Preparation method for hawthorn fruit juice

Abstract

A preparation method for hawthorn fruit juice comprises the following steps: selecting fresh large hawthorn fruits as a raw material, then mashing, blending with water, carrying out astringency removal, decocting, extracting, clarifying fruit juice and blending so as to obtain the finished product namely fruit juice. Through implementation of the preparation method, the hawthorn fruits are mashed firstly to obtain mashed fruit pulp, so that effective ingredients can be effectively extracted from the fine fruit pulp and also have a good effect for the astringency removal link. Through pre-stewing the fruit pulp for astringency removal, not only is bitterness in the hawthorn fruits effectively removed, but also original nutrients and functional ingredients of the hawthorn fruits are well retained; in addition, a physical method is adopted completely in the whole astringency removal process and any chemical additive is not added, so that the original ecological property of the hawthorn fruit juice is remained. Meanwhile, the hawthorn fruits are mashed firstly, then the mashed hawthorn fruits are blended with water for decoction and finally, the fruit juice is extracted, so that the effective ingredients of the hawthorn fruits can be extracted out completely, the prepared fruit juice has not only the original function of the hawthorn fruits, but also an excellent healthcare effect, and is good in palatability and high in commercial value.

Description

technical field [0001] The invention belongs to the technical field of fruit juice preparation, and in particular relates to a preparation method of hawthorn fruit juice. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can produce body fluid and quench thirst, and can also be used as medicine. It is used in the spleen, stomach, and liver meridians, and has the effects of digesting food and eliminating accumulation, promoting blood circulation and dispelling blood stasis. Edible portion 76%. Each 100g contains 397kJ of energy, 73g of water, 0.5g of protein, 0.6g of fat, 3.1g of dietary fiber, 22g of carbohydrates, 100μg of carotene, 17μg of vitamin A; 0.02mg of thiamine, 0.02mg of riboflavin, and 0.4mg of niacin Vitamin C53mg, Vitamin E7.32mg; Potassium 299mg, Sodium 5.4mg, Calcium 52mg, Magnesium 19mg, Iron 0.9mg, Manganese 0.24mg, Zinc 0.28mg, Copper 0.11mg, Phosphorus 24mg, Selenium 1.22μg. It still contains lipase, tannin, etc., and ingredient...

AI Technical Summary

Problems solved by technology

[0011] The above-mentioned preparation method of hawthorn juice is simple and easy to implement, but the whole fruit is boiled, and it is difficult to extract the active ingredients in the fruit

In addition, because hawthorn fruit contains a lot of tannins and flavonoids, even after deep processing, it will produce an unpleasant bitter taste. The above-mentioned process does not remove the astringency, and the resulting juice has poor palatability and no commercial value.