Method for preparing original-taste pitaya juice from full fruit of pitaya

A technology of pitaya and original juice, applied in the field of food processing, can solve the problems such as the ineffectiveness of pitaya peel, and achieve the effects of retaining nutrients and functional components, reducing costs, and being easy to digest and absorb.

Inactive Publication Date: 2014-01-22
凌爱秋
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the pitaya peel is not very useful, and most people

Method used

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Examples

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Example Embodiment

[0019] The method of the present invention will be further described below in conjunction with the examples.

[0020] A method for preparing pitaya juice from whole pitaya fruit, the specific implementation is as follows:

[0021] 1. Raw material selection: Choose fresh dragon fruit fruits that are more than eight mature, free of rot, mildew, disease and insect pests as raw materials for future use.

[0022] 2. Fruit processing: remove relevant impurities from the dragon fruit fruit and clean it for later use.

[0023] 3. Beating: Beat the cleaned whole dragon fruit into jam.

[0024] 4. Enzymatic hydrolysis: adding 0.02% pectinase according to the weight of the fruit pulp, and enzymatic hydrolysis at 42-45°C for 4 to 5 hours.

[0025] 5. Passivation enzyme: After enzymolysis, heat the fruit pulp to above 85°C to deactivate the pectinase.

[0026] 6. Filtration: Filter the fruit pulp with a 100-120 mesh screen to obtain a transparent pitaya juice.

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Abstract

Provided is a method for preparing an original-taste pitaya juice from a full fruit of pitaya. Specifically, the full fruit of the pitaya is used to prepare the original-taste pitaya juice which is the raw material widely applied in preparing a pitaya beverage, a pitaya wine, a pitaya vinegar, pitaya powder and the like. In the implementation of the method provided by the invention, the full fruit of the pitaya is taken as the raw material, the peel of the pitaya, as one of the raw materials, is rich in resources and very high in nutritive value, the resources are wasted and the environment is polluted if the peel is abandoned, however, if the peel is also used as the raw material, not only is the waste turned into wealth, but also the nutrient of the product is upgraded, and the biggest benefit is that the product cost is remarkably lowered after the peel of the pitaya is added. The form of the product prepared through the method is ideal, the product well retains the original nutrients and the functional ingredients of the pitaya, the product is easy to digest and absorb, and special functions are strengthened.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dragon fruit juice from whole dragon fruit. technical background [0002] Dragon fruit, also known as green dragon fruit and red dragon fruit, is named for its fleshy scales resembling the outer scales of a dragon. It is the fruit of the plant of the genus Trigonum in the cactus family, which is native to Central America and is one of the famous fruits in the tropics and subtropics. Dragon fruit is rich in nutrients and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. [0003] Dragon fruit is not only rich in nutrition and has unique functions, but also has few pests and diseases, and can grow normally without using any pesticides. Therefore, dragon fruit is a kind of green, environmental protection fruit and the health-care nutritious food wit...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04
CPCA23L2/02A23L2/52A23L2/84
Inventor 凌爱秋
Owner 凌爱秋
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