Process for the production of dragon fruit bough

A production method and the technology of pitaya, which are applied in the production field of pitaya branch products, can solve the problems of not being able to meet the ever-increasing demands of consumers and the lack of varieties of pitaya branches, and achieve high economic and social benefits, improve efficiency, moderate sour effect

Inactive Publication Date: 2007-02-28
林伟锋 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing pitaya branch related product varieties are few, and pitaya is mostly based on fresh food, and there is no producer producing pitaya peel beverage products at home and abroad now, only have varieties such as dried fruit and fresh fruit, which can no longer satisfy the increasing demands of consumers. need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) 20kg dragon fruit branches are disinfected by soaking 30min in chlorine dioxide of 100mg / kg with a concentration, then rinsing to remove the chlorine dioxide remaining on the branches, remove the corners and thorns, remove the rotten part, and cut off the fleshy part, Wash to obtain about 10 kg of branch fleshy raw materials;

[0020] (2) Mince the branch fleshy raw material, add 100kg of water to grind to obtain branch pulp, add 11g of pectinase, 500g of citric acid and 100g of vitamin C, and then carry out enzymolysis treatment at 50°C for 60min to obtain an enzymolysis solution ;

[0021] (3) enzymolysis solution is heated up to kill enzyme, then dehydrated, adopts hot air drying, makes material moisture lower than 10%, then pulverizes and obtains branch powder 1kg;

[0022] (4) 50g of sucrose and 50g of citric acid are added to the branch powder, mixed evenly, granulated and dried to obtain the dragon fruit branch granule. Its sour taste is moderate, mellow an...

Embodiment 2

[0024] (1) 30kg dragon fruit branches are disinfected by soaking 60min in chlorine dioxide of 50mg / kg with a concentration, then rinsing to remove the chlorine dioxide remaining on the branches, remove the corners and thorns, remove the rotten part, and cut off the fleshy part, Wash to obtain about 15kg of branch fleshy raw material;

[0025] (2) Mince the branch fleshy raw material, add 15kg of water to grind to obtain a branch pulp, add 300g of pectinase, 150g of citric acid and 30g of vitamin C, and then carry out enzymolysis treatment at 35°C for 15min to obtain an enzymolysis solution ;

[0026] (3) enzymolysis solution is heated up to kill enzyme, then dehydrated, adopts hot air drying, makes material moisture lower than 10%, then pulverizes and obtains branch powder 1.5kg;

[0027] (4) 70g of glucose, isomalt, and 50g of malic acid are added to the branch powder, mixed uniformly, and directly compressed to obtain the dragon fruit branch tablet. Its sour taste is moder...

Embodiment 3

[0029] (1) 15kg dragon fruit branches are disinfected by soaking 1min in chlorine dioxide of 500mg / kg with a concentration, then rinsing to remove the chlorine dioxide remaining on the branches, remove the corners and thorns, remove the rotten part, and cut off the fleshy part, Wash to obtain about 7.5kg of branch fleshy raw material;

[0030] (2) Mince the branch fleshy raw material, add 112.5Kg of water to grind to obtain branch pulp, add 600g of pectinase, 600g of citric acid and 150g of vitamin C, and carry out enzymolysis treatment at 70°C for 300min to obtain an enzymolysis solution ;

[0031] (3) Enzymolysis solution is heated up to kill enzyme, then dehydrated, adopts hot air drying, makes material moisture lower than 10%, then pulverizes and obtains branch powder 0.75kg;

[0032] (4) Add 20 g each of sucrose, isomalt, citric acid and malic acid into the branch powder, mix evenly, granulate and dry to obtain the dragon fruit branch granule. Its sour taste is moderate...

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PUM

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Abstract

The invention discloses a manufacturing method of dragon fruit bough electuary and tablet, which comprises the following steps: chopping dragon fruit bough, adding levigation pulp to obtain bough pulp, adding pectase, citrate and vitamin C, enzymolyzing, heating, dehydrating, drying, grinding, adding edulcorant and sour flavor agent in the bough powder, blending evenly, graining, drying or punching directly.

Description

technical field [0001] The invention relates to the field of food and beverages, in particular to a production method of dragon fruit branch products. Background technique [0002] Pitaya, also known as red dragon fruit, is a fruit cultivar of the genus Hylocereus undatus in the family Cactaceae. It originates in tropical Central America such as Brazil and Mexico. Pitaya branches have certain dietary and medicinal effects, which can moisten the lungs, detoxify, nourish the skin, improve eyesight, and have an auxiliary treatment effect on constipation and diabetes. In addition, the dragon fruit branches also have weight loss effects. [0003] Existing pitaya branch related product varieties are few, and pitaya is mostly based on fresh food, and there is no producer producing pitaya peel beverage products at home and abroad now, only have varieties such as dried fruit and fresh fruit, which can no longer satisfy the increasing demands of consumers. need. Contents of the inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A61K36/33A23L35/00
Inventor 林伟锋陈中杨李益陆国伟
Owner 林伟锋
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