Passion fruit-kiwi fruit composite juice and preparation method thereof

A compound fruit juice and kiwi fruit juice technology, which is applied in the field of fruit juice processing, can solve problems such as loss of nutritional components, and achieve the effect of improving quality, pure flavor, and natural and long-lasting fragrance

Active Publication Date: 2012-08-01
HEPING WEIKANG AGRI TECH CO LTD
View PDF2 Cites 25 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the traditional method for preparing fruit juice causes some nutrients to be lost, and the taste has also changed, so some flavors and fragrances have to be used for deployment. Therefore, it is possible to study a method for preparing compound juice that can maintain the unique fragrance of passion fruit and the unique nutritional components of kiwi fruit. Satisfy people's pursuit of taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of passion fruit kiwifruit compound juice, is made up of the component of following percentage:

[0016] Passion fruit juice 20%, kiwi fruit juice 10%, honey 5%, the balance is water.

[0017] A preparation method of passion fruit kiwifruit compound juice, comprising the steps of:

[0018] Wash and cut the passion fruit, take out the pulp with seeds, squeeze the juice, wash the kiwi, peel and squeeze the juice, mix 20% of the passion fruit juice and 10% of the kiwi juice and heat to 20°C, add pectinase and starch Enzyme, enzymolysis treatment at 40°C for 20 minutes, adding water and honey to the filtered fruit juice for flavoring, and removing some bacteria with a sterilizing filter membrane; then homogenizing and degassing the sterilized fruit juice, vacuum packaging, in Compound fruit juice can be obtained by ultra-high pressure sterilization at 25°C, where the amount of pectinase added is 0.08% of the total amount of juice, the amount of amylase added is 0.01...

Embodiment 2

[0020] A passion fruit kiwi fruit compound juice, which consists of 25% passion fruit juice, 15% kiwi fruit juice, 3% honey, and the rest of water; wash and cut the passion fruit, take out the pulp with seeds, squeeze the juice, and clean the kiwi fruit , peel and squeeze the juice, mix 25% passion fruit juice and 15% kiwi fruit juice and heat to 50°C, add pectinase and amylase, enzymatically treat at 40°C for 50 minutes, add water and Season with honey, remove some bacteria with a sterilizing filter membrane; then homogenize and degas the sterilized juice, pack it in vacuum, and sterilize it at 55°C to get the compound juice, in which pectinase The amount added is 0.08% of the total amount of fruit juice, the amount of amylase added is 0.01% of the total amount of fruit juice, the pressure used by the ultra-high pressure is 500Mpa, and the pressure holding time is 15 minutes.

Embodiment 3

[0022] A passion fruit kiwi fruit compound juice, consisting of 22% passion fruit juice, 12% kiwi fruit juice, 4% honey, and the rest of water; wash and cut the passion fruit, take out the pulp with seeds, squeeze the juice, and clean the kiwi fruit , peel and squeeze the juice, mix 22% passion fruit juice and 12% kiwi fruit juice and heat to 60°C, add pectinase and amylase, enzymatically treat at 40°C for 50 minutes, add water and Season with honey, remove some bacteria with a sterilizing filter membrane; then homogenize and degas the sterilized juice, pack it in vacuum, and sterilize it at 55°C to get the compound juice, in which pectinase The amount added is 0.4% of the total amount of fruit juice, the amount of amylase added is 0.1% of the total amount of fruit juice, the pressure used by the ultra-high pressure is 800Mpa, and the pressure holding time is 25 minutes.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to a passion fruit-kiwi fruit composite juice and a preparation method thereof. The juice comprises 20-30% of a fruit-kiwi fruit juice, 10-15% of a kiwi fruit juice, 3-5% of honey, and the balance of water. The preparation method comprises: cleaning and cutting the passion fruit; taking the flesh with seeds; carrying out juicing on the flesh with seeds; cleaning the kiwi fruit; removing peel and carrying out juicing on the flesh of the kiwi fruit; uniformly mixing the resulting two juices; heating to a temperature of 20-60 DEG C; adding pectinase and amylase to carry out an enzymolysis treatment; adding water and honey to the filtered juice to adjust the taste; adopting a bacteria removal filtration membrane to remove partial bacteria; carrying out homogenizing and degassing on the bacteria-removed juice; carrying out vacuum packaging; and carrying out hyperpressure sterilization to perform an enzyme inactivation treatment to obtain the composite juice. With the preparation method of the present invention, the unique flavor of the passion fruit and the kiwi fruit fragrance can be maintained, the produced juice has characteristics of original juice remaining, original taste remaining, natural and persistent fragrance, and pure flavor, the juice quality is improved, and the pursuit of the majority of consumers on the natural juice is met.

Description

technical field [0001] The invention relates to a fruit juice and a preparation method thereof, in particular to a passion fruit kiwifruit compound juice and a preparation method thereof, belonging to the technical field of fruit juice processing. Background technique [0002] Passion fruit, also known as passion fruit, egg fruit, belongs to Passiflora, Passiflora, is a rare tropical and subtropical fruit. It contains 165 kinds of fruit flavor components, almost covering most of the tropical, subtropical and temperate fruits. Fragrance type, unique flavor, its aroma cannot be artificially synthesized or imitated. It is one of the most aromatic fruits known in the world and has the reputation of "king of juice". Passion fruit has a strong aroma, sweet and sour taste, can produce body fluid and quench thirst, refresh the mind, increase appetite after eating, promote the secretion of digestive glands, and help digestion. The fruit contains a variety of vitamins, which can low...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L2/42A23L33/00
Inventor 胡延吉陈金爱陈璐璐高文翠
Owner HEPING WEIKANG AGRI TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap