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

Inactive Publication Date: 2015-12-02
GUILIN TECH ENTERPRISE DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the addition of white sugar makes the product too high in sugar, which is easy to cause obesity, dental caries, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a preparation method for a passifloraceae fruit juice beverage. The preparation method comprises the following steps: treating passifloraceae fruit pulp by enzymolysis, homogenizing the passifloraceae fruit pulp, filtering, passing through a polyamide resin column, collecting effluent, filling, instantly sterilizing at a super-high temperature to obtain finished products. The passifloraceae fruit juice beverage has a sweet and sour taste, is healthy and natural.

Description

technical field [0001] The present invention relates to a kind of drink, specifically a kind of preparation method of passion fruit juice drink. Background technique [0002] With the improvement of living standards, people not only pay attention to the taste of food, but also pay more attention to the nutrition and health function of food. Therefore, the development and application of nutritious and healthy fruit juice drinks are expanding rapidly. Juice production and consumption have increased substantially. There are a variety of fruit juices on the market, and the flavoring, aroma, appearance and taste of fruit juices are getting more and more attention from consumers. [0003] Passiflora (scientific name: Passifloracaerulea L.) is a kind of fragrant and delicious fruit. It has the reputation of "king of juice". The smell is fragrant, the fruit is sweet and sour, the fruit is fragrant, and the flesh of the fruit is edible, sour and sweet. Intense flavor and pleasant...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/72
CPCA23L2/02A23L2/84A23V2002/00A23V2300/26A23V2300/24
Inventor 李智勇
Owner GUILIN TECH ENTERPRISE DEV CENT
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