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Passion fruit peel pulp, its preparation method and its application in making high-quality fruit cake

A technology of passion fruit and peel pulp, applied in the production of high-quality fruit cake, the field of passion fruit peel pulp and its preparation, can solve the problems of low utilization rate of passion fruit peel

Active Publication Date: 2017-12-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved in the present invention is to provide a kind of widely used passion fruit peel slurry for the low technical defect of existing passion fruit peel utilization rate, and described passion fruit peel pulp is prepared with passion fruit peel

Method used

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  • Passion fruit peel pulp, its preparation method and its application in making high-quality fruit cake
  • Passion fruit peel pulp, its preparation method and its application in making high-quality fruit cake
  • Passion fruit peel pulp, its preparation method and its application in making high-quality fruit cake

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Experimental program
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Effect test

Embodiment 1

[0044] The preparation of embodiment 1 passion fruit peel slurry

[0045] The passion fruit peel slurry provided by the present embodiment is prepared through the following steps:

[0046] S11. Beating: Boil the peel for 10-20 minutes to kill enzymes, then add water twice the weight of the peel for beating, and the mixed pulp is in the shape of porridge, mixed with a large amount of flaky slag;

[0047] S12. Adjusting the pH value: the pH value of the peel pulp prepared in the adjustment step S11 is 5;

[0048] S13. Enzymolysis: Add complex enzymes to the peel slurry with pH adjusted in S12, and enzymolyze it in a water bath at 40°C for 4 hours; stir slowly for more than 4 times during the enzymolysis to avoid stratification;

[0049] Described compound enzyme is the mixture of cellulase, hemicellulase and ligninase, by the weight of every kg pericarp, the add-on of cellulase is 1.8g, and the add-on of hemicellulase is 1.3g, woody Sulfase is added in an amount of 1.0 g;

[...

Embodiment 2

[0051] The preparation of embodiment 2 passion fruit peel pulp

[0052] The passion fruit peel slurry provided by the present embodiment is prepared through the following steps:

[0053] S11. Beating: Boil the peel for 10-20 minutes to kill enzymes, then add water 4 times the weight of the peel for beating, and the mixed pulp is in the shape of porridge, mixed with a large amount of flaky slag;

[0054] S12. Adjusting the pH value: the pH value of the prepared peel pulp is 6.5 by adjusting step S11;

[0055] S13. Enzyme hydrolysis: add complex enzymes to the peel slurry with pH adjusted in S12, and enzymolyze it in a water bath at 30°C for 2 hours; stir slowly for more than 4 times during the enzymolysis to avoid stratification;

[0056] Described compound enzyme is the mixture of cellulase, hemicellulase and ligninase, by the weight of per kg pericarp, the addition of cellulase is 6g, and the addition of hemicellulase is 3g, ligninase The addition amount is 0.5g;

[0057] ...

Embodiment 3

[0058] The preparation of embodiment 3 passion fruit peel pulp

[0059] The passion fruit peel slurry provided by the present embodiment is prepared through the following steps:

[0060] S11. Beating: Boil the peel for 10 to 20 minutes to kill enzymes, then add water three times the weight of the peel for beating, the mixed pulp is in the shape of porridge, mixed with a large amount of flaky slag;

[0061] S12. Adjusting the pH value: the pH value of the prepared peel pulp is 5.5 by adjusting step S11;

[0062] S13. Enzyme hydrolysis: add complex enzymes to the peel slurry with pH adjusted in S12, and enzymolyze it in a water bath at 40°C for 3.5 hours; stir slowly for more than 4 times during the enzymolysis to avoid stratification;

[0063] Described compound enzyme is the mixture of cellulase, hemicellulase and ligninase, by the weight of per kg pericarp, the addition of cellulase is 1.5g, and the addition of hemicellulase is 1.0g, wood Sulfase is added in an amount of 2g...

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Abstract

The present invention discloses a passiflora caerulea fruit skin pulp and a preparation method thereof and an application in the production of high-quality fruit cakes. The passiflora caerulea fruit skin in the cuticle are beat, subjected to pH value adjust, enzymolysis, enzyme inactivation and grinding process, which can successfully degrade large particles of stone cells in the fruit skin, solve the problem of ''tooth-cracking by dregs'' and can also fully release the natural pectin in the fruit skin tissue cells. The obtained fruit skin pulp can be used as a main raw material to prepare a sour and sweet fruit cake which is orange and semi-translucent, moderate in hardness and softness, and rich in flexibility and waxiness. The fruit cake is uniform in texture, smooth and delicate, mellow in fruit flavor, and a high-quality passiflora caerulea fruit skin fruit cake.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, more specifically, to a passion fruit peel pulp, a preparation method thereof and an application in high-quality fruit cake production. Background technique [0002] Passiflora belongs to the Passiflora family. It is known as "passion fruit" because of its rich juice and particularly aromatic smell, which can emit rich aromas of bananas, pineapples, lemons, strawberries, peaches, pomegranates and other fruits. [0003] The pectin content in the passion fruit peel is 9% to 15% by dry weight, and is as high as 2.1% by fresh weight. The peel contains more than 60 kinds of ester flavor components, and is rich in various mineral elements, anthocyanins Vitamins, flavonoids and other nutritional functional ingredients, especially known for its rich vitamin content. The skin of passion fruit accounts for more than half of the fruit weight, but currently it is usually dis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L19/00
CPCA23L2/04
Inventor 黄苇刘运花王菲柳雪娇
Owner SOUTH CHINA AGRI UNIV
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