Preparation method of Apple Juice containing Chinese Quince extract with anti-browning and clarification effect

摘要

PURPOSE: A preparation method of apple juice using fruits of Chinese quince having antimicrobial activity and an antioxidative effect is provided to get a clear natural juice product maintaining various vitamins, nutrients and organic minerals of the fruits. CONSTITUTION: The method is characterized by the following steps: (i) washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) mixing the prepared quinces and washed apples in a ratio of 1:2-1:8 and blending the mixed fruits into 8-12mesh; (iv) compressing the blended fruit materials and leaving for 30min before filtrating the pressed materials; and then (v) sterilizing the filtrate at 80deg.C for 30sec and sealing up the filtrated fruit juice of the quince and the apple. The quince prevents browning of the apple juice and removes floating matters from the juice to clear the juice.