CN1276995A - Production process of mixed orange-passionflower herb beverage - Google Patents
Production process of mixed orange-passionflower herb beverage Download PDFInfo
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- CN1276995A CN1276995A CN00117175A CN00117175A CN1276995A CN 1276995 A CN1276995 A CN 1276995A CN 00117175 A CN00117175 A CN 00117175A CN 00117175 A CN00117175 A CN 00117175A CN 1276995 A CN1276995 A CN 1276995A
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- orange
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Abstract
Through mixing passion fruit juice and orange juice as well as proper amount of sugar, acid and other additives, very delicious mixed juice beverage is produced. The product has the combined taste of passion fruit and orange, soft fragrance and mild sweet and sour taste. The present invention increases variety of orange beverage and provides one new formula for orange juice production.
Description
The invention belongs to the fruit drink production technology.
Citrus (mainly being sweet orange Citrus sinenis) juice beverage is one of beverage the most popular to people on the market at home and abroad.It has the comprehensive local flavor of agreeable to the taste sweet, sour, little hardship, and fragrant odour is rich in vitamin and mineral matter.These peculiar organoleptic properties' combination makes the production of citrus juice become one of worldwide largest food industry.The fruit-vegetable juice beverage that China's output is the highest also is a citrus juice beverages.Sweet orange is various in style, but have should not process system juice, the fine quality that China is fit to processing seldom, general variety and quality is poor, can't process high quality of products.Be not suitable for processing the kind of good fruit drink for some, can improve quality by adding other fruit juice.
Passionflower (Passiflova edulis) has the typical case and strong tropical fruit (tree) flavour and fragrance, very suitable preparation bland.Passion fruit juice is fit to mix with sweet orange juice, and the heating that can suppress sweet orange is smelly, better on the local flavor decides effect improving.
Concrete production technology prescription with orange juice and passion fruit juice mixed preparing fruit drink still has report at present.
In orange juice, add the passion fruit juice of proper proportion, very effective to the local flavor that improves orange beverage.Product had both kept the peculiar taste of sweet orange, had the local flavor of passionflower again.Fragrance is coordinated soft, and sweet acid is moderate, and local flavor is excellent.The designs and varieties of orange beverage have been increased, for the processing of development orange juice provides new production technology prescription.
Orange juice preparation: technological process
Raw material is selected → is cleaned → squeezes the juice → filter → sterilization → intermediate storage.
Selective maturation, disease-free, do not have to rot, sugar, acid content are high, raciness fresh or through the good fruit of storage.Water cleans up, delivering to the FMC citrus juice extractor squeezes the juice, through vertical beater (sieve aperture 0.4mm) coarse filtration, filter with 60 order nylon cloths again, be heated to 95 ℃ of sterilization inactive enzyme activity, with the can of 15L high density polyethylene (HDPE) jar, cooling is rapidly put 0～Cool Room 4 intermediate storage then or is squeezed the juice directly allotment of back.
The passion fruit juice preparation:
Technological process
Raw material selects → cleans → cuts fruit to get capsule → squeeze the juice → filter → sterilization → intermediate storage.
Select ripe yellow passionflower fruit for use, reject decayed fruit, crude fruit, clean, drain.Half-and-half cut with cutter, dig capsule with spoon.(sieve aperture 0.4mm) gets juice with vertical beater.Filter with 60 order nylon cloths, be heated to 85 ℃ of sterilization inactive enzyme activity, the 2.5L high density polyethylene (HDPE) jar of packing into, the rearmounted 0～Cool Room 4 intermediate storage of cooling or the directly allotment of back of squeezing the juice.
The production of bland:
Technological process
Can → seal → re-pasteurization → cooling → finished product.
Host is produced:
Orange juice, passion fruit juice are added blending vat in proportion, add sugar, acid and additive by the finished product requirement.Stir back sterilization, tinning, sterilization again, cooling, host.Dilution when drinking, or packing again after the dilution meet the industrial policy that current beverage made of fruits or vegetables industry is promoted " host centralized production, beverage disperses canned ".
Beverage is produced:
Orange juice, passion fruit juice are added blending vat in proportion, add saccharic acid and additive by the finished product requirement.Quantitative with demineralized water, stir, send heat-exchangers of the plate type or jacketed pan to be heated to 75～80 ℃ of sterilizations, with being pumped into cold wall tank, seal immediately in temperature tinning more than 60 ℃.Carry out re-pasteurization 5～10min at 90～100 ℃ of hot water then.Cooling is finished product after the sterilization.
Can chamber, bottle placer, pipeline, jar bottle etc. guarantee to meet hygienic requirements earlier through cleaning and sterilizing.
Above-mentioned said beverage or host dilution back product requirement: Normal juice content 〉=20%; Orange juice and passion fruit juice mixing match are 80～95: 5～20; Soluble solid (measuring with hand refractometer) is 10～15%; Total acid content (with citrometer, using titration measuring) is 0.3～0.8g/100ml.
Embodiment
With Normal juice content is 30% (weight), and orange juice and passion fruit juice mixing match (weight) are 85: 15, and finished product contains sugar 13% (weight), and containing acid 0.4% (weight) is example, introduces sweet orange passion fruit juice mixed juice beverage production technology.
The described technology of by specification is extracted orange juice and passion fruit juice respectively, measures the sugar content and the acid content of Normal juice respectively with refractometer and acid-base titration.For example measure orange juice sugar, acid content is respectively 10% and 0.7%; Passion fruit juice sugar, acid content are respectively 16% and 4%.To produce the 100kg product, then required orange juice, passion fruit juice and sugar, sour additional amount are:
Normal juice 30% * 100kg=30kg.
Required orange juice=30kg * 85%=25.5kg.Wherein contain sugar=25.5kg * 10%=2.55kg; Contain acid=25.5kg * 0.7%=0.1785kg.
Required passion fruit juice=30kg * 15%=4.5kg.Wherein contain sugar=4.5kg * 16%=0.72kg; Contain acid=4.5kg * 4%=0.18kg.
Add sugar=100kg * 13%-(2.55+0.72) kg=9.73kg;
Add acid=100kg * 0.4%-(0.1785+0.18) kg=0.0415kg.
The sugar that calculates required orange juice, passion fruit juice and need add (heating for dissolving is filtered with 100 order filter clothes), acid (filtering with cold-water solution 100 order filter clothes) are added blending vat, and by whether needing to add other additive, add demineralized water to 100kg, stir.Detect sugar, acid content and try out (3 people), whether meet product requirement.Send heat-exchangers of the plate type or jacketed pan to be heated to 75～80 ℃ of sterilizations, with being pumped into cold wall tank, seal immediately in temperature tinning more than 60 ℃.Carry out re-pasteurization 5～10min at 90～100 ℃ of hot water then.Be cooled to 38 ℃ with cold water after the sterilization, vial is wanted the segmentation cooling, and the temperature difference is less than 20 ℃.
Product feature (quality standard):
The color and luster outward appearance: orange-yellow, evenly muddy do not have precipitation or little precipitation arranged.
Fragrance: have the peculiar fragrance of sweet orange and passionflower, fragrance is coordinated soft.
Flavour: have sweet orange and passionflower flavour, coordinate, sweet acid is moderate, free from extraneous odour.
Normal juice content 〉=30%, orange and passionflower mixing match: 85: 15
Soluble solid (measuring): 13% with hand refractometer
Total acid content (, using titration measuring): 0.4% with citrometer
Shelf-life: 9 months
Product meets the beverage standard of national regulation.
Claims (2)
1. production process of mixed orange-passionflower herb beverage, it is characterized in that orange juice and passion fruit juice are added blending vat by proper proportion, add sugar, acid and additive, quantitative with demineralized water, stir, be heated to 75～80 ℃ of sterilizations, go up the temperature tinning with 60 ℃ and seal, carry out re-pasteurization 5～10min at 90～100 ℃.
2. production process of mixed orange-passionflower herb beverage according to claim 1 is characterized in that its product technical recipe (weight ratio) is:
Normal juice content 〉=20%, wherein comparatively ideal Normal juice content is 30%;
Orange juice and passion fruit juice mixing match are 80～95: 5～20;
Soluble solid (measuring with hand refractometer) is 10～15%;
Total acid content (with citrometer, using titration measuring) is 0.3～0.8g/100ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001171755A CN1149939C (en) | 2000-06-14 | 2000-06-14 | Production process of mixed orange-passionflower herb beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001171755A CN1149939C (en) | 2000-06-14 | 2000-06-14 | Production process of mixed orange-passionflower herb beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1276995A true CN1276995A (en) | 2000-12-20 |
| CN1149939C CN1149939C (en) | 2004-05-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001171755A Expired - Lifetime CN1149939C (en) | 2000-06-14 | 2000-06-14 | Production process of mixed orange-passionflower herb beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN1149939C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313767B (en) * | 2008-06-25 | 2011-09-28 | 西南林学院 | Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof |
| CN101433351B (en) * | 2008-12-15 | 2012-08-08 | 广东日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
| CN103948107A (en) * | 2014-04-30 | 2014-07-30 | 桂林军供生化技术开发有限公司 | Passion flower and grosvenor momordica juice beverage and preparation method thereof |
| CN102307837B (en) * | 2009-04-03 | 2014-08-20 | 森永制果株式会社 | Piceatannol-containing composition and method of producing piceatannol-containing composition |
| CN104886682A (en) * | 2015-05-07 | 2015-09-09 | 陈玲华 | Health-care passion fruit beverage and preparation method thereof |
-
2000
- 2000-06-14 CN CNB001171755A patent/CN1149939C/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313767B (en) * | 2008-06-25 | 2011-09-28 | 西南林学院 | Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof |
| CN101433351B (en) * | 2008-12-15 | 2012-08-08 | 广东日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
| CN102307837B (en) * | 2009-04-03 | 2014-08-20 | 森永制果株式会社 | Piceatannol-containing composition and method of producing piceatannol-containing composition |
| CN103948107A (en) * | 2014-04-30 | 2014-07-30 | 桂林军供生化技术开发有限公司 | Passion flower and grosvenor momordica juice beverage and preparation method thereof |
| CN104886682A (en) * | 2015-05-07 | 2015-09-09 | 陈玲华 | Health-care passion fruit beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1149939C (en) | 2004-05-19 |
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Effective date of registration: 20170628 Address after: 517000, Heping County, Heping County, Guangdong City, Heyuan Province industrial transfer industrial park, four road Patentee after: Guangdong wise man Group Co.,Ltd Address before: 510642 Guangdong city of Guangzhou province Tianhe District Wushan Patentee before: South China Agricultural University |
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Granted publication date: 20040519 |
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