Preparation method of Chinese crabapple and dragonfruit juice
A technology of dragon fruit juice and crabapple fruit, which is applied in the field of preparation of crabapple fruit and dragon fruit juice, which can solve the problems of fruit farmers' economic loss, dragon fruit without flavor, dragon fruit dehydration, etc., to improve the degree of integration, increase the juice yield, and enhance the flavor Effect
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Embodiment 1
[0023] A preparation method of crabapple fruit pitaya fruit juice, comprising:
[0024] Step 1. Take a part of the red pitaya fruit, peel it, cut it into small cubes to obtain the pitaya block, take another part of the red pitaya fruit, peel it, squeeze the juice, and obtain the original juice of the pitaya;
[0025] Step 2: Take part of the crabapple fruit, freeze-dry and crush it to get the dried crabapple fruit powder, take another part of the crabapple fruit, make a slurry, put it in the reactor, feed carbon dioxide to a pressure of 100MPa and keep it for 30 minutes, and then within 60 seconds Return the pressure drop to atmospheric pressure, take it out, add pectinase, enzymatically hydrolyze at 35°C for 90 minutes, filter, and obtain crabapple fruit juice;
[0026] Step 3. Freeze-dry the dragon fruit pieces obtained in step 1, put them into the reaction kettle, add crabapple juice to the reaction kettle to immerse the dragon fruit pieces, first pressurize to 500kPa and k...
Embodiment 2
[0035] A preparation method of crabapple fruit pitaya fruit juice, comprising:
[0036] Step 1. Take a part of the red pitaya fruit, peel it, cut it into small cubes to obtain the pitaya block, take another part of the red pitaya fruit, peel it, squeeze the juice, and obtain the original juice of the pitaya;
[0037] Step 2: Take part of the crabapple fruit, freeze-dry and crush it to get the dried crabapple fruit powder, take another part of the crabapple fruit, make a slurry, put it in the reactor, feed carbon dioxide to a pressure of 100MPa and keep it for 30 minutes, and then within 60 seconds Return the pressure drop to atmospheric pressure, take it out, add pectinase, enzymatically hydrolyze at 40°C for 150 minutes, filter, and obtain crabapple fruit juice;
[0038] Step 3. Freeze-dry the dragon fruit pieces obtained in step 1, put them into the reaction kettle, add crabapple fruit juice into the reaction kettle to immerse the dragon fruit pieces, first pressurize to 500...
Embodiment 3
[0047] A preparation method of crabapple fruit and pitaya fruit juice, comprising:
[0048] Step 1. Take a part of the red pitaya fruit, peel it, cut it into small cubes to obtain the pitaya block, take another part of the red pitaya fruit, peel it, squeeze the juice, and obtain the original juice of the pitaya;
[0049] Step 2: Take part of the crabapple fruit, freeze-dry and crush it to get the dried crabapple fruit powder, take another part of the crabapple fruit, make a slurry, put it in the reactor, feed carbon dioxide to a pressure of 100MPa and keep it for 30 minutes, and then within 60 seconds Return the pressure drop to atmospheric pressure, take it out, add pectinase, enzymatically hydrolyze at 37°C for 100 minutes, filter, and obtain crabapple fruit juice;
[0050]Step 3. Freeze-dry the dragon fruit pieces obtained in step 1, put them into the reaction kettle, add crabapple fruit juice into the reaction kettle to immerse the dragon fruit pieces, first pressurize to ...
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