CN107125508B

CN107125508B - Zero-additive pitaya and jackfruit composite beverage and preparation method thereof

Info

Publication number: CN107125508B
Application number: CN201710429047.3A
Authority: CN
Inventors: 钟秋平; 李雯; 邵远志; 高莹莹; 乌日娜
Original assignee: Hainan University
Current assignee: Hainan University
Priority date: 2017-06-08
Filing date: 2017-06-08
Publication date: 2020-09-22
Anticipated expiration: 2037-06-08
Also published as: CN107125508A

Abstract

The dragon fruit and jackfruit composite beverage is prepared by using two fruits of dragon fruit and jackfruit as main raw materials, wherein the edible sensory quality of the dragon fruit and jackfruit is close to that of fresh dragon fruit and jackfruit, the edible quality is good, the polysaccharide in the jackfruit is used as a stabilizer in the beverage, the acidic fruit juice is used as an acid agent in the beverage, and no food additive is used in the whole preparation process, so that the potential harm of the additive to a human body is greatly reduced, the preparation process flow is simple, the product performance is stable, the damage to the nutritional ingredients in the dragon fruit and jackfruit is reduced, the components beneficial to the human body, such as protein, amino acid, vitamins and the like, are furthest maintained, and the dragon fruit and jackfruit composite beverage has the fresh characteristic and the nutritional characteristic.

Description

Zero-additive pitaya and jackfruit composite beverage and preparation method thereof

Technical Field

The invention relates to the technical field of beverage processing, in particular to a zero-additive dragon fruit and jackfruit composite beverage and a preparation method thereof.

Background

The dragon fruit is also called red dragon fruit, dragon pearl fruit, Xian Mi fruit and Yulong fruit. Cactaceae, genus (Hylocereus undatus) plant. The fruit is oval, 10-12 cm in diameter, and has white, red or yellow flesh. The dragon fruit is rich in a large amount of pulp fiber and carotene, and the kernel (seed of black sesame) is rich in minerals such as calcium, phosphorus, iron and the like, various enzymes, albumin, cellulose and high-concentration natural pigment anthocyanin (particularly red meat is the most important). The red-peel red-pulp dragon fruit integrates the nutritional value, the medicinal value and the health care function, and is favored by consumers. Every 100g of fresh dragon fruit contains 1.1-1.3 g of protein, 0.48-0.64 g of fat, 2-2.8 g of dietary fiber, 7.2-9.61 g of soluble sugar, 24.7-35.9 mg of Ca24, 4-4.20 mg of Fe, 8-20 mg of Vc and 0.3-0.6 mg of VE.

The jackfruit is also called as jackfruit and sapeapple, is called as the king of fruit, has no gum and thick pulp, is fresh, sweet and delicious, and has aromatic flavor; the jackfruit has high nutritive value and contains carbohydrate, protein, starch, vitamins, amino acids, calcium, iron, potassium and other substances.

Pectin is an acidic macromolecular polysaccharide formed by linking and polymerizing D-galacturonic acid residues through alpha (1 → 4) glycosidic bonds, and the pectin plays a role in the food industry mainly in thickening, gelling and stabilizing. The jackfruit contains a large amount of pectin and can be used as a stabilizer and a gelling agent in the dragon fruit beverage, so that no chemical substance is added into the product. At present, no additive-free beverage prepared by taking pitaya and jackfruit as composite raw materials is reported.

The production of dragon fruit juice has been reported in domestic patents, wherein the dragon fruit juice and the preparation method thereof (CN103355715A), the invention discloses dragon fruit juice, which comprises 20-25 parts by volume of dragon fruit juice, 10-25 parts by volume of auxiliary nutrient solution, 10-15 parts by volume of seasoning solution and 35-60 parts by volume of blending solution, wherein the auxiliary nutrient solution is prepared by extracting walnut kernels, Chinese dates and kiwi fruits according to the mass ratio of 1: 4-5: 1-2, the seasoning solution is prune juice, mulberry juice and apple juice according to the volume ratio of 1: 2-3: 0.1-0.2, and the blending solution is an aqueous solution dissolved with 0.2-0.3g/L of docosahexaenoic acid, 0.1-0.2g/L of lysine, 3-4g/L of honey and 0.2-0.3g/L of potassium sorbate.

The patent document with the publication number of CN103519270A discloses a method for preparing raw juice of dragon fruit from whole dragon fruit, which specifically comprises the steps of taking more than eighty percent ripe, rotten, mildewed, plant diseases and insect pests-free fresh dragon fruit as raw materials, removing related impurities from the dragon fruit, cleaning the dragon fruit, beating the dragon fruit into jam, adding 0.02 percent of pectinase according to the weight of the jam, carrying out enzymolysis for 4-5 hours at the temperature of 42-45 ℃, heating the jam to more than 85 ℃ after the enzymolysis, leading the pectinase to lose activity, and filtering the jam by using a 100-mesh 120-mesh screen to obtain the transparent raw juice of the dragon fruit.

Patent document CN103689726A discloses a traditional Chinese medicine powder of pimpinella diversifolia and dragon fruit juice which are used as raw materials, the ratio of the traditional Chinese medicine powder of pimpinella diversifolia and dragon fruit juice is 20-200g/L, and the traditional Chinese medicine powder of pimpinella diversifolia is prepared from pimpinella diversifolia, honeysuckle and common bombax in the weight ratio of 10:5-8: 5-8.

Patent document No. CN 105942077a discloses a method for preparing pitaya juice, which specifically comprises using pitaya peel powder as a raw material, extracting pigment by ultrasonic, drying the pigment into powder, and adding water into the pigment powder to recover the juice.

The patent document with the publication number of CN 106071453A discloses a production technology of jackfruit juice, which comprises 500 parts by weight of 300-one, 60-80 parts by weight of jackfruit juice, 2-5 parts by weight of lemon juice, 12-16 parts by weight of honey, 5-10 parts by weight of milk, 0.3-0.5 part by weight of salt, 0.05-0.07 part by weight of pigment and 30-50 parts by weight of orange juice.

The beverage is liquid food which is produced by using water as a basic raw material and by different formulas and manufacturing processes and is directly drunk by people. In addition to supplying moisture, the beverage contains various nutrients such as sugar, acid, milk, amino acids, vitamins, and inorganic salts, and thus has certain nutrition. Although patent applications have been filed for processing dragon fruit juice, beverage and jackfruit juice, the above patents have several problems as follows: 1. the compound has various kinds and extremely complex process; 2. a large amount of various food processing aids and enzyme preparations; 3. the stability and the safety of the product are not reflected; 4. due to the addition of various additives and various ingredients such as sweeteners, preservatives and the like, the risk of product pollution and the risk of safety are reduced.

Disclosure of Invention

Therefore, the invention aims to provide a zero-additive dragon fruit and jackfruit composite beverage and a preparation method thereof, and solves the problems.

In order to realize the purpose of the invention, the invention adopts the technical scheme that:

the zero-additive dragon fruit and jackfruit composite beverage is composed of the following raw material components: dragon fruit juice, jackfruit pulp and acidic fruit juice.

Further, the acidic fruit juice comprises one or more of lemon juice, kumquat juice and kumquat juice.

Further, the composite material comprises the following raw material components in percentage by mass: 86.2 to 89.5 percent of dragon fruit juice, 9.5 to 12.6 percent of jack fruit pulp and 1.0 to 1.2 percent of lemon juice.

A preparation method of a zero-additive pitaya and jackfruit compound beverage comprises the following steps:

(1) cleaning and peeling dragon fruits, and squeezing to obtain dragon fruit juice;

(2) peeling jackfruit, removing core, and taking out pulp;

(3) cleaning and squeezing acidic fruit to obtain acidic fruit juice;

(4) mixing the jackfruit pulp with the dragon fruit juice, pulping, colloid milling, homogenizing, and sterilizing by bus to obtain the final product, wherein the acidic fruit juice is added during pulping.

Further, in the step (1) and the step (3), a screw press is adopted in the squeezing process, and the aperture of a filter screen at the juice outlet is 80-100 meshes.

Further, in the step (4), the rubber grinding and homogenizing process comprises: and (3) carrying out colloid milling on the pulped raw materials by adopting a colloid mill, heating the raw materials to 50-60 ℃ after the colloid milling, then carrying out homogenization treatment under the homogenization pressure of 26-30 MPa for 1-2 times and 3-5 min each time under the same pressure condition, and degassing the homogenized beverage under the vacuum degree of 0.01-0.05 MPa.

Further, in the step (4), the bus sterilization condition is 92-95 ℃ and the time is 1-5 minutes.

Further, the acidic fruit is lemon, and according to the mass percentage, in the step (4), the adding amount of the dragon fruit juice is 86.2% -89.5%, the adding amount of the jackfruit pulp is 9.5% -12.6%, and the adding amount of the lemon juice is 1.0% -1.2%.

Compared with the prior art, the invention has the beneficial effects that:

the invention discloses a zero-additive self-stable dragon fruit and jackfruit composite beverage, which takes two fruits of dragon fruit and jackfruit as main raw materials, has edible sensory quality close to that of fresh dragon fruit and jackfruit, does not adopt any stabilizer and preservative, has no possibility of generating any toxic or side effect, does not cause color change and layering of the beverage due to oxidation of anthocyanin during storage, and has stable microbial quantity control; the storage and quality guarantee period is 4 months at normal temperature and 6 months at 0-6 ℃, and the edible quality is good. The invention discloses a preparation method of a zero-additive self-stable pitaya and jackfruit compound beverage, which utilizes polysaccharide in jackfruit as a stabilizer in the beverage and utilizes acid fruit juice as an acidulant in the beverage in the preparation process, and no food additive (including a sweetening agent, the acidulant, the stabilizer, a preservative and the like) is used in the whole process, so that the potential harm of the additive to human bodies is greatly reduced. The invention has simple manufacturing process flow and stable product performance, reduces the damage to the nutrient components in the dragon fruit and the jackfruit, furthest keeps the components beneficial to human bodies, such as protein, amino acid, vitamin and the like, and has fresh characteristics and nutritional characteristics.

Drawings

FIG. 1 is a distribution diagram of experimental points of a formula of a zero-additive dragon fruit and jackfruit composite beverage in a polar top design;

FIG. 2 is a contour plot and a response plot of the effect of 3 ingredient ratios on sensory score of tissue status;

FIG. 3 is a contour plot and a response surface plot of the effect of 3 ingredient ratios on taste sensory score;

FIG. 4 is a contour plot and a response plot of the impact of 3 ingredient ratios on color sensory score;

FIG. 5 is a contour plot and a response plot of the effect of 3 ingredient ratios on flavor sensory score;

FIG. 6 is a contour plot and a response plot of the effect of 3 ingredient ratios on overall ratings sensory score;

FIG. 7 is a contour plot and a response plot of the overall expected values for all indices for the optimized formulation.

Detailed Description

The invention provides a zero-additive dragon fruit and jackfruit composite beverage which is prepared from the following raw materials in parts by weight: dragon fruit juice, jackfruit pulp and acidic fruit juice. The pitaya-jackfruit composite beverage provided by the invention utilizes polysaccharide in jackfruit as a stabilizer in the beverage and utilizes acidic fruit juice as an acidulant in the beverage, and no food additive (including a sweetening agent, the acidulant, the stabilizer, a preservative and the like) is used in the whole process, so that the potential harm of the additive to human bodies is greatly reduced. The invention has simple manufacturing process flow and stable product performance, reduces the damage to the nutrient components in the dragon fruit and the jackfruit, furthest keeps the components beneficial to human bodies, such as protein, amino acid, vitamin and the like, and has fresh characteristics and nutritional characteristics. Wherein, the acidic fruit juice is preferably one or a mixture of several of lemon juice, kumquat juice and kumquat juice, the acidity of the acidic fruits is higher, and the taste of the prepared compound beverage is better.

In order to more clearly illustrate the technical solution of the present invention, the following will briefly introduce the raw material formulas needed to be used in the description of the embodiments, and it is obvious that the raw material formulas in the following description are only preferred embodiments of the present invention, and it is obvious for those skilled in the art that other raw material formulas can be obtained according to the raw material formulas without inventive labor.

Example 1 to example 9:

the zero-additive dragon fruit and jackfruit composite beverage comprises the following raw material components in percentage by mass: 86.2 to 89.5 percent of dragon fruit juice, 9.5 to 12.6 percent of jack fruit pulp and 1.0 to 1.2 percent of lemon juice.

The polar top design in the material mixing design is applied, and the polar top design in the material mixing design is applied according to different mass fractions: different mixed juice beverage formulas are combined under the limited horizontal conditions of dragon fruit juice (85% -95%), jackfruit pulp (5% -15%) and lemon juice (0.8% -1.2%). Running a Design-Expert software test Design program, respectively setting the limited ranges of dragon fruit juice, jackfruit juice and lemon juice, and obtaining different ingredient combination formulas through software Design, as shown in figure 1. Specific formulations of examples 1 to 9 are shown in table 1:

TABLE 1

The raw materials of examples 1 to 9 were mixed and pulped, homogenized under 30MPa, canned in a 300mL glass bottle, capped, sterilized in hot water at 95 ℃ for 3min, cooled and stored at room temperature.

Sensory evaluation:

the product was evaluated at room temperature, the influence of the factors on the sensory indicators (aroma, taste, color, texture, overall evaluation) of the samples was examined and the overall evaluation was scored, the sensory evaluation criteria are shown in table 2, and the samples were marked with codes consisting of 3 numbers.

TABLE 25 sensory evaluation criteria for taste Scale

Sensory evaluation and regression equation establishment

The texture, flavor, color, aroma and overall evaluated sensory scores of the pitaya-jackfruit-lemon blended juice beverages are shown in table 3.

TABLE 3 sensory scores for the Overall evaluation

The prediction equation set is obtained by analyzing with the analysis method of the conventional analysis models of Linear and Sp-cubic regression equations, as shown in Table 4. According to Design-Expert recommendations, a linear analysis model is selected for tissue state and color, and a cubic analysis model is selected for taste, aroma and overall evaluation.

TABLE 4 prediction model and analysis of variance for sensory index evaluation

As can be seen from Table 4, for the index of the tissue state, P is more than 0.01 and less than 0.05, which shows that the respective linear actions of the dragon fruit juice, the jack fruit pulp and the lemon juice have significant effects on the tissue state; for taste index, P ═ 0.1878, R²0.7321 shows that dragon fruit juice, jackfruit pulp and lemon juice have certain interaction and have no significance; for color index, P ═ 0.0738, R²0.4408, which shows that the respective linear action of dragon fruit juice, jackfruit pulp and lemon juice has no obvious effect on color; for the fragrance index, P-0.0940, R²0.8705, indicating that dragon fruit juice, jackfruit pulp and lemon juice have certain interaction but no significance; for the overall evaluation index, P is more than 0.01 and less than 0.05, which shows that dragon fruit juice, jackfruit pulp and lemon juice have obvious interaction.

The effect of different fruit juice ratios on the state of the tissue, taste, colour, aroma and overall evaluation is shown in figures 2 to 6. Fig. 2 illustrates the effect of the 3 ingredient combinations on the organization state, as shown in the figure, the triangular response surface graph is on a plane, which indicates that there is no interaction between the three, and as the addition amount of the jack fruit meat increases, the score of the organization state increases, and it can be seen that the response plane inclines upward toward the direction of the increase of the addition amount of the jack fruit meat, which indicates that the jack fruit meat has a strong effect and plays a dominant role in the three.

The main reason is that the jack fruit pulp contains abundant pectin substances, and can play a role in stabilizing and thickening the mixed juice of the dragon fruit juice and the lemon juice, so that the juice is prevented from being layered. For the zero-additive mixed fruit juice beverage, on the premise of not adding an artificial stabilizer, the action of natural pectin is very critical, a sensory person considers that a more uniform and fine tissue state is better, the influence of the addition of the jack fruit pulp on the fruit juice tissue state is stronger, and an appropriate addition needs to be found.

Fig. 3 illustrates the effect of the 3 ingredient combinations on the taste, and as shown in fig. 3, the triangular response surface graph is a curved surface, which shows that there is a certain interaction between the three. It can be seen from the response curve that the higher the flavor score as the addition amount of lemon juice increases. At the same time, the curved surface is slightly inclined upwards towards the direction of increasing the adding amount of the dragon fruit juice. The addition of the dragon fruit juice plays an auxiliary role in the taste, and the addition of the lemon juice plays a decisive role in the taste.

The reason is that although the addition proportion of the lemon juice is small, the acidity of the dragon fruit and the jackfruit is not high, and the addition of the lemon juice adjusts the sweet-sour ratio, so that the taste of the fruit juice is richer, and the sweet taste of the jackfruit is relieved. Therefore, in the combination of the three, the sour taste of the lemon juice certainly affects the taste development effect of the whole system, and for the fruit juice beverage, an appropriate sweet-sour ratio is critical, so the addition amount of the lemon juice needs to be an appropriate value.

Fig. 4 depicts the effect of the 3 ingredient combinations on the color, as shown in the figure, the triangular response surface graph is aligned to a plane, which indicates that there is no interaction between the three, it can be seen that fig. 4 is similar to fig. 2 which depicts the organization state, the score of the color rises with the increase of the addition amount of the jack fruit meat, and it can be seen that the response plane inclines upwards towards the increasing direction of the addition amount of the jack fruit meat, which indicates that the jack fruit meat has a strong effect and plays a leading role in the three.

The main reason is that the sensory score of the color and the uniformity of the color are influenced, the color of the red-core pitaya is dense, the proportion of the pitaya juice in the mixed juice is large, the influence of different proportions on the color is not obvious, the uniformity of the color is influenced, the fruit juice is fine and uniform under the action of the pectin substances in the jack fruit, the uniformity of the color is influenced, the occurrence of color blocks is avoided, and the adding amount of the jack fruit plays a certain leading role in the color.

Fig. 5 illustrates the effect of the 3 ingredient combinations on the flavor of the product, as shown, the triangular response surface plot is a curved surface, illustrating that the three have certain interactions. As can be seen from the response curved surface, the peak area of the fragrance score is approximately concentrated in the middle, and is slightly concentrated in the direction that the addition amount of the jack fruit meat is reduced, which shows that the addition amount of the jack fruit meat plays a certain role in fragrance.

The reason for this is that 52 kinds of flavor substances (42 kinds of esters, 6 kinds of aldehydes, 2 kinds of alcohols, 1 kind of alkenes, 1 kind of terpenes) are identified in the jackfruit, and the main flavor components thereof are 2-methyl-hexyl butyrate, ethyl isovalerate, 2-methyl butyl valerate, and butyl acetate. It can be seen that the jack fruit meat contains complex and various aroma components. In contrast, dragon fruit is fragrant and has a slight fragrance, so that the pineapple honey meat has a slightly strong influence on the fragrance of the fruit juice. And the sensory person thinks that the mixed fruit juice has better composite aroma, so the addition amount of the jack fruit pulp is not suitable to be too much, and an appropriate addition amount is required to be searched.

Figure 6 depicts the effect of the 3 ingredient formulations on the overall product evaluation, as shown, the triangular response surface plot is a surface illustrating that the three have some interaction. It can be seen from the figure that the peak area of the overall evaluation score is generally concentrated in the area with larger addition of the lemon juice, and is similar to the triangular response surface graph of the taste, because the weight of the index of the taste is larger when most evaluators comprehensively evaluate, so that the comprehensive evaluation is greatly influenced by the taste, and in general, a proper sweet-sour ratio is very critical to the taste of the rich fruit juice.

TABLE 5 Simultaneous optimization of parameters, predictors and expectation values for composite beverage sensory attributes

The scores of the expected tissue state, taste, color, aroma and overall evaluation reach the maximum value at the same time, the factor level is in a set range, and a multi-objective simultaneous optimization program of software is operated to obtain two specific combined formulas, namely 86.2% dragon fruit juice, 12.6% jack fruit pulp and 1.2% lemon juice (formula 1); 89.5% dragon fruit juice, 9.5% jackfruit pulp, and 1.0% lemon juice (formula 2), as shown in table 5. The expected value of the analysis optimization result is known to be closer to 1, namely, the comprehensive evaluation is better, and the highest value is achieved at the test points (0.862, 0.126 and 0.012), so that the product can be used as the optimized formula of the product.

After the optimized formula is obtained, a verification experiment is carried out, and corresponding sensory evaluation is carried out on the target formulas 1 and 2, and the result is shown in table 6. The indexes in the two optimized formulas have no obvious difference (P is more than 0.05), which shows that the obtained target formula and the predicted value have strong reliability and are consistent with the experimental value.

TABLE 6 sensory Attribute index assessment for optimized formulation verification experiments

Optimized formula	Tissue state	Taste of the product	Color and luster	Fragrance	General evaluation
						1	4.40	4.20	4.60	4.00	4.40
2	3.60	3.80	4.00	3.40	3.60

Formulation optimization conclusions

Different ratios of dragon fruit juice, jack fruit pulp and lemon juice in the formula have no obvious interaction on the tissue state and color of the mixed fruit juice beverage, but the jack fruit pulp plays a leading role in the tissue state and color; while different ratios of dragon fruit juice, jackfruit pulp and lemon juice have certain interaction in taste, fragrance and overall evaluation, and the general trend is that the sensory evaluation value is higher along with the increase of the adding amount of the dragon fruit juice and the lemon juice.

By establishing a regression equation and multi-objective optimization analysis, the optimized dragon fruit, jackfruit and lemon mixed juice is obtained, wherein the optimized formula comprises 86.2% -89.5% of dragon fruit juice, 9.5% -12.6% of jackfruit pulp and 1.0% -1.2% of lemon juice, and the tissue state, taste, color, aroma and overall evaluation index value distribution of the dragon fruit, jackfruit and lemon mixed juice beverage with the optimized formula is 4.40, 4.20, 4.60, 4.00 and 4.40 through experimental verification.

The dragon fruit and jack fruit composite beverage with no self-stabilization additives provided by the invention takes two fruits of dragon fruit and jack fruit as main raw materials, the edible sensory quality of the dragon fruit and jack fruit is close to that of fresh dragon fruit and jack fruit, no stabilizer or preservative is adopted, no possibility of toxic or side effect is generated, color change and layering of the beverage due to oxidation of anthocyanin are avoided during storage, and the microbial quantity control is stable; the storage and quality guarantee period is 4 months at normal temperature and 6 months at 0-6 ℃, and the edible quality is good.

The invention also provides a preparation method of the zero-additive dragon fruit and jackfruit composite beverage, which comprises the following steps of:

(2) peeling jackfruit, removing core, and taking out pulp;

(3) cleaning and squeezing acidic fruit to obtain acidic fruit juice;

Example 10

The preparation method of the compound beverage with no addition of the dragon fruit and the jack fruit by adopting the raw material ratio in the optimized formula comprises the following steps:

(1) selecting dragon fruits, cleaning, peeling, adopting a screw press, and squeezing to obtain dragon fruit juice, wherein the aperture of a filter screen at a fruit juice outlet is 80-100 meshes;

(2) selecting jack fruit, peeling, removing core, and taking pulp;

(3) selecting lemon fruits, cleaning, adopting a screw press, and squeezing to obtain lemon juice, wherein the aperture of a filter screen at a juice outlet is 80-100 meshes;

(4) mixing 12.6kg of jack fruit pulp with 86.2kg of dragon fruit juice, adding 1.2kg of lemon juice for pulping, carrying out colloid milling on the pulped raw materials by adopting a colloid mill, heating the raw materials to 50-60 ℃ after the colloid milling, then carrying out homogenization treatment under the homogenization pressure of 26-30 Mpa for 1-2 times and 3-5 min each time under the same pressure condition, degassing the homogenized beverage under the vacuum degree of 0.01-0.05 Mpa, and carrying out bus sterilization to obtain a finished product, wherein the bus sterilization condition is 92-95 ℃ and the time is 1-5 min.

The obtained product microorganism index meets the requirements of GB 7101-. The product is purple red and bright and uniform in color; has the full-bodied flavor of the jackfruit, simultaneously has the fresh and sweet taste of the dragon fruit, and is sour, sweet and delicious; has the fragrance of jackfruit and also has the faint scent of a little dragon fruit; uniform and stable, has certain viscosity and has no layering. Total acids (as citric acid): 0.30g/100 g; soluble solid matter: 12.86 percent; color parameters: l ═ 402.16, a ═ 82.89, b ═ 38.20; the pH was 4.56.

Example 11

(2) selecting jack fruit, peeling, removing core, and taking pulp;

(4) mixing 9.5kg of jack fruit pulp with 89.5kg of dragon fruit juice, adding 1.0kg of lemon juice for pulping, carrying out colloid milling on the pulped raw materials by adopting a colloid mill, heating the raw materials to 50-60 ℃ after the colloid milling, then carrying out homogenization treatment under the homogenization pressure of 26-30 MPa for 1-2 times and 3-5 min each time under the same pressure condition, degassing the homogenized beverage under the vacuum degree of 0.01-0.05 MPa, and carrying out bus sterilization to obtain a finished product, wherein the bus sterilization condition is 92-95 ℃ and the time is 1-5 min.

The obtained product microorganism index meets the requirements of GB 7101-. The product is purple red and bright and uniform in color; has the full-bodied flavor of the jackfruit, simultaneously has the fresh and sweet taste of the dragon fruit, and is sour, sweet and delicious; has the fragrance of jackfruit and also has the faint scent of a little dragon fruit; uniform and stable, has certain viscosity and has no layering. Total acids (as citric acid): 0.28g/100 g; soluble solid matter: 11.52 percent; color parameters: l400.33, a-85.25, b-36.42; pH 4.59.

The invention provides a preparation method of a dragon fruit and jackfruit beverage, which is simple in preparation process, the obtained composite dragon fruit and jackfruit beverage is free of any food additive, good in product stability, bright in color, pure natural, nutritional and healthy, and good in taste.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. The zero-additive dragon fruit and jackfruit composite beverage is characterized by comprising the following raw materials in percentage by mass: 86.2 to 89.5 percent of red-heart pitaya juice, 9.5 to 12.6 percent of jack fruit pulp and 1.0 to 1.2 percent of lemon juice.

2. The preparation method of the zero-additive pitaya and jackfruit compound beverage is characterized by comprising the following steps of:

(1) cleaning red-heart pitaya, peeling, and squeezing to obtain red-heart pitaya juice;

(2) peeling jackfruit, removing core, and taking out pulp;

(3) cleaning and squeezing acidic fruit to obtain acidic fruit juice;

(4) mixing the jackfruit pulp with the red-core dragon fruit juice, pulping, colloid milling, homogenizing, and pasteurizing to obtain a finished product, wherein the acidic fruit juice is added in the pulping process;

the acidic fruit is lemon, and according to the mass percentage, in the step (4), the addition amount of the red-core pitaya juice is 86.2% -89.5%, the addition amount of the jackfruit pulp is 9.5% -12.6%, and the addition amount of the lemon juice is 1.0% -1.2%.

3. The preparation method of the zero-additive dragon fruit and jackfruit compound beverage as claimed in claim 2, wherein in the step (1) and the step (3), a screw press is adopted in the pressing process, and the aperture of a filter screen at the juice outlet is 80-100 meshes.

4. The preparation method of the zero-additive dragon fruit and jackfruit compound beverage as claimed in claim 2, wherein in the step (4), the colloid milling and homogenizing processes are as follows: and (3) carrying out colloid milling on the pulped raw materials by adopting a colloid mill, heating the raw materials to 50-60 ℃ after the colloid milling, then carrying out homogenization treatment under the homogenization pressure of 26-30 MPa for 1-2 times and 3-5 min each time under the same pressure condition, and degassing the homogenized beverage under the vacuum degree of 0.01-0.05 MPa.

5. The preparation method of the zero-additive dragon fruit and jackfruit compound beverage as claimed in claim 2, wherein in the step (4), the pasteurization condition is 92-95 ℃ and the time is 1-5 minutes.