CN107183296A - The preparation method of pitaya peel dried fruit - Google Patents

The preparation method of pitaya peel dried fruit Download PDF

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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
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CN
China
Prior art keywords
pericarp
pitaya peel
dragon fruit
preparation
lyophilization
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Pending
Application number
CN201710474631.0A
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Chinese (zh)
Inventor
何玉倩
张曼
彭开敏
张微
冯爱博
宋晓燕
刘宝林
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University of Shanghai for Science and Technology
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University of Shanghai for Science and Technology
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Application filed by University of Shanghai for Science and Technology filed Critical University of Shanghai for Science and Technology
Priority to CN201710474631.0A priority Critical patent/CN107183296A/en
Publication of CN107183296A publication Critical patent/CN107183296A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144Preserving 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
    • A23B7/148Preserving 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

The preparation method of pitaya peel dried fruit
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.
CN201710474631.0A 2017-06-21 2017-06-21 The preparation method of pitaya peel dried fruit Pending CN107183296A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20170922