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Dragon fruit pulp and making method thereof

A dragon fruit and fruit pulp technology, which is applied in food ultrasonic treatment, food processing, food science, etc., can solve the problems of large differences in the quality of pulp and dragon fruit single fruit, and achieve outstanding aroma, round taste and uniform quality Effect

Pending Publication Date: 2020-06-02
海南北纬十八度食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to reasons such as different maturity times, different planting locations, and different growth locations, there are large differences between individual dragon fruit fruits, resulting in the problem of large differences in the quality of different batches of pitaya pulp in the processing process.

Method used

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  • Dragon fruit pulp and making method thereof
  • Dragon fruit pulp and making method thereof

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Embodiment Construction

[0022] In order to understand the above-mentioned purpose, features and advantages of the present invention more clearly, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0023] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described here. Therefore, the protection scope of the present invention is not limited by the specific details disclosed below. EXAMPLE LIMITATIONS.

[0024] The following discussion provides various embodiments of the invention. Although each embodiment represents a single combination of the invention, different embodiments of the invention may b...

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Abstract

The invention provides dragon fruit pulp and a making method thereof. The dragon fruit pulp comprises the following components in percentage by mass: 80-90% of crude dragon fruit pulp, 0.1-0.2% of citric acid, 0.02-0.06% of an edible glue, and water. The dragon fruit pulp meets the following conditions: at an ambient temperature of 18 DEG C, the slipping velocity of the dragon fruit pulp on a clean glass surface of which the inclination angle is 30 degrees is smaller than or equal to 1cm / second, and is greater than or equal to 0.5cm / second; at an ambient temperature of 25 DEG C , the contact angle of the dragon fruit pulp on the clean glass surface left to stand at a horizontal state is greater than or equal to 60 degrees, and is smaller than or equal to 100 degrees; and the diameter of solids in the dragon fruit pulp is smaller than or equal to 200[mu] m. The making method of the dragon fruit pulp comprises the following steps: making the crude dragon fruit pulp, and performing mixing, homogenization, concentration, degassing, sterilization, and filling. By adopting the making method, the dragon fruit pulp provided by the invention is mellow in taste, outstanding in fragrance, palatable in sourness and sweetness, uniform in quality and good in taste.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a dragon fruit pulp and a preparation method thereof. Background technique [0002] The description of the background technology of the present invention belongs to the relevant technology related to the present invention, and is only used to illustrate and facilitate the understanding of the content of the present invention. prior art on the filing date. [0003] Dragon fruit is known as "immortal fruit" and "auspicious fruit". It is rich in nutrition, containing sugar, organic acid, dietary fiber and various minerals such as potassium, calcium, magnesium and phosphorus, and its seeds and nuts are rich in unsaturated fatty acids. Albumin in dragon fruit can prevent heavy metal poisoning, anthocyanins in natural pigments have antioxidant effects, VC has the effect of whitening skin, dietary fiber has the effects of lowering blood pressure, blood sugar, and blood lipids, and can a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/12A23L2/08A23L2/385
CPCA23L2/02A23L2/12A23L2/08A23L2/385A23V2002/00A23V2250/032A23V2250/5036A23V2250/5086A23V2250/506A23V2250/5024A23V2250/5432A23V2250/5026A23V2250/5066A23V2250/507A23V2250/51088A23V2300/48A23V2300/50A23V2300/20
Inventor 邓志勇余盛灯魏大志
Owner 海南北纬十八度食品加工有限公司
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