Preparing method of freshly-squeezed pyrus ussuriensis carbonate beverage

Abstract

The invention discloses a preparing method of a freshly-squeezed pyrus ussuriensis carbonate beverage. The method includes the following steps of selecting pyrus ussuriensis fruits with the measured hardness of 2.5-3.2 kg / cm<2>, conducting cleaning and direct squeezing on the whole fruits without removing peel or kernels, putting 0.2-0.5% of ascorbic acid into juice to be evenly stirred, removinglarge granules in the juice, mixing and filling the pyrus ussuriensis juice which is prepared by evenly mixing, by weight, 70-86 parts of juice, 1-5 parts of sodium fluoride, 1-5 parts of citric acid,1-5 parts of xylitol and 1-5 parts of sodium bicarbonate, clearing the juice to remove impurities of the juice, conducting high-pressure carbon dioxide sterilizing, adding 50-100 parts of a saturatedcarbon dioxide water solution, and conducting packaging and mouth sealing. The method has the advantages that labor is saved, nutrients are rich, the nutrients are not greatly different from those infresh fruits, and the flavor and taste are better.

Description

technical field [0001] The invention relates to the technical field of food and beverage processing, in particular to a preparation method of freshly squeezed pear carbonated beverage. Background technique [0002] Qiuzi pear, as one of the four populations of Pyrus (white pear, sand pear, Western pear, Qiuzi pear), occupies a very important position in the production of fruit trees in cold regions of my country. It has strong fruit aroma and strong cold resistance. Features. The fruit contains a variety of amino acids, trace elements, vitamins, rich polyphenols, fatty acids, superoxide dismutase and aromatic substances. It has high nutritional value and strong nourishing effect, and is of great significance to human health. Medical research shows that flavonoids have anti-arrhythmia, lowering blood pressure, lowering blood sugar, lowering blood fat, etc., have antibacterial, anti-inflammatory and analgesic effects, and as natural antioxidants, they can remove superoxide ion...

AI Technical Summary

Problems solved by technology

Nowadays, with the continuous improvement of consumers' health awareness, pure natural juices without additives are more and more widely sought after by people. However, the biggest disadvantage of pure natural juices is that they can only be squeezed fresh and cannot be stored for a long time. Pretreatment has become a necessary food processing technology to prolong the shelf life of fruit and vegetable juice and maintain the stability of juice quality in fruit and vegetable juice processing, but the storage quality of fruit and vegetable juice will be affected in different ways by different methods

[0004] Qiuzi pear is a heat-sensitive fruit. Although traditional pasteurization can kill bacteria and inactivate enzymes, it will cause the pear juice to produce an after-ripe taste, resulting in a decline in product quality