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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 produce dragon fruit whole fruit beverage products, only dried fruit and fresh fruit and other varieties, which can no longer meet the increasing needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Take by weighing 20kg of dragon fruit (red-skinned white-core variety), wash fruit, remove dices, remove ends, cut into pieces, remove the rotten part, separate the pulp from the peel, and clean the peel to obtain about 4kg of the peel.

[0025] (2) Dice the peel, add 16kg of water to refine the pulp, control the temperature at 40°C, add 120 grams of citric acid and sodium citrate, and 125 grams of vitamin C, stir well, and then add pectinase to react for 15 minutes. skin reaction solution.

[0026] (3) Beating and removing seeds from the pulp to obtain pulp pulp.

[0027] (4) 50 g of gum was dissolved by heating with 64 kg of water, and added to the pulp pulp together with 5 g of AK sugar, 8 kg of isomaltooligosaccharide and 2 kg of maltitol, and the temperature was controlled to 80° C. to obtain pulp syrup.

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

Embodiment 2

[0031] (1) Weigh 24kg of dragon fruit (the variety with red skin and white core is matched with the variety with red skin and red core at a ratio of 2:1), wash the fruit, remove the small pieces, remove the end, cut into pieces, remove the bad parts, and peel the pulp and peel Separate and wash the pericarp to obtain about 4 kg of pericarp.

[0032] (2) Dice the peel, add 16kg of water to refine the pulp, control the temperature at 50°C, add 200 grams of citric acid and sodium citrate, and 75 grams of vitamin C, stir well, and then add pectinase to react for 10 minutes to prepare skin reaction solution.

[0033] (3) Beating and removing seeds from the pulp to obtain pulp pulp.

[0034] (4) 60 g of gum is dissolved by heating with 80 kg of water, and the pulp is added together with 3 kg of honey, 1.8 kg of fructooligosaccharide and 2.4 g of sucralose, and the temperature is controlled to 85° C. to obtain pulp syrup.

[0035] (5) Add the skin reaction solution prepared in step...

Embodiment 3

[0038] (1) take by weighing 25kg of dragon fruit (red-skinned red-core variety), wash fruit, remove dices, remove ends, cut into pieces, remove the rotten part, separate the pulp from the peel, and clean the peel to obtain about 3kg of the peel.

[0039] (2) Dice the peel, add 12kg of water to refine the pulp, control the temperature at 45°C, add 156 grams of citric acid and sodium citrate, and 85 grams of vitamin C, stir well, and then add pectinase to react for 15 minutes. skin reaction solution.

[0040] (3) Beating and removing seeds from the pulp to obtain pulp pulp.

[0041] (4) 70 g of glue was dissolved by heating with 88 kg of water, and added to pulp pulp together with 6 g of AK sugar, 10 kg of isomaltooligosaccharide and 2.5 kg of maltitol, and the temperature was controlled to 83° C. to obtain pulp syrup.

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

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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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