Preparation method of composite vegetable mixed juice pumpkin carrot mixed juice
A technology of concentrated carrot juice and carrots, which is applied in food preparation, application, food science, etc., and can solve the problems of low comprehensive utilization, low juice yield, turbidity and instability, etc.
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Embodiment 1
[0062] The pumpkin mixed juice and the carrot mixed juice are prepared according to the above-mentioned process route in the instruction manual, and then concentrated and then blended into a compound vegetable mixed juice—pumpkin and carrot mixed juice. Pumpkin juice mixed juice enzymolysis reaction process: reaction temperature 50 ℃, natural pH, 0.20% cellulase, 0.004% pectinase A, material water ratio is 2:1, enzyme reaction time is 2 hours, the juice yield is 79% %; add 0.05% guar gum, the soluble solid content of the pumpkin mixed juice is 5.5°Brix, the turbidity is 692NTU, and the viscosity is 1.218mPas; then concentrate to 60°Brix. Carrot mixed juice enzymatic hydrolysis reaction process: reaction temperature 50 ℃, natural pH, 0.16% cellulase, 0.0035% pectinase A, material-water ratio is 1:1, enzyme reaction time is 2 hours, and the juice yield is 78% %; add 0.05% guar gum, the soluble solid content of the carrot mixed juice is 5.1°Brix, the turbidity is 614NTU, the visc...
Embodiment 2
[0064] The operation is the same as that in Example 1, the enzymatic hydrolysis reaction process of mixed pumpkin juice: the reaction temperature is 50°C, at natural pH, 0.20% cellulase, 0.004% pectinase A, the ratio of material to water is 2:1, and the enzyme reaction time is 2 hours , its juice yield was 79%; adding 0.07% xanthan gum, the soluble solid content of pumpkin mixed juice was 5.5°Brix, the turbidity was 689NTU, and the viscosity was 1.146mPa s; then concentrated to 61°Brix. Carrot mixed juice enzymatic hydrolysis reaction process: reaction temperature 50 ℃, natural pH, 0.16% cellulase, 0.0035% pectinase A, material-water ratio is 1:1, enzyme reaction time is 2 hours, and the juice yield is 78% %; add 0.07% xanthan gum, the soluble solid content of carrot mixed juice is 5.1°Brix, the turbidity is 609NTU, the viscosity is 1.115mPa·s; then concentrate to 61°Brix. The concentrated pumpkin juice and carrot concentrated juice were first reconstituted to 5°Brix respectiv...
Embodiment 3
[0066]The operation is the same as that in Example 1, the pumpkin mixed juice enzymatic hydrolysis reaction process: reaction temperature 50 ℃, under natural pH, 0.20% cellulase, 0.004% pectinase A, material-water ratio is 2: 1, enzyme reaction time is 1.5 hours , its juice yield is 74%; add 0.07% guar gum, the soluble solid content of pumpkin mixed juice is 5.4°Brix, the turbidity is 638NTU, the viscosity is 1.359mPa s; Concentrate to 58°Brix again. Carrot mixed juice enzymolysis reaction process: reaction temperature 50 ℃, natural pH, 0.16% cellulase, 0.0035% pectinase A, material water ratio is 1:1, enzyme reaction time is 1.5 hours, and its juice yield is 70% %; add 0.07% guar gum, the soluble solid content of carrot mixed juice is 4.9°Brix, the turbidity is 572NTU, the viscosity is 1.289mPa·s; then concentrate to 59°Brix. The concentrated pumpkin juice and carrot concentrated juice were first reconstituted to 7°Brix respectively, and then blended according to the ratio of...
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