CN107981267A - A kind of preparation method of the turbid juice of dragon fruit - Google Patents
A kind of preparation method of the turbid juice of dragon fruit Download PDFInfo
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- CN107981267A CN107981267A CN201711212565.6A CN201711212565A CN107981267A CN 107981267 A CN107981267 A CN 107981267A CN 201711212565 A CN201711212565 A CN 201711212565A CN 107981267 A CN107981267 A CN 107981267A
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- dragon fruit
- juice
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- pulp
- pericarp
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 118
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
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- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 238000004108 freeze drying Methods 0.000 claims abstract description 3
- 239000003381 stabilizer Substances 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 239000000779 smoke Substances 0.000 claims description 21
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 14
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- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 8
- 244000052616 bacterial pathogen Species 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
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- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000945 filler Substances 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
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- 239000002994 raw material Substances 0.000 claims description 7
- 239000002689 soil Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 7
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 6
- 239000001354 calcium citrate Substances 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 238000012792 lyophilization process Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000015203 fruit juice Nutrition 0.000 abstract description 6
- 229930014669 anthocyanidin Natural products 0.000 abstract description 5
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- 238000001556 precipitation Methods 0.000 abstract description 2
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- 238000011105 stabilization Methods 0.000 abstract description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 240000008086 Echinocereus enneacanthus Species 0.000 description 8
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- 150000001453 anthocyanidins Chemical class 0.000 description 4
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- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 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
- 206010061218 Inflammation Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 102000004330 Rhodopsin Human genes 0.000 description 1
- 108090000820 Rhodopsin Proteins 0.000 description 1
- -1 Two kinds in VC Chemical compound 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 238000009455 aseptic packaging Methods 0.000 description 1
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- 210000004204 blood vessel 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
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
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- 230000004438 eyesight Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
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- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of the turbid juice of dragon fruit, first squeezing prepares dragon fruit pulp juice, lyophilization prepares dragon fruit fruit peel powder, then the primary turbid juice of dragon fruit is prepared, by advance heat-sterilization, the turbid juice of dragon fruit is made in pasteurize, the turbid juice enters juice using the full fruit of dragon fruit, the pericarp component for being effectively utilized dragon fruit avoids wasting, the Betacyanins contained at the same time in pericarp, anthocyanidin is added in fruit juice as nourishing additive agent, the nutrition for adding fruit juice not only maintains the original nutrition of dragon fruit and flavor, improve crushing juice rate, product stabilization is without precipitation, excellent taste, it is adapted to each stage crowd, and take full advantage of dragon fruit pericarp.
Description
Technical field
The present invention relates to fruit, vegetable juice processing technique field, and in particular to a kind of preparation method of the turbid juice of dragon fruit.
Background technology
Fruit and vegetable processing industry is the industry that farming industry has a clear superiority with international competitiveness, and China's food adds
The industry that industry is given priority to.Not only taste is fragrant and sweet for dragon fruit, also has very high nutritive value, it combines in fruit, bud, vegetable
Dish, medical advantage are.It is not only full of nutrition, function is unique, few pest and disease damages, hardly can using any pesticide
Normal growth.In each hectogram dragon fruit pulp, 83.75 grams of moisture content, 0.34 gram of ash content, 0.17 gram of crude fat, crude protein
0.62 gram, 1.21 grams of crude fibre, 13.91 grams of carbohydrate, 59.65 kilocalories of heat, 1.62 grams of dietary fiber, vitamin
C5.22 milligrams, 2.83 grams of fructose, 7.83 grams of glucose, 6.3-8.8 milligrams of calcium, 30.2-36.1 milligrams of phosphorus, iron 0.55~0.65
Milligram and lot of anthocyanin（Red meat fruit kind is most rich）, aqueous soluble dietary albumen, phytalbumin etc..
In addition dragon fruit pericarp contains abundant Betacyanins, anthocyanidin, Betacyanins have anti-oxidant, Green Tea Extract,
The effect of anti-aging, moreover it is possible to the effect of improving the prevention to brain cell denaturation, suppressing the generation of dementia.Anthocyanidin is a kind of strong
The antioxidant of power, is better than more than 10 times of carrotene, and can be preserved in blood of human body activity 75 it is small when.It can protect people
Body is from harmful substance --- and the damage of free radical, helps to prevent a variety of diseases related with free radical.Anthocyanidin can increase
Strong blood vessel elasticity, protects arteries inner wall, reduces blood pressure, and promotes the smoothness of skin, U.S. face skin, suppresses inflammation and mistake
It is quick, improve the pliability in joint, prevent arthritis.The visual purple in retina cell can be promoted to regenerate, improve eyesight, also have
There is radiation-resistant effect etc..Because being free of organic acid and tannin inside the pericarp of dragon fruit, fruit peel that will not be as
Puckery mouth is felt like that, but due to its carnification, so mouthfeel still can allow what people received.However, the skin of dragon fruit is past
It is past all to be thrown away by us.
At the same time with the development of the times, requirement of the market to the turbid juice product quality of dragon fruit is higher and higher, and dragon fruit lacks
Point only one --- it, which does not taste bad, can even be referred to as delicious food, but it has no flavor and can say, both not contain machine acid,
Without the esters fragrance factor.This patent uses special process technology, keeps dragon fruit original color and luster, flavor and nutritional ingredient,
And discarded pitaya peel is made full use of, the turbid juice of pure natural dragon fruit is prepared, meets market and consumer demand.
The content of the invention
For the turbid juice of dragon fruit now there are the problem of and make full use of pitaya peel, the invention discloses a kind of dragon fruit
The preparation method of turbid juice, not only maintains the original nutrition of dragon fruit and flavor, improves crushing juice rate, product stabilization is without precipitation, mouth
Feel splendid, be adapted to each stage crowd, and take full advantage of dragon fruit pericarp.
The technical problems to be solved by the invention are realized using following technical solution：
A kind of preparation method of the turbid juice of dragon fruit, includes the following steps：
（1）Raw material cleans：It is good to choose maturity, no insect pest, the dragon fruit having no mechanical damage, with pressure pulse cleaning by dragon fruit surface
Soil etc. dirty clean up；
（2）Pretreatment：First the branch-and-leaf-shaped thing above pitaya peel is cut, or is reamed with knife, then it is with parer that outer layer is old
Skin removes, and dragon fruit is divided into two and is cut away half, and digs out pulp, and it is stand-by to leave pericarp；
（3）Prepare dragon fruit pulp juice：By step（3）Middle pulp crushing, is put into the water of 10 ~ 20 times of amounts, adds color stabilizer, shield
Toner is 1:The citric acid and VC of 1 mixing, additive amount are 0.5 ~ the 1.0 ‰ of water and pulp weight, are squeezed with juice extractor, are pressed
Juice after squeezing is dragon fruit pulp juice；
（4）Prepare dragon fruit fruit peel powder：By pericarp stripping and slicing, the calcium citrate of pericarp quality 1.0 ‰ ~ 3.0 ‰ is added, 1:1 adds water
Mashing, lyophilization, grinds sieving, stand-by；
（5）Prepare the primary turbid juice of dragon fruit：To step（3）Middle addition dragon fruit fruit peel powder, stabilizer, color stabilizer, smoke agent for shielding stir
Mix uniformly；
（6）Advance heat-sterilization cools down：Step（5）In the primary turbid juice of dragon fruit pour into tubular sterilization machine, sterilization temperature reaches 70 ~ 90
DEG C, kept for one minute.40 ~ 50 DEG C of cooling temperature；
（7）Pasteurize：By the turbid juice pasteurize of dragon fruit, pathogenic bacteria, temperature are removed：95 ~ 115 DEG C, time 120s；
（8）Filling storage：Pulp after sterilization carries out filling, -18 DEG C of deepfreezes of finished product through aseptic filler.
Preferably, step（4）Lyophilization process is：First by dragon fruit pericarp block in -28 DEG C ~ -30 DEG C quick-frozen 2 h, then
Vacuum freeze drying 20h is carried out under 40 DEG C ~ 45 DEG C of temperature, vacuum 100pa.
Preferably, step（5）Middle stabilizer is one or both of pectin, xanthans；Color stabilizer for ascorbic acid,
Two kinds in VC, citric acid or three kinds；Smoke agent for shielding is cycloheptaamylose.
Preferably, step（5）Middle dragon fruit fruit peel powder：Stabilizer：Color stabilizer：The addition mass ratio of smoke agent for shielding is 50:2~
5:3~8:1~3。
Beneficial effects of the present invention：
（1）Mutually act synergistically between each additive, keep dragon fruit original color and luster, flavor and nutritional ingredient, it is in good taste,
It is convenient；
（2）The full fruit of dragon fruit enters juice, and the pericarp component for being effectively utilized dragon fruit avoids wasting, while the beet contained in pericarp
Red pigment, anthocyanidin are added in fruit juice as nourishing additive agent, add the nutrition of fruit juice；
（3）It is thoroughly that polyphenol oxidase inactivates in dragon fruit using preceding pasteurize process, ensure that the color and luster of dragon fruit and thin
Greasy mouthfeel；The pathogenic bacteria that may be introduced in product are killed in pasteurize, ensure that the quality safety of product；Aseptic packaging can
Ensure quality, extend storage period, and easily stored and transport；
（4）Pectin, xanthans do not influence mouthfeel as stabilizer, and stablizing effect is good；The pigment content of pericarp is high, therefore selects
Color stabilizer is ascorbic acid, two kinds or three kinds in VC, citric acid.
Embodiment
With reference to specific embodiment, the present invention is further explained：
Embodiment 1
A kind of preparation method of the turbid juice of dragon fruit, includes the following steps：
（1）Raw material cleans：It is good to choose maturity, no insect pest, the dragon fruit having no mechanical damage, with pressure pulse cleaning by dragon fruit surface
Soil etc. dirty clean up；
（2）Pretreatment：First the branch-and-leaf-shaped thing above pitaya peel is cut, or is reamed with knife, then it is with parer that outer layer is old
Skin removes, and dragon fruit is divided into two and is cut away half, and digs out pulp, and it is stand-by to leave pericarp；
（3）Prepare dragon fruit pulp juice：By step（3）Middle pulp crushing, is put into the water of 10 times of amounts, adds color stabilizer, color protection
Agent is 1:The citric acid and VC of 1 mixing, additive amount are the 0.5 ‰ of water and pulp weight, are squeezed with juice extractor, after squeezing
Juice is dragon fruit pulp juice；
（4）Prepare dragon fruit fruit peel powder：By pericarp stripping and slicing, the calcium citrate of pericarp quality 1.0 ‰ is added, 1:1 adds water mashing, so
Afterwards in -30 DEG C of quick-frozen 2 h, then vacuum freeze drying 20h is carried out under 40 DEG C of temperature, vacuum 100pa, ground 200
Mesh sieve, it is stand-by；
（5）Prepare the primary turbid juice of dragon fruit：To step（3）Middle addition dragon fruit fruit peel powder, stabilizer, color stabilizer, smoke agent for shielding stir
Mix uniformly；Stabilizer is pectin, the 1 of xanthans:1 mixture；Color stabilizer is ascorbic acid, VC, citric acid 1:1:1 mixing
Thing；Smoke agent for shielding is cycloheptaamylose；Dragon fruit fruit peel powder：Stabilizer：Color stabilizer：The addition mass ratio of smoke agent for shielding is 50:2:3:
1。
（6）Advance heat-sterilization cools down：Step（5）In the primary turbid juice of dragon fruit pour into tubular sterilization machine, sterilization temperature reaches
70 DEG C, kept for one minute.40 DEG C of cooling temperature；
（7）Pasteurize：By the turbid juice pasteurize of dragon fruit, pathogenic bacteria, 95 DEG C of temperature, time 120s are removed；
（8）Filling storage：Pulp after sterilization carries out filling, -18 DEG C of deepfreezes of finished product through aseptic filler.
Embodiment 2
A kind of preparation method of the turbid juice of dragon fruit, includes the following steps：
（1）Raw material cleans：It is good to choose maturity, no insect pest, the dragon fruit having no mechanical damage, with pressure pulse cleaning by dragon fruit surface
Soil etc. dirty clean up；
（2）Pretreatment：First the branch-and-leaf-shaped thing above pitaya peel is cut, or is reamed with knife, then it is with parer that outer layer is old
Skin removes, and dragon fruit is divided into two and is cut away half, and digs out pulp, and it is stand-by to leave pericarp；
（3）Prepare dragon fruit pulp juice：By step（3）Middle pulp crushing, is put into the water of 20 times of amounts, adds color stabilizer, color protection
Agent is 1:The citric acid and VC of 1 mixing, additive amount are the 1 ‰ of water and pulp weight, are squeezed with juice extractor, the juice after squeezing
As dragon fruit pulp juice；
（4）Prepare dragon fruit fruit peel powder：By pericarp stripping and slicing, the calcium citrate of pericarp quality 3.0 ‰ is added, 1:1 adds water mashing, so
Afterwards in -28 DEG C of quick-frozen 2 h, then vacuum freeze drying 20h is carried out under temperature 45 C, vacuum 100pa, ground 200
Mesh sieve, it is stand-by；
（5）Prepare the primary turbid juice of dragon fruit：To step（3）Middle addition dragon fruit fruit peel powder, stabilizer, color stabilizer, smoke agent for shielding stir
Mix uniformly；Stabilizer is pectin, the 1 of xanthans:1 mixture；Color stabilizer is ascorbic acid, VC, citric acid 1:1:1 mixing
Thing；Smoke agent for shielding is cycloheptaamylose；Dragon fruit fruit peel powder：Stabilizer：Color stabilizer：The addition mass ratio of smoke agent for shielding is 50:5:8:
3。
（6）Advance heat-sterilization cools down：Step（5）In the primary turbid juice of dragon fruit pour into tubular sterilization machine, sterilization temperature reaches
90 DEG C, kept for one minute.50 DEG C of cooling temperature；
（7）Pasteurize：By the turbid juice pasteurize of dragon fruit, pathogenic bacteria, 115 DEG C of temperature, time 120s are removed；
（8）Filling storage：Pulp after sterilization carries out filling, -18 DEG C of deepfreezes of finished product through aseptic filler.
Embodiment 3
A kind of preparation method of the turbid juice of dragon fruit, includes the following steps：
（1）Raw material cleans：It is good to choose maturity, no insect pest, the dragon fruit having no mechanical damage, with pressure pulse cleaning by dragon fruit surface
Soil etc. dirty clean up；
（2）Pretreatment：First the branch-and-leaf-shaped thing above pitaya peel is cut, or is reamed with knife, then it is with parer that outer layer is old
Skin removes, and dragon fruit is divided into two and is cut away half, and digs out pulp, and it is stand-by to leave pericarp；
（3）Prepare dragon fruit pulp juice：By step（3）Middle pulp crushing, is put into the water of 15 times of amounts, adds color stabilizer, color protection
Agent is 1:The citric acid and VC of 1 mixing, additive amount are the 0.8 ‰ of water and pulp weight, are squeezed with juice extractor, after squeezing
Juice is dragon fruit pulp juice；
（4）Prepare dragon fruit fruit peel powder：By pericarp stripping and slicing, the calcium citrate of pericarp quality 2.0 ‰ is added, 1:1 adds water mashing, so
Afterwards in -28 DEG C of quick-frozen 2 h, then vacuum freeze drying 20h is carried out under temperature 45 C, vacuum 100pa, ground 200
Mesh sieve, it is stand-by；
（5）Prepare the primary turbid juice of dragon fruit：To step（3）Middle addition dragon fruit fruit peel powder, stabilizer, color stabilizer, smoke agent for shielding stir
Mix uniformly；Stabilizer is pectin；Color stabilizer is ascorbic acid, citric acid 1:1 mixture；Smoke agent for shielding is cycloheptaamylose；Fire
Imperial fruit fruit peel powder：Stabilizer：Color stabilizer：The addition mass ratio of smoke agent for shielding is 50:3:5:2.
（6）Advance heat-sterilization cools down：Step（5）In the primary turbid juice of dragon fruit pour into tubular sterilization machine, sterilization temperature reaches
80 DEG C, kept for one minute.45 DEG C of cooling temperature；
（7）Pasteurize：By the turbid juice pasteurize of dragon fruit, pathogenic bacteria, 100 DEG C of temperature, time 120s are removed；
（8）Filling storage：Pulp after sterilization carries out filling, -18 DEG C of deepfreezes of finished product through aseptic filler.
Comparative example 1
A kind of preparation method of the turbid juice of dragon fruit, includes the following steps：
（1）Raw material cleans：It is good to choose maturity, no insect pest, the dragon fruit having no mechanical damage, with pressure pulse cleaning by dragon fruit surface
Soil etc. dirty clean up；
（2）Pretreatment：First the branch-and-leaf-shaped thing above pitaya peel is cut, or is reamed with knife, then it is with parer that outer layer is old
Skin removes, and dragon fruit is divided into two and is cut away half, and digs out pulp, and it is stand-by to leave pericarp；
（3）Prepare dragon fruit pulp juice：By step（3）Middle pulp crushing, is put into the water of 15 times of amounts, adds color stabilizer, color protection
Agent is 1:The citric acid and VC of 1 mixing, additive amount are the 0.8 ‰ of water and pulp weight, are squeezed with juice extractor, after squeezing
Juice is dragon fruit pulp juice；
（4）Prepare dragon fruit fruit peel powder：By pericarp stripping and slicing, in -28 DEG C of quick-frozen 2 h, then under temperature 45 C, vacuum 100pa
Vacuum freeze drying 20h is carried out, ground 200 mesh sieve, it is stand-by；
（5）Prepare the primary turbid juice of dragon fruit：To step（3）Middle addition dragon fruit fruit peel powder, stabilizer, color stabilizer, smoke agent for shielding stir
Mix uniformly；Stabilizer is pectin；Color stabilizer is ascorbic acid, citric acid 1:1 mixture；Smoke agent for shielding is cycloheptaamylose；Fire
Imperial fruit fruit peel powder：Stabilizer：Color stabilizer：The addition mass ratio of smoke agent for shielding is 50:3:5:2.
（6）Advance heat-sterilization cools down：Step（5）In the primary turbid juice of dragon fruit pour into tubular sterilization machine, sterilization temperature reaches
80 DEG C, kept for one minute.45 DEG C of cooling temperature；
（7）Pasteurize：By the turbid juice pasteurize of dragon fruit, pathogenic bacteria, 100 DEG C of temperature, time 120s are removed；
（8）Filling storage：Pulp after sterilization carries out filling, -18 DEG C of deepfreezes of finished product through aseptic filler.
Comparative example 2
A kind of preparation method of the turbid juice of dragon fruit, includes the following steps：
（1）Raw material cleans：It is good to choose maturity, no insect pest, the dragon fruit having no mechanical damage, with pressure pulse cleaning by dragon fruit surface
Soil etc. dirty clean up；
（2）Pretreatment：First the branch-and-leaf-shaped thing above pitaya peel is cut, or is reamed with knife, then it is with parer that outer layer is old
Skin removes, and dragon fruit is divided into two and is cut away half, and digs out pulp, and it is stand-by to leave pericarp；
（3）Prepare dragon fruit pulp juice：By step（3）Middle pulp crushing, is put into the water of 15 times of amounts, adds color stabilizer, color protection
Agent is 1:The citric acid and VC of 1 mixing, additive amount are the 0.8 ‰ of water and pulp weight, are squeezed with juice extractor, after squeezing
Juice is dragon fruit pulp juice；
（4）Prepare dragon fruit fruit peel powder：By pericarp stripping and slicing, the calcium citrate of pericarp quality 2.0 ‰ is added, 1:1 adds water mashing, so
Afterwards in -28 DEG C of quick-frozen 2 h, then vacuum freeze drying 20h is carried out under temperature 45 C, vacuum 100pa, ground 200
Mesh sieve, it is stand-by；
（5）Prepare the primary turbid juice of dragon fruit：To step（3）Middle addition dragon fruit fruit peel powder, smoke agent for shielding stir evenly；Smoke agent for shielding is
Cycloheptaamylose；Dragon fruit fruit peel powder：The addition mass ratio of smoke agent for shielding is 50:2.
（6）Advance heat-sterilization cools down：Step（5）In the primary turbid juice of dragon fruit pour into tubular sterilization machine, sterilization temperature reaches
80 DEG C, kept for one minute.45 DEG C of cooling temperature；
（7）Pasteurize：By the turbid juice pasteurize of dragon fruit, pathogenic bacteria, 100 DEG C of temperature, time 120s are removed；
（8）Filling storage：Pulp after sterilization carries out filling, -18 DEG C of deepfreezes of finished product through aseptic filler.
Magma rate of deposition is analyzed：Preparation weighs 20 ml of magma, centrifuges 5 min in 4000r/min, is weighed after removing clear liquid
Precipitate quality, then divided by magma 20ml quality, be multiplied by 100, obtain rate of deposition.
Fruit juice analysis made from embodiment and comparative example is compared from sensory evaluation, rate of deposition, the results are shown in Table 1.
Fruit juice evaluation table is made in 1 embodiment of table and comparative example
The shelf-life compared with comparative example 1 of embodiment 3 can extend 2 ~ 3 months.
Without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
It all fall within the protetion scope of the claimed invention with improvement.
Claims (4)
1. a kind of preparation method of the turbid juice of dragon fruit, it is characterised in that include the following steps：
（1）Raw material cleans：It is good to choose maturity, no insect pest, the dragon fruit having no mechanical damage, with pressure pulse cleaning by dragon fruit surface
Soil etc. dirty clean up；
（2）Pretreatment：First the branch-and-leaf-shaped thing above pitaya peel is cut, or is reamed with knife, then it is with parer that outer layer is old
Skin removes, and dragon fruit is divided into two and is cut away half, and digs out pulp, and it is stand-by to leave pericarp；
（3）Prepare dragon fruit pulp juice：By step（3）Middle pulp crushing, is put into the water of 10 ~ 20 times of amounts, adds color stabilizer, shield
Toner is 1:The citric acid and VC of 1 mixing, additive amount are 0.5 ~ the 1.0 ‰ of water and pulp weight, are squeezed with juice extractor, are pressed
Juice after squeezing is dragon fruit pulp juice；
（4）Prepare dragon fruit fruit peel powder：By pericarp stripping and slicing, the calcium citrate of pericarp quality 1.0 ‰ ~ 3.0 ‰ is added, 1:1 adds water
Mashing, lyophilization, grinds sieving, stand-by；
（5）Prepare the primary turbid juice of dragon fruit：To step（3）Middle addition dragon fruit fruit peel powder, stabilizer, color stabilizer, smoke agent for shielding stir
Mix uniformly；
（6）Advance heat-sterilization cools down：Step（5）In the primary turbid juice of dragon fruit pour into tubular sterilization machine, sterilization temperature reaches 70 ~ 90
DEG C, kept for one minute, 40 ~ 50 DEG C of cooling temperature；
（7）Pasteurize：By the turbid juice pasteurize of dragon fruit, pathogenic bacteria, temperature are removed：95 ~ 115 DEG C, time 120s；
（8）Filling storage：Pulp after sterilization carries out filling, -18 DEG C of deepfreezes of finished product through aseptic filler.
A kind of 2. preparation method of the turbid juice of dragon fruit according to claim 1, it is characterised in that step（4）Lyophilization
Process is：First by dragon fruit pericarp block in -28 DEG C ~ -30 DEG C quick-frozen 2 h, then under 40 DEG C ~ 45 DEG C of temperature, vacuum 100pa into
Row vacuum freeze drying 20h.
A kind of 3. preparation method of the turbid juice of dragon fruit according to claim 1, it is characterised in that step（5）Middle stabilizer
For one or both of pectin, xanthans；Color stabilizer is ascorbic acid, two kinds or three kinds in VC, citric acid；Smoke agent for shielding is
Cycloheptaamylose.
A kind of 4. preparation method of the turbid juice of dragon fruit according to claim 1, it is characterised in that step（5）Middle dragon fruit
Fruit peel powder：Stabilizer：Color stabilizer：The addition mass ratio of smoke agent for shielding is 50: 2~5 : 3~8 : 1~3.
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| CN109170564A (en) * | 2018-11-12 | 2019-01-11 | 翁航 | A kind of production method of pitaya peel powder steamed sponge cake |
| CN110226753A (en) * | 2018-10-11 | 2019-09-13 | 青岛大学 | A kind of preparation method of pitaya peel composition oral agent |
| CN110463882A (en) * | 2018-05-10 | 2019-11-19 | 贺州学院 | A kind of preparation method of the compound original fruit juice of dragon fruit pineapple |
| CN111296782A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Pitaya whole fruit powder and preparation method thereof |
| CN111296783A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Pitaya nutritional and health-care meal replacement powder and preparation method thereof |
| CN111296706A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Pitaya nutritional health-care solid beverage and preparation method thereof |
| CN113424870A (en) * | 2021-05-20 | 2021-09-24 | 广东晨旺乳业有限公司 | Novel red-core dragon fruit yoghourt and preparation method thereof |
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| CN109170564A (en) * | 2018-11-12 | 2019-01-11 | 翁航 | A kind of production method of pitaya peel powder steamed sponge cake |
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Application publication date: 20180504 |