CN114947024A - Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof - Google Patents

Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof Download PDF

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Publication number
CN114947024A
CN114947024A CN202210509683.8A CN202210509683A CN114947024A CN 114947024 A CN114947024 A CN 114947024A CN 202210509683 A CN202210509683 A CN 202210509683A CN 114947024 A CN114947024 A CN 114947024A
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juice
grapefruit
concentrated
parts
essence
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徐孝方
张新
徐冠明
黎云龙
甄益龙
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Zhejiang Fomdas Food Co ltd
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Zhejiang Fomdas Food 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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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)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a grapefruit composite fruit and vegetable juice beverage formula and a preparation method thereof, wherein the formula comprises the following components in parts by weight: 760 portions of water, 790 portions, 30 to 60 portions of grapefruit concentrated juice, 130 portions of concentrated pear juice, 10 to 30 portions of fermented carrot pulp, 10 to 20 portions of concentrated white grapefruit juice, 1 to 3 portions of purple carrot concentrated juice, 5 to 10 portions of concentrated lemon juice, 0.2 to 0.5 portion of vitamin C, 0.4 to 0.8 portion of sodium citrate and 1 to 3 portions of essence. The invention can improve the utilization rate and the commercialization rate of carrot and grapefruit raw materials with high health care value, and effectively extend the industrial chain of grapefruit fruit processing; in addition, the grapefruit juice beverage product with high fruit juice content (more than 80%) fills the blank of the market, and promotes the variety diversification of fruit juice beverages.

Description

Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to a formula of a grapefruit composite fruit and vegetable juice beverage and a preparation method thereof.
Background
Fructus Citri Grandis of Rutaceae is one of citrus fruits, and has rich nutritional components, high vitamin C content, and magnesium, calcium and copperIron, aluminum, titanium and other mineral elements, wherein the contents of magnesium, calcium and copper are better than those of other fruits, and the fruit beverage also contains fat, protein and vitamin E, B 1 And other nutrient elements essential to human body. In addition, the pomelo also contains more substances with higher medicinal value and health care function, such as flavonoid, naringin, furan compounds and the like, and the pomelo has the functions of reducing blood sugar and blood fat, resisting inflammation and the like which are proved by modern medical researches. The grapefruit juice is applied and developed, can effectively exert the characteristics of high nutrition and medical health care value of the raw materials, and accords with the development trend of big health.
China has abundant pomelo germplasm resources, the coverage rate of fine varieties reaches more than 70%, and the planting area and the yield of pomelo plants are the first in the world. At present, the grapefruit raw material in China is mainly eaten fresh, and the processing scale is small. In 2021 years, the total domestic yield is 495 ten thousand tons by taking the grapefruit as an example, wherein the fresh food quantity is 480.8 ten thousand, most of the rest is exported, and the processing amount is very small. The deep processing of the grapefruit fruits in China is still in a primary stage, the processing forms comprise fruit juice, grapefruit tea, pectin, flavonoid substances and the like, and the fruit juice processing form is mainly used. However, the grapefruit juice raw materials sold in the market at present are mainly supplied to chain catering enterprises such as milk tea instant drinks and the like, the commercialized grapefruit juice beverage products are few, only a few grapefruit beverages are grapefruit flavor beverages with low fruit juice content (less than 15%), and the formula is relatively single. Commercial beverages have a greater market share than ready-to-drink. Therefore, the development of commercial beverage with high fruit juice content (more than 80%) by using the grapefruit juice has positive significance for promoting the improvement of the deep processing level of grapefruit fruits and the extension of the industrial chain in China and promoting the development of the grapefruit planting industry in China.
The carrot has rich nutrition, high nutritive value, and multiple functional components such as carotene, vitamin A, and vitamin B 1 Vitamin B 2 And anthocyanidin, etc. with multiple medicinal values and health care functions of enhancing immunity, resisting aging, reducing blood pressure, preventing and resisting cancer, etc. After the carrot raw material is fermented by probiotics, the contents of functional factors such as organic acid, short-chain fatty acid, extracellular polysaccharide, probiotics and the like are greatly improved on the basis of the original nutrition, and the carrot raw material has strong intestinal tract probiotics health care effectUsing; meanwhile, the alcohol ester substances generated by fermentation effectively improve the earthy taste of the carrot raw materials generated by the terpene compounds, and improve the integral sensory flavor of the raw materials. At present, carrot raw materials are mostly used in the form of raw fruit juice (pulp) in commercial leisure foods, and the fermented carrot pulp (juice), which is a fermented product, has high health care value, but has little attention and development and utilization.
The purple carrot is rich in polyphenol, vitamin, beta carotene and other substances, also contains rich anthocyanin, and has the effects of eliminating eye fatigue, resisting cancer and mutation, enhancing blood vessel elasticity, preventing cholesterol accumulation, preventing cardiovascular diseases and hypertension and the like.
Disclosure of Invention
In order to overcome the problems in the prior art, the invention provides a grapefruit composite fruit and vegetable juice beverage formula and a preparation method thereof. The processing technology of the invention has strong operability, and the prepared compound fruit juice beverage has fine and smooth mouthfeel, proper sweet and sour taste, fresh and natural fragrance, and uniform tissue without sediment.
In order to achieve the above purpose, the invention provides the following technical scheme:
a grapefruit composite fruit and vegetable juice beverage formula comprises the following components in parts by weight: 760 portion of water, 790 portion of grapefruit juice concentrate, 30-60 portion of concentrated pear juice, 130 portion of concentrated pear juice, 10-30 portion of fermented carrot pulp, 10-20 portion of concentrated white grapefruit juice, 1-3 portion of purple carrot juice concentrate, 5-10 portion of concentrated lemon juice, 0.2-0.5 portion of vitamin C, 0.4-0.8 portion of sodium citrate and 1-3 portions of essence.
Further, the water is RO water or purified water.
Further, the grapefruit concentrated juice is red grapefruit concentrated cloudy juice, the concentrated pear juice is decolorized and deacidified concentrated pear juice, the concentrated white grapefruit juice is concentrated white grapefruit clear juice, and the concentrated lemon juice is concentrated lemon clear juice.
Further, the fermented carrot pulp is carrot fermented raw pulp, and the purple carrot concentrated juice is purple carrot concentrated turbid juice.
Furthermore, the essence adopts a mixture of two or more than two of FDS-XY01 honey pomelo essence, FDS-XY02 pomelo essence, FDS-XY03 pomelo essence and FDS-XY04 flavor modified essence.
Further, the formula comprises the following components in parts by weight: 782 parts of water, 40 parts of grapefruit concentrated juice, 130 parts of concentrated pear juice, 15 parts of fermented carrot pulp, 20 parts of concentrated white grapefruit juice, 1 part of purple carrot concentrated juice, 8 parts of concentrated lemon juice, 0.2 part of vitamin C, 0.5 part of sodium citrate, 0.6 part of FDS-XY01 honey pomelo essence, 0.35 part of FDS-XY02 grapefruit essence and 0.22 part of FDS-XY04 flavor modified essence.
Further, the formula comprises the following components in parts by weight: 770 parts of water, 60 parts of grapefruit concentrated juice, 125 parts of concentrated pear juice, 25 parts of fermented carrot pulp, 10 parts of concentrated white grapefruit juice, 3 parts of purple carrot concentrated juice, 5 parts of concentrated lemon juice, 0.5 part of vitamin C, 0.65 part of sodium citrate, 0.2 part of FDS-XY01 honey pomelo essence, 0.8 part of FDS-XY03 grapefruit essence and 0.15 part of FDS-XY04 flavor modified essence.
Further, the formula comprises the following components in parts by weight: 775 parts of water, 35 parts of grapefruit concentrated juice, 120 parts of concentrated pear juice, 30 parts of fermented carrot pulp, 20 parts of concentrated white grapefruit juice, 2.5 parts of purple carrot concentrated juice, 10 parts of concentrated lemon juice, 0.45 part of vitamin C, 0.4 part of sodium citrate, 0.72 part of FDS-XY02 grapefruit essence, 0.35 part of FDS-XY03 grapefruit essence and 0.1 part of FDS-XY04 flavor modified essence.
The preparation method of the grapefruit composite fruit and vegetable juice beverage comprises the following steps:
s1, recovering concentrated juice: injecting the concentrated fruit juice into a blending tank by using a diaphragm pump, adding RO water into the blending tank according to the weight ratio of the concentrated fruit juice to the water of 1:6, and stirring to fully dissolve and recover the concentrated fruit juice;
s2, acid dissolution: fully dissolving sodium citrate and vitamin C in warm water of 5 times respectively to obtain an acidity regulator aqueous solution;
s3, blending and fixing the volume: injecting normal-temperature RO water into the blending tank until the tank body is 1/2-2/3, adding quantitative fermented carrot pulp, recovered fruit juice, dissolved acidity regulator aqueous solution and essence into the blending tank, starting a shearing stirrer to fully dissolve various materials, then, determining the volume to the liquid level, then, stirring again, and finishing blending;
s4, physical and chemical index determination: the brix, the pH and the Total Acid (TA) of the constant volume liquid are measured, and the preset ranges of all indexes are required to be met;
s5, filtering and merging into a temporary storage tank: filtering the prepared solution with a 20-mesh stainless steel filter screen, injecting the filtered solution into a temporary storage tank for transfer, and heating to 70-80 ℃;
s6, degassing: vacuum degassing at 80 deg.C under 0.1 MPa;
s7, homogenizing: two-stage homogenization is adopted, and the first-stage homogenization pressure is as follows: 10-15MPa, secondary homogenization pressure: 20-30 MPa;
s8, sterilizing, filling and packaging: UHT sterilization is adopted, the temperature is 103-108 ℃, the time is 6-10s, the flow is 3-6T/h, then the cooling is carried out to 22-25 ℃, and then the aseptic cold filling and packaging are carried out.
The invention has the innovation that the carrot (fermented carrot pulp and purple carrot concentrated juice) with high medicinal and health-care values and the grapefruit juice (grapefruit concentrated juice and white grapefruit concentrated juice) are adopted for scientific compounding, so that better sensory and nutritional health-care effects are achieved. The product has the nutrition and health promotion value of radix Dauci Sativae and succus Citri Grandis, and has multiple effects of protecting eye, resisting cancer, resisting aging, lowering blood pressure, benefiting intestinal canal, and promoting health. Meanwhile, key technologies such as two-stage high-pressure homogenization, high-temperature instantaneous sterilization and the like are adopted in the production process of the product, so that the problems of fruit juice browning, non-uniform fruit pulp particles, long-term standing and precipitation and the like in the production of the product are effectively solved, zero addition of pigments and stabilizers is completely realized, and the formula is more natural and healthy.
Compared with the prior art, the invention has the advantages that: according to the research and development of the grapefruit composite fruit and vegetable juice beverage, on one hand, the utilization rate and the commercialization rate of carrot and grapefruit raw materials with high health care values can be improved, the grapefruit fruit processing industrial chain is effectively extended, the improvement of the deep processing level of grapefruit fruits in China is promoted, and the development of grapefruit planting industry in China is assisted; in addition, only a few types of grapefruit beverages in the market at present are grapefruit-flavored beverages with low fruit juice content (less than 15%), and the grapefruit-flavored beverages with high fruit juice content (more than 80%) fill the blank of the market, so that the variety diversification of fruit juice beverages is promoted.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1:
a formula of a grapefruit composite fruit and vegetable juice beverage comprises the following raw materials in parts by weight: 782 parts of water, 40 parts of grapefruit concentrated juice, 130 parts of concentrated pear juice, 15 parts of fermented carrot pulp, 20 parts of concentrated white grapefruit juice, 1 part of purple carrot concentrated juice, 8 parts of concentrated lemon juice, 0.2 part of vitamin C, 0.5 part of sodium citrate, 0.6 part of FDS-XY01 honey pomelo essence, 0.35 part of FDS-XY02 grapefruit essence and 0.22 part of FDS-XY04 flavor modified essence.
The specific preparation method of the composite fruit and vegetable juice beverage comprises the following steps:
s1, recovering concentrated juice: injecting the concentrated fruit juice into a blending tank by using a diaphragm pump, adding RO water into the blending tank according to the weight ratio of the concentrated fruit juice to the water of 1:6, and stirring at 100rpm for 5min to fully dissolve and recover the concentrated fruit juice.
S2, acid dissolution: the sodium citrate and the vitamin C are respectively and fully dissolved in warm water with the volume 5 times that of the mixture.
S3, blending and fixing the volume: injecting normal temperature RO water into the blending tank to 1/2-2/3, adding quantitative fermented carrot pulp, recovered fruit juice, dissolved acidity regulator water solution (sodium citrate and vitamin C) and essence into the blending tank, starting a shearing stirrer, stirring at 100rpm for 5min to fully dissolve various materials, then fixing the volume to the liquid level, stirring again at 100rpm for 6min, and finishing blending.
S4, physical and chemical index determination: the brix, the pH and the Total Acid (TA) of the constant volume solution are measured and need to meet the preset ranges of the indexes.
S5, filtering and merging into a temporary storage tank: the blending liquid is filtered by a stainless steel filter screen of 20 meshes, injected into a temporary storage tank for transfer and heated to 75 ℃.
S6, degassing: vacuum degassing at 80 deg.C under 0.1 MPa.
S7, homogenizing: two-stage homogenization is adopted, and the first-stage homogenization pressure is as follows: 10MPa, secondary homogenization pressure: 20MPa, 7 min.
S8, sterilizing, filling and packaging: UHT sterilization is adopted, the temperature is 104 ℃, the time is 6s, the flow is 4T/h, then the cooling is carried out to 25 ℃, and then the aseptic cold filling and the packaging are carried out.
Example 2:
a formula of a grapefruit composite fruit and vegetable juice beverage comprises the following raw materials in parts by weight: 770 parts of water, 60 parts of grapefruit concentrated juice, 125 parts of concentrated pear juice, 25 parts of fermented carrot pulp, 10 parts of concentrated white grapefruit juice, 3 parts of purple carrot concentrated juice, 5 parts of concentrated lemon juice, 0.5 part of vitamin C, 0.65 part of sodium citrate, 0.2 part of FDS-XY01 honey pomelo essence, 0.8 part of FDS-XY03 grapefruit essence and 0.15 part of FDS-XY04 flavor modified essence.
The specific preparation method of the composite fruit and vegetable juice beverage comprises the following steps:
s1, recovering concentrated juice: injecting the concentrated fruit juice into a blending tank by using a diaphragm pump, adding RO water into the blending tank according to the weight ratio of the concentrated fruit juice to the water of 1:6, and stirring at 100rpm for 5min to fully dissolve and recover the concentrated fruit juice.
S2, acid dissolution: the sodium citrate and the vitamin C are respectively dissolved in warm water with the volume 5 times that of the mixture.
S3, blending and fixing the volume: injecting normal temperature RO water into the blending tank to 1/2-2/3, adding quantitative fermented carrot pulp, recovered fruit juice, dissolved acidity regulator water solution (sodium citrate and vitamin C) and essence into the blending tank, starting a shearing stirrer, stirring at 100rpm for 5min to fully dissolve various materials, then fixing the volume to the liquid level, stirring at 100rpm for 8min again, and finishing blending.
S4, physical and chemical index determination: the brix, the pH and the Total Acid (TA) of the constant volume solution are measured and need to meet the preset ranges of the indexes.
S5, filtering and merging into a temporary storage tank: the blending liquid is filtered by a stainless steel filter screen of 20 meshes, injected into a temporary storage tank for transfer and heated to 75 ℃.
S6, degassing: vacuum degassing at 80 deg.C under 0.1 MPa.
S7, homogenizing: two-stage homogenization is adopted, and the first-stage homogenization pressure is as follows: 10MPa, secondary homogenization pressure: 25MPa, 10 min.
S8, sterilizing, filling and packaging: UHT sterilizing at 106 deg.C for 8s at flow rate of 3T/h, cooling to 25 deg.C, cold filling under aseptic condition, and packaging.
Example 3:
a formula of a grapefruit composite fruit and vegetable juice beverage comprises the following raw materials in parts by weight: 775 parts of water, 35 parts of grapefruit concentrated juice, 120 parts of concentrated pear juice, 30 parts of fermented carrot pulp, 20 parts of concentrated white grapefruit juice, 2.5 parts of purple carrot concentrated juice, 10 parts of concentrated lemon juice, 0.45 part of vitamin C, 0.4 part of sodium citrate, 0.72 part of FDS-XY02 grapefruit essence, 0.35 part of FDS-XY03 grapefruit essence and 0.1 part of FDS-XY04 flavor modified essence.
The specific preparation method of the composite fruit and vegetable juice beverage comprises the following steps:
s1, recovering concentrated juice: injecting the concentrated fruit juice into a blending tank by using a diaphragm pump, adding RO water into the blending tank according to the weight ratio of the concentrated fruit juice to the water of 1:6, and stirring at 100rpm for 5min to fully dissolve and recover the concentrated fruit juice.
S2, acid dissolution: the sodium citrate and the vitamin C are respectively and fully dissolved in warm water with the volume 5 times that of the mixture.
S3, blending and fixing the volume: injecting normal temperature RO water into the blending tank to 1/2-2/3, adding quantitative fermented carrot pulp, recovered fruit juice, dissolved acidity regulator water solution (sodium citrate and vitamin C) and essence into the blending tank, starting a shearing stirrer, stirring at 100rpm for 5min to fully dissolve various materials, then fixing the volume to the liquid level, stirring again at 100rpm for 10min, and finishing blending.
S4, physical and chemical index determination: the brix, the pH and the Total Acid (TA) of the constant volume solution are measured and need to meet the preset ranges of the indexes.
S5, filtering and merging into a temporary storage tank: the blending liquid is filtered by a stainless steel filter screen of 20 meshes, injected into a temporary storage tank for transfer and heated to 75 ℃.
S6, degassing: vacuum degassing at 80 deg.C under 0.1 MPa.
S7, homogenizing: two-stage homogenization is adopted, and the first-stage homogenization pressure is as follows: 15MPa, secondary homogenization pressure: 30MPa for 8 min.
S8, sterilizing, filling and packaging: UHT sterilizing at 108 deg.C for 10s at flow rate of 4T/h, cooling to 25 deg.C, cold filling under aseptic condition, and packaging.
Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that they can still make modifications to the technical solutions described in the foregoing embodiments, or make equivalent substitutions on some technical features, and these modifications or substitutions do not make the essence of the corresponding technical solutions depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims (9)

1. The formula of the grapefruit composite fruit and vegetable juice beverage is characterized by comprising the following components in parts by weight: 760 portions of water, 790 portions, 30 to 60 portions of grapefruit concentrated juice, 130 portions of concentrated pear juice, 10 to 30 portions of fermented carrot pulp, 10 to 20 portions of concentrated white grapefruit juice, 1 to 3 portions of purple carrot concentrated juice, 5 to 10 portions of concentrated lemon juice, 0.2 to 0.5 portion of vitamin C, 0.4 to 0.8 portion of sodium citrate and 1 to 3 portions of essence.
2. The grapefruit composite juice beverage formulation according to claim 1, wherein said water is RO water or purified water.
3. The formula of the grapefruit composite fruit-vegetable juice beverage as claimed in claim 1, wherein the grapefruit juice concentrate is red grapefruit juice concentrate, the concentrated pear juice is decolorized and deacidified concentrated pear juice, the concentrated white grapefruit juice is concentrated white grapefruit juice concentrate, and the concentrated lemon juice concentrate is concentrated lemon juice concentrate.
4. The grapefruit composite fruit and vegetable juice beverage formulation according to claim 1, wherein the fermented carrot pulp is carrot fermented raw pulp, and the concentrated carrot juice is concentrated cloudy purple carrot juice.
5. The grapefruit composite fruit and vegetable juice beverage formulation according to claim 1, wherein the essence is a mixture of two or more of FDS-XY01 grapefruit essence, FDS-XY02 grapefruit essence, FDS-XY03 grapefruit essence and FDS-XY04 flavor modifying essence.
6. The grapefruit composite fruit and vegetable juice beverage formulation according to claim 1, comprising in parts by weight: 782 parts of water, 40 parts of grapefruit concentrated juice, 130 parts of concentrated pear juice, 15 parts of fermented carrot pulp, 20 parts of concentrated white grapefruit juice, 1 part of purple carrot concentrated juice, 8 parts of concentrated lemon juice, 0.2 part of vitamin C, 0.5 part of sodium citrate, 0.6 part of FDS-XY01 honey pomelo essence, 0.35 part of FDS-XY02 grapefruit essence and 0.22 part of FDS-XY04 flavor modified essence.
7. The grapefruit composite fruit and vegetable juice beverage formulation according to claim 1, comprising in parts by weight: 770 parts of water, 60 parts of grapefruit concentrated juice, 125 parts of concentrated pear juice, 25 parts of fermented carrot pulp, 10 parts of concentrated white grapefruit juice, 3 parts of purple carrot concentrated juice, 5 parts of concentrated lemon juice, 0.5 part of vitamin C, 0.65 part of sodium citrate, 0.2 part of FDS-XY01 honey pomelo essence, 0.8 part of FDS-XY03 grapefruit essence and 0.15 part of FDS-XY04 flavor modified essence.
8. The grapefruit composite fruit and vegetable juice beverage formulation according to claim 1, comprising in parts by weight: 775 parts of water, 35 parts of grapefruit concentrated juice, 120 parts of concentrated pear juice, 30 parts of fermented carrot pulp, 20 parts of concentrated white grapefruit juice, 2.5 parts of purple carrot concentrated juice, 10 parts of concentrated lemon juice, 0.45 part of vitamin C, 0.4 part of sodium citrate, 0.72 part of FDS-XY02 grapefruit essence, 0.35 part of FDS-XY03 grapefruit essence and 0.1 part of FDS-XY04 flavor modified essence.
9. A method of preparing a grapefruit composite juice beverage as claimed in any one of claims 1 to 8, comprising the steps of:
s1, recovering concentrated juice: injecting the concentrated fruit juice into a blending tank by using a diaphragm pump, adding RO water into the blending tank according to the weight ratio of the concentrated fruit juice to the water of 1:6, and stirring to fully dissolve and recover the concentrated fruit juice;
s2, acid dissolution: fully dissolving sodium citrate and vitamin C in warm water of 5 times respectively to obtain an acidity regulator aqueous solution;
s3, blending and fixing the volume: injecting normal-temperature RO water into the blending tank until the tank body is 1/2-2/3, adding quantitative fermented carrot pulp, recovered fruit juice, dissolved acidity regulator aqueous solution and essence into the blending tank, starting a shearing stirrer to fully dissolve various materials, then fixing the volume to the liquid level, stirring again, and finishing blending;
s4, physical and chemical index determination: the brix, the pH and the total acid of the constant volume liquid are measured, and the preset ranges of all indexes are required to be met;
s5, filtering and merging into a temporary storage tank: filtering the prepared solution with a 20-mesh stainless steel filter screen, injecting the filtered solution into a temporary storage tank for transfer, and heating to 70-80 ℃;
s6, degassing: vacuum degassing at 80 deg.C under 0.1 MPa;
s7, homogenizing: two-stage homogenization is adopted, and the first-stage homogenization pressure is as follows: 10-15MPa, secondary homogenization pressure: 20-30 MPa;
s8, sterilizing, filling and packaging: UHT sterilization is adopted, the temperature is 103-108 ℃, the time is 6-10s, the flow is 3-6T/h, then the cooling is carried out to 22-25 ℃, and then the aseptic cold filling and packaging are carried out.
CN202210509683.8A 2022-05-11 2022-05-11 Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof Pending CN114947024A (en)

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CN117297004B (en) * 2023-10-07 2024-05-10 浙江常山恒寿堂柚果股份有限公司 Double-pomelo compound beverage and preparation method thereof

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CN105533329A (en) * 2015-12-05 2016-05-04 许昌学院 Preparation method of shaddock-carrot composite fruit and vegetable juice
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CN109430615A (en) * 2018-12-14 2019-03-08 党彤 The preparation method of purple carrot tomato composite juice beverage
CN112106906A (en) * 2020-09-30 2020-12-22 江西聚福堂农业发展有限公司 Citrus compound juice beverage and preparation method thereof
CN113907226A (en) * 2021-10-25 2022-01-11 浙江丰岛食品股份有限公司 Preparation method of mixed fruit and vegetable juice beverage formula

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117297004A (en) * 2023-10-07 2023-12-29 浙江常山恒寿堂柚果股份有限公司 Double-pomelo compound beverage and preparation method thereof
CN117297004B (en) * 2023-10-07 2024-05-10 浙江常山恒寿堂柚果股份有限公司 Double-pomelo compound beverage and preparation method thereof

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Application publication date: 20220830