CN109566923A - A kind of purple sweet potato juice compounding fruit drink and preparation method thereof - Google Patents
A kind of purple sweet potato juice compounding fruit drink and preparation method thereof Download PDFInfo
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- CN109566923A CN109566923A CN201811508239.4A CN201811508239A CN109566923A CN 109566923 A CN109566923 A CN 109566923A CN 201811508239 A CN201811508239 A CN 201811508239A CN 109566923 A CN109566923 A CN 109566923A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 131
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- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 106
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 37
- 238000013329 compounding Methods 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 34
- 241000220324 Pyrus Species 0.000 claims abstract description 20
- 235000021017 pears Nutrition 0.000 claims abstract description 20
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 16
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- 239000012141 concentrate Substances 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
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- 230000008569 process Effects 0.000 claims abstract description 5
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 12
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- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
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- 229910052799 carbon Inorganic materials 0.000 claims description 5
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- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 229910000278 bentonite Inorganic materials 0.000 claims description 3
- 239000000440 bentonite Substances 0.000 claims description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
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- 238000000108 ultra-filtration Methods 0.000 claims description 2
- 235000019987 cider Nutrition 0.000 abstract description 12
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- 230000000050 nutritive effect Effects 0.000 abstract description 8
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- 235000009508 confectionery Nutrition 0.000 abstract description 2
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- 230000001953 sensory effect Effects 0.000 description 5
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 150000001453 anthocyanidins Chemical class 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
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- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 230000002612 cardiopulmonary effect Effects 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
A kind of purple sweet potato juice compounding fruit drink and preparation method thereof, comprising: prepare purple sweet potato inspissated juice, apple juice concentrate and pears inspissated juice respectively；Juice raw material is concentrated with purple sweet potato inspissated juice, apple juice concentrate and pears, is 10-14 in soluble solid contentoAllotment obtains purple sweet potato juice and compounds fruit juice under the conditions of Brix；For purple sweet potato juice compounding fruit juice after allotment through sterilizing, filling, sealing obtains purple sweet potato juice compounding fruit drink.The present invention by by purple sweet potato carry out fruit juice, drunk under the premise of guaranteeing purple sweet potato nutritive value it is more convenient, purple sweet potato process deeply industryization more enrich.Purple sweet potato juice of the invention compounds fruit drink, and by the way that purple sweet potato juice and cider and pear juice are carried out mixing preparation, nutritive value is high and uniform color, sour and sweet palatability, mouthfeel are lubricious.
Description
Technical field
The present invention relates to fruit drinks, and in particular to a kind of purple sweet potato juice compounding fruit drink and preparation method thereof.
Background technique
Purple sweet potato is as a kind of sweet potato variety rich in selenium and anthocyanidin, and the nutrient being rich in is by it with anticancer, anti-ageing
Always, numerous healthcare functions such as blood pressure lowering, wherein the anthocyanidin contained has extraordinary anti-aging as natural pigment of anthocyanin
Effect；It can promote blood circulation；Eyesight, the fatigue appropriate for alleviating eyes can be enhanced；Also have to the cardio-pulmonary function of human body
Certain promotion protective effect, can also prevent senile dementia etc..
With the continuous development of society, people's lives are horizontal is gradually increased, and the idea of consumer is gradually to battalion
Feedingization, health care, the direction transformation of convenient purification and development.Using purple sweet potato juice as primary raw material, it is equipped with rich in Polyphenols chemical combination
The cider and pear juice of object obtain nutritive value height, uniform color, sour and sweet palatability by allotment, and the lubricious purple sweet potato juice of mouthfeel is multiple
With fruit drink, makes it have higher nutritive value and preferable quality is experienced.The purple sweet potato prepared using the method for the present invention
Juice compounds fruit drink, eats more convenient, nutritive value more horn of plenty, give consumer drunk in fruit juice it is a kind of strong more than field
Health selection.
Summary of the invention
The purpose of the present invention is to provide a kind of purple sweet potato juice compounding fruit drinks and preparation method thereof, so that rich in purple sweet potato flower
The purple sweet potato juice compounding fruit drink mouthfeel of green element is more lubricious, and color is more uniform, and healthy nutritive value is higher.
For achieving the above object, technical solution of the present invention is specific as follows:
A kind of production method of purple sweet potato juice compounding fruit drink, comprising steps of
S1: fresh purple sweet potato is cleaned, and through crushing and beating, is liquefied, and juicing, secondary juice is saccharified, and clarifies, and is concentrated in vacuo, system
Purple sweet potato inspissated juice is obtained, it is canned spare；
S2: distinguishing cleaned, crushing and beating, juicing for fresh apple and pears, and pre-sterilizing is clarified, and apple is made in filtering
Inspissated juice and pears inspissated juice, it is canned spare respectively；
S3: being concentrated juice raw material with purple sweet potato inspissated juice, apple juice concentrate and pears, is 10- in soluble solid content
Allotment obtains purple sweet potato juice and compounds fruit juice under the conditions of 14oBrix, wherein the parts by weight of purple sweet potato inspissated juice are 20-30 parts, apple concentration
The parts by weight of juice are 20-30 parts, and the parts by weight of pears inspissated juice are 40-60 parts；
S4: for the purple sweet potato juice compounding fruit juice after allotment through sterilizing, filling, sealing obtains purple sweet potato juice compounding fruit drink.
As currently preferred technical solution, the step S1 is specifically included:
S1-1: the fresh purple sweet potato after cleaning is crushed, and adds 1~2 times of its quality thereto after purple sweet potato is broken
The water that temperature is 80~95 DEG C, and simultaneously according to 3~5 × 104Thermostable α-Amylase is added in the additive amount of U/kg, is in temperature
It is digested 1.5~2 hours under conditions of 95 DEG C；
S1-2: by after enzymatic hydrolysis purple sweet potato slurry be sent into juice extractor carry out first time squeezing, and will squeeze resulting potato slag according to
Water: slag=2:1 ratio squeeze for the second time after 45~50 DEG C of water resuspension extraction 30min is added, what merging was squeezed twice
It is filtered after purple sweet potato juice；
S1-3: purple sweet potato juice pH to 5.0, addition 4~4.5 × 10 are adjusted using citric acid5The carbohydrase of U/kg, in enzymatic hydrolysis temperature
Saccharification enzymatic hydrolysis 2 hours under conditions of degree is 50-55 DEG C；
S1-4: pH is adjusted to 4.0 using citric acid by the purple sweet potato juice after saccharification, addition 1.5~2 × 105The fruit of U/kg
Glue enzyme digests 1 hour under conditions of hydrolysis temperature is 30；
S1-5: bentonite is added to the purple sweet potato juice after enzymatic hydrolysis, in terms of the volume of purple sweet potato juice, bentonitic additive amount is
500-800mg/L adds active carbon, and in terms of the volume of purple sweet potato juice, the additive amount of active carbon is 300~400mg/L, stirs later
It stands, filters after mixing, collect filtrate and obtain juice；
S1-6: concentration juice carries out instantaneous sterilization later, kills to 5~7 times under vacuum environment of the temperature not higher than 55 DEG C
Bacterium temperature is 90~95 DEG C, and sterilizing time is 30~60s, is cooled to room temperature after sterilization, canned spare.
As currently preferred technical solution, the step S2 is specifically included: respectively using fresh apple and fresh pears as raw material,
Apple juice concentrate and pears inspissated juice are prepared through following steps:
S2-1: cleaning fresh fruit, through crushing and beating, being burst with kibbler roll is broken into 3~4mm sheet and enters juice extractor pressure
It squeezes, juicing while completes coarse filtration；
S2-2: the juice squeezed out immediately enters heat-exchangers of the plate type and carries out enzyme deactivation and sterilization, and the temperature of enzyme deactivation and sterilization is
88 DEG C, time 1min inputs storage tank later；
S2-3: being clarified using enzyme process, and enzyme preparation is added when broken, is completed juice clarification, is used after clarifying treatment super
Filter equipment carries out fine filtering and obtains juice；
S2-4: under vacuum environment of the temperature not higher than 55 DEG C then concentration juice carries out instantaneous sterilization, kills to 5~7 times
Bacterium temperature is 90~95 DEG C, and the time is 30~60s, is cooled to room temperature later, canned spare.
As currently preferred technical solution, the step S4 is specifically included: the purple sweet potato juice after allotment is compounded fruit juice
Instantaneous sterilization is carried out, sterilization temperature is 90~95 DEG C, and sterilizing time is 30~60s, then filling and sealing in an aseptic environment, system
It obtains purple sweet potato juice and compounds fruit drink.
As currently preferred technical solution, in the step S3, the content of the soluble solid is
12oBrix, the parts by weight of the purple sweet potato inspissated juice are 25 parts, 22.5 parts of the parts by weight of the apple juice concentrate, the pears concentration
The parts by weight of juice are 52.5 parts.
The purple sweet potato juice as prepared by above-mentioned purple sweet potato juice compounding fruit drink production method compounds fruit drink.
Compared with prior art, beneficial effects of the present invention:
(1) the present invention provides a kind of novel flavors to compound fruit drink；
(2) flavor of the invention compounding fruit drink has good healthy nutritive value, and used purple sweet potato juice is rich in
Selenium and anthocyanidin, cider and pear juice are rich in polyphenol compound, so that purple sweet potato juice compounding fruit drink has anticancer, anti-ageing
Always, numerous healthcare functions such as blood pressure lowering can promote blood circulation, the fatigue appropriate for alleviating eyes, while to the heart of human body
Lung function also has certain promotion protective effect etc.；
(3) present invention by by purple sweet potato carry out fruit juice, drunk under the premise of guaranteeing purple sweet potato nutritive value it is more convenient,
Purple sweet potato process deeply industryization is more abundant；
(4) present invention is by carrying out mixing preparation for purple sweet potato juice and cider and pear juice, can obtain uniform color, sour-sweet
Agreeable to the taste, the lubricious purple sweet potato juice of mouthfeel compounds fruit drink, the unfriendly sense when individual consumer avoided drinks pure purple sweet potato juice.
Detailed description of the invention
Fig. 1 is that the purple sweet potato juice of different fruit juice programs in the embodiment of the present invention 1 compounds fruit drink Analyses Methods for Sensory Evaluation Results；
Fig. 2 is that the purple sweet potato juice of different soluble solid contents in the embodiment of the present invention 2 compounds fruit drink sensory evaluation
As a result.
Specific embodiment:
Embodiment 1
A kind of compounding fruit drink with purple sweet potato juice compounding cider and pear juice, production method are as follows:
1. the preparation of purple sweet potato inspissated juice:
It uses fresh purple sweet potato for raw material, passes through cleaning → crushing and beating → liquefaction → juicing, secondary juice → saccharification → clear
Clearly → vacuum concentration → canned spare.Concrete operation step are as follows:
A. the purple sweet potato after cleaning is crushed, the temperature for adding 1~2 times of its quality thereto after purple sweet potato is broken is 80
~95 DEG C of water, and simultaneously according to 3~5 × 104Thermostable α-Amylase is added in the additive amount of U/kg, the item for being 95 DEG C in temperature
It is digested 1.5~2 hours under part；
B. by after enzymatic hydrolysis purple sweet potato slurry be sent into juice extractor carry out first time squeezing, and will squeeze resulting potato slag according to
Water: slag=2:1 ratio squeeze for the second time after 45~50 DEG C of water resuspension extraction 30min is added, what merging was squeezed twice
It is filtered after purple sweet potato juice；
C. purple sweet potato juice pH to 5.0, addition 4~4.5 × 10 are adjusted using citric acid5The carbohydrase of U/kg, in hydrolysis temperature
Saccharification enzymatic hydrolysis 2 hours under conditions of being 50-55 DEG C；
D. pH is adjusted to 4.0 using citric acid by the purple sweet potato juice after saccharification, addition 1.5~2 × 105The pectin of U/kg
Enzyme digests 1 hour under conditions of hydrolysis temperature is 30；
E. after digesting, bentonite is added according to 500-800mg/L, then adds 300~400mg/L active carbon,
It stands, filters after stirring, collect filtrate.
F. vacuum concentration and sterilization: concentration juice is to 5~7 times under not higher than 55 DEG C vacuum environments.Wink is carried out after concentration
When sterilize, temperature be 90~95 DEG C, 30~60s of time.It is cooled to room temperature after sterilization, it is spare.
2. the preparation of apple juice concentrate and pears inspissated juice:
It uses fresh apple or pears for raw material, passes through cleaning → crushing and beating → juicing → → pre-sterilizing → clarification → filtering
→ canned spare.Concrete operation step are as follows:
A. the fresh fruit after cleaning is subjected to crushing and beating, is burst with kibbler roll and is broken into 3~4mm sheet and enters juice extractor
Squeezing.Coarse filtration is completed while juicing.
B. the juice squeezed out immediately enters heat-exchangers of the plate type and carries out enzyme deactivation and sterilization, prevents brown stain and fermentation.General item
Part is 88 DEG C, 1min, inputs storage tank after pre-sterilizing.
C. clarification filtration: being clarified using enzyme process, the enzyme preparations such as addition pectase when broken, and completion juice clarification is clear
Fine filtering is carried out using ultrafiltration apparatus after clear processing.
D. vacuum concentration and sterilization: concentration juice is to 5~7 times under not higher than 55 DEG C vacuum environments.Wink is carried out after concentration
When sterilize, temperature be 90~95 DEG C, 30~60s of time.It is cooled to room temperature after sterilization, it is spare.
3. the allotment of purple sweet potato juice compounding beverage
It is main former with the purple sweet potato inspissated juice, apple juice concentrate and the pears inspissated juice that are obtained after the completion of (1) and (2) step
Material, under the conditions of soluble solid content is 12oBrix, according to scheme
(1) purple sweet potato juice parts by weight are 20 parts, 24 parts of cider parts by weight, pear juice are 56 parts；
(2) purple sweet potato juice parts by weight are 20 parts, 40 parts of cider parts by weight, pear juice are 40 parts；
(3) purple sweet potato juice parts by weight are 25 parts, 22.5 parts of cider parts by weight, pear juice are 52.5 parts；
(4) purple sweet potato juice parts by weight are 30 parts, 24 parts of cider parts by weight, pear juice are 36 parts.Allotment obtains 4 kinds of different allotments
The purple sweet potato juice of ratio compounds fruit juice.
4. sterilizing cooling
4 kinds of different allotment ratio purple sweet potato juice compounding fruit juice after allotment are subjected to instantaneous sterilization, temperature is 90~95 DEG C, when
Between 30~60s, then filling and sealing in an aseptic environment, is fabricated to purple sweet potato juice compounding fruit drink.
As shown in Figure 1, compounding fruit juice beverage by the purple sweet potato juice that sensory test result shows that scheme (2) and scheme (4) obtain
The overall assessment of material is lower than scheme (1) and scheme (3), at the same time scheme (1) commenting lower than scheme (3) in terms of lustre index
Valence.Scheme (3) purple sweet potato juice parts by weight, which are 25 parts, 22.5 parts of cider parts by weight, pear juice are 52.5 parts can obtain more by joyous
The purple sweet potato juice compounding fruit drink met.
Embodiment 2
It is with the purple sweet potato inspissated juice, apple juice concentrate and the pears inspissated juice that are obtained after the completion of the 1st and step 2 in embodiment 1
Primary raw material, according to purple sweet potato juice parts by weight be 25 parts, 22.5 parts of cider parts by weight, pear juice are that 52.5 parts of allotments obtain solubility
The variety classes purple sweet potato juice that solid content is 7-18oBrix compounds fruit juice, and sterilizes and cool down according to the step 4 in embodiment 1,
Obtain the purple sweet potato juice compounding fruit drink of different soluble solid contents.
As shown in Fig. 2, show to increase to 18oBrix by 7 with soluble solid content by sensory test result,
Sensory evaluation scores first increase to be reduced afterwards, parabolically shape, and soluble solid content is 12oBrix, and purple sweet potato juice parts by weight are 25
It is most popular that the purple sweet potato juice that part, 22.5 parts of cider parts by weight, pear juice obtain when being 52.5 parts compounds fruit drink.
Claims (6)
1. a kind of production method of purple sweet potato juice compounding fruit drink, which is characterized in that comprising steps of
S1: fresh purple sweet potato is cleaned, and through crushing and beating, is liquefied, and juicing, secondary juice is saccharified, and is clarified, and purple is made in vacuum concentration
Potato inspissated juice, it is canned spare；
S2: distinguishing cleaned, crushing and beating, juicing for fresh apple and pears, and pre-sterilizing is clarified, filtering, and apple concentration is made
Juice and pears inspissated juice, it is canned spare respectively；
S3: being concentrated juice raw material with purple sweet potato inspissated juice, apple juice concentrate and pears, is 10-14 ° of Brix item in soluble solid content
Allotment obtains purple sweet potato juice and compounds fruit juice under part, wherein the parts by weight of purple sweet potato inspissated juice are 20-30 parts, the weight of apple juice concentrate
Part is 20-30 parts, and the parts by weight of pears inspissated juice are 40-60 parts；
S4: for the purple sweet potato juice compounding fruit juice after allotment through sterilizing, filling, sealing obtains purple sweet potato juice compounding fruit drink.
2. a kind of production method of purple sweet potato juice compounding fruit drink according to claim 1, which is characterized in that the step
S1 is specifically included:
S1-1: the fresh purple sweet potato after cleaning is crushed, and adds the temperature of 1~2 times of its quality thereto after purple sweet potato is broken
For 80~95 DEG C of water, and simultaneously according to 3~5 × 104Thermostable α-Amylase is added in the additive amount of U/kg, is 95 DEG C in temperature
Under conditions of digest 1.5~2 hours；
S1-2: the purple sweet potato slurry after enzymatic hydrolysis is sent into juice extractor and carries out first time squeezing, and resulting potato slag will be squeezed according to water: slag
The water that the ratio of=2:1 is added 45~50 DEG C squeeze for the second time after extraction 30min is resuspended, and merges the purple sweet potato juice squeezed twice
After filter；
S1-3: purple sweet potato juice pH to 5.0, addition 4~4.5 × 10 are adjusted using citric acid5The carbohydrase of U/kg is in hydrolysis temperature
Saccharification enzymatic hydrolysis 2 hours under conditions of 50-55 DEG C；
S1-4: pH is adjusted to 4.0 using citric acid by the purple sweet potato juice after saccharification, addition 1.5~2 × 105The pectase of U/kg,
It is digested 1 hour under conditions of hydrolysis temperature is 30；
S1-5: adding bentonite to the purple sweet potato juice after enzymatic hydrolysis, and in terms of the volume of purple sweet potato juice, bentonitic additive amount is 500-
800mg/L adds active carbon, and in terms of the volume of purple sweet potato juice, the additive amount of active carbon is 300~400mg/L, after stirring later
It stands, filtering, collects filtrate and obtain juice；
S1-6: concentration juice carries out instantaneous sterilization, sterilization temperature to 5~7 times later under vacuum environment of the temperature not higher than 55 DEG C
Degree is 90~95 DEG C, and sterilizing time is 30~60s, is cooled to room temperature after sterilization, canned spare.
3. a kind of production method of purple sweet potato juice compounding fruit drink according to claim 1, which is characterized in that the step
S2 is specifically included: respectively using fresh apple and fresh pears as raw material, apple juice concentrate and pears inspissated juice are prepared through following steps:
S2-1: cleaning fresh fruit enters juice extractor squeezing with the routed 3~4mm sheet that is broken into of kibbler roll, squeezes through crushing and beating
Coarse filtration is completed while juice；
S2-2: the juice squeezed out immediately enters heat-exchangers of the plate type and carries out enzyme deactivation and sterilization, and the temperature of enzyme deactivation and sterilization is 88 DEG C,
Time is 1min, inputs storage tank later；
S2-3: being clarified using enzyme process, and enzyme preparation is added when broken, is completed juice clarification, is set after clarifying treatment using ultrafiltration
The standby fine filtering that carries out obtains juice；
S2-4: under vacuum environment of the temperature not higher than 55 DEG C then concentration juice carries out instantaneous sterilization, sterilization temperature to 5~7 times
Degree is 90~95 DEG C, and the time is 30~60s, is cooled to room temperature later, canned spare.
4. a kind of production method of purple sweet potato juice compounding fruit drink according to claim 1, which is characterized in that the step
S4 is specifically included: the purple sweet potato juice compounding fruit juice after allotment being carried out instantaneous sterilization, sterilization temperature is 90~95 DEG C, and sterilizing time is
30~60s, then filling and sealing, obtained purple sweet potato juice compound fruit drink in an aseptic environment.
5. a kind of production method of purple sweet potato juice compounding fruit drink according to claim 1, which is characterized in that the step
In S3, the content of the soluble solid is 12 ° of Brix, and the parts by weight of the purple sweet potato inspissated juice are 25 parts, and the apple is dense
22.5 parts of the parts by weight of contracting juice, the parts by weight of the pears inspissated juice are 52.5 parts.
6. the purple sweet potato juice as described in any of the above claim compounds the compounding of purple sweet potato juice prepared by the production method of fruit drink
Fruit drink.
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