CN105851994A - Processing method of pitaya peel jam - Google Patents

Processing method of pitaya peel jam Download PDF

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Publication number
CN105851994A
CN105851994A CN201610223399.9A CN201610223399A CN105851994A CN 105851994 A CN105851994 A CN 105851994A CN 201610223399 A CN201610223399 A CN 201610223399A CN 105851994 A CN105851994 A CN 105851994A
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China
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peel
calcium chloride
jam
fruit jam
processing
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CN201610223399.9A
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Chinese (zh)
Inventor
雷帮星
康冀川
何劲
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贵州大学
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Priority to CN201610223399.9A priority Critical patent/CN105851994A/en
Publication of CN105851994A publication Critical patent/CN105851994A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a processing method of pitaya peel jam. The method comprises the following steps: taking fresh pitaya peel, removing pedicels, terminal buds and other crude fiber parts, blanching the pitaya peel, beating the blanched pitaya peel, adding a sweetener and calcium chloride, boiling the obtained mixture, and bottling the boiled mixture in order to make jam foods. The jam obtained in the invention is a red or pale yellow gel product, has suitable sweet-sour taste, has acceptant mouthfeel, has oxidation preventing, free radical preventing, ageing preventing, eyesight improving, internal heat reducing and other health effects, has good youth keeping and beauty maintaining effects, and also can improve cerebrocellular degeneration prevention and inhibit dementia. The jam produced in the invention is suitable for routine populations to eat, and sugar-free or low-sugar nutritional jam can be produced for patients with three highs to meet diabetic patients and hyperglycemia patients' demands for low-sugar or sugar-free high dietary fiber foods, so the consumer group of the product is enlarged.

Description

A kind of processing method of pitaya peel fruit jam

Technical field

The processing method that the present invention relates to a kind of jam food, particularly to the processing side of a kind of pitaya peel fruit jam Method.

Background technology

Hylocereus undatus (Hylocereusundulatus Britt), also known as Hylocereus undatus, Herba Passiflorae Foetidae, celestial mamoncillo, jade Long Guo etc., for cactaceous plant.It it is the succulent of a kind of perennial climbing up by holding on to property.Hylocereus undatus be the torrid zone, Subtropical fruit, all has plantation in Guizhou Province of China, Hainan Province, Guangxi province, Yunnan Province etc. at present.Hylocereus undatus It is a kind of low-energy fruit, rich in water soluble dietary fiber, vitamin, mineral etc..Have toxin expelling protect stomach, The health care merit such as antioxidation, prevention sclerosis of blood vessels and senile dementia, skin whitening, reduction blood glucose, prevention colorectal cancer Effect, the more general fruit of iron-holder in Hylocereus undatus is higher, it is also possible to play the effect of prevention anemia.

At present, Hylocereus undatus mainly to eat raw, its main fabricated product have HUOLONG dried fruits, dragon fruit juice, Pitaya wine, Hylocereus undatus preserved fruit, Hylocereus undatus canned food, Hylocereus undatus also act as the raw material extracting anthocyanidin.Fire Dragon fruit has abundant nutritional labeling, and the product of exploitation Hylocereus undatus deep processing has wide market prospect.

Hylocereus undatus peel accounts for fruit weight large percentage, about 20-40%.During processing and eating, peel is often worked as Do waste material to abandon, be a kind of huge wasting of resources.Being of high nutritive value of Hylocereus undatus peel, total containing enrich Dietary fiber, water soluble dietary fiber and pigment etc., pitaya peel is possibly together with lot of anthocyanin, and this is a kind of strong The antioxidation of power and the letones of lifting immunity, have the effect of antioxidation, free radical resisting, defying age, The effect of its free radical resisting is significantly larger than vitamin C, and anthocyanidin can also improve the prevention to brain cell degeneration, presses down The generation of dementia processed.Pitaya peel also has improving eyesight, pathogenic fire reducing and good skin maintenance effect.The fruit of Hylocereus undatus Flesh side face does not contains organic acid and tannin, thus without mouth puckery as general fruit peel, and due to carnification, Mouthfeel is prone to accept.

At present, Hylocereus undatus peel is machined with for producing pigment (CN104448913A, a kind of Hylocereus undatus fruit Skin pigment extraction process), preserved fruit (CN103535491A, the processing method of preserved hylocereus undatus peels), pectin (CN104211832A, the preparation method of pectin in Hylocereus undatus peel), food fibre powder (CN102366106A, A kind of Pitaya pericarp dietary fiber powder), cold dish (CN103932082A, a kind of method of cold and dressed with sauce pitaya peel) Deng.Pitaya peel contains abundant total dietary fiber, water soluble dietary fiber and pigment etc., wherein Hylocereus undatus fruit Pectin contained in skin has 1-2.5%, belongs to hypo-methoxy pectin, and this pectin is under conditions of calcium ion exists Gel can be formed, therefore, be processing raw material of a kind of preferable jam food rich in dietary fiber.But mesh Before also there is no the method that fully utilized Hylocereus undatus peel prepares fruit jam, patent CN104247900A, disclose one Hylocereus undatus fruit jam and preparation method thereof, be utilize full fruit as raw material, add sweeting agent, thickening agent fermented after ?.And the present invention is that to utilize discarded Hylocereus undatus peel be raw material, it is not necessary to add thickening agent and fermentation process, two Person has bigger difference from raw material and method.

Summary of the invention

For case above, the processing method that it is an object of the invention to provide a kind of pitaya peel fruit jam is permissible Give full play to the edible of Hylocereus undatus peel and nutritive value.The sharp redness produced in this way or flaxen fruit Beans food, for a kind of sour-sweet suitable, there is the instant food of jam flavour of food products, be convenient for people to eat at any time, And it is rich in dietary fiber and pigment, often edible can also effectively reduce human body and suffer from cardiovascular and cerebrovascular disease, sugar Urine disease, obesity and the risk of intestinal tract and the effect of slow down aging.Meanwhile, the present invention also by human body without Method utilizes or edible sweeting agent low in calories substitutes sucrose and increases the sugariness of fruit jam, produces a kind of sugar-free or low sugar Nourishing jam, meets diabetics, hyperglycemia population etc. to low sugar or sugar-free, foods with high dietary fiber Demand.

Technical scheme comprises the following steps:

(1) peel and the process of Fructus Citri Limoniae: take fresh pitaya peel, the excision crude fibre such as fruit end, terminal bud and disease, The inedible part such as pityriasis simplex, after it being cleaned with clear water, is cut into the wide strip of 2-5cm;Fructus Citri Limoniae is gone Skin, section is removed seed, is collected lemon tablet and juice;

(2) peel blanch: the calcium chloride solution of preparation 0.2%-0.8% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 5-15 minute, soften i.e. to it Can;

(3) making beating: add lemon tablet and the juice of 15-25% in pitaya peel, broken into pulpous state with beater;

(4) add sweeting agent, calcium chloride and boil: in the pulp of step (3), adding sweeting agent, stir, Heating boils, the calcium chloride solution of 1% concentration of addition peel weight 3-15% during boiling, and ceaselessly Stirring;Boiling and seethe with excitement to it, pulp is progressively gelled gel and get final product;

(5) bottling: fruit jam prepared by step (4) is bottled while hot, covers and get final product.

Further, the processing method of described dragon peel fruit jam comprises the following steps:

(1) peel and the process of Fructus Citri Limoniae: take fresh pitaya peel, the excision crude fibre such as fruit end, terminal bud and disease, The inedible part such as pityriasis simplex, after it being cleaned with clear water, is cut into the wide strip of 4cm;Fructus Citri Limoniae is removed the peel, Seed is removed in section, collects lemon tablet and juice;

(2) peel blanch: prepare the calcium chloride solution of 0.5% concentration, and by this solution heated and boiled;To cut Good peel immerses and carries out blanch process 10 minutes in the calcium chloride solution boiled, and softens to it;

(3) making beating: the lemon tablet adding 20% in the pitaya peel softened and juice, is broken into beater Pulpous state;

(4) add sweeting agent, calcium chloride and boil: in the pulp of step (3), adding sweeting agent, stir, Heating boils, and adds the calcium chloride solution of 1% concentration of peel weight 10%, and ceaselessly stir during boiling Mix;Boiling and seethe with excitement to it, pulp is progressively gelled gel and get final product;

(5) bottling: fruit jam prepared by step (4) is bottled while hot, covers and get final product.

Described pitaya peel is selected from red heart pitaya peel, white heart Folium Styracis Suberifoliae pitaya peel, Rhizoma Euonymus white heart Hylocereus undatus Skin.

The Fructus Citri Limoniae juice and the Limon pulp that use in described step (1) or (3) can replace with citric acid, and it is used Amount is the 0.2%-1% of pitaya peel weight.

The consumption of the sweeting agent in described step (4) is the 0%-80% of the pulp quality that step (3) obtains;

Described sweeting agent is white sugar or human body cannot utilize or edible sweeting agent low in calories, and wherein human body cannot Utilize or edible sweeting agent low in calories is selected from acesulfame potassium, cyclamate, xylose, stevioside, glycyrrhizin, sugar Essence, aspartame, sucralose, xylitol, Sorbitol, mannitol, erythritol, Fructus Hordei Germinatus One or more mixing in sugar alcohol and Palatinitol etc..

Preferably, when described sweeting agent is white sugar, its consumption is the 20%-60% of pulp quality, more preferably fruit The 40% of slurry quality;

Preferably, when described sweeting agent is xylitol, its consumption is the 5-30% of pulp quality.

Preferably, when described sweeting agent is the mixture of white sugar, xylitol, its consumption is pulp quality 20%-30%, wherein white sugar: xylitol (mass ratio)=40:9.

Effective effect of the present invention is:

(1) present invention the most only utilizes pitaya peel to be processed making fruit jam, is effectively enriched in peel Anthocyanidin and the composition such as dietary fiber, medical value is higher, and the effect of health care is more significantly.

(2) present invention takes the fruit jam that Folium Styracis Suberifoliae pitaya peel prepares, and for red fruit jam, takes Rhizoma Euonymus Hylocereus undatus leather The fruit jam obtained, for faint yellow fruit jam, color and luster is good to eat, and taste is the most sweet, has the local flavor of uniqueness.

(3) human body cannot be utilized or edible sweeting agent low in calories substitutes high heat sugar to regulate the sweet of fruit jam Degree, more can meet diabetics, hyperglycemia population etc. to low sugar or sugar-free, the demand of foods with high dietary fiber.

(4) processing method of the present invention is simple, production cost is low, product stability is high, be particularly suitable for scale Big production.

The present invention, in order to preferably illustrate the beneficial effect of innovation and creation, has also listed part test example, it is intended to say The technique effect of the bright present invention, never limits the scope of the present invention.

Test example 1, process choice:

The present invention, in the preparation process of pitaya peel fruit jam, carries out substantial amounts of experimental study, affects fruit jam quality Factor predominantly sugar, the consumption of Fructus Citri Limoniae and step 4 in the consumption of calcium chloride, become pitaya peel and prepare fruit jam Production process technological difficulties and CCP.Fructus Citri Limoniae consumption is too low, and fruit jam taste is the best, oxidation resistance and Keeping quality is poor, and Fructus Citri Limoniae consumption is too high, the low degraded easily causing pectin of pH, and tart flavour is overweight, affects HUOLONG The natural taste of peel fruit jam, mouthfeel is poor.Calcium chloride uses needed for mainly providing hypo-methoxy pectin gelling Calcium ion, consumption crosses that I haven't seen you for ages affects the gel quality of fruit jam, the most unhelpful.In order to avoid pectin is solidified by sucrose Impact, the present invention using 1g sucralose replace sucrose as sweeting agent, pitaya peel 1kg, investigate Fructus Citri Limoniae And calcium chloride consumption is on jam finished product outward appearance and the impact of mouthfeel.

Found that: 1kg pitaya peel needs the consumption of Fructus Citri Limoniae and juice at 0.15-0.25kg, calcium chloride 0.3-1.5g, i.e. Fructus Citri Limoniae consumption are the 15%-25% of pitaya peel quality, calcium chloride consumption is pitaya peel quality 0.03%-0.15% (3%-15% that calcium chloride solution consumption is pitaya peel quality of i.e. 1% concentration), fruit jam Gel state, that homogeneous, color and luster, mouthfeel etc. compare other parameter areas is respond well.Wherein part index number Investigate result such as table 1 below.

Table 1: pitaya peel fruit jam quality Study on Preparation investigation result:

Test group Fructus Citri Limoniae and juice (kg) Calcium chloride (g) Finished appearance 1 0 0 Fruit jam gel is poor, and quality is dilute, the sweetest, and mouthfeel is poor 2 0.10 0.1 Fruit jam gel is poor, and quality is dilute, sweet, and mouthfeel is slightly worse 3 0.15 0.3 Fruit jam gel is preferable, homogeneous, sour-sweet suitably, in good taste 4 0.20 0.9 Fruit jam gel is good, homogeneous, sour-sweet suitably, mouthfeel is best 5 0.25 1.5 Fruit jam gel is good, homogeneous, sour-sweet suitably, in good taste 6 0.30 2.0 Fruit jam gel is good, homogeneous, and acid, mouthfeel is slightly worse 7 0.35 2.5 Fruit jam gel is good, poor fluidity, and acid, mouthfeel is poor

Therefore, in line with the quality requirements to Hylocereus undatus fruit jam, in the preferred preparation technology of the present invention, Fructus Citri Limoniae consumption is The 15%-25% of pitaya peel quality, the 3%-15% that calcium chloride solution consumption is pitaya peel quality of 1% concentration, Fruit jam gel state is good, and homogeneous, color and luster is relatively bright, in good taste, and wherein Fructus Citri Limoniae consumption is Hylocereus undatus cortex Amount 20%, 1% concentration calcium chloride solution consumption is pitaya peel quality 9% time best results.

Test example 2: pitaya peel fruit jam quality is investigated:

The pitaya peel fruit jam that the present invention is prepared with according to method disclosed in patent CN104247900A prepare Hylocereus undatus fruit jam compares, and its result is as follows:

Investigation project The fruit jam that the present invention prepares The fruit jam that patent CN104247900A prepares Primary raw material Hylocereus undatus peel The full fruit of Hylocereus undatus Thickening agent Without adding Add Production time Production process is simple, and the production time is short Production process is complicated, and fermentation requires time for long Quality Fruit jam gel texture is preferable, and taste is the most sweet Fruit jam gel texture is diluter, and mouthfeel has a little alcohol smell. Production cost Low High

Above-mentioned test shows: the pitaya peel fruit jam relatively prior art that the present invention prepares, and mouthfeel is more salubrious sweet, Maintain the natural mouthfeel of pitaya peel, and, fruit jam gel forming, rich in pectin composition, is had by pitaya peel There is preferable effect, it is not necessary to add any thickening agent;And Hylocereus undatus peel low cost, production technology is more convenient for work Industry, production cost is low, and the fruit jam prepared is the most homogeneous bright, and what antioxidation and enzymatic browning caused Fruit jam modification effect is the most notable.

Detailed description of the invention

Further illustrate embodiment of the present invention below in conjunction with specific embodiment, but be not intended to the enforcement of the present invention Scope.

Embodiment 1:

A kind of processing method (sugar-containing type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: take new cerise Hylocereus undatus peel, excision fruit end, terminal bud etc. are thick fine Inedible part and the scales such as peacekeeping disease, pityriasis simplex, weigh 1 kilogram, after it being cleaned with clear water, cuts Become strip wide for 2cm;Being removed the peel by Fructus Citri Limoniae, seed is removed in section, collects lemon tablet and juice;Weigh 0.15 kilogram;

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.5% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 5 minutes, soften to it;

(3) making beating: add lemon tablet and juice in pitaya peel, broken into pulpous state with beater;

(4) sugaring, calcium chloride and boil: in the pulp of step (3), add the white sugar of 0.23 kilogram, stir Mixing, heating boils, and adds the calcium chloride solution 50 milliliters of 1% concentration, and ceaselessly stir during boiling; Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: bottled while hot by fruit jam prepared by step (4), cover, obtains a kind of red, sweet Acid jam goods suitable, gelatinous.

Embodiment 2:

A kind of processing method (sugar-containing type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: take fresh white Hylocereus undatus peel, excision fruit end, terminal bud etc. are thick fine Inedible part and the scales such as peacekeeping disease, pityriasis simplex, weigh 1 kilogram, after it being cleaned with clear water, cuts Become strip wide for 4cm;Being removed the peel by Fructus Citri Limoniae, seed is removed in section, collects lemon tablet and juice;Weigh 0.2 kilogram.

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.2% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 10 minutes, soften to it;

(3) making beating: add lemon tablet and juice in pitaya peel, broken into pulpous state with beater;

(4) sugaring, calcium chloride and boil: in the pulp of step (3), add the white sugar of 0.48 kilogram, stir Mixing, heating boils, and adds the calcium chloride solution 100 milliliters of 1% concentration, and ceaselessly stir during boiling Mix;Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: fruit jam prepared by step (4) is bottled while hot, covers, obtain one faint yellow, Sweet acid jam goods suitable, gelatinous.

Embodiment 3:

A kind of processing method (sugar-containing type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: take fresh white heart Folium Styracis Suberifoliae Hylocereus undatus peel, excises fruit end, terminal bud etc. Inedible part and the scales such as crude fibre and disease, pityriasis simplex, weigh 1 kilogram, after it is cleaned with clear water, It is cut into the wide strip of 2cm;Being removed the peel by Fructus Citri Limoniae, seed is removed in section, collects lemon tablet and juice;Weigh 0.25 kilogram.

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.8% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 15 minutes, soften to it;

(3) making beating: add lemon tablet and juice in pitaya peel, broken into pulpous state with beater;

(4) sugaring, calcium chloride and boil: in the pulp of step (3), add the white sugar of 600g, stirring, Heating boils, and adds the calcium chloride solution 30 milliliters of 1% concentration, and ceaselessly stir during boiling;Endure Making and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: bottled while hot by fruit jam prepared by step (4), cover, obtains a kind of red, sweet Acid jam goods suitable, gelatinous.

Embodiment 4:

A kind of processing method (sugar-free or low-sugar type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: take fresh red heart Hylocereus undatus peel, excision fruit end, terminal bud etc. are thick fine Inedible part and the scales such as peacekeeping disease, pityriasis simplex, weigh 1 kilogram, after it being cleaned with clear water, cuts Become strip wide for 4cm;Being removed the peel by Fructus Citri Limoniae, seed is removed in section, collects lemon tablet and juice;Weigh 0.18 kilogram.

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.5% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 10 minutes, soften to it;

(3) making beating: add lemon tablet and juice in pitaya peel, broken into pulpous state with beater;

(4) add sweeting agent, calcium chloride and boil: in the pulp of step (3), adding the xylitol of 80g, stir Mixing, heating boils, and adds the calcium chloride solution 75 milliliters of 1% concentration, and ceaselessly stir during boiling; Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: bottled while hot by fruit jam prepared by step (4), cover, obtains a kind of red, sweet Acid sugar-free jam goods suitable, gelatinous.

Embodiment 5:

A kind of processing method (sugar-free or low-sugar type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: take fresh white Hylocereus undatus peel, excision fruit end, terminal bud etc. are thick fine Inedible part and the scales such as peacekeeping disease, pityriasis simplex, weigh 1 kilogram of peel, after it is cleaned with clear water, It is cut into the wide strip of 5cm;

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.5% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 8 minutes, soften to it;

(3) making beating: the pitaya peel after blanch is broken into pulpous state with beater;

(4) add sweeting agent, calcium chloride and boil: in the pulp of step (3), adding 200g white sugar, 45g Xylitol and 6g citric acid, stirring, heating boils, and adds the calcium chloride solution of 1% concentration during boiling 70 milliliters, and ceaselessly stir;Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: fruit jam prepared by step (4) is bottled while hot, covers, obtain one faint yellow, Sweet acid low-sugar jam based article suitable, gelatinous.

Embodiment 6:

A kind of processing method (sugar-free or low-sugar type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: take fresh red heart Hylocereus undatus peel, excision fruit end, terminal bud etc. are thick fine Inedible part and the scales such as peacekeeping disease, pityriasis simplex, weigh 1 kilogram, after it being cleaned with clear water, cuts Become strip wide for 3cm;Being removed the peel by Fructus Citri Limoniae, seed is removed in section, collects lemon tablet and juice;Weigh 0.2 kilogram.

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.5% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 10 minutes, soften to it;

(3) making beating: add lemon tablet and juice in pitaya peel, broken into pulpous state with beater;

(4) add sweeting agent, calcium chloride and boil: in the pulp of step (3), adding the sucralose of 1g, Stirring, heating boils, and adds the calcium chloride solution 150 milliliters of 1% concentration during boiling, and ceaselessly Stirring;Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: bottled while hot by fruit jam prepared by step (4), cover, obtains a kind of red, sweet Acid jam goods suitable, gelatinous.

Embodiment 7:

A kind of processing method (sugar-free or low-sugar type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: taking fresh white heart Folium Styracis Suberifoliae pitaya peel, excision fruit end, terminal bud etc. are thick Inedible part and the scales such as fiber and disease, pityriasis simplex, weigh 1 kilogram, after it is cleaned with clear water, It is cut into the wide strip of 2cm;Being removed the peel by Fructus Citri Limoniae, seed is removed in section, collects lemon tablet and juice;Weigh 0.25 kilogram.

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.8% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 15 minutes, soften to it;

(3) making beating: add lemon tablet and juice in pitaya peel, broken into pulpous state with beater;

(4) add sweeting agent, calcium chloride and boil: to step 3) pulp in add the cyclamate of 8g, stir Mixing, heating boils, and adds the calcium chloride solution 100 milliliters of 1% concentration, and ceaselessly stir during boiling Mix;Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: by step 4) fruit jam prepared bottles while hot, covers, and obtains one red, sweet Acid sugar-free jam goods suitable, gelatinous.

Embodiment 8:

A kind of processing method (sugar-free or low-sugar type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: take fresh red heart Hylocereus undatus peel, excision fruit end, terminal bud etc. are thick fine Inedible part and the scales such as peacekeeping disease, pityriasis simplex, weigh 1 kilogram, after it being cleaned with clear water, cuts Become strip wide for 2cm;

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.5% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 5 minutes, soften to it;

(3) making beating: the pitaya peel after blanch is broken into pulpous state with beater;

(4) add sweeting agent, calcium chloride and boil: to step 3) pulp in add saccharin and the 8g lemon of 1g Lemon acid, stirring, heating boils, and adds the calcium chloride solution 150 milliliters of 1% concentration during boiling, and Ceaselessly stir;Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: by step 4) fruit jam prepared bottles while hot, covers, and obtains one red, sweet Acid low-sugar jam based article suitable, gelatinous.

Embodiment 9:

A kind of processing method (sugar-free or low-sugar type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: take fresh white Hylocereus undatus peel, excision fruit end, terminal bud etc. are thick fine Inedible part and the scales such as peacekeeping disease, pityriasis simplex, weigh 1 kilogram, after it being cleaned with clear water, cuts Become strip wide for 4cm;Being removed the peel by Fructus Citri Limoniae, seed is removed in section, collects lemon tablet and juice;Weigh 0.2 kilogram.

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.2% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 10 minutes, soften to it;

(3) making beating: add lemon tablet and juice in pitaya peel, broken into pulpous state with beater;

(4) add sweeting agent, calcium chloride and boil: to step 3) pulp in add the erythritol of 250g, Stirring, heating boils, and adds the calcium chloride solution 120 milliliters of 1% concentration during boiling, and ceaselessly Stirring;Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: by step 4) fruit jam prepared bottles while hot, covers, and obtains one faint yellow, sweet Acid sugar-free jam goods suitable, gelatinous.

Embodiment 10:

A kind of processing method (sugar-free or low-sugar type) of Hylocereus undatus fruit jam, step is as follows:

(1) peel and the process of Fructus Citri Limoniae: taking fresh white heart Folium Styracis Suberifoliae pitaya peel, excision fruit end, terminal bud etc. are thick Inedible part and the scales such as fiber and disease, pityriasis simplex, weigh 1 kilogram, after it is cleaned with clear water, It is cut into the wide strip of 2cm;Being removed the peel by Fructus Citri Limoniae, seed is removed in section, collects lemon tablet and juice;Weigh 0.25 kilogram.

(2) peel blanch: prepare the calcium chloride solution 2 liters of 0.8% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 15 minutes, soften to it;

(3) making beating: add lemon tablet and juice in pitaya peel, broken into pulpous state with beater;

(4) add sweeting agent, calcium chloride and boil: to step 3) pulp in add 150g white sugar and 1g sweet Grass glucin, stirring, heating boils, and adds the calcium chloride solution 50 milliliters of 1% concentration during boiling, and Ceaselessly stir;Boiling and seethe with excitement to it, pulp is progressively gelled gel;

(5) bottling: by step 4) fruit jam prepared bottles while hot, covers, and obtains one red, sweet Acid low-sugar jam based article suitable, gelatinous.

Claims (10)

1. the processing method of a pitaya peel fruit jam, it is characterised in that comprise the steps:
(1) peel and the process of Fructus Citri Limoniae: take fresh pitaya peel, the excision crude fibre such as fruit end, terminal bud and disease, The inedible part such as pityriasis simplex, after it being cleaned with clear water, is cut into the wide strip of 2-5cm;Fructus Citri Limoniae is gone Skin, section is removed seed, is collected lemon tablet and juice;
(2) peel blanch: the calcium chloride solution of preparation 0.2%-0.8% concentration, and by this solution heated and boiled; The peel cut is immersed in the calcium chloride solution boiled and carry out blanch process 5-15 minute, soften i.e. to it Can;
(3) making beating: add lemon tablet and the juice of peel weight 15-25% in pitaya peel, will with beater It breaks into pulpous state;
(4) add sweeting agent, calcium chloride and boil: in the pulp of step (3), adding sweeting agent, stir, Heating boils, the calcium chloride solution of 1% concentration of addition peel weight 3-15% during boiling, and ceaselessly Stirring;Boiling and seethe with excitement to it, pulp is progressively gelled gel and get final product;
(5) bottling: fruit jam prepared by step (4) is bottled while hot, covers and get final product.
The processing method of a kind of pitaya peel fruit jam the most according to claim 1, it is characterised in that: under including State step:
(1) peel and the process of Fructus Citri Limoniae: take fresh pitaya peel, the excision crude fibre such as fruit end, terminal bud and disease, The inedible part such as pityriasis simplex, after it being cleaned with clear water, is cut into the wide strip of 4cm;Fructus Citri Limoniae is removed the peel, Seed is removed in section, collects lemon tablet and juice;
(2) peel blanch: prepare the calcium chloride solution of 0.5% concentration, and by this solution heated and boiled;To cut Good peel immerses and carries out blanch process 10 minutes in the calcium chloride solution boiled, and softens to it;
(3) making beating: add lemon tablet and the juice of peel weight 20% in the pitaya peel softened, with making beating Machine is broken into pulpous state;
(4) add sweeting agent, calcium chloride and boil: in the pulp of step (3), adding sweeting agent, stir, Heating boils, and adds the calcium chloride solution of 1% concentration of peel weight 10%, and ceaselessly stir during boiling Mix;Boiling and seethe with excitement to it, pulp is progressively gelled gel and get final product;
(5) bottling: fruit jam prepared by step (4) is bottled while hot, covers and get final product.
The processing method of fruit jam the most according to claim 1 and 2, it is characterised in that: described pitaya peel selects From red heart pitaya peel, white heart Folium Styracis Suberifoliae pitaya peel or Rhizoma Euonymus white heart pitaya peel.
The processing method of fruit jam the most according to claim 1 and 2, it is characterised in that: described step (1) or (3) Fructus Citri Limoniae juice and the Limon pulp that use in can replace with citric acid, and its consumption is pitaya peel weight 0.2%-1%.
The processing method of fruit jam the most according to claim 1 and 2, it is characterised in that: in described step (4) The 0%-60% that consumption is the pulp quality that step (3) obtains of sweeting agent.
The processing method of fruit jam the most according to claim 5, it is characterised in that: described sweeting agent is white sugar Or human body cannot utilize or edible sweeting agent low in calories, wherein human body cannot utilize or edible sweet taste low in calories Agent selected from acesulfame potassium, cyclamate, xylose, stevioside, glycyrrhizin, saccharin, aspartame, sucralose, In xylitol, Sorbitol, mannitol, erythritol, maltose alcohol and Palatinitol etc. a kind of or Several mixing.
The processing method of fruit jam the most according to claim 5, it is characterised in that: when described sweeting agent is white sugar, Its consumption is the 20%-60% of pulp quality.
The processing method of fruit jam the most according to claim 7, it is characterised in that: when described sweeting agent is white sugar, Its consumption is the 40% of pulp quality.
The processing method of fruit jam the most according to claim 5, it is characterised in that: described sweeting agent is xylitol Time, its consumption is the 5-30% of pulp quality.
The processing method of fruit jam the most according to claim 5, it is characterised in that: described sweeting agent be white sugar, During the mixture of xylitol, its consumption is the 20%-30% of pulp quality, wherein white sugar: xylitol=40:9.
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CN106307292A (en) * 2016-08-22 2017-01-11 邵玉华 Preparation method of dragon fruit peel sauce
CN106490552A (en) * 2016-11-04 2017-03-15 中南林业科技大学 A kind of pitaya peel crystal fruit jelly and preparation method thereof
CN106509754A (en) * 2016-11-04 2017-03-22 中南林业科技大学 Dragon fruit peel jelly and preparation method thereof
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CN106962859A (en) * 2017-05-31 2017-07-21 漳州科技职业学院 A kind of blueberry jam containing Tea Polyphenols and preparation method thereof
CN107019185A (en) * 2017-03-22 2017-08-08 陈宣盛 The processing method of blueberry jam
CN107028133A (en) * 2017-05-31 2017-08-11 漳州科技职业学院 A kind of Kiwi berry jam containing Tea Polyphenols and preparation method thereof
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CN107156242A (en) * 2017-06-21 2017-09-15 钦州市浦北广发食品有限公司 A kind of flue jam biscuit preparation method
CN107183630A (en) * 2017-05-31 2017-09-22 漳州科技职业学院 A kind of apple jam containing Tea Polyphenols and preparation method thereof
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CN107259468A (en) * 2017-08-10 2017-10-20 上海奕方农业科技股份有限公司 A kind of jam for adding strange sub- seed and preparation method thereof
CN107259461A (en) * 2017-06-15 2017-10-20 台州瑞祥教育科技有限公司 The processing method of selenium-rich loquat skin tartar sauce
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CN107712761A (en) * 2017-11-10 2018-02-23 蚌埠市金旺食品有限公司 A kind of flavor Chinese rose apple jam and preparation method thereof

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CN106307292A (en) * 2016-08-22 2017-01-11 邵玉华 Preparation method of dragon fruit peel sauce
CN106490552A (en) * 2016-11-04 2017-03-15 中南林业科技大学 A kind of pitaya peel crystal fruit jelly and preparation method thereof
CN106509754A (en) * 2016-11-04 2017-03-22 中南林业科技大学 Dragon fruit peel jelly and preparation method thereof
CN106819338A (en) * 2017-01-24 2017-06-13 钦州市钦南区科学技术情报研究所 A kind of preparation method of sandwich flue dried fruit
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CN107048287A (en) * 2017-03-22 2017-08-18 林舒怀 The processing method of chromium-rich Grape Skin tartar sauce
CN107087778A (en) * 2017-03-22 2017-08-25 项子豪 The processing method of the chromium-rich blueberry jam of selenium-rich
CN107028133A (en) * 2017-05-31 2017-08-11 漳州科技职业学院 A kind of Kiwi berry jam containing Tea Polyphenols and preparation method thereof
CN106962859A (en) * 2017-05-31 2017-07-21 漳州科技职业学院 A kind of blueberry jam containing Tea Polyphenols and preparation method thereof
CN107183630A (en) * 2017-05-31 2017-09-22 漳州科技职业学院 A kind of apple jam containing Tea Polyphenols and preparation method thereof
CN107259460A (en) * 2017-06-15 2017-10-20 林高立 The processing method of chromium-rich loquat skin tartar sauce
CN107259461A (en) * 2017-06-15 2017-10-20 台州瑞祥教育科技有限公司 The processing method of selenium-rich loquat skin tartar sauce
CN107411040A (en) * 2017-06-15 2017-12-01 温岭市晨铭帽业有限公司 The processing method of the chromium-rich loquat skin tartar sauce of selenium-rich
CN107156242A (en) * 2017-06-21 2017-09-15 钦州市浦北广发食品有限公司 A kind of flue jam biscuit preparation method
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CN107712761A (en) * 2017-11-10 2018-02-23 蚌埠市金旺食品有限公司 A kind of flavor Chinese rose apple jam and preparation method thereof

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Application publication date: 20160817