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Preparation method of composite vegetable mixed juice pumpkin carrot mixed juice

A carrot and mixed juice technology is applied in the field of compound vegetable mixed juice - the preparation of pumpkin and carrot mixed juice, and can solve the problems of restricting the rapid development of vegetable juice, flavor change, turbidity and instability, etc.

Inactive Publication Date: 2005-03-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, in the process of vegetable juice processing in my country, there are problems such as low juice yield, unstable color, turbidity, flavor change, nutrient loss, and low comprehensive utilization, which seriously restrict the rapid development of vegetable juice industrialization in my country.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The pumpkin mixed juice and the carrot mixed juice are prepared according to the above-mentioned process route in the instruction manual, and then concentrated and then blended into a compound vegetable mixed juice—pumpkin and carrot mixed juice. Pumpkin juice mixed juice enzymolysis reaction process: reaction temperature 50 ℃, natural pH, 0.20% cellulase, 0.004% pectinase A, material water ratio is 2:1, enzyme reaction time is 2 hours, the juice yield is 79% %; add 0.05% guar gum, the soluble solid content of pumpkin mixed juice is 5.5°Brix, the turbidity is 692NTU, the viscosity is 1.218mPa s; then concentrate to 60°Brix. Carrot mixed juice enzymatic hydrolysis reaction process: reaction temperature 50 ℃, natural pH, 0.16% cellulase, 0.0035% pectinase A, material-water ratio is 1:1, enzyme reaction time is 2 hours, and the juice yield is 78% %; add 0.05% guar gum, the soluble solids content of carrot mixed juice is 5.1°Brix, the turbidity is 614NTU, the viscosity is 1...

Embodiment 2

[0065] The operation is the same as that in Example 1, the enzymatic hydrolysis reaction process of mixed pumpkin juice: the reaction temperature is 50°C, at natural pH, 0.20% cellulase, 0.004% pectinase A, the ratio of material to water is 2:1, and the enzyme reaction time is 2 hours , its juice yield was 79%; adding 0.07% xanthan gum, the soluble solid content of pumpkin mixed juice was 5.5°Brix, the turbidity was 689NTU, and the viscosity was 1.146mPa s; then concentrated to 61°Brix. Carrot mixed juice enzymatic hydrolysis reaction process: reaction temperature 50 ℃, natural pH, 0.16% cellulase, 0.0035% pectinase A, material-water ratio is 1:1, enzyme reaction time is 2 hours, and the juice yield is 78% %; add 0.07% xanthan gum, the soluble solids content of carrot mixed juice is 5.1°Brix, the turbidity is 609NTU, the viscosity is 1.115mPa s; then concentrate to 61°Brix. The concentrated pumpkin juice and carrot concentrated juice were first reconstituted to 5°Brix respecti...

Embodiment 3

[0067]The operation is the same as that in Example 1, the pumpkin mixed juice enzymatic hydrolysis reaction process: reaction temperature 50 ℃, under natural pH, 0.20% cellulase, 0.004% pectinase A, material-water ratio is 2: 1, enzyme reaction time is 1.5 hours , its juice yield is 74%; add 0.07% guar gum, the soluble solid content of pumpkin mixed juice is 5.4°Brix, the turbidity is 638NTU, the viscosity is 1.359mPa s; Concentrate to 58°Brix again. Carrot mixed juice enzymolysis reaction process: reaction temperature 50 ℃, natural pH, 0.16% cellulase, 0.0035% pectinase A, material water ratio is 1:1, enzyme reaction time is 1.5 hours, and its juice yield is 70% %; add 0.07% guar gum, the soluble solid content of carrot mixed juice is 4.9°Brix, the turbidity is 572NTU, the viscosity is 1.289mPa s; then concentrate to 59°Brix. The concentrated pumpkin juice and carrot concentrated juice were first reconstituted to 7°Brix respectively, and then blended according to the ratio of...

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Abstract

A composite pumpkin-carrot juice with high stability and rich nutrients is prepared through liquefying by enzyme method, improving stability and compatibility and flavouring.

Description

technical field [0001] The invention discloses a preparation method of compound vegetable mixed juice-pumpkin and carrot mixed juice, which relates to the technical field of deep processing of fruits and vegetables. Background technique [0002] Most green and yellow vegetables contain nutrients such as carotenoids, vitamins, water-soluble minerals and cellulose, which have a good balance of the body. my country is the country with the largest vegetable production in the world, but due to the limited fresh sales of vegetables and the inability to keep up with the storage and preservation technology and conditions, the loss is very large. It is of great significance to change the excess and perishable fresh and tender vegetables in peak seasons into vegetable juices that are easy to store and resistant to storage. Vegetable juices are known as longevity drinks, they contain a lot of vitamins and mineral elements, and the dietary fiber they contain can promote gastrointestina...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L19/00
Inventor 许时婴王璋秦蓝杨瑞金袁博
Owner JIANGNAN UNIV
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