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Composite apple juice and preparation method thereof

A technology of apple juice and tomato juice, which is applied in the field of food processing, can solve the problems of loss of nutrients, affecting taste, apple enzymatic change and browning, etc. The effect of oxidation

Inactive Publication Date: 2017-06-09
丽水市知科科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional apple juice will cause apple enzymes and browning due to the heat reaction during apple processing, which will affect its taste and cause the loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of compound apple juice, comprises the composition of following percentage by weight:

[0040] Apple Juice 32%

[0041] Kiwi Juice 12%

[0042] Tomato Juice 6%

[0043] Potato starch 5%

[0044] White sugar 7%

[0045] water balance.

[0046] A preparation method of compound apple juice, comprising the following steps:

[0047]A, prepare starch solution: potato starch is mixed with the starch solution that mass concentration is 6%, for subsequent use;

[0048] B. Amylase hydrolysis: add α-amylase to the prepared starch solution for enzymolysis to obtain porous starch;

[0049] C. Starch gelatinization: put the porous starch in a water bath, set the temperature at 85°C, bathe in water for 6 minutes, and keep stirring, then cool to room temperature and set aside;

[0050] D. Apples, kiwis, and tomatoes are respectively selected, cleaned, peeled and cored, cut into pieces, and squeezed for juice;

[0051] E. Mix apple juice, kiwi fruit juice, tomato juice an...

Embodiment 2

[0058] A kind of compound apple juice, comprises the composition of following percentage by weight:

[0059] Apple Juice 40%

[0060] Kiwi Juice 8%

[0061] Tomato Juice 8%

[0062] Potato starch 2%

[0063] White sugar 10%

[0064] water balance.

[0065] A preparation method of compound apple juice, comprising the following steps:

[0066] A, prepare starch solution: potato starch is mixed with the starch solution that mass concentration is 5%, for subsequent use;

[0067] B. Amylase hydrolysis: add α-amylase to the prepared starch solution for enzymolysis to obtain porous starch;

[0068] C. Starch gelatinization: put the porous starch in a water bath, set the temperature at 90°C, bathe in water for 5 minutes, and keep stirring, then cool to room temperature and set aside;

[0069] D. Apples, kiwis, and tomatoes are respectively selected, cleaned, peeled and cored, cut into pieces, and squeezed for juice;

[0070] E. Mix apple juice, kiwi fruit juice, tomato juice a...

Embodiment 3

[0077] A kind of compound apple juice, comprises the composition of following percentage by weight:

[0078] Apple Juice 25%

[0079] Kiwi Juice 15%

[0080] Tomato Juice 3%

[0081] Potato starch 6%

[0082] White sugar 3%

[0083] water balance.

[0084] A preparation method of compound apple juice, comprising the following steps:

[0085] A, prepare starch solution: potato starch is mixed with the starch solution that mass concentration is 8%, for subsequent use;

[0086] B. Amylase hydrolysis: add α-amylase to the prepared starch solution for enzymolysis to obtain porous starch;

[0087] C. Starch gelatinization: put the porous starch in a water bath, set the temperature at 80°C, bathe in water for 8 minutes, and keep stirring, then cool to room temperature and set aside;

[0088] D. Apples, kiwis, and tomatoes are respectively selected, cleaned, peeled and cored, cut into pieces, and squeezed for juice;

[0089] E. Mix apple juice, kiwi fruit juice, tomato juice a...

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PUM

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Abstract

The invention discloses a composite apple juice, the main components of which are: apple juice, kiwi fruit juice, tomato juice, potato starch, white sugar and water; adding potato starch, on the one hand, utilizes a large amount of substances beneficial to the human body contained in potatoes, Supplement the trace elements and dietary fiber needed by the human body; the other dough, the potato starch after enzymatic hydrolysis and gelatinization, is very effective for various beneficial ingredients such as phenols, alcohols, and glycosides contained in apples. Good adsorption and protection; kiwi fruit juice contains a lot of vitamin C, which has a very good antioxidant effect, cooperates with potato starch, and has a very good effect of preventing apple enzymes and browning; tomato juice belongs to vegetable juice and Complementary fruit juices can significantly improve the nutritional value of compound juices.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound apple juice and a preparation method thereof. Background technique [0002] There are two types of apple juice: cloudy apple juice and transparent apple juice. Their basic processing technology is the same, the difference is that the cloudy apple juice adopts the homogenization step, while the transparent apple juice adopts the clarification and filtration step. Apple juice will speed up intestinal peristalsis. If the intestinal peristalsis is abnormal, apple juice will produce gas in the intestinal tract. If the intestines are irritated by food, you can drink ordinary apple juice or a mixture of concentrated fruit juice and water to relieve the irritation. We can make our own apple juice at home, but it should be consumed immediately after making the juice. [0003] Apple juice is an inexpensive health-boosting drink and a source of soluble and insoluble fi...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52
Inventor 华巧波
Owner 丽水市知科科技有限公司
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