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Production process of pitaya enzyme with good taste

A technology of dragon fruit enzyme and production process, which is applied to the functions of food ingredients, food science, application, etc. It can solve the problems of easy oxidation and discoloration, insufficient taste, short storage time, etc., and achieve bright red color, better taste, and easy absorption effect

Inactive Publication Date: 2018-05-04
贵州德龙食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, dragon fruit enzymes are generally obtained by washing the dragon fruit and fermenting it. The taste obtained in this way is not good enough, it is easy to oxidize and change color, and the storage time is short, generally 3-6 months

Method used

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  • Production process of pitaya enzyme with good taste

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Effect test

Embodiment 1

[0036] A kind of production technology of dragon fruit ferment that mouthfeel is good, described pitaya ferment is to make with following raw material, dragon fruit 840g, lemon 30g and white granulated sugar 130g.

[0037] The production technology of the good dragon fruit enzyme of described mouthfeel comprises the following steps;

[0038] a. Select fully ripe red dragon fruit with deep red or deep purple red flesh, wash and drain to obtain product A;

[0039] b. Peel product A, cut into pieces with a side length of 1-2 mm, and obtain product B;

[0040] c. Select yellow lemons, wash and drain to obtain product C;

[0041] d. Peel product C and cut into pieces with a side length of 1-2 mm to obtain product D;

[0042] e. According to the order of white granulated sugar, product B and product D from top to bottom, stack the white granulated sugar, product B and product D in layers, and the volume of the lower tank is 80% of the volume of the fermentation tank to obtain prod...

Embodiment 2

[0052] A kind of production technology of dragon fruit ferment that mouthfeel is good, described pitaya ferment is to make with following raw material, dragon fruit 900g, lemon 50g and white granulated sugar 140g.

[0053] The production technology of the good dragon fruit enzyme of described mouthfeel comprises the following steps;

[0054] a. Select fully ripe red dragon fruit with deep red or deep purple red flesh, wash and drain to obtain product A;

[0055] b. Peel product A, cut into pieces with a side length of 1-2 mm, and obtain product B;

[0056] c. Select yellow lemons, wash and drain to obtain product C;

[0057] d. Peel product C and cut into pieces with a side length of 1-2 mm to obtain product D;

[0058] e. According to the order of white granulated sugar, product B and product D from top to bottom, stack the white granulated sugar, product B and product D in layers, and the volume of the lower tank should not exceed 80% of the volume of the fermentation tank t...

Embodiment 3

[0069] A kind of production technology of dragon fruit ferment that mouthfeel is good, described pitaya ferment is to make with following raw material, dragon fruit 830g and white granulated sugar 120g.

[0070] The production technology of the good dragon fruit enzyme of described mouthfeel comprises the following steps;

[0071] 1. Select fully ripe red dragon fruit with dark red or deep purple red flesh, wash and drain to obtain product A;

[0072] 2. Peel product A, cut into pieces with a side length of 1-2 mm, and obtain product B;

[0073] 3. According to the order of white granulated sugar and product B from top to bottom, stack the white granulated sugar and product B in layers, and the volume of the lower tank is 70% of the volume of the fermentation tank to obtain product E;

[0074] 4. Inoculate Saccharomyces cerevisiae, acetic acid bacteria, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus on product E, the inoculation amount of Sacch...

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Abstract

The invention discloses a production process of a pitaya enzyme with a good taste. The pitaya enzyme is prepared from the following raw materials: pitaya, lemon and white granulated sugar. The pitayaenzyme produced through the extraction process provided by the invention is bright red in color, better in taste, moderate sour and sweet, and high in amino acid content, and has higher oxidation resistance and better effects on improving human body immunity, promoting digestion, improving sleep and the like. Through deep fermentation of a multi-bacterium group, macromolecule nutrient substances in the pitaya are decomposed and are more easily absorbed, and a metabolite produced by a multi-probiotics group has a better efficacy. A natural red coloring matter in the pitaya can be easily oxidized and discolored, the pitaya enzyme produced through the process is bright red in color, and the color degeneration time of the pitaya enzyme is prolonged for one year or more.

Description

technical field [0001] The invention relates to a production process of dragon fruit enzyme with good taste, in particular to a production process of dragon fruit enzyme with good taste. Background technique [0002] Dragon fruit is the king of fruits, and its origin is in Central America. The enzyme prepared from dragon fruit has high nutritional value. Moderate drinking can help you lose weight. Long-term consumption can prevent constipation, lower blood sugar, lower blood lipids, lose weight, whiten and remove freckles. In addition, it can relieve heavy metal poisoning and resist free radicals. Long-term use has no side effects. [0003] At present, dragon fruit enzymes are generally obtained by washing the dragon fruit and fermenting it. The taste obtained in this way is not good enough, it is easy to oxidize and change color, and the storage time is short, generally 3-6 months. Contents of the invention [0004] The purpose of the present invention is to provide the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30
Inventor 黄永良
Owner 贵州德龙食品科技有限公司
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