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首页> 外文期刊>Acta Horticulturae >Development of Different Processed Products from the Edible and Inedible Parts of the Dragon Fruit {Hylocereus undatus)
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Development of Different Processed Products from the Edible and Inedible Parts of the Dragon Fruit {Hylocereus undatus)

机译：从火龙果（Hylocereus undatus）的可食用和不可食用部分开发不同的加工产品

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摘要

Dragon fruit {Hylocereus undatus) is widely grown in central and southern provinces of Vietnam. Processing is important to produce value-added products from the edible and non-edible parts of the fruit and plant, and at the same time, minimize the problems of fruit perishability and waste disposal. A series of studies was conducted to optimize the processing of wine from fruit pulp, betacyanin and jam from fruit peel, soft drink from plant stems, and tea from flowers. Based on these studies, optimized protocols were developed. For wine processing, the best yeast formula was 50% (v/v) S. ovifomis and 50% (v/v) S. vini. This wine produced had 12% (v/v) ethanol content, pH 3.48, and 6.27°Brix value. For extracting betacyanin, predrying to 32% moisturecontent was done at 55°C for 45-60 min before extraction using 1:5 (g: ml) raw material and water ratio, pH 5.0, and temperature of 25°C for 10 min; this protocol yielded 14.82% betacyanin. For producing jam from fruit skin, 0.3% pectinase and 0.2% pectin to produce a product of good structure, color and taste. For making soft drink from plant stems, moderately accepted product was produced after 2 h of incubation with 0.25% Pectinex Ultra SP at 45-55°C and pH 4.5. Effective extraction volume was observed at the ratio of 1:4 (raw material and water), blending ratio of 10.4% sugar, 0.1% citric acid, 0.03 % Kiwi flavor and pasteurization temperature 95°C for 10 min. For producing teat from the flower remnants, the product mix included 10% dried dragon fruit flower, 0.2% licorice, 0.08% acid citric, 0.03% aroma, 9% sugar and 80.69% water; the product had brownish yellow color, taste and aroma better than other tea products in the Vietnamese market.
机译：火龙果（Hylocereus undatus）在越南的中部和南部省份广泛种植。加工对于从水果和植物的可食用部分和不可食用部分生产高附加值的产品很重要，同时使水果易腐烂和废物处理的问题最小化。进行了一系列研究，以优化果肉中的葡萄酒，果皮中的花青素和果酱，植物茎中的软饮料以及花卉中的茶的加工。基于这些研究，开发了优化的协议。对于葡萄酒的加工，最佳的酵母配方是50％（v / v）葡萄球菌和50％（v / v）葡萄球菌。该酒的乙醇含量为12％（v / v），pH为3.48，白利糖度值为6.27°。为了提取β-花青素，在55°C下预干燥至32％的水分45-60分钟，然后使用1：5（g：ml）的原料和水的比例，pH 5.0，温度25°C进行10分钟的提取;该方案产生了14.82％的β-花青素。为了从果皮中产生果酱，可使用0.3％的果胶酶和0.2％的果胶来生产具有良好结构，颜色和味道的产品。为了从植物茎中制备软饮料，在45-55°C和pH 4.5的条件下，将0.25％Pectinex Ultra SP孵育2小时后，即可生产出质量合格的产品。在1：4的比例（原料和水），10.4％的糖，0.1％的柠檬酸，0.03％的奇异果风味和95°C的巴氏灭菌温度下，观察到有效的提取体积。为了从残留的花朵中生产奶嘴，产品组合包括10％的火龙果干花，0.2％的甘草，0.08％的柠檬酸，0.03％的香气，9％的糖和80.69％的水;该产品的色泽为棕黄色，比越南市场上的其他茶产品更好。

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