Method for making shaddock peel honey sauce

A technology of pomelo peel honey sauce and its production method, which is applied in the field of food processing, can solve problems such as heavy bitterness, and achieve the effects of maintaining naturalness, facilitating comprehensive utilization of resources, and improving efficiency and effect

Inactive Publication Date: 2010-05-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the bluish-yellow oil cell layer of pomelo peel is generally removed in the processing of pomelo peel jam, because this layer has a heavy bitter taste and feels numb when eaten too much. However, the oil cell layer contains high flavonoids and essential oils, which have extremely high health value, it is a pity to discard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Select 1000g of pomelo peels without deterioration and complete shape, wash and cut into slices. Put pomelo peel slices into boiling water and scald for 3 minutes, take them out, put them in clean water, and use ultrasonic treatment every 20 minutes. The operating parameters are pomelo peel: water = 1:2 (weight ratio), temperature at room temperature, ultrasonic power 120W, and processing time 10 minutes . After ultrasonic treatment, pour out the soaking water, add fresh water again, soak for 20 minutes and then use ultrasonic treatment, repeat the ultrasonic treatment for 10 times. The processed pomelo peel slices are beaten into a paste with a masher to become pomelo peel pulp. Based on the weight of pomelo peel, 0.4% citric acid by weight is added to the pomelo peel pulp for preparation, and the mixture is fully stirred. Pour the prepared pomelo peel pulp into a jacketed pot, and stir while cooking until the weight percentage of solids is concentrated...

Embodiment 2

[0019] Embodiment two: select 1500g of pomelo peels without deterioration and complete appearance, wash, and cut into slices. Put the pomelo peel slices into boiling water and scald for 4 minutes, put them into clear water after taking them out, and process them with ultrasonic waves every 40 minutes. The operating parameters are pomelo peels Skin: water = 1:3 (weight ratio), temperature at room temperature, ultrasonic power 200W, treatment time 20min. After ultrasonic treatment, pour out the soaking water, add fresh water, soak for 40min and then use ultrasonic treatment, repeat ultrasonic treatment 12 times .Use a high-speed tissue masher to beat the processed pomelo peel into a paste to become a pomelo pulp. Take the pomelo peel weight as a basis, add 0.5% citric acid by weight to the pomelo pulp for deployment, and fully stir Evenly. Pour the prepared pomelo pulp into the jacketed pot, and stir while cooking until the weight percentage of solids is concentrated to 80%. When...

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PUM

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Abstract

The invention discloses a method for making shaddock peel honey sauce, and belongs to the field of food processing. Shaddock peel is taken as a main raw material, and is prepared into a shaddock peel honey sauce food with good color and unique tastes and flavor through process steps of pretreating, pulping, blending, cooking, packaging, sterilizing and the like. The oil gland layer of the shaddock peel is maintained, so more functional values are maintained; an ultrasonic wave-assisted bitter removing technique is adopted, so the time for soaking the shaddock peel in clear water to remove bitter is shortened, and the bitter removing efficiency and effect are improved; the shaddock peel honey sauce is not added with sucrose, preservatives and coloring matters, so the nature of the product is maintained; the shaddock peel honey sauce is not added with hydrophilic colloid, soluble dietary fibers contained in the shaddock peel are used for forming colloid, and the colloid has the functions of the dietary fibers; and the shaddock peel honey sauce is added with honey rich in oligosaccharide, and the honey has function of seasoning and can endow the product with function of lubricating intestine.

Description

technical field [0001] The invention relates to a method for making snack food, in particular to a method for making pomelo peel honey sauce, which belongs to the field of food processing. Background technique [0002] Pomelo peel is the peel of pomelo fruit, which accounts for about 30% to 50% of the weight of the fruit, depending on the variety. Traditional Chinese medicine believes that pomelo peel is warm in nature, bitter and sweet in taste, and has the functions of regulating qi and resolving phlegm, relieving cough and relieving asthma. Except for a small number of pomelo peels being utilized, most of them are discarded, which not only pollutes the environment, but also is not conducive to the comprehensive utilization of resources. Modern medical research has found that pomelo peel contains flavonoids such as naringin and rutin, carotenoids, essential oils, etc., which have high health care and medicinal value. Viscosity, reducing the formation of thrombus, has a g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
Inventor 黄惠华王娟
Owner SOUTH CHINA UNIV OF TECH
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