Preparation method of preserved pitaya

A technology of dragon fruit and preserved fruit, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems that dragon fruit is not suitable for external sales, the fruit of dragon fruit cannot be stored, and the preservation time is short, so as to achieve bright color, rich raw materials, good palatability

Inactive Publication Date: 2015-04-15
黄秋函
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The post-ripening speed of pitaya fruit is relatively fast, and the post-ripening pitaya fruit cannot be stored, the fresh-keeping time is short, and it is easy to rot and deteriorate. Therefore, mature pitaya fruits should not be transferred for sale, and the market for mature pitaya fruits has also been limited.

Method used

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Embodiment Construction

[0023] Below in conjunction with embodiment the method of the present invention is further described.

[0024] 1、 A preparation method of preserved dragon fruit, the specific implementation method is as follows: 1. Raw material collection: select 7 to 8 mature, non-rotten and disease-free fresh dragon fruit fruits as raw materials.

[0025] 2. Raw material processing: Wash the dragon fruit and peel off the skin, then cut the pulp into 0.5-0.6 cm slices for later use.

[0026] 3. Raw material pretreatment: soak the dragon fruit slices in 2% salt water for 10-15 minutes.

[0027] 4. Secondary treatment: wash the dragon fruit slices soaked in salt water for 1 to 2 times, and then immerse in 0.2% sodium sulfite solution for 2 to 3 hours.

[0028] 5. Sugar production: After picking up the dragon fruit slices from the sodium sulfite solution, immediately put them into boiling 40% sugar solution, and keep the sugar solution boiling for 5-10 minutes, then continue to add white suga...

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Abstract

The invention belongs to the technical field of agricultural product deep processing, and specifically relates to a preparation method of preserved pitaya. The preparation method comprises the following steps: selecting fresh pitaya fruits as the raw materials, wherein the pitaya fruits are 70 to 80% matured and do not have any rotten part or disease; peeling off the pitaya peels, cutting the pitaya pulp into slices with a length of 0.5 to 0.6 centimeter, then soaking the pitaya slices into a solution containing 2% of salt and 0.2% of sodium sulfite, then soaking pitaya slices into sugar, baking, grading, and packing so as to obtain finished products. The preserved pitaya prepared by the provided preparation method is rich in nutrients, moreover, the original nutrients and functional components are well preserved, the value of the pitaya is increased, the preserved pitaya is convenient for transportation, and thus the preserved pitaya has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided preparation method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the preparation method will generate enormous economic and social profits.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a preparation method of preserved dragon fruit. Background technique [0002] Dragon fruit is a cactus plant that originates in Central America and has high economic value. It integrates "fruits", "flowers", "vegetables", "health care" and "medicine", and is called a priceless treasure. Dragon fruit is a must-have "sacred fruit" in Latin American traditional ceremonies. Dragon fruit is rich in nutrition, unique in function, and has excellent effects on human health. Every 100 grams of pitaya pulp contains 83.75 grams of water, 0.34 grams of ash, 0.17 grams of crude fat, 0.62 grams of crude protein, 1.21 grams of crude fiber, 13.91 grams of carbohydrates, 59.65 kcal of calories, 1.62 grams of dietary fiber, and vitamin C5 .22 grams, 2.83 grams of fructose, 7.83 grams of glucose, 6.3-8.8 milligrams of calcium, 30.2-36.1 milligrams of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 黄秋函
Owner 黄秋函
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