CN114698761A - Pitaya functional beverage and preparation method thereof - Google Patents
Pitaya functional beverage and preparation method thereof Download PDFInfo
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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 functional dragon fruit beverage and a preparation method thereof, wherein each 100mL of the functional dragon fruit beverage comprises the following raw materials in parts by weight: 50-80 mL of pitaya juice, 20-50 mL of yoghourt and 40-500 mg of anthocyanin extract or tryptophan extract or taurine extract. The preparation method of the dragon fruit functional beverage is green and healthy, the process is simple and easy to implement, and the produced beverage is unique and novel, has pure flavor and fresh and cool taste, has higher nutritional value than the conventional beverage, and has the health-care effects of resisting aging, calming the nerves, helping sleep, resisting fatigue and the like.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a dragon fruit functional beverage and a preparation method thereof.
Background
The pitaya belongs to the family of cactaceae and the genus of the genus "tianchi", is distributed in tropical rainforest regions of central america, is widely cultivated all over the world, and a large amount of breeding is started in provinces such as the Hainan region, the Guangdong region, the Yunnan region and the like in China. It integrates fruits, flowers, vegetables, health care and medicines into a whole, and is called as an invaluable treasure. The dragon fruit is the king of fruit, is olive-shaped, has bright red and bright peel, large fruit, and the weight of about 500-1200 g, has snow white or red pulp, is sweet but not greasy, is a good beverage raw material, and can be made into fruit juice.
From the aspect of traditional Chinese medicine, the pitaya juice can moisten lung to arrest cough, invigorate spleen to stimulate appetite, promote blood circulation to remove blood stasis, has a good auxiliary treatment effect on cough caused by lung dryness, and can increase appetite. From the aspect of nutrition, the dragon fruit juice is rich in albumin and also contains a large amount of anthocyanin, so that the dragon fruit juice can whiten the skin, eliminate pigmentation of facial parts, delay aging and improve the effect of eliminating constipation. The dragon fruit pulp is widely applied to the production of fermented foods such as compound beverages, ice cream, fruit wine, fruit vinegar, yoghourt and the like.
Disclosure of Invention
Aiming at the prior art, the invention provides a dragon fruit functional beverage and a preparation method thereof, and aims to provide a beverage which is rich in nutrition, can obviously improve the immunity of a human body, and has health-care effects of resisting aging, soothing nerves, helping sleep, resisting fatigue and the like.
In order to achieve the purpose, the invention adopts the technical scheme that: providing a functional dragon fruit beverage, wherein each 100mL of the functional dragon fruit beverage comprises the following raw materials in parts by weight: 50-80 mL of pitaya juice, 20-50 mL of yoghourt and 40-500 mg of anthocyanin extract or tryptophan extract or taurine extract.
The yoghourt is a dairy product which is prepared by taking milk as a main raw material and fermenting the milk by using lactic acid bacteria, has unique flavor and rich nutrition, and is rich in protein, calcium and vitamins. The yoghourt can enhance immunity, regulate blood sugar and blood pressure and has important curative effects on constipation, liver diseases and the like after being frequently eaten, so that people can widely eat the yoghourt as a functional food.
The fruit beverage is prepared by taking natural nutrient enhancers (anthocyanin extract, tryptophan extract and taurine extract) and yoghourt and dragon fruit pulp as main raw materials, has the characteristics of no cholesterol, no animal fat, no growth hormone, no antibiotics and the like, and can meet the requirements of vegetarians, consumers pursuing health and the like.
On the basis of the technical scheme, the invention can be improved as follows.
Furthermore, the yoghourt is the yoghourt without addition of the original taste.
Further, the dragon fruit juice is prepared by the following steps: mixing the red-heart pitaya pulp with water according to the volume ratio of 1: 5-10, crushing, filtering to obtain fruit juice, and adding a color fixative to obtain the red-heart pitaya juice.
Further, the anthocyanin extract is prepared by the following steps: drying and crushing the red-heart pitaya peel, extracting crushed peel powder at 40-45 ℃ with ethanol microwave and/or ultrasonic for 40-60 min, and then carrying out vacuum freeze drying on the extract to obtain the red-heart pitaya peel powder.
The pericarp of the red heart pitaya contains a large amount of anthocyanin, and the recent research shows that the anthocyanin also has various physiological functions, such as the effects of inhibiting platelet coagulation, preventing thrombus and heart disease, resisting cancer and inflammation, delaying senility and the like. The natural anthocyanin is extracted from the red heart pitaya peel, so that the comprehensive utilization of the pitaya can be realized, the additional value of the pitaya is improved, the food waste and the environmental pollution can be reduced, and the method has important significance in production.
Further, the tryptophan extract is prepared by the following steps: drying and crushing banana peel, performing microwave and/or ultrasonic extraction on crushed peel powder for 40-60 min at 40-45 ℃ by using ethanol, and performing vacuum freeze drying on an extracting solution to obtain the banana peel powder.
The banana is a plant of Musaceae and Musa, contains abundant 5-hydroxytryptamine, and the chemical component can bring joy, calm and sleepy signals to people, and the people usually eat more bananas to reduce the depressed mood, so that pessimism is disappointed and the worried mood is gradually dissipated. The banana has high tryptophan content as a fruit, and the banana peel has the advantages of high tryptophan content, extremely high effective components and high comprehensive utilization value.
Further, the taurine extract is prepared by the following steps: pulverizing the laver, extracting the laver by using water microwaves at 50-60 ℃ for 2-2.5 h, and then carrying out vacuum freeze drying on an extracting solution to obtain the laver.
The laver leaf contains abundant protein, soluble dietary fiber, various vitamins and various essential amino acids. In recent years, the extraction of functional components such as phycobiliprotein, laver skin, laver polysaccharide, amino acid and the like in laver becomes a research hotspot, and the analysis of the composition of the amino acid of the laver discovers that the laver contains rich taurine. Taurine is not only one of partial substances approved by the national health committee and having the function of relieving fatigue, but also is a good immunomodulator, and has great development and application potential in nutritional foods and functional foods.
Further, the vacuum freeze-drying comprises the following steps: freezing for 8-12 h at-70 to-90 ℃, and then carrying out freeze drying for 24-36 h at-70 to-90 ℃ and under the vacuum degree of 20-40 kPa.
The invention also provides a preparation method of the pitaya functional beverage, which comprises the following steps:
(1) and (3) fermentation: mixing the dragon fruit juice and the yoghourt, adding the anthocyanin extract or the tryptophan extract or the taurine extract, and performing rotary fermentation at-4 ℃ and below 101.325kPa for 20-30 h to obtain dragon fruit fermentation liquor;
(2) blending: mixing the dragon fruit fermentation liquor, the white granulated sugar and the citric acid according to the weight ratio of 90-95: 1-12: 0.2-1.2, and then sterilizing at 80-95 ℃ to obtain the dragon fruit fermented liquor.
The invention has the beneficial effects that:
1. the preparation method of the dragon fruit functional beverage is green and healthy, and has simple process and easy implementation.
2. The dragon fruit, the yoghourt and the natural nutrition enhancer are combined to form the functional beverage, the produced beverage is unique and novel, pure in flavor and fresh and cool in taste, has higher nutritional value than the conventional beverage, and has the health-care effects of resisting aging, calming the nerves, helping sleep, resisting fatigue and the like.
3. The functional beverage of the invention is suitable for various groups, has good economic benefit and social benefit, and can build an industrial production line.
Detailed Description
The following examples are provided to illustrate specific embodiments of the present invention.
Example 1
Every 100mL of the pitaya functional beverage comprises the following raw materials in proportion: 80mL of dragon fruit juice, 20mL of yoghurt without addition of original taste and 40mg of anthocyanin extract;
the dragon fruit juice is prepared by the following steps: mixing the red-heart pitaya pulp with water according to the volume ratio of 1:5, crushing, filtering to obtain fruit juice, and adding a color fixative ascorbic acid to obtain the red-heart pitaya juice;
the anthocyanin extract is prepared by the following steps: drying pericarp of red-heart pitaya, pulverizing, extracting pulverized pericarp powder with ethanol microwave and ultrasound at 40 deg.C for 60min, taking extractive solution, freezing at-70 deg.C for 12 hr, and freeze-drying at-70 deg.C under vacuum degree of 20kPa for 36 hr.
The preparation method of the pitaya functional beverage comprises the following steps:
(1) fermentation: mixing dragon fruit juice and yogurt, adding anthocyanin extract, and performing rotary fermentation at-4 deg.C under 90kPa for 20h to obtain dragon fruit fermentation liquid;
(2) blending: mixing the dragon fruit fermentation liquid, the white granulated sugar and the citric acid according to the weight ratio of 90:1:0.2, and then sterilizing at 85 ℃ to obtain the dragon fruit fermented liquid.
Example 2
The anthocyanin extract in example 1 was changed to a tryptophan extract, and the rest was the same as in example 1; wherein the tryptophan extract is prepared by the following steps: drying banana peel, pulverizing, extracting pulverized peel powder with ethanol microwave and ultrasound at 40 deg.C for 60min, freezing the extractive solution at-70 deg.C for 12 hr, and freeze drying at-70 deg.C under 20kPa for 36 hr.
Example 3
The anthocyanin extract in example 1 was changed to a taurine extract, and the rest was the same as in example 1;
the taurine extract is prepared by the following steps: pulverizing thallus Porphyrae, extracting with water at 50 deg.C for 2.5 hr, freezing the extractive solution at-70 deg.C for 12 hr, and freeze drying at-70 deg.C under vacuum degree of 20kPa for 36 hr.
Example 4
Every 100mL of the pitaya functional beverage comprises the following raw materials in proportion: 70mL of dragon fruit juice, 30mL of yoghurt without addition of original taste and 200mg of anthocyanin extract;
the dragon fruit juice is prepared by the following steps: mixing the red-heart pitaya pulp with water according to the volume ratio of 1:7, crushing, filtering to obtain fruit juice, and adding a color fixative ascorbic acid to obtain the red-heart pitaya juice;
the anthocyanin extract is prepared by the following steps: drying pericarp of red-core pitaya, pulverizing, microwave extracting pulverized pericarp powder with ethanol at 43 deg.C for 50min, taking the extractive solution, freezing at-80 deg.C for 10h, and freeze-drying at-80 deg.C under vacuum degree of 30kPa for 30h to obtain the final product.
The preparation method of the pitaya functional beverage comprises the following steps:
(1) fermentation: mixing the dragon fruit juice and the yoghourt, adding the anthocyanin extract, and performing rotary fermentation at 0 ℃ and 95kPa for 25h to obtain dragon fruit fermentation liquor;
(2) blending: mixing the dragon fruit fermentation liquid, the white granulated sugar and the citric acid according to the weight ratio of 93:6:1, and sterilizing at 80 ℃ to obtain the dragon fruit fermented liquid.
Example 5
The anthocyanin extract in example 4 was changed to a tryptophan extract, and the rest was the same as in example 1;
wherein the tryptophan extract is prepared by the following steps: drying banana peel, pulverizing, microwave extracting pulverized peel powder with ethanol at 43 deg.C for 50min, freezing the extractive solution at-80 deg.C for 10 hr, and freeze drying at-80 deg.C under vacuum degree of 30kPa for 30 hr.
Example 6
The anthocyanin extract in example 4 was changed to a taurine extract, and the rest was the same as in example 1;
the taurine extract is prepared by the following steps: pulverizing thallus Porphyrae, extracting with water at 55 deg.C for 2.3 hr, freezing the extractive solution at-80 deg.C for 10 hr, and freeze drying at-80 deg.C under vacuum degree of 30kPa for 30 hr.
Example 7
Every 100mL of the pitaya functional beverage comprises the following raw materials in proportion: 60mL of dragon fruit juice, 40mL of yoghurt without addition of original taste and 500mg of anthocyanin extract;
the dragon fruit juice is prepared by the following steps: mixing the red-heart pitaya pulp with water according to the volume ratio of 1:10, crushing, filtering to obtain fruit juice, and adding a color fixative ascorbic acid to obtain the red-heart pitaya juice;
the anthocyanin extract is prepared by the following steps: drying pericarp of red-heart pitaya, pulverizing, ultrasonically extracting pulverized pericarp powder with ethanol at 45 deg.C for 40min, taking the extractive solution, freezing at-90 deg.C for 8h, and freeze-drying at-90 deg.C under vacuum degree of 30kPa for 24h to obtain the final product.
The preparation method of the pitaya functional beverage comprises the following steps:
(1) fermentation: mixing the dragon fruit juice and the yoghourt, adding the anthocyanin extract, and performing rotary fermentation at 4 ℃ and 98kPa for 30h to obtain dragon fruit fermentation liquor;
(2) blending: mixing the dragon fruit fermentation liquid, the white granulated sugar and the citric acid according to the weight ratio of 95:12:1.2, and then sterilizing at 95 ℃ to obtain the dragon fruit fermented liquid.
Example 8
The anthocyanin extract in example 7 was changed to a tryptophan extract, and the rest was the same as in example 1;
wherein the tryptophan extract is prepared by the following steps: drying banana peel, pulverizing, ultrasonically extracting the pulverized peel powder with ethanol at 45 deg.C for 40min, taking the extractive solution, freezing at-90 deg.C for 8h, and freeze-drying at-90 deg.C under vacuum degree of 30kPa for 24h to obtain the final product.
Example 9
The anthocyanin extract in example 7 was changed to a taurine extract, and the rest was the same as in example 1;
the taurine extract is prepared by the following steps: pulverizing thallus Porphyrae, extracting with water at 60 deg.C for 2 hr, freezing the extractive solution at-90 deg.C for 8 hr, and lyophilizing at-90 deg.C under vacuum degree of 30kPa for 24 hr.
Comparative example 1
The anthocyanin extract of example 1 was changed to 20mg, and the rest was the same as in example 1.
Comparative example 2
The taurine extract of example 2 was changed to 20mg, and the rest was the same as example 2.
Comparative example 3
The tryptophan extract in example 3 was changed to 20mg, and the procedure was otherwise the same as in example 3.
While the present invention has been described in detail with reference to the embodiments, it should not be construed as limited to the scope of the patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (8)
1. The functional pitaya beverage is characterized by comprising the following raw materials in parts by weight per 100 mL: 50-80 mL of pitaya juice, 20-50 mL of yoghourt and 40-500 mg of anthocyanin extract or tryptophan extract or taurine extract.
2. The pitaya functional beverage according to claim 1, wherein: the yoghourt is the yoghourt with the original taste and without additives.
3. The pitaya functional beverage according to claim 1, wherein the pitaya juice is prepared by the steps of: mixing the red-heart pitaya pulp with water according to the volume ratio of 1: 5-10, crushing, filtering to obtain fruit juice, and adding a color fixative to obtain the red-heart pitaya fruit juice.
4. The pitaya functional beverage as claimed in claim 1, wherein the anthocyanin extract is prepared by the following steps: drying and crushing the red-heart pitaya peel, extracting crushed peel powder at 40-45 ℃ with ethanol microwave and/or ultrasonic for 40-60 min, and then carrying out vacuum freeze drying on the extract to obtain the red-heart pitaya peel powder.
5. The pitaya functional beverage according to claim 1, wherein the tryptophan extract is prepared by the following steps: drying and crushing banana peel, performing microwave and/or ultrasonic extraction on crushed peel powder for 40-60 min at 40-45 ℃ by using ethanol, and performing vacuum freeze drying on an extracting solution to obtain the banana peel powder.
6. The pitaya functional beverage according to claim 1, wherein the taurine extract is prepared by the following steps: pulverizing the laver, extracting the laver by using water microwaves at 50-60 ℃ for 2-2.5 h, and then carrying out vacuum freeze drying on an extracting solution to obtain the laver.
7. The pitaya functional beverage according to any one of claims 4 to 6, wherein: the vacuum freeze drying comprises the following steps: freezing for 8-12 h at-70 to-90 ℃, and then carrying out freeze drying for 24-36 h at-70 to-90 ℃ and under the vacuum degree of 20-40 kPa.
8. The preparation method of the dragon fruit functional beverage as claimed in any one of claims 1 to 7 is characterized by comprising the following steps:
(1) and (3) fermentation: mixing the dragon fruit juice and the yoghourt, adding the anthocyanin extract or the tryptophan extract or the taurine extract, and performing rotary fermentation at-4 ℃ and below 101.325kPa for 20-30 h to obtain dragon fruit fermentation liquor;
(2) blending: mixing the dragon fruit fermentation liquor, the white granulated sugar and the citric acid according to the weight ratio of 90-95: 1-12: 0.2-1.2, and then sterilizing at 80-95 ℃ to obtain the dragon fruit fermented liquor.
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