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Mango-pitaya compound beverage

A dragon fruit and dragon fruit juice technology, applied in the field of food processing, can solve the problems that mangoes are not suitable for external transfer and sales, the fruit cannot be stored, and the preservation time is short, so as to achieve the effect of retaining nutrition and functional components, easy implementation, and ideal shape

Inactive Publication Date: 2018-02-13
田东县八闽农业综合开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At a temperature of 28°C to 32°C, the post-ripening speed of mango fruit is relatively fast, and it will reach the third level of maturity in an average of 3 to 5 days. However, the fruit of the third level post-ripening cannot be stored, and the preservation time is short, and it is easy to rot and deteriorate. Therefore, mature mangoes It is not suitable for external sales, and the mature mango market will be limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. The preparation method of mango juice is as follows:

[0035] (1) Fruit selection: choose mango fruits that are more than eight mature, free from rot, mildew, pests, and diseases as raw materials;

[0036] (2) Fruit cleaning: wash the mango fruit with clean water;

[0037] (3) Separation of fruit body: Drain the cleaned mango fruit, remove the seeds and skin of the fruit, and collect the pulp for later use;

[0038] (4) Beating: beat the mango pulp into pulp;

[0039] (5) Filtration: Use a 100-120-mesh sieve to filter the pulp to obtain mango juice.

[0040] 2. The preparation method of dragon fruit juice is as follows:

[0041] (1) Raw material collection: collect 7 to 8 mature, non-rotten and non-deteriorating dragon fruit fruits as raw materials;

[0042] (2) Raw material processing: clean the dragon fruit fruit and remove other impurities, then spread the dragon fruit fruit, and drain the water attached to the surface of the dragon fruit fruit for later use; ...

Embodiment 2

[0052] 1. The preparation method of mango juice is as follows:

[0053] (1) Fruit selection: choose mango fruits that are more than eight mature, free from rot, mildew, pests, and diseases as raw materials;

[0054] (2) Fruit cleaning: wash the mango fruit with clean water;

[0055] (3) Separation of fruit body: Drain the cleaned mango fruit, remove the seeds and skin of the fruit, and collect the pulp for later use;

[0056] (4) Beating: beat the mango pulp into pulp;

[0057] (5) Filtration: Use a 100-120-mesh sieve to filter the pulp to obtain mango juice.

[0058] 2. The preparation method of dragon fruit juice is as follows:

[0059] (1) Raw material collection: collect 7 to 8 mature, non-rotten and non-deteriorating dragon fruit fruits as raw materials;

[0060] (2) Raw material processing: clean the dragon fruit fruit and remove other impurities, then spread the dragon fruit fruit, and drain the water attached to the surface of the dragon fruit fruit for later use;

...

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Abstract

A mango-pitaya compound beverage is composed of mango juice and pitaya juice. The mango-pitaya compound beverage is prepared by organically combining mango original juice and pitaya original juice, thereby being higher in nutritional value, maintaining aroma of fruit, being pure in taste, soft, refreshing, high in palatability, great in flavor and capable of arousing people's appetite, being a fruit drink with various healthcare functions and having great market prospect. The mango-pitaya compound beverage is ideal in form, well retains original nutritional and functional ingredients of mangoand pitaya and is easy to digest and absorb, and special functions are enhanced; a status quo that products processed from mango and pitaya are rare on current market is changed, the problem of a wayout for mango and pitaya after yielding is solved, development of industries related to mango and pitaya is driven, a new economic growth point is formed, and the mango-pitaya compound beverage has great economic benefit and social benefit.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mango and dragon fruit compound drink. technical background [0002] Mango is one of the famous tropical fruits. Because of its delicate flesh and unique flavor, it is deeply loved by people, so it is known as the "king of tropical fruits". Mango has good color, fragrance and taste, and is rich in nutrition. Every 100 grams of pulp contains 56.4-137.5 mg of vitamin C, and some can be as high as 189 mg; the sugar content reaches 14-16%. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits; secondly, the content of vitamin C is not low. In addition, the crude fiber, protein, minerals, etc. contained in mango fruit are also one of its main nutrients. [0003] At a temperature of 28°C to 32°C, the post-ripening speed of mango fruit is relatively fast, and it will reach the third level of maturity in an average of 3 to 5 ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04
CPCA23L2/02A23L2/04
Inventor 林德恩
Owner 田东县八闽农业综合开发有限公司
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