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Honey pomelo stuffing, and preparation method and application thereof

A technology of honey pomelo and stuffing, applied in application, baking, confectionery, etc., can solve problems such as limitations, achieve the effect of increasing quantity, improving utilization rate, and sweet but not greasy taste

Pending Publication Date: 2014-04-30
FUJIAN NANHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the idea of ​​controlling microbial indicators by increasing the total sugar content is greatly limited, and it is contrary to the trend of “low sugar, sulfur-free, natural and convenient” development of preserved fruit products

Method used

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  • Honey pomelo stuffing, and preparation method and application thereof
  • Honey pomelo stuffing, and preparation method and application thereof
  • Honey pomelo stuffing, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] The honey pomelo filling granules are prepared by the following methods of debittering pomelo peel by masking, debittering pomelo fruit by ion exchange resin and vacuum sugaring.

[0058] (1) Preparation of debitter pomelo peel:

[0059] Honey pomelo peel forming steps: divide the honey pomelo fresh fruit into slices, and separate the honey pomelo peel from the honey pomelo pulp, cut the honey pomelo peel into standard-shaped honey pomelo dices, and the honey pomelo peel enters the machine Dice, cut into diced honey pomelo fruit with the specification of (3-4cm)×(3-4cm)×(3-4cm), and then send it to the diced honey pomelo fruit grading device to obtain qualified diced honey pomelo fruit.

[0060] Debittering step of honey pomelo peel: under a vacuum degree of 0.05MPa, the debittering solution is used to remove the bitterness in the diced pomelo, and the debittered diced pomelo is separated from the debittering solution. The proportion of the debittering liquid is as fol...

Embodiment 2

[0072] The process of this embodiment is basically the same as Embodiment 1, the difference is:

[0073] In the step of preparing debitter pomelo peel, add the step of cleaning and disinfection before the step of forming the pomelo peel: the fresh pomelo fruit is automatically cleaned in hot water at 40-45°C for 2-3 minutes, then cooled and rinsed in clean water, at a concentration of 100mg / L chlorine dioxide solution at room temperature for disinfection and drying.

[0074] In addition, see Table 1 and Table 2 for the adjustment of specific formulations and process parameters.

Embodiment 3

[0076] The process of this embodiment is basically the same as that of Example 1, and the adjustments of specific formulas and process parameters are shown in Table 1 and Table 2.

[0077] Table 1 formula ratio

[0078] components

Example 1

Example 2

Example 3

Comparative example 2

Comparative example 3

Comparative example 4

water

10

8

12

10

20

10

Debittered Pomelo Juice

20

22

18

—

10

15

Xylitol

5

4

6

25

15

5

Maltitol

15

16

14

15

15

15

Citric acid monohydrate

0.8

0.7

0.9

0.1

—

0.8

licorice

0.03

0.02

0.05

—

1.03

0.03

Vitamin C

0.05

0.03

0.06

0.05

0.05

0.05

Potassium sorbate

0.02

0.035

0.04

0.035

0.02

0.035

Debitter pomelo peel

50

45

55

45

50

50

[0079] Table 2 Pro...

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Abstract

The invention discloses a honey pomelo stuffing, and a preparation method and an application thereof. The honey pomelo stuffing comprises debittered honey pomelo peel, a debittered honey pomelo juice, xylitol, maltitol, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The preparation method of the honey pomelo stuffing comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, sweet but not oily mouthfeel, certain chewiness, low sugar content, low total heat and no fattening, can be eaten by diabetic patients, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes and the like.

Description

technical field [0001] The invention discloses a filling, in particular a pomelo filling, a preparation method and application thereof. Background technique [0002] Food fillings are products that are heated, sterilized, and packaged with or without sugar, with or without adding other auxiliary materials, using plant fruits or tubers, livestock and poultry meat products, and aquatic products as raw materials. The General Administration of Quality Supervision, Inspection and Quarantine and the National Standards Committee also approved and issued a recommended national standard "Food Fillings" (GB / T21270-2007) on December 4, 2007. [0003] Existing various plant fruit is the food stuffing that raw material is made on the market at present. For example, patent CN1081006C discloses a kind of cantaloupe granule filling, which is prepared from cantaloupe or dried cantaloupe as raw material, adding sugar, citric acid, essence, vegetable oil, water, etc., and through raw material...

Claims

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Application Information

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IPC IPC(8): A23G3/34A23G3/42A23G3/48A21D13/08
Inventor 杨清泉杨清水
Owner FUJIAN NANHAI FOOD
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