Preparation method of passion fruit beverage

A passion fruit and beverage technology, applied in the field of passion fruit beverage preparation, can solve the problems of peel discarding and waste, and achieve the effect of avoiding waste and enriching the taste

Inactive Publication Date: 2013-11-27
桂林白石润东百香果开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It mainly eats the pulp part, and the peel is often discarded, resulting in waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of passion fruit drink, the steps are as follows:

[0019] 1) Separate the passion fruit peel from the seeded pulp, add the seeded pulp to warm water 2.5 times its weight and stir evenly, pass through a 40-mesh sieve to remove the seeds, cut the peel into pieces, put it into the warm water for beating, and then add pectin enzymatic hydrolysis, inactivating the enzyme, filtering the filtrate to obtain a passion fruit blend; the amount of pectinase added is 0.3% of the weight of warm water, the temperature of enzymolysis is 45°C, and the time of enzymolysis is 1.5 hours;

[0020] 2) Put the chrysanthemum in water 12 times its total weight, heat it to 90°C and extract it for 30 minutes, separate the extraction solution, add 0.03% of its weight of ascorbic acid to the extraction solution to obtain a fresh flower preparation solution;

[0021] 3) Mix the passion fruit preparation liquid and fresh flower preparation liquid at a ratio of 1:3, add 0.04% xan...

Embodiment 2

[0023] A preparation method of passion fruit drink, the steps are as follows:

[0024] 1) Separate the passion fruit peel from the seeded pulp, add the seeded pulp to warm water twice its weight and stir evenly, pass through a 60-mesh sieve to remove the seeds, cut the peel into pieces, put it into the warm water for beating, and then add pectin enzymatic hydrolysis, inactivating the enzyme, filtering the filtrate to obtain a passion fruit blend; the amount of pectinase added is 0.4% of the weight of warm water, the temperature of enzymolysis is 40°C, and the time of enzymolysis is 1 hour;

[0025] 2) Put the jasmine flower in water 15 times its total weight, heat it to 80° C. and extract it for 30 minutes, separate the extraction solution, add 0.05% of its weight of ascorbic acid to the extraction solution to obtain a fresh flower preparation solution;

[0026] 3) Mix the passion fruit preparation liquid and the fresh flower preparation liquid according to the weight of 1:2, ...

Embodiment 3

[0028] A preparation method of passion fruit drink, the steps are as follows:

[0029] 1) Separate the passion fruit peel from the seeded pulp, add the seeded pulp to warm water 2.5 times its weight and stir evenly, pass through a 60-mesh sieve to remove the seeds, cut the peel into pieces, put it into the warm water for beating, and then add pectin enzymatic hydrolysis, inactivating the enzyme, and filtering the filtrate to obtain a passion fruit blend; the added amount of the pectinase is 0.1% of the weight of warm water, the temperature of the enzymolysis is 45°C, and the time of the enzymolysis is 3 hours;

[0030] 2) Put the honeysuckle flower in water 8 times its total weight, heat it to 95°C and extract it for 10 minutes, separate the extraction solution, add 0.03% of its weight of ascorbic acid to the extraction solution to obtain a fresh flower preparation solution;

[0031] 3) Mix the passion fruit preparation liquid and the fresh flower preparation liquid at a weigh...

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PUM

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Abstract

The invention discloses a preparation method of a passion fruit beverage. The preparation method comprises the following steps of: (1) separating peels from pulp with seeds of passion fruits; adding the pulp with seeds into warm water of which the weight is 2-3 times as much as the weight of the pulp, agitating uniformly and removing the seeds; slicing the peels, putting the peels into the warm water and pulping; adding pectinase for enzymolysis, and carrying out enzyme deactivation; filtering and extracting a filtering solution to obtain a passion fruit blending solution; (2) putting edible flowers into water of which the weight is 8-15 times as much as the total weight of the flowers; heating to 80-95 DEG C and extracting for 10-60 minutes; separating out an extracting solution and adding ascorbic acid of which the weight is 0.01%-0.05% of the weight of the extracting solution into the extracting solution to obtain a flower blending solution; and (3) mixing the passion fruit blending solution with the flower blending solution according to a ratio of 1:(2-5); adding a stabilizer, citric acid and sucrose into a mixed solution; mixing uniformly and then homogenizing; filling and sterilizing to obtain the finished product. According to the preparation method disclosed by the invention, the pulp and the peels of the passion fruits are used comprehensively so that the waste of the peels is avoided; meanwhile, the beverage has a flower aroma and the mouth feel is unique so that the requirements of more consumers can be met.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a preparation method of passion fruit beverage. Background technique [0002] Passion fruit, also known as passion fruit, passion fruit, Brazil nut or passion fruit, is a kind of aromatic fruit and has the reputation of "king of juice". A perennial evergreen climbing woody vine. Passion fruit juice has excellent color, aroma, taste and nutrition. It is rich in various beneficial ingredients such as various amino acids, vitamins, and trace elements necessary for the human body. It is suitable for the production of fruit juice, jelly, fruit dew, jam and other products. Passion fruit also has health effects such as anti-inflammatory and pain relief, promoting blood circulation and strengthening the body, lowering fat and blood pressure, nourishing yin and tonifying kidney, refreshing and sobering up, eliminating fatigue, detoxifying and beautifying, and enhancing immuni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 刘轩华
Owner 桂林白石润东百香果开发有限公司
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