Antioxidation pyracantha fortuneana beverage and preparation method thereof

A Pyracantha anti-oxidation technology, which is applied in the field of food processing, can solve the problems of low Pyracantha juice yield, decline in juice quality, and nutrient destruction, and achieve the effects of good antioxidant activity, simple method, and sweet and sour taste

Active Publication Date: 2018-06-15
GUANGDONG YANLING LIFE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the prior art, the juice yield of Pyracantha is low, and high-temperature sterilization is required. Although it can effectively sterilize and inhibit enzymatic reactions under high temperature conditions, nutrients are easily destroyed under high temperature, such as vitamin C and antioxidant enzymes. etc.; and non-enzymatic browning is prone to occur after high-temperature cooking, which greatly reduces the quality of fruit juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The preparation method of anti-oxidation fire-acantha beverage comprises the following steps:

[0056] (1) Raw material pretreatment: select ripe Pyracantha, remove branches and leaves, dried shrunk fruit and rotten fruit, wash Pyracantha with water, drain the surface moisture, and obtain pretreated Pyracantha;

[0057] (2) Juicing: the pretreated Pyracantha and water are mixed in a juicer to squeeze the juice, and the juice time is 8min to obtain the Pyracantha mixture, wherein the consumption of water is 30% of the pretreated Pyracantha quality;

[0058] (3) Enzymolysis: Add pectinase and 5% citric acid aqueous solution to the pyracantha mixture, stir at 200 rpm at 45°C for 3 hours, filter with a 200-mesh filter cloth to obtain pomace and enzymolysis liquid, wherein the dosage of pectinase is 0.2% of the quality of pretreated Pyracantha, and the dosage of aqueous citric acid is 0.3% of the quality of pretreated Pyracantha;

[0059] (4) Astringent removal: add 0.2% pr...

Embodiment 2

[0067] The preparation method of anti-oxidation fire-acantha beverage comprises the following steps:

[0068] (1) Raw material pretreatment: select ripe Pyracantha, remove branches and leaves, dried shrunk fruit and rotten fruit, wash Pyracantha with water, drain the surface moisture, and obtain pretreated Pyracantha;

[0069] (2) Repeated freezing and thawing treatment: freezing the pretreated Pyracantha japonicus at -25°C for 3 hours, then thawing at 20°C for 50 minutes, and repeating this 3 times to obtain Pyracantha japonicus repeatedly freezing and thawing;

[0070] (3) Juicing: the repeatedly frozen and thawed Pyracantha and water are mixed in a juicer to extract the juice, and the juice extraction time is 8 minutes to obtain the Pyracantha mixture, wherein the consumption of water is 30% of the pretreated Pyracantha quality;

[0071] (4) Enzymolysis: Add pectinase and 5% citric acid aqueous solution to the pyracantha mixture, stir at 200 rpm at 45°C for 3 hours, filter ...

Embodiment 3

[0080] It is basically the same as Example 2, except that the described astringent-removing agent is sodium carboxymethyl cellulose.

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PUM

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Abstract

The invention discloses an antioxidation pyracantha fortuneana beverage and a preparation method thereof. The preparation method of the antioxidation pyracantha fortuneana beverage comprises the following steps of (1) pretreating raw materials; (2) performing squeezing to obtain juice; (3) performing enzymolysis; (4) performing astringent taste removal; (5) performing ultrafiltration; (6) performing mixing; and (7) performing sterilization. According to the antioxidation pyracantha fortuneana beverage and the preparation method thereof disclosed by the invention, the method is simple, nutrientsubstances in pyracantha fortuneana are reserved in the preparation process, the pyracantha fortuneana juice yield rate is high, and the obtained antioxidation pyracantha fortuneana beverage is goodin antioxidative activity, high in nutrient value and sour, sweet and delicious in taste.

Description

technical field [0001] The invention relates to an anti-oxidation fireacantha beverage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pyracantha, Latin scientific name: pyracantha fortuneana, also known as Salvation Army Bread and Water Branch. Pyracantha is an evergreen thorny shrub belonging to the family Rosaceae Pyracantha, commonly known as torch fruit, life-saving grain, etc. The fruit of Pyracantha is sweet, slightly sour and has a strong aroma, and the edible part accounts for more than 92%. Pyracantha is rich in nutrients, including sugar 10.60-12.20%, total acid 0.08%, tannin 0.42%, cellulose 11.96mg / 100g, protein 1.03%, vitamin C36.32 / 100g, vitamin B12.03mg / 100g , vitamin E3.19mg / 100g, carotene 2.94mg / 100g, in addition, it also contains 18 kinds of amino acids and minerals such as calcium, potassium, phosphorus, iron, etc., and the active substance that also has anti-aging effects is superoxid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/70A23L2/80A23L33/00
CPCA23L2/02A23L2/04A23L2/70A23L2/80A23V2002/00A23L33/00A23V2250/032A23V2250/5432A23V2250/632A23V2250/1618A23V2250/1614A23V2200/30A23V2250/51088A23V2250/5026A23V2250/51
Inventor 吴小珊赵小波
Owner GUANGDONG YANLING LIFE TECH CO LTD
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