Fermented pitaya milk beverage and preparation method thereof

A dragon fruit and milk beverage technology, applied in the field of beverages, can solve the problems of low utilization efficiency of beverage raw materials, inability to completely retain the flavor of dragon fruit, and single taste of beverages, and achieve the effect of rich taste layers, rich taste, and thorough cell wall destruction

Inactive Publication Date: 2019-07-23
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many developments of pitaya composite products in the market, but in the current pitaya processing, such as patents with patent numbers CN201810428575.1 and CN201611194092.7, pitaya is selected for beating and filtering, although it can improve the stability of the solution, However, a large number of available nutrients are filtered out, so that the utilization efficiency of the prepared beverage raw materials is low, the flavor of dragon fruit cannot be completely retained, and the beverage has a single mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of fermented dragon fruit milk beverage, by mass part, is made up of following raw material:

[0020] 100 parts of dragon fruit, 30 parts of green apple, 20 parts of cucumber, 12 parts of hawthorn, 5 parts of barley, 30 parts of pine nut, 8 parts of angelica, 14 parts of walnut, 12 parts of rose, 14 parts of chrysanthemum, 2 parts of mint, rosemary 2 parts of incense, 2 parts of perilla, 3 parts of sweetener, 15 parts of skimmed milk, 12 parts of apple cider vinegar, 0.1 part of compound enzyme, 8 parts of vegetarian meat powder, 0.8 part of yeast, 400 parts of water; Xylitol, stevioside, licorice, and disodium glycyrrhizinate are mixed at a ratio of 3:1:1:1; the compound enzyme is mixed with cellulase and pectinase at a mass ratio of 4:5.

[0021] Fermented dragon fruit milk beverage of the present invention, preparation method is as follows:

[0022] A. Raw material preparation

[0023] Wash and peel the dragon fruit for later use; wash and remove the core of...

Embodiment 2

[0029] A kind of fermented dragon fruit milk beverage, by mass part, is made up of following raw material:

[0030] 120 parts of dragon fruit, 20 parts of green apple, 40 parts of cucumber, 8 parts of hawthorn, 8 parts of barley, 20 parts of pine nut, 10 parts of angelica, 12 parts of walnut, 14 parts of rose, 12 parts of chrysanthemum, 4 parts of mint, rosemary 1 part of incense, 3 parts of perilla, 1 part of sweetener, 20 parts of skimmed milk, 8 parts of apple cider vinegar, 0.3 part of compound enzyme, 5 parts of vegetarian meat powder, 0.8 part of yeast, 200 parts of water; Xylitol, stevioside, licorice, and disodium glycyrrhizinate are mixed at a ratio of 3:1:1:1; the compound enzyme is mixed with cellulase and pectinase at a mass ratio of 4:5.

[0031] Fermented dragon fruit milk beverage of the present invention, preparation method is as follows:

[0032] A. Raw material preparation

[0033] Wash and peel the dragon fruit for later use; wash and remove the core of th...

Embodiment 3

[0039] A kind of fermented dragon fruit milk beverage, by mass part, is made up of following raw material:

[0040] 110 parts of dragon fruit, 25 parts of green apple, 30 parts of cucumber, 10 parts of hawthorn, 6.5 parts of barley, 25 parts of pine nut, 9 parts of angelica, 13 parts of walnut, 13 parts of rose, 13 parts of chrysanthemum, 3 parts of mint, rosemary 1.5 parts of incense, 2.5 parts of perilla, 2 parts of sweetener, 17.5 parts of skimmed milk, 10 parts of apple cider vinegar, 0.2 part of compound enzyme, 6.5 parts of vegetarian meat powder, 0.9 part of yeast, 300 parts of water; Xylitol, stevioside, licorice, and disodium glycyrrhizinate are mixed at a ratio of 3:1:1:1; the compound enzyme is mixed with cellulase and pectinase at a mass ratio of 4:5.

[0041] Fermented dragon fruit milk beverage of the present invention, preparation method is as follows:

[0042] A. Raw material preparation

[0043] Wash and peel the dragon fruit for later use; wash and remove t...

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PUM

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Abstract

The invention relates to the technical field of beverages, and particularly relates to a fermented pitaya milk beverage and a preparation method thereof. The beverage consists of the following raw materials: pitaya fruits, green apples, cucumbers, hawthorn fruits, coix seeds, pine nuts, Chinese angelica, English walnut seeds, rose flowers, chrysanthemum flowers, peppermint, rosemary, purple commonperilla, sweeteners, skimmed milk, apple vinegar, complex enzyme, vegetarian meat powder and water. The sweeteners are prepared by mixing xylitol, steviose, liquorice roots and disodium glycyrrhizinate, and the complex enzyme is prepared by mixing cellulase and pectinase. According to the invention, the raw materials are through in cell wall breaking and high in utilization rate, and the preparedbeverage is higher in uniformity, capable of completely retaining the flavor of the pitaya fruit and richer in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a fermented dragon fruit milk beverage and a preparation method thereof. Background technique [0002] Dragon fruit is rich in nutrients and has unique functions. The soluble solid content can reach more than 13%, and the sweetness can reach 16-18BX. It is rich in viscous albumin, polysaccharides, polyphenols, dietary fiber, phytosterols, pectin and other substances. It has the effects of antibacterial, anti-inflammatory, immune regulation, hypoglycemic, weight loss and intestinal moistening. Especially the red dragon fruit, which contains betalain, anthocyanin and other substances. Betalain and anthocyanin have anti-oxidation, anti-free radical and anti-aging effects, and are deeply loved by consumers. [0003] At present, there are many developments of pitaya composite products in the market, but in the current pitaya processing, such as patents with patent numbers CN201810...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13A23C9/133
CPCA23C9/1203A23C9/1216A23C9/1307A23C9/133
Inventor 王金华唐一
Owner GUIYANG UNIV
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