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Preserved pomelo peel and its preparation method

A production method and technology of preserved fruit, applied in confectionary, confectionary industry, food science, etc., can solve problems such as low ability to absorb permeate, easy drying and shrinking of the outer skin layer, complex debittering process, etc., and achieve fast permeation speed, Save the washing process, the effect of simple process

Inactive Publication Date: 2011-12-14
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main deficiency of the above invention is that the skin layer of pomelo peel is much denser than the sponge layer, and its ability to absorb the penetrating fluid is low, causing the skin layer and the sponge layer to absorb components in the penetrating fluid unevenly, and the skin layer of the finished product Easy to shrink
For debittering, soy milk is used to cover the bitterness of pomelo peel, which will cause aftertaste in the mouth when eaten; microwave, hardening, and β-cyclodextrin embedding debittering process is more complicated

Method used

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  • Preserved pomelo peel and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Material selection: take pomelo peel peeled off from fresh pomelo fruit, including outer skin layer and sponge layer.

[0035] 2. Cut the petals: Use a knife to cut the pomelo peel into 8 petals evenly along the direction of the stalk and flower pedicle.

[0036] 3. Flattening: Flatten the sliced ​​grapefruit peel.

[0037] 4. Cutting: Use a knife to cut the pierced pomelo peel into strips or blocks according to the shape and specification requirements.

[0038] 5. Puncture: the diameter of steel needles used is 0.25mm, and the density is 49 pcs / cm 2 The steel needle plate is punctured from the outer skin layer of the pomelo peel to the direction of the sponge layer, and the depth of the puncture hole is to pierce the outer skin layer.

[0039] 6. Debittering: Soak the punctured pomelo peel in clean water, the ultrasonic frequency is 20MHz, the sound intensity is 25W / L water, the debittering time is 15min, take it out and drain the water.

[0040] 7. Permeation: S...

Embodiment 2

[0045]1. Material selection: take pomelo peel peeled off from fresh pomelo fruit, including outer skin layer and sponge layer.

[0046] 2. Cut the petals: Use a knife to cut the pomelo peel into 8 petals evenly along the direction of the stalk and flower pedicle.

[0047] 3. Flattening: Flatten the sliced ​​grapefruit peel.

[0048] 4. Cutting: Use a knife to cut the pierced pomelo peel into strips or blocks according to the shape and specification requirements.

[0049] 5. Puncture: the diameter of steel needles used is 0.35mm, and the density is 36 pcs / cm 2 The steel needle plate is punctured from the outer skin layer of the pomelo peel to the direction of the sponge layer, and the depth of the puncture hole is to pierce the outer skin layer.

[0050] 6. Debittering: Soak the punctured pomelo peel in clean water, the ultrasonic frequency is 40MHz, the sound intensity is 20W / L water, the debittering time is 10min, take it out and drain the water.

[0051] 7. Permeation: Su...

Embodiment 3

[0056] 1. Material selection: take pomelo peel peeled off from fresh pomelo fruit, including outer skin layer and sponge layer.

[0057] 2. Cut the petals: Use a knife to cut the pomelo peel into 6 petals evenly along the direction of the stalk and flower pedicle.

[0058] 3. Flattening: Flatten the sliced ​​grapefruit peel.

[0059] 4. Cutting: Use a knife to cut the pierced pomelo peel into strips or blocks according to the shape and specification requirements.

[0060] 5. Puncture: The diameter of steel needles used is 0.50mm, and the density is 25 pcs / cm 2 The steel needle plate is punctured from the outer skin layer of the pomelo peel to the direction of the sponge layer, and the depth of the puncture hole is to pierce the outer skin layer.

[0061] 6. Debittering: Soak the punctured pomelo peel in clean water, the ultrasonic frequency is 80MHz, the sound intensity is 15W / L water, the debittering time is 8min, take it out and drain the water.

[0062] 7. Permeation: Su...

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Abstract

The invention discloses a shaddock ped preserved fruit and a preparation method thereof. Fresh shaddock ped is adopted, the outer layer of the fresh shaddock ped is punctured, the fresh shaddock ped is immersed into water to be de-bitterized by virtue of ultrasonic wave, then the fresh shaddock ped is immersed into mixed solution of lower-concentration sugar and edible gum to be subjected to vacuum penetration, and then air pressurizing penetration is carried out, and finally drying, packaging and surface sterilizing are carried out, thus low-sugar shaddock ped preserved fruit finished product is obtained. The invention has the advantages of fast debitterizing speed, uniform penetration, full product appearance, low sugar content, good taste and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preserved pomelo peel and a preparation method thereof. Background technique [0002] Preserved fruit is a traditional food in my country and is liked by consumers in general. However, traditional preserved fruit has a high sugar content, generally greater than 55%, and the product has a high calorific value. Long-term consumption can easily cause obesity. Low-sugar preserved fruit has become an important direction for the development of the preserved fruit industry. Pomelo is the mature fruit of pomelo, a plant of Rutaceae, which is produced in southern my country such as Fujian, Jiangxi, Guangdong, and Guangxi. The volatile oil in pomelo peel is mainly citric acid and aromatic alcohol, which has the effect of warming the stomach, reducing phlegm, and moisturizing the throat; pomelo peel also contains flavonoids such as naringin and rutin, which have antioxidant eff...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 安凤平宋洪波
Owner FUJIAN AGRI & FORESTRY UNIV
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