CN107373489A - A kind of preparation method of cold water solubles dragon fruit fruit powder - Google Patents
A kind of preparation method of cold water solubles dragon fruit fruit powder Download PDFInfo
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 77
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 30
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 54
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 20
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- 102000008186 Collagen Human genes 0.000 claims abstract description 12
- 108010035532 Collagen Proteins 0.000 claims abstract description 12
- 229920001436 collagen Polymers 0.000 claims abstract description 12
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 12
- 238000001694 spray drying Methods 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 239000002274 desiccant Substances 0.000 claims description 10
- 239000000428 dust Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000008399 tap water Substances 0.000 claims description 8
- 235000020679 tap water Nutrition 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 2
- 229960003237 betaine Drugs 0.000 abstract description 5
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 abstract description 4
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 abstract description 4
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 235000012907 honey Nutrition 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001677302 Hylocereus Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 241000219357 Cactaceae Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000007922 dissolution test Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
本发明公开了一种冷水可溶火龙果果粉的制备方法。本发明是将红心火龙果经去皮、切块、压榨取汁后加入由水溶性淀粉、多孔淀粉、麦芽糊精、胶原蛋白肽中的一种或几种混合制成的助干剂调配后，经过喷雾干燥或低温真空连续干燥制备而成。本发明方法所制得的冷水可溶火龙果果粉，色泽鲜红，粉体细腻，最大程度保留了火龙果的特征口味和营养成分和火龙果重点活性成分甜菜苷，冲调性好，可快速溶解于冷水中；该果粉可根据个人口味添加糖、蜂蜜等调味饮用，适合大众消费者，具有非常良好的市场前景。The invention discloses a preparation method of cold water soluble dragon fruit powder. In the present invention, red dragon fruit is peeled, cut into pieces, squeezed to extract juice, and then added with a drying aid made of water-soluble starch, porous starch, maltodextrin, and collagen peptide. , prepared by spray drying or continuous vacuum drying at low temperature. The cold-water soluble pitaya fruit powder prepared by the method of the present invention has bright red color and delicate powder body, retains the characteristic taste and nutritional components of pitaya and the key active ingredient betaine of pitaya to the greatest extent, has good brewability, and can be quickly dissolved In cold water; the fruit powder can be added with sugar, honey and other seasonings to drink according to personal taste. It is suitable for mass consumers and has a very good market prospect.
Description
技术领域technical field
本发明涉及一种水果果粉的制备方法，具体是一种冷水可溶火龙果果粉的制备方法，属于热带水果加工技术领域。The invention relates to a preparation method of fruit powder, in particular to a preparation method of cold-water soluble pitaya powder, which belongs to the technical field of tropical fruit processing.
背景技术Background technique
火龙果（Hylocereus undulatus Britt），又称红龙果、龙珠果、仙蜜果、玉龙果，为仙人掌科（Cactaceae）量天尺属（Hylocereus undulatus）和西施仙人柱属，为多年生攀援性多肉植物。含有丰富的植物蛋白、甜菜苷、花青素、维生素C和水溶性膳食纤维等营养成分，可以美白皮肤、治疗便秘、有效防止血管硬化等功效，集丰富的营养价值、药用价值和保健功能于一身，是一种深受喜爱的热带特色水果。Dragon fruit (Hylocereus undulatus Britt), also known as red dragon fruit, dragon fruit, fairy honey fruit, jade dragon fruit, is a perennial climbing succulent plant belonging to the genus Hylocereus undulatus (Cactaceae) and the genus Xishi. . Rich in plant protein, betaine, anthocyanin, vitamin C and water-soluble dietary fiber and other nutrients, it can whiten the skin, treat constipation, effectively prevent vascular sclerosis, etc., and integrate rich nutritional value, medicinal value and health care function All in one, it is a much-loved tropical fruit.
火龙果含有较多低分子量的糖，干燥后容易导致产品粘稠，不容易溶解。现阶段在制备火龙果果粉的干燥工艺过程中，多采用淀粉、麦芽糊精作为助干剂，而麦芽糊精需要在热水中溶解，而淀粉即使在100℃水中也无法完全溶解，并且溶解中会损失果粉中的生物活性物质，因此，现有技术制得的火龙果果粉其营养成分。Dragon fruit contains more low-molecular-weight sugars, which tend to make the product sticky and difficult to dissolve after drying. At present, in the drying process of preparing dragon fruit powder, starch and maltodextrin are mostly used as drying aids, and maltodextrin needs to be dissolved in hot water, and starch cannot be completely dissolved even in water at 100 °C, and it will dissolve Can lose the bioactive substance in the fruit powder, therefore, its nutritional labeling of the pitaya fruit powder that prior art makes.
发明内容Contents of the invention
本发明的目的是提供一种冷水可溶火龙果果粉的制备方法，该方法通过对火龙果和助干剂的处理、复配，经过喷雾干燥或低温真空连续干燥制备而成，所制备的火龙果果粉可以在冷水中快速溶解，且可最大程度保留火龙果的特征口味、营养成分和火龙果重点活性成分甜菜苷。The purpose of the present invention is to provide a kind of preparation method of cold water soluble pitaya powder, which is prepared by processing and compounding pitaya and drying aid, spray drying or low-temperature vacuum continuous drying, and the prepared pitaya The fruit powder can be quickly dissolved in cold water, and can retain the characteristic taste, nutritional components and key active ingredient betaine of dragon fruit to the greatest extent.
本发明的技术方案如下：一种冷水可溶火龙果果粉的制备方法，包括如下步骤：Technical scheme of the present invention is as follows: a kind of preparation method of cold-water soluble pitaya fruit powder, comprises the steps:
（1）火龙果挑选：选用成熟度高的新鲜红心火龙果，剔除霉烂、变质的火龙果；(1) Dragon fruit selection: choose fresh red dragon fruit with high maturity, and remove moldy and deteriorated dragon fruit;
（2）清洗去皮：以流动自来水清洗表面灰尘，并去除火龙果果皮，得红心火龙果果肉；(2) Washing and peeling: Wash the dust on the surface with flowing tap water, and remove the pitaya peel to obtain the red pitaya pulp;
（3）切块：将红心火龙果果肉切成1-2cm的方块，于冰箱中过夜冷冻；(3) Cut into pieces: Cut the red pitaya pulp into 1-2cm cubes and freeze overnight in the refrigerator;
（4）压榨：将冷冻后的火龙果装入100目的筛网中，解冻后压榨，收集果汁，备用；(4) Squeeze: put the frozen dragon fruit into a 100-mesh sieve, squeeze it after thawing, collect the juice, and set aside;
（5）混料：由水溶性淀粉、多孔淀粉、麦芽糊精、胶原蛋白肽中的一种或几种混合后在热水中充分溶解并冷却，得助干剂；(5) Mixture: one or more of water-soluble starch, porous starch, maltodextrin, and collagen peptide are mixed, fully dissolved in hot water and cooled to obtain a drying agent;
（6）过滤：助干剂经过80 -100目筛网过滤后与果汁充分混合；(6) Filtration: The drying aid is fully mixed with the fruit juice after being filtered through a 80-100 mesh screen;
（7）干燥：将混合了助干剂后的果汁采用喷雾干燥或低温真空连续干燥法进行干燥，制得冷水可溶火龙果果粉；包装，制得。(7) Drying: the fruit juice mixed with the drying aid is dried by spray drying or low-temperature vacuum continuous drying to obtain cold-water-soluble pitaya fruit powder; packed and prepared.
优选的，所述喷雾干燥工艺条件为：进风温度145~155℃，出风温度80~95℃，进料流量18~22mL/min。Preferably, the spray drying process conditions are: inlet air temperature 145-155°C, outlet air temperature 80-95°C, feed flow rate 18-22mL/min.
优选的，所述低温真空连续干燥其工艺条件为：烘箱温度65℃、水箱温度75℃。Preferably, the process conditions of the low-temperature vacuum continuous drying are: oven temperature 65°C, water tank temperature 75°C.
进一步的，所述步骤（6）中助干剂的添加量优选为：助干剂与果汁的混合质量比为：1-6:10-30，助干剂添加量还可以根据果实成熟度、糖度或产品甜度要求进行调整。Further, the addition amount of the drying aid in the step (6) is preferably: the mixing mass ratio of the drying aid to the fruit juice is: 1-6:10-30, and the addition amount of the drying aid can also be determined according to the ripeness of the fruit, Brix or product sweetness requires adjustment.
优选的，所述助干剂为水溶性淀粉、多孔淀粉、麦芽糊精按质量比7-9:1-2:1-3混合。Preferably, the drying aid is water-soluble starch, porous starch, and maltodextrin mixed in a mass ratio of 7-9:1-2:1-3.
更优选的，所述助干剂为水溶性淀粉、胶原蛋白肽按质量比7-9:2-4混合。More preferably, the drying aid is mixed with water-soluble starch and collagen peptide in a mass ratio of 7-9:2-4.
更优选的，所述助干剂为胶原蛋白肽、麦芽糊精按质量比5-8:2-3混合。More preferably, the drying aid is mixed with collagen peptide and maltodextrin in a mass ratio of 5-8:2-3.
本发明所述方法如无特别说明均为常规方法。所述原材料均能从公开商业途径而得。The methods of the present invention are conventional methods unless otherwise specified. The raw materials can be obtained from public commercial sources.
本发明相对于现有技术的有益效果如下：The beneficial effect of the present invention relative to prior art is as follows:
（1）本发明通过采用新配方的助干剂，结合采用喷雾干燥或低温真空连续干燥法制备出的纯天然红心火龙果果粉，不仅可以在冷水中快速溶解，经溶解试验检测，1g本发明的火龙果果粉添加在100ml室温水中，即可在40s内完全溶解，且不留残渣；同时尽可能最大程度保留了火龙果中的重点活性物质——甜菜苷，保留了火龙果的特征口味和营养成分，具有色泽鲜红，粉体细腻，冲调性好，可根据个人口味添加糖、蜂蜜等调味饮用等特点，适合大众消费者，目前在市场上尚未有可以溶于冷水的火龙果果粉或类似的产品，本发明技术方案具有非常良好的市场前景；(1) The present invention combines the pure natural red dragon fruit powder prepared by spray drying or low-temperature vacuum continuous drying method by adopting a new formula of drying aid, which can not only be quickly dissolved in cold water, but also detected by the dissolution test, 1g of the present invention The dragon fruit powder is added to 100ml of room temperature water, and it can be completely dissolved within 40 seconds without leaving residues; at the same time, the key active substance in dragon fruit—betaine is retained as much as possible, and the characteristic taste and flavor of dragon fruit are retained. Nutritional ingredients, with bright red color, fine powder, good brewing ability, can add sugar, honey and other seasonings according to personal taste, suitable for mass consumers, currently there is no dragon fruit powder or powder that can be dissolved in cold water on the market Similar products, the technical solution of the present invention has a very good market prospect;
（2）本发明所采用干燥方法是喷雾干燥或低温真空连续干燥法，喷雾干燥为瞬时高温干燥法，物料经喷头喷出后立即干燥成粉，低温真空连续干燥法尽管加热时间较长，但全程温度不高于60℃，这两种干燥方法可有助于保持原料中的活性成分，另一方面可以使得制备出的果粉，因可以在冷水中溶解，进而避免营养物质在热水中溶解而破坏。(2) The drying method adopted in the present invention is spray drying or low-temperature vacuum continuous drying method. Spray drying is an instantaneous high-temperature drying method. The whole temperature is not higher than 60°C. These two drying methods can help to maintain the active ingredients in the raw materials. On the other hand, the prepared fruit powder can be dissolved in cold water, thereby avoiding the dissolution of nutrients in hot water. And destroy.
具体实施方式detailed description
下面通过实施例对本发明做进一步详细说明，这些实施例仅用来说明本发明，并不限制本发明的范围。The present invention will be described in further detail below through examples, and these examples are only used to illustrate the present invention, and do not limit the scope of the present invention.
实施例1采用以下步骤实现本发明：Embodiment 1 adopts the following steps to realize the present invention:
（1）火龙果挑选：选用成熟度高的新鲜红心火龙果，剔除霉烂、变质的火龙果；(1) Dragon fruit selection: choose fresh red dragon fruit with high maturity, and remove moldy and deteriorated dragon fruit;
（2）清洗去皮：流动自来水清洗表面灰尘，并去除火龙果果皮；(2) Cleaning and peeling: Clean the dust on the surface with flowing tap water, and remove the pitaya peel;
（3）切块：将红心火龙果果肉切成1-2cm左右的方块，于冰箱中过夜冷冻；(3) Cut into pieces: Cut the red pitaya pulp into cubes of about 1-2cm, and freeze overnight in the refrigerator;
（4）压榨：将冷冻后的火龙果装入100目的筛网中，解冻后压榨，收集果汁备用；(4) Squeeze: Put the frozen dragon fruit into a 100-mesh screen, squeeze it after thawing, and collect the juice for later use;
（5）混料：取水溶性淀粉9份、多孔淀粉1份、麦芽糊精2份混合后在热水中充分溶解并冷却，得助干剂；(5) Mixing: Mix 9 parts of water-soluble starch, 1 part of porous starch and 2 parts of maltodextrin, fully dissolve in hot water and cool to obtain a drying aid;
（6）过滤：将助干剂经过100目筛网过滤后，与100份果汁充分混合；(6) Filtration: After filtering the drying aid through a 100-mesh sieve, fully mix it with 100 parts of fruit juice;
（7）干燥：将混合了助干剂后的果汁采用喷雾干燥法进行干燥，具体工艺条件为：进风温度145~155℃，出风温度80~95℃，进料流量18~22mL/min；(7) Drying: The fruit juice mixed with drying aid is dried by spray drying method. The specific process conditions are: inlet air temperature 145~155℃, outlet air temperature 80~95℃, feed flow rate 18~22mL/min ;
（8）包装。(8) PACKAGING.
经检测，制得的冷水可溶火龙果果粉，其甜菜苷含量1.205mg/g，黄酮10.34mg/100g果粉，抗氧化总还原力2.8ug/mg（Vc当量）。After testing, the prepared cold water soluble dragon fruit powder has a betaine content of 1.205mg/g, flavonoids of 10.34mg/100g fruit powder, and a total antioxidant reducing power of 2.8ug/mg (Vc equivalent).
实施例2 采用以下步骤实现本发明：Embodiment 2 adopts the following steps to realize the present invention:
（1）火龙果挑选：选用成熟度高的新鲜红心火龙果，剔除霉烂、变质的火龙果；(1) Dragon fruit selection: choose fresh red dragon fruit with high maturity, and remove moldy and deteriorated dragon fruit;
（2）清洗去皮：流动自来水清洗表面灰尘，并去除火龙果果皮；(2) Cleaning and peeling: Clean the dust on the surface with flowing tap water, and remove the pitaya peel;
（3）切块：将红心火龙果果肉切成1-2cm左右的方块，于冰箱中过夜冷冻；(3) Cut into pieces: Cut the red pitaya pulp into cubes of about 1-2cm, and freeze overnight in the refrigerator;
（4）压榨：将冷冻后的火龙果装入100目的筛网中，解冻后压榨，收集果汁备用；(4) Squeeze: Put the frozen dragon fruit into a 100-mesh screen, squeeze it after thawing, and collect the juice for later use;
（5）混料：取水溶性淀粉8份、胶原蛋白肽2份混合后在热水中充分溶解并冷却，得助干剂；(5) Mixing: Mix 8 parts of water-soluble starch and 2 parts of collagen peptide, fully dissolve in hot water and cool to obtain a drying agent;
（6）过滤：将助干剂经过80目筛网过滤后，与100份果汁充分混合；(6) Filtration: After filtering the drying aid through an 80-mesh sieve, fully mix it with 100 parts of fruit juice;
（7）干燥：将混合了助干剂后的果汁采用低温真空连续干燥法进行干燥，具体工艺条件为：烘箱温度65℃、水箱温度75℃，连续烘干48小时；(7) Drying: Dry the fruit juice mixed with drying aids by a low-temperature vacuum continuous drying method. The specific process conditions are: oven temperature 65°C, water tank temperature 75°C, and continuous drying for 48 hours;
（8）包装。(8) PACKAGING.
实施例3采用以下步骤实现本发明：Embodiment 3 adopts the following steps to realize the present invention:
（1）火龙果挑选：选用成熟度高的新鲜红心火龙果，剔除霉烂、变质的火龙果；(1) Dragon fruit selection: choose fresh red dragon fruit with high maturity, and remove moldy and deteriorated dragon fruit;
（2）清洗去皮：流动自来水清洗表面灰尘，并去除火龙果果皮；(2) Cleaning and peeling: Clean the dust on the surface with flowing tap water, and remove the pitaya peel;
（3）切块：将红心火龙果果肉切成1-2cm左右的方块，于冰箱中过夜冷冻；(3) Cut into pieces: Cut the red pitaya pulp into cubes of about 1-2cm, and freeze overnight in the refrigerator;
（4）压榨：将冷冻后的火龙果装入100目的筛网中，解冻后压榨，收集果汁备用；(4) Squeeze: Put the frozen dragon fruit into a 100-mesh screen, squeeze it after thawing, and collect the juice for later use;
（5）混料：取胶原蛋白肽8份、麦芽糊精2份、混合后在热水中充分溶解并冷却，得助干剂；(5) Mixing: Take 8 parts of collagen peptide and 2 parts of maltodextrin, mix them, fully dissolve them in hot water and cool them down to obtain a drying agent;
（6）过滤：将助干剂经过80目筛网过滤后，与100份果汁充分混合；(6) Filtration: After filtering the drying aid through an 80-mesh sieve, fully mix it with 100 parts of fruit juice;
（7）干燥：将混合了助干剂后的果汁采用喷雾干燥法进行干燥，具体工艺条件为：进风温度145℃，出风温度95℃，进料流量22mL/min；(7) Drying: The fruit juice mixed with the drying agent is dried by spray drying method. The specific process conditions are: the inlet air temperature is 145°C, the outlet air temperature is 95°C, and the feed flow rate is 22mL/min;
（8）包装。(8) PACKAGING.
实施例4采用以下步骤实现本发明：Embodiment 4 adopts the following steps to realize the present invention:
（1）火龙果挑选：选用成熟度高的新鲜红心火龙果，剔除霉烂、变质的火龙果；(1) Dragon fruit selection: choose fresh red dragon fruit with high maturity, and remove moldy and deteriorated dragon fruit;
（2）清洗去皮：流动自来水清洗表面灰尘，并去除火龙果果皮；(2) Cleaning and peeling: Clean the dust on the surface with flowing tap water, and remove the pitaya peel;
（3）切块：将红心火龙果果肉切成1-2cm左右的方块，于冰箱中过夜冷冻；(3) Cut into pieces: Cut the red pitaya pulp into cubes of about 1-2cm, and freeze overnight in the refrigerator;
（4）压榨：将冷冻后的火龙果装入100目的筛网中，解冻后压榨，收集果汁备用；(4) Squeeze: Put the frozen dragon fruit into a 100-mesh screen, squeeze it after thawing, and collect the juice for later use;
（5）混料：取水溶性淀粉8份、多孔淀粉4份、麦芽糊精4份、胶原蛋白肽 4份混合后在热水中充分溶解并冷却，得助干剂；(5) Mixing: Mix 8 parts of water-soluble starch, 4 parts of porous starch, 4 parts of maltodextrin and 4 parts of collagen peptide, fully dissolve in hot water and cool to obtain a drying agent;
（6）过滤：将助干剂经过80目筛网过滤后，与100份果汁充分混合；(6) Filtration: After filtering the drying aid through an 80-mesh sieve, fully mix it with 100 parts of fruit juice;
（7）干燥：将混合了助干剂后的果汁采用喷雾干燥法进行干燥，具体工艺条件为：进风温度155℃，出风温度80℃，进料流量18mL/min；；(7) Drying: The fruit juice mixed with the drying agent is dried by spray drying method, and the specific process conditions are: the inlet air temperature is 155°C, the outlet air temperature is 80°C, and the feed flow rate is 18mL/min;
（8）包装。(8) PACKAGING.
实施例5采用以下步骤实现本发明：Embodiment 5 adopts the following steps to realize the present invention:
（1）火龙果挑选：选用成熟度高的新鲜红心火龙果，剔除霉烂、变质的火龙果；(1) Dragon fruit selection: choose fresh red dragon fruit with high maturity, and remove moldy and deteriorated dragon fruit;
（2）清洗去皮：流动自来水清洗表面灰尘，并去除火龙果果皮；(2) Cleaning and peeling: Clean the dust on the surface with flowing tap water, and remove the pitaya peel;
（3）切块：将红心火龙果果肉切成1-2cm左右的方块，于冰箱中过夜冷冻；(3) Cut into pieces: Cut the red pitaya pulp into cubes of about 1-2cm, and freeze overnight in the refrigerator;
（4）压榨：将冷冻后的火龙果装入100目的筛网中，解冻后压榨，收集果汁备用；(4) Squeeze: Put the frozen dragon fruit into a 100-mesh screen, squeeze it after thawing, and collect the juice for later use;
（5）混料：取胶原蛋白肽5份、麦芽糊精1份混合后在热水中充分溶解并冷却，得助干剂；(5) Mixing: Mix 5 parts of collagen peptide and 1 part of maltodextrin, fully dissolve in hot water and cool to obtain a drying agent;
（6）过滤：将助干剂经过80目筛网过滤后，与100份果汁充分混合；(6) Filtration: After filtering the drying aid through an 80-mesh sieve, fully mix it with 100 parts of fruit juice;
（7）干燥：将混合了助干剂后的果汁采用低温真空连续干燥法进行干燥，具体工艺条件为：烘箱温度65℃、水箱温度75℃，连续烘干48小时；(7) Drying: Dry the fruit juice mixed with drying aids by a low-temperature vacuum continuous drying method. The specific process conditions are: oven temperature 65°C, water tank temperature 75°C, and continuous drying for 48 hours;
（8）包装。(8) PACKAGING.
实施例6 采用以下步骤实现本发明：Embodiment 6 Adopt the following steps to realize the present invention:
（1）火龙果挑选：选用成熟度高的新鲜红心火龙果，剔除霉烂、变质的火龙果；(1) Dragon fruit selection: choose fresh red dragon fruit with high maturity, and remove moldy and deteriorated dragon fruit;
（2）清洗去皮：流动自来水清洗表面灰尘，并去除火龙果果皮；(2) Cleaning and peeling: Clean the dust on the surface with flowing tap water, and remove the pitaya peel;
（3）切块：将红心火龙果果肉切成1-2cm左右的方块，于冰箱中过夜冷冻；(3) Cut into pieces: Cut the red pitaya pulp into cubes of about 1-2cm, and freeze overnight in the refrigerator;
（4）压榨：将冷冻后的火龙果装入100目的筛网中，解冻后压榨，收集果汁备用；(4) Squeeze: Put the frozen dragon fruit into a 100-mesh screen, squeeze it after thawing, and collect the juice for later use;
（5）混料：取水溶性淀粉9份、胶原蛋白肽1份、麦芽糊精2份混合后在热水中充分溶解并冷却，得助干剂；(5) Mixing: Mix 9 parts of water-soluble starch, 1 part of collagen peptide, and 2 parts of maltodextrin, fully dissolve in hot water and cool to obtain a drying agent;
（6）过滤：将助干剂经过80目筛网过滤后，与100份果汁充分混合；(6) Filtration: After filtering the drying aid through an 80-mesh sieve, fully mix it with 100 parts of fruit juice;
（7）干燥：将混合了助干剂后的果汁采用低温真空连续干燥法进行干燥，具体工艺条件为：烘箱温度65℃、水箱温度75℃，连续烘干48小时；(7) Drying: Dry the fruit juice mixed with drying aids by a low-temperature vacuum continuous drying method. The specific process conditions are: oven temperature 65°C, water tank temperature 75°C, and continuous drying for 48 hours;
（8）包装。(8) PACKAGING.
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| CN109892607A (en) * | 2019-04-01 | 2019-06-18 | 浙江万里学院 | A kind of red heart dragon fruit jelly and preparation method thereof |
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