Hylocereus undulatus pulp and preparation method thereof

A technology of dragon fruit and fruit pulp, applied in the field of dragon fruit pulp and its preparation, can solve the problems of loss, unsatisfactory storage effect, short storage and preservation period of dragon fruit, etc.

Inactive Publication Date: 2017-09-08
GUANGXI QINZHOU MASHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, the main storage method of dragon fruit is refrigeration, but the storage effect is not ideal. For a long time, my country has only paid attention to the pre-harvest cultivation and pest control of fruits, but neglected the post-harvest treat

Method used

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  • Hylocereus undulatus pulp and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of pitaya pulp, comprising the steps of:

[0030] 1) Pre-treatment: sort fresh dragon fruits, remove rotten fruits and small immature fruits, cut off moth-eaten parts and dry scabs before cleaning, dig more rotten parts, pour the selected dragon fruits into the conveyor Belt, transported to the bubble washing machine, pay attention to the short cleaning time, and wash as you put it;

[0031] 2) Beating: Send the cleaned fruit into a beater with a sieve plate aperture of 0.7-1.0 mm for beating;

[0032] 3) Heating and degumming: Add the pulp prepared in step 2) into pure water of equal weight, heat it to 100°C in a stainless steel jacketed pot, keep it for 5 minutes, filter out the floating foam, and filter the sediment with a 100-mesh filter cloth;

[0033] 4) Ingredients and concentration: Mix white sugar and xanthan gum evenly in a weight ratio of 48:2 to obtain a mixture, then add it to the material obtained in step 3) equal to the weight of the...

Embodiment 2

[0036] A preparation method of pitaya pulp, comprising the steps of:

[0037] 1) Pre-treatment: sort fresh dragon fruits, remove rotten fruits and small immature fruits, cut off moth-eaten parts and dry scabs before cleaning, dig more rotten parts, pour the selected dragon fruits into the conveyor Belt, transported to the bubble washing machine, pay attention to the short cleaning time, and wash as you put it;

[0038] 2) Beating: Send the cleaned fruit into a beater with a sieve plate aperture of 0.7-1.0 mm for beating;

[0039] 3) Heating and degumming: Add the pulp prepared in step 2) into pure water of equal weight, heat it to 100°C in a stainless steel jacketed pot, keep it for 5 minutes, filter out the floating foam, and filter the sediment with a 100-mesh filter cloth;

[0040] 4) Ingredients and concentration: Mix white sugar and xanthan gum evenly in a weight ratio of 48:2 to obtain a mixture, then add it to the material obtained in step 3) equal to the weight of the...

Embodiment 3

[0043] A preparation method of pitaya pulp, comprising the steps of:

[0044] 1) Pre-treatment: sort fresh red dragon fruit, remove rotten fruit and immature small fruit, cut off moth-eaten parts and dry scabs before cleaning, dig more rotten parts, pour the selected dragon fruit into Conveyor belt, transported to the bubble washing machine, pay attention to the short cleaning time, and wash as you put it;

[0045] 2) Beating: Send the cleaned fruit into a beater with a sieve plate aperture of 0.7-1.0 mm for beating;

[0046] 3) Heating and degumming: Add the pulp prepared in step 2) into pure water of equal weight, heat it to 100°C in a stainless steel jacketed pot, keep it for 5 minutes, filter out the floating foam, and filter the sediment with a 100-mesh filter cloth;

[0047] 4) Ingredients and concentration: Mix white sugar and xanthan gum evenly in a weight ratio of 48:2 to obtain a mixture, then add it to the material obtained in step 3) equal to the weight of the mix...

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Abstract

The invention discloses hylocereus undulatus pulp and a preparation method thereof. The preparation method comprises the following steps of (1) performing pretreatment: choosing fresh hylocereus undulatus, and cleaning the chosen hylocereus undulatus; (2) performing pulping: conveying the cleaned hylocereus undulatus into a pulping machine, and performing pulping; (3) performing heating and degumming: heating pulp obtained through pulping in the step (2), removing foam floating upwards, and filtering off dregs; (4) performing blending and concentration: uniformly mixing white granulated sugar with xanthan gum to obtain a mixture, adding the mixture to materials obtained in the step (3) and having equal weight as the mixture, continuing stirring while adding the mixture to obtain a new mixture, then putting the new mixture into a steam explosion pot, wherein the pressure is 3.5MPa, maintaining the pressure of 3.5MPa for 3min, performing instantaneous release, heating the obtained materials, concentrating the heated materials until the concentrated materials have a certain content of solid matters, and performing filtration, and taking filtered materials out of the pot; and (5) performing filling, performing sterilization and performing packaging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dragon fruit pulp and a preparation method thereof. Background technique [0002] Dragon fruit (Latin name: Hylocereus undulatus Britt), also known as red dragon fruit, dragon fruit, fairy honey fruit, jade dragon fruit. Cactaceae, the genus Tianchi. Fruit, oval, 10-12 cm in diameter, red or yellow in appearance, with green rounded triangular fronds, white, red or yellow pulp, fruit with black seeds. Dragon fruit is a tropical fruit. Dragon fruit not only tastes sweet, but also has high nutritional value. It combines the advantages of fruits, flower buds, vegetables, and medicine. 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. Dragon fruit is a cool fruit. Under natural conditions, the fruit matures in summer and a...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L2/385A23L5/20
CPCA23L19/09A23L2/385A23L5/21A23V2002/00A23V2250/032A23V2250/16A23V2250/5086A23V2300/24
Inventor 陈君苏远程韦卓定梁海平罗丽丹郑翱毅
Owner GUANGXI QINZHOU MASHI FOOD
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