Apple juice and its preparation method

Abstract

The present invention relates to a pure apple juice, in which the soluble solids are 11.5 deg.BX-12 deg.BX, total acid content is 0.40-0.45%, fruit flesh content is (-3%, and in each 100g of apple juice the ascorbic acid content is 50-100 mg. Said invention also discloses its preparation method, it is a pure natural fruit juice containing no chemical adjuvant and preservative, and said preparation process does not adopt enzymolysis and pectin tannin precipilation process, and can retain all the nutrient components of the original apple.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to an apple juice and a preparation method thereof. Background technique [0002] In the traditional apple juice processing process, when fresh apples are crushed and squeezed, there will be a strong browning reaction caused by peroxidase, resulting in reduced flavor and dark color. Carry out multiple long-term sterilization to completely kill microorganisms and browning enzymes in the juice, and then decompose pectin, clarification, ultrafiltration and evaporation to remove water to make concentrated apple juice, or do not decompose pectin. Evaporate directly to remove water to make concentrated apple juice, or add preservatives to prolong the shelf life. All these processing measures will seriously lose the aroma of apples, and it is easy to make apple juice have a cooked taste, caramel burnt taste, and pulpy juice. Pulp precipitation and stratif...

AI Technical Summary

Problems solved by technology

Its defect is: one, its technology is comparatively complicated, and the required expense height in the process of processing, thus has improved the production cost of fruit juice; Lose the flavor of the original fresh fruit, but with a cooked taste, which affects the mouthfeel of the juice and also destroys its nutritional content; 3. Enzymolysis technology is used in the preparation of the juice, the purpose of which is to detoxify the fruit juice Pectin is removed, and pectin is a jelly-like substance that wraps the nutrients in the fruit, and it is also an important nutrient that is beneficial to human health. Without the protection of pectin, some vitamins are easily destroyed, thus affecting The nutritional value of the fruit juice, and the use of chemical additives will also bring adverse effects on the safety and hygiene of the juice; 4. The tannins used in the process make the juice produce an astringent taste. When there are too many tannins, they need to be removed. , otherwise it is impossible to drink