Preparation method of dried hylocereus undulatus britt

Abstract

The invention discloses a preparation method of dried hylocereus undulatus britt. The method comprises the following steps: (1) peeling hylocereus undulatus britt, dicing the hylocereus undulatus britt flesh and breaking the hylocereus undulatus britt flesh into pulp to obtain hylocereus undulatus britt pulp without damaging the black seeds in the flesh; (2) adding sugar powder into the hylocereus undulatus britt pulp obtained in the step (1), stirring uniformly, and performing vacuum concentration to obtain a hylocereus undulatus britt concentrate; and (3) pouring the hylocereus undulatus britt concentrate obtained in the step (2) into a mould, performing primary freezing, demoulding, performing secondary freezing, and finally performing vacuum freeze drying to obtain dried hylocereus undulatus britt. Through the method disclosed by the invention, the obtained dried hylocereus undulatus britt has the advantages of uniform form, loose structure, flat surface, white color, abundant nutrition, moderate sourness and sweetness and strong hylocereus undulatus britt aroma, melts in the mouth and fits the public taste. The preparation method disclosed by the invention has the advantages of easiness in operation, low cost and strong repeatability.

Description

technical field [0001] The invention relates to a method for preparing dried fruit, in particular to a method for preparing dried dragon fruit. Background technique [0002] Dragon fruit combines the advantages of fruit, flower buds, vegetables, and medicine. It is not only rich in nutrition and unique in function, but also rarely suffers from diseases and insect pests. It can grow normally without using any pesticides. Therefore, dragon fruit is a kind of green fruit and has the health-care nutritious food of certain effect. Research shows that every 100 grams of dragon fruit pulp contains about 83.75g of water, 0.34g of ash, 0.17g of crude fat, 0.62g of crude protein, 1.21g of crude fiber, 13.91g of carbohydrates, 59.65 kcal of calories, and 1.62 of dietary fiber. g. Vitamin C 5.22mg, fructose 2.83g, glucose 7.83g, calcium 6.3-8.8mg, phosphorus 30.2-36.1mg, iron 0.55-0.65mg and a large amount of anthocyanins, water-soluble dietary protein, plant albumin, etc. [0003] CN...

AI Technical Summary

Problems solved by technology

However, due to the long time of sugar immersion, the operation is troublesome, and the water is large during freeze-drying. Finally, the sugar forms a film on the dried fruit and is unevenly distributed in the dried fruit.

Since dragon fruit needs to be cut open when drying, it will not be as complete as blueberry, so this method cannot be directly transferred to the preparation of dried dragon fruit

[0004] Existing dried dragon fruit production methods include hot-air drying, but hot-air drying destroys the nutritional components of the pulp to a certain extent, and the dried fruit is somewhat rough in taste. For example, CN 104207048 A discloses a dried dragon fruit. The production method is to steam the dragon fruit block with rice vinegar, then put it in the cold storage, then take it out and expose it to the sun, and finally add cyclamate and stir to seal the block

However, the steaming temperature of rice vinegar can reach 200°C, which is not conducive to the retention of active substances in the pulp, and the entire production cycle is too long, the cyclamate is only on the surface of the dried fruit, and the sweetness of the cyclamate itself is not pure and palatable

In the prior art, the dried dragon fruit is also directly cut into pieces for vacuum freeze-drying. However, the dried fruit made by vacuum freeze-drying is not in good shape and has a slightly sour taste.

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