Red pitaya pulp color-protecting processing method

A technology of red heart pitaya and a processing method, applied in the field of food processing, can solve problems such as no color protection treatment, and achieve the effects of improving market competitiveness, good stability, and beautiful color and luster

Inactive Publication Date: 2017-01-04
云南万绿生物股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, the production of pitaya pulp is only processed by peeling, be

Method used

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  • Red pitaya pulp color-protecting processing method
  • Red pitaya pulp color-protecting processing method
  • Red pitaya pulp color-protecting processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A. Wash the selected 2.5 tons of red dragon fruit with water, then disinfect and clean the surface of the dragon fruit with a chlorine dioxide disinfectant with a concentration of 20ppm to control the growth of microorganisms, and then rinse the dragon fruit with pure water to remove The residual disinfectant was peeled and squeezed to obtain 1.8 tons of pulp;

[0020] B, the squeezed pulp is subjected to high-temperature instantaneous sterilization, and after sterilization, it is separated by a high-speed centrifuge to obtain 1.37 tons of red dragon fruit pulp;

[0021] C. Add 0.3% D-sodium erythorbate and 0.3% sodium phytate to the dragon fruit pulp obtained above, stir well and then carry out casing-type sterilization at 98°C for 60s, and then cool naturally to obtain protected Red Heart Dragon Fruit Puree.

[0022] See the table below for the results of the red pitaya pulp test:

[0023]

Embodiment 2

[0025] A. Wash the selected 2 tons of red dragon fruit with water, then disinfect and clean the surface of the dragon fruit with a chlorine dioxide disinfectant with a concentration of 20ppm to control the growth of microorganisms, and then rinse the dragon fruit with pure water to remove The residual disinfectant was then peeled and squeezed to obtain 1.36 tons of pulp;

[0026] B, the squeezed pulp is subjected to high-temperature instantaneous sterilization, and after sterilization, it is separated by a high-speed centrifuge to obtain 0.94 tons of red dragon fruit pulp;

[0027] C. Add 0.5% sodium D-isoascorbate and 0.2% sodium phytate to the dragon fruit pulp obtained above, stir well and then carry out casing-type sterilization at 98°C for 85s, and then cool naturally to obtain protected Red Heart Dragon Fruit Puree.

[0028] See the table below for the results of the red pitaya pulp test:

[0029]

Embodiment 3

[0031] A. Wash the selected 3 tons of red dragon fruit with water, then disinfect and clean the surface of the dragon fruit with a chlorine dioxide disinfectant with a concentration of 20ppm to control the growth of microorganisms, and then rinse the dragon fruit with pure water to remove The residual disinfectant was then peeled and squeezed to obtain 2.25 tons of pulp;

[0032] B, the squeezed pulp is subjected to high-temperature instantaneous sterilization, and after sterilization, it is separated by a high-speed centrifuge to obtain 1.49 tons of red dragon fruit pulp;

[0033] C. Add 0.8% sodium D-isoascorbate and 0.1% sodium phytate to the dragon fruit pulp obtained above, stir well and then carry out casing-type sterilization at 99°C for 90s, and then cool naturally to obtain protected Red Heart Dragon Fruit Puree.

[0034] See the table below for the results of the red pitaya pulp test:

[0035]

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Abstract

The invention discloses a red pitaya pulp color-protecting processing method. The method includes: cleaning pitaya, peeling to obtain pitaya flesh, and subjecting the pitaya flesh to crushing, centrifuging and sterilizing to obtain red pitaya pulp; adding D-erythorbic acid and sodium phytate into the red pitaya pulp to keep the color of the pulp natural and durable. The red pitaya pulp color-protecting processing method is easy to operation and control, products can be guaranteed against proneness to color and taste changes, color and quality stability of the products can be guaranteed, wide application to preparation of subsequent products can be realized, different demands of the market and customers on red pitaya products can be met, and market competitiveness of the products is improved.

Description

technical field [0001] The invention relates to a color-protecting processing method for pitaya pulp, which belongs to the technical field of food processing. Background technique [0002] Dragon fruit, also known as red dragon fruit, is the fruit of the genus Trigonum in the cactus family. It is native to Central America and is one of the famous fruits in subtropical and tropical regions. Dragon fruit is rich in nutrition and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. It has anti-oxidation, anti-free radical, anti-aging effects, and also has the effects of losing weight, lowering cholesterol, and promoting gastrointestinal digestion. In recent years, due to its rich nutritional value and unique color, red pitaya has had a breakthrough application in domestic food and health care products. [0003] With the deep development of dragon fruit food and health products...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23L19/00
Inventor 罗秉俊李斌
Owner 云南万绿生物股份有限公司
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