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Seabuckthorn juice beverage and preparation method thereof

A technology of seabuckthorn fruit juice and seabuckthorn fruit, which is applied in the field of beverages to achieve the effects of good taste, short preparation cycle and reduction of uncontrollable causes

Inactive Publication Date: 2019-10-22
刘晓丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among them, seabuckthorn flavonoids have the effects of anti-myocardial ischemia, lowering blood fat, anti-tumor, regulating immune system, etc., and also have the effect of directly removing superoxide anion and hydroxyl free radicals, and have obvious anti-aging effects. The taste of seabuckthorn juice drinks currently on the market is sour The taste is relatively obvious. Based on the above reasons and the deficiencies of the prior art, the present invention provides a kind of seabuckthorn fruit juice drink with good food taste, green environmental protection, safety and health, and the preparation method is simple and easy to operate, realizing industrial production and meeting market demand.

Method used

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  • Seabuckthorn juice beverage and preparation method thereof
  • Seabuckthorn juice beverage and preparation method thereof
  • Seabuckthorn juice beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of sea-buckthorn fruit juice drink is characterized in that it comprises the following steps:

[0029] (1) Product deployment: 40 parts of seabuckthorn fruit juice, 70 parts of purified water and 4 parts of fructose syrup are configured as product stock solution, and the solid content of the sea buckthorn fruit juice accounts for 10% of the total weight ratio, so The total acid of the original fruit juice of seabuckthorn fruit is 2%;

[0030] (2) compounding: then add 0.2 part of stabilizer to the product stock solution prepared in step (1), the stabilizer is sodium alginate and gelatin, add 1 part of white sugar, 0.02 part of potassium sorbate, 0.003 part of sodium citrate part, 0.015 part of stevioside, 0.002 part of sucralose, and 0.02 part of salt are stirred and heated in the configuration tank, and the heating temperature is 70 ° C. The temperature of the water is 55°C, then the stabilizer and sugar are stirred evenly, poured into the shearin...

Embodiment 2

[0038] A preparation method of sea-buckthorn fruit juice drink is characterized in that it comprises the following steps:

[0039] (1) Product deployment: 35 parts of sea-buckthorn fruit juice, 65 parts of purified water and 4 parts of high-fructose syrup are configured as a product stock solution, and the solid content of the sea-buckthorn fruit juice accounts for 12% of the total weight ratio. 3% total acid of raw sea buckthorn fruit juice;

[0040] (2) Compounding: Then add 0.2 parts of stabilizer to the product stock solution prepared in step (1), the stabilizer sodium alginate, gelatin, calcium chloride and carrageenan, add 1.5 parts of white sugar, 0.025 parts of potassium sorbate part, 0.01 part of sodium citrate, 0.018 part of stevioside, 0.004 part of sucralose, and 0.022 part of salt are stirred and heated in the configuration tank, the heating temperature is 70 ° C, and 20- 45 parts of water, then stir the stabilizer and sugar evenly, pour into the shearing tank, s...

Embodiment 3

[0048] (1) Product deployment: 40 parts of sea-buckthorn fruit juice, 70 parts of purified water and 5 parts of high-fructose syrup are configured as product stock solution, and the solid content of the sea-buckthorn fruit juice accounts for 12% of the total weight ratio, so The total acid 3% of the original fruit juice of seabuckthorn fruit;

[0049] (2) Compounding: Then add 0.2 parts of stabilizer to the product stock solution prepared in step (1), the stabilizer is gelatin, add 2 parts of white sugar, 0.03 parts of potassium sorbate, 0.015 parts of sodium citrate, stevioside 0.02 parts, 0.006 parts of sucralose, and 0.025 parts of salt are stirred and heated in the configuration tank, the heating temperature is 70 ° C, and 45 parts of water at 65 ° C are poured into the shear tank, so the stabilizer and white sugar Stir evenly, pour into the shear tank, shear for 25 minutes, then pour the rest of the ingredients into the shear tank;

[0050] (3) Coarse filtration: pass the ...

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Abstract

The invention discloses a seabuckthorn juice beverage and a preparation method thereof, and relates to the field of beverages. The seabuckthorn juice beverage is good in mouthfeel. The seabuckthorn juice beverage is prepared from 30-40 parts of a seabuckthorn original juice, 4-5 parts of a high fructose corn syrup, 5-10 parts of purified water, 1-2 parts of white sugar, 0.2-0.3 part of a stabilizer, 0.02-0.03 part of potassium sorbate, 0.003-0.015 part of sodium citrate, 0.015-0.02 part of stevioside, 0.002-0.006 part of sucralose and 0.02-0.025 part of salt. The preparation method is simple and easy to operate, and the prepared seabuckthorn juice beverage is not onlyrich in nutrient content, but also rich in mouthfeel and is suitable for various people to drink.

Description

technical field [0001] The invention relates to the field of beverages, and in particular to a seabuckthorn juice drink and a preparation method thereof. Background technique [0002] Seabuckthorn (Hippophae rhamnoides Linn.) is a medicinal and edible plant that was listed in the National Pharmacopoeia in 1972. It belongs to many varieties of deciduous shrubs or small trees. The fruits and leaves of Hippophae rhamnoides Linn. are rich in more than 420 kinds of nutrients through modern analysis and detection technology. It is a high-quality raw material for developing food, health care products, medicines and cosmetics. The nutrients contained in seabuckthorn are rich in: dry matter 91.07%, crude protein 17.31%, crude fat 8.04%, crude fiber 8.62%, crude ash 5.39%, ammonia-free extract 50.13%, amino acid (18 kinds) 20.17% (the highest Aspartic acid 2.23%), total soluble sugar 6.38%, total polyphenols 3.78%, total flavonoids 6.23%, carotene 193.32mg / kg, Vc454.93 mg / kg, Ve585.1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/62A23L2/52A23L2/72A23L2/74A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23L2/62A23L2/72A23L2/74A23L33/00
Inventor 刘晓丽吴若阳王亚妮王建伟杜妍怡倪荣范丽萍王琎
Owner 刘晓丽
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