CN107912740A - A kind of production method of dragon fruit compound nectar - Google Patents
A kind of production method of dragon fruit compound nectar Download PDFInfo
- Publication number
- CN107912740A CN107912740A CN201711239857.9A CN201711239857A CN107912740A CN 107912740 A CN107912740 A CN 107912740A CN 201711239857 A CN201711239857 A CN 201711239857A CN 107912740 A CN107912740 A CN 107912740A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- pineapple
- lemon
- minutes
- compound nectar
- 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
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
Abstract
The present invention provides a kind of production method of dragon fruit compound nectar, it uses dragon fruit and the pulp of pineapple to be processed into compound nectar, and fresh lemon juice is added to carry out acidity adjustment, dragon fruit and the pectin of pineapple is set to be easier to separate out, dragon fruit is free of the esters fragrance factor and organic acid, and pineapple and lemon are rich in the esters fragrance factor and organic acid, therefore collocation gets up can just form complementation.It is different from the method that two or more fruit pulps is directly mixed with beating by conventional compound nectar, the present invention is mixed according to a certain percentage using the screened stock liquid of dragon fruit and pineapple, mixed slurry also carries out enzymolysis processing, therefore the quality of mixed slurry is especially uniform, the nutriment of dragon fruit and the fragrance of pineapple sufficiently can be discharged and mixed, the nutrition of the compound nectar prepared reconciles evenly, is more conducive to the absorption of human body.
Description
Technical field
The present invention relates to a kind of food processing technology, is specifically a kind of production method of dragon fruit compound nectar.
Background technology
Dragon fruit is a kind of tropical fruit (tree), its main nutrient composition has protein, dietary fiber, vitamin B2, vitamin
B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium etc..Rich in a large amount of pulps, there is abundant carrotene, Aneurine, B2, B3,
B12, C etc., (seed of black sesame) is more containing mineral matter and various enzymes, albumin, fibres such as abundant calcium, phosphorus, iron in fruit stone
Matter and high concentration natural pigment anthocyanidin are tieed up, it is very useful to human body.
Dragon fruit contains the rare vegetable albumin of general plant and anthocyanidin, abundant vitamin and aqueous soluble dietary
Fiber.Albumin is tool stickiness, collagenous material, has effects that removing toxic substances to heavy metal poisoning.Due to industrial wastewater, discard
Thing processing recycling does not obtain attention, so that various water resources receive serious heavy metal pollution, in addition to direct drinking water is poisoned, people
Class takes the photograph the exceeded also easy poisoning of people's food content of beary metal.And albumin is in human body when running into heavy metal ion, can automatically with again
Metal ion combines, and is excluded in vitro, to play the role of removing toxic substances by excretory system.Therefore, the dragon fruit enriched containing albumin is eaten,
It can avoid the absorption of heavy metal ion and be poisoned.
Storage endurance, its pulp are not rich in pectin to dragon fruit, therefore it is a kind of good selection to be processed into jam, but fire
Imperial fruit has one disadvantage in that, since it had not both contained machine acid, also without the esters fragrance factor, therefore fragrance is not strong enough, and fruit is made
The taste of sauce is general.We add pineapple for this and lemon is coordinated, and pineapple and lemon are aromatic flavours and full of nutrition
Fruit, and lemon is rich in citric acid, it is most suitable for coordinating dragon fruit to make compound nectar.
The content of the invention
The object of the present invention is to provide a kind of production method of dragon fruit compound nectar.
The present invention concrete technical scheme be：
A kind of production method of dragon fruit compound nectar, comprises the following steps：
（1）After taking fresh 8 ripe dragon fruit peelings above, dragon fruit pulp is obtained, 95-100 DEG C is used after being cut into fritter
Boiling water blanching 1-2 minutes；The dragon fruit preferably selects red heart dragon fruit；
（2）After taking fresh 8 ripe pineapple peeling obturators above, pineapple pulp is obtained, 95-100 DEG C is used after being cut into fritter
The hot salt brine blanching that concentration is 10% 2-3 minutes；The pineapple preferably selects perfume pineapple；
（3）Dragon fruit pulp and pineapple pulp are respectively put into beater and break into thick slurry, then again respectively slightly starches dragon fruit
Slightly starch to be put into colloid mill with pineapple and wear into dragon fruit screened stock liquid and pineapple screened stock liquid；
（4）By 2:The dragon fruit screened stock liquid and pineapple screened stock liquid of the 1 ratio amount of taking fully are uniformly mixed, and then add grind slurries quality
The complex enzyme of 0.01-0.02%, when processing 1-2 is small in 45-50 DEG C of water-bath, obtains fine and smooth tissue, figure's uniformity and property
Stable mixed slurry；The complex enzyme is using cellulase and the complex enzyme of pectase；
（5）Take fresh 8 ripe lemons above to cut half after cleaning, take half of lemon to be put on hand juicer and firmly extrude, and
It is appropriate to rotate lemon, lemon juice is flowed in juice extractor, obtain Fresh Lemon juice；The lemon preferably selects green lemon；
（6）Take step（4）The 1000 parts of mixed slurries made add 10-20 parts of steps（5）The lemon juice made together pours into pot
It is interior, stir evenly, put and boiled on very hot oven 10-15 minutes, receive juice and be concentrated into the 80% of original weight amount, place into 500-600 parts of white sugar,
Firmly stir, use instead and be cooked by slow fire 15-20 minutes after white sugar dissolves；
（7）8-10 parts of gelatin are taken to be soaked with suitable water, and heating of getting angry, after gelatin fully dissolves, pour into step（6）Fruit
Mix thoroughly, then boil 10-12 minutes in sauce pot, until forming the sticky jam that soluble solid reaches 57-60%；The gelatin also may be used
To be substituted using agar；
（8）Jam is taken the dish out of the pot in time, quick bottling, the temperature of jam is not less than 80 DEG C during bottling, and bottle is connected after bottling and is put into togerther
Soaking sterilization 10 minutes in boiling water, after taking out cooling.
The present invention is processed into compound nectar using dragon fruit and the pulp of pineapple, and adds fresh lemon juice to carry out
Acidity adjustment, makes dragon fruit and the pectin of pineapple be easier to separate out, and dragon fruit is free of the esters fragrance factor and organic acid, and pineapple
The esters fragrance factor and organic acid are rich in lemon, therefore collocation gets up can just form complementation.With conventional compound nectar by two
The method that the fruit pulp of the kind above is directly mixed with beating is different, and the present invention is by certain using dragon fruit and the screened stock liquid of pineapple
Ratio mixed, mixed slurry also carries out enzymolysis processing, therefore the quality of mixed slurry is especially uniform, the nutrition of dragon fruit
Material and the fragrance of pineapple sufficiently can be discharged and mixed, and the nutrition of the compound nectar prepared reconciles evenly, more
Beneficial to the absorption of human body.
Embodiment
With reference to embodiment, the present invention is described further.Following embodiments are only typical case's implementation of the present invention
Example, is not intended to limit the invention, all any modification, equivalent and improvement made within the spirit and principles of the invention
Deng should all be included in the protection scope of the present invention.
Embodiment one：
A kind of production method of dragon fruit compound nectar, comprises the following steps：
（1）After taking fresh 8 ripe red heart dragon fruit peelings above, dragon fruit pulp is obtained, 95- is used after being cut into fritter
100 DEG C of boiling water blanching 1 minute；
（2）After taking fresh 8 ripe perfume pineapple peeling obturators above, pineapple pulp is obtained, 95- is used after being cut into fritter
The hot salt brine blanching that 100 DEG C of concentration are 10% 2 minutes；
（3）Dragon fruit pulp and pineapple pulp are respectively put into beater and break into thick slurry, then again respectively slightly starches dragon fruit
Slightly starch to be put into colloid mill with pineapple and wear into dragon fruit screened stock liquid and pineapple screened stock liquid；
（4）By 2:The dragon fruit screened stock liquid and pineapple screened stock liquid of the 1 ratio amount of taking fully are uniformly mixed, and then add grind slurries quality
0.01% complex enzyme, when processing 1 is small in 45-50 DEG C of water-bath, obtains what fine and smooth tissue, figure's uniformity and property were stablized
Mixed slurry；The complex enzyme is using cellulase and the complex enzyme of pectase；
（5）Take fresh 8 ripe green lemons above to cut half after cleaning, take half of lemon to be put on hand juicer and firmly extrude,
And lemon is suitably rotated, lemon juice is flowed in juice extractor, obtain Fresh Lemon juice；
（6）Take step（4）The 1000 parts of mixed slurries made add 10 parts of steps（5）The lemon juice made is together poured into pot,
Stir evenly, put and boiled on very hot oven 10-15 minutes, receive juice and be concentrated into the 80% of original weight amount, place into 500 parts of white sugar, firmly stir
Mix, use instead and be cooked by slow fire 15 minutes after white sugar dissolves；
（7）8 parts of gelatin are taken to be soaked with suitable water, and heating of getting angry, after gelatin fully dissolves, pour into step（6）Jam
Mix thoroughly, then boil 10-12 minutes in pot, until forming the sticky jam that soluble solid reaches 57-60%；
（8）Jam is taken the dish out of the pot in time, quick bottling, the temperature of jam is not less than 80 DEG C during bottling, and bottle is connected after bottling and is put into togerther
Soaking sterilization 10 minutes in boiling water, after taking out cooling.
Embodiment two：
A kind of production method of dragon fruit compound nectar, comprises the following steps：
（1）After taking fresh 8 ripe red heart dragon fruit peelings above, dragon fruit pulp is obtained, 95- is used after being cut into fritter
100 DEG C of boiling water blanching 2 minutes；
（2）After taking fresh 8 ripe perfume pineapple peeling obturators above, pineapple pulp is obtained, 95- is used after being cut into fritter
The hot salt brine blanching that 100 DEG C of concentration are 10% 3 minutes；
（3）Dragon fruit pulp and pineapple pulp are respectively put into beater and break into thick slurry, then again respectively slightly starches dragon fruit
Slightly starch to be put into colloid mill with pineapple and wear into dragon fruit screened stock liquid and pineapple screened stock liquid；
（4）By 2:The dragon fruit screened stock liquid and pineapple screened stock liquid of the 1 ratio amount of taking fully are uniformly mixed, and then add grind slurries quality
0.02% complex enzyme, when processing 2 is small in 45-50 DEG C of water-bath, obtains what fine and smooth tissue, figure's uniformity and property were stablized
Mixed slurry；The complex enzyme is using cellulase and the complex enzyme of pectase；
（5）Take fresh 8 ripe green lemons above to cut half after cleaning, take half of lemon to be put on hand juicer and firmly extrude,
And lemon is suitably rotated, lemon juice is flowed in juice extractor, obtain Fresh Lemon juice；The lemon preferably selects green lemon；
（6）Take step（4）The 1000 parts of mixed slurries made add 20 parts of steps（5）The lemon juice made is together poured into pot,
Stir evenly, put and boiled on very hot oven 10-15 minutes, receive juice and be concentrated into the 80% of original weight amount, place into 600 parts of white sugar, firmly stir
Mix, use instead and be cooked by slow fire 20 minutes after white sugar dissolves；
（7）10 parts of gelatin are taken to be soaked with suitable water, and heating of getting angry, after gelatin fully dissolves, pour into step（6）Jam
Mix thoroughly, then boil 10-12 minutes in pot, until forming the sticky jam that soluble solid reaches 57-60%；
（8）Jam is taken the dish out of the pot in time, quick bottling, the temperature of jam is not less than 80 DEG C during bottling, and bottle is connected after bottling and is put into togerther
Soaking sterilization 10 minutes in boiling water, after taking out cooling.
Embodiment three：
A kind of production method of dragon fruit compound nectar, comprises the following steps：
（1）After taking fresh 8 ripe red heart dragon fruit peelings above, dragon fruit pulp is obtained, 95- is used after being cut into fritter
100 DEG C of boiling water blanching 2 minutes；
（2）After taking fresh 8 ripe perfume pineapple peeling obturators above, pineapple pulp is obtained, 95- is used after being cut into fritter
The hot salt brine blanching that 100 DEG C of concentration are 10% 2 minutes；
（3）Dragon fruit pulp and pineapple pulp are respectively put into beater and break into thick slurry, then again respectively slightly starches dragon fruit
Slightly starch to be put into colloid mill with pineapple and wear into dragon fruit screened stock liquid and pineapple screened stock liquid；
（4）By 2:The dragon fruit screened stock liquid and pineapple screened stock liquid of the 1 ratio amount of taking fully are uniformly mixed, and then add grind slurries quality
0.015 complex enzyme, when processing 1.5 is small in 45-50 DEG C of water-bath, obtains fine and smooth tissue, figure's uniformity and property and stablizes
Mixed slurry；The complex enzyme is using cellulase and the complex enzyme of pectase；
（5）Take fresh 8 ripe green lemons above to cut half after cleaning, take half of lemon to be put on hand juicer and firmly extrude,
And lemon is suitably rotated, lemon juice is flowed in juice extractor, obtain Fresh Lemon juice；
（6）Take step（4）The 1000 parts of mixed slurries made add 15 parts of steps（5）The lemon juice made is together poured into pot,
Stir evenly, put and boiled on very hot oven 10-15 minutes, receive juice and be concentrated into the 80% of original weight amount, place into 550 parts of white sugar, firmly stir
Mix, use instead and be cooked by slow fire 15-20 minutes after white sugar dissolves；
（7）9 parts of agar are taken to be soaked with suitable water, and heating of getting angry, after agar fully dissolves, pour into step（6）Jam
Mix thoroughly, then boil 10-12 minutes in pot, until forming the sticky jam that soluble solid reaches 57-60%；
（8）Jam is taken the dish out of the pot in time, quick bottling, the temperature of jam is not less than 80 DEG C during bottling, and bottle is connected after bottling and is put into togerther
Soaking sterilization 10 minutes in boiling water, after taking out cooling.
Claims (6)
- A kind of 1. production method of dragon fruit compound nectar, it is characterized in that comprising the following steps：（1）After taking fresh 8 ripe dragon fruit peelings above, dragon fruit pulp is obtained, 95-100 DEG C is used after being cut into fritter Boiling water blanching 1-2 minutes；（2）After taking fresh 8 ripe pineapple peeling obturators above, pineapple pulp is obtained, 95-100 DEG C is used after being cut into fritter The hot salt brine blanching that concentration is 10% 2-3 minutes；（3）Dragon fruit pulp and pineapple pulp are respectively put into beater and break into thick slurry, then again respectively slightly starches dragon fruit Slightly starch to be put into colloid mill with pineapple and wear into dragon fruit screened stock liquid and pineapple screened stock liquid；（4）By 2:The dragon fruit screened stock liquid and pineapple screened stock liquid of the 1 ratio amount of taking fully are uniformly mixed, and then add grind slurries quality The complex enzyme of 0.01-0.02%, when processing 1-2 is small in 45-50 DEG C of water-bath, obtains fine and smooth tissue, figure's uniformity and property Stable mixed slurry；（5）Take fresh 8 ripe lemons above to cut half after cleaning, take half of lemon to be put on hand juicer and firmly extrude, and It is appropriate to rotate lemon, lemon juice is flowed in juice extractor, obtain Fresh Lemon juice；The lemon preferably selects green lemon；（6）Take step（4）The 1000 parts of mixed slurries made add 10-20 parts of steps（5）The lemon juice made together pours into pot It is interior, stir evenly, put and boiled on very hot oven 10-15 minutes, receive juice and be concentrated into the 80% of original weight amount, place into 500-600 parts of white sugar, Firmly stir, use instead and be cooked by slow fire 15-20 minutes after white sugar dissolves；（7）8-10 parts of gelatin are taken to be soaked with suitable water, and heating of getting angry, after gelatin fully dissolves, pour into step（6）Fruit Mix thoroughly, then boil 10-12 minutes in sauce pot, until forming the sticky jam that soluble solid reaches 57-60%；（8）Jam is taken the dish out of the pot in time, quick bottling, the temperature of jam is not less than 80 DEG C during bottling, and bottle is connected after bottling and is put into togerther Soaking sterilization 10 minutes in boiling water, after taking out cooling.
- 2. the production method of dragon fruit compound nectar according to claim 1, it is characterized in that：In the step（1）In, institute State dragon fruit and select red heart dragon fruit.
- 3. the production method of dragon fruit compound nectar according to claim 1, it is characterized in that：In the step（2）In, institute State pineapple and select perfume pineapple.
- 4. the production method of dragon fruit compound nectar according to claim 1, it is characterized in that：In the step（5）In, institute State lemon and select green lemon.
- 5. the production method of dragon fruit compound nectar according to claim 1, it is characterized in that：In the step（4）In, institute Complex enzyme is stated using cellulase and the complex enzyme of pectase.
- 6. the production method of dragon fruit compound nectar according to claim 1, it is characterized in that：In the step（7）In, institute Glue is stated clearly to be substituted using agar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711239857.9A CN107912740A (en) | 2017-11-30 | 2017-11-30 | A kind of production method of dragon fruit compound nectar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711239857.9A CN107912740A (en) | 2017-11-30 | 2017-11-30 | A kind of production method of dragon fruit compound nectar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107912740A true CN107912740A (en) | 2018-04-17 |
Family
ID=61897161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711239857.9A Pending CN107912740A (en) | 2017-11-30 | 2017-11-30 | A kind of production method of dragon fruit compound nectar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107912740A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259157A (en) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | A kind of production method of dragon fruit jam |
| CN109601935A (en) * | 2019-01-31 | 2019-04-12 | 江苏中农科食品工程有限公司 | A kind of production method of selenium-rich dragon fruit jam |
| CN110179080A (en) * | 2019-06-19 | 2019-08-30 | 蚌埠学院 | Dragon fruit jujube compound nectar and preparation method thereof |
| CN113317470A (en) * | 2021-06-25 | 2021-08-31 | 百色学院 | Preparation method of tomato red-core pitaya compound jam |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795411A (en) * | 2016-04-07 | 2016-07-27 | 浙江米果果生态农业集团有限公司 | Dragon fruit jam production process |
| CN106722592A (en) * | 2016-11-24 | 2017-05-31 | 佛山科学技术学院 | A kind of guava dragon fruit compound nectar and preparation method thereof |
| CN107198186A (en) * | 2017-07-11 | 2017-09-26 | 宇琪 | The processing method of longan jam |
-
2017
- 2017-11-30 CN CN201711239857.9A patent/CN107912740A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795411A (en) * | 2016-04-07 | 2016-07-27 | 浙江米果果生态农业集团有限公司 | Dragon fruit jam production process |
| CN106722592A (en) * | 2016-11-24 | 2017-05-31 | 佛山科学技术学院 | A kind of guava dragon fruit compound nectar and preparation method thereof |
| CN107198186A (en) * | 2017-07-11 | 2017-09-26 | 宇琪 | The processing method of longan jam |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259157A (en) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | A kind of production method of dragon fruit jam |
| CN109601935A (en) * | 2019-01-31 | 2019-04-12 | 江苏中农科食品工程有限公司 | A kind of production method of selenium-rich dragon fruit jam |
| CN110179080A (en) * | 2019-06-19 | 2019-08-30 | 蚌埠学院 | Dragon fruit jujube compound nectar and preparation method thereof |
| CN113317470A (en) * | 2021-06-25 | 2021-08-31 | 百色学院 | Preparation method of tomato red-core pitaya compound jam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107912740A (en) | A kind of production method of dragon fruit compound nectar | |
| CN102742754A (en) | Low-sugar jam and preparation method thereof | |
| CN104522781A (en) | Ginseng-red date composite health drink and preparation method thereof | |
| CN103834522A (en) | Six-grain highly-flavored white spirit and preparation method thereof | |
| CN106148116A (en) | The brewing method of Fructus actinidiae chinensis fruit healthy wine | |
| CN103960438A (en) | Choerospondias axillaris cakes with high dietary fibers and preparation method | |
| CN104172084A (en) | Weather exposure production process of broad bean paste | |
| CN104026427A (en) | Processing method of purple sweet potato sauce | |
| CN103431330B (en) | Preparation method of pyrus ussuriensis freeze-dried fruit powder | |
| CN105380239A (en) | Processing and preparation method of fresh sweet potato vermicelli | |
| CN107467431B (en) | Preparation method of vegetable juice beverage with exercise function | |
| CN104856177B (en) | A kind of rhizoma Gastrodiae Normal juice and preparation method thereof and rhizoma Gastrodiae juice beverage | |
| CN106579173A (en) | Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata | |
| CN109090327B (en) | Method for shortening production cycle of preserved tangerine peels and improving taste by using biological enzyme preparation | |
| CN100438770C (en) | Low sugar orange smell preserved pumpkin fruits and its preparing method | |
| CN105595255A (en) | Blueberry tart and preparation method thereof | |
| KR20110008795A (en) | Method of manufacturing starch syrup using watermelon | |
| CN105231200A (en) | Mulberry juice and preparation method of the mulberry juice | |
| CN105559101B (en) | A kind of raspberry decortication process and red raspberry health wine | |
| CN108783293A (en) | A kind of pumpkin whole powder | |
| JP2006121950A (en) | Method for producing citrus fruit paste, and drinking water using the citrus fruit paste | |
| CN107997080A (en) | A kind of apple strawberry jam and its production method | |
| CN106434259A (en) | Hovenia acerba vinegar and preparation method thereof | |
| CN107223834A (en) | A kind of brown rice beverage and preparation method thereof | |
| CN106071435A (en) | A kind of Fructus Mori blue berry composite fruit juice of banana flowers taste with prevention cardiovascular disease and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180417 |