Processing method of low-sugar preserved dragon fruit peels

A technology of pitaya peel and a processing method, which is applied in the confectionery industry, confectionery, food preservation and other directions, can solve the problems of reducing the nutritional value of the product, destroying the nutritional components, etc., and achieves the preservation of nutrition and color, no cracking, and simple preparation steps. Effect

Inactive Publication Date: 2018-06-01
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, now the processing of pitaya peel generally uses sugar solution to cook the hardened pitaya peel, and the reducing sugar content is increased by adding acid to the sugar solution to prevent the preserved fruit from returning to the sand. High temperature resistance, the method of boiling sugar solution will seriously destroy these nutrients and reduce the nutritional value of the product

Method used

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  • Processing method of low-sugar preserved dragon fruit peels
  • Processing method of low-sugar preserved dragon fruit peels
  • Processing method of low-sugar preserved dragon fruit peels

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for processing low-sugar dragon fruit peel and preserved fruit, comprising the following preparation steps:

[0024] 1) Cleaning: Wash the dragon fruit peel, remove the scales, cut into strips for later use;

[0025] 2) Disinfection: soak the peel strip obtained in step 1) in the disinfectant solution, and disinfect;

[0026] 3) Soak in sugar: soak the sterilized peel in step 2) in the compound sugar solution;

[0027] 4) Drying: dry the peel after soaking in sugar, and package it to get it.

[0028] Described disinfectant is the chlorine dioxide solution that mass concentration is 100mg / L.

[0029] The disinfection is to soak the peel in the disinfectant solution for 90s.

[0030] The compound sugar solution contains 65% high maltose syrup with a mass fraction of 10%, edible glycerin with a mass fraction of 0.8%, malic acid with a mass fraction of 0.4%, and a sugar content of 30°BX.

[0031] The sugar dipping is to soak in the compound sugar liquid for 24 ...

Embodiment 2

[0034] A method for processing low-sugar dragon fruit peel and preserved fruit, comprising the following preparation steps:

[0035] 1) Cleaning: Wash the dragon fruit peel, remove the scales, cut into strips for later use;

[0036] 2) Disinfection: soak the peel strip obtained in step 1) in the disinfectant solution, and disinfect;

[0037] 3) Soak in sugar: soak the sterilized peel in step 2) in the compound sugar solution;

[0038] 4) Drying: dry the peel after soaking in sugar, and package it to get it.

[0039] Described disinfectant is the chlorine dioxide solution that mass concentration is 150mg / L.

[0040] The disinfection is to soak the peel in the disinfectant solution for 60s.

[0041] The compound sugar solution contains 65% high maltose syrup with a mass fraction of 10%, edible glycerin with a mass fraction of 0.8%, malic acid with a mass fraction of 0.4%, and a sugar content of 30°BX.

[0042] The sugar dipping is to soak in the compound sugar liquid for 24 ...

Embodiment 3

[0045] A method for processing low-sugar dragon fruit peel and preserved fruit, comprising the following preparation steps:

[0046] 1) Cleaning: Wash the pitaya skin, remove the scales, cut into strips for later use;

[0047] 2) Disinfection: soak the peel strip obtained in step 1) in the disinfectant solution, and disinfect;

[0048] 3) Soak in sugar: soak the sterilized peel in step 2) in the compound sugar solution;

[0049] 4) Drying: dry the peel after soaking in sugar, and package it to get it.

[0050] Described disinfectant is the chlorine dioxide solution that mass concentration is 200mg / L.

[0051] The disinfection is to soak the peel in the disinfectant solution for 30s.

[0052] The compound sugar solution contains 65% high maltose syrup with a mass fraction of 10%, edible glycerin with a mass fraction of 0.8%, malic acid with a mass fraction of 0.4%, and a sugar content of 30°BX.

[0053] The sugar dipping is to soak in the compound sugar liquid for 24 hours....

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Abstract

The present invention belongs to the technical field of food processing and particularly relates to a processing method of low-sugar preserved dragon fruit peels. The processing method comprises the following steps of washing, disinfecting, sugar-soaking and drying. The prepared preserved dragon fruit peels are prepared by using certain compound sugar liquid for the sugar-soaking and vacuum drying, so that moisture content of the product is about 25%, the product has good appearance and mouthfeel, and the prepared preserved dragon fruit peels are stable in sweetness and not easy to produce aMaillard reaction during drying and heating. The processing method has significant effects on prolonging shelf life of the product, at the same time inhibits isomerism proliferation of tannins in thedragon fruit peels, achieves effects on protecting color, preserving freshness and gaining weight, and extends shelf life. The prepared preserved dragon fruit peels are purplish red in color and luster, uniform, bright and glossy, good in fullness, not sticky to hands, free of cracks, transparent, moderate in sweetness and sourness, free of odor, moderate in softness and hardness, and chewy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing low-sugar dragon fruit peel and preserved fruit. Background technique [0002] Pitaya, also known as red dragon fruit, is a plant of the genus Cactaceae. The color of the pericarp is purple-red, gorgeous and charming, while the color of the flesh has several different varieties such as white, yellow, and red. Dragon fruit has been cultivated more in Taiwan, my country, and has a history of more than ten years. At present, it has emerged in Hainan, Guangxi, Guangdong, Fujian and other provinces and regions. It is one of the famous and high-quality fruits in the tropics and subtropics. Dragon fruit has very high nutritional value , rich in anthocyanins, plant albumin, VC and dietary fiber, has become an excellent green health food. [0003] When eaten as fruit, the skin of dragon fruit is often discarded as waste, but the peel contains a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L5/41A23L3/3562A23L3/3508A23L3/349
CPCA23G3/48A23L3/349A23L3/3508A23L3/3562A23L5/41A23V2002/00A23V2200/048A23V2250/616A23V2250/044A23V2250/6406A23V2300/10
Inventor 黎新荣冯春梅李建强黄欣欣王淋靓艾静汶任二芳檀业维张芬刘功德苏艳兰谢朝敏叶雪英程三红
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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