TẬN DỤNG DỊCH TRÍCH VỎ TRÁI VÀO QUY TRÌNH CHẾ BIẾN MỨT ĐÔNG THANH LONG (Hylocereus undatus)

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Tác giả: Hoàng Lan Chi Đinh, Thị Kiều Tiên Đoàn, Thị Ngọc Mi Huỳnh, Bội Ngọc Trần

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.393-401

Bộ sưu tập: Metadata

ID: 339863

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Pitaya (Hylocereus undatus), also known as dragon fruit, is the most popular species cultured in Vietnam. The fruit is a fleshy berry with a mild sweet taste blended and touch of sourness, white pulp embedded with many edible black seeds, and reddish-purple peels whose extract could be used as a natural food colorant. Extraction of pitaya fruit peels is an alternative to using food waste. This study aims to determine the effects of fruit peels on the pitaya jam process. Herein, the peels were extracted by two methods including blending and extraction, then optimized along with other conditions such as the extract contents (10, 30, 50%), pectin concentrations (0,9, 1,2, 1,5%), sugar contents (60, 64, and 68°Bx), temperatures (50, 60, 70°C), and heating times (5, 10, and 15 min). The results showed that, peel extraction in water at 100℃ produced a red jam with a high concentration of betacyanin. Pitaya fruit jam was successfully obtained in the optimized conditions of 30% fruit peel extract, 1.2% pectin, 64°Bx, 60°C, and 10 minutes of heating time. The dragon fruit jam has good quality viscosity, with the reddish-purple color of the fruit peels, natural aroma, and taste.Thanh long ruột trắng (Hylocereus undatus) là một loại trái cây được trồng phổ biến tại Việt Nam. Thịt trái màu trắng, vị ngọt, nhiều hạt màu đen ăn được, vỏ màu tím đỏ chứa sắc tố betacyanin có thể dùng làm chất tạo màu thực phẩm tự nhiên. Nghiên cứu này nhằm mục đích tận dụng vỏ thanh long, đặc biệt sắc tố của vỏ trái như một chất tạo màu tự nhiên cho sản phẩm. Hai phương pháp xay và ly trích vỏ trái bằng nhiệt cùng với tỷ lệ dịch vỏ quả bổ sung lần lượt là 10, 30 và 50% đã được khảo sát. Bên cạnh đó, các điều kiện cần thiết trong chế biến mứt đông bao gồm hàm lượng pectin (0,9, 1,2, và 1,5%), hàm lượng đường (60, 64, và 68°Bx), nhiệt độ (50, 60, 70°C) và thời gian (5, 10 và 15 phút) cũng được thực hiện. Kết quả cho thấy, phương pháp ly trích vỏ thanh long trong nước ở 100°C cho sản phẩm có màu đỏ tím nhờ hàm lượng betacyanin cao. Sản phẩm mứt đông được bổ sung 30% dịch vỏ quả có màu sắc đẹp, bắt mắt và đạt chất lượng tốt nhất so với các tỷ lệ còn lại. Các điều kiện chế biến bao gồm 1,2% pectin, 64°Bx, 60°C, trong 10 phút là tối ưu nhất cho quá trình chế biến mứt đông thanh long trong nghiên cứu này.

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