CN104489820A - Method for preparing dragon fruit liquid - Google Patents
Method for preparing dragon fruit liquid Download PDFInfo
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- CN104489820A CN104489820A CN201410844198.1A CN201410844198A CN104489820A CN 104489820 A CN104489820 A CN 104489820A CN 201410844198 A CN201410844198 A CN 201410844198A CN 104489820 A CN104489820 A CN 104489820A
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- dragon fruit
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Abstract
The invention belongs to the technical field of preparation of drinks and in particular relates to a method for preparing dragon fruit liquid. The method comprises the following steps: selecting fresh dragon fruits, removing the peels, pulping and precooking; performing complex enzyme enzymolysis, wherein the complex enzyme refers to a mixture of cellulase, pectinase and pepsase; performing duplex filtration, clarifying, performing centrifugal separation, thereby obtaining the raw dragon fruit juice; and sterilizing by adopting UHT, and canning, thereby obtaining the dragon fruit liquid. According to the preparation method disclosed by the invention, the preparation process is simple, macromolecular substances are decomposed into small molecules by virtue of the enzymolysis process, and the nutritional ingredients of the prepared dragon fruit liquid are easily absorbed by the human body. Moreover, the dragon fruit liquid does not contain any additive, cane sugar is not manually added, and the requirements of people on low-calorie low-sugar drinks are met.
Description
Technical field
The invention belongs to technical field of beverage preparation, particularly a kind of preparation method of dragon fruit liquid.
Background technology
Dragon fruit (Latin literary fame: Hylocereus undulatus Britt), also known as Hylocereus undatus, passion plant, celestial mamoncillo, Yu Longguo.Dragon fruit not only taste is fragrant and sweet, also has very high nutritive value, and main nutrient composition has protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium etc.Be rich in a large amount of pulp, there is abundant carrotene, Aneurine, B2, B3, B12, C etc., (seed of black sesame) is more containing the abundant mineral matter such as calcium, phosphorus, iron and various enzyme, albumin, cellulosic and high concentration natural colouring matter anthocyanidin (especially be with red meat) in fruit stone, and colored, stem and tender shoots are more just like various effects of its close relative (aloe).Dragon fruit combines in fruit, bud, vegetables, medical advantage, dragon fruit is a kind of low-energy fruit, is rich in water-soluble dietary fiber, has fat-reducing, reduces the effects such as cholesterol, Constipation, colorectal cancer, also have abundant fiber, can Constipation.Containing more rare vegetable albumin in general vegetables and fruits in dragon fruit, this albumin the heavy metal ion in human body can be combined and play the effect of removing toxic substances.It is rich in antioxidant vitamin C, can the anti-blackspot of skin whitening.In addition, in dragon fruit, the content of iron is also very abundant.And dragon fruit seldom has disease and pest, any agricultural chemicals is used to grow hardly.Therefore, dragon fruit is a kind of health-care nutritional food consumed notional green, environmental protection fruit and have certain curative effect.The pulp of dragon fruit is hardly containing fructose and sucrose, and sugar is based on glucose, and this natural glucose, easily absorbs.
Because dragon fruit is nutritious, function is unique, existing people prepares beverage with dragon fruit, the Chinese invention patent being 201210161715.6 as application number discloses a kind of pitaya functional drink, it is for primary raw material with dragon fruit pulp and juice, be aided with citric acid, white granulated sugar, pure water, through raw material selection, clean, smash to pieces, pull an oar, filter, sterilization, the technique such as filling is prepared from.Although the dragon fruit beverage prepared has certain nutritive value, invention manually adds sucrose, and also fails to make the macromolecular substances of dragon fruit fully resolve into small-molecule substance, makes human body more easily absorb active ingredient.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of dragon fruit liquid.
A preparation method for dragon fruit liquid, comprises following preparation process:
(1) select fresh dragon fruit, peeling, making beating, precooks;
(2) dragon fruit weight 9 ~ 13 times of deionized waters are added, adjust ph to 4.0 ~ 5.0, raised temperature to 38 ~ 47 DEG C, add the complex enzyme of dragon fruit weight 0.3 ~ 1.2%, enzymolysis 120 ~ 210min, described complex enzyme is cellulase, pectase and pepsic mixture;
(3) the dragon fruit slurries duplex after enzymolysis filtered, clarification, centrifugation, obtains dragon fruit Normal juice;
(4) UHT sterilization is adopted, filling, obtained dragon fruit liquid.
In step (1), described in precook as steam is precooked.The effect that steam high temperature plays passivation to the enzyme in fruit and kills, can effectively prevent the oxidized of dragon fruit, ensures the local flavor of dragon fruit.
In step (1), the time of precooking is 10 ~ 20s.The time of precooking is suitable for, and can either ensure the mouthfeel of dragon fruit, also can better protect dragon fruit color and luster.
In step (2), cellulase, pectase and pepsic weight ratio are 5:3:2.In dragon fruit some active ingredients surround by the cell membrane based on cellulose, and these iuntercellulars also have pectin to bond, the pectin substance that cell wall structure based on cellulose and iuntercellular thereof be connected fully is destroyed with pectase and cellulase complex enzyme, pectin in raw material is resolved into small-molecule substance completely, the pepsin added, high molecular weight protein can be resolved into Small molecular amino acid, after enzymolysis, resistance to mass tranfer reduces, active principle in raw material is discharged fully, as the trace iron in dragon fruit, phosphorus, calcium, magnesium, potassium etc. and multivitamin, after enzymolysis, active ingredient is more easily absorbed by the body.
In step (3), it is 200 ~ 400 orders that duplex filters filter screen used.Pore size filter is suitable for, and impurity screening is comprehensive, improves the exquisiteness sense of dragon fruit liquid.With duplex filter good airproof performance, negotiability is strong, easy and simple to handle, in the course of work, do not need stop machine just screen pack can being finished changing, save time greatly, enhance productivity.
Beneficial effect of the present invention is:
1, the present invention carries out steam to dragon fruit and precooks, and the effect that steam high temperature plays passivation to the enzyme in fruit and kills, can effectively prevent the oxidized of dragon fruit, ensures the local flavor of dragon fruit.
2, the present invention carries out enzymolysis processing to dragon fruit, cellulose, pectin are become Small molecular with protein macromolecule substance decomposition, after enzymolysis, resistance to mass tranfer reduces, active principle in raw material is discharged fully, as the trace iron in dragon fruit, phosphorus, calcium, magnesium, potassium etc. and multivitamin etc., after enzymolysis, macromolecular complex is changed into Small molecular, and active ingredient is more easily absorbed by the body.
3, the present invention adopts duplex to filter, can impurity screening comprehensively, and the products taste prepared is fine and smooth, and good airproof performance, negotiability are strong, easy and simple to handle, in the course of work, do not need to stop machine just screen pack can being finished changing, save time greatly, enhance productivity.
4, the present invention does not add any food additives, adopts UHT sterilization, ensure that nutrition and the local flavor of dragon fruit, meet the demand of people to the flavor taste of beverage, manually do not add sucrose, meet people to low sugar amount drink demand low in calories.
5, the inventive method technique is simple, and equipment is cheap, and cost is lower.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but the present invention is not limited to these embodiments.
Embodiment 1
(1) select fresh dragon fruit, peeling, making beating, steam is precooked 10s;
(2) dragon fruit weight 9 times of deionized waters are added, adjust ph to 4.0, raised temperature to 38 DEG C, adds the complex enzyme of dragon fruit weight 1.2%, the cellulase of enzymolysis 120min, described complex enzyme to be weight ratio be 5:3:2, pectase and pepsic mixture;
(3) the dragon fruit slurries duplex after enzymolysis filtered, use 300 mesh filter screens, clarification, centrifugation, obtains dragon fruit Normal juice;
(4) UHT sterilization is adopted, filling, obtained dragon fruit liquid.
Embodiment 2
(1) select fresh dragon fruit, peeling, making beating, steam is precooked 12s;
(2) dragon fruit weight 10 times of deionized waters are added, adjust ph to 4.2, raised temperature to 40 DEG C, adds the complex enzyme of dragon fruit weight 0.9%, the cellulase of enzymolysis 140min, described complex enzyme to be weight ratio be 5:3:2, pectase and pepsic mixture;
(3) the dragon fruit slurries duplex after enzymolysis filtered, use 330 mesh filter screens, clarification, centrifugation, obtains dragon fruit Normal juice;
(4) UHT sterilization is adopted, filling, obtained dragon fruit liquid.
Embodiment 3
(1) select fresh dragon fruit, peeling, making beating, steam is precooked 15s;
(2) dragon fruit weight 11 times of deionized waters are added, adjust ph to 4.5, raised temperature to 42 DEG C, adds the complex enzyme of dragon fruit weight 0.7%, the cellulase of enzymolysis 160min, described complex enzyme to be weight ratio be 5:3:2, pectase and pepsic mixture;
(3) the dragon fruit slurries duplex after enzymolysis filtered, use 350 mesh filter screens, clarification, centrifugation, obtains dragon fruit Normal juice;
(4) UHT sterilization is adopted, filling, obtained dragon fruit liquid.
Embodiment 4
(1) select fresh dragon fruit, peeling, making beating, steam is precooked 18s;
(2) dragon fruit weight 12 times of deionized waters are added, adjust ph to 4.7, raised temperature to 45 DEG C, adds the complex enzyme of dragon fruit weight 0.5%, the cellulase of enzymolysis 180min, described complex enzyme to be weight ratio be 5:3:2, pectase and pepsic mixture;
(3) the dragon fruit slurries duplex after enzymolysis filtered, use 380 mesh filter screens, clarification, centrifugation, obtains dragon fruit Normal juice;
(4) UHT sterilization is adopted, filling, obtained dragon fruit liquid.
Embodiment 5
(1) select fresh dragon fruit, peeling, making beating, steam is precooked 20s;
(2) dragon fruit weight 13 times of deionized waters are added, adjust ph to 5.0, raised temperature to 47 DEG C, adds the complex enzyme of dragon fruit weight 0.3%, the cellulase of enzymolysis 120min, described complex enzyme to be weight ratio be 5:3:2, pectase and pepsic mixture;
(3) the dragon fruit slurries duplex after enzymolysis filtered, use 400 mesh filter screens, clarification, centrifugation, obtains dragon fruit Normal juice;
(4) UHT sterilization is adopted, filling, obtained dragon fruit liquid.
Claims (5)
1. a preparation method for dragon fruit liquid, is characterized in that, comprises following preparation process:
(1) select fresh dragon fruit, peeling, making beating, precooks;
(2) dragon fruit weight 9 ~ 13 times of deionized waters are added, adjust ph to 4.0 ~ 5.0, raised temperature to 38 ~ 47 DEG C, add the complex enzyme of dragon fruit weight 0.3 ~ 1.2%, enzymolysis 120 ~ 210min, described complex enzyme is cellulase, pectase and pepsic mixture;
(3) the dragon fruit slurries duplex after enzymolysis filtered, clarification, centrifugation, obtains dragon fruit Normal juice;
(4) UHT sterilization is adopted, filling, obtained dragon fruit liquid.
2. the preparation method of dragon fruit liquid according to claim 1, is characterized in that: in step (1), described in precook as steam is precooked.
3. the preparation method of dragon fruit liquid according to claim 1, is characterized in that: in step (1), and the time of precooking is 10 ~ 20s.
4. the preparation method of dragon fruit liquid according to claim 1, is characterized in that: in step (2), and cellulase, pectase and pepsic weight ratio are 5:3:2.
5. the preparation method of dragon fruit liquid according to claim 1, is characterized in that: in step (3), and it is 300 ~ 400 orders that duplex filters filter screen used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410844198.1A CN104489820A (en) | 2014-12-30 | 2014-12-30 | Method for preparing dragon fruit liquid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410844198.1A CN104489820A (en) | 2014-12-30 | 2014-12-30 | Method for preparing dragon fruit liquid |
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| CN104489820A true CN104489820A (en) | 2015-04-08 |
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| CN201410844198.1A Pending CN104489820A (en) | 2014-12-30 | 2014-12-30 | Method for preparing dragon fruit liquid |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261480A (en) * | 2016-10-15 | 2017-01-04 | 云南万绿生物股份有限公司 | A kind of color protection processing method of red heart HUOLONG pulp |
| CN108324606A (en) * | 2017-03-01 | 2018-07-27 | 齐鲁工业大学 | A kind of stems of dragon fruits extract and its preparation method and application |
| CN108715783A (en) * | 2018-06-07 | 2018-10-30 | 张承云 | The preparation process of strong stomach invigorating the spleen papaw wine |
| CN108740632A (en) * | 2018-03-20 | 2018-11-06 | 华南农业大学 | A kind of preparation method of dragon fruit clear-juice beverage |
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| JP2005013197A (en) * | 2003-06-27 | 2005-01-20 | Bio Energy:Kk | Juice having pre-biotics effect, capable of being drunk before, in and after meal, and promoting appetite, digestion and absorption of food and enhancing function of excretion |
| JP2008061537A (en) * | 2006-09-05 | 2008-03-21 | Suehiro Kankyo Kaihatsu:Kk | Mesophyll powder of dragonfruit and method for producing the same |
| CN103519270A (en) * | 2013-09-29 | 2014-01-22 | 凌爱秋 | Method for preparing original-taste pitaya juice from full fruit of pitaya |
| CN103637293A (en) * | 2013-11-18 | 2014-03-19 | 秦富成 | Dragon fruit pulp particle beverage |
| CN103976428A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Pawpaw beverage for clearing heat and decreasing internal heat |
-
2014
- 2014-12-30 CN CN201410844198.1A patent/CN104489820A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005013197A (en) * | 2003-06-27 | 2005-01-20 | Bio Energy:Kk | Juice having pre-biotics effect, capable of being drunk before, in and after meal, and promoting appetite, digestion and absorption of food and enhancing function of excretion |
| JP2008061537A (en) * | 2006-09-05 | 2008-03-21 | Suehiro Kankyo Kaihatsu:Kk | Mesophyll powder of dragonfruit and method for producing the same |
| CN103519270A (en) * | 2013-09-29 | 2014-01-22 | 凌爱秋 | Method for preparing original-taste pitaya juice from full fruit of pitaya |
| CN103637293A (en) * | 2013-11-18 | 2014-03-19 | 秦富成 | Dragon fruit pulp particle beverage |
| CN103976428A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Pawpaw beverage for clearing heat and decreasing internal heat |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261480A (en) * | 2016-10-15 | 2017-01-04 | 云南万绿生物股份有限公司 | A kind of color protection processing method of red heart HUOLONG pulp |
| CN108324606A (en) * | 2017-03-01 | 2018-07-27 | 齐鲁工业大学 | A kind of stems of dragon fruits extract and its preparation method and application |
| CN108324606B (en) * | 2017-03-01 | 2020-11-24 | 齐鲁工业大学 | Pitaya stem extract and preparation method and application thereof |
| CN108740632A (en) * | 2018-03-20 | 2018-11-06 | 华南农业大学 | A kind of preparation method of dragon fruit clear-juice beverage |
| CN108715783A (en) * | 2018-06-07 | 2018-10-30 | 张承云 | The preparation process of strong stomach invigorating the spleen papaw wine |
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Application publication date: 20150408 |