The composite emulsion of ginseng fruit juice is in ginseng fruit based (including 70%), jackfruit (including lemon, pineapple, grapefruit (grapefruit), white grapefruit, kiwi) as auxiliary (30%) composite and the processing technology of emulsified suspension composite emulsion of the invention to fruit juice drinks, fruit acid, auxiliary auxiliary color, specific as to the lemon sour agent, with jackfruit as the yellow color additives, stable performance, good, reasonable compound emulsified suspension and finished yellow, 8 degrees, 7 degrees sugar compound ginseng fruit and fruit obviously, the emulsifying compound juice products, ginseng fruit quality, the fruit is rich in protein and selenium rare but in 30%, maintain, transportation and operating advanced delivery caused by poor quality picking was abandoned for attention, the development of ginseng fruit juice compound emulsion improving fruit edible quality, reduce waste Abandon and enrich the market.
【技术实现步骤摘要】
一种乳化人参果复合果汁的生产加工方法
为本专利技术涉及果汁及其加工的
,具体而言是一种乳化人参果果汁的制备加工方法。
技术介绍
人参果为茄科草本植物果实,成熟洁洗去皮、瓤心后的果实出汁率达95%左右,每100克成熟果中硒元素高达15微克,为中国蔬菜、水果中异常少见,人参果富含的氨基酸比例与人体必需氨基酸比基本相符,食之极易被人体吸收利用,人参果维生素B含量是番茄的8倍之多,高蛋白是成熟人参果的重要特征之一,同时也富含维生素C、B1、B2和胡萝卜素,中国科学院曾对硒元素与肝癌和有机硒与药物做了专项调查,证明人参果所含有机硒不会与药物产生拮抗作用;开发人参果果汁对新型产业结构,对优质果产地、对产业链形成、对人参果自身营养和功能价值提升,解决环节浪费、烂果和气候、温度等综合因素造成的成品果30%的废失(包括产地为销售而早摘果营养成份逆差60%的非正常现象)的可怕状况,不失为上策。柠檬富含维C和钾、钙、镁等多种微量元素和大量柠檬酸,柠檬中的圣草柜橼苷可减少糖尿病患者肝脏、肾脏及血液中过酸化脂肪的含量、对预防心血管疾病、高血压、心肌梗死均有一定的抑制性辅助作用,同时柠檬也是果品中美容佳品。菠萝蜜及菠萝除香味宜人外、含有硫胺素、核黄素、尼克酸和多种微量元素,同时菠萝蜜及菠萝有抗氧化、抑菌、抗炎和抑制黑色素形成等食用功效,本专利技术添加菠萝蜜或菠萝以增进品质、营养复合、增香增味增色之目的。柚子的营养价值优于一般水果,其维他命C含量优于柠檬和脐橙的3倍,柚子所含维生素、有机酸、钙、磷、镁、钠等元素是一般水果不可比的,本专利技术加入柚子为复合果汁饮料的复合添加物,即不 ...
【技术保护点】
将人参果果汁复合乳化悬浮化为本专利技术显著特征。
【技术特征摘要】
1.将人参果果汁复合乳化悬浮化为本发明显著特征。2.在以人参果为主、柠檬、菠萝蜜(含菠萝)、柚子(白柚、青柚)、猕猴桃为辅的复合格局中,以柠檬为酸味剂,菠萝蜜(菠萝)为增色剂与人参果复合兼容也是本专利其中主要特征。3.将本发...
还没有人留言评论。发表了对其他浏览者有用的留言会获得科技券。