Debitterized honey pomelo sweetmeat and production method thereof

A technology of honey pomelo and preserved fruit, which is applied in food preparation, confectionary, confectionary industry, etc. It can solve the problems of long boiling time, difficulty in removing the bitterness of pomelo peel, and difficulty in forming products

Inactive Publication Date: 2009-03-25
FUJIAN NANHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using this method to remove bitterness, if the boiling time is short, the bitterness of the pomelo peel will not be completely removed; if the boiling time is long, the pomelo peel will be boiled, and the product is not easy to shape, and its nutrients will be lost after long-term high-temperature heating.

Method used

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  • Debitterized honey pomelo sweetmeat and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] After cleaning 25kg of fresh fruit honey pomelo, separate the honey pomelo sponge with skin, pomelo meat, and capsule; flatten 5 kg of the obtained honey pomelo sponge with skin, air-dry for 8 hours, then cut into slices, and place Soak 10kg of chlorine dioxide with a concentration of 150ppm for 3 minutes for disinfection, wash and dry; after the soybeans are refined, high-pressure homogeneous slurry becomes soybean milk, and its protein content is 1.2%; put the sterilized honey pomelo sponge with skin into Put it into 10kg of soybean milk, heat it at 55°C for 4 hours to debitterize, wash the raw material after debittering with clean water twice, and dehydrate it in a centrifugal dehydrator to obtain a debitterized molding material. Preparation of sugar solution: Add 9.75kg of white sugar to 5.25kg of water and heat to dissolve to form a 65% sugar solution, then add 75g of citric acid, 60g of malic acid, and 45g of sodium citrate to the sugar solution; Add 4.9kg of the ...

Embodiment 2

[0033] After washing 100kg of fresh fruit pomelo, separate the pomelo with skin sponge, pomelo meat and capsule. 21 kg of the obtained honey pomelo sponge with skin were flattened, air-dried for 10 hours, then cut into strips, then placed in 60 kg of chlorine dioxide with a concentration of 180 ppm for 5 minutes for disinfection, cleaned and dried; High-pressure homogenization becomes soybean milk, and its protein content is determined to be 3% according to conventional methods. The sterilized honey pomelo sponge with skin is put into 60 kg of soybean milk, and the temperature is kept at 60°C for 3 hours to debitterize. The debittered material is washed with water Wash 3 times, dehydrate with a centrifugal dehydrator, and obtain a debitter molding material. Preparation of sugar solution: 28kg of fructooligosaccharide, 16.8kg of maltooligosaccharide, 11.2kg of xylitol dissolved in 24kg of water to form a 70% sugar solution, adding 0.32kg of citric acid, 0.4kg of malic acid and ...

Embodiment 3

[0035]After cleaning 1000kg of fresh fruit pomelo, separate the pomelo with skin sponge, pomelo meat and capsule. 202 kg of the obtained honey pomelo sponge with skin were flattened, air-dried for 12 hours, then cut into blocks, then placed in 600 kg of chlorine dioxide with a concentration of 200 ppm for 8 minutes for disinfection, cleaned and dried; High-pressure homogenization into soymilk with a protein content of 5%; put the sterilized honey pomelo sponge with skin into 600kg of soymilk, heat it at 66°C for 2 hours to debitterize, and wash the debittered raw materials with water for 3 times. The centrifuge dehydrator dehydrates to obtain the debitter molding material. Prepare sugar solution: dissolve 470kg white sugar in 230kg water to make a sugar solution with a concentration of 67%, then add 2.1kg citric acid, 2.1kg malic acid, and 3.5kg sodium citrate; Add 195kg of sponge body with skin to 707kg of the above prepared and boiled sugar solution, stir quickly and evenly...

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Abstract

Disclosed are a debittered honey pomelo preserve and a production method; the skinned honey pomelo cavernous body or unskinned honey pomelo cavernous body peeled from the honey pomelo is taken as raw material; the raw material is put into the soy milk at a weight ratio of 1:2-3, insulated at a temperature of 55-66 DEG C for 2-4 hours and debittered; the plant enzyme in the soy milk is used to effectively reduce the content of the bitter principle naringin in the raw material; and the debittered material is molded, sugared and dried to obtain the debittered honey pomelo preserve. In the preparation process of the invention, the raw material is put into heated soy milk and debittered; upon tests, the debittered raw material and the debittered honey pomelo preserve prepared thereof have obviously lower content of bitter principle naringin, so as to achieve significant debittering effect.

Description

technical field [0001] The invention relates to a deep-processed pomelo product and a production method thereof, in particular to a debittered pomelo preserved fruit and a production method thereof. Background technique [0002] Grapefruit is the mature fruit of pomelo, an evergreen fruit tree of Rutaceae. The flesh and skin of pomelo are rich in aurantium, carotene, B vitamins, vitamin C, natural vitamin P, minerals, sugars and volatile oil. Grapefruit has the effects of lowering blood sugar, lowering blood pressure, losing weight, and beautifying, and regular consumption can play a role in health care. At present, grapefruit is mainly sold as fresh fruit, which is greatly affected by seasons and has low added value. In the production of honey pomelo tea, the technology of debittering is the key. Naringin is a bitter substance contained in grapefruit. As the storage time increases, the content of naringin increases and the bitterness increases, which seriously affects its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L1/212A23L1/015A23L1/29A23L5/20A23L19/00A23L33/00
Inventor 顾景林
Owner FUJIAN NANHAI FOOD
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