一种以西番莲为原料制作果汁粉的工艺

Technology for preparing fruit juice powder from passion fruits as raw materials

Abstract

The invention discloses a technology for preparing fruit juice powder from passion fruits as raw materials. The technology comprises removing shells and seeds of selected and cleaned fresh passion fruits, beating the fresh passion fruits to obtain passion fruit raw pulp with soluble solid content of 10-12 brix degrees, total acid content of 3-5% and pH of 3.0+/-0.5, carrying out freeze concentration on the passion fruit raw pulp to obtain thick paste with soluble solid content of 40-60 brix degrees, freezing the thick paste to a temperature of -50 to -60 DEG C, after freezing of all the thick paste, feeding the thick paste into a crusher, carrying out crushing so that particle diameter is less than 3mm, putting the crushed thick paste on a disc, putting the disc with the crushed thick paste into a drying tank, carrying out pressurization, carrying out freezing at a temperature of -29 to -23 DEG C, keeping the temperature for 3-6h, gradually heating the dried material to a temperature of 27 DEG C in 1-2h, carrying out heating again, keeping the temperature of 50-60 DEG C for several minutes, carrying out milling by a jet mill, collecting the aggregate which is fruit juice powder and carrying out packaging so that the passion fruit juice powder product with water content less than 4.5% is obtained. The juice powder retains nutrients, can be stored at a normal temperature for a long time, is free of dextrin and any antiseptic, has light weight, can be carried and transported easily, has a wide application range and is simple and convenient in use.
一种以西番莲为原料制作果汁粉的工艺,它采用将挑拣、清洗的西番莲鲜果去壳、去籽后打浆得到西番莲原浆,该原浆可溶性固形物10-12°Bx、总酸3~5%、pH3.0±0.5,将西番莲原浆冷冻浓缩至40-60Bx°浓酱,浓酱被冷冻到-50℃至-60℃,当全部浓酱冻结后进入破碎机破碎,使颗粒直径小于3mm,装盘进入干燥箱内加压,冷冻保持温度-29℃至-23℃,保持3-6小时,然后加热升温度逐渐上升至27℃,该过程1-2h,再次升温并保持50℃至60℃加热数分钟,用气流粉碎机粉碎,取集物料得到果汁粉,包装获得水分含量小于4.5%的西番莲果汁粉产品。通过本发明获得的果汁粉营养成份得到完好保留;常温下能长时间贮存,而不需糊精和任何防腐剂;重量轻,易于携带和运输;应用范围更宽,使用简单方便。

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