CN107136447A - A kind of dragon fruit pulp and preparation method thereof - Google Patents
A kind of dragon fruit pulp and preparation method thereof Download PDFInfo
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- CN107136447A CN107136447A CN201710285360.4A CN201710285360A CN107136447A CN 107136447 A CN107136447 A CN 107136447A CN 201710285360 A CN201710285360 A CN 201710285360A CN 107136447 A CN107136447 A CN 107136447A
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 63
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 33
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 21
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- 239000013049 sediment Substances 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- 238000005422 blasting Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 9
- 238000007667 floating Methods 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000002203 pretreatment Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000004140 cleaning Methods 0.000 claims description 13
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- 241001264786 Ceanothus spinosus Species 0.000 claims description 3
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- 239000004576 sand Substances 0.000 claims 1
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- 241000196324 Embryophyta Species 0.000 description 5
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- 229930091371 Fructose Natural products 0.000 description 2
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241001677302 Hylocereus Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
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- 239000011718 vitamin C Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
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- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- 108010059820 Polygalacturonase Proteins 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
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- 239000003905 agrochemical Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
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- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
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- 108010093305 exopolygalacturonase Proteins 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
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- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000002834 transmittance Methods 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
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of dragon fruit pulp and preparation method thereof, comprise the following steps：1) pre-treatment：Fresh dragon fruit is chosen, cleaned；2) it is beaten：Cleaned fruit feeding beater is beaten；3) heating is removed photoresist：Step 2) heating of the slurry accomplished fluently, floating foam is removed, sediment is filtered；4) dispensing, concentration：White granulated sugar, xanthans are well mixed and obtain mixture, it is then added to the step 3 with the weight such as mixture) in obtained material, persistently stirred during addition, be then placed in steam blasting tank, pressure 3.5MPa, keep 3min, abrupt release, carries out heating concentration by obtained material, is concentrated into certain solid content, filtering, takes the dish out of the pot；5) filling, sterilizing, packaging.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of dragon fruit pulp and preparation method thereof.
Background technology
Dragon fruit (Latin literary fame：Hylocereus undulatus Britt), also known as Hylocereus undatus, passion plant, Pitaya fruit,
Yulong fruit.Cactaceae, hylocereus platymiscium.Fruit, oval, 10-12 centimetres of diameter, outward appearance is red or yellow, is had
The thallus of green rounded triangle, white, red or yellow pulp, the fruit with black seeds.Dragon fruit is tropical water
Really, not only taste is fragrant and sweet for dragon fruit, also with very high nutritive value, and it combines in fruit, bud, vegetables, medical advantage in one
Body.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 belongs to cool property fruit, in its natural state, and fruit is ripe in summer and autumn, and taste sweet tea is more
Juice.Dragon fruit is nutritious, function is unique, few pest and disease damages, hardly can normal growth using any agricultural chemicals.Cause
This, dragon fruit be a kind of green, environmentally friendly fruit and with must curative effect health care nutrient food.Each hectogram dragon fruit pulp
In, 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, carbohydrate
13.91 grams, 59.65 kilocalories of heat, 1.62 grams of dietary fiber, 5.22 milligrams of vitamin C, 2.83 grams of fructose, 7.83 grams of glucose,
6.3-8.8 milligrams of calcium, 30.2-36.1 milligrams of phosphorus, 0.55-0.65 milligrams of iron and lot of anthocyanin (red meat fruit kind is most rich), water
Soluble dietary albumen, phytalbumin etc..Dragon fruit is sweet flat, and main nutrient composition has protein, dietary fiber, vitamin
B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium etc..Rich in a large amount of pulps, there are abundant carrotene, vitamin
B1, B2, B3, B12, C etc., in fruit stone (seed of black sesame) more containing the mineral matters such as abundant calcium, phosphorus, iron and various enzymes,
Albumin, cellulosic and high concentration natural pigment anthocyanidin (especially using red meat as most), flower, stem and tender shoots are more just like its close relative (reed
Luxuriant growth) various effects.The pulp of dragon fruit is practically free of fructose and sucrose, and sugar is based on glucose, this natural glucose,
Easily absorb, be adapted to eat after motion.
Containing abundant pectin in dragon fruit, prior art to the pectin processing method in dragon fruit or Dragonfruit Juice,
Or extracting method has boiling water extraction process, classical acid formulation, ammonium oxalate extraction method, microwave assisting method, ultrasonic extraction etc..1)
Boiling water extraction process is earliest, operates simplest method, is only capable of extracting the water soluble pectin in plant tissue, yield is low, production
Cycle is long, and a variety of impurityes are contained in finished product, so general without the method in industrial production；2) acid extraction method is very conventional, day
Right pectin is insoluble in water, but it has a characteristic to be exactly to be soluble in diluted acid, therefore the first step is just during acidity extraction pectin
It is protopectin to be changed into the pectin for being dissolved in water using this characteristic, it is exactly to add a class material (ratio that the method, which extracts the-step,
Such as say ethanol or part metals salts substances), enable pectin Precipitation, the method feature is exactly that technique is simple, and power consumption is few,
Cost is cheap, and quality is more stable, because second step is introduced into a class material (lower-molecular substance, multivalence in some plant pericarps
Metal ion and pigment), such material is still residued in pectin solution so that poor in terms of its gelling performance, color and luster, is passed
The sour formulation of system, technological operation is easy, with low cost, but is readily incorporated impurity in alcohol precipitation pectin step so that pectin characteristic becomes
Difference, although extraction pectin content is more, but extraction time length etc.；3) the extraction principle of ammonium oxalate extraction method causes non-for ammonium oxalate
Water soluble pectin acid calcium becomes soluble, and calcium is removed in the form of calcium oxalate precipitation, can also use chelating agent calgon, make non-
The dissolubility increase of water soluble pectin.Concrete operations are in 90 DEG C of processing by pericarp or pomace with 0.25% ammonium oxalate solution
After 24h, produced after filtering according to the follow-up fourth skill of acid system, the pectin yield that this method is extracted extracts production than hydrochloric acid, sulfuric acid
Amount is high, and product quality can also be up to state standards.It is small with corrosivity, pollute small, be a kind of more green extracting method, but
It is the presence of activity time；4) microwave abstracting is to penetrate spe medium by frequency electromagnetic waves, finally reaches extract,
Extract is because absorbing microwave energy temperature rapid increase, so that material internal pressure increases and ruptured, cytoplasm pectin exists
It is dissolved at relatively low temperature in spe medium, the advantage of multistage microwave amplifier pectin：Microwave abstracting can greatly speed up tissue hydrolysis,
And it is heated than more uniform, the backbone of pectin, reduction energy consumption, easily-controlled operation, reduction labor intensity, gelation will not be destroyed
Can, color and luster and solubility property improve, with short production cycle, yield is relative to be improved, and alcohol consumption is reduced, have the disadvantage technique less into
Ripe, firing rate is too fast, the more difficult control of temperature, when microwave condition (such as wavelength, power etc.) is different, causes product form each
Different, microwave leakage can be damaged to organism；Microwave―assisted extraction, technological operation is easy to control, with short production cycle, gelation
Can be good, but temperature hardly possible control, and large-scale industrial production can not be realized；5) ultrasonic extraction is because ultrasonic wave is in medium transmittance process
In there is normal pressure and negative pressure, both alternate conversion.At ultrasonic wave ten only pressure when, to medium molecule produce extruding
Effect, when ultrasonic wave is in negative pressure, medium molecule is mutually discrete, and cavitation is produced when alternating frequency increase, instant
Liquid formation bubble, bubble volume increase, finally rupture, so that extract is loosely organized, to increase extract and extract solution
Contact area, improves dissolving of the material into extract solution.Compared with traditional acidity extraction, the advantage of ultrasonic extraction is to carry
Take the time short, yield is high, without heating, and the pectin of ultrasonic wave extraction is of light color, and ash content is low, purity is high, good product quality.Lack
Point is that Study of operational conditions is still immature, and equipment control condition requires higher, to reach that industrialized requirement is also needed to further
Process conditions are explored.
The shortcoming of dragon fruit, it, which does not taste bad, can even be referred to as delicious food, but it has no local flavor and can sayed, does not both contain
Machine acid, also without the fragrant factor of esters.Research shows, dragon fruit adopt after fresh-keeping storing, its optimal collecting time is Xie Huahou
25-28d, the dragon fruit for supplying local market, optimal collecting time is preferably to thank to spend rear 29-30d.If low at 1-10 DEG C
Temperature is lower to be preserved, and fold, not dehydration, not overdone freshness date can not exceed 40d to dragon fruit.At normal temperatures, the storage of dragon fruit,
It is 11.1% that 12d rotting rates are preserved under normal temperature, and storage 13d rotting rates are up to 50.0%, and fruit all rots during storage 16d.At present
Untill, the main storage practice of dragon fruit is still refrigerated, but storage effect is undesirable, and for a long time, China only payes attention to fruit
Preceding cultivation, the prevention and control of plant diseases, pest control are adopted, but ignores postharvest handling, causes the loss in the process of circulation after adopting quite serious, per annual loss
Mistake rate is 20-25%, because the storage ＆ fresh-keeping period of dragon fruit is short, and larger damage is only easily caused by marketing fresh after extensive listing
Lose.Therefore, the advanced experience for being related to dragon fruit Product processing both at home and abroad can be used for reference, constantly gropes and puts into practice, carries out flue
The research and development of fruit pulp, it is necessary.
The content of the invention
It is an object of the invention to provide a kind of dragon fruit pulp and preparation method thereof, physical property and the battalion of dragon fruit are made full use of
The feature of supporting, and using unique preparation method, the nutritional ingredient of dragon fruit is kept to the full extent.
The present invention is achieved by the following technical solution：
A kind of preparation method of dragon fruit pulp, comprises the following steps：
1) pre-treatment：Fresh dragon fruit is chosen, cleaned；
2) it is beaten：Cleaned fruit feeding beater is beaten；
3) heating is removed photoresist：Step 2) heating of the slurry accomplished fluently, floating foam is removed, sediment is filtered；
4) dispensing, concentration：By white granulated sugar, xanthans is well mixed obtains mixture, is then added to and the weight such as mixture
Step 3) in obtained material, persistently stirred during addition, be then placed in steam blasting tank, pressure 3.5MPa keeps 3min, moment
Release, carries out heating concentration by obtained material, is concentrated into certain solid content, filters, takes the dish out of the pot；
5) filling, sterilizing, packaging.
Step 1 of the present invention) described in dragon fruit, preferred red heart dragon fruit.
Step 1) described in pre-treatment, be to remove rotten fruit, underdone fruitlet, the quality of dragon fruit directly affects the matter of pulp
There are general stain or defect in amount and local flavor, fruit surface, and such as small holes caused by worms, small scab spot, profile mechanical damage there are not shadow to pulp
Ring, but too the underdone fruitlet of life then carries astringent taste, rejects without partly being pruned before cleaning damaging by worms with dry scab, rotten portion
Divide to dig more；The dragon fruit chosen is poured into conveyer belt, bubble washer is transported to, notices that scavenging period is short, with putting
With washing.
Step 2) described in mashing, beat in the beater for preferably cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters
Slurry.
Step 3) described in heating remove photoresist, preferably step 2) slurry accomplished fluently, the pure water of weight such as add, use stainless steel clamp
Layer pot is heated to 100 DEG C, maintains 5 minutes, filters off floating foam, filtering sediment is carried out with 100 mesh filter clothes.
Step 4) described in white granulated sugar, xanthans, preferably according to 48:2 weight ratio, can also be according to production marketing area
The taste of consumer, adds appropriate citric acid to adjust acidity；Appropriate preservative (potassium sorbate) can also be added before taking the dish out of the pot；
Described is concentrated into certain solid content, is preferably concentrated into solid content up to 55-65%；The filtering, preferably
Filtered with 200 mesh filter clothes.
Step 5) described in it is filling, refer to before bottling bottle inwall to clean, dry, when slurry temperature drops to 85 DEG C,
Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Described sterilizing, refers to install after bottle and is sterilized immediately, water is added in retort, be heated to 80 DEG C, will fill
The pulp of good basket is put into heating in pot, 100 DEG C is risen in 10 minutes, constant temperature sterilizes for 20 minutes, then in 65 DEG C and 45 DEG C of water
In progressively cool down, wait to be packaged；
Described packaging, refers to that taking out bottle wipes clean, and tightens lid, sprays the date of manufacture, post label, loads by specification
In case, joint sealing storage.
It is bright in luster present invention additionally comprises the dragon fruit pulp obtained using method made above, in pale red to purplish red
Color, the fragrance assailed one's nostrils, pitaya-flavor is dense, and thickness is uniform, soft without viscous, slightly toughness.
Compared with prior art, the invention has the advantages that：
1st, the dragon fruit juice of the edible fresh squeezing of everyday home, the method for its fresh squeezing is not appropriate for the flue of industrialized production
Fruit fruit juice, research finds that dragon fruit viscosity is very big, in big production, after beater is beaten, squeezes the juice extremely difficult, even if logical
Addition compound pectinase, cellulase or both compound use are crossed, situation is also without significant change, in later stage concentration process
In, concentration process can be very very long, increases energy consumption.
2nd, in dragon fruit containing abundant pectin, and pectin is as a kind of natural polymer, and prior art is to fire
Imperial fruit or pectin processing method or extracting method in Dragonfruit Juice have boiling water extraction process, classical acid formulation, ammonium oxalate to carry
Follow the example of, microwave―assisted extraction, ultrasonic extraction etc., above method all comes with some shortcomings.During processing, with
The increase of concentration of pectin, the viscosity of dragon fruit juice is also increased, and pectin belongs to long-chain macromolecule material, intermolecular to have relatively strong point
Sub- intermolecular forces, hydrogen bond and hydrophobic effect incidence are big and add the resistance of flow of fluid, are integrally formed baroque poly-
Compound, causes viscosity to increase.The present invention is by steam blasting, and material is in HTHP, the environment of high-moisture, by continuously rising
The backbone of pectin is changed into the degree increase of short-chain structure after warm, supercharging and suddenly decompression, cooling, destroy intermolecular work
Firmly, hydrogen bond and hydrophobic effect incidence are reduced and the resistance of flow of fluid is reduced, beneficial to the progress of concentration.
3rd, the present invention is first removed photoresist using heating, passes through heating so that water miscible pectolysis, then pass through follow-up steam
Explosion destroys the structure of remaining pectin, and beneficial to the progress of concentration, applicant is had found by studying, if directly gone out to beater
Carry out slurries and carry out steam blasting, can be because water soluble pectin and water-insoluble pectin mix, causing the viscosity of fruit juice increases,
Liquid level top layer forms film, is unfavorable for the volatilization of moisture, influences the progress of concentration.
Embodiment
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1：
A kind of preparation method of dragon fruit pulp, comprises the following steps：
1) pre-treatment：Fresh dragon fruit is chosen, rotten fruit, underdone fruitlet are removed, before cleaning the portion of damaging by worms
Divide and dry scab is pruned, decayed portion will be dug, and the dragon fruit chosen is poured into conveyer belt, be transported to bubble washer more, note
Scavenging period of anticipating is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) heating is removed photoresist：Step 2) slurry accomplished fluently, the pure water of weight such as add, 100 are heated to stainless steel jacketed pan
DEG C, maintain 5 minutes, filter off floating foam, filtering sediment is carried out with 100 mesh filter clothes；
4) dispensing, concentration：By white granulated sugar, xanthans according to 48:2 weight obtains mixture than well mixed, adds
To the step 3 with the weight such as mixture) in obtained material, persistently stirred during addition, be then placed in steam blasting tank, pressure
3.5MPa, keeps 3min, and obtained material is carried out heating concentration, is concentrated into solid content up to 55%, uses 200 mesh by abrupt release
Filter cloth is filtered, and is taken the dish out of the pot；
5) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when slurry temperature drops to 85 DEG C, you can
Bottling, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；Install and sterilized immediately after bottle, in retort
Water is added, 80 DEG C are heated to, the pulp for installing basket is put into pot and heated up, 100 DEG C were risen in 10 minutes, constant temperature goes out for 20 minutes
Bacterium, then progressively cools down in 65 DEG C and 45 DEG C of water；Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label,
Load by specification in case, joint sealing storage.
Embodiment 2：
A kind of preparation method of dragon fruit pulp, comprises the following steps：
1) pre-treatment：Fresh dragon fruit is chosen, rotten fruit, underdone fruitlet are removed, before cleaning the portion of damaging by worms
Divide and dry scab is pruned, decayed portion will be dug, and the dragon fruit chosen is poured into conveyer belt, be transported to bubble washer more, note
Scavenging period of anticipating is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) heating is removed photoresist：Step 2) slurry accomplished fluently, the pure water of weight such as add, 100 are heated to stainless steel jacketed pan
DEG C, maintain 5 minutes, filter off floating foam, filtering sediment is carried out with 100 mesh filter clothes；
4) dispensing, concentration：By white granulated sugar, xanthans according to 48:2 weight obtains mixture than well mixed, adds
To the step 3 with the weight such as mixture) in obtained material, persistently stirred during addition, be then placed in steam blasting tank, pressure
3.5MPa, keeps 3min, and obtained material is carried out heating concentration, is concentrated into solid content up to 65%, uses 200 mesh by abrupt release
Filter cloth is filtered, and is taken the dish out of the pot；
5) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when slurry temperature drops to 85 DEG C, you can
Bottling, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；Install and sterilized immediately after bottle, in retort
Water is added, 80 DEG C are heated to, the pulp for installing basket is put into pot and heated up, 100 DEG C were risen in 10 minutes, constant temperature goes out for 20 minutes
Bacterium, then progressively cools down in 65 DEG C and 45 DEG C of water；Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label,
Load by specification in case, joint sealing storage.
Embodiment 3：
A kind of preparation method of dragon fruit pulp, comprises the following steps：
1) pre-treatment：Fresh red heart dragon fruit is chosen, rotten fruit, underdone fruitlet are removed, before cleaning worm
Moth part and dry scab are pruned, and decayed portion will be dug more, and the dragon fruit chosen is poured into conveyer belt, are transported to bubble flushing
Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) heating is removed photoresist：Step 2) slurry accomplished fluently, the pure water of weight such as add, 100 are heated to stainless steel jacketed pan
DEG C, maintain 5 minutes, filter off floating foam, filtering sediment is carried out with 100 mesh filter clothes；
4) dispensing, concentration：By white granulated sugar, xanthans according to 48:2 weight obtains mixture than well mixed, adds
To the step 3 with the weight such as mixture) in obtained material, persistently stirred during addition, be then placed in steam blasting tank, pressure
3.5MPa, keeps 3min, and obtained material is carried out heating concentration, is concentrated into solid content up to 60%, uses 200 mesh by abrupt release
Filter cloth is filtered, and is taken the dish out of the pot；
5) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when slurry temperature drops to 85 DEG C, you can
Bottling, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；Install and sterilized immediately after bottle, in retort
Water is added, 80 DEG C are heated to, the pulp for installing basket is put into pot and heated up, 100 DEG C were risen in 10 minutes, constant temperature goes out for 20 minutes
Bacterium, then progressively cools down in 65 DEG C and 45 DEG C of water；Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label,
Load by specification in case, joint sealing storage.
Comparative example 1：
1) pre-treatment：Fresh dragon fruit is chosen, rotten fruit, underdone fruitlet are removed, before cleaning the portion of damaging by worms
Divide and dry scab is pruned, decayed portion will be dug, and the dragon fruit chosen is poured into conveyer belt, be transported to bubble washer more, note
Scavenging period of anticipating is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) heating is removed photoresist：Step 2) slurry accomplished fluently, the pure water of weight such as add, 100 are heated to stainless steel jacketed pan
DEG C, maintain 5 minutes, filter off floating foam, filtering sediment is carried out with 100 mesh filter clothes；
4) dispensing, concentration：By white granulated sugar, xanthans according to 48:2 weight obtains mixture than well mixed, adds
To the step 3 with the weight such as mixture) in obtained material, persistently stirred during addition, then carry out heating concentration, be concentrated into solid
Thing is filtered with 200 mesh filter clothes, taken the dish out of the pot up to 60%；
5) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when slurry temperature drops to 85 DEG C, you can
Bottling, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；Install and sterilized immediately after bottle, in retort
Water is added, 80 DEG C are heated to, the pulp for installing basket is put into pot and heated up, 100 DEG C were risen in 10 minutes, constant temperature goes out for 20 minutes
Bacterium, then progressively cools down in 65 DEG C and 45 DEG C of water；Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label,
Load by specification in case, joint sealing storage.
Comparative example 2：
1) pre-treatment：Fresh dragon fruit is chosen, rotten fruit, underdone fruitlet are removed, before cleaning the portion of damaging by worms
Divide and dry scab is pruned, decayed portion will be dug, and the dragon fruit chosen is poured into conveyer belt, be transported to bubble washer more, note
Scavenging period of anticipating is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) heating is removed photoresist：Step 2) slurry accomplished fluently, the pure water of weight such as add, be put into steam blasting tank, pressure
3.5MPa, keeps 3min, and then abrupt release is heated to 100 DEG C with stainless steel jacketed pan, maintains 5 minutes, blister in elimination
Foam, filtering sediment is carried out with 100 mesh filter clothes；
4) dispensing, concentration：By white granulated sugar, xanthans according to 48:2 weight obtains mixture than well mixed, adds
To the step 3 with the weight such as mixture) in obtained material, persistently stirred during addition, then carry out heating concentration, be concentrated into solid
Thing is filtered with 200 mesh filter clothes, taken the dish out of the pot up to 60%；
5) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when slurry temperature drops to 85 DEG C, you can
Bottling, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；Install and sterilized immediately after bottle, in retort
Water is added, 80 DEG C are heated to, the pulp for installing basket is put into pot and heated up, 100 DEG C were risen in 10 minutes, constant temperature goes out for 20 minutes
Bacterium, then progressively cools down in 65 DEG C and 45 DEG C of water；Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label,
Load by specification in case, joint sealing storage.
Experimental example：The situation of embodiment 3 and comparative example compares (in triplicate)
Claims (8)
1. a kind of preparation method of dragon fruit pulp, it is characterised in that comprise the following steps：
1) pre-treatment：Fresh dragon fruit is chosen, cleaned；
2) it is beaten：Cleaned fruit feeding beater is beaten；
3) heating is removed photoresist：Step 2) heating of the slurry accomplished fluently, floating foam is removed, sediment is filtered；
4) dispensing, concentration：By white granulated sugar, xanthans is well mixed obtains mixture, is then added to the step with the weight such as mixture
3) in the material obtained, persistently stirred during addition, be then placed in steam blasting tank, pressure 3.5MPa keeps 3min, and moment releases
Put, obtained material is subjected to heating concentration, certain solid content is concentrated into, filter, take the dish out of the pot；
5) filling, sterilizing, packaging.
2. a kind of preparation method of dragon fruit pulp according to claim 1, it is characterised in that：Step 1) described in flue
Really, it is red heart dragon fruit.
3. a kind of preparation method of dragon fruit pulp according to claim 1, it is characterised in that：Step 1) described in preceding place
Reason, is to remove rotten fruit, underdone fruitlet, and damage by worms part and dry scab are pruned before cleaning, the dragon fruit chosen poured into defeated
Band is sent, bubble washer is transported to, with putting with washing.
4. a kind of preparation method of dragon fruit pulp according to claim 1, it is characterised in that：Step 2) described in beat
Slurry, is beaten in the beater for cleaned fruit is sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters.
5. a kind of preparation method of dragon fruit pulp according to claim 1, it is characterised in that：Step 3) described in heating
Remove photoresist, be step 2) slurry accomplished fluently, the pure water of weight such as add, 100 DEG C are heated to stainless steel jacketed pan, is maintained 5 minutes,
Floating foam is filtered off, filtering sediment is carried out with 100 mesh filter clothes.
6. a kind of preparation method of dragon fruit pulp according to claim 1, it is characterised in that：Step 4) described in white sand
Sugar, xanthans, according to 48:2 weight ratio.
7. a kind of preparation method of dragon fruit pulp according to claim 1, it is characterised in that：Step 4) described in concentration
It is to be concentrated into solid content up to 55-65%, the filtering is filtered with 200 mesh filter clothes to certain solid content.
8. the dragon fruit pulp that the preparation method any one of claim 1-7 is obtained.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647351A (en) * | 2017-09-26 | 2018-02-02 | 界首市致富家庭农场 | A kind of processing method of storage endurance cherry jam |
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|---|---|---|---|---|
| CN102696939A (en) * | 2012-06-26 | 2012-10-03 | 华南理工大学 | Nutrient healthcare dragon fruit honey and preparation method thereof |
| CN106070431A (en) * | 2016-06-23 | 2016-11-09 | 广西玛氏农业科技股份有限公司 | A kind of Hylocereus undatus battercake and preparation method thereof |
| CN106261480A (en) * | 2016-10-15 | 2017-01-04 | 云南万绿生物股份有限公司 | A kind of color protection processing method of red heart HUOLONG pulp |
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2017
- 2017-04-27 CN CN201710285360.4A patent/CN107136447A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696939A (en) * | 2012-06-26 | 2012-10-03 | 华南理工大学 | Nutrient healthcare dragon fruit honey and preparation method thereof |
| CN106070431A (en) * | 2016-06-23 | 2016-11-09 | 广西玛氏农业科技股份有限公司 | A kind of Hylocereus undatus battercake and preparation method thereof |
| CN106261480A (en) * | 2016-10-15 | 2017-01-04 | 云南万绿生物股份有限公司 | A kind of color protection processing method of red heart HUOLONG pulp |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107647351A (en) * | 2017-09-26 | 2018-02-02 | 界首市致富家庭农场 | A kind of processing method of storage endurance cherry jam |
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