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Method for preparing compound juice contg. apricot juice, pumpkin juice and carrot juice

A technology of carrot juice and pumpkin juice, applied in the direction of food science, etc., can solve the problems of bland taste and unacceptable taste, achieve rich taste, reduce sedimentation speed, and ensure the effect of turbidity stability

Inactive Publication Date: 2005-11-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

Vegetable juice is rich in a variety of essential vitamins, minerals and functional ingredients, but its taste is light, which is not easy to be accepted by people. Adding fruits to make compound juice can not only give it a strong taste, but also realize the complementarity of nutritional elements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The influence of embodiment 1 enzymolysis condition on the quality of apricot juice

[0029] Orthogonal experiments were carried out to optimize the enzymatic hydrolysis temperature, enzymatic hydrolysis time and enzyme dosage. Taking the viscosity, turbidity, SS and color of apricot juice after enzymatic hydrolysis as the response indicators, a three-factor three-level L9 (3 3 ) orthogonal test, the selected levels are shown in Table 1.

[0030]

[0031] The result is as follows:

[0032]

[0033] It can be seen from the results in Table 2 that the technological conditions for the preparation of apricot juice are 0.010-0.012 g / L pectinase preparation dosage, and the enzyme reaction is 110-120 min at 50-52°C. The optimal process conditions for the preparation of apricot juice were 0.012g / L of pectinase preparation and 120min of enzyme reaction at 52℃.

Embodiment 2

[0034] Proportioning and sensory evaluation of compound juice of embodiment 2

[0035] ingredients

[0036] 21 experts were invited to make a comprehensive ranking according to the flavor, taste, and color of the samples, and those with high scores were the best in the comprehensive ranking. The results are shown in Table 4:

[0037] Experiment number

[0038] It can be determined from Table 4 that formula B is the best, the ratio of apricot juice, pumpkin juice and carrot juice in the compound juice is 5:4:1, and the amount of added sugar is 3%.

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PUM

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Abstract

A composite fruit-vegetable juice with high output rate and the high stability of color and cloudiness is prepared from the concentrated apricot jam, pumpkin and carrot through respectively pretreating, enzymolyzing, deactivating enzyme and centrifugal separation to obtain their juices, proportionall mixing, adding white sugar and hydrophilic colloid, homogenizing, sterilizing and cooling.

Description

technical field [0001] A method for preparing compound juice compounded from apricot juice, pumpkin juice and carrot juice, which belongs to fruit and vegetable juice processing [0002] technology field. Background technique [0003] In recent years, pure natural fruit and vegetable juice has become a hot-selling product in the market. The output of vegetables in my country ranks first in the world. If vegetables can be further processed to change the state of fresh food, it will greatly improve the current situation of my country's agricultural product development. Vegetable juice is rich in a variety of vitamins, minerals and functional ingredients necessary for the human body, but its taste is light, which is not easy to be accepted by people. Adding fruits to make compound juice can not only give it a rich taste, but also achieve complementary nutrients. Xinjiang is rich in apricot resources. If commercial juice can be made in the raw material origin and shipped to th...

Claims

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Application Information

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IPC IPC(8): A23L2/02
Inventor 闵晓宇项惠丹许时婴秦蓝
Owner JIANGNAN UNIV
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