CN106578311A - Preserved pitaya fruit and preparation method thereof - Google Patents
Preserved pitaya fruit and preparation method thereof Download PDFInfo
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- CN106578311A CN106578311A CN201611194990.2A CN201611194990A CN106578311A CN 106578311 A CN106578311 A CN 106578311A CN 201611194990 A CN201611194990 A CN 201611194990A CN 106578311 A CN106578311 A CN 106578311A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title abstract description 18
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title abstract description 18
- 240000008086 Echinocereus enneacanthus Species 0.000 title abstract 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 15
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 108010059892 Cellulase Proteins 0.000 claims abstract description 14
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229940106157 cellulase Drugs 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000010447 xylitol Nutrition 0.000 claims abstract description 14
- 239000000811 xylitol Substances 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 14
- 229960002675 xylitol Drugs 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000010987 pectin Nutrition 0.000 claims abstract description 12
- 239000001814 pectin Substances 0.000 claims abstract description 12
- 229920001277 pectin Polymers 0.000 claims abstract description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 11
- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 6
- 229940010454 licorice Drugs 0.000 claims abstract description 6
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 3
- 244000157072 Hylocereus undatus Species 0.000 claims description 67
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 61
- 239000012141 concentrate Substances 0.000 claims description 13
- 241000235342 Saccharomycetes Species 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000008504 concentrate Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 241000684086 bacterium 1-2 Species 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 3
- 229930091371 Fructose Natural products 0.000 abstract description 2
- 239000005715 Fructose Substances 0.000 abstract description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- 239000000126 substance Substances 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 4
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preserved pitaya fruit which comprises the following raw materials by weight: 100-200 parts of pitaya, 3-8 parts of licorice, 100-200 parts of lemon juice, 2-5 parts of edible salt, 1-5 parts of chitosan, 10-15 parts of milk, 1-3 parts of xylitol, 5-10 parts of a Momordica grosvenori concentrated liquid, 1-2 parts of vitamin C, 10-20 parts of pectin, 1-2 parts of cellulase, 5-10 parts of citric acid, 1-2 parts of yeast and 100-200 parts of water; the added cellulase, citric acid, yeast and water are used for enzymolysis of pitaya peel, the pitaya peel and pitaya pulp are made into the preserved pitaya fruit without separation, nutrition in the pitaya peel is increased, the utilization rate of the pitaya peel is improved, the Momordica grosvenori concentrated liquid and the xylitol are used for replacement of sucrose or fructose to regulate pitaya sweetness, so that the preserved pitaya fruit is low in sugar, and by use of the licorice, the edible salt and the lemon juice for color protection without adding of other chemical additives, the prepared preserved pitaya fruit is bright in color.
Description
Technical field
The present invention relates to fruit process technical field.It is more particularly related to a kind of dragon fruit preserved fruit and its system
Make method.
Background technology
Dragon fruit, English Pitaya, real name Green Dragon fruit, Hylocereus undatus.Originate in Central America torrid zone.Dragon fruit is nutritious,
Function is unique, and it contains the rare vegetable albumin of general plant and anthocyanidin, abundant vitamin and water-soluble meals fiber.
Flue fruit tree is cactaceous triangular prism platymiscium, originates in the torrid zone desert area of the Central America such as Brazil, Mexico, category typical case
Tropical plants.Dragon fruit be it is a kind of Taiwan is introduced by Nan Yang, then Hainan Province and continent south Guangxi, wide are introduced by Taiwan improvement
The plant of the ground such as east cultivation.Dragon fruit is gained the name because of its appearance meat scale like the outer squama of flood dragon.Its bright and clean and huge flower splits
When putting, drifting fragrance overflows, potted plant to view and admire the sense for having made one luckiness, so also referred to as " lucky fruit ".Currently in order to improving the Jing of dragon fruit
Ji benefit, is made into fruit juice, preserved fruit etc., current dragon fruit preserved fruit it is general be that skin and flesh is fabricated separately, number of patent application is
201510773019.4 patent application discloses a kind of preparation for processing of low sugar dragon fruit preserved fruit, the low sugar dragon fruit fruit
Dried meat processing preparation process mainly includes：Raw material sorting, cleaning, peeling, section, color protection, hardening, blanching, rinsing, de- larynx taste of itching,
Vacuum sugar infiltration, leaching sugar, dry, cooling, shaping packaging；The low sugar dragon fruit preserved fruit sour and sweet palatability, natural in color, it is transparent it is full,
Superior in quality, shortcoming is that a large amount of losses of nutrient content in dragon fruit can be caused in color protection, hardening, blanching, rinse cycle.
The content of the invention
It is an object of the invention to solve at least the above, and a kind of dragon fruit preserved fruit is provided, it is dense using Momordica grosvenori
Contracting liquid, xylitol adjust dragon fruit sugariness, and using Radix Glycyrrhizae, salt and lemon juice color protection, vitamin C, pectin and shitosan are carried out
Preservation Treatment is carried out to preserved fruit and extends its storage life, the increase of milk causes dragon fruit preserved fruit to have milk fragrance；The present invention is also
A kind of preparation method of the dragon fruit preserved fruit for providing, using dragon fruit, full fruit makes dragon fruit preserved fruit, effectively utilizes pitaya peel.
The present invention provide technical scheme be：
A kind of dragon fruit preserved fruit, is made up of following raw material：Dragon fruit 100-200 parts, Radix Glycyrrhizae 3-8 parts, lemon juice
100-200 parts, salt 2-5 parts, shitosan 1-5 parts, milk 10-15 parts, xylitol 1-3 parts, Momordica grosvenori concentrate 5-10 parts, dimension
Raw element C 1-2 parts, pectin 10-20 parts, cellulase 1-2 parts, citric acid 5-10 parts, saccharomycete 1-2 parts, water 100-200 parts；Its
Middle Momordica grosvenori concentrate is that dried fructus momordicae is made into powder, adds 80-100 DEG C of the water of 2-5 times of weight to filter after cooking 1 hour
The Momordica grosvenori concentrate for arriving.
Preferably, the dragon fruit preserved fruit is made up of following raw material：185 parts of dragon fruit, 6 parts of Radix Glycyrrhizae, lemon
150 parts of juice, 3 parts of salt, 4 parts of shitosan, 12 parts of milk, 2 parts of xylitol, 8 parts of Momordica grosvenori concentrate, 1 part of vitamin C, pectin
18 parts, 2 parts of cellulase, 8 parts of citric acid, 2 parts of saccharomycete, 185 parts of water.
The present invention also provides a kind of preparation method of described dragon fruit preserved fruit, comprises the following steps：
1) the ripe dragon fruits of 7-8, are selected, it is stand-by after cleaning up；
2) it is, that cellulase, citric acid, saccharomycete is soluble in water, dragon fruit is entirely put into, seal, in temperature 40-50
DEG C place after 6-8 hours, then pull high-temperature short-time sterilization out, temperature is 100-120 DEG C, second time 8-10；Dragon fruit is cut with regard to skin
Refrigerating chamber is placed in into 1 cm thick flue chankings to freeze 1 hour, cryogenic temperature is -4 DEG C -0 DEG C；
3), Radix Glycyrrhizae is made into licorice powder and mixes immersion 1-2 hours with lemon juice, add salt dissolving, will be through step 2)
Flue chankings was placed in one after immersion 10-20 minutes, pulls out and drains；
4), after by shitosan, milk, xylitol, Momordica grosvenori concentrate, vitamin C, pectin mixing, it is heated to 50-60 DEG C
Stirring make solution, by through step 3 after cooling) flue chankings be put into wherein, immersion 20-30 minutes after, pull out microwave do
Dry sterilization obtains the dragon fruit preserved fruit.
Preferably, step 2) in flue chankings is placed on plastic clip, shelf is provided with plastic wire, flue chankings point
Open and put plastic wire and be not superimposed.
Preferably, step 4) in microwave temperature be 70-80 DEG C, the time be 1-2 hours.
The present invention at least includes following beneficial effect：
In the present invention add cellulase, citric acid, saccharomycete, water be used for digest pitaya peel, by pitaya peel with
Meat is not separated makes preserved fruit, increases nutrition in pericarp, improves pitaya peel utilization rate, and using Momordica grosvenori concentrate, xylitol
Replace sucrose or fructose to adjust the sugariness of dragon fruit so that low sugar of the present invention, color protection is carried out using Radix Glycyrrhizae, salt and lemon juice
Without other chemical addition agents so that made by dragon fruit preserved fruit it is bright in colour, the preparation method of the present invention：Using dragon fruit
Full fruit makes dragon fruit preserved fruit, and effectively utilizes pitaya peel is used for digesting flue using cellulase, citric acid, saccharomycete, water
Pericarp so that the crisp texture of pericarp；Low temperature drying of the present invention retains to greatest extent the nutrient content of dragon fruit.
The further advantage of the present invention, target and feature embody part by description below, and part will also be by this
The research of invention and practice and be understood by the person skilled in the art.
Specific embodiment
With reference to example below, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
Embodiment 1
The present embodiment dragon fruit preserved fruit, is made up of following raw material：150 parts of dragon fruit, 8 parts of Radix Glycyrrhizae, lemon juice 200
Part, 2 parts of salt, 1 part of shitosan, 12 parts of milk, 2 parts of xylitol, 8 parts of Momordica grosvenori concentrate, 1 part of vitamin C, pectin 10-20
Part, 2 parts of cellulase, 10 parts of citric acid, 2 parts of saccharomycete, 100 parts of water.
The preparation method of described dragon fruit preserved fruit, comprises the following steps：
1) the ripe dragon fruits of 7-8, are selected, it is stand-by after cleaning up；
2) it is, that cellulase, citric acid, saccharomycete is soluble in water, dragon fruit is entirely put into, seal, in temperature 50 C
After placing 8 hours, then pull high-temperature short-time sterilization out, temperature is 120 DEG C, 10 seconds time；Dragon fruit is cut into into 1 cm thick fire with regard to skin
Imperial chankings is placed in refrigerating chamber and freezes 1 hour, and cryogenic temperature is -2 DEG C；
3), Radix Glycyrrhizae is made into licorice powder and mixes immersion 2 hours with lemon juice, add salt dissolving, will be through step 2) fire
Imperial chankings is placed in one after soaking 20 minutes, pulls out and drains；
4), after by shitosan, milk, xylitol, Momordica grosvenori concentrate, vitamin C, pectin mixing, 60 DEG C are heated to and are stirred
Mixing into solution, by through step 3 after cooling) flue chankings be put into wherein, after immersion 30 minutes, pull microwave drying out sterilized
Obtain the dragon fruit preserved fruit.
Embodiment 2
The present embodiment dragon fruit preserved fruit, is made up of following raw material：185 parts of dragon fruit, 6 parts of Radix Glycyrrhizae, lemon juice 150
Part, 3 parts of salt, 4 parts of shitosan, 12 parts of milk, 2 parts of xylitol, 8 parts of Momordica grosvenori concentrate, 1 part of vitamin C, 18 parts of pectin,
2 parts of cellulase, 8 parts of citric acid, 2 parts of saccharomycete, 185 parts of water.
The preparation method of described dragon fruit preserved fruit, comprises the following steps：
1) the ripe dragon fruits of 7-8, are selected, it is stand-by after cleaning up；
2) it is, that cellulase, citric acid, saccharomycete is soluble in water, dragon fruit is entirely put into, seal, in 40 DEG C of temperature
After placing 6 hours, then pull high-temperature short-time sterilization out, temperature is 100 DEG C, 8 seconds time；Dragon fruit is cut into into 1 cm thick fire with regard to skin
Imperial chankings, flue chankings is placed on plastic clip, and shelf is provided with plastic wire, and flue chankings is separately put plastic wire and do not folded
Plus, it is placed in refrigerating chamber and freezes 1 hour, cryogenic temperature is -4 DEG C, puts and effectively go on the top of the shelf moisture removal；
3), Radix Glycyrrhizae is made into licorice powder and mixes immersion 1 hour with lemon juice, add salt dissolving, will be through step 2) fire
Imperial chankings is placed in one after soaking 10 minutes, pulls out and drains；
4), after by shitosan, milk, xylitol, Momordica grosvenori concentrate, vitamin C, pectin mixing, 50 DEG C are heated to and are stirred
Mixing into solution, by through step 3 after cooling) flue chankings be put into wherein, after immersion 20 minutes, pull microwave drying out sterilized
The dragon fruit preserved fruit is obtained, the temperature of microwave is 70 DEG C, and the time is 1 hour, and low-temperature microwave drying sterilizing can effectively reduce fire
The nutrient loss of imperial fruit.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and embodiment
With, it can be applied to completely various suitable the field of the invention, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (5)
1. a kind of dragon fruit preserved fruit, it is characterised in that the dragon fruit preserved fruit is made up of following raw material：Dragon fruit 100-
200 parts, Radix Glycyrrhizae 3-8 parts, lemon juice 100-200 parts, salt 2-5 parts, shitosan 1-5 parts, milk 10-15 parts, xylitol 1-3
Part, Momordica grosvenori concentrate 5-10 parts, vitamin C 1-2 parts, pectin 10-20 parts, cellulase 1-2 parts, citric acid 5-10 parts, ferment
Female bacterium 1-2 parts, water 100-200 parts.
2. dragon fruit preserved fruit according to claim 1, it is characterised in that the dragon fruit preserved fruit is by following raw material
Make：185 parts of dragon fruit, 6 parts of Radix Glycyrrhizae, 150 parts of lemon juice, 3 parts of salt, 4 parts of shitosan, 12 parts of milk, 2 parts of xylitol, sieve
8 parts of Chinese fruit concentrate, 1 part of vitamin C, 18 parts of pectin, 2 parts of cellulase, 8 parts of citric acid, 2 parts of saccharomycete, 185 parts of water.
3. the preparation method of dragon fruit preserved fruit according to claim 1 and 2, it is characterised in that the preparation method includes
The following steps：
1) the ripe dragon fruits of 7-8, are selected, it is stand-by after cleaning up；
2) it is, that cellulase, citric acid, saccharomycete is soluble in water, dragon fruit is entirely put into, seal, put in temperature 40-50 DEG C
After putting 6-8 hours, then pull high-temperature short-time sterilization out, temperature is 100-120 DEG C, second time 8-10；Dragon fruit is cut into into 1 li with regard to skin
The thick flue chankings of rice is placed in refrigerating chamber and freezes 1 hour, and cryogenic temperature is -4 DEG C -0 DEG C；
3), Radix Glycyrrhizae is made into licorice powder and mixes immersion 1-2 hours with lemon juice, add salt dissolving, will be through step 2) flue
Chankings was placed in one after immersion 10-20 minutes, pulls out and drains；
4), after by shitosan, milk, xylitol, Momordica grosvenori concentrate, vitamin C, pectin mixing, it is heated to 50-60 DEG C of stirring
Solution is made, by through step 3 after cooling) flue chankings be put into wherein, immersion 20-30 minutes after, pull microwave drying out and kill
Bacterium obtains the dragon fruit preserved fruit.
4. the preparation method of dragon fruit preserved fruit according to claim 3, it is characterised in that step 2) in flue chankings is put
Put on plastic clip, shelf is provided with plastic wire, flue chankings is separately put plastic wire and is not superimposed.
5. the preparation method of dragon fruit preserved fruit according to claim 3, it is characterised in that step 4) in the temperature of microwave be
70-80 DEG C, the time is 1-2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611194990.2A CN106578311A (en) | 2016-12-20 | 2016-12-20 | Preserved pitaya fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611194990.2A CN106578311A (en) | 2016-12-20 | 2016-12-20 | Preserved pitaya fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106578311A true CN106578311A (en) | 2017-04-26 |
Family
ID=58602282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611194990.2A Pending CN106578311A (en) | 2016-12-20 | 2016-12-20 | Preserved pitaya fruit and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296141A (en) * | 2017-06-09 | 2017-10-27 | 百色学院 | A kind of dragon fruit pericarp preserved fruit and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
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2016
- 2016-12-20 CN CN201611194990.2A patent/CN106578311A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296141A (en) * | 2017-06-09 | 2017-10-27 | 百色学院 | A kind of dragon fruit pericarp preserved fruit and its processing method |
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