Study On The Formulas And Heat Sterilizing Technology Of Several Quick Frozen Fruit Pulpy Juice

Quick frozen food which has arose in our country will be the one of the most speeddevelopment food industry in the future and one breakthrough of industrialization oftraditional food of our country. Fruits are human important food varieties, which containmuch vitamin, mineral trace element, dietary fiber, organic acid. There are other varietiesthat are rich in bioactivator, such as carotenoid, flavonoid, alkaloid and saponin and so on,which is irreplaceable for human healthy. With the use of quick frozen food industry inprocessing fruit drinks which will produce more benefit, there are many dvantages ofmaintaining the delicious of fruits, convenience, health, hygiene, nutrition and materialbenefit. The request of the enterprises concerned, and producing several quick frozen fruitpulpy juice formulas optimization and technology improvement research in the company,By increasing the heat sterilizing technology, to improve the storage and security.This paper studies the effect on sensory score of quick frozen apple, ananas andorange pulpy juice by adding different amount of pulp, essence, white sugar, thickener andsyrup. The research finds the best formula of quick frozen apple, ananas and orange pulpyjuice through single factor experiment and orthogonal experiment. When one ingredient isapple essence, the best formula of quick frozen apple pulpy juice is that apple pulp of54%,apple essence of0.2%, white sugar of4%, syrup of5%, citric acid of0.18%, compositethickener of0.45%and water of36%. When one ingredient is concentrated apple juice, thebest formula is that apple pulp of54%, concentrated apple juice of7%, white sugar of4%,syrup of5%, citric acid of0.18%, composite thickener of0.45%and water of29%. Thebest formula of quick frozen ananas pulpy juice is that ananas pulp of60%, syrup of6%,white sugar of7%, thickener of0.25%, ananas essence of0.3%and water of27%. The bestformula of quick frozen orange pulpy juice is that orange pulp of60%, syrup of7%, whitesugar of7%, thickener of0.3%, orange essence of0.5%and water of25%. It finds that thebest formula of quick frozen corn pulpy juice is that sweet corn of60%, syrup of9%,white sugar of8%, thickener of0.35%, corn essence of0.35%and water of22%.It is designed that heat sterilizing technology to quick frozen papaya, Hami melon andmango pulpy juice to find the optimum time and temputure, through testing the aerobicbacteria count and vitamin C content. Analysis by synthesis it has good effect on killingmicrobes when the heat sterilizing temperature is75℃, and the heat sterilizing time is20min, in addition this treatment can also ensure that frozen papaya pulpy juice has a good taste. It has good effect on killing microbes when the heat sterilizing temperature is80℃,and the heat sterilizing time is40min, in addition this treatment can also ensure that quickfrozen mango pulpy juice has a good taste. It has good effect on killing microbes when theheat sterilizing temperature is80℃, and the heat sterilizing time is30min, in addition thistreatment can also ensure that frozen Hami melon pulpy juice has a good taste.