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Low sugar honey pomelo fruit paste and preparation method thereof

A technology of honey pomelo and fruit paste, which is applied in the field of low-molasses pomelo fruit paste and its production. It can solve the problems of honey pomelo color, loss of natural flavor nutrients, short debittering and boiling time, and influence on production efficiency. Good taste and the effect of improving production efficiency

Active Publication Date: 2012-10-24
FUJIAN NANHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent CN98112546.8 mainly uses 1 to 1.5% salt water or edible alkaline water to heat and boil the honey pomelo peel, and then rinses it. This method needs to be boiled at normal pressure for half an hour. The bitter cooking temperature is high, it is easy to boil the honey pomelo meat, making the taste of the product poor, and the high temperature cooking makes the color, natural flavor and nutritional components of the honey pomelo seriously lost; the second disadvantage is the concentration of sodium chloride in the salt water used Lower, the debittering cooking time is shorter, the degree of debittering is not enough
Chinese patent CN201010554233.8 uses vacuum cooking technology to debitterize pomelo pulp. This method has a good debittering effect and a low debittering temperature, which is beneficial to maintain the taste of pomelo products, and the color, natural flavor and nutritional components are preserved. The bitter time is still long, which affects production efficiency and high production cost

Method used

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  • Low sugar honey pomelo fruit paste and preparation method thereof
  • Low sugar honey pomelo fruit paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Clean the raw material honey pomelo with 100ppm of chlorine dioxide, wash the soil, remove pests, scars, damage, rot and other unqualified peels to obtain peel and pulp;

[0035] (2) After the peel is cut into small pieces of 2cm×2cm, warm water at 50°C and honey pomelo peel after cutting are fully mixed according to the mass ratio of 5:3, and then add 0.35% of the peel-water mixture. The above-mentioned debittering solution and 4.5-5.5% sodium chloride are debittered for 60 minutes at a vacuum degree of 0.08 MPa and a temperature of 65° C. During the debittering period, open the cover and turn it up and down every 20 to 30 minutes, and make sure that the cut honey pomelo peels are soaked in the debittering liquid. After debittering, it is rinsed and dried to obtain debittering honey pomelo peel.

[0036] (3) Crushing the pulp and filtering it with a 100-mesh filter, and taking the filtrate to obtain the pomelo juice;

[0037] (4) Evenly mix the pomelo juice and t...

Embodiment 2

[0046] Its processing steps (1), (3), (7), (8), (9) and (10) are identical with embodiment 1.

[0047] The processing conditions of all the other steps are as follows:

[0048] (2) After the peel is cut into small pieces of 2cm×2cm, warm water at 55°C and honey pomelo peel after cutting are fully mixed according to the mass ratio of 5:3, and then add 0.4% of the peel-water mixture. The above-mentioned debittering solution and 5.5% sodium chloride were debittered for 60 minutes at a vacuum of 0.10 MPa and a temperature of 80° C. During the debittering period, open the cover and turn it up and down every 20 to 30 minutes, and make sure that the cut honey pomelo peels are soaked in the debittering liquid. After debittering, it is rinsed and dried to obtain debittering honey pomelo peel.

[0049] (4) Evenly mix the pomelo juice and the ion exchange resin used for beverages in a mass ratio of 6:1, and let it stand for 4 minutes, then centrifuge the pomelo juice and the ion exchan...

Embodiment 3

[0054] Its processing steps (1), (3), (7), (8), (9) and (10) are identical with embodiment 1.

[0055] The processing conditions of all the other steps are as follows:

[0056] (2) After the peel is cut into small pieces of 2cm×2cm, warm water at 45°C and honey pomelo peel after cutting are fully mixed according to the mass ratio of 5:3, and then add 0.3% of the peel-water mixture. The above-mentioned debittering solution and 4.5% sodium chloride were debittered for 90 minutes at a vacuum of 0.10 MPa and a temperature of 60° C. During the debittering period, open the cover and turn it up and down every 20 to 30 minutes, and make sure that the cut honey pomelo peels are soaked in the debittering liquid. After debittering, it is rinsed and dried to obtain debittering honey pomelo peel.

[0057] (4) Evenly mix the pomelo juice and the ion exchange resin used for beverages in a mass ratio of 8:1, and let it stand for 9 minutes, then centrifuge the pomelo juice and the ion exchange...

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Abstract

The present invention discloses a low sugar honey pomelo fruit paste and a preparation method thereof. The honey pomelo fruit paste of the present invention comprises the following components, by weight, 45-60 parts of a debittering honey pomelo natural juice, 15-20 parts of debittering honey pomelo pericarp, 5-10 parts of a non-sugar sweeting agent, 0.3-0.5 part of lemon acid, 0.03-0.06 part of vitamin C, and 10-34.5 parts of water, wherein the honey pomelo fruit paste of the present invention has low sugar content and low calory, does not easily cause fattening, and is suitable for taking by diabetes patients. According to the preparation method of the present invention, an ion exchange resin is adopted to carry out debittering on the honey pomelo natural juice, such that a debittering time is short, debittering efficiency is high, a production time on pulp destruction is reduced, production efficiency is improved, production cost is reduced, and the produced product maintains color, natural flavor and nutrients of fresh honey pomelo, and has good taste.

Description

technical field [0001] The invention belongs to the field of honey pomelo deep processing, and in particular relates to a low-sugar honey pomelo fruit paste and a preparation method thereof. Background technique [0002] Honey pomelo is the mature fruit of evergreen fruit tree of Rutaceae plant. The meat and skin of honey pomelo are rich in citrus aurantium, carotene, B vitamins, vitamin C, natural vitamin P, sugar 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, honey pomelo is mainly sold as fresh fruit, which is greatly affected by seasons and has low added value. Honey pomelo fruit paste is convenient for long-term storage and has a wider range of applications. Compared with fresh fruit, it has higher added value. However, edible sugar is added to traditional fruit paste as a sweetener, which has high calories and is easy to ...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 杨清泉
Owner FUJIAN NANHAI FOOD
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