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Honey pomelo stuffing, and preparation method and application thereof

A technology of honey pomelo and stuffing, applied in the field of honey pomelo stuffing and its preparation, can solve problems such as limitations, achieve the effects of increasing quantity, reducing cost, and improving utilization rate

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

[0061] The honey pomelo filling is prepared according to the following methods of debittering pomelo peel by masking, debittering pomelo fruit by ion exchange resin, and vacuum sugaring.

[0062] (1) Preparation of debitter pomelo peel:

[0063] 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.

[0064] 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-cyclodext...

Embodiment 2

[0077] The process of this embodiment is basically the same as Embodiment 1, the difference is:

[0078] 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 .

[0079] ② For the adjustment of its formulation and process parameters, see Table 1 and Table 2 for details.

[0080] Table 1 formula ratio

[0081] components

Example 1

Example 2

Example 3

Comparative example 2

Comparative example 3

Comparative example 4

water

10

12

8

15

20

10

Debittered Pomelo Juice

20

18

22

—

10

20

fructose syrup

11

12

10

26

4

8

White sugar

8

7

9

8

15

11

Salt

1

0.8

1.2

0.1

1 ...

Embodiment 3

[0085] 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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PUM

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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, white granulated sugar, high fructose syrup, salt, citric acid monohydrate, licorice root, vitamin C, golden pomelo and potassium sorbate, and has a total sugar content of 30-45% and 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, and sweet but not oily mouthfeel, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes, pizzas 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): A23L1/212A21D13/00A23L19/00
CPCA21D13/00A23L5/20A23L19/00
Inventor 杨清泉杨清水
Owner FUJIAN NANHAI FOOD
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