CN111109476A - Papaya juice beverage and preparation method thereof - Google Patents

Papaya juice beverage and preparation method thereof Download PDF

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CN111109476A
CN111109476A CN202010036309.1A CN202010036309A CN111109476A CN 111109476 A CN111109476 A CN 111109476A CN 202010036309 A CN202010036309 A CN 202010036309A CN 111109476 A CN111109476 A CN 111109476A
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papaya
mixture
juice beverage
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juice
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CN111109476B (en
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李桂滨
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    • 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
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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    • A01N45/00—Biocides, pest repellants or attractants, or plant growth regulators, containing compounds having three or more carbocyclic rings condensed among themselves, at least one ring not being a six-membered ring
    • 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
    • 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

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Abstract

The invention provides a papaya juice beverage and a preparation method thereof. The juice beverage of the present invention is prepared by a method comprising the steps of: the method comprises the following working procedures of raw material pretreatment, pulping, preheating, debitterizing and astringent treatment, filtration, blending, homogenization, high-temperature instant sterilization, canning and the like. The beverage of the invention adopts a special treatment means of removing the bitter taste in the processing process of the papaya juice beverage to reduce the peculiar bitter taste of papaya in the papaya juice beverage, so that the processed papaya juice beverage has good drinking taste and unique flavor, correspondingly enlarges the acceptance range of the product and improves the quality of the product.

Description

Papaya juice beverage and preparation method thereof
Technical Field
The invention relates to the field of beverage processing, in particular to a papaya juice beverage, a preparation method thereof and a method for reducing bitterness in the papaya juice beverage.
Background
The papaya is named papaya (Carica papaya Linn.), the family Caricaceae, the native tropical America, and the 17 th century into China, and is mainly produced in Hainan, Guangdong, Guangxi, Taiwan and the like. The pawpaw flesh is orange yellow or red orange, the edible rate is high, and the fruits contain abundant saccharides, vitamins such as carotene and the like, protein, organic acid, polyphenol substances, carine and mineral substances such as calcium, phosphorus, potassium and the like. The papaya has high nutritive value and easy absorption, and has the effects of health care, beautifying, lowering blood pressure, promoting lactation, preventing constipation and the like.
As a fruit of high nutritional value, papaya is also often made in the form of juices and beverages. In recent years, many descriptions have been made on the preparation of papaya juice beverages. For example, the research on the processing technology of papaya flesh beverages, food science, stage 6 in 2006; the papaya juice beverage processing technology and stability research, Guizhou agricultural science, No. 6 of 2009; and, chinese patent application CN109744428A, a method for preparing papaya beverage, etc. The general methods one has for the preparation of such a beverage are generally: raw material selection → pretreatment (peeling and cutting) → pulping → filtration → blending → homogenization → high temperature instantaneous sterilization → hot canning → sealing → sterilization → cooling → packaging to obtain the papaya beverage product.
Because the contents of polyphenols and caricaine in the pawpaw pulp are higher in the current pawpaw juice beverages processed by the processes, the pawpaw juice beverages often have bitter taste, and the current processing methods do not have effective means for properly removing the bitter taste without reducing the content of pawpaw pulp and preserving the nutritional ingredients of the pawpaw pulp, so that the taste of the products and the wide degree of sales audiences are influenced.
Disclosure of Invention
Aiming at the existing technical problem, the invention provides a method for reducing the bitterness of a papaya juice beverage, the papaya juice beverage with the reduced bitterness and the preparation method thereof. The method reduces the special bitter taste of the pawpaw by adding the de-bitter treatment step between pulping and filtering blending, so that the processed pawpaw juice beverage has good taste and unique flavor, and the quality and the application range of the product are improved. The preparation method of the papaya juice beverage comprises the steps of raw material selection, pretreatment, pulping, preheating, bitter and astringent taste removal treatment, filtering, blending, homogenizing, high-temperature instantaneous sterilization, hot canning, sealing, sterilization, cooling, packaging and the like, solves the problems of the prior art, and provides the papaya juice beverage with good food taste, unique flavor and wider acceptance.
Specifically, the invention firstly provides a method for reducing the bitter taste of papaya juice beverage, which comprises the following steps: preheating the pulped papaya juice mixture to 82-85 ℃; and adding gelatin accounting for 0.008-0.012% of the mass of the papaya juice mixture and pectin accounting for 0.005-0.007% of the mass of the papaya juice mixture into the preheated mixture, keeping the temperature (82-85 ℃), stirring for 5-8min, and standing for 30-40 min.
On the basis, the invention also provides a preparation method of the papaya juice beverage and the papaya juice beverage prepared by the method. The method mainly comprises the following steps: preheating and debitterizing treatment steps between pulping and blending. Specifically, the preheating and debitterizing treatment steps are as follows: preheating the pulped papaya juice mixture to 82-85 ℃; and adding gelatin accounting for 0.008-0.012% of the mass of the papaya juice mixture and pectin accounting for 0.005-0.007% of the mass of the papaya juice mixture into the preheated mixture, keeping the temperature (82-85 ℃), stirring for 5-8min, and standing for 30-40 min.
In addition to the two steps, other steps and auxiliary material adding amount of the preparation method of the papaya juice beverage can be any preparation steps and auxiliary materials of papaya juice beverages commonly used in the field. For example, the preparation method of the papaya juice beverage of the present invention may include the steps of: selecting raw materials, pretreating, pulping, preheating, removing bitter and astringent taste, filtering, blending, homogenizing, sterilizing, and hot canning (sealing, sterilizing, cooling, and packaging).
More specifically, for example, the method for preparing the papaya juice beverage of the present invention may include the steps of:
(1) selecting mature pawpaw raw materials, and carrying out pretreatment such as cleaning, peeling, seed removal and the like;
(2) pulping: pulping the papaya fruits obtained in the step (1) by using a pulping machine to obtain a pulping mixture;
(3) preheating: preheating the pulped mixture obtained in the step (2) to 82-85 ℃ by using a heat exchanger;
(4) removing bitter and astringent taste: adding the preheated mixture obtained in the step (3) into a heat-preservation tank with stirring, adding gelatin with the mass of 0.008-0.012% of the mass of the mixture and pectin with the mass of 0.005-0.007% of the mass of the mixture, keeping the temperature, stirring for 5-8min, and standing for 30-40min to obtain mixed fruit pulp;
(5) blending: sieving the mixed pulp obtained in the step (4) by a sieve (180-220 meshes, preferably 200 meshes), and then blending the sieved papaya pulp with the fruit juice beverage: wherein the mass percentage is that the papaya fruit pulp accounts for 20 to 30 percent, the stabilizer edible gum (such as sodium alginate, carrageenan, carboxymethyl cellulose, xanthan gum and the like; one or more of them can be selected) accounts for 0.02 to 0.03 percent, the white granulated sugar accounts for 6 to 8 percent, the citric acid accounts for 0.01 to 0.05 percent, and the balance is water (purified water);
(6) homogenizing, sterilizing and filling: homogenizing the prepared mixture obtained in the step (5) by a homogenizer with the pressure of 12-15 MPa; sterilizing at 128-132 deg.C for 8-12 s; canning while hot, sealing, and sterilizing in spray tunnel sterilizing equipment at 92-96 deg.C for 20-25 min; cooling and outer packaging to obtain the papaya juice beverage product. The product should meet the enterprise quality standard and the national food sanitation standard.
In addition, the invention further provides a method for reducing the bitter taste in the papaya juice beverage, which reduces the contents of polyphenols and papainine in raw material papaya by adding a growth regulator during the growth process of papaya, thereby reducing the bitter taste in the papaya juice beverage. Specifically, the method comprises spraying growth regulator on the papaya tree 2 weeks after fruiting, wherein the growth regulator comprises 10-15mg/L cytokinin and 5-8mg/L gibberellin. Preferably, the growth regulator is an aqueous solution containing 10-15mg/L of cytokinin and 5-8mg/L of gibberellin. Preferably, the amount sprayed is 30ml per plant.
Preferably, the cytokinin employed in the protocol of the present invention is preferably 6-benzylaminopurine.
The timing and operation of the papaya tree treatment with the growth regulator were: the growth regulator is sprayed on the papaya trees 2 weeks after fruiting. Preferably, the spraying amount of each plant is 15ml, the spraying frequency is 2 times, and the spraying time is as follows: spraying growth regulator (15ml) on the tree crown and fruit of pawpaw after 2 weeks of withering the pawpaw flowers to fruit, and spraying once more every other day.
The treatment means of the growth regulator is specifically described in the invention patent application 'a cultivation method of pawpaw' filed on the same day by the applicant. Applicants hereby incorporate by reference the entirety thereof to facilitate an understanding of their specific operation.
The preparation/method can reduce the content of bitter and astringent polyphenols and caricaine in mature fructus Chaenomelis, wherein the content of polyphenols is reduced from about 7mg/g to about 4mg/g, and the content of caricaine is reduced from about 0.04mg/g to about 0.02 mg/g.
The above-mentioned raw materials used in the present invention are all commercially available materials. The special debitterizing technology adopted by the invention has the following characteristics:
the method provided by the invention is used for removing the bitter taste of the pawpaw in the processing process of the pawpaw juice beverage. The principle of the treatment is that gelatin protein, pectin colloid, polyphenol and caricaine are utilized to generate a compact complex, the quantity of free polyphenol and alkaloid is reduced, protein is adsorbed on saliva protein or oral mucosa surface of a human body oral cavity, and the contact area of the polyphenol, the alkaloid and the saliva protein is reduced, so that the effect of obviously reducing the bitter taste of the pawpaw is realized.
Gelatin and pectin are commonly used food additives. For example, gelatin is generally used in beverages as a beverage clarifying agent, and pectin is also generally used in beverage products for thickening, homogenizing, and the like. However, both are not actually common additives for papaya beverages in the prior art. Common additives of the papaya beverage are stabilizers, and the known stabilizers are sodium alginate, carrageenan, carboxymethyl cellulose, xanthan gum and the like. The stabilizer is generally added in the blending step of the fruit juice beverage. In the scheme of the invention, the adding time of the gelatin and the pectin which are used as the bitter and astringent removing agents is the astringent removing step before the blending process; and the two must be added in the step of removing astringent taste, because the treatment of removing the bitter and astringent taste of the pawpaw is carried out after pulping, the combination of adding the bitter and astringent removing agent can avoid the influence of other additives in the blending process on removing the bitter and astringent taste of the pawpaw, and the precipitate generated by the treatment has bitter and astringent taste and can be removed by filtration.
The content of polyphenols and the content of the carine in the ripe pawpaw processed by the method can be reduced in the final product, wherein the content of the polyphenols is reduced from about 7mg/g to about 3.5mg/g, and the content of the carine is reduced from about 0.04mg/g to about 0.02 mg/g. The technology reduces the bitter taste of the papaya fruit pulp by about 50 percent, thereby greatly improving the problem of poor taste of the product, leading the processed papaya fruit juice beverage to have good taste, improving the quality of the product and enlarging the scope of the product audience.
Furthermore, the invention also provides a mode of starting from the raw material pawpaw, treating by using a growth regulator and removing the contents of the polyphenols and the carinin in the used pawpaw, so that the content of the polyphenols in the raw material pawpaw is reduced to about 4mg/g from about 7mg/g, and the content of the carinin is reduced to about 0.02mg/g from about 0.04 mg/g. Because the content of endogenous hormone is lower after the pawpaw fruits are fruited, the exogenous hormone can be increased by spraying the growth regulator, the drop of young fruits is prevented, and the sugar content of pawpaw pulp is also improved. The technology reduces the bitter taste of mature pawpaw by 40%. On the basis, in the preparation process, the content of polyphenols in the papaya can be further reduced to about 2.2mg/g from about 4mg/g by removing the bitter taste of the papaya, and the content of the caricin is reduced to about 0.01mg/g from about 0.02 mg/g. The combination of the two measures ensures that the final content of the polyphenols is reduced from about 7mg/g to about 2.2mg/g, the content of the caricaine is reduced from about 0.04mg/g to about 0.01mg/g, and the comprehensive bitter and astringent taste is reduced to about 70%.
Detailed Description
The following provides a further description of the papaya juice beverage according to the present invention with reference to specific embodiments. However, the present invention is not limited to the following examples.
Example 1
A papaya juice beverage is prepared by the following specific steps:
(1) selecting mature fructus Chaenomelis raw material (containing polyphenols about 7mg/g and caricaine about 0.04 mg/g), cleaning, peeling, removing seeds, etc. to obtain fructus Chaenomelis pulp;
(2) pulping the pulp by a pulping machine to obtain a pulping mixture;
(3) preheating the slurried mixture to 83 ℃ with a heat exchanger;
(4) adding gelatin 0.01% by mass and pectin 0.006% by mass into the preheated pulp material, stirring at 83 deg.C for 6min, and standing for 35 min;
(5) filtering the pulp by a 200-mesh sieve, and blending the fruit juice beverage, wherein the pulp comprises 25% of papaya pulp, 0.02% of sodium alginate, 7% of white granulated sugar, 0.04% of citric acid and the balance of pure water by mass percentage;
(6) homogenizing the mixed mixture by a homogenizer with the pressure of 15MPa, and then carrying out high-temperature instantaneous sterilization at the temperature of 128 ℃ for 10 seconds; canning and sealing the hot beverage instantly sterilized at high temperature, and sterilizing in spray tunnel sterilization equipment at 93 deg.C for 25 min; then cooling and packaging to obtain the beverage product.
Example 2
The specific preparation method of the papaya juice beverage is basically the same as that of the papaya juice beverage in example 1, and the differences are as follows: the addition amount of gelatin is 0.009% of the mass of the pulp material, and the addition amount of pectin is 0.005% of the mass of the pulp material.
Example 3
The specific preparation method of the papaya juice beverage is basically the same as that of the papaya juice beverage in example 1, and the differences are as follows: the addition amount of the gelatin is 0.011 percent of the mass of the fruit pulp material, and the addition amount of the pectin is 0.007 percent of the mass of the fruit pulp material.
Examples 4 to 6
Examples 4 to 6 were similar to the preparation methods of examples 1 to 3, respectively, except for the cultivation process of the raw material papaya. The material selection and processing method will be briefly described below.
Two acres of papaya forest in suburb, san city, Hainan province was used as the test forest (the ground was not square, as required for the test arrangement). The planting density of the pawpaw is 2.5m multiplied by 2.0 m-5 m2667 m/mu per plant2133 plants/mu. In each example, 35 pawpaw trees of 5X 7 were selected as a test matrix (175 m) in the appropriate range in the forest2). To ensure that each set of plants in the example is not affected by adjacent treatments, 9 trees in the square matrix are selected as treatment/testing targets, for example, three adjacent pawpaw trees in the second row 2, 3 and 4 in the 5 × 7 square matrix are selected as the first set in the example; three adjacent pawpaw trees 2, 3 and 4 in the fourth row are taken as the second group of the embodiment; three adjacent papaya trees 2, 3, 4 in the sixth row serve as the third group in this example. The control example was also selected in this manner.
The following technical specification of papaya (papaya) cultivation/the above-mentioned experimental forest cultivation method (comparative example 1, cultivation according to this specification, examples 1-3 further include the following respective methods for de-bittering treatment):
1, seedling raising: and (5) adopting a nutrition bag to cultivate seedlings. The nutrient bag matrix is prepared by applying fertile surface soil and mixing fully decomposed organic fertilizer and plant ash. The seeds are firstly disinfected, taken out and rinsed clean, and then soaked in clear water for 24 hours. Directly sowing the soaked seeds into a nutrition bag. And carrying out conventional and reasonable temperature, humidity, fertilization and pesticide spraying management.
2, building a garden: and selecting a field with good ecological environment or a sloping field with gentle slope from the garden to construct a newly-built papaya garden. And arranging a drainage and irrigation system. Plowing the whole garden, preparing planting beds, covering with mulching films and preparing for planting. The proper planting period is from late 2 months to middle 3 months, the cultivation mode adopts wide and narrow plants, and the specifications are 2.0m of plant spacing and 2.5m of row spacing. During planting, the root fixing water is drenched through the whole cup.
3, cultivation and management: the fertilization position is at the outer edge of the crown, fertilization can be performed after 10-15 days of field planting, fertilization is performed for 1 time every 10 days later, quick-acting fertilizers are used as main fertilizers, flower promoting fertilizers are applied in time before and after budding, nitrogen fertilizers are used as main fertilizers, potassium and phosphate fertilizers are applied appropriately, and heavier fertilizers are applied in the flower-bearing and fruit-bearing period to meet the requirements of basal fruit development and top flowering and fruit bearing. Weeding is carried out after planting, and the soil is hilled for 3-4 times every 1 year of growth cycle. The garden is careful to drain water, lateral buds at axillary positions of papaya leaves are removed in time, redundant flowers are removed, and 1 fruit at each axillary position of 1 leaf is guaranteed. Attention is paid to wind protection. And the nylon rope or bamboo or wood is used for supporting and reinforcing. And implements the plant protection policy of 'prevention is the main and comprehensive prevention and cure'. Through reasonable technical measures such as fertilization management, soil management, plant management and the like, the stress resistance of plants is improved, the plant diseases and insect pests are prevented and controlled through measures such as light trapping, manual capture, fruit bagging and the like, and low-toxicity and low-residue pesticides and biogenic pesticides are selected for prevention and control.
4, harvesting: collecting the fruit when the peel has yellow streak and the pulp is not softened. When picking, the fruits are held by hands to be upward and picked together with the fruit handles. The picked fruits are placed lightly and in a single layer, so that the collision and extrusion to damage the peels are avoided.
In the cultivation method, the parameter control and the fertilizer selection are not performed conventionally in the field, and detailed description is omitted, so that the understanding and operation of workers in the field are not influenced. All plants of the test stand have the same control parameters and the same application treatment mode, and the influence on the finally measured yield and the product quality is in a negligible range and does not need to be considered as an influence factor.
Example 4
The specific preparation method of the papaya juice beverage is basically the same as that of the papaya juice beverage in example 1, and the differences are as follows: the papaya raw material (the content of polyphenols is about 4mg/g, and the content of the caricin is about 0.04mg/g and 2 mg/g) processed and produced by the growth regulator of the invention. The processing mode of the pawpaw is as follows: three groups of 9 pawpaw trees were treated as the treatment object in this example. After 2 weeks of flowering and fruiting in the papaya tree, the papaya tree was treated with a growth regulator, and a mixed aqueous solution containing 12mg/L of cytokinin and 6mg/L of gibberellin was sprayed on the papaya tree (supplier: Shandong Shenhua chemical Co., Ltd., cytokinin-6-benzylaminopurine: pesticide registration No. PD 20096576; gibberellin: pesticide registration No. PD 20096576). The single plant single spraying amount is 15ml, the spraying frequency is 2 times, and the spraying time is as follows: spraying growth regulator on tree crown and fruit of fructus Chaenomelis 2 weeks after fruiting, and spraying once more every other day. After the fruits are ripe, picking and calculating to detect the yield and the fruit quality of each group, and the result is shown below.
Example 5
The specific preparation method of the papaya juice beverage is basically the same as that of the papaya juice beverage in example 2, and the differences are as follows: the papaya raw material (the content of polyphenols is about 4mg/g, and the content of the caricin is about 0.04mg/g and 2 mg/g) processed and produced by the growth regulator of the invention. The papaya treatment was the same as in example 4, except that: the growth regulator is a mixed aqueous solution containing 10mg/L cytokinin and 8mg/L gibberellin.
Example 6
The specific preparation method of the papaya juice beverage is basically the same as that of the papaya juice beverage in example 3, and the differences are as follows: the pawpaw raw material (the content of polyphenols is about 4mg/g, and the content of the caricin is about 0.04mg/g and 2 mg/g) processed and produced by the growth regulator is adopted. The papaya treatment was the same as in example 4, except that: the growth regulator is a mixed aqueous solution containing 15mg/L cytokinin and 5mg/L gibberellin.
Comparative example 1
A papaya juice beverage is prepared by the following specific steps:
(1) selecting mature fructus Chaenomelis raw material (containing polyphenols about 7mg/g and caricaine about 0.04 mg/g), cleaning, peeling, removing seeds, etc. to obtain fructus Chaenomelis pulp;
(2) pulping the pulp by a pulping machine to obtain a pulping mixture;
(3) filtering the pulp by a 200-mesh sieve, and blending the fruit juice beverage, wherein the pulp comprises 25% of papaya pulp, 0.02% of sodium alginate, 7% of white granulated sugar, 0.04% of citric acid and the balance of pure water by mass percentage;
(4) homogenizing the mixed mixture by a homogenizer with the pressure of 15MPa, and then carrying out high-temperature instantaneous sterilization at the temperature of 128 ℃ for 10 seconds; canning and sealing the hot beverage instantly sterilized at high temperature, and sterilizing in spray tunnel sterilization equipment at 93 deg.C for 25 min; then cooling and packaging to obtain the beverage product.
Comparative example 2
The specific preparation method of the papaya juice beverage is basically the same as that of the comparative example 1, and the differences are as follows: the same growth regulator-treated papaya material (polyphenol content about 4mg/g, papaya alkali content about 0.04mg/g, 2 mg/g) as in example 4 was used.
Comparative test
Common pawpaw and pawpaw cultivated by the method (treated by a growth regulator) are respectively used as processing raw materials, and 3 processing treatments for removing bitter and astringent taste are set: namely, the first treatment: adding gelatin with concentration of 0.005% and pectin with concentration of 0.003% into the pulp material; treatment two (example 1 and example 4): adding gelatin with concentration of 0.010% and pectin with concentration of 0.006% into the pulp material; and (3) treatment III: the pulp mass was added with gelatin at a concentration of 0.015% and pectin at a concentration of 0.009% to add clean water as a control (comparative examples 1 and 2). Repeat 3 times.
And (3) respectively taking the finally obtained papaya juice beverage to detect the contents of polyphenols and the caricaine (wherein, the content of the bitter substances is calculated by taking the weight of the corresponding raw material papaya as a basis). The results are shown in tables 1-4 below.
TABLE 1 bitter taste removal experiment data for common papaya pulp processing
Figure BDA0002366141890000111
TABLE 2 influence of different treatment modes on the removal of bitter taste in common papaya pulp processing
Figure BDA0002366141890000112
Figure BDA0002366141890000121
Note: different lower case letters indicate significant differences (p < 0.05).
TABLE 3 Experimental results of removing bitter taste of papaya pulp processed by growth regulator
Figure BDA0002366141890000122
TABLE 4 Effect of different treatments on the removal of bitterness and astringency in the processing of growth regulator treated papaya pulps
Treatment of Polyphenols (mg/g) Carica papaya alkali (mg/g)
Control 3.99±0.03a 0.021±0.002a
Process one 2.57±0.04b 0.016±0.002b
Treatment two 2.19±0.04c 0.010±0.001c
Treatment three 2.20±0.05c 0.010±0.002c
Note: different lower case letters indicate significant differences (p < 0.05).
As can be seen from tables 2 and 4, treatment two and treatment three did not differ significantly in the statistical analysis, so the protocol of the present invention selects treatment two with a lower additive dosage to be appropriate, best in line with the best economic benefit.
The above examples are preferred examples and for equal comparison the same treatment is used except for the debittering step. However, the data parameters in the present invention are not limited to the above embodiments, and are only for convenience of comparison and example, the scope of the present invention should be defined by the following claims (and all modifications, equivalents, and improvements made within the spirit and principle of the present invention should be considered as within the scope of the present invention).

Claims (10)

1. The papaya juice beverage is characterized in that the preparation method of the beverage comprises the following steps:
preheating: preheating the pulped papaya juice mixture to 82-85 ℃; and the number of the first and second groups,
removing bitter and astringent taste: adding gelatin 0.008-0.012% of the mass of the fructus Chaenomelis juice mixture and pectin 0.005-0.007% of the mass of the fructus Chaenomelis juice mixture into the preheated mixture, maintaining the temperature, stirring for 5-8min, and standing for 30-40 min.
2. The papaya fruit juice beverage according to claim 1, wherein the mixture after the debittering treatment step is sieved, and the obtained papaya fruit pulp is blended with the juice beverage according to the following ratio by mass percent: 20-30% of papaya fruit pulp, 0.02-0.03% of stabilizer, 6-8% of white granulated sugar, 0.01-0.05% of citric acid and the balance of water.
3. The papaya juice beverage according to claim 1 or 2, characterized in that it is prepared according to the following method:
(1) selecting mature pawpaw raw materials, and carrying out pretreatment such as cleaning, peeling, seed removal and the like;
(2) pulping: pulping the papaya fruits obtained in the step (1) to obtain a pulping mixture;
(3) preheating: preheating the pulping mixture obtained in the step (2) to 82-85 ℃;
(4) removing bitter and astringent taste: adding gelatin accounting for 0.008-0.012% of the mass of the mixture and pectin accounting for 0.005-0.007% of the mass of the mixture into the preheated mixture obtained in the step (3), keeping the temperature, stirring for 5-8min, and standing for 30-40min to obtain mixed fruit pulp;
(5) blending: sieving the mixed pulp obtained in the step (4), and then blending the sieved papaya pulp with the juice beverage;
(6) homogenizing, sterilizing, and packaging to obtain the papaya juice beverage.
4. The papaya juice beverage according to any one of claims 1 to 3, wherein the specific operation of step (6) is: homogenizing the prepared mixture obtained in the step (5) at the pressure of 12-15 MPa; sterilizing at 128-132 deg.C for 8-12 s; canning while hot, sealing, and sterilizing at 92-96 deg.C for 20-25 min; and (6) cooling and outer packaging.
5. The preparation method of the papaya juice beverage is characterized by comprising the following steps: preheating the pulped papaya juice mixture to 82-85 ℃; and adding gelatin with the mass of 0.008-0.012% of the mass of the papaya juice mixture and pectin with the mass of 0.005-0.007% of the mass of the papaya juice mixture into the preheated mixture, keeping the temperature, stirring for 5-8min, and standing for 30-40 min.
6. The method for preparing the papaya juice beverage according to claim 5, wherein the method specifically comprises the steps of:
(1) selecting mature pawpaw raw materials, and carrying out pretreatment such as cleaning, peeling, seed removal and the like;
(2) pulping: pulping the papaya fruits obtained in the step (1) to obtain a pulping mixture;
(3) preheating: preheating the pulping mixture obtained in the step (2) to 82-85 ℃;
(4) removing bitter and astringent taste: adding gelatin accounting for 0.008-0.012% of the mass of the mixture and pectin accounting for 0.005-0.007% of the mass of the mixture into the preheated mixture obtained in the step (3), keeping the temperature, stirring for 5-8min, and standing for 30-40min to obtain mixed fruit pulp;
(5) blending: sieving the mixed pulp obtained in the step (4), and then blending the sieved papaya pulp with the juice beverage;
(6) homogenizing, sterilizing, and packaging to obtain the papaya juice beverage.
7. The method for preparing the papaya fruit juice beverage according to claim 5 or 6, wherein in the step (5), the papaya fruit juice beverage is prepared from the papaya fruit pulp in the following proportions by mass percent: 20-30% of papaya fruit pulp, 0.02-0.03% of stabilizer, 6-8% of white granulated sugar, 0.01-0.05% of citric acid and the balance of water.
8. The method for preparing the papaya juice beverage according to any one of claims 5 to 7, wherein the specific operation of the step (6) is: homogenizing the prepared mixture obtained in the step (5) at the pressure of 12-15 MPa; sterilizing at 128-132 deg.C for 8-12 s; canning while hot, sealing, and sterilizing at 92-96 deg.C for 20-25 min; and (6) cooling and outer packaging.
9. A method for reducing the bitterness and astringency of a papaya juice beverage, the method comprising: preheating the pulped papaya juice mixture to 82-85 ℃; and adding gelatin with the mass of 0.008-0.012% of the mass of the papaya juice mixture and pectin with the mass of 0.005-0.007% of the mass of the papaya juice mixture into the preheated mixture, keeping the temperature, stirring for 5-8min, and standing for 30-40 min.
10. The method of reducing astringency of a papaya juice beverage as claimed in claim 9 wherein the papaya trees are sprayed with growth regulators comprising 10-15mg/L cytokinin and 5-8mg/L gibberellin 2 weeks after fruiting on the papaya trees.
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