Lyophilized pitaya and preparation method thereof
A dragon fruit and freeze-drying technology, which is applied in the field of food processing, can solve the problems of increased hardness, reduced volume, and loss of fruit and vegetable freeze-dried products, and achieve the effects of increasing cell rigidity, reducing structural changes, and avoiding collapse
Inactive Publication Date: 2015-12-16
ANHUI FIVE STARS FRUIT CO LTD
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AI Technical Summary
Problems solved by technology
Freeze-drying technology is a better way to obtain high-quality dehydrated food. However, during the freeze-drying process of fruits and vegetables, the change of product structure caused by material shrinkage and collapse is the main reason for the decline in the quality of freeze-dried products.
The shrinkage of fruit and vegetable chips leads to a decrease in volume and an increase in hardness, which affects the acceptance of consumers. The collapse and shrinkage of fruit and vegetable freeze-dried products will cause huge losses to enterprises
Method used
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Embodiment Construction
[0013] A kind of dragon fruit is freeze-dried, is made of the raw material of following parts by weight (kg):
[0014] Dragon fruit 300, rice vinegar 11, jujube 4, loofah juice 7, vine vine 2, acacia peel 1, lotus heart 3, rhodiola 1.
[0015] The preparation method of described dragon fruit freeze-drying, comprises the following steps:
[0016] (1) Add 5 times more water to decoct the vine, Albizia juniper, lotus heart, and Rhodiola rosea for 40 minutes, filter to remove residue, and obtain the medicinal liquid;
[0017] (2) Seal and soak the jujube with rice vinegar for 7 hours, filter to remove residue, and collect the filtrate;
[0018] (3) Take the pitaya pulp, slice it with a thickness of 5mm, blanch it in hot water at 95°C for 60s, and then place it in 1.5% CaCl 2 After soaking in the solution for 5 minutes, take it out, then mix the materials obtained in steps (1) and (2) with the raw materials not used in the above process, and spray evenly on the dragon fruit slice...
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The invention discloses lyophilized pitaya. The lyophilized pitaya is prepared from the following raw materials in parts by weight: 300-310 parts of pitaya, 11-12 parts of rice vinegar, 4-5 parts of Chinese date, 7-8 parts of loofah gourd juice, 2-3 parts of tuber fleeceflower stem, 1-2 parts of cortex albiziae, 3-4 parts of lotus nut and 1-2 parts of rhodiola rosea. The lyophilized pitaya has the advantages that pitaya is soaked by CaCl2 solution, so that Ca<2+> is combined with pectin in cytoderm, calcium pectate is produced, the aims of forming a cellular structure and enhancing cell rigidity are achieved, structural change of materials in a drying process is reduced, and collapse of chankings in a processing process is avoided; besides, the lyophilized pitaya is also added with multiple Chinese herbal medicines and has the effect of calming the nerves.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a freeze-dried dragon fruit and a preparation method thereof. Background technique [0002] At present, consumers have higher quality requirements for fruit and vegetable products. They must not only maintain the original nutritional content of fresh fruit and vegetable products, but also ensure that the color, texture, and shape of the products do not change much. Freeze-drying technology is a better way to obtain high-quality dehydrated food. However, during the freeze-drying process of fruits and vegetables, the change of product structure caused by material shrinkage and collapse is the main reason for the decline in the quality of freeze-dried products. The shrinkage of fruit and vegetable chips leads to a decrease in volume and an increase in hardness, which affects the acceptance of consumers. The collapse and shrinkage of freeze-dried fruit and vegetable products ...
Claims
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IPC IPC(8): A23L1/212A23L1/30A23L19/00
CPCA23V2002/00A23V2200/31
Inventor 陈能传石小玲陈伦理
Owner ANHUI FIVE STARS FRUIT CO LTD