Roxburgh rose fruit juice flavor regulating and controlling method

• Main Authors: DING ZHUHONG, LI JIN, CHEN SIQI, XU YANGYING
• Format: Patent
• Language: Chinese; English
• Published: 15.11.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a roxburgh rose fruit juice flavor regulating and controlling method. The roxburgh rose fruit juice flavor regulating and controlling method comprises the following steps: (a)juicing roxburgh rose pulp after impurity removal, and executing filtering to obtain raw juice for later use; (b) adding black tea leaves into the raw juice, executing even stirring and leaching, thenexecuting filtering after leaching, and taking the filtrate for later use; (c) adding sodium glutamate and sodium chloride into the filtrate, and evenly stirring them to obtain roxburgh rose fruit juice. According to the roxburgh rose fruit juice flavor regulating and controlling method, the sensory quality of the roxburgh rose juice can be improved, and meanwhile, the nutritional components of original roxburgh rose juice can be maintained. 本发明公开了一种刺梨果汁风味调控方法。按下述步骤进行：a.将去杂后的刺梨果肉榨汁，过滤得原汁，原汁备用；b.向原汁中加入红茶叶拌匀浸提，浸提后过滤，取滤液备用；c.向滤液中加入谷氨酸钠和氯化钠拌匀，即得刺梨果汁。本发明能够提升刺梨果汁的感官品质，同时能够保持刺梨原果汁的营养成分。