Instant fresh fruit roxburgh raspberry

Abstract

This invention discloses a processing technology for ready-to-eat fresh prickly pear, belonging to the field of food processing technology. This process involves halving and removing the core and seeds, low-salt and weak-acid de-astringency treatment, low-temperature soaking for flavoring, medium-low temperature humidity-controlled drying, and individual packaging of each prickly pear. This results in fresh prickly pears that are free of astringency and bitterness, have a pleasant sweet and sour taste, and retain their moist and crisp texture, maintaining their fresh fruit state rather than their dried fruit form. The low-temperature and gentle processing method preserves natural vitamin C to a large extent, resulting in high nutrient retention. The product is packaged in a small, individual packet format similar to betel nut, making it healthy, safe, portable, and hygienic. It is suitable for teenagers over 12 years old and adults, serving as a healthy alternative to traditional betel nut. It is also suitable for drivers, outdoor enthusiasts, and leisure seekers. The process is simple and suitable for large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of agricultural product deep processing technology, specifically involving a processing technology for ready-to-eat fresh prickly pear that can be used as a substitute for areca nut, retains high levels of vitamin C, and is suitable for a wide range of people. Background Technology

[0002] Prickly pear is rich in nutrients, especially vitamin C, but fresh prickly pears are sour, bitter, and have a prickly skin, making them difficult to eat directly. Existing prickly pear products are mostly juice, dried fruit, fruit wine, or candied fruit, which generally suffer from a dry, hard texture, residual sourness, significant vitamin C loss due to high-temperature processing, and inconvenience in consumption. Meanwhile, betel nut has a wide consumer base, but long-term chewing poses health risks. The market urgently needs a healthy, safe, and palatable alternative chewable snack. Currently, there is a lack of processing technology that can completely preserve the crisp texture of fresh prickly pears, retain vitamin C, thoroughly remove astringency, allow for single-fruit consumption, be suitable for a wide range of men and women, and serve as a suitable substitute for betel nut. Summary of the Invention

[0003] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a prickly pear processing technology that thoroughly removes astringency, has a crisp and tender texture, preserves the fresh fruit state, and allows for convenient single-fruit consumption, serving as a healthy alternative to betel nut.

[0004] This invention reduces bitterness from the source by cutting the fruit in half, removing the core and seeds; it uses a mild de-astringency solution to remove astringency and protect the color at room temperature without damaging the pulp; it imparts a sweet and sour flavor to the product through low-temperature soaking; and it uses humidity-controlled low-temperature drying to keep the surface of the product dry while maintaining the crispness and juiciness of the fresh fruit inside, without turning it into dried fruit; finally, it is packaged in individual small bags for easy carrying and consumption, making it suitable as a substitute for betel nuts in various leisure and driving scenarios.

[0005] This process employs a low-temperature, gentle processing route, which significantly reduces the oxidation and loss of vitamin C, preserving the high nutritional value of the finished product. The product has a balanced sweet and sour flavor, a mild chewy texture that doesn't irritate the mouth, and contains no spicy or addictive ingredients. It is suitable for a wide range of consumption by teenagers aged 12 and above, as well as adults. Men can use it to refresh themselves and relieve greasiness, while women can enjoy it as a high-vitamin C snack, balancing taste and nutrition. This invention features a simple process, mild conditions, and requires no complex equipment, making it suitable for large-scale production in prickly pear producing areas. Detailed Implementation

[0006] Material selection and pretreatment Select fresh prickly pears that are 80-90% ripe and free from rot. Remove the thorns by mechanically rolling and brushing, wash them with clean water, cut them in half, and remove the seeds, core, and white pith.

[0007] De-abrasion and color protection Soak the pulp in a deastringency solution made of water, 0.3% salt, and 0.2% citric acid for 15 minutes at room temperature, then rinse and drain.

[0008] Soaking in flavor After removing the astringency, place the fruit pulp into the cooled soaking solution and soak at room temperature for 2-3 hours. The soaking solution is mainly composed of purified water, rock sugar, honey, licorice powder, and salt.

[0009] Moisture control and shaping Drying at 55–60℃ for 1.5–2 hours ensures the fruit flesh is no longer sticky to the touch, while maintaining a moist and crisp texture. This low-temperature, short-time drying process effectively preserves the natural vitamin C in the prickly pear and avoids nutrient loss caused by high temperatures.

[0010] Package Pack each prickly pear into an 8-10g individual bag, seal, and the product is ready. This product is suitable for people aged 12 and above, both men and women, and can be used as a betel nut substitute and a daily high-vitamin C snack.

Claims

1. A processing technology of instant fresh fruit roxburgh raspberry, characterized in that, Includes the following steps: 1) Select fresh prickly pears that are 8-9 ripe, wash them, remove the thorns, cut them in half, and remove the seeds, core, and white pith. 2) Place the prickly pear pulp in an aqueous solution containing salt and citric acid for room temperature de-astringency and color protection treatment; 3) Place the prickly pears, after removing the astringency, into a cooled sugar solution and let them soak at a low temperature to absorb the flavor; 4) Dry the fruit in hot air at 55-60℃ for 1.5-2 hours to keep the surface of the pulp dry while the inside remains moist and crisp. 5) Seal the processed prickly pears into individual 8-10g bags to obtain a ready-to-eat fresh prickly pear as a substitute for betel nut.

2. The process of claim 1, wherein, The deastringency removal solution consists of water, 0.2%–0.4% edible salt, and 0.1%–0.3% citric acid, and the soaking time is 10–20 minutes.

3. The process according to claim 1, characterized in that, The soaking solution contains purified water, rock sugar, honey, licorice powder, and salt, and the soaking is carried out at room temperature for 2 to 3 hours.

4. The process according to claim 1, characterized in that, After drying, the product is not in the form of dried fruit; the pulp remains moist, crisp, and tender, and can be chewed and eaten directly.

5. The process according to claim 1, characterized in that, The product is packaged individually in small packets and is intended as a healthy alternative to betel nut for use while driving or during leisure time.

6. The process according to claim 1, characterized in that, The processing method uses low temperature and light processing, which effectively preserves the original vitamin C content of the prickly pear, making it suitable for consumption by teenagers over 12 years old and adult men and women.