Process for dragon fruit bough beverage

A production method and dragon fruit technology are applied in the field of dragon fruit branch beverage production technology, which can solve the problems of not being able to meet the ever-increasing demands of consumers and the lack of varieties of dragon fruit branches, so as to achieve high economic and social benefits, improve efficiency, moderate sour effect

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 pitaya branch related product varieties are few, and pitaya is then mostly based on fresh food. There is no manufacturer producing this type of dragon fruit branch beverage product at home and abroad now. Only varieties such as dried fruit and fresh fruit of dragon fruit fruit have been produced. Unable to meet the ever-increasing demands of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) 20kg dragon fruit branches are disinfected by soaking 30min in chlorine dioxide of 100mg / kg with a concentration, then rinsing to remove the chlorine dioxide remaining on the branches, remove the corners and thorns, remove the rotten part, and cut off the fleshy part, Wash to obtain about 10 kg of branch fleshy raw materials;

[0019] (2) Mince the branch fleshy raw material, add 20kg of water to grind to obtain a branch pulp, add 150g of pectinase, 150g of citric acid, and 45g of vitamin C, and then carry out enzymolysis treatment at 50°C for 60 minutes to obtain an enzymolysis solution ;

[0020] (3) 100kg of water is added to colloidal agar, carrageenan, and gellan gum, heated to obtain a sol, and then the sol is added to the enzymolysis solution together with sucrose, malic acid, and bee balm, and the temperature is controlled to 80°C to obtain the present invention. twig drink;

[0021] (4) Fill the branch drink, sterilize at 90°C for 25 minutes, cool down, s...

Embodiment 2

[0024] (1) 10kg dragon fruit branches are disinfected by soaking 1min in chlorine dioxide of 500mg / kg with a concentration, then rinsing to remove the chlorine dioxide remaining on the branches, remove the corners and thorns, remove the rotten part, and cut off the fleshy part, Wash to obtain about 5 kg of branch fleshy raw materials;

[0025] (2) Mince the branch fleshy raw material, add 5kg of water to grind to obtain a branch pulp, add 1g of pectinase, hemicellulase and cellulase, and carry out enzymolysis treatment at 70°C for 300min to obtain an enzymolysis solution ;

[0026] (3) Add 5kg of water to the colloidal carrageenan, heat to obtain a sol, then add the sol, sucrose, fructose syrup, and bee incense to the enzymolysis solution, and control the temperature to 85°C to obtain the branch drink of the present invention;

[0027] (4) Fill the branch drink, sterilize at 95°C for 15 minutes, cool down, shake the bottle after it gels, and store it in a cool and dark place....

Embodiment 3

[0030] (1) 30kg dragon fruit branches are disinfected by soaking 60min in chlorine dioxide of 50mg / kg with a concentration, then rinsing to remove the chlorine dioxide remaining on the branches, remove the corners and thorns, remove the rotten part, and cut off the fleshy part, Wash to obtain about 15kg of branch fleshy raw material;

[0031] (2) Mince the branch fleshy raw material, add 75kg of water to grind to obtain branch pulp, add 900g of pectinase, hemicellulase and cellulase, and carry out enzymolysis treatment at 35°C for 15 minutes to obtain an enzymolysis solution ;

[0032] (3) 225kg of water is added to colloidal gellan gum, heated to obtain a sol, and then the sol is added to the enzymolysis solution together with fructose syrup, citric acid, malic acid, and bee balm, and the temperature is controlled to 75° C. to obtain the present invention twig drink;

[0033] (4) Fill the branch drink, sterilize at 92°C for 20 minutes, cool down, shake the bottle after it g...

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PUM

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Abstract

The invention discloses a manufacturing method of dragon fruit bough beverage, which comprises the following steps: cutting dragon fruit bough, adding water to obtain the bough pulp, adding pectase, citrate and vitamin C, enzymolyzing to obtain enzymolytic liquid, blending sol with edulcorant and essence in the enzymolytic liquid, controlling temperature at 75-85 deg.c to obtain the product.

Description

technical field [0001] The invention relates to the technical field of production technology of a dragon fruit branch drink, in particular to a dragon fruit branch 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. Pitaya branches have certain dietary and medicinal effects, which can moisten the lungs, detoxify, nourish the skin, improve eyesight, and have an auxiliary treatment effect on constipation and diabetes. In addition, the dragon fruit branches also have weight loss effects. [0003] Existing pitaya branch related product varieties are few, and pitaya is then mostly based on fresh food. There is no manufacturer producing this type of dragon fruit branch beverage product at home and abroad now. Only varieties such as dried fruit and fresh fruit of dragon fruit fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A61K36/33
Inventor 林伟锋陈中杨李益陆国伟
Owner 林伟锋
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