Western food seasoning juice and preparation method thereof
A technology for fruit juice and Western food, applied in the field of Western food seasoning juice and its preparation, can solve the problems of backward processing technology, few varieties, poor compatibility, etc., and achieve the effect of improving scientific and technological content and added value, increasing varieties, and promoting development.
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Embodiment 1
[0026] Preparation of lychee-flavored western food seasoning juice
[0027] a) Select 500 grams of fresh and ripe lychee raw fruit, rinse with clean water, and blanch in boiling water for 3 minutes; immediately cool the blanched raw lychee fruit to room temperature with cold water;
[0028] b) Peeling and removing the core of the lychee original fruit after deactivation and cooling, and squeezing the pulp to obtain 350 milliliters of lychee original fruit juice;
[0029] c) Add 0.8g of isovitamin C and 0.002g of propyl gallate to 350 milliliters of fruit juice obtained by pressing;
[0030] d) vacuum concentrating the fruit juice obtained in step c) until the sugar content is 20Brix;
[0031] e) Add 0.5g I+G, 2g sodium glutamate, 8g salt, 0.6g glucose, 3.5g sucrose, 0.5g malic acid, carboxymethylcellulose 0.2g to the concentrated fruit juice obtained in every 100ml d) step , Gum Arabic 0.8g, Propylene Glycol Alginate 0.15g, Vanillin 0.004g, Ethyl Maltol 0.005g, stir evenly, ...
Embodiment 2
[0034] Preparation of longan-flavored western food seasoning juice
[0035] a) Select 1000 grams of fresh, ripe longan original fruit, rinse with clean water, and blanch in boiling water for 3 minutes; immediately cool the blanched original longan fruit to room temperature with cold water;
[0036] b) Peel and remove the core of the enzyme-inactivated and cooled original longan fruit, take the pulp and squeeze the juice to obtain 300 ml of lychee original fruit juice;
[0037] c) Add 0.65 g of isovitamin C and 0.0025 g of propyl gallate to 300 milliliters of fruit juice obtained by pressing;
[0038] d) vacuum concentrating the fruit juice obtained in step c) until the sugar content is 30Brix;
[0039] e) Add 0.6g I+G, 3g sodium glutamate, 6g salt, 0.5g glucose, 4 gram sucrose, 0.4g malic acid, carboxymethyl cellulose 0.25g in the concentrated fruit juice that every 100 milliliters d) step obtains , Gum Arabic 0.6g, Propylene Glycol Alginate 0.15g, Vanillin 0.003g, Ethyl Mal...
Embodiment 3
[0042] Preparation of mango-flavored western food seasoning juice
[0043] a) Select 2000 grams of fresh and ripe mangoes, rinse them with clean water, and blanch them in boiling water for 3 minutes; immediately cool the blanched mangoes to room temperature with cold water;
[0044] b) Peeling and removing the core of the enzyme-inactivated and cooled original mango fruit, and squeezing the pulp to obtain 800 milliliters of mango fruit juice;
[0045] c) Add 1.5 g of isovitamin C and 0.004 g of propyl gallate to 800 ml of fruit juice obtained by pressing;
[0046] d) vacuum concentrating the fruit juice obtained in step c) until the sugar content is 25Brix;
[0047] e) Add 0.5g I+G, 5g sodium glutamate, 4g salt, 0.7g glucose, 5 gram sucrose, 0.3g malic acid, carboxymethyl cellulose 0.1g in the concentrated fruit juice that every 100 milliliters d) step obtains , Gum Arabic 0.4g, Propylene Glycol Alginate 0.008g, Vanillin 0.006g, Ethyl Maltol 0.006g, stir evenly, heat at 80°C f...
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