Preserved dragon fruit and preparation method thereof

A technology of dragon fruit and preserved fruit, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of rotten and unshaped, brittle preserved dragon fruit, and the difference in taste between fresh and fresh fruits, etc. Intense effect

Inactive Publication Date: 2019-05-28
GUANGXI FUMIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing pitaya preserved fruit mostly is pitaya dry sheet, and this class product has kept the color and luster of pitaya very well, but it also needs to recover through soaking water, and eating is inconvenient; Preserved fruit processing has the characteristics of being fragile, rotten and shapeless

Method used

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  • Preserved dragon fruit and preparation method thereof
  • Preserved dragon fruit and preparation method thereof
  • Preserved dragon fruit and preparation method thereof

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preparation example Construction

[0031] The invention discloses a preparation method of preserved dragon fruit, comprising the following steps:

[0032] Step 1. Classification: According to the weight of fresh fruit: 80-100 grams / piece is the first grade; 101-150 grams / piece is the second grade; 151 grams / piece is the third grade;

[0033] Step 2. Cleaning: wash away fresh fruit puree and rotten leaves;

[0034] Step 3, peeling: remove the pitaya skin;

[0035] Step 4, slice: 1.8-2.0 cm per slice;

[0036] Step 5. Sterilization and disinsection: Soak in iodine-free salt and sodium metabisulfite solution for 6-10 hours to effectively sterilize and disinsection;

[0037] Step 6. Dehydration: place in a dehumidifying room at 5°C-10°C to remove 30%-40% of the water in the fruit slices;

[0038] Step 7, candied sugar: candied in sugar solution with 32 refraction degree for 20-28 hours, continue to add sugar, keep the candied sugar solution at 32 refraction degree, when the candied sugar solution is finished, ke...

Embodiment 1

[0044] A preparation method for preserved dragon fruit, comprising the following steps:

[0045] Step 1. Classification: According to the weight of fresh fruit: 80-100 grams / piece is the first grade; 101-150 grams / piece is the second grade; 151 grams / piece is the third grade;

[0046] Step 2. Cleaning: wash away fresh fruit puree and rotten leaves;

[0047] Step 3, peeling: remove the pitaya skin;

[0048] Step 4. Slicing: each slice is 1.9 cm;

[0049] Step 5. Sterilization and desinsection: Soak in non-iodized salt and sodium metabisulfite solution for 8 hours to effectively sterilize and desinsection;

[0050] Step 6, dehydration: place in a dehumidifying room at 8°C to remove 35% of the water in the fruit slices;

[0051] Step 7, candied sugar: candied in 32 refraction sugar solution for 24 hours, continue to add sugar, keep the candied sugar solution at 32 refraction degree, when the candied sugar solution is finished, keep the sugar content at 32 refraction degree, an...

Embodiment 2

[0057] A preparation method for preserved dragon fruit, comprising the following steps:

[0058] Step 1. Classification: According to the weight of fresh fruit: 80-100 grams / piece is the first grade; 101-150 grams / piece is the second grade; 151 grams / piece is the third grade;

[0059] Step 2. Cleaning: wash away fresh fruit puree and rotten leaves;

[0060] Step 3, peeling: remove the pitaya skin;

[0061] Step 4. Slicing: each slice is 1.8 cm;

[0062] Step 5. Sterilization and deinsectization: Soak in non-iodized salt and sodium metabisulfite solution for 10 hours to effectively sterilize and deworm;

[0063] Step 6, dehydration: place in a dehumidifying room at 5°C to remove 40% of the water in the fruit slices;

[0064] Step 7, candied sugar: candied in 32 refraction sugar solution for 20 hours, continue to add sugar, keep the candied sugar solution at 32 refraction degree, at the end of the candied sugar solution, keep the sugar content at 32 refraction degree, and kee...

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Abstract

The invention discloses preserved dragon fruit and a preparation method thereof. The preparation method comprises the following steps: classifying; washing away fresh fruit puree and rot leaves; removing the skin of dragon fruit; slicing; soaking in iodized salt and sodium pyrosulfite solution, and effectively sterilizing and performing disinsection; placing in a dehumidification room, and removing 30%-40% moisture in the fruit slices; impregnating in a sugar solution with refraction degree of 32 for 20-28 hours, continuing to add sugar to maintain the refraction degree of the sugar solution at 32, when sugar impregnation is ended, maintaining the sugar degree of the sugar solution at the refraction degree of 32, and maintaining the sugar degree of the fruits at the refraction degree of 29-31, wherein time is 70-75 hours; drying in a negative pressure drying tunnel; selecting the preserved dragon fruit with incomplete sheets and unsatisfactory thickness; and checking according to the national standard GB/T 10482 General Rule for Preserved Fruits. The preserved dragon fruit has sweet and sour taste, flourishing fruit aroma, and fragrant, glutinous, and flexible taste.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a preserved dragon fruit and a preparation method thereof. Background technique [0002] Dragon fruit is native to the arid regions of the Americas. It is rich in nutrition and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. In 2018, the planting area of ​​dragon fruit in Guangxi was 270,000 mu, and the output reached 280,000 tons. Among them, due to small size, cracked peel, black peel, piebald and other reasons, those listed as the third grade of commodity account for 10% of the total output. These products are suitable for sale in the market, and suitable for food processing, making beverages and candied fruits. [0003] Existing pitaya preserved fruit mostly is pitaya dry sheet, and this class product has kept the color and luster of pitaya very ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 卓榕苍黄丽玲陈仙萍曾纪伦
Owner GUANGXI FUMIN FOOD
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