Passiflora coerulea and honey peach complex juice and preparation method thereof
A technology for compound fruit juice and peach juice, applied in the field of fruit juice and its preparation, passion fruit and peach compound fruit juice and its preparation, can solve the problems such as the loss of nutrients, and achieve the effect of improving quality, natural and long-lasting fragrance, and pure flavor
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Embodiment 1
[0017] A passion fruit and peach compound juice, which is composed of the following percentages:
[0018] Passion fruit juice 20%, peach juice 10%, honey 5%, the balance is water.
[0019] A preparation method of passion fruit and peach compound juice includes the following steps:
[0020] Wash and cut the passion fruit, take out the pulp with the seeds, squeeze the juice, wash the peaches, peel and squeeze the juice, mix 20% passion fruit juice and 10% peach juice and heat to 20℃, add pectinase , Amylase, enzymatically hydrolyze at 40℃ for 20 minutes, add water and honey to the filtered juice to taste, use a sterile filter to remove some bacteria; then homogenize and degas the sterilized juice, and vacuum package , The compound juice can be obtained by sterilizing and enzymatically sterilizing at 25 ℃, in which the amount of pectinase added is 0.08% of the total juice, and the amount of amylase added is 0.01% of the total juice. It is 500Mpa, and the pressure holding time is 15 mi...
Embodiment 2
[0022] A passion fruit and peach compound juice, which is composed of 25% passion fruit juice, 15% peach juice, 3% honey, and the balance of water; wash and cut the passion fruit, take out the seeded pulp, squeeze the juice, and honey Wash the peaches, peel and squeeze the juice, mix 25% passion fruit juice and 15% peach juice and heat to 50°C, add pectinase and amylase, and enzymatically treat them at 40°C for 50 minutes. The juice is flavored with water and honey, and part of the bacteria is removed with a sterilizing filter; then the sterilized juice is homogenized and degassed, vacuum packaged, and ultra-high pressure sterilized at 55°C to obtain a composite juice. The added amount of pectinase is 0.08% of the total fruit juice, the added amount of amylase is 0.01% of the total fruit juice, the pressure used for ultra-high pressure is 500Mpa, and the pressure holding time is 15 minutes.
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