Shatian pomelo mixed fruit juice beverage and preparation method thereof

Abstract

According to the Shatian pomelo mixed juice beverage and the preparation method thereof, apple juice, pear juice, grape juice, pineapple juice, strawberry juice and green plum juice are added into Shatian pomelo juice, so that the flavor deficiency caused by lack of ester flavor substances in single Shatian pomelo juice is improved, and the enzymolysis juicing rate of the mixed juice is increased by utilizing the low pH value of the added juice; meanwhile, the added fruit juice contains a large amount of citric acid, so that the stability of the mixed fruit juice can be maintained, and browning of the fruit juice is inhibited.

Description

Technical Field

[0001] The invention relates to the technical field of fruit juice beverage processing, in particular to a pomelo mixed fruit juice beverage and a preparation method thereof. Background Art

[0002] Pomelo is a traditional fruit in my country and is deeply loved by the public. Currently, pomelo is primarily consumed fresh, with only a small portion processed into juice beverages. This situation is primarily due to the following factors: Firstly, the juice extracted from pomelo lacks ester flavor components, resulting in a weak fruity aroma when processed alone, making it unpopular. Secondly, pomelo pulp contains limonin A-ring lactone, which, after juicing and heating, produces limonin, a highly bitter substance that significantly affects the taste. Thirdly, processed pomelo juice contains a large amount of amino acid nitrogen, which accelerates its browning, necessitating the addition of various additives to extend its shelf life. Consumers generally consider green and additive-free as a key factor in their purchase decisions, leading to its lack of acceptance. Summary of the Invention

[0003] The invention aims to provide a pomelo mixed juice beverage and a preparation method thereof. The mixed juice is prepared by using pomelo, apple, pear, grape, pineapple, strawberry and green plum, and the flavor of the pomelo mixed juice is enhanced by utilizing ester flavor components contained in apple, pear, grape, pineapple and strawberry. An acidic mixed juice is obtained by mixing weakly acidic pomelo juice with acidic apple, pear, grape, pineapple, strawberry and green plum juices, thereby increasing the enzymatic hydrolysis juice yield of the mixed juice. Dihydrochalcone is added to suppress bitterness, thereby forming a sweet and sour taste favored by the public. Citric acid in apple, pear, grape, pineapple and strawberry is utilized to suppress browning of the mixed juice, and the mixed juice is green and additive-free.

[0004] A pomelo mixed juice beverage comprises the following raw materials in parts by weight: 60-70 parts of pomelo, 8-10 parts of apple, 8-10 parts of pear, 8-10 parts of grape, 8-10 parts of pineapple, 8-10 parts of strawberry and 30-35 parts of green plum.

[0005] A method for preparing a pomelo mixed juice beverage comprises the following steps:

[0006] S1 Select pomelo, apple, pear, grape, pineapple, strawberry and green plum that are free of rot, disease and insect pests and close to or have reached the ripeness level for fresh consumption, and weigh them according to the mass fraction ratio;

[0007] S2 Wash and drain the pomelo, apple, pear, grape, pineapple, strawberry, and greengage, remove the pulp of the pomelo, remove the core of the apple, pear, and greengage, take the whole grape, take the pulp of the pineapple, and remove the sepals of the strawberry;

[0008] S3: mixing the processed fruits and beating them with a beater to obtain pomelo mixed jam;

[0009] S4 pomelo mixed jam was sterilized at 80-95℃ for 10-20min;

[0010] S5: adding 0.3-0.5% pectinase to the sterilized mixed jam, performing enzymolysis at 40-45° C. for 60-90 minutes to obtain a pomelo mixed stock solution;

[0011] The S6 pomelo mixed stock solution was centrifuged in a centrifuge at 4500-5500 r / min for 25-40 min, and the supernatant was collected after the centrifugation to obtain the initial pomelo mixed juice.

[0012] S7: adding 0.5-1.5% dihydrochalcone to the initial pomelo mixed juice to suppress bitterness and adjust taste, and sterilizing at 80-95° C. for 10-20 minutes. After sterilization, cooling to room temperature to obtain a pomelo mixed juice beverage.

[0013] Process principle:

[0014] Esters are the main components that give fruits their fruity aroma, but pomelo juice lacks such substances, resulting in a weak fruity aroma. Apples, pears, grapes, pineapples and strawberries contain a large amount of esters, which can provide a distinct fruity aroma. Making a mixed juice of pomelo, apples, pears, grapes, pineapples and strawberries can significantly improve the flavor of the juice.

[0015] Pomelo, apple, pear, grape, pineapple, strawberry and green plum contain a large amount of pectin, which will affect the juice extraction rate of fresh fruit. Pectinase is more active in a pH environment of 3-4. The pH value of pomelo juice is 5-6, the pH value of apple, pear, grape, pineapple and strawberry is 3-4, and the pH value of green plum juice is 1.5-2.5. When pomelo, apple, pear, grape, pineapple, strawberry and green plum are made into mixed juice, the pH value of the mixed juice can ensure the optimal activity of pectinase, thereby improving the juice extraction rate of fresh fruit.

[0016] The pulp of pomelo contains limonin A-ring lactone. After juicing and heating, this substance produces limonin with a strong bitter taste, which seriously affects the taste. Dihydrochalcone is a new sweetener synthesized from naringin by hydrogenation. It is 1,000 times sweeter than sucrose and has a significant inhibitory effect on bitterness, making the mixed juice have a sweet and sour taste.

[0017] The amino acid nitrogen in fruit juice can cause the juice to turn brown, destroying its appearance and properties, leading to flavor deterioration and reduced nutritional levels. Apples, pears, grapes, pineapples, strawberries and green plums contain a large amount of citric acid, which can inhibit the Maillard reaction of the juice, thereby inhibiting the browning of the juice and extending the shelf life of the juice.

[0018] Significant beneficial effects of the present invention

[0019] (1) The present invention prepares mixed juice by using pomelo, apple, pear, grape, pineapple, strawberry and green plum, and utilizes the ester flavor components in apple, pear, grape, pineapple and strawberry to enrich the flavor of the mixed juice.

[0020] (2) The present invention prepares mixed juice from pomelo, apple, pear, grape, pineapple, strawberry and green plum, and uses the acidity of apple, pear, grape, pineapple, strawberry and green plum juices to reconcile the weak acidity of pomelo juice, so that the pH of the mixed juice can ensure that pectinase can fully hydrolyze pectin in fresh fruit, thereby improving the fresh fruit juice extraction rate, simplifying the production process, and eliminating the need for manual adjustment of the pH of the mixed juice.

[0021] (3) The present invention prepares mixed juice by using pomelo, apple, pear, grape, pineapple, strawberry and green plum, and utilizes the citric acid rich in apple, pear, grape, pineapple, strawberry and green plum to inhibit the Maillard reaction of the juice, thereby inhibiting the browning of the juice and prolonging the storage of the juice. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0023] The present invention will be further described in detail below in conjunction with specific examples, but the embodiments of the present invention are not limited to the scope represented by the examples. These examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, after reading the content of the present invention, those skilled in the art can make various modifications to the present invention, and these equivalent changes also fall within the scope limited by the appended claims of the present invention. Specific implementation method 1

[0025] A pomelo mixed juice beverage comprises the following raw materials in the following proportions by weight: 60 parts of pomelo, 8 parts of apple, 8 parts of pear, 8 parts of grape, 8 parts of pineapple, 8 parts of strawberry and 30 parts of green plum.

[0026] A method for preparing a pomelo mixed juice beverage comprises the following steps:

[0027] S1 Select pomelo, apple, pear, grape, pineapple, strawberry and green plum that are free of rot, disease and insect pests and close to or have reached the ripeness level for fresh eating, and weigh them according to the mass fraction ratio;

[0028] S2 Wash and drain the pomelo, apple, pear, grape, pineapple, strawberry, and greengage, remove the pulp of the pomelo, remove the core of the apple, pear, and greengage, take the whole grape, take the pulp of the pineapple, and remove the sepals of the strawberry;

[0029] S3: mixing the processed fruits and beating them with a beater to obtain pomelo mixed jam;

[0030] S4 pomelo mixed jam was sterilized at 80°C for 20 min;

[0031] S5: adding 0.3% pectinase to the sterilized mixed jam, performing enzymolysis at 45° C. for 90 min to obtain a pomelo mixed stock solution;

[0032] The S6 pomelo mixed stock solution was centrifuged at 4500 r / min for 40 min, and the supernatant was collected after the centrifugation to obtain the initial pomelo mixed juice.

[0033] S7: adding 0.5% dihydrochalcone to the initial pomelo mixed juice to suppress bitterness and adjust taste, and sterilizing at 80° C. for 20 minutes. After sterilization, cooling to room temperature to obtain a pomelo mixed juice beverage. Specific embodiment 2

[0035] A pomelo mixed juice beverage comprises the following raw materials in the following proportions by weight: 70 parts of pomelo, 10 parts of apple, 10 parts of pear, 10 parts of grape, 10 parts of pineapple, 10 parts of strawberry and 35 parts of green plum.

[0036] A method for preparing a pomelo mixed juice beverage comprises the following steps:

[0037] S1 Select pomelo, apple, pear, grape, pineapple, strawberry and green plum that are free of rot, disease and insect pests and close to or have reached the ripeness level for fresh consumption, and weigh them according to the mass fraction ratio;

[0038] S2 Wash and drain the pomelo, apple, pear, grape, pineapple, strawberry, and greengage, remove the pulp of the pomelo, remove the core of the apple, pear, and greengage, take the whole grape, take the pulp of the pineapple, and remove the sepals of the strawberry;

[0039] S3: mixing the processed fruits and beating them with a beater to obtain pomelo mixed jam;

[0040] S4 pomelo mixed jam was sterilized at 95°C for 10 min;

[0041] S5: adding 0.5% pectinase to the sterilized mixed jam, performing enzymolysis at 45° C. for 60 min, and obtaining a pomelo mixed stock solution;

[0042] The S6 pomelo mixed stock solution was centrifuged at 5500 r / min for 25 min, and the supernatant was collected after the centrifugation to obtain the initial pomelo mixed juice.

[0043] S7: adding 1.5% dihydrochalcone to the initial pomelo mixed juice to suppress bitterness and adjust taste, and sterilizing at 80° C. for 10 minutes. After sterilization, cooling to room temperature to obtain a pomelo mixed juice beverage. Specific embodiment 3

[0045] A pomelo mixed juice beverage comprises the following raw materials in the following proportions by weight: 60 parts of pomelo, 8 parts of apple, 8 parts of pear, 8 parts of grape, 8 parts of pineapple, 8 parts of strawberry and 30 parts of green plum.

[0046] A method for preparing a pomelo mixed juice beverage comprises the following steps:

[0047] S1 Select pomelo, apple, pear, grape, pineapple, strawberry and green plum that are free of rot, disease and insect pests and close to or have reached the ripeness level for fresh eating, and weigh them according to the mass fraction ratio;

[0048] S2 Wash and drain the pomelo, apple, pear, grape, pineapple, strawberry, and greengage, remove the pulp of the pomelo, remove the core of the apple, pear, and greengage, take the whole grape, take the pulp of the pineapple, and remove the sepals of the strawberry;

[0049] S3: mixing the processed fruits and beating them with a beater to obtain pomelo mixed jam;

[0050] S4 pomelo mixed jam was sterilized at 90°C for 15 min;

[0051] S5: adding 0.4% pectinase to the sterilized mixed jam, performing enzymolysis at 45°C for 90 minutes to obtain a pomelo mixed stock solution;

[0052] The S6 pomelo mixed stock solution was centrifuged at 5000 r / min for 30 min, and the supernatant was collected after the centrifugation to obtain the initial pomelo mixed juice.

[0053] S7: adding 1% dihydrochalcone to the initial pomelo mixed juice to suppress bitterness and adjust taste, and sterilizing at 90° C. for 15 minutes. After sterilization, cooling to room temperature to obtain a pomelo mixed juice beverage.

Claims

1. A pomelo mixed juice beverage, characterized in that: The pomelo mixed juice beverage comprises the following raw materials in the following weight ratios: 60-70 parts of pomelo, 8-10 parts of apple, 8-10 parts of pear, 8-10 parts of grape, 8-10 parts of pineapple, 8-10 parts of strawberry and 30-35 parts of green plum.

2. A method for preparing the pomelo mixed juice beverage according to claim 1, characterized in that: The following steps are involved: S1 Select pomelo, apple, pear, grape, pineapple, strawberry and green plum that are free of rot, disease and insect pests and close to or have reached the ripeness level for fresh eating, and weigh them according to the mass fraction ratio; S2 Wash and drain the pomelo, apple, pear, grape, pineapple, strawberry, and greengage, remove the pulp of the pomelo, remove the core of the apple, pear, and greengage, take the whole grape, take the pulp of the pineapple, and remove the sepals of the strawberry; S3: mixing the processed fruits and beating them with a beater to obtain pomelo mixed jam; S4 pomelo mixed jam was sterilized at 80-95℃ for 10-20min; S5: adding 0.3-0.5% pectinase to the sterilized mixed jam, performing enzymolysis at 40-45° C. for 60-90 minutes to obtain a pomelo mixed stock solution; The S6 pomelo mixed stock solution was centrifuged in a centrifuge at 4500-5500 r / min for 25-40 min, and the supernatant was collected after the centrifugation to obtain the initial pomelo mixed juice. S7: adding 0.5-1.5% dihydrochalcone to the initial pomelo mixed juice to suppress bitterness and adjust taste, and sterilizing at 80-95° C. for 10-20 minutes. After sterilization, cooling to room temperature to obtain a pomelo mixed juice beverage.

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