Preparation method of dragon fruit peel sauce

A technology of pitaya peel and peel sauce, applied in the direction of bacteria used in food preparation, function of food ingredients, food ingredients as antimicrobial preservation, etc., can solve the problem of no pitaya peel sauce, failure to satisfy consumers, waste of resources, etc. problem, to achieve bright color, maintain bright color, and avoid the effect of burnt smell

Inactive Publication Date: 2017-01-11
邵玉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dragon fruit contains a large amount of dragon fruit peel, which is rich in anthocyanins, and throwing away dragon fruit peel as waste will not only cause a huge waste of resources, but also seriously pollute the environment
[0003] Dragon fruit often gets people's attention as the first-class fruit, but the utilization of pitaya peel is seldom reported, and there are very few dragon fruit peel products on t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of pitaya peel sauce, specifically comprising the following steps:

[0021] (1) Beating: Cut off the green part of the pitaya peel, wash it, beat it, pass through a 40-mesh sieve, add 0.03% vitamin C in the weight of the pitaya peel, stir until completely dissolved, enrich the nutrition, maintain the color, and obtain the pitaya peel pulp;

[0022] (2) Enzymolysis: Add cellulase to pitaya pulp to make the mass concentration 0.05%, stir evenly, place in a water bath at 43°C, stir for 100 minutes for enzymolysis, make the taste delicate, promote nutrient release, and obtain enzymolysis pitaya peel pulp;

[0023] (3) Fermentation: Add black sesame seeds with 15% weight of dragon fruit peel to the enzymatic hydrolyzed pitaya peel pulp to enrich nutrition and increase aesthetics, mix evenly, add lactic acid bacteria to make the volume fraction 2%, stir evenly, and place at a constant temperature of 36°C Ferment for 10 hours, increase nutrition and fragr...

Embodiment 2

[0032] A preparation method of pitaya peel sauce, specifically comprising the following steps:

[0033] (1) Beating: Cut off the green part of the pitaya peel, wash it, beat it, pass through a 40-mesh sieve, add 0.03% vitamin C in the weight of the pitaya peel, stir until completely dissolved, enrich the nutrition, maintain the color, and obtain the pitaya peel pulp;

[0034] (2) Enzymolysis: Add cellulase to pitaya pulp to make the mass concentration 0.06%, stir evenly, place in a 44°C water bath, and stir for 110 minutes to enzymatically hydrolyze to make the taste fine and promote the release of nutrients, and to obtain enzymatic hydrolyzed pitaya peel pulp;

[0035] (3) Fermentation: Add black sesame seeds with 18% of the weight of dragon fruit peel to the enzymatic hydrolyzed dragon fruit pulp to enrich the nutrition and increase the aesthetics. Mix evenly, add lactic acid bacteria to make the volume fraction 2.5%, stir evenly, and place at a constant temperature of 37°C ...

Embodiment 3

[0043]A preparation method of pitaya peel sauce, specifically comprising the following steps:

[0044] (1) Beating: Cut off the green part of the pitaya peel, wash it, beat it, pass through a 60-mesh sieve, add 0.04% of the weight of the pitaya peel vitamin C, stir until completely dissolved, enrich the nutrition, maintain the color, and obtain the pitaya peel pulp;

[0045] (2) Enzymolysis: Add cellulase to pitaya pulp to make the mass concentration 0.07%, stir evenly, place in a water bath at 45°C, and stir for 120 minutes for enzymolysis to make the taste fine and promote the release of nutrients, and obtain enzymolysis dragon fruit peel pulp;

[0046] (3) Fermentation: Add black sesame seeds with 20% of the weight of dragon fruit peel to the enzymatic hydrolyzed pitaya peel pulp to enrich the nutrition and increase the aesthetics, mix evenly, add lactic acid bacteria to make the volume fraction 3%, stir evenly, and place at a constant temperature of 38°C Ferment for 12 ho...

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PUM

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Abstract

The invention discloses a preparation method of dragon fruit peel sauce, including (1) pulping; (2) enzymolysis; (3) fermentation; (4) concentration; (5) seasoning; (6) package. According to the preparation method of dragon fruit peel sauce, the finished product is smooth in sauce body, moderate in stickiness, delicious in taste and bright in color; the utilization rate of the dragon fruit peel reaches 97.3%, and economic benefit is improved by 18.7%; cellulase treatment of the dragon fruit peel can promote separation of nutrition component and benefit absorbing; the taste is smooth; the lactobacillus fementation can promote gastrointestinal function, the sauce body is acidic, and can inhibit the growth of infectious microbe and keep fresh color; after adding fluid seasoner, the sauce is convenient to use, easy to evenly stir and can change the sour and sweet tastes of traditional fruit sauce and keep proper salinity; Chinese chestnut and konjak are added to balance nutrition, increase fragrance, make stickiness proper, and keep stable and non-delaminated sauce body.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of dragon fruit peel sauce. Background technique [0002] Dragon fruit is rich in nutrients and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber, and has good health effects. It can beautify skin, protect eyesight, and resist oxidation. Anti-aging, protect cardiovascular and cerebrovascular, inhibit brain cell lesions, suppress cancer and fight cancer. Dragon fruit has a large amount of dragon fruit peel, which is rich in anthocyanins, and throwing away dragon fruit peel as waste will not only cause a huge waste of resources, but also seriously pollute the environment. [0003] Dragon fruit often gets people's attention as the first-class fruit, but the utilization of pitaya peel is seldom reported, and there are very few dragon fruit peel p...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L25/00A23L29/30A23L33/135
CPCA23V2002/00A23V2400/137A23V2400/123A23V2200/10A23V2200/044A23V2200/3204A23V2200/14A23V2200/15A23V2200/16A23V2250/5118A23V2250/708A23V2300/28
Inventor 邵玉华
Owner 邵玉华
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