CN112868946A - Kiwi fruit compound beverage and preparation method thereof - Google Patents

Kiwi fruit compound beverage and preparation method thereof Download PDF

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Publication number
CN112868946A
CN112868946A CN202010618832.5A CN202010618832A CN112868946A CN 112868946 A CN112868946 A CN 112868946A CN 202010618832 A CN202010618832 A CN 202010618832A CN 112868946 A CN112868946 A CN 112868946A
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parts
kiwi fruit
juice
grape
hawthorn
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刘嘉
隋媛
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Chongqing University of Arts and Sciences
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Chongqing University of Arts and Sciences
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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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a kiwi fruit compound beverage and a preparation method thereof, wherein the kiwi fruit compound beverage is prepared from the following components in parts by weight: 40-60 parts of kiwi fruit, 20-30 parts of mulberry, 10-20 parts of pawpaw, 10-20 parts of blueberry, 15-25 parts of grape, 10-20 parts of hawthorn, 5-10 parts of blackberry, 5-10 parts of medlar, 300 parts of water 200 and 10-20 parts of cane sugar. The kiwi fruit compound beverage prepared by the invention has the health-care effects of maintaining beauty and keeping young, preventing aging, reducing cholesterol and blood fat and the like, is suitable for drinking at multiple age groups, and has the advantages of simple preparation method, low cost and no toxic or side effect.

Description

Kiwi fruit compound beverage and preparation method thereof
Technical Field
The invention relates to the technical field of beverage preparation, and particularly relates to a kiwi fruit compound beverage and a preparation method thereof.
Background
Kiwifruit (Actinidia chinensis Planch), also known as exotic fruit, is generally oval in shape, green-brown in early appearance and reddish-brown after ripening, with dense villi covering the epidermis, in which there is a bright green pulp and a row of black or red seeds. One fifth of the fiber contained in the fruit is pectin, especially the contacting part of the peel and pulp. Pectin can reduce blood cholesterol concentration and prevent cardiovascular diseases. The dietary fiber contained in the health-care food not only can reduce cholesterol, but also can help digestion, prevent constipation and remove harmful metabolites in the body. Reducing blood lipid, inhibiting cholesterol deposition on inner wall of artery, preventing and treating arteriosclerosis, improving myocardial function, and preventing and treating heart disease. The vitamin C rich in the kiwi fruit is used as an antioxidant, can effectively inhibit nitration reaction and prevent cancer. The Chinese gooseberry also is a tonic product, and the nutrient substances in the Chinese gooseberry can obviously improve the activity of the human body, promote the metabolism, coordinate the functions of the human body, block carcinogens, strengthen the health and delay senility.
The kiwi fruit is rich and comprehensive in nutrition, but the processing of the kiwi fruit only stops on the primary processing of kiwi fruit slices and the like at present, the variety is less, the variety is single, and the demand of consumers cannot be met.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the kiwi fruit compound beverage and the preparation method thereof, the kiwi fruit compound beverage has the effects of reducing cholesterol, reducing blood pressure, maintaining beauty and keeping young, preventing aging, softening blood vessels and preventing arteriosclerosis, can improve immunity, is suitable for drinking at multiple ages, and is simple in preparation method and low in cost.
In order to achieve the purpose, the invention adopts the technical scheme that:
a kiwi fruit compound beverage is prepared from the following components in parts by weight: 40-60 parts of kiwi fruit, 20-30 parts of mulberry, 10-20 parts of pawpaw, 10-20 parts of blueberry, 15-25 parts of grape, 10-20 parts of hawthorn, 5-10 parts of blackberry, 5-10 parts of medlar, 300 parts of water 200 and 10-20 parts of cane sugar.
Preferably, the composition comprises the following components in parts by weight: 45-55 parts of kiwi fruit, 22-28 parts of mulberry, 12-18 parts of pawpaw, 12-18 parts of blueberry, 18-22 parts of grape, 12-18 parts of hawthorn, 6-8 parts of blackberry, 6-8 parts of medlar, 280 parts of water 220 and 12-18 parts of cane sugar.
In any of the above schemes, the composition preferably comprises the following components in parts by weight: 40 parts of kiwi fruit, 20 parts of mulberry, 10 parts of pawpaw, 10 parts of blueberry, 15 parts of grape, 10 parts of hawthorn, 5 parts of blackberry, 5 parts of medlar, 200 parts of water and 10 parts of cane sugar.
In any of the above schemes, the composition preferably comprises the following components in parts by weight: 45 parts of kiwi fruit, 22 parts of mulberry, 12 parts of pawpaw, 12 parts of blueberry, 18 parts of grape, 12 parts of hawthorn, 6 parts of blackberry, 6 parts of medlar, 220 parts of water and 12 parts of cane sugar.
In any of the above schemes, the composition preferably comprises the following components in parts by weight: 55 parts of kiwi fruit, 28 parts of mulberry, 18 parts of pawpaw, 18 parts of blueberry, 22 parts of grape, 18 parts of hawthorn, 8 parts of blackberry, 8 parts of medlar, 280 parts of water and 18 parts of cane sugar.
In any of the above schemes, the composition preferably comprises the following components in parts by weight: 60 parts of kiwi fruit, 30 parts of mulberry, 20 parts of pawpaw, 20 parts of blueberry, 25 parts of grape, 20 parts of hawthorn, 10 parts of blackberry, 10 parts of medlar, 300 parts of water and 20 parts of cane sugar.
The invention also provides a preparation method of the kiwi fruit compound beverage, which comprises the following steps:
weighing raw materials according to the weight ratio, peeling, removing cores, cleaning all the raw materials with saline water, and fishing out;
respectively adding 0.02-0.03% of sodium erythorbate, mixing and grinding uniformly, and stirring to obtain a paste for later use;
step (3), adding pectinase for enzymolysis respectively;
respectively filtering, centrifuging and removing residues to obtain kiwi fruit juice, mulberry juice, papaya juice, blueberry juice, grape juice, hawthorn juice, blackberry juice and medlar juice;
and (5) uniformly mixing the kiwi fruit juice, the mulberry juice, the papaya juice, the blueberry juice, the grape juice, the hawthorn juice, the blackberry juice and the medlar juice obtained in the step (4) with water and cane sugar, homogenizing, sterilizing and canning.
In any of the above schemes, preferably, in step (3), the addition amount of pectinase is 0.15-0.3%, and the enzymolysis is carried out at 35-45 ℃ for 40-80 min.
In any of the above schemes, the step (4) is preferably carried out by 80-100 mesh filtration and centrifugation at 3000r/min for 20-25 min.
In any of the above schemes, preferably, in the step (5), the homogenization treatment is carried out at 45-65 ℃ and the homogenization pressure is 22-32 MPa.
The formula of the invention comprises:
the kiwi fruit contains 12 kinds of amino acids, rich protein and minerals such as calcium, phosphorus, potassium, iron and the like, and is one of fruits with rich nutrition. The fructus Actinidiae chinensis can be used for preventing senile osteoporosis; inhibiting the deposition of cholesterol on the inner wall of the artery, thereby preventing and treating arteriosclerosis; can improve myocardial function, and prevent and treat heart disease. In the aspect of resisting cancer, the composition has the effect of inhibiting the mutagenesis of tissues by nitrosamine in intestinal tracts. It also has effects in preventing excessive peroxide generation in vivo, nourishing, strengthening body constitution, clearing away heat, promoting urination, invigorating stomach, moistening dryness, preventing senile plaque formation, and delaying aging.
Mulberries have a long history of wine brewing, and mulberry wine contains abundant bioactive components and nutrients such as anthocyanin, resveratrol, amino acids, vitamins and the like. The mulberry wine contains eighteen amino acids and multiple trace elements required by human body, and the trace elements have ten great effects on treatment and protection of human heart and immune system.
The blueberry fruits are rich in vitamin E, vitamin A, vitamin B, superoxide dismutase (SOD), arbutin, protein, anthocyanin, edible fiber, abundant potassium, iron, zinc, calcium and other mineral elements besides conventional sugar, acid and vitamin C, the vitamins are all higher than those of other fruits, and the blueberry fruits are also high in trace elements and belong to fruits with high amino acid, high copper, high zinc and high iron. Protecting eyes and enhancing eyesight; enhancing the autoimmunity; anti-oxidation function and aging slowing; enhancing memory; the nutrient substances contained in the blueberry with the anti-cancer function have the inhibiting effect on middle and early cancers. Anthocyanidin in blueberry fruit is a very strong antioxidant, and can help prevent the formation of intra-arterial plaque and various cancers and reduce the possibility of cancer.
Grape, relief of hypoglycemia: the glucose is mainly glucose and can be quickly absorbed by human body. When a human body has hypoglycemia, if the grape juice is drunk in time, the symptoms can be quickly relieved; and (3) thrombus prevention: french scientists find that the grape can better prevent the formation of thrombus than aspirin, reduce the serum cholesterol level of a human body, reduce the cohesion of platelets and play a certain role in preventing cardiovascular and cerebrovascular diseases; anti-aging: grape seeds are said to be true antioxidant giant stars. The antioxidation is an anti-aging method, so the grape seeds can resist aging and can clear free radicals in the body, and people can keep youth forever; the grape contains an anticancer trace element (resveratrol) which can prevent canceration of healthy cells and prevent cancer cells from spreading. The grape juice can help the organ plant operation patient to reduce rejection reaction and promote early recovery; strengthening spleen and stomach: the digestion is facilitated, and the grapes can be eaten properly, so that the spleen and the stomach can be strengthened; relieving fatigue is of great benefit to neurasthenia and over-fatigue.
Fructus crataegi has effects in reducing blood lipid, preventing and treating cardiovascular diseases, lowering blood pressure and cholesterol, softening blood vessel, promoting urination, and tranquilizing mind; the hawthorn is adopted in a plurality of medicines for helping digestion; the hawthorn has the effects of promoting blood circulation and removing blood stasis, is beneficial to relieving the local blood stasis state and has auxiliary curative effect on traumatic injury; can be used for treating diarrhea, and fructus crataegi contains components for relieving asthma, eliminating phlegm, inhibiting bacteria, and treating abdominal pain and diarrhea; the recovery of the uterus is promoted, the hawthorn has the contraction effect on the uterus, has the effect of hastening parturition when the pregnant woman is in parturition, and can promote the recovery of the postpartum uterus; the hawthorn fruit has the effects of resisting aging, preventing and resisting cancer, and flavonoids, vitamin C, carotene and other substances contained in the hawthorn fruit can block and reduce the generation of free radicals, can enhance the immunity of the organism, and has the effects of preventing aging.
The pawpaw has the effects of tonifying spleen to promote digestion and can decompose fat into fatty acid; modern medicine finds that the pawpaw contains an enzyme which can digest protein and is beneficial to human body to digest and absorb food, so that the pawpaw has the effects of tonifying spleen and helping digestion; the papain and papain have the effects of resisting mycobacterium tuberculosis and parasites such as tapeworm, ascaris, whipworm and amoeba protozoon, so that the papain and the caricin can be used for killing pests and tuberculosis; the product has effects in promoting lactation, resisting cancer, promoting milk secretion of chymosin in melon, and resisting lymphoid leukemia, so it can be used for promoting lactation and treating lymphoid leukemia (leukemia); supplementing nutrition and improving disease resistance; contains a large amount of water, carbohydrate, protein, fat, various vitamins and various amino acids necessary for human body, can effectively supplement nutrients for human body, and enhance the disease resistance of organism; the papaya alkali contained in the papaya flesh has the effect of relieving spasm pain, and has an obvious treatment effect on gastrocnemius spasm.
Blackberries, which aid digestion, have a higher cellulose content than most other fruits. One blackberry contains 8 g of cellulose, which is higher than the cellulose content of two cups of wheat, and is helpful for better meeting the daily demand of 25 g of cellulose. Cellulose is vital to digestive health, helping to maintain healthy body weight and reduce high cholesterol. Improving immunity and reducing anemia risk. Strengthening bones, resisting cancer, etc.
The medlar has the functions of tonifying the kidney and replenishing vital essence, nourishing the liver and improving eyesight, enriching the blood and soothing the nerves, promoting the production of body fluid to quench thirst, moistening the lung and relieving cough. It is indicated for liver and kidney yin deficiency, soreness and weakness of waist and knees, dizziness, blurred vision, hyperdacryosis, cough due to asthenia, diabetes, and spermatorrhea.
Advantageous effects
The invention provides a kiwi fruit compound beverage and a preparation method thereof, wherein the kiwi fruit compound beverage is prepared from the following components in parts by weight: 40-60 parts of kiwi fruit, 20-30 parts of mulberry, 10-20 parts of pawpaw, 10-20 parts of blueberry, 15-25 parts of grape, 10-20 parts of hawthorn, 5-10 parts of blackberry, 5-10 parts of medlar, 300 parts of water 200 and 10-20 parts of cane sugar. The kiwi fruit compound beverage prepared by the invention has the health-care effects of maintaining beauty and keeping young, preventing aging, reducing cholesterol and blood fat and the like, is suitable for drinking at multiple age groups, and is simple in preparation method and low in cost.
Detailed Description
Example one
A kiwi fruit compound beverage is prepared from the following components in parts by weight: 40 parts of kiwi fruit, 20 parts of mulberry, 10 parts of pawpaw, 10 parts of blueberry, 15 parts of grape, 10 parts of hawthorn, 5 parts of blackberry, 5 parts of medlar, 200 parts of water and 10 parts of cane sugar.
The preparation method of the kiwi fruit compound beverage comprises the following steps:
weighing raw materials according to the weight ratio, peeling, removing cores, cleaning all the raw materials with saline water, and fishing out;
respectively adding 0.02-0.03% of sodium erythorbate, mixing and grinding uniformly, and stirring to obtain a paste for later use;
step (3), adding pectinase for enzymolysis respectively, wherein the addition amount of the pectinase is 0.15-0.3%, and the enzymolysis is carried out at 35-45 ℃ for 40-80 min;
filtering the obtained enzymolysis liquid by 80-100 meshes, centrifuging at 3000r/min for 20-25min at 2500-;
and (5) uniformly mixing the kiwi fruit juice, the mulberry juice, the papaya juice, the blueberry juice, the grape juice, the hawthorn juice, the blackberry juice and the medlar juice obtained in the step (4) with water and cane sugar, homogenizing at 45-65 ℃, sterilizing and canning, wherein the homogenizing pressure is 22-32 MPa.
Example two
A kiwi fruit compound beverage is prepared from the following components in parts by weight: 45 parts of kiwi fruit, 22 parts of mulberry, 12 parts of pawpaw, 12 parts of blueberry, 18 parts of grape, 12 parts of hawthorn, 6 parts of blackberry, 6 parts of medlar, 220 parts of water and 12 parts of cane sugar.
The preparation method of the kiwi fruit compound beverage comprises the following steps:
weighing raw materials according to the weight ratio, peeling, removing cores, cleaning all the raw materials with saline water, and fishing out;
respectively adding 0.02-0.03% of sodium erythorbate, mixing and grinding uniformly, and stirring to obtain a paste for later use;
step (3), adding pectinase for enzymolysis respectively, wherein the addition amount of the pectinase is 0.15-0.3%, and the enzymolysis is carried out at 35-45 ℃ for 40-80 min;
filtering the obtained enzymolysis liquid by 80-100 meshes, centrifuging at 3000r/min for 20-25min at 2500-;
and (5) uniformly mixing the kiwi fruit juice, the mulberry juice, the papaya juice, the blueberry juice, the grape juice, the hawthorn juice, the blackberry juice and the medlar juice obtained in the step (4) with water and cane sugar, homogenizing at 45-65 ℃, sterilizing and canning, wherein the homogenizing pressure is 22-32 MPa.
EXAMPLE III
A kiwi fruit compound beverage is prepared from the following components in parts by weight: 60 parts of kiwi fruit, 30 parts of mulberry, 20 parts of pawpaw, 20 parts of blueberry, 25 parts of grape, 20 parts of hawthorn, 10 parts of blackberry, 10 parts of medlar, 300 parts of water and 20 parts of cane sugar.
The preparation method of the kiwi fruit compound beverage comprises the following steps:
weighing raw materials according to the weight ratio, peeling, removing cores, cleaning all the raw materials with saline water, and fishing out;
respectively adding 0.02-0.03% of sodium erythorbate, mixing and grinding uniformly, and stirring to obtain a paste for later use;
step (3), adding pectinase for enzymolysis respectively, wherein the addition amount of the pectinase is 0.15-0.3%, and the enzymolysis is carried out at 35-45 ℃ for 40-80 min;
filtering the obtained enzymolysis liquid by 80-100 meshes, centrifuging at 3000r/min for 20-25min at 2500-;
and (5) uniformly mixing the kiwi fruit juice, the mulberry juice, the papaya juice, the blueberry juice, the grape juice, the hawthorn juice, the blackberry juice and the medlar juice obtained in the step (4) with water and cane sugar, homogenizing at 45-65 ℃, sterilizing and canning, wherein the homogenizing pressure is 22-32 MPa.
Example four
When the kiwi fruit compound beverage prepared in the embodiment 1 of the invention is given to a patient with dyslipidemia for drinking in 5 months-2019 and 4 months in 2018, 138 clinical observations are summarized as follows:
(ii) standard of therapeutic efficacy
1. The medicine is taken three times a day, one bottle is taken each time, the capacity of each bottle is 150ml, after the medicine is continuously taken for 8-12 weeks, the main symptoms of headache and dizziness disappear and get better, the concentration of the total cholesterol in blood plasma is in a normal range, the concentration of the total cholesterol in blood plasma is checked to be normal (the concentration of the total cholesterol in blood plasma is less than 100mg/dl) or is obviously reduced compared with the original concentration, and the medicine is close to normal and has obvious curative effect.
2. The total cholesterol concentration in blood plasma is obviously reduced compared with the original concentration after continuously taking the product for 8-12 weeks, and the product is effective for treatment.
3. The product is taken three times a day, one bottle each time, each bottle has a capacity of 150ml, and after the product is continuously taken for 8-12 weeks, symptoms are relieved, but the time is good and bad, and the blood plasma total cholesterol concentration is not obviously improved before, so that the treatment is ineffective.
(II) analysis of therapeutic Effect
138 cases are accepted in clinical trials, and 8-12 weeks of treatment is completed. The personal information of the patients and the conditions after administration are shown in Table 1 below
TABLE 1 patient personal information and treatment status
Figure BDA0002564502270000061
The data show that the kiwi fruit compound beverage has an obvious blood fat reducing effect after being taken. Among 138 patients, the curative effect is remarkable for 120 patients, accounting for 86.9 percent; the treatment effect is 7 cases, accounting for 5.0%; treatment was not effective in 11 cases, accounting for 7.9%. The data show that the kiwi fruit compound beverage has an obvious effect of reducing blood fat and a good effect of reducing blood fat. The kiwi fruit compound beverage prepared by the invention has the health-care effects of reducing cholesterol and blood fat and the like, is suitable for drinking at multiple age groups, and has the advantages of simple preparation method, low cost and no toxic or side effect.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.

Claims (9)

1. The kiwi fruit compound beverage is characterized by being prepared from the following components in parts by weight: 40-60 parts of kiwi fruit, 20-30 parts of mulberry, 10-20 parts of pawpaw, 10-20 parts of blueberry, 15-25 parts of grape, 10-20 parts of hawthorn, 5-10 parts of blackberry, 5-10 parts of medlar, 300 parts of water 200 and 10-20 parts of cane sugar.
2. The kiwi fruit composite beverage according to claim 1, wherein the kiwi fruit composite beverage comprises the following components in parts by weight: 45-55 parts of kiwi fruit, 22-28 parts of mulberry, 12-18 parts of pawpaw, 12-18 parts of blueberry, 18-22 parts of grape, 12-18 parts of hawthorn, 6-8 parts of blackberry, 6-8 parts of medlar, 280 parts of water 220 and 12-18 parts of cane sugar.
3. The kiwi fruit composite beverage according to claim 1, wherein the kiwi fruit composite beverage comprises the following components in parts by weight: 40 parts of kiwi fruit, 20 parts of mulberry, 10 parts of pawpaw, 10 parts of blueberry, 15 parts of grape, 10 parts of hawthorn, 5 parts of blackberry, 5 parts of medlar, 200 parts of water and 10 parts of cane sugar.
4. The kiwi fruit composite beverage according to claim 1, wherein the kiwi fruit composite beverage comprises the following components in parts by weight: 55 parts of kiwi fruit, 28 parts of mulberry, 18 parts of pawpaw, 18 parts of blueberry, 22 parts of grape, 18 parts of hawthorn, 8 parts of blackberry, 8 parts of medlar, 280 parts of water and 18 parts of cane sugar.
5. The kiwi fruit composite beverage according to claim 1, wherein the kiwi fruit composite beverage comprises the following components in parts by weight: 60 parts of kiwi fruit, 30 parts of mulberry, 20 parts of pawpaw, 20 parts of blueberry, 25 parts of grape, 20 parts of hawthorn, 10 parts of blackberry, 10 parts of medlar, 300 parts of water and 20 parts of cane sugar.
6. The method for preparing the kiwi fruit complex beverage according to any one of claims 1-5, comprising the steps of:
weighing raw materials according to the weight ratio, peeling, removing cores, cleaning all the raw materials with saline water, and fishing out;
respectively adding 0.02-0.03% of sodium erythorbate, mixing and grinding uniformly, and stirring to obtain a paste for later use;
step (3), adding pectinase for enzymolysis respectively;
respectively filtering, centrifuging and removing residues to obtain kiwi fruit juice, mulberry juice, papaya juice, blueberry juice, grape juice, hawthorn juice, blackberry juice and medlar juice;
and (5) uniformly mixing the kiwi fruit juice, the mulberry juice, the papaya juice, the blueberry juice, the grape juice, the hawthorn juice, the blackberry juice and the medlar juice obtained in the step (4) with water and cane sugar, homogenizing, sterilizing and canning.
7. The preparation method of the kiwi fruit composite beverage according to claim 6, wherein in the step (3), the addition amount of pectinase is 0.15-0.3%, and the enzymolysis is carried out at 35-45 ℃ for 40-80 min.
8. The method for preparing the kiwi fruit composite beverage as claimed in claim 6, wherein in the step (4), the kiwi fruit composite beverage is filtered by 80-100 meshes and centrifuged at 3000r/min for 20-25 min.
9. The preparation method of the kiwi fruit composite beverage according to claim 6, wherein in the step (5), homogenization treatment is performed at 45-65 ℃ and the homogenization pressure is 22-32 MPa.
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CN101288493A (en) * 2008-05-28 2008-10-22 林伟锋 Kiwifruit whole fruit protoplasm and production method thereof
CN103300442A (en) * 2013-06-25 2013-09-18 徐州工程学院 Green wheat berry and kiwi fruit composite beverage and preparing method thereof
CN107083293A (en) * 2017-05-31 2017-08-22 重庆文理学院 A kind of Yangtao wine and preparation method thereof
CN107467318A (en) * 2017-09-29 2017-12-15 重庆文理学院 A kind of kiwi berry fruit tea and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101288493A (en) * 2008-05-28 2008-10-22 林伟锋 Kiwifruit whole fruit protoplasm and production method thereof
CN103300442A (en) * 2013-06-25 2013-09-18 徐州工程学院 Green wheat berry and kiwi fruit composite beverage and preparing method thereof
CN107083293A (en) * 2017-05-31 2017-08-22 重庆文理学院 A kind of Yangtao wine and preparation method thereof
CN107467318A (en) * 2017-09-29 2017-12-15 重庆文理学院 A kind of kiwi berry fruit tea and preparation method thereof

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Application publication date: 20210601