The Technology and Quality Research of Citrus Passion Fruit Compound Juice by Response Surface Methodology

Abstract

To explore the best process quality of citrus and passion fruit to make compound juice, the pulp of citrus and passion fruit were used. After squeezing the juice and coarsely filtering, the raw juice of citrus and passion fruit was mixed in proportion, and pectinase was added as a clarifying agent for clarification. On the basis of single factor, three factors of clarification agent concentration, clarification temperature and clarification time were selected to design and analyze the optimal process conditions of the Box-Benhnken method in the response surface method. The optimal combination of processes selected through sensory evaluation was as follows: the mixing ratio of citrus and passion fruit raw juice was 2∶1; 0.19% of clarifying agent was added; the clarification temperature was 49 ℃; and the clarification time was 1.5 h. The compound juice of citrus and passion fruit is orange-yellow in color, rich fruit aroma, well-coordinated flavor and taste, and of good quality.

Keywords

• citrus
• passion fruit
• compound juice
• response surface
• quality