Aronia cherry food therapy beverage and preparation method thereof

Abstract

The invention discloses an aronia cherry food therapy beverage and a preparation method thereof. The method is simple in preparation process, the acerbic taste of aronia can be effectively reduced, mouth feel is enriched, browning and flocculation are reduced, the oxidation resistance and the juice yield of the aronia are improved, the product shelf life of the aronia cherry food therapy beverage is prolonged, and economic benefits are improved. Particularly, the preparation method includes the steps: (1) taking fresh mature aronia and crushing the aronia to obtain stock solution and fruit residues; (2) adding water into the stock solution and the fruit residues obtained in the step (1), blending the water, the stock solution and the fruit residues and then performing enzymolysis by pectinase to obtain feed solution I; (3) adding tannase, strawberry juice and white grape juice into the feed solution I to perform enzymolysis treatment and obtain feed solution II; (4) sterilizing the feed solution II and filtering residues to obtain the aronia cherry food therapy beverage.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, and specifically relates to an aronia dietary drink and a preparation method thereof. Background technique [0002] Aronia Melanocarpa (Aronia Melanocarpa) is a perennial shrub of the family Rosaceae. It was introduced into my country from abroad in the early 1990s. Its fruit is spherical and reddish purple. It is the plant with the highest anthocyanin content in existing plants. [0003] According to research, aronia contains vitamins A, C, E, B2, B6, B9, B12, folic acid, quinic acid, phenolic acid, amino acids, tannins, tea polyphenols, quercetin, lutein and zeaxanthin , rutin, hesperidin, resveratrol, β-carotene and calcium, iron, magnesium, zinc, potassium, manganese and other organic minerals, especially its anthocyanin and polyphenol content are all The tallest of the berries. [0004] In addition, aronia not only has excellent antioxidant capacity, but also has improvement and t...

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Problems solved by technology

[0008] However, due to the thick peel and too strong astringency of aronia berry, the taste of direct consumption is poor, and it is difficult for ordinary people to accept it; and the conventional method for extracting the concentrated solution or making it into powder cannot solve the problem of low fruit juice yield and astringent taste. At the same time, due to the rich content of easily oxidizable substances in aronia, its browning, flocculation and precipitation are more serious, which seriously affects the original flavor, nutritional value and physiological activity of aronia, and even loses its commodity value. Leading to substantial difficulties in using it as a raw material of health functional food

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