Process for the production of dragon fruit beverage

A production method and technology of pitaya, which are applied in the formula and production process of pitaya whole fruit drinks, can solve the problems of not being able to meet the ever-increasing demands of consumers and the lack of varieties of pitaya related products, and achieve high economic and social benefits , Moderate sour taste, and the effect of improving efficiency

Inactive Publication Date: 2007-02-28
林伟锋 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing dragon fruit-related products have few varieties, and most of them are fresh food. At present, there are no manufacturers at home and abroad to pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] (1) Weigh 20 kg of dragon fruit (red skin and white core variety), wash the fruit, remove diced, end, and cut into pieces, remove the rotten parts, separate the pulp and the peel, and wash the peel to obtain about 4 kg of peel.

[0025] (2) Cut the peel into cubes, add 16kg of water to grind, control the temperature at 40°C, add 120g of citric acid, sodium citrate, 125g of vitamin C, and mix well, then add pectinase to react for 15 minutes. Skin reaction solution.

[0026] (3) The pulp is beaten and seeds are removed to obtain pulp slurry.

[0027] (4) Dissolve 50 g of glue with 64 kg of water, add 5 g AK sugar, 8 kg isomalt oligosaccharide and 2 kg maltitol to the pulp syrup, and control the temperature to 80° C. to obtain the pulp syrup.

[0028] (5) Add the skin reaction solution prepared in step (2) to the pulp syrup, stir evenly, and control the temperature at 75° C. to prepare about 100 kg of dragon fruit drink.

[0029] (6) Fill the processed drago...

Example Embodiment

[0030] Example 2

[0031] (1) Weigh 24kg of pitaya (red skin and white core varieties and red skin and red core varieties are matched 2:1), wash the fruit, remove dicing, end, and cut, remove the rotten parts, and remove the pulp and peel Separate and wash the peel to obtain about 4 kg of peel.

[0032] (2) Cut the peel into cubes, add 16kg of water to refine, control the temperature at 50℃, add in weighed citric acid, 200 grams of sodium citrate, and 75 grams of vitamin C, mix well, and then add pectinase to react for 10 minutes. Skin reaction solution.

[0033] (3) The pulp is beaten and seeds are removed to obtain pulp slurry.

[0034] (4) Dissolve 60 g of glue with 80 kg of water, add 3 kg of honey, 1.8 kg of oligofructose, and 2.4 g of sucralose to the pulp slurry, and control the temperature to 85° C. to obtain the pulp syrup.

[0035] (5) Add the skin reaction liquid prepared in step (2) to the pulp syrup, stir evenly, and control the temperature at 75° C. to prepare about ...

Example Embodiment

[0037] Example 3

[0038] (1) Weigh 25kg of dragon fruit (red skin and red core variety), wash the fruit, remove dicing, end, and cut into pieces, remove the rotten parts, separate the pulp and the peel, wash the peel, and obtain about 3kg of the peel.

[0039] (2) Cut the peel into cubes, add 12kg of water to regrind, control the temperature at 45℃, add in weighed citric acid, 156 grams of sodium citrate, and 85 grams of vitamin C, mix well, and then add pectinase to react for 15 minutes. Skin reaction solution.

[0040] (3) The pulp is beaten and seeds are removed to obtain pulp slurry.

[0041] (4) Dissolve 70 g of glue with 88 kg of water, add 6 g AK sugar, 10 kg isomalt oligosaccharide and 2.5 kg maltitol to the pulp syrup, and control the temperature to 83° C. to obtain the pulp syrup.

[0042] (5) Add the skin reaction liquid prepared in step (2) to the pulp syrup, stir evenly, and control the temperature at 78° C. to prepare about 125 kg of dragon fruit drink.

[0043] (6)...

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PUM

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Abstract

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: separating fruit and peel, adding peel in the water, milling, adding acid and vitamin C, stirring, adding pectase, beating fruit, removing seed, preparing fruit pulp, adding water in the colloid, heating, mixing colloid and edulcorant in the fruit pulp, adding fruit syrup, stirring, canning, sterilizing, cooling.

Description

technical field [0001] The invention relates to the technical field of formula and production technology of a dragon fruit whole fruit drink, in particular to a dragon fruit whole fruit drink and a production method thereof. Background technique [0002] Pitaya, also known as red dragon fruit, is a fruit cultivar of the genus Hylocereus undatus in the family Cactaceae. It originates in tropical Central America such as Brazil and Mexico. The fruit oval of dragon fruit, diameter 10~12cm, pericarp color is purple-red, bright and charming, and several different varieties such as white, yellow, red etc. are arranged in flesh color. Dragon fruit is very nutritious and is a low-calorie, high-fiber fruit. Every 100g of fresh dragon fruit contains VC 9.9~10.8mg, protein 0.15~0.30g, fat 0.21~0.61g, fiber 0.7~0.9mg, carotene 0.005~0.012mg, Ca 6.3~8.8mg, P 20.2~26.1mg, Fe 0.55~0.65mg, VB 1 0.028~0.430mg, and the calorie content is only 56.65 calories. Because dragon fruit has the a...

Claims

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Application Information

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IPC IPC(8): A23L2/02A61K36/33
Inventor 林伟锋陈中杨李益陆国伟
Owner 林伟锋
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