Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of strong-flavor passion fruit juice

A production method, the technology of passion fruit, which is applied in the direction of food ingredients as odor improver, food ingredients containing natural extracts, food science, etc., can solve the problems of peculiar smell, reduction of fruit commodity value, and easy shrinkage

Pending Publication Date: 2021-01-26
FUJIAN AGRI & FORESTRY UNIV
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Passion fruit is a climacteric fruit. After harvest, the fruit is prone to shrinkage, rot, and fermentation to produce odors and other spoilage phenomena, which will reduce the commercial value of the fruit. Therefore, it is a popular trend in the market to take out the juice for processing and preservation.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of strong-flavor passion fruit juice
  • Preparation method of strong-flavor passion fruit juice
  • Preparation method of strong-flavor passion fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step (1) Juice sample preparation

[0027] According to the technological process: passion fruit→fruit picking, fruit washing→segmentation→pulp pulp→filter the seed pulp through gauze to obtain fresh raw juice→deploy juice→colloid mill→homogenize→sterilize→fill→invert bottle→cool→juice finished product.

[0028] Step (2) Titian

[0029] Extraction process of aroma components of passion fruit juice: Weigh 250 g of fresh passion fruit juice and put it in a rotary evaporator distillation concentration bottle for heating and distillation. The aroma components were extracted under the temperature conditions of 55°C, 60°C, and 65°C.

[0030] Step (3) Fill the incense

[0031] The mass ratio of the blended fruit juice prepared in step (1) to the aroma component is 12:1, after the sterilization step in step (1), the aroma component is filled into the fruit juice, the cap is sealed, and the bottle is inverted.

[0032] The passion fruit is 'Fujian Passion Fruit No. 1'.

[0...

Embodiment 2

[0036] Step (1) Juice sample preparation

[0037] According to the technological process: passion fruit→fruit picking, fruit washing→segmentation→pulp pulp→filter the seed pulp through gauze to obtain fresh raw juice→deploy juice→colloid mill→homogenize→sterilize→fill→invert bottle→cool→juice finished product.

[0038] Step (2) Titian

[0039] Extraction process of aroma components of passion fruit juice: Weigh 250 g of fresh passion fruit juice and place it in a rotary evaporator distillation and concentration bottle for heating and distillation. The aroma components were extracted under the pressure conditions of 80Mpa, 85Mpa and 90Mpa respectively.

[0040] Step (3) Fill the incense

[0041] The mass ratio of the blended fruit juice prepared in step (1) to the aroma component is 12:1, after the sterilization step in step (1), the aroma component is filled into the fruit juice, the cap is sealed, and the bottle is inverted.

[0042] The passion fruit is 'Fujian Passion F...

Embodiment 3

[0046] Step (1) Juice sample preparation

[0047] According to the technological process: passion fruit→fruit picking, fruit washing→segmentation→pulp pulp→filter the seed pulp through gauze to obtain fresh raw juice→deploy juice→colloid mill→homogenize→sterilize→fill→invert bottle→cool→juice finished product.

[0048] Step (2) Titian

[0049] Extraction process of aroma components of passion fruit juice: Weigh 250 g of fresh passion fruit juice, put it in a rotary evaporator distillation and concentration bottle, heat and distill, under the condition of constant condensation temperature 8±2°C, with distillation temperature 60°C and distillation pressure 85 Mpa , the aroma components were extracted under the condition of 2.0 h, 2.5 h, 3.0 h distillation time respectively.

[0050] Step (3) Fill the incense

[0051] The mass ratio of the blended fruit juice prepared in step (1) to the aroma component is 12:1, after the sterilization step in step (1), the aroma component is f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of strong-flavor passion fruit juice. The method comprises the following steps of: (1) preparing a juice sample; (2) improving the flavor; and (3) fillingthe flavor. The flavor components are extracted by steam distillation and are filled into sterilized non-concentrated reduced passion fruit juice, the content and variety of volatile substances in the juice after flavor filling are higher than those before flavor filling, and the volatile substances in the original juice are greatly reduced. Through comparison, the reduction rates of the varietyand content of the volatile substances in Fujian passion fruit No. 1 are respectively 82.61% and 70.01%, and the reduction rates of the variety and content of the volatile substances in Fujian passionfruit No. 3 are respectively 95.24% and 118.83%. According to the method, the effect of reducing the original flavor of the processed juice without adding synthetic essence and pigment is achieved, and the product can be used for producing natural and safe juice products which are safe to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of Luzhou-flavored passion fruit juice. Background technique [0002] Passion fruit is a climacteric fruit. After harvesting, the fruit is prone to spoilage such as shrinkage, rot, and peculiar smell produced by fermentation, which will reduce the commercial value of the fruit. Therefore, it is a popular trend in the market to take out the juice for processing and preservation. The strong aroma is one of the important factors for passion fruit to attract consumers and enhance market competitiveness. However, in the process of fruit juice processing, the technological operation often causes the small molecular aromatic substances in the juice to volatilize and decompose heat-sensitive aromatic substances, losing the natural passion fruit. Natural flavor, how to maintain the original flavor of juice in a safe, zero-pollution manner and increase its prod...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/64
CPCA23L2/02A23L2/04A23L2/52A23L2/64A23V2002/00A23V2200/15A23V2250/21
Inventor 陈清西马文霞谢倩王威郑明锋王锦秀
Owner FUJIAN AGRI & FORESTRY UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com