CN108783134A - A kind of preparation method of passion fruit drink - Google Patents
A kind of preparation method of passion fruit drink Download PDFInfo
- Publication number
- CN108783134A CN108783134A CN201810694085.6A CN201810694085A CN108783134A CN 108783134 A CN108783134 A CN 108783134A CN 201810694085 A CN201810694085 A CN 201810694085A CN 108783134 A CN108783134 A CN 108783134A
- Authority
- CN
- China
- Prior art keywords
- fruit
- parts
- glue
- capsule
- passion fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 34
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 50
- 239000003292 glue Substances 0.000 claims abstract description 44
- 239000002775 capsule Substances 0.000 claims abstract description 32
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 26
- 150000001875 compounds Chemical class 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000001814 pectin Substances 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 230000035622 drinking Effects 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 239000000084 colloidal system Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000009931 harmful effect Effects 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000014058 juice drink Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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
-
- 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
-
- 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
Abstract
The present invention relates to food technology field, specially a kind of preparation method of passion fruit drink.The present invention forms glue fruit one layer of glue made of compound gel of fruit capsule outer wrapping in passion fruit; since transparent glue solution degree is high; its appearance is uninfluenced after passion fruit fruit capsule wraps glue; and form colloid after being cooled down because of the glue of outside; colloid protection fruit capsule makes fruit capsule directly not contacted for a long time with fruit juice; it is rotten to avoid fruit capsule from softening; and then it can avoid melting rotten fruit capsule fruit juice made to become cloudy; in addition the colloid outside cause and effect capsule has certain malleable, with certain tough mouthfeel of bullet when making the i.e. edible glue fruit in edible fruit capsule.The passion fruit drink prepared by the method for the invention is in good taste, and the addition of fruit capsule will not cause harmful effect to the appearance of fruit juice.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of preparation methods of passion fruit drink.
Background technology
Juice drinks are a kind of drinks being loved by consumers, and are not only drunk well also full of nutrition.But existing fruit juice
Drink can soften rotten because pulp is immersed in fruit juice for a long time, and not only mouthfeel is bad, also seriously affects the appearance of fruit juice, melts rotten
Pulp fruit juice can be made to become muddy, except fruit orange is outer, seldom with fruit.Therefore the type of existing juice drinks receives
Certain limitation.Especially passion fruit is stored for a long time if being added with fruit capsule in passion fruit juice drinks, and fruit capsule is soft rotten, and meeting exists
Mouthfeel when forming many clasts in fruit juice, fruit juice is made obviously to become cloudy, while influencing to drink.
Invention content
When the present invention adds fruit capsule for existing passion fruit drink in fruit juice, fruit capsule be easy soften it is rotten, mouthfeel it is bad and
The problem of fruit juice being made to become cloudy, provides and a kind of can avoid causing fruit juice to become cloudy and fruit capsule has play tough mouthfeel hundred in drink
The preparation method of fragrant fruit beverage.
To achieve the above object, the present invention uses following technical scheme.
A kind of preparation method of passion fruit drink, includes the following steps：
S1, it cuts passion fruit shell and takes fruit juice and fruit capsule in shell, water is then added into fruit juice and fruit capsule and stirs
30S or more then stands 5min or more, followed by being filtered, collects filtrate and filter residue respectively.The weight of the fruit juice and fruit capsule
The weight ratio of the sum of amount and water is 1：1.
S2, compound gel, sugar and water are mixed and stirred for and are heated to 100 DEG C, obtain glue.
The glue is made by the compound gel, sugar and water of following parts by weight：8-10 parts of compound gel, 10-12 parts sugared, water 100
Part.
Preferably, the glue is made by the compound gel, sugar and water of following parts by weight：9 parts of compound gel, 11 parts of sugar, water 100
Part.
The compound gel is grouped as by each group of following parts by weight：10-15 parts of carragheen, 10-15 parts of xanthans, locust bean gum
35-40 parts, 55-65 parts of gellan gum.
Preferably, the compound gel is grouped as by each group of following parts by weight：12 parts of carragheen, 12 parts of xanthans, locust bean
38 parts of glue, 60 parts of gellan gum.
S3, when glue is cooled to 90 DEG C or less, the step S1 filter residues collected are poured into glue and are stirred evenly, wait for glue
Liquid forms pectin body after being cooled to room temperature.The ratio of the weight of the filter residue and glue point is 1：1.
S4, to pectin body carry out cutting become little particle, obtain glue fruit.
Preferably, the maximum particle diameter of the pectin grain is 0.5cm.
S5, glue fruit is soaked in the filtrate that step S1 is collected, obtains passion fruit drink.
Further include step S6, the passion fruit drink is placed at 80-85 DEG C, 20-40min is kept to carry out pasteurization
Step.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention passes through one layer of the fruit capsule outer wrapping in passion fruit
The glue made of compound gel forms glue fruit, since transparent glue solution degree is high, passion fruit fruit capsule wrap after glue its appearance not by
It influencing, and forms colloid after being cooled down because of the glue of outside, colloid protection fruit capsule makes fruit capsule directly not contacted for a long time with fruit juice, from
And it is rotten to avoid fruit capsule from softening, and then can avoid melting rotten fruit capsule fruit juice is made to become cloudy, in addition the colloid outside cause and effect capsule has certain
Malleable, with certain tough mouthfeel of bullet when making the i.e. edible glue fruit in edible fruit capsule.It prepares by the method for the invention
Passion fruit drink is in good taste, and the addition of fruit capsule will not cause harmful effect to the appearance of fruit juice.
Specific implementation mode
In order to more fully understand the technology contents of the present invention, with reference to specific embodiment to technical scheme of the present invention
It is described further and illustrates.
Embodiment 1-15
Embodiment 1-15 each provides a kind of preparation method of passion fruit drink, each component used in each embodiment and
Dosage is as shown in table 1 below.
Specific making step is as follows：
S1, it cuts passion fruit shell and takes fruit juice and fruit capsule in shell, water is then added into fruit juice and fruit capsule and stirs
30S or more then stands 5min or more, followed by being filtered, collects filtrate and filter residue respectively.The weight of fruit juice and fruit capsule it
With with the weight ratio of water be 1：1.
S2, compound gel, sugar and water are mixed and stirred for and are heated to 100 DEG C, obtain glue.
S3, when glue is cooled to 90 DEG C or less, the step S1 filter residues collected are poured into glue and are stirred evenly, wait for glue
Liquid forms pectin body after being cooled to room temperature.The ratio of the weight of filter residue and glue point is 1：1.
S4, to pectin body carry out cutting become little particle, obtain glue fruit.
Preferably, the maximum particle diameter of the pectin grain is 0.5cm.
S5, glue fruit is soaked in the filtrate that step S1 is collected, obtains passion fruit drink.
S6, passion fruit drink is placed in holding 20-40min progress pasteurizations at 80-85 DEG C, then sealed canned.
The dosage (g) of each component in 1 embodiment 1-15 of table
Foretaste investigation：20 ages 20-25 Sui person of foretasting (men and women distinguish 10) taste respectively embodiment 1-15 and
Passion fruit drink prepared by comparative example, and evaluate the mouthfeel of glue fruit in passion fruit.Favorable comment of 20 persons of foretasting to embodiment 1-9
Degree is very high, and (favorable comment degree is successively respectively：90%, 100%, 95%, 85%, 95%, 90%, 90%, 95%, 85%), glue fruit
With certain tough mouthfeel of bullet, malleable is moderate.The malleable mouthfeel mistake of glue fruit in juice drinks prepared by embodiment 10,14
By force, and the malleable mouthfeel of embodiment 11-13, glue fruit in the 15 passion fruit drinks prepared then show slightly insufficient, and glue fruit
Appearance profile have and slight melt rotten phenomenon.
Passion fruit drink prepared by embodiment 1-15 is placed in 28 DEG C of environment 14 days, glue fruit in fruit juice is then observed
The appearance of grain.After being placed 14 days at 28 DEG C, the glue fruit appearance profile in passion fruit drink prepared by embodiment 1-15 is intact, nothing
Melt rotten phenomenon, fruit juice liquid does not become cloudy.
It is described above only with embodiment come the technology contents that further illustrate the present invention, in order to which reader is easier to understand,
But embodiments of the present invention are not represented and are only limitted to this, any technology done according to the present invention extends or recreation, is sent out by this
Bright protection.
Claims (5)
1. a kind of preparation method of passion fruit drink, which is characterized in that include the following steps：
S1, cut passion fruit shell simultaneously take fruit juice and fruit capsule in shell, then into fruit juice and fruit capsule be added water and stir 30S with
On, 5min or more is then stood, followed by being filtered, collects filtrate and filter residue respectively；The weight of the fruit juice and fruit capsule it
With with the weight ratio of water be 1：1；
S2, compound gel, sugar and water are mixed and stirred for and are heated to 100 DEG C, obtain glue；
The parts by weight of the compound gel, sugar and water are：8-10 parts of compound gel, 10-12 parts sugared, 100 parts of water；
The compound gel is grouped as by each group of following parts by weight：10-15 parts of carragheen, 10-15 parts of xanthans, locust bean gum 35-
40 parts, 55-65 parts of gellan gum；
S3, when glue is cooled to 90 DEG C or less, the step S1 filter residues collected are poured into glue and are stirred evenly, wait for that glue is cold
But to formation pectin body after room temperature；The ratio of the weight of the filter residue and glue point is 1：1；
S4, to pectin body carry out cutting become little particle, obtain glue fruit；
S5, glue fruit is soaked in the filtrate that step S1 is collected, obtains passion fruit drink.
2. the preparation method of passion fruit drink according to claim 1, which is characterized in that in step S4, the pectin grain
Maximum particle diameter be 0.5cm.
3. the preparation method of passion fruit drink according to claim 1 or 2, which is characterized in that the compound gel is by following
The each group of parts by weight is grouped as：12 parts of carragheen, 12 parts of xanthans, 38 parts of locust bean gum, 60 parts of gellan gum.
4. the preparation method of passion fruit drink according to claim 3, which is characterized in that the glue is by following parts by weight
Compound gel, sugar and water is made：9 parts of compound gel, 11 parts of sugar, 100 parts of water.
5. the preparation method of passion fruit drink according to claim 4, which is characterized in that further include drinking the passion fruit
Product are placed in the step of keeping 20-40min to carry out pasteurization at 80-85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810694085.6A CN108783134A (en) | 2018-06-29 | 2018-06-29 | A kind of preparation method of passion fruit drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810694085.6A CN108783134A (en) | 2018-06-29 | 2018-06-29 | A kind of preparation method of passion fruit drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783134A true CN108783134A (en) | 2018-11-13 |
Family
ID=64072856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810694085.6A Pending CN108783134A (en) | 2018-06-29 | 2018-06-29 | A kind of preparation method of passion fruit drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783134A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JP2012000032A (en) * | 2010-06-15 | 2012-01-05 | Mercian Corp | Soft drink and method for producing the same |
| CN104585835A (en) * | 2013-10-30 | 2015-05-06 | 帝斯曼知识产权资产管理有限公司 | Nutrient substance adding method, nutrient particles and food and beverage which contain nutrient particles |
| CN105124035A (en) * | 2015-08-25 | 2015-12-09 | 石东秀 | Jasmine flower and tea vinegar beverage and preparation method thereof |
| CN105520006A (en) * | 2016-01-09 | 2016-04-27 | 谢丽娜 | Passion fruit beverage and preparation method thereof |
| CN107232582A (en) * | 2017-05-25 | 2017-10-10 | 浙江天伟生物科技股份有限公司 | A kind of technique of the novel composite edible gum for being used to make bionic pulp and the bionic pulp by its making |
| KR20180047068A (en) * | 2016-10-31 | 2018-05-10 | 최종헌 | Method for Manufacturing Passion Fruit Wine |
-
2018
- 2018-06-29 CN CN201810694085.6A patent/CN108783134A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JP2012000032A (en) * | 2010-06-15 | 2012-01-05 | Mercian Corp | Soft drink and method for producing the same |
| CN104585835A (en) * | 2013-10-30 | 2015-05-06 | 帝斯曼知识产权资产管理有限公司 | Nutrient substance adding method, nutrient particles and food and beverage which contain nutrient particles |
| CN105124035A (en) * | 2015-08-25 | 2015-12-09 | 石东秀 | Jasmine flower and tea vinegar beverage and preparation method thereof |
| CN105520006A (en) * | 2016-01-09 | 2016-04-27 | 谢丽娜 | Passion fruit beverage and preparation method thereof |
| KR20180047068A (en) * | 2016-10-31 | 2018-05-10 | 최종헌 | Method for Manufacturing Passion Fruit Wine |
| CN107232582A (en) * | 2017-05-25 | 2017-10-10 | 浙江天伟生物科技股份有限公司 | A kind of technique of the novel composite edible gum for being used to make bionic pulp and the bionic pulp by its making |
Non-Patent Citations (2)
| Title |
|---|
| 李建颖: "《食品添加剂速查手册》", 30 November 2017, 南开大学出版社 * |
| 杨士章，等: "《果蔬贮藏保鲜加工大全》", 31 May 1996, 中国农业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5156977B2 (en) | Formulation and production method of carbon dioxide containing soft jelly beverage in sealed container | |
| TWI515292B (en) | Alcoholic beverage containing jelly and its manufacturing method | |
| JP6046336B2 (en) | Jelly drink with high solid content | |
| JP4132691B2 (en) | Mango juice processed products and beverages using the same | |
| CN102283411A (en) | Blueberry composite drink and processing method | |
| CN106562330A (en) | Egg-shaped wrapped fruit juice-containing jelly and production method thereof | |
| CN101190038B (en) | Method for producing passiflora edulis vinegar beverage | |
| CN108102830A (en) | A kind of onion grape wine and preparation method thereof | |
| JP2017216889A (en) | Method for producing acidic milk-containing highly refined beverage and method for highly refining acidic milk | |
| CN108783135A (en) | A kind of preparation method of pulp juice | |
| CN100589721C (en) | Process for the production of dragon fruit pulp beverage | |
| JP5216011B2 (en) | Production method of saffron cream liqueur | |
| JPH0823893A (en) | Production of sol-like food containing granular food | |
| CN108783134A (en) | A kind of preparation method of passion fruit drink | |
| CN112314756A (en) | Preparation method of jasmine tea beverage | |
| JP2012000096A (en) | Method for producing jelly beverage | |
| CN102028035A (en) | Milk beverage with sow thistle juice and sea buckthorn juice and preparation method thereof | |
| CN108813233A (en) | A kind of preparation method with the juice drinks for playing tough fruit | |
| CN104336699A (en) | Red raspberry juice beverage and preparation process thereof | |
| CN1108505A (en) | Natural carambola-juice drink and processing method thereof | |
| CN104273594A (en) | Xiangshui pear beverage production | |
| CN105961995A (en) | Color protection and fresh keeping method for fruit juice beverage | |
| CN108813012A (en) | A kind of preparation method playing tough fruit milk tea | |
| CN105707600A (en) | Processing method for purple-kernel pitaya beverage | |
| CN102440306A (en) | Apple green tea beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181113 |