Application Of Ultra High Pressure Technology In Passion Fruit Juice Beverage

Ultra high pressure technology is a non-thermal sterilization technology.It can better retain the nutrients,aroma components and flavoring substances that agricultural products have.This paper studied the processing recipe of passion fruit juice,the stability process of passion fruit juice beverage,the ultra-high pressure sterilization process of passion fruit juice beverage and the ultra high pressure treatment of passion fruit juice after the shelf life and quality changes during storage using passion fruit as raw material.The specific findings are as follows:(1)On the basis of single factor tests,orthogonal optimization was performed on the deployment of passion fruit juice beverage.The optimum blending process of the passion fruit juice beverage was determined as follows: the amount of sucrose was 8%,the ratio of solid to liquid was 1:3 and the pH was 4.0.Under the process conditions,the resulting passion fruit juice beverage is red in color and has a strong aroma of passion fruit,harmonious odor,and sweet and sour taste.(2)Several stable stabilizers were selected to study the stability of passion fruit juice beverage.From the single factor analysis,the stability effect of the passion fruit juice beverage was unsatisfactory when a single stabilizer was used.When the compound ratio of xanthan gum and CMC was 4:1 and the concentration was 0.16%,the stability of the passion fruit juice beverage was the best,and the centrifugal sedimentation rate was 0.09%.Compared to a single use of 0.16% xanthan gum,the centrifugal sedimentation rate is reduced by 75%.(3)Ultra high pressure technology is used to process passion fruit juice beverage.The effect of different process parameters on the bactericidal effect and quality of passion fruit juice beverage was studied.The results showed that the mortality rate of microorganisms in passion fruit juice beverage also increased with the increase of pressure,prolongation of pressure holding time,and increase of synergistic temperature.The optimum sterilization process parameters for the ultra high pressure treatment of passion fruit juice beverage were: first,low pressure 200 MPa treatment for 6 min and thenhigh pressure 550 MPa treatment for 9min,at the same time the synergy temperature was42.5°C.Under this process condition,the passion fruit juice beverage achieves a good bactericidal effect,and the pH,total acid,color,flavor,and taste of the passion fruit juice beverage basically do not change.It can be better to retain the nutrients of the passion fruit juice beverage.(4)Accelerated shelf life test was used to predict the shelf life of passion fruit juice beverage.The total acid,soluble solids,pH,centrifugal sedimentation rate and sensory evaluation were the evaluation indicators for the shelf life of passion fruit juice beverage.Integrating the indicators,it was determined that the shelf life of passion fruit juice beverage at 4°C was 97 days,which was 27 days longer than that of pasteurized fruit juices.The pH,centrifugal sedimentation rate,total acid,and soluble solids of the passion fruit juice beverage subjected to ultra-high pressure treatment remained basically unchanged during storage.And the total number of colonies was not detected during the whole storage period.It is better to maintain the sensory quality and nutritional quality of the passion fruit juice beverage.However,after 70 days of pasteurized passion fruit juice beverage,the color changes significantly and the nutrient losses are large.