MARIA DE LOURDES AURORA ESCAMILLA HURTADO,JOSE RAMON VERDE CALVO,ALBERTO REYES DORANTES
申请号：
MX2010013361
公开号：
MX2010013361A
申请日:
2010.12.06
申请国别(地区):
MX
年份:
2012
代理人:
摘要：
Process for the manufacture of a liqueur from the dragon s fruit juice, which is mixed with a distilled alcoholic beverage and further ingredients, and resulting product with a high sensorial acceptance. The process consists in blanching the dragon fruit (Stenocereus spp), obtaining a juice, manufacturing the mixture with different distilled alcoholic beverages, drinking water and demineralized water, sugar, gum ghatti, sulphite ion, potassium sorbate and CO2, and finally bottling the same. Each step is performed in a predetermined order and specific conditions for protecting the integrity of the pigments and the hydrocolloids of the fruit. The bottled product is a dragon fruit liqueur with physical, chemical and biological stability not shorter than 6 months, having a red colour, opalescent appearance, and a smell and flavour typical of the fresh dragon fruit and the added distilled alcoholic beverage it is slightly sweet with a pleasant texture, the alcoholic grade being of 14.8% t o 15.6% Alc. Vol., with a total content of reducer sugars of 17% to 22% (p/p), this being bottled at an atmosphere of CO2 of up to 2 atm of hydrostatic pressure.Procedimiento de elaboración un licor de jugo de pitaya, mezclado con una bebida alcohólica destilada y otros ingredientes, y su pro- ducto resultante con elevada aceptabilidad sensorial. El procedimiento consiste en el escaldado del fruto íntegro de la pitaya roja (Stenocereus spp.), la obtención del jugo, la elaboración de la mezcla con diversas posibles bebidas alcohólicas destiladas, agua potable y desmineralizada, azúcar, goma ghatti, ión sulfito, sorbato de potasio y CO2, y finaliza con el envasado. Cada etapa se realiza en un orden y condiciones especificas para proteger la integridad de los pigmentos y los hidrocoloides de la pitaya. El producto envasado es un licor de pitaya con estabilidad física, química y biológica no menor a 6 meses, color rojo, apariencia opalescente, olor y sabor característicos al fruto fresco de
