Process for producing natural fruit-juice perfume synergist using passion flower as raw material

Abstract

The invention is a process for using passionflower as primary material to produce natural fruit juice flavoring agent, it acquires the solid passionflower frozen fruit juice powder through film condensing and freezing and drying technologies. The soluble solid 12-16 degrees Bx raw pulp is condensed to 30-35 degrees Bx through filtering film, and then they are frozen to -30deg.C--35deg.C for 2-4 hours, the process can reserve the fragrant smell, flavor and nutriment of passionflower raw pulp, the product is convenient to be stored, transmitted and used, it can be used as raw material and additives for beverage, icecream, cake, healthy keeping product and so on.

Description

Technical field: [0001] The invention relates to a food processing technology, in particular to a process for preparing a natural fruit juice flavor enhancer with passion fruit as a raw material. Background technique: [0002] Passion fruit, also known as passion fruit and egg fruit, is a perennial evergreen climbing plant of the family Passiflora and Passiflora, and is a rare tropical and subtropical fruit. [0003] One of the known processed products of Passiflora is Passiflora Concentrate, and its production process is vacuum heating, evaporation and concentration. Due to the loss of aroma, taste and color deterioration of the product during heating, it is difficult to maintain the original flavor of Passiflora. flavor. Another processed product of passionflower is the frozen puree of passionflower, which is obtained by directly freezing after squeezing the juice. Although the aroma and nutritional effect of the frozen puree are better, it must be stored below -18°C. It...

AI Technical Summary

Problems solved by technology

[0003] One of the known processed products of Passiflora is Passiflora Concentrate, and its production process is vacuum heating, evaporation and concentration. Due to the loss of aroma, taste and color deterioration of the product during heating, it is difficult to maintain the original flavor of Passiflora. flavor

Another processed product of passionflower is the frozen puree of passionflower, which is obtained by directly freezing after squeezing the juice. Although the aroma and nutritional effect of the frozen puree are better, it must be stored below -18°C. It also needs to be thawed during use, so it is extremely inconvenient in storage, transportation, use, etc.

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