CN108740632A - A kind of preparation method of dragon fruit clear-juice beverage - Google Patents
A kind of preparation method of dragon fruit clear-juice beverage Download PDFInfo
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- CN108740632A CN108740632A CN201810227010.7A CN201810227010A CN108740632A CN 108740632 A CN108740632 A CN 108740632A CN 201810227010 A CN201810227010 A CN 201810227010A CN 108740632 A CN108740632 A CN 108740632A
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- juice
- dragon fruit
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- flue
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- Molecular Biology (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods of dragon fruit clear-juice beverage, include the following steps：（1）Dragon fruit and water are pressed 1：1 is squeezed into flue fruit pulp juice；（2）The pH of juice is adjusted to acidity, ascorbic acid is added, is added cellulase and pectase at 40~60 DEG C, after enzymolysis, enzyme deactivation；（3）Flue fruit pulp juice is centrifuged, then falls seed and crude fibre with strainer filtering；(4) pectinase enzymatic hydrolysis is added in dragon fruit seed, is washed out（5）Pure water, xanthans, pectin, sodium alginate, white granulated sugar and citric acid will be added in flue fruit pulp juice；（6）Homogeneous, degassing.（7）Fruit seed, ultra-high pressure sterilization is added.The flue fruit beverage of the present invention, increases product nutritive value so that the quality and mouthfeel of dragon fruit juice are more preferable.Compound enzyme for liquefaction flue fruit pulp juice improves the crushing juice rate of dragon fruit.Ultra-high pressure sterilization has preferably kept uniform and stable property, reproducibility VC and the natural pigment of Dragonfruit Juice.
Description
Technical field
The invention belongs to the manufacture fields of Dragonfruit Juice, specifically, being related to a kind of preparation method of dragon fruit juice.
Background technology
Dragon fruit is Cactaceae triangular prism category, originates in the desert area of Central America torrid zone also known as Pitaya fruit, Hylocereus undatus,
Green Dragon fruit, Yu Longguo.Nineteen ninety introduces Taiwan, regional in south China at present, as Hainan, Guangdong and Guangxi some
There is plantation in area.Dragon fruit mouthfeel is fresh and sweet, full of nutrition.It is given birth to rich in having sugar, organic acid, dietary fiber, vegetable protein, dimension
The nutritional ingredients such as element, minerals.Also contain a large amount of natural pigment in red meat dragon fruit pulp and pericarp, analyzes after testing, color
Plain type is mainly betanin pigment.These pigments do not give only the beautiful color of dragon fruit, also have anti-oxidant, anticancer,
The pharmacological actions such as antifatigue, anti-inflammatory, reducing blood lipid, blood pressure lowering.But dragon fruit on the market is generally based on marketing fresh, the production of deep processing
Product are seldom.The deep processed product for developing dragon fruit, can not only provide the added value of product of dragon fruit, but also can promote its production
The healthy and sustainable development of industry chain.
Invention content
It can utmostly retain dragon fruit nutriture value it is an object of the invention to overcome the deficiencies of the prior art and provide a kind of
Value, and it is bright in colour, and sweet mouthfeel is palatable, and pitaya-flavor is strong, the preparation side for the dragon fruit clear-juice beverage that quality is stablized
Method.
The present invention is achieved by the following measures：
A kind of preparation method of dragon fruit clear-juice beverage, includes the following steps：
（1）By dragon fruit cleaning, peeling, blanching, dragon fruit ham and water are then pressed 1：1 mass ratio is squeezed into dragon fruit
Juice；
（2）The pH of flue fruit pulp juice is adjusted to acidity, and ascorbic acid is added, fiber is added under conditions of 40~60 DEG C
Plain enzyme and pectase, enzymolysis（Extraction）After 15~75min, 1~3min of enzyme deactivation at 75~85 DEG C；
（3）By step（2）The flue fruit pulp juice of gained centrifuges 10~15min under the speed of 3800~4000r/s, then with filter
Net filtration falls seed and crude fibre；
(4) by step（3）0.1~0.3% 5~15min of pectinase enzymatic hydrolysis is added in the dragon fruit seed of middle gained, is washed out;
（5）By step（3）In the flue fruit pulp juice of middle gained be added pure water, xanthans, pectin, sodium alginate, white granulated sugar and
Citric acid；
（6）By step（4）The flue fruit pulp juice of middle gained carries out homogeneous, degassing.
(7) 2~8% fruit seeds, ultra-high pressure sterilization is added.
In the preparation method of above-mentioned Dragonfruit Juice, step（2）In, the pH is adjusted to 4.4~4.6.
In the preparation method of above-mentioned dragon fruit clear-juice beverage, step（2）In, the addition quality of the ascorbic acid is
0.01~0.02%, the addition quality of cellulase and pectase is respectively 0.04~0.08%.
In the preparation method of above-mentioned dragon fruit clear-juice beverage, step（3）In, strainer is 80~200 mesh.
In the preparation method of above-mentioned dragon fruit clear-juice beverage, step（5）In, the addition quality of pure water is 0~
66.7%, the addition of xanthans is 0.5~1.5%, and the addition of pectin is 0.25~0.75%, and the addition of sodium alginate is
0.25~0.75%, the addition quality of white granulated sugar is 6~8%, and the addition quality of citric acid is 0.05%~0.15%.
In the preparation method of above-mentioned dragon fruit clear-juice beverage, step（6）In, processing condition 40Mpa, 3 times；Degassing
Condition is 400Hz, 20min.
In the preparation method of above-mentioned dragon fruit clear-juice beverage, step（7）In, the condition of ultra-high pressure sterilization is
400Mpa, 26 DEG C, 10min.
Compared with prior art, the present invention has the advantages that：
The dragon fruit seed during present invention remains traditional dragon fruit beverage processing in preparation process as waste products, no
The nutritive value of product is increased only, but also the quality and mouthfeel of dragon fruit juice are more preferable.Compound enzyme for liquefaction flue pulp
Juice improves the crushing juice rate of dragon fruit.Ultra-high pressure sterilization preferably maintain the uniform and stable property of Dragonfruit Juice, reproducibility VC with
And natural pigment.
Specific implementation mode
In order to better understand the present invention, it is further illustrated with reference to specific embodiment, wherein unlabelled percentage
Than being mass percent.
Embodiment 1：
（1）Neither too hard, nor too soft dragon fruit is selected, is cleaned, then dragon fruit ham and water are pressed 1 by peeling, blanching：1 ratio is squeezed
It is pressed into flue fruit pulp juice；
（2）The pH of flue fruit pulp juice is adjusted near 4.5, and the ascorbic acid that quality accounts for flue fruit pulp juice 0.01% is added,
0.05% cellulase and 0.05% pectase, enzymolysis are added under conditions of 45 DEG C（Extraction）After 75min, go out at 80 DEG C
Enzyme 3min；
（3）By step（2）Middle flue fruit pulp juice centrifuges 10min under the speed of 4000r/s, then falls seed with strainer filtering
And crude fibre；
（4）By step（3）0.1% pectinase enzymatic hydrolysis 10min is added in the dragon fruit seed of middle gained, is washed out；
（5）By step（3）It is added 66.7% pure water in the flue fruit pulp juice of middle gained, 0.5% xanthans, 0.25% pectin,
0.25% sodium alginate, 6% white granulated sugar, 0.05% citric acid.
（6）By step（5）The flue fruit pulp juice of middle gained carries out homogeneous, degassing.Processing condition is 40Mpa, 3 times, is deaerated
Condition is 400Hz, 20min.
(7) by step（6）4% fruit seed, ultra-high pressure sterilization is added in the flue fruit pulp juice of middle gained.The condition of ultra-high pressure sterilization is
400Mpa, 26 DEG C, 10min.
Embodiment 2：
（1）Neither too hard, nor too soft dragon fruit is selected, is cleaned, then dragon fruit ham and water are pressed 1 by peeling, blanching：1 ratio is squeezed
It is pressed into flue fruit pulp juice；
（2）The pH of flue fruit pulp juice is adjusted near 4.5, and quality is added and accounts for 0.015% ascorbic acid of flue fruit pulp juice,
0.06% cellulase and 0.04% pectase, enzymolysis are added under conditions of 55 DEG C（Extraction）After 60min, the enzyme deactivation at 80 DEG C
3min；
（3）By step（2）Middle flue fruit pulp juice centrifuges 15min under the speed of 4000r/s, then falls seed with strainer filtering
And crude fibre；
（4）By step（3）0.2% pectinase enzymatic hydrolysis 8min is added in the dragon fruit fruit seed of middle gained；
（5）By step（3）It is added 25% pure water in the flue fruit pulp juice of middle gained, 0.75% xanthans, 0.375% pectin,
0.375% sodium alginate, 7% white granulated sugar, 0.1% citric acid；
（6）By step（5）The flue fruit pulp juice of middle gained carries out homogeneous, degassing.Processing condition is 40Mpa, 3 times, degassing conditions
For 400Hz, 20min；
（7）By step（6）5% fruit seed, ultra-high pressure sterilization is added in the flue fruit pulp juice of middle gained.The condition of ultra-high pressure sterilization is
400Mpa, 26 DEG C, 10min.
Embodiment 3：
（1）Neither too hard, nor too soft dragon fruit is selected, is cleaned, then dragon fruit ham and water are pressed 1 by peeling, blanching：1 ratio is squeezed
It is pressed into flue fruit pulp juice；
（2）The pH of flue fruit pulp juice is adjusted to acidity, and the ascorbic acid that quality accounts for flue fruit pulp juice 0.02% is added,
0.08% cellulase and 0.08% pectase, enzymolysis are added under conditions of 60 DEG C（Extraction）After 35min, the enzyme deactivation at 75 DEG C
3min；
（3）By step（2）Middle flue fruit pulp juice centrifuges 10~15min under the speed of 3800r/s, then uses strainer filtering
Fall seed and crude fibre；
（4）By step（3）0.3% pectinase enzymatic hydrolysis 5min is added in the dragon fruit fruit seed of middle gained；
（5）By step（3）Equivalent pure water, 1% xanthans, 0.5% pectin, 0.5% seaweed are added in the flue fruit pulp juice of middle gained
Sour sodium, 0.015% citric acid；
（6）By step（5）The flue fruit pulp juice of middle gained carries out homogeneous, degassing.Processing condition is 40Mpa, 3 times.Degassing conditions
For 400Hz, 20min.
（7）By step（6）7% fruit seed, ultra-high pressure sterilization is added in the flue fruit pulp juice of middle gained.The item of ultra-high pressure sterilization
Part is 400Mpa, 26 DEG C, 10min.
Claims (7)
1. a kind of preparation method of dragon fruit clear-juice beverage, which is characterized in that include the following steps：
（1）By dragon fruit cleaning, peeling, blanching, dragon fruit ham and water are then pressed 1：1 mass ratio is squeezed into dragon fruit
Juice；
（2）The pH of flue fruit pulp juice is adjusted to acidity, and ascorbic acid is added, fiber is added under conditions of 40~60 DEG C
Plain enzyme and pectase, after digesting 15~75min, 1~3min of enzyme deactivation at 75~85 DEG C；
（3）By step（2）The flue fruit pulp juice of gained centrifuges 10~15min under the speed of 3800~4000r/s, then with filter
Net filtration falls seed and crude fibre；
(4) by step（3）0.1~0.3% 5~15min of pectinase enzymatic hydrolysis is added in the dragon fruit seed of middle gained, is washed out；
（5）By step（3）In the flue fruit pulp juice of middle gained be added pure water, xanthans, pectin, sodium alginate, white granulated sugar and
Citric acid；
（6）By step（5）The flue fruit pulp juice of middle gained carries out homogeneous, degassing；
（7）2~8% fruit seeds, ultra-high pressure sterilization is added.
2. the preparation method of dragon fruit clear-juice beverage as described in claim 1, which is characterized in that step（2）In, the pH tune
It saves to 4.4~4.6.
3. the preparation method of dragon fruit clear-juice beverage as described in claim 1, which is characterized in that step（2）In, it is described anti-bad
The addition quality of hematic acid is 0.01~0.02%, and the addition quality of cellulase and pectase is respectively 0.04~0.08%.
4. the preparation method of dragon fruit clear-juice beverage as described in claim 1, which is characterized in that step（3）In, strainer 80
~200 mesh.
5. the preparation method of dragon fruit clear-juice beverage as described in claim 1, which is characterized in that step（5）In, pure water
It is 0~66.7% that quality, which is added, and the addition of xanthans is 0.5~1.5%, and the addition of pectin is 0.25~0.75%, alginic acid
The addition of sodium is 0.25~0.75%, and the addition quality of white granulated sugar is 6~8%, the addition quality of citric acid is 0.05%~
0.15%。
6. the preparation method of dragon fruit clear-juice beverage as described in claim 1, which is characterized in that step（6）In, processing condition
For 40Mpa, 3 times；Degassing conditions are 400Hz, 20min.
7. the preparation method of dragon fruit clear-juice beverage as described in claim 1, which is characterized in that step（7）In, super-pressure goes out
The condition of bacterium be 400Mpa, 26 DEG C, 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810227010.7A CN108740632A (en) | 2018-03-20 | 2018-03-20 | A kind of preparation method of dragon fruit clear-juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810227010.7A CN108740632A (en) | 2018-03-20 | 2018-03-20 | A kind of preparation method of dragon fruit clear-juice beverage |
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| Publication Number | Publication Date |
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| CN108740632A true CN108740632A (en) | 2018-11-06 |
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ID=63980490
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810227010.7A Pending CN108740632A (en) | 2018-03-20 | 2018-03-20 | A kind of preparation method of dragon fruit clear-juice beverage |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919055A (en) * | 2006-08-31 | 2007-02-28 | 林伟锋 | Method for cleaning and processing dragon fruit seed surface |
| CN104489820A (en) * | 2014-12-30 | 2015-04-08 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit liquid |
| CN105614582A (en) * | 2014-11-06 | 2016-06-01 | 丽江华坪金芒果生态开发有限公司 | Production method of concentrated passion fruit juice with seeds |
| CN106360171A (en) * | 2016-08-26 | 2017-02-01 | 广西冠强农业开发有限责任公司 | Concentrated hylocereus undulates juice and preparation method thereof |
| CN107232452A (en) * | 2017-08-09 | 2017-10-10 | 桂林洁宇环保科技有限责任公司 | A kind of preparation technology of dragon fruit extract juice |
| CN107467425A (en) * | 2017-07-24 | 2017-12-15 | 广东原绿生物工程有限公司 | A kind of processing method of the flue fruit protoplasm with seed |
-
2018
- 2018-03-20 CN CN201810227010.7A patent/CN108740632A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919055A (en) * | 2006-08-31 | 2007-02-28 | 林伟锋 | Method for cleaning and processing dragon fruit seed surface |
| CN105614582A (en) * | 2014-11-06 | 2016-06-01 | 丽江华坪金芒果生态开发有限公司 | Production method of concentrated passion fruit juice with seeds |
| CN104489820A (en) * | 2014-12-30 | 2015-04-08 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit liquid |
| CN106360171A (en) * | 2016-08-26 | 2017-02-01 | 广西冠强农业开发有限责任公司 | Concentrated hylocereus undulates juice and preparation method thereof |
| CN107467425A (en) * | 2017-07-24 | 2017-12-15 | 广东原绿生物工程有限公司 | A kind of processing method of the flue fruit protoplasm with seed |
| CN107232452A (en) * | 2017-08-09 | 2017-10-10 | 桂林洁宇环保科技有限责任公司 | A kind of preparation technology of dragon fruit extract juice |
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Application publication date: 20181106 |
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