Sea-buckthorn juice and preparation method thereof

The technology of sea buckthorn juice and sea buckthorn seeds is applied in the field of food processing and can solve the problems of unstable properties, low utilization rate of sea buckthorn fruit, insufficient intake of nutrients in sea buckthorn fruit and the like

Pending Publication Date: 2022-04-12
赵英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The research on seabuckthorn juice has been paid attention to by the society. The current seabuckthorn juice is obtained by squeezing the pulp of seabuckthorn. This method is the puree of the pulp. Flavoring and essence, there will be astringent taste
The utilization rate of seabuckthorn fruit is low by only using the pulp for juicing, and the nutrients in seabuckthorn seeds cannot be fully utilized
At present, when seabuckthorn fruit is used to prepare seabuckthorn juice, seabuckthorn juice is easy to stratify and its properties are unstable, which is not only not conducive to human body absorption, but also leads to a large loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A seabuckthorn juice, characterized in that it comprises the following raw materials in parts by weight: 200 parts of pulp juice, 20 parts of seed juice, 1 part of preservative, 1 part of edible colloid and 200 parts of purified water; the preparation method of the juice meat is Take fresh seabuckthorn fruit, wash, remove seeds, add water, beat, and then filter to obtain pomace and puree. After mixing the pomace and sorghum flour evenly, add water and mix well, moisten the material for 1 hour, and steam the moistened material for 2 hours under normal pressure , then discharge the material and cool it to 21°C, then add distiller's mother, put it into the fermentation box for the first fermentation at 25°C, and after a 3-day fermentation, mix seabuckthorn seed meal powder and vinegar mother into the fermentation tank and put it in Carry out secondary fermentation at 27°C, turn the material once a day during the secondary fermentation, filter after 3 days of secondary ferme...

Embodiment 2

[0018] A kind of seabuckthorn juice is characterized in that it comprises the following raw materials in parts by weight: 350 parts of pulp juice, 30 parts of seed juice, 6 parts of preservatives, 5 parts of edible colloid and 350 parts of purified water; the preparation method of the juice meat is Take fresh seabuckthorn fruit, wash, remove seeds, add water, beat, and then filter to obtain pomace and puree. After mixing the pomace and sorghum flour evenly, add water and mix well, moisten the material for 1.5 hours, and steam the moistened material under normal pressure. 2.5h, then discharge the material and cool to 23.5°C, then add distiller's mother, put it into the fermentation tank for the first fermentation at 26°C, after a 4-day fermentation, mix seabuckthorn seed meal powder and vinegar mother into the fermentation tank And carry out secondary fermentation at 28°C, turn over once a day in the secondary fermentation process, filter after 3.5 days of secondary fermentation...

Embodiment 3

[0023] A kind of seabuckthorn juice is characterized in that it comprises the following raw materials in parts by weight: 500 parts of pulp juice, 40 parts of seed juice, 10 parts of preservatives, 8 parts of edible colloid and 500 parts of purified water; the preparation method of the juice meat is Take fresh seabuckthorn fruit, wash, remove seeds, add water, beat, and then filter to obtain pomace and puree, mix pomace and sorghum flour evenly, add water and mix well, moisten the material for 2 hours, and steam the moistened material for 3 hours under normal pressure , then discharge the material and cool it to 26°C, then add distiller's mother, put it into the fermentation tank for the first fermentation at 27°C, and after a 5-day fermentation, mix seabuckthorn seed meal powder and vinegar mother into the fermentation tank and put it in Carry out secondary fermentation at 29°C, turn the material once a day during the secondary fermentation, filter after 4 days of secondary fe...

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PUM

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Abstract

The invention relates to sea-buckthorn juice and a preparation method thereof. The sea-buckthorn juice comprises the following raw materials in parts by weight: 200-500 parts of pulp juice, 20-40 parts of seed juice, 1-10 parts of a preservative, 1-8 parts of edible colloid and 200-500 parts of purified water. According to the hippophae rhamnoides juice and the preparation method thereof, the astringent taste of the pulp juice is greatly reduced through primary fermentation and secondary fermentation, the astringent taste of the hippophae rhamnoides juice is completely eliminated without adding other additives by further adding the seed juice and fusing the pulp juice and the seed juice, and the hippophae rhamnoides juice is smoother and has a good taste. Meanwhile, the hippophae rhamnoides fruit residues are effectively utilized; the prepared hippophae rhamnoides juice is more sufficient in nutrition, the hippophae rhamnoides fruits are fully utilized, and the The preparation technology of the seed juice and the pulp juice is unique, through extraction, fermentation and pulping, the seed juice and the pulp juice can be fully fused, the prepared sea-buckthorn juice cannot be layered and is stable in character, the nutrition of sea-buckthorn fruits is fully preserved, and the sea-buckthorn fruits can be more easily absorbed by a human body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to seabuckthorn juice and a preparation method thereof. Background technique [0002] Seabuckthorn fruit is the fruit of Hippophae rhamnoides, also known as vinegar willow fruit and sour thorn fruit. Sea buckthorn fruit is a small berry plant, deciduous shrub or small tree. Seabuckthorn is currently the precious economic forest tree species that contains the most natural vitamins in the world. Its vitamin C content is much higher than that of fresh jujube and kiwi fruit, so it is known as a treasure house of natural vitamins. Seabuckthorn has high nutritional value, ecological value and economic value, especially plays an important role in the construction of "Three North" shelterbelts. Seabuckthorn can also treat burns, radiation sickness, heart disease, glaucoma and other diseases, and has unique medicinal value. [0003] The research on seabuckthorn juice has been paid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/38A23L2/52A23L2/84A23L2/66A23L2/70A23L33/00A23L33/115A23L33/19C11B1/02C11B1/10C11B1/04
Inventor 赵英郑新国李宏赵一卓程平孔德智张志刚陆嫦玉韩晓燕
Owner 赵英
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