Preparation method of roxburgh-rose composite juice

A technology for compounding fruit juice and fruit juice, which is applied in the direction of food science, etc., can solve the problem of single nutrient composition of juice, and achieve the effect of improving the single nutrient composition and improving the taste.

Inactive Publication Date: 2015-04-29
罗冠强
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  • Abstract
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Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of Rosa roxburghii compound juice, so that two kinds of juices of Rosa roxburghii and Pyracantha can be mixed to make a juice drink, which improves the taste of the juice and improves the shortcomings of the single nutritional component of the juice

Method used

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Embodiment Construction

[0014] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0015] A method for preparing compound fruit juice provided by the embodiment of the present invention may include the following processing steps in its specific implementation process:

[0016] Step 1: Prepare raw materials, including 20% ​​to 30% of the original juice of Rosa roxburghii, 15% to 20% of the original juice of Pyracantha japonicus, 8% to 10% of sucrose, and the balance is water, and the corresponding water is preferably sterile water;

[0017] Among them, the original juice of thorn pear and the original juice of Pyra...

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Abstract

The invention discloses a preparation method of roxburgh-rose composite juice. The roxburgh-rose composite juice comprises the following components by weight percent: 20%-30% of roxburgh-rose original juice, 15%-20% of pyracantha-fortuneana original juice, 8%-10% of sucrose and the balance of water. The corresponding preparation process comprises the steps: mixing the new roxburgh-rose original juice and the pyracantha-fortuneana original juice, then heating to be 30-40 DEG C, then adding pectinase to carry out enzymolysis treatment with the enzymolysis time being 3-6 hours, wherein the amount of the added pectinase is 0.1-0.4% of the total amount of the juice; adding diatomite into the juice treated by enzymolysis, then fully stirring, standing for 3-4 days under the environmental condition of 15-18 DEG C, filtering liquid after standing by using a filtering machine to obtain clear mixed juice; adding water and white sugar into the clear mixed juice for seasoning, carrying out sterilization treatment on the seasoned juice; and packaging the juice treated by sterilization. The preparation method disclosed by the invention has the advantages that due to the complementary characteristic of roxburgh rose and pyracantha fortuneana on nutritional ingredients and taste, the roxburgh rose and the pyracantha fortuneana are processed into the composite juice, so that the composite juice with good taste and rich nutritional substances can be obtained.

Description

technical field [0001] The invention relates to juice preparation technology, in particular to a preparation method of roxburghii compound juice. Background technique [0002] Along with the raising of people's living standard, juice drink has gradually become the indispensable drink in people's life. Fruit juice drinks currently on the market are mostly made by artificial blending, which lacks the nutritional labeling contained in people's expected fruit juice drinks. In addition, there are also some fruit juice drinks made of fresh fruit juice, but most of them are made of a single fruit juice, which leads to a relatively single nutrient intake in the process of drinking. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of Rosa roxburghii compound juice, so that two juices of Rosa roxburghii and Pyracantha japonicus can be mixed to make a juice drink, which improves the taste of the juice and improves the shortco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/52A23L2/84
Inventor 罗冠强
Owner 罗冠强
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