CN1919085A - Process for dragon fruit bough beverage - Google Patents
Process for dragon fruit bough beverage Download PDFInfo
- Publication number
- CN1919085A CN1919085A CN200610037443.3A CN200610037443A CN1919085A CN 1919085 A CN1919085 A CN 1919085A CN 200610037443 A CN200610037443 A CN 200610037443A CN 1919085 A CN1919085 A CN 1919085A
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- dragon fruit
- branch
- fruit bough
- bough
- beverage
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Abstract
The invention discloses a manufacturing method of dragon fruit bough beverage, which comprises the following steps: cutting dragon fruit bough, adding water to obtain the bough pulp, adding pectase, citrate and vitamin C, enzymolyzing to obtain enzymolytic liquid, blending sol with edulcorant and essence in the enzymolytic liquid, controlling temperature at 75-85 deg.c to obtain the product.
Description
Technical field
The present invention relates to the dragon fruit bough beverage technical field of producing, specifically be meant a kind of dragon fruit bough beverage 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.Dragon fruit bough has certain dietotherapy and pharmacologic action, can moistening lung, detoxifcation, beauty treatment, make eye bright, and constipation and diabetes are had the effect of supplemental treatment, in addition, dragon fruit bough also has effect of weight reducing.
Existing dragon fruit bough Related product is of less types, dragon fruit is then mostly to eat raw, the dragon fruit bough beverage products that does not also have both at home and abroad now manufacturer production the type has only kinds such as the dried fruit of dragon fruit 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 dragon fruit bough beverage, it is moderate, mellow fresh and sweet that described drink has tart flavour, local flavor, mouthfeel etc. all can satisfy the demands of consumers, and have moistening lung, detoxifcation, beauty treatment, make eye bright and the effect of logical enteron aisle, and suitable patients with diabetes mellitus.
The production method of dragon fruit bough beverage of the present invention comprises the steps:
(1) dragon fruit bough meat raw material is shredded, the water mill slurry that adds 1～5 times of weight of branch meat obtains the branch slurry, the pectase of adding branch slurry weight 0.01%～1.0%, 0.1%～0.8% citric acid and 0.005%～0.02% vitamin C, constantly stir down at 35～70 ℃ then and carry out enzymolysis processing 15～300min, obtain enzymolysis liquid;
(2) water with 1～15 times of branch meat weight joins in the colloid, and heating obtains colloidal sol, then colloidal sol is joined in the enzymolysis liquid with sweetener, essence and flavoring agent, and temperature control to 75～85 ℃ obtain dragon fruit bough beverage;
Colloid described in the step (2) is the general colloid of field of food, one or more mixtures in the preferred agar of the present invention, carragheen, the gellan gum.
Sweetener described in the step (2) is the general sweetener of field of food, preferably sucrose of the present invention and/or HFCS.
Step also can add acid citric acid and/or malic acid in (2).
The preferred miel of essence described in the step (2).
Dragon fruit bough meat raw material should obtain sterilization and clean, the present invention selects for use following method to handle and obtains dragon fruit bough meat raw material: with dragon fruit bough concentration is that chlorine dioxide immersion 1～60min of 50～500mg/kg carries out disinfection, rinsing removes to remain in the chlorine dioxide on the branch then, remove corner angle fourth thorn, reject bad mashed part, downcut pulp, clean.
For the ease of preserving, can carry out can, 90～95 ℃ of following sterilizations 15～30 minutes, cooling to the branch drink that obtains, treat to shake bottle behind its gel, deposit in shady and cool lucifuge place and get final product.
Because the sweetener of selecting for use in the step (2) contains Oilgosaccharkdes, thereby make described drink that the Bifidobacterium in the enteron aisle is bred 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 drink that invention makes has tart flavour, local flavor, mouthfeel etc. all can satisfy the demands of consumers, and have moistening lung, detoxifcation, beauty treatment, make eye bright and the effect of logical enteron aisle, and suitable patients with diabetes mellitus.The present invention has increased dragon fruit bough processing new varieties, can improve relevant dragon fruit processing vendor's benefit, satisfies the ever-increasing demand of consumers in general, has 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) be that the chlorine dioxide of 100mg/kg soaks 30min and carries out disinfection with 20kg dragon fruit bough concentration, rinsing removes to remain in the chlorine dioxide on the branch then, removes corner angle fourth thorn, reject bad mashed part, downcut pulp, clean, obtain the about 10kg of branch meat raw material;
(2) with the chopping of branch meat raw material, add 20kg water mill slurry and obtain the branch slurry, add the pectase of 150g, the 150g citric acid, the 45g vitamin C constantly stirs down at 50 ℃ then and carries out enzymolysis processing 60min, obtains enzymolysis liquid;
(3) 100kg water is joined in colloid agar, carragheen, the gellan gum, heating obtains colloidal sol, then colloidal sol is joined in the enzymolysis liquid with sucrose, malic acid, honeybee perfume (or spice), and temperature control to 80 ℃ obtains branch drink of the present invention;
(4) the branch drink is carried out can, 90 ℃ of following sterilizations 25 minutes, cooling, treat to shake bottle behind its gel, deposit in shady and cool lucifuge place and get final product.
Through drinking, its tart flavour is moderate, mellow fresh and sweet, and have moistening lung, detoxifcation, beauty treatment, make eye bright and the effect of logical enteron aisle, and suitable patients with diabetes mellitus.
Embodiment 2
(1) be that the chlorine dioxide of 500mg/kg soaks 1min and carries out disinfection with 10kg dragon fruit bough concentration, rinsing removes to remain in the chlorine dioxide on the branch then, removes corner angle fourth thorn, reject bad mashed part, downcut pulp, clean, obtain the about 5kg of branch meat raw material;
(2) with the chopping of branch meat raw material, add 5kg water mill slurry and obtain the branch slurry, add pectase, hemicellulase and the cellulase of 1g, constantly stir down at 70 ℃ and carry out enzymolysis processing 300min, obtain enzymolysis liquid;
(3) 5kg water is joined in the colloid carragheen, heating obtains colloidal sol, then colloidal sol is joined in the enzymolysis liquid with sucrose and HFCS, honeybee perfume (or spice), and temperature control to 85 ℃ obtains branch drink of the present invention;
(4) the branch drink is carried out can, 95 ℃ of following sterilizations 15 minutes, cooling, treat to shake bottle behind its gel, deposit in shady and cool lucifuge place and get final product.
Through drinking, it is mellow fresh and sweet, and local flavor and mouthfeel are moderate, and have moistening lung, detoxifcation, beauty treatment, make eye bright and the effect of logical enteron aisle, and suitable patients with diabetes mellitus.
Embodiment 3
(1) be that the chlorine dioxide of 50mg/kg soaks 60min and carries out disinfection with 30kg dragon fruit bough concentration, rinsing removes to remain in the chlorine dioxide on the branch then, removes corner angle fourth thorn, reject bad mashed part, downcut pulp, clean, obtain the about 15kg of branch meat raw material;
(2) with the chopping of branch meat raw material, add 75kg water mill slurry and obtain the branch slurry, add pectase, hemicellulase and the cellulase of 900g, constantly stir down at 35 ℃ and carry out enzymolysis processing 15min, obtain enzymolysis liquid;
(3) 225kg water is joined in the colloid gellan gum, heating obtains colloidal sol, then colloidal sol is joined in the enzymolysis liquid with HFCS, citric acid and malic acid, honeybee perfume (or spice), and temperature control to 75 ℃ obtains branch drink of the present invention;
(4) the branch drink is carried out can, 92 ℃ of following sterilizations 20 minutes, cooling, treat to shake bottle behind its gel, deposit in shady and cool lucifuge place and get final product.
Through drinking, it is mellow fresh and sweet, and tart flavour, local flavor and mouthfeel are moderate, and have moistening lung, detoxifcation, beauty treatment, make eye bright and the effect of logical enteron aisle, and suitable patients with diabetes mellitus.
Claims (6)
1, a kind of production method of dragon fruit bough beverage is characterized in that comprising the steps:
(1) dragon fruit bough meat raw material is shredded, the water mill slurry that adds 1～5 times of weight of branch meat obtains the branch slurry, the pectase of adding branch slurry weight 0.01%～1.0%, 0.1%～0.8% citric acid and 0.005%～0.02% vitamin C, constantly stir down at 35～70 ℃ then and carry out enzymolysis processing 15～300min, obtain enzymolysis liquid;
(2) water with 1～15 times of branch meat weight joins in the colloid, and heating obtains colloidal sol, then colloidal sol is joined in the enzymolysis liquid with sweetener, essence and flavoring agent, and temperature control to 75～85 ℃ obtain dragon fruit bough beverage.
2, method according to claim 1 is characterized in that colloid described in the step (2) is one or more mixtures in agar, carragheen, the gellan gum.
3, method according to claim 1, it is characterized in that sweetener described in the step (2) be sucrose and/HFCS.
4, method according to claim 1 is characterized in that essence is miel described in the step (2).
5, method according to claim 1 can also add acid malic acid and/or citric acid when it is characterized in that adding sweetener in the step (2).
6, according to the described method of one of claim 2-5, it is characterized in that dragon fruit bough meat raw material is handled by the following method obtains: with dragon fruit bough concentration is that the chlorine dioxide of 50～500mg/kg soaks 1～60min and carries out disinfection, rinsing removes to remain in the chlorine dioxide on the branch then, remove corner angle fourth thorn, reject bad mashed part, downcut pulp, clean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610037443.3A CN1919085A (en) | 2006-08-31 | 2006-08-31 | Process for dragon fruit bough beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610037443.3A CN1919085A (en) | 2006-08-31 | 2006-08-31 | Process for dragon fruit bough beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1919085A true CN1919085A (en) | 2007-02-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610037443.3A Pending CN1919085A (en) | 2006-08-31 | 2006-08-31 | Process for dragon fruit bough beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN1919085A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104188031A (en) * | 2014-08-08 | 2014-12-10 | 广西钦州玛氏食品有限公司 | Pitaya stem vinegar and preparation method thereof |
| CN107397092A (en) * | 2017-08-17 | 2017-11-28 | 平果县果燕缘农业开发有限公司 | A kind of stems of dragon fruits beverage and preparation method thereof |
| CN109090325A (en) * | 2018-07-31 | 2018-12-28 | 海南大学 | A kind of production method of stems of dragon fruits aloe Compound Soft Sweets With Health Functions |
| CN112998173A (en) * | 2021-05-06 | 2021-06-22 | 田永全 | Preparation method of pitaya branch passion fruit beverage |
-
2006
- 2006-08-31 CN CN200610037443.3A patent/CN1919085A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104188031A (en) * | 2014-08-08 | 2014-12-10 | 广西钦州玛氏食品有限公司 | Pitaya stem vinegar and preparation method thereof |
| CN104188031B (en) * | 2014-08-08 | 2016-07-06 | 广西钦州玛氏食品有限公司 | Stems of dragon fruits vinegar and preparation method thereof |
| CN107397092A (en) * | 2017-08-17 | 2017-11-28 | 平果县果燕缘农业开发有限公司 | A kind of stems of dragon fruits beverage and preparation method thereof |
| CN109090325A (en) * | 2018-07-31 | 2018-12-28 | 海南大学 | A kind of production method of stems of dragon fruits aloe Compound Soft Sweets With Health Functions |
| CN112998173A (en) * | 2021-05-06 | 2021-06-22 | 田永全 | Preparation method of pitaya branch passion fruit beverage |
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| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20070228 |
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| C20 | Patent right or utility model deemed to be abandoned or is abandoned |