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Dragon fruit juice and processing method for reducing gel precipitation

A processing method and technology for dragon fruit, applied in the field of food processing, can solve the problems of loss, unsatisfactory storage effect, short storage and fresh-keeping period of dragon fruit, etc., and achieve the effect of increasing production energy consumption

Inactive Publication Date: 2017-08-18
GUANGXI QINZHOU MASHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, the main storage method of dragon fruit is refrigeration, but the storage effect is not ideal. For a long time, my country has only paid attention to the pre-harvest cultivation and pest control of fruits, but neglected the post-harvest treatment, resulting in serious losses in the post-harvest circulation process. , the annual loss rate is 20-25%. Due to the short storage and freshness period of dragon fruit, it is easy to cause large losses only by fresh sales after large-scale listing.

Method used

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  • Dragon fruit juice and processing method for reducing gel precipitation

Examples

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Comparison scheme
Effect test

Embodiment 1

[0032] A processing method for reducing gel precipitation of a pitaya fruit juice drink, comprising the steps of:

[0033] 1) Pre-treatment: sort and clean fresh red pitaya, purchase or collect mature pitaya planted and harvested in non-toxic areas, remove rotten fruit and immature small fruit, detect total acid, soluble solids, and refractive index requirements ≥12%, the quality of dragon fruit directly affects the quality and flavor of the pulp, and there are general stains or defects on the surface of the fruit, such as insect eyes, small scab spots, mechanical damage to the shape, etc., which have no effect on the pulp, but the unripe small fruit is too raw If it has an astringent taste, remove it and use it. Cut off the moth-eaten part and dry scab before cleaning, and dig more of the rotten part; pour the selected dragon fruit into the conveyor belt and transport it to the bubble washing machine. Pay attention to the cleaning time Short, put and wash at any time;

[003...

Embodiment 2

[0043] A processing method for reducing gel precipitation of a pitaya fruit juice drink, comprising the steps of:

[0044] 1) Pre-treatment: sort and clean fresh red pitaya, purchase or collect mature pitaya planted and harvested in non-toxic areas, remove rotten fruit and immature small fruit, detect total acid, soluble solids, and refractive index requirements ≥12%, the quality of dragon fruit directly affects the quality and flavor of the pulp, and there are general stains or defects on the surface of the fruit, such as insect eyes, small scab spots, mechanical damage to the shape, etc., which have no effect on the pulp, but the unripe small fruit is too raw If it has an astringent taste, remove it and use it. Cut off the moth-eaten part and dry scab before cleaning, and dig more of the rotten part; pour the selected dragon fruit into the conveyor belt and transport it to the bubble washing machine. Pay attention to the cleaning time Short, put and wash at any time;

[004...

Embodiment 3

[0054] A processing method for reducing gel precipitation of a pitaya fruit juice drink, comprising the steps of:

[0055] 1) Pre-treatment: sort and clean fresh red pitaya, purchase or collect mature pitaya planted and harvested in non-toxic areas, remove rotten fruit and immature small fruit, detect total acid, soluble solids, and refractive index requirements ≥12%, the quality of dragon fruit directly affects the quality and flavor of the pulp, and there are general stains or defects on the surface of the fruit, such as insect eyes, small scab spots, mechanical damage to the shape, etc., which have no effect on the pulp, but the unripe small fruit is too raw If it has an astringent taste, remove it and use it. Cut off the moth-eaten part and dry scab before cleaning, and dig more of the rotten part; pour the selected dragon fruit into the conveyor belt and transport it to the bubble washing machine. Pay attention to the cleaning time Short, put and wash at any time;

[005...

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Abstract

The invention discloses a dragon fruit juice and a processing method for reducing gel precipitation. The dragon fruit juice is prepared by 1), pretreatment: picking and cleaning fresh dragon fruits; 2), pulping: feeding the cleaned fruits to a pulping machine to pulp; 3), dilution and filtering: mixing the fruit pulp obtained in step 2) with purified water evenly, statically placing and removing floats, and filtering to obtain clean juice; 4), clarifying: adding color fixative in the clean juice obtained in step 3), and then putting into a steam blasting tank; keeping for 3 min under the pressure of 3.5 MPa; instantly releasing; 5) concentration and settlement: concentrating the materials obtained in step 4) to the weight of step 2) and filtering the materials; 6), mixing: adding sugar and acid; after dissolving evenly, heating the juice and adding potassium sorbate; filtering the juice; 7), filling, sterilizing and packaging the dragon fruit juice.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dragon fruit juice drink and a processing method for reducing gel precipitation. Background technique [0002] Dragon fruit (Latin name: Hylocereus undulatus Britt), is a cultivar for the fruit of the succulent plant of the genus Cactaceae, which integrates fruit, flowers, vegetables, health care, and medicine. Studies have shown that dragon fruit is a high-fiber, low-fat, low-sugar fruit. In addition to carbohydrates and crude fiber, it also contains unsaturated fatty acids, antioxidants, Vc and anthocyanins, and even contains rare vitamins in general plants. Vegetable protein has detoxification effect on heavy metal poisoning. Dragon fruit has the effects of lowering blood pressure, lowering blood fat, detoxifying, nourishing the lungs, nourishing the skin, and improving eyesight. It is also effective for constipation and diabetes. The anthocyanins it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/70
CPCA23L2/02A23L2/70
Inventor 陈君苏远程韦卓定梁海平罗丽丹郑翱毅
Owner GUANGXI QINZHOU MASHI FOOD
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