CN103976426B - A kind of preparation method of passion flower fruit juice beverage - Google Patents
A kind of preparation method of passion flower fruit juice beverage Download PDFInfo
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- CN103976426B CN103976426B CN201410238225.0A CN201410238225A CN103976426B CN 103976426 B CN103976426 B CN 103976426B CN 201410238225 A CN201410238225 A CN 201410238225A CN 103976426 B CN103976426 B CN 103976426B
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- fruit
- enzymolysis
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- 235000013731 Passiflora van volxemii Nutrition 0.000 title claims abstract description 37
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 28
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 108010051210 beta-Fructofuranosidase Proteins 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000001573 invertase Substances 0.000 claims description 10
- 235000011073 invertase Nutrition 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
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- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 244000288157 Passiflora edulis Species 0.000 description 31
- 238000000034 method Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
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- 239000000796 flavoring agent Substances 0.000 description 5
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- 239000003205 fragrance Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 244000115658 Dahlia pinnata Species 0.000 description 2
- 235000012040 Dahlia pinnata Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 239000004952 Polyamide Substances 0.000 description 2
- 241000508269 Psidium Species 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000020983 fruit intake Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of passion flower fruit juice beverage, comprise the steps: by enzymolysis processing passionflower pulp, by passionflower pulp homogeneous, filter, by polyamide resin column, collect efflux, filling, ultrahigh-temperature instant sterilization, obtain finished product, sweet mouthfeel is agreeable to the taste, healthy natural.
Description
Technical field
The present invention relates to a kind of beverage, specifically a kind of preparation method of passion flower fruit juice beverage.
Background technology
Along with growth in the living standard, people not only focus on the taste of food, more focus on nutrition and the healthy functions of food.The development and application of therefore nutrition, healthy fruit drink is expanded rapidly.The output of fruit juice and consumption figure obtain and increase substantially.On market, various fruit juice is a feast for the eyes, and the flavor enhancement of fruit juice, fragrance, outward appearance and mouthfeel more and more receive the concern of consumer.
Passionflower (formal name used at school: PassifloracaeruleaL.) is the good to eat fruit of a kind of fragrance, have the good reputation of " king of fruit juice ", for perennial evergreen climbs bejuco, strain state is graceful, evergreen all the year round, blade profile is peculiar, and pattern is bright-coloured, fragrant, sweet fruit acid is good to eat, fruit fragrance, edible fruit flesh, sweet and sour taste.With rich flavor, fragrance is pleasant.Passionflower originates in Brazil, afterwards in South America, there is plantation South Africa, Southeast Asian countries, Australia and each department, the South Pacific Ocean.Because the fruit shape of passionflower is like egg, fruit juice color and luster as egg yolk and have the various fruits such as pineapple, guava, banana, mango, grass poison, watermelon, smoked plum, sugarcane and peaches and plums local flavor, so have again egg really, the title of passion fruit.Passionflower whole body is all precious, and according to surveying and determination, passion flower fruit contains the aromatic substance more than more than 135 kinds, measure according to chemical analysis, in passionfruit, vitamin A, B, C content are enriched, and also contain phosphorus, calcium, potassium, iron and 17 seed amino acids, go through the compound of 5 kinds, nutrition and medical value are very high.It is whole, root, leaf can be used as medicine, and have anti-inflammatory, pain relieving, invigorate blood circulation and the effect such as to keep fit, lipopenicillinase is hypotensive, pericarp can be processed into feed.
There are 165 kinds of compounds in dahlia fruit juice, are most suitable for being processed into fruit juice, or process mixture become blended fruit juice with other fruit (as mango, pineapple, guava, mandarin orange orange and apple etc.), mouthfeel and the fragrance of these fruit syrup can be improved significantly; Dahlia fruit juice forms peat-reek, has skin maintenance, removes tired, anti-aging, antihypertensive curative effect, have very high nutritive value, economic worth and ornamental value.
Fruit juice kind is more in the market, passion flower fruit juice beverage also studies have reported that, as Chinese patent CN101433351B, disclose a kind of manufacture method of passion flower fruit juice beverage, take physics broken glue mill methods combining compound bio enzymatic isolation method process passionflower raw material, comprising: proper amount of sugar, acid and crude antistaling agent, ultra high temperature short time sterilization, the degassed master operation such as filling are added in passionflower pretreatment, crushing and beating squeezing initial filter, enzymolysis processing, fruit juice separating, micronization process, batching.But with the addition of white granulated sugar, make the pol of product too high, easily bring obesity, carious tooth etc.Because consumer more and more notes their caloric intake, people are more and more concerned about the intake of their sugar every day.How for consumer provides the lower fruit juice of a kind of calorie to become the new demand of beverage market.
Summary of the invention
The object of the invention is, in order to solve the deficiencies in the prior art, to provide a kind of preparation method of passion flower fruit juice beverage.
The preparation method of a kind of passion flower fruit juice beverage of the present invention, comprises the steps:
1) select fresh passionflower, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtained, add the pure water of 2 times of weight, regulate pH5-6, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 1-2 hour, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 40-80mg/kg;
3) the passionflower homogeneous slurry obtained by enzymolysis, filters, and collects filtrate;
4) filtrate is passed through polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
Described homogeneous, the preferred 25-35MPa of pressure, time preferred 5-10min.
Compared with prior art, the present invention has the following advantages:
1, the present invention is to the complex enzyme process of passionflower pulp, fully can decompose the nutritional labeling in passion flower fruit, make macromolecular substances fragment into Small molecular composition, the compositions such as the fat in fruit, pectin decompose completely, stripping, make the nutrition of fruit be easier to absorb.
2, the present invention is by homogeneous, makes material refinement under the triple role that the particle of passionflower is expanded in extruding, thump and decompression, thus make material energy evenly mutual mixing, thus make whole product system more stable.
Containing abundant grease in the seed of 3, fresh passionflower, can decompose out in the enzymolysis process of complex enzyme, if removed, make that fruit juice is muddy, layering, the present invention, by after homogeneous, can not form the absorption of grease by polyamide column of stabilising system with fruit juice, unnecessary grease can be removed on the one hand, on the other hand, the color and luster of fruit juice can be improved, the juice clarification after being adsorbed by polyamide column, transparent.
4, the present invention does not add any food additives, adopt ultrahigh-temperature instant sterilization, remain nutrition and the local flavor of passionflower, be with micro-sweet in acid, manually do not add sucrose, the interpolation avoiding white granulated sugar brings health problem, natural health, meets the demand that people are more and more higher to fruit drink safety, nutrition and flavor taste.
Detailed description of the invention
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiments.
Embodiment 1:
A preparation method for passion flower fruit juice beverage, comprises the steps:
1) select fresh passionflower 100kg, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtained, add the pure water of 2 times of weight, regulate pH5, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 1.5 hours, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 60mg/kg;
3) the passionflower homogeneous slurry obtained by enzymolysis, filters, and collects filtrate;
4) filtrate is passed through polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
Embodiment 2:
A preparation method for passion flower fruit juice beverage, comprises the steps:
1) select fresh passionflower 100kg, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtained, add the pure water of 2 times of weight, regulate pH6, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 2 hours, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 40mg/kg;
3) the passionflower homogeneous slurry obtained by enzymolysis, filters, and collects filtrate;
4) filtrate is passed through polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
Embodiment 3:
A preparation method for passion flower fruit juice beverage, comprises the steps:
1) select fresh passionflower 100kg, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtained, add the pure water of 2 times of weight, regulate pH5.5, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 1 hour, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 80mg/kg;
3) the passionflower homogeneous slurry obtained by enzymolysis, filters, and collects filtrate;
4) filtrate is passed through polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
Claims (2)
1. a preparation method for passion flower fruit juice beverage, is characterized in that comprising the steps:
1) select fresh passionflower, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtained, add the pure water of 2 times of weight, regulate pH5-6, be placed in sealing and fermenting tank, add pectase, invertase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 1-2 hour, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 40-80mg/kg;
3) the passionflower homogeneous slurry obtained by enzymolysis, filters, and collects filtrate;
4) filtrate is passed through polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
2. the preparation method of a kind of passion flower fruit juice beverage according to claim 1, it is characterized in that: described homogeneous, pressure is 25-35MPa, the time is 5-10min.
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| CN201410238225.0A CN103976426B (en) | 2014-05-30 | 2014-05-30 | A kind of preparation method of passion flower fruit juice beverage |
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| CN201410238225.0A CN103976426B (en) | 2014-05-30 | 2014-05-30 | A kind of preparation method of passion flower fruit juice beverage |
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| Publication Number | Publication Date |
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| CN103976426A CN103976426A (en) | 2014-08-13 |
| CN103976426B true CN103976426B (en) | 2015-12-02 |
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| CN201410238225.0A Expired - Fee Related CN103976426B (en) | 2014-05-30 | 2014-05-30 | A kind of preparation method of passion flower fruit juice beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104366615B (en) * | 2014-10-21 | 2017-01-25 | 李恩东 | Passion fruit juice and preparation method of passion fruit juice |
| CN104957712B (en) * | 2015-06-23 | 2017-08-29 | 广西南亚热带农业科学研究所 | One kind is used for NFC passion fruit juice processing techniques |
| CN106343305A (en) * | 2016-08-20 | 2017-01-25 | 张红青 | Malus asiatica-passiflora caerulea-honey beverage and preparation method thereof |
| CN107183434A (en) * | 2017-06-26 | 2017-09-22 | 湖南文理学院 | A kind of preparation method of threeleaf akebia fruit drink |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049142A (en) * | 2007-05-11 | 2007-10-10 | 华南理工大学 | Method for preparing fruit flesh and fruit juice of Passionfruit |
| CN101433351A (en) * | 2008-12-15 | 2009-05-20 | 东莞市日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
| CN102613623A (en) * | 2012-01-20 | 2012-08-01 | 陈金爱 | Passion fruit-kiwi fruit composite juice and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL2004543C2 (en) * | 2010-04-13 | 2011-10-17 | Friesland Brands Bv | Probiotics-containing liquid fruit products. |
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2014
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049142A (en) * | 2007-05-11 | 2007-10-10 | 华南理工大学 | Method for preparing fruit flesh and fruit juice of Passionfruit |
| CN101433351A (en) * | 2008-12-15 | 2009-05-20 | 东莞市日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
| CN102613623A (en) * | 2012-01-20 | 2012-08-01 | 陈金爱 | Passion fruit-kiwi fruit composite juice and preparation method thereof |
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| CN103976426A (en) | 2014-08-13 |
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