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Processing method of pitaya original juice with seeds retained
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A processing method and dragon fruit technology are applied in the directions of food ingredients as pH value modifiers, food ingredients as taste improvers, and food ingredients as odor improvers. High production efficiency, good taste and aroma, and the effect of maintaining nutrition
Pending Publication Date: 2017-12-15
广东原绿生物工程有限公司
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Pitaya contains viscose-like plant-based albumin, anthocyanins and dietary fiber, which are rare in common fruits. , changes under the action of light, loses its nutritional value, and turns red in color, resulting in many difficulties in processing methods
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Embodiment 1
[0024] Get 500 kilograms of red pitaya fresh fruit, wash and disinfect, remove the head and tail, and peel off the skin. It is required that there should be no white fibers with the skin, and 240 kilograms of pulp are obtained.
[0025] Divide the pulp into two, pour it into a special beater for beating, feed at a constant speed, and adjust the speed to 2 rpm, so that the pitaya seeds, surface coating and pulp are completely preserved.
[0026] In the puree, add 0.2 kg of citric acid to adjust the pH to 4.2.
[0027] Use a casing type sterilizer to sterilize under the conditions of 95°C and 90 seconds, and use ice water to rapidly cool the original pulp to below 20°C, and then aseptically fill it to prepare 240 kg of red pitaya pulp with seeds.
Embodiment 2
[0029] Get 500 kilograms of red pitaya fresh fruit, wash and disinfect, remove the head and tail, and peel off the skin. It is required that there should be no white fibers with the skin, and 240 kilograms of pulp are obtained.
[0030] Divide the pulp into two, pour it into a special beater for beating, feed at a constant speed, and adjust the speed to 2 rpm, so that the pitaya seeds, surface coating and pulp are completely preserved.
[0031] In the puree, add 0.2 kg of citric acid to adjust the pH to 4.2.
[0032] Use a casing type sterilizer to sterilize under the conditions of 90°C and 85 seconds, and use ice water to rapidly cool the original pulp to below 20°C, then aseptically fill it, and prepare 240 kilograms of red heart pitaya puree with seeds.
Embodiment 3
[0034] Get 500 kilograms of red pitaya fresh fruit, wash and disinfect, remove the head and tail, and peel off the skin. It is required that there should be no white fibers with the skin, and 240 kilograms of pulp are obtained.
[0035] Divide the pulp into two, pour it into a special beater for beating, feed at a constant speed, and adjust the speed to 2 rpm, so that the pitaya seeds, surface coating and pulp are completely preserved.
[0036] In the puree, add 0.25 kg of citric acid to adjust the pH to 3.8.
[0037] Use a casing type sterilizer to sterilize at 95°C for 90 seconds, and use ice water to rapidly cool the original pulp to below 20°C, then aseptically fill it, and prepare 240 kg of red heart dragon fruit puree with seeds.
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Abstract
The invention belongs to the technical field of food processing, and disclose a processing method of pitaya original juice with seeds retained. The method comprises the following steps: step 1, subjecting pitayas to cleaning and disinfection, removing tails and heads, peeling the pitayas, conducting pulping, reserving white coating films and pulp on the films on the surfaces of pitaya seeds so as obtain an untreated original juice; step 2, adding citric acid and sodium citrate to the untreated original juice obtained in the step 1, adjusting pH value to 3.8-4.2, and conducting uniform stirring; and step 3, subjecting the stirred original juice in the step 2 to sterilization at a temperature of 90-99 DEG C for 85-95 seconds, and then quickly cooling the original juice to a temperature below 20 DEG C so as to obtain a finished product. The processing method can be directly applied to processing, in batches, the red-fleshed pitaya original juice with seeds retained, and original active nutrient components are retained. The method has high production efficiency and a simple process, and can furthest reserve functional components of the red-fleshed pitayas such as vegetative albumin and anthocyanidin.
Description
technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a processing method of seeded dragon fruit puree. Background technique [0002] Pitaya is a perennial vine of the genus Trigonum in the family Cactaceae. It is a newly emerging fruit with good health effects. It is widely planted in Hainan, Guangxi, Yunnan, Southwest Guangdong and other regions in China, but the market consumption is mainly fresh fruit, and deep processing There are very few products. Pitaya contains viscose-like plant-based albumin, anthocyanins and dietary fiber, which are rare in common fruits, and is rich in nutritional value. In view of the unique nutrients and purple color of pitaya, it is extremely easy to heat , change under the action of light, lose its nutritional value, and turn red in color, resulting in many difficulties in the processing method. Contents of the invention [0003] The technical problem to be solved by the ...
Claims
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Application Information
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