CN1915108A - Method for producing beverage from pericarp of firedrake fruit - Google Patents
Method for producing beverage from pericarp of firedrake fruit Download PDFInfo
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- CN1915108A CN1915108A CN 200610037447 CN200610037447A CN1915108A CN 1915108 A CN1915108 A CN 1915108A CN 200610037447 CN200610037447 CN 200610037447 CN 200610037447 A CN200610037447 A CN 200610037447A CN 1915108 A CN1915108 A CN 1915108A
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- pericarp
- fruit
- beverage
- firedrake
- acid
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Abstract
A process for preparing the beverage from the peel of huolong fruit includes such steps as separating the peel of huolong fruit from its pulp, washing, cutting to become bits, adding water, grinding, adding acid and VC, stirring, adding pectase, reacting to obtain resultant liquid, adding water to colloid, heating to obtain sol, mixing it with sweetening agent and said resultant liquid, and stirring. Said beverage can promote blood circulation and prevent constipation.
Description
Technical field
The present invention relates to beverage from pericarp of firedrake fruit prescription and technical field of producing, specifically be meant a kind of beverage from pericarp of firedrake fruit and production method thereof.
Background technology
Dragon fruit also claims red dragon fruit, uses cultivar for the fruit of Cactaceae (Cactaceae) hylocereus platymiscium hylocereus (Hylocereusundatus), originates in areas, tropical Central America such as Brazil, Mexico.The fruit ellipse of dragon fruit, footpath 10～12cm, fruit colour is an aubergine, and is gorgeous charming, and pulp colour has several different cultivars such as white, yellow, red.The dragon fruit pericarp is rich in compositions such as fiber, VC, anthocyanin, carrotene, therefore, the dragon fruit pericarp has certain dietotherapy and pharmacologic action, can be hypotensive, reducing blood lipid, moistening lung, detoxifcation, beauty treatment, make eye bright, and constipation and diabetes there is an effect of supplemental treatment, in addition, the dragon fruit pericarp also has the fat-reducing and beauty effect.
Yet there are no dragon fruit pericarp Related product on the market now, mostly to eat pulp raw.Also do not have manufacturer production dragon fruit pericarp beverage products both at home and abroad now, have only kinds such as dried fruit and fresh fruit, can not satisfy the ever-increasing demand of consumers in general.
Summary of the invention
The object of the present invention is to provide a kind of production method of beverage from pericarp of firedrake fruit, the beverage from pericarp of firedrake fruit that obtains, it is moderate, mellow fresh and sweet to have tart flavour, and local flavor, mouthfeel etc. all can satisfy the demands of consumers, and have the effect of logical blood vessel and logical enteron aisle, and suitable patients with diabetes mellitus.
The production method of beverage from pericarp of firedrake fruit of the present invention comprises the steps:
(1) pulp with dragon fruit separates with pericarp, cleans pericarp;
(2) the dragon fruit pericarp is diced back adds the water of its 1～2 times of weight, defibrination, and temperature control is 40～50 ℃ then, adds acid, vitamin C, stirs, and adds the pectase reaction again and makes the skin reactant liquor in 10～15 minutes;
(3) water with 2～4 times of pericarp weight joins in the colloid, and heating obtains colloidal sol, then colloidal sol is joined in the skin reactant liquor with sweetener, stirs, and controlling its temperature is 80～85 ℃, obtains beverage from pericarp of firedrake fruit;
The parts by weight of above-mentioned each component are as follows:
Dragon fruit 15000～25000
Colloid 20～70
Acid 120～200
Vitamin C 75～125
Pectase 10～20
Sweetener 3000～12500.
Can also comprise step (4), the beverage from pericarp that step (3) is obtained carries out can, 90～95 ℃ of following sterilizations 15～30 minutes, cooling, treats to shake bottle behind its gel, deposits in shady and cool lucifuge place.
Described acid is one or more in citric acid, malic acid, the natrium citricum.
Described colloid is one or more mixtures in agar, carragheen, the gellan gum.
Described sweetener is one or more in FOS, honey, oligoisomaltose, maltitol, Sucralose (also claiming Sucralose), the AK sugar.
FOS, oligoisomaltose, maltitol in the described sweetener that adds in step (3) contain Oilgosaccharkdes, thereby the described drink that makes can make the Bifidobacterium in the enteron aisle breed rapidly, improve flora environment in the enteron aisle, promote the absorption of nutriment, strengthened product efficacy.
The present invention has following advantage and beneficial effect: it is moderate, mellow fresh and sweet that the beverage from pericarp of firedrake fruit of the present invention's preparation has tart flavour, and can lead to blood vessel and logical enteron aisle, and suitable patients with diabetes mellitus, dragon fruit pericarp processing new varieties have been increased, can improve concerned drink manufacturer benefit, satisfy the ever-increasing demand of consumers in general, have high economic benefit and social benefit.
The specific embodiment
Below in conjunction with embodiment, the present invention is done detailed description further.
Embodiment 1
(1) take by weighing the dragon fruit (the white core kind of red skin) of 15kg, wash fruit, go fourth, go end, stripping and slicing, reject bad mashed part, pulp is separated with the pericarp skin, pulp is preserved for processing other products, and pericarp then cleans in addition again, obtains the about 4kg of pericarp.
(2) pericarp is diced, add water 4kg defibrination, temperature control adds load weighted citric acid and malic acid 120 grams, vitamin C 125 grams at 40 ℃, stirs, and adds the pectase reaction then and makes the skin reactant liquor in 15 minutes.
(3) 10g glue is used 12kg water heating for dissolving, added the skin reactant liquor with 1gAK sugar, 1.6kg oligoisomaltose and 0.4kg maltitol, stir, temperature control makes the about 20kg of beverage from pericarp of firedrake fruit at 80 ℃.
(4) dragon fruit beverage that processes is filled in the container of 200mL, but the good product of approximately 90～95 bottles of cans, can was 90 ℃ of water dip sterilizations 25 minutes, cooling then, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, through coding, decals, packing etc. promptly makes the beverage from pericarp of firedrake fruit product again.This drink is particularly suitable for the diabetes patient and the obese people drinks.
Embodiment 2
(1) takes by weighing the dragon fruit (white core kind of red skin and the red core kind of red skin by 2: 1 collocation) of 24kg, wash fruit, go fourth, go end, stripping and slicing, reject bad mashed part, pulp is separated with the pericarp skin, pulp is separated with the pericarp skin, and pulp is preserved for processing other products, obtains the about 4kg of pericarp.
(2) pericarp is diced, add 8kg water mill slurry, temperature control adds load weighted citric acid and malic acid 200 grams, vitamin C 75 grams at 50 ℃, stirs, and adds the pectase reaction then and makes reactant liquor in 10 minutes.
(3) 8g glue is used 8kg water heating for dissolving, added the skin reactant liquor with 0.5kg honey, 0.3kg FOS and 0.4g Sucralose, stir, temperature control makes the about 20kg of beverage from pericarp of firedrake fruit at 85 ℃.
(4) dragon fruit beverage that processes is filled in the container of 200mL, but the good product of approximately 90～95 bottles of cans, can was 95 ℃ of water dip sterilizations 15 minutes, cooling then, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, through coding, decals, packing etc. promptly makes the beverage from pericarp of firedrake fruit product again.
Embodiment 3
(1) take by weighing the dragon fruit (the red core kind of red skin) of 25kg, wash fruit, go fourth, go end, stripping and slicing, reject bad mashed part, pulp is separated with the pericarp skin, pulp is separated with the pericarp skin, pulp is preserved for processing other products, obtains the about 3kg of pericarp.
(2) pericarp is diced, add 6kg water mill slurry, temperature control adds load weighted citric acid and natrium citricum 150 grams, vitamin C 100 grams at 45 ℃, stirs, and adds the pectase reaction then and makes reactant liquor in 13 minutes.
(3) 8g glue is used 6kg water heating for dissolving, added the skin reactant liquor with 0.8gAK sugar, 1.4kg oligoisomaltose and 0.3kg maltitol, stir, temperature control makes the about 15kg of beverage from pericarp of firedrake fruit at 83 ℃.
(4) beverage from pericarp of firedrake fruit that processes is filled in the container of 100mL, but the good product of approximately 140～145 bottles of cans, can was 92 ℃ of water dip sterilizations 20 minutes, cooling then, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, through coding, decals, packing etc. promptly makes the beverage from pericarp of firedrake fruit product again.This drink is particularly suitable for the diabetes patient and the obese people drinks.
Claims (5)
1, a kind of production method of beverage from pericarp of firedrake fruit is characterized in that comprising the steps:
(1) pulp with dragon fruit separates with pericarp, cleans pericarp;
(2) the dragon fruit pericarp is diced back adds the water of its 1～2 times of weight, defibrination, and temperature control is 40～50 ℃ then, adds acid, vitamin C, stirs, and adds the pectase reaction again and makes the skin reactant liquor in 10～15 minutes;
(3) water with 2～4 times of pericarp weight joins in the colloid, and heating obtains colloidal sol, then colloidal sol is joined in the skin reactant liquor with sweetener, stirs, and controlling its temperature is 80～85 ℃, obtains beverage from pericarp of firedrake fruit;
The parts by weight of above-mentioned each component are as follows:
Dragon fruit 15000～25000
Colloid 20～70
Acid 120～200
Vitamin C 75～125
Pectase 10～20
Sweetener 3000～12500.
2, method according to claim 1 is characterized in that also comprising step (4), and the beverage from pericarp that step (3) is obtained carries out can, 90～95 ℃ of following sterilizations 15～30 minutes, cooling, treats to shake bottle behind its gel, deposits in shady and cool lucifuge place.
3, method according to claim 1 and 2 is characterized in that described acid is one or more in citric acid, malic acid, the natrium citricum.
4, method according to claim 3 is characterized in that described colloid is one or more mixtures in agar, carragheen, the gellan gum.
5, method according to claim 4 is characterized in that described sweetener is one or more in FOS, honey, oligoisomaltose, maltitol, Sucralose, the AK sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610037447 CN1915108A (en) | 2006-08-31 | 2006-08-31 | Method for producing beverage from pericarp of firedrake fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610037447 CN1915108A (en) | 2006-08-31 | 2006-08-31 | Method for producing beverage from pericarp of firedrake fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1915108A true CN1915108A (en) | 2007-02-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200610037447 Pending CN1915108A (en) | 2006-08-31 | 2006-08-31 | Method for producing beverage from pericarp of firedrake fruit |
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| CN (1) | CN1915108A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461752A (en) * | 2013-09-29 | 2013-12-25 | 凌爱秋 | Method for preparing pitaya paste by whole pitaya |
| CN103535491A (en) * | 2012-07-10 | 2014-01-29 | 天津市傲绿农副产品集团股份有限公司 | Processing method for preserved hylocereus undatus peels |
| CN104248014A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Preparation method of dragon fruit juice |
| CN104663945A (en) * | 2014-12-06 | 2015-06-03 | 湖北文理学院 | Pitaya peel tea and preparation method thereof |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
| CN105273910A (en) * | 2015-10-30 | 2016-01-27 | 昆明凌览生物科技有限公司 | Dragon fruit peel fermenting beverage and preparation method thereof |
| CN106234877A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The processing technique of fruit juice |
| CN106234879A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The production method of fruit juice |
| CN106234878A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The preparation method of juice product |
| CN106261293A (en) * | 2016-08-22 | 2017-01-04 | 陈健 | The preparation method of Dragonfruit Juice |
| CN106333187A (en) * | 2016-08-22 | 2017-01-18 | 陈健 | Method for preparing fruit juice beverage |
| CN107019129A (en) * | 2017-03-08 | 2017-08-08 | 何小平 | Anti-light, health care, mildness dragon fruit juice |
-
2006
- 2006-08-31 CN CN 200610037447 patent/CN1915108A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535491A (en) * | 2012-07-10 | 2014-01-29 | 天津市傲绿农副产品集团股份有限公司 | Processing method for preserved hylocereus undatus peels |
| CN103461752A (en) * | 2013-09-29 | 2013-12-25 | 凌爱秋 | Method for preparing pitaya paste by whole pitaya |
| CN104248014B (en) * | 2014-09-17 | 2016-04-20 | 南宁振企农业科技开发有限公司 | The preparation method of Dragonfruit Juice |
| CN104248014A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Preparation method of dragon fruit juice |
| CN104663945A (en) * | 2014-12-06 | 2015-06-03 | 湖北文理学院 | Pitaya peel tea and preparation method thereof |
| CN104663945B (en) * | 2014-12-06 | 2017-07-25 | 湖北文理学院 | A kind of dragon fruit peel tea and preparation method thereof |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
| CN105273910A (en) * | 2015-10-30 | 2016-01-27 | 昆明凌览生物科技有限公司 | Dragon fruit peel fermenting beverage and preparation method thereof |
| CN105273910B (en) * | 2015-10-30 | 2018-12-07 | 西南林业大学 | A kind of dragon fruit pericarp fermented beverage and preparation method thereof |
| CN106234877A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The processing technique of fruit juice |
| CN106234879A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The production method of fruit juice |
| CN106234878A (en) * | 2016-08-22 | 2016-12-21 | 陈健 | The preparation method of juice product |
| CN106261293A (en) * | 2016-08-22 | 2017-01-04 | 陈健 | The preparation method of Dragonfruit Juice |
| CN106333187A (en) * | 2016-08-22 | 2017-01-18 | 陈健 | Method for preparing fruit juice beverage |
| CN107019129A (en) * | 2017-03-08 | 2017-08-08 | 何小平 | Anti-light, health care, mildness dragon fruit juice |
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