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Method of preparing dragon fruit enzyme

A technology of pitaya enzyme and production method, which is applied in the field of food processing, can solve the problems of less deep-processed products, waste of resources, and low commodity value of fresh fruit products, and achieve the effects of rich nutrients, favorable absorption, and guaranteed quality of finished products

Inactive Publication Date: 2019-11-12
贵州钏泰农业科技发展有限公司贞丰分公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, dragon fruit is mainly sold as fresh fruit, and there are few deep-processed products. waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The present embodiment provides a kind of preparation method of pitaya ferment, specifically:

[0030] Step 1, raw material selection: select fresh dragon fruit for use as the raw material of dragon fruit enzyme production;

[0031] Step 2. Pretreatment: The selected dragon fruit is first washed with tap water to remove dust and debris and other sundries. During the cleaning process, ozone is added for disinfection, then naturally air-dried and peeled, and the dragon fruit pulp is processed into a particle size range of 2-2. 3cm square fine cubes for use;

[0032] Step 3. First fermentation: Fill the fermenter with mineral water, dragon fruit pulp finely diced and brown sugar, and carry out sealed fermentation. The volume of the fermenter accounts for 85% of the fermenter volume, and the pressure in the fermenter is maintained at 0.2-0.4 MPa, the fermentation time is 42 days, deflate and stir every 3 days in the first 25 days of fermentation;

[0033] Step 4, filterin...

Embodiment 2

[0040] The present embodiment provides a kind of preparation method of pitaya ferment, specifically:

[0041] Step 1, raw material selection: select fresh dragon fruit for use as the raw material of dragon fruit enzyme production;

[0042] Step 2. Pretreatment: The selected dragon fruit is first washed with tap water to remove dust and debris and other sundries. During the cleaning process, ozone is added for disinfection, then naturally air-dried and peeled, and the dragon fruit pulp is processed into a particle size range of 2-2 3cm square fine cubes for use;

[0043] Step 3. First fermentation: Fill the fermenter with mineral water, dragon fruit pulp finely diced and brown sugar, and carry out sealed fermentation. The volume of the fermenter accounts for 88% of the fermenter volume, and the pressure in the fermenter is maintained at 0.2-0.4 MPa, the fermentation time is 45 days, deflated and stirred every 4 days in the first 25 days of fermentation;

[0044] Step 4, filte...

Embodiment 3

[0051] The present embodiment provides a kind of preparation method of pitaya ferment, specifically:

[0052] Step 1, raw material selection: select fresh dragon fruit for use as the raw material of dragon fruit enzyme production;

[0053] Step 2. Pretreatment: The selected dragon fruit is first washed with tap water to remove dust and debris and other sundries. During the cleaning process, ozone is added for disinfection, then naturally air-dried and peeled, and the dragon fruit pulp is processed into a particle size range of 2-2 3cm square fine cubes for use;

[0054] Step 3. First fermentation: Fill the fermenter with mineral water, dragon fruit pulp finely diced and brown sugar, and carry out sealed fermentation. The loaded volume accounts for 90% of the fermenter volume, and the pressure in the fermenter is maintained at 0.2-0.4 MPa, the fermentation time is 48 days, deflate and stir once every 5 days in the 25 days before fermentation;

[0055] Step 4, filtering: after t...

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Abstract

The invention belongs to the technical field of food processing, and concretely relates to a method for preparing a dragon fruit enzyme. The method comprises the steps of raw material selection, pre-treatment, first fermentation, filtration, second fermentation, second filtration, third fermentation, re-filtration and inspection and packaging. The method uses the dragon fruit as a raw material, and the dragon fruit enzyme is obtained through three-time fermentations after pretreatment, and natural fermentation is used in the processing process without adding any yeast, which is beneficial to retaining the nutrition elements in the dragon fruit. The product enzyme retains the unique fruit aroma and taste of dragon fruit. In the production process, any chemical substances cannot be added, combined with the used raw materials, the product enzyme is rich in nutrients, and the macromolecules are decomposed into small molecules after three-time fermentations, which is beneficial for absorption.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of dragon fruit enzyme. Background technique [0002] Dragon fruit (Pitaya) has been planted on a certain scale in Guangxi, Guangdong, Hainan and other places. In recent years, fruit farmers in Zhejiang Province have introduced high-quality pitaya varieties, and Hangzhou, Jiaxing, Taizhou, Jinhua and other places have large-scale pitaya production bases. Dragon fruit is rich in nutrition, rich in polyphenols, flavonoids, vitamins, dietary fiber, protein and various trace elements. It also contains vegetable albumin and unique anthocyanins that are rare in general fruits. Fatty functional food has good effects in anti-oxidation, anti-cancer, antibacterial, and regulating the immune function of the body. Dragon fruit is rich in proanthocyanidins, protocatechuic acid, vanillic acid and other polyphenols, and also contains malic acid, citric ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 许仁德卢正林蔡泽炜
Owner 贵州钏泰农业科技发展有限公司贞丰分公司
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