Freeze dried pitaya powder
The main steps of the food vacuum freeze-drying machine to produce the dragon fruit freeze-drying powder are as follows:
1. The mature pitaya fruit is washed, peeled and squeezed to make pitaya pulp;
2. The Pitaya pulp in step 1 is centrifuged to remove pitaya seeds and pulp;
3. The Pitaya pulp obtained in step 2 is enzymatically hydrolyzed and then inactivated. Pectinase with a mass ratio of 0.1 to 0.2% is added to the Pitaya pulp, and the pulp is enzymatically hydrolyzed at 50 to 55 ℃ for 30min. The enzymatic inactivation is to heat the hydrolyzed pitaya pulp to 95-98 ℃ for 30 s;
4. The Pitaya pulp obtained in step 3 is centrifuged to remove particles in the Pitaya pulp;
5. After the Pitaya pulp obtained in step 4 is loaded on a plate, it is frozen under - 25 ℃ for 1.5-2.5 hours, and then vacuum freeze-dried for 15-20 hours at a temperature ≤ 45 ℃ and a vacuum ≤ 100Pa to obtain pitaya jelly dry powder.
