Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process for the production of dragon fruit pulp beverage

A production method and dragon fruit technology, applied in the field of dragon fruit pulp drink formula and production technology, can solve problems such as not being able to meet the increasing demands of consumers, achieve high economic and social benefits, moderate sourness, and improve benefits

Inactive Publication Date: 2007-02-28
广州市福邦食品科技有限公司
View PDF1 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no producer at home and abroad to produce this type of dragon fruit pulp beverage product, which can no longer meet the increasing demands of consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) take by weighing 15kg of dragon fruit (red-skinned white-core variety), wash fruit, remove dices, remove ends, cut into pieces, remove bad parts, separate pulp and peel to obtain about 16kg of pulp.

[0025] (2) The pulp is beaten and seeded, 120 grams of citric acid and malic acid and 125 grams of vitamin C are added, and the pulp is evenly stirred to obtain a pulp slurry.

[0026] (3) Dissolve 45g of glue with 80kg of water, add 5g of AK sugar, 7.5kg of isomaltooligosaccharide and 2kg of maltitol into the pulp pulp, and control the temperature to 80°C.

[0027] (4) Fill the processed dragon fruit drink into a 200mL container, about 470-475 bottles can be filled. The filled product is sterilized in a water bath at 90°C for 25 minutes, then cooled, and the contents of the bottle are gelled Shake the bottle, store it in a cool and dark place, and then go through coding, labeling, packaging, etc. to make the dragon fruit pulp drink product. Especially suitable for di...

Embodiment 2

[0029] (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 Separated to obtain about 20kg of pulp.

[0030] (2) Beat the pulp, remove seeds, add 150 grams of weighed citric acid, sodium citrate, and 75 grams of vitamin C, and stir evenly to obtain a pulp slurry.

[0031] (3) Dissolve 50g of gum with 100kg of water, add it to the pulp pulp together with 2.5kg of honey, 1.5kg of fructooligosaccharide, and 2g of sucralose, and control the temperature to 85°C.

[0032] (4) Fill the processed dragon fruit drink into a 200mL container, about 585-595 bottles can be filled. The filled product is sterilized in a water bath at 95°C for 15 minutes, then cooled, and the contents of the bottle are gelled Shake the bottle, store it in a cool and dark place, and then go throu...

Embodiment 3

[0034] (1) Take by weighing 25kg of dragon fruit (red-skinned red-core variety), wash fruit, remove dices, remove ends, cut into pieces, remove bad parts, separate pulp and peel to obtain about 23kg of pulp.

[0035] (2) Beat the pulp, remove seeds, add 200 grams of weighed citric acid and malic acid, and 100 grams of vitamin C, and stir evenly to obtain a pulp slurry.

[0036] (3) 70g of gum was dissolved by heating with 115kg of water, and added to pulp pulp together with 3.5kg of honey, 2kg of fructooligosaccharide and 3g of sucralose, and the temperature was controlled to 75°C.

[0037] (4) Fill the processed dragon fruit drink into a 200mL container, about 685-690 bottles can be filled. The filled product is sterilized in a water bath at 92°C for 20 minutes, then cooled, and the contents of the bottle are gelled Shake the bottle, store it in a cool and dark place, and then go through coding, labeling, packaging, etc. to make the dragon fruit pulp drink product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: (1) separating fruit and peel, (2) beating fruit, removing seed, adding acid and vitamin C, stirring evenly to prepare fruit pulp, (3) adding water in the sol, heating to obtain the colloid, adding colloid and edulcorant in the fruit pulp to obtain the product.

Description

technical field [0001] The invention relates to the technical field of formula and production technology of a dragon fruit pulp drink, in particular to a production method of a dragon fruit pulp drink. 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 above ingredients, there...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A61K36/33
Inventor 林伟锋陈中杨李益陆国伟
Owner 广州市福邦食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com