Manufacturing method of flavor grapefruit peel dish

A production method and pomelo peel technology are applied in the fields of fruit and vegetable preservation, food ingredients as taste improvers, food preservation, etc., which can solve problems such as unfavorable comprehensive utilization of resources, affecting product taste, and polluting the environment, so as to improve appearance quality and increase The effect of reducing cell permeability and nitrite content

Inactive Publication Date: 2017-05-31
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, most people choose to throw away the pomelo peel as garbage after eating the pomelo pulp, which pollutes the environment and is not conducive to the comprehensive utilization of resources
There is still a technical difficulty in the processing and utilization of grapefruit peel, that is, the debittering treatment of grapefruit peel. The grapefruit peel contains limonoids, which makes the processed product of grapefruit peel have a bitter taste, and the bitterness will increase after processing, affecting the taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Choose fresh, non-deteriorated pomelo, clean them, and take 1000g of pomelo peel;

[0034] (2) making required pomelo peel into thin slices with a length of 2 cm and a width of 0.2-0.4 cm;

[0035] (3) Put the pomelo peel in boiling water and scald for 4 minutes until the surface of the peel is almost completely soaked;

[0036] (4) Debittering the pomelo peel after blanching in step (3) with 0.01% naringinase solution, adding 0.2%% enzyme activity simultaneously is the cellulase of 100,000 u / g and 0.1%% enzyme activity is 50,000 u / g of pectinase, supplemented with high CO 2 Composite gas membrane rupture treatment, at 50°C, pH 4.5, enzymatic hydrolysis for 50 minutes, changing water and soaking 5 times, taking out the pomelo peel and squeezing the water;

[0037](5) Put the pomelo peels treated in step (4) into a pot, add 15% salt, mix well, and compact the pomelo peels in the pot with heavy objects, marinate and dehydrate them at a low temperature of 0°C for 4 h...

Embodiment 2

[0047] (1) Choose fresh, non-deteriorated pomelo, clean them, and take 1000g of pomelo peel;

[0048] (2) making required pomelo peel into thin slices with a length of 2 cm and a width of 0.2-0.4 cm;

[0049] (3) Put the pomelo peel in boiling water and scald for 6 minutes until the surface of the peel is almost completely soaked;

[0050] (4) Debittering the pomelo peel after blanching in step (3) with 0.07% naringinase solution, adding 0.4% cellulase with an enzyme activity of 100,000 u / g and 0.3% with an enzyme activity of 50,000 u / g u / g pectinase supplemented with high CO 2 Composite gas membrane rupture treatment, at 60°C, pH 5.5, enzymatic hydrolysis for 70 minutes, changing water and soaking for 10 times, taking out the pomelo peel and squeezing the water;

[0051] (5) Put the pomelo peel treated in step (4) into a basin, add 25% salt, mix evenly, and compact the pomelo peel in the basin with heavy objects, marinate and dehydrate it at a low temperature of 8°C for 8 h...

Embodiment 3

[0061] (1) Choose fresh, non-deteriorated pomelo, clean them, and take 1000g of pomelo peel;

[0062] (2) making required pomelo peel into thin slices with a length of 2 cm and a width of 0.2-0.4 cm;

[0063] (3) Put the pomelo peel in boiling water and scald for 5 minutes until the surface of the peel is almost completely soaked;

[0064] (4) Debittering the pomelo peel after blanching in step (3) with 0.04% naringinase solution, adding 0.3% cellulase with an enzyme activity of 100,000 u / g and 0.2% with an enzyme activity of 50,000 u / g u / g pectinase supplemented with high CO 2 Composite gas membrane rupture treatment, at 55°C, pH 5, enzymatic hydrolysis for 60 minutes, changing water and soaking 8 times, taking out the pomelo peel and squeezing the water dry;

[0065] (5) Put the pomelo peel treated in step (4) into a pot, add 20% salt, mix well, and compact the pomelo peel in the pot with a heavy object, marinate and dehydrate it at a low temperature of 4°C for 6 hours, an...

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PUM

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Abstract

The invention relates to a flavor grapefruit peel dish, which has the advantages that the grapefruit peel can be effectively recovered and reused; the economic benefits are improved; the shelf life of the grapefruit peel is prolonged; meanwhile; the salt content of a finished product is reduced through a low-temperature dehydration process; through the dehydration treatment, 90-percent of nitrite is effectively removed. Rich saccharides, mineral substances and vitamin are contained in the finished product; the nutrition values and the health care functions of the grapefruit peel are combined; the effects of clearing away heat and toxic materials, diminishing inflammation, promoting urination, softening and expanding blood vessels and the like are achieved; the human body disease-resistant capability is favorably improved; the occurrence of the cardiovascular system diseases can be prevented. The added value of the grapefruit peels is greatly mined; further, the industrialization system of the grapefruit processing is completed; a great number of grapefruit peels can be recovered and utilized; the resource waste is reduced; the rich paths are also provided for the human diet nutrition and health.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to side dish processing, in particular to a method for preparing flavored pomelo peel side dishes. Background technique [0002] Side dishes refer to vegetables pickled with salt and other seasonings, which have a strong salty taste and can be preserved for a long time. It is an indispensable side dish on the daily table, and there are many kinds of pickled side dishes on the market at present, and all kinds of pickled side dishes are also quite popular with some consumers. [0003] However, due to the addition of pigments and preservatives in the pickling process of side dishes, the most serious thing is that if pickled improperly, carcinogenic nitrite will be produced, which will seriously endanger human health. Especially for children, it seriously affects their healthy growth and intellectual development. In addition, in order to keep the side dishes for a long time, a large amoun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/00A23L5/20A23L29/00A23L33/105A23L33/14A23L33/16A23B7/152
CPCA23B7/152A23V2002/00A23V2200/14A23V2200/30A23V2200/326A23V2200/324A23V2250/1614A23V2250/11A23V2250/21A23V2250/218A23V2250/1842A23V2250/76A23V2300/48
Inventor 席冉陈兰李喜宏乔丽萍
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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