Dragon fruit pericarp vinegar and preparing method thereof

A technology of pitaya peel and acetic acid, which is applied in the field of food processing, can solve the problem of single flavor of fruit vinegar, and achieve the effects of eliminating muscle pain, fragrant smell, and balancing human body functions

Inactive Publication Date: 2015-10-21
陈梦莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of pitaya peel vinegar and its preparation method, to solve the problem of the single flavor of fruit vinegar in the current mar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Pitaya peel vinegar formula: 25 parts of dragon fruit peel juice, 9 parts of cherry juice, 10 parts of yogurt, 5 parts of jujube kernels, 6 parts of wolfberry, 15 parts of red rice, 40 parts of glutinous rice, 20 parts of black rice, 12 parts of sucrose, 12 parts of sophora nectar parts, 95 parts of water.

[0019] The preparation method of pitaya peel vinegar comprises the following steps:

[0020] Step 1, preparation of pitaya peel juice and cherry juice: take ripe, disease-free pitaya peel, disinfect and wash, add water containing 1.5% acetic acid to homogenate for 6 minutes, filter, discard residues, and obtain pitaya peel juice; take ripe, disease-free pitaya peel After the cherries are washed and drained with clean water, peeled and placed in a beater to remove the pits, the pitted pulp is squeezed in a belt press, filtered, and the residue is discarded to obtain cherry juice;

[0021] Step 2, crushing and homogenizing: mix the dragon fruit peel juice, cherry jui...

Embodiment 2

[0027] Pitaya peel vinegar formula: 28 parts of dragon fruit peel juice, 12 parts of cherry juice, 13 parts of yogurt, 8 parts of jujube seed, 8 parts of wolfberry, 10 parts of red rice, 60 parts of glutinous rice, 15 parts of black rice, 15 parts of sucrose, 15 parts of sophora japonica honey part, 100 parts of water.

[0028] The preparation method of pitaya peel vinegar comprises the following steps:

[0029] Step 1, preparation of pitaya peel juice and cherry juice: take ripe, disease-free pitaya peel, disinfect and wash, add water containing 1.5% acetic acid to homogenate for 8 minutes, filter, discard residues, and obtain pitaya peel juice; take ripe, disease-free pitaya peel After the cherries are washed and drained with clean water, peeled and placed in a beater to remove the pits, the pitted pulp is squeezed in a belt press, filtered, and the residue is discarded to obtain cherry juice;

[0030] Step 2, crushing and homogenizing: mix the dragon fruit peel juice, cher...

Embodiment 3

[0036] Pitaya peel vinegar formula: 15 parts of dragon fruit peel juice, 6 parts of cherry juice, 5 parts of yogurt, 3 parts of jujube seed, 3 parts of wolfberry, 20 parts of red rice, 25 parts of glutinous rice, 25 parts of black rice, 8 parts of sucrose, 10 parts of sophora nectar parts, 90 parts of water.

[0037] A kind of preparation method of pitaya peel vinegar of the present invention comprises the following steps:

[0038] Step 1, preparation of pitaya peel juice and cherry juice: take ripe, disease-free pitaya peels, disinfect and wash them, add water containing 1.5% acetic acid to homogenate for 5 minutes, filter, discard residues, and obtain pitaya peel juice; take ripe, disease-free pitaya peels After the cherries are washed and drained with clean water, they are peeled and placed in a beater to remove the pits. The pitted pulp is squeezed in a belt press, filtered, and the residue is discarded to obtain cherry juice;

[0039]Step 2, crushing and homogenizing: mi...

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PUM

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Abstract

The invention discloses dragon fruit pericarp vinegar and a preparing method thereof, and belongs to the field of processing fruit vinegar drinks. The dragon fruit pericarp vinegar is prepared from, by weight, 15-28 parts of dragon fruit pericarp juice, 6-12 parts of cherry juice, 5-13 parts of yoghourt, 3-8 parts of spina date seeds, 3-8 parts of medlar, 10-20 parts of red rice, 25-60 parts of sticky rice, 15-25 parts of black rice, 8-15 parts of sugar, 10-15 parts of flos sophorae honey and 90-100 parts of water. The pericarp vinegar solves the problem that fruit vinegar in the current market is single in flavor, has abundant nutrition and good flavor, remains nutritive value of dragon fruit pericarp and cherries to the maximum, and has the palatable sour and sweet degree and unique and aromatic flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to dragon fruit peel vinegar 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 anthocyanins, a very precious nutrient. 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 a variety of diseases related to free radicals. Anthocyanins can enhance ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04C12J1/08
Inventor 陈梦莹
Owner 陈梦莹
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