Method for making shaddock peel honey sauce

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...

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