Red pitaya whole fruit powder and preparation method thereof
A technology for red pitaya and fruit powder, which is applied in the field of food processing, can solve the problems of unstable quality, loss of nutrients, and difficulty in carrying, etc., and achieves the effects of convenient production process, improved rehydration ratio, and convenient storage and transportation.
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Embodiment 1
[0021] The preparation method of red dragon fruit whole fruit powder, the method comprises the following steps:
[0022] (1) Fresh red pitaya, peeled, and beaten with a homogenizer to obtain 250g of red pitaya pulp;
[0023] (2) Dilute the red pitaya pulp 8 times, add 0.5% β-cyclodextrin, and use a homogenizer to homogenize the prepared red pitaya pulp. The pressure of the homogenizer is 20-25 MPa;
[0024] (3) Spray drying: the homogeneous fruit pulp is prepared in the spray dryer for whole fruit powder; air inlet temperature: 200 ℃; air outlet temperature: 100 ℃; feeding speed: 10 ml / min;
[0025] (4) Testing and packaging: Determination of betaine, dietary fiber, and water content of the red pitaya whole fruit powder, and packaging in small packaging bags. The red heart pitaya whole fruit powder was 37.5 g, and the powder extraction rate was 15%; the betaine content of the whole fruit powder was 3.43 mg / g; the water content was 4.2%; the rehydration ratio was 8.3; the die...
Embodiment 2
[0027] The preparation method of red dragon fruit whole fruit powder, the method comprises the following steps:
[0028] (1) Fresh red pitaya, peeled, and beaten with a homogenizer to obtain 250g of red pitaya pulp;
[0029] (2) Dilute the red dragon fruit pulp 9 times, add 0.5% β-cyclodextrin, and use a homogenizer to homogenize the prepared red dragon fruit pulp. The pressure of the homogenizer is 20-25MPa;
[0030] (3) Spray drying: The homogeneous fruit pulp is prepared in a spray dryer for whole fruit powder; inlet air temperature: 200°C; outlet air temperature: 100°C; feed rate: 15 ml / min;
[0031] (4) Testing and packaging: Determination of betaine, dietary fiber, and water content in red pitaya whole fruit powder, and packaging in small packaging bags. The whole fruit powder of pitaya with red heart was 37.5 g, and the powder extraction rate was 15%; the betaine content of fruit powder was 3.4 mg / g; the water content was 4.2%; the rehydration ratio was 8.0; the dietar...
Embodiment 3
[0033] The preparation method of red dragon fruit whole fruit powder, the method comprises the following steps:
[0034] (1) Frozen red dragon fruit, peeled, and beaten with a homogenizer to obtain 250g of red dragon fruit pulp;
[0035] (2) Dilute the red dragon fruit pulp 10 times, add 0.5% β-cyclodextrin, and use a homogenizer to homogenize the prepared red dragon fruit pulp. The pressure of the homogenizer is 20-25 MPa;
[0036] (3) Spray drying: The homogeneous pulp is prepared in a spray dryer for whole fruit powder; inlet air temperature: 180°C; outlet air temperature: 100°C; feed rate: 10 ml / min;
[0037] (4) Testing and packaging: Determination of betaine, dietary fiber, and water content of the red pitaya whole fruit powder, and packaging in small packaging bags. The whole fruit powder of red pitaya was 30 g, and the powder extraction rate was 12%; the content of betaine in the powder was 3.4 mg / g; the water content was 4.3%; the rehydration ratio was 8.3; the dieta...
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