Low-sugar honey pomelo soft sweets and preparation method thereof

A production method and the technology of honey pomelo, which are applied in confectionary, confectionary industry, food science, etc., can solve the problems of insufficient degree of debitterness, poor taste of products, long time of debitterness, etc., and achieve reduction of damage and production time, content The effect of low sugar and calorie content and lower production cost

Inactive Publication Date: 2013-02-06
FUJIAN NANHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 meat. 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, but the debittering effect is low. The bitter time is still long, which affects production efficiency and high production cost

Method used

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  • Low-sugar honey pomelo soft sweets and preparation method thereof
  • Low-sugar honey pomelo soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (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;

[0028] (2) Crushing the pulp and filtering it with a 100-mesh filter, and taking the filtrate to obtain the pomelo juice;

[0029] (3) Evenly mix the pomelo juice and the ion exchange resin used for beverages in a mass ratio of 7:1, and let it stand for 6 minutes, then centrifuge the pomelo juice and the ion exchange resin to complete debittering, After bitterness, go through colloid mill and sterilization to get the original juice of debitter pomelo;

[0030] (4) Configure the sugar solution in the following parts by weight, including 45 parts by weight of the debittered pomelo juice, 8 parts by weight of maltitol, 7 parts by weight of xylitol, 0.45 parts by weight of citric acid, 0.05 parts by weight of vitamin C, and 3.2 parts by weight of glue, 36.3 parts by weight of water;

[0031] (5) Aft...

Embodiment 2

[0035] Its processing steps (1), (2) and (6) are identical with embodiment 1.

[0036] The processing conditions of all the other steps are as follows:

[0037] (3) 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 exchange resin to complete debittering, After bitterness, go through colloid mill and sterilization to get the original juice of debitter pomelo;

[0038] (4) Configure the sugar solution in the following parts by weight, including 50 parts by weight of the debittered pomelo juice, 10 parts by weight of maltitol, 12 parts by weight of xylitol, 0.4 parts by weight of citric acid, 0.05 parts by weight of vitamin C, and Glue 3.5 parts by weight, water 24.05 parts by weight;

[0039] (5) After the sugar solution is passed through a colloid mill, it is heated to 100° C. and then vacuum-boiled. The time of vacuum cooking is 60 minutes, and the vac...

Embodiment 3

[0042] Its processing steps (1), (2) and (6) are identical with embodiment 1.

[0043] The processing conditions of all the other steps are as follows:

[0044] (3) 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 resin to complete debittering, After bitterness, go through colloid mill and sterilization to get the original juice of debitter pomelo;

[0045] (4) Configure the sugar solution in the following parts by weight, including 60 parts by weight of the debittered pomelo juice, 8 parts by weight of xylitol, 10 parts by weight of maltitol, 0.5 parts by weight of citric acid, 0.04 parts by weight of vitamin C, and Glue 3.2 parts by weight, water 18.26 parts by weight;

[0046] (5) After the sugar solution is passed through a colloid mill, it is heated to 100° C. and then vacuum-boiled. The time for vacuum cooking is 80 minutes, and the vac...

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Abstract

The invention discloses low-sugar honey pomelo soft sweets and a preparation method thereof. The low-sugar honey pomelo soft sweets comprise the following components in parts by weight: 42-60 parts of debitterized honey pomelo juice, 5-22 parts of non-sugar sweetener, 0.3-0.5 part of citric acid, 0.03-0.06 part of vitamin C, 2.5-4.0 parts of coagulant and 15-50 parts of water. The low-sugar honey pomelo soft sweets and the preparation method have the following beneficial effects: the low-sugar honey pomelo soft sweets have low sugar content and heat, are not easy to fatten people and are suitable for patients with diabetes; in the preparation method, ion exchange resins are adopted to debitterize the honey pomelo juice, the debitterizing time is short and the debitterizing efficiency is high, thus reducing the pulp damage production time, improving the production efficiency and lowering the production cost; and the produced products maintain the colors, natural flavors and nutritional ingredients of fresh honey pomelos and have good taste.

Description

technical field [0001] The invention belongs to the field of pomelo deep processing, and in particular relates to a low-sugar pomelo soft candy 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, pomelo is mainly sold as fresh fruit, which is greatly affected by the season and has low added value. Honey pomelo jelly candy is convenient for long-term storage and has higher added value compared with fresh fruit. However, edible sugar is added to traditional soft candy. Sweetener, high in calories, easy to make people fat, and prevents patients with diabetes from enjoying the un...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/38A23G3/42
Inventor 杨清泉
Owner FUJIAN NANHAI FOOD
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