Hippophae rhamnoides fruit juice and preparation method thereof

Abstract

The invention discloses hippophae rhamnoides fruit juice and a preparation method thereof. The hippophae rhamnoides fruit juice is prepared from the following components of 15-25 parts by volume of hippophae rhamnoides fruit raw juice; 5-10 parts by volume of wax apple juice, 1-2 parts by volume of a bamboo leaf extract, and 63-79 parts by volume of blended liquid, wherein the blended liquid is prepared from aqueous solutions in which 0.1-0.4g / L of honey, 0.08-0.15g / L of arabinogalactan, 8-15g / L of stevioside and 0.3-0.5g / L of syrup for candied fruits dissolve. The preparation method comprisesthe following step of compounding the hippophae rhamnoides fruit raw juice with the wax apple juice. The hippophae rhamnoides fruit juice is high in nutrient value. When being eaten too much, the hippophae rhamnoides fruit juice cannot enable people to suffer from excessive internal heat easily. The bamboo leaf extract is used as a sterilizing preservative, and the honey, the stevioside and the syrup for candied fruits are synergistically blended, so that the fruit juice is good in mouth feel.

Description

technical field [0001] The invention relates to the field of beverage production, in particular to seabuckthorn fruit juice and a preparation method thereof. Background technique [0002] Seabuckthorn is sour in taste and warm in nature, and its fruit is rich in nutrition. It contains vitamin C, vitamin E, carotenoids, various amino acids, organic acids, unsaturated fatty acids, flavonoids, phospholipids, phenolic compounds, sterols, Trace elements, protein and other essential nutritional and health ingredients, among which the content of vitamin E is higher than that of any kind of fruit, and the content of carotene is also much higher than that of other plants. Unsaturated fatty acids in seabuckthorn are as high as 85%, and are rich in eight kinds of amino acids necessary for human body. Among them, vitamin E can promote the secretion of follicle-stimulating hormone (FSH), luteinizing hormone (LH) and estradiol (E2) in women of childbearing age, improve their fertility, a...

AI Technical Summary

Problems solved by technology

[0003] Although seabuckthorn raw juice is rich in nutrition, its taste is sour and astringent, and its taste is poor

For this reason, most of the seabuckthorn beverages on the market are made by diluting the original juice with water and adding a large amount of sugar or other flavoring agents, which greatly reduces its nutritional value and uses a lot of additives, which is not in line with the development concept of healthy diet; In addition, most of the seabuckthorn beverages on the market have a relatively single formula, resulting in a single effect and not being able to play a good role in health care