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Processing method of pitaya peel jam

A technology of pitaya peel and a processing method is applied in the functions of food ingredients, food heat treatment, food ingredients containing non-sugar sweeteners, etc., and achieves the effects of low production cost, high product stability, and high medicinal value.

Inactive Publication Date: 2016-08-17
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present there is no method for fully utilizing the pitaya peel to prepare jam. Patent CN104247900A discloses a dragon fruit jam and a preparation method thereof, which uses the whole fruit as a raw material, adds sweeteners and thickeners to obtain after fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A processing method (sugar-containing type) of pitaya jam, the steps are as follows:

[0045] (1) Treatment of peel and lemon: take fresh red pitaya peel, cut off crude fibers such as fruit stalks and terminal buds, and parts and scales that are not suitable for eating such as disease and insect spots, weigh 1 kg, and wash it with clean water Finally, cut into 2cm wide strips; peel the lemon, slice and remove the seeds, collect lemon slices and juice; weigh 0.15 kg;

[0046] (2) Peel blanching: prepare 2 liters of calcium chloride solution with a concentration of 0.5%, and heat the solution to boil; immerse the cut peel in the boiled calcium chloride solution for blanching for 5 minutes until it softens ;

[0047] (3) Beating: add lemon slices and juice to the dragon fruit peel, and beat it into a slurry with a beater;

[0048] (4) Adding sugar, calcium chloride and boiling: add 0.23 kilograms of white sugar in the pulp of step (3), stir, heat and boil, add 50 millili...

Embodiment 2

[0051] A processing method (sugar-containing type) of pitaya jam, the steps are as follows:

[0052] (1) Treatment of peel and lemon: take fresh white dragon fruit peel, cut off crude fibers such as fruit pedicles and terminal buds, and parts and scales that are not suitable for eating such as disease and insect spots, weigh 1 kg, and wash it with clean water Finally, cut into 4cm wide strips; peel the lemon, slice and remove the seeds, collect lemon slices and juice; weigh 0.2 kg.

[0053] (2) Peel blanching: prepare 2 liters of calcium chloride solution with a concentration of 0.2%, and heat the solution to boil; immerse the cut peel in the boiled calcium chloride solution for blanching for 10 minutes until it softens ;

[0054] (3) Beating: add lemon slices and juice to the dragon fruit peel, and beat it into a slurry with a beater;

[0055] (4) Adding sugar, calcium chloride and boiling: add 0.48 kilograms of white sugar in the pulp of step (3), stir, heat and boil, add ...

Embodiment 3

[0058] A processing method (sugar-containing type) of pitaya jam, the steps are as follows:

[0059] (1) Treatment of peel and lemon: take fresh white-hearted red-skinned dragon fruit peel, remove crude fibers such as fruit pedicles and terminal buds, and parts and scales that are not suitable for eating such as disease and insect spots, weigh 1 kg, and wash it with clean water After cleaning, cut into 2cm wide strips; peel the lemon, slice and remove the seeds, collect lemon slices and juice; weigh 0.25 kg.

[0060] (2) Peel blanching: prepare 2 liters of calcium chloride solution with a concentration of 0.8%, and heat the solution to boil; immerse the cut peel in the boiled calcium chloride solution for blanching for 15 minutes until it softens ;

[0061] (3) Beating: add lemon slices and juice to the dragon fruit peel, and beat it into a slurry with a beater;

[0062] (4) Adding sugar, calcium chloride and boiling: add the white sugar of 600g in the pulp of step (3), stir...

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Abstract

The invention discloses a processing method of pitaya peel jam. The method comprises the following steps: taking fresh pitaya peel, removing pedicels, terminal buds and other crude fiber parts, blanching the pitaya peel, beating the blanched pitaya peel, adding a sweetener and calcium chloride, boiling the obtained mixture, and bottling the boiled mixture in order to make jam foods. The jam obtained in the invention is a red or pale yellow gel product, has suitable sweet-sour taste, has acceptant mouthfeel, has oxidation preventing, free radical preventing, ageing preventing, eyesight improving, internal heat reducing and other health effects, has good youth keeping and beauty maintaining effects, and also can improve cerebrocellular degeneration prevention and inhibit dementia. The jam produced in the invention is suitable for routine populations to eat, and sugar-free or low-sugar nutritional jam can be produced for patients with three highs to meet diabetic patients and hyperglycemia patients' demands for low-sugar or sugar-free high dietary fiber foods, so the consumer group of the product is enlarged.

Description

technical field [0001] The invention relates to a processing method of jam food, in particular to a processing method of dragon fruit peel jam. Background technique [0002] Dragon fruit (Hylocereusundulatus Britt), also known as red dragon fruit, dragon fruit, fairy honey fruit, jade dragon fruit, etc., is a plant of the cactus family. It is a perennial climbing succulent. Dragon fruit is a tropical and subtropical fruit, and it is currently planted in Guizhou, Hainan, Guangxi, and Yunnan provinces in my country. Dragon fruit is a low-energy fruit rich in water-soluble dietary fiber, vitamins, minerals, etc. It has health effects such as detoxification and stomach protection, anti-oxidation, prevention of vascular sclerosis and senile dementia, skin whitening, lowering blood sugar, and prevention of colorectal cancer. The iron content in dragon fruit is higher than that of ordinary fruits, and it can also prevent anemia. [0003] At present, dragon fruit is mainly eaten ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/125A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/1578A23V2250/60A23V2300/24A23V2250/6422A23V2250/032A23V2250/264A23V2250/246A23V2250/26A23V2250/6402A23V2250/252
Inventor 雷帮星康冀川何劲
Owner GUIZHOU UNIV
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