Puffed crisp chips of dragon fruit pomace and seeds, and processing method thereof

A technology of puffed chips and processing methods, applied in the field of food processing, can solve the problems of no deep processing and utilization, lower commodity value, perishable deterioration, etc., achieve crispness and rehydration ratio improvement, easy digestion and absorption, and nutrient content retention Effect

Active Publication Date: 2020-03-13
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh dragon fruit has a high water content, is easily rotten and deteriorated, and is easily damaged during transportation, thereby reducing the value of the product
At present, except most of the dragon fruit is sold fresh, it is rarely made into processed products that can last for storage, and the traditional processing technology is basically used for the processed food of dragon fruit at present, the product quality cannot be guaranteed, and it is difficult to realize industrialization
In addition, the current utilization of dragon fruit is not comprehensive. For example, the pomace and fruit seeds obtained by juicing and filtering are generally discarded directly without further processing and utilization.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Preparation before preparation

[0027] (1) Preparation of composite bacterial liquid:

[0028] Mix and pulverize Spirulina and Chlorella at a weight ratio of 1:1 to obtain mixed microalgae powder. After mixing the mixed microalgae powder with an aqueous solution containing 1% citric acid in mass fraction, the Stir for 3 minutes to obtain the microalgae powder, which is set aside;

[0029] Mix the activated Acetobacter aceti, yeast and bifidobacteria in a volume ratio of 3:1:1 to obtain a mixed bacteria, and mix the obtained mixed bacteria with the above-mentioned microalgae powder in a volume ratio of 5:8, Stir at 30°C for 15 minutes, and let stand for 20 minutes under red light irradiation to obtain the composite bacterial solution for later use;

[0030] (2) Preparation of surface agent:

[0031] Weigh the corresponding quality of modified starch, malic acid and black tea powder in a mass ratio of 5:3:1; mix the weighed modified starch with water in a volume ra...

Embodiment 2

[0041] 1. Preparation before preparation

[0042] (1) Preparation of composite bacterial liquid:

[0043] Mix and pulverize Spirulina and Chlorella at a weight ratio of 1:1 to obtain mixed microalgae powder. After mixing the mixed microalgae powder with an aqueous solution containing 1% citric acid in mass fraction, the mixture is mixed at a speed of 1100r / min. Stir for 4min to obtain the microalgae powder for subsequent use;

[0044] Mix the activated Acetobacter aceti, yeast and bifidobacteria in a volume ratio of 3:1:1 to obtain a mixed bacteria, and mix the obtained mixed bacteria with the above-mentioned microalgae powder in a volume ratio of 6:9, Stir at 32°C for 18 minutes, and let it stand for 25 minutes under red light irradiation to obtain the composite bacterial solution for later use;

[0045] (2) Preparation of surface agent:

[0046] Weigh the corresponding quality of modified starch, malic acid and black tea powder in a mass ratio of 5:3:1; mix the weighed mo...

Embodiment 3

[0056] 1. Preparation before preparation

[0057] (1) Preparation of composite bacterial liquid:

[0058] Mix and pulverize Spirulina and Chlorella at a weight ratio of 1:1 to obtain mixed microalgae powder, mix the mixed microalgae powder with an aqueous solution containing 1% citric acid in a mass fraction, and mix at a speed of 1200r / min Stir for 5 minutes to obtain the microalgae powder, which is set aside;

[0059] Mix the activated Acetobacter aceti, yeast and bifidobacteria in a volume ratio of 3:1:1 to obtain a mixed bacteria, and mix the obtained mixed bacteria with the above-mentioned microalgae powder in a volume ratio of 8:10, Stir at 35°C for 20 minutes, and stand under red light for 30 minutes to obtain the composite bacterial solution for later use;

[0060] (2) Preparation of surface agent:

[0061] Weigh the corresponding quality of modified starch, malic acid and black tea powder in a mass ratio of 5:3:1; mix the weighed modified starch with water in a vol...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a processing method for puffed crisp chips of dragon fruit pomace and seeds. The invention provides the puffed crisp chips of dragon fruit pomace and seeds, and the processing method thereof. The processing method comprises the following steps: 1) pretreatment of the pomace and seeds: mixing a pomace-seed mixture and a compound bacterial solution, carrying out fermenting, and performing microwave treatment and stirring treatment to obtain a pomace-seed pretreated product; 2) preparation of a blending agent: mixing starch, butter, milk powder and the like to obtain the blending agent; 3) mixing treatment of raw materials: mixing the pomace-seed pretreatment product with the blending agent, and carrying out rolling and slicing to obtain pre-puffed slices; and 4) puffing: carrying out variable-temperature and pressure-difference puffing treatment, surface agent spraying treatment and microwave puffing treatment successively to obtain the puffed crisp chips. The invention also provides the puffed crisp chips prepared by the processing method. The puffed crisp chips have good quality and high quality.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to puffed pitaya pomace seed puffed chips and a processing method thereof. 【Background technique】 [0002] Dragon fruit, also known as green dragon fruit, red dragon fruit, xianmi fruit, and jade dragon fruit, is the fruit of the genus Trigonum (or Tianchi) in the cactus family. It originated in Central America and is widely distributed in Vietnam and Thailand. Mainly distributed in Taiwan, Guangxi, Yunnan, Guizhou, Fujian and other places, the common varieties include red skin and white meat, red skin and red meat, and yellow skin and white meat. Dragon fruit is a low-calorie, high-nutrition tropical fruit. It has the effects of losing weight, lowering cholesterol, preventing constipation, and colorectal cancer. It is also rich in fiber, which can prevent constipation. [0003] Fresh dragon fruit has a high water content, is easily rotten and deteriorated, and is easily ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L29/30A23P30/32A23P30/38A23P20/18
CPCA23L19/01A23L29/065A23L29/30A23P30/32A23P30/38A23P20/18
Inventor 盛金凤孙健李丽何雪梅李昌宝郑凤锦唐雅园辛明李杰民刘国明零东宁李志春周主贵易萍唐杰
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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