Humilis juice and its processing method

Abstract

The present invention relates to a common plum juice and its processing method. The described common plum juice is a natural one, it is a red clear transparent liquor, has the original frangrance of common plum furit, its soluble solid content is 8 deg.brix-10 deg. Brix, and its pH value is 3.4-3.8. Its processing method includes the following steps: using mature common plum fruit as raw material, circulating extraction, filtering, regulating pH value, high-temperature sterilizing, cooling, filling and packaging so as to obtain the invented product.

Description

Technical field [0001] The invention relates to a beverage and a processing method thereof, in particular to a plum juice and a processing method thereof. Background technique [0002] Wild prunes are rich in nutrients and can be used to process prunes juice. However, due to the high pectin content of its fruits, among the existing processed products, it is mainly to produce turbid fruit juice with flesh and to produce clarified juice. Technically difficult. One of the traditional production methods of plum juice is high-temperature extraction at 100°C for 30-60 minutes. Under this condition, the pulp of the plum juice is separated from the core, and the juice contains a large amount of pulp suspended matter, which makes it difficult to filter and the pressure is high. , and there are obvious sediments in the produced Plum Juice, which affects the sensory quality. At the same time, the long-term leaching under high temperature conditions has also caused a large amount of lo...

AI Technical Summary

Problems solved by technology

One of the traditional production methods of plum juice is high-temperature extraction at 100°C for 30-60 minutes. Under this condition, the pulp of the plum juice is separated from the core, and the juice contains a large amount of pulp suspended matter, which makes it difficult to filter and the pressure is high. , and there are obvious sediments in the produced plum juice, which affects the sensory quality. At the same time, long-term leaching under high temperature conditions also causes a large loss of nutrients