CN113180163A - Formula and processing technology of purple grape fruit and vegetable juice - Google Patents

Formula and processing technology of purple grape fruit and vegetable juice Download PDF

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Publication number
CN113180163A
CN113180163A CN202110512567.7A CN202110512567A CN113180163A CN 113180163 A CN113180163 A CN 113180163A CN 202110512567 A CN202110512567 A CN 202110512567A CN 113180163 A CN113180163 A CN 113180163A
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juice
parts
fruit
vegetable
raw materials
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黄运平
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Puer Jinggu Duoshang Juice Drinks Co ltd
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Puer Jinggu Duoshang Juice Drinks Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention relates to the technical field of fruit juice processing, in particular to a purple grape fruit and vegetable juice formula and a processing technology thereof, wherein the purple grape fruit and vegetable juice formula comprises fruit juice, vegetable juice and an additive, and the fruit juice package comprises the following raw materials: purple grape juice, aloe juice, guava juice, papaya juice and hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: tomato juice, cabbage juice, broccoli juice; the additive comprises the following raw materials in parts by weight: oat, honey, xylitol and a composite stabilizer. The raw materials of the invention have scientific and reasonable formula, unique flavor and exquisite preparation, have higher economic benefit, social benefit and popularization value, are mixed according to reasonable proportion, lead the effective components of different raw materials to be fully fused and complemented, have better blood sugar reducing effect than single raw material, have the effects of prevention and health care, have rich nutrition and price which can be widely accepted by consumers, and have far-reaching significance for developing the raw materials as health care fruit and vegetable juice beverage to play the health care effect due to homology of medicine and food.

Description

Formula and processing technology of purple grape fruit and vegetable juice
Technical Field
The invention relates to the technical field of fruit juice processing, in particular to a purple grape fruit and vegetable juice formula and a processing technology thereof.
Background
In recent years, fruit and vegetable juices with new texture characteristics are represented by fermentation products. The fermented fruit and vegetable juice can maximally retain the nutrition of fruits and vegetables through fermentation of the fruits and vegetables, has unique flavor of the fermented fruits and vegetables, and generates a large amount of amino acids, organic acids and other nutrient substances in the fermentation process. Meanwhile, a large amount of probiotic metabolites are generated by fermentation, which is beneficial to improving the intestinal environment and enhancing the immunity of human bodies. Nowadays, fruit and vegetable juice is generally blended by cheap chemical products, the nutrition cost is low, and good fruit and vegetable juice is rarely available.
Disclosure of Invention
The invention aims to provide a purple grape fruit and vegetable juice formula and a processing technology thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the purple grape fruit and vegetable juice formula comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 100-150 parts of purple grape juice, 20-30 parts of aloe juice, 20-25 parts of guava juice, 15-20 parts of papaya juice and 10-15 parts of hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: 30-40 parts of tomato juice, 20-30 parts of cabbage juice and 25-30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 30-50 parts of oat, 20-40 parts of honey, 20-30 parts of xylitol and 5-10 parts of composite stabilizer;
the processing technology specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding purple grape juice into a stirrer, and adding aloe, guava juice, papaya juice and hawthorn juice while stirring to obtain fruit juice for later use;
s13: adding tomato juice into a stirrer, and adding cabbage juice and broccoli juice while stirring to obtain vegetable juice for later use;
s14: mixing fruit juice and vegetable juice, adding herba Avenae Fatuae, heating to 40-50 deg.C, performing enzymolysis at constant temperature, adding xylitol, compound stabilizer, and inactivating enzyme to obtain coarse fruit and vegetable juice;
s15: heating Mel to 40-50 deg.C to liquid state, adding into the crude fruit and vegetable juice, and stirring to obtain purple grape fruit and vegetable juice;
s16: thermally degassing the blended purple grape fruit and vegetable juice to remove oxygen and peculiar smell in the feed liquid;
s17: and carrying out pasteurization on the purple grape fruit and vegetable juice, and quantitatively filling.
Preferably, the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 120 parts of purple grape juice, 25 parts of aloe juice, 25 parts of guava juice, 18 parts of papaya juice and 10 parts of hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: 35 parts of tomato juice, 25 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 40 parts of oat, 30 parts of honey, 25 parts of xylitol and 10 parts of composite stabilizer.
Preferably, the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 150 parts of purple grape juice, 30 parts of aloe juice, 25 parts of guava juice, 20 parts of papaya juice and 15 parts of hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: 40 parts of tomato juice, 30 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 50 parts of oat, 40 parts of honey, 30 parts of xylitol and 10 parts of composite stabilizer.
Preferably, the composite stabilizer is formed by mixing sodium alginate, pectin and CMC-Na according to the mass ratio of 1:1: 2.
Preferably, the purple grape juice is grape juice obtained by pretreatment, crushing, pulping and enzyme deactivation; the pretreatment is to cut the fresh purple grapes which are subjected to seed removal and cleaning into pieces, and add the pieces into water with the temperature of 85-95 ℃ for blanching for 5-8min to obtain the pretreated purple grapes; the crushing and pulping are to cool the pretreated purple grapes to normal temperature, add 3 times of citric acid color protection liquid with mass concentration of O.2%, add pectinase with mass of O.1% of the crushed purple grapes after crushing, stand for 2h at 35 ℃ and pH of 5.5, and obtain the purple grape pulp after pulping.
Preferably, the papaya juice is obtained by pretreating, softening and pulping, carrying out enzymolysis and enzyme deactivation, wherein the pretreating comprises the steps of cutting the papaya which is peeled, deseeded and cleaned into pieces, and adding 3 times of citric acid color protection liquid with the mass concentration of O.2% by mass to obtain the pretreated papaya; the softening and pulping is to cook the pretreated pawpaw at 100 ℃ to cure the melon pulp, add 10 times of water by mass and 4% of beta-dextrin by mass of the melon pulp into the cured melon pulp, and obtain pawpaw pulp after pulping; the enzymolysis is to adjust the pH value of the papaya pulp to 3.8, add pectinase accounting for O.06% of the mass of the papaya pulp and cellulase accounting for O.12% of the mass of the papaya pulp, and carry out enzymolysis for 90min at 55 ℃.
Preferably, the enzyme deactivation is to heat the papaya pulp after enzymolysis at 100 ℃ for 20min to deactivate the enzyme, then filter the papaya pulp with 200-mesh filter cloth, and remove the filtered papaya juice.
Preferably, the enzyme for enzymolysis in step S14 is a complex enzyme of cellulase and pectinase, the ratio of the two enzymes is 1: 2-1: 5, the addition amount of the complex enzyme is 0.5-2 wt% of the fruit and vegetable raw materials, and the enzymolysis is carried out for 1-4 hours at normal temperature.
Preferably, the thermal degassing of step S16 is performed at 95-100 deg.C for 5-8min, and the pasteurization of step S17 is performed at 65-85 deg.C for 15-45 min.
Compared with the prior art, the invention has the beneficial effects that:
1. the purple grape fruit and vegetable juice formula and the processing technology thereof have the advantages that the raw material formula is scientific and reasonable, the flavor is unique, the preparation is ingenious, the economic benefit, the social benefit and the popularization value are higher, the active ingredients of different raw materials are fully fused and complemented according to the reasonable proportion, the blood sugar reducing effect is better than that of a single raw material, the prevention and health care effects are realized, meanwhile, purple grapes, aloe, guava, pawpaw, cabbage, broccoli and tomato which are homologous in medicine and food are adopted as the raw materials, the nutrition is rich, and the price can be widely accepted by consumers. Due to homology of medicine and food of the raw materials, the health-care fruit and vegetable juice beverage is developed as a health-care fruit and vegetable juice beverage, exerts the health-care effect of the health-care fruit and vegetable juice beverage and has far-reaching significance.
2. In the formula and the processing technology of the purple grape fruit and vegetable juice, the added purple grapes are delicious and have high nutritive value, the sugar content of mature berries reaches 10% -30%, and the purple grapes are mainly purple glucose and can be directly absorbed by human bodies. Also contains minerals such as calcium, potassium, phosphorus, ferrum, vitamins, and essential amino acids. From the perspective of traditional Chinese medicine, the purple grapes are neutral in nature, sweet and sour in taste and non-toxic, and the purple grapes are considered by the traditional Chinese medicine to be capable of enriching blood, strengthening intelligence, bones and muscles, invigorating stomach, promoting fluid production, removing polydipsia, tonifying qi, removing water, promoting urination, nourishing kidney, benefiting liver and improving complexion. The purple grape also contains vitamin B12 with anti-pernicious anemia effect, and red purple grape wine is often drunk, and is beneficial to treating pernicious anemia; purple grape contains natural polymerized phenol, which can combine with protein in virus or bacteria to lose the ability of infecting diseases, and the purple grape has good killing effect on spinal cord gray virus and other viruses to make human body generate antibody; according to the record of Li Shizhen, the root, vine, leaf and the like of the purple grape have good diuretic, detumescence and miscarriage prevention functions, and can treat pernicious vomiting, edema and other diseases; purple grape seeds contain unique proanthocyanidins which have super-strong acidification resistance and oxidation resistance and can be removed before free radicals damage cells, so that the effects of firming skin and delaying aging are achieved; when people eat the purple grapes frequently, the skin color is ruddy, and the hair is black and bright; purple grape fruit contains abundant purple glucose, organic acid, amino acids, and vitamins, and has effects of invigorating and exciting cerebral nerve, and treating neurasthenia.
3. In the formula and the processing technology of the purple grape fruit and vegetable juice, the added aloe contains rich amino acid, polysaccharide, vitamin and various inorganic mineral elements, wherein the polysaccharide has obvious blood sugar reducing effect, and in addition, the purple grape fruit and vegetable juice has the effects of resisting tumor, resisting radiation, resisting inflammation, resisting oxidation, protecting liver, regulating immunity, clearing heat, relaxing bowels and the like, and has a long medicinal history.
4. In the formula and the processing technology of the purple grape fruit and vegetable juice, the added guava fruit is rich in nutrition, contains higher VA, VB and cellulose, and is rich in protein, polysaccharide, flavonoid and trace elements such as phosphorus, potassium, iron, calcium, magnesium and the like, wherein the polysaccharide and the flavonoid have the function of obviously reducing blood sugar, and also have the effects of astringing and stopping diarrhea, relieving itching, resisting oxidation and aging, balancing blood sugar, clearing liver, preventing chronic diseases, promoting metabolism of a human body, keeping normal and smooth capillary vessels, helping digestion, stimulating appetite, relaxing the bowels and the like.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides the following technical scheme:
example 1
A purple grape fruit and vegetable juice formula and a processing technology thereof comprise fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 120 parts of purple grape juice, 25 parts of aloe juice, 25 parts of guava juice, 18 parts of papaya juice and 10 parts of hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: 35 parts of tomato juice, 25 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 40 parts of oat, 30 parts of honey, 25 parts of xylitol and 10 parts of composite stabilizer.
The processing technology of the purple grape fruit and vegetable juice in the embodiment specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding purple grape juice into a stirrer, and adding aloe, guava juice, papaya juice and hawthorn juice while stirring to obtain fruit juice for later use;
s13: adding tomato juice into a stirrer, and adding cabbage juice and broccoli juice while stirring to obtain vegetable juice for later use;
s14: mixing fruit juice and vegetable juice, adding herba Avenae Fatuae, heating to 45 deg.C, performing enzymolysis at constant temperature, adding xylitol, compound stabilizer, and inactivating enzyme to obtain coarse fruit and vegetable juice;
s15: heating Mel to 45 deg.C to liquid state, adding into the crude fruit and vegetable juice, and stirring to obtain purple grape fruit and vegetable juice;
s16: thermally degassing the blended purple grape fruit and vegetable juice to remove oxygen and peculiar smell in the feed liquid;
s17: and carrying out pasteurization on the purple grape fruit and vegetable juice, and quantitatively filling.
Specifically, the composite stabilizer is formed by mixing sodium alginate, pectin and CMC-Na according to the mass ratio of 1:1: 2.
It is worth to be noted that the purple grape juice is grape juice obtained after pretreatment, crushing, pulping and enzyme deactivation; the pretreatment is to cut the fresh purple grapes which are deseeded and cleaned into pieces, and add the pieces into water with the temperature of 85-95 ℃ for blanching for 7min to obtain the pretreated purple grapes; the crushing and pulping are to cool the pretreated purple grapes to normal temperature, add 3 times of citric acid color protection liquid with mass concentration of O.2%, add pectinase with mass of O.1% of the crushed purple grapes after crushing, stand for 2h at 35 ℃ and pH of 5.5, and obtain the purple grape pulp after pulping.
Further, the papaya juice is obtained by pretreatment, softening and pulping, enzymolysis and enzyme deactivation, wherein the pretreatment is to cut the papaya which is peeled, seed and pulp removed and cleaned into pieces and add 3 times of citric acid color protection liquid with the mass concentration of O.2% to obtain the pretreated papaya; softening and pulping, namely cooking pretreated pawpaw at 100 ℃ to cure the melon pulp, adding 10 times of water by mass and beta-dextrin accounting for 4% of the mass of the melon pulp into the cured melon pulp, and pulping to obtain pawpaw pulp; the enzymolysis is to adjust the pH value of the papaya pulp to 3.8, add pectinase accounting for O.06% of the mass of the papaya pulp and cellulase accounting for O.12% of the mass of the papaya pulp, and perform enzymolysis for 90min at 55 ℃.
It is noted that the enzyme deactivation is to heat the papaya pulp after enzymolysis at 100 deg.C for 20min to deactivate enzyme, and then to filter with 200 mesh filter cloth to remove Luo de papaya juice.
Specifically, the enzyme used for enzymolysis in step S14 is a complex enzyme of cellulase and pectinase, the ratio of the two enzymes is 1: 3, the addition amount of the complex enzyme is 1 wt% of the fruit and vegetable raw materials, and the enzymolysis is performed for 3 hours at normal temperature.
Further, the temperature of the thermal deaeration in the step S16 was 90 ℃ and the heating time was 8min, and the pasteurization temperature in the step S17 was 70 ℃ and the time was 20 min.
Example 2
The purple grape fruit and vegetable juice formula comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 150 parts of purple grape juice, 30 parts of aloe juice, 25 parts of guava juice, 20 parts of papaya juice and 15 parts of hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: 40 parts of tomato juice, 30 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 50 parts of oat, 40 parts of honey, 30 parts of xylitol and 10 parts of composite stabilizer.
The processing technology of the purple grape fruit and vegetable juice in the embodiment specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding purple grape juice into a stirrer, and adding aloe, guava juice, papaya juice and hawthorn juice while stirring to obtain fruit juice for later use;
s13: adding tomato juice into a stirrer, and adding cabbage juice and broccoli juice while stirring to obtain vegetable juice for later use;
s14: mixing fruit juice and vegetable juice, adding herba Avenae Fatuae, heating to 50 deg.C, performing enzymolysis at constant temperature, adding xylitol, compound stabilizer, and inactivating enzyme to obtain coarse fruit and vegetable juice;
s15: heating Mel to 50 deg.C to liquid state, adding into the crude fruit and vegetable juice, and stirring to obtain purple grape fruit and vegetable juice;
s16: thermally degassing the blended purple grape fruit and vegetable juice to remove oxygen and peculiar smell in the feed liquid;
s17: and carrying out pasteurization on the purple grape fruit and vegetable juice, and quantitatively filling.
Specifically, the composite stabilizer is formed by mixing sodium alginate, pectin and CMC-Na according to the mass ratio of 1:1: 2.
It is worth to be noted that the purple grape juice is grape juice obtained after pretreatment, crushing, pulping and enzyme deactivation; the pretreatment comprises cutting the fresh purple grapes which are deseeded and cleaned into pieces, adding water with the temperature of 85-95 ℃ for blanching for 5-8min to obtain pretreated purple grapes; the crushing and pulping are to cool the pretreated purple grapes to normal temperature, add 3 times of citric acid color protection liquid with mass concentration of O.2%, add pectinase with mass of O.1% of the crushed purple grapes after crushing, stand for 2h at 35 ℃ and pH of 5.5, and obtain the purple grape pulp after pulping.
Further, the papaya juice is obtained by pretreatment, softening and pulping, enzymolysis and enzyme deactivation, wherein the pretreatment is to cut the papaya which is peeled, seed and pulp removed and cleaned into pieces and add 3 times of citric acid color protection liquid with the mass concentration of O.2% to obtain the pretreated papaya; softening and pulping, namely cooking pretreated pawpaw at 100 ℃ to cure the melon pulp, adding 10 times of water by mass and beta-dextrin accounting for 4% of the mass of the melon pulp into the cured melon pulp, and pulping to obtain pawpaw pulp; the enzymolysis is to adjust the pH value of the papaya pulp to 3.8, add pectinase accounting for O.06% of the mass of the papaya pulp and cellulase accounting for O.12% of the mass of the papaya pulp, and perform enzymolysis for 90min at 55 ℃.
It is noted that the enzyme deactivation is to heat the papaya pulp after enzymolysis at 100 deg.C for 20min to deactivate enzyme, and then to filter with 200 mesh filter cloth to remove Luo de papaya juice.
Specifically, the enzyme for enzymolysis in step S14 is a complex enzyme of cellulase and pectinase, the ratio of the two enzymes is 1: 5, the addition amount of the complex enzyme is 2 wt% of the fruit and vegetable raw materials, and the enzymolysis is performed at normal temperature for 3 hours.
Further, the thermal degassing at step S16 was performed at 100 ℃ for 8min, and the pasteurization at step S17 was performed at 70 ℃ for 20 min.
The purple grape fruit and vegetable juice formula and the processing technology thereof have the advantages that the raw material formula is scientific and reasonable, the flavor is unique, the preparation is ingenious, the economic benefit, the social benefit and the popularization value are higher, the active ingredients of different raw materials are fully fused and complemented according to the reasonable proportion, the blood sugar reducing effect is better than that of a single raw material, the prevention and health care effects are realized, meanwhile, purple grapes, aloe, guava, pawpaw, cabbage, broccoli and tomato which are homologous in medicine and food are adopted as the raw materials, the nutrition is rich, and the price can be widely accepted by consumers. Due to homology of medicine and food of the raw materials, the health-care fruit and vegetable juice beverage is developed as a health-care fruit and vegetable juice beverage, exerts the health-care effect of the health-care fruit and vegetable juice beverage and has far-reaching significance.
The purple grape is delicious and has high nutritive value, and the sugar content in the ripe berries reaches 10-30%, so that the purple grape is mainly purple glucose and can be directly absorbed by human bodies. Also contains minerals such as calcium, potassium, phosphorus, ferrum, vitamins, and essential amino acids. From the perspective of traditional Chinese medicine, the purple grapes are neutral in nature, sweet and sour in taste and non-toxic, and the purple grapes are considered by the traditional Chinese medicine to be capable of enriching blood, strengthening intelligence, bones and muscles, invigorating stomach, promoting fluid production, removing polydipsia, tonifying qi, removing water, promoting urination, nourishing kidney, benefiting liver and improving complexion. The purple grape also contains vitamin B12 with anti-pernicious anemia effect, and red purple grape wine is often drunk, and is beneficial to treating pernicious anemia; purple grape contains natural polymerized phenol, which can combine with protein in virus or bacteria to lose the ability of infecting diseases, and the purple grape has good killing effect on spinal cord gray virus and other viruses to make human body generate antibody; according to the record of Li Shizhen, the root, vine, leaf and the like of the purple grape have good diuretic, detumescence and miscarriage prevention functions, and can treat pernicious vomiting, edema and other diseases; purple grape seeds contain unique proanthocyanidins which have super-strong acidification resistance and oxidation resistance and can be removed before free radicals damage cells, so that the effects of firming skin and delaying aging are achieved; when people eat the purple grapes frequently, the skin color is ruddy, and the hair is black and bright; purple grape fruit contains abundant purple glucose, organic acid, amino acids, and vitamins, and has effects of invigorating and exciting cerebral nerve, and treating neurasthenia.
Aloe contains abundant amino acids, polysaccharide, vitamins and various inorganic mineral matter elements, wherein the polysaccharide has obvious effect of reducing blood sugar, and also has the effects of resisting tumor, resisting radiation, resisting inflammation, resisting oxidation, protecting liver, regulating immunity, clearing heat, relaxing bowels and the like, and has a long medicinal history.
The guava fruit is rich in nutrition, contains higher VA, VB and cellulose, and is rich in protein, polysaccharide, flavonoid and trace elements such as phosphorus, potassium, iron, calcium, magnesium and the like, wherein the polysaccharide and the flavonoid have the function of obviously reducing blood sugar, and also have the effects of astringing and stopping diarrhea, relieving itching, resisting oxidation and aging, balancing blood sugar, clearing liver, preventing chronic diseases, promoting human metabolism, keeping the normal and smooth capillary vessels, promoting digestion, stimulating appetite, relaxing the bowels and the like.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (9)

1. A purple grape fruit and vegetable juice formula and a processing technology thereof are characterized in that: the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 100-150 parts of purple grape juice, 20-30 parts of aloe juice, 20-25 parts of guava juice, 15-20 parts of papaya juice and 10-15 parts of hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: 30-40 parts of tomato juice, 20-30 parts of cabbage juice and 25-30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 30-50 parts of oat, 20-40 parts of honey, 20-30 parts of xylitol and 5-10 parts of composite stabilizer;
the processing technology specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding purple grape juice into a stirrer, and adding aloe, guava juice, papaya juice and hawthorn juice while stirring to obtain fruit juice for later use;
s13: adding tomato juice into a stirrer, and adding cabbage juice and broccoli juice while stirring to obtain vegetable juice for later use;
s14: mixing fruit juice and vegetable juice, adding herba Avenae Fatuae, heating to 40-50 deg.C, performing enzymolysis at constant temperature, adding xylitol, compound stabilizer, and inactivating enzyme to obtain coarse fruit and vegetable juice;
s15: heating Mel to 40-50 deg.C to liquid state, adding into the crude fruit and vegetable juice, and stirring to obtain purple grape fruit and vegetable juice;
s16: thermally degassing the blended purple grape fruit and vegetable juice to remove oxygen and peculiar smell in the feed liquid;
s17: and carrying out pasteurization on the purple grape fruit and vegetable juice, and quantitatively filling.
2. The purple grape fruit and vegetable juice formulation and processing technology thereof as claimed in claim 1, wherein: the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 120 parts of purple grape juice, 25 parts of aloe juice, 25 parts of guava juice, 18 parts of papaya juice and 10 parts of hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: 35 parts of tomato juice, 25 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 40 parts of oat, 30 parts of honey, 25 parts of xylitol and 10 parts of composite stabilizer.
3. The purple grape fruit and vegetable juice formulation and processing technology thereof as claimed in claim 1, wherein: the fruit juice comprises fruit juice, vegetable juice and additives, wherein the fruit juice comprises the following raw materials in parts by weight: 150 parts of purple grape juice, 30 parts of aloe juice, 25 parts of guava juice, 20 parts of papaya juice and 15 parts of hawthorn juice; the vegetable juice comprises the following raw materials in parts by weight: 40 parts of tomato juice, 30 parts of cabbage juice and 30 parts of broccoli juice; the additive comprises the following raw materials in parts by weight: 50 parts of oat, 40 parts of honey, 30 parts of xylitol and 10 parts of composite stabilizer.
4. The purple grape fruit and vegetable juice formulation and process according to any one of claims 1-3, wherein: the composite stabilizer is formed by mixing sodium alginate, pectin and CMC-Na according to the mass ratio of 1:1: 2.
5. The purple grape fruit and vegetable juice formulation and processing technology thereof as claimed in claim 1, wherein: the purple grape juice is obtained by pretreating, crushing, pulping and inactivating enzyme; the pretreatment is to cut the fresh purple grapes which are subjected to seed removal and cleaning into pieces, and add the pieces into water with the temperature of 85-95 ℃ for blanching for 5-8min to obtain the pretreated purple grapes; the crushing and pulping are to cool the pretreated purple grapes to normal temperature, add 3 times of citric acid color protection liquid with mass concentration of O.2%, add pectinase with mass of O.1% of the crushed purple grapes after crushing, stand for 2h at 35 ℃ and pH of 5.5, and obtain the purple grape pulp after pulping.
6. The purple grape fruit and vegetable juice formulation and processing technology thereof as claimed in claim 1, wherein: the papaya juice is obtained by pretreating, softening and pulping, carrying out enzymolysis and inactivating enzyme, wherein the pretreating comprises the steps of cutting the papaya which is peeled, seed and pulp of the papaya are removed, and the papaya is washed clean into pieces, and adding 3 times of citric acid color protection liquid with the mass concentration of O.2% by mass to obtain the pretreated papaya; the softening and pulping is to cook the pretreated pawpaw at 100 ℃ to cure the melon pulp, add 10 times of water by mass and 4% of beta-dextrin by mass of the melon pulp into the cured melon pulp, and obtain pawpaw pulp after pulping; the enzymolysis is to adjust the pH value of the papaya pulp to 3.8, add pectinase accounting for O.06% of the mass of the papaya pulp and cellulase accounting for O.12% of the mass of the papaya pulp, and carry out enzymolysis for 90min at 55 ℃.
7. The purple grape fruit and vegetable juice formulation and processing technology thereof according to claim 5 or 6, characterized in that: the enzyme deactivation is to heat the enzymolysis papaya pulp at 100 deg.C for 20min to deactivate enzyme, and then to filter with 200 mesh filter cloth to remove Luo to obtain papaya juice.
8. The purple grape fruit and vegetable juice formulation and processing technology thereof as claimed in claim 1, wherein: the enzyme for enzymolysis in the step S14 is a complex enzyme of cellulase and pectinase, the ratio of the two enzymes is 1: 2-1: 5, the addition amount of the complex enzyme is 0.5-2 wt% of the fruit and vegetable raw materials, and the enzymolysis is carried out for 1-4 hours at normal temperature.
9. The purple grape fruit and vegetable juice formulation and processing technology thereof as claimed in claim 1, wherein: the temperature of thermal degassing in step S16 is 95-100 deg.C, the heating time is 5-8min, and the pasteurization temperature in step S17 is 65-85 deg.C, and the time is 15-45 min.
CN202110512567.7A 2021-05-11 2021-05-11 Formula and processing technology of purple grape fruit and vegetable juice Pending CN113180163A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101297709A (en) * 2008-05-23 2008-11-05 江南大学 Method for processing clear type lotus rhizome juice series drink in PET bottles
CN103054113A (en) * 2013-01-25 2013-04-24 合肥工业大学 Composite fruit-vegetable juice beverage with blood sugar decreasing effect
CN107114621A (en) * 2017-03-31 2017-09-01 启东市惠鹤蔬果农地股份专业合作社 A kind of carrot Chinese flowering quince juice

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101297709A (en) * 2008-05-23 2008-11-05 江南大学 Method for processing clear type lotus rhizome juice series drink in PET bottles
CN103054113A (en) * 2013-01-25 2013-04-24 合肥工业大学 Composite fruit-vegetable juice beverage with blood sugar decreasing effect
CN107114621A (en) * 2017-03-31 2017-09-01 启东市惠鹤蔬果农地股份专业合作社 A kind of carrot Chinese flowering quince juice

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