Candied fruit peels of dragon fruits and processing method of candied fruit peel

A technology of dragon fruit peel and processing method, which is applied in the confectionary industry, food ingredients as antioxidants, food ingredients as antimicrobial preservation, etc., can solve problems such as loss of nutrients, reduce pH value, improve shelf life, prevent Effects of enzymatic browning

Inactive Publication Date: 2017-10-27
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most people will ignore the pitaya peel and discard the skin, so that a large amount of nutrients will be lost thereupon. Therefore, it is of great significance to develop a processing method for pitaya peel and give full play to the effect of dragon fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A processing method for pitaya peel preserved fruit, comprising the steps of:

[0038] (1) Material selection and cleaning: Choose fresh red dragon fruit that is free from diseases and insect pests, has no rot and deterioration, and is uniform in size. Use flowing water to wash the surface for 3 times, and then separate the peel from the pulp after washing.

[0039] (2) Slicing: After peeling off the purple-red epidermis of the outermost layer of the pitaya peel, the remaining peel is cut into slices with a thickness of 2 cm and a length of 5 cm.

[0040] (3) Remove astringency: put the pitaya peel in a mixed solution of 65° C. salt water and citric acid for 8 minutes, and cool the blanched peel with flowing water. Wherein, the mass concentration of saline in the mixed solution is 1.5%, and the mass concentration of citric acid is 0.5%.

[0041] (4) color protection, hardening: the pitaya peel after removing the astringency is placed in the color protection solution an...

Embodiment 2

[0049] A processing method for pitaya peel preserved fruit, comprising the steps of:

[0050] (1) Material selection and cleaning: Choose fresh red dragon fruit with no pests and diseases, no rot and deterioration, and uniform size, wash the surface twice with running water, and separate the peel from the pulp after washing.

[0051] (2) Slicing: After peeling off the purple-red epidermis of the outermost layer of the pitaya peel, the remaining peel is cut into slices with a thickness of 3 cm and a length of 6 cm.

[0052] (3) Remove astringency: put the pitaya peel in a mixed solution of 80° C. salt water and citric acid for 5 minutes, and cool the blanched peel with flowing water. Wherein, the mass concentration of saline in the mixed solution is 1.5%, and the mass concentration of citric acid is 0.5%.

[0053] (4) color protection, hardening: the pitaya peel after removing the astringency is placed in the color protection solution and soaked for 30s; then immersed in the h...

Embodiment 3

[0061] A processing method for pitaya peel preserved fruit, comprising the steps of:

[0062] (1) Material selection and cleaning: Choose fresh red dragon fruit with no pests and diseases, no rot and deterioration, and uniform size, wash the surface with running water for 3 times, and separate the peel from the pulp after washing.

[0063] (2) Slicing: After peeling off the purple-red epidermis of the outermost layer of the pitaya peel, the remaining peel is cut into slices with a thickness of 3 cm and a length of 5 cm.

[0064] (3) Remove astringency: put the pitaya peel in a mixed solution of 70° C. salt water and citric acid to blanch for 6 minutes, and cool the blanched peel with flowing water. Wherein, the mass concentration of saline in the mixed solution is 1.5%, and the mass concentration of citric acid is 0.5%.

[0065] (4) color protection, hardening: the pitaya peel after removing the astringency is placed in the color protection solution and soaked for 20s; then i...

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PUM

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Abstract

The invention discloses candied fruit peels of dragon fruits and a processing method of the candied fruit peels, which belong to the technical field of food processing. The processing method comprises the following steps: 1) selection of materials and washing: selecting fresh and healthy dragon fruits, washing the dragon fruits and separating peels from pulp; 2) slicing: cutting the peels into a slice shape; 3) removal of astringency: blanching the peels into mixed solution of saline water and citric acid for 5-8min; 4) color protection and hardening: soaking the peels of the dragon fruits after removal of astringency into color protection liquid for 10-30s and then soaking the peels into hardening liquid for 0.5-1h; 5) seasoning: performing once seasoning and secondary seasoning; 6) drying: drying the seasoned candied fruit peel at the temperature of 40-60 DEG C until the water content is 15%-18%; 7) spraying of a gel coat: soaking the cooled candied fruit peels into gel solution for 1-2min, taking the candied fruit peels out and airing. The candied fruit peels are low in browning rate and good in taste and also has a certain medicinal value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preserved pitaya peel and a processing method thereof. Background technique [0002] Dragon fruit is a plant of the cactus family. Its pulp contains a large amount of colloid, nucleic acid and natural glucose, and its peel is rich in nutrients. Pitaya peel contains very precious nutrients - anthocyanin, anthocyanin is an effective antioxidant, which can effectively prevent hardening of blood vessels, thereby preventing stroke caused by heart attack and blood clot formation, and It has anti-free radical and anti-aging effects, and can also improve the prevention of brain cell degeneration and inhibit the occurrence of dementia symptoms. Pitaya peel also has the effect of improving eyesight, reducing fire and good beauty. At present, the utilization rate of the by-product peel of dragon fruit processing is low, and the astringent taste of the peel is one of the reasons ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/54
CPCA23G3/48A23G3/364A23G3/54A23V2002/00A23V2200/048A23V2200/222A23V2200/02A23V2200/14A23V2200/10A23V2200/22A23V2200/30A23V2250/032A23V2250/708A23V2250/511A23V2250/1614A23V2250/1582A23V2250/1578A23V2250/51088A23V2250/5086A23V2250/192
Inventor 陈庆金班燕冬麦馨允黄娇丽
Owner BAISE UNIV
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