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Red-core dragon fruit all-fruit powder and preparation method thereof

A technology of red dragon fruit and fruit powder, which is applied in the field of food processing, can solve the problems of high loss of nutrients, unstable quality, and difficult to carry, and achieve the effect of convenient production process, convenient storage and transportation, and not easy to agglomerate

Inactive Publication Date: 2014-02-05
ZHEJIANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processed products of red pitaya are mainly red pitaya wine, red pitaya juice, red pitaya fruit cake, etc., but these products have disadvantages such as not easy to carry, unstable quality, and high loss of nutrients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of red dragon fruit whole fruit powder, the method comprises the following steps:

[0022] (1) Fresh red pitaya, peeled, and beaten with a homogenizer to obtain 250g of red pitaya pulp;

[0023] (2) Dilute the red pitaya pulp 8 times, add 0.5% β-cyclodextrin, and use a homogenizer to homogenize the prepared red pitaya pulp. The pressure of the homogenizer is 20-25 MPa;

[0024] (3) Spray drying: the homogeneous fruit pulp is prepared in the spray dryer for whole fruit powder; air inlet temperature: 200 ℃; air outlet temperature: 100 ℃; feeding speed: 10 ml / min;

[0025] (4) Testing and packaging: Determination of betaine, dietary fiber, and water content of the red pitaya whole fruit powder, and packaging in small packaging bags. The red heart pitaya whole fruit powder was 37.5 g, and the powder extraction rate was 15%; the betaine content of the whole fruit powder was 3.43 mg / g; the water content was 4.2%; the rehydration ratio was 8.3; the die...

Embodiment 2

[0027] The preparation method of red dragon fruit whole fruit powder, the method comprises the following steps:

[0028] (1) Fresh red pitaya, peeled, and beaten with a homogenizer to obtain 250g of red pitaya pulp;

[0029] (2) Dilute the red dragon fruit pulp 9 times, add 0.5% β-cyclodextrin, and use a homogenizer to homogenize the prepared red dragon fruit pulp. The pressure of the homogenizer is 20-25MPa;

[0030] (3) Spray drying: The homogeneous fruit pulp is prepared in a spray dryer for whole fruit powder; inlet air temperature: 200°C; outlet air temperature: 100°C; feed rate: 15 ml / min;

[0031] (4) Testing and packaging: Determination of betaine, dietary fiber, and water content in red pitaya whole fruit powder, and packaging in small packaging bags. The whole fruit powder of pitaya with red heart was 37.5 g, and the powder extraction rate was 15%; the betaine content of fruit powder was 3.4 mg / g; the water content was 4.2%; the rehydration ratio was 8.0; the dietar...

Embodiment 3

[0033] The preparation method of red dragon fruit whole fruit powder, the method comprises the following steps:

[0034] (1) Frozen red dragon fruit, peeled, and beaten with a homogenizer to obtain 250g of red dragon fruit pulp;

[0035] (2) Dilute the red dragon fruit pulp 10 times, add 0.5% β-cyclodextrin, and use a homogenizer to homogenize the prepared red dragon fruit pulp. The pressure of the homogenizer is 20-25 MPa;

[0036] (3) Spray drying: The homogeneous pulp is prepared in a spray dryer for whole fruit powder; inlet air temperature: 180°C; outlet air temperature: 100°C; feed rate: 10 ml / min;

[0037] (4) Testing and packaging: Determination of betaine, dietary fiber, and water content of the red pitaya whole fruit powder, and packaging in small packaging bags. The whole fruit powder of red pitaya was 30 g, and the powder extraction rate was 12%; the content of betaine in the powder was 3.4 mg / g; the water content was 4.3%; the rehydration ratio was 8.3; the dieta...

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Abstract

The invention relates to the technical field of food processing, and mainly relates to red-core dragon fruit all-fruit powder and a preparation method thereof. The red-core dragon fruit all-fruit powder is prepared by adopting the step of carrying out freeze-drying or spray-drying after red-core dragon fruit pulp and beta-cyclodextrin are mixed, wherein the red-core dragon fruit pulp is prepared by peeling and pulping fresh or freezing red-core dragon fruits, the adding amount of the beta-cyclodextrin is 0.2-1.0 percent of the dry weight of the red-core dragon fruit pulp, and the red-core dragon fruit all-fruit powder has the characteristics that the content of betanin is not less than 3.4mg / g, the water content is not more than 4.5 percent, the rehydration ratio is 8.0-10, the content of dietary fibers is not less than 11.0 percent, and the fatty acid content is not less than 7 percent. The red-core dragon fruit all-fruit powder provided by the invention is pure-natural all-nutrition fruit powder, ensures the instant effect and the mouth feel and the special flavor of the red-core dragon fruit, brings convenience for storage, transportation and carrying, and is wider in market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, and mainly includes red pitaya whole fruit powder and a preparation method thereof. technical background [0002] Dragon fruit (Pitaya), whose real name is Qinglong fruit and red dragon fruit, is a plant of the genus Trigonum in the cactus family. Native to tropical Central America. Dragon fruit is rich in nutrition and has unique functions. It contains water-soluble dietary fiber and rich vitamins. Red heart dragon fruit is a rare variety of dragon fruit. Its fruit is bright in color, tender in texture, cool in taste and fragrant on lips and teeth. It is rich in a special ingredient --- betaine; this is a natural pigment and also a A powerful antioxidant that protects the body from free radical damage. In addition, dragon fruit seeds also have a high fat content. The dragon fruit harvest season is August and October, which coincides with the high temperature season, so the fruit is n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23P1/06A23L19/00A23P10/47
CPCA23L19/01A23V2002/00A23V2300/38
Inventor 徐丽珊张丽丽沈佳鑫曹晶晶
Owner ZHEJIANG NORMAL UNIVERSITY
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