Pitaya enzyme beverage and preparation method thereof
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A technology of pitaya enzyme and pitaya, applied in the food field, can solve the problems of wasting raw materials, ineffective utilization of pitaya skin anthocyanins, etc., and achieves the effects of being easy to put into production, reducing the loss of beneficial nutrients, and having many ways of use.
Inactive Publication Date: 2019-01-25
安徽古井健康科技有限公司
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[0004] Existing methods of producing dragon fruit enzymes generally remove all skins, which not only wastes raw materials, but also the anthocyanins rich in dragon fruit skins cannot be effectively utilized. In view of this situation, a kind of dragon fruit enzyme beverage and its preparation method
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Embodiment 1
[0053]Take the dragon fruit enzyme stock solution prepared by the above dragon fruit enzyme, add honey, the ratio is 20 parts of dragon fruit enzyme stock solution: 5 parts of honey, put it in a refrigerator, refrigerate at a temperature below 4°C for 3 to 5 days, sterilize and fill it, and obtain honey Dragon fruit enzyme drink.
Embodiment 2
[0055] Take the fruit juice, mix the pitaya enzyme stock solution prepared by the above-mentioned pitaya enzyme, the ratio is 10 parts of pitaya enzyme stock solution: 1 part of fruit juice, put it in a refrigerator, refrigerate at a temperature below 4°C for 3 to 5 days, sterilize and fill, and obtain Juice dragon fruit enzyme drink.
Embodiment 3
[0057] Take low-fat milk powder, mix with the pitaya enzyme stock solution prepared by the above-mentioned pitaya enzyme, stir until the low-fat milk powder is completely melted, the ratio is 10 parts of pitaya enzyme stock solution: 5 parts of low-fat milk powder, heat to 50°C, and cool to room temperature Finally, put into a freezer, refrigerate at a temperature below 4°C for 3 to 5 days, sterilize and fill, and obtain the dragon fruit enzyme milk tea beverage.
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Abstract
The invention discloses a pitaya enzyme beverage and a preparation method thereof. The objective of the invention is to provide the pitaya enzyme beverage and the preparation method thereof. The pitaya enzyme beverage is prepared by using pitaya, lemon, white granulated sugar, honey, rock candy, low-fat milk powder, lactobacillus, acetic acid bacteria, fruit juice, purified water and saccharomycete, the proportion of pitaya, lemon, white granulated sugar, rock candy, lactobacillus, acetic acid bacteria and saccharomycete in pitaya enzyme is 10 parts:2 parts:1 part:1 part:0.5 part:0.5 part:0.5part, and the blending proportions of fruit juice, honey, low-fat milk powder and pitaya enzyme in the pitaya enzyme beverage are 10:1, 4:1 and 2:1. By material processing and three times of fermentation, the pitaya enzyme beverage which has unique and rich taste is prepared, the anthocyanin of pitaya pericarp is kept to a great extent, the needed fermentation period is short, production is easy,the beverage is suitable for mass production, and moreover, the pitaya enzyme beverage can be used in a lot of ways, and is good for the physical health of people.
Description
technical field [0001] The invention relates to the field of food, in particular to a dragon fruit enzyme beverage and a preparation method thereof. Background technique [0002] Dragon fruit is a fruit with high nutritional value, sweet and sour taste. Dragon fruit can prevent vascular sclerosis, anti-aging, and inhibit the occurrence of dementia. The content of anthocyanins in dragon fruit is relatively high, especially the red meat variety. Anthocyanin is an effective antioxidant, which can effectively prevent hardening of blood vessels, thereby preventing heart attacks and strokes caused by blood clot formation; it can also fight free radicals and effectively anti-aging; Prevention of cell degeneration and inhibition of dementia. Dragon fruit also detoxifies and protects the stomach wall. Dragon fruit is rich in plant-based albumin, which is rarely found in ordinary fruits and vegetables. This active albumin will automatically combine with heavy metal ions in the human ...
Claims
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Application Information
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