CN106234877A - The processing technique of fruit juice - Google Patents
The processing technique of fruit juice Download PDFInfo
- Publication number
- CN106234877A CN106234877A CN201610703606.0A CN201610703606A CN106234877A CN 106234877 A CN106234877 A CN 106234877A CN 201610703606 A CN201610703606 A CN 201610703606A CN 106234877 A CN106234877 A CN 106234877A
- Authority
- CN
- China
- Prior art keywords
- peel
- outer section
- processing technique
- fruit juice
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L2/70—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
Abstract
The invention discloses the processing technique of a kind of fruit juice, including: outer section and the inner portion of pitaya peel are placed by step (1) respectively, after outer section chopping, the ice cube adding the weight 5% being equivalent to outer section and the pectase of the weight 2% being equivalent to outer section, the volume of ice cube is 1cm3, rubbing 20～30min, is also cut into block afterwards by inner portion repeatedly, is mixed by the outer section after the inner portion of stripping and slicing and process, obtains pitaya peel mixture, by HUOLONG sarcocarp stripping and slicing；The ratio of pitaya peel mixture and water 1:2 by mass percentage is mixed by step (2)；Parchment is mixed in starching to peel by step (3)；Step (4) adds water and citric acid in the pulp of step (3)；Step (5) high temperature sterilization；Step (6) is cooled to 2 DEG C.The present invention, by the deep processing to sarcocarp and peel, prepares in good taste, the Dragonfruit Juice being of high nutritive value.
Description
Technical field
The present invention relates to the processing technique of a kind of fruit juice.
Background technology
Hylocereus undatus is the torrid zone, subtropical fruit, happiness resistance to the moon of light, heat-resisting drought-enduring, the fertile resistance to lean fire of happiness.Central America, original producton location, after
The provinces and regions such as Hainan of incoming China's Mainland, Guangxi, Guangdong, Fujian, Yunnan.It is good to eat that Hylocereus undatus is fresh and sweet, and rich in calcium, phosphorus, ferrum etc.
Mineral.Hylocereus undatus has excellent dietetic therapy effect to health, is primarily due to it and contains the rare vegetalitas of general plant
Albumin and anthocyanidin.Albumin in Hylocereus undatus is tool stickiness, collagenous material, and heavy metal poisoning has the merit of removing toxic substances
Effect, also has protective effect to coat of the stomach.Anthocyanidin all contains in the fruit and vegerable such as Pericarpium Vitis viniferae, Herba Gynurae bicoloris, but with in Hylocereus undatus peel
Anthocyanidin content is the highest, particularly red heart Hylocereus undatus.Anthocyanidin has the effect of antioxidation, free radical resisting, defying age, moreover it is possible to carry
The high prevention to brain cell degeneration, the effect of suppression dementia.Meanwhile, Hylocereus undatus is possibly together with the vitamin C of skin whitening and rich
Rich has fat-reducing, reduction blood glucose, intestine moistening, the water soluble dietary fiber of prevention colorectal cancer.The fruit seed of Hylocereus undatus, containing the most not
Satisfied fatty acid and antioxidant, it may have many health-care effecies.
At present, Hylocereus undatus mainly to eat sarcocarp raw, is rarely used in deep processing.Along with constantly carrying of Hylocereus undatus yield
Height, on the market in many areas, Hylocereus undatus is in the state that supply exceed demand, so causes part Hylocereus undatus and also has not enough time to sell
Go out, addled or undue dehydration.The deep process technology of exploitation Hylocereus undatus, can improve the economic benefit of Hylocereus undatus, moreover it is possible to
Adapt to the various demands of different crowd.
Summary of the invention
The present invention has designed and developed a kind of nutritious, the processing technique of fruit juice in good taste.
The technical scheme that the present invention provides is:
A kind of processing technique of fruit juice, including:
Pitaya peel is separated by step (1) with HUOLONG sarcocarp, outer section and the inner portion of pitaya peel is put respectively
Put, after outer section chopping, add the ice cube of the weight 5% being equivalent to outer section and be equivalent to the weight 2% of outer section
Pectase, the volume of ice cube is 1cm3, rubbing 20～30min, is also cut into block, afterwards by stripping and slicing by inner portion repeatedly
Outer section after layer segment and process mixes, and obtains pitaya peel mixture, by HUOLONG sarcocarp stripping and slicing, obtains HUOLONG
Fruit pulp；
The ratio of pitaya peel mixture and water 1:2 by mass percentage is mixed by step (2), and broken stirring is to fruit afterwards
Latex, then in peel is starched, add pectase, the addition of pectase is the 3～5% of peel slurry, stirs, and will add fruit
Peel slurry after glue enzyme is placed in the environment of temperature is 30～35 DEG C, stands 30～35min；
Hylocereus undatus cube meat is stirred into parchment by step (3), and parchment is mixed into the peel slurry obtained to described step (2)
In, stir, be placed in the most again at 40～45 DEG C at a temperature of, stir 20～30min；
Step (4) adds water and citric acid in the pulp of step (3)；
Step (5) high temperature sterilization, temperature is 99 DEG C, and sterilizing time is 8s；
Step (6) is cooled to 2 DEG C, obtains finished product Dragonfruit Juice.
Preferably, in the processing technique of described fruit juice, in described step (1), the length of pitaya peel mixture and
Width is 1～2cm, and the length and width of Hylocereus undatus cube meat is 1～2cm.
Preferably, in the processing technique of described fruit juice, in described step (2), mix with saline soak pitaya peel
Thing 10min, brine quality fraction concentration is 8～10%, uses clean water one time afterwards.
Preferably, in the processing technique of described fruit juice, in described step (2), the peel after pectase will be added
Slurry is placed in the environment of temperature is 30 DEG C, stands 30min.
Preferably, in the processing technique of described fruit juice, in described step (3), be placed at 45 DEG C at a temperature of, stirring
20min。
The processing technique of fruit juice of the present invention, by the deep processing to sarcocarp and peel, prepares in good taste, nutriture value
It is worth high Dragonfruit Juice.
Detailed description of the invention
The present invention is described in further detail below, with make those skilled in the art with reference to description word can evidence
To implement.
The present invention provides the processing technique of a kind of fruit juice, including:
Pitaya peel is separated with HUOLONG sarcocarp and outer section and the inner portion of pitaya peel is put respectively by step (1)
Put, after outer section chopping, add the ice cube of the weight 5% being equivalent to outer section and be equivalent to the weight 2% of outer section
Pectase, the volume of ice cube is 1cm3, rubbing 20～30min, is also cut into block, afterwards by stripping and slicing by inner portion repeatedly
Outer section after layer segment and process mixes, and obtains pitaya peel mixture, by HUOLONG sarcocarp stripping and slicing, obtains HUOLONG
Fruit pulp.The outer section of pitaya peel is the most coarse, therefore, is first shredded by outer section, adds minimal amount of ice cube, ice
On the one hand block contributes to rolling destruction fiber, and takes away the most coarse sour and astringent composition in outer section, on the other hand then may be used
To control the temperature of fiber.Repeatedly easily generate heat between the fiber of outer section during rubbing, may destroy contained by outer section
Nutrient substance, therefore outer section is placed at a temperature of relatively low, to prevent nutrient substance degeneration.And the mistake repeatedly crumpled
Cheng Zhong, pectase can enter to fibrous inside, and owing to current temperature is relatively low, near 0 DEG C, pectase is not had an effect,
Only can enter to fibrous inside；When, in follow-up step (2), in the environment of temperature is 30～35 DEG C, penetrating into fibrous inside
Pectase just can play a role, fully to decompose pectic substance.
The ratio of pitaya peel mixture and water 1:2 by mass percentage is mixed by step (2), and broken stirring is to fruit afterwards
Latex, then in peel is starched, add pectase, the addition of pectase is the 3～5% of peel slurry, stirs, and will add fruit
Peel slurry after glue enzyme is placed in the environment of temperature is 30～35 DEG C, stands 30～35min.Pectase promotes pectic substance abundant
Decomposing, after treatment, the thicker fiber in pitaya peel is interrupted, the delicate mouthfeel of peel slurry, and without astringent sense.
Hylocereus undatus cube meat is stirred into parchment by step (3), and parchment is mixed into the peel slurry obtained to described step (2)
In, stir, be placed in the most again at 40～45 DEG C at a temperature of, stir 20～30min.Pectase can play work further
With, the mouthfeel of the mixture of regulation peel slurry and parchment.
Step (4) adds water and citric acid in the pulp of step (3), to obtain sour-sweet suitable mouthfeel.
Step (5) high temperature sterilization, temperature is 99 DEG C, and sterilizing time is 8s.Sterilize under this condition, to remove in product
Antibacterial, extends its storage life.
Step (6) is cooled to 2 DEG C, obtains finished product Dragonfruit Juice.
Preferably, in the processing technique of described fruit juice, in described step (1), the length of pitaya peel mixture and
Width is 1～2cm, and the length and width of Hylocereus undatus cube meat is 1～2cm.When pitaya peel and HUOLONG sarcocarp process supreme
When stating size, follow-up process, the effect of subsequent treatment is more preferable.
Preferably, in the processing technique of described fruit juice, in described step (2), mix with saline soak pitaya peel
Thing 10min, brine quality fraction concentration is 8～10%, uses clean water one time afterwards.Hylocereus undatus can be removed with saline soak
Astringent taste in skin mixture.
Preferably, in the processing technique of described fruit juice, in described step (2), the peel after pectase will be added
Slurry is placed in the environment of temperature is 30 DEG C, stands 30min.
Preferably, in the processing technique of described fruit juice, in described step (3), be placed at 45 DEG C at a temperature of, stirring
20min。
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (5)
1. the processing technique of a fruit juice, it is characterised in that including:
Pitaya peel is separated by step (1) with HUOLONG sarcocarp, outer section and the inner portion of pitaya peel is placed respectively, outward
After layer segment chopping, the ice cube adding the weight 5% being equivalent to outer section and the pectin of the weight 2% being equivalent to outer section
Enzyme, the volume of ice cube is 1cm3, rubbing 20～30min, is also cut into block, afterwards by the inner portion of stripping and slicing by inner portion repeatedly
Mix with the outer section after processing, obtain pitaya peel mixture, by HUOLONG sarcocarp stripping and slicing, obtain HUOLONG sarcocarp
Block；
The ratio of pitaya peel mixture and water 1:2 by mass percentage is mixed by step (2), and broken stirring is to peel afterwards
Slurry, then in peel is starched, add pectase, the addition of pectase is the 3～5% of peel slurry, stirs, will add pectin
Peel slurry after enzyme is placed in the environment of temperature is 30～35 DEG C, stands 30～35min；
Hylocereus undatus cube meat is stirred into parchment by step (3), is mixed into by parchment to described step (2) in the peel slurry obtained, stirs
Mix uniformly, be placed in the most again at 40～45 DEG C at a temperature of, stir 20～30min；
Step (4) adds water and citric acid in the pulp of step (3)；
Step (5) high temperature sterilization, temperature is 99 DEG C, and sterilizing time is 8s；
Step (6) is cooled to 2 DEG C, obtains finished product Dragonfruit Juice.
2. the processing technique of fruit juice as claimed in claim 1, it is characterised in that in described step (1), pitaya peel mixture
Length and width be 1～2cm, the length and width of Hylocereus undatus cube meat is 1～2cm.
3. the processing technique of fruit juice as claimed in claim 1, it is characterised in that in described step (2), use saline soak HUOLONG
Pericarp mixture 10min, brine quality fraction concentration is 8～10%, uses clean water one time afterwards.
4. the processing technique of fruit juice as claimed in claim 1, it is characterised in that in described step (2), will add pectase it
After peel slurry be placed in the environment of temperature is 30 DEG C, stand 30min.
5. the processing technique of fruit juice as claimed in claim 1, it is characterised in that in described step (3), be placed in the temperature at 45 DEG C
Under degree, stir 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610703606.0A CN106234877A (en) | 2016-08-22 | 2016-08-22 | The processing technique of fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610703606.0A CN106234877A (en) | 2016-08-22 | 2016-08-22 | The processing technique of fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234877A true CN106234877A (en) | 2016-12-21 |
Family
ID=57594590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610703606.0A Pending CN106234877A (en) | 2016-08-22 | 2016-08-22 | The processing technique of fruit juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179110A (en) * | 2018-10-11 | 2019-08-30 | 青岛大学 | A kind of pitaya peel health care oral liquid |
| CN110226753A (en) * | 2018-10-11 | 2019-09-13 | 青岛大学 | A kind of preparation method of pitaya peel composition oral agent |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915108A (en) * | 2006-08-31 | 2007-02-21 | 林伟锋 | Method for producing beverage from pericarp of firedrake fruit |
| CN1919081A (en) * | 2006-08-31 | 2007-02-28 | 林伟锋 | Process for the production of dragon fruit beverage |
| CN102783685A (en) * | 2011-05-17 | 2012-11-21 | 天津市傲绿农副产品集团有限公司 | Processing method for pitaya pulp beverage |
| CN103519270A (en) * | 2013-09-29 | 2014-01-22 | 凌爱秋 | Method for preparing original-taste pitaya juice from full fruit of pitaya |
-
2016
- 2016-08-22 CN CN201610703606.0A patent/CN106234877A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915108A (en) * | 2006-08-31 | 2007-02-21 | 林伟锋 | Method for producing beverage from pericarp of firedrake fruit |
| CN1919081A (en) * | 2006-08-31 | 2007-02-28 | 林伟锋 | Process for the production of dragon fruit beverage |
| CN102783685A (en) * | 2011-05-17 | 2012-11-21 | 天津市傲绿农副产品集团有限公司 | Processing method for pitaya pulp beverage |
| CN103519270A (en) * | 2013-09-29 | 2014-01-22 | 凌爱秋 | Method for preparing original-taste pitaya juice from full fruit of pitaya |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179110A (en) * | 2018-10-11 | 2019-08-30 | 青岛大学 | A kind of pitaya peel health care oral liquid |
| CN110226753A (en) * | 2018-10-11 | 2019-09-13 | 青岛大学 | A kind of preparation method of pitaya peel composition oral agent |
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Application publication date: 20161221 |