Preparation method of pitaya juice

A technology of dragon fruit juice and dragon fruit, which is applied to the functions of food ingredients, food ingredients as antioxidants, food ingredients as color, etc., can solve the problems of dragon fruit peel discarding, waste of resources, etc. The effect of high sweetness

Pending Publication Date: 2020-03-17
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of food processing and daily consumption, dragon fruit peels are often discarded as waste, resulting in a huge waste of resources

Method used

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  • Preparation method of pitaya juice
  • Preparation method of pitaya juice
  • Preparation method of pitaya juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] see figure 1 , the treatment agent of the present invention, including impurity removal layer 1, clarification layer 2 and stability maintenance layer 3.

[0034] The present embodiment provides a kind of preparation method of pitaya fruit juice, comprises the following steps:

[0035] (1) Dragon fruit pretreatment: take the dragon fruit and clean it and control the moisture, separate the peel from the pulp, cut the pulp into pieces, cut the peel into strips, and set aside;

[0036] (2) Pericarp treatment: scald the pericarp in 90°C water for 3 minutes, take out and drain the water and grind to obtain the pericarp pulp, add 5 times its volume and 70% ethanol in the gained pericarp pulp, soak at room temperature Extract for 1 hour, filter, and collect the filtrate and filter residue respectively; then extract pitaya red pigment from the obtained filtrate, and extract pectin from the obtained filter residue for subsequent use;

[0037] As mentioned above, the specific m...

Embodiment 2

[0044] The present embodiment provides a kind of preparation method of pitaya fruit juice, comprises the following steps:

[0045] (1) Dragon fruit pretreatment: take the dragon fruit and clean it and control the moisture, separate the peel from the pulp, cut the pulp into pieces, cut the peel into strips, and set aside;

[0046] (2) Pericarp treatment: scald the pericarp in water at 92° C. for 4 minutes, take out the drained water and grind to obtain the pericarp pulp, add 7 times its volume and 70% ethanol in the gained pericarp pulp, soak at room temperature Extract for 1.5h, filter, and collect the filtrate and filter residue respectively; then extract pitaya red pigment from the obtained filtrate, and extract pectin from the obtained filter residue for subsequent use;

[0047] As mentioned above, the specific method for extracting pitaya red pigment in the obtained filtrate is: after the filtrate is vacuum concentrated to dryness at 52°C, it is extracted and purified with...

Embodiment 3

[0054] The present embodiment provides a kind of preparation method of pitaya fruit juice, comprises the following steps:

[0055] (1) Dragon fruit pretreatment: take the dragon fruit and clean it and control the moisture, separate the peel from the pulp, cut the pulp into pieces, cut the peel into strips, and set aside;

[0056] (2) Pericarp treatment: scald the pericarp in 95°C water for 5 minutes, take out and drain the water and grind to obtain the pericarp slurry, add 10 times its volume and 70% ethanol in the obtained pericarp slurry, and soak at room temperature Extract for 2 hours, filter, and collect the filtrate and filter residue respectively; then extract pitaya red pigment from the obtained filtrate, and extract pectin from the obtained filter residue for subsequent use;

[0057] As mentioned above, the specific method for extracting pitaya red pigment in the obtained filtrate is: after the filtrate is vacuum concentrated to dryness at 55°C, it is extracted and pu...

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Abstract

The invention, which relates to the technical field of beverage processing, provides a preparation method of pitaya juice. The preparation method of the pitaya juice comprises the following steps: (1), carrying out pitaya pretreatment; (2), carrying out peel treatment; (3) carrying out pulp treatment; (4), carrying out juice blending; (5), carrying out juice treatment; and (6), carrying out filling and sterilization. The pectin and haematochrome in peels are extracted as additives to prepare pitaya juice, so that waste is turned into wealth and the comprehensive utilization rate of pitaya is greatly increased; and the prepared pitaya juice is clear and bright in color and luster, refreshing and fine in taste, uniform and stable in juice state and harmonious and rich in aroma.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation method of pitaya fruit juice. Background technique [0002] Pitaya is a cactus plant, also known as red dragon fruit, dragon fruit, fairy honey fruit, jade dragon fruit and so on. Dragon fruit is rich in nutrition, containing vegetable albumin, rich in vitamins and water-soluble dietary fiber, unsaturated fatty acids and flavonoids and flavonols. Per 100g of pitaya pulp contains 82.5-83.0g of water, 0.34g of ash, 0.21-0.61g of fat, 0.15-0.22g of protein, 1.21g of crude fiber, 13.91g of carbohydrates, 5.22g of vitamin C, 2.83g of fructose, Glucose 7.83g, calcium 6.3-8.8mg, phosphorus 30.2-36.1mg, iron 0.55-0.65mg, calories 59.65K, dietary fiber 1.62g. Dragon fruit is also rich in various amino acids and organic acids. [0003] The skin of dragon fruit accounts for about a quarter of the fruit's weight, and it is rich in natural chemical components such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/58A23L2/52A23L2/56A23L2/60A23L2/62A23L2/70A23L2/80A23L33/10
CPCA23L2/02A23L2/04A23L2/58A23L2/52A23L2/56A23L2/60A23L2/62A23L2/70A23L2/80A23L33/10A23V2002/00A23V2200/02A23V2200/04A23V2200/16A23V2200/14A23V2200/15A23V2200/216A23V2200/30A23V2250/21A23V2250/2122A23V2250/2132A23V2250/214A23V2250/51088A23V2250/511A23V2250/5072A23V2300/14A23V2300/30A23V2300/50
Inventor 盛金凤孙健李丽何雪梅李昌宝郑凤锦辛明李杰民唐雅园刘国明周主贵零东宁李志春易萍唐杰
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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