Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing dragon fruit health drink

A production method and technology for health-care beverages, applied in the field of bioengineering, can solve the problem of high alcohol content, and achieve the effects of sweet and sour taste, retention of activity, and unique flavor

Inactive Publication Date: 2016-03-23
贵州省现代农业发展研究所
View PDF5 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of mouthfeel sweet and sour, nutritive component is rich, the preparation method of the pitaya ferment that does not add chemical preservatives, to solve the problem that inoculation bacterial strain and excessive fermentation produce alcohol too high in the pitaya ferment production process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Weigh 2kg of 60mm-80mm thick dragon fruit flake pulp and put it into the bottom of the fermentation tank with a tap at the bottom; (2) Spread 0.5kg of sugar on the pulp (rock sugar: brown sugar = 7:3) ; (3) Spread 2kg of 60mm-80mm thick dragon fruit flakes, and put 0.5kg of sugar on the top (rock sugar: brown sugar = 7:3), that is, 2 layers of pulp and 2 layers of sugar; (4) Seal Ferment for 12-20 days, filter with a 100-mesh filter bag, let it stand for clarification for 10-15 days, sterilize at low temperature after bottling, and seal it for storage.

Embodiment 2

[0016] (1) Weigh 2kg of 60mm-80mm thick dragon fruit flake pulp and put it into the bottom of the fermentation tank with a tap at the bottom; (2) Spread 0.5kg of sugar on the pulp (rock sugar: brown sugar = 7:3) ; (3) Repeat steps (1) and (2), that is, 4 layers of pulp and 4 layers of sugar, and 0.5kg of sugar (rock sugar: brown sugar = 7:3) is placed on the top layer; (4) Sealed fermentation 12 -20 days, after filtering with a 100-mesh filter bag, let it stand for clarification for 10-15 days, sterilize it at low temperature after bottling, and keep it sealed.

Embodiment 3

[0018] (1) Weigh 2kg of 60mm-80mm thick dragon fruit flake pulp and put it into the bottom of the fermentation tank with a tap at the bottom; (2) Spread 0.5kg of sugar on the pulp (rock sugar: brown sugar = 7:3) ; (3) Repeat steps (1) and (2), that is, 6 layers of pulp and 6 layers of sugar, and 0.5kg of sugar (rock sugar: brown sugar = 7:3) is placed on the top layer; (4) Sealed fermentation 12 -20 days, after filtering with a 100-mesh filter bag, let it stand for clarification for 10-15 days, sterilize it at low temperature after bottling, and keep it sealed.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for producing a dragon fruit health drink. The method comprises the steps of selecting and utilizing fully-grown fresh red core dragon fruit without mildew and rot or mechanical damage as a raw material; peeling the selected fresh dragon fruit and cutting the fresh dragon fruit into flakes with the thickness of 60 mm to 80 mm; mixing the flake dragon fruit, rock candy and brown sugar to ferment and stacking the fresh fruit and sugar in a fermentation barrel alternately, wherein the ratio of dragon fruit pulp to the rock candy to the brown sugar is 4 to 0.7 to 0.3, the fermentation temperature is 22 DEG C to 28 DEG C, and the fermentation time is 12 to 20 days; filtering the dragon fruit pulp, the rock candy and the brown sugar by a 100-mesh filter screen, performing standing and clarification for 10 to 15 days, performing bottling, and performing sealing and storage after low temperature sterilization. According to the method, a natural bacterial strain is utilized to perform fermentation, no chemical preservative is added, and the nutritional ingredient and the activity of enzyme of the dragon fruit are kept effectively. The fermentation time according to the method is short (12 to 20 days), the probability of bacterial contamination is reduced, the quality can be controlled easily, and the product quality is stable.

Description

technical field [0001] The invention relates to a preparation method of a dragon fruit fresh fruit enzyme health beverage, and belongs to the technical field of bioengineering. Background technique [0002] Enzymes refer to nutrients produced by fermentation, which can be made from various vegetables, berries, and Chinese medicinal materials. Enzymes can accelerate the speed of biochemical reactions, relieve digestive pressure, and neutralize gastric acid. The operation of various organs in the body and the metabolism of cells are inseparable from enzymes, and the decomposition of any substances entering the body also requires the activity of enzymes to complete. If the human body's enzyme content is insufficient, its activity is insufficient, and food digestion is incomplete, intermediate metabolites will be produced, and a large amount of toxins will be formed in the body. For indigestion, insufficient gastric motility, indigestion, etc., in addition to eating more foods ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38A23V2002/00A23V2200/30A23V2250/628
Inventor 林茂陈曦黄道梅郑秀艳李咏富李国林孟繁博
Owner 贵州省现代农业发展研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com