Process for the production of dragon fruit pulp beverage

A production method and technology for dragon fruit are applied in the field of dragon fruit pulp beverage formulation and production technology, which can solve problems such as inability to meet the increasing demands of consumers, achieve high economic and social benefits, moderate sourness, and improve benefits.

Inactive Publication Date: 2010-02-17
广州市福邦食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no producer at home and abroad to produce this type of dragon fruit pulp beverage product, which can no longer meet the increasing demands of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) take by weighing 15kg of dragon fruit (red-skinned white-core variety), wash fruit, remove dices, remove ends, cut into pieces, remove bad parts, separate pulp and peel to obtain about 16kg of pulp.

[0025] (2) The pulp is beaten and seeded, 120 grams of citric acid and malic acid and 125 grams of vitamin C are added, and the pulp is evenly stirred to obtain a pulp slurry.

[0026] (3) Dissolve 45g gum with 80kg water, add 5g AK sugar, 7.5kg isomalto-oligosaccharide and 2kg maltitol to the pulp pulp, and control the temperature to 80°C.

[0027] (4) Fill the processed dragon fruit drink into a 200mL container, about 470-475 bottles can be filled. The filled product is sterilized in a water bath at 90°C for 25 minutes, then cooled, and the contents of the bottle are gelled Shake the bottle, store it in a cool and dark place, and then go through coding, labeling, packaging, etc. to make the dragon fruit pulp drink product. Especially suitable for diabetics and obese...

Embodiment 2

[0029] (1) Weigh 24kg of dragon fruit (the variety with red skin and white core is matched with the variety with red skin and red core at a ratio of 2:1), wash the fruit, remove the small pieces, remove the end, cut into pieces, remove the bad parts, and peel the pulp and peel Separated to obtain about 20kg of pulp.

[0030] (2) Beat the pulp, remove seeds, add 150 grams of weighed citric acid, sodium citrate, and 75 grams of vitamin C, and stir evenly to obtain a pulp slurry.

[0031] (3) Dissolve 50g of gum with 100kg of water, add it to the pulp pulp together with 2.5kg of honey, 1.5kg of fructooligosaccharide, and 2g of sucralose, and control the temperature to 85°C.

[0032] (4) Fill the processed dragon fruit drink into a 200mL container, about 585-595 bottles can be filled. The filled product is sterilized in a water bath at 95°C for 15 minutes, then cooled, and the contents of the bottle are gelled Shake the bottle, store it in a cool and dark place, and then go throu...

Embodiment 3

[0034] (1) Take by weighing 25kg of dragon fruit (red-skinned red-core variety), wash fruit, remove dices, remove ends, cut into pieces, remove bad parts, separate pulp and peel to obtain about 23kg of pulp.

[0035] (2) Beat the pulp, remove seeds, add 200 grams of weighed citric acid and malic acid, and 100 grams of vitamin C, and stir evenly to obtain a pulp slurry.

[0036] (3) 70g of gum was dissolved by heating with 115kg of water, and added to pulp pulp together with 3.5kg of honey, 2kg of fructooligosaccharide and 3g of sucralose, and the temperature was controlled to 75°C.

[0037] (4) Fill the processed dragon fruit drink into a 200mL container, about 685-690 bottles can be filled. The filled product is sterilized in a water bath at 92°C for 20 minutes, then cooled, and the contents of the bottle are gelled Shake the bottle, store it in a cool and dark place, and then go through coding, labeling, packaging, etc. to make the dragon fruit pulp drink product.

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PUM

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Abstract

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: (1) separating fruit and peel, (2) beating fruit, removing seed, adding acid and vitamin C, stirring evenly to prepare fruit pulp, (3) adding water in the sol, heating to obtain the colloid, adding colloid and edulcorant in the fruit pulp to obtain the product.

Description

technical field [0001] The invention relates to the technical field of formula and production technology of a dragon fruit pulp drink, in particular to a production method of a dragon fruit pulp drink. Background technique [0002] Pitaya, also known as red dragon fruit, is a fruit cultivar of the genus Hylocereus undatus in the family Cactaceae. It originates in tropical Central America such as Brazil and Mexico. The fruit oval of dragon fruit, diameter 10~12cm, pericarp color is purple-red, bright and charming, and several different varieties such as white, yellow, red etc. are arranged in flesh color. Dragon fruit is very nutritious and is a low-calorie, high-fiber fruit. Every 100g of fresh dragon fruit contains VC 9.9~10.8mg, protein 0.15~0.30g, fat 0.21~0.61g, fiber 0.7~0.9mg, carotene 0.005~0.012mg, Ca 6.3~8.8mg, P 20.2~26.1mg, Fe0 .55~0.65mg, VB 1 0.028~0.430mg, and the calorie content is only 56.65 calories. Because dragon fruit has the above ingredients, there...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A61K36/33
Inventor 林伟锋陈中杨李益陆国伟
Owner 广州市福邦食品科技有限公司
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