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Pickled pitaya peel food and preparation method thereof

A technology of pitaya peel and pickled food, which is applied in the direction of bacteria and food ingredients used in food preparation as taste improvers, food ingredients, etc., can solve the problems of obvious bitterness and astringency, poor taste, etc., and achieve good nutritional performance and satisfy Taste and preference, and the effect of ease of absorption and utilization

Pending Publication Date: 2020-10-13
ZHONGSHAN FLASHLIGHT POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at improving the problem that the existing pitaya peel pickled food contains bitter free amino acids and bitter peptides, has obvious bitter taste and poor taste, and provides a preparation method of pitaya peel pickled food, comprising the following steps :

Method used

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  • Pickled pitaya peel food and preparation method thereof
  • Pickled pitaya peel food and preparation method thereof
  • Pickled pitaya peel food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of pitaya peel pickled food, comprises the following steps:

[0028] S1, making bran pickle seasoning solution, wherein step S1 also includes:

[0029] S11, putting rice bran and clear water in a mass ratio of 5:45 in the container to prepare a suspension;

[0030] S12, adding Lactobacillus plantarum according to rice bran quality 2.4 to the suspension of S11, reacting 0.5 under the condition of 25;

[0031] S13, adding Propionibacterium fresnerii by rice bran quality 0.95 in the S12 suspension after the reaction is completed, and reacting for 0.5h under the condition of 27°C;

[0032] S14, adding 2.2% yeast by rice bran mass and 0.2% 10-hydroxyoctadecenoic acid by rice bran mass to the S13 suspension after the reaction, and reacting for 5 hours at 20° C. in an aerobic environment, specifically, the The yeast is Saccharomyces cerevisiae;

[0033] S2, wash the pitaya peel, cut into pieces, drain, wash the chili, ginger, garlic and peppercorns, s...

Embodiment 2

[0038] The preparation method of pitaya peel pickled food, comprises the following steps:

[0039] S1, making bran pickle seasoning solution, wherein step S1 also includes:

[0040] S11, putting rice bran and clear water in a mass ratio of 15:75 into the container to prepare a suspension;

[0041] S12, adding 4.7% of Lactobacillus plantarum based on the mass of rice bran to the suspension of S11, and reacting at 25-35° C. for 1 hour;

[0042] S13, adding 1.75% Propionibacterium freundii by rice bran mass to the S12 suspension after the reaction, and reacting at 38°C for 1.3h;

[0043] S14, adding 3.7% yeast by rice bran mass and 0.7% 10-hydroxyoctadecenoic acid by rice bran mass to the S13 suspension after the reaction, and reacting for 25h under an aerobic environment at 30°C, wherein the yeast is Kluyveromyces lactis;

[0044] S2, wash the pitaya peel, cut into pieces, drain, wash the chili, ginger, garlic and peppercorns, shred, drain and mix well with the pitaya peel, a...

Embodiment 3

[0049] S1, making bran pickle seasoning solution, wherein step S1 also includes:

[0050] S11, putting rice bran and clear water in a mass ratio of 10:60 in the container to prepare a suspension;

[0051] S12, adding 3% Lactobacillus plantarum according to the mass of rice bran to the suspension of S11, and reacting at 30°C for 0.8h;

[0052] S13, adding 1.5% of Propionibacterium freundii by rice bran mass to the S12 suspension after the reaction, and reacting at 30°C for 1 hour;

[0053] S14, adding 3% yeast by rice bran mass and 0.5% 10-hydroxyoctadecenoic acid by rice bran mass in the S13 suspension after the reaction, reacting for 15h at 25°C in an aerobic environment;

[0054] S2, wash the pitaya peel, cut into pieces, drain, wash the chili, ginger, garlic and peppercorns, shred, drain and mix well with the pitaya peel, add sugar, edible salt, edible oil, soy sauce, soy sauce, Stir white wine and vinegar evenly, of which, by weight: 48 parts of dragon fruit peel, 10 par...

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Abstract

The invention discloses a preparation method of a pickled pitaya peel food and the pitaya peel pickled food prepared by the preparation method. The pickled pitaya peel food is prepared by the following step: pickling pitaya peels by using a bran pickle seasoning solution prepared from rice bran, water, lactobacillus plantarum, Propionibacterium freudenreichii, yeast and 10-hydroxyoctadecenoic acid, wherein a component gamma-dodecalactone generated by the bran pickle vegetable seasoning solution is mixed with bitter free amino acids and bitter peptides generated by proteolysis of vegetable proteins, and bitter taste of the bitter peptides is covered by aromatic components of the gamma-dodecalactone, so that the purpose of debitterizing is achieved.

Description

【Technical field】 [0001] The application relates to the field of food processing, in particular to pitaya peel pickled food and preparation method. 【Background technique】 [0002] The skin of dragon fruit has very high nutritional value and is generally purple in color. In addition to being rich in betalain, it is also rich in anthocyanins and vitamin C, which help to enhance the elasticity of blood vessels and protect cardiovascular health. People mostly discard the peel after eating the pulp, and in order to improve the utilization rate of the pitaya peel, the pitaya peel is often made into pickled food. [0003] However, pitaya peel contains plant proteins that are rare in general plants. During the pickling process, plant proteins are hydrolyzed to produce some free amino acids with bitter taste and their derivatives and small molecular peptide substances, such as bitter peptides. The hydrophobic amino acids in the bitter peptide are the main cause of the bitter taste. ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/20A23L27/00A23L27/10A23L27/20A23L33/00A23L5/20
CPCA23L19/07A23L19/20A23L5/27A23L27/10A23L27/20A23L27/00A23L33/00A23V2002/00A23V2400/149A23V2400/169A23V2200/16A23V2200/30A23V2250/76
Inventor 张桂芝吴小禾谢彩玲陈树广程燕琳
Owner ZHONGSHAN FLASHLIGHT POLYTECHNIC
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