A kind of preparation method of passion fruit juice drink
A technology of passion fruit and fruit juice, applied in the field of beverages, can solve problems such as high sugar content, obesity, dental caries, etc., and achieve the effects of improving color, easy absorption, and stable product system
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Embodiment 1
[0021] A preparation method for passion fruit fruit juice beverage, comprises the steps:
[0022] 1) Select 100kg of fresh Passiflora, remove branches and leaves, fruits with diseases and insects, rotten fruits, rotten fruits, immature fruits, wash and crush to obtain fruit pulp;
[0023] 2) Enzymolysis: Add 2 times the weight of pure water to the obtained fruit pulp, adjust the pH to 5, place it in a sealed fermentation tank, add a compound enzyme of pectinase, sucrase, and pectin lyase for enzymolysis, and enzymolysis The time is 1.5 hours, the enzymolysis temperature is 43-45°C, the weight ratio of pectinase, sucrase, and pectin lyase is 5:3:2, and the amount of compound enzyme added is 60mg / kg;
[0024] 3) homogenize the Passiflora slurries obtained by enzymolysis, filter, and collect the filtrate;
[0025] 4) the filtrate is passed through a polyamide resin column, and the effluent is collected;
[0026] 5) Filling and ultra-high temperature instant sterilization to obt...
Embodiment 2
[0028] A preparation method for passion fruit fruit juice beverage, comprises the steps:
[0029] 1) Select 100kg of fresh Passiflora, remove branches and leaves, fruits with diseases and insects, rotten fruits, rotten fruits, immature fruits, wash and crush to obtain fruit pulp;
[0030] 2) Enzymolysis: Add 2 times the weight of pure water to the obtained fruit pulp, adjust the pH to 6, place it in a sealed fermentation tank, add a compound enzyme of pectinase, sucrase, and pectin lyase for enzymolysis, and enzymolysis The time is 2 hours, the enzymolysis temperature is 43-45°C, the weight ratio of pectinase, sucrase, and pectin lyase is 5:3:2, and the amount of compound enzyme added is 40mg / kg;
[0031] 3) homogenize the Passiflora slurries obtained by enzymolysis, filter, and collect the filtrate;
[0032] 4) the filtrate is passed through a polyamide resin column, and the effluent is collected;
[0033] 5) Filling and ultra-high temperature instant sterilization to obtai...
Embodiment 3
[0035] A preparation method for passion fruit fruit juice beverage, comprises the steps:
[0036] 1) Select 100kg of fresh Passiflora, remove branches and leaves, fruits with diseases and insects, rotten fruits, rotten fruits, immature fruits, wash and crush to obtain fruit pulp;
[0037] 2) Enzymolysis: Add 2 times the weight of pure water to the obtained pulp, adjust the pH to 5.5, place it in a sealed fermenter, add a compound enzyme of pectinase, sucrase, and pectin lyase for enzymolysis, The enzymolysis time is 1 hour, the enzymolysis temperature is 43-45°C, the weight ratio of pectinase, sucrase, and pectin lyase is 5:3:2, and the compound enzyme dosage is 80mg / kg;
[0038] 3) homogenize the Passiflora slurries obtained by enzymolysis, filter, and collect the filtrate;
[0039] 4) the filtrate is passed through a polyamide resin column, and the effluent is collected;
[0040] 5) Filling and ultra-high temperature instant sterilization to obtain finished products.
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