CN111418741A - Aronia melanocarpa drink and preparation method thereof - Google Patents
Aronia melanocarpa drink and preparation method thereof Download PDFInfo
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- CN111418741A CN111418741A CN202010394376.0A CN202010394376A CN111418741A CN 111418741 A CN111418741 A CN 111418741A CN 202010394376 A CN202010394376 A CN 202010394376A CN 111418741 A CN111418741 A CN 111418741A
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- 240000005662 Aronia melanocarpa Species 0.000 title claims abstract description 43
- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims description 60
- 235000013399 edible fruits Nutrition 0.000 claims description 35
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 238000011049 filling Methods 0.000 claims description 20
- 238000000227 grinding Methods 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000004537 pulping Methods 0.000 claims description 10
- 241001444063 Aronia Species 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 12
- 235000010208 anthocyanin Nutrition 0.000 abstract description 11
- 229930002877 anthocyanin Natural products 0.000 abstract description 11
- 239000004410 anthocyanin Substances 0.000 abstract description 11
- 150000004636 anthocyanins Chemical class 0.000 abstract description 11
- -1 polyphenol compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 201000001320 Atherosclerosis Diseases 0.000 abstract description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 229930003944 flavone Natural products 0.000 abstract description 3
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 3
- 235000011949 flavones Nutrition 0.000 abstract description 3
- 208000019622 heart disease Diseases 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000000087 stabilizing effect Effects 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 16
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 244000281247 Ribes rubrum Species 0.000 description 1
- 235000016911 Ribes sativum Nutrition 0.000 description 1
- 235000002355 Ribes spicatum Nutrition 0.000 description 1
- 235000016897 Ribes triste Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/04—Extraction of juices
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a aronia melanocarpa drink which comprises the following components in percentage by weight: 70-100% of aronia melanocarpa juice, 0-30% of xylitol and 0-30% of purified water. The invention discloses a preparation method of a aronia melanocarpa drink. The method can well prevent the oxidation of the anthocyanin in the product, and compared with the conventional beverage process, the method has the advantages that the color and luster of the product and the stabilizing time are prolonged, and the loss rate of the anthocyanin is reduced by more than 40 percent. The aronia melanocarpa drink produced by the method is red and moist in color and slightly astringent in taste, is rich in polyphenol compounds such as anthocyanin and flavone and vitamin substances, and has the functions of resisting aging and preventing and treating cardiovascular and cerebrovascular diseases such as atherosclerosis, hypertension, hyperlipidemia and heart disease.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a aronia melanocarpa drink and a preparation method thereof.
Background
Aronia melanocarpa (Aronia melanocarpa Elliott) is a shrub of the genus Aronia belonging to the family Rosaceae, native to the northeast of the United states, and is a precious tree species that integrates edible, medicinal, garden, ecological and other values. The fruit is rich in nutrients and bioactive components, and contains 25% of anthocyanin, 43.2% -55.6% of procyanidine, 3 times of blackcurrant and 6 times of red currant in total phenols, and the polyphenol content is the highest in known plants. Has strong antioxidant, antibacterial, and antiinflammatory effects, and can be used for balancing blood sugar, preventing and treating cancer, and reducing cardiovascular diseases.
The aronia melanocarpa is rich in nutrition, and the fruits contain a large amount of anthocyanin, polyphenol substances, procyanidine, vitamins, flavonoid compounds, various mineral substances and the like, so that the aronia melanocarpa has remarkable effects of resisting oxidation, delaying senescence, regulating blood sugar and blood pressure, softening blood vessels and the like. The Aronia melanocarpa fruit belongs to berry, has rich fruit juice, and can be used for preparing health beverage such as tea bag, fruit wine with unique flavor, fruit vinegar, candy, can, etc.
Disclosure of Invention
The invention aims to provide a aronia melanocarpa drink and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the technical key points of the black chokeberry beverage are as follows: the paint consists of the following components in percentage by weight: 70-100% of aronia melanocarpa juice, 0-30% of xylitol and 0-30% of purified water.
Preferably, the preparation method of the beverage comprises the following steps:
s1: screening: selecting fresh Aronia melanocarpa fruits, removing rotten and green fruits, leaves, stones and the like, and removing fruit stalks;
s2: cleaning: repeatedly washing Aronia melanocarpa fruit in S1 with clear water for 3-4 times;
s3: pre-cooking: pre-cooking the Aronia melanocarpa fruit washed in the S2 with water;
s4: pulping: pulping the black poached chokeberry fruits in the S3 to obtain primary pulp;
s5: grinding: grinding the primary slurry in the S4 by a colloid mill to obtain grinding slurry;
s6: homogenizing: homogenizing the grinding slurry in the S5 by a homogenizer to obtain homogenized slurry;
s7: and (3) filtering: centrifuging and filtering the homogeneous slurry in the S6 by a horizontal screw machine to obtain filtered slurry;
s8: blending: pumping the filtered slurry in the S7 into a blending tank;
s9: and (3) detection: detecting the sugar content and the pH value of the filtered slurry in the blending tank of S8, and blending the taste with xylitol and purified water to obtain blended slurry;
s10: and (3) sterilization: the blended slurry in the S9 is injected into a sterilization machine for sterilization for 15 seconds at 127 ℃, and a finished product slurry is obtained;
s11: filling: cleaning and sterilizing a conveying pipeline, a tank to be filled and a filling machine, sterilizing the filling chamber by using an ultraviolet lamp and ozone, and filling the finished product slurry in S10 under an aseptic condition to obtain a finished product.
Preferably, the sugar content is 120 to 240 Ag/L.
Preferably, the pH is 1.5 to 3.0.
Compared with the prior art, the method can well prevent the anthocyanin in the product from being oxidized, and compared with the conventional beverage process, the method has the advantages that the color and luster of the product, the stabilizing time and the loss rate of the anthocyanin are reduced by more than 40 percent. The aronia melanocarpa drink produced by the method is red and moist in color and slightly astringent in taste, is rich in polyphenol compounds such as anthocyanin and flavone and vitamin substances, and has the functions of resisting aging and preventing and treating cardiovascular and cerebrovascular diseases such as atherosclerosis, hypertension, hyperlipidemia and heart disease.
Detailed Description
The invention is further illustrated by the following examples, without limiting the scope of the invention.
Example 1
The invention provides a technical scheme, and the aronia melanocarpa drink is composed of the following components in percentage by weight: 70% of aronia melanocarpa juice, 20% of xylitol and 10% of purified water.
In the embodiment, the preparation method of the beverage comprises the following steps:
s1: screening: selecting fresh Aronia melanocarpa fruits, removing rotten and green fruits, leaves, stones and the like, and removing fruit stalks;
s2: cleaning: repeatedly washing Aronia melanocarpa fruit in S1 with clear water for 3-4 times;
s3: pre-cooking: pre-cooking the Aronia melanocarpa fruit washed in the S2 with water;
s4: pulping: pulping the black poached chokeberry fruits in the S3 to obtain primary pulp;
s5: grinding: grinding the primary slurry in the S4 by a colloid mill to obtain grinding slurry;
s6: homogenizing: homogenizing the grinding slurry in the S5 by a homogenizer to obtain homogenized slurry;
s7: and (3) filtering: centrifuging and filtering the homogeneous slurry in the S6 by a horizontal screw machine to obtain filtered slurry;
s8: blending: pumping the filtered slurry in the S7 into a blending tank;
s9: and (3) detection: detecting the sugar content and the pH value of the filtered slurry in the blending tank of S8, and blending the taste with xylitol and purified water to obtain blended slurry;
s10: and (3) sterilization: the blended slurry in the S9 is injected into a sterilization machine for sterilization for 15 seconds at 127 ℃, and a finished product slurry is obtained;
s11: filling: cleaning and sterilizing a conveying pipeline, a tank to be filled and a filling machine, sterilizing the filling chamber by using an ultraviolet lamp and ozone, and filling the finished product slurry in S10 under an aseptic condition to obtain a finished product.
In the embodiment, the sugar content is Ag/L.
In the present embodiment, the pH is 1.5.
Example 2
The invention provides a technical scheme, and the aronia melanocarpa drink is composed of the following components in percentage by weight: 80% of aronia melanocarpa juice, 15% of xylitol and 5% of purified water.
In the embodiment, the preparation method of the beverage comprises the following steps:
s1: screening: selecting fresh Aronia melanocarpa fruits, removing rotten and green fruits, leaves, stones and the like, and removing fruit stalks;
s2: cleaning: repeatedly washing Aronia melanocarpa fruit in S1 with clear water for 3-4 times;
s3: pre-cooking: pre-cooking the Aronia melanocarpa fruit washed in the S2 with water;
s4: pulping: pulping the black poached chokeberry fruits in the S3 to obtain primary pulp;
s5: grinding: grinding the primary slurry in the S4 by a colloid mill to obtain grinding slurry;
s6: homogenizing: homogenizing the grinding slurry in the S5 by a homogenizer to obtain homogenized slurry;
s7: and (3) filtering: centrifuging and filtering the homogeneous slurry in the S6 by a horizontal screw machine to obtain filtered slurry;
s8: blending: pumping the filtered slurry in the S7 into a blending tank;
s9: and (3) detection: detecting the sugar content and the pH value of the filtered slurry in the blending tank of S8, and blending the taste with xylitol and purified water to obtain blended slurry;
s10: and (3) sterilization: the blended slurry in the S9 is injected into a sterilization machine for sterilization for 15 seconds at 127 ℃, and a finished product slurry is obtained;
s11: filling: cleaning and sterilizing a conveying pipeline, a tank to be filled and a filling machine, sterilizing the filling chamber by using an ultraviolet lamp and ozone, and filling the finished product slurry in S10 under an aseptic condition to obtain a finished product.
In the embodiment, the sugar content is 200 Ag/L.
In the present embodiment, the pH is 2.0.
Example 3
The invention provides a technical scheme, and the aronia melanocarpa drink is composed of the following components in percentage by weight: 90% of aronia melanocarpa juice, 8% of xylitol and 2% of purified water.
In the embodiment, the preparation method of the beverage comprises the following steps:
s1: screening: selecting fresh Aronia melanocarpa fruits, removing rotten and green fruits, leaves, stones and the like, and removing fruit stalks;
s2: cleaning: repeatedly washing Aronia melanocarpa fruit in S1 with clear water for 3-4 times;
s3: pre-cooking: pre-cooking the Aronia melanocarpa fruit washed in the S2 with water;
s4: pulping: pulping the black poached chokeberry fruits in the S3 to obtain primary pulp;
s5: grinding: grinding the primary slurry in the S4 by a colloid mill to obtain grinding slurry;
s6: homogenizing: homogenizing the grinding slurry in the S5 by a homogenizer to obtain homogenized slurry;
s7: and (3) filtering: centrifuging and filtering the homogeneous slurry in the S6 by a horizontal screw machine to obtain filtered slurry;
s8: blending: pumping the filtered slurry in the S7 into a blending tank;
s9: and (3) detection: detecting the sugar content and the pH value of the filtered slurry in the blending tank of S8, and blending the taste with xylitol and purified water to obtain blended slurry;
s10: and (3) sterilization: the blended slurry in the S9 is injected into a sterilization machine for sterilization for 15 seconds at 127 ℃, and a finished product slurry is obtained;
s11: filling: cleaning and sterilizing a conveying pipeline, a tank to be filled and a filling machine, sterilizing the filling chamber by using an ultraviolet lamp and ozone, and filling the finished product slurry in S10 under an aseptic condition to obtain a finished product.
In the embodiment, the sugar content is 240 Ag/L.
In the present embodiment, the pH is 3.0.
The fruit residue after juice extraction can be extracted by heat, and the filtrate after extraction is added into the Aronia melanocarpa juice.
The method can well prevent the oxidation of the anthocyanin in the product, and compared with the conventional beverage process, the method has the advantages that the color and luster of the product and the stabilizing time are prolonged, and the loss rate of the anthocyanin is reduced by more than 40 percent. The aronia melanocarpa drink produced by the method is red and moist in color and slightly astringent in taste, is rich in polyphenol compounds such as anthocyanin and flavone and vitamin substances, and has the functions of resisting aging and preventing and treating cardiovascular and cerebrovascular diseases such as atherosclerosis, hypertension, hyperlipidemia and heart disease.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference thereto is therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (4)
1. The aronia melanocarpa drink is characterized by comprising the following components in percentage by weight: 70-100% of aronia melanocarpa juice, 0-30% of xylitol and 0-30% of purified water.
2. The aronia melanocarpa drink as claimed in claim 1, wherein: the preparation method of the beverage comprises the following steps:
s1: screening: selecting fresh Aronia melanocarpa fruits, removing rotten and green fruits, leaves, stones and the like, and removing fruit stalks;
s2: cleaning: repeatedly washing Aronia melanocarpa fruit in S1 with clear water for 3-4 times;
s3: pre-cooking: pre-cooking the Aronia melanocarpa fruit washed in the S2 with water;
s4: pulping: pulping the black poached chokeberry fruits in the S3 to obtain primary pulp;
s5: grinding: grinding the primary slurry in the S4 by a colloid mill to obtain grinding slurry;
s6: homogenizing: homogenizing the grinding slurry in the S5 by a homogenizer to obtain homogenized slurry;
s7: and (3) filtering: centrifuging and filtering the homogeneous slurry in the S6 by a horizontal screw machine to obtain filtered slurry;
s8: blending: pumping the filtered slurry in the S7 into a blending tank;
s9: and (3) detection: detecting the sugar content and the pH value of the filtered slurry in the blending tank of S8, and blending the taste with xylitol and purified water to obtain blended slurry;
s10: and (3) sterilization: the blended slurry in the S9 is injected into a sterilization machine for sterilization for 15 seconds at 127 ℃, and a finished product slurry is obtained;
s11: filling: cleaning and sterilizing a conveying pipeline, a tank to be filled and a filling machine, sterilizing the filling chamber by using an ultraviolet lamp and ozone, and filling the finished product slurry in S10 under an aseptic condition to obtain a finished product.
3. The drink of claim 2, wherein the sugar content is 120 to 240 Ag/L.
4. The aronia melanocarpa drink as claimed in claim 2, wherein: the pH value is 1.5-3.0.
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| CN202010394376.0A CN111418741A (en) | 2020-05-11 | 2020-05-11 | Aronia melanocarpa drink and preparation method thereof |
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| CN202010394376.0A CN111418741A (en) | 2020-05-11 | 2020-05-11 | Aronia melanocarpa drink and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112493480A (en) * | 2020-12-29 | 2021-03-16 | 广东绿宝堂健康科技有限公司 | Antioxidant composition and application thereof |
| CN112753908A (en) * | 2021-01-29 | 2021-05-07 | 山西潞安石圪节智华生物科技有限公司 | Aronia melanocarpa beverage with low astringency, low calorie and high oxidation resistance and preparation method thereof |
| CN112772804A (en) * | 2021-02-08 | 2021-05-11 | 山西潞安石圪节智华生物科技有限公司 | Aronia melanocarpa milk beverage rich in flavone and preparation method thereof |
| CN114376125A (en) * | 2022-01-12 | 2022-04-22 | 吴同梅 | Sorbus commixta fruit juice beverage and preparation method thereof |
| CN115299538A (en) * | 2022-07-12 | 2022-11-08 | 天津崇泰龙泉生态农业股份有限公司 | Preparation process of aronia melanocarpa sugar alcohol beverage |
-
2020
- 2020-05-11 CN CN202010394376.0A patent/CN111418741A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112493480A (en) * | 2020-12-29 | 2021-03-16 | 广东绿宝堂健康科技有限公司 | Antioxidant composition and application thereof |
| CN112493480B (en) * | 2020-12-29 | 2022-11-18 | 广东绿宝堂健康科技有限公司 | Antioxidant composition and application thereof |
| CN112753908A (en) * | 2021-01-29 | 2021-05-07 | 山西潞安石圪节智华生物科技有限公司 | Aronia melanocarpa beverage with low astringency, low calorie and high oxidation resistance and preparation method thereof |
| CN112772804A (en) * | 2021-02-08 | 2021-05-11 | 山西潞安石圪节智华生物科技有限公司 | Aronia melanocarpa milk beverage rich in flavone and preparation method thereof |
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