Novel technique for processing apple-pear juice and product

Abstract

The present invention relates to fruit juice beverage, and is especially one kind of new apple pear juice and its producing process. The new apple pear juice is produced with new apple pear, pectase accounting for 0.01-0.012 % of juice weight, and amylase accounting for 0.003-0.004 % of juice weight. The new apple pear juice is yellowish, sour and sweet, and rich in fruity fragrance. It has the health functions of moistening lung, eliminating phlegm, relieving cough, promoting the secretion of saliva to quench thirst, etc.

Description

technical field [0001] The invention relates to a fruit juice drink and a processing technology thereof, in particular to a processing technology and a product of new apple juice. Background technique [0002] At present, the per capita consumption of fruit juice in my country is about 1 liter, which is 40 times different from the per capita consumption of 40 liters in developed countries, and 10 times different from the per capita consumption of 10 liters in the world. If 20% of my country's 1.3 billion population reaches the world's average consumption level, 2.6 million tons of fruit juice will be needed, while my country's current total fruit juice output is only 1.5 million tons. The main reason for this situation is that among the existing cultivated fruit trees in our country, there are less than 10% of special varieties for processing, and among them, the number of self-cultivated processing varieties in our country is almost zero. Therefore, some domestic scientifi...

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Problems solved by technology

At present, there are no reports about the processing technology and products of the new apple juice at home and abroad