 0.05~0.08%, beta-cyclodextrin 0.05~0.30%, and the balance of the system is supplemented with crown pear juice, wherein the acacia honey and the roxburgh hawthorn original syrup are premixed to form a honey fruit pre-complexing liquid. The present application isolates the substrate through pre-complexing and inclusion process, slows down the cross-linking precipitation and oxidation browning of medicine food homologous components, improves the defect of easy stratification of compound fruit and vegetable material liquid, and ensures the structural stability of the drink.

1. The name of the design product: bottle sticker (organic gold prickly pear juice). 2. The use of the design product: bottle sticker. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting left view, right view, top view, and bottom view.

The present invention involves immersing beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution, and then removing it. This relates to a method for manufacturing a processed grilled meat product in which beef or pork is aged in pear juice and then baked in an oven, and the raw meat By improving pH, swelling degree, water retention, and tenderness during cooking, it has the greatest influence on the palatability of grilled meat products. By providing processed grilled meat products with improved texture, grilled meat products such as galbi and bulgogi are introduced to foreigners Overcoming the limitation that, despite its high popularity, it has not become mainstream because it is difficult for foreigners to cook it themselves outside of Korean restaurants New possibilities for Korean food franchises providing grilled meat products that are complex, fast, and standardized in taste and quality We can contribute to the globalization of Korean food by opening [it].

The utility model discloses roxburgh rose concentrated juice enzymolysis and clarification treatment equipment, and belongs to the technical field of roxburgh rose juice processing. The roxburgh rose concentrated juice enzymolysis clarification treatment equipment comprises a polymer filter membrane and a mounting frame, the polymer filter membrane is connected with the mounting frame through a bracket, the polymer filter membrane comprises a tube core, an input port and an output port, and the input port and the output port are distributed on the two sides of the surface of the polymer filter membrane. In order to solve the problems that traditional centrifugal separation cannot effectively inhibit microorganisms, the microorganisms and bacteria are easy to breed to cause fermentation deterioration of roxburgh rose juice, and long-time high-temperature sterilization causes color change of products and serious loss of delicate flavor, a macromolecular filter membrane is used for intercepting the microorganisms, the bacteria, pectin and macromolecular impurities of fibers, so that the quality of the roxburgh rose juice is improved, and the quality of the roxburgh rose juice is improved. During clarification and filtration, sterilization of the roxburgh rose juice is realized, the subsequent heat sterilization time is shortened, and the nutrient content of the roxburgh rose juice is preserved to the greatest extent.

The invention discloses Dangshan pear and dendrobium officinale gel soft sweets and a preparation method thereof. The Dangshan pear and dendrobium officinale gel soft sweets comprise the following components: gel, maltitol, citric acid, malic acid and a main material formed by mixing dendrobium officinale juice and Dangshan pear juice, the preparation method comprises the following steps: adding the main material into the maltitol, boiling sugar to obtain syrup, adding the citric acid, the malic acid and the completely dissolved gel into the syrup, pouring into a mold, putting the mold into a refrigerator, cooling, demolding to obtain the gel soft sweets, and drying the gel soft sweets to obtain the jelly soft sweets. The finished product of the Dangshan pear and dendrobium officinale gel soft sweets is obtained. The gel soft sweets disclosed by the invention can meet the requirements of people on multiple aspects of nutrition, greenness, health, convenience and the like of modern foods, and have the advantages of better texture and taste and good thermal stability.

The utility model discloses a pear juice beverage raw fruit cleaning device, which relates to the technical field of raw fruit cleaning and comprises a cleaning frame, a transmission unit is arranged at the right end of the cleaning frame, a plurality of cleaning rollers are arranged on the lower side in the cleaning frame in an equidistant array manner, and cleaning brushes are arranged outside the cleaning rollers. A water tank is arranged at the top of the mounting plate, a spraying mechanism is arranged at the top of the water tank, a water collecting box is fixedly connected to the middle side of the bottom of the cleaning frame, a second water pump is fixedly connected to the position, close to the front side of the water tank, of the top of the mounting plate, and a circulating pipe is fixedly connected to an output port of the second water pump; and an input port of the second water pump is fixedly connected with a backflow pipe, and a filtering assembly is arranged in the water collecting box. Dust and impurities on the surfaces of pears are cleaned through rotation of the cleaning brush, water after cleaning flows into the water collecting box, the water in the water collecting box can be pumped back into the water tank by controlling the second water pump, and water recycling is achieved.

This invention relates to the field of functional food technology, and discloses a product combination and preparation method for promoting fat metabolism. The product combination is made from prickly pear juice, medicinal and edible raw materials, psyllium husk powder, honey, and yeast and lactic acid bacteria. It possesses a micron-level O / W-type Pickering emulsion structure, utilizing ultrafine pulverization to break down plant cell walls, exposing a rigid microparticle framework composed of lignin and cellulose, and endogenous free saponins as solid stabilizers, physically encapsulating hydrophobic essential oils. During preparation, the compound extract is hydrated and swelled with psyllium husk powder, then subjected to high-shear physical emulsification, followed by aerobic isothermal culture with activated yeast, and finally inoculated with high-enzyme-activity lactic acid bacteria seed liquid for isothermal anaerobic fermentation. This invention constructs a stable barrier to block essential oil oxidation and degrades polysaccharides to produce highly bioavailable small-molecule active ingredients and short-chain fatty acids, thereby improving the biotransformation efficiency for promoting fat metabolism.

1. Name of the product in this design: Packaging Box (Prickly Pear Juice). 2. Purpose of this design: Packaging box. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The application belongs to the technical field of microorganisms, and particularly relates to a bacterial cellulose production strain and application thereof. Novacetimonas hansenii SZBC067, with a preservation number of CGMCC No. 37080. The strain can ferment and produce bacterial cellulose with defective crown pear juice as a carbon source. The obtained bacterial cellulose membrane has a smooth surface, a high dry membrane yield, and excellent characteristics such as high water content and high purity. The strain solves the inherent defects of uneven surface and uneven thickness of the bacterial cellulose membrane in the prior art, and the product has a significantly better flatness than conventional strains. The defective crown pear juice is used to realize low-cost production, and the bacterial cellulose has a wide application prospect in the fields of medical wound dressings, precise papermaking materials and functional food additives.

This invention discloses a fermentation process for a prickly pear and sea buckthorn compound fruit wine, belonging to the field of fruit wine fermentation technology. The invention includes the following steps: selecting prickly pear juice and sea buckthorn juice, mixing them in a 2:1 volume ratio as fermentation raw materials; adjusting the pH of the juice to a suitable range, adding sugar and preservatives, and adjusting the initial sugar content; activating yeast and adding it to the juice in a specific ratio, stirring evenly; placing the inoculated juice into a fermentation container and fermenting for 9 days under constant temperature conditions; filtering to remove sediment after fermentation to obtain primary fruit wine; clarifying the wine by low-temperature settling to promote impurity sedimentation; using moderate heating for sterilization to ensure product safety and stability; bottling after all indicators pass testing, and sealing and storing the finished product. This invention, by optimizing the compound ratio of prickly pear and sea buckthorn and the synergistic fermentation process parameters, can achieve an effective fusion and balance of the two raw materials in terms of flavor, nutrition, and fermentation kinetics.

The invention provides a preparation method of lotus root and pear compound fruit and vegetable juice. According to the method, by limiting the quality requirements of the raw materials and the freshly squeezed juice, the compatibility ratio and the sterilization mode, the flavor synergy of the lotus root juice and the pear juice and the increase of the suspension stability are realized. The soluble solids of the lotus root juice obtained through squeezing are 5.8%-8.7%, the soluble solids of the pear juice obtained through squeezing are 10.9%-13.8%, the Vc content of the lotus root juice obtained through squeezing is 312.10 mg / L to 343.52 mg / L, the Vc content of the pear juice obtained through squeezing is 7.32 mg / L to 14.57 mg / L, and the total phenol content of the pear juice obtained through squeezing is 559.14 mg / L to 590.23 mg / L and 204.79 mg / L to 239.56 mg / L. The ratio of the lotus roots to the pear juice is 1: (0.8-1.2), and carrying out ultra-high pressure sterilization for 5-10 minutes under 500-600 MPa. The compound fruit and vegetable juice does not need to be added with sugar, has the fresh and sweet flavor of fresh lotus roots, and is milky white in color, good in turbidity stability and high in sensory acceptance.

The invention provides antioxidant snow pear paste as well as a preparation method and application thereof, and belongs to the technical field of functional foods. The invention provides a preparation method of antioxidant snow pear paste, which comprises the following steps: adding water into medicinal and edible components such as malt, poria cocos, coix seed, white hyacinth bean, lily, hawthorn, almond, platycodon grandiflorum or combined siraitia grosvenorii, dwarf lilyturf tuber, couch grass root and mint, performing ultrasonic treatment, mixing with crushed Dangshan pears, boiling with water, separating the boiling liquid, performing coarse filtration, performing precision filtration with a ceramic membrane, collecting the filtrate, and centrifuging to obtain the antioxidant snow pear paste. The clear pear juice and the roxburgh rose juice are mixed and then decocted in stages, the obtained pear syrup and the malt syrup are mixed and blended, and the obtained anti-oxidation snow pear syrup has the functions of moistening the lung to arrest cough, tonifying the spleen, clearing damp and resisting oxidation. The ultrasonic technology is utilized to fully release active substances, the ceramic membrane selectively retains small-molecule functional components, excessive purification loss is avoided, and the comprehensive yield is increased by 40%. The method has the advantages of clean production and cost benefit, and breaks through the technical bottleneck of the industry.

The invention relates to the technical field of food fermentation, and particularly discloses a rosa roxburghii fermentation process based on non-saccharomyces cerevisiae and an application technology. According to the present invention, the non-saccharomyces cerevisiae YC2 is screened from the yeast for making hard liquor, and the non-saccharomyces cerevisiae YC2 is identified as the saccharomycopsis fibuligera, and has characteristics of good probiotic property, good tolerance and good fermentation adaptability; fermentation process parameters are optimized through a response surface analysis method, and the optimal conditions are determined as follows: the fermentation time is 4 days, the fermentation temperature is 33 DEG C, the material-liquid ratio is 60%, and the inoculum size is 4%. The strain is used for fermenting roxburgh rose juice, so that the sensory quality, antioxidant activity and bioactive substance content of the product can be remarkably improved, and the strain has the advantages of unique flavor, strong functionality, high fermentation efficiency and the like, and is suitable for industrial production.

The present application belongs to the field of food technology, and particularly relates to a gel soft candy containing water crystal pear juice and Chinese wolfberry liquid and a preparation method thereof. The water crystal pear juice gel soft candy provided by the present application is mainly composed of water crystal pear juice Chinese wolfberry mixed liquid, dried tangerine or orange peel enzymolysis powder, maltitol, citric acid and a gelling agent. The present application is a gel soft candy prepared by taking water crystal pear juice, Chinese wolfberry liquid and dried tangerine or orange peel as main raw materials and taking gelatin and rhizoma marantae starch as gelling agents. The water crystal pear juice gel soft candy can maximize the utilization of the nutritional value of active ingredients in the water crystal pear juice, Chinese wolfberry liquid and dried tangerine or orange peel, and the prepared water crystal pear juice gel soft candy has good antioxidant property, is a new type of health care gel soft candy with high nutritional value, delicate taste, moderate softness and hardness, and integrates health care, taste and nutritional value.

The invention discloses a brewing method of health-care vinegar. The method comprises four core steps of raw material pretreatment, first-stage extraction, second-stage fermentation and post-treatment. The method comprises the following steps: firstly, respectively preparing raw material components such as rosa roxburghii tratt juice and pericarpium citri reticulatae extract liquid; mixing the pericarpium citri reticulatae extract, the hippophae rhamnoides fruit paste, the liquorice extract and substrate table vinegar pretreated by pectinase, and extracting at 20-28 DEG C for 40-56 hours; then adding roxburgh rose juice, a fructo-oligosaccharide solution and ginger juice, inoculating acetic bacteria, and fermenting for 60-84 hours at 16-22 DEG C under a sealed dark condition; and finally, filtering, clarifying, pasteurizing and aging in stages to obtain a finished product. By adopting a segmented treatment process and matching with optimized extraction and fermentation parameters, active ingredients such as vitamin C and flavonoids in the raw materials can be fully extracted, heat-sensitive ingredients are prevented from being damaged, and the finished health-care vinegar is harmonious in flavor, clear and transparent and has seasoning and health-care effects.

The utility model discloses a kind of efficient separation devices of malus aculeata juice pomace, belong to pomace separation technical field, including mounting plate and its upper end both sides fixed installation two first electric telescopic rod, the upper end surface middle position of mounting plate is fixedly installed with separation bucket, rotatingly installed with filter barrel in separation bucket, the surface array of filter barrel is equipped with filter hole, the fixed installation of the one side of the telescopic end of two first electric telescopic rod has connecting block, the one side fixed connection of two connecting blocks has separation cleaning integrated assembly, the utility model uses separation cleaning integrated assembly, by separation cleaning integrated assembly drive filter barrel rotates in separation bucket, and then the malus aculeata juice pomace in filter barrel is centrifuged, simultaneously in separation cleaning integrated assembly drive filter barrel centrifugal rotation, still can be pressed to the pomace retained in filter barrel, residual juice in pomace is squeezed out, reduce the residue of juice in juice, increase the utilization of malus aculeata raw material.

The present invention relates to a method for preparing pear juice with enhanced antioxidant activity and the pear juice prepared by the method. More specifically, the invention provides a method for preparing pear juice in which steaming is performed at a specific temperature for a predetermined period of time, resulting in increased total polyphenol and flavonoid contents, as well as enhanced antioxidant activity, and also relates to pear juice with improved antioxidant efficacy prepared by the method.

The invention relates to the technical field of food processing, and discloses a processing method of fresh pear slowly-decocted clear and moist autumn pear syrup, which comprises the following steps: S1, raw material pretreatment; s2, dividing the herbs into three groups, namely a lung moistening core group, a heat clearing and balancing group and a spleen tonifying and harmonizing group, and respectively performing directional extraction; s3, performing time-sharing coupling boiling; and S4, collecting the paste. According to the invention, three-stage compatibility following the theory of monarch, minister, assistant and guide in traditional Chinese medicine is combined with a directional extraction and time-sharing coupling process, so that synergistic enhancement of efficacy is realized, the lung moistening group and pear juice are co-extracted to promote dissolution of alkaloid, the heat clearing group is added after low-temperature extraction, heat-sensitive components such as chlorogenic acid are retained, and the spleen tonifying group is decocted at high temperature to ensure sufficient precipitation of polysaccharide; a mellow, sweet and moist flavor base and a fresh tail seasoning are constructed through time-sharing coupling decoction, the bad medicine flavor of a traditional technology is avoided, and the functional component retention rate and the eating experience of the product are remarkably improved.

The invention relates to the field of food processing, in particular to elaeagnus angustifolia flower and bergamot pear compound fruit wine and a preparation method thereof. The preparation method comprises the following steps: dicing bergamot pears, soaking and juicing in an aqueous solution containing ascorbic acid and citric acid to obtain pear juice, and adding sodium metabisulfite into the pear juice to obtain a pear juice base solution; adding elaeagnus angustifolia flower petals into the pear juice basic liquid to obtain mixed juice; adding pectinase into the mixed juice, performing enzymolysis, and performing enzyme deactivation to obtain enzymatic hydrolysate; adjusting the sugar degree and the pH value of the enzymatic hydrolysate to obtain an activating solution; inoculating yeast into the activated liquid, activating, and fermenting to obtain fermentation liquid; after fermentation is finished, the fermentation liquor is aged, and the elaeagnus angustifolia flower and bergamot pear composite fruit wine is obtained. The comprehensive quality of the fruit wine can be remarkably improved by reasonably adjusting the proportion of the elaeagnus angustifolia flowers to the bergamot pears, the unique flavor of the raw materials is reserved, and the nutritional value of the product is also enhanced. The discovery opens up a new way for deep processing of Xinjiang characteristic agricultural products, and has important significance for promoting the development of local characteristic industries.