CN108041582A - A kind of production technology of dragon fruit ferment powder - Google Patents
A kind of production technology of dragon fruit ferment powder Download PDFInfo
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- CN108041582A CN108041582A CN201711310858.8A CN201711310858A CN108041582A CN 108041582 A CN108041582 A CN 108041582A CN 201711310858 A CN201711310858 A CN 201711310858A CN 108041582 A CN108041582 A CN 108041582A
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- 241001608472 Bifidobacterium longum Species 0.000 claims description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a kind of production technologies of dragon fruit ferment powder；The dragon fruit ferment is made of with following raw materials, dragon fruit, lemon and white granulated sugar.The production technology of the dragon fruit ferment powder includes：Dragon fruit and lemon after cleaning, drain, peeling, is cut into block, and white granulated sugar, flue fruit and lemon are stacked by layer, lower tank amount is no more than fermenter volume 80%, is then inoculated with saccharomyces cerevisiae, sealed fermenting, then 25 DEG C 30 DEG C of fermentation temperature, fermentation time 5 10 days carry out secondary fermentation and submerged fermentation, allotment, filtering are filling, sterilizing to get.The dragon fruit ferment powder color and luster that present invention process extracts is scarlet, and taste good is sour-sweet moderate, and amino acid content is high, has stronger anti-oxidant, improves the immunity of the human body, promotes digestion, improves the functions such as sleep.For natural red colouring matter in dragon fruit easily by oxidation stain, the dragon fruit ferment color and luster of this technique productions is scarlet, by color and luster regression time lengthening 1 year in dragon fruit ferment or more.
Description
Technical field
The present invention relates to a kind of production technology of dragon fruit ferment powder, particularly a kind of dragon fruit ferment powders in good taste
Production technology.
Background technology
Dragon fruit is the king in fruit, and original producton location is in Central America.The ferment prepared with dragon fruit, there is very high nutritive value.
Appropriateness drinks and can help weight reducing, and long-term consumption has Constipation, hypoglycemic, reducing blood lipid, weight-reducing, whitening spot-removing and other effects, except this it
It is outer also to have the effects that release heavy metal poisoning, Green Tea Extract, and long-time service is without any side effects.
At present, dragon fruit ferment powder is usually after dragon fruit is cleaned, and drying is crushed to get the mouthfeel so obtained is also
Not good enough, easy oxidation stain, the holding time is short, generally 3-6 months.
The content of the invention
The purpose of the present invention is to provide the production technology of dragon fruit ferment powder.The dragon fruit ferment that present invention process obtains
Color and luster is scarlet, brews rear taste good, sour-sweet moderate, have it is stronger anti-oxidant, improve the immunity of the human body, promote digestion, change
The functions such as kind sleep.The dragon fruit ferment for adding probiotics also has adjusting intestinal flora, promotes the functions such as digestion.
What the present invention was realized in.A kind of production technology of dragon fruit ferment powder, comprises the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；
D.C product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is not
More than fermenter volume 80%, E product are obtained；
Saccharomyces cerevisiae is inoculated on f.E product, the 0.1%-0.2% of inoculum concentration E product weight obtains F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days, midway stirring 1-2 times or from bottom
Juice is taken to carry out leaching Slag treatment to upper strata slag 2 times, obtains G product；
H. G product are crossed into 60-80 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product are transferred in another clean fermentation tank and carry out second of fermentation, and when fermenting for the second time, the canned liquid that ferments is fermentation
More than the 90% of tank volume, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days treat zymotic fluid face
Static, when bubble-free generates, fermentation ends obtain I product；
J. the high fermentation liquid in i product is collected liquid, obtains J product using after 300 mesh filter-cloth filterings；
K.J product import clean fermentation tank, and the canned liquid that ferments is more than the 90% of fermenter volume, 20 DEG C -25 of fermentation temperature
DEG C, stringent static anaerobic fermentation carries out profound fermentation, and fermentation time 1 month to 12 months obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C of thickening temperature, vacuum degree 0.09MPa are concentrated to stoste
75%-85% obtains L product；
The strainer filtering of m.L product 300-400 mesh collects filtrate, obtains M product；
The maltodextrin of M product weight 8%-20% and the vitamin C of M product weight 0%-0.5% are added in n.M product, is stirred evenly,
Obtain N product；
O. uniform filtration, homogeneous 1-2 times filter the strainer used and control in 300-400 mesh, obtain O product；
P.O product sterilize carry out degerming by the way of filtration sterilization or high temperature sterilization；The degerming is filtration sterilization temperature
It spends for room temperature, sterilization mode uses ultra high temperature short time sterilization or microwave disinfection, 135 DEG C of -140 DEG C of processing of ultra high temperature short time sterilization
5s-8s, ultra high temperature short time sterilization speed needs and spray drying speeds match；Microwave pipe-line sterilizes 60 DEG C of 2-5 points of -65 DEG C of processing
Clock；Obtain P product；
Q. it is spray-dried：140 DEG C -160 DEG C of inlet air temperature is controlled, 85 DEG C -95 DEG C of leaving air temp goes out powder moisture requirement and exists
Less than 5%, the requirement of powder ambient humidity is received less than 30%, is received powder with food-grade packaging bag, is obtained Q product；
R. by Q product, white sand, Icing Sugar, xylo-oligosaccharide, D-sorbite, hawthorn powder, blueberry powder, the weight for mixing probiotic powder
Than for 50-80：15-40：5-15：3-10：0-20：0-5：0-5：0-5 is by Q product white sand, Icing Sugar, xylo-oligosaccharide, D-sorbite, mountain
Short, bristly hair or beard powder, blueberry powder and mixing probiotic powder mixing, pack to get.
In the production technology of foregoing dragon fruit ferment powder, the mixing probiotic powder is bifidobacterium longum, acidophilus breast
Bacillus, lactobacillus plantarum or Lactobacillus rhamnosus.
In the production technology of foregoing dragon fruit ferment powder, in step e, the matter of the dragon fruit, lemon and white granulated sugar
Measuring ratio is：70-85：8-13：10-16.
In the production technology of foregoing dragon fruit ferment powder, the mass ratio of the dragon fruit, lemon and white granulated sugar is：
75-80：9-12：12-14.
In the production technology of foregoing dragon fruit ferment powder, the mass ratio of the dragon fruit, lemon and white granulated sugar is：
78：10：13.
Experimental example sensory evaluation
Evaluation object：The dragon fruit ferment (being extracted by embodiment 1) of present invention process extraction.
Evaluation method:7 company personnel are asked at random, dragon fruit ferment is observed and tasted, each index is carried out
Scoring, is evaluated with ten point system, finally calculates the comprehensive grading that ensemble average point is dragon fruit ferment.
Evaluation index：Color and luster, bad smell, fragrance, tart flavour, sweet taste, bitter taste and whole mouthfeel.
Dragon fruit ferment Analyses Methods for Sensory Evaluation Results
Note：Fraction is higher to represent that color and luster, fragrance and whole mouthfeel are better；Sour-sweet more taste is moderate, and bitter taste is lighter, and turbidity is got over
It is low.
Compared with the prior art, the dragon fruit ferment powder color and luster that present invention process obtains is scarlet, brews rear taste good, acid
In comfortable, have it is stronger anti-oxidant, improve the immunity of the human body, promote digestion, improve sleep etc. functions.Add the fire of probiotics
Imperial fruit ferment, which also has, adjusts intestinal flora, promotes the functions such as digestion.
Specific embodiment
Embodiment 1.
A kind of production technology of dragon fruit ferment powder, the dragon fruit ferment are made of with following raw materials, dragon fruit
780g, lemon 100g and white granulated sugar 130g.
The production technology of the dragon fruit ferment powder, comprises the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；
D.C product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is not
More than fermenter volume 80%, E product are obtained；
Saccharomyces cerevisiae is inoculated on f.E product, the 0.1%-0.2% of inoculum concentration E product weight obtains F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days, midway stirring 1-2 times or from bottom
Juice is taken to carry out leaching Slag treatment to upper strata slag 2 times, obtains G product；
H. G product are crossed into 60-80 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product are transferred in another clean fermentation tank and carry out second of fermentation, and when fermenting for the second time, the canned liquid that ferments is fermentation
The 95% of tank volume, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days treat that zymotic fluid face is quiet
Only, when bubble-free generates, fermentation ends obtain I product；
J. the high fermentation liquid in i product is collected liquid, obtains J product using after 300 mesh filter-cloth filterings；
K.J product import clean fermentation tank, and the canned liquid that ferments is the 95% of fermenter volume, 20 DEG C -25 DEG C of fermentation temperature, sternly
The static anaerobic fermentation of lattice, carries out profound fermentation, and fermentation time 6 months obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C of thickening temperature, vacuum degree 0.09MPa are concentrated to stoste
80%, obtain L product；
The strainer filtering of m.L product 300-400 mesh collects filtrate, obtains M product；
The maltodextrin of M product weight 15% and the vitamin C of M product weight 0.25% are added in n.M product, stirs evenly, obtains N product；
O. uniform filtration, homogeneous 2 times filter the strainer used and control in 300-400 mesh, obtain O product；
P.O product sterilize carry out degerming by the way of filtration sterilization or high temperature sterilization；The degerming is filtration sterilization temperature
It spends for room temperature, sterilization mode uses ultra high temperature short time sterilization or microwave disinfection, 135 DEG C of -140 DEG C of processing of ultra high temperature short time sterilization
5s-8s, ultra high temperature short time sterilization speed needs and spray drying speeds match；Microwave pipe-line sterilizes 60 DEG C of 2-5 points of -65 DEG C of processing
Clock；Obtain P product；
Q. it is spray-dried：140 DEG C -160 DEG C of inlet air temperature is controlled, 85 DEG C -95 DEG C of leaving air temp goes out powder moisture requirement and exists
Less than 5%, the requirement of powder ambient humidity is received less than 30%, is received powder with food-grade packaging bag, is obtained Q product；
R. by Q product, white sand, Icing Sugar, xylo-oligosaccharide, D-sorbite, hawthorn powder, blueberry powder, the weight for mixing probiotic powder
Than for 65：23：10：7：10：2.5：2.5：2.5 by Q product white sand, Icing Sugar, xylo-oligosaccharide, D-sorbite, hawthorn powder, blueberry powder and
Mix probiotic powder mixing, pack to get；The mixing probiotic powder is bifidobacterium longum.
Embodiment 2.
A kind of production technology of dragon fruit ferment powder, the dragon fruit ferment are made of with following raw materials, dragon fruit
800g, lemon 120g and white granulated sugar 140g.
The production technology of the dragon fruit ferment powder, comprises the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；
D.C product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is not
More than fermenter volume 80%, E product are obtained；
It is inoculated with saccharomyces cerevisiae on f.E product, the 0.2% of inoculum concentration E product weight, obtain F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 10 days, midway stir 2 times or take juice from bottom
Leaching Slag treatment is carried out to upper strata slag 2 times, obtain G product；
H. G product are crossed into 60-80 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product are transferred in another clean fermentation tank and carry out second of fermentation, and when fermenting for the second time, the canned liquid that ferments is fermentation
The 98% of tank volume, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 10 days treat that zymotic fluid face is static,
When bubble-free generates, fermentation ends obtain I product；
J. the high fermentation liquid in i product is collected liquid, obtains J product using after 300 mesh filter-cloth filterings；
K.J product import clean fermentation tank, and the canned liquid that ferments is the 98% of fermenter volume, 20 DEG C -25 DEG C of fermentation temperature, sternly
The static anaerobic fermentation of lattice, carries out profound fermentation, and fermentation time 12 months obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C of thickening temperature, vacuum degree 0.09MPa are concentrated to stoste
85%, obtain L product；
The strainer filtering of m.L product 300-400 mesh collects filtrate, obtains M product；
The maltodextrin of M product weight 20% and the vitamin C of M product weight 0.5% are added in n.M product, stirs evenly, obtains N product；
O. uniform filtration, homogeneous 2 times filter the strainer used and control in 300-400 mesh, obtain O product；
P.O product sterilize carry out degerming by the way of filtration sterilization or high temperature sterilization；The degerming is filtration sterilization temperature
It spends for room temperature, sterilization mode uses ultra high temperature short time sterilization or microwave disinfection, 135 DEG C of -140 DEG C of processing of ultra high temperature short time sterilization
5s-8s, ultra high temperature short time sterilization speed needs and spray drying speeds match；Microwave pipe-line sterilizes 60 DEG C -65 DEG C and handles 5 points
Clock；Obtain P product；
Q. it is spray-dried：140 DEG C -160 DEG C of inlet air temperature is controlled, 85 DEG C -95 DEG C of leaving air temp goes out powder moisture requirement and exists
Less than 5%, the requirement of powder ambient humidity is received less than 30%, is received powder with food-grade packaging bag, is obtained Q product；
R. it is 80 by the weight ratio of Q product, white sand, Icing Sugar, xylo-oligosaccharide：15：5：3 by Q product white sand, Icing Sugar, xylo-oligosaccharide,
D-sorbite mixing, pack to get；The mixing probiotic powder is lactobacillus acidophilus.
Embodiment 3.
A kind of production technology of dragon fruit ferment powder, the dragon fruit ferment are made of with following raw materials, dragon fruit
750g, lemon 90g and white granulated sugar 120g.
The production technology of the dragon fruit ferment powder, comprises the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；
D.C product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is not
More than fermenter volume 80%, E product are obtained；
Saccharomyces cerevisiae is inoculated on f.E product, the 0.1%-0.2% of inoculum concentration E product weight obtains F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days, midway stirring 1-2 times or from bottom
Juice is taken to carry out leaching Slag treatment to upper strata slag 2 times, obtains G product；
H. G product are crossed into 60-80 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product are transferred in another clean fermentation tank and carry out second of fermentation, and when fermenting for the second time, the canned liquid that ferments is fermentation
The 91% of tank volume, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days treat that zymotic fluid face is quiet
Only, when bubble-free generates, fermentation ends obtain I product；
J. the high fermentation liquid in i product is collected liquid, obtains J product using after 300 mesh filter-cloth filterings；
K.J product import clean fermentation tank, and the canned liquid that ferments is the 91% of fermenter volume, 20 DEG C -25 DEG C of fermentation temperature, sternly
The static anaerobic fermentation of lattice, carries out profound fermentation, and fermentation time 1 month obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C of thickening temperature, vacuum degree 0.09MPa are concentrated to stoste
75%, obtain L product；
The strainer filtering of m.L product 300-400 mesh collects filtrate, obtains M product；
The maltodextrin of M product weight 8% is added in n.M product, stirs evenly, obtains N product；
O. uniform filtration, homogeneous 1 time filter the strainer used and control in 300-400 mesh, obtain O product；
P.O product sterilize carry out degerming by the way of filtration sterilization or high temperature sterilization；The degerming is filtration sterilization temperature
It spends for room temperature, sterilization mode uses ultra high temperature short time sterilization or microwave disinfection, 135 DEG C of -140 DEG C of processing of ultra high temperature short time sterilization
5s-8s, ultra high temperature short time sterilization speed needs and spray drying speeds match；Microwave pipe-line sterilizes 60 DEG C -65 DEG C and handles 2 points
Clock；Obtain P product；
Q. it is spray-dried：140 DEG C -160 DEG C of inlet air temperature is controlled, 85 DEG C -95 DEG C of leaving air temp goes out powder moisture requirement and exists
Less than 5%, the requirement of powder ambient humidity is received less than 30%, is received powder with food-grade packaging bag, is obtained Q product；
R. by Q product, white sand, Icing Sugar, xylo-oligosaccharide, D-sorbite, hawthorn powder, blueberry powder, the weight for mixing probiotic powder
Than for 50：40：15：10：20：5：5：5 by Q product white sand, Icing Sugar, xylo-oligosaccharide, D-sorbite, hawthorn powder, blueberry powder and mixing
Probiotic powder mixing, pack to get；The mixing probiotic powder is Lactobacillus rhamnosus.
Claims (5)
1. a kind of production technology of dragon fruit ferment powder, it is characterised in that：Comprise the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；
D.C product are removed the peel, and are cut into the block that the length of side is 1-2mm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is no more than
Fermenter volume 80% obtains E product；
Saccharomyces cerevisiae is inoculated on f.E product, the 0.1%-0.2% of inoculum concentration E product weight obtains F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days, midway stir 1-2 times or take juice from bottom
Leaching Slag treatment is carried out to upper strata slag 2 times, obtain G product；
H. G product are crossed into 60-80 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product are transferred in another clean fermentation tank and carry out second of fermentation, and when fermenting for the second time, the canned liquid that ferments holds for fermentation tank
Long-pending more than 90%, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days treat that zymotic fluid face is quiet
Only, when bubble-free generates, fermentation ends obtain I product；
J. the high fermentation liquid in i product is collected liquid, obtains J product using after 300 mesh filter-cloth filterings；
K.J product import clean fermentation tank, and the canned liquid that ferments is more than the 90% of fermenter volume, 20 DEG C -25 DEG C of fermentation temperature, sternly
The static anaerobic fermentation of lattice, carries out profound fermentation, and fermentation time 1 month to 12 months obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C, vacuum degree 0.09MPa of thickening temperature is concentrated to the 75%- of stoste
85%, obtain L product；
The strainer filtering of m.L product 300-400 mesh collects filtrate, obtains M product；
The maltodextrin of M product weight 8%-20% and the vitamin C of M product weight 0%-0.5% are added in n.M product, stirs evenly, obtains N product；
O. uniform filtration, homogeneous 1-2 times filter the strainer used and control in 300-400 mesh, obtain O product；
P.O product sterilize carry out degerming by the way of filtration sterilization or high temperature sterilization；The degerming is that filtration sterilization temperature is
Room temperature, sterilization mode use ultra high temperature short time sterilization or microwave disinfection, and 135 DEG C -140 DEG C of ultra high temperature short time sterilization handles 5s-8s,
Ultra high temperature short time sterilization speed needs and spray drying speeds match；Microwave pipe-line is sterilized 60 DEG C -65 DEG C and is handled 2-5 minutes；Obtain P
Product；
Q. it is spray-dried：Control 140 DEG C -160 DEG C of inlet air temperature, 85 DEG C -95 DEG C of leaving air temp, go out powder moisture requirement 5% with
Under, the requirement of powder ambient humidity is received less than 30%, is received powder with food-grade packaging bag, is obtained Q product；
R. it is by the weight ratio of Q product, white sand, Icing Sugar, xylo-oligosaccharide, D-sorbite, hawthorn powder, blueberry powder, mixing probiotic powder
50-80：15-40：5-15：3-10：0-20：0-5：0-5：0-5 is by Q product white sand, Icing Sugar, xylo-oligosaccharide, D-sorbite, hawthorn
Powder, blueberry powder and mixing probiotic powder mixing, pack to get.
2. the production technology of dragon fruit ferment powder as described in claim 1, it is characterised in that：The mixing probiotic powder is
Bifidobacterium longum, lactobacillus acidophilus, lactobacillus plantarum or Lactobacillus rhamnosus.
3. the production technology of dragon fruit ferment powder as described in claim 1, it is characterised in that：In step e, the flue
The mass ratio of fruit, lemon and white granulated sugar is：70-85：8-13：10-16.
4. the production technology of dragon fruit ferment powder as claimed in claim 3, it is characterised in that：The dragon fruit, lemon and
The mass ratio of white granulated sugar is：75-80：9-12：12-14.
5. the production technology of dragon fruit ferment powder as claimed in claim 4, it is characterised in that：The dragon fruit, lemon and
The mass ratio of white granulated sugar is：78：10：13.
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| CN112220038A (en) * | 2020-08-31 | 2021-01-15 | 海南满家福健康科技有限公司 | Production process of noni dry powder |
| CN112220039A (en) * | 2020-08-31 | 2021-01-15 | 海南满家福健康科技有限公司 | Noni fruit enzyme production method |
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