CN113180164A - Passion fruit and vegetable juice formula and processing technology thereof - Google Patents

Passion fruit and vegetable juice formula and processing technology thereof Download PDF

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Publication number
CN113180164A
CN113180164A CN202110527886.5A CN202110527886A CN113180164A CN 113180164 A CN113180164 A CN 113180164A CN 202110527886 A CN202110527886 A CN 202110527886A CN 113180164 A CN113180164 A CN 113180164A
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juice
parts
fruit
vegetable
passion fruit
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黄运平
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Puer Jinggu Duoshang Juice Drinks Co ltd
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Puer Jinggu Duoshang Juice Drinks Co ltd
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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
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to the technical field of fruit juice processing, in particular to a passion fruit and vegetable juice formula and a processing technology thereof, wherein the passion fruit and vegetable juice formula comprises fruit juice, vegetable juice and an additive, and the fruit juice comprises the following raw materials: passion fruit juice, avocado juice, aloe juice, guava juice and papaya juice; the vegetable juice comprises the following raw materials: tomato juice, cabbage juice, and broccoli juice. The passion fruit juice contains 17 amino acids, multivitamins, beta-carotenoid and various trace elements which are required by a human body, has the effects of resisting tumors, oxidation, bacteria, blood sugar and blood fat, regulating immunity, resisting inflammation and the like, has high avocado fat content, contains a large amount of enzyme, has the effects of invigorating stomach and clearing intestines, and has important physiological functions of reducing cholesterol and blood fat, protecting cardiovascular and liver systems and the like.

Description

Passion fruit and vegetable juice formula and processing technology thereof
Technical Field
The invention relates to the technical field of fruit juice processing, in particular to a passion fruit and vegetable juice formula and a processing technology thereof.
Background
In recent years, fruit and vegetable juices with new texture characteristics are represented by fermentation products. The fermented fruit and vegetable juice can preserve the nutrition of fruits to the maximum extent by fermenting the fruits and vegetables, has unique flavor of the fermented fruits and vegetables, and generates a large amount of amino acids, organic acids and other nutrient substances in the fermentation process. Meanwhile, a large amount of probiotic metabolites are generated by fermentation, which is beneficial to improving the intestinal environment and enhancing the immunity of human bodies. Nowadays, fruit and vegetable juice is generally blended by cheap chemical products, has low nutritional cost and rarely has good fruit and vegetable juice.
Disclosure of Invention
The invention aims to provide a passion fruit and vegetable juice formula and a processing technology thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the passion fruit and vegetable juice formula comprises fruit juice, vegetable juice and an additive, wherein the fruit juice comprises the following raw materials in parts by weight: 100-150 parts of passion fruit juice, 30-35 parts of avocado juice, 25-35 parts of aloe juice, 30-35 parts of pomegranate juice and 15-20 parts of papaya juice; the vegetable juice comprises the following raw materials in parts by weight: 30-40 parts of tomato juice, 20-30 parts of cabbage juice and 25-30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 20-40 parts of honey, 20-30 parts of xylitol and 5-10 parts of a composite stabilizer;
the processing technology specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding passion fruit juice into a stirrer, and adding avocado juice, aloe juice, guava juice and papaya juice while stirring to obtain fruit juice for later use;
s13: adding tomato juice into a stirrer, and adding cabbage juice and broccoli juice while stirring to obtain vegetable juice for later use;
s14: mixing fruit juice and vegetable juice, heating to 40-50 deg.C, performing enzymolysis at constant temperature, adding xylitol, composite stabilizer, and inactivating enzyme to obtain coarse fruit and vegetable juice;
s15: heating Mel to 40-50 deg.C to liquid state, adding into the crude fruit and vegetable juice, and stirring to obtain passion fruit and vegetable juice;
s16: thermally degassing the blended passion fruit and vegetable juice to remove oxygen and peculiar smell in the feed liquid;
s17: and carrying out pasteurization on the passion fruit, vegetable and fruit juice, and quantitatively filling.
Preferably, the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 120 parts of passion fruit juice, 35 parts of avocado juice, 25 parts of aloe juice, 32 parts of guava juice and 20 parts of papaya juice; the vegetable juice comprises the following raw materials in parts by weight: 35 parts of tomato juice, 25 parts of cabbage juice and 28 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 30 parts of honey, 25 parts of xylitol and 7 parts of composite stabilizer.
Preferably, the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 150 parts of passion fruit juice, 35 parts of avocado juice, 35 parts of aloe juice, 35 parts of guava juice and 20 parts of papaya juice; the vegetable juice comprises the following raw materials in parts by weight: 40 parts of tomato juice, 30 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 35 parts of honey, 25 parts of xylitol and 10 parts of composite stabilizer.
Preferably, the composite stabilizer is formed by mixing sodium alginate, pectin and CMC-Na according to the mass ratio of 1:1: 2.
Preferably, the passion fruit juice is passion fruit juice obtained by fruit selection, pretreatment, crushing and pulping and enzymolysis; the specific steps are as follows:
s21 fruit selection: selecting high-quality mature fruits which are free from plant diseases and insect pests, uniform in size and deep in color;
s22 pretreatment: cleaning passion fruit, sterilizing with normal saline, naturally drying, removing epidermis and seeds, and selecting pulp for later use;
s23 crushing and pulping: taking pulp, immediately squeezing juice with a juicer, filtering out filter residue with a filter screen, taking only juice, and sterilizing the juice with sulfurous acid;
s24 enzymolysis: adding the processed fruit juice into a fermentation tank, adding 10-30g/T pectinase, standing for 5-10h, and collecting supernatant to obtain passion fruit juice.
Preferably, the papaya juice is obtained by pretreating, softening and pulping, carrying out enzymolysis and enzyme deactivation, wherein the pretreating comprises the steps of cutting the papaya which is peeled, deseeded and cleaned into pieces, and adding 3 times of citric acid color protection liquid with the mass concentration of O.2% by mass to obtain the pretreated papaya; the softening and pulping is to cook the pretreated pawpaw at 100 ℃ to cure the melon pulp, add 10 times of water by mass and 4% of beta-dextrin by mass of the melon pulp into the cured melon pulp, and obtain pawpaw pulp after pulping; the enzymolysis is to adjust the pH value of the papaya slurry to 3.8, add pectinase accounting for O.06% of the mass of the papaya slurry and cellulase accounting for O.12% of the mass of the papaya slurry, and carry out enzymolysis for 90min at 55 ℃.
Preferably, the enzyme deactivation is to heat the papaya pulp after enzymolysis at 100 ℃ for 20min to deactivate the enzyme, then filter the papaya pulp with 200-mesh filter cloth, and remove the filtered papaya juice.
Preferably, the enzyme for enzymolysis in step S14 is a complex enzyme of cellulase and pectinase, the ratio of the two enzymes is 1: 2-1: 5, the addition amount of the complex enzyme is 0.5-2 wt% of the fruit and vegetable raw materials, and the enzymolysis is carried out for 1-4 hours at normal temperature.
Preferably, the temperature of the thermal degassing in the step S16 is 95-100 ℃ and the heating time is 5-8 min.
Preferably, the pasteurization temperature in step S17 is 65-85 deg.C, and the time is 15-45 min.
Compared with the prior art, the invention has the beneficial effects that:
1. in the passion fruit and vegetable juice formula and the processing technology thereof, the raw material formula is scientific and reasonable, the flavor is unique, the preparation is precise, the economic benefit, the social benefit and the popularization value are higher, the active ingredients of different raw materials are fully fused and complemented according to the reasonable proportion, the blood sugar reducing effect is better than that of a single raw material, the passion fruit, avocado, aloe, guava, pawpaw, cabbage, broccoli and tomato which are homologous in medicine and food are adopted as the raw materials while the prevention and health care effect is achieved, the nutrition is rich, and the price can be widely accepted by consumers. Due to homology of medicine and food of the raw materials, the health-care fruit and vegetable juice beverage is developed as a health-care fruit and vegetable juice beverage, exerts the health-care effect of the health-care fruit and vegetable juice beverage and has far-reaching significance.
2. In the formula and the processing technology of the passion fruit and vegetable juice, the passion fruit juice contains 17 amino acids, multiple vitamins, beta-carotenoid and various trace elements which are required by a human body, and the peel also contains a large amount of polysaccharide, polypeptide, terpenes, flavonoids, phenols and dietary fibers, so that the passion fruit and vegetable juice has higher biological activity, and has the effects of resisting tumors, resisting oxidation, resisting bacteria, regulating blood sugar and blood fat, regulating immunity, resisting inflammation and the like.
3. In the formula and the processing technology of the passion fruit and vegetable juice, the avocado contains a plurality of vitamins, abundant fatty acids and proteins, has high contents of sodium, potassium, magnesium, calcium and the like, has a nutritional value equivalent to cream, is rich in potassium, folic acid and vitamin B6, also contains a plurality of mineral elements (potassium, calcium, iron, magnesium, phosphorus, sodium, zinc, copper, manganese, selenium and the like) and edible plant fibers. Every 100 g of raw avocado contains 74.3 percent of water, 2 g of protein, 15.3 g of fat and 7.4 g of carbohydrate, can provide 673.9 kilojoules of heat, is a high-energy low-sugar fruit, has high fat content, contains a large amount of enzyme, has the functions of invigorating stomach and clearing intestines, and has important physiological functions of reducing cholesterol and blood fat, protecting heart vessels and liver systems and the like.
4. In the formula and the processing technology of the passion fruit and vegetable juice, aloe contains rich amino acid, polysaccharide, vitamin and various inorganic mineral elements, wherein the polysaccharide has a remarkable blood sugar reducing effect, and also has the effects of resisting tumors, radiation, inflammation, oxidation, protecting livers, regulating immunity, clearing heat, relaxing bowels and the like, and the medicinal history is long.
5. In the formula and the processing technology of the passion fruit and vegetable juice, guava fruits are rich in nutrition, contain higher VA, VB and cellulose, and are rich in protein, polysaccharide, flavonoid and trace elements such as phosphorus, potassium, iron, calcium, magnesium and the like, wherein the polysaccharide and the flavonoid have the obvious blood sugar reducing effect, and in addition, the passion fruit and vegetable juice also has the effects of astringing to stop diarrhea, relieving itching, resisting oxidation and aging, balancing blood sugar, clearing liver, preventing chronic diseases, promoting metabolism of a human body, keeping normal and smooth capillary vessels, helping digestion, stimulating appetite, relaxing the bowels and the like.
6. According to the passion fruit and vegetable juice formula and the processing technology thereof, the tomatoes are rich in nutrition and have special flavor, and the edible parts of the tomatoes are juicy berries. It has a great variety, and can be divided into round, oblate, oblong and pointed round according to the shape of the fruit; there are reddish, pink, orange-red and yellow colors, depending on the color of the peel. The tomato is sweet and sour in taste, cold in nature and slightly cold, and the tomato contains abundant carotene, vitamin C and vitamin B, particularly the vegetable corolla with the content of vitamin P. The tomato contains vitamins and mineral elements with cardiovascular protection effect, and can reduce heart disease. The vitamin C in the tomato has the effects of promoting the production of body fluid to quench thirst, invigorating stomach to promote digestion, cooling blood to calm the liver, clearing away heat and toxic materials and reducing blood pressure, and has good adjuvant therapy effect on patients with hypertension and kidney. Eating more tomatoes has the function of resisting aging and keeping the skin white. The nicotinic acid contained in the tomato can maintain the normal secretion of gastric juice, promote the formation of red blood cells, and is beneficial to keeping the elasticity of the blood vessel wall and protecting the skin. Therefore, eating the tomatoes is also helpful for preventing and treating arteriosclerosis, hypertension and coronary heart disease. Tomato is succulent, and can induce diuresis, and is suitable for patients with nephritis. Lycopene has unique antioxidant effect, and can scavenge free radicals, protect cells, prevent deoxyribonucleic acid and gene from being damaged, and prevent canceration. The tomato has the effect of preventing the prostatic cancer, and can effectively reduce the risks of the pancreatic cancer, the rectal cancer, the laryngeal cancer, the oral cancer, the lung cancer, the breast cancer and other cancers.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides the following technical scheme:
example 1
The passion fruit and vegetable juice formula comprises fruit juice, vegetable juice and an additive, wherein the fruit juice comprises the following raw materials in parts by weight: 120 parts of passion fruit juice, 35 parts of avocado juice, 25 parts of aloe juice, 32 parts of guava juice and 20 parts of papaya juice; the vegetable juice comprises the following raw materials in parts by weight: 35 parts of tomato juice, 25 parts of cabbage juice and 28 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 30 parts of honey, 25 parts of xylitol and 7 parts of composite stabilizer.
The processing technology of the passion fruit and vegetable juice in the embodiment specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding passion fruit juice into a stirrer, and adding avocado juice, aloe juice, guava juice and papaya juice while stirring to obtain fruit juice for later use;
s13: adding tomato juice into a stirrer, and adding cabbage juice and broccoli juice while stirring to obtain vegetable juice for later use;
s14: uniformly mixing the fruit juice and the vegetable juice, heating to 45 ℃, carrying out enzymolysis at constant temperature, adding xylitol, a composite stabilizer and enzyme deactivation to obtain coarse fruit and vegetable juice;
s15: heating Mel to 45 deg.C to liquid state, adding into the crude fruit and vegetable juice, and stirring to obtain Passion fruit and vegetable juice;
s16: thermally degassing the blended passion fruit and vegetable juice to remove oxygen and peculiar smell in the feed liquid;
s17: and carrying out pasteurization on the passion fruit, vegetable and fruit juice, and quantitatively filling.
Further, the composite stabilizer is formed by mixing sodium alginate, pectin and CMC-Na according to the mass ratio of 1:1: 2.
Specifically, the passion fruit juice is passion fruit juice obtained by fruit selection, pretreatment, crushing, pulping and enzymolysis; the method comprises the following specific steps:
s21 fruit selection: selecting high-quality mature fruits which are free from plant diseases and insect pests, uniform in size and deep in color;
s22 pretreatment: cleaning passion fruit, sterilizing with normal saline, naturally drying, removing epidermis and seeds, and selecting pulp for later use;
s23 crushing and pulping: taking pulp, immediately squeezing juice with a juicer, filtering out filter residue with a filter screen, taking only juice, and sterilizing the juice with sulfurous acid;
s24 enzymolysis: adding the processed fruit juice into a fermentation tank, adding 20g/T pectinase, standing for 6h, and collecting supernatant to obtain passion fruit juice.
Further, the papaya juice is obtained by pretreatment, softening and pulping, enzymolysis and enzyme deactivation, wherein the pretreatment is to cut the papaya which is peeled, deseeded and cleaned into pieces and add 3 times of citric acid color protection liquid with the mass concentration of O.2% to obtain the pretreated papaya; softening and pulping, namely cooking pretreated pawpaw at 100 ℃ to cure the melon pulp, adding 10 times of water by mass and beta-dextrin accounting for 4% of the mass of the melon pulp into the cured melon pulp, and pulping to obtain pawpaw pulp; the enzymolysis is to adjust the pH value of the papaya pulp to 3.8, add pectinase accounting for O.06% of the mass of the papaya pulp and cellulase accounting for O.12% of the mass of the papaya pulp, and perform enzymolysis for 90min at 55 ℃.
It is noted that the enzyme deactivation is to heat the papaya pulp after enzymolysis at 100 deg.C for 20min to deactivate enzyme, and then to filter with 200 mesh filter cloth to remove Luo de papaya juice.
Specifically, the enzyme used for enzymolysis in step S14 is a complex enzyme of cellulase and pectinase, the ratio of the two enzymes is 1: 3, the addition amount of the complex enzyme is 1 wt% of the fruit and vegetable raw materials, and the enzymolysis is performed for 3 hours at normal temperature.
Further, the temperature of the thermal deaeration in the step S16 was 90 ℃ and the heating time was 8min, and the pasteurization temperature in the step S17 was 70 ℃ and the time was 20 min.
Example 2
The passion fruit and vegetable juice formula comprises fruit juice, vegetable juice and an additive, wherein the fruit juice comprises the following raw materials in parts by weight: 150 parts of passion fruit juice, 35 parts of avocado juice, 35 parts of aloe juice, 35 parts of guava juice and 20 parts of papaya juice; the vegetable juice comprises the following raw materials in parts by weight: 40 parts of tomato juice, 30 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 35 parts of honey, 25 parts of xylitol and 10 parts of composite stabilizer.
The processing technology of the passion fruit and vegetable juice in the embodiment specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding passion fruit juice into a stirrer, and adding avocado juice, aloe juice, guava juice and papaya juice while stirring to obtain fruit juice for later use;
s13: adding tomato juice into a stirrer, and adding cabbage juice and broccoli juice while stirring to obtain vegetable juice for later use;
s14: uniformly mixing the fruit juice and the vegetable juice, heating to 45 ℃, carrying out enzymolysis at constant temperature, adding xylitol, a composite stabilizer and enzyme deactivation to obtain coarse fruit and vegetable juice;
s15: heating Mel to 45 deg.C to liquid state, adding into the crude fruit and vegetable juice, and stirring to obtain Passion fruit and vegetable juice;
s16: thermally degassing the blended passion fruit and vegetable juice to remove oxygen and peculiar smell in the feed liquid;
s17: and carrying out pasteurization on the passion fruit, vegetable and fruit juice, and quantitatively filling.
Further, the composite stabilizer is formed by mixing sodium alginate, pectin and CMC-Na according to the mass ratio of 1:1: 2.
Specifically, the passion fruit juice is passion fruit juice obtained by fruit selection, pretreatment, crushing, pulping and enzymolysis; the method comprises the following specific steps:
s21 fruit selection: selecting high-quality mature fruits which are free from plant diseases and insect pests, uniform in size and deep in color;
s22 pretreatment: cleaning passion fruit, sterilizing with normal saline, naturally drying, removing epidermis and seeds, and selecting pulp for later use;
s23 crushing and pulping: taking pulp, immediately squeezing juice with a juicer, filtering out filter residue with a filter screen, taking only juice, and sterilizing the juice with sulfurous acid;
s24 enzymolysis: adding the processed fruit juice into a fermentation tank, adding 10-30g/T pectinase, standing for 5-10h, and collecting supernatant to obtain passion fruit juice.
Further, the papaya juice is obtained by pretreatment, softening and pulping, enzymolysis and enzyme deactivation, wherein the pretreatment is to cut the papaya which is peeled, deseeded and cleaned into pieces and add 3 times of citric acid color protection liquid with the mass concentration of O.2% to obtain the pretreated papaya; softening and pulping, namely cooking pretreated pawpaw at 100 ℃ to cure the melon pulp, adding 10 times of water by mass and beta-dextrin accounting for 4% of the mass of the melon pulp into the cured melon pulp, and pulping to obtain pawpaw pulp; the enzymolysis is to adjust the pH value of the papaya pulp to 3.8, add pectinase accounting for O.06% of the mass of the papaya pulp and cellulase accounting for O.12% of the mass of the papaya pulp, and perform enzymolysis for 90min at 55 ℃.
It is noted that the enzyme deactivation is to heat the papaya pulp after enzymolysis at 100 deg.C for 20min to deactivate enzyme, and then to filter with 200 mesh filter cloth to remove Luo de papaya juice.
Specifically, the enzyme used for enzymolysis in step S14 is a complex enzyme of cellulase and pectinase, the ratio of the two enzymes is 1: 3, the addition amount of the complex enzyme is 1 wt% of the fruit and vegetable raw materials, and the enzymolysis is performed for 3 hours at normal temperature.
Further, the temperature of the thermal deaeration in the step S16 was 90 ℃ and the heating time was 8min, and the pasteurization temperature in the step S17 was 70 ℃ and the time was 20 min.
The passion fruit and vegetable juice formula and the processing technology thereof have the advantages that the raw material formula is scientific and reasonable, the flavor is unique, the preparation is ingenious, the economic benefit, the social benefit and the popularization value are higher, the active ingredients of different raw materials are fully fused and complemented according to the reasonable proportion, the blood sugar reducing effect is better than that of a single raw material, the passion fruit, avocado, aloe, guava, pawpaw, cabbage, broccoli and tomato which are homologous in medicine and food are adopted as the raw materials while the prevention and health care effect is achieved, the nutrition is rich, and the price can be widely accepted by consumers. Due to homology of medicine and food of the raw materials, the health-care fruit and vegetable juice beverage is developed as a health-care fruit and vegetable juice beverage, exerts the health-care effect of the health-care fruit and vegetable juice beverage and has far-reaching significance.
The juice of the mature passion fruit contains 17 amino acids, multiple vitamins, beta-carotenoid and various trace elements which are required by a human body, and the peel also contains a large amount of polysaccharide, polypeptide, terpenes, flavonoids, phenols and dietary fibers, so that the passion fruit has high biological activity, and has the effects of resisting tumors, resisting oxidation, resisting bacteria, regulating blood sugar and blood fat, regulating immunity, resisting inflammation and the like.
The avocado contains various vitamins, abundant fatty acids and proteins, has high contents of sodium, potassium, magnesium, calcium and the like, has a nutritional value equivalent to that of cream, is rich in potassium, folic acid and vitamin B6, and also contains various mineral elements (potassium, calcium, iron, magnesium, phosphorus, sodium, zinc, copper, manganese, selenium and the like) and edible plant fibers. Every 100 g of raw avocado contains 74.3 percent of water, 2 g of protein, 15.3 g of fat and 7.4 g of carbohydrate, can provide 673.9 kilojoules of calories, is a high-energy low-sugar fruit, has high fat content, contains a large amount of enzyme, has the functions of invigorating stomach and clearing intestines, and has important physiological functions of reducing cholesterol and blood fat, protecting cardiovascular system and liver system and the like.
Aloe contains abundant amino acids, polysaccharide, vitamins and various inorganic mineral elements, wherein the polysaccharide has obvious effect of reducing blood sugar, and also has the effects of resisting tumor, resisting radiation, resisting inflammation, resisting oxidation, protecting liver, regulating immunity, clearing heat and relaxing bowels, etc., and has a long medicinal history.
The guava fruit is rich in nutrition, contains higher VA, VB and cellulose, and is rich in protein, polysaccharide, flavonoid and trace elements such as phosphorus, potassium, iron, calcium, magnesium and the like, wherein the polysaccharide and the flavonoid have the function of obviously reducing blood sugar, and also have the effects of astringing and stopping diarrhea, relieving itching, resisting oxidation and aging, balancing blood sugar, clearing liver, preventing chronic diseases, promoting metabolism of a human body, keeping normal and smooth capillary vessels, helping digestion, stimulating appetite, relaxing bowels and the like.
The tomato is nutritious and has special flavor, and the edible part of the tomato is juicy berry. It has a great variety, and can be divided into round, oblate, oblong and pointed round according to the shape of the fruit; there are reddish, pink, orange-red and yellow colors, depending on the color of the peel. The tomato is sweet and sour in taste, cold in nature and slightly cold, and the tomato is rich in carotene, vitamin C and vitamin B, especially the coronas of vegetables with vitamin P content. The tomato contains vitamins and mineral elements with cardiovascular protecting effect, and can reduce heart attack. The vitamin C in the tomato has the effects of promoting the production of body fluid to quench thirst, invigorating stomach to promote digestion, cooling blood to calm the liver, clearing away heat and toxic materials and reducing blood pressure, and has good adjuvant therapy effect on patients with hypertension and kidney. Eating more tomatoes has the function of resisting aging and keeping the skin white. The nicotinic acid contained in the tomato can maintain the normal secretion of gastric juice, promote the formation of red blood cells, and is beneficial to keeping the elasticity of a blood vessel wall and protecting the skin. Therefore, eating the tomatoes is also helpful for preventing and treating arteriosclerosis, hypertension and coronary heart disease. Tomato is succulent, and can induce diuresis, and is suitable for patients with nephritis. Lycopene has unique antioxidant effect, and can scavenge free radicals, protect cells, prevent DNA and gene from damage, and prevent canceration. Tomato has the effect of preventing prostate cancer, and can effectively reduce the risk of cancers such as pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, lung cancer, breast cancer and the like.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the preferred embodiments of the present invention are described above and in the specification only, and are not intended to limit the present invention, and that various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (10)

1. A passion fruit and vegetable juice formula and a processing technology thereof are characterized in that: the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 100-150 parts of passion fruit juice, 30-35 parts of avocado juice, 25-35 parts of aloe juice, 30-35 parts of guava juice and 15-20 parts of papaya juice; the vegetable juice comprises the following raw materials in parts by weight: 30-40 parts of tomato juice, 20-30 parts of cabbage juice and 25-30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 20-40 parts of honey, 20-30 parts of xylitol and 5-10 parts of a composite stabilizer;
the processing technology specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding passion fruit juice into a stirrer, and adding avocado juice, aloe juice, guava juice and papaya juice while stirring to obtain fruit juice for later use;
s13: adding tomato juice into a stirrer, and adding cabbage juice and broccoli juice while stirring to obtain vegetable juice for later use;
s14: mixing fruit juice and vegetable juice, heating to 40-50 deg.C, performing enzymolysis at constant temperature, adding xylitol, composite stabilizer, and inactivating enzyme to obtain coarse fruit and vegetable juice;
s15: heating Mel to 40-50 deg.C to liquid state, adding into the crude fruit and vegetable juice, and stirring to obtain passion fruit and vegetable juice;
s16: thermally degassing the blended passion fruit and vegetable juice to remove oxygen and peculiar smell in the feed liquid;
s17: and carrying out pasteurization on the passion fruit, vegetable and fruit juice, and quantitatively filling.
2. The passion fruit and vegetable juice formula and the processing technology thereof according to claim 1, characterized in that: the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 120 parts of passion fruit juice, 35 parts of avocado juice, 25 parts of aloe juice, 32 parts of guava juice and 20 parts of papaya juice; the vegetable juice comprises the following raw materials in parts by weight: 35 parts of tomato juice, 25 parts of cabbage juice and 28 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 30 parts of honey, 25 parts of xylitol and 7 parts of composite stabilizer.
3. The passion fruit and vegetable juice formula and the processing technology thereof according to claim 1, characterized in that: the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 150 parts of passion fruit juice, 35 parts of avocado juice, 35 parts of aloe juice, 35 parts of guava juice and 20 parts of papaya juice; the vegetable juice comprises the following raw materials in parts by weight: 40 parts of tomato juice, 30 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 35 parts of honey, 25 parts of xylitol and 10 parts of composite stabilizer.
4. The passion fruit and vegetable juice formulation and processing technology thereof according to any one of claims 1-3, wherein: the composite stabilizer is formed by mixing sodium alginate, pectin and CMC-Na according to the mass ratio of 1:1: 2.
5. The passion fruit and vegetable juice formula and the processing technology thereof according to claim 1, characterized in that: the passion fruit juice is passion fruit juice obtained by fruit selection, pretreatment, crushing, pulping and enzymolysis; the method comprises the following specific steps:
s21 fruit selection: selecting high-quality mature fruits which are free from plant diseases and insect pests, uniform in size and deep in color;
s22 pretreatment: cleaning passion fruit, sterilizing with normal saline, naturally drying, removing epidermis and seeds, and selecting pulp for later use;
s23 crushing and pulping: taking pulp, immediately squeezing juice with a juicer, filtering out filter residue with a filter screen, taking only juice, and sterilizing the juice with sulfurous acid;
s24 enzymolysis: adding the processed fruit juice into a fermentation tank, adding 10-30g/T pectinase, standing for 5-10h, and collecting supernatant to obtain passion fruit juice.
6. The passion fruit and vegetable juice formula and the processing technology thereof according to claim 1, characterized in that: the papaya juice is obtained by pretreating, softening and pulping, carrying out enzymolysis and inactivating enzyme, wherein the pretreating comprises the steps of cutting the papaya which is peeled, seed and pulp of the papaya are removed, and the papaya is washed clean into pieces, and adding 3 times of citric acid color protection liquid with the mass concentration of O.2% by mass to obtain the pretreated papaya; the softening and pulping is to cook the pretreated pawpaw at 100 ℃ to cure the melon pulp, add 10 times of water by mass and 4% of beta-dextrin by mass of the melon pulp into the cured melon pulp, and obtain pawpaw pulp after pulping; the enzymolysis is to adjust the pH value of the papaya pulp to 3.8, add pectinase accounting for O.06% of the mass of the papaya pulp and cellulase accounting for O.12% of the mass of the papaya pulp, and carry out enzymolysis for 90min at 55 ℃.
7. The passion fruit and vegetable juice formula and the processing technology thereof according to claim 5 or 6, characterized in that: the enzyme deactivation is to heat the enzymolysis papaya pulp at 100 deg.C for 20min to deactivate enzyme, and then to filter with 200 mesh filter cloth to remove Luo to obtain papaya juice.
8. The passion fruit and vegetable juice formula and the processing technology thereof according to claim 1, characterized in that: the enzyme for enzymolysis in the step S14 is a complex enzyme of cellulase and pectinase, the ratio of the two enzymes is 1: 2-1: 5, the addition amount of the complex enzyme is 0.5-2 wt% of the fruit and vegetable raw materials, and the enzymolysis is carried out for 1-4 hours at normal temperature.
9. The passion fruit and vegetable juice formula and the processing technology thereof according to claim 1, characterized in that: in step S16, the temperature of thermal degassing is 95-100 deg.C, and the heating time is 5-8 min.
10. The passion fruit and vegetable juice formula and the processing technology thereof according to claim 1, characterized in that: the pasteurization temperature in step S17 is 65-85 deg.C, and the time is 15-45 min.
CN202110527886.5A 2021-05-14 2021-05-14 Passion fruit and vegetable juice formula and processing technology thereof Pending CN113180164A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114558053A (en) * 2022-03-22 2022-05-31 青岛市即墨区人民医院 Waste pericarp extract composition with gastric cancer treatment effect

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CN103478824A (en) * 2013-09-06 2014-01-01 夏华 Processing method of apple, carrot and tomato composite fruit and vegetable juice
CN105124682A (en) * 2015-06-29 2015-12-09 李胜森 Passiflora edulis composite beverage beverage
CN108018158A (en) * 2017-12-29 2018-05-11 桂林理工大学 A kind of technique of passion fruit fruit juice fermented fruit wine
CN108041371A (en) * 2017-12-25 2018-05-18 宋小英 A kind of passion fruit fruit juice and preparation method thereof
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JP2000116362A (en) * 1998-10-09 2000-04-25 Yakult Honsha Co Ltd Green vegetable drink
CN103054113A (en) * 2013-01-25 2013-04-24 合肥工业大学 Composite fruit-vegetable juice beverage with blood sugar decreasing effect
CN103478824A (en) * 2013-09-06 2014-01-01 夏华 Processing method of apple, carrot and tomato composite fruit and vegetable juice
CN105124682A (en) * 2015-06-29 2015-12-09 李胜森 Passiflora edulis composite beverage beverage
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CN114558053A (en) * 2022-03-22 2022-05-31 青岛市即墨区人民医院 Waste pericarp extract composition with gastric cancer treatment effect
CN114558053B (en) * 2022-03-22 2022-12-27 青岛市即墨区人民医院 Waste pericarp extract composition with gastric cancer treatment effect

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Application publication date: 20210730