STUDY AND DEVELOP THE PROCESSING PROCESS FOR BOTTLED PASSION FRUIT BEVERAGE

Abstract

Passion fruit beverage is a refreshment made from passion fruit after being pressed, seeds removed, and then blended, heated, bottled and pasteurized. This beverage is loved by many people due to its delicious flavor and rich content of vitamins, minerals and antioxidants. The experiment was conducted with 5 formulas: Formula CT-1 (15 ml passion fruit juice, 85 ml water, 12 g white sugar, 0.3 g xanthan gum); formula CT-2 (20 ml passion fruit juice, 80 ml water, 12 g white sugar, 0.28 g xanthan gum, 0.02 g pectin); formula CT-3 (25 ml passion fruit juice, 75 ml water, 12 g white sugar, 0.24 g xanthan gum, 0.06 g pectin); formula CT-4 (30 ml passion fruit juice, 70 ml water, 12 g white sugar, 0.2 g xanthan gum, 0.1 g pectin) and formula CT-5 (35 ml passion fruit juice, 65 ml water, 12 g white sugar, 0.16 g xanthan gum, 0.14 g pectin). In these 5 experimental formulas, nutritional indicators, microbiological indicators and sensory indicators of the bottled passion fruit beverage product were analyzed and formula CT-4 was selected to establish the processing process for this product. Besides, the technical parameters of the bottled passion fruit beverage processing process were determined: pasteurization temperature of 90°C and pasteurization time of 6 minutes.