Study On The Processing Techniques Of Pumelo Suspension Beverage Compound With Granules

Guanxi pumelo is a popular variety of Citrus grandis in China. In recent years, the Guanxi pumelo production has increased significantly. As a kind of seasonal fruit during Mid-Autumn Festival,at that time, Guanxi pumelo is so abundant that it is necessary to search for a way to solve the surplus problem and raise the added-value. In this study, Guanxi pumelo was used as the main raw material to study the processing technology of suspension beverage compound with granules.Firstly, the main nutritional components in fresh Guanxi pumelo were determinated, and the changes of components during 60 days storage at normal temperature were discussed. Then, the dispersion technology of granules were studied according to the dispersion rate, damage rate and the loss rate of soluble solid; the calcified technology of granules were studied according to the rigidity and sense quality; the enzymatic technology of marc were studied according to the dissolution rate of soluble solid; the clarification technology of juice were studied according to of the transmittance and the loss rate of soluble solid; the debittering technology of juice were studied according to naringin and limonin content; the formula of beverage were studied according to sense quality and stability. At last, the technological process were improved based on the long-term storage experiment.The following results were obtained:The processing technology of granules: the ectoblast was striped after blanching for 30s, flesh and 0.8% HCl were mixed in proportion as 1:1 for 30min at 20℃, then washed by water at 180 ml/s for 120s, the flesh were dispersed to granules completely. After that, granules and 0.4% CaCl2 were mixed in proportion as 1:1 for 20min at 30℃, the rigidity was improved to 247.64%, and the sensory quality was improved significantly.The processing technology of juice: the flesh was crushed and extracted directly, the marc were mixed with 420U pectinase /100g and 100U cellulase /100g, then extracted again after mixed with water in proportion as 1:1.5 for 50min at 50℃, 100g flesh could extracted 13.24g soluble solid averagely. After that, 0.07%β-CD was added for debittering, naringin and limonin content remaining were 78.76 % and 21.22% respectively when the juice was stable. The degree of bitterness was accepted.The processing technology of clarification: Add 420u pectinase to 100g juice, remain at 50℃for 40min, then centrifugate at 3800r/min for 12min, at last microfiltration with 0.45μm filter membrane.The transmittance was 99.54%.The formula of beverage: 10% of granules, 20% of juice, 4% of granulated sugar, 8% of high fructose syrup, 0.02% of sodium citrate,0.16% of citric acid, 0.07% ofβ-CD, 0.02% of Vc, 0.2% of agar as stabilizer for thick beverage and pellucid beverage, the beverage was flavorful and kept uniform and stable during 8 month storage.