Why is the dragon fruit bun not red after steaming? Why is the red dragon fruit sweeter than the white dragon fruit?

Many friends like to eat dragon fruit, not only because it can be eaten directly as a fruit, it is rich in nutritional value and tastes good, but it can also be made into a variety of delicious foods, making our lives interesting and colorful. For example, dragon fruit can be used to make steamed buns. If you don’t believe it, open the following content to find out!

Contents of this article

1. Why are dragon fruit buns not red after steaming?

2. How to make steamed buns without changing color when mixing dragon fruit juice and flour

3. Why is red pitaya sweeter than white pitaya?

Why are dragon fruit buns not red after steaming?

Because the pigment in pitaya changes its properties after heating, the color of the steamed pitaya bun also changes, and the color presented is not the original red. The red pitaya pigment generally refers to betacyanin, which is a common natural pigment alongside anthocyanin.

Pitaya is a cultivated variety of Pitaya of the Cactaceae family and the genus Pitaya. It is distributed from Central America to northern South America and is widely cultivated around the world. It blooms and bears fruit from July to December.

The dragon fruit is named for its appearance that resembles an angry red fireball. The flesh is like sweet cream and is covered with small black seeds. The dragon fruit has a mild texture and a fresh flavor.

Dragon fruit is a tropical and subtropical fruit that likes light and tolerates shade, heat and drought, fertilizer and barrenness. It grows rapidly in a warm, humid and well-lit environment.

How to make steamed buns with dragon fruit juice and flour without changing color

You can add a small amount of Monascus when kneading the dough. Because pitaya contains anthocyanins, which will decompose at high temperatures, the steamed buns will change color. Monascus is a natural pigment that is harmless to the human body and can be eaten by the general public.

Monascus has a wide range of applications and can be used in brewing wine, making vinegar, and as a colorant and flavoring agent for fermented tofu.

If you don’t want to add pigments, you can also make the steamed buns smaller, so that the steaming time will be shorter and less anthocyanins will be lost. You can also add an appropriate amount of lemon juice when kneading the dough.

Why is red pitaya sweeter than white pitaya

The reason why red dragon fruit is sweeter than white dragon fruit is that the sugar content of red dragon fruit is generally 10%-15% higher than that of white dragon fruit. This is a difference caused by the superiority of the variety. In addition, the vitamin content of red dragon fruit is also higher than that of white dragon fruit. Although white dragon fruit is a little less sweet, it has a fresh taste and many people like to eat it.

Red pitaya is generally smaller than white pitaya, and the flesh of white pitaya is more fragrant than that of red pitaya. From the perspective of fruit properties, red pitaya is more neutral, while white pitaya is cooler. People with weak spleen and stomach can eat red pitaya, while people with strong internal heat can eat white pitaya.

Generally speaking, dragon fruits that are shorter and fatter are sweeter and more juicy. The smoother the skin, the fresher it is. The heavier it is, the more juicy and fresher it is. If there are signs of rot at the root, it means that the dragon fruit is not fresh and you should be careful when eating it.