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发明公开
CN110613071A 一种高类黄酮苹果汁及其制备方法 无效 - 驳回

一种高类黄酮苹果汁及其制备方法
摘要：
本发明属于食品加工技术领域，尤其涉及一种高类黄酮苹果汁及其制备方法。本发明以高类黄酮苹果(美红)为原料，经切块、护色、破碎、酶解、榨汁、澄清、调配，即可得到高类黄酮苹果汁。本发明制备的高类黄酮苹果汁中类黄酮含量为0.50～1.00mg/mL，总酚含量为1.50～2.00mg/mL，花色素含量为0.013～0.020mg/mL，维生素C含量为5.50～6.00g/100mL，还原性糖含量为17.09mg/mL，总酸含量为0.91mg/100mL，相比于嘎啦苹果汁、富士苹果汁和市售扬雅苹果汁，类黄酮含量显著提高，为红肉苹果产业链的延长与人们的营养与保健需求提供了技术支持。
摘要（英）：

The invention belongs to the technical field of food processing and particularly relates to high-flavonoid apple juice and a preparation method thereof. The high-flavonoid apple juice can be obtainedby taking high-flavonoid apples (American Red) as raw materials and through the steps of dicing, protecting color, crushing, performing enzymolysis, juicing, clarifying and blending. In the high-flavonoid apple juice prepared by the method, the flavonoid content is 0.50 to 1.00 mg/mL, the total phenol content is 1.50 to 2.00 mg/mL, the anthocyanidin content is 0.013 to 0.020 mg/mL, the vitamin C content is 5.50 to 6.00 g/mL, the reducing sugar content is 17.09 mg/mL and the total acid content is 0.91 mg/100 mL; compared with gala apple juice, Fuji apple juice and market Yangya apple juice, thehigh-flavonoid apple juice has the advantages of significantly increasing the flavonoid content and providing technical support for extension of a red apple industry chain and people's nutrition andhealth-care requirements.

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