Composite pumpkin juice and preparation method

Abstract

A process for preparing the composite pumpkin juice from pumpkin pulp includes such steps as heating at 40-60 deg.C for 1-2 hr, filtering by vibration sieve to obtain filtrate, instantaneously deactivating enzyme at 90-99 deg.C, cooling to obtain pumpkin juice, proportionally mixing it with pineapple juice, apple juice, water melon juice, xanthan gum and pectin, homogenizing twice, vacuum degassing and instantaneous sterilizing at 121 deg.C. Its advantages are rich nutrients and unique fragrance.

Description

1. Technical field: [0001] The invention relates to a pumpkin compound juice and a preparation method thereof, belonging to a compound fruit and vegetable juice and a preparation method thereof. 2. Technical background: [0002] Compound fruit and vegetable juice has the characteristics of unique flavor and comprehensive nutrition. At present, 100% compound fruit and vegetable juice is only sold sporadically in my country's fruit and vegetable juice market. New beverages represented by compound fruit and vegetable juice and compound vegetable juice have a large market space, but the new compound fruit and vegetable juice Juice production technology has yet to be perfected. The following problems exist in the current production technology of compound fruit and vegetable juice: (1) The selection of fruit and vegetable types for making juice is unreasonable. When choosing fruits and vegetables, we often only consider whether the raw materials are convenient to obtain, but do no...

AI Technical Summary

Problems solved by technology

At present, there are the following problems in the production technology of compound fruit and vegetable juice: (1) The selection of fruit and vegetable types for making juice is unreasonable

The selected raw material, bitter melon, has a low juice yield and is not suitable for making juice. Moreover, bitter melon tastes bitter, while pumpkin tastes sweet and sweet. After the two are combined, the flavors are inconsistent, which is difficult for consumers to accept.

(2) Improper production technology of single fruit juice and vegetable juice

The production of single juice is unstable and the nutritional components are seriously lost, which is not conducive to compounding

For example, when producing a single pumpkin juice, most of them use enzymatic hydrolysis technology to increase its juice yield, but enzymatic hydrolysis will completely decompose the pectin, break the suspension stability system of the original juice, affect its stability, and a large amount of precipitation will occur during compounding

(3) The compound ratio of fruits and vegetables is unreasonable, which affects its nutrient content and sensory quality

When fruits and vegetables are compounded, the changes in color, aroma, taste and stability during the compounding process, as well as the complementarity, synergy and antagonism of the nutrients in fruits and vegetables are not considered. Stable; no sensory evaluation or evaluation method is unreasonable, and the sensory quality of compound juice is not acceptable to consumers

(4) The color, flavor, and shape of the compound fruit and vegetable juice are unstable during storage