Passionflower Fruit Juice Processing And Research On Juice Content Examination Method

During 2002 to 2005, processing technology of passionflower juice, checking and measuring the content of fumet, and applying HACCP in passionflower juice processing were studied in Fruit Tree Research Institute of Guangdong Academy of Agricultural Sciences. Conclusions are as follows:(1) Main nutrition content of two kinds of passionflower and three kinds of papaya were measured. Results indicated that Huangguo passionflower and Suizhonghong papaya had good process capability after mixed them and appraised in sense.(2) Parameters for passionflower juice processing are 30% juice plus 0.15% sodium carboxymethyl cellulose, sterilized under 90℃ and homogenized 3 times in order to keep original flavor and storage life.(3) Juice had good color, sense, and gout after mixed passionflower with pineapple. The optimal combination is 10% passionflower fruit and 40% pineapple juice, 10~13% sugar, and 0.3~0.4% acid.(4) The best combination for passionflower and papaya juice is 35% papaya, 15% passionflower, 11~13% sugar, and 0.3~0.4% acid.(5) Sugar and acid had no effect on the content of amino azotes of passionflower juice, which only relate to the content of fumet. The formula was Y=0.59X.(6) Using buffered factor could check and measure the content of fumet of passionflower juice. Buffered factor could be measured steadily and it had the character of rapidness and convenience. The formula was Y=0.0084X-5.5016.(7) Applied HACCP in passionflower juice processing had important meaning to assure consumer's health and safety. After hazard analysis, it is suggested that material choosing, cleaning, selecting, extracting, homogenizing, packing, sterilizing, storage, selling are very important steps. There are 8 critical control points.