Preparation method of dried dragon fruit with coconut flavor

A production method, dragon fruit technology, applied in the direction of preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, food science, etc., can solve problems such as soft texture, shortened shelf life, and intolerance to storage and transportation. Achieve the effect of simple processing technology and easy promotion

Inactive Publication Date: 2017-10-24
广西仙珠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, banana is a kind of leap-changing fruit with a soft texture. T

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of dried dragon fruit with coconut fragrance, comprises the following steps:

[0019] (1) Choose fresh white heart dragon fruit or red heart dragon fruit, then peel the pitaya, cut the dragon fruit into slices, the thickness of each slice is 1.3-5cm, put the dragon fruit into a citric acid solution with a mass concentration of 0.2% to protect the color Soak in the liquid for 30min;

[0020] (2) Take out the dragon fruit from the color protection solution, put the dragon fruit in coconut milk and soak for 30 minutes, take out the dragon fruit and put it in the freezer for quick freezing to -15--35°C for 6 hours;

[0021] (3) Drying, take out the quick-frozen bananas, spread the dragon fruit in a single layer on a baking tray, and dry it for 9 hours at a temperature of 55-60°C, then raise the temperature, at a temperature of 60-65°C Dry for 4 hours under the condition of ℃, then stop drying, after 7 hours, continue to dry under the condition ...

Embodiment 2

[0023] A kind of preparation method of dried dragon fruit with coconut fragrance, comprises the following steps:

[0024] (1) Choose fresh white-heart dragon fruit or red-heart dragon fruit, then peel and cut the dragon fruit into 2-4*2-4cm 2 Ding shape, put the dragon fruit into the 0.1% citric acid solution color protection solution and soak for 20min;

[0025] (2) Take out the dragon fruit from the color protection solution, put the dragon fruit in coconut milk and soak for 20 minutes, take out the dragon fruit and put it in the freezer for quick freezing to -15--35°C for 3 hours;

[0026] (3) Drying, take out the quick-frozen bananas, spread out the dragon fruit in a single layer and place it on a baking tray, dry it for 6 hours at a temperature of 55-60°C, then raise the temperature, at a temperature of 60-65°C Dry for 6 hours under the condition of ℃, then stop drying, after 5 hours, continue to dry for 6 hours under the condition of temperature of 50-60 ℃, and obtain t...

Embodiment 3

[0028] A kind of preparation method of dried dragon fruit with coconut fragrance, comprises the following steps:

[0029] (1) Choose fresh white heart dragon fruit or red heart dragon fruit, then peel the dragon fruit, cut the dragon fruit into pieces, the thickness of each piece is 1.3-5cm, put the dragon fruit into the color protection solution with a mass concentration of 0.15% citric acid solution Soak for 25 minutes;

[0030] (2) Take out the dragon fruit from the color protection solution, put the dragon fruit in coconut milk and soak for 40 minutes, take out the dragon fruit and put it in the freezer for quick freezing to -15--35°C for 5 hours;

[0031] (3) Drying, take out the quick-frozen bananas, spread out the dragon fruit in a single layer and place it on a baking tray, dry it for 8 hours at a temperature of 55-60°C, then raise the temperature, at a temperature of 60-65°C Dry for 5 hours under the condition of ℃, then stop drying, and after 6 hours, continue to dr...

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Abstract

The invention discloses a preparation method of dried dragon fruit with a coconut flavor. The preparation method comprises the following steps: (1) selecting fresh dragon fruit, then peeling, cutting the dragon fruit into a dice-shape or slice-shape, and putting the dice-shaped or slice-shaped dragon fruit into color-protecting liquid for immersing for 20-30 minutes; (2) taking out the dragon fruit from the color-protecting liquid, then putting the dragon fruit into coconut juice for immersing for 20-40 minutes, taking out the dragon fruit, and putting the dragon fruit into a freezer for quick-freezing for 3 hours or more under -15 to -35 DEG C; (3) drying, taking out banana after being quick-frozen, monolayering the dragon fruit, putting the dragon fruit on a baking tray, drying for 6-9 hours under a condition that temperature is 55-60 DEG C, then raising temperature, drying for 4-6 hours under a condition that temperature is 60-65 DEG C, then stopping drying, after 5-7 hours, and continuously drying for 6-8 hours under a condition that the temperature is 50-60 DEG C, thus obtaining a finished product of the dried dragon fruit with the coconut flavor. According to the preparation method disclosed by the invention, the dried dragon fruit with the coconut flavor has the advantages that the unique flavor and nutritional ingredients of the fresh banana are maintained to a greatest extent; the original color, fragrance and flavor of the dragon fruit flesh are maintained; the milk flavor of the coconut juice is obtained; the bulkiness and the palatability are obtained.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing dried coconut-flavored dragon fruit. 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. Dragon fruit is a cool fruit. Under natural conditions, the fruit matures in summer and autumn, and is sweet and juicy. [0003] Therefore, pitaya is very popular with people for its rich nutritional value, good health effects and low price. However, banana is a kind of catapult fruit with soft texture, which is not easy to keep fresh, not resistant to storage and transportation, the shelf life is greatly shortened, postpartum loss is serious, and it is a seasonal fruit. In order to meet the needs of the market, there are some processed dragon fruit products, which largely meet consumers...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/04A23B7/02
CPCA23L19/03A23B7/02A23B7/04
Inventor 何志娟谢锡燕张锋范秀连
Owner 广西仙珠食品有限公司
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