Preparation method for passion fruit juice beverage

Abstract

The invention discloses a preparation method for a passion fruit juice beverage and relates to the technical field of food processing. The preparation method comprises the following steps: cleaning picked passion fruit; squeezing the whole fruit; separating and roughly filtering with a stainless steel mesh, thereby acquiring raw juice (cryopreserving raw juice and standing by); adding purified water and ingredients and blending, wherein the ingredients include white granulated sugar, honey, fructo-oligose, D-sodium erythorbate and sodium carboxymethylcellulose, and ratio of ingredients to rawjuice to water is at (9-11):(15-17):(72-75); blending and then filtering, homogenizing, sterilizing and filling; covering, turning over a can, spraying the code, turning over the can again, spray-cooling, detecting inner pressure, airing and putting into storage. Compared with the prior art, the NFC juice prepared according to the invention has the advantages that damage to juice fragrance, colorand nutrient substances is less, content of raw juice in the end product is above 15%, fruity fragrance is strong, no essence or pigment is added, ratio of acid to sugar is moderate, juice tastes niceand inherent flavor of passion fruit is kept.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a preparation method of passion fruit juice drink. Background technique

[0002] Passion fruit, also known as passion fruit and Brazil nut, is a general name for the fruit of perennial woody vines of the Passiflora family. It is named because its juice can emit the rich aroma of pineapple, banana, mango, pomegranate, lemon and other fruits. passion fruit. According to public literature reports, passion fruit is rich in various amino acids, vitamins, carotenoids and trace elements needed by the human body. Its nutritional value and beneficial effects on human health have long been known. In food, passion fruit can not only be eaten directly, but also be used as a raw material for making various foods, among which passion fruit vinegar and passion fruit juice are the most common foods. In the existing production technology of passion fruit juice, most of the raw material...

Examples

Embodiment 1

[0025] The preparation of the passion fruit drink of the present embodiment is carried out in September to December, comprises the steps:

[0026] A. First, wash the sorted passion fruit with tap water air waves, then scrub with a brush, rinse with pure water, and check out unqualified products, then squeeze the whole fruit, remove the peel, and separate the pulp, then Filter through an 80-mesh stainless steel mesh sieve to obtain 1000L of raw juice;

[0027] B. Take 400L of the original juice obtained in step A for quick freezing and storage for later use. The temperature of the frozen storage is -15°C; add purified water and auxiliary materials dissolved in pure water to the remaining 600L of original juice for deployment. The auxiliary materials are white granulated sugar, Honey, fructooligosaccharide, D-sodium erythorbate, sodium carboxymethylcellulose, the mass ratio of the added excipients to raw juice and purified water is 10:15:75; among them, white sugar, honey, fruct...

Embodiment 2

[0032] The preparation of the passion fruit drink of the present embodiment is carried out in September to December, comprises the steps:

[0033] A. First, wash the sorted passion fruit with pure water and air waves, then wash with a brush, and then check and select, dispose of unqualified products, then squeeze the whole fruit, dispose of the peel, and separate the pulp, and then Filter through an 80-mesh sieve to obtain 800L of raw juice;

[0034] B, add pure water and the adjuvant after dissolving with pure water in raw juice and prepare, and described adjuvant is white granulated sugar, honey, fructooligosaccharide, D-sodium erythorbate, sodium carboxymethyl cellulose, and the adjuvant added is the same as the original The ratio of juice to water is 11:17:72. The ratio of white sugar, honey, fructooligosaccharide, D-sodium erythorbate, and sodium carboxymethylcellulose is 9:0.6:1.1:0.03:0.27.

[0035] C. After blending the juice, pass through double filter and homogeniz...

Embodiment 3

[0039] The preparation of the passion fruit drink of the present embodiment is carried out from February to July, and comprises the steps:

[0040] A, get 400L frozen raw juice in Example 1 and thaw it, return to normal temperature, add pure water and auxiliary materials after dissolving with pure water in the original juice after thawing to prepare, described auxiliary materials are white granulated sugar, honey, low Polyfructose, D-sodium erythorbate, sodium carboxymethylcellulose, the mass ratio of the added excipients to raw juice and water is 10:15:75, white sugar, honey, fructooligosaccharides, D-sodium erythorbate, carboxymethyl cellulose The ratio of sodium methylcellulose is 8:0.5:1.0:0.025:0.25.

[0041] B. After blending the juice, it is filtered and homogenized by double filter, and the homogenization pressure is 38~40MPa;

[0042] C. Sterilize the filtrate under high temperature and high pressure, the sterilization temperature is 115°C±2°C, the sterilization pres...

technical field

[0001] The invention relates to the technical field of food processing, in particular to a preparation method of passion fruit juice drink. Background technique

[0002] Passion fruit, also known as passion fruit and Brazil nut, is a general name for the fruit of perennial woody vines of the Passiflora family. It is named because its juice can emit the rich aroma of pineapple, banana, mango, pomegranate, lemon and other fruits. passion fruit. According to public literature reports, passion fruit is rich in various amino acids, vitamins, carotenoids and trace elements needed by the human body. Its nutritional value and beneficial effects on human health have long been known. In food, passion fruit can not only be eaten directly, but also be used as a raw material for making various foods, among which passion fruit vinegar and passion fruit juice are the most common foods. In the existing production technology of passion fruit juice, most of the raw material...

Examples

Embodiment 1

[0025] The preparation of the passion fruit drink of the present embodiment is carried out in September to December, comprises the steps:

[0026] A. First, wash the sorted passion fruit with tap water air waves, then scrub with a brush, rinse with pure water, and check out unqualified products, then squeeze the whole fruit, remove the peel, and separate the pulp, then Filter through an 80-mesh stainless steel mesh sieve to obtain 1000L of raw juice;

[0027] B. Take 400L of the original juice obtained in step A for quick freezing and storage for later use. The temperature of the frozen storage is -15°C; add purified water and auxiliary materials dissolved in pure water to the remaining 600L of original juice for deployment. The auxiliary materials are white granulated sugar, Honey, fructooligosaccharide, D-sodium erythorbate, sodium carboxymethylcellulose, the mass ratio of the added excipients to raw juice and purified water is 10:15:75; among them, white sugar, honey, fruct...

Embodiment 2

[0032] The preparation of the passion fruit drink of the present embodiment is carried out in September to December, comprises the steps:

[0033] A. First, wash the sorted passion fruit with pure water and air waves, then wash with a brush, and then check and select, dispose of unqualified products, then squeeze the whole fruit, dispose of the peel, and separate the pulp, and then Filter through an 80-mesh sieve to obtain 800L of raw juice;

[0034] B, add pure water and the adjuvant after dissolving with pure water in raw juice and prepare, and described adjuvant is white granulated sugar, honey, fructooligosaccharide, D-sodium erythorbate, sodium carboxymethyl cellulose, and the adjuvant added is the same as the original The ratio of juice to water is 11:17:72. The ratio of white sugar, honey, fructooligosaccharide, D-sodium erythorbate, and sodium carboxymethylcellulose is 9:0.6:1.1:0.03:0.27.

[0035] C. After blending the juice, pass through double filter and homogeniz...

Embodiment 3

[0039] The preparation of the passion fruit drink of the present embodiment is carried out from February to July, and comprises the steps:

[0040] A, get 400L frozen raw juice in Example 1 and thaw it, return to normal temperature, add pure water and auxiliary materials after dissolving with pure water in the original juice after thawing to prepare, described auxiliary materials are white granulated sugar, honey, low Polyfructose, D-sodium erythorbate, sodium carboxymethylcellulose, the mass ratio of the added excipients to raw juice and water is 10:15:75, white sugar, honey, fructooligosaccharides, D-sodium erythorbate, carboxymethyl cellulose The ratio of sodium methylcellulose is 8:0.5:1.0:0.025:0.25.

[0041] B. After blending the juice, it is filtered and homogenized by double filter, and the homogenization pressure is 38~40MPa;

[0042] C. Sterilize the filtrate under high temperature and high pressure, the sterilization temperature is 115°C±2°C, the sterilization pres...

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