Minty preserved honey pomelo and preparation method thereof

Abstract

The invention discloses a minty preserved honey pomelo and a preparation method thereof. The minty preserved honey pomelo comprises debittered honey pomelo peel, a debittered honey pomelo juice, xylitol, maltitol, a mint essence, 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 minty preserved honey pomelo is prepared by using the debittered honey pomelo peel and the debittered honey pomelo juice as primary raw materials through debittering, sugar curing and drying steps, reserves the natural flavor of honey pomelo and also has a minty fragrance, so the minty preserved honey pomelo has an obvious fragrant and pleasant cooling and refreshing smell, and can promote digestion and enhance appetite; the minty preserved honey pomelo has sweet but not oily mouthfeel, and has a controlled low naringin content; and finished minty preserved honey pomelo products have a low total sugar content and low total heat, so it is suitable for fat reducing populations and diabetic patients to eat the finished minty preserved honey pomelo products.

Description

technical field [0001] The invention discloses a preserved pomelo fruit, in particular to a mint-flavored preserved pomelo fruit. Background technique [0002] Preserved fruit products, as a kind of leisure food, have not only kept the nutritional content of the fruit, but also are very convenient to eat, so they are more and more popular among people. Honey pomelo preserved fruit is made from the residual pomelo fruit, pericarp and capsule, etc., using the technology of removing bitterness and astringency, and is made by sugaring, drying and other processes. The processed honey pomelo preserved fruit not only maintains the delicate fragrance of honey pomelo, but also increases the flavor of honey, and is very popular among consumers. According to the measurement, preserved pomelo fruit is rich in naringin, pectin and cellulose, etc. Regular consumption helps to reduce blood viscosity and cholesterol, and has a positive effect on protecting cardiovascular and cerebrovascula...

AI Technical Summary

Problems solved by technology

However, the idea of ​​controlling microbial indicators by increasing the total sugar content is greatly limited (the national standard requires the total sugar content of preserved fruit products to be ≤85%), and it is moving towards "low sugar, sulfur-free, natural and convenient" with preserved fruit products. "The trend of development is contrary to the

[0006] Preserved pomelo products are still dominated by sweetness in the market, and added sweeteners are used as the main component of the confit liquid; resulting in a single taste of preserved pomelo products, and the sweetness is mainly determined by the added sweeteners

At present, there is no mint-flavored honey pomelo product on the market

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