CN109673876A - The preparation method of Passion Fruit Juice beverage - Google Patents
The preparation method of Passion Fruit Juice beverage Download PDFInfo
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- CN109673876A CN109673876A CN201910066621.2A CN201910066621A CN109673876A CN 109673876 A CN109673876 A CN 109673876A CN 201910066621 A CN201910066621 A CN 201910066621A CN 109673876 A CN109673876 A CN 109673876A
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- Prior art keywords
- fruit juice
- passion fruit
- auxiliary material
- juice
- preparation
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 58
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 37
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 18
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 18
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 18
- 238000003860 storage Methods 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 238000001514 detection method Methods 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 8
- 230000007306 turnover Effects 0.000 claims abstract description 8
- 238000000926 separation method Methods 0.000 claims abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims 1
- 241000894006 Bacteria Species 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 abstract description 2
- 235000019568 aromas Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 229910000831 Steel Inorganic materials 0.000 abstract 1
- 239000010959 steel Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 239000008213 purified water Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229960002737 fructose Drugs 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000205479 Bertholletia excelsa Species 0.000 description 1
- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
- 235000011922 Passiflora incarnata Nutrition 0.000 description 1
- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- 241000218995 Passifloraceae Species 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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 discloses a kind of preparation method of Passion Fruit Juice beverage, it is related to food processing technology field, the passion fruit that now pick is come out cleans, then whole fruit squeezing, separation, stainless (steel) wire coarse filtration obtain Normal juice (can be spare by Normal juice freezen protective), pure water is added and auxiliary material is deployed, auxiliary material is white granulated sugar, honey, oligofructose, D-sodium isoascorbate, sodium carboxymethylcellulose；The auxiliary material and Normal juice of addition, the ratio of water are 9 ~ 11:15 ~ 17:72 ~ 75, it is filtering after deployed, homogeneous, sterilization, filling, it finally covers, turns over tank, coding, turn over tank again, spraying cooling, internal pressure detection, air-dry, storage, compared with prior art, a process for preparing the NFC fruit juice come, fruit juice aromas, color and nutriment be damaged lose it is less, 15% or more finished product raw juice content, the smell of fruits is very sweet, without adding essence, pigment, saccharic acid ratio is moderate, and fruit juice sense is good, retains the intrinsic flavor of passion fruit.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of Passion Fruit Juice beverage.
Background technique
Passion fruit is also known as passionflower, Brazil nut, is the common name of the perennial bejuco fruit of Passifloraceae, because of its fruit
Juice can give out the strong fragrance of the various fruits such as pineapple, banana, mango, pomegranate, lemon, therefore passion fruit of gaining the name.According to open text
Report is offered, passion fruit is rich in a variety of amino acid, vitamin, carotenoid and the microelement of needed by human body.Its nutriture value
It is worth and early known to the beneficial effect of human health.Passion fruit is not only direct-edible in food, but also
It is the raw material for making numerous food, wherein passiflora edulis vinegar and Passion Fruit Juice are the most common food.In existing passion fruit
In juice manufacturing technology, most Passion Fruit Juice raw materials goes back original fruit juice using concentration, goes back original fruit juice due to concentration and was preparing
Journey is concentrated through high temperature, and fragrance, color, nutriment etc. lose larger, need to add pigment, essence makes up, therefore product special flavour is not
Good, freshness and mouthfeel are bad；Meanwhile the passion fruit collecting period substantially 6 months, the annual collecting period in 9-11 month picks fresh
The smell of fruits is very sweet for fruit, and diopter is between 15-16%, and acidity 3.0-3.5g/100g, magma juice quality is good, and raw in other seasons
Passion Fruit Juice is produced, typically more cannot be guaranteed using the passion fruit of refrigeration or concentration also Normal juice, color.
Summary of the invention
The problem to be solved by the invention is to provide a kind of preparation method of Passion Fruit Juice beverage, this method can be had
Nutrition and Passion Fruit Juice beverage in good taste.
In order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is that:
Include the following steps:
A, the passion fruit sorted out is cleaned first, then whole fruit squeezing, separation refilter to obtain Normal juice；
B, it by Normal juice obtained by step A, is added pure water and auxiliary material carries out fruit juice allotment, the auxiliary material is white granulated sugar, honey, oligomeric
Fructose, D-sodium isoascorbate, sodium carboxymethylcellulose, the auxiliary material and Normal juice of addition, water ratio be 9 ~ 11:15 ~ 17:72 ~
75；
C, by fruit juice it is deployed after by duplex filter, homogeneous；
D, filtrate is subjected to high temperature high pressure sterilizing, then high-temperature filling, appropriate nitrogen is injected in pouring process；
E, it finally covers, turns over tank, coding, turn over tank again, spraying cooling, internal pressure detection, air-dry, storage.
In above-mentioned technical proposal, more specific scheme be may also is that
In step B, white granulated sugar, honey, oligofructose, D-sodium isoascorbate, sodium carboxymethylcellulose proportion be 8 ~ 9:
0.5 ~ 0.6:1.0 ~ 1.1:0.025 ~ 0.03:0.25 ~ 0.27.
Further: in step A, the strainer of filtering is stainless steel filtering net；In step C, homogenization pressure is 38 ~ 40MPa.
Further: in D step, when high temperature high pressure sterilizing, temperature is 115 DEG C ± 2 DEG C, and pressure is 0.6~0.8MPa.
Further: in E step, the pressure value of internal pressure detection is 22000~24500.
Further: Normal juice obtained in step A takes a part to carry out fast freezing storage, and the temperature of refrigerated storage is low
In -10 DEG C.
It is further: the Normal juice of refrigerated storage is thawed, auxiliary material is then added and pure water carries out fruit juice allotment, it is described auxiliary
Material is white granulated sugar, honey, oligofructose, D-sodium isoascorbate, sodium carboxymethylcellulose, the auxiliary material of addition and Normal juice, water
Ratio is 10 ~ 11:15 ~ 17:72 ~ 75.
The present invention is squeezed using whole fruit, is harder crisp because of mature fresh passion fruit crust, and have certain toughness, and
Seed capsule is easily peeled off with pericarp, and fresh fruit easy breach when being squeezed by external force, pericarp keeps more complete, is not easy to fall in fruit juice,
Therefore it is suitble to squeeze together with pericarp, removes the peel, squeezes the juice and complete in the same process, also substantially increase production efficiency, reduces
Energy consumption.
The present invention adds honey in auxiliary material, is to promote digestion for human body, improves product special flavour；Oligofructose is added,
Intestinal bifidobacteria can be promoted to be proliferated, product special flavour can also be improved；D-sodium isoascorbate is added, to the color of product
There is protective effect；Sodium carboxymethylcellulose is added, the viscosity of product can be increased, makes that product is not stratified, bleed, keeps uniform
Stable state.
By adopting the above-described technical solution, the invention has the following beneficial effects:
1, the present invention obtains NFC fruit juice by the way of fresh squeezing, and fruit juice aromas, color and nutriment are damaged less, finished product
15% or more raw juice content, the smell of fruits is very sweet, and without adding essence, pigment, saccharic acid ratio is moderate, and fruit juice sense is good, retains passion fruit
Intrinsic flavor.
2, the fruit juice of a part of fresh squeezing is subjected to row refrigerated storage, guarantees there are enough raw materials without fruiting period production, and -10
Refrigerated storage can preferably retain the color of Fresh Juice under DEG C the following conditions, and it is not available that this is that refrigeration fruit is squeezed the juice again
's.
Specific embodiment
Below with reference to example, the invention will be further described:
Embodiment 1
The preparation of the Passion Fruit Juice beverage of the present embodiment is carried out in September part to December, is included the following steps:
A, the passion fruit sorted out tap water blast is rinsed first, then hairbrush is scrubbed, and pure water rinses, and pick goes out
Rejected product, then whole fruit squeezing, disposes pericarp, then pulp is separated, then by 80 mesh stainless steel screen filtrations, obtain
1000L Normal juice；
B, take 400L be rapidly frozen Normal juice obtained by step A storage is spare, the temperature of refrigerated storage is -15 DEG C；In residue
600L Normal juice be added and pure water and deployed with the auxiliary material after dissolved in purified water, auxiliary material is white granulated sugar, honey, oligomeric fruit
Sugar, D-sodium isoascorbate, sodium carboxymethylcellulose, the auxiliary material and Normal juice of addition, the mass ratio of pure water are 10:15:
75；Wherein white granulated sugar, honey, oligofructose, D-sodium isoascorbate, sodium carboxymethylcellulose proportion be 8:0.5:1.0:
0.025:0.25.
C, fruit juice is deployed rear by the filtering of 100 mesh duplexs, homogeneous, homogenization pressure is 38 ~ 40MPa；
D, filtrate is subjected to high temperature high pressure sterilizing, sterilization temperature is 115 DEG C ± 2 DEG C, sterilization pressure 0.6MPa, then high temperature fills
Dress, filling temperature are 85 DEG C ± 3 DEG C, and appropriate nitrogen is injected in pouring process；
E, it finally covers, turns over tank, coding, turn over tank again, spraying cooling, internal pressure detection, air-dry, storage, the pressure value of internal pressure detection
It is 22000.
Embodiment 2:
The preparation of the Passion Fruit Juice beverage of the present embodiment is carried out in September part to December, is included the following steps:
A, the passion fruit sorted out pure water blast is rinsed first, then hairbrush cleans, then pick, at rejected product
Reason is fallen, and then whole fruit squeezing, disposes pericarp, then pulp is separated, then by 80 mesh mesh screens, obtain 800L Normal juice；
B, be added and pure water and deployed with the auxiliary material after dissolved in purified water in Normal juice, the auxiliary material be white granulated sugar, honey,
Oligofructose, D-sodium isoascorbate, sodium carboxymethylcellulose, the auxiliary material and Normal juice of addition, the ratio of water are 11:17:72.
White granulated sugar, honey, oligofructose, D-sodium isoascorbate, sodium carboxymethylcellulose proportion be 9:0.6:1.1:0.03:
0.27。
C, fruit juice is deployed rear by duplex filtering, homogeneous, homogenization pressure is 38 ~ 40MPa；
D, filtrate is subjected to high temperature high pressure sterilizing, sterilization temperature is 115 DEG C ± 2 DEG C, sterilization pressure 0.8MPa, then high temperature fills
Dress, filling temperature are 85 DEG C ± 3 DEG C, and appropriate nitrogen is injected in pouring process；
E, it finally covers, turns over tank, coding, turn over tank again, spraying cooling, internal pressure detection, air-dry, storage, the pressure value of internal pressure detection
It is 24500.
Embodiment 3:
The preparation of the Passion Fruit Juice beverage of the present embodiment carries out in 2 months to July, includes the following steps:
A, it takes 400L to thaw the Normal juice freezed in embodiment 1, restores room temperature, pure water is added in Normal juice after thawing
And deployed with the auxiliary material after dissolved in purified water, the auxiliary material is white granulated sugar, honey, oligofructose, D-arabo-ascorbic acid
Sodium, sodium carboxymethylcellulose, the auxiliary material and Normal juice of addition, the mass ratio of water are 10:15:75, white granulated sugar, honey, oligomeric fruit
Sugar, D-sodium isoascorbate, sodium carboxymethylcellulose proportion be 8:0.5:1.0:0.025:0.25.
B, fruit juice is deployed rear by duplex filtering, homogeneous, homogenization pressure is 38 ~ 40MPa；
C, filtrate is subjected to high temperature high pressure sterilizing, sterilization temperature is 115 DEG C ± 2 DEG C, sterilization pressure 0.6MPa, then high temperature fills
Dress, filling temperature are 85 DEG C ± 3 DEG C, and appropriate nitrogen is injected in pouring process；
D, it finally covers, turns over tank, coding, turn over tank again, spraying cooling, internal pressure detection, air-dry, storage, the pressure value of internal pressure detection
It is 22000.
Embodiment 4:
A, it takes 300L to thaw the Normal juice freezed in embodiment 1, restores room temperature, pure water is added in Normal juice after thawing
And deployed with the auxiliary material after dissolved in purified water, the auxiliary material is white granulated sugar, honey, oligofructose, D-sodium isoascorbate, carboxylic
Sodium carboxymethylcellulose pyce, the auxiliary material and Normal juice of addition, the ratio of water are 11:17:72.White granulated sugar, honey, oligofructose, D-are different
Sodium ascorbate, sodium carboxymethylcellulose proportion be 9:0.6:1.1:0.03:0.27.
B, fruit juice is deployed rear by duplex filtering, homogeneous, homogenization pressure is 38 ~ 40MPa；
C, filtrate is subjected to high temperature high pressure sterilizing, sterilization temperature is 115 DEG C ± 2 DEG C, sterilization pressure 0.8MPa, then high temperature fills
Dress, filling temperature are 85 DEG C ± 3 DEG C, and appropriate nitrogen is injected in pouring process；
D, it finally covers, turns over tank, coding, turn over tank again, spraying cooling, internal pressure detection, air-dry, storage, the pressure value of internal pressure detection
It is 24500.
With embodiment 4
Experimental section:
The screening test of antioxidant:
A, the passion fruit sorted out pure water blast is rinsed first, then hairbrush cleans, then pick, at rejected product
Reason is fallen, and then whole fruit squeezing, disposes pericarp, then pulp is separated, then by 80 mesh mesh screens, obtain 300L Normal juice；
B, pure water will be added in Normal juice obtained by step A and be deployed with the auxiliary material after dissolved in purified water, the auxiliary material be white granulated sugar,
Honey, oligofructose, D-sodium isoascorbate, sodium carboxymethylcellulose, the auxiliary material and Normal juice of addition, the ratio of water are 11:
17:72, white granulated sugar, honey, oligofructose, the proportion of sodium carboxymethylcellulose are 9:0.6:1.1:0.27, the different Vitamin C of D-
Sour sodium additive amount is shown in Table 1.
C, fruit juice is deployed rear by duplex filtering, homogeneous, homogenization pressure is 38 ~ 40MPa；
D, filtrate is subjected to high temperature high pressure sterilizing, sterilization temperature is 115 DEG C ± 2 DEG C, sterilization pressure 0.8MPa, then high temperature fills
Dress, filling temperature are 85 DEG C ± 3 DEG C, and appropriate nitrogen is injected in pouring process；
E, it finally covers, turns over tank, coding, turn over tank again, spraying cooling, internal pressure detection, air-dry, storage, the pressure value of internal pressure detection
It is 24500.
F, sample is judged after placing 12 months naturally indoors, is judged and be the results are shown in Table 1.
Table 1
From judging in terms of result, D-sodium isoascorbate additive amount 0.2g/L and it is following when, sample chromatism measurement is able to maintain stabilization, does not have
There is significant change, but fruity is unobvious, fresh fruit taste is general, malaise happy；D-sodium isoascorbate additive amount 0.25 g/L~
When 0.3 g/L, sample chromatism measurement, fragrance, taste are best, have it is apparent it is anti-oxidant, prevent brown effect.
Claims (7)
1. a kind of preparation method of Passion Fruit Juice beverage, it is characterised in that include the following steps:
A, the passion fruit sorted out is cleaned first, then whole fruit squeezing, separation refilter to obtain Normal juice；
B, it by Normal juice obtained by step A, is added pure water and auxiliary material carries out fruit juice allotment, the auxiliary material is white granulated sugar, honey, oligomeric
Fructose, D-sodium isoascorbate, sodium carboxymethylcellulose, the auxiliary material and Normal juice of addition, water ratio be 9 ~ 11:15 ~ 17:72 ~
75；
C, by fruit juice it is deployed after by duplex filter, homogeneous；
D, filtrate is subjected to high temperature high pressure sterilizing, then high-temperature filling, appropriate nitrogen is injected in pouring process；
E, it finally covers, turns over tank, coding, turn over tank again, spraying cooling, internal pressure detection, air-dry, storage.
2. the preparation method of Passion Fruit Juice beverage according to claim 1, it is characterised in that: in step B, white granulated sugar, bee
Honey, oligofructose, D-sodium isoascorbate, sodium carboxymethylcellulose proportion be 8 ~ 9:0.5 ~ 0.6:1.0 ~ 1.1:0.025 ~
0.03:0.25 ~ 0.27.
3. the preparation method of Passion Fruit Juice beverage according to claim 1 or 2, it is characterised in that: in step A, filtering is used
Strainer be stainless steel mesh screen；In step C, homogenization pressure is 38 ~ 40MPa.
4. the preparation method of Passion Fruit Juice beverage according to claim 3, it is characterised in that: in D step, high temperature and pressure is killed
When bacterium, temperature is 115 DEG C ± 2 DEG C, and pressure is 0.6~0.8MPa.
5. the preparation method of Passion Fruit Juice beverage according to claim 4, it is characterised in that: in E step, internal pressure detection
Pressure value is 22000~24500.
6. the preparation method of Passion Fruit Juice beverage according to claim 1, it is characterised in that: Normal juice obtained in step A,
A part is taken to carry out fast freezing storage, the temperature of refrigerated storage is lower than -10 DEG C.
7. the preparation method of Passion Fruit Juice beverage according to claim 6, it is characterised in that: by the Normal juice solution of refrigerated storage
Freeze, auxiliary material and pure water is then added and carries out fruit juice allotment, the auxiliary material is white granulated sugar, honey, oligofructose, D-different anti-bad
Hematic acid sodium, sodium carboxymethylcellulose, the auxiliary material and Normal juice of addition, the ratio of water are 10 ~ 11:15 ~ 17:72 ~ 75.
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