Process for producing natural fruit-juice perfume synergist using passion flower as raw material

A technology of passion fruit fresh fruit and flavor enhancer, applied in the field of food processing, can solve the problems of inconvenient storage, transportation, use, difficulty in maintaining the flavor, taste and color deterioration of passion fruit, etc., and achieves shortening drying time, reducing The effect of water capture and light weight

Inactive Publication Date: 2005-02-16
江城绿色版纳生态食品有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] One of the known processed products of Passiflora is Passiflora Concentrate, and its production process is vacuum heating, evaporation and concentration. Due to the loss of aroma, taste and color deterioration of the product during heating, it is difficult to maintain the original flavor of Passiflora. flavor
Another processed product of passionflower is the frozen puree of passionflower, which is obtained by directly freezing after squeezing the juice. Although the aroma and nutritional effect of the frozen puree are better, it must be stored below -18°C. It also needs to be thawed during use, so it is extremely inconvenient in storage, transportation, use, etc.

Method used

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  • Process for producing natural fruit-juice perfume synergist using passion flower as raw material

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Adopt Passiflora prostrata 800kg, circulate through nanofiltration membrane concentrating equipment, pressure 0.3MPa, obtain the Passiflora concentrated juice 400kg of solid 30 ° of Bx. Put it into a stainless steel plate with a thickness of 10mm, enter the quick-freezing tunnel, and reach -35°C after 2 hours, and it has been formed, and then enter the freeze-drying warehouse for sublimation drying, the vacuum degree is 10Pa, and the temperature of the drying plate rises from -10°C to 40°C after 10 hours , a total of 23 hours of drying time, packaged rapidly after leaving the warehouse, the humidity in the packaging room is less than 30%, and 120kg of passion fruit freeze-dried fruit powder with a moisture content of less than 3% is obtained altogether.

Embodiment 2

[0020] Adopt Passiflora prostrata 950kg, circulate through nanofiltration membrane concentrating equipment, pressure 0.28MPa, obtain the Passiflora concentrated juice 400kg of solid 30 ° of Bx. Put it into a stainless steel plate with a thickness of 12mm, enter the quick-freezing tunnel, reach -35°C after 3 hours, and have formed, then enter the freeze-drying warehouse for sublimation drying, vacuum degree 12Pa, the temperature of the drying plate rises from -10°C to 40°C after 10 hours , a total of 25h drying time, packaged rapidly after going out of the warehouse, the humidity in the packaging room is less than 30%, and 131kg of passion fruit freeze-dried fruit powder with a moisture content lower than 3% is obtained altogether.

Embodiment 3

[0022] Adopt passion fruit puree 850kg, circulate through nanofiltration membrane concentrating equipment, pressure 0.25MPa, obtain the passion fruit concentrated juice 400kg of solid 32 ° of Bx. Put it into a stainless steel plate with a thickness of 15mm, enter the quick-freezing tunnel, reach -35°C after 4 hours, and have been formed, and then enter the freeze-drying warehouse for sublimation drying, vacuum degree 10Pa, the temperature of the drying plate rises from -10°C to 40°C after 10 hours , the drying time is 24.5 hours in total, and it is packaged quickly after leaving the warehouse.

[0023] Humidity in the packing room is less than 30%, and 125kg of passion fruit freeze-dried fruit powder with moisture content lower than 3% is obtained altogether.

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Abstract

The invention is a process for using passionflower as primary material to produce natural fruit juice flavoring agent, it acquires the solid passionflower frozen fruit juice powder through film condensing and freezing and drying technologies. The soluble solid 12-16 degrees Bx raw pulp is condensed to 30-35 degrees Bx through filtering film, and then they are frozen to -30deg.C--35deg.C for 2-4 hours, the process can reserve the fragrant smell, flavor and nutriment of passionflower raw pulp, the product is convenient to be stored, transmitted and used, it can be used as raw material and additives for beverage, icecream, cake, healthy keeping product and so on.

Description

Technical field: [0001] The invention relates to a food processing technology, in particular to a process for preparing a natural fruit juice flavor enhancer with passion fruit as a raw material. Background technique: [0002] Passion fruit, also known as passion fruit and egg fruit, is a perennial evergreen climbing plant of the family Passiflora and Passiflora, and is a rare tropical and subtropical fruit. [0003] One of the known processed products of Passiflora is Passiflora Concentrate, and its production process is vacuum heating, evaporation and concentration. Due to the loss of aroma, taste and color deterioration of the product during heating, it is difficult to maintain the original flavor of Passiflora. flavor. Another processed product of passionflower is the frozen puree of passionflower, which is obtained by directly freezing after squeezing the juice. Although the aroma and nutritional effect of the frozen puree are better, it must be stored below -18°C. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/08
Inventor 刘光铨李莉
Owner 江城绿色版纳生态食品有限公司
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