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CN-122004376-A - Sea buckthorn and navel orange compound juice and preparation method thereof

CN122004376ACN 122004376 ACN122004376 ACN 122004376ACN-122004376-A

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a sea buckthorn navel orange compound juice and a preparation method thereof. The invention provides a sea-buckthorn navel orange compound beverage which comprises, by mass, 5-25% of sea-buckthorn clear juice, 25-45% of navel orange clear juice, 5-15% of white granulated sugar and the balance of purified water, wherein the sea-buckthorn clear juice is obtained by jointly performing enzymolysis on sea-buckthorn raw juice with pectase and amylase, and the navel orange clear juice is obtained by jointly performing enzymolysis on navel orange raw juice with pectase and naringinase. The sea buckthorn and navel orange compound juice is prepared by compounding sea buckthorn clear juice treated by specific enzymes and navel orange clear juice in an optimized way, so that a compound juice product with clear juice, uniform color, coordinated flavor and good stability is obtained.

Inventors

  • ZHANG XINRONG
  • WANG YUXIN
  • YIN LIMIN
  • WANG BOYANG

Assignees

  • 北京大学南昌创新研究院

Dates

Publication Date
20260512
Application Date
20260401

Claims (10)

  1. 1. The sea buckthorn navel orange compound beverage is characterized by comprising, by mass, 5-25% of sea buckthorn clear juice, 25-45% of navel orange clear juice, 5-15% of white granulated sugar and the balance of purified water; the sea buckthorn clear juice is obtained by enzymolysis of sea buckthorn normal juice together with pectase and amylase, and the navel orange clear juice is obtained by enzymolysis of navel orange normal juice together with pectase and naringinase.
  2. 2. The sea buckthorn navel orange compound beverage according to claim 1, which is characterized by comprising 12% of sea buckthorn clear juice, 36% of navel orange clear juice, 7% of white granulated sugar and the balance of purified water according to mass percent.
  3. 3. A method for preparing the sea buckthorn navel orange compound beverage according to claim 1 or 2, which is characterized by comprising the following steps: S1, crushing sea buckthorn fruits, and performing first filtration to obtain sea buckthorn raw juice, crushing navel orange pulp, and performing second filtration to obtain navel orange raw juice; S2, adding pectase and amylase into the raw juice of the sea buckthorn obtained in the step S1 for first enzymolysis, carrying out first centrifugation after the first enzyme is finished, and filtering out supernatant fluid to obtain clear juice of the sea buckthorn; and S3, mixing the sea-buckthorn clear juice obtained in the step S2, the navel orange clear juice obtained in the step S2, white granulated sugar and water according to a proportion, and homogenizing to obtain the sea-buckthorn navel orange compound beverage.
  4. 4. The method for preparing the sea buckthorn navel orange compound beverage according to claim 3, wherein the enzyme activity of pectase is 5000-100000U/g, the enzyme activity of amylase is 1000-10000U/g, and the enzyme activity of naringinase is 5000-100000U/g.
  5. 5. The method for preparing the sea buckthorn navel orange compound beverage according to claim 3 or 4, wherein the first enzymolysis temperature in the step S2 is 25-60 ℃, the first enzymolysis time is 0.5-2h, and the first enzymolysis pH is 2-5; preferably, in step S2, the first enzymolysis temperature is 45 ℃, the first enzymolysis time is 1h, and the first enzymolysis pH is 3.
  6. 6. The method for preparing the sea buckthorn navel orange compound beverage according to claim 3 or 4, wherein the second enzymolysis temperature in the step S2 is 25-60 ℃, the second enzymolysis time is 0.5-2h, and the second enzymolysis pH is 2-5; preferably, in step S2, the second enzymolysis temperature is 50 ℃, the second enzymolysis time is 1h, and the second enzymolysis pH is 4.
  7. 7. The method for preparing a compound beverage of fructus Hippophae and fructus Citri Junoris according to any one of claims 3-6, wherein the pectase of the first enzymolysis in step S2 is added in an amount of 0.05-10% of the quality of fructus Hippophae juice, and the amylase is added in an amount of 0.01-0.5% of the quality of fructus Hippophae juice; Preferably, the pectase of the first enzymolysis is added in an amount of 0.5% of the quality of the raw juice of the sea buckthorn, and the amylase is added in an amount of 0.05% of the quality of the raw juice of the sea buckthorn.
  8. 8. The method for preparing a compound beverage of fructus Hippophae and fructus Citri Junoris according to any one of claims 3-7, wherein in the second enzymolysis in step S2, pectase is added in an amount of 0.05-2% of the raw juice of fructus Citri Junoris, and naringinase is added in an amount of 0.01-1% of the raw juice of fructus Citri Junoris; Preferably, in the second enzymolysis in the step S2, the addition amount of pectase is 0.5% of the quality of the raw juice of the navel orange, and the addition amount of naringinase is 0.5% of the quality of the raw juice of the navel orange.
  9. 9. The method for preparing a compound beverage of seabuckthorn navel orange according to any one of claims 3 to 8, wherein the centrifugal speed of the first centrifugation in the step S2 is 3000 to 5000 r/min, and the centrifugal time is 5 to 15min; The centrifugal speed of the second centrifugation in the step S2 is 3000-5000 r/min, and the centrifugal time is 5-15min; and/or, the first filtration in the step S1 is filtration by using a filter cloth with 100-300 meshes; the second filtration is filtration using a 100-300 mesh filter cloth.
  10. 10. The method for preparing the seabuckthorn navel orange compound drink according to any one of claims 3 to 9, wherein the step S3 further comprises the steps of filling and sterilizing the seabuckthorn navel orange compound drink; Optionally, the filling temperature is 70-95 ℃, the sterilization temperature is 80-100 ℃, and the sterilization time is 10-30min; optionally, the filling step is preceded by cleaning and sterilizing the filling container.

Description

Sea buckthorn and navel orange compound juice and preparation method thereof Technical Field The invention belongs to the technical field of food processing, and particularly relates to a sea buckthorn navel orange compound juice and a preparation method thereof. Background Fructus Hippophae is mature fruit of Hippophae rhamnoides of Hippophae of Elaeagnaceae, also called ramulus et folium Hippophae, etc. Sea buckthorn contains multiple vitamins, abundant proteins, amino acids, organic acids, sterols and trace elements, is a wild fruit with rich nutrition, and has very important edible and medicinal values. The sea buckthorn juice accounts for more than 70% of the sea buckthorn fruit, and a plurality of nutrient components and active substances are enriched in the sea buckthorn juice, so that the juice is a main product of sea buckthorn. Navel orange is a special variety in sweet oranges, and Gannan navel orange is known for its fruit color orange red, strong fragrance, sweet and sour taste, crisp tenderness and succulent. It contains abundant vitamin B1, vitamin C, carotene, calcium, phosphorus, iron, flavonoid compounds, hesperidin, limonin, etc. Because the sea buckthorn and the navel orange contain rich nutrient substances and health care functions, the forest fruit resources are further developed and utilized. Therefore, the sea buckthorn and navel orange composite beverage can meet the demands of current consumers on daily beverages by taking sea buckthorn and navel orange as main raw materials, but the current sea buckthorn navel orange composite fruit juice still has the problems of low juice clarity, poor taste coordination, difficult control of taste consistency, easy generation of precipitation or layering, inconvenient preservation and the like. Disclosure of Invention The invention aims to provide a sea-buckthorn navel orange compound juice and a preparation method thereof, wherein the sea-buckthorn navel orange compound juice is prepared by compounding sea-buckthorn clear juice treated by specific enzymes and navel orange clear juice in an optimized way, so that a compound juice product with clear juice, uniform color, coordinated flavor and good stability is obtained. The invention provides a sea-buckthorn navel orange compound beverage, which comprises, by mass, 5-25% of sea-buckthorn clear juice, 25-45% of navel orange clear juice, 5-15% of white granulated sugar and the balance of purified water; the sea buckthorn clear juice is obtained by enzymolysis of sea buckthorn normal juice together with pectase and amylase, and the navel orange clear juice is obtained by enzymolysis of navel orange normal juice together with pectase and naringinase. In some alternative embodiments, the components comprise 12% of sea buckthorn clear juice, 36% of navel orange clear juice, 7% of white granulated sugar and the balance of purified water in percentage by mass. The second aspect of the invention provides a preparation method of the sea buckthorn navel orange compound beverage, which comprises the following steps: S1, crushing sea buckthorn fruits, and performing first filtration to obtain sea buckthorn raw juice, crushing navel orange pulp, and performing second filtration to obtain navel orange raw juice; S2, adding pectase and amylase into the raw juice of the sea buckthorn obtained in the step S1 for first enzymolysis, carrying out first centrifugation after the first enzyme is finished, and filtering out supernatant fluid to obtain clear juice of the sea buckthorn; and S3, mixing the sea-buckthorn clear juice obtained in the step S2, the navel orange clear juice obtained in the step S2, white granulated sugar and water according to a proportion, and homogenizing to obtain the sea-buckthorn navel orange compound beverage. In some alternative embodiments, the pectase has an enzyme activity of 5000-100000U/g, amylase has an enzyme activity of 1000-10000U/g, naringinase has an enzyme activity of 5000-100000U/g. In some alternative embodiments, the first enzymolysis temperature in step S2 is 25-60 ℃, the first enzymolysis time is 0.5-2h, and the first enzymolysis pH is 2-5; in some alternative embodiments, the first enzymolysis temperature in step S2 is 30-60 ℃, the first enzymolysis time is 0.5-2h, and the first enzymolysis pH is 2-5; In some alternative embodiments, the first enzymolysis temperature in step S2 is 45 ℃, the first enzymolysis time is 1h, and the first enzymolysis pH is 3; in some alternative embodiments, the second enzymatic hydrolysis temperature in step S2 is 25-60 ℃, the second enzymatic hydrolysis time is 0.5-2 hours, and the second enzymatic hydrolysis pH is 2-5; In some alternative embodiments, the second enzymatic hydrolysis temperature in step S2 is 30-60 ℃, the second enzymatic hydrolysis time is 0.5-2 hours, and the second enzymatic hydrolysis pH is 2-5; In some alternative embodiments, the second enzymolysis temperature in step S2 is 50 ℃, the second enzymolysis time is 1h, an