CN104248014A - Preparation method of dragon fruit juice - Google Patents
Preparation method of dragon fruit juice Download PDFInfo
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- CN104248014A CN104248014A CN201410474227.XA CN201410474227A CN104248014A CN 104248014 A CN104248014 A CN 104248014A CN 201410474227 A CN201410474227 A CN 201410474227A CN 104248014 A CN104248014 A CN 104248014A
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- 235000020419 dragon fruit juice Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 108
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 103
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 235000020413 lychee juice Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 6
- 241001264786 Ceanothus spinosus Species 0.000 claims description 6
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims description 5
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 5
- 239000010931 gold Substances 0.000 claims description 5
- 229910052737 gold Inorganic materials 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 244000183278 Nephelium litchi Species 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
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- 239000000049 pigment Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000015742 Nephelium litchi Nutrition 0.000 abstract 2
- 239000000686 essence Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 229920002994 synthetic fiber Polymers 0.000 abstract 1
- 229930014669 anthocyanidin Natural products 0.000 description 5
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 5
- 235000008758 anthocyanidins Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 102000009027 Albumins Human genes 0.000 description 3
- 108010088751 Albumins Proteins 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 2
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 230000002087 whitening effect Effects 0.000 description 2
- 235000021537 Beetroot Nutrition 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000010501 heavy metal poisoning Diseases 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the field of food processing, in particular to a preparation method of dragon fruit juice. The preparation method comprises the steps of sorting and slicing; preparing dragon fruit peel juice; preparing diced dragon fruit; preparing lychee juice; blending the dragon fruit juice; sterilizing; filling, and the like. The dragon fruit juice prepared by the preparation method is sweet and tasty, is not added with any synthetic materials such as pigments, essences and preservatives and sufficiently utilizes peel, fruit pulp and fruit seeds of dragon fruit in the preparing process; no raw materials are wasted; and the obtained juice comprises all nutrition ingredients of dragon fruit. Lychee and dragon fruit are ingenuously matched, so that the prepared juice is mild and is suitable for people with different constitutions to drink; and meanwhile, lychee is sweet in taste and also improves taste of the juice by being matched with dragon fruit.
Description
Technical field
The present invention relates to food processing field, be specifically related to the preparation method of Dragonfruit Juice.
Background technology
Dragon fruit is the torrid zone, subtropical fruit, the resistance to the moon of happiness light, heat-resisting drought-enduring, the fertile resistance to lean fire of happiness.Central America, original producton location, after import the provinces and regions such as Hainan, Guangxi, Guangdong, Fujian, Yunnan of China's Mainland into.It is good to eat that dragon fruit is fresh and sweet, and be rich in the mineral matters such as calcium, phosphorus, iron.Dragon fruit has excellent dietotherapy effect to health, mainly because it contains the rare vegetable albumin of general plant and anthocyanidin.Albumin in dragon fruit is tool stickiness, collagenous material, and the poisoning effect having removing toxic substances of heavy metal, also has protective effect to coat of the stomach.Anthocyanidin all contains in the fruits and vegetables such as Grape Skin, red beet, but the highest with the anthocyanidin content in dragon fruit pericarp, particularly red heart dragon fruit.Anthocyanidin has anti-oxidant, Green Tea Extract, antidotal effect, can also improve the prevention to brain cell sex change, suppresses the effect of dementia.Meanwhile, the vitamin C of dragon fruit also containing skin whitening and the abundant water-soluble dietary fiber that there is fat-reducing, reduce blood sugar, ease constipation, prevention colorectal cancer.The fruit seed of dragon fruit, containing a large amount of unrighted acid and polyphenoils, also has many health-care efficacies.
At present, dragon fruit mainly to eat pulp raw, is rarely used in deep processing.Along with improving constantly of dragon fruit output, on the market in many areas, dragon fruit is in the state that supply exceed demand, causes part dragon fruit like this and does not also have enough time to sell, and has just addled or undue dehydration.The deep process technology of exploitation dragon fruit, can improve the economic benefit of dragon fruit, can also adapt to the various demands of different crowd.
Summary of the invention
The invention provides a kind of preparation method comprising all nutritional labelings of dragon fruit, good mouthfeel, the simple Dragonfruit Juice of making.
A preparation method for Dragonfruit Juice, comprises the following steps:
Step 1, to choose ripe fresh dragon fruit be raw material, cleans, demucilage and pericarp;
Step 2, get dragon fruit pericarp in step 1 and be cut into small pieces and be placed in agitator, according to dragon fruit pericarp: pure water: the mass ratio of pectase is 1: 1-2: 0.1-0.3 add pure water and pectase, at 20-30 DEG C, with rotating speed be 90-100 rev/min stir 10-20 minute, at 45-50 DEG C, then with rotating speed be 70-80 rev/min stir 7-8 minute; Take out dragon fruit peel juice and be heated to 85-90 DEG C, leave standstill 15-20 minute, cross 60-80 mesh sieve, obtain dragon fruit peel juice, for subsequent use;
Step 3, the dragon fruit pulp in step 1 is cut into volume is 0.3-0.6cm
3fruit block, and to be placed in concentration be, after the sucrose solution of 10%-20% soaks 30-40 minute, take out for subsequent use;
Step 4, selection lichee raw material fruit, after cleaning, peeling stoning, squeezes the juice pulp, obtains Lychee juice, for subsequent use;
Step 5, be 100-120: 50-60 mixing by ratio of weight and the number of copies by dragon fruit peel juice, Lychee juice, and stir, the citric acid then adding 1-2 part regulates the pH of blended fruit juice to be 5-6, then adds the dragon fruit fruit block of 50-60 part step 3 preparation, obtain Dragonfruit Juice;
Step 6, Dragonfruit Juice step 5 obtained carry out high-temperature short-time sterilization at 95-99 DEG C, and sterilization time is 5-10 second;
Step 7, immediately the Dragonfruit Juice through high-temperature sterilization is cooled to 0-5 DEG C, sterile filling in 10 minutes, namely obtains finished product Dragonfruit Juice.
Preferably, the preparation method of described Dragonfruit Juice, the dragon fruit in described step 1 first cleans 2-3 time with the salt solution that mass fraction is 2%-4%, then washs 4-5 time with clear water.
Preferably, the preparation method of described Dragonfruit Juice, it is 0.5-1cm that the pitaya peel in described step 2 is cut into volume
3fritter.
Preferably, the preparation method of described Dragonfruit Juice, in described step 3, the dragon fruit fruit block temperature be immersed in sucrose solution is 30-35 DEG C.
Preferably, the preparation method of described Dragonfruit Juice, described dragon fruit can be any one in red heart dragon fruit, gold zone dragon fruit or white heart dragon fruit.
Dragonfruit Juice of the present invention has following beneficial effect:
(1) Dragonfruit Juice sweetness of the present invention is good to eat, does not add any pigment, essence, antiseptic kind synthetic.
(2) Dragonfruit Juice of the present invention is rich in the mineral matters such as calcium, phosphorus, iron; albumin; anthocyanidin, vitamin C and water-soluble dietary fiber, have effects such as separating heavy metal poisoning, protection coat of the stomach, anti-ageing, skin whitening, fat-reducing, ease constipation, prevention colorectal cancer.
(3) making of Dragonfruit Juice of the present invention utilizes the pericarp of dragon fruit, pulp and fruit seed, does not have the waste of raw material, reduces production cost, further comprises all important nutrition in dragon fruit pericarp, pulp and fruit seed in fruit juice.
(4) in step 2, get dragon fruit pericarp in step 1 to be cut into small pieces and to be placed in agitator, according to dragon fruit pericarp: pure water: the mass ratio of pectase is 1: 1-2: 0.1-0.3 add pure water and pectase, at 20-30 DEG C, with rotating speed be 90-100 rev/min stir 10-20 minute, at 45-50 DEG C, then with rotating speed be 70-80 rev/min stir 7-8 minute; Take out dragon fruit peel juice and be heated to 85-90 DEG C, leave standstill 15-20 minute, cross 60-80 mesh sieve, obtain dragon fruit peel juice; Like this under the prerequisite ensureing pectinase activity, by the stirring of twice different temperatures different rotating speeds, make the pulverizing of pericarp more thorough, pectic substance is fully degraded.
(5) dragon fruit pulp in step 1 is cut into volume by step 3 is 0.3-0.6cm
3fruit block, and to be placed in concentration be, after the sucrose solution of 10%-20% soaks 30-40 minute, take out for subsequent use; Dragon fruit fruit block is soaked in sucrose solution, makes the mouthfeel of dragon fruit more sweet, be applicable to the demand of different crowd.
(6) dragon fruit belongs to cool property fruit, be not suitable for cold physique person to eat, and lichee is hot in nature, many foods are easily got angry, and therefore dragon fruit peel juice, Lychee juice are 100-120: 50-60 mixing by step 5 by ratio of weight and the number of copies, make the fruit juice of preparation warm in nature, be applicable to different physique person eat, litchi flavor is sweet simultaneously, coordinates, also improve the mouthfeel of fruit juice with dragon fruit.
(7) step 6 adopts high-temperature short-time sterilization, and sterilization time is short, and is quickly cooled to low temperature in step 7, decreases the harmful effect of high temperature to taste of juice, color and luster, local flavor and nutriment.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1
A preparation method for Dragonfruit Juice, comprises the following steps:
Step 1, to choose ripe fresh dragon fruit be raw material, cleans, demucilage and pericarp;
Step 2, get dragon fruit pericarp in step 1 and be cut into small pieces and be placed in agitator, according to dragon fruit pericarp: pure water: the mass ratio of pectase is add pure water and pectase at 1: 1: 0.1, at 20 DEG C, with rotating speed be 90-100 rev/min stir 10 minutes, then at 45 DEG C, be 70 revs/min with rotating speed and stir 7 minutes; Take out dragon fruit peel juice and be heated to 85 DEG C, leave standstill 15 minutes, cross 60 mesh sieves, obtain dragon fruit peel juice, for subsequent use;
Step 3, the dragon fruit pulp in step 1 is cut into volume is 0.3cm
3fruit block, and be placed in concentration be 10% sucrose solution soak after 30 minutes, take out for subsequent use;
Step 4, selection lichee raw material fruit, after cleaning, peeling stoning, squeezes the juice pulp, obtains Lychee juice, for subsequent use;
Step 5, be 100: 50 mixing by ratio of weight and the number of copies by dragon fruit peel juice, Lychee juice, and stir, the citric acid then adding 1 part regulates the pH of blended fruit juice to be 5, then adds dragon fruit fruit block prepared by 50 parts of steps 3, obtains Dragonfruit Juice;
Step 6, Dragonfruit Juice step 5 obtained carry out high-temperature short-time sterilization at 95 DEG C, and sterilization time is 5 seconds;
Step 7, immediately the Dragonfruit Juice through high-temperature sterilization is cooled to 0 DEG C, sterile filling in 10 minutes, namely obtains finished product Dragonfruit Juice.
The preparation method of described Dragonfruit Juice, the dragon fruit in described step 1 first cleans 2 times with the salt solution that mass fraction is 2%, then washs 4 times with clear water.
The preparation method of described Dragonfruit Juice, it is 0.5cm that the pitaya peel in described step 2 is cut into volume
3fritter.
The preparation method of described Dragonfruit Juice, in described step 3, the dragon fruit fruit block temperature be immersed in sucrose solution is 30 DEG C.
The preparation method of described Dragonfruit Juice, described dragon fruit can be any one in red heart dragon fruit, gold zone dragon fruit or white heart dragon fruit.
Embodiment 2
A preparation method for Dragonfruit Juice, comprises the following steps:
Step 1, to choose ripe fresh dragon fruit be raw material, cleans, demucilage and pericarp;
Step 2, get dragon fruit pericarp in step 1 and be cut into small pieces and be placed in agitator, according to dragon fruit pericarp: pure water: the mass ratio of pectase is add pure water and pectase at 1: 2: 0.3, at 30 DEG C, be 100 revs/min with rotating speed stir 20 minutes, then at 50 DEG C, be 80 revs/min with rotating speed and stir 8 minutes; Take out dragon fruit peel juice and be heated to 90 DEG C, leave standstill 20 minutes, cross 80 mesh sieves, obtain dragon fruit peel juice, for subsequent use;
Step 3, the dragon fruit pulp in step 1 is cut into volume is 0.6cm
3fruit block, and be placed in concentration be 20% sucrose solution soak after 40 minutes, take out for subsequent use;
Step 4, selection lichee raw material fruit, after cleaning, peeling stoning, squeezes the juice pulp, obtains Lychee juice, for subsequent use;
Step 5, be 120: 60 mixing by ratio of weight and the number of copies by dragon fruit peel juice, Lychee juice, and stir, the citric acid then adding 2 parts regulates the pH of blended fruit juice to be 6, then adds dragon fruit fruit block prepared by 60 parts of steps 3, obtains Dragonfruit Juice;
Step 6, Dragonfruit Juice step 5 obtained carry out high-temperature short-time sterilization at 99 DEG C, and sterilization time is 10 seconds;
Step 7, immediately the Dragonfruit Juice through high-temperature sterilization is cooled to 5 DEG C, sterile filling in 10 minutes, namely obtains finished product Dragonfruit Juice.
The preparation method of described Dragonfruit Juice, the dragon fruit in described step 1 first cleans 3 times with the salt solution that mass fraction is 4%, then washs 5 times with clear water.
The preparation method of described Dragonfruit Juice, it is 1cm that the pitaya peel in described step 2 is cut into volume
3fritter.
The preparation method of described Dragonfruit Juice, in described step 3, the dragon fruit fruit block temperature be immersed in sucrose solution is 35 DEG C.
The preparation method of described Dragonfruit Juice, described dragon fruit can be any one in red heart dragon fruit, gold zone dragon fruit or white heart dragon fruit.
Embodiment 3
A preparation method for Dragonfruit Juice, comprises the following steps:
Step 1, to choose ripe fresh dragon fruit be raw material, cleans, demucilage and pericarp;
Step 2, get dragon fruit pericarp in step 1 and be cut into small pieces and be placed in agitator, according to dragon fruit pericarp: pure water: the mass ratio of pectase is add pure water and pectase at 1: 1.5: 0.2, at 25 DEG C, be 95 revs/min with rotating speed stir 15 minutes, then at 48 DEG C, be 75 revs/min with rotating speed and stir 7.5 minutes; Take out dragon fruit peel juice and be heated to 88 DEG C, leave standstill 18 minutes, cross 70 mesh sieves, obtain dragon fruit peel juice, for subsequent use;
Step 3, the dragon fruit pulp in step 1 is cut into volume is 0.5cm
3fruit block, and be placed in concentration be 15% sucrose solution soak after 35 minutes, take out for subsequent use;
Step 4, selection lichee raw material fruit, after cleaning, peeling stoning, squeezes the juice pulp, obtains Lychee juice, for subsequent use;
Step 5, be 110: 55 mixing by ratio of weight and the number of copies by dragon fruit peel juice, Lychee juice, and stir, the citric acid then adding 1.5 parts regulates the pH of blended fruit juice to be 5.5, then adds dragon fruit fruit block prepared by 55 parts of steps 3, obtains Dragonfruit Juice;
Step 6, Dragonfruit Juice step 5 obtained carry out high-temperature short-time sterilization at 98 DEG C, and sterilization time is 8 seconds;
Step 7, immediately the Dragonfruit Juice through high-temperature sterilization is cooled to 4 DEG C, sterile filling in 10 minutes, namely obtains finished product Dragonfruit Juice.
The preparation method of described Dragonfruit Juice, the dragon fruit in described step 1 first cleans 3 times with the salt solution that mass fraction is 3%, then washs 5 times with clear water.
The preparation method of described Dragonfruit Juice, it is 0.8cm that the pitaya peel in described step 2 is cut into volume
3fritter.
The preparation method of described Dragonfruit Juice, in described step 3, the dragon fruit fruit block temperature be immersed in sucrose solution is 34 DEG C.
The preparation method of described Dragonfruit Juice, described dragon fruit can be any one in red heart dragon fruit, gold zone dragon fruit or white heart dragon fruit.
Claims (5)
1. a preparation method for Dragonfruit Juice, is characterized in that, comprises the following steps:
Step 1, to choose ripe fresh dragon fruit be raw material, cleans, demucilage and pericarp;
Step 2, get dragon fruit pericarp in step 1 and be cut into small pieces and be placed in agitator, according to dragon fruit pericarp: pure water: the mass ratio of pectase is 1: 1-2: 0.1-0.3 add pure water and pectase, at 20-30 DEG C, with rotating speed be 90-100 rev/min stir 10-20 minute, at 45-50 DEG C, then with rotating speed be 70-80 rev/min stir 7-8 minute; Take out dragon fruit peel juice and be heated to 85-90 DEG C, leave standstill 15-20 minute, cross 60-80 mesh sieve, obtain dragon fruit peel juice, for subsequent use;
Step 3, the dragon fruit pulp in step 1 is cut into volume is 0.3-0.6cm
3fruit block, and to be placed in concentration be, after the sucrose solution of 10%-20% soaks 30-40 minute, take out for subsequent use;
Step 4, selection lichee raw material fruit, after cleaning, peeling stoning, squeezes the juice pulp, obtains Lychee juice, for subsequent use;
Step 5, be 100-120: 50-60 mixing by ratio of weight and the number of copies by dragon fruit peel juice, Lychee juice, and stir, then the citric acid adding 1-2 part regulates the pH of blended fruit juice to be 5-6, then adds the dragon fruit fruit block of 50-60 part step 3 preparation, obtains Dragonfruit Juice;
Step 6, Dragonfruit Juice step 5 obtained carry out high-temperature short-time sterilization at 95-99 DEG C, and sterilization time is 5-10 second;
Step 7, immediately the Dragonfruit Juice through high-temperature sterilization is cooled to 0-5 DEG C, sterile filling in 10 minutes, namely obtains finished product Dragonfruit Juice.
2. the preparation method of Dragonfruit Juice as claimed in claim 1, is characterized in that, the dragon fruit in described step 1 first cleans 2-3 time with the salt solution that mass fraction is 2%-4%, then washs 4-5 time with clear water.
3. the preparation method of Dragonfruit Juice as claimed in claim 1, it is characterized in that, it is 0.5-1cm that the pitaya peel in described step 2 is cut into volume
3fritter.
4. the preparation method of Dragonfruit Juice as claimed in claim 1, is characterized in that, in described step 3, the dragon fruit fruit block temperature be immersed in sucrose solution is 30-35 DEG C.
5. the preparation method of Dragonfruit Juice as claimed in claim 1, is characterized in that, described dragon fruit can be any one in red heart dragon fruit, gold zone dragon fruit or white heart dragon fruit.
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