Preparation method of passiflora edulis fruit sauce

A passion fruit and peel technology, which is applied in the preservation of food ingredients as antimicrobials, food preservation, and food ingredients as pH modifiers, etc. problem, to achieve the effect of better taste, shortened concentration time, and fast evaporation of water.

Inactive Publication Date: 2017-05-10
广西欧唛果科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, in the development of passion fruit products in my country, the peel is often discarded as a by-product, causing waste
[0005] At present, the deep processing of passion fruit is seriously delayed, which affects the formation of passion fruit industry chain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of passion fruit sauce, it comprises the steps:

[0036] (1) Selection and cleaning of passion fruit: select freshly harvested, ripe, non-rotten passion fruit, wash and set aside;

[0037] (2) Peeling: remove the 5 mm outer pericarp of passion fruit by mechanical action;

[0038] (3) Deseeding: collect the peeled peel and pulp juice respectively, and remove the seeds from the pulp juice for subsequent use;

[0039] (4) Beating: the peel and the deseeded pulp juice are mixed in a ratio of 1:5, directly beaten and further homogenized to obtain 65 kg of fruit pulp;

[0040] (5) pH value adjustment: the pH value of the pulp is 2.0, which meets the production requirements.

[0041] (6) Taste modulation: add 16 kg of white granulated sugar and 0.195 kg of salt to the pulp.

[0042] (7) Boil and concentrate: the flavor-modulated pulp is boiled and concentrated under reduced pressure, first boiled at 0.1MPa and 100°C for 1 minute, then lowered to 40°C and ...

Embodiment 2

[0045] A preparation method of passion fruit sauce, it comprises the steps:

[0046] (1) Selection and cleaning of passion fruit: select freshly harvested, ripe, non-rotten passion fruit, wash and set aside;

[0047] (2) Peeling: remove the 0.5 mm outer layer of the passion fruit by mechanical action;

[0048] (3) Deseeding: collect the peeled peel and pulp juice respectively, and remove the seeds from the pulp juice for subsequent use;

[0049] (4) Beating: add 1 times the weight of water to beating the peel to obtain peel pulp, mix it with the deseeded pulp juice in a ratio of 1:5, and further homogenize to obtain 50 kg of pulp;

[0050] (5) adjust the pH value: add vinegar and malic acid to the pulp to adjust the pH value to 4.0;

[0051] (6) Taste modulation: add 0.5 g of sucralose and 1 kg of salt to the pulp.

[0052] (7) Boil and concentrate: the pulp after taste modulation is boiled and concentrated under reduced pressure. First, under the pressure of 0.09MPa, the t...

Embodiment 3

[0055] A preparation method of passion fruit sauce, it comprises the steps:

[0056] (1) Selection and cleaning of passion fruit: select freshly harvested, ripe, non-rotten passion fruit, wash and set aside;

[0057] (2) Peeling: remove the 2 mm outer pericarp of passion fruit by mechanical action;

[0058] (3) Deseeding: collect the peeled peel and pulp juice respectively, and remove the seeds from the pulp juice for subsequent use;

[0059] (4) Beating: the pericarp and the deseeded pulp juice are mixed in a ratio of 1:1, then add water of 1 times the weight of the two, then beat and further homogenize to obtain 160 kg of fruit pulp;

[0060] (5) adjust the pH value: add vinegar and lemon juice to the pulp to adjust the pH value to 2.5;

[0061] (6) Taste modulation: add 0.02g neotame, 0.2kg erythritol, 2kg sucrose, and 0.8kg salt to the pulp.

[0062] (7) Boil and concentrate: the pulp after taste modulation is boiled and concentrated under reduced pressure. First, under...

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PUM

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Abstract

The invention discloses a preparation method of passiflora edulis fruit sauce. The preparation method comprises following steps: 1, passiflora edulis fruits are selected and washed; 2, peeling is carried out, wherein the epicarp of passiflora edulis fruits is removed via a mechanical method; 3, seeds are removed, wherein fruit peel and fruit pulp juice are collected respectively, and seeds in the fruit pulp juice are removed; 4, pulping is carried out, wherein the fruit pulp juice and fruit peel are subjected to pulping so as to obtain fruit pulp; 5, flavoring is carried out, wherein a sweetening agent and/or salt is added into the fruit pulp, and pH value of the fruit pulp is controlled to be 2.0 to 4.0 at the same time; 6, reduced pressure boiling and concentration are carried out, wherein boiling is carried out for 0.5 to 30min at 40 to 100 DEG C under a pressure less than one atmosphere so as to obtain the passiflora edulis fruit sauce. According to the preparation method, the hard passiflora edulis fruit epicarp which is acerb in taste and rough in mouthfeel is removed, the passiflora edulis fruit sauce is prepared from the mesocarp, the endocarp, and pulp which are abundant in nutrients, so that the obtained passiflora edulis fruit sauce is sweet, sour, and delicious, and is abundant in nutrients.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and in particular relates to a preparation method of sauce. Background technique [0002] Passion fruit is a tropical and subtropical perennial evergreen fruit tree of the Passiflora family Passiflora. Native to South America. Its fruit is a typical tropical and subtropical berry. There are 6 species of passion fruit commercially cultivated, among which the purple-red passion fruit has many fruits, good taste and high yield. Passion fruit produces more than 2,000 kilograms of fresh fruit per mu, and it can be planted once and can benefit for many years. Passion fruit cultivation in my country is mainly distributed in Guangxi, Guangdong, Fujian and other provinces. Passion fruit has a relatively long fruiting period, and the fruit is harvested from May to December in the lunar calendar every year, and the fruit is extremely durable to storage. [0003] Ripe passion fruit has a pleas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00A23L3/3562A23L3/3508
CPCA23L3/3508A23L3/3562A23V2002/00A23V2200/10A23V2200/06A23V2250/60A23V2250/1614A23V2250/1582A23V2300/26A23V2300/31A23V2250/022A23V2250/044A23V2250/264A23V2250/2484A23V2250/6402A23V2250/628A23V2250/606A23V2250/032A23V2250/2482A23V2250/616A23V2250/5114A23V2250/61A23V2250/246A23V2250/28A23V2250/262
Inventor 谭强
Owner 广西欧唛果科技有限公司
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