CN105146038A

CN105146038A - Pitaya peel preserved fruit processing method

Info

Publication number: CN105146038A
Application number: CN201510669490.9A
Authority: CN
Inventors: 李国胜; 张海德
Original assignee: Hainan University
Current assignee: Hainan University
Priority date: 2015-10-16
Filing date: 2015-10-16
Publication date: 2015-12-16

Abstract

The invention relates to the field of food, and discloses a pitaya peel preserved fruit processing method. The color of pitaya peels can be retained by color protection treatment, the sugar infusion is uniform, and the speed is high. A prepared pitaya peel preserved fruit product is proper in softness, high in transparency, bright in appearance color, complete in appearance, high in plumpness, shrinkage-free, crystallization-free, dense in texture, proper in sweetness and odor-free; the comprehensive performance of the product can basically meet the requirement of preserved fruits; meanwhile.

Description

A kind of dragon fruit pericarp preserved fruit processing method

Technical field

The present invention relates to field of food, refer to a kind of dragon fruit pericarp preserved fruit processing method especially.

Background technology

Dragon fruit, have another name called Green Dragon fruit, Hylocereus undatus, its formal name used at school is Hyloceseusundatus.Originate in torrid areas, Central America.Dragon fruit is nutritious, function is unique, and it contains the rare vegetable albumin of general plant and anthocyanidin, abundant vitamin and water-soluble dietary fiber.Dragon fruit is sweet flat, in each hectogram dragon fruit, moisture content 83.75 grams, ash content 0.34 gram, crude fat 0.17 gram, crude protein 0.62 gram, crude fibre 1.21 grams, 13.91 grams, carbohydrate, heat 59.65 kilocalories, dietary fiber 1.62 grams, vitamin C 5.22 grams, 2.83 grams, fructose, glucose 7.83 grams, calcium 6.3-8.8 milligram, phosphorus 30.2-36.1 milligram, iron 0.55-0.65 milligram and lot of anthocyanin (red meat fruit kind is the richest), aqueous soluble dietary albumen, phytalbumin etc.The phase of abounding be June to November, there is plantation various places, Taiwan, and major production areas is distributed in the ground such as Hsinchu, Yun Lin, Chiayi.

Candied fruit spreads extensive, with a long history in China's traditional food, in candied fruit, sugar content reaches as high as more than 35%, and the content of invert sugar can account for about 10% of total reducing sugar amount, from nutritional point, it is easily rapidly absorbed by a human utilization, be the food that nutritive value is very high, as tourism and leisure food and local speciality, deeply like by consumers in general.Therefore, the research and development of pitaya peel preserved fruit have broad application prospects.

Summary of the invention

The present invention proposes a kind of dragon fruit pericarp preserved fruit processing method, and obtained preserved fruit mouthfeel is good, and presentation quality is good.

Technical scheme of the present invention is achieved in that

A kind of dragon fruit pericarp preserved fruit processing method, is characterized in that, comprise the following steps:

(1) pretreatment

Cleaned up by commercially available dragon fruit, get skin, the withered necroses of removing, cuts into strip, drains away the water in boiling water after blanching process, and immersion sclerosis is protected in look solution and carried out sclerosis color retention;

(2) sugar is oozed

The aqueous sucrose solution of preparation 2-3 different quality concentration, according to mass concentration gradient from low to high, pours into pitaya peel successively in the sugar aqueous solution of boiling and carries out microwave dipping, add honey, keeps fluidized state, adds acid reagent and regulates sugar-acid ratio;

(3) dry

Pitaya peel after draining sugar liquid spreads out in drip pan, is put in baking box, is baked to tack-free;

(4) post processing

Pitaya peel step (3) processed immerses in honey and soaks, and takes out, drains honey, after encapsulation process, immerses 10-30s in film forming solution, dries, obtain dragon fruit pericarp preserved fruit of the present invention.

Further, the blanching processing time described in described step (1) is 50-60s; Sclerosis color retention curing agent used is the calcium chloride of mass concentration 1-2%; Color stabilizer is the sodium hydrogensulfite of mass concentration 0.1-0.2%; Using the hydrochloric acid of volumetric concentration 0.5% as buffer and penetration-assisting agent; The mass ratio that pitaya peel protects look solution with sclerosis is 1:2, and it is 20-30min that soak time in look solution is protected in sclerosis.

Further, described in described step (2), the mass concentration scope of aqueous sucrose solution is 30%-70%, control in microwave dipping process microwave intensity be in, low-intensity microwave, dip time is 10-20min; The acid regulating sugar-acid ratio used is citric acid, and consumption is the 0.3-0.5% of dragon fruit tare weight; Honey adds by the 0.5-1% that dragon fruit pericarp is heavy.

Further, in described step (2), aqueous sucrose solution arranges 2 gradients, and mass concentration is respectively 30% and 50%.

Further, in described step (2), aqueous sucrose solution arranges 3 gradients, and mass concentration is respectively 30%, 50% and 70%.

Further, baking temperature control 50-60 DEG C in described step (3), baking 18-24h; Pitaya peel is overturn every 1-2h in bake process.

Further, the film forming solution described in described step (4) is the cmc soln of mass concentration 1-2%; The soaking in Mel time is 30-60s, and drying condition is 80-90 DEG C and smokes 20-30min.

Beneficial effect of the present invention:

Dragon fruit pericarp preserved fruit processing method provided by the invention, by color retention, can retain the color and luster of dragon fruit, oozes sugar evenly and speed is fast.Obtained dragon fruit pericarp preserved fruit, product soft or hard appropriateness, has higher transparency, good appearance color, profile is complete, plumpness is high, and not shrinkage, non-crystallizable, quality is fine and close, sugariness is suitable for, and free from extraneous odour, the combination property of product reaches candied fruit requirement substantially.Meanwhile, preserved fruit outside forms moistureproof, anticorrosion, anti-stick hyaline membrane, and the keeping quality of preserved fruit is played to the effect of reinforcement, the preservation time extends greatly.

Accompanying drawing explanation

In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.

Fig. 1 is a kind of dragon fruit pericarp preserved fruit processing method operational flowchart of the present invention.

Detailed description of the invention

Below in conjunction with the accompanying drawing in the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.

Embodiment 1

A kind of dragon fruit pericarp preserved fruit processing method, comprises the following steps:

(1) pretreatment

Commercially available dragon fruit is cleaned up, get skin, the withered necroses of removing, cut into the strip of 2-3cm, in boiling water, blanching process 50-60s, drains away the water, immersion sclerosis is protected in look solution and is carried out sclerosis color retention, the sclerosis used of described sclerosis color retention is protected in look solution, and curing agent is calcium chloride, and its mass concentration is 1%; Color stabilizer is sodium hydrogensulfite, mass concentration its 0.1%; Using the hydrochloric acid of volumetric concentration 0.5% as buffer and penetration-assisting agent; The mass ratio that pitaya peel protects look solution with sclerosis is 1:2, and it is 20min that soak time in look solution is protected in sclerosis;

(2) sugar is oozed

The aqueous sucrose solution of preparation mass concentration 30%, 50%, 70% 3 different gradient, according to mass concentration order from low to high, poured into successively by pitaya peel in the sugar aqueous solution of boiling and carry out microwave dipping 10min, microwave intensity selects Medium and low intensity; Add honey, keep fluidized state, the citric acid adding dragon fruit tare weight 0.3% regulates sugar-acid ratio;

(3) dry

Pitaya peel after draining sugar liquid spreads out in drip pan, is put in baking box, and baking temperature controls 50 DEG C, and baking 18h, is baked to tack-free, in bake process, overturn pitaya peel every 1h;

(4) post processing

Pitaya peel step (3) processed immerses in honey and soaks 30s, takes out, drains honey, after encapsulation process 1h, immerses 10s in film forming solution, smokes 20min for 80 DEG C, obtain dragon fruit pericarp preserved fruit of the present invention; Film forming solution used is the cmc soln of mass concentration 1%.

The dragon fruit pericarp preserved fruit of above-mentioned gained is after sieving and grading, and can pack, its flow chart as shown in Figure 1.

Embodiment 2

(1) pretreatment

Cleaned up by commercially available dragon fruit, get skin, the withered necroses of removing, cuts into the strip of 2-3cm, in boiling water, blanching process 60s, drains away the water, and immersion sclerosis is protected in look solution and carried out sclerosis color retention, described sclerosis is protected in look solution, and curing agent is calcium chloride, and its mass concentration is 2%; Color stabilizer is sodium hydrogensulfite, and its mass concentration is 0.2%; Using the hydrochloric acid of volumetric concentration 0.5% as buffer and penetration-assisting agent; The mass ratio that pitaya peel protects look solution with sclerosis is 1:2, and it is 30min that soak time in look solution is protected in sclerosis.

(2) sugar is oozed

The aqueous sucrose solution of preparation mass concentration 30%, 50% two different gradient, according to mass concentration order from low to high, poured into successively by pitaya peel in the sugar aqueous solution of boiling and carry out microwave dipping 20min, microwave intensity selects Medium and low intensity; Add honey, keep fluidized state, the citric acid adding dragon fruit tare weight 0.5% regulates sugar-acid ratio;

(3) dry

Pitaya peel after draining sugar liquid spreads out in drip pan, is put in baking box, and baking temperature controls 60 DEG C, and baking 24h, is baked to tack-free, in bake process, overturn pitaya peel every 2h;

(4) post processing

Pitaya peel step (3) processed immerses in honey and soaks 60s, takes out, drains honey, after encapsulation process 3h, immerses 30s in film forming solution, smokes 30min for 90 DEG C, obtain dragon fruit pericarp preserved fruit of the present invention; Film forming solution used is the cmc soln of mass concentration 2%.

Embodiment 3

(1) pretreatment

Commercially available dragon fruit is cleaned up, get skin, the withered necroses of removing, cut into the strip of 2-3cm, in boiling water, blanching process 50s, drains away the water, immersion sclerosis is protected in look solution and is carried out sclerosis color retention, described sclerosis is protected in look solution, and curing agent used is calcium chloride, and its mass concentration is 1.5%; Color stabilizer is sodium hydrogensulfite, and its mass concentration is 0.15%; Using the hydrochloric acid of volumetric concentration 0.5% as buffer and penetration-assisting agent; The mass ratio that pitaya peel protects look solution with sclerosis is 1:2, and it is 25min that soak time in look solution is protected in sclerosis.

(2) sugar is oozed

The aqueous sucrose solution of preparation mass concentration 30%, 50%, 70% 3 different gradient, according to mass concentration order from low to high, poured into successively by pitaya peel in the sugar aqueous solution of boiling and carry out microwave dipping 15min, microwave intensity selects Medium and low intensity; Add honey, keep fluidized state, the citric acid adding dragon fruit tare weight 0.4% regulates sugar-acid ratio;

(3) dry

Pitaya peel after draining sugar liquid spreads out in drip pan, is put in baking box, and baking temperature controls 55 DEG C, and baking 20h, is baked to tack-free, in bake process, overturn pitaya peel every 1.5h;

(4) post processing

Pitaya peel step (3) processed immerses in honey and soaks 40s, takes out, drains honey, after encapsulation process 2h, immerses 20s in film forming solution, smokes 25min for 85 DEG C, obtain dragon fruit pericarp preserved fruit of the present invention; Film forming solution used is the cmc soln of mass concentration 1.5%.

Ooze the selection of sugar form

Oozing sugar form can be divided into isothermal to ooze sugar, and pericarp high temperature, liquid glucose low temperature ooze sugar, and pericarp low temperature, liquid glucose high temperature ooze sugar.Isothermal oozes sugar, together puts into microwave environment by pericarp and liquid glucose under same room temperature, carries out oozing sugar; Pericarp high temperature, liquid glucose low temperature, be namely heated to certain temperature by pericarp in advance, then put into pericarp, then the two is placed in microwave environment; Pericarp low temperature, liquid glucose high temperature, is first liquid glucose is heated to certain temperature, then is put into by pericarp, be then placed in microwave environment.Experiment employing 30% liquid glucose, the solid-liquid ratio of 1:2, is heated to boiling, more different ooze sugar form ooze sugared effect, it the results are shown in Table 1.

What table 1 difference oozed sugar form oozes sugared effectiveness comparison

Form

Effect

Isothermal oozes sugar	Ooze sugar slow and uneven
		Pericarp high temperature, liquid glucose low temperature	Ooze sugared effect better, ooze sugar very fast
Pericarp low temperature, liquid glucose high temperature	Ooze sugar evenly fast

As can be seen from Table 1, isothermal oozes sugar, and it oozes sugared speed comparatively slowly, and it is uneven to ooze sugar, and pericarp transparency is poor, occurs the paint face that color and luster differs; What adopt pericarp high temperature, liquid glucose low temperature oozes sugar form, and it is better to ooze sugared effect, but oozes sugared speed higher temperatures liquid glucose and slow down to some extent, and reason is that pericarp inside exists larger vapour pressure, have impact on the infiltration of liquid glucose; What adopt pericarp low temperature, liquid glucose high temperature oozes sugar form, and comparatively fruit is good to ooze sugar, oozes sugar evenly and speed is fast.Therefore, what the present invention adopted pericarp low temperature, liquid glucose high temperature oozes sugar form.

Ooze the selection of sugared concentration

Sugar concentration is the important parameter oozing sugar, has a direct impact the local flavor, storage life etc. of candied fruit.Concentracted sugar solution, can not only accelerate to ooze sugared speed, can also improve sugared content in pericarp, thus increase transparency, improve chewiness, and increases pericarp sugariness, and greatly extends the storage life of preserved fruit.But sugared too high levels, can produce sweet soapy feeling, reduce the consumption of preserved fruit.Thus, in candied fruit processing, the selection direct relation of sugar concentration the quality of candied fruit.In order to investigate different sugar concentration to the impact of oozing sugared effect, preparing the liquid glucose of 30%, 50%, 70% respectively, first carrying out single with each concentration and oozing sugar experiment; Carry out successively oozing sugar twice with the sugar concentration of 30%, 50%, 50%, 70%, 30%, 70% respectively again; Carry out successively oozing sugar three times with the sugar concentration of 30%, 50%, 70% again, investigate various process to the impact of oozing sugared situation.Experimental result is in table 2.

Table 2 oozes sugared concentration suits one's taste and the impact of outward appearance

Concentration	Effect
		30％	Sugar content is low, and sweet taste is excessively light
50％	Sugar content is moderate, and sweet taste is better, but shrinkage appears in tissue
		70％	Sugar content is higher, and sweet taste is good, and tissue shrinkage is more serious
30％、50％	Sugar content is moderate, and well, presentation quality is good in sweet sense
		50％、70％	Sugar content is higher, and sweet taste is organized well and occurred shrinkage
30％、70％	Sugar content is higher, and sweet taste is organized well and occurred shrinkage
		30％、50％、70％	Sugar content is higher, and sweet taste is good, and presentation quality is good

Experimental result shows, when single oozes sugar, sugar concentration 30% cannot reach the sugar content requirement of candied fruit, and transparency is poor; Sugar concentration 50% can reach low-sugar preserved fruit requirement, but due to sugar concentration comparatively large, cause pericarp to dewater in a large number shrinkage, have a strong impact on product appearance, during 70% sugar concentration, this problem is more outstanding.Quadratic Pressure Gradient oozes in sugar, and 30%, 50% experiment obtains good product, in order to produce low-sugar preserved fruit preserved fruit, and all should not be able to adopt because there is distortion both all the other.30%, 50%, 70% ooze in sugar three times, obtain good product, have higher transparency, good appearance color, plumpness is high, and suitable sugariness, the combination property of product reaches candied fruit requirement substantially.Therefore in the present invention, adopt Quadratic Pressure Gradient to ooze sugar and produces low-sugar preserved fruit, or adopt three subgradients to ooze sugar to produce candied fruit.

Dragon fruit pericarp preserved fruit subjective appreciation of the present invention

Stochastic choice 12 has the people of sensory evaluation experience, is divided into 3 groups at random, and the dragon fruit pericarp preserved fruit given respectively obtained by 3 embodiments carries out sensory evaluation, and the scoring of pitaya peel preserved fruit, with reference in table 3, is specifically marked in table 4.According to China's preserved fruit product standard, measure its sugar content and water content, test result is as shown in table 5.

Table 3 sensory evaluation scores standard

Table 4 each embodiment sensory evaluation score

Products obtained therefrom of the present invention, product has higher transparency, and color and luster is pink gorgeous, and plumpness is high, sour-sweet suitable, pitaya-flavor foot, and sense organ integrate score is higher, and scoring is all more than 92 points.Meanwhile, as can be seen from Table 4, mark between each embodiment gained dragon fruit pericarp preserved fruit and be more or less the same, dragon fruit pericarp candied product stay in grade of the present invention is described, be applicable to large-scale production.

Table 5 dragon fruit pericarp of the present invention preserved fruit measurement result

As can be seen from Table 5, the dragon fruit pericarp preserved fruit obtained by the present invention's 3 embodiments, moisture is at about 23%-25%, and sugar content remains on about 45%-50%, all reaches the candied fruit quality requirement of national regulation.Simultaneously between its moisture of dragon fruit pericarp preserved fruit of each embodiment gained and total sugar content, difference is remarkable, the product with stable quality obtained by processing method of the present invention is described, is applicable to factorial praluction.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims

1. a dragon fruit pericarp preserved fruit processing method, is characterized in that, comprise the following steps:

(1) pretreatment

(2) sugar is oozed

The aqueous sucrose solution of preparation 2-3 different quality concentration, according to mass concentration gradient from low to high, pours into pitaya peel successively in the sugar aqueous solution of boiling and carries out microwave dipping, add honey, keeps fluidized state, adds acid and regulates sugar-acid ratio;

(3) dry

(4) post processing

Pitaya peel step (3) processed immerses in honey and soaks, and takes out, drains honey, after encapsulation process, immerses 10-30s in film forming solution, takes out and dry, obtain dragon fruit pericarp preserved fruit of the present invention.

2. a kind of dragon fruit pericarp preserved fruit processing method as claimed in claim 1, is characterized in that: the blanching processing time described in described step (1) is 50-60s; The sclerosis used of sclerosis color retention is protected in look solution, and curing agent is calcium chloride, and its mass concentration is 1-2%, and color stabilizer is sodium hydrogensulfite, and its mass concentration is 0.1-0.2%, using the hydrochloric acid of volumetric concentration 0.5% as buffer and penetration-assisting agent; The mass ratio that pitaya peel protects look solution with sclerosis is 1:2, and it is 20-30min that soak time in look solution is protected in sclerosis.

3. a kind of dragon fruit pericarp preserved fruit processing method as claimed in claim 1, it is characterized in that: described in described step (2), the mass concentration scope of aqueous sucrose solution is 30%-70%, control in microwave dipping process microwave intensity be in, low-intensity microwave, microwave dip time is 10-20min; The acid regulating sugar-acid ratio used is citric acid, and consumption is the 0.3-0.5% of dragon fruit tare weight; Honey adds by the 0.5-1% that dragon fruit pericarp is heavy.

4. a kind of dragon fruit pericarp preserved fruit processing method as described in claim 1 or 3, it is characterized in that: in described step (2), aqueous sucrose solution arranges 2 gradients, and its mass concentration is respectively 30% and 50%.

5. a kind of dragon fruit pericarp preserved fruit processing method as described in claim 1 or 3, it is characterized in that: in described step (2), aqueous sucrose solution arranges 3 gradients, and its mass concentration is respectively 30%, 50% and 70%.

6. a kind of dragon fruit pericarp preserved fruit processing method as claimed in claim 1, is characterized in that: baking temperature control 50-60 DEG C in described step (3), baking 18-24h; Pitaya peel is overturn every 1-2h in bake process.

7. a kind of dragon fruit pericarp preserved fruit processing method as claimed in claim 1, it is characterized in that: the film forming solution described in described step (4) is cmc soln, its mass concentration is 1-2%; The soaking in Mel time is 30-60s, and drying condition is 80-90 DEG C and smokes 20-30min.