A kind of manufacture method of kiwi fruit juice color-protecting agent

Abstract

The invention provides a manufacturing method of a kiwi fruit juice color-protecting agent. In parts by weight, 100 parts of copper chlorophyllin, 1-5 parts of N-acetylglucosamine, 1-5 parts of dioscin cellobioside, 200 parts of 500 parts of soybean oil were reacted at 50-70° C. for 1-5 hours to obtain the color-protecting agent for kiwi fruit juice.

Description

technical field [0001] The invention relates to a formula and a manufacturing method of a kiwi juice beverage, in particular to a manufacturing method of a kiwi juice color-protecting agent. Background technique [0002] Kiwi fruit is a kind of edible and medicinal fruit. Kiwi fruit is tender and fragrant, rich in vitamin C, P, K, Ca, Mg, Fe, Cu and other minerals and 18 kinds of amino acids. The calcium content of trace elements is the first in the fruit, and it is called "the king of fruits" and "the king of vitamin C". Especially the calcium content of trace elements is relatively high, and the calcium in the fruit can be directly absorbed by the human body , is a good calcium supplement for middle-aged and elderly people, and has rich nutritional value. [0003] CN103371387A The invention provides a production method of fermented walnut and kiwi fruit beverage. The steps of the production method of the fermented walnut kiwi fruit beverage are as follows: (1) squeeze th...

AI Technical Summary

Problems solved by technology

[0006] At present, kiwi fruit drinks are mainly fruit juice drinks, and most of them are turbid juices. Although their nutritional value is higher than that of clear juices, they are easy to layer and precipitate, which affects product quality. Kiwi fruit drinks contain polyphenol oxidase, catalase, and chlorophyll. Decomposing enzymes, oxidizing VC and chlorophyll, the color changes from yellow-green to gray-yellow, which affects product quality