Sweet preserved honey pomelo and preparation method thereof
A technology of honey pomelo and sweetness, applied in confectionery, confectionery industry, food science and other directions, can solve problems such as single taste and limitation, and achieve the effects of avoiding rotten taste, increasing quantity and reducing production cost.
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Embodiment 1
[0054] Prepare sweet honey pomelo preserved fruit according to the following steps:
[0055] (1) Preparation of debitter pomelo peel:
[0056] Pomelo peel forming steps: divide the fresh pomelo fruit into slices, separate the pomelo peel from the pomelo pulp, cut the pomelo peel into diced pomelo, and the 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.
[0057] 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 follows: 3.5-5.5% of sodium chloride, 0.3-0.4% of beta-cyclodextrin and the balance of water. Put the debittering solution and diced pomelo fruit of the above formula...
Embodiment 2
[0066] The process of this embodiment is basically the same as Embodiment 1, the difference is:
[0067] ①Add cleaning and disinfection steps before the pomelo peel forming step: the pomelo fresh fruit is automatically cleaned in hot water at 45°C for 2 minutes, cooled and rinsed in clean water, disinfected at room temperature in a chlorine dioxide solution with a concentration of 100mg / L and dried .
[0068] ② For the adjustment of its formulation and process parameters, see Table 1 and Table 2 for details.
Embodiment 3
[0070] The process of this embodiment is basically the same as that of Example 1, and the adjustments of its formula and process parameters are shown in Table 1 and Table 2 for details.
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