CN111034884A

CN111034884A - Green plum juice beverage

Info

Publication number: CN111034884A
Application number: CN201811191440.4A
Authority: CN
Inventors: 黄晓弟
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-10-12
Filing date: 2018-10-12
Publication date: 2020-04-21

Abstract

The invention discloses a green plum juice beverage, which comprises, by weight, 15-30% of green plum raw juice, 5-9% of white granulated sugar, 0.005-0.01% of citric acid, β -carotene 0.007-0.01%, 0.005-0.015% of sucralose and the balance of purified water.

Description

Green plum juice beverage

Technical Field

The invention relates to a beverage, in particular to a fruit juice beverage and a preparation method of the fruit juice beverage.

Background

Green Plum (Sour Plum, prune mume), also known as Plum and Plum, belongs to one of fruit trees in the family of rosaceae, and is mainly produced in southern provinces such as Guangdong, Guangxi, Fujian and Hunan in China. The green plum is a medicine and food dual-purpose resource and has multiple health care functions: (1) the mume fructus contains various natural high-quality organic acids, such as citric acid, malic acid, catechin, tartaric acid, succinic acid, pyruvic acid, etc.; (2) the green plum has high mineral content, mainly contains calcium, sodium, iron, phosphorus, manganese, zinc and the like, and has reasonable calcium-phosphorus ratio, the green plum contains Ca29.7mg/100g and P29.1 mg/100g, the Ca/P ratio is about 1: 1, compared with other fruits, the green plum has reasonable calcium-phosphorus ratio and higher absolute quantity, and is a good raw material for producing children food and old food; (3) contains a certain amount of vitamins such as carotene, VE, Vc, VB1 and VB2, wherein the VB2 content is as high as 5.6mg/100g, which is hundreds times of that of other fruits, which is dozens of times of several green vegetables rich in VB2, and the VB2 is in a very stable high-acid environment, which is a very prominent advantage of green plums; (4) the green plum also contains sitosterol and oleanolic acid-like substances with biological activity, and flavone components with certain effects on preventing and treating cardiovascular diseases. The green plums also have very good health care effect and medicinal value, such as: (1) adjusting acid-base balance, and keeping body fluid alkalescence; (2) eliminating fatigue and increasing vitality; (3) the intestinal function is remarkable; (4) has antidotal effect.

Disclosure of Invention

The green plum juice beverage comprises 15-30 wt% of green plum raw juice, 5-9 wt% of white granulated sugar, 0.005-0.01 wt% of citric acid, β -0.007-0.01 wt% of carotene, 0.005-0.015 wt% of sucralose, and the balance purified water, and the preparation method comprises the steps of (1) selecting fresh green plum fruits with the fruit juice of 9 ripeness, removing pests, mildew, rot and mechanical damage, washing fruits, flushing dust on the surfaces of the fruits with running water, flushing with KMnO4 solution of 0.4-0.8% of KMnO, flushing with 5-0.4-0.8% of edible salt, flushing with fresh orange juice of the fruit juice of 200 g, filtering with fresh orange juice of yellow juice of 200 g, adding fresh orange juice of 400-5 g, adding fresh plum juice of 400-5 wt% of fresh juice of fresh plum juice of 200-5 g, adding fresh plum juice of 200 g, adding fresh plum juice of 200 g, carrying out fresh plum juice of 200 g, removing pests, sterilizing, carrying out fresh plum juice of yellow juice of vinegar, sterilizing at a centrifugal drum, and mechanical damage, and a special for 2 g, and a special aging, and a high temperature, and a special sterilization machine, adding fresh plum juice centrifuge with a special sterilization machine, adding fresh plum juice centrifuge, adding fresh plum juice of a special centrifuge, wherein the juice of a special sterilization machine for 2-20-5 ppm of the juice.

Claims

1. A green plum juice beverage comprises (by weight) green plum juice 15-30%, white sugar 5-9%, citric acid 0.005-0.01%, β -carotene 0.007-0.01%, sucralose 0.005-0.015%, and purified water in balance.

2. The preparation method of the green plum juice beverage as claimed in claim 1 comprises the steps of (1) selecting fresh green plum fruits with a ripeness of more than 9, removing fruits with diseases, insect pests, mildew, rot and mechanical damage, (2) washing fruits by washing dust on the surfaces of the fruits with flowing water, washing with KMnO4 solution with a concentration of 0.4-0.8% or washing with edible saline water with tap water, softening and inactivating enzyme by softening the green plum with steam at 105 ℃ for 3-5min with 100-105 ℃ to destroy green plum polyphenol oxidase to prevent enzymatic browning, (4) pulping to obtain green plum pulp by a crushing and pitting machine, performing enzymolysis to obtain green plum juice, (5) adjusting pH of the pulp to 3.2-3.5, adding 50-500ppm of green plum pulp, clarifying juice with 50-200ppm of starch enzyme, performing ultrafiltration at 45-50-10 hours, performing ultrafiltration to obtain green plum juice, mixing with sucrose, clarifying juice, adding sucrose, stirring with a centrifugal filter, mixing with sucrose, stirring with a centrifugal filter, stirring.