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CN-121986886-A - Rosa roxburghii composite fruit and vegetable juice and preparation method thereof

CN121986886ACN 121986886 ACN121986886 ACN 121986886ACN-121986886-A

Abstract

The invention discloses a Rosa roxburghii composite fruit and vegetable juice and a preparation method thereof, and belongs to the technical field of fruit and vegetable juice beverage processing. The method comprises the steps of S1, carrying out biological enzymolysis on original pulp of the roxburgh rose through a compound enzyme preparation to remove astringency, S2, carrying out gradient compound mixing on the original juice of the roxburgh rose after enzymolysis and astringency removal, apple concentrated juice, carrot concentrated juice and kumquat concentrated juice according to specific volume parts, S3, carrying out homogenization treatment, and S4, sterilizing and filling. According to the invention, by adopting a directional biological enzymolysis technology, astringent substances are efficiently decomposed under mild conditions, the loss rate of vitamin C is extremely low, the enzymolysis technology is further deeply coupled with a specific compound formula, and the natural flavors and nutritional ingredients of apples, carrots and kumquats are utilized to synergistically act, so that the sour and astringent taste of the roxburgh rose juice is obviously improved on the premise of not adding any chemical sweetener, acidity regulator and preservative, the flavor harmony, the nutritional stability and the system stability of the product are improved, and the method has good market application prospect.

Inventors

  • TAO ANJIANG
  • YUAN DAN
  • ZHOU YUMIN

Assignees

  • 维哆乐大健康产业(贵州)有限公司

Dates

Publication Date
20260508
Application Date
20260319

Claims (10)

  1. 1. The preparation method of the roxburgh rose composite fruit and vegetable juice is characterized by comprising the following steps: S1, performing enzymolysis treatment, namely performing biological enzymolysis on the original pulp of the roxburgh rose to obtain the original juice of the enzymolysis and deastringency roxburgh rose; S2, compounding and mixing, namely compounding and mixing the enzymolysis and deastringency-removing roxburgh rose normal juice, apple concentrated juice, carrot concentrated juice and kumquat concentrated juice to obtain a compound mixed solution, wherein the raw materials comprise, by volume, 20-28 parts of the enzymolysis and deastringency-removing roxburgh rose normal juice, 12-20 parts of apple concentrated juice, 8-16 parts of carrot concentrated juice and 3-8 parts of kumquat concentrated juice; s3, homogenizing the compound mixed solution; And S4, sterilizing and filling, namely sterilizing and filling the homogenized material.
  2. 2. The method for preparing the roxburgh rose composite fruit and vegetable juice according to claim 1, wherein the volume parts of the enzymolysis acerbity-removed roxburgh rose raw juice, the apple concentrated juice, the carrot concentrated juice and the kumquat concentrated juice are respectively 22-26 parts of the enzymolysis acerbity-removed roxburgh rose raw juice, 14-18 parts of the apple concentrated juice, 10-14 parts of the carrot concentrated juice and 4-6 parts of the kumquat concentrated juice.
  3. 3. The method for preparing the Rosa roxburghii composite fruit and vegetable juice according to claim 2, wherein the volume parts of the enzymatic hydrolysis deastringency Rosa roxburghii raw juice, the apple juice concentrate, the carrot juice concentrate and the kumquat juice concentrate are 24 parts, 16 parts, 12 parts and 5 parts respectively.
  4. 4. The method for preparing the Rosa roxburghii composite fruit and vegetable juice according to claim 1, wherein the enzymolysis treatment in the step S1 comprises the following steps: cleaning fresh fructus Rosae Normalis, crushing, and squeezing to obtain fructus Rosae Normalis juice; Regulating pH of fructus Rosae Normalis primary pulp to 3.5-4.5, heating to 45-55deg.C, adding complex enzyme preparation, and performing enzymolysis for 60-120 min; Heating to 85-90deg.C, maintaining for 5-10 min, inactivating enzyme, cooling, and filtering to obtain the final product.
  5. 5. The method for preparing the rosa roxburghii composite fruit and vegetable juice according to claim 4, wherein the composite enzyme preparation comprises tannase, pectase and cellulase, wherein the tannase activity is more than or equal to 500U/g, the pectase activity is more than or equal to 2000U/g, the cellulase activity is more than or equal to 1000U/g, and the addition amount of the composite enzyme preparation is 0.05% -0.2% of the mass of rosa roxburghii raw pulp.
  6. 6. The method for preparing the Rosa roxburghii composite fruit and vegetable juice according to claim 1, wherein the step of compounding and mixing in the step S2 is characterized in that the step of compounding and mixing adopts a gradient mixing mode, namely, the raw juice of the enzymolysis and deastringency Rosa roxburghii and the concentrated apple juice are mixed and stirred for 10-15 minutes, the concentrated carrot juice is added and stirred for 5-10 minutes, and the concentrated kumquat juice is added and stirred for 5-10 minutes.
  7. 7. The method for preparing the compound fruit and vegetable juice with the roxburgh rose as set forth in claim 1, wherein the sugar-acid ratio of the product is controlled within the range of 12-15:1 after the compound mixing, and if the sugar-acid ratio of the compound liquid deviates from 12-15:1, the method further comprises a sugar-acid ratio adjusting step of adding fructose syrup or citric acid for adjustment, wherein the adding amount is not more than 0.5% of the total mass.
  8. 8. The preparation method of the roxburgh rose composite fruit and vegetable juice according to claim 1, wherein the homogenization treatment is carried out at a temperature of 50-60 ℃ and a pressure of 20-25MPa, and the sterilization is pasteurization at a temperature of 85-90 ℃ for 15-30 seconds.
  9. 9. The method for preparing the Rosa roxburghii composite fruit and vegetable juice according to claim 1, wherein the apple juice concentrate has a soluble solid content of 65-75 degrees Bx, the carrot juice concentrate has a soluble solid content of 60-70 degrees Bx, and the kumquat juice concentrate has a soluble solid content of 55-65 degrees Bx.
  10. 10. The Rosa roxburghii composite fruit and vegetable juice prepared by the method according to any one of claims 1-9, wherein the fruit and vegetable juice is stored for 6 months at the temperature of 4-25 ℃, the total colony count is less than or equal to 100CFU/mL, the coliform is undetected, the total tannin content of the fruit and vegetable juice is less than or equal to 130mg/L, and the vitamin C content is more than or equal to 55mg/100mL.

Description

Rosa roxburghii composite fruit and vegetable juice and preparation method thereof Technical Field The invention relates to the technical field of fruit and vegetable juice beverage processing, in particular to a Rosa roxburghii composite fruit and vegetable juice and a preparation method thereof, and especially relates to a technology for improving taste and stability of the Rosa roxburghii juice by combining biological enzyme de-astringency with specific raw materials. Background Rosa roxburghii (Rosa roxburghii Tratt) is a special wild fruit rich in vitamin C in China, the vitamin C content of the Rosa roxburghii is more than 10 times of that of the Kiwi berry, and the Rosa roxburghii contains various bioactive components such as superoxide dismutase (SOD), flavonoid compounds and the like, so that the Rosa roxburghii has extremely high nutritional and health care values. However, the original juice of the roxburgh rose has sour taste, high tannin content and poor direct drinking experience, and limits the wide application of the roxburgh rose in fruit juice beverage. Although various composite fruit and vegetable juice products exist in the market at present, the following technical problems mainly exist: 1. poor taste harmony, namely, the simple mixing of the roxburgh rose with other fruits and vegetables in the prior art often cannot effectively cover the sour and astringent taste of the roxburgh rose or cause the uncoordinated flavor. 2. The nutrition stability is insufficient, the thermosensitive nutrition components such as vitamin C and the like in the roxburgh rose are easy to be oxidized and degraded in the processing and storage processes, and the nutrition retention rate of the existing product is lower. 3. The system stability is poor, and the phenomena of layering, precipitation and the like easily occur after various fruit and vegetable juices are mixed, so that the appearance and the taste of the product are affected. In order to solve the astringency problem of Rosa roxburghii, attempts have been made to improve the astringency problem by using chemical additives (such as sweeteners and masking agents) which do not meet the consumption trend of clean labels, and physical adsorption methods are also used for removing astringency substances, but nutrition loss is caused. The literature research shows that a method for clarifying and deastringency of the roxburgh rose juice is disclosed as CN111134264A, and the deastringency treatment is carried out on the roxburgh rose juice by using biological enzyme, but the technology mainly focuses on clarification effect and does not relate to synergistic effect of compounding with other fruits and vegetables. In addition, most of the existing Rosa roxburghii composite beverages are prepared by simple raw material mixing, and the technical problem of deep coupling of an enzymolysis process and a compound formula cannot be solved. Therefore, developing a method for effectively improving the taste of the roxburgh rose without adding chemical additives, and simultaneously realizing the cooperative optimization of the enzymolysis process and the compound formula becomes a technical problem to be solved in the field. In view of the above, intensive studies have been conducted to solve the above problems. Disclosure of Invention The invention aims to provide a Rosa roxburghii composite fruit and vegetable juice and a preparation method thereof, and aims to solve the following technical problems in the prior art, namely, how to effectively improve the sour taste of the Rosa roxburghii raw juice without adding chemical sweetener and preservative, obtain the composite fruit and vegetable juice with coordinated flavor and soft taste, how to realize synchronous promotion of taste, nutrition and stability through the synergistic effect of enzymolysis technology and specific compounding, how to improve the nutrition stability of products, particularly the retention rate of vitamin C in the processing and storage processes, how to enhance the system stability of the products, prevent layering precipitation and prolong the shelf life. In order to achieve the aim, the invention provides the following technical scheme that the preparation method of the roxburgh rose composite fruit and vegetable juice comprises the following steps: S1, performing enzymolysis treatment, namely performing biological enzymolysis on the original pulp of the roxburgh rose to obtain the original juice of the enzymolysis and deastringency roxburgh rose; S2, compounding and mixing, namely compounding and mixing the enzymolysis and deastringency pear raw juice, apple concentrated juice, carrot concentrated juice and kumquat concentrated juice to obtain a compound mixed solution, wherein the raw materials comprise, by volume, 20-28 parts of pear raw juice, 12-20 parts of apple concentrated juice, 8-16 parts of carrot concentrated juice and 3-8 parts of kumquat concentrated juice; s3, homogenizin