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A kind of dragon fruit peel tea and preparation method thereof

A technology for pitaya peel and tea juice, which is applied in the field of pitaya peel tea and its preparation, can solve problems such as inability to comprehensively supplement a variety of nutrient elements, and achieves the effects of easy operation, fragrant smell, and ruddy color.

Inactive Publication Date: 2017-07-25
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of fruit juices on the market, but most of them only involve a single fruit juice extraction. Although they have certain health care or nutritional effects, they cannot fully supplement the various nutrients needed by the human body.

Method used

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  • A kind of dragon fruit peel tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. A preparation method for dragon fruit peel tea, characterized in that, comprising:

[0024] Step 1. Disinfect and wash the ripe, disease-free pitaya peel, add acetic acid water (containing 1% acetic acid) to homogenate for 3 minutes, add a biological enzyme mixture to enzymolyze at 40°C for 2 hours, filter, discard the residue, and collect the pitaya peel juice; Wherein, the weight ratio of described dragon fruit peel and acetic acid water, biological enzyme mixture is 10:80:1;

[0025] Step 2. Weigh Pu'er tea, add water and ascorbic acid, extract in boiling water (about 100 degrees) for 30 minutes, filter after cooling, and collect Pu'er tea juice; wherein, the weight ratio of Pu'er tea to water and ascorbic acid is 6:90 : 0.05;

[0026] Step 3, the dragon fruit peel juice prepared in step 1 and step 2 is mixed with Pu'er tea juice, milk powder, scallop powder, ascorbic acid, sugar powder, citric acid and water are added, finely filtered, homogenized, filled and st...

Embodiment 2

[0033] 1. A preparation method for dragon fruit peel tea, characterized in that, comprising:

[0034] Step 1. Disinfect and wash the ripe and disease-free pitaya peel, add acetic acid water (containing 1% acetic acid) to homogenate for 4 minutes, add biological enzyme mixture and enzymolyze at 40°C for 2.3 hours, filter, discard the residue, and collect the pitaya peel juice ; Wherein, the weight ratio of the pitaya peel to the acetic acid water and the biological enzyme mixture is 13:86:1;

[0035] Step 2. Weigh Pu'er tea, add water and ascorbic acid, extract in boiling water (about 100 degrees) for 35 minutes, filter after cooling, and collect Pu'er tea juice; wherein, the weight ratio of Pu'er tea to water and ascorbic acid is 8:92 : 0.05;

[0036] Step 3, the dragon fruit peel juice prepared in step 1 and step 2 is mixed with Pu'er tea juice, milk powder, scallop powder, ascorbic acid, sugar powder, citric acid and water are added, finely filtered, homogenized, filled and...

Embodiment 3

[0043] 1. A preparation method for dragon fruit peel tea, characterized in that, comprising:

[0044] Step 1. Disinfect and wash the ripe and disease-free pitaya peel, add acetic acid water (containing 1% acetic acid) to homogenize for 5 minutes, add biological enzyme mixture and enzymolyze at 40°C for 2.5 hours, filter, discard the residue, and collect the pitaya peel juice ; Wherein, the weight ratio of described dragon fruit peel and acetic acid water, biological enzyme mixture is 15:90:2;

[0045] Step 2. Weigh Pu'er tea, add water and ascorbic acid, extract in boiling water (about 100 degrees) for 40 minutes, filter after cooling, and collect Pu'er tea juice; wherein, the weight ratio of Pu'er tea to water and ascorbic acid is 10:95 : 0.1;

[0046] Step 3, the dragon fruit peel juice prepared in step 1 and step 2 is mixed with Pu'er tea juice, milk powder, scallop powder, ascorbic acid, sugar powder, citric acid and water are added, finely filtered, homogenized, filled a...

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Abstract

The invention relates to the technical field of foods and particularly relates to pitaya peel tea and a preparation method thereof. The preparation method of the pitaya peel tea disclosed by the invention is simple and convenient to operate and suitable for industrial production. The pitaya peel tea prepared by the preparation method is rosy in color, fragrant in smell and rich in nutritional components such as carbohydrate, fibers and trace elements in pitaya peel, and also has the health effects of refreshing the mind, relieving fatigue, generating body fluid, clearing away heat, preventing oxidation and the like of puer tea, has the effect of organically combining the unique fragrance of the characteristic fruit pitaya of a torrid zone and the health effect of the puer tea, and can satisfy the pursuit of people on double effects of nutrition and health.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a pitaya peel tea and a preparation method thereof. Background technique [0002] Dragon fruit is a common fruit. Dragon fruit is rich in nutrition and its delicate meat is loved by everyone. When we eat dragon fruit, we usually throw away the peel. In fact, the peel of dragon fruit has extremely high nutritional value. Pitaya peel contains ash, crude fat, crude protein, crude fiber, vitamin C, calcium, phosphorus, iron and a large amount of anthocyanins, water-soluble dietary protein, plant albumin, etc. The peel of dragon fruit contains very precious nutrients - anthocyanins. Anthocyanin is a powerful antioxidant, more than 10 times stronger than carotene, and can preserve activity in human blood for 75 hours. It can protect the human body from harmful substances - free radicals, and help prevent many diseases related to free radicals. Anthocyanins can enhance the elasticity of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 阎华王会于博
Owner HUBEI UNIV OF ARTS & SCI
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