Hami melon compound juice and preparation method thereof

Abstract

The invention provides Hami melon compound fruit juice and a preparation method thereof, and belongs to the technical field of compound fruit juice, the Hami melon compound fruit juice is prepared, and the compound fruit juice is sterilized by adopting a static and dynamic high pressure combined method, so that harmful bacteria in the compound fruit juice can be effectively killed, the sterilization time is short, and the sterilization effect is good. Thermosensitive components and other nutrient substances in the compound fruit juice cannot be damaged, loss of the nutrient components is avoided, and browning of the fruit juice is prevented; in addition, the prepared Hami melon compound fruit juice is rich and fine in taste, clear in taste gradation and pleasant in fragrance when being drunk.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of compound juice, in particular to a compound juice of Hami melon and a preparation method thereof. BACKGROUND

[0002] The compound juice of Hami melon is widely welcomed due to its rich nutrition. In the preparation process of the compound juice of Hami melon, sterilization treatment is needed to ensure the safety and storage of the juice. The thermal sterilization technology is gradually eliminated because it can seriously damage the heat-sensitive components in the juice of Hami melon and change the color and components of the juice.

[0003] At present, non-thermal processing technology is generally used for sterilization of the compound juice of Hami melon. The non-thermal processing technology mainly includes microwave heating technology, microfiltration technology and inorganic ceramic membrane filtration technology. However, these technologies have the problems of long sterilization time and damage to heat-sensitive components and other nutrients in the juice during the sterilization process, which leads to the reduction of the content of nutritional components and the decrease of taste of the juice. SUMMARY

[0004] The main purpose of the present application is to provide a compound juice of Hami melon and a preparation method thereof, which aims to solve the problems of long sterilization time of the juice and damage to heat-sensitive components and other nutrients in the juice during the sterilization process in the prior art.

[0005] To achieve the above-mentioned purpose, the present application provides a preparation method of a compound juice of Hami melon, and the specific steps are as follows: An original compound juice of Hami melon is prepared by a preset method; The original compound juice of Hami melon is subjected to sterilization treatment by a static and dynamic high pressure combined method; The compound juice of Hami melon subjected to the sterilization treatment is subjected to cooling treatment and then is filled and stored; In the sterilization treatment of the original compound juice of Hami melon by the static and dynamic high pressure combined method, the pressure of the static pressure is 300 MPa to 600 MPa, the pressure holding time is 5 min to 10 min, and the pressure of the dynamic pressure is 100 MPa to 300 MPa.

[0006] Optionally, the specific steps of preparing the original compound juice of Hami melon by the preset method are as follows: Different varieties of fruits including at least Hami melon are selected, cut into pieces and subjected to quick freezing treatment, and then are subjected to beating and homogenization treatment respectively to obtain fruit juices of different varieties; The fruit juices of different varieties are mixed according to a preset ratio to obtain the original compound juice of Hami melon.

[0007] Optionally, when the different varieties of fruits include sour and sweet Hami melons, the blending ratio of the juices of the sour and sweet Hami melons is 2.5:7.0~3.0:8.0.

[0008] Optionally, in the sterilization treatment of the blended Hami melon juice by the static and dynamic high pressure combined method, the static pressure is 500MPa~550MPa, the pressure holding time is 6min~8min, and the dynamic pressure is 250MPa~300MPa.

[0009] Optionally, the temperature of the cooling treatment is 4℃~10℃.

[0010] Optionally, the temperature of the quick freezing treatment is -10℃~-15℃, and the time is 10h~15h.

[0011] Optionally, the homogenization pressure of the homogenization treatment is 22MPa~28MPa.

[0012] Optionally, in the blended Hami melon juice, the proportion of the Hami melon juice is 30%~100%.

[0013] In addition, to achieve the above-mentioned purposes, the application also provides a blended Hami melon juice prepared by the above-mentioned method.

[0014] Compared with the prior art, the application can achieve the following beneficial effects: 1. In the technical scheme of the application, multiple fruits including different varieties of Hami melons are selected according to requirements for blending, the taste is adjusted by a preset ratio, the sweetness and acidity are balanced, the problem of monotonous flavor of single juice is avoided, the juice flavor is more rich and the levels are more distinct; and the original flavor and nutritional ingredients of the fruit are locked to the greatest extent by quick freezing after cutting the fruit, the subsequent pulping and homogenization treatment makes the juice texture uniform and smooth; the original blended Hami melon juice is prepared, and the static and dynamic high pressure combined method is used for sterilization treatment of the original blended juice, which not only can effectively kill microorganisms (such as bacteria and molds) in the juice, the sterilization is more thorough, the risk of juice deterioration is reduced, and the shelf life is prolonged; at the same time, compared with high temperature sterilization, this method will not produce heat-induced undesirable substances, will not damage the heat-sensitive ingredients and other nutrients in the blended juice, will avoid the loss of nutritional ingredients, will prevent the juice from browning, and will improve the safety of the juice.

[0015] 2. In the technical method of the present application, the particles in the juice are broken by the treatment of homogeneous pressure, the suspended particles are finer and more uniform, the stratification and precipitation of the juice are reduced, and the physical stability of the juice is improved; after sterilization by the static and dynamic high pressure combined method, and rapid cooling to 4~10℃ and filling and storage, the reproduction of microorganisms is inhibited, the oxidation and degradation of the components in the juice are slowed down, and the color, flavor and nutritional quality of the juice are maintained; the final prepared Hami melon compound juice has rich and delicate taste, and the taste is clear and the aroma is pleasant when drinking. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1 A preparation method of a Hami melon compound juice provided by the embodiment of the present application is shown in the figure. Figure 2 Pictures of the Hami melon compound juice prepared by the embodiment 2 and the comparative example 3 are shown in the figure. Figure 3 Response surface analysis curve diagrams of the embodiment 2 and the comparative example 3 are shown in the figure. Figure 4 Response surface analysis contour diagrams of the embodiment 2 and the comparative example 3 are shown in the figure. Figure 5 Response surface analysis curve diagrams of the embodiment 3 and the comparative example 4 are shown in the figure. Figure 6 Response surface analysis contour diagrams of the embodiment 3 and the comparative example 4 are shown in the figure. Figure 7 A double-component mixture contour diagram of the embodiment 4 is shown in the figure. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0018] Figure 1 A preparation method of a Hami melon compound juice provided by the embodiment of the present application is shown in the figure, as shown in the figure, the preparation method includes the following steps: Figure 1 S10, preparing an original Hami melon compound juice by a predetermined method; S20, sterilizing the original Hami melon compound juice by a static and dynamic high pressure combined method; S30, cooling the Hami melon compound juice after sterilization, and then filling and storing; ​In the sterilization treatment of the original compound Hami melon juice by the static and dynamic high pressure combined method, the pressure of the static pressure is 300-600 MPa, the pressure holding time is 5-10 min, and the pressure of the dynamic pressure is 100-300 MPa.

[0019] Optionally, the compound Hami melon juice can be pure Hami melon juice, i.e., the juice of Hami melons of the same variety or different varieties is compounded; or the juice of Hami melons and other fruit juices, such as apple juice, pear juice, grape juice, etc.; or the juice of Hami melons and vegetable juice, such as carrot juice, tomato juice, etc.

[0020] Optionally, in the sterilization treatment of the compound Hami melon juice by the static and dynamic high pressure combined method, the pressure of the static pressure can be 300-600 MPa, such as 300 MPa, 400 MPa, 450 MPa, 500 MPa, 550 MPa, and 600 MPa; the pressure holding time can be 5-10 min, such as 5 min, 6 min, 7 min, 8 min, 9 min, and 10 min; and the pressure of the dynamic pressure can be 100-300 MPa, such as 100 MPa, 200 MPa, 250 MPa, and 300 MPa.

[0021] It should be noted that the static and dynamic high pressure combined method refers to a method of sterilization treatment by combining static high pressure technology and dynamic high pressure technology, i.e., the compound Hami melon juice needs to be sterilized by static high pressure technology first, and then sterilized by dynamic high pressure technology, so as to realize the sterilization treatment of the compound juice and improve the stability and storage of the compound juice.

[0022] It should be noted that in the above sterilization process by using the static and dynamic high pressure combined method, the static pressure of 300 MPa to 600 MPa combined with the dynamic pressure of 100 MPa to 300 MPa can effectively kill bacteria, mold, yeast and spores in the fruit juice through physical effects such as destroying microbial cell membranes and changing protein structures, thereby greatly reducing the risk of microbial contamination, ensuring the safety of the fruit juice during the shelf life, and reducing the phenomenon of corruption and deterioration. Compared with traditional high-temperature sterilization, the static and dynamic high pressure combined treatment belongs to non-thermal sterilization technology, which can avoid the destruction of heat-sensitive nutrients such as vitamins C, B vitamins, and polyphenols in the fruit juice, while reducing the volatilization or decomposition of flavor substances such as esters and aldehydes, and better preserving the original fruit aroma, sweet taste and nutritional activity of the cantaloupe compound juice. In addition, when the static pressure is 500 MPa to 550 MPa and the dynamic pressure is 250 MPa to 300 MPa, the suspended particles and fat globules in the fruit juice can be further refined during sterilization, which can reduce the stratification, precipitation or water separation phenomenon of the fruit juice during storage, and maintain the state of uniform and delicate texture. In addition, in the above sterilization process by using the static and dynamic high pressure combined method, the combination of pressure and holding time can be flexibly adjusted. Lower pressure combined with slightly longer time or higher pressure combined with shorter time can achieve ideal sterilization effect. In production, parameters can be selected according to actual needs to optimize energy consumption and processing efficiency and reduce production cost under the premise of ensuring sterilization quality.

[0023] It should be noted that after the above sterilization by using the static and dynamic high pressure combined method, the number of microorganisms in the compound juice is controlled at a very low level, and after subsequent cooling at 4°C to 10°C and sealed filling, the shelf life of the product can be significantly prolonged, facilitating storage, transportation and sales, and improving the market circulation of the product.

[0024] In one possible implementation, the specific steps of preparing the original cantaloupe compound juice in step S10 above by the preset method can be: Selecting fruits including different varieties of cantaloupes, cutting and quick-frozen, then respectively performing pulping and homogenizing to obtain fruit juices of different types; Mixing the fruit juices of different varieties according to a preset ratio to obtain the original cantaloupe compound juice.

[0025] Optionally, when different varieties of fruits are selected, and only different varieties of Hami melons are selected, for example, at least one of sour Hami melon LS2025-101, sour Hami melon LS2025-102, and sour Hami melon LS2025-103 is selected, and at least one of sweet Hami melon K4-97 and sweet Hami melon K4-98 is selected to prepare a compound juice, in the compound juice, the compound ratio of sour Hami melon juice and sweet Hami melon juice can be compounded according to the mass ratio, and the compound ratio can be 2.5:7.0~3.0:8.0, for example, it can be 2.5:7.0, 2.7:7.3, 3.0:8.0.

[0026] It should be noted that the above-mentioned sour Hami melon LS2025-101, sour Hami melon LS2025-102, sour Hami melon LS2025-103, sweet Hami melon K4-97 and sweet Hami melon K4-98 are independently cultivated by the Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences Biological Breeding Laboratory.

[0027] Optionally, when different varieties of fruits are selected, and Hami melons are selected for compounding with other fruits or vegetables, for example, apples, pears, grapes, or carrots, tomatoes, etc. are selected, when preparing a compound juice, the proportion of Hami melon juice in the compound juice can be 30%~80%.

[0028] Optionally, when different varieties of fruits are selected, fruits with 80% freshness, no cracked fruit, and no rot can be selected, and then the fruits are placed in a cleaning tank, excess water is added to wash the fruit skin, and then the fruits are peeled, cored, and seeded, and then cut into pieces.

[0029] Optionally, when the selected fruits are cut into pieces, the size of the pieces can be 2cm×2cm~5cm×5cm square, or about 2cm×5cm square.

[0030] In one possible implementation, in the sterilization treatment of the original Hami melon compound juice by using the static and dynamic high pressure combined method, the static pressure can be 500MPa~550MPa, the pressure holding time can be 6min~8min, and the dynamic pressure can be 250MPa~300MPa.

[0031] It should be noted that the sterilization treatment of the Hami melon compound juice by using the static and dynamic high pressure combined method can be carried out in the same sterilization equipment, for example, the static and dynamic high pressure combined method can be carried out in a continuous pulse type liquid ultra-high pressure equipment with a model of MJ-HPP60L-600.

[0032] It should be noted that in the sterilization process by the static and dynamic high pressure combined method, the sterilization process of the dynamic high pressure technology can be continuous under the sterilization condition of the dynamic high pressure technology, and can have homogenization at the same time; the dynamic high pressure technology can also achieve the sterilization purpose of the fruit juice through the combined action of cavitation, shear stress, turbulence, impact and high pressure, and the structure of the nutrients and microorganisms contained in the compound fruit juice will also change, so that the taste of the prepared compound fruit juice is more delicate, more rich and the level is more clear.

[0033] It should be noted that when the MJ-HPP60L-600 continuous pulse type liquid ultra-high pressure equipment is selected as the equipment for sterilizing the compound Hami melon juice, the specific working principle is as follows: The MJ-HPP60L-600 continuous pulse type liquid ultra-high pressure equipment sterilizes the compound fruit juice by external pressurization and continuous processing; specifically: the vacuum pump is used to suck the compound Hami melon juice into the static pressure bin, a first piston is arranged in the static pressure bin, which can solve the spacing problem between the compound fruit juice and the pressurizing medium, and the position of the first piston can be detected and controlled; the pressure and pressure holding time of the static pressure bin are set through the program of the equipment, and the compound fruit juice is subjected to static pressure sterilization; after the static pressure sterilization is completed, the pressurizing medium is output by the independent ultra-high pressure pump station group, the pressurizing medium pushes the piston to apply high pressure to the compound fruit juice in the high pressure cabin, and the homogenization head is used for homogenization treatment, and then cooled and filled after the homogenization treatment is completed.

[0034] In one possible implementation, the temperature of the cooling treatment is 4-10°C.

[0035] It should be understood that after the compound Hami melon juice is sterilized, the temperature is usually at a high value, so cooling treatment is required before filling and storage; the cooling method can be automatic cooling or cooling with a cooling medium.

[0036] In one possible implementation, the temperature of the quick freezing treatment can be-10°C to-15°C, and the time can be 10-15 hours.

[0037] In one possible implementation, the homogenization pressure of the homogenization treatment can be 22-28 MPa.

[0038] In one possible implementation, the proportion of Hami melon juice in the compound Hami melon juice can be 30%-100%.

[0039] In summary, the application can effectively kill harmful bacteria in the compound juice by preparing the original compound juice of Hami melon and sterilizing the original compound juice by static and dynamic high pressure combination method, the sterilization time is short, the heat-sensitive components and other nutrients in the compound juice are not damaged, the loss of nutrients is avoided, and the browning of the juice is prevented.

[0040] The application also provides a compound juice of Hami melon prepared by the above preparation method. The compound juice of Hami melon prepared by the application has rich and delicate taste, and the taste is clear and the aroma is pleasant when drinking.

[0041] Example 1 A preparation method of a compound juice of Hami melon, the specific steps are as follows: S10, based on S101~S103, the specific steps are as follows: S101. Selecting eight degrees of freshness, no crack fruit and no rotting of sour Hami melon and sweet Hami melon, putting them into a cleaning tank, adding excess water to clean them, then peeling, pitting and seeding, and cutting them into 2cm*2cm small pieces, and then freezing them at-12℃ for 12h; S102. Taking the small pieces of sour Hami melon and sweet Hami melon frozen in S101, respectively juicing them, and then passing them through a colloid mill and a homogenizer in sequence, wherein the colloid mill can be a JM-FB140A colloid mill, and the homogenizing pressure of the homogenizer is 22MPa, to obtain sour Hami melon juice and sweet Hami melon juice; S103. Compounding the sour Hami melon juice and the sweet Hami melon juice in S102 according to a mass ratio of 2.5:7.0, and mixing them uniformly to obtain a compound juice of Hami melon; S20. Sterilizing the compound juice of Hami melon in S10, specifically: The vacuum pump is used to suck the compound juice of Hami melon into the static pressure bin, the first piston is arranged in the static pressure bin to solve the spacing problem between the compound juice and the pressurizing medium, the position of the first piston is detectable and controllable; the pressure of the static pressure bin is set to 525MPa by the self-programming device, the pressure holding time is 7min, and the static pressure sterilization treatment is performed on the compound juice; after the static pressure sterilization is completed, the compound juice flows into the dynamic pressure bin through the conveying pipeline, the independent ultra-high pressure pump station group device in the dynamic pressure bin is used to output the pressurizing medium to push the second piston to apply dynamic pressure to the compound juice in the dynamic pressure bin, the dynamic pressure is set to 300Mpa, and the homogenizing head device is used to homogenize the compound juice, and the stepwise pressure reduction is performed during the homogenization process; under the pushing action of the dynamic pressure, the compound juice slowly flows into the juice storage bin, and the sterilization process is completed.

[0042] S30. The sterilized mixed juice of Hami melon is cooled to 4-10°C, and then filled to obtain the finished mixed juice of Hami melon.

[0043] Comparative Example 1 Comparative Example 1 is set under Example 1. In the preparation of the mixed juice of Hami melon, S10 of Comparative Example 1 is the same as that of Example 1. The difference between Comparative Example 1 and Example 1 is that in S20, only static high pressure technology is used to sterilize the mixed juice. The pressure of the static pressure chamber is 525 MPa, and the pressure holding time is 7 min. After sterilization by static high pressure technology, the mixed juice of Hami melon is cooled to 4-10°C, and then filled to obtain the finished mixed juice of Hami melon.

[0044] Comparative Example 2 Comparative Example 2 is set under Example 1. In the preparation of the mixed juice of Hami melon, S10 of Comparative Example 2 is the same as that of Example 1. The difference between Comparative Example 2 and Example 1 is that in S20, only dynamic high pressure technology is used to sterilize the mixed juice. The dynamic pressure is 300 MPa. After sterilization by dynamic high pressure technology, the mixed juice of Hami melon is cooled to 4-10°C, and then filled to obtain the finished mixed juice of Hami melon.

[0045] The mixed juice of Hami melon prepared in Example 1, Comparative Example 1 and Comparative Example 2 is determined, and the results are shown in Table 1.

[0046] Table 1

[0047] As can be seen from the data in Table 1, compared with the static high pressure sterilization alone or the dynamic high pressure sterilization alone in Comparative Examples 1 and 2, the static and dynamic high pressure combined method used in Example 1 to sterilize the mixed juice can significantly reduce the total bacterial count in the juice, that is, it can effectively kill the bacteria in the mixed juice. At the same time, the soluble solids in the mixed juice can be kept at a high value, that is, the heat-sensitive components and other nutrients in the mixed juice will not be destroyed, and the loss of nutrients is avoided.

[0048] Example 2 A preparation method of a mixed juice of Hami melon is provided, and the specific steps are as follows: S10 is realized based on S101-S103, and the specific steps are as follows: S101. Select eight degrees of freshness, no crack fruit and no rotting of acid Hami melon LS2025-101, acid Hami melon LS2025-103 and sweet Hami melon K4-97, wash in a cleaning tank with excess water, then peel, core and seed, and cut into 2 cm x 5 cm small pieces, and freeze at -10°C for 15 h; S102. Take different small pieces of cantaloupe that have been flash-frozen in S101, and separately juice them, then pass them through a colloid mill and a homogenizer in turn, wherein the colloid mill can be a JM-FB140A colloid mill, and the homogenizer has a homogenization pressure of 28 MPa, to obtain sour cantaloupe LS2025-101 juice, sour cantaloupe LS2025-103 juice, and sweet cantaloupe K4-97 juice; S103. The sour cantaloupe LS2025-101 juice, the sour cantaloupe LS2025-103 juice, and the sweet cantaloupe K4-97 juice in S102 are compounded in a mass ratio of 1.3:1.4:7.3, and then mixed uniformly to obtain a cantaloupe compounded juice; S20. The cantaloupe compounded juice in S10 is subjected to sterilization treatment, specifically as follows: The cantaloupe compounded juice is sucked into a static pressure chamber by a vacuum pump, and a first piston is arranged in the static pressure chamber to solve the spacing problem between the compounded juice and the pressurized medium, and the position of the first piston is detectable and controllable; the pressure of the static pressure chamber is set to 500 MPa by a program of the equipment, and the pressure holding time is 10 min, to perform static pressure sterilization treatment on the compounded juice; after the static pressure sterilization is completed, the compounded juice flows into a dynamic pressure chamber through a conveying pipeline, and a separate ultra-high pressure pump station group device in the dynamic pressure chamber outputs a pressurized medium to push a second piston to apply dynamic pressure to the compounded juice in the dynamic pressure chamber, and the dynamic pressure is set to 250 MPa, and at the same time, a homogenizing head device is used to homogenize the compounded juice, and at the same time, a stepwise pressure reduction is performed during the homogenization process; under the pushing action of the dynamic pressure, the compounded juice slowly flows into a juice storage chamber, and the sterilization process is completed.

[0049] S30. The cantaloupe compounded juice subjected to sterilization treatment in S20 is subjected to cooling treatment, and after being cooled to 4-10°C, it is filled to obtain a cantaloupe compounded juice product.

[0050] In Example 2, set Comparative Example 3, wherein S10 and S30 of Comparative Example 3 are the same as those of Example 2, and the difference between Comparative Example 3 and Example 2 is that in S20, the cantaloupe compounded juice is subjected to sterilization treatment by a heat treatment method, specifically as follows: sterilization is performed by a plate sterilizer, model BR1.2A-BS-1.5J, at a parameter of 85°C for 15 min to complete the sterilization treatment.

[0051] The nutritional components, browning degree, and light transmittance of the cantaloupe compounded juices prepared in Example 2 and Comparative Example 3 are determined, and the results are shown in Table 2.

[0052] Table 2

[0053] In Table 2, "POD" represents peroxidase, "L" represents the brightness of the color difference value, "a" represents the red-green value of the color difference value, and "b" represents the yellow-blue value of the color difference value. As shown in the table, compared to Comparative Example 3, the cantaloupe blended juice prepared in Example 2 has a higher soluble solids content. Peroxidase (POD) is an enzyme that causes browning in fruit juice. The higher the POD enzyme activity, the darker the color of the juice. As shown in Table 2, the enzyme activity of Comparative Example 3 is significantly higher than that of Example 2, indicating that the juice of Comparative Example 3 has a darker color and more obvious browning. The total phenol content of Comparative Example 3 shows a decreasing trend compared to Example 2. This is because excessively high temperatures can degrade phenolic substances, while the sterilization environment temperature in Example 2 is lower and will not affect phenolic substances. The vitamin C content of Comparative Example 3 is 27.35% lower than that of Example 2. This is because the sterilization method used in Example 2 has almost no effect on small molecules, while the lower vitamin C content in Comparative Example 3 is due to the large amount of residual oxidizing components in the juice, which causes vitamin C to decompose.

[0054] DPPH is a stable free radical scavenger. Its stability is attributed to the conjugation of its three benzene rings and the electron-withdrawing properties of its polynitro group. Its unique chemical structure allows the unpaired electron at the nitrogen atom center to be both stable and capable of accepting an electron or a hydrogen ion. DPPH can also penetrate cells and is commonly used to evaluate the antioxidant properties of cell and tissue extracts. The DPPH scavenging rate is a commonly used indicator for assessing the antioxidant capacity of substances; its antioxidant activity is quantified by measuring the ability of a substance to scavenge DPPH free radicals. Table 2 shows that the DPPH scavenging rate of the juice in Example 2 increased by approximately 57.14% compared to the juice in Comparative Example 3, indicating that the juice in Example 2 has higher antioxidant activity. Furthermore, from the color difference L, a The values ​​of b show that the juice in Comparative Example 3 has reduced brightness, lighter green, and increased yellow, indicating that the high-temperature sterilization method in Comparative Example 3 causes browning of the juice. Reducing sugar is a basic indicator for determining the quality of fruit and vegetable juices. Specifically, reducing sugar refers to sugars containing free aldehyde or ketone groups that can be detected by weak oxidants. The reducing sugar in the juice of Comparative Example 3 is lower than that in Example 2, indicating that most of the reducing sugar and free amino acids underwent the Maillard reaction. The Maillard reaction is the main factor causing non-enzymatic browning of juice. Juice is prone to biochemical reactions during heat treatment. Browning degree is an important indicator for examining the color change of juice during processing. The higher the absorbance value, the higher the browning degree.

[0055] like Figure 2 As shown, the cantaloupe blended juices prepared in Example 2 and Comparative Example 3 are shown in the figure. Figure 2Sub-figure a shows the cantaloupe blended juice prepared in Example 2, and sub-figure b shows the cantaloupe blended juice prepared in Comparative Example 3. Comparing sub-figures a and b, it can be seen that the blended juice in sub-figure b has obvious browning, that is, heat treatment sterilization will cause the blended juice to brown.

[0056] Browning of fruit juice is caused by the Maillard reaction, in which amino-containing and carbonyl compounds in the juice undergo polymerization and condensation reactions when heated, eventually producing brown or even brownish-black macromolecular substances such as melanoidins or pseudomelanins.

[0057] Comparative Example 4 was set up under Example 2. In Comparative Example 4, S101, S102, S20 and S30 in S10 were the same as the process described in Example 2. The difference between Comparative Example 3 and Example 2 was that in S103, the sour cantaloupe LS2025-101 juice, sour cantaloupe LS2025-103 juice and sweet cantaloupe K4-97 juice were compounded in a mass ratio of 1.1:1.6:7.3 and then mixed evenly to obtain cantaloupe compound juice.

[0058] The two cantaloupe blended juices obtained in Example 2 and Comparative Example 4 were measured and evaluated from three aspects: refractive sugar content, pH value and sensory score. The effect of the blending ratio between different cantaloupe juices in Example 2 and Comparative Example 4 on the resulting blended juices was analyzed by response surface methodology.

[0059] It should be noted that in response surface methodology, factors A, B, and C have the following meanings: A: Sweet cantaloupe K4-97 juice; B: Sour cantaloupe LS2025-101 juice; C: Sour cantaloupe LS2025-103 juice; In response surface methodology, the unit of the factor values ​​is kg. The value ranges for factor A, factor B, and factor C.

[0060] Table 3 shows the response surface methodology data of the two cantaloupe blended juices obtained in Example 2 and Comparative Example 4, along with their corresponding refractive sugar content ratio, pH value, and sensory score.

[0061] Table 3

[0062] From the data in Table 3, it can be seen that the compounding ratio of different cantaloupe juices has a significant effect on the refractive sugar content ratio, pH value and sensory score of the obtained compound juice. The refractive sugar content increases with the increase of the content ratio of sweet cantaloupe K4-97, the pH value decreases with the increase of the content ratio of acid cantaloupe LS2025-103, and the sensory score changes with different compounding ratios. When the content ratio of sweet cantaloupe K4-97 is too high, the compound juice is too sweet and greasy, and when the content ratio of acid cantaloupe LS2025-103 is too high, the color of the compound juice is light. From the data in the table, the best compounding ratio of sweet cantaloupe K4-97: acid cantaloupe LS2025-101: acid cantaloupe LS2025-103 is 19:5.5:5.5, and the obtained compound juice has good comprehensive quality and the highest sensory score of 96±5 points, with balanced sweet and sour taste, bright color and long aftertaste.

[0063] As shown in Figure 3 , it is a response surface analysis curve diagram. The curve in the figure is formed by the interaction of factors A, B and C. Different colors in the figure represent the high and low of the response value. Among them, the effect of B (5.5) at the high level of factor B is optimal, which indicates that under the condition that factor B is at the optimal level, the comprehensive quality of the prepared compound juice is better. This is because under this condition, the optimization of factor B flavor significantly improves the taste of the juice, which can improve the sensory score of the compound juice and thus improve the quality of the compound juice.

[0064] As shown in Figure 4 , it is a response surface analysis contour map. Different colors in the figure represent the high and low of the sensory score response value, and the curve represents the equal response value line. Among them, A7 marked in the figure indicates that the process parameter combination for preparing the compound juice reaches the optimal at this point. This is because the three factors A, B and C at this level are conducive to the full release of flavor substances, which can significantly improve the comprehensive quality of the compound juice.

[0065] It should be noted that the above-mentioned acid cantaloupe LS2025-101 juice, acid cantaloupe LS2025-103 juice and sweet cantaloupe K4-97 can be replaced by general acid cantaloupe and sweet cantaloupe varieties. When replaced by general acid cantaloupe and sweet cantaloupe varieties, the data analysis in the above table and the method and analysis conclusion of the corresponding response surface analysis are still applicable.

[0066] Example 3 A method for preparing a compound cantaloupe juice, the specific steps are as follows: S10, based on S101~S103, the specific steps are as follows: S101. Select eight degrees of freshness, no crack fruit no rotten sour Hami melon, sweet Hami melon and apple, put into the cleaning tank, add excess water to clean, then peel, core and seed, cut into 5cm x 5cm small pieces, freeze at -15℃ for 10h; S102. Take the different Hami melon pieces and apple pieces after S101, respectively, after juicing, pass through colloid mill and homogenizer in turn, wherein the colloid mill can be selected as JM-FB140A colloid mill, and the homogenizer pressure is 25MPa, to obtain sour Hami melon juice, sweet Hami melon juice and apple juice; S103. The sour Hami melon juice, sweet Hami melon juice and apple juice in S102 are compounded according to a mass ratio of 3.0:8.0:5.3, then mixed uniformly to obtain Hami melon compounded juice; S20. Sterilization treatment is performed on the Hami melon compounded juice in S10, specifically: The Hami melon compounded juice is sucked into the static pressure chamber by a vacuum pump, and a first piston is arranged in the static pressure chamber to solve the spacing problem between the compounded juice and the pressurized medium, and the position of the first piston is detectable and controllable; the pressure of the static pressure chamber is set to 450MPa by the self-programming of the equipment, and the pressure holding time is 8min, so as to perform static pressure sterilization treatment on the compounded juice; after the static pressure sterilization is completed, the compounded juice flows into the dynamic pressure chamber through the conveying pipeline, and then the independent ultra-high pressure pump station group device in the dynamic pressure chamber outputs the pressurized medium to push the second piston to apply dynamic pressure to the compounded juice in the dynamic pressure chamber, and the dynamic pressure is set to 280Mpa, and at the same time, the homogenizing head device is used to homogenize the compounded juice, and at the same time, the pressure is stepped down during the homogenization process; under the pushing action of the dynamic pressure, the compounded juice slowly flows into the juice storage chamber, and the sterilization process is completed.

[0067] S30. The Hami melon compounded juice after sterilization treatment in S20 is subjected to cooling treatment, and after being cooled to 4℃-10℃, it is filled to obtain the Hami melon compounded juice product.

[0068] In example 3, the S101 and S102, S20 and S30 in S10 of comparative example 5 are the same as those of example 3; the difference between comparative example 4 and example 3 is that in S103, the sour Hami melon juice, sweet Hami melon juice and apple juice are compounded according to a mass ratio of 2.7:7.3:3.3, then mixed uniformly to obtain the Hami melon compounded juice.

[0069] The two kinds of Hami melon compounded juices obtained in example 3 and comparative example 5 are determined, and the compounded juices are evaluated from the refractive sugar content, pH value and sensory score; and the influence of the compounding ratio between different Hami melon juices and apple juice on the obtained compounded juice is analyzed by response surface analysis method in example 3 and comparative example 5.

[0070] It should be noted that in the response surface analysis method, A factor, B factor and C factor respectively represent the meaning of: A: sweet Hami melon juice; B: sour Hami melon juice; C: apple juice; In the response surface analysis method, the unit of the value of the factor is kg, wherein the value range of A factor is 1-28, the value range of B factor is 1-28, and the value range of C factor is 1-28.

[0071] As shown in Table 4, the response surface curve analysis data of two kinds of Hami melon compound fruit juice obtained from Example 3 and Comparative Example 5 and the corresponding refractive sugar content ratio, pH value and sensory score value.

[0072] Table 4

[0073] As shown in Table 4, the compounding ratio of sour Hami melon juice, sweet Hami melon juice and apple juice will affect the refractive sugar, pH value and sensory score of the compound Hami melon juice; wherein the refractive sugar will increase with the increase of the content ratio of sweet Hami melon juice, the pH value will decrease with the increase of the content ratio of sour Hami melon juice, the sensory score will change according to different compounding ratio, too low content ratio of sweet Hami melon juice will lead to single taste of the compound fruit juice, the color of the compound fruit juice will change from deep to light with the increase of the mass ratio of sour Hami melon juice, the more the added amount, the lighter the color; the best compounding ratio of sour Hami melon juice, sweet Hami melon juice and apple juice is 14.5:14.5:1, under the compounding ratio condition, the comprehensive quality of the obtained compound fruit juice is better, the sensory score is the highest, which is 93±4, and the fruit juice under this ratio has good palatability.

[0074] As Figure 5 is the response surface analysis curve, the surface in the figure is formed by the interaction between A factor, B factor and C factor, and different colors represent the high and low of the response value; wherein, in the high level position area of B (14.5), the parameters of the compound fruit juice are optimal, which shows that under the condition that factor B is at high level, the comprehensive quality of the prepared compound fruit juice is better; this is because under this condition, the optimization of factor B significantly improves the content ratio of the nutritional ingredients of the compound fruit juice, thereby improving the sensory stability of the compound fruit juice and improving the quality of the compound fruit juice.

[0075] As Figure 6As shown, it is a response surface contour plot, different colors in the figure represent the high and low of sensory score response value, the curve represents the response value line, and different area ratio represents the stability of the obtained compound juice under different compounding ratios of acid melon juice, sweet melon juice and apple juice; wherein, the circled B11 in the figure represents that at this point, the comprehensive quality of the compound juice and the stability of the compounding ratio are simultaneously optimized, because the three factors A, B and C under this combination condition are beneficial to balance the sensory stability of the compound juice, so that efficient and repeatable high-quality production can be realized.

[0076] Embodiment 4 A preparation method of a melon compound juice, the specific steps are as follows: S10, based on S01~S03, the specific steps are as follows: S101. Select sweet melon and carrot with 80% freshness, no cracks and no rot, wash them in a cleaning tank by adding excess water, then peel, core and seed them, cut them into small pieces of 3cm×3cm, and freeze them at-13℃ for 12h; S102. Take the different melon and carrot pieces that have been frozen in S101, respectively juice them, and then pass them through a colloid mill and a homogenizer in sequence, wherein the colloid mill can be a JM-FB140A colloid mill, and the homogenizer has a homogenization pressure of 26MPa, to obtain sweet melon juice and carrot juice; S103. Compound the sweet melon juice and carrot juice in S102 according to a mass ratio of 4.5:7.3, then mix them uniformly to obtain a melon compound juice; S20. Sterilize the melon compound juice in S10, specifically as follows: Use a vacuum pump to suck the melon compound juice into a static pressure bin, a first piston is arranged in the static pressure bin to solve the spacing problem between the compound juice and the pressurizing medium, the position of the first piston is detectable and controllable; set the pressure of the static pressure bin to 550MPa by the self-program of the equipment, and the pressure holding time to 6min, to perform static pressure sterilization on the compound juice; after the static pressure sterilization is completed, the compound juice flows into a dynamic pressure bin through a conveying pipeline, then a separate ultra-high pressure pump station group device in the dynamic pressure bin outputs pressurizing medium to push the second piston to apply dynamic pressure to the compound juice in the dynamic pressure bin, the dynamic pressure is set to 300Mpa, and at the same time, a homogenization head device is used to homogenize the compound juice, and at the same time, a stepwise pressure reduction is performed during the homogenization process; under the pushing action of the dynamic pressure, the compound juice slowly flows into a juice storage bin, and the sterilization process is completed.

[0077] S30. Cool the melon compound juice that has been sterilized in S20 to 4℃~10℃, then fill it into a container to obtain a melon compound juice product.

[0078] The prepared mixed juice of Hami melon of Example 4 was determined, and the mixed juice was evaluated from the refractive sugar content, pH value and sensory score; and the influence of the mixing ratio between the sweet Hami melon juice and the carrot juice on the prepared mixed juice was analyzed by the response surface analysis method.

[0079] It should be noted that in the response surface analysis method, the A factor and the B factor respectively represent the following meanings: A: sweet Hami melon juice; B: carrot juice; In the response surface analysis method, the numerical value of the factor is in kg, wherein the value range of the A factor is 1-29, and the value range of the B factor is 1-29.

[0080] As shown in Table 5, the response surface curve analysis data of the mixed juice of Hami melon of Example 4 and the corresponding numerical values of the refractive sugar content ratio, pH value and sensory score are shown.

[0081] Table 5

[0082] As shown in Table 5, the mixing ratio of the sweet Hami melon juice and the carrot juice will affect the refractive sugar, pH value and sensory score of the mixed Hami melon juice; wherein the refractive sugar will increase with the increase of the content ratio of the sweet Hami melon juice, the pH value will decrease with the increase of the content ratio of the carrot juice, the sensory score will change according to different mixing ratios, and too low content of the sweet Hami melon juice will lead to single taste of the mixed juice; the best mixing ratio of the sweet Hami melon juice and the carrot juice is 22:8, and under this mixing condition, the sensory score of the Hami melon juice is 95±3, and the juice under this ratio has bright color, rich aroma and suitable sour and sweet taste.

[0083] As shown in Table 5, the response surface curve analysis data of the mixed juice of Hami melon of Example 4 and the corresponding numerical values of the refractive sugar content ratio, pH value and sensory score are shown. Figure 7 As shown in Table 5, the response surface curve analysis data of the mixed juice of Hami melon of Example 4 and the corresponding numerical values of the refractive sugar content ratio, pH value and sensory score are shown.

[0084] The above is only a preferred embodiment of the present application, and does not limit the patent scope of the present application, and any equivalent structure or equivalent flow transformation by using the content of the specification and drawings of the present application, or direct or indirect application in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A method for preparing a compound juice of Hami melon, characterized in that, The method comprises the following steps: Preparation of original compound juice of Hami melon by a preset method; Sterilization treatment of the original compound juice of Hami melon by a static and dynamic high pressure combined method; Cooling treatment of the sterilized Hami melon compound juice, and then filling and storage; In the sterilization treatment of the original compound juice of Hami melon by the static and dynamic high pressure combined method, the pressure of static pressure is 300 MPa-600 MPa, the pressure holding time is 5 min-10 min, and the pressure of dynamic pressure is 100 MPa-300 MPa.

2. The production method according to claim 1, characterized by, The specific steps of the preparation of the original compound juice of Hami melon by the preset method are as follows: Selecting fruits including at least different varieties of Hami melon, carrying out block cutting and then quick freezing treatment, and then carrying out beating and homogenization treatment respectively to obtain juice of different varieties of fruits; Mixing the juice of different varieties of fruits according to a preset ratio to obtain the original compound juice of Hami melon.

3. The preparation method according to claim 2, characterized in that, When the different varieties of fruits include sour Hami melon and sweet Hami melon, the compound ratio of the juice of the sour Hami melon and the sweet Hami melon is 2.5:7.0-3.0:8.

0.

4. The production method according to claim 1, characterized by, In the sterilization treatment of the original compound juice of Hami melon by the static and dynamic high pressure combined method, the pressure of static pressure is 500 MPa-550 MPa, the pressure holding time is 6 min-8 min, and the pressure of dynamic pressure is 250 MPa-300 MPa.

5. The method of claim 1, wherein, The temperature of the cooling treatment is 4°C-10°C.

6. The preparation method according to claim 2, characterized in that, The temperature of the quick freezing treatment is -10°C--15°C, and the time is 10 h-15 h.

7. The preparation method according to claim 2, characterized in that, The homogenization pressure of the homogenization treatment is 22 MPa-28 MPa.

8. The method of claim 1, wherein, The proportion of Hami melon juice in the Hami melon compound juice is 30%-100%.

9. A compound juice of Cucumis melo, characterized in that, The Hami melon compound juice is prepared by the preparation method of any one of claims 1-8.

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