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Debittered pomelo peel pulp, and production method and use thereof

A pomelo peel and production method technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of high cost, uncertain safety, etc., achieve moderate sour taste, high economic and social benefits, and improve the benefits of manufacturers Effect

Inactive Publication Date: 2013-10-09
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems of high cost and uncertain safety of using glycosidase, the primary purpose of the present invention is to provide a production method for debittering pomelo peel pulp, which uses the glycosidase secreted by lactic acid bacteria to act on the production of Bitter-tasting glycosides, which play a role in removing bitterness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A production method for debittering pomelo peel pulp, comprising the following steps:

[0027] (1) Weigh 100kg of pomelo, wash the fruit, remove the skin (or not), remove the rotten part, separate the pulp from the peel, wash the peel, and get about 40kg of clean peel;

[0028] (2) Cut the peel into pieces, add 40kg of water to refine the pulp, and obtain the peel pulp; control the temperature at 40°C, add 0.1% (accounting for the mass percentage of the peel pulp) of citric acid, stir well, then add 0.4kg of pectinase, fiber 0.4 kg of prime enzyme, reacted for 30 minutes to prepare enzyme-reacted fruit peel pulp;

[0029] (3) Weigh 16kg of white granulated sugar, add it to the peel pulp, heat and stir to dissolve it, and prepare the enzyme-reacted peel pulp sugar solution;

[0030] (4) Stir and heat the enzyme-reacted peel syrup solution to 95°C, heat it for 10 minutes to sterilize, and cool the sterilized enzyme-reacted peel syrup solution to below 37°C under sterile ...

Embodiment 2

[0033] A production method for debittering pomelo peel pulp, comprising the following steps:

[0034] (1) Weigh 100kg of pomelo, wash the fruit, remove the skin (or not), remove the rotten part, separate the pulp from the peel, wash the peel, and get about 40kg of clean peel;

[0035] (2) Cut the peel into pieces, add 200kg of water to refine the pulp, and obtain the peel pulp; control the temperature at 50°C, add 0.3% (accounting for the mass percentage of the peel pulp) of malic acid, stir well, then add 0.24kg of pectinase, and react 300min, the enzyme reaction peel slurry was prepared;

[0036] (3) Weigh 12kg of glucose, add it to the peel pulp, heat and stir to dissolve it, and prepare the enzyme-reacted peel pulp sugar solution;

[0037] (4) Stir and heat the enzyme-reacted peel syrup solution to 100°C, heat it for 5 minutes to sterilize, and cool the sterilized enzyme-reacted peel syrup solution to below 37°C under sterile conditions;

[0038] (5) Add Lactobacillus ac...

Embodiment 3

[0040] A production method for debittering pomelo peel pulp, comprising the following steps:

[0041] (1) Weigh 100kg of pomelo, wash the fruit, remove the skin (or not), remove the rotten part, separate the pulp from the peel, wash the peel, and get about 40kg of clean peel;

[0042] (2) Cut the peel into pieces, add 120kg of water to refine the pulp, and obtain the peel pulp; control the temperature at 45°C, add 0.1% (accounting for the mass percentage of the peel pulp) of malic acid, 0.1% (accounting for the mass percentage of the peel pulp) of lemon acid, stir evenly, then add 0.8 kg of cellulase, and react for 150 minutes to prepare enzyme-reactive peel pulp;

[0043] (3) Weigh 16kg of lactose, add it to the peel pulp, heat and stir to dissolve it, and prepare the enzyme-reacted peel syrup sugar solution;

[0044] (4) Stir and heat the enzyme-reacted peel syrup solution to 98°C, heat it for 7 minutes to sterilize, and cool the sterilized enzyme-reacted peel syrup solutio...

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Abstract

The invention discloses a debittered pomelo peel pulp, and a production method and a use thereof. The production method includes the following steps: (1) separating sarcocarp and peels of pomelos, cutting the peels into lumps, adding water, and then grinding into a pulp to obtain the peel pulp; (2) heating the peel pulp, adding an acid and an enzyme, and carrying out a reaction for 30-300 min to obtain an enzyme reaction peel pulp; (3) then adding sugar, heating to 95-100 DEG C with stirring, holding for 5-10 min for sterilization, and then cooling to 37 DEG C or less; and (4) inoculating with lactic acid bacteria, performing fermentative cultivation at the temperature of 37 DEG C for 24-72 h, then heating up to 90-95 DEG C, and holding for 30-40 min for sterilization to obtain the debittered peel pulp after cooling. The pomelo peel pulp prepared by the method is moderate in sourness, is mellow and sweet in taste, can meet consumer demands for flavors, mouthfeel and the like, and basically eliminates pomelo bitter taste; and the produced debittered pomelo peel pulp can be used for production of other series products, such as a honey pomelo tea, a pomelo peel jam, and a pomelo beverage and the like.

Description

technical field [0001] The invention relates to a debittered pomelo peel pulp, a production method and application thereof. Background technique [0002] The storage resistance and unique flavor of pomelo are unmatched by other fruits, and the suitable area for its cultivation is relatively narrow. Pomelo fruit is of high quality, good flavor, thick skin, and storage-resistant. It has the reputation of "natural canned food". Grapefruit peel contains limonin substances such as naringin and neohesperidin, which can reduce the viscosity of blood circulation and reduce the formation of thrombus. If middle-aged and elderly people suffer from cerebrovascular disease, eating grapefruit often has Helps prevent strokes. [0003] However, it is precisely because the pomelo peel contains limonoids that the processed products of pomelo peel have a bitter taste, and the bitter taste will be stronger after processing, which will affect the taste of the product. The existing debittering...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/015A23L1/068A23F3/34A23L5/20A23L21/15
Inventor 陈中张月婷林伟锋徐慧珏
Owner SOUTH CHINA UNIV OF TECH
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