CN107183296A - The preparation method of pitaya peel dried fruit - Google Patents
The preparation method of pitaya peel dried fruit Download PDFInfo
- Publication number
- CN107183296A CN107183296A CN201710474631.0A CN201710474631A CN107183296A CN 107183296 A CN107183296 A CN 107183296A CN 201710474631 A CN201710474631 A CN 201710474631A CN 107183296 A CN107183296 A CN 107183296A
- Authority
- CN
- China
- Prior art keywords
- pericarp
- pitaya peel
- dragon fruit
- preparation
- lyophilization
- Prior art date
- 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.)
- Pending
Links
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title claims abstract description 27
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title claims abstract description 27
- 240000008086 Echinocereus enneacanthus Species 0.000 title claims abstract description 25
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 37
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 35
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 238000002386 leaching Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 229920000573 polyethylene Polymers 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000004939 coking Methods 0.000 claims abstract description 4
- 239000012153 distilled water Substances 0.000 claims abstract description 4
- 230000003647 oxidation Effects 0.000 claims abstract description 4
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 3
- 238000005086 pumping Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 239000004411 aluminium Substances 0.000 claims description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 6
- 229910052782 aluminium Inorganic materials 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 230000005496 eutectics Effects 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 239000004698 Polyethylene Substances 0.000 abstract description 4
- -1 polyethylene Polymers 0.000 abstract description 3
- 239000000284 extract Substances 0.000 abstract description 2
- 238000002525 ultrasonication Methods 0.000 abstract description 2
- 239000005030 aluminium foil Substances 0.000 abstract 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 7
- 239000000811 xylitol Substances 0.000 description 7
- 235000010447 xylitol Nutrition 0.000 description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 7
- 229960002675 xylitol Drugs 0.000 description 7
- 229930014669 anthocyanidin Natural products 0.000 description 6
- 150000001453 anthocyanidins Chemical class 0.000 description 6
- 235000008758 anthocyanidins Nutrition 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 239000002131 composite material Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002924 anti-infective effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 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
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of preparation method of pitaya peel dried fruit, step is:(1)Pretreatment of raw material:Dragon fruit is removed the peel, pericarp is cleaned with distilled water, is repaired, slitting is standby;(2)Sugar leaching:Dragon fruit pericarp after pretreatment is handled, immerses in sugar alcohol solution and uses ultrasonication;(3)Freeze:Pitaya peel after sugared leaching is handled is positioned over refrigerator freezing, Free water and combination water all fully charges into dragon fruit pericarp;(4)Lyophilization:The pitaya peel freezed after handling is positioned over vacuum freeze drier, while opening vavuum pump extracts air in drying machine;(5)Parsing-desiccation:Dragon fruit pericarp after lyophilization is handled is placed in freeze drier, while open vavuum pump, make it is lyophilized after pericarp moisture be eventually held between 2% ~ 4%, and pericarp is collapses, coking and oxidation;(6)Packaging:Pitaya peel after lyophilized is packed using aluminium foil polyethylene material inflated with nitrogen.
Description
Technical field
The present invention relates to the Manufacturing Techniques neck of a kind of preparation method of pitaya peel dried fruit, especially pitaya peel dried fruit
Domain.
Background technology
Dragon fruit is not only containing nutriments such as polysaccharide, dietary fiber, organic acids, also containing vitamin and potassium, calcium, magnesium etc.
Mineral element, its nutritive value is very high, can be edible as fruit, also there is certain medical value.At present, dragon fruit is in China
The scale plantation of the southern areas such as Taiwan Province, Hainan, Fujian, formed good industrial chain.Dragon fruit fruits nutrition enriches,
Mostly pulp is eaten raw, and its processing characteristics is also fine, can be protected for various nutrition such as processing fruit juice, fruit wine, can and ice creams
Health food, but most products also rest on experimental stage, and commercially available dragon fruit processed goods is seldom.Dragon fruit pericarp is also enriched in cyanine
The useful components such as element, soluble dietary fiber, pectin, though there is the report of pericarp processing and utilization etc., most of pericarp is worked as
Rubbish of doing manual labour is abandoned, and causes environmental pollution and the wasting of resources.
Contain lot of anthocyanin in dragon fruit pericarp, be a kind of soluble natural dyeing agent, be widely present in fruit and vegetable
In dish, in addition to dyeing function, anthocyanidin, which also has, removes the effect, tool such as free radical, anticancer, anti-infective, improvement liver function
There is important nutritive value and medical value.
Another very valuable material is dietary fiber in dragon fruit pericarp, mainly some glue classes, such as pectin, Ah
Primary glue etc. is drawn, it plays the role of uniqueness, such as prevention of cardiovascular disease, the incidence of disease for reducing diabetes to human body.The present invention's
Dried fruit at utmost saves the nutritional ingredients such as anthocyanidin, the dietary fiber in dragon fruit pericarp.
At this stage, the Application way of dragon fruit pericarp is generally the anthocyanidin extracted in dragon fruit pericarp, pectin, meals fibre
Dimension, then be made into as a kind of food additives.The nutrient in pericarp is extracted just with the list in dragon fruit pericarp
One composition, moreover, extractive technique is not mature enough at this stage, anthocyanidin, pectin, dietary fiber recovery rate it is relatively low.
The content of the invention
The present invention is to provide for a kind of preparation method of pitaya peel dried fruit, and dragon fruit pericarp is cold by sugar leaching, vacuum
Freeze drying and other steps, dragon fruit pericarp is fabricated to a kind of dried fruit, the dried fruit holding time is longer, can directly eat, fully profit
With all nutritional ingredients in pericarp.
To achieve the above object, the technical scheme is that:A kind of preparation method of pitaya peel dried fruit, specific step
It is rapid as follows:
(1)Pretreatment of raw material:Dragon fruit is removed the peel, pericarp is cleaned with distilled water, the pericarp after cleaning is repaired, slitting is standby;
(2)Sugar leaching:In dragon fruit pericarp after pretreatment is handled, immersion sugar alcohol solution, impregnate, ultrasound is used in dipping process
Ripple processing;
(3)Freeze:Pitaya peel after sugared leaching is handled is positioned over refrigerator freezing, Free water and knot into dragon fruit pericarp
Heshui all fully charges, the temperature of pitaya peel is reached below its eutectic temperature;
(4)Lyophilization:The pitaya peel freezed after handling is positioned over vacuum freeze drier, while opening vacuum pumping
Take air in drying machine;
(5)Parsing-desiccation:Dragon fruit pericarp after lyophilization is handled is placed in freeze drier, while opening vacuum
Pump, make it is lyophilized after pericarp moisture be eventually held between 2% ~ 4%, and pericarp is collapses, coking and oxidation.
(6)Packaging:Pitaya peel after lyophilized is packed using aluminium foil-polythene material inflated with nitrogen.
The xylose determining alcohol used during the sugar leaching is 35g/ml, and dip time is 35min, and ultrasonic power is
400-600w。
It is described to freeze the middle cryogenic temperature used for less than -25 DEG C, a length of 4h when freezing.
During the lyophilization, lyophilized preparation baffle temperature is -40 DEG C, and the pumping frequency of vavuum pump is:Take out
Gas 5min, is spaced 10min, moves in circles, the time of lyophilization is:4h.
During the parsing-desiccation, freeze drier baffle temperature is adjusted to 35 DEG C, and the pumping frequency of vavuum pump is:Pumping
8min, interval:15min, moves in circles, and the parsing-desiccation time is:5h.
The beneficial effects of the invention are as follows:
Dragon fruit pericarp by steps such as sugared leaching, vacuum freeze dryings, is fabricated to a kind of dried fruit by dragon fruit pericarp by the present invention,
The dried fruit holding time is longer, can directly eat, and makes full use of all nutritional ingredients in pericarp.
By dragon fruit pericarp dipping with 35g/ml in xylitol, xylitol is good in taste and health.Dip time is
30min, ultrasonic power is 400-600w, fully can be immersed xylitol in dragon fruit pericarp.
During lyophilization, the frequency vacuumized is:5min is evacuated, 10min is spaced, move in circles 4h.Parsing-desiccation
During, pumping frequency is 8min, is spaced 15min, move in circles 5h.This process can both ensure that the moisture in pericarp can be dried
Completely, it can also save energy expenditure and extend the service life of pump.
Packaging uses aluminium foil-composite polyethylene material, inflated with nitrogen packaging.Aluminium foil-composite polyethylene material, can be protected with lucifuge
Deposit, more preserve the anthocyanidin in dragon fruit pericarp, inflated with nitrogen is relatively inexpensive, moreover, the fruit after vacuum freeze drying
Skin moisture is less, it is not necessary to add preservative and antioxidant, more healthy and saving cost.
Embodiment
The preparation method of the pitaya peel dried fruit of the present invention, its step is as follows:
(1)Pretreatment of raw material:Dragon fruit is removed the peel, pericarp is cleaned with distilled water, is repaired, slitting is standby;
(2)Sugar leaching:By pretreated dragon fruit pericarp, concentration is immersed in 35g/ml xylitol solution, to impregnate 30min,
Make xylitol good in taste and health.Ultrasonication is used in dipping process, ultrasonic power is 400-600w, Ke Yichong
Divide and immerse xylitol in dragon fruit pericarp.
(3)Freeze:Pitaya peel after sugared leaching is handled is positioned at -40 DEG C and freezed, and freezes duration:4h, to flue
Free water and combination water all fully charges in fruit pericarp, temperature of charge reach eutectic temperature;
(4)Lyophilization:The pitaya peel freezed after processing is positioned over vacuum freeze drier, set lyophilized preparation every
Plate temperature is -40 DEG C, while opening vavuum pump extracts air in drying machine, the pumping frequency of vavuum pump is:It is evacuated 5min, interval
10min, moves in circles, and the time of lyophilization is:4h.Both it can ensure that the moisture in pericarp can be dried completely, and can also save
Energy expenditure and the service life for extending pump.
(5)Parsing-desiccation:In the placement of dragon fruit pericarp and freeze drier after lyophilization is handled, by drying machine
Baffle temperature is adjusted to 35 DEG C, while opening vavuum pump, the pumping frequency of vavuum pump is:It is evacuated 8min, interval:15min, is circulated past
Multiple, the parsing-desiccation time is:5h, make it is lyophilized after pericarp moisture be eventually held between 2% ~ 4%, and pericarp is collapses
Sunken, coking and oxidation;
(6)Packaging:Pitaya peel after lyophilized is packed using aluminium foil-polythene material inflated with nitrogen.Aluminium foil-polyethylene composite wood
Material, can be kept in dark place, and more preserve the anthocyanidin in dragon fruit pericarp, inflated with nitrogen is relatively inexpensive, moreover, vacuum refrigeration
Pericarp moisture after drying is less, it is not necessary to add preservative and antioxidant, more healthy and saving cost.
Step(2)Middle xylitol can be replaced by other sweeteners.
Step(3)Middle freeze-off time and temperature can change, but must be below -25 DEG C, it is ensured that the moisture in material is complete
Portion is frozen.
Claims (5)
1. a kind of preparation method of pitaya peel dried fruit, it is characterised in that comprise the following steps that:
(1)Pretreatment of raw material:Dragon fruit is removed the peel, pericarp is cleaned with distilled water, the pericarp after cleaning is repaired, slitting is standby;
(2)Sugar leaching:In dragon fruit pericarp after pretreatment is handled, immersion sugar alcohol solution, impregnate, ultrasound is used in dipping process
Ripple processing;
(3)Freeze:Pitaya peel after sugared leaching is handled is positioned over refrigerator freezing, Free water and knot into dragon fruit pericarp
Heshui all fully charges, the temperature of pitaya peel is reached below its eutectic temperature;
(4)Lyophilization:The pitaya peel freezed after handling is positioned over vacuum freeze drier, while opening vacuum pumping
Take air in drying machine;
(5)Parsing-desiccation:Dragon fruit pericarp after lyophilization is handled is placed in freeze drier, while opening vacuum
Pump, make it is lyophilized after pericarp moisture be eventually held between 2% ~ 4%, and pericarp is collapses, coking and oxidation;
(6)Packaging:Pitaya peel after lyophilized is packed using aluminium foil-polythene material inflated with nitrogen.
2. the preparation method of pitaya peel dried fruit according to claim 1, it is characterised in that:Used during the sugar leaching
Xylose determining alcohol be 35g/ml, dip time is 35min, and ultrasonic power is 400-600w.
3. the preparation method of pitaya peel dried fruit according to claim 1, it is characterised in that:It is described to freeze the cold of middle use
It is less than -25 DEG C, a length of 4h when freezing to freeze temperature.
4. the preparation method of pitaya peel dried fruit according to claim 1, it is characterised in that:The process of the lyophilization
In, lyophilized preparation baffle temperature is -40 DEG C, and the pumping frequency of vavuum pump is:5min is evacuated, 10min is spaced, moves in circles,
The time of lyophilization is:4h.
5. the preparation method of pitaya peel dried fruit according to claim 1, it is characterised in that:The parsing-desiccation process
In, freeze drier baffle temperature is adjusted to 35 DEG C, and the pumping frequency of vavuum pump is:It is evacuated 8min, interval:15min, is circulated past
Multiple, the parsing-desiccation time is:5h.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710474631.0A CN107183296A (en) | 2017-06-21 | 2017-06-21 | The preparation method of pitaya peel dried fruit |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710474631.0A CN107183296A (en) | 2017-06-21 | 2017-06-21 | The preparation method of pitaya peel dried fruit |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107183296A true CN107183296A (en) | 2017-09-22 |
Family
ID=59878227
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710474631.0A Pending CN107183296A (en) | 2017-06-21 | 2017-06-21 | The preparation method of pitaya peel dried fruit |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107183296A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108077405A (en) * | 2017-12-15 | 2018-05-29 | 天津赛誉食品有限公司 | A kind of freeze-drying dried fruit and preparation method thereof |
CN108094650A (en) * | 2017-12-19 | 2018-06-01 | 广西壮族自治区亚热带作物研究所(广西亚热带农产品加工研究所) | A kind of low sugar preserved hylocereus undatus peels processing method |
CN109170564A (en) * | 2018-11-12 | 2019-01-11 | 翁航 | A kind of production method of pitaya peel powder steamed sponge cake |
CN113142519A (en) * | 2021-05-13 | 2021-07-23 | 南宁学院 | Processing method for improving crisp dryness and porosity of Meilong No. 1 pitaya jelly |
CN113892539A (en) * | 2021-10-11 | 2022-01-07 | 山东福田药业有限公司 | Application of compound sweetening agent, sugar-reducing freeze-dried candied date and preparation process thereof |
CN114947089A (en) * | 2022-06-13 | 2022-08-30 | 钱兴安 | Dragon fruit processing method with high utilization rate |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103535491A (en) * | 2012-07-10 | 2014-01-29 | 天津市傲绿农副产品集团股份有限公司 | Processing method for preserved hylocereus undatus peels |
CN106107681A (en) * | 2016-07-15 | 2016-11-16 | 邱朝胡 | The processing method of dried fruit goods |
CN106616576A (en) * | 2016-08-29 | 2017-05-10 | 陈思 | Preparation method of dried pitaya fruits |
-
2017
- 2017-06-21 CN CN201710474631.0A patent/CN107183296A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103535491A (en) * | 2012-07-10 | 2014-01-29 | 天津市傲绿农副产品集团股份有限公司 | Processing method for preserved hylocereus undatus peels |
CN106107681A (en) * | 2016-07-15 | 2016-11-16 | 邱朝胡 | The processing method of dried fruit goods |
CN106616576A (en) * | 2016-08-29 | 2017-05-10 | 陈思 | Preparation method of dried pitaya fruits |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108077405A (en) * | 2017-12-15 | 2018-05-29 | 天津赛誉食品有限公司 | A kind of freeze-drying dried fruit and preparation method thereof |
CN108094650A (en) * | 2017-12-19 | 2018-06-01 | 广西壮族自治区亚热带作物研究所(广西亚热带农产品加工研究所) | A kind of low sugar preserved hylocereus undatus peels processing method |
CN109170564A (en) * | 2018-11-12 | 2019-01-11 | 翁航 | A kind of production method of pitaya peel powder steamed sponge cake |
CN113142519A (en) * | 2021-05-13 | 2021-07-23 | 南宁学院 | Processing method for improving crisp dryness and porosity of Meilong No. 1 pitaya jelly |
CN113892539A (en) * | 2021-10-11 | 2022-01-07 | 山东福田药业有限公司 | Application of compound sweetening agent, sugar-reducing freeze-dried candied date and preparation process thereof |
CN114947089A (en) * | 2022-06-13 | 2022-08-30 | 钱兴安 | Dragon fruit processing method with high utilization rate |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107183296A (en) | The preparation method of pitaya peel dried fruit | |
CN101869133B (en) | Method for preparing peach crisps by microwave vacuum drying | |
CN106722456A (en) | A kind of vacuum freeze drying Kiwi berry crisp chip preparation technology | |
CN104397616B (en) | A kind of method of pressure reduction expansion drying fruit and vegerable of pulsing | |
CN103750208B (en) | The fast processing method that a kind of fruity ternip is dry | |
CN102626172B (en) | Method for preparing semi-wet berry type preserved fruits | |
CN103082273B (en) | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof | |
CN100391362C (en) | Vacuum freezed dried white turnip sauce | |
CN103637121A (en) | Preparation method of non-fried instant Chinese yam crisp chips | |
CN102630743A (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
CN104522552A (en) | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying | |
CN103876070A (en) | Dried purple sweet potato and processing method thereof | |
CN105285964A (en) | Efficient energy-saving method for producing high-quality dehydrated agaricus bisporus slices through combined drying | |
CN109601817A (en) | A kind of preparation method of berry grain | |
CN106387740A (en) | Processing method of kiwifruit crisp slices | |
CN108522933A (en) | The processing method of vacuum freeze drying melon and fruit solid beverage | |
CN101664053A (en) | Dehydrated vegetable heat pump and hot air combined drying process | |
CN103609680A (en) | Method for processing and preparing actinidia arguta through vacuum freeze drying | |
CN105124466A (en) | Production process system of fragile fruit-vegetable slices | |
CN102919339B (en) | Normal-temperature storage anti-browning method of rare juice-containing fruit cup | |
CN107772279A (en) | A kind of preparation method of dried beef | |
CN108850135A (en) | A kind of production method that winter jujube is dry | |
CN104799211B (en) | The preparation method of Kiwi berry crisp chip | |
CN105613712A (en) | Pretreatment method of Chinese yam | |
CN107114512A (en) | A kind of preparation technology of honey citron tea |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170922 |