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Preparation method of dragon fruit peel beverage

A beverage preparation method and pitaya peel technology, which are applied in the field of beverage processing, can solve problems such as the large amount of white sugar used, and achieve huge economic and social benefits, obvious health care effects, and abundant resources

Inactive Publication Date: 2018-01-12
礼泉县御品种植养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Institute of Agricultural Products Processing of Guangxi Academy of Agricultural Sciences once published an article on processing dragon fruit peel into lactic acid fermented beverage, but the amount of white sugar in this beverage is relatively large, and excessive drinking can cause various physical diseases, such as diabetes, obesity, and even gout and other diseases

Method used

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  • Preparation method of dragon fruit peel beverage

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Effect test

Embodiment 1

[0020] Embodiment 1 pitaya peel beverage preparation method

[0021] The preparation method of pitaya peel beverage comprises raw material processing, low-temperature alcoholic fermentation, low-temperature acetic acid fermentation, low-temperature aging and low-temperature sterilization filling, and the specific steps are as follows:

[0022] ⑴Raw material processing: Choose fresh dragon fruit peels without rot and mildew as raw materials, remove impurities from the pitaya peels and clean them, then beat the cleaned dragon fruit peels into peel pulp, and then add according to the weight of the peel pulp 0.01% pectinase and 0.03% cellulase, enzymatic hydrolysis at 42-45°C for 2-3 hours, after enzymolysis, heat the peel pulp to above 85°C to inactivate the pectinase;

[0023] (2) Low-temperature alcohol fermentation: add white sugar, adjust the solid content to 15%, insert commercially available low-temperature fruit wine yeast for fermentation, and the inoculation amount is 0....

Embodiment 2

[0028] Embodiment 2 sheep dragon fruit peel beverage preparation method

[0029] The preparation method of pitaya peel beverage comprises raw material processing, low-temperature alcoholic fermentation, low-temperature acetic acid fermentation, low-temperature aging and low-temperature sterilization filling, and the specific steps are as follows:

[0030] ⑴Raw material processing: Choose fresh dragon fruit peels without rot and mildew as raw materials, remove impurities from the pitaya peels and clean them, then beat the cleaned dragon fruit peels into peel pulp, and then add according to the weight of the peel pulp 0.05% pectinase and 0.01% cellulase, enzymatic hydrolysis at 42-45°C for 2-3 hours, after enzymolysis, heat the peel pulp to above 100°C to inactivate the pectinase;

[0031] (2) Low-temperature alcohol fermentation: add white sugar, adjust the solid content to 20%, insert commercially available low-temperature fruit wine yeast for fermentation, and the inoculation...

Embodiment 3

[0036] Embodiment 3 pitaya peel beverage preparation method

[0037] The preparation method of pitaya peel beverage comprises raw material processing, low-temperature alcoholic fermentation, low-temperature acetic acid fermentation, low-temperature aging and low-temperature sterilization filling, and the specific steps are as follows:

[0038]⑴Raw material processing: Choose fresh dragon fruit peels without rot and mildew as raw materials, remove impurities from the pitaya peels and clean them, then beat the cleaned dragon fruit peels into peel pulp, and then add according to the weight of the peel pulp 0.03% pectinase and 0.03% cellulase, enzymatic hydrolysis at 42-45°C for 2-3 hours, after enzymolysis, heat the peel pulp to above 90°C to inactivate the pectinase;

[0039] (2) Low-temperature alcohol fermentation: add white sugar, adjust the solid content to 16%, insert commercially available low-temperature fruit wine yeast for fermentation, and the inoculation amount is 0.5...

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Abstract

The invention discloses a preparation method of a dragon fruit peel beverage. The preparation method of the dragon fruit peel beverage comprises the steps of raw material processing, low-temperature alcohol fermentation, low-temperature acetic acid fermentation, low-temperature ageing and low-temperature sterilization filling and the like. The dragon fruit peel beverage disclosed by the inventionhas obvious health care effects, especially an outstanding effect in lowering blood pressure, and the beverage uses dragon fruit peel as a raw material, which is rich in resources and high in nutritional value; the waste can be turned into treasure, and the status quo that the products processed by the dragon fruit peel are scarce is changed; the development of related industries of dragon fruit is obviously driven and a new point of economic growth is formed; the economic and social benefits are great.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a preparation method of a dragon fruit peel beverage. Background technique [0002] Dragon fruit, also known as red dragon fruit, green dragon fruit, fairy honey fruit, lover fruit, etc., is a cultivated crop for the fruit of the genus Cactaceae. Originally produced in tropical regions such as Mexico and Brazil, it is now widely planted in Guangxi, Guangdong, Fujian, Hainan, Taiwan and other places in my country. Its fruit is unique in shape, delicious and nutritious. In addition to sugar, protein, organic acid, amino acid, various mineral elements and dietary fiber, it is also rich in natural pigments and functional substances. It has the functions of lowering blood pressure, anti-oxidation, It has multiple functions such as beauty, and combines deliciousness, nutrition and health care. It is deeply loved by consumers and has broad development prospects....

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08C12R1/02
Inventor 寇明谦
Owner 礼泉县御品种植养殖专业合作社
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