Pitaya juice and preparation method thereof

Abstract

The invention discloses pitaya juice. The pitaya juice is prepared from the following raw materials in parts by weight: 300-310 parts of pitaya, 20-22 parts of glutinous rice, 2-3 parts of brown sugar, 3-4 parts of angelica sinensis, 2-3 parts of ginsengs, 3-4 parts of prepared rehmannia roots, 1-2 parts of suberect spatholobus stems, 0.4-0.5 part of chitosan, 9-10 parts of medical stone powder and 1.5-1.6 parts of whey protein. When the pitayas are squeezed, the whey protein is added, contains rich cysteine and has certain anti-oxidization, so that enzymatic browning can be prevented in a crushing and squeezing process; the medical stones are used for loading the chitosan, and an adsorption effect of the medical stones and a chelating effect of the chitosan are expressed, so that the clarification effect is good; meanwhile, the dosage of the chitosan is greatly reduced, the cost is reduced, and random influence factors which easily occur when the chitosan is independently used also can be avoided; furthermore, the pitaya juice also contains Chinese herbal medicine components and also has a blood enriching effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dragon fruit juice and a preparation method thereof. Background technique [0002] In the process of fruit juice production, fresh fruit is prone to browning after crushing and pressing. Browning will not only affect the appearance and flavor of the juice, but also cause the loss of nutrients and even the deterioration of food, which reduces the acceptability of consumers. levels and have significant economic impacts on food manufacturers and production industries. In view of factors such as flavor, food safety, economic factors, and inhibitory effects, there are few types of consistent agents currently used. Therefore, it is necessary to seek a natural, inexpensive, and abundant source of browning inhibitors. . Contents of the invention [0003] The object of the invention is to provide a dragon fruit juice and a preparation method thereof in order to remedy the de...

AI Technical Summary

Problems solved by technology

[0002] In the process of fruit juice production, fresh fruit is prone to browning after crushing and pressing. Browning will not only affect the appearance and flavor of the juice, but also cause the loss of nutrients and even the deterioration of food, which reduces the acceptability of consumers. degree and have a significant economic impact on food manufacturers and production industries

In view of factors such as flavor, food safety, economic factors, and inhibitory effects, there are few types of consistent agents currently used. Therefore, it is necessary to seek a natural, inexpensive, and abundant source of browning inhibitors.