Preparation method of whole passion fruit solid beverage

Abstract

The invention belongs to the field of solid beverages, and particularly relates to a preparation method of a whole passion fruit solid beverage. The invention relates to a preparation method of a whole passion fruit solid beverage, which comprises the following steps: crushing passion fruit, separating pulp from peel, filtering, and adding distilled water into the pulp to prepare pulp primary pulp; pulping the peel and distilled water to obtain peel primary pulp; adding pectinase into the pulp primary pulp, and filtering to obtain passion fruit pulp juice; adding pectinase and cellulase into the passion fruit peel primary pulp for enzymolysis, and filtering to obtain passion fruit peel juice; adding maltodextrin, white granulated sugar and passion fruit peel juice into the pulp juice, and blending; homogenizing the blended fruit juice; pre-freezing the homogenized fruit juice, and then carrying out vacuum freeze drying; and crushing the obtained solid, and sieving to obtain the product. The whole passion fruit solid beverage prepared by the preparation method disclosed by the invention is uniform in particle, moderate in size, good in brewing solubility and moderate in sourness and sweetness, has a special flavor of passion fruits, and is high in vitamin C content.

Description

Technical Field

[0001] The invention belongs to the field of solid beverages, and particularly relates to a method for preparing a passion fruit whole-fruit solid beverage. Background Art

[0002] Passion fruit is also known as passion fruit, Brazil nut, etc. The fruit contains 17 kinds of amino acids necessary for the human body. It is also rich in nutrients such as dietary fiber, vitamins, and a variety of natural bioactive ingredients. It has skin care, anti-aging, and lipid-lowering effects. Passion fruit is also one of the fruits richest in aromatic substances, containing more than 165 kinds of aromatic substances. Its aroma can help regulate negative emotions and relieve stress. The weight of passion fruit peel accounts for about 50% of the weight of fresh fruit. It contains a variety of natural active ingredients such as anthocyanins and flavonoids, as well as mineral elements such as iron, copper, and potassium. It has high nutritional value. However, in the traditional passion fruit processing process, the remaining peel is usually directly discarded as waste, resulting in serious waste of resources.

[0003] Passion fruit has high nutritional value and edible quality, but its production area and harvest period are relatively concentrated, and fresh fruit is often overstocked and unsalable. Fresh fruit has vigorous metabolism after harvest, short shelf life, and is easy to rot, causing economic losses and environmental pollution. Existing passion fruit processing and utilization uses fruit pulp as the main raw material, while the peel is often used as waste, which is difficult to handle and utilize, resulting in a low comprehensive utilization rate of passion fruit resources. Regarding the processing of passion fruit peel, the main method is to make preserved fruit, and there is no processing method for making it into a beverage raw material, nor is there a technology for passion fruit whole fruit beverage.

[0004] As a form of beverage, solid beverages made from fresh fruits are light in weight, good in taste, high in nutrition, and easy to eat, meeting the needs of modern consumers for healthy diets in their fast-paced work and life. At present, the processing of fruit solid beverages is mainly based on thermal processing technology, and the flavor and nutrients are lost during the processing. Passion fruit flavored solid beverage products are also mainly composite products with multiple fruit flavors. At present, there is no single passion fruit raw material non-thermal processing whole fruit solid beverage processing technology and related products.

[0005] Therefore, in order to improve the utilization of passion fruit resources and enhance its processing added value, it is necessary to provide a method for preparing a passion fruit whole fruit solid beverage that utilizes non-thermal processing technology to maintain its high nutritional value and has a high processing utilization rate. Summary of the invention

[0006] In view of this, the present invention aims to change the low utilization rate of traditional passion fruit whole fruit processing, and use passion fruit peel and pulp as raw materials to prepare passion fruit solid beverage, so as to achieve the purpose of full utilization of passion fruit whole fruit and reduce waste and pollution, which is important for improving the comprehensive utilization rate of passion fruit, and at the same time has a good reference significance for enriching passion fruit processing technology and expanding the form of passion fruit processing products. The present invention provides a preparation method of passion fruit whole fruit solid beverage to solve the technical problems mentioned in the above background technology.

[0007] To achieve the above object, the present invention provides a method for preparing a passion fruit solid beverage by adopting the following technical scheme:

[0008] A method for preparing a passion fruit whole fruit solid beverage comprises the following steps:

[0009] (1) processing raw materials, washing, draining, and crushing the passion fruit to separate the pulp and the peel, then filtering the pulp to remove the flesh and seeds, adding distilled water to the obtained passion fruit pulp to prepare passion fruit pulp; mixing the peel with distilled water to pulp, and obtaining passion fruit peel pulp;

[0010] (2) enzymolysis, adding pectinase to the passion fruit pulp puree, filtering, and obtaining passion fruit pulp juice; adding pectinase and cellulase to the passion fruit peel puree for enzymolysis, filtering, and obtaining passion fruit peel juice;

[0011] (3) blending, adding maltodextrin, white sugar and passion fruit peel juice to the passion fruit pulp juice to obtain blended fruit juice;

[0012] (4) homogenizing: homogenizing the prepared juice, repeating twice;

[0013] (5) Drying: the homogenized juice is placed in a freezing layer for pre-freezing and then transferred to a vacuum freeze dryer for drying, and then frozen in a cold trap to obtain a solid;

[0014] (6) crushing and sieving: the solid obtained above is crushed and then passed through a 200-mesh sieve to obtain a passion fruit whole fruit solid beverage.

[0015] Preferably, in step (1), the fruit pulp is filtered with a 200-mesh nylon cloth to remove the pulp and seeds, and distilled water is added to the obtained passion fruit pulp to prepare passion fruit pulp, wherein the mass ratio of the passion fruit pulp to the distilled water is 3:2; the peel and distilled water are beaten in a mass ratio of 1:1 to obtain passion fruit peel pulp.

[0016] Preferably, in step (2), 0.10% pectinase by weight is added to the passion fruit pulp puree, and the mixture is filtered to obtain passion fruit pulp juice; and 0.05% pectinase and 0.10% cellulase by weight are sequentially added to the passion fruit peel puree for enzymolysis, and the mixture is filtered to obtain passion fruit peel juice.

[0017] Preferably, the reaction temperature of the enzymolysis is 40° C. and the enzymolysis time is 1 hour. Only by enzymolysis can delicate and uniform passion fruit juice be obtained, which is helpful to further obtain a passion fruit solid beverage with better quality.

[0018] Preferably, in step (3), the maltodextrin accounts for 24% of the total mass of the prepared juice, the white sugar accounts for 9% of the total mass of the prepared juice, the passion fruit peel pulp accounts for 20% of the total mass of the prepared juice, and the remainder is passion fruit pulp juice.

[0019] Preferably, in step (4), the homogenization pressure is 25 MPa and the time is 10 min.

[0020] Preferably, in step (5), the homogenized juice is subjected to vacuum freeze drying, and the specific steps are as follows: the homogenized juice is placed in a -18°C freezer for pre-freezing for 12 hours and then transferred to a vacuum freeze dryer for drying. When the cold trap temperature reaches -55°C, the timer is started and the juice is frozen for 48 hours.

[0021] Preferably, in step (6), the pulverization is performed using a high-speed pulverizer. The pulverization process can obtain a passion fruit solid beverage with uniform particles and moderate size.

[0022] A passion fruit whole fruit solid beverage as described above.

[0023] Beneficial effects:

[0024] (1) The present invention changes the low processing utilization rate of traditional passion fruit whole fruit, uses passion fruit peel and pulp as raw materials to prepare passion fruit solid beverage, improves the processing utilization rate of passion fruit, reduces resource waste and pollution, and promotes the high-value utilization of passion fruit. At the same time, it has good reference significance for enriching passion fruit processing technology and expanding the form of passion fruit processing products.

[0025] (2) The present invention adopts enzymatic hydrolysis treatment to improve the juice yield and stability of passion fruit, and also makes the nutrients of juice easier to absorb. The passion fruit whole fruit solid beverage of the present invention is processed by vacuum freeze drying technology, and the processing process does not cause heat loss to the material, and can avoid the occurrence of Maillard reaction or caramelization reaction under high temperature conditions, thereby maintaining the original color, flavor and nutrients of the product. The preparation method of the present invention is simple, easy to eat, fast in production speed, has broad market prospects, and is suitable for large-scale production.

[0026] (3) The passion fruit solid beverage of the present invention has uniform particles, moderate size, good brewing solubility, moderate sweetness and sourness, high nutrient content, passion fruit-specific flavor, and high vitamin C content. At the same time, the passion fruit solid beverage of the present invention does not contain artificial pigments and flavors, is a pure natural product, and meets the needs of modern people for healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to facilitate understanding by those skilled in the art, the invention is further described below with reference to the accompanying drawings.

[0028] Figure 1 is a process flow chart of the present invention;

[0029] Figure 2 The powder extraction rate of the passion fruit solid beverage of Examples 1-2 and Comparative Examples 1-3;

[0030] Figure 3 The sensory evaluation of the passion fruit solid beverage of Examples 1-2 and Comparative Examples 1-3;

[0031] Figure 4 It is the vitamin C content of the passion fruit whole fruit solid beverage of Example 1-2 and Comparative Examples 1-3. DETAILED DESCRIPTION

[0032] The technical solution of the present invention is further described in detail below through specific implementation methods.

[0033] A method for preparing a passion fruit whole fruit solid beverage comprises the following steps:

[0034] (1) Raw material processing: the passion fruit is washed, drained, and crushed to separate the pulp and the peel. Then, the pulp is filtered with a 200-mesh nylon cloth to remove the pulp and the seeds. Distilled water is added to the obtained passion fruit pulp to prepare passion fruit pulp, and the mass ratio of passion fruit pulp to distilled water is 3:2; the peel and distilled water are beaten in a mass ratio of 1:1 to obtain passion fruit peel pulp.

[0035] (2) Enzymolysis, adding 0.10% pectinase by weight to the passion fruit pulp puree, filtering to obtain passion fruit pulp juice; adding 0.05% pectinase and 0.10% cellulase by weight to the passion fruit peel puree in sequence for enzymolysis, filtering to obtain passion fruit peel juice; the reaction temperature of the enzymolysis is 40° C., and the enzymolysis time is 1 h.

[0036] (3) blending: adding maltodextrin, white sugar and passion fruit peel juice to the passion fruit pulp juice to obtain blended juice; the maltodextrin accounts for 24% of the total mass of the blended juice, the white sugar accounts for 9% of the total mass of the blended juice, the passion fruit peel pulp accounts for 20% of the total mass of the blended juice, and the remainder is passion fruit pulp juice.

[0037] (4) Homogenizing: homogenizing the prepared juice twice; the homogenization pressure is 25 MPa and the time is 10 min.

[0038] (5) Drying: The homogenized juice is subjected to vacuum freeze drying. The specific steps are as follows: the homogenized juice is placed in a -18°C freezer for pre-freezing for 12 hours and then transferred to a vacuum freeze dryer for drying. The timing starts when the cold trap temperature reaches -55°C and the juice is frozen for 48 hours.

[0039] (6) Grinding and sieving: the solid obtained above is crushed by a high-speed grinder, and then passed through a 200-mesh sieve to obtain a passion fruit solid beverage. Figure 1 shown.

[0040] The present invention selects passion fruit pulp and passion fruit peel containing high dietary fiber as raw materials, beats with distilled water in a certain proportion, mixes after compounding, adds pectinase and cellulase for enzymolysis, so that macromolecular substances are converted into small molecular substances, and homogenizes after filtration to improve the utilization rate of passion fruit juice, and then utilizes vacuum freeze drying technology to dry the homogenized juice to avoid the probability of Maillard reaction and caramelization reaction under high temperature conditions, and crushes and sieves the solid obtained by drying, so as to prepare a passion fruit whole fruit solid beverage with good solubility, no pigment added and high nutritional flavor retention. The present invention improves the processing availability of passion fruit peel by using passion fruit whole fruit as raw material, reduces resource waste and promotes the high value utilization of passion fruit peel.

[0041] Several preferred embodiments or application embodiments are listed below to help those skilled in the art better understand the technical content of the present invention and the contribution of the present invention to the prior art.

[0042] Example 1

[0043] A method for preparing a passion fruit whole fruit solid beverage comprises the following steps:

[0044] (1) Raw material processing: washing, draining, and crushing the passion fruit to separate the peel and pulp, then filtering the pulp with a 200-mesh nylon cloth to remove the pulp and seeds, adding 40% distilled water to the obtained passion fruit pulp to prepare passion fruit pulp; beating the passion fruit peel and distilled water in a mass ratio of 1:1 to obtain passion fruit peel pulp.

[0045] (2) enzymolysis, adding pectinase accounting for 0.10% of the total mass to the passion fruit pulp obtained in step (1), filtering, and obtaining passion fruit pulp juice; adding pectinase accounting for 0.05% of the total mass and cellulase accounting for 0.10% of the total mass to the passion fruit peel puree obtained in step (1) in sequence for enzymolysis, filtering, and obtaining passion fruit peel juice; the reaction temperature of the enzymolysis is 40° C., and the enzymolysis time is 1 h.

[0046] (3) blending: adding maltodextrin, white granulated sugar and passion fruit peel juice to the passion fruit pulp juice obtained in step (2) to blend to obtain blended juice, wherein maltodextrin accounts for 24% of the total mass of the blended juice, white granulated sugar accounts for 9% of the total mass of the blended juice, passion fruit peel pulp accounts for 20% of the total mass of the blended juice, and the remainder is passion fruit pulp juice.

[0047] (4) Homogenizing: homogenizing the prepared juice obtained in step (3) at a homogenizing pressure of 25 MPa for 10 min, and repeating twice.

[0048] (5) Drying: The juice homogenized in step (4) is subjected to vacuum freeze drying. The homogenized juice is placed in a -18°C freezer for pre-freezing for 12 hours and then transferred to a vacuum freeze dryer for drying. The timing starts when the cold trap temperature reaches -55°C and the juice is frozen for 48 hours.

[0049] (6) crushing and sieving: the solid obtained by drying in step (5) is crushed and then sieved through a 200-mesh sieve to obtain a passion fruit whole fruit solid beverage.

[0050] Example 2

[0051] A method for preparing a passion fruit whole fruit solid beverage comprises the following steps:

[0052] The difference from Example 1 is that in step (5), the drying adopts low-temperature spray drying technology, the inlet air temperature is 75°C, and the feed rate is 12.8 mL / min.

[0053] Comparative Example 1

[0054] A method for preparing a passion fruit whole fruit solid beverage comprises the following steps:

[0055] The difference from Example 1 is that in step (2), the mass ratio of pectinase added to the passion fruit pulp is 0.09%.

[0056] Comparative Example 2

[0057] A method for preparing a passion fruit whole fruit solid beverage comprises the following steps:

[0058] The difference from Example 1 is that in step (3), the mass fraction of maltodextrin added is 22%.

[0059] Comparative Example 3

[0060] A method for preparing a passion fruit whole fruit solid beverage comprises the following steps:

[0061] The difference from Example 1 is that in step (3), the mass fraction of white granulated sugar added is 6%.

[0062] Characterization and analysis:

[0063] (1) Determination of powder yield

[0064] The passion fruit solid beverages of Examples 1-2 and Comparative Examples 1-4 were respectively used to determine the powder yield: 100 g of the beverage homogenized in step (4) was taken, vacuum freeze-dried, and then pulverized, and the powder yield was calculated according to the following formula.

[0065] Flour yield (%) = m 2 ÷m 1

[0066] In the formula: m 1 is the mass of the beverage after mixing and homogenization, m 2 It is the mass of solid beverage obtained after crushing.

[0067] (2) Sensory evaluation

[0068] The passion fruit whole fruit solid beverages of Examples 1-2 and Comparative Examples 1-4 were respectively used for sensory evaluation of the reconstituted beverages. A sensory evaluation panel consisting of 10 people was trained to perform sensory scoring on the reconstituted beverages in terms of color, texture, and flavor. The reconstituted beverages were dissolved in a ratio of 1 g passion fruit whole fruit solid beverage to 20 mL distilled water.

[0069] In the sensory evaluation table, color accounts for 30%, texture accounts for 40%, and flavor accounts for 30%.

[0070] (3) Determination of vitamin C

[0071] Take the passion fruit whole fruit solid beverage of Example 1-2 and Comparative Example 1-4 respectively for the determination of vitamin C: take 2g of the sieved powder in step (6) and place it in a mortar, add 40mL of 2% oxalic acid solution to grind it into a homogenate, transfer it to a 100mL volumetric flask, dilute it to the scale with 2% oxalic acid solution, and shake it well. Filter the above solution and set the filtrate aside. Accurately draw 10mL of ascorbic acid standard solution of known concentration, place it in a conical flask, add 10mL of 1% oxalic acid solution, and shake it well. Use a microburette to titrate with 0.1% 2,6-dichloroindophenol solution to a light red color, and keep it without fading for 30s, which is the end point. Record the volume of 2,6-dichloroindophenol solution consumed and calculate the titer (T). Pipette 10 mL of the filtrate into a conical flask and titrate with the standardized 2,6-dichloroindophenol solution until the solution turns pink and does not fade for 15 seconds. Record the volume of the consumed 2,6-dichloroindophenol solution. At the same time, perform a blank titration with the same amount of 2% oxalic acid solution.

[0072] Titer (T) = C × V / V 1

[0073] X=(V 2- V 0 )×T×100 / m

[0074] In the formula, T is the titer of 2,6-dichloroindophenol solution, C is the mass concentration of ascorbic acid standard solution (mg / 100mL), V is the volume of ascorbic acid standard solution absorbed (mL), and V 1 V is the volume of 2,6-dichloroindophenol solution consumed in titrating the ascorbic acid standard solution (mL), 2 is the volume of 2,6-dichloroindophenol solution consumed by the titration sample (mL), V 0 is the volume of 2,6-dichloroindophenol solution consumed in the titration of the blank (mL), X is the ascorbic acid content in the sample (mg / 100g), and m is the mass of the sample (g).

[0075] Data Analysis:

[0076] Each group of experiments was repeated three times, and the results were expressed as mean ± standard deviation. The experimental data were analyzed using Origin2024 software and Excel software, and the LSD method was used to compare the significance of each data. The detection limit was 0.05, and P < 0.05 indicated a significant difference.

[0077] from Figure 2-4It can be seen that compared with the comparative example, the powder yield and sensory evaluation of the embodiment are better than those of the comparative example, and the vitamin C content of Example 2 is lower than that of the comparative example. This is because vitamin C is easily oxidized in the air, and even under low temperature conditions, vitamin C will be heated and decomposed during the spray drying process. From the results of comparative examples 1 to 3, it can be seen that the various processes of the present invention are closely connected, and omitting any one of them cannot produce a passion fruit solid beverage with high powder yield, sensory evaluation, and vitamin C content.

[0078] The invention selects passion fruit pulp and passion fruit peel as raw materials, beats and mixes them with distilled water in a certain proportion, and then compounds them, adds pectinase and cellulase to perform enzymolysis, so that macromolecular substances are converted into small molecular substances, and then performs homogenization after filtering, thereby reducing precipitation and improving the utilization rate of passion fruit juice, and then uses vacuum freeze-drying technology to dry the homogenized juice, and grinds and filters the dried solid, so as to prepare a passion fruit whole fruit solid beverage with good solubility, no artificial coloring and flavor added, and high nutrition retention, thereby promoting the high-value utilization of passion fruit.

[0079] The present invention starts with raw materials, changes the traditional practice of adding artificial chemical ingredients during processing to enhance the nutritional value of products, makes full use of raw material characteristics, optimizes processing technology to achieve product value-added, and ensures that the final product is rich in natural nutrients. At the same time, in order to optimize processing technology and reduce the loss of nutrition during processing, the present invention adopts vacuum freeze-drying technology, the principle of which is to freeze the water-containing material into a solid, and use the sublimation performance of water under low temperature and low pressure conditions to dehydrate the material at low temperature to achieve drying. Since vacuum freeze-drying technology is carried out under low temperature and low oxygen environment, most biological reactions stagnate, and there is no liquid water in the treatment process, and the water is directly sublimated in a solid state, so that the original components of the material are protected to the greatest extent, and finally a high-quality dry product with both appearance and intrinsic quality is obtained. While reducing the quality loss of solid beverages caused by drying, the nutritional value and sensory flavor of passion fruit whole fruit solid beverages are retained, and the powder yield is improved.

[0080] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, ordinary technicians in the field should understand that the specific implementation methods of the present invention can still be modified or some technical features can be replaced by equivalents without departing from the spirit of the technical solution of the present invention, which should be included in the scope of the technical solution for protection of the present invention.

Claims

1. A method for preparing a passion fruit whole fruit solid beverage, characterized in that: The following steps are involved: (1) processing raw materials, washing, draining, and crushing the passion fruit to separate the pulp and the peel, then filtering the pulp to remove the flesh and seeds, adding distilled water to the obtained passion fruit pulp to prepare passion fruit pulp; mixing the peel with distilled water to pulp, and obtaining passion fruit peel pulp; (2) enzymolysis, adding pectinase to the passion fruit pulp puree, filtering, and obtaining passion fruit pulp juice; adding pectinase and cellulase to the passion fruit peel puree for enzymolysis, filtering, and obtaining passion fruit peel juice; (3) blending, adding maltodextrin, white sugar and passion fruit peel juice to the passion fruit pulp juice to obtain blended fruit juice; (4) homogenizing: homogenizing the prepared juice, repeating twice; (5) Drying: the homogenized juice is placed in a freezing layer for pre-freezing and then transferred to a vacuum freeze dryer for drying, and then frozen in a cold trap to obtain a solid; (6) crushing and sieving: the solid obtained above is crushed and then passed through a 200-mesh sieve to obtain a passion fruit whole fruit solid beverage.

2. The preparation method of passion fruit whole fruit solid beverage according to claim 1, characterized in that, In step (1), the fruit pulp is filtered with a 200-mesh nylon cloth to remove the pulp and the seeds, and distilled water is added to the obtained passion fruit pulp to prepare passion fruit pulp, wherein the mass ratio of the passion fruit pulp to the distilled water is 3:2; the peel and the distilled water are beaten in a mass ratio of 1:1 to obtain passion fruit peel pulp.

3. The preparation method of passion fruit whole fruit solid beverage according to claim 1, characterized in that, In step (2), 0.10% of pectinase by weight is added to the passion fruit pulp puree, and the mixture is filtered to obtain passion fruit pulp juice; and 0.05% of pectinase and 0.10% of cellulase by weight are sequentially added to the passion fruit peel puree for enzymolysis, and the mixture is filtered to obtain passion fruit peel juice.

4. The preparation method of passion fruit whole fruit solid beverage according to claim 3, characterized in that, The reaction temperature of the enzymolysis is 40° C. and the enzymolysis time is 1 h.

5. The preparation method of passion fruit whole fruit solid beverage according to claim 1, characterized in that, In step (3), the maltodextrin accounts for 24% of the total mass of the prepared juice, the white sugar accounts for 9% of the total mass of the prepared juice, the passion fruit peel pulp accounts for 20% of the total mass of the prepared juice, and the remainder is passion fruit pulp juice.

6. The preparation method of passion fruit whole fruit solid beverage according to claim 1, characterized in that, In step (4), the homogenization pressure is 25 MPa and the time is 10 min.

7. The preparation method of passion fruit whole fruit solid beverage according to claim 1, characterized in that, In step (5), the homogenized juice is subjected to vacuum freeze drying. The specific steps are as follows: the homogenized juice is placed in a -18°C freezer for pre-freezing for 12 hours and then transferred to a vacuum freeze dryer for drying. When the cold trap temperature reaches -55°C, the timer is started and the juice is frozen for 48 hours.

8. The preparation method of passion fruit whole fruit solid beverage according to claim 1, characterized in that, In step (6), the pulverization is carried out using a high-speed pulverizer.

9. A passion fruit solid beverage as claimed in any one of claims 1 to 8.

Images