Study On The Processing Characteristics And Quality Control System Of Guava And Passion Fruit Mixed Fruit Juice

Guava is one of the fruits of South China,which is planted in Pearl River Delta,the eastern and southern part of Guangdong province.Through the analysis and understanding of guava and passion fruit,it can be make effective use of local resources.As a new complex fruit juice,guava and passion fruit complex fruit juice can provide more consumption choices,which has an important significance to the juice prospect.And also,which will effectively solve the problem of postpartum sales of agricultural products.Therefore,this paper focuses on the influencing factors of guava and passion fruit which will effect the mixed juice beverage processing characteristics such as the real variety,maturity,sugar,acid,different stabilizers,different sterilization conditions and quality management system establishment.The aim was to provide theoretical basis for the practical production of guava a nd passion fruit juice beverage.The main research contents and results are as follows:(1)The pearl guava fruit and passion fruit edulis were used as raw material.The pearl guava fruit was 80% maturity,the soluble solids content of more than 8%,acidity below 0.4%.passion fruit edulis was 80% maturity,soluble solid content more than 12%,acidity was 2.5% ~ 3.3%.(2)The experimental results show that the passion fruit and guava juice production process,the factors of juice products effect size order in order to juice content > white sugar dosage > juice ratio > citric acid dosage.The sensory score was taken as the index,and its average value and extreme value R were analyzed,the optimum conditions was: juice ratio of Guava and passion flower was 4:1,the soluble solids content 10%,0.4% citric acid.Juice products made by this formula,golden color,taste the unique flavor,sweet and sour appropriate,with good product shape.(3)The effects of different stabilizers on the stability of the mixed juice beverage of guava and passion fruit were different.The centrifugal sedimentation rate of single factor test of each stabilizer was selected as the critical control point.The effects of 3 kinds of stabilizers on the centrifugal separation of guava and pa ssion fruit juice drinks were: sodium alginate>CMC-Na > Xanthan gum.The best combination is sodium alginate 0.08,xanthan gum,0.10%,CMC-Na 0.08%.(4)The effect of different sterilization conditions on the mixed juice beverage of guava and passion fruit was great.Through the analysis of range,the best thermal sterilization condition is the sterilization temperature 80?,the treatment time 20 min.Considering the problem of energy consumption,and in addition of the effects of different thermal sterilization conditions on the content of vitamin C on the mixed juice of guava and passion fruit,the thermal sterilization temperature 80?,and 15 min were used as the best technology of thermal sterilization.Treated under this condition,the juice has good sterilization effect and ensures the juice with good taste.(5)Establishment of HACCP quality management system of guava and passion fruit juice beverage.Through the hazard analysis,determine the critical control points(CCP),to determine the critical limit,ensure that CCP is controlled,to determine the monitoring measures of CCP,establish corrective measures,to determine the effective record keeping procedures,the establishment of the audit procedures.To achieve the purpose of improving management and safety production.