| 摘要 |
The Guava-Prickly Pear nectar type drink is the nutritive product, pulpous liquid with certain viscosity, elaborated with the juice and pulp of prickly pear (Opuntia platyopuntina) and guava (psidum guajava) matured, healthy, clean, washed, finely split and sieved, concentrated or not, frozen or not, water added, nutritive sweetners and permited nourishing additives, bottled in airtight containers and subjected to a thermal process that assures its conservation. The process of obtaining the prickly pear-guava nectar type drink, consists in selecting, washing and weighing the guava as well as the vegetable prickly pear, then the guava is peeled following the normalized process (1) and removing the thorns from the vegetable prickly pear. In a separate form the pulp is removed from the peeled guava and washed and sieved through a mesh of approximately 0.55 mm and the vegetable prickly pear is ground in slices and passed through a refiner to eliminate long fiber and only allows the juice of the prickly pear with cut fiber to pass. Both prepared products are mixed in different proportions according to type of drink desired and sugar cane or fructose, citric acid and water are added in such a way that the drink contains as a minimum 30% of the guava-prickly pear pulp mixture. The sweetner is adjusted to 15??Bx and the pH to 3.5. The drink is pasteurized between 85-90 degree C with a sustained time of 15 min., the it is cooled at 65 degreeC to be bottled at this temperature and then rapidly cooled at 7-8 degreeC.
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