CN103519270A - Method for preparing original-taste pitaya juice from full fruit of pitaya - Google Patents
Method for preparing original-taste pitaya juice from full fruit of pitaya Download PDFInfo
- Publication number
- CN103519270A CN103519270A CN201310450292.4A CN201310450292A CN103519270A CN 103519270 A CN103519270 A CN 103519270A CN 201310450292 A CN201310450292 A CN 201310450292A CN 103519270 A CN103519270 A CN 103519270A
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- pitaya
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- dragon fruit
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Provided is a method for preparing an original-taste pitaya juice from a full fruit of pitaya. Specifically, the full fruit of the pitaya is used to prepare the original-taste pitaya juice which is the raw material widely applied in preparing a pitaya beverage, a pitaya wine, a pitaya vinegar, pitaya powder and the like. In the implementation of the method provided by the invention, the full fruit of the pitaya is taken as the raw material, the peel of the pitaya, as one of the raw materials, is rich in resources and very high in nutritive value, the resources are wasted and the environment is polluted if the peel is abandoned, however, if the peel is also used as the raw material, not only is the waste turned into wealth, but also the nutrient of the product is upgraded, and the biggest benefit is that the product cost is remarkably lowered after the peel of the pitaya is added. The form of the product prepared through the method is ideal, the product well retains the original nutrients and the functional ingredients of the pitaya, the product is easy to digest and absorb, and special functions are strengthened.
Description
Technical field
The present invention relates to a kind of food processing technology field, be specifically related to a kind of method of preparing dragon fruit Normal juice with the full fruit of dragon fruit.
Technical background
Dragon fruit, has another name called Green Dragon fruit, red dragon fruit, because its appearance meat scale is gained the name like the outer squama of flood dragon.Be the fruit of cactaceous triangular prism platymiscium hylocereus, this plant originates in Central America, is one of the torrid zone, semi-tropical famous fruit.Dragon fruit is nutritious, function is unique, and it contains the rare vegetalitas albumin of general plant and anthocyanidin, abundant vitamin and water-soluble meals fiber.
Dragon fruit not only nutritious, function is unique, seldom has disease and pest, use hardly any agricultural chemicals can put down as growth.Therefore, dragon fruit be a kind of green, environmental protection fruit and have must curative effect health care nutrient food.The pericarp of dragon fruit contains the nutriment being of great rarity---anthocyanidin.Anthocyanidin is a kind of antioxidant of brute force, is better than carrotene more than 10 times, and can in blood of human body, preserve active 75 hours.It can protect human body to avoid harmful substance---and the damage of free radical, contributes to prevent the multiple disease relevant with free radical.Anthocyanidin can strengthen blood vessel elasticity, protection arteries inwall; Reduce blood pressure; Promote the smoothness of skin, U.S. face skin; Inflammation-inhibiting and allergy, improve the pliability in joint, prevention arthritis; Can promote the visual purple regeneration in retina cell, improve eyesight; Also there is radiation-resistant effect etc.Anthocyanidin is safeguarded the health of human body from many aspects, for we bring multiple benefit.
At present, pitaya peel is without much use, and people abandon it by pitaya peel as rubbish after edible flue pulp.
Summary of the invention
Object of the present invention is just to provide a kind of brand-new method of preparing dragon fruit Normal juice with the full fruit of dragon fruit.Specifically the full fruit of dragon fruit prepares that can be widely used in preparing dragon fruit beverage, red pitaya wine, flue fruit vinegar, dragon fruit fruit powder etc. be the dragon fruit Normal juice of raw material.By implementing the present invention, be that the full fruit of dragon fruit makes raw material, and the pitaya peel of one of raw material, resource is very abundant, and nutritive value is very high, and that abandons not only wastes resource, but also pollutes the environment; Pitaya peel is also brought as raw material, not only can be turned waste into wealth, but also can make the nutrition of product be upgraded, the most useful is that after interpolation pitaya peel, the cost of product obviously reduces.Meanwhile, the product form that the present invention makes is desirable, and product has retained the original nutrition of dragon fruit and functional component well, easily digests and assimilates, and has strengthened specific function; Change the present situation of dragon fruit converted products rareness in the market, solved the outlet in postpartum of dragon fruit, and driven the development of dragon fruit related industry, formed new growth engines, there is huge economic benefit and social benefit.
The present invention is achieved through the following technical solutions:
A method of preparing dragon fruit Normal juice with the full fruit of dragon fruit, comprises the steps: in technical scheme
1, raw material is selected: select medium well above, without rotting, without going mouldy, being raw material for standby without disease and pest, fresh dragon fruit fruit.
2, fruit is processed: dragon fruit fruit is removed to related impurities and cleaned up standby.
3, making beating: the full fruit of the dragon fruit cleaning up is broken into jam.
4, enzymolysis: add 0.02% pectase by the weight of pulp, enzymolysis is 4～5 hours under 42～45 ℃ of conditions.
5, inactive enzyme: after enzymolysis, pulp is heated to more than 85 ℃, pectase be lost activity.
6, filter: by 100～120 object screen filtrations for pulp, obtain transparent dragon fruit Normal juice.
The present invention both had the following advantages:
1, dragon fruit Normal juice preparation method technique proposed by the invention is simple, easily implements.
2, enforcement of the present invention is that the full fruit of dragon fruit makes raw material, and the pitaya peel of one of raw material, and resource is very abundant, and nutritive value is very high, and that abandons not only wastes resource, but also pollutes the environment; Pitaya peel is also brought as raw material, not only can be turned waste into wealth, but also can make the nutrition of product be upgraded, the most useful is that after interpolation pitaya peel, the cost of product obviously reduces.
3, the product form that the present invention makes is desirable, and product has retained the original nutrition of dragon fruit and functional component well, easily digests and assimilates, and has strengthened specific function; Change the present situation of dragon fruit converted products rareness in the market, solved the outlet in postpartum of dragon fruit, and driven the development of dragon fruit related industry, formed new growth engines, there is huge economic benefit and social benefit.
4, by implementing the present invention, final product---mango Normal juice, can be widely used in preparing dragon fruit beverage, red pitaya wine, flue fruit vinegar, dragon fruit fruit powder etc. is raw material.
The specific embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A method of preparing dragon fruit Normal juice with the full fruit of dragon fruit, the specific embodiment is as follows:
1, raw material is selected: select medium well above, without rotting, without going mouldy, being raw material for standby without disease and pest, fresh dragon fruit fruit.
2, fruit is processed: dragon fruit fruit is removed to related impurities and cleaned up standby.
3, making beating: the full fruit of the dragon fruit cleaning up is broken into jam.
4, enzymolysis: add 0.02% pectase by the weight of pulp, enzymolysis is 4～5 hours under 42～45 ℃ of conditions.
5, inactive enzyme: after enzymolysis, pulp is heated to more than 85 ℃, pectase be lost activity.
6, filter: by 100～120 object screen filtrations for pulp, obtain transparent dragon fruit Normal juice.
Claims (1)
1. with the full fruit of dragon fruit, prepare a method for dragon fruit Normal juice, its feature comprises the steps:
(1) raw material is selected: select medium well above, without rotting, without going mouldy, being raw material for standby without disease and pest, fresh dragon fruit fruit;
(2) fruit is processed: dragon fruit fruit is removed to related impurities and cleaned up standby;
(3) making beating: the full fruit of the dragon fruit cleaning up is broken into jam;
(4) enzymolysis: add 0.02% pectase by the weight of pulp, enzymolysis is 4～5 hours under 42～45 ℃ of conditions;
(5) inactive enzyme: after enzymolysis, pulp is heated to more than 85 ℃, pectase be lost activity;
(6) filter: by 100～120 object screen filtrations for pulp, obtain transparent dragon fruit Normal juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310450292.4A CN103519270A (en) | 2013-09-29 | 2013-09-29 | Method for preparing original-taste pitaya juice from full fruit of pitaya |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310450292.4A CN103519270A (en) | 2013-09-29 | 2013-09-29 | Method for preparing original-taste pitaya juice from full fruit of pitaya |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519270A true CN103519270A (en) | 2014-01-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310450292.4A Pending CN103519270A (en) | 2013-09-29 | 2013-09-29 | Method for preparing original-taste pitaya juice from full fruit of pitaya |
Country Status (1)
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| CN (1) | CN103519270A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750468A (en) * | 2014-01-29 | 2014-04-30 | 唐翔 | Preparation method of dragon fruit vinegar beverage |
| CN104247900A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit jam and preparation method thereof |
| CN104432339A (en) * | 2014-12-30 | 2015-03-25 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit and lychee drink |
| CN104489820A (en) * | 2014-12-30 | 2015-04-08 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit liquid |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
| CN105495433A (en) * | 2015-12-09 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Whole pitaya utilization high value-added leisure fruit strip and preparation method thereof |
| CN106036893A (en) * | 2016-07-01 | 2016-10-26 | 广西平果宝裕生态农业开发有限公司 | Pitaya-jasmine tea enzyme and preparation method thereof |
| CN106173683A (en) * | 2016-07-28 | 2016-12-07 | 海南北纬十八度果业有限公司 | A kind of Hylocereus undatus Citrullus vulgaris composite beverage and preparation method thereof |
| CN106234879A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The production method of fruit juice |
| CN106234877A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The processing technique of fruit juice |
| CN106234878A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The preparation method of juice product |
| CN106261293A (en) * | 2016-08-22 | 2017-01-04 | 陈健 | The preparation method of Dragonfruit Juice |
| CN106333187A (en) * | 2016-08-22 | 2017-01-18 | 陈健 | Method for preparing fruit juice beverage |
| CN107683989A (en) * | 2017-10-24 | 2018-02-13 | 田东县八闽农业综合开发有限公司 | mango dragon fruit composite beverage |
| CN107981267A (en) * | 2017-11-28 | 2018-05-04 | 安徽砀山海升果业有限责任公司 | A kind of preparation method of the turbid juice of dragon fruit |
| CN109259128A (en) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | A kind of flue fruit powder and its processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599587A (en) * | 2012-03-16 | 2012-07-25 | 何寒 | Method for making mango raw juice from mango peel and mango flesh |
-
2013
- 2013-09-29 CN CN201310450292.4A patent/CN103519270A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599587A (en) * | 2012-03-16 | 2012-07-25 | 何寒 | Method for making mango raw juice from mango peel and mango flesh |
Non-Patent Citations (1)
| Title |
|---|
| 中国热带作物学会热带园艺专业委员会等: "《南方优稀果树栽培技术》", 31 July 2001 * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750468A (en) * | 2014-01-29 | 2014-04-30 | 唐翔 | Preparation method of dragon fruit vinegar beverage |
| CN104247900A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit jam and preparation method thereof |
| CN104432339A (en) * | 2014-12-30 | 2015-03-25 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit and lychee drink |
| CN104489820A (en) * | 2014-12-30 | 2015-04-08 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit liquid |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
| CN105495433A (en) * | 2015-12-09 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Whole pitaya utilization high value-added leisure fruit strip and preparation method thereof |
| CN106036893A (en) * | 2016-07-01 | 2016-10-26 | 广西平果宝裕生态农业开发有限公司 | Pitaya-jasmine tea enzyme and preparation method thereof |
| CN106173683B (en) * | 2016-07-28 | 2020-01-14 | 海南北纬十八度食品加工有限公司 | Dragon fruit and watermelon compound beverage and preparation method thereof |
| CN106173683A (en) * | 2016-07-28 | 2016-12-07 | 海南北纬十八度果业有限公司 | A kind of Hylocereus undatus Citrullus vulgaris composite beverage and preparation method thereof |
| CN106234879A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The production method of fruit juice |
| CN106234878A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The preparation method of juice product |
| CN106261293A (en) * | 2016-08-22 | 2017-01-04 | 陈健 | The preparation method of Dragonfruit Juice |
| CN106333187A (en) * | 2016-08-22 | 2017-01-18 | 陈健 | Method for preparing fruit juice beverage |
| CN106234877A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The processing technique of fruit juice |
| CN107683989A (en) * | 2017-10-24 | 2018-02-13 | 田东县八闽农业综合开发有限公司 | mango dragon fruit composite beverage |
| CN107981267A (en) * | 2017-11-28 | 2018-05-04 | 安徽砀山海升果业有限责任公司 | A kind of preparation method of the turbid juice of dragon fruit |
| CN109259128A (en) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | A kind of flue fruit powder and its processing method |
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Application publication date: 20140122 |
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