Honey pomelo pericarp powder electuary and preparation method thereof
A technology for debittering honey pomelo peel powder and peel powder, which is applied in the field of granules to achieve the effects of good debittering effect, low hygroscopicity, and smooth taste
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Embodiment 1
[0042] (1) Preparation of debitter pomelo peel powder:
[0043] 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 with a specification of (3.2-3.8cm)×(3.2-3.8cm)×(3.2-3.8cm), and then send it to the grading device for diced honey pomelo to obtain qualified honey pomelo Fruit dices.
[0044] 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 into a vacuum ...
Embodiment 2
[0052] The process of this embodiment is basically the same as Embodiment 1, the difference is:
[0053] ①In the step of preparing debitter pomelo grains, a cleaning and disinfection step is added before the pomelo peel forming step: the fresh pomelo fruit is automatically cleaned in hot water at 45°C for 2 minutes, then cooled and rinsed in clean water, and the fresh pomelo fruit is rinsed in clean water at a concentration of 100mg / L. Disinfect in chlorine oxide solution at room temperature and dry.
[0054] ②Recipe deployment and adjustment of process parameters are detailed in Table 1 and Table 2.
Embodiment 3
[0056] The process of this embodiment is basically the same as that of Example 1, and the adjustment of the formulation and process parameters is shown in Table 1 and Table 2 for details.
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