Processing method of roxburgh rose juice
A processing method and juice technology, applied in the processing field of prickly pear juice, can solve the problems of unsatisfactory natural flavor, unstable quality, poor flavor and taste, and achieve the effect of maintaining the inherent quality stability of juice
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Embodiment 1
[0019] A processing method of prickly pear juice, comprising the following steps:
[0020] 1. Wash the fresh thorn pear fruit that is fully mature and free from rot and mildew, drain the water, squeeze and filter through mechanical pressing, and make the original thorn pear juice;
[0021] 2. Add 20U / L of β-glucosidase to Rosa roxburghii juice, keep at 45°C for 60 minutes, then add 25U / L of glucose oxidase to Rosa roxburghii juice, and keep at 35°C for 40 minutes;
[0022] 3. Add 0.03% adenylic acid and 0.015% sucralose (add after dissolving in water) to the above-mentioned processed fruit juice, mix well, adjust the sweet and sour taste with sucrose, immediately sterilize at high temperature, bottle and cool.
Embodiment 2
[0024] A processing method of prickly pear juice, comprising the following steps:
[0025] 1. Wash the fresh thorn pear fruit that is fully mature and free from rot and mildew, drain the water, squeeze and filter through mechanical pressing, and make the original thorn pear juice;
[0026] 2. Add 22U / L of β-glucosidase to Rosa roxburghii juice, keep at 45°C for 65 minutes, then add 28U / L of glucose oxidase to Rosa roxburghii juice, and keep at 38°C for 45 minutes;
[0027] 3. Add 0.035% adenylic acid and 0.018% sucralose (add after dissolving in clear water) to the above-mentioned processed fruit juice and mix evenly.
[0028] Example 2
[0029] A processing method of prickly pear juice, comprising the following steps:
[0030] 1. Wash the fresh thorn pear fruit that is fully mature and free from rot and mildew, drain the water, squeeze and filter through mechanical pressing, and make the original thorn pear juice;
[0031] 2. Add β-glucosidase 25U / L to Rosa roxburghii juic...
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