CN106720915A - The processing method of dragon fruit - Google Patents
The processing method of dragon fruit Download PDFInfo
- Publication number
- CN106720915A CN106720915A CN201611112309.5A CN201611112309A CN106720915A CN 106720915 A CN106720915 A CN 106720915A CN 201611112309 A CN201611112309 A CN 201611112309A CN 106720915 A CN106720915 A CN 106720915A
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- China
- Prior art keywords
- dragon fruit
- pulp
- seed
- pericarp
- fruit
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
Abstract
The invention discloses the processing method of dragon fruit, the manufacture field of dragon fruit is related generally to.The dragon fruit is isolated pericarp, pulp and seed by the present invention；The pericarp, pulp and seed are distinguished into working process；The pericarp of the dragon fruit is extracted into anthocyanidin, the seed of the dragon fruit extracts vegetable protein, and the pulp of the dragon fruit prepares pulp pulvis.The beneficial effects of the present invention are simultaneously the processing method for providing dragon fruit utilizes the pericarp of dragon fruit, pulp and seed, so as to economize on resources, improves the production efficiency and yield of product；Dragon fruit pericarp prepares lucifuge, low temperature during anthocyanidin, so as to reduce degraded of the anthocyanidin in preparation process, improves yield and purity；The pulp of dragon fruit is made pulvis, taste and the nutrition of pulp is not only saved, and extends the shelf-life, be easy to carry；The seed of dragon fruit prepares vegetable protein, and preparation process is simple, cost are relatively low, and yield is high.
Description
Technical field
The present invention relates to the manufacture field of dragon fruit, and in particular to the manufacture field of dragon fruit pericarp, pulp and seed.
Background technology
Dragon fruit（Latin literary fame：Hylocereus undulatus Britt）, also known as Hylocereus undatus, passion plant, Pitaya fruit,
Yulong is really.Cactaceae, hylocereus platymiscium.Fruit ovalize, 10-12 centimetres of diameter, outward appearance is red or yellow, there is green
The thallus of color rounded triangle, white, red or yellow pulp, the fruit with black seeds.Dragon fruit belongs to Liang Xingshui
Really, in its natural state, fruit is ripe in summer and autumn, and taste is sweet, succulence.Dragon fruit is nutritious, function is unique, and it contains general plant
The rare vegetable albumin of thing and anthocyanidin, abundant vitamin and water-soluble dietary fiber, combine in fruit, bud, vegetable
Dish, medical advantage are.In each hectogram dragon fruit pulp, 83.75 grams of moisture content, 0.34 gram of ash content, 0.17 gram of crude fat,
0.62 gram of crude protein, 1.21 grams of crude fibre, 13.91 grams of carbohydrate, 59.65 kilocalories of heat, 1.62 grams of dietary fiber, dimension life
Plain C5.22 milligrams, 2.83 grams of fructose, 7.83 grams of glucose, calcium 6.3-8.8 milligrams, phosphorus 30.2-36.1 milligrams, iron 0.55~
0.65 milligram and lot of anthocyanin（Red meat fruit kind is most rich）, aqueous soluble dietary albumen, phytalbumin etc..
Although dragon fruit is nutritious, the dragon fruit shelf-life is short, preferably now buys and now eats.In 25 DEG C -30 DEG C of room temperature
Under state, the shelf-life was 2 week.In 5 DEG C -9 DEG C of low temperature, the fresh dragon fruit taken is without extrusion and collision, storage life
It is one month.At this stage, mainly based on marketing fresh, converted products is mainly fruit drink to dragon fruit.Other, also fruit wine, fruit
The products such as dried meat, fruit vinegar, pulp can and seed oil, because the technology content for producing is relatively low, the cost performance of product output is not high, and
Extensive industry can not be formed.Therefore, how by dragon fruit deep processing, the nutritional ingredient of dragon fruit is made full use of, is derived many
The byproducts such as food, medicine are planted, is always the focus of people's research and development.
Research finds that dragon fruit whole body is precious, from pericarp to seed can processing and utilization, and, the different portions of dragon fruit
The composition that is rich in of position is also different, therefore, it has been recognised by the inventors that each several part of flue fruits is separated, then by its by
One working process, so that, comprehensively, reasonably utilize dragon fruit.So, can not only economize on resources, and product can be improved
Production efficiency and yield.At this stage, relevant report is had no.
The content of the invention：
Goal of the invention：
It is an object of the invention to provide dragon fruit processing method, comprehensively, dragon fruit is reasonably utilized, economized on resources, improve product
Production efficiency and yield.
Technical scheme
The technical scheme is that the processing method of dragon fruit, it is characterised in that：The dragon fruit is isolated into pericarp, pulp
And seed；The pericarp, pulp and seed are distinguished into working process；The pericarp of the dragon fruit is extracted into anthocyanidin, the fire
The seed of imperial fruit extracts vegetable protein, and the pulp of the dragon fruit prepares pulp pulvis.
It is 2-8 DEG C that the dragon fruit pericarp extracts anthocyanidin overall process lucifuge, preparation temperature, and its step includes（1）Will stripping
From dragon fruit pericarp chopping after, with homogenizer be homogenized 10-30 minutes；（2）Pericarp homogenate is added the buffer solution of pH4-5
In, it is ultrasonic 30-60 minutes；（3）It is the one-component of 510-540nm to use high performance liquid preparative chromatography instrument to separate, collect wavelength,
Mobile phase acetonitrile：Water；70：30,（4）One-component is freezed, anthocyanidin is obtained final product.The dragon fruit seed extracts vegetable protein,
Its step includes（1）After dragon fruit peeling, pulp is taken out；（2）Dragon fruit pulp homogenate, filtering, obtain dragon fruit seed；（3）Will
After the squeezing of dragon fruit seed is deoiled, grind into powder；（4）By in powder 1Kg addition 1-2L water, 50 DEG C of heating water bath 30-60 divide
Clock；（5）Heat filter, collects filtrate；（6）Treat that filtrate is cooled to room temperature, adjust pH value to 7-9, stirring；（7）1-2 days are stood, precipitation is taken
Thing；（8）By drying precipitate, vegetable protein is obtained final product.The dragon fruit pulp prepares pulp pulvis, and its step includes（1）Flue
After fruit is removed the peel, pulp is taken out；（2）By the dragon fruit pulp homogenate after remove seed；（3）Using spray drying process, by pulp homogenate
Dragon fruit pulp pulvis is made, for brewing fruit squash.
Beneficial benefit：
The processing method that the present invention provides dragon fruit, the pericarp of dragon fruit, pulp and seed are utilized simultaneously, so that, save money
Source, improves the production efficiency and yield of product；Dragon fruit pericarp prepares lucifuge, low temperature during anthocyanidin, so as to reduce flower
Degraded of the blue or green element in preparation process, improves yield and purity；The pulp of dragon fruit is made pulvis, pulp is not only saved
Taste and nutrition, and extend the shelf-life, be easy to carry；The seed of dragon fruit prepares vegetable protein, preparation process is simple,
Cost is relatively low, and yield is high.
Specific embodiment
Embodiment 1
Preparation process is carried out under the conditions of lucifuge：After dragon fruit pericarp is shredded, it is homogenized 10 minutes with homogenizer, temperature is 8 DEG C；
By in the buffer solution of pericarp homogenate addition pH4, ultrasound 30 minutes, temperature is 8 DEG C；Using high performance liquid preparative chromatography instrument point
From, collect wavelength for 510-540nm one-component, mobile phase acetonitrile：Water；70：30, one-component is freezed, obtain final product cyanine
Element.According to below equation, the extraction yield of anthocyanidin is calculated：Anthocyanidin recovery rate（%）=it is lyophilized after anthocyanidin quality（mg）/
The quality of dragon fruit pericarp（g）* 100%, the anthocyanidin recovery rate for obtaining is 104.89mg/g.
Embodiment 2
Preparation process is carried out under the conditions of lucifuge：After dragon fruit pericarp is shredded, it is homogenized 30 minutes with homogenizer, temperature is 2 DEG C；
By in the buffer solution of pericarp homogenate addition pH5, ultrasound 60 minutes, temperature is 2 DEG C；Using high performance liquid preparative chromatography instrument point
From, collect wavelength for 510-540nm one-component, mobile phase acetonitrile：Water；70：30；One-component is freezed, cyanine is obtained final product
Element.According to below equation, the extraction yield of anthocyanidin is calculated：Anthocyanidin recovery rate（%）=it is lyophilized after anthocyanidin quality（mg）/
The quality of dragon fruit pericarp（g）* 100%, the anthocyanidin recovery rate for obtaining is 186.0mg/g.
Embodiment 3
The anthocyanidin purity extracted using spectrophotometry embodiment 1 and embodiment 2.
Method：
1. standard curve：It is accurate to prepare the anthocyanidin standard liquid that mass concentration is 0.50 mg/mL, 0,0.1 is drawn respectively,
0.2,0.3,0.4,0.5mL is placed in 6 10mL color-comparison tubes, each to add methanol solution to 1.0mL, is subsequently adding 6.0mL
N-butanol-hydrochloric acid solution（Volume ratio is 95: 5）With the ammonium ferric sulfate solution that 0.2mL mass fractions are 2%（Face used time preparation）,
After shaking up, to put and heat 40 min in boiling water bath, then rapid cooling, the measure anthocyanidin standard liquid in absorbing wavelength 530nm at
Absorbance, with concentration（C）It is Y-axis, absorbance（OD）It is X-axis, obtains calibration curve equation.
2. cyanidin extract assay：The cyanine that 0.100mg embodiments 1, embodiment 2 are extracted quantitatively is weighed respectively
Element, adds methyl alcohol fixed molten to 1ml respectively, is placed in 10mL color-comparison tubes, is subsequently adding 6.0mL n-butanols-hydrochloric acid solution（Body
Product is than being 95: 5）With the ammonium ferric sulfate solution that 0.2mL mass fractions are 2%（Face used time preparation）, after shaking up, put in boiling water bath plus
40 min of heat, then rapid cooling.Detection wavelength is the absorbance of 530nm, after substituting into standard curve, calculates embodiment 1, implements
The anthocyanidin content that example 2 is extracted.
As a result：Equation of linear regression：C=0.2522OD-0.008535, r=0.9995, illustrate anthocyanidin in detectable concentration model
There is good linear relationship with trap in enclosing.According to below equation, the purity of anthocyanidin is calculated：Anthocyanidin purity（%）=cyanine
Cellulose content（mg）The quality of/cyanidin extract（mg）* 100%, the anthocyanidin purity that embodiment 1 is obtained is 87.9%, embodiment 2
The anthocyanidin purity for obtaining is 94.1%.
Embodiment 4
After dragon fruit peeling, pulp is taken out；Dragon fruit pulp homogenate, filtering, obtain dragon fruit seed；The squeezing of dragon fruit seed is gone
After oil, grind into powder；During powder 1Kg added into 1L water, 50 DEG C of heating water baths 30 minutes；The heat filter of 20 eye mesh screens, collects filtrate；
Treat that filtrate is cooled to room temperature, adjust pH value to 7, stirring；1 day is stood, taking precipitate；By drying precipitate, vegetable protein is obtained final product.Root
According to below equation, the extraction yield of vegetable protein is calculated：Vegetable protein recovery rate（%）=dried vegetable protein quality（g）/
The quality of dragon fruit seed（g）* 100%, the vegetable protein recovery rate for obtaining is 39.9%.
Embodiment 5
After dragon fruit peeling, pulp is taken out；Dragon fruit pulp homogenate, filtering, obtain dragon fruit seed；The squeezing of dragon fruit seed is gone
After oil, grind into powder；During powder 1Kg added into 2L water, 50 DEG C of heating water baths 30 minutes；The heat filter of 20 eye mesh screens, collects filtrate；
Treat that filtrate is cooled to room temperature, adjust pH value to 9, stirring；2 days are stood, taking precipitate；By drying precipitate, vegetable protein is obtained final product.Root
According to below equation, the extraction yield of vegetable protein is calculated：Vegetable protein recovery rate（%）=dried vegetable protein quality（g）/
The quality of dragon fruit seed（g）* 100%, the vegetable protein recovery rate for obtaining is 48.2%.
Embodiment 6
The vegetable protein purity that embodiment 4 and embodiment 5 are extracted is determined using dying method with coomassie brilliant blue.
Method：
1. standard curve：It is accurate to prepare the albumin standard liquid that mass concentration is 1.00 mg/mL, 0,0.2 is drawn respectively,
0.4,0.6,0.8,1.0mL is placed in 6 10mL color-comparison tubes, each to add coomassie brilliant blue staining liquid 1.0mL, in absorption ripple
Albumin standard liquid absorbance is determined at 595nm long, with concentration（C）It is Y-axis, absorbance（OD）It is X-axis, obtains standard curve
Equation.
2. vegetable protein extract assay：The plant that 0.100mg embodiments 4, embodiment 5 are extracted quantitatively is weighed respectively
Thing albumen, adds distilled water fixed molten to 1ml respectively, is placed in 10mL color-comparison tubes, each to add coomassie brilliant blue staining liquid
1.0mL, detects absorbance at absorbing wavelength 595nm, after substituting into standard curve, calculates the plant that embodiment 4, embodiment 5 are extracted
The content of thing albumen.
As a result：Equation of linear regression：C=2010.6OD -427.57, r=0.9997.Plant is calculated according to standard curve
The content of albumen, further according to below equation, calculates the purity of vegetable protein：Vegetable protein purity（%）=plant protein content
（mg）The quality of/vegetable protein extract（mg）* 100%, the vegetable protein purity that embodiment 4 is obtained is 91.7%, embodiment 5
The vegetable protein purity for arriving is 87.9%.
Embodiment 7
After dragon fruit peeling, pulp is taken out；By the dragon fruit pulp homogenate after remove seed；Using spray drying process, pulp is homogenized
Liquid is made dragon fruit pulp pulvis.Obtained pulp pulvis is used to brew fruit squash, it is in good taste, extend the shelf life.
Claims (4)
1. the processing method of dragon fruit, it is characterised in that：The dragon fruit is isolated into pericarp, pulp and seed；By the fruit
Skin, pulp and seed difference working process；The pericarp of the dragon fruit is extracted into anthocyanidin, the seed of the dragon fruit is extracted plants
Thing albumen, the pulp of the dragon fruit prepares pulp pulvis.
2. the dragon fruit processing method according to claims 1：It is characterized in that：The dragon fruit pericarp extracts anthocyanidin
Overall process lucifuge, preparation temperature are 2-8 DEG C, and its step includes（1）After the dragon fruit pericarp chopping that will be peeled off, it is homogenized with homogenizer
10-30 minutes；（2）By pericarp homogenate add pH4-5 buffer solution in, it is ultrasonic 30-60 minutes；（3）Using efficient liquid phase system
It is the one-component of 510-540nm, mobile phase acetonitrile that standby chromatograph is separated, collects wavelength：Water；70：30；（4）By one-component
It is lyophilized, obtain final product anthocyanidin.
3. the dragon fruit processing method according to claims 1, it is characterised in that：The dragon fruit seed extracts plant egg
In vain, its step includes（1）After dragon fruit peeling, pulp is taken out；（2）Dragon fruit pulp homogenate, filtering, obtain dragon fruit seed；（3）
After the squeezing of dragon fruit seed is deoiled, grind into powder；（4）By powder 1Kg add 1-2L water in, 50 DEG C of heating water bath 30-60
Minute；（5）Heat filter, collects filtrate；（6）Treat that filtrate is cooled to room temperature, adjust pH value to 7-9, stirring；（7）1-2 days are stood, it is heavy to take
Starch；（8）By drying precipitate, vegetable protein is obtained final product.
4. the dragon fruit processing method according to claims 1, it is characterised in that：The dragon fruit pulp prepares pulp powder
Agent, its step includes（1）After dragon fruit peeling, pulp is taken out；（2）By the dragon fruit pulp homogenate after remove seed；（3）Using spraying
Seasoning, is made dragon fruit pulp pulvis, for brewing fruit squash by pulp homogenate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611112309.5A CN106720915A (en) | 2016-12-07 | 2016-12-07 | The processing method of dragon fruit |
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| CN201611112309.5A CN106720915A (en) | 2016-12-07 | 2016-12-07 | The processing method of dragon fruit |
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| CN106720915A true CN106720915A (en) | 2017-05-31 |
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| CN201611112309.5A Pending CN106720915A (en) | 2016-12-07 | 2016-12-07 | The processing method of dragon fruit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110128391A (en) * | 2019-06-14 | 2019-08-16 | 西安科技大学 | Method for extracting cationic anthocyanin from lonicera edulis |
| CN110464013A (en) * | 2019-08-29 | 2019-11-19 | 吉林农业科技学院 | The extracting method and application of vegetable protein in pitaya peel |
| CN114698761A (en) * | 2022-04-15 | 2022-07-05 | 成都大学 | Pitaya functional beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010236905A (en) * | 2009-03-30 | 2010-10-21 | Meiji Seika Kaisha Ltd | Method for analysis of anthocyanin |
| CN103145678A (en) * | 2013-02-27 | 2013-06-12 | 何诚慧 | Method for extracting plant anthocyanin |
| CN105053509A (en) * | 2015-08-31 | 2015-11-18 | 常州亚当生物技术有限公司 | Red heart dragon fruit seed albumin polypeptide, preparation and application thereof |
| CN105859674A (en) * | 2016-05-14 | 2016-08-17 | 河源市现代农业科技研究所 | Method for extracting dragon fruit peel anthocyanin |
-
2016
- 2016-12-07 CN CN201611112309.5A patent/CN106720915A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010236905A (en) * | 2009-03-30 | 2010-10-21 | Meiji Seika Kaisha Ltd | Method for analysis of anthocyanin |
| CN103145678A (en) * | 2013-02-27 | 2013-06-12 | 何诚慧 | Method for extracting plant anthocyanin |
| CN105053509A (en) * | 2015-08-31 | 2015-11-18 | 常州亚当生物技术有限公司 | Red heart dragon fruit seed albumin polypeptide, preparation and application thereof |
| CN105859674A (en) * | 2016-05-14 | 2016-08-17 | 河源市现代农业科技研究所 | Method for extracting dragon fruit peel anthocyanin |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110128391A (en) * | 2019-06-14 | 2019-08-16 | 西安科技大学 | Method for extracting cationic anthocyanin from lonicera edulis |
| CN110464013A (en) * | 2019-08-29 | 2019-11-19 | 吉林农业科技学院 | The extracting method and application of vegetable protein in pitaya peel |
| CN114698761A (en) * | 2022-04-15 | 2022-07-05 | 成都大学 | Pitaya functional beverage and preparation method thereof |
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