CN106234878A - The preparation method of juice product - Google Patents
The preparation method of juice product Download PDFInfo
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- CN106234878A CN106234878A CN201610704575.0A CN201610704575A CN106234878A CN 106234878 A CN106234878 A CN 106234878A CN 201610704575 A CN201610704575 A CN 201610704575A CN 106234878 A CN106234878 A CN 106234878A
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- Prior art keywords
- peel
- temperature
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- 30min
- outer section
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/68—Acidifying substances
-
- 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
The invention discloses the preparation method of a kind of juice product, including: outer section and the inner portion of pitaya peel are placed by step (1) respectively, after outer section chopping, add ice cube and pectase, repeatedly rubbing 20～30min；Pitaya peel mixture and water are mixed by step (2)；Hylocereus undatus cube meat is stirred into parchment by step (3), is mixed into by parchment in starching to peel, stirs, at a temperature of being placed in the most again at 40～45 DEG C, stir 20～30min, be cooled to 10～12 DEG C afterwards, stand 10min, be warming up to 40～45 DEG C the most again, stir 20～30min；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 preparation method of a kind of juice product.
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 preparation method of juice product in good taste.
The technical scheme that the present invention provides is:
A kind of preparation method of juice product, 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, is placed in Hylocereus undatus cube meat in vaporium, is full of water vapour in this vaporium, and steam temperature is 50～60 DEG C；
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, be cooled to 10～12 DEG C afterwards, quiet
Put 10min, be warming up to 40～45 DEG C the most again, 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 preparation method of described juice product, in described step (1), the length of pitaya peel mixture
Degree and width are 1～2cm, and the length and width of Hylocereus undatus cube meat is 1～2cm.
Preferably, in the preparation method of described juice product, in described step (2), use saline soak pitaya peel
Mixture 10min, brine quality fraction concentration is 8～10%, uses clean water one time afterwards.
Preferably, in the preparation method of described juice product, in described step (2), after adding pectase
Peel slurry is placed in the environment of temperature is 30 DEG C, stands 30min.
Preferably, in the preparation method of described juice product, in described step (3), be placed at 45 DEG C at a temperature of,
Stirring 20min.
The preparation method of juice product of the present invention, by the deep processing to sarcocarp and peel, prepares in good taste, battalion
Support costly 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 preparation method of a kind of juice product, 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, is placed in Hylocereus undatus cube meat in vaporium, is full of water vapour in this vaporium, and steam temperature is 50～60 DEG C.Fire
The outer section of dragon peel is the most coarse, therefore, is first shredded by outer section, adds minimal amount of ice cube, and ice cube is on the one hand
Contribute to rolling destruction fiber, and take away the most coarse sour and astringent composition in outer section, on the other hand then can control fibre
The temperature of dimension.Repeatedly easily generate heat between the fiber of outer section during rubbing, the nutrient contained by outer section may be destroyed
Matter, is therefore placed at a temperature of relatively low by outer section, to prevent nutrient substance degeneration.And repeatedly during rubbing, really
Glue enzyme can enter to fibrous inside, and owing to current temperature is relatively low, near 0 DEG C, pectase is not had an effect, and only can enter
To fibrous inside；When, in follow-up step (2), in the environment of temperature is 30～35 DEG C, penetrating into the pectase to fibrous inside
Just can play a role, fully to decompose pectic substance.Before carrying out step (3), if Hylocereus undatus cube meat is placed in air, by
It is exposed in air in the surface of Hylocereus undatus cube meat, is easily caused a part of nutrient substance oxidized, and moisture also can damage
Lose, this mouthfeel and nutrient substance of being all unfavorable for keeping Hylocereus undatus self.Hylocereus undatus cube meat is placed in a steam room by the present invention, should
The water vapour of specified temp it is full of, to reduce evaporation and the loss of the moisture in Hylocereus undatus cube meat in vaporium.
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, be cooled to 10～12 DEG C afterwards, quiet
Put 10min, be warming up to 40～45 DEG C the most again, stir 20～30min.Pectase can play a role further, regulation peel slurry
Mouthfeel with the mixture of parchment.In the present invention, first stir a period of time at a temperature of pectase appropriate effect, lower the temperature again
To a relatively low temperature (at a temperature of Gai, pectase be difficult to act on), rise to again the temperature of pectase appropriate effect.This is because,
After pectase effect a period of time, peel slurry and the temperature within parchment may raise, and then deviate from the suitable of pectase
Preferably temperature, and too high temperature can cause some thermally sensitive nutrient substance to go bad, and therefore, the present invention stirs a period of time
After be cooled to a relatively low level lasting 10min.
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 preparation method of described juice product, in described step (1), the length of pitaya peel mixture
Degree and width are 1～2cm, and the length and width of Hylocereus undatus cube meat is 1～2cm.When pitaya peel and HUOLONG sarcocarp process
During to above-mentioned size, follow-up process, the effect of subsequent treatment is more preferable.
Preferably, in the preparation method of described juice product, in described step (2), use saline soak pitaya peel
Mixture 10min, brine quality fraction concentration is 8～10%, uses clean water one time afterwards.Fire can be removed with saline soak
Astringent taste in dragon pericarp mixture.
Preferably, in the preparation method of described juice product, in described step (2), after adding pectase
Peel slurry is placed in the environment of temperature is 30 DEG C, stands 30min.
Preferably, in the preparation method of described juice product, 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 preparation method of a juice product, 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, is placed in Hylocereus undatus cube meat in vaporium, is full of water vapour in this vaporium, and steam temperature is 50～60 DEG C；
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, be cooled to 10～12 DEG C afterwards, stand
10min, is warming up to 40～45 DEG C the most again, stirs 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 preparation method of juice product as claimed in claim 1, it is characterised in that in described step (1), pitaya peel mixes
The length and width of compound is 1～2cm, and the length and width of Hylocereus undatus cube meat is 1～2cm.
3. the preparation method of juice product as claimed in claim 1, it is characterised in that in described step (2), use saline soak
Pitaya peel mixture 10min, brine quality fraction concentration is 8～10%, uses clean water one time afterwards.
4. the preparation method of juice product as claimed in claim 1, it is characterised in that in described step (2), pectin will be added
Peel slurry after enzyme is placed in the environment of temperature is 30 DEG C, stands 30min.
5. the preparation method of juice product as claimed in claim 1, it is characterised in that in described step (3), be placed at 45 DEG C
At a temperature of, stir 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610704575.0A CN106234878A (en) | 2016-08-22 | 2016-08-22 | The preparation method of juice product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610704575.0A CN106234878A (en) | 2016-08-22 | 2016-08-22 | The preparation method of juice product |
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| Publication Number | Publication Date |
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| CN106234878A true CN106234878A (en) | 2016-12-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610704575.0A Pending CN106234878A (en) | 2016-08-22 | 2016-08-22 | The preparation method of juice product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111938050A (en) * | 2020-08-11 | 2020-11-17 | 安徽天环生物科技有限公司 | Method for producing fresh pomegranate juice at low temperature |
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 CN201610704575.0A patent/CN106234878A/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 |
|---|---|---|---|---|
| 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 |
| CN111938050A (en) * | 2020-08-11 | 2020-11-17 | 安徽天环生物科技有限公司 | Method for producing fresh pomegranate juice at low temperature |
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Application publication date: 20161221 |
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