CN104957712A - Processing technology of NFC passion fruit juice - Google Patents
Processing technology of NFC passion fruit juice Download PDFInfo
- Publication number
- CN104957712A CN104957712A CN201510347842.9A CN201510347842A CN104957712A CN 104957712 A CN104957712 A CN 104957712A CN 201510347842 A CN201510347842 A CN 201510347842A CN 104957712 A CN104957712 A CN 104957712A
- Authority
- CN
- China
- Prior art keywords
- juice
- nfc
- passion fruit
- fruit juice
- processing technique
- Prior art date
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- Granted
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 50
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 31
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 17
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 16
- 239000002562 thickening agent Substances 0.000 claims abstract description 10
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 229940068041 phytic acid Drugs 0.000 claims abstract description 7
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 7
- 239000000467 phytic acid Substances 0.000 claims abstract description 7
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 230000003078 antioxidant effect Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000011734 sodium Substances 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229940005740 hexametaphosphate Drugs 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000010257 thawing Methods 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 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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)
- 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
The present invention relates to a processing technology of an NFC passion fruit juice. The passion fruits are squeezed and filtered to obtain a passion fruit raw juice. Thickeners, white granulated sugar and antioxidants are added to the raw juice, and the juice is blended, processed by a high speed colloid mill and a homogenizer, pasteurized, filled, and cooled down with bottle reversed to obtain finished products. The antioxidants are composed of phytic acid, Vb-Na and hexametaphosphate with a mass ratio of 1-2 to 2-4 to 3-10. The processing technology solves the problems of browning of fruit juice, turbidity of the raw juice and large nutrition loss, etc. during the processing of the NFC passion fruit juice, can significantly inhibit the browning of the passion fruits, is low in cost and less in investment, and also can maximumly reserve the flavor of the raw juice.
Description
Technical field
The invention belongs to the technical field of NFC fruit juice production, especially relate to a kind of NFC passion fruit juice processing technique.
Technical background
Passion fruit has good fruit juice production adaptive, is described as abroad " king of fruit juice ", mainly for the production of fruit juice.Passion fruit grown worldwide area is relatively less, output is little, and exports to Europe and the U.S. mainly with the form of inspissated juice greatly, and only four the passion fruit inspissated juice production lines of China (I 3, Guigang, district, 1, Yunnan) are also export as master.Therefore passiflora edulis fruit juice beverage is seldom seen at home, only has the low-and-medium-grade products that with the addition of a small amount of passion fruit inspissated juice for two or three.Non-concentrated reduction (NoFrom Concentrate, NFC) fruit juice, i.e. 100% pure fresh fruit juice, its processing is without evaporation and concentration, have that process is less, local flavor and nutrition retain comprehensively, sell and consumption is convenient, the comparatively advantage such as storage tolerance, along with people pursue green, natural, nutrition, the healthy propensity to consume, NFC fruit juice increases rapidly in the sales volume in global soft drink market in recent years, especially in the high-end market of developed country and developing country.In addition, turbid juice has the more full soft mouthfeel of more clear juice and genuineness in quality, and can embody the original color and luster of fruit juice and nutritive value, in market competition, also demonstrate powerful advantage in recent years.But domestic and international at present the natural turbid juice process technology of NFC passion fruit still to be grasped not, there is juice browning, the muddy technical bottleneck such as stability, nutriment loss of Normal juice.
Summary of the invention
The technical problem to be solved in the present invention is, provides a kind of NFC passion fruit juice processing technique, significantly also can farthest keep muddy stability and the full nutrition of Normal juice by Restrain browning.
The present invention solves the problems of the technologies described above taked technical scheme: a kind of NFC passion fruit juice processing technique, Normal juice is obtained by after passion fruit squeeze and filter, thickener, white granulated sugar and antioxidant is added in Normal juice, be in harmonious proportion, cross colloid mills and homogenizer, pasteurize, filling, the bottle that falls cools; Described antioxidant is made up of according to mass ratio 1-2:2-4:3-10 mixing phytic acid, Vb-Na and calgon.
The mass percent that described thickener accounts for Normal juice is 0.5-2%, and the mass percent that described white granulated sugar accounts for Normal juice is 5-6%, and the mass percent that described antioxidant accounts for Normal juice is 0.1-1%.
Described thickener is sodium carboxymethylcellulose.
Described homogenizer is homogeneous 1min under 50MPa condition; Described pasteurize is for being incubated 1min by after fruit juice rapid temperature increases to 90 DEG C; Described bottle is cooled to down after bottle leaves standstill 1min and is cooled to normal temperature with running water immediately.
The invention of this reality compared with prior art has the following advantages:
1, the juice browning existed in NFC passion fruit fruit juice production process, the problem such as Normal juice is muddy, nutrition deterioration is large is solved.
2, described antioxidant has significant browning inhibition effect to passion fruit.
3, cost is low, less investment, reservation Normal juice local flavor that can also be maximum.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention and beneficial effect are described further.
One can prepare the muddy NFC passion fruit fruit juice with not easily brown stain of stablizing according to following steps.
1. fruit is selected: select unabroken fresh passion fruit.
2. broken fruit: the passion fruit after cleaning is cut, and with stainless steel spoon pulp dug out and enter rapidly next link.
3. squeeze: pulp is put into double gauze, squeeze the juice by hand.
4. filter: select mono layer gauze to filter, the object of filtration is to obtain Normal juice by the seed be mixed into when removing squeezing.
5. be in harmonious proportion: in Normal juice, add thickener, white granulated sugar and antioxidant, be in harmonious proportion; Described antioxidant is made up of according to mass ratio 1-2:2-4:3-10 mixing phytic acid, Vb-Na and calgon; The mass percent that described thickener accounts for Normal juice is 0.5-2%, and the mass percent that described white granulated sugar accounts for Normal juice is 5-6%, and the mass percent that described antioxidant accounts for Normal juice is 0.1-1%.Described thickener is sodium carboxymethylcellulose.
6. colloid mill: cross twice colloid mills.
7. homogenizer: homogeneous 1min under 50MPa condition, homogeneous once.
8. pasteurize: be incubated 1min after fruit juice rapid temperature increases to 90 DEG C.
9. filling: to fill empty bottle as far as possible, with distilled water, bottleneck fruit juice spilling part is rinsed well.
10. the cooling of falling bottle: fall after bottle leaves standstill 1min and be cooled to normal temperature with running water immediately.
The screening test of two antioxidants
Ultraviolet specrophotometer is selected to measure the absorbance (OD value) of the Passion Fruit Juice adding different antioxidant, to filter out the antioxidant of effect optimum.
1. browning degree judges
The pigment that fruit juice produces in the process of oxidizing brown stain has maximum absworption peak under wavelength is 420nm, therefore utilizes the OD value (A420) of spectrophotometric determination can reflect the browning degree of fruit juice.OD value is larger, and Passion Fruit Juice brown stain is more serious.Otherwise brown stain is slighter.In OD pH-value determination pH process, select 1cm glass cuvette, do reference with distilled water simultaneously.
2. test procedure
Get the passion fruit Normal juice of 10mL through thawing, add the mixture of phytic acid, Vb-Na and calgon and the different quality ratio accounting for Normal juice mass percent 5% respectively and all sample liquids are placed in 55 DEG C of thermostat water baths, taking out a certain amount of sample liquid after 2h and 5h of interval and be placed in the centrifugal (3000rmin of centrifuge
-1, 10min), the supernatant finally getting centrifugal rear sample liquid measures its OD value.Often kind of sample liquid replication 3 times, finally gets its mean value.
3. result of the test
Result of the test is as shown in the table, and as seen from the table, phytic acid of the present invention, Vb-Na and the calgon absorbance when mass ratio is 1-2:2-4:3-10 comparatively single dose and other ratios all significantly reduces, i.e. browning inhibition Be very effective.
| Antioxidant | Mass ratio | OD value after 2h | OD value after 5h |
| Phytic acid (being designated as A) | / | 0.245 | 0.275 |
| Vb-Na (being designated as B) | / | 0.258 | 0.266 |
| Calgon (being designated as C) | / | 0.279 | 0.280 |
| A:B:C | 1:2:3 | 0.161 | 0.184 |
| A:B:C | 1:2:10 | 0.176 | 0.166 |
| A:B:C | 1:4:3 | 0.162 | 0.159 |
| A:B:C | 1:4:10 | 0.168 | 0.163 |
| A:B:C | 2:4:3 | 0.157 | 0.152 |
| A:B:C | 2:4:10 | 0.156 | 0.188 |
| A:B:C | 2:2:3 | 0.164 | 0.174 |
| A:B:C | 2:2:10 | 0.177 | 0.176 |
| A:B:C | 1:2:15 | 0.257 | 0.275 |
| A:B:C | 1:1:1 | 0.266 | 0.298 |
| A:B:C | 1:5:3 | 0.262 | 0.261 |
Claims (4)
1. one kind for NFC passion fruit juice processing technique, it is characterized in that, a kind of NFC passion fruit juice processing technique, obtain Normal juice by after passion fruit squeeze and filter, in Normal juice, add thickener, white granulated sugar and antioxidant, be in harmonious proportion, cross colloid mills and homogenizer, pasteurize, filling, the bottle that falls cools; Described antioxidant is made up of according to mass ratio 1-2:2-4:3-10 mixing phytic acid, Vb-Na and calgon.
2. according to claim 1 for NFC passion fruit juice processing technique, it is characterized in that, the mass percent that described thickener accounts for Normal juice is 0.5-2%, and the mass percent that described white granulated sugar accounts for Normal juice is 5-6%, and the mass percent that described antioxidant accounts for Normal juice is 0.1-1%.
3. according to claim 1ly it is characterized in that for NFC passion fruit juice processing technique, described thickener is sodium carboxymethylcellulose.
4. according to claim 1ly it is characterized in that for NFC passion fruit juice processing technique, described homogenizer is homogeneous 1min under 50MPa condition; Described pasteurize is for being incubated 1min by after fruit juice rapid temperature increases to 90 DEG C; Described bottle is cooled to down after bottle leaves standstill 1min and is cooled to normal temperature with running water immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510347842.9A CN104957712B (en) | 2015-06-23 | 2015-06-23 | One kind is used for NFC passion fruit juice processing techniques |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510347842.9A CN104957712B (en) | 2015-06-23 | 2015-06-23 | One kind is used for NFC passion fruit juice processing techniques |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104957712A true CN104957712A (en) | 2015-10-07 |
| CN104957712B CN104957712B (en) | 2017-08-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510347842.9A Active CN104957712B (en) | 2015-06-23 | 2015-06-23 | One kind is used for NFC passion fruit juice processing techniques |
Country Status (1)
| Country | Link |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083678A (en) * | 1993-06-11 | 1994-03-16 | 海口盛豪实业有限公司 | Concentrated natural passionflower juice |
| CN101049142A (en) * | 2007-05-11 | 2007-10-10 | 华南理工大学 | Method for preparing fruit flesh and fruit juice of Passionfruit |
| CN101077203A (en) * | 2006-05-24 | 2007-11-28 | 柳州市明朝饮料有限责任公司 | Process for manufacturing passiflora edulis fruit juice beverage |
| 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 |
| CN102823906A (en) * | 2012-09-21 | 2012-12-19 | 刘轩华 | Passion fruit pulp and juice drink |
| CN103976426A (en) * | 2014-05-30 | 2014-08-13 | 桂林科技企业发展中心 | Preparation method for passifloraceae fruit juice beverage |
| CN104172354A (en) * | 2014-08-20 | 2014-12-03 | 江苏省农业科学院 | Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof |
-
2015
- 2015-06-23 CN CN201510347842.9A patent/CN104957712B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083678A (en) * | 1993-06-11 | 1994-03-16 | 海口盛豪实业有限公司 | Concentrated natural passionflower juice |
| CN101077203A (en) * | 2006-05-24 | 2007-11-28 | 柳州市明朝饮料有限责任公司 | Process for manufacturing passiflora edulis fruit juice beverage |
| 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 |
| CN102823906A (en) * | 2012-09-21 | 2012-12-19 | 刘轩华 | Passion fruit pulp and juice drink |
| CN103976426A (en) * | 2014-05-30 | 2014-08-13 | 桂林科技企业发展中心 | Preparation method for passifloraceae fruit juice beverage |
| CN104172354A (en) * | 2014-08-20 | 2014-12-03 | 江苏省农业科学院 | Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 周晶晶 等: "百香果浑浊果汁在储藏过程中发生非酶褐变原因的研究", 《食品工业》 * |
| 申晓琳等: "不同护色剂对胡萝卜汁护色效果研究", 《食品科技》 * |
| 连志超 等: "储藏过程中百香果汁非酶褐变的研究", 《食品工业》 * |
| 连志超: "百香果汁的褐变研究", 《中国优秀硕士学位论文全文数据库（电子期刊），工程科技Ⅰ辑》 * |
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| Publication number | Publication date |
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| CN104957712B (en) | 2017-08-29 |
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