CN106261293A - The preparation method of Dragonfruit Juice - Google Patents
The preparation method of Dragonfruit Juice Download PDFInfo
- Publication number
- CN106261293A CN106261293A CN201610705066.XA CN201610705066A CN106261293A CN 106261293 A CN106261293 A CN 106261293A CN 201610705066 A CN201610705066 A CN 201610705066A CN 106261293 A CN106261293 A CN 106261293A
- Authority
- CN
- China
- Prior art keywords
- peel
- hylocereus undatus
- temperature
- dragonfruit juice
- preparation
- 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.)
- Pending
Links
- 235000020419 dragon fruit juice Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 50
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 36
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 14
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 229930014669 anthocyanidin Natural products 0.000 description 4
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 4
- 235000008758 anthocyanidins Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 1
- 241001264786 Ceanothus spinosus Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 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
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating 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
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000033228 biological regulation 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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000010501 heavy metal poisoning Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23L2/70—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
-
- 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
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation method of a kind of Dragonfruit Juice, including: pitaya peel is separated by step (1) with HUOLONG sarcocarp, retains inner portion the stripping and slicing of pitaya peel, by HUOLONG sarcocarp stripping and slicing；The ratio of Hylocereus undatus skin bit and water 1:2 by mass percentage is mixed by step (2), then adds pectase in peel is starched, and stirs, and the peel slurry after adding pectase is placed in the environment of temperature is 30～35 DEG C, stands 30～35min；Step (3) parchment is mixed into peel starch in, 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.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 Dragonfruit 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 preparation method of Dragonfruit Juice in good taste.
The technical scheme that the present invention provides is:
A kind of preparation method of Dragonfruit Juice, including:
Pitaya peel is separated by step (1) with HUOLONG sarcocarp, the part of the outer layer band blade of pitaya peel is removed, and retains
The inner portion of pitaya peel stripping and slicing, obtain Hylocereus undatus skin bit, by HUOLONG sarcocarp stripping and slicing, obtains Hylocereus undatus cube meat；
The ratio of Hylocereus undatus skin bit 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), 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 preparation method of described Dragonfruit Juice, in described step (1), the length of Hylocereus undatus skin bit and
Width is 1～2cm, and the length and width of Hylocereus undatus cube meat is 1～2cm.
Preferably, in the preparation method of described Dragonfruit Juice, in described step (2), use saline soak pitaya peel
Block 10min, brine quality fraction concentration is 8～10%, uses clean water one time afterwards.
Preferably, in the preparation method of described Dragonfruit Juice, 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 Dragonfruit Juice, in described step (3), be placed at 45 DEG C at a temperature of,
Stirring 20min.
The preparation method of Dragonfruit Juice 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 Dragonfruit Juice, including:
Pitaya peel is separated by step (1) with HUOLONG sarcocarp, the part of the outer layer band blade of pitaya peel is removed, and retains
The inner portion of pitaya peel stripping and slicing, obtain Hylocereus undatus skin bit, by HUOLONG sarcocarp stripping and slicing, obtains Hylocereus undatus cube meat.Hylocereus undatus
The outer section of skin is coarse and puckery, is therefore removed by outer section, and retains its inner portion.
The ratio of Hylocereus undatus skin bit 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.Pectase promotes pectic substance fully to divide
Solving, 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 preparation method of described Dragonfruit Juice, in described step (1), the length of Hylocereus undatus skin bit 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 preparation method of described Dragonfruit Juice, in described step (2), use saline soak pitaya peel
Block 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 bit.
Preferably, in the preparation method of described Dragonfruit Juice, 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 Dragonfruit 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 preparation method of a Dragonfruit Juice, it is characterised in that including:
Pitaya peel is separated by step (1) with HUOLONG sarcocarp, the part of the outer layer band blade of pitaya peel is removed, and retains HUOLONG
The inner portion of peel stripping and slicing, obtain Hylocereus undatus skin bit, by HUOLONG sarcocarp stripping and slicing, obtains Hylocereus undatus cube meat；
The ratio of Hylocereus undatus skin bit and water 1:2 by mass percentage is mixed by step (2), and broken stirring afterwards is starched to peel, then
Adding pectase in peel is starched, the addition of pectase is the 3～5% of peel slurry, stirs, after adding pectase
Peel slurry be placed in the environment of temperature is 30～35 DEG C, stand 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 preparation method of Dragonfruit Juice as claimed in claim 1, it is characterised in that in described step (1), Hylocereus undatus skin bit
Length and width be 1～2cm, the length and width of Hylocereus undatus cube meat is 1～2cm.
3. the preparation method of Dragonfruit Juice as claimed in claim 1, it is characterised in that in described step (2), use saline soak
Hylocereus undatus skin bit 10min, brine quality fraction concentration is 8～10%, uses clean water one time afterwards.
4. the preparation method of Dragonfruit Juice 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 Dragonfruit Juice 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 |
|---|---|---|---|
| CN201610705066.XA CN106261293A (en) | 2016-08-22 | 2016-08-22 | The preparation method of Dragonfruit Juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610705066.XA CN106261293A (en) | 2016-08-22 | 2016-08-22 | The preparation method of Dragonfruit Juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261293A true CN106261293A (en) | 2017-01-04 |
Family
ID=57615124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610705066.XA Pending CN106261293A (en) | 2016-08-22 | 2016-08-22 | The preparation method of Dragonfruit Juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261293A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183433A (en) * | 2017-06-09 | 2017-09-22 | 百色学院 | A kind of dragon fruit juice and its processing method |
| CN107467440A (en) * | 2017-10-19 | 2017-12-15 | 吴莹 | The preparation method of mango Dragonfruit Juice |
| CN107509898A (en) * | 2017-10-19 | 2017-12-26 | 吴莹 | The preparation method of cherry Dragonfruit Juice |
| CN109156680A (en) * | 2018-07-12 | 2019-01-08 | 贵州思南金竹商贸有限责任公司 | A kind of red grapefruit juice and preparation method thereof |
Citations (5)
| 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 |
| CN105942077A (en) * | 2016-05-14 | 2016-09-21 | 河源市现代农业科技研究所 | Preparation method of dragon fruit juice from concentrate |
-
2016
- 2016-08-22 CN CN201610705066.XA patent/CN106261293A/en active Pending
Patent Citations (5)
| 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 |
| CN105942077A (en) * | 2016-05-14 | 2016-09-21 | 河源市现代农业科技研究所 | Preparation method of dragon fruit juice from concentrate |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183433A (en) * | 2017-06-09 | 2017-09-22 | 百色学院 | A kind of dragon fruit juice and its processing method |
| CN107467440A (en) * | 2017-10-19 | 2017-12-15 | 吴莹 | The preparation method of mango Dragonfruit Juice |
| CN107509898A (en) * | 2017-10-19 | 2017-12-26 | 吴莹 | The preparation method of cherry Dragonfruit Juice |
| CN109156680A (en) * | 2018-07-12 | 2019-01-08 | 贵州思南金竹商贸有限责任公司 | A kind of red grapefruit juice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104248014B (en) | The preparation method of Dragonfruit Juice | |
| Boghani et al. | Development and storage studies of blended papaya-Aloe vera ready to serve (RTS) beverage. | |
| CN106261293A (en) | The preparation method of Dragonfruit Juice | |
| CN106333187A (en) | Method for preparing fruit juice beverage | |
| CN107307359A (en) | A kind of apple jam and preparation method thereof | |
| KR101064550B1 (en) | Crab preserved in soy sauce of manufacture method and Crab preserved in soy sauce | |
| Joshi et al. | Studies on standardization of enzyme concentration and process for extraction of tamarind pulp, variety Ajanta. | |
| CN105077177B (en) | A kind of Islamic Highland cattle mutton sauce and processing method containing fern fiber crops and matrimony vine | |
| CN103766682A (en) | Multi-flavor jam and preparation method thereof | |
| CN111184153A (en) | Organic vegetable solid beverage, preparation method thereof and organic vegetable composite beverage | |
| CN106234877A (en) | The processing technique of fruit juice | |
| CN105380234A (en) | Oyster mushroom beef paste and preparation method thereof | |
| CN107094973A (en) | A kind of Appetizing spleen-tonifying preserved fruit and preparation method thereof | |
| CN106234878A (en) | The preparation method of juice product | |
| CN106614905A (en) | Making method of nutritional rice cake for infants | |
| CN105558992A (en) | Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs | |
| KR20160008792A (en) | Cherry Tomato Juice and Its Manufacturing Methods | |
| CN106666047A (en) | Hami melon preserved fruit and making method thereof | |
| CN106616882A (en) | Passiflora-moringa jam and preparation method thereof | |
| CN106234879A (en) | The production method of fruit juice | |
| CN108783293A (en) | A kind of pumpkin whole powder | |
| KR101991359B1 (en) | A method of preparing pear beverage using apple | |
| CN103099250B (en) | Ready-to-eat sargassum fusiforme and green soy bean kernel food and process for making same | |
| CN106135778A (en) | A kind of Hylocereus undatus fruit jam | |
| RU2323601C2 (en) | Meat and vegetable preserved food "rizotto" and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
|
| RJ01 | Rejection of invention patent application after publication |