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Making method of pitaya fermented jam

A technology of pitaya and pitaya slices, applied in the field of preparation of pitaya fermented jam, can solve the problems of increasing production costs, waste of resources, etc., and achieve the effects of extending the industrial chain, reducing waste of resources, and broadening the market prospect

Inactive Publication Date: 2018-06-01
贵州省现代农业发展研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, dragon fruit processing mainly uses fresh dragon fruit as raw material to process various products, and in the process of processing, a large number of by-products will be produced, such as peel and pomace, which will cause waste of resources and increase production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 of the present invention: the preparation method of pitaya fermented jam comprises the steps:

[0017] 1) Preparation of fermented pomace:

[0018] a) select the high-quality pitaya that is fully ripe, without mildew, rot, insect damage, and no mechanical damage, wash and peel it, and cut into 60-80mm thick pitaya slices;

[0019] b) Weigh 2kg of pitaya slices and compact them in a 5L plastic fermentation barrel, weigh 150g of rock sugar and spread them on the pitaya slices, continue to weigh 1.5kg of pitaya slices and compact them on the rock sugar, continue to weigh 300g of rock sugar and spread them on the dragon fruit On the slice; wipe the edge of the fermenter with alcohol cotton, and ferment at a constant temperature of 25°C for 6 days;

[0020] c) filter with a steamed filter bag, and collect the by-product fermented pomace for frozen storage for later use;

[0021] 2) Preparation of fermented jam: Weigh 1.5kg of fermented pomace, 50g of honey and...

Embodiment 2

[0023] Embodiment 2 of the present invention: the preparation method of pitaya fermented jam comprises the steps:

[0024] 1) Preparation of fermented pomace:

[0025] a) select the high-quality pitaya that is fully ripe, without mildew, rot, insect damage, and no mechanical damage, wash and peel it, and cut into 60-80mm thick pitaya slices;

[0026] b) Weigh 4kg of pitaya slices and compact them in a 10L plastic fermentation barrel, weigh 350g of rock sugar and spread them on the pitaya slices, continue to weigh 3kg of pitaya slices and press them on the rock sugar, continue to weigh 550g of rock sugar and spread them on the pitaya slices ;Wipe the edge of the fermenter with alcohol cotton, and ferment at a constant temperature of 25°C for 6 days;

[0027] c) filter with a steamed filter bag, and collect the by-product fermented pomace for frozen storage for later use;

[0028] 2) Preparation of fermented jam: Weigh 3kg of fermented pomace, 100g of honey and 500g of rock su...

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PUM

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Abstract

The invention provides a making method of pitaya fermented jam. According to the making method disclosed by the invention, pomace by-products produced in the processing course of a pitaya fermented beverage are processed for the second time, so that the production cost can be effectively reduced, waste of resources can be reduced, the processing industry chain of potayas is extended, and the sustainable development of the pitaya processing industry can be effectively promoted. The making method of the fermented jam provided by the invention is simple and practical and is suitable for industrialized production. The jam made by the method is rich in nutrients; and compared with jam processed from fresh pitaya fruits, the jam made by the making method is rich, fine and smooth in mouth feel, fragrant, sweet and palatable, slight in fermented delicate fragrance, and free from addition of chemical preservatives, and has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of pitaya fermented jam. Background technique [0002] Pitaya is produced in tropical and subtropical regions. It is rich in nutrition and has unique functions. It is rich in vegetable protein, vitamins, minerals and water-soluble dietary fiber. The red dragon fruit has high anthocyanin content, sweet but not greasy taste, bright color, and It has health benefits such as anti-oxidation, anti-aging, and prevention of dementia, and is deeply loved by the public. Dragon fruit has a short ripening cycle and strong seasonality. After harvesting, it is easily rotted and deteriorated due to the high temperature and high humidity climate in the production area, so it cannot be supplied to the market for a long time. [0003] Due to the lack of corresponding key technologies for deep processing, dragon fruit has always been eaten fresh, and only some small-sc...

Claims

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Application Information

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IPC IPC(8): A23L21/12
CPCA23L21/12
Inventor 黄道梅林茂孟繁博陈曦蒋力郑秀艳李国林
Owner 贵州省现代农业发展研究所
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