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CN-122004374-A - Preparation method of apple juice, apple juice and beverage

CN122004374ACN 122004374 ACN122004374 ACN 122004374ACN-122004374-A

Abstract

The invention provides a preparation method of apple juice, apple juice and beverage, wherein the preparation method comprises the steps of S1, adding nano cellulose into apple juice raw materials, stirring uniformly, S2, adding apple polyphenol into the apple juice raw materials after stirring uniformly, and stirring uniformly to obtain apple juice, wherein the mass of the nano cellulose is 0.25-0.35% of the mass of the apple juice raw materials, and the concentration content of the apple polyphenol in the apple juice raw materials is 20-50mg/L. The embodiment of the invention can prepare the apple juice with high stability and good fragrance quality.

Inventors

  • WANG FEI
  • LI XIAOYAN
  • ZHANG CHONG
  • WEN HONGRUI

Assignees

  • 内蒙古伊利实业集团股份有限公司

Dates

Publication Date
20260512
Application Date
20241112

Claims (10)

  1. 1. A method for preparing apple juice, comprising: Step S1, adding nano cellulose into apple juice raw materials, and uniformly stirring; step S2, adding apple polyphenol into the uniformly stirred apple juice raw material, and uniformly stirring to obtain apple juice; Wherein the concentration content of the apple polyphenol in the apple juice raw material is 20-50mg/L, and the mass of the nanocellulose is 0.25-0.35% of the mass of the apple juice raw material.
  2. 2. The method for preparing apple juice according to claim 1, wherein, The apple polyphenol comprises at least one of epicatechin, chlorogenic acid and phlorizin.
  3. 3. The method for preparing apple juice according to claim 1, wherein, The step S1 further includes: S3, boiling freshly squeezed apple juice, inactivating enzyme, cooling, centrifuging the cooled apple juice, and filtering to obtain supernatant of the apple juice; sterilizing the supernatant of the apple juice to obtain the apple juice raw material.
  4. 4. The method for preparing apple juice according to claim 1, wherein, The step S1 further includes: S4, boiling freshly squeezed apple juice, inactivating enzyme, cooling, adding pectase into the cooled apple juice, uniformly stirring, performing enzymolysis treatment, and performing primary filtration to obtain primary filtered apple juice; and S5, performing centrifugal treatment on the apple juice subjected to primary filtration, performing secondary filtration to obtain supernatant of the apple juice, and sterilizing the supernatant of the apple juice to obtain the apple juice raw material.
  5. 5. The method for preparing apple juice as claimed in claim 3 or 4, wherein, The boiling and enzyme-inactivating temperature is 85-95deg.C.
  6. 6. The method for preparing apple juice as claimed in claim 3 or 4, wherein, The rotational speed of the centrifugal treatment is 2500-3500r/min, and the treatment time is 8-12min.
  7. 7. The method for preparing apple juice as claimed in claim 3 or 4, wherein, The sterilization temperature is 60-80 ℃ and the sterilization time is 10-20min.
  8. 8. The method for preparing apple juice as claimed in claim 3 or 4, wherein, Vitamin C is added into apple juice during the fresh squeezing process, wherein the mass of vitamin C is 0.4-0.6% of that of apple juice.
  9. 9. Apple juice, characterized in that it is prepared by a method according to any one of claims 1 to 8.
  10. 10. A beverage comprising the apple juice of claim 9.

Description

Preparation method of apple juice, apple juice and beverage Technical Field The embodiment of the invention relates to the technical field of food processing, in particular to a preparation method of apple juice, apple juice and beverage. Background Aroma is a key factor in determining the overall quality of apple juice. More than 350 flavors have been identified from different apple varieties including esters, aldehydes, ketones, alcohols and terpenes, wherein the aromatic active ingredient plays an important role in the overall aroma of apples, such as acetate is the primary aroma of apple juice, butyl acetate and hexyl acetate impart intense fruit and sweet flavors to apple juice, a characteristic flavor of many apple juices. The non-concentrated reduced apple juice is obtained by cleaning, dicing, color protecting, juicing, enzymolysis clarifying, ultrafiltration, pasteurization and canning. Has the advantages of safety, freshness, good flavor and the like, and is accepted by more and more consumers. However, the fruit juice browning during apple juice processing and the enzymolysis process, the sterilization process can cause the loss of aroma components, so that the aroma quality of the apple juice is reduced. Disclosure of Invention The embodiment of the invention provides a preparation method of apple juice, apple juice and beverage, which are used for solving the problems that the existing apple juice processing process causes brown stain of juice, enzymolysis process and sterilization process all cause loss of aroma components, and the aroma quality of apple juice is reduced. In order to solve the technical problems, the invention is realized as follows: in a first aspect, an embodiment of the present invention provides a method for preparing apple juice, including: Step S1, adding nano cellulose into apple juice raw materials, and uniformly stirring; step S2, adding apple polyphenol into the uniformly stirred apple juice raw material, and uniformly stirring to obtain apple juice; wherein the mass of the nanocellulose is 0.25-0.35% of that of the apple juice raw material, and the concentration content of the apple polyphenol in the apple juice raw material is 20-50mg/L. Optionally, the apple polyphenol comprises at least one of epicatechin, chlorogenic acid and phlorizin. Optionally, step S1 is preceded by: S3, boiling freshly squeezed apple juice, inactivating enzyme, cooling, centrifuging the cooled apple juice, and filtering to obtain supernatant of the apple juice; sterilizing the supernatant of the apple juice to obtain the apple juice raw material. Optionally, step S1 is preceded by: S4, boiling freshly squeezed apple juice, inactivating enzyme, cooling, adding pectase into the cooled apple juice, uniformly stirring, performing enzymolysis treatment, and performing primary filtration to obtain primary filtered apple juice; and S5, performing centrifugal treatment on the apple juice subjected to primary filtration, performing secondary filtration to obtain supernatant of the apple juice, and sterilizing the supernatant of the apple juice to obtain the apple juice raw material. Optionally, the temperature of boiling to inactivate the enzyme is 85-95 ℃. Optionally, the rotational speed of the centrifugal treatment is 2500-3500r/min, and the treatment time is 8-12min. Optionally, the sterilization temperature is 60-80 ℃ and the sterilization time is 10-20min. Optionally, vitamin C is added into apple juice during the fresh squeezing process, wherein the mass of vitamin C is 0.4-0.6% of that of apple juice. In a second aspect, embodiments of the present invention provide an apple juice prepared using the method of preparing an apple juice of any of the first aspects. In a third aspect, embodiments of the present invention provide a beverage comprising an apple juice as described in the second aspect. According to the embodiment of the invention, the nano cellulose is added into the apple juice raw material and stirred uniformly in the step S1, the apple polyphenol is added into the apple juice raw material which is stirred uniformly in the step S2, and the apple juice is obtained, wherein the mass of the nano cellulose is 0.25-0.35% of the mass of the apple juice raw material, and the concentration content of the apple polyphenol in the apple juice raw material is 20-50 mg/L. Drawings Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Also, like reference numerals are used to designate like parts throughout the figures. In the drawings: FIG. 1 is a schematic flow chart of a method for preparing apple juice according to an embodiment of the present invention; FIG. 2 is a schematic illustration of the effect of epicatechin addition at different co