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Sea buckthorn whole fruit type beverage and preparation method thereof

A technology of sea buckthorn fruit and sea buckthorn, which is applied in the direction of food science and the like, can solve the problems that affect the commerciality of oil-containing sea buckthorn juice beverage products, it is difficult to reflect the flavor and efficacy of sea buckthorn fruit beverage, and fruit oil floats, etc., so as to improve the effect of mixing and compounding. The effect of improving solubility and nutrition and improving stability

Inactive Publication Date: 2019-03-22
绍兴市南岭农副产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Seabuckthorn juice drink is currently the main product in the market, most of which are turbid, but the fruit oil content is less than 0.5%, which makes it difficult to reflect the flavor and efficacy of seabuckthorn fruit drink. At the same time, many juice drink products have oil floating and layering , precipitation, fading, gas production and other quality problems have affected the overall commerciality of oily seabuckthorn juice beverage products

Method used

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  • Sea buckthorn whole fruit type beverage and preparation method thereof
  • Sea buckthorn whole fruit type beverage and preparation method thereof
  • Sea buckthorn whole fruit type beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Seabuckthorn whole fruit beverage, including the following raw materials:

[0034]

[0035]

[0036] The preparation method of the seabuckthorn whole fruit beverage using the above formula comprises the following steps:

[0037] Step 1: Select the seabuckthorn fruit and squeeze it now. After the whole fruit is crushed twice with an ultra-micro wet grinder, the fineness of the crushed material is required to be no less than 50 mesh, and then enter the horizontal spiral discharge filter centrifuge to separate the hard seed coat and Large particles; add iso-V quickly and quantitatively after separation C Sodium, pasteurization temperature 70°C, time 25min; add pectinase to the sterilized seabuckthorn whole fruit pulp, heat it at 45°C for 2.5 hours, cool the enzymolysis solution at 2°C for 6 hours, and filter it through an 80-mesh sieve for backup use;

[0038] Step 2: Heat 25% pure water at 85°C, add the full amount of corn syrup, honey, lipophilic monodrylic ester...

Embodiment 2

[0042] Seabuckthorn whole fruit beverage, including the following raw materials:

[0043]

[0044] The preparation method of seabuckthorn whole fruit type beverage comprises the following steps:

[0045] Step 1: Select the seabuckthorn fruit and press it now. After crushing the whole fruit 3 times with an ultra-micro wet grinder, the fineness of the crushed material is required to be no less than 50 mesh, and then enter the horizontal spiral discharge filter centrifuge to separate the hard seed coat and Large particles; add 0.015% iso-V quickly and quantitatively after separation CSodium, pasteurization temperature 75°C, time 30min; add 0.018% pectinase to the sterilized seabuckthorn whole fruit pulp, heat it at 50°C for 3.0 hours, cool the enzymatic solution for 8 hours at 3°C, and pass through an 80-mesh sieve Reserve after filtering;

[0046] Step 2: Heat 90°C with 30% pure water, add the whole amount of white sugar, honey, lipophilic monodrylic ester, propylene glycol...

Embodiment 3

[0050] Seabuckthorn whole fruit beverage, including the following raw materials:

[0051]

[0052] The preparation method of seabuckthorn whole fruit type beverage comprises the following steps:

[0053] Step 1: Select the seabuckthorn fruit and press it now. After the whole fruit is crushed three times with an ultra-micro wet grinder, the fineness of the crushed material is required to be no less than 50 mesh, and then enter the horizontal spiral discharge filter centrifuge to separate the hard seed coat and Large particles; add iso-V quickly and quantitatively after separation C Sodium, pasteurization temperature 73°C, time 27min; add pectinase to the sterilized seabuckthorn whole fruit pulp, keep it warm at 45-50°C for 2.8 hours, cool the enzymatic solution for 7 hours at 2°C, and pass through an 80-mesh sieve Reserve after filtering;

[0054] Step 2: Heat 88°C with 28% pure water, add full amount of white sugar, honey, lipophilic monodrylic ester, propylene glycol alg...

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Abstract

The invention relates to a sea buckthorn whole fruit type beverage and a preparation method thereof. The sea buckthorn whole fruit type beverage comprises the following main raw materials: sea buckthorn whole fruit pulp, white granulated sugar, honey, lipophilic mono-dry ester, propylene glycol alginate, xanthan gum, gellan gum, purified water and the like. The whole fruit pulp is prepared by adopting manners of whole fruit ultrafine crushing and physical separation and is used for preparing and showing the flavor and the special efficacy of the sea buckthorn beverage. An antioxidant is addedto protect and improve the activities of fatty acids, microbiotics, sterols and other active molecules. A lipophilic emulsifier and a colloid forming agent are added to form a stable impact-resistantcolloidal emulsion, so that a product is ensured not to have quality problems such as oil flotation, stratification, and sedimentation. Through shaking a bottle, contents are ensured to be in a stablecolloid state at a room temperature, so that the product quality is ensured.

Description

technical field [0001] The invention relates to a seabuckthorn whole-fruit beverage, in particular to a seabuckthorn whole-fruit beverage and a preparation method thereof, belonging to the field of beverage manufacturing technology. Background technique [0002] Seabuckthorn is a medicinal and edible berry. Seabuckthorn peel contains flavonoids, dietary fiber, etc., pulp contains fruit oil, various organic acids, sterols, etc., and seeds contain fruit oil and protein. The whole fruit has outstanding nutritional and health effects. Rich in fruit oil and seed oil is the essence of seabuckthorn fruit, the total content is 8-12%. Its functions are first to prevent cancer, cure cancer and improve cancer symptoms, second, to treat digestive system diseases, and third, to treat cardiovascular diseases The fourth effect is that seabuckthorn oil contains a variety of organic acids, which can alleviate the toxic effects of antibiotics and other drugs, thereby protecting the liver. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/70A23L33/00
CPCA23L2/04A23L2/52A23L2/70A23L33/00
Inventor 吴丽军吴焕鑫张军
Owner 绍兴市南岭农副产品有限公司
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