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
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[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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