Debitterized honey pomelo granule beverage and making method thereof

A production method and honey pomelo technology are applied in the direction of food science, etc., which can solve the problems of poor product molding state and taste, easy boiled honey pomelo meat, and insufficient degree of bitterness removal of honey pomelo particles, so as to shorten the debittering time, Chewing taste is good, the effect of lowering the temperature

Inactive Publication Date: 2011-07-13
FUJIAN NANHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using the above method for debittering, boil under normal pressure for half an hour. The disadvantages are that the boiling temperature for debittering is relatively high. The honey pomelo meat is easily boiled under the boiling temperature (100°C), and the product’s molding state and taste are poor.
The degree of bitterness removal of honey pomelo particles will not be enough

Method used

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  • Debitterized honey pomelo granule beverage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Pretreatment of pomelo fresh fruit: the pomelo fresh fruit is automatically cleaned in 25-35°C room temperature water for 2-3 minutes for clean water and cleaning. Sterilize in a chlorine dioxide solution with a concentration of 100ppm for 30 seconds at room temperature, then blow dry, cut the honey pomelo into pieces, and separate the honey pomelo peel from the honey pomelo pulp.

[0032] (2) Add the pomelo pulp into the water of the separator and separate it into particles.

[0033] (3) Under vacuum conditions, the bittering element in the granules is removed by debittering liquid reverse osmosis, and the debittered honey pomelo granules are separated from the debittering liquid. Wherein honey pomelo granule, the process condition of vacuum debittering are: debittering solution is divided into by weight percentage proportioning ratio:

[0034] Sodium chloride 3% β-cyclodextrin 0.2% Vacuum degree 0.08mpa The balance is water Temperature 60°C

[0035] Put the debi...

Embodiment 2

[0041] Its processing steps (1) (2) (3) (5) (6) (7) are the same as in Example 1, and the other steps are that the processing conditions are separation from the debittering solution. Wherein the technological condition of vacuum debittering of pomelo granule is: debittering solution is divided into by weight percentage ratio:

[0042] Sodium chloride 4% β-cyclodextrin 0.2% Vacuum degree 0.08mpa The balance is water Temperature 70°C

[0043] Put the debittering liquid and pomelo granules of the above formula into a vacuum tank, the weight ratio of the pomelo granules to the debittering liquid is 100:25, and debitterize for 80 minutes at a temperature of 70° C. and the above-mentioned vacuum conditions.

[0044] The proportioning liquid is as follows according to weight percentage: 9% of white granulated sugar, 0.40% of citric acid, 20% of debittered pomelo granules, 15% of debittered pomelo juice, 0.15% of stabilizer cmc, and the balance is water. Wherein the purity of white g...

Embodiment 3

[0046] Its processing step (1) (2) (3) (5) (6) (7) is identical with embodiment 1, and the processing condition of other steps is:

[0047] The debittering liquid is used to remove the bittern in the pomelo granules under vacuum condition, and the debittering pomelo granules are separated from the debittering liquid. Wherein the technological condition of honey pomelo particle vacuum debittering is:

[0048] Sodium chloride 5%, β-cyclodextrin 0.3%, vacuum degree 0.08mpa, balance is water, temperature 80℃

[0049] Put the debittering liquid and honey pomelo granules of the above formula into an empty tank, the weight ratio of the honey pomelo granules to the debittering liquid is 100:27%, and debitterize for 80 minutes at a temperature of 80° C. and the above-mentioned vacuum degree.

[0050] The proportioning liquid is as follows according to weight percentage: 10% of white granulated sugar, 0.50% of citric acid, 12% of debittered pomelo granules, 12% of debittered pomelo jui...

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Abstract

The invention discloses a debitterized honey pomelo granule beverage and a making method thereof. The beverage comprises 8 to 10 weight percent of white granulated sugar, 0.35 to 0.5 weight percent of citric acid, 5 to 20 weight percent of debitterized honey pomelo granules, 10 to 30 weight percent of debitterized honey pomelo juice, 0.12 to 0.2 percent of stabilizer and the balance of water. Themaking method comprises the following steps: checking and accepting a honey pomelo raw material, cleaning, sterilizing, refrigerating for storage, cutting honey pomelo into fresh fruit sections, separating peel from pulp, separating the pulp of the honey pomelo into granules, preparing debitterizing liquid and honey pomelo granule raw material, removing the bitter and astringent taste of the honey pomelo under vacuum, weighing, canning, exhausting, sterilizing, cooling, keeping temperature and packaging. In the invention, the bitter and astringent taste of the honey pomelo are moved by the debitterizing liquid under vacuum, the removing effect is obvious, the mouthfeel of the product is excellent, and the honey pomelo granules restrain original shape and flavor and give off the original natural fragrance of honey pomelo.

Description

technical field [0001] The invention relates to a deep processing method of pomelo, an agricultural product, in particular to a pomelo granule drink made from pomelo granules and a production method thereof. Background technique [0002] Honey pomelo is the mature fruit of evergreen fruit trees of the Rutaceae plant. The meat and skin of honey pomelo are rich in citrus aurantium, carotene, B vitamins, vitamin C, natural vitamin P, minerals, sugars and volatile oil. Honey pomelo 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, pomelo is mainly sold as fresh fruit, which is greatly affected by seasons and has low added value. Honey pomelo drinks have higher added value. [0003] In the production of honey pomelo beverage, debittering and production technology are two important steps. Honey pomelo contains naringin bitters. The longer the storage time of fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 杨清泉胡文星
Owner FUJIAN NANHAI FOOD
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