Method for preparing clear transparent guava raw juice

Abstract

The invention discloses a method for preparing clear and transparent guava juice, which comprises the following steps: fresh guava fruit is soaked and washed by lye and pulped, and juice is taken; the temperature and the pH value of the juice are adjusted, and the juice is added with fruit pulp enzyme for enzymolysis, and subjected to centrifugation and deslagging, and supernatant is taken; the temperature and the pH value of the supernatant are adjusted, and the supernatant is added with pectinase for enzymolysis, and subjected to centrifugation and deslagging, and supernatant is taken, added with soapy clay for clarification and standing, subjected to deslagging; and supernatant is taken and subjected to vacuum filtration to obtain the clear and transparent guava juice. The preparation method increases the juice yield of guava, improves the clarity and the stability of the guava original juice, maintains the unique flavor and the unique color and luster of the guava, harmonizes the conflict between the sensory organ and the mouthfeel of the guava original juice, and has simple technique and low cost. The soluble solid content of the clear guava juice prepared by the method is 8.11 percent and the transmittance reaches 99 percent as detected, so that both the soluble solid content and the transmittance accord with the related national industry standards.

Description

technical field [0001] The invention relates to a preparation method of clarified fruit juice, in particular to a preparation method of clarified transparent guava juice. Background technique [0002] The guava peel is thin, and the fruit is rich in nutrition. It contains high vitamin A, C, fiber, phosphorus, potassium, calcium, magnesium and other trace elements. In addition, the fruit is also rich in protein and lipid. Guava pulp is rich in vitamin C, usually up to 333.8mg / 100g, the highest can reach more than 1000mg / 100g. Other popular fruits are several times to dozens of times higher, and the loss of vitamin C is very little during processing. As an important tropical and subtropical fruit, guava has bright color, tender meat, fragrant smell and rich nutrition, which makes the processed products of guava more and more favored by consumers, and it is popular in the international fruit market especially in the beverage market In recent years, the demand for guava juice ...

AI Technical Summary

Problems solved by technology

Although this technology filters out protein and polysaccharides, it also filters out some nutrients in the juice, making the juice lose its original nutritional value

Moreover, after the ultrafiltration membrane is used for a period of time, the pores of the membrane are easy to be blocked, which requires constant cleaning or maintenance, and the cost is high.