CN110916025A - Sea-buckthorn compound fruit juice beverage and preparation method thereof - Google Patents
Sea-buckthorn compound fruit juice beverage and preparation method thereof Download PDFInfo
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- CN110916025A CN110916025A CN201911048256.9A CN201911048256A CN110916025A CN 110916025 A CN110916025 A CN 110916025A CN 201911048256 A CN201911048256 A CN 201911048256A CN 110916025 A CN110916025 A CN 110916025A
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- 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
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- 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
Abstract
The invention discloses a sea-buckthorn compound fruit juice beverage and a preparation method thereof, belonging to the technical field of food and beverage, and the technical key points are as follows: the sea-buckthorn compound fruit juice beverage comprises the following components in parts by weight: 40-80 parts of sea buckthorn raw juice, 1-10 parts of sweetener, 5-30 parts of peach raw juice, 5-30 parts of mashed sweet potato and the balance of water. The manufacturing method comprises the following steps: the preparation method comprises the steps of preparing the raw juice of the sea buckthorn, preparing the raw juice of the peach, preparing the mashed sweet potato and preparing the sea buckthorn compound juice beverage. The invention has simple operation process and low requirements on production environment and production equipment, and the sea-buckthorn compound fruit juice beverage is sour and sweet and has good taste.
Description
Technical Field
The invention belongs to the technical field of food and beverage, and particularly relates to a sea-buckthorn compound fruit juice beverage and a preparation method thereof.
Background
The fructus Hippophae is fruit of Hippophae rhamnoides of Hippophae of Elaeagnaceae, also called fruit of Hippophae Rhamnoides and fructus Hippophae Acutissimae. Seabuckthorn is a small berry plant, deciduous shrub or small arbor. Seabuckthorn is a precious economic forest species containing most natural vitamins in the world at present, and the content of vitamin C of seabuckthorn is far higher than that of fresh jujube and kiwi fruit, so that seabuckthorn is praised as a treasure house of natural vitamins. The sea-buckthorn has high nutritive value, ecological value and economic value, and especially plays an important role in the construction of the 'three-north' protection forest. The sea-buckthorn berries have the medicinal effects of relieving cough and reducing sputum, invigorating stomach and promoting digestion, and activating blood circulation to dissipate blood stasis, and the sea-buckthorn berries can also be used for treating diseases such as burn, radiation disease, heart disease, glaucoma and the like, and have unique medicinal value.
Peach is a small deciduous tree whose fruit is used as fruit, flower can be viewed, fruit is juicy, and can be eaten raw or made into preserved peach, can, etc., and kernel can also be eaten. The pulp is white and yellow, and the most popular variety in Asia is white pulp which is juicy and sweet; people in europe, australia and north america have historically liked the yellow flesh tarter variety. Varieties of peaches are: nectarine, flat peach, birthday star peach, and flowering peach.
At present, most of the existing sea buckthorn-containing beverages adopt enzyme treatment and fermentation technologies, for example, the Chinese patent application with the publication number of CN108606210A discloses a composite fruit and vegetable juice beverage with high Vc content and a preparation method thereof.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the sea-buckthorn compound fruit juice beverage which has the advantages of simple operation process, low requirements on production environment and production equipment, sour and sweet taste and good mouthfeel.
In order to achieve the purpose, the invention provides the following technical scheme: the sea-buckthorn compound fruit juice beverage comprises the following components in parts by weight: 40-80 parts of sea buckthorn raw juice, 1-10 parts of sweetener, 5-30 parts of peach raw juice, 5-30 parts of mashed sweet potato and the balance of water.
The preparation method of the sea-buckthorn compound fruit juice beverage comprises the following steps: the preparation method comprises the steps of preparing the raw juice of the sea buckthorn, preparing the raw juice of the peach, preparing the mashed sweet potato and preparing the sea buckthorn compound juice beverage.
Further, the composition comprises the following components in parts by weight: 70-80 parts of sea-buckthorn raw juice, 5-8 parts of sweetener, 15-30 parts of peach raw juice, 10-15 parts of mashed sweet potato and the balance of water.
By adopting the technical scheme, the raw material of the sea-buckthorn juice is the juice obtained by squeezing the sea-buckthorn fruit, the sea-buckthorn juice has a certain sour and astringent taste, and has the functions of promoting the production of body fluid to quench thirst, strengthening spleen and stopping diarrhea because of the sour and refreshing taste, and simultaneously the sea-buckthorn juice can also be complexed with lead to form a low-toxicity or non-toxic complex to be discharged out of a body, so that the lead content in the body is reduced, and the total flavonoids of the sea-buckthorn in the sea-buckthorn juice can improve the level of serum complement, enhance the function of macrophages, supplement nutrition and improve the disease resistance of the.
Secondly, the peaches are mild in nature and taste, contain various vitamins, fruit acids and minerals such as calcium, phosphorus, iron and the like, and particularly have high content of iron. The peach pulp has comprehensive and balanced nutrition, is rich in various vitamins and minerals, and has the effects of tonifying spleen and qi, promoting the production of body fluid to quench thirst, stimulating appetite and aiding digestion; peach flesh contains a large amount of iron and is one of the best fruits for people with anemia or weakness; the content of potassium in peach meat is high. Can supplement potassium lost in sweat in summer and keep electrolyte balance of human body; the peach pulp contains rich plant fibers and has the effects of promoting gastrointestinal peristalsis and relaxing bowel; in addition, peach flesh is also a natural antioxidant, can remove free radicals in blood, and can reduce blood fat and blood sugar.
Sweet potatoes, also known as sweet potatoes, sweet potatoes and the like, are annual plants of the family Convolvulaceae. The sweet potato contains a large amount of dietary fibers, can not be digested and absorbed in intestinal tracts, can stimulate the intestinal tracts, enhance peristalsis, relax bowels and expel toxin, and particularly has a good curative effect on senile constipation. Meanwhile, the sweet potatoes also have the effects of improving immunity, stopping bleeding, reducing blood sugar, inhibiting the generation of melanin and preventing freckles and senile plaques.
After the raw juice of the sea buckthorn, the raw juice of the peach and the mashed sweet potato are mixed, the operation is simple, the sweet potato and the fructose in the raw juice of the peach can neutralize the special sour and astringent taste of the raw juice of the sea buckthorn, so that the raw juice of the sea buckthorn is sour and sweet, and then the added raw juice of the peach contains certain peach pulp, so that the cellulose of the composite juice beverage of the sea buckthorn can be effectively contained, the digestion can be helped, and the effects of aiding digestion and stimulating the appetite in use can be increased.
Further, the sweetener is one or more selected from white granulated sugar, rock candy, brown sugar or honey.
By adopting the technical scheme, white granulated sugar, crystal sugar, brown sugar or honey are common sweeteners, and can increase the sweetness of food or beverage, so that the mouthfeel is rich, the sour and astringent mouthfeel of the sea-buckthorn can be neutralized, the mouthfeel is sour and sweet when a consumer tastes, and the acceptability of the consumer when drinking is improved.
Further, the peach raw juice is selected from one or more of honey peach raw juice, yellow peach raw juice, flat peach raw juice or nectarine raw juice.
Further preferably, the peach raw juice is selected from honey peach raw juice.
By adopting the technical scheme, the juicy peach raw juice, the yellow peach raw juice, the flat peach raw juice or the nectarine raw juice are common peach raw juice, wherein the juicy peach raw juice is mixed with the seabuckthorn raw juice, so that the taste is better.
In order to achieve the purpose, the invention provides the following technical scheme: a manufacturing method of a sea-buckthorn compound fruit juice beverage comprises the following operation steps:
preparing raw juice of sea buckthorn: cleaning fructus Hippophae, squeezing, and filtering to obtain fructus Hippophae juice;
preparing peach juice: peeling and removing kernels of peaches, juicing, and filtering to obtain peach raw juice;
preparing mashed sweet potato: peeling sweet potato, cutting into pieces, heating for 3-8 minutes, and grinding into paste to obtain sweet potato paste;
preparing the sea-buckthorn compound fruit juice beverage: adding fructus Hippophae natural juice, fructus Persicae natural juice, sweet potato paste, sweetener and water, mixing, homogenizing, sterilizing, and packaging to obtain fructus Hippophae compound fruit juice beverage.
By adopting the technical scheme, firstly, the raw materials are made into the required raw juice of the sea-buckthorn, the peach raw juice, the mashed sweet potato and the like, then the raw materials are fully and uniformly mixed, and the sea-buckthorn compound fruit juice beverage can be obtained by filling after sterilization and disinfection, so that the convenience and the labor saving are realized.
Further, the specific preparation method of the mashed sweet potato comprises the following steps: peeling sweet potato, cutting into pieces, packaging into fresh-keeping bags, and steaming in microwave oven for 3-8 min; mashing into paste, adding glutinous rice flour, stirring, steaming in water for 10-15 min, and stirring with a small spoon.
By adopting the technical scheme, the prepared sweet potato paste is not too dry, simultaneously has not too much moisture, has certain consistency, can increase the consistency of the seabuckthorn compound juice beverage, enables consumers to obtain rich nutritive value when eating, and can increase the effects of digestion assistance and appetite stimulation when in use.
Further, the weight ratio of the glutinous rice flour to the sweet potatoes is (0.3-0.8): (1-1.5).
More preferably, the weight ratio of the glutinous rice flour to the sweet potatoes is (0.38-0.5): 1.
By adopting the technical scheme, the added glutinous rice flour can further increase the soft and glutinous taste of the mashed sweet potato, and the mouthfeel is better when the mashed sweet potato is eaten.
Further, the specific preparation method of the raw juice of sea buckthorn comprises the following steps: soaking fructus Hippophae in boiled water for 1 hr, cleaning, squeezing with clean juicer, filtering with 200 mesh pure cotton gauze, and refrigerating at 0-8 deg.C to obtain fructus Hippophae natural juice.
By adopting the technical scheme, most of oxidase on the sea buckthorn can be killed by slightly scalding with boiled water before juicing, so that the loss of nutrient components can be reduced by immediately juicing, the juice yield is increased, the color of the juice is relatively bright, and the storage time is prolonged. Then placing into a refrigerating chamber, and refrigerating at 0-8 deg.C to prolong the storage time of vitamin C, and effectively relieve acidity in fructus Hippophae natural juice after refrigerating for 3-5 days to make the fructus Hippophae natural juice have better taste.
The quality guarantee period of the sea-buckthorn compound fruit juice beverage is 60 days, and the storage method comprises the following steps: keeping the temperature at 0-8 ℃.
The drinking method comprises the following steps: the beverage can be drunk after opening the cover. The product can be drunk immediately after opening, or after 24 hr at 0-8 deg.C under refrigeration. The pulp precipitation is a natural phenomenon, and should be shaken up before drinking, if the bottle is found to be swollen, the drink is not drunk.
In conclusion, the invention has the following beneficial effects:
1. the invention has simple operation process and low requirements on production environment and production equipment, and the sea-buckthorn compound fruit juice beverage is sour and sweet and has good taste;
2. the sweetener can increase the sweetness of food or beverage, so that the mouthfeel is rich, the sour mouthfeel of the sea buckthorn can be neutralized, the mouthfeel is sour and sweet when a consumer tastes the beverage, and the acceptability of the consumer when the beverage is drunk is improved.
Drawings
Fig. 1 is a process flow chart of a manufacturing method of a sea-buckthorn compound juice beverage.
Detailed Description
The present invention will be described in further detail with reference to examples.
First, an embodiment
Example 1: a sea-buckthorn compound fruit juice beverage comprises, by weight, 40 parts of sea-buckthorn raw juice, 1 part of white granulated sugar, 5 parts of peach raw juice, 5 parts of sweet potato paste and the balance of mineral water.
The manufacturing method, as shown in fig. 1, comprises the following operation steps:
step one, preparing raw hippophae rhamnoides juice: soaking fructus Hippophae in boiled water for 1 hr, cleaning, juicing with a clean 304 stainless steel spiral juicer (product model is YB-1.5, manufactured by machinery equipment of Shandong Yubang Co., Ltd.), filtering with 200 mesh pure cotton gauze, and refrigerating at 0-8 deg.C to obtain fructus Hippophae natural juice.
Step two, preparation of peach raw juice: peeling and removing core of juicy peach, cutting into pieces, juicing by a clean 304 stainless steel material spiral juicer (product model is YB-1.5, Shandong Yubang mechanical equipment manufacturing Co., Ltd.), filtering by a 200-mesh pure cotton gauze, and refrigerating at 0-8 deg.C to obtain the peach juice.
Step three, preparation of mashed sweet potato: peeling sweet potato, cutting into pieces, packaging into fresh-keeping bags, and steaming in microwave oven for 3-8 min; and then mashing the sweet potato into paste, adding the glutinous rice flour, fully and uniformly stirring, steaming the sweet potato paste in a pot for 10 minutes in a water-proof way, and uniformly stirring the sweet potato paste with a small spoon to obtain the sweet potato paste. Wherein the weight ratio of the glutinous rice flour to the sweet potatoes is 0.38: 1.
step four, preparing the sea-buckthorn compound fruit juice beverage: adding fructus Hippophae natural juice, fructus Persicae natural juice, sweet potato paste, white sugar and mineral water into a clean stainless steel blender (horizontal type, product number: 20190101006, model number 35kg-250kg, Tianhong Zhengyu), mixing and stirring for 15 min, sterilizing with ultraviolet lamp, and bottling to obtain fructus Hippophae compound fruit juice beverage.
Example 2: a sea-buckthorn compound fruit juice beverage comprises, by weight, 60 parts of sea-buckthorn raw juice, 3 parts of a sweetening agent, 15 parts of peach raw juice, 20 parts of sweet potato paste and the balance of pure water (cold boiled water).
The manufacturing method comprises the following operation steps:
step one, preparing raw hippophae rhamnoides juice: soaking fructus Hippophae in boiled water for 1.5 hr, cleaning, juicing with a clean 304 stainless steel material screw juicer (product model is YB-1.5, manufactured by Shandong Yubang mechanical equipment Co., Ltd.), filtering with 200 mesh pure cotton gauze, and refrigerating at 0-8 deg.C to obtain fructus Hippophae natural juice.
Step two, preparation of peach raw juice: peeling and removing kernels of nectarines, cutting into pieces, juicing by a clean 304 stainless steel material spiral juicer (product model is YB-1.5, manufactured by machinery manufacturing Co., Ltd., Shandong Yubang), filtering by a 200-mesh pure cotton gauze, and refrigerating at 0-8 deg.C to obtain the nectarine raw juice.
Step three, preparation of mashed sweet potato: peeling sweet potato, cutting into pieces, packaging into fresh-keeping bags, and steaming in microwave oven for 3-8 min; and then mashing the sweet potato into paste, adding the glutinous rice flour, fully and uniformly stirring, putting the paste into a pot, steaming the paste for 12 minutes in a water-proof way, and uniformly stirring the paste with a small spoon to obtain the sweet potato paste. Wherein the weight ratio of the glutinous rice flour to the sweet potatoes is 0.4: 1.2.
step four, preparing the sea-buckthorn compound fruit juice beverage: adding fructus Hippophae natural juice, fructus Persicae natural juice, sweet potato paste, white sugar and mineral water into a clean stainless steel blender (horizontal type, product number: 20190101006, model number 35kg-250kg, Tianhong Zhengyu), mixing and stirring for 25 min, sterilizing with ultraviolet lamp, and bottling to obtain fructus Hippophae compound fruit juice beverage.
Example 3: a sea-buckthorn compound fruit juice beverage comprises 80 parts of sea-buckthorn normal juice, 10 parts of a sweetening agent, 30 parts of peach normal juice, 30 parts of sweet potato paste and the balance of pure water (cold boiled water).
The manufacturing method comprises the following operation steps:
step one, preparing raw hippophae rhamnoides juice: soaking fructus Hippophae in boiled water for 2 hr, cleaning, juicing with a clean 304 stainless steel spiral juicer (product model is YB-1.5, manufactured by machinery equipment of Shandong Yubang Co., Ltd.), filtering with 200 mesh pure cotton gauze, and refrigerating at 0-8 deg.C to obtain fructus Hippophae natural juice.
Step two, preparation of peach raw juice: peeling yellow peach, removing core, cutting into pieces, juicing with a clean 304 stainless steel material screw juicer (product model is YB-1.5, Shandong Yubang mechanical equipment manufacturing Co., Ltd.), filtering with 200 mesh pure cotton gauze, and refrigerating at 0-8 deg.C to obtain peach juice.
Step three, preparation of mashed sweet potato: peeling sweet potato, cutting into pieces, packaging into fresh-keeping bags, and steaming in microwave oven for 3-8 min; and then mashing the sweet potato into paste, adding the glutinous rice flour, fully and uniformly stirring, steaming the sweet potato paste in a pot for 15 minutes in a water-proof way, and uniformly stirring the sweet potato paste with a small spoon to obtain the sweet potato paste. Wherein the weight ratio of the glutinous rice flour to the sweet potatoes is 0.5: 1.
step four, preparing the sea-buckthorn compound fruit juice beverage: adding fructus Hippophae natural juice, fructus Persicae natural juice, sweet potato paste, white sugar and mineral water into a clean stainless steel blender (horizontal type, product number: 20190101006, model number 35kg-250kg, Tianhong Zhengyu), mixing and stirring for 30 min, sterilizing with ultraviolet lamp, and bottling to obtain fructus Hippophae compound fruit juice beverage.
Example 4: a sea-buckthorn compound fruit juice beverage is different from the beverage prepared in the embodiment 1 in that: the weight ratio of the glutinous rice flour to the sweet potatoes is 0.3: 1.
example 5: a sea-buckthorn compound fruit juice beverage is different from the beverage prepared in the embodiment 1 in that: the weight ratio of the glutinous rice flour to the sweet potatoes is 0.8: 1.
example 6: a sea-buckthorn compound fruit juice beverage is different from the beverage prepared in the embodiment 1 in that: the preparation method of the peach juice comprises the steps of adopting yellow peaches and honey peaches, wherein the weight ratio of the yellow peaches to the honey peaches is 1: 3.
Second, comparative example
Comparative example 1: a sea-buckthorn compound fruit juice beverage is different from the beverage prepared in the embodiment 1 in that: the preparation method of fructus Hippophae natural juice is different.
The specific preparation method of the raw juice of seabuckthorn comprises the following steps:
the first step is as follows: soaking picked fructus Hippophae with branches overnight.
The second step is that: taking out the soaked fructus Hippophae, and washing with water.
The third step: boiling water in a pot, keeping the boiling state, passing the sea buckthorn branches one by one, and keeping the sea buckthorn branches in the water for more than fifteen seconds.
The fourth step: boiling a pot of water, and boiling the sea-buckthorn which has been boiled in the pot in batches. During cooking, a household strainer can be taken and pressed and stirred to ensure that the fruit grains are fully cracked.
The fifth step: precipitating fructus Hippophae juice in the pan for half an hour, taking corresponding container for holding fructus Hippophae juice, and preparing for filtering. The pouring into the container is carried out at a slow speed so as not to bring sediment at the bottom of the pot into the container.
And a sixth step: cooling the fructus Hippophae juice, adding sugar and Mel according to personal taste, and completely melting.
Comparative example 2: a sea-buckthorn compound fruit juice beverage is different from the beverage prepared in the embodiment 1 in that: the sea-buckthorn compound fruit juice beverage does not contain peach raw juice.
Comparative example 3: a sea-buckthorn compound fruit juice beverage is different from the beverage prepared in the embodiment 1 in that: the sea-buckthorn compound fruit juice beverage does not contain mashed sweet potatoes.
Comparative example 4: a fructus Hippophae compound fruit juice beverage is prepared from fructus Hippophae fruit juice milk beverage with authorization notice number CN103518846B and the fructus Hippophae compound fruit juice beverage prepared in example 1 of its preparation method.
Comparative example 5: a fructus Hippophae compound fruit juice beverage is prepared from fructus Hippophae and fructus Cucurbitae Moschatae compound fruit juice with application publication number of CN109077207A and the fructus Hippophae compound fruit juice beverage prepared in example 1 of its processing technology.
Thirdly, testing data: sensory evaluation
Test subjects: the composite fruit juice beverages of hippophae rhamnoides prepared in examples 1 to 6 were used as test samples 1 to 6, the composite fruit juice beverages of hippophae rhamnoides prepared in comparative examples 1 to 5 were used as control samples 1 to 5, and the raw hippophae rhamnoides juice prepared in example 1 was used as a blank sample.
The test method comprises the following steps: 20 random expert teams. Then, the aroma and the taste of the sea buckthorn compound juice beverage are scored, the scoring standards are shown in table 1, the maximum 1 value and the minimum 1 value of each group are discarded, and the rest average values are recorded in table 2.
And (3) test results: as shown in tables 1 and 2, the total scores of the test samples 1-6 are all over 90 points, experts feedback that the effect is fragrant and natural fragrance and sweet and sour taste, and part of experts feedback that the test samples 1-6 also have the effects of helping digestion and stimulating appetite. Control sample 1 was slightly more tart than test samples 1-6, somewhat irritating, unacceptable by a small percentage of people, but without off-flavors. Control samples 2-3 were slightly more sour and more astringent in mouth feel than test samples 1-6, but were much better than control sample 1. The control samples 4-5 were more palatable than the test samples 1-6, but some of the experts gave feedback that the aroma was not very natural, and even some of the experts gave feedback that there was a slight off-flavor.
TABLE 1 Scoring standards
TABLE 2 results of scoring for test samples 1-6 and control samples 1-5
| Test object | Score of | Test object | Score of |
| Test sample 1 | 94 | Control sample 1 | 60 |
| Test sample 2 | 96 | Control sample 2 | 79 |
| Test sample 3 | 94 | Control sample 3 | 82 |
| Test sample 4 | 92 | Control sample 4 | 65 |
| Test sample 5 | 95 | Control sample 5 | 58 |
| Test sample 6 | 95 | Blank sample | 32 |
The specific embodiments are only for explaining the present invention, and the present invention is not limited thereto, and those skilled in the art can make modifications without inventive contribution to the present embodiments as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (8)
1. The sea-buckthorn compound fruit juice beverage is characterized by comprising the following components in parts by weight: 40-80 parts of raw sea-buckthorn juice, 1-10 parts of sweetener, 5-30 parts of raw peach juice, 5-30 parts of mashed sweet potato and the balance of water;
the preparation method of the sea-buckthorn compound fruit juice beverage comprises the following steps: the preparation method comprises the steps of preparing the raw juice of the sea buckthorn, preparing the raw juice of the peach, preparing the mashed sweet potato and preparing the sea buckthorn compound juice beverage.
2. The sea-buckthorn compound fruit juice beverage according to claim 1, characterized by comprising the following components in parts by weight: 70-80 parts of sea-buckthorn raw juice, 5-8 parts of sweetener, 15-30 parts of peach raw juice, 10-15 parts of mashed sweet potato and the balance of water.
3. The seabuckthorn compound fruit juice beverage as claimed in claim 1, wherein the sweetener is one or more selected from white granulated sugar, crystal sugar, brown sugar and honey.
4. The hippophae rhamnoides compound juice beverage according to claim 1, wherein the peach raw juice is one or more selected from honey peach raw juice, yellow peach raw juice, flat peach raw juice and nectarine raw juice.
5. A method for preparing the seabuckthorn compound fruit juice beverage according to any one of claims 1 to 4, which is characterized by comprising the following steps:
preparing raw juice of sea buckthorn: cleaning fructus Hippophae, squeezing, and filtering to obtain fructus Hippophae juice;
preparing peach juice: peeling and removing kernels of peaches, juicing, and filtering to obtain peach raw juice;
preparing mashed sweet potato: peeling sweet potato, cutting into pieces, heating for 3-8 minutes, and grinding into paste to obtain sweet potato paste;
preparing the sea-buckthorn compound fruit juice beverage: adding fructus Hippophae natural juice, fructus Persicae natural juice, sweet potato paste, sweetener and water, mixing, homogenizing, sterilizing, and packaging to obtain fructus Hippophae compound fruit juice beverage.
6. The method for making the seabuckthorn compound fruit juice beverage according to claim 5, wherein the concrete making method of the mashed sweet potatoes comprises the following steps: peeling sweet potato, cutting into pieces, packaging into fresh-keeping bags, and steaming in microwave oven for 3-8 min; mashing into paste, adding glutinous rice flour, stirring, steaming in water for 10-15 min, and stirring with a small spoon.
7. The method for making the sea-buckthorn compound juice beverage according to claim 6, wherein the weight ratio of the glutinous rice flour to the sweet potatoes is (0.3-0.8): (1-1.5).
8. The method for preparing the sea-buckthorn compound juice beverage as claimed in claim 6, wherein the specific preparation method of the sea-buckthorn raw juice comprises the following steps: soaking fructus Hippophae in boiled water for 1 hr, cleaning, squeezing with clean juicer, filtering with 200 mesh pure cotton gauze, and refrigerating at 0-8 deg.C to obtain fructus Hippophae natural juice.
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| CN113854516A (en) * | 2021-10-14 | 2021-12-31 | 青海省轻工业研究所有限责任公司 | Pumpkin and sea buckthorn compound fruit paste and preparation method thereof |
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