JP2006180856A - Method for producing high concentration high viscosity guava fruit juice drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a high concentration high viscosity guava fruit juice product through using a high-speed nozzle. <P>SOLUTION: This method for producing the high concentration high viscosity guava fruit juice product comprises adding Aloe arborescens Mill to guava fruit juice to relieve astringency. It is difficult to produce high concentration high viscosity fruit juice (guava drink or the like) with a conventional plate-type heat exchanger and a filling nozzle, but problems of clogging of high concentration high viscosity drink in a plate, quality deterioration caused by heat and deficiency of contents quantity caused by mixing a large amount of air at the time of filling are solved and the high concentration high viscosity fruit juice drink can be produced. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention enables the production of high concentration and high viscosity guava juice drinks.

Guava fruit has long been edible in Okinawa Prefecture as a fruit that has the effect of lowering blood sugar levels. In this case, guava fruit was developed as a processed beverage while maintaining a high concentration and high viscosity of 50% or more.

To make full use of the effects of guava juice, it should be a high-concentration fruit juice drink, but stable production is difficult due to its high viscosity. The present invention makes it possible to produce a high-concentration high-viscosity beverage that takes advantage of the effects of guava juice.

Sterilize 60% guava juice drink at 93 ° C for 30 seconds to prevent generation of microorganisms.

A 60% guava juice drink is filled into a plastic bottle container and filled to a predetermined amount.

A high-concentration, high-viscosity product of 60% guava juice drink was filled into a PET bottle container to enable production.

A high-concentration, high-viscosity product of 60% guava juice drink can be sterilized with a plate heat exchanger.

A 60% guava juice beverage with high concentration and high viscosity can be filled using a high-speed nose.

By adding water to Guava Puree, Kidachi Aloe, Sikhwasa Juice, Fragrance, Vitamin C, Sweetener, Plant Fiber, it became possible to develop functional and nutritious 60% high concentration high viscosity guava juice drink.

The free flow plate FFN40 type plate was used to prevent the accumulation of solids such as fiber and pulp of fruit juice, and it was possible to sterilize with a plate heat exchanger

A high speed nose fitted with a compression valve was used to allow a predetermined amount of 60% high concentration high viscosity guava juice to be filled.

Manufacturing process flow sheet diagram of the present invention Manufacturing process flow sheet diagram of the present invention High-speed nozzle operation explanatory diagram High speed nozzle structure High speed nozzle operation diagram

Claims (2)

In order to make use of the hypoglycemic action of polyphenols containing guava juice, the fruit juice is made to have a high concentration of 50% or more, and acesulfame potassium, steviaside, and other non-calorie are used for taste adjustment to eliminate the cause of increased blood sugar level. In order to alleviate the astringent action of guava juice, squeezed juice of kidachi aloe is added. Furthermore, plant fiber was added to enhance the hypoglycemic effect, and a method for producing a high-concentration, high-viscosity guava juice product with a concentration of 50% or more was established. A high-speed nose fitted with a compression valve is used to allow a predetermined amount of high-concentration, high-viscosity guava juice to be filled at 50% or more.

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