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Preparation method of low-sugar candied pitayas

A technology of dragon fruit and dragon fruit slices, applied in confectionery, confectionery industry, food science and other directions, can solve problems such as unseen patents and reports

Inactive Publication Date: 2016-03-30
陈启芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims to use pitaya as a raw material to prepare low-sugar pitaya preserved fruit that is sweet and sour, natural in color, transparent and plump, and of good quality. At present, there are no related patents and reports in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for processing and preparing low-sugar dragon fruit preserved fruit, the preparation steps comprising:

[0032] (1) Sorting of raw materials: select fresh, 80% ripe, medium-sized fleshy red dragon fruit fruits that are free from diseases and insect pests, and have no mildew or deterioration;

[0033] (2) Cleaning: Wash the sediment and dirt on the surface of the dragon fruit with running tap water;

[0034] (3) Peeling, slicing and color protection: Cut the cleaned dragon fruit transversely into slices with a thickness of 0.6 cm, and quickly immerse in the prepared 0.5% VC+0.5% citric acid color protection agent for color protection.

[0035] (4) Hardening: Dissolve and dilute the hardening agent into a certain proportion of the solution, and dip the dragon fruit slices in the hardening agent solution of 0.3% quicklime + 1.0% alum for 1.5h.

[0036] (5) Blanching: soak the dragon fruit slices in the color-protecting agent for 7 seconds, and then blanching them...

Embodiment 2

[0043] A method for processing and preparing low-sugar dragon fruit preserved fruit, the preparation steps comprising:

[0044] (1) Sorting of raw materials: select fresh, 80% ripe, medium-sized fleshy red dragon fruit fruits that are free from diseases and insect pests, and have no mildew or deterioration;

[0045] (2) Cleaning: Wash the sediment and dirt on the surface of the dragon fruit with running tap water;

[0046] (3) Peeling, slicing and color protection: Cut the cleaned dragon fruit transversely into slices with a thickness of 0.8cm, and quickly immerse in the prepared 0.5% VC+0.5% citric acid color protection agent for color protection.

[0047] (4) Hardening: Dissolve and dilute the hardening agent to a certain proportion of the solution, and immerse the dragon fruit slices in the hardening agent solution of 0.3% quicklime + 1.0% alum for 1 hour.

[0048] (5) Blanching: Soak the dragon fruit slices in the color protectant for 8 seconds, and then blanching them in...

Embodiment 3

[0055] A method for processing and preparing low-sugar dragon fruit preserved fruit, the preparation steps comprising:

[0056](1) Sorting of raw materials: select fresh, 80% ripe, medium-sized fleshy red dragon fruit fruits that are free from diseases and insect pests, and have no mildew or deterioration;

[0057] (2) Cleaning: Wash the sediment and dirt on the surface of the dragon fruit with running tap water;

[0058] (3) Peeling, slicing and color protection: Cut the cleaned dragon fruit transversely into slices with a thickness of 0.6 cm, and quickly immerse in the prepared 0.5% VC+0.5% citric acid color protection agent for color protection.

[0059] (4) Hardening: Dissolve and dilute the hardening agent to a certain proportion of the solution, and dip the dragon fruit slices in the hardening agent solution of 0.3% quicklime + 1.0% alum for 2 hours.

[0060] (5) Blanching: Soak the dragon fruit slices in the color-protecting agent for 10 seconds, and then blanching the...

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PUM

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Abstract

The invention relates to a processing and preparation method of low-sugar candied pitayas, and belongs to the field of processing agricultural products. The processing and preparation method of the low-sugar candied pitayas mainly comprises the following steps of raw material sorting, cleaning, peeling, dicing, color fixing, hardening, rinsing, removing throat itch taste, performing vacuum sugar permeability, sugar immersing, drying, cooling, shaping and packaging. The low-sugar candied pitayas are palatable in sour and sweet degrees, natural in color, transparent, plump, and good in quality. The physic and chemical indexes are as follows: total sugar is smaller than or equal to 45%, reducing sugar is 35-40%, the moisture content is 16-20%, the total acid is smaller than or equal to 0.35%, and pH is 3.2-3.7.

Description

technical field [0001] The invention relates to a preparation method of low-sugar pitaya, in particular to a low-sugar pitaya preserved with sweet and sour taste, natural color, transparent and plump, and excellent quality, belonging to the field of agricultural product processing. Background technique [0002] Pitaya is a fruit cultivar of Cactaceae and the genus Litianchi, which originates in tropical Central America such as Brazil and Mexico. In Asia, dragon fruit is mainly distributed in Taiwan and Vietnam. At present, my country's Hainan, Guangxi, Guangdong, Fujian and other regions also have a certain scale of planting, and Shandong, Jiangsu, Anhui and other regions have begun to introduce species. [0003] The nutritional value of dragon fruit is very rich. It is determined that every 100g of pulp contains 0.41g of fat, 0.18g of protein, 2.83g of fructose, 7.83g of glucose, 0.8mg of fiber, 0.008mg of carotene, 7.5mg of Ca, 33.1mg of P3, and 0.60mg of Fe , vitamin B1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/48A23G3/42
Inventor 陈启芬
Owner 陈启芬
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