CN104207243A - Composite juice with passiflora edulis and mango and preparation method - Google Patents
Composite juice with passiflora edulis and mango and preparation method Download PDFInfo
- Publication number
- CN104207243A CN104207243A CN201410361078.6A CN201410361078A CN104207243A CN 104207243 A CN104207243 A CN 104207243A CN 201410361078 A CN201410361078 A CN 201410361078A CN 104207243 A CN104207243 A CN 104207243A
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- Prior art keywords
- juice
- fruit
- mango
- composite
- fruit juice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A composite juice with passiflora edulis and mango and a preparation method. The composite juice is prepared from passiflora edulis juice, mango juice and auxiliary materials. The composite juice is characterized in that a mass ratio of the passiflora edulis juice to the mango juice is 20%:20% and the auxiliary materials includes, by mass of the total mass, 10% of sugar, 0.4% of a composite stabilizing agent and 10% of vitamin C. The composite juice is slightly yellow in color, is homogeneous, turbid and free of precipitates, has original fruit taste and fragrances, is sour and sweet and is good in mouthfeel, and is free of odor and foreign matters. Physical and chemical indicators of the composite juice are described as follows: the content of original juice is not less than 50%, soluble solid is more than 10% and total acid content is 2-3 g/ml.
Description
Technical field
The present invention relates to composite natural fruit juice field, be specifically related to passionflower, composite mango juice and preparation method.
Background technology
Composite fruit juice has important nutritive value, belongs to " alkalescent food ", to safeguarding that health has great significance.Passionflower is famous tropical fruit (tree), nutritious.Passionflower gives off a strong fragrance, and has the laudatory title of " all kinds of fruits are fragrant " abroad, is rich in organic acid, vitamin, amino acid and trace element.Mango except containing except abundant sugar, also containing abundant vitamin, fresh and sweet fragrance, sweet and sour taste, mango can be enriched blood, have quench the thirst, the function of the dispelling fatigue that promotes the production of body fluid.Utilize passion fruit juice and mango juice compound, clean taste, pleasant aroma.In prior art, the fruit juice utilizing mango to make is more, but coordinates the report making fruit juice still not see with passionflower.
Summary of the invention
The object of the present invention is to provide a kind of passionflower, composite fruit juice that mango is made, and the preparation method of this fruit juice, to overcome the deficiencies in the prior art.
Present invention employs such technical scheme:
1), mixing preparation the present invention chooses passionflower, mango, makes fruit juice respectively, and add auxiliary material, its preparation method is:; 2), homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described passionflower, composite mango juice, be made up, it is characterized in that of passion fruit juice, mango juice and auxiliary material, the mass ratio of passion fruit juice and mango juice is 20%: 20%.
Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass; Compound stabilizer is 0.4% of gross mass; Vitamin C is 10% of gross mass.
The preparation method of passion fruit juice is:
1) choosing fruit: make dahlia fruit juice show the local flavor of its uniqueness, be quite worthy of careful study selecting of fresh fruit, in general, fruit is more ripe, fragrance is denseer, and passionfruit is to wait until that the maturation of 100% is until when landing, and just reaches best fragrance and local flavor actually;
2) get juice: thin slice fruit being cut into 0.5 cm, then under centrifugal action, pulp and pericarp are separated;
3) sterilization and preservation: due to dahlia fruit juice to thermoae be responsive, the normal method adopting pasteurization and freezing, to guarantee the local flavor of its uniqueness.
The preparation method of mango juice is:
1) select: choose the mango that maturity is high and consistent, reject rotten, secondary fruit;
2) clean: first wash fruit with clear water, then scald by 95 DEG C of hydro-thermals, fruit is transported to beater;
3) pull an oar: pericarp, fruit stone are separated discharge in beater, and it is levigate that pulp pumps into colloid mill through underflow pump;
4) sterilization: adopt pasteurize, then cools less than 38 DEG C rapidly, refrigerates for subsequent use after tinning.
The method of described composite fruit juice is following step:
1) proportionally take passion fruit juice, mango juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous;
3) degassed: the composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 DEG C, boil after boiling 12-14 minute and be cooled to normal temperature.
Organoleptic indicator of the present invention:
Orange-yellow, even chaos is without precipitation, and have the original flavour of fruit and fragrance, sour and sweet palatability, free from extraneous odour, without exogenous impurity.
Physical and chemical index:
Normal juice content >=50%; Soluble solid > 10%; Total acid content 2-3 grams per milliliter.
Detailed description of the invention
Specific embodiment: the present invention chooses passionflower, mango, makes fruit juice respectively, 1), mixing preparation add auxiliary material, its preparation method is:; 2), homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described passionflower, composite mango juice, be made up, it is characterized in that of passion fruit juice, mango juice and auxiliary material, the mass ratio of passion fruit juice and mango juice is 20%: 20%.
Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass; Compound stabilizer is 0.4% of gross mass; Vitamin C is 10% of gross mass.
The preparation method of passion fruit juice is:
1) choosing fruit: make dahlia fruit juice show the local flavor of its uniqueness, be quite worthy of careful study selecting of fresh fruit, in general, fruit is more ripe, fragrance is denseer, and passionfruit is to wait until that the maturation of 100% is until when landing, and just reaches best fragrance and local flavor actually;
2) get juice: thin slice fruit being cut into 0.5 cm, then under centrifugal action, pulp and pericarp are separated;
3) sterilization and preservation: due to dahlia fruit juice to thermoae be responsive, the normal method adopting pasteurization and freezing, to guarantee the local flavor of its uniqueness.
The preparation method of mango juice is:
1) select: choose the mango that maturity is high and consistent, reject rotten, secondary fruit;
2) clean: first wash fruit with clear water, then scald by 95 DEG C of hydro-thermals, fruit is transported to beater;
3) pull an oar: pericarp, fruit stone are separated discharge in beater, and it is levigate that pulp pumps into colloid mill through underflow pump;
4) sterilization: adopt pasteurize, then cools less than 38 DEG C rapidly, refrigerates for subsequent use after tinning.
The method of described composite fruit juice is following step:
1) proportionally take passion fruit juice, mango juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous;
3) degassed: the composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 DEG C, boil after boiling 12-14 minute and be cooled to normal temperature.
Organoleptic indicator of the present invention:
Orange-yellow, even chaos is without precipitation, and have the original flavour of fruit and fragrance, sour and sweet palatability, free from extraneous odour, without exogenous impurity.
Physical and chemical index:
Normal juice content >=50%; Soluble solid > 10%; Total acid content 2-3 grams per milliliter.
Claims (4)
1. passionflower, a composite mango juice, is made up of passion fruit juice, mango juice and auxiliary material, it is characterized in that, the mass ratio of passion fruit juice and mango juice is 20%: 20%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass; Compound stabilizer is 0.4% of gross mass; Vitamin C is 10% of gross mass.
2. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of passion fruit juice is:
1) choosing fruit: make dahlia fruit juice show the local flavor of its uniqueness, be quite worthy of careful study selecting of fresh fruit, in general, fruit is more ripe, fragrance is denseer, and passionfruit is to wait until that the maturation of 100% is until when landing, and just reaches best fragrance and local flavor actually;
2) get juice: thin slice fruit being cut into 0.5 cm, then under centrifugal action, pulp and pericarp are separated;
3) sterilization and preservation: due to dahlia fruit juice to thermoae be responsive, the normal method adopting pasteurization and freezing, to guarantee the local flavor of its uniqueness.
3. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of mango juice is:
1) select: choose the mango that maturity is high and consistent, reject rotten, secondary fruit;
2) clean: first wash fruit with clear water, then scald by 95 DEG C of hydro-thermals, fruit is transported to beater;
3) pull an oar: pericarp, fruit stone are separated discharge in beater, and it is levigate that pulp pumps into colloid mill through underflow pump;
4) sterilization: adopt pasteurize, then cools less than 38 DEG C rapidly, refrigerates for subsequent use after tinning.
4. according to composite fruit juice according to claim 1, it is characterized in that: the method for described composite fruit juice is following step:
1) proportionally take passion fruit juice, mango juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous;
3) degassed: the composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 DEG C, boil after boiling 12-14 minute and be cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410361078.6A CN104207243A (en) | 2014-07-23 | 2014-07-23 | Composite juice with passiflora edulis and mango and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410361078.6A CN104207243A (en) | 2014-07-23 | 2014-07-23 | Composite juice with passiflora edulis and mango and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207243A true CN104207243A (en) | 2014-12-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410361078.6A Pending CN104207243A (en) | 2014-07-23 | 2014-07-23 | Composite juice with passiflora edulis and mango and preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN104207243A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360168A (en) * | 2016-08-26 | 2017-02-01 | 浙江奇异鸟生物科技有限公司 | Concentrated mango juice and preparation method thereof |
| CN107744077A (en) * | 2017-09-28 | 2018-03-02 | 广西靖西梁鹏食品有限公司 | A kind of preparation method of mango juice |
-
2014
- 2014-07-23 CN CN201410361078.6A patent/CN104207243A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360168A (en) * | 2016-08-26 | 2017-02-01 | 浙江奇异鸟生物科技有限公司 | Concentrated mango juice and preparation method thereof |
| CN107744077A (en) * | 2017-09-28 | 2018-03-02 | 广西靖西梁鹏食品有限公司 | A kind of preparation method of mango juice |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |