Pumpkin and raspberry composite juice formula and processing technology thereof
A technology of compound juice and processing technology, applied in the field of food and beverages, can solve the problem that fruit nutrition cannot meet the pursuit of high nutrition, and achieve the effects of preventing and controlling cardiovascular and cerebrovascular diseases, reducing sweetness and improving taste.
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Embodiment 1
[0018] The present embodiment is a pumpkin raspberry compound fruit juice formula, which is made of the following components in mass percentage: 50% of pumpkin raw juice, 15% of raspberry raw juice, 8% of white sugar, 0.21% of sodium carboxymethyl cellulose, water 26.79%.
[0019] A processing technology of pumpkin-raspberry compound fruit juice formula, comprising the following steps:
[0020] (1) Preparation of pumpkin raw juice: After cleaning and peeling, the pumpkin is initially divided into 10cm-sized pumpkin pieces, steamed at 100°C for 20 minutes to soften, put into a colloid mill with equal quality water, squeeze the juice, and filter to obtain the pumpkin raw juice;
[0021] (2) Preparation of raw raspberry juice: thaw the frozen fruit of raspberry in a refrigerator at 4°C for 12 hours, crush it with a beater, put it into a colloid mill to squeeze the juice, add combined enzymes for enzymolysis treatment, the enzymolysis temperature is 50°C, and the pH value 4, the ...
Embodiment 2
[0025] A pumpkin-raspberry compound fruit juice formula in this embodiment is made of the following components by mass percentage: 45% of pumpkin raw juice, 20% of raspberry raw juice, 10% of white granulated sugar, 0.25% of sodium carboxymethyl cellulose, water 24.75%.
[0026] A processing technology of pumpkin-raspberry compound fruit juice formula, comprising the following steps:
[0027] (1) Preparation of pumpkin raw juice: After cleaning and peeling, the pumpkin is initially divided into 10cm-sized pumpkin pieces, steamed at 100°C for 20 minutes to soften, put into a colloid mill with equal quality water, squeeze the juice, and filter to obtain the pumpkin raw juice;
[0028] (2) Preparation of raw raspberry juice: thaw the frozen fruit of raspberry in a refrigerator at 4°C for 12 hours, crush it with a beater, put it into a colloid mill to squeeze the juice, add combined enzymes for enzymolysis treatment, the enzymolysis temperature is 50°C, and the pH value 4, the en...
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