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Pitaya juice and processing method thereof

A processing method, the technology of pitaya peel, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of poor flavor of dragon fruit, hinder processing and utilization, and low utilization rate of peel, and achieve color and luster Pure white, promote insulin secretion, good taste effect

Active Publication Date: 2017-09-22
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the utilization rate of the peel of the by-product of dragon fruit processing is low, and the astringent taste of the peel is one of the reasons hindering its processing and utilization
And the flavor of dragon fruit is poor, neither organic acid nor ester aromatic factor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of dragon fruit juice, comprises the raw material of following weight portion: 1000 parts of dragon fruit pulp, 50 parts of dragon fruit peel, 400 parts of kiwi fruit, 300 parts of zucchini, 45 parts of color-protecting agents, 35 parts of flavoring agents, 30 parts of preservatives and lemon 15 parts acid.

[0033] Wherein, the color-protecting agent is ascorbic acid, and the flavoring agent is formed by mixing stevioside, licorice and tartaric acid in a weight ratio of 1:0.3:0.1. The preservative is potassium sorbate.

[0034] A kind of processing method of described pitaya fruit juice of the present embodiment, comprises the steps:

[0035] (1) Raw material processing: select high-quality red dragon fruit, remove impurities and fruit pedicles, wash them, twist off the branches and leaves on the surface of the dragon fruit, separate the peel from the pulp and cut them into pieces, then wash the peeled kiwi and zucchini Clean, cut into pieces, obtain pitaya pe...

Embodiment 2

[0041] A kind of dragon fruit juice, comprises the raw material of following weight portion: 1200 parts of dragon fruit pulp, 85 parts of dragon fruit peel, 500 parts of kiwi fruit, 400 parts of zucchini, 75 parts of color-protecting agents, 65 parts of flavoring agents, 45 parts of preservatives and lemon 25 parts of acid.

[0042] Wherein, the color-protecting agent is a mixed color-protecting agent formed by mixing ascorbic acid and citric acid in a weight ratio of 1:1. The flavoring agent is prepared by mixing stevioside, licorice and tartaric acid in a weight ratio of 3:0.8:0.2. The preservative is a mixture of potassium sorbate and perilla leaf extract in a weight ratio of 1:0.05. The extraction method of the perilla leaf extract used in this example is as follows: boil the perilla leaves in low-concentration brine (8% mass concentration) at 90°C for 15 minutes, mash them, and then extract them by ethanol reflux .

[0043] A kind of processing method of described pita...

Embodiment 3

[0050] A kind of dragon fruit juice, comprises the raw material of following weight portion: 1100 parts of dragon fruit pulp, 60 parts of dragon fruit peel, 450 parts of kiwi fruit, 350 parts of zucchini, 55 parts of color-protecting agents, 45 parts of flavoring agents, 40 parts of preservatives and lemon 20 parts of acid.

[0051] Wherein, the color-protecting agent is a mixed color-protecting agent formed by mixing ascorbic acid and sodium chloride in a weight ratio of 2:1. The flavoring agent is prepared by mixing stevioside, licorice and tartaric acid in a weight ratio of 2:0.5:0.15. The preservative is a mixture of potassium sorbate and perilla leaf extract in a weight ratio of 1:0.1. The extraction method of perilla leaf extract in the present embodiment is identical with embodiment 2.

[0052] A kind of processing method of described pitaya fruit juice of the present embodiment, comprises the steps:

[0053] (1) Raw material processing: select high-quality red drago...

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Abstract

The invention discloses a pitaya juice and a processing method thereof, and belongs to the technical field of food processing, wherein the pitaya juice comprises the following raw materials by weight: 1000-1200 parts of pitaya flesh, 50-85 parts of pitaya pericarp, 400-500 parts of kiwifruit, 300-400 parts of cucurbita pepo l, 45-75 parts of a color protection agent, 35-65 parts of a flavoring agent, 30-45 parts of a preservative, and 15-25 parts of citric acid. The processing method comprises: 1) raw material treatment; 2) astringent taste removing treatment; 3) mixing and juice preparation; 4) seasoning; and 5) homogenization and degassing. According to the present invention, the pitaya flesh adding amount can be reduced while the cyanidin content in the pitaya juice can be increased, and the nutrients in the pitaya juice can be increased; and the pitaya juice is suitable for general people, and is further suitable for diabetes patients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to dragon fruit juice and a processing method thereof. Background technique [0002] Dragon fruit is rich in nutrients and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. The very precious nutrient in dragon fruit - anthocyanin, anthocyanin is a kind of antioxidant with obvious effect, which can effectively prevent hardening of blood vessels, thereby preventing stroke caused by heart attack and blood clot formation, and also has anti-inflammatory effect. Free radicals, anti-aging effects, and can also improve the prevention of brain cell degeneration and inhibit the occurrence of dementia symptoms. At present, the utilization rate of the by-product peel of dragon fruit processing is low, and the astringent taste of the peel is one of the reasons hindering its processing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/60A23L2/68A23L5/20A23L33/10A23L33/105
CPCA23L2/02A23L2/04A23L2/52A23L2/60A23L2/68A23L5/27A23L33/10A23L33/105A23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2250/032A23V2250/056A23V2250/21A23V2250/262
Inventor 陈庆金麦馨允班燕冬黄娇丽
Owner BAISE UNIV
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