Pure natural raw juice of full banana fruits and production method thereof

Abstract

The invention discloses a pure natural raw juice of full banana fruits and a production method thereof. The pure natural raw juice of full banana fruits is characterized by using the full banana fruits as raw materials without adding water, other sweeteners, pigments and stabilizing agents and the like; after the steps of cleaning, sterilizing, pulping, enzymatic liquefying, filtering and settling, and sterilizing, the clear raw balance juice is produced. In the production, by adopting the steam for inactivating the enzyme and protecting the color, the color protection effect is good and the loss of the dissoluble solid matter is low; by adopting the compound enzyme for liquefaction, the viscosity of the pulp is reduced and the juice yield and the clarity of the fruit juice are effectively improved (the juice yield reaches 80% and the clarity is more than 95%). The content of the dissoluble solid of the pure natural raw juice of full banana fruits, which is prepared with the production method, is not less than 15%; the pure natural raw juice of full banana fruits is bright yellow, clear and transparent and has good taste and typical aromatic flavor of banana; the natural color, the flavor and the nutrient component of the banana are remained completely, so that the pure natural raw juice of full banana fruits is a pure health natural banana juice.

Description

technical field [0001] The invention relates to the field of beverages and their production and processing, in particular to a pure natural banana whole fruit juice and a production method thereof. Background technique [0002] Banana is one of the most important fruits in the world. It has always been loved by consumers for its rich nutritional value, aromatic smell and low price. Currently, more than 80% of bananas are placed on the market in their raw state. Due to the characteristics of bananas that are not resistant to storage and transportation, the post-harvest loss is serious. In recent years, the post-harvest loss rate of bananas has reached nearly 50%. [0003] Juice drinks are one of the fastest growing and most popular categories in the beverage industry. Juice drinks retain most of the nutrients in fruits, have extremely high nutritional and health functions, and play an important role in maintaining acid-base balance in the body and promoting health. At pres...

AI Technical Summary

Problems solved by technology

The disadvantage is that the banana peel and meat cannot be used together, which increases the labor cost and the complexity of the process; the second is that due to the need to add stabilizers and water, the quality of the finished beverage will inevitably decrease, and its nutrition and taste will also be affected.

Research and practice have found that the use of compound enzyme preparations often has a higher juice yield and clarity than when only a single enzyme preparation is used. Existing scientific and technological literature can also find some clarified fruit juices that use compound enzyme preparations to produce clarified juices such as pear juice, longan juice, The technical scheme of banana pulp juice, but due to the different types of fruits, especially the different components of the fruit, the previous technical scheme cannot be simply applied

For example, if the compound enzyme preparation in the clarified banana juice production process that adopts raw materials as banana pulp is directly used to prepare banana whole fruit juice, due to the pectin, polyphenols, cellulose, The content of oxidase, etc. is much higher than that of banana pulp. Experiments have proved that the juice yield of its products is low, and the astringency of its juice is not easy to remove

[0008] At present, no technical literature on the production of fruit juice using whole bananas has been retrieved

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