CN113317418A - Method for making papaya and cherry tomato composite fruit and vegetable juice - Google Patents
Method for making papaya and cherry tomato composite fruit and vegetable juice Download PDFInfo
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- 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
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- A23L2/04—Extraction of juices
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Abstract
The invention relates to a method for preparing papaya and cherry tomato composite fruit and vegetable juice, which specifically comprises the following steps: 1) preparing papaya juice; 2) preparing cherry tomato juice; 3) preparing the papaya and cherry tomato composite fruit and vegetable juice: mixing and blending the prepared papaya juice, cherry tomato juice, white granulated sugar, citric acid and a stabilizer, and performing flavor quality evaluation on the blended composite fruit and vegetable juice beverage to select an optimal formula; 4) filling and sterilizing: and filling the prepared papaya and cherry tomato composite fruit and vegetable juice, sterilizing at 80 ℃ for 10-15 min by adopting a pasteurization method, and cooling to obtain a finished product. The invention has the advantages that: the papaya is rich in smell, the cherry tomato is fresh in aroma, the combination of the papaya and cherry tomato can obviously improve the overall aroma of the fruit and vegetable juice beverage, the papaya and cherry tomato juice beverage is convenient to prepare, is nutritional and healthy, has good mouthfeel, can achieve complementary nutritional values and fused flavor, and has a good popularization prospect.
Description
Technical Field
The invention relates to a method for preparing papaya and cherry tomato composite fruit and vegetable juice.
Background
Fructus Chaenomelis of Chaenomeles of Rosaceae, shrub or small arbor, up to 5-10 m, oval or oblong shape with oval or elliptical blade, inverted oval shape with length of 5-8 cm, width of 3.5-5.5 cm, and petiole length of 5-10 mm, and has hair and glandular teeth; the fruits are oblong, 10-15 cm long, dark yellow, woody, fragrant in flavor and short in fruit stalks. The flowering period is 4 months, and the fruit period is 9-10 months. The pawpaw has the effects of strengthening spleen to promote digestion, resisting epidemic diseases, killing insects, being rich in nutrition and low in calorie, can be used for losing weight and has the effects of expelling toxin and enlarging breast.
The cherry tomato is a plant of Solanaceae and Lycopersicon. Also called small tomato, small tomato fruit, cherry tomato, etc., can be used as both vegetable and fruit, wherein the vitamin content is 1.7 times of common tomato. The cherry tomato is an annual herbaceous plant of the tomato genus of the Solanaceae family, has strong adaptability and good resistance, is fond of potassium fertilizer and light, has more requirements on water, preferably has the relative air humidity of 45-50 percent, and can be cultivated all the year round in China. Because the appearance is exquisite and lovely, the sugar content is very high, the taste is fragrant, sweet and delicious, and the flavor is unique and is widely loved by consumers.
The papaya has high sugar content, and the cherry tomato has low sugar content, so that the combination of the papaya and cherry tomato can reduce the whole sugar content of the fruit and vegetable juice, and the concept of green and health is compounded. The papaya has a strong smell, and the cherry tomato has a fresh fragrance, so that the whole fragrance of the fruit and vegetable juice beverage is remarkably improved by combining the papaya and the cherry tomato, and a research direction is directed on how to provide a preparation method of the papaya and cherry tomato composite fruit and vegetable juice.
Disclosure of Invention
The invention aims to provide a method for preparing papaya-cherry tomato composite fruit and vegetable juice, which aims to solve the problems in the background art. In order to solve the technical problems, the technical scheme provided by the invention is as follows: a method for preparing papaya and cherry tomato composite fruit and vegetable juice specifically comprises the following steps:
1) preparing the papaya juice: selecting fresh pawpaw without mildew, rot and damage and with the maturity of more than 90%, cleaning dirt on the surface with water, peeling and removing kernels, and pressing the pawpaw according to 1-2 cm3Cutting into blocks; in order to prevent oxidation browning, the cut pulp is immediately immersed into 1-2% saline water for color protection for 2min, and then is blanched at 90 ℃ for 2 min; placing the treated pulp into a high-speed juicer according to the material-liquid ratio of 2:1, adding water for pulping, simultaneously adding 0.03% of ascorbic acid, and coarsely filtering the obtained papaya pulp by using four layers of gauze; adding 0.15 wt% of pectinase into the papaya raw juice, clarifying at 45 deg.C for 2 hr, and filtering with eight layers of gauze to obtain clarified papaya juice;
2) preparing cherry tomato juice: selecting fresh high-quality cherry tomatoes which are free from spots, insect pests and mechanical damage and rich in water, cleaning the cherry tomatoes with clear water, peeling the cherry tomatoes, and cutting the cherry tomatoes into slices with the thickness of 2-3 cm; carrying out enzyme deactivation treatment: adding the cut cherry tomato slices into water at 95 ℃ for blanching for 3 min; adding water into a juicer according to the material-liquid ratio of 2:1, pulping, filtering cherry tomato raw pulp with four layers of gauze to obtain cherry tomato juice, adding 0.04% of pectinase, clarifying at 45 deg.C for 2h, and filtering with eight layers of gauze to obtain clarified cherry tomato juice;
3) preparing the papaya and cherry tomato composite fruit and vegetable juice: mixing and blending the prepared papaya juice, cherry tomato juice, white granulated sugar, citric acid and a stabilizer, and performing flavor quality evaluation on the blended composite fruit and vegetable juice beverage to select an optimal formula;
4) filling and sterilizing: and filling the prepared papaya and cherry tomato composite fruit and vegetable juice, sterilizing at 80 ℃ for 10-15 min by adopting a pasteurization method, and cooling to obtain a finished product.
As a preferred scheme, the flavor quality evaluation in the step 3) comprises the following steps:
A) selecting 10 healthy young years according to the proportion of 1:1 of men and women to form a sensory evaluation group, and performing sensory evaluation on four aspects of color, smell, taste and tissue state of the composite fruit and vegetable juice beverage; according to the sensory index inspection method in GB/T31121-2014 fruit and vegetable juice and beverage; determining the compounding ratio of the papaya juice and the cherry tomato juice: selecting papaya juice cherry tomato juice with different proportions under the conditions that the addition amount of citric acid is 0.05% and the addition amount of sucrose is 3%, performing single-factor tests according to the ratio of 5:1, 4:1, 3:1, 2:2, 1:1 and 1:2 respectively, performing sensory evaluation by a sensory evaluation group, and determining the optimal proportioning range;
B) determining the adding amount of the compound fruit and vegetable juice sucrose: taking the optimized result in the step A) as an optimal value, adding 0.05% of citric acid, respectively adding 0%, 2%, 4%, 6%, 8% and 10% of sucrose, performing single-factor test, and determining the addition range of the sucrose according to a sensory evaluation method;
C) determining the addition amount of the citric acid in the composite fruit and vegetable juice: taking the optimized result in A) and B) as an optimal value, carrying out single-factor test according to the addition amount of citric acid of 0%, 0.02%, 0.04%, 0.06%, 0.08% and 0.10%, and obtaining an optimal addition range through sensory evaluation;
D) the papaya and cherry tomato composite fruit and vegetable juice orthogonal test comprises the following steps: selecting a papaya juice cherry tomato juice compounding ratio, a fruit and vegetable juice sucrose addition amount and a fruit and vegetable juice citric acid addition amount as test factors, selecting the optimal three levels of the factors, and designing L on the basis of a single-factor test9(33) Performing orthogonal test; obtaining the optimal ratio of the papaya cherry tomato composite fruit and vegetable juice according to sensory evaluation;
E) determining the composite fruit and vegetable juice stabilizer: the fruit juice beverage without the stabilizer is easy to layer or precipitate, the sensory quality of the fruit juice beverage can be directly influenced, and a pre-experiment shows that the stabilizing effect of the single stabilizer on the composite fruit and vegetable juice beverage is not ideal, so that xanthan gum, sodium carboxymethylcellulose and agar are selected for compounding, the tissue state of the fruit and vegetable juice beverage is observed after 24 hours, and the sensory evaluation is carried out on the fruit and vegetable juice beverage;
F) measurement of physical and chemical indexes: the soluble solid is tested according to GB/T12143-; for total acids: detecting according to a direct titration method in GB/T12456-2008 'determination method of total acid in food'; for total sugar: determined by anthrone colorimetry.
The invention has the advantages that: the papaya is rich in smell, the cherry tomato is fresh in aroma, the combination of the papaya and cherry tomato can obviously improve the overall aroma of the fruit and vegetable juice beverage, the papaya and cherry tomato juice beverage is convenient to prepare, is nutritional and healthy, has good mouthfeel, can achieve complementary nutritional values and fused flavor, and has a good popularization prospect.
Drawings
FIG. 1 is a line graph showing the influence of the compounding ratio of papaya juice and cherry tomato juice on the papaya and cherry tomato composite fruit and vegetable juice.
FIG. 2 is a line graph showing the effect of the addition of sucrose on the papaya and cherry tomato composite fruit and vegetable juice.
FIG. 3 is a line graph showing the effect of citric acid addition flow on the papaya and cherry tomato composite juice.
FIG. 4 is a process flow diagram of the present invention.
Detailed Description
The invention is illustrated below by means of specific examples, without being restricted thereto.
Examples
A method for preparing papaya and cherry tomato composite fruit and vegetable juice specifically comprises the following steps: 1) preparing the papaya juice: selecting fresh pawpaw without mildew, rot and damage and with the maturity of more than 90%, cleaning dirt on the surface with water, peeling and removing kernels, and pressing the pawpaw according to 1-2 cm3Cutting into blocks; in order to prevent oxidation browning, the cut pulp is immediately immersed into 1-2% saline water for color protection for 2min, and then is blanched at 90 ℃ for 2 min; placing the treated pulp into a high-speed juicer according to the material-liquid ratio of 2:1, adding water for pulping, simultaneously adding 0.03% of ascorbic acid, and coarsely filtering the obtained papaya pulp by using four layers of gauze; adding 0.15 wt% of pectinase into the papaya raw juice, clarifying at 45 deg.C for 2 hr, and filtering with eight layers of gauze to obtain clarified papaya juice;
2) preparing cherry tomato juice: selecting fresh high-quality cherry tomatoes which are free from spots, insect pests and mechanical damage and rich in water, cleaning the cherry tomatoes with clear water, peeling the cherry tomatoes, and cutting the cherry tomatoes into slices with the thickness of 2-3 cm; carrying out enzyme deactivation treatment: adding the cut cherry tomato slices into water at 95 ℃ for blanching for 3 min; adding water into a juicer according to the material-liquid ratio of 2:1, pulping, filtering cherry tomato raw pulp with four layers of gauze to obtain cherry tomato juice, adding 0.04% of pectinase, clarifying at 45 deg.C for 2h, and filtering with eight layers of gauze to obtain clarified cherry tomato juice;
3) preparing the papaya and cherry tomato composite fruit and vegetable juice: mixing and blending the prepared papaya juice, cherry tomato juice, white granulated sugar, citric acid and a stabilizer, and performing flavor quality evaluation on the blended composite fruit and vegetable juice beverage to select an optimal formula;
4) filling and sterilizing: and filling the prepared papaya and cherry tomato composite fruit and vegetable juice, sterilizing at 80 ℃ for 10-15 min by adopting a pasteurization method, and cooling to obtain a finished product.
As a preferable scheme of this embodiment, the flavor quality evaluation in step 3) comprises the following steps:
A) selecting 10 healthy young years according to the proportion of 1:1 of men and women to form a sensory evaluation group, and performing sensory evaluation on four aspects of color, smell, taste and tissue state of the composite fruit and vegetable juice beverage; according to the sensory index inspection method in GB/T31121-2014 fruit and vegetable juice and beverage; determining the compounding ratio of the papaya juice and the cherry tomato juice: selecting papaya juice cherry tomato juice with different proportions under the conditions that the addition amount of citric acid is 0.05% and the addition amount of sucrose is 3%, performing single-factor tests according to the ratio of 5:1, 4:1, 3:1, 2:2, 1:1 and 1:2 respectively, performing sensory evaluation by a sensory evaluation group, and determining the optimal proportioning range;
TABLE 1 sensory evaluation criteria
B) Determining the adding amount of the compound fruit and vegetable juice sucrose: taking the optimized result in the step A) as an optimal value, adding 0.05% of citric acid, respectively adding 0%, 2%, 4%, 6%, 8% and 10% of sucrose, performing single-factor test, and determining the addition range of the sucrose according to a sensory evaluation method;
C) determining the addition amount of the citric acid in the composite fruit and vegetable juice: taking the optimized result in A) and B) as an optimal value, carrying out single-factor test according to the addition amount of citric acid of 0%, 0.02%, 0.04%, 0.06%, 0.08% and 0.10%, and obtaining an optimal addition range through sensory evaluation;
D) the papaya and cherry tomato composite fruit and vegetable juice orthogonal test comprises the following steps: selecting a papaya juice cherry tomato juice compounding ratio, a fruit and vegetable juice sucrose addition amount and a fruit and vegetable juice citric acid addition amount as test factors, selecting the optimal three levels of the factors, and designing L on the basis of a single-factor test9(33) Performing orthogonal test; obtaining the optimal ratio of the papaya cherry tomato composite fruit and vegetable juice according to sensory evaluation;
TABLE 2 orthogonal test factor level design table for composite fruit and vegetable juice beverage
E) Determining the composite fruit and vegetable juice stabilizer: the fruit juice beverage without the stabilizer is easy to layer or precipitate, the sensory quality of the fruit juice beverage can be directly influenced, and a pre-experiment shows that the stabilizing effect of the single stabilizer on the composite fruit and vegetable juice beverage is not ideal, so that xanthan gum, sodium carboxymethylcellulose and agar are selected for compounding, the tissue state of the fruit and vegetable juice beverage is observed after 24 hours, and the sensory evaluation is carried out on the fruit and vegetable juice beverage; the factor levels are detailed in table 3.
TABLE 3 Compound stabilizer orthogonal test factor level design table
F) Measurement of physical and chemical indexes: the soluble solid is tested according to GB/T12143-; for total acids: detecting according to a direct titration method in GB/T12456-2008 'determination method of total acid in food'; for total sugar: determined by anthrone colorimetry.
The results and analysis of the present invention are as follows:
determining the compounding ratio of the papaya juice and the cherry tomato juice: the influence result of the papaya juice and cherry tomato juice compounding ratio on the composite fruit and vegetable juice is shown in fig. 1, wherein the sensory score is higher as the papaya juice ratio is smaller and the cherry tomato juice ratio is larger, and the sensory score of the composite fruit and vegetable juice is highest and lower when the papaya juice and cherry tomato juice ratio is 3: 1. The reason is that the papaya and the cherry tomatoes have special fragrance, and when the ratio of the papaya juice is too large, the fragrance of the papaya covers the fragrance of the cherry tomatoes. The ratio of cherry tomato juice is too large, and the fragrance of pawpaw can not be reflected. When the compounding ratio is 3:1, the overall flavor of the composite fruit and vegetable juice is most harmonious.
Determining the addition amount of sucrose in the composite fruit and vegetable juice: the effect of the addition of sucrose on the papaya and cherry tomato composite fruit and vegetable juice is shown in fig. 2. The sensory rating score increased with increasing sucrose addition, and the sensory score of the composite juice beverage reached the highest when the sucrose addition was increased to 6% and subsequently decreased with increasing sucrose addition. The reason is that when the adding amount of the sucrose is too small, the sweet taste of the papaya and cherry tomato composite fruit and vegetable juice is insufficient, and the taste is too light. When the addition amount of the cane sugar is too large, the taste of the compound fruit and vegetable juice is too sweet and greasy. When the addition amount of the sucrose is 6%, the overall taste of the composite fruit and vegetable juice is most harmonious.
Determining the addition amount of citric acid in the composite fruit and vegetable juice: the effect of citric acid addition flow on the papaya and cherry tomato composite fruit and vegetable juice is shown in fig. 3. The sensory evaluation score is higher and higher with the increase of the addition amount of the citric acid, and the sensory score of the composite fruit and vegetable juice reaches the highest when the addition amount of the citric acid is increased to 0.04 percent and then decreases with the increase of the addition amount of the citric acid. The reason is that when the addition amount of the citric acid is too small, the papaya and cherry tomato composite fruit and vegetable juice has unobvious sour taste and prominent sweet taste, and the sour-sweet ratio cannot reach the taste acceptable by most people. The addition amount of the citric acid is too large, the taste of the compound fruit and vegetable juice is too acid, and the mouthfeel is influenced. When the addition amount of the citric acid is 0.04%, the composite fruit and vegetable juice has pleasant taste and is sour, sweet and delicious.
Composite fruitAnalyzing the orthogonal test result of the vegetable juice formula: and performing orthogonal test according to the single-factor test result, wherein different factors have different influence degrees on the papaya, cherry tomato and composite fruit and vegetable juice. The test results are shown in table 4, and the main and secondary factors influencing the sensory quality of the fruit and vegetable juice through the extremely poor R analysis are as follows: b is>A>And C, the influence of the addition amount of the sucrose on the sensory quality of the fruit and vegetable juice is the most obvious, the mixture ratio of the papaya juice and the cherry tomato juice is the second, and the influence of the addition amount of the citric acid on the sensory quality of the papaya and cherry tomato composite fruit and vegetable juice is the least. From the table, K is known1A>K2A>K3A，K3B>K2B>K1B，K3C>K1C>K2CI.e. the optimal solution is A1B3C3Therefore, the optimal process formula of the papaya-cherry tomato composite fruit and vegetable juice is that the compounding ratio of the papaya juice-cherry tomato juice is 3:1, the addition amount of the sucrose is 8%, and the addition amount of the citric acid is 0.06%. The composite fruit and vegetable juice is prepared according to the optimal process formula, and sensory evaluation is carried out on the composite fruit and vegetable juice, and the sensory evaluation score is 90, which indicates that the process formula is feasible.
TABLE 4 orthogonal test results for composite fruit and vegetable juice beverage formulations
Determining the composite fruit and vegetable juice stabilizer: the test results are shown in Table 5, and the main and secondary factors influencing the stability of the papaya-cherry tomato composite fruit and vegetable juice through the extreme difference R analysis are B>C>A, namely the addition amount of CMC-Na has the largest influence on the stability of the fruit and vegetable juice, and the addition amount of agar and the addition amount of xanthan gum have the smallest influence. From the table, K is known3A>K1A>K2A，K3B>K2B>K1B，K2C>K3C>K1CI.e. the optimal solution is A3B3C2Therefore, the stabilizer is optimalThe composition comprises xanthan gum 0.05%, CMC-Na0.05%, and agar 0.03%. The stability test of the fruit and vegetable juice is carried out by using the combination composition, and the texture state is observed after 24 hours, no precipitate is found, and the sensory quality is not greatly changed.
TABLE 5 orthogonal test results for stability of composite stabilizers
The result of the physical and chemical index measurement is as follows: the content of soluble solids is: 14.61% (abelian refractometer); total acid content: 10 percent; total sugar content: 16.9 percent.
Different fruit and vegetable juice proportions, the addition amount of sucrose, the addition amount of citric acid and the types of the stabilizing agents have different influences on the research of the papaya and cherry tomato composite fruit and vegetable juice processing technology, which is also the key of the technology research. In a single-factor test, the influence of different ratios of fruit and vegetable juice (5:1, 4:1, 3:1, 2:1, 1:1 and 1:2), different sucrose addition amounts (0%, 2%, 4%, 6%, 8% and 10%) and different citric acid addition amounts (0%, 0.02%, 0.04%, 0.06%, 0.08% and 0.10%) on the papaya and cherry tomato composite fruit and vegetable juice is researched according to sensory evaluation standards, and the test shows that the optimal ratio of fruit and vegetable juice is papaya juice with the ratio of papaya juice to papaya juice being 3:1, the optimal sucrose addition amount is 6% and the optimal citric acid addition amount is 0.04%. In the orthogonal test, a 3:1, 2:1, 1:1, adding 4%, 6% and 8% of cane sugar, and adding 0.02%, 0.04% and 0.06% of citric acid9(33) Orthogonal experiments, the best formula obtained by the experiments is as follows: the proportion of the fruits and the vegetables is 3:1, the addition amount of the sucrose is 8%, and the addition amount of the citric acid is 0.06%. In the determination of the stabilizer type, L was carried out using 0.01%, 0.03%, 0.05% xanthan gum, 0.01%, 0.03%, 0.05% CMC-Na, 0.01%, 0.03%, 0.05% agar9(33) Orthogonal experiments, the best formula obtained by the experiments is as follows: xanthan gum 0.05%, CMC-Na0.05%, agar 0.03%.
In the research of the processing technology of the papaya and cherry tomato composite fruit and vegetable juice, some problems and disadvantages exist. (1) The raw materials used in the test were of the same variety, but varied in batch. Due to the time periodicity of the test, the same batch of raw material cannot be used. In this study, the lot differences of papaya greatly affected the test results. The sweetness and the acidity of pawpaw in different batches are slightly different, and the test results of two factors of the addition amount of the sucrose and the addition amount of the citric acid also have corresponding influences. (2) The composition sensory evaluation group is a non-professional evaluator, and has certain influence on sensory evaluation due to different individual subjectivity.
The experiment uses pawpaw and cherry tomato as main raw materials, uses the compounding ratio of pawpaw juice and cherry tomato juice, the addition of sucrose and the addition of citric acid as main research factors, researches the processing technology of the pawpaw and cherry tomato composite fruit and vegetable juice, performs orthogonal test on the pawpaw and cherry tomato composite fruit and vegetable juice on the basis of single-factor test, preferably selects the optimal formula of the pawpaw and cherry tomato composite fruit and vegetable juice, and determines the optimal stabilizer. Researches show that the optimal formula of the fruit and vegetable juice is 3:1 of the papaya juice and cherry tomato juice compound ratio, 8% of sucrose addition amount and 0.06% of citric acid addition amount; the best stabilizer is compounded by three stabilizers of 0.05 percent of xanthan gum, 0.05 percent of sodium carboxymethyl cellulose CMC-Na and 0.03 percent of agar. Sterilizing at 80 deg.C for 10 min. Under the condition of the process parameters, the sensory evaluation score of the prepared pawpaw and cherry tomato composite fruit and vegetable juice is 90, the color and luster of the fruit and vegetable juice is bright yellow, the juice is uniform in texture, sour, sweet and delicious, and the taste is pleasant, and the fragrance of the pawpaw and the fragrance of the cherry tomato are integrated, so that the fruit and vegetable juice has unique flavor.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (2)
1. The method for preparing the papaya and cherry tomato composite fruit and vegetable juice is characterized by comprising the following steps:
1) preparing the papaya juice: selecting fresh pawpaw without mildew, rot and damage and with the maturity of more than 90%, cleaning dirt on the surface with water, peeling and removing kernels, and pressing the pawpaw according to 1-2 cm3Cutting into blocks; in order to prevent oxidation browning, the cut pulp is immediately immersed into 1-2% saline water for color protection for 2min, and then is blanched at 90 ℃ for 2 min; placing the treated pulp into a high-speed juicer according to the material-liquid ratio of 2:1, adding water for pulping, simultaneously adding 0.03% of ascorbic acid, and coarsely filtering the obtained papaya pulp by using four layers of gauze; adding 0.15 wt% of pectinase into the papaya raw juice, clarifying at 45 deg.C for 2 hr, and filtering with eight layers of gauze to obtain clarified papaya juice;
2) preparing cherry tomato juice: selecting fresh high-quality cherry tomatoes which are free from spots, insect pests and mechanical damage and rich in water, cleaning the cherry tomatoes with clear water, peeling the cherry tomatoes, and cutting the cherry tomatoes into slices with the thickness of 2-3 cm; carrying out enzyme deactivation treatment: adding the cut cherry tomato slices into water at 95 ℃ for blanching for 3 min; adding water into a juicer according to the material-liquid ratio of 2:1, pulping, filtering cherry tomato raw pulp with four layers of gauze to obtain cherry tomato juice, adding 0.04% of pectinase, clarifying at 45 deg.C for 2h, and filtering with eight layers of gauze to obtain clarified cherry tomato juice;
3) preparing the papaya and cherry tomato composite fruit and vegetable juice: mixing and blending the prepared papaya juice, cherry tomato juice, white granulated sugar, citric acid and a stabilizer, and performing flavor quality evaluation on the blended composite fruit and vegetable juice beverage to select an optimal formula;
4) filling and sterilizing: and filling the prepared papaya and cherry tomato composite fruit and vegetable juice, sterilizing at 80 ℃ for 10-15 min by adopting a pasteurization method, and cooling to obtain a finished product.
2. The method for making the papaya-cherry tomato composite fruit and vegetable juice as claimed in claim 1, wherein the method comprises the following steps: the flavor quality evaluation in the step 3) comprises the following steps:
A) selecting 10 healthy young years according to the proportion of 1:1 of men and women to form a sensory evaluation group, and performing sensory evaluation on four aspects of color, smell, taste and tissue state of the composite fruit and vegetable juice beverage; according to the sensory index inspection method in GB/T31121-2014 fruit and vegetable juice and beverage; determining the compounding ratio of the papaya juice and the cherry tomato juice: selecting papaya juice cherry tomato juice with different proportions under the conditions that the addition amount of citric acid is 0.05% and the addition amount of sucrose is 3%, performing single-factor tests according to the ratio of 5:1, 4:1, 3:1, 2:2, 1:1 and 1:2 respectively, performing sensory evaluation by a sensory evaluation group, and determining the optimal proportioning range;
B) determining the adding amount of the compound fruit and vegetable juice sucrose: taking the optimized result in the step A) as an optimal value, adding 0.05% of citric acid, respectively adding 0%, 2%, 4%, 6%, 8% and 10% of sucrose, performing single-factor test, and determining the addition range of the sucrose according to a sensory evaluation method;
C) determining the addition amount of the citric acid in the composite fruit and vegetable juice: taking the optimized result in A) and B) as an optimal value, carrying out single-factor test according to the addition amount of citric acid of 0%, 0.02%, 0.04%, 0.06%, 0.08% and 0.10%, and obtaining an optimal addition range through sensory evaluation;
D) the papaya and cherry tomato composite fruit and vegetable juice orthogonal test comprises the following steps: selecting a papaya juice cherry tomato juice compounding ratio, a fruit and vegetable juice sucrose addition amount and a fruit and vegetable juice citric acid addition amount as test factors, selecting the optimal three levels of the factors, and designing L on the basis of a single-factor test9(33) Performing orthogonal test; obtaining the optimal ratio of the papaya cherry tomato composite fruit and vegetable juice according to sensory evaluation;
E) determining the composite fruit and vegetable juice stabilizer: the fruit juice beverage without the stabilizer is easy to layer or precipitate, the sensory quality of the fruit juice beverage can be directly influenced, and a pre-experiment shows that the stabilizing effect of the single stabilizer on the composite fruit and vegetable juice beverage is not ideal, so that xanthan gum, sodium carboxymethylcellulose and agar are selected for compounding, the tissue state of the fruit and vegetable juice beverage is observed after 24 hours, and the sensory evaluation is carried out on the fruit and vegetable juice beverage;
F) measurement of physical and chemical indexes: the soluble solid is tested according to GB/T12143-; for total acids: detecting according to a direct titration method in GB/T12456-2008 'determination method of total acid in food'; for total sugar: determined by anthrone colorimetry.
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