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Pomelo fruit paste and preparation method thereof

A production method and technology of honey pomelo, applied in food preparation, application, food science, etc., can solve problems such as insufficient degree of debitterness, long debitterness time, short debitterness cooking time, etc., to reduce damage and production time, reduce Production cost, easy long-term preservation effect

Active Publication Date: 2013-12-11
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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  • Pomelo fruit paste and preparation method thereof
  • 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. The processing conditions of all the other steps are as follows:

[0055](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.

[0056] (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 resin t...

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Abstract

The invention discloses a pomelo fruit paste and a preparation method thereof. The fruit paste comprises the following materials by weight: 45-60 parts of de-bittered pomelo raw juice, 15-20 parts of de-bittered pomelo peel, 5-16 parts of edible sugar, 0.3-0.5 parts of citric acid, 0.03-0.06 parts of vitamin C, and 4-34.5 parts of water. The pomelo fruit paste has long shelf life, wide application range and high added value. By de-bittering pomelo raw juice with ion exchange resin, the preparation method has advantages of short de-bittering time, high de-bittering efficiency, reduced destruction production time to fruit pulp, improved production efficiency, and reduced production cost. The product has remained color, natural flavor and nutritional ingredients of fresh pomelo fruit, and good mouth feeling.

Description

technical field [0001] The invention belongs to the field of pomelo deep processing, and in particular relates to a 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, while honey pomelo fruit paste is easy to store for a long time, has a wide range of applications, and has higher added value compared with fresh fruit. [0003] In the production of honey pomelo fruit paste, debitterness and production process are two important parts. Honey pomelo contai...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 杨清泉
Owner FUJIAN NANHAI FOOD
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