CN109315640A - A kind of composite fruit juice underflow and preparation method thereof containing grapefruit - Google Patents

A kind of composite fruit juice underflow and preparation method thereof containing grapefruit Download PDF

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Publication number
CN109315640A
CN109315640A CN201811146901.6A CN201811146901A CN109315640A CN 109315640 A CN109315640 A CN 109315640A CN 201811146901 A CN201811146901 A CN 201811146901A CN 109315640 A CN109315640 A CN 109315640A
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fruit juice
composite fruit
preparation
juice
grapefruit
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张含
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Guangdong Fresh Juice Biotechnology Co Ltd
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Guangdong Fresh Juice Biotechnology Co Ltd
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Priority to CN201811146901.6A priority Critical patent/CN109315640A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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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)
  • Seasonings (AREA)

Abstract

The present invention provides a kind of preparation method of composite fruit juice underflow containing grapefruit, includes the following steps: S1 preparation raw material, obtains uniform composite fruit juice substrate 1;Food additives are added in S2, obtain composite fruit juice substrate 2;S3 thickening, obtains composite fruit juice substrate 3;S4 tune acid and tune flavor, obtain composite fruit juice substrate 4;S5 infusion, sterilization, blending, obtain composite fruit juice;The cooling condensation of S6, obtains the composite fruit juice underflow containing grapefruit.The invention belongs to fruit juice production technical field, composite fruit juice underflow produced by the present invention has the vivid red and viscous syrup rich in the compound fragrance of citrus, and pol is high, and mouthfeel is thick and solid, and pulp suspension is good, and storage stability is good.

Description

A kind of composite fruit juice underflow and preparation method thereof containing grapefruit
Technical field
The invention belongs to fruit juice production technical field more particularly to a kind of composite fruit juice underflows and its preparation side containing grapefruit Method.
Background technique
Citrus fruit trees are that machining kinds are most abundant in the world, one of the maximum crop specie of processing capacity.In plant point In class, citrus fruit trees (Citrus fruits) refer to Rutaceae (Rutaceae) Aurantioideae (Aurantioideae) citrus The a group plant of race's (Aurantieae) citrus subtribe (Citrinae), fruit have typical " mandarin orange fruit " feature.Citrus In plant, the kind for having important goods to be worth includes: sweet orange, wide skin citrus, grape fruit, shaddock, lemon, bitter orange, citron, sour lime. The current main commercial variety in China includes mandarin orange, tangerine, orange, shaddock.Shaddock storage endurance, is known as the title of " natural fruit can ", in shaddock meat Containing vitamin C very rich, pectin, para-insulin and a large amount of mineral composition etc., therefore to hypoglycemic, reducing blood lipid, Weight-reducing etc. has certain effect.Citrus fruits can be employed as processing raw material from exocarp to interior flesh, and product category is various, Converted products is used widely in fields such as food, medicine and chemical industry.
Citrus fruit juice is most popular one of fruit juice product because of its graceful color, taste and nutrition abundant.State Inside sell the oranges class beverage such as more " orange is more " in the market, with shaddock, cumquat, lemon single fruit-like flavour based on, it is multiple The beverage for closing several citrus fruits is relatively fewer, and flavor and color are often not ideal enough, usually add famille rose, sunset yellow, The synthetic dyestuffs such as red, amaranth are lured to mix colours.The lovely luster of synthetic dyestuff, strong coloring force, tone multiplicity, but mostly with Coal tar is made of raw material, chemical structure category azo-compound, can be metabolized in vivo and generate beta-naphthylamine and a-amino -1- naphthalene Phenol, both substances have potential carcinogenicity.According to the regulation of China's " food additives use standard ", " temptation is red " cannot It is used in jam as food additives.Therefore, security risks are easy to appear using synthetic dyestuff, it is necessary to which strict control makes With kind, range and quantity, avoid taking in for a long time.
Therefore it provides a kind of beverage underflow for the compound fruit-like flavour for not adding synthetic dyestuff is of great significance.
Summary of the invention
(flavor and color are not ideal enough) to solve problems of the prior art, the present invention is by being added orange meat, white Grapefruit inspissated juice, red grapefruit inspissated juice, candied pomelo peel, shaddock Normal juice, cumquat Normal juice, lemon inspissated juice etc. carry out tune acidity, D-araboascorbic acid sodium and sodium sulfite is added for anti-oxidant in toning and blending, and addition Sucralose, sodium citrate etc. season Road, composite fruit juice underflow obtained have the vivid red and viscous syrup rich in the compound fragrance of citrus, and pol is high, and mouthfeel is thick Real, pulp suspension is good, and storage stability is good.
The purpose of the present invention will further illustrate by the following detailed description.
The present invention provides a kind of preparation method of composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: 40~55 portions of sugar, 4~5 portions of orange meat, 5~6 parts of candied shaddock pieces, 3.5~4.5 portions of white grapefruit are taken Inspissated juice, 10~12 parts of red grapefruit inspissated juices, 0.1~0.2 part of lemon inspissated juice, 1~2 part of honey are added 2~8 part 20~45 In DEG C water, stirs evenly, obtain uniform composite fruit juice substrate 1;
Food additives: 0.04-0.05 parts of potassium sorbates, 0.12-0.13 parts of sodium citrates, 0.02-0.03 parts are added in S2 Acesulfame potassium, 0.004-0.005 part Sucralose, 0.005-0.01 parts of D-araboascorbic acid sodium, 0.01-0.015 parts of anhydrous sulfurous Sour sodium, 0.02-0.03 part calgon are added in the composite fruit juice substrate 1, stir evenly, obtains composite fruit juice substrate 2;
S3 thickening: taking 0.6~0.75 part of thickener, is added to rehydration in 8~10 parts of 75~85 DEG C of hot water, dispersion, is added It in the composite fruit juice substrate 2, stirs evenly, obtains composite fruit juice substrate 3;
S4 tune acid and tune flavor: it takes 0.9~1.1 part of regulating acid agent to be added in 2~5 parts of 75~85 DEG C of hot water and dissolves, be added It into the composite fruit juice substrate 3, stirs evenly, 2~3 parts of shaddock Normal juice is added, 4~6 parts of cumquat Normal juice obtain composite fruit juice base Bottom 4;
S5 infusion, sterilization, blending: being heated to 85~90 DEG C of heat preservations for the composite fruit juice substrate 4 and sterilize, and addition 0.1~ 0.5 part of edible essence is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 40~60 DEG C, the thick sauce body of stable fluid is formed, must contain The composite fruit juice underflow of grapefruit.
The present invention, for main fruit juice underflow ingredient, is added orange meat and candied shaddock piece increases pulp and contains with grapefruit inspissated juice Amount after a small amount of lemon inspissated juice seasoning is added, is added suitable shaddock Normal juice and cumquat Normal juice reconciliation flavor, is compounded with a variety of mandarin oranges The fragrance flavor of tangerine fruit, freshness is strong, obtains the thick and solid composite fruit juice underflow of mouthfeel.
Preferably, the sugar is white granulated sugar.
Preferably, the preparation method of the candied shaddock piece includes the following steps: to take Hu shaddock, is sliced after cleaning, sugaring liquid It is candied, sterilization to get;The preparation method of the white grapefruit inspissated juice includes the following steps: to take white grapefruit, remove the peel after cleaning, squeezes Juice, sterilization, concentration to get;The preparation method of the red grapefruit inspissated juice includes the following steps: to take red grapefruit, remove the peel after cleaning, Juicing, sterilization, concentration to get;The preparation method of the lemon inspissated juice includes the following steps: to take lemon, remove the peel after cleaning, squeezes Juice, sterilization, concentration to get.
In the present invention, sterilization, the common process that this field is respectively adopted is concentrated in candied, juicing.Preferably, it is candied be by Hu shaddock piece sugaring liquid boils 20~40min, and liquid glucose is by white granulated sugar, fructose syrup, powdered glucose and water according to 5~6:1~2:2~3: 4~6 mass ratio composition.
Preferably, the preparation method of the shaddock Normal juice includes the following steps: to take white grapefruit, removes the peel after cleaning, juicing, mistake Filter out slag, sterilization to get;The preparation method of the cumquat Normal juice includes the following steps: to take cumquat, and after cleaning, juicing is crossed and filtered out Slag, sterilization to get.
Preferably, the thickener is by 0.4~0.5 part of low-ester pectin, 0.15~0.2 part of carragheen and 0.04~0.05 part Xanthan gum composition.
Preferably, the regulating acid agent is made of 0.8~0.9 part of citric acid and 0.1~0.2 part of malic acid.
Preferably, the edible essence is shaddock essence.
Preferably, the time of the sterilization is 3~4min.
In addition, the present invention also provides a kind of composite fruit juice underflow containing grapefruit, dense using the above-mentioned composite fruit juice containing grapefruit The preparation method of slurry is made.
Compared with prior art, the beneficial effect comprise that (1) composite fruit juice provided by the invention containing grapefruit is dense Slurry is compounded with the fragrance flavors of a variety of citrus fruits such as grapefruit, orange, shaddock and cumquat, and freshness is strong, obtains that mouthfeel is thick and solid to answer Fruit juice underflow is closed, pulp suspension is good;(2) present invention forms white grapefruit inspissated juice and red grapefruit inspissated juice by a certain percentage, Be conducive to the reconciliation of color;(3) preparation method provided by the invention is simple, and the quality that product is made is stablized, and avoids superhigh temperature Degree is realizing the loss for reducing nutritional ingredient while sterilizing;(4) present invention has realized that industrialization is used, the product of conversion Sales volume is more than 250 tons.
Specific embodiment
The present invention is described in further details below with reference to embodiment.
In the present invention, related component and raw material are conventional commercial product, or can pass through the ordinary skill in the art Means obtain.For example, shaddock essence is purchased from Nanjing Song Guan Biotechnology Co., Ltd.In the present invention, part refers to parts by weight.
The preparation of composite fruit juice underflow of the embodiment one containing grapefruit
A kind of preparation method of the composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: take 48 portions of white granulated sugars, 4 portions of orange meat, 6 parts of candied shaddock pieces, 4 parts of white grapefruit inspissated juices, 11 parts it is red Grapefruit inspissated juice, 0.15 part of lemon inspissated juice, 1.6 parts of honey are added in 6 parts of 35 DEG C of water, stir evenly, and obtain uniform compound Fruit juice substrate 1;
Food additives: 0.04 part of potassium sorbate, 0.12 part of sodium citrate, 0.03 part of acesulfame potassium, 0.004 part three are added in S2 Chlorine sucrose, 0.008 part of D-araboascorbic acid sodium, 0.012 part of anhydrous sodium sulfite, 0.03 part of calgon are added described multiple It closes in fruit juice substrate 1, stirs evenly, obtain composite fruit juice substrate 2;
S3 thickening: taking 0.65 part of thickener, is added to rehydration in 10 parts of 80 DEG C of hot water, dispersion, the composite fruit juice is added It in substrate 2, stirs evenly, obtains composite fruit juice substrate 3;Thickener is by 0.4 part of low-ester pectin, 0.2 part of carragheen and 0.05 part of Huang Virgin rubber composition;
S4 tune acid and tune flavor: it takes 1 part of regulating acid agent to be added in 4 parts of 80 DEG C of hot water and dissolves, be added to the composite fruit juice It in substrate 3, stirs evenly, 2 parts of shaddock Normal juice is added, 5 parts of cumquat Normal juice obtain composite fruit juice substrate 4;Regulating acid agent is by 0.8 portion of lemon Acid and 0.2 part of malic acid composition;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 87 DEG C of heat preservation 3min sterilizations, is added 0.2 part Shaddock essence is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 52 DEG C, the thick sauce body of stable fluid is formed, obtains containing grapefruit Composite fruit juice underflow.
The preparation of composite fruit juice underflow of the embodiment two containing grapefruit
A kind of preparation method of the composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: 50 portions of sugar, 5 portions of orange meat, 5 parts of candied shaddock pieces, 4.5 parts of white grapefruit inspissated juices, 12 parts of red west are taken Shaddock inspissated juice, 0.2 part of lemon inspissated juice, 2 parts of honey are added in 8 parts of 40 DEG C of water, stir evenly, obtain uniform composite fruit juice Substrate 1;
Food additives: 0.05 part of potassium sorbate, 0.12 part of sodium citrate, 0.02 part of acesulfame potassium, 0.005 part three are added in S2 Chlorine sucrose, 0.01 part of D-araboascorbic acid sodium, 0.01 part of anhydrous sodium sulfite, 0.025 part of calgon are added described compound It in fruit juice substrate 1, stirs evenly, obtains composite fruit juice substrate 2;
S3 thickening: taking 0.7 part of thickener, is added to rehydration in 8 parts of 82 DEG C of hot water, dispersion, the composite fruit juice base is added It in bottom 2, stirs evenly, obtains composite fruit juice substrate 3;Thickener is by 0.5 part of low-ester pectin, 0.16 part of carragheen and 0.04 part of xanthan Glue composition;
S4 tune acid and tune flavor: it takes 1.1 parts of regulating acid agents to be added in 4 parts of 82 DEG C of hot water and dissolves, be added to the composite fruit It in juice substrate 3, stirs evenly, 3 parts of shaddock Normal juice is added, 4 parts of cumquat Normal juice obtain composite fruit juice substrate 4;Regulating acid agent is by 0.9 part of lemon Lemon acid and 0.2 part of malic acid composition;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 90 DEG C of heat preservation 3min sterilizations, is added 0.3 part Shaddock essence is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 46 DEG C, the thick sauce body of stable fluid is formed, obtains containing grapefruit Composite fruit juice underflow.
The preparation of composite fruit juice underflow of the embodiment three containing grapefruit
A kind of preparation method of the composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: 52 portions of sugar, 5 portions of orange meat, 6 parts of candied shaddock pieces, 4 parts of white grapefruit inspissated juices, 12 portions of red grapefruit are taken Inspissated juice, 0.2 part of lemon inspissated juice, 2 parts of honey are added in 8 parts of 35 DEG C of water, stir evenly, obtain uniform composite fruit juice base Bottom 1;
Food additives are added in S2: taking 0.05 part of potassium sorbate, 0.13 part of sodium citrate, 0.03 part of acesulfame potassium, 0.005 part Sucralose, 0.008 part of D-araboascorbic acid sodium, 0.015 part of anhydrous sodium sulfite, 0.03 part of calgon, described in addition It in composite fruit juice substrate 1, stirs evenly, obtains composite fruit juice substrate 2;
S3 thickening: taking 0.75 part of thickener, is added to rehydration in 8~10 parts of 75~85 DEG C of hot water, dispersion, is added described multiple It closes in fruit juice substrate 2, stirs evenly, obtain composite fruit juice substrate 3;Thickener by 0.5 part of low-ester pectin, 0.2 part of carragheen and 0.05 part of xanthan gum composition;
S4 tune acid and tune flavor: it takes 1 part of regulating acid agent to be added in 5 parts of 78 DEG C of hot water and dissolves, be added to the composite fruit juice It in substrate 3, stirs evenly, 3 parts of shaddock Normal juice is added, 6 parts of cumquat Normal juice obtain composite fruit juice substrate 4;Regulating acid agent is by 0.9 portion of lemon Acid and 0.1 part of malic acid composition;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 85 DEG C of heat preservation 4min sterilizations, is added 0.3 part Shaddock essence is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 50~60 DEG C, the thick sauce body of stable fluid is formed, must contain The composite fruit juice underflow of grapefruit.
Comparative example 1 does not add the preparation of the red grapefruit underflow containing pulp of synthetic dyestuff
A kind of preparation method of the composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: take 48 portions of white granulated sugars, 4 portions of orange meat, 6 parts of candied shaddock pieces, 4 parts of white grapefruit inspissated juices, 11 parts it is red Grapefruit inspissated juice, 0.15 part of lemon inspissated juice, 1.6 parts of honey are added in 6 parts of 35 DEG C of water, stir evenly, and obtain uniform compound Fruit juice substrate 1;
Food additives: 0.04 part of potassium sorbate, 0.12 part of sodium citrate, 0.03 part of acesulfame potassium, 0.004 part three are added in S2 Chlorine sucrose, 0.008 part of D-araboascorbic acid sodium, 0.012 part of anhydrous sodium sulfite, 0.03 part of calgon are added described multiple It closes in fruit juice substrate 1, stirs evenly, obtain composite fruit juice substrate 2;
S3 thickening: taking 0.65 part of thickener, is added to rehydration in 10 parts of 80 DEG C of hot water, dispersion, the composite fruit juice is added It in substrate 2, stirs evenly, obtains composite fruit juice substrate 3;Thickener is by 0.4 part of low-ester pectin, 0.2 part of carragheen and 0.05 part of Huang Virgin rubber composition;
S4 tune acid and tune flavor: it takes 1 part of regulating acid agent to be added in 4 parts of 80 DEG C of hot water and dissolves, be added to the composite fruit juice It in substrate 3, stirs evenly, 7 parts of shaddock Normal juice is added and obtain composite fruit juice substrate 4;Regulating acid agent is by 0.8 part of citric acid and 0.2 part of apple Tartaric acid composition;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 87 DEG C of heat preservation 3min sterilizations, is added 0.2 part Shaddock essence is uniformly mixed, and obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 52 DEG C, the thick sauce body of stable fluid is formed, obtains containing grapefruit Composite fruit juice underflow.
Comparative example 1 and the difference of embodiment one are: being not added with cumquat Normal juice, the dosage of shaddock Normal juice increases.
Test example one
Respectively by the composite fruit juice underflow made from embodiment one, embodiment two, embodiment three and comparative example 1 containing grapefruit It is detected and is evaluated, the results are shown in Table 1.
The testing result of the different red grapefruit underflows containing pulp of table 1
After composite fruit juice underflow made from embodiment one and comparative example 1 containing grapefruit is saved 6 months, color value inspection is carried out It surveys, the results are shown in Table 2.As known from Table 2, after embodiment one saves 6 months, color value variation is little, and the color value of comparative example 1 becomes Change larger.
Table 2 saves 6 months color value testing results
Test example two
Invite 15 people of expert with fruit juice jam evaluation experience, 15 people of ordinary consumer as evaluation personnel, appraiser Member is randomly divided into 3 evaluation groups (one group of embodiment, two groups of embodiment, 1 group of comparative example), and every group includes 5 people of expert and commonly disappearing 5 people of the person of expense carries out evaluation to the composite fruit juice underflow made from embodiment one, embodiment two and comparative example 1 containing grapefruit respectively and beats Point, without exchange between evaluation personnel, evaluation index includes tart flavour, bitter taste, fragrance and total satisfactory grade, each evaluation index Full marks be 25 points, the summarized results of evaluation is as shown in table 3.In terms of tart flavour and bitter taste, it is divided into " totally can not feel ", " almost It is imperceptible ", " feeling ", " fullying feel ", " feeling strongly " 5 levels;In terms of fragrance and total satisfactory grade, it is divided into " not liking ", " not liking ", " do not like and also do not dislike ", " liking ", " enjoying a lot " 5 levels.
The evaluation summarized results table of the different composite fruit juice underflows containing grapefruit of table 3
As known from Table 3, the composite fruit juice underflow containing grapefruit made from the embodiment of the present invention one, embodiment two is evaluated The highly recognition of personnel, wherein best with the overall evaluation of embodiment one.In contrast, comparative example 1 is due to being not added with cumquat original Juice, fragrance and total satisfactory grade are decreased obviously, and comment equal score lower than the embodiment of the present invention.As it can be seen that adding a small amount of cumquat Normal juice pair It plays an important role in the flavor etc. for promoting composite fruit juice underflow of the invention.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention Protection scope.

Claims (8)

1. a kind of preparation method of the composite fruit juice underflow containing grapefruit, characterized by the following steps:
S1 preparation raw material: 40 ~ 55 portions of sugar, 4 ~ 5 portions of orange meat, 5 ~ 6 parts of candied shaddock pieces, 3.5 ~ 4.5 parts of white grapefruit inspissated juices, 10 are taken ~ 12 parts of red grapefruit inspissated juices, 0.1 ~ 0.2 part of lemon inspissated juice, 1 ~ 2 part of honey are added in 2 ~ 8 parts of 20 ~ 45 DEG C of water, and stirring is equal It is even, obtain uniform composite fruit juice substrate 1;
Food additives are added in S2: taking 0.04 ~ 0.05 part of potassium sorbate, 0.12 ~ 0.13 part of sodium citrate, 0.02 ~ 0.03 part of peace Match honey, 0.004 ~ 0.005 part of Sucralose, 0.005 ~ 0.01 part of D-araboascorbic acid sodium, 0.01 ~ 0.015 part of anhydrous sulfurous acid Sodium, 0.02 ~ 0.03 part of calgon, are added in the composite fruit juice substrate 1, stir evenly, obtain composite fruit juice substrate 2;
S3 thickening: taking 0.6 ~ 0.75 part of thickener, is added to rehydration in 8 ~ 10 parts of 75 ~ 85 DEG C of hot water, dispersion, is added described compound It in fruit juice substrate 2, stirs evenly, obtains composite fruit juice substrate 3;
S4 tune acid and tune flavor: it takes 0.9 ~ 1.1 part of regulating acid agent to be added in 2 ~ 5 parts of 75 ~ 85 DEG C of hot water and dissolves, be added to described multiple It closes in fruit juice substrate 3, stirs evenly, 2 ~ 3 parts of shaddock Normal juice are added, 4 ~ 6 parts of cumquat Normal juice obtain composite fruit juice substrate 4;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 85 ~ 90 DEG C of heat preservation sterilizations, 0.1 ~ 0.5 portion of food is added With essence, it is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 40 ~ 60 DEG C, the thick sauce body of stable fluid is formed, obtains containing grapefruit Composite fruit juice underflow.
2. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the sugar is white Granulated sugar;
The preparation method of the candied shaddock piece includes the following steps: to take Hu shaddock, and be sliced after cleaning, sugaring liquid is candied, sterilization, i.e., ?;The preparation method of the white grapefruit inspissated juice includes the following steps: to take white grapefruit, remove the peel after cleaning, squeezes the juice, and sterilizes, concentration, To obtain the final product;The preparation method of the red grapefruit inspissated juice includes the following steps: to take red grapefruit, remove the peel after cleaning, squeezes the juice, and sterilization is dense Contracting to get;The preparation method of the lemon inspissated juice includes the following steps: to take lemon, remove the peel after cleaning, squeezes the juice, and sterilization is dense Contracting to get.
3. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the shaddock is former The preparation method of juice includes the following steps: to take white grapefruit, remove the peel after cleaning, squeezes the juice, filtering and removing slag, sterilization to get;The cumquat The preparation method of Normal juice includes the following steps: to take cumquat, after cleaning, juicing, filtering and removing slag, sterilization to get.
4. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the thickener It is made of 0.4 ~ 0.5 part of low-ester pectin, 0.15 ~ 0.2 part of carragheen and 0.04 ~ 0.05 part of xanthan gum.
5. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the regulating acid agent It is made of 0.8 ~ 0.9 part of citric acid and 0.1 ~ 0.2 part of malic acid.
6. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the edible perfume (or spice) Essence is shaddock essence.
7. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the sterilization Time is 3 ~ 4min.
8. a kind of composite fruit juice underflow containing grapefruit, it is characterised in that: western using containing described in any one of claims 1 to 7 The preparation method of the composite fruit juice underflow of shaddock is made.
CN201811146901.6A 2018-09-29 2018-09-29 A kind of composite fruit juice underflow and preparation method thereof containing grapefruit Pending CN109315640A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110037205A (en) * 2019-04-29 2019-07-23 鲜活果汁有限公司 Beverage of the pulp containing citrus and preparation method thereof
CN110973415A (en) * 2019-12-18 2020-04-10 杭州美特醇香食品有限公司 Multi-fiber lemon flavor beverage and preparation method thereof
CN113647532A (en) * 2021-08-19 2021-11-16 商丘市卓客食品有限公司 Concentrated juice beverage pulp and preparation method thereof
CN114947024A (en) * 2022-05-11 2022-08-30 浙江丰岛食品股份有限公司 Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof
CN115119911A (en) * 2022-06-06 2022-09-30 河南英的食品有限公司 Compound fruit juice containing red grapefruit and processing method

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US5756141A (en) * 1996-03-20 1998-05-26 Chen; Chin Shu Method for producing ready to pour frozen concentrated clarified fruit juice, fruit juice produced therefrom, and high solids fruit product
CN102342554A (en) * 2011-09-08 2012-02-08 鄂州市梁子湖绿色食品开发有限公司 Shaddock beverage and preparation method thereof
CN103636871A (en) * 2013-12-17 2014-03-19 王莹 Preparation method of fruit tea beverage
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* Cited by examiner, † Cited by third party
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CN110037205A (en) * 2019-04-29 2019-07-23 鲜活果汁有限公司 Beverage of the pulp containing citrus and preparation method thereof
CN110973415A (en) * 2019-12-18 2020-04-10 杭州美特醇香食品有限公司 Multi-fiber lemon flavor beverage and preparation method thereof
CN113647532A (en) * 2021-08-19 2021-11-16 商丘市卓客食品有限公司 Concentrated juice beverage pulp and preparation method thereof
CN114947024A (en) * 2022-05-11 2022-08-30 浙江丰岛食品股份有限公司 Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof
CN115119911A (en) * 2022-06-06 2022-09-30 河南英的食品有限公司 Compound fruit juice containing red grapefruit and processing method

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Application publication date: 20190212