Pomelo peel cake as well as preparation method and application thereof

Abstract

The invention discloses pomelo peel cake as well as a preparation method and application thereof. The pomelo peel cake is prepared from the sponge layer of the pomelo peel by virtue of debitterizing, pectin extracting, cooking, pouring molding and the like, wherein the pH value of the pomelo peel cake is between 2 and 3.5, the sugar content is over 55 percent; the cake has palatable sour and sweet and slightly bitter, is fine and smooth and elastic, and has the unique flavor of pomelo. The polemo peel pectin extraction is combined with a fruit cake, the added acid solution is not only used for extracting a pomelo peel pectin substance, but also ensures that the pomelo peel cake has source taste, so that two functions are achieved at one step; residues generated in pomelo peel cake processing is rich in pomelo peel fibers, and can be used as a raw material for preparing dietary fibers or directly added into related foods to prepare foods rich in the dietary fibers, so that comprehensive resource utilization can be realized; and the method provided by the invention also can be used for changing waste into valuable, thus a novel approach of pomelo resource development and utilization is developed, and the defect that the pomelo resource is rich but utilized less in China is overcome.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruit cake made from pomelo peel as a raw material, a preparation method and application thereof. Background technique [0002] my country is rich in pomelo resources, with large planting area and output, among which pomelo peel accounts for about 30% of the total weight of pomelo. When eating or processing pomelo at present, because the pomelo peel is hard and astringent, the pomelo peel produced is often discarded, which not only wastes resources, but also causes environmental pollution. Most of the existing pomelo peel developments are the extraction and refining of pomelo peel pectin, or the processing of pomelo peel preserved fruit, and there is no report on the processing of pomelo peel cake. The pectin content in pomelo peel is high, about 3%-4%, and it is high-methoxyl pectin. When the sugar concentration is more than 50% and the pH value is about 3...

AI Technical Summary

Problems solved by technology

When this method is used for debittering, the heating temperature is high and the heating time is long, which will cause the pomelo peel to be boiled, and the pectin substance will be lost, which will affect the formation of pectin gel and the formation of product elasticity and toughness, and will make the pomelo peel detached. Excessive bitterness will lose the characteristics of pomelo peel products, and cause too much loss of active ingredients in pomelo peel, so debittering of pomelo peel should be combined with pectin extraction

Secondly, the grapefruit peel food processed by the above method will make the processed grapefruit peel food rough in taste, hard in texture and hard to chew because the cellulose substance of grapefruit peel is not removed and the sugar crystallization caused by subsequent drying will not produce Delicate and lubricated taste and unique elasticity are common problems of preserved fruit foods sold in the market, which is not conducive to children and the elderly who have weak teeth and chewing functions to eat such products