Preparation method of hawthorn and smoked plum compound fruit flesh beverage concentrate

Abstract

The invention provides a preparation method of hawthorn and smoked plum compound fruit flesh beverage concentrate. The hawthorn and smoked plum compound fruit flesh beverage concentrate is prepared from main raw materials including hawthorns, smoked plum, roselle, dried apricot slices, Chinese dates and the like according to a certain ratio by using processes of cleaning, soaking, saccharifying, enzymolysis, pulping, centrifugal-separating, concentrating, blending, sterilizing and the like. The hawthorn and smoked plum compound fruit flesh beverage concentrate is diluted by adding water according to a ratio of 1:6 when people drink the hawthorn and smoked plum compound fruit flesh beverage concentrate. The hawthorn and smoked plum compound fruit flesh beverage concentrate maintains the aroma which is special for the hawthorn and the smoked plum, brownish red in color, properly sour and sweet in flavor, and capable of dissolving grease and removing the peppery paste, and has the effects of tonifying spleen, stimulating appetite and promoting digestion. According to the preparation method, a conventional process of decocting plum juice is imitated, and a modern technology of concentrated fruit juice is combined. The preparation method is simple in process, quantitative in processing conditions, and capable of realizing the continuous industrialized production. The hawthorn and smoked plum compound fruit flesh beverage concentrate is concentrated juice, is preservative and fresh-keeping by depending on self sugar degree and can be conveniently stored and transported. Compared with a conventional process of decocting plum juice, the preparation method is low in cost and high in efficiency, and capable of realizing the industrialized control of flavor blending and the standardized production.

Description

technical field [0001] The invention relates to a preparation method of hawthorn and ebony compound pulp beverage concentrate, and belongs to the technical field of preparation methods of pulp beverage concentrate. Background technique [0002] With the improvement of people's living standards, the dietary structure of Chinese residents is also changing. Higher requirements have also been placed on beverages. In addition to being sweet and sour, beverages also need to provide more nutrients such as vitamins. The current beverages pay more attention to the taste and appearance of the product, and the pulp and cellulose, which have more nutrients for humans, are generally removed because they affect the taste. . Beverages such as sour plum soup made with traditional techniques have good taste and certain health effects, but the product concentration is low and the water content is high, which will consume more social resources during storage and transportation. Moreover, in...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems in the above-mentioned prior art, that is, in the traditional sour plum soup cooking process, the product’s heat, flavor and other indicators need to be controlled by the “master” based on experience, and the beverage’s acidity, sugar content and other indicators are in the process of processing. There are more fluctuations in the product, which makes the taste of the product unstable, poor in safety, and high in production costs.