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Non-reduced passion fruit-carrot juice composite beverage and preparation method thereof

A technology for carrot juice and passion fruit juice, which is applied in the field of beverages, can solve the problems of poor stability of carrot juice, insufficient sweetness of carrots, decreased antioxidant capacity, etc., and achieves prolonged color stabilization time, good color and stability, good sweetness and sweetness. scent effect

Pending Publication Date: 2019-12-31
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But, when non-reduced carrot juice is made into drink, there will be following problems: (1) mouthfeel is poor: the sweetness of carrot is not enough, and carrot is a root vegetable, and it is difficult to break the wall, and the carrot after boiling has special Earthy smell; (2) Poor stability: Carrot juice contains a large amount of dietary fiber, and the effect of natural sedimentation causes carrot juice to stratify, changing from a one-phase system to a two-phase system; due to the poor stability of carrot juice, carrot juice Short stability times for beverages
(3) The color is poor: the antioxidant capacity of the carrot juice decreases during the storage process, and the oxidative degradation of the pigment will cause the color of the carrot juice to gradually fade

Method used

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  • Non-reduced passion fruit-carrot juice composite beverage and preparation method thereof
  • Non-reduced passion fruit-carrot juice composite beverage and preparation method thereof
  • Non-reduced passion fruit-carrot juice composite beverage and preparation method thereof

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preparation example Construction

[0058] On the other hand, for the preparation method of the above-mentioned non-reduced passion fruit-carrot juice compound drink, see figure 1 shown, including the following steps:

[0059] To prepare carrot juice: see figure 1 As shown, this step includes the steps of preparing raw carrot juice, cooked carrot juice and mixing. specifically,

[0060] The steps for preparing cooked carrot juice are as follows: fresh carrots are peeled and cleaned, cut into pieces (1-5cm, preferably 2cm thick), steamed for 1-30min, preferably 5-10min (add 1.5 times of water to fresh carrots, Joyoung pressure cooker), using a broken wall machine to beat the carrots (the speed of the broken machine is 3000~10000r / min, preferably 2500~3500r / min; the time of beating is 1~5min), to obtain raw carrot juice.

[0061] The step of preparing raw carrot juice is as follows: fresh carrots are peeled and cleaned, and then squeezed to obtain raw carrot juice;

[0062] The mixing step is as follows: mixin...

Embodiment 1

[0079] The present embodiment prepares a kind of non-reduced passion fruit-carrot juice compound drink, and specific preparation steps are as follows:

[0080] Preparation of carrot juice: Peel the cleaned carrots and cut them into uniform small pieces of about 2 cm; add water to the lump carrots (wherein the quality of the added water is 1.5 times the mass of the lump carrots) After cooking in a pot for 10 minutes. After the cooked carrot pieces are cooled, a wall breaker is used to beat the steamed carrot pieces for 2 minutes at a speed of 3000 r / min to obtain cooked carrot juice. After fresh carrots are washed and peeled, they are directly squeezed with a centrifugal juicer to obtain raw carrot juice. After the cooked carrot juice and the raw juice cooked juice are mixed according to the mass ratio of 1:1, the carrot juice is prepared for later use.

[0081] Prepare passion fruit juice: wash passion fruit and get pulp, add water to the pulp of passion fruit (wherein, the ...

Embodiment 2

[0089] This embodiment prepares a non-reduced passion fruit-carrot juice compound juice drink. The difference between the specific preparation steps and Example 1 is that the color in the non-reduced passion fruit-carrot juice compound juice drink prepared in this embodiment is stable The content of agent and thickening stabilizer is different (in this embodiment, the content of sodium citrate is 0.5g / L, the content of L-sodium ascorbate is 1.0g / L, the content of CMC-Na is 0.13g / L, yellow The content of raw gum is 0.14g / L, the content of guar gum is 0.02g / L, the content of seaweed gum is 0.03g / L), and the content of other components is consistent.

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Abstract

The invention relates to a non-reduced passion fruit-carrot juice composite beverage and a preparation method thereof. According to the main adopted technical scheme, the beverage is prepared from thefollowing components: carrot juice, passion fruit juice, sugar, a color stabilizer, a thickening stabilizer and water, wherein in the beverage, the content of the carrot juice is 300-450 g / L, preferably 380-420 g / L, the content of the passion fruit juice is 30-60 g / L, preferably 35-50 g / L, the content of the sugar is 45-65 g / L, preferably 47-52 g / L, the content of the color stabilizer is 0.5-5 g / L, and the content of the thickening stabilizer is 0.5-5 g / L. According to the non-reduced passion fruit-carrot juice composite beverage, the taste is good, the color and stability are good, and the shelf life can be prolonged.

Description

technical field [0001] The invention relates to the technical field of drinks, in particular to a non-reduced passion fruit-carrot juice compound drink and a preparation method thereof. Background technique [0002] Carrot juice is a kind of vegetable juice squeezed from fresh carrots as the main raw material. Carrots are rich in essential amino acids, carotene, pinene, limonene, multivitamins, calcium, phosphorus, iron, potassium, magnesium and other trace elements beneficial to the human body. [0003] Passion fruit, also known as passion fruit, brazil nut, and egg fruit, is the fruit of the perennial woody vine of Passiflora genus Passiflora. Passion fruit is juicy and unique in flavor. In addition to the properties of general fruits, it also has high nutritional and medicinal value. Passion fruit pulp is rich in carbohydrates, protein, calcium, phosphorus, iron, sodium, and components such as Va, Vb, and Vc, and contains 17 kinds of amino acids and trace elements neede...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/44A23L2/46A23L2/52A23L2/58A23L2/60A23L2/72
CPCA23L2/02A23L2/04A23L2/44A23L2/46A23L2/52A23L2/58A23L2/60A23L2/72
Inventor 王易芬周忠顺罗晓东刘亚平
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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