CN105231200A - Mulberry juice and preparation method of the mulberry juice - Google Patents
Mulberry juice and preparation method of the mulberry juice Download PDFInfo
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- CN105231200A CN105231200A CN201510626273.1A CN201510626273A CN105231200A CN 105231200 A CN105231200 A CN 105231200A CN 201510626273 A CN201510626273 A CN 201510626273A CN 105231200 A CN105231200 A CN 105231200A
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- 240000000249 Morus alba Species 0.000 title claims abstract description 63
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000021028 berry Nutrition 0.000 claims description 50
- 235000015203 fruit juice Nutrition 0.000 claims description 35
- 235000013399 edible fruits Nutrition 0.000 claims description 27
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- 239000005720 sucrose Substances 0.000 claims description 14
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- -1 sucrose ester Chemical class 0.000 claims description 9
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- 229920001277 pectin Polymers 0.000 claims description 6
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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- 239000012266 salt solution Substances 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 239000006025 fining agent Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
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- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 241000218231 Moraceae Species 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- 235000006708 antioxidants Nutrition 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the field of food processing and especially relates to mulberry juice and a preparation method of the mulberry juice. The mulberry juice is characterized by being prepared through the following processing steps: choosing mulberries, washing the mulberries, freezing the mulberries, unfreezing the mulberries, juicing the mulberries, separating raw juice from pulp, settling the raw juice and blending the raw juice with other materials. The mulberry juice prepared according to the invention has high clarity, rich nutrients and long shelf life; the problem that fresh mulberries are extremely easy to rot and decay and can only be stored for a short time is solved; moreover, the mulberry juice retains nutritional ingredients in the mulberries.
Description
Technical field
The present invention relates to food processing field, particularly a kind of mulberry certain kind of berries fruit juice and preparation method thereof.
Background technology
The mulberry certain kind of berries is also known as mulberry fruit, and purple mulberry, belongs to Moraceae deciduous tree, be called third generation fruit rising star, is described as 21st century best environmental protective hygienic food.Greenhouse production output reaches 4000kg/667m
2high yield record, fruit head is large, mean fruit weight 4.5g, maximum 8.9g, soluble solid content more than 12%, sweet mouthfeel appropriateness, remarkable in economical benefits.Mulberry certain kind of berries product are of fine quality, output is high, profitable, disease resistance strong, wide adaptability, have good promotional value.
Introduce according in " fruit is with healthy " book, mulberry fruit is in Chinese medicine, and one to the product being regarded as help, is the good fruit of liver-kidney tonifying." Bencao Jingshu " is pointed out, mulberry fruit be cool blood enrich blood benefit the moon medicine." the southern regions of the Yunnan Province book on Chinese herbal medicine " says that mulberry fruit can " the dirty and controlling nocturnal emission with astringent drugs of kidney-nourishing, takes black invention order for a long time "." occupying diet spectrum with breath " is said: " wines used as antirheumatic, walks with vigorous strides to carry out, more empty wind, the clear fire of deficiency type for nourish liver and kidney, enrich blood ".So mulberry fruit be treatment liver-kidney Yin deficiency in Chinese medicine, quench one's thirst, tinnitus, order are dark, the common medicine of constipation and articular instability.Authoritative department detects through Ministry of Agriculture's food inspection center and Shandong Province academy sciences Biology Research Institute etc.: mulberry certain kind of berries fruit and blade have high nutritive value and health care.18 seed amino acids (total content is up to 10g/100g) all containing needed by human body in pulp and blade; Multivitamin (as vitamin B1, B2, C, carrotene, retinol etc.) total content is up to 41.6mg/100g; Dietary fiber is 52.9%, wherein soluble cellulose 7.9%; Secondly contain abundant mineral matter as trace elements such as iron, calcium, zinc, potassium, phosphorus, in fresh fruit, content is up to 103mg/100g, and Se content is up to 37ug/kg; More outstanding is that foster brain protects the anthocyanidin of liver, content 1.1g/100g containing a large amount of to the specific resveratrol of cardiovascular and cerebrovascular; In blade dried product (tealeaves), except containing except the composition of fresh fruit, be also rich in the 1-DNJ (DNJ) preventing blood sugar from raising; The flavonoidsization of hypertension and hyperlipemia is containing thing etc.
Through retrieval, the report of not yet mulberry certain kind of berries fruit juice both at home and abroad, this project belongs to the technology of first research invention both at home and abroad.
Summary of the invention:
The object of the invention is very easily to rot the shortcomings such as the resting period is short for mulberry certain kind of berries fresh fruit, provides a kind of mulberry certain kind of berries fruit juice and preparation method thereof.The present invention has not only widened the market value of the mulberry certain kind of berries, also solves the problems such as shelf-life simultaneously.
For achieving the above object, the present invention adopts following technical scheme: a kind of mulberry certain kind of berries fruit juice and preparation method thereof, is characterized in that: containing following composition:
Further, the mulberry certain kind of berries carries out processing technology in 24h after harvesting, carries out the processing technology of freeze-thaw more than the mulberry certain kind of berries of 24h.
Further, described antioxidant is D-araboascorbic acid sodium, and concentration range is 0.01-0.03%.。
Further, described fining agent is selected from: pectase, shitosan, gelatin or two or more the mixture in them.Wherein, preferred pectin enzyme and shitosan, more preferably shitosan.
Further, described stabilizing agent is selected from: pectin, xanthans, sucrose ester, Malus spectabilis acid sodium or two or more the mixture in them.Wherein, preferred xanthans, pectin, sucrose ester or two kinds of mixtures in them, more preferably xanthans and sucrose ester is composite.
A kind of mulberry certain kind of berries fruit juice and preparation method thereof, concrete steps:
1. choosing fruit washes fruit: select 8-9 ripe, without disease and pest, without rotten fruit, first with 1% disinfect with salt solution, then drains by clean water;
2. freeze-thaw: by the mulberry certain kind of berries quick-frozen at-23 DEG C cleaned, after fruit central temperature reaches-18 DEG C, then store under-18 DEG C of conditions; The warm water that the mulberry certain kind of berries of quick-frozen directly puts into 40-50 DEG C is thawed stand-by;
3. squeeze the juice: the mulberry certain kind of berries processed is added antioxidant and carries out color retention, then adopt roll-type juice extractor to squeeze the juice;
4. scum juice is separated: the coarse filtration of first juice being carried out 20 mesh sieve, then centrifugation 10-15min filtrate being carried out rotating speed is 2000-25000r/min;
5. clarify: adopt fining agent process fruit juice, through the time clarification precipitation of 0.5-1h, the fruit juice Normal juice obtaining completely transparent high clarity is for subsequent use;
6. allocate: by sugar, acid, sucrose, stabilizing agent wiring solution-forming, then add successively in fruit juice Normal juice, obtain mulberry certain kind of berries fruit juice.
Beneficial effect of the present invention is:
A kind of mulberry certain kind of berries of the present invention fruit juice and preparation method thereof, effectively solves the problem that mulberry certain kind of berries fresh fruit very easily rots, can preserve about 12 months through fast frozen, solve the seasonal problem of mulberry certain kind of berries juice production.
Through mulberry certain kind of berries fruit juice prepared by the inventive method, both remained the nutritional labeling of the mulberry certain kind of berries, widened again the market value of the mulberry certain kind of berries, had application prospect very widely.
Detailed description of the invention:
Example 1-3
Below in conjunction with instantiation, this programme is described further.These examples are not limited to for illustration of the present invention limit the scope of the invention.The implementation condition adopted in embodiment can do further adjustment according to the condition of concrete producer, is generally the condition in normal experiment for the implementation condition indicated.
Embodiment 1
A kind of mulberry certain kind of berries fruit juice and preparation method thereof, preparation process is as follows:
(1) select 8-9 ripe, without disease and pest, without rotten fruit, first with 1% disinfect with salt solution, then drain by clean water;
(2) the mulberry certain kind of berries quick-frozen at-23 DEG C will cleaned, after fruit central temperature reaches-18 DEG C, then stores under-18 DEG C of conditions; The warm water that the mulberry certain kind of berries of quick-frozen directly puts into 40 DEG C is thawed stand-by;
(3) the D-araboascorbic acid sodium mulberry certain kind of berries processed being added 0.01% carries out color retention, then adopts roll-type juice extractor to squeeze the juice;
(4) first juice is carried out the coarse filtration of 20 mesh sieve, then filtrate is carried out the centrifugation 15min that rotating speed is 2000r/min;
(5) adopt shitosan process fruit juice, through the time clarification precipitation of 0.5h, the fruit juice Normal juice obtaining completely transparent high clarity is for subsequent use;
(6) by the sugar of 1%, the acid of 0.1%, sucrose, the xanthans of 0.08%, sucrose ester, the wiring solution-forming of 0.1% of 8%, then add successively in fruit juice Normal juice, obtain mulberry certain kind of berries fruit juice.
Embodiment 2
A kind of mulberry certain kind of berries fruit juice and preparation method thereof, preparation process is as follows:
(1) select 8-9 ripe, without disease and pest, without rotten fruit, first with 1% disinfect with salt solution, then drain by clean water;
(2) the mulberry certain kind of berries quick-frozen at-23 DEG C will cleaned, after fruit central temperature reaches-18 DEG C, then stores under-18 DEG C of conditions; The warm water that the mulberry certain kind of berries of quick-frozen directly puts into 50 DEG C is thawed stand-by;
(3) the D-araboascorbic acid sodium mulberry certain kind of berries processed being added 0.02% carries out color retention, then adopts roll-type juice extractor to squeeze the juice;
(4) first juice is carried out the coarse filtration of 20 mesh sieve, then filtrate is carried out the centrifugation 10min that rotating speed is 25000r/min;
(5) adopt shitosan process fruit juice, through the time clarification precipitation of 1h, the fruit juice Normal juice obtaining completely transparent high clarity is for subsequent use;
(6) by the sugar of 2.5%, the acid of 0.2%, sucrose, the xanthans of 0.06%, sucrose ester, the wiring solution-forming of 0.2% of 9%, then add successively in fruit juice Normal juice, obtain mulberry certain kind of berries fruit juice.
Embodiment 3
A kind of mulberry certain kind of berries fruit juice and preparation method thereof, preparation process is as follows:
(1) select 8-9 ripe, without disease and pest, without rotten fruit, first with 1% disinfect with salt solution, then drain by clean water;
(2) the mulberry certain kind of berries quick-frozen at-23 DEG C will cleaned, after fruit central temperature reaches-18 DEG C, then stores under-18 DEG C of conditions; The warm water that the mulberry certain kind of berries of quick-frozen directly puts into 45 DEG C is thawed stand-by;
(3) the D-araboascorbic acid sodium mulberry certain kind of berries processed being added 0.03% carries out color retention, then adopts roll-type juice extractor to squeeze the juice;
(4) first juice is carried out the coarse filtration of 20 mesh sieve, then filtrate is carried out the centrifugation 10min that rotating speed is 25000r/min;
(5) adopt shitosan process fruit juice, through the time clarification precipitation of 0.8h, the fruit juice Normal juice obtaining completely transparent high clarity is for subsequent use;
(6) by the sugar of 5%, the acid of 0.3%, sucrose, the xanthans of 0.05%, sucrose ester, the wiring solution-forming of 0.4% of 10%, then add successively in fruit juice Normal juice, obtain mulberry certain kind of berries fruit juice.
Claims (8)
1. a mulberry certain kind of berries fruit juice, its component and weight content are:
2. a kind of mulberry certain kind of berries fruit juice according to claim 1, is characterized in that: with the mulberry certain kind of berries for primary raw material, wash fruit, freeze-thaw through choosing fruit, squeeze the juice, scum juice is separated, clarification, allocate after, prepare mulberry certain kind of berries fruit juice.
3. a kind of preparation method of mulberry certain kind of berries fruit juice according to claim 1 or 2, is characterized in that: preparation process is:
Choosing fruit washes fruit: select 8-9 ripe, without disease and pest, without rotten fruit, first with 1% disinfect with salt solution, then drains by clean water;
Freeze-thaw: by the mulberry certain kind of berries quick-frozen at-23 DEG C cleaned, after fruit central temperature reaches-18 DEG C, then store under-18 DEG C of conditions; The warm water that the mulberry certain kind of berries of quick-frozen directly puts into 40-50 DEG C is thawed stand-by;
Squeeze the juice: the mulberry certain kind of berries processed is added antioxidant and carries out color retention, then adopt roll-type juice extractor to squeeze the juice;
Scum juice is separated: the coarse filtration of first juice being carried out 20 mesh sieve, then centrifugation 10-15min filtrate being carried out rotating speed is 2000-25000r/min;
Clarification: adopt fining agent process fruit juice, through the time clarification precipitation of 0.5-1h, the fruit juice Normal juice obtaining completely transparent high clarity is for subsequent use.
Allotment: by sugar, acid, sucrose, stabilizing agent wiring solution-forming, then add successively in fruit juice Normal juice, obtain mulberry certain kind of berries fruit juice.
4. preparation method according to claim 3, is characterized in that: the mulberry certain kind of berries carries out processing technology in 24h after harvesting, carries out the processing technology of freeze-thaw more than the mulberry certain kind of berries of 24h.
5. preparation method according to claim 3, is characterized in that: the antioxidant that the mulberry certain kind of berries carries out color retention is D-araboascorbic acid sodium, and concentration range is 0.01-0.03%.
6. preparation method according to claim 3, is characterized in that: described fining agent is selected from: pectase, shitosan, gelatin or two or more the mixture in them, preferred pectin enzyme and shitosan, more preferably shitosan.
7. preparation method according to claim 3, it is characterized in that: described stabilizing agent is selected from: pectin, xanthans, sucrose ester, Malus spectabilis acid sodium or two or more the mixture in them, preferred xanthans, pectin, sucrose ester or two or more the mixture in them, more preferably xanthans and sucrose ester is composite.
8. preparation method according to claim 3, is characterized in that: whole processing technology does not add any anticorrisive agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510626273.1A CN105231200A (en) | 2015-09-28 | 2015-09-28 | Mulberry juice and preparation method of the mulberry juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376817A (en) * | 2016-09-09 | 2017-02-08 | 安徽宝恒农业有限公司 | Maqui berry health-care fruit juice |
| CN111357899A (en) * | 2020-04-26 | 2020-07-03 | 上海楷达生物科技有限公司 | Extraction process of concentrated juice powder |
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| CN1226403A (en) * | 1998-02-17 | 1999-08-25 | *** | Method for making fruit juice and jam |
| CN101623116A (en) * | 2009-08-11 | 2010-01-13 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
| KR20120118361A (en) * | 2011-04-18 | 2012-10-26 | 숙명여자대학교산학협력단 | Mulberry drinks having antioxidant activity |
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| CN1226403A (en) * | 1998-02-17 | 1999-08-25 | *** | Method for making fruit juice and jam |
| CN101623116A (en) * | 2009-08-11 | 2010-01-13 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
| KR20120118361A (en) * | 2011-04-18 | 2012-10-26 | 숙명여자대학교산학협력단 | Mulberry drinks having antioxidant activity |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376817A (en) * | 2016-09-09 | 2017-02-08 | 安徽宝恒农业有限公司 | Maqui berry health-care fruit juice |
| CN111357899A (en) * | 2020-04-26 | 2020-07-03 | 上海楷达生物科技有限公司 | Extraction process of concentrated juice powder |
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Application publication date: 20160113 |