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Cherry tomato flavor low-sugar pomelo peel preserved fruit and preparation method thereof

A technology of cherry tomatoes and pomelo peels, which is used in confectionery, confectionery industry, food ingredients as taste improvers, etc., can solve problems such as resource waste and environmental pollution, achieve good shape retention, reduce production costs, reduce The effect of sugar dosage

Inactive Publication Date: 2018-10-09
JINGXI XIUMEI BIANCHENG AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The annual output of grapefruit is several million tons, but the comprehensive utilization of grapefruit peel has not attracted enough attention. Most of the grapefruit peel after eating the fruit is thrown away as waste, causing environmental pollution and a great waste of resources.

Method used

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  • Cherry tomato flavor low-sugar pomelo peel preserved fruit and preparation method thereof
  • Cherry tomato flavor low-sugar pomelo peel preserved fruit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A low-sugar pomelo peel preserved fruit with cherry tomato flavor, consisting of the following ingredients in parts by weight: 100 parts of grapefruit peel, 60 parts of cherry tomato, 30 parts of naringinase, 1 part of honey, 5 parts of mannitol, δ - 30 parts of gluconolactone, 20 parts of citric acid, 15 parts of heart K powder, 1 part of gotu kola powder, 2 parts of purple sweet potato powder, 5 parts of banana, 3 parts of hawthorn powder, 1 part of potato powder, 1 part of pure buffalo milk share.

[0024] The preparation method of cherry tomato flavor low-sugar pomelo peel fruit comprises the following steps:

[0025] (1) Treatment of pomelo peel: remove the white flesh from the selected high-quality pomelo peel, blanch in boiling water for 3 minutes, cut into strips, put it into naringinase with a mass fraction of 0.1%, and adjust the temperature to 55°C. The pH value is 4.0±0.2. Debitterize the pomelo peel for 60 minutes, take it out and dry it, add citric acid w...

Embodiment 2

[0030] A low-sugar pomelo peel preserved fruit with the flavor of cherry tomatoes, which consists of the following ingredients in parts by weight: 150 parts of grapefruit peels, 80 parts of cherry tomatoes, 50 parts of naringinase, 5 parts of honey, 10 parts of mannitol, δ - 50 parts of gluconolactone, 35 parts of citric acid, 25 parts of heart K powder, 5 parts of gotu kola powder, 6 parts of purple sweet potato powder, 10 parts of banana, 8 parts of hawthorn powder, 5 parts of potato powder, 1.5 parts of pure buffalo milk share.

[0031] The preparation method of cherry tomato flavor low-sugar pomelo peel fruit comprises the following steps:

[0032] (1) Treatment of pomelo peel: remove the white pulp from selected high-quality pomelo peel, blanch in boiling water for 3.5 minutes, cut into strips, put in naringinase with a mass fraction of 0.2%, and adjust the temperature to 55°C , PH value is 4.0±0.2, debitterize the pomelo peel for 60min, take it out and dry it, add citri...

Embodiment 3

[0037] A low-sugar pomelo peel preserved fruit with cherry tomato flavor, consisting of the following ingredients in parts by weight: 125 parts of grapefruit peel, 70 parts of cherry tomato, 40 parts of naringinase, 3 parts of honey, 8 parts of mannitol, δ - 40 parts of gluconolactone, 30 parts of citric acid, 20 parts of heart K powder, 3 parts of gotu kola powder, 4 parts of purple sweet potato powder, 8 parts of banana, 6 parts of hawthorn powder, 3 parts of potato powder, 2 parts of pure buffalo milk share.

[0038] The preparation method of cherry tomato flavor low-sugar pomelo peel fruit comprises the following steps:

[0039] (1) Treatment of pomelo peel: remove the white flesh from selected high-quality pomelo peel, blanch in boiling water for 4 minutes, cut into strips, put it into naringinase with a mass fraction of 0.35%, and adjust the temperature to 58°C, The pH value is 4.0±0.2. Debitterize the pomelo peel for 60 minutes, take it out and dry it, add citric acid ...

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Abstract

The invention discloses cherry tomato flavor low-sugar pomelo peel preserved fruit, which is prepared from the following ingredients of 100 to 150 parts of shaddock peel, 60 to 80 parts of cherry tomatoes, 30 to 50 parts of naringinase, 1 to 5 parts of honey, 5 to 10 parts of mannitol, 30 to 50 parts of delta-glucolactone, 20 to 35 parts of citric acid, 15 to 25 parts of red peach K powder, 1 to 5parts of centella asiatica root powder, 2 to 6 parts of purple sweet potato powder, 5 to 10 parts of bananas, 3 to 8 parts of hawthorn powder and 1 to 5 parts of potato powder. The preserved fruit isprepared through three specific steps of shaddock peel treatment, cherry tomato pretreatment, seasoning powder preparation and vacuum sugar infusion. The prepared preserved fruit has the complete block shape, slight yellow color, transparent color, full appearance, intense pomelo flavor, and fragrant and sweet taste, has the special cherry tomato flavor, and has certain health care effects; the comprehensive quality is high.

Description

【Technical field】 [0001] The invention relates to the technical field of pomelo peel preparation technology, in particular to a tomato-flavored low-sugar pomelo peel preserve and a preparation method thereof. 【Background technique】 [0002] Preserved fruit, also known as dry candied fruit, is a traditional Chinese food with a long production history. However, the traditional preserved fruit has a high sugar content, so it is mainly sweet, and the fruit flavor of the fruit itself is not obvious. At present, the sugar content of most preserved fruits is generally 65-70%, the processing and cooking time is long, the nutritional components are lost, and the flavor is monotonous. [0003] Pomelo is a kind of fruit of Rutaceae citrus, which has high nutritional and medicinal value, and its thick skin accounts for about 40% of the whole pomelo fruit mass. Grapefruit peel contains a variety of non-nutritional physiologically active ingredients that have health care effects on huma...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/36A23G3/364A23G3/42A23G3/48A23V2002/00A23V2200/16A23V2200/30A23V2250/6418A23V2250/032
Inventor 韩再满
Owner JINGXI XIUMEI BIANCHENG AGRI SCI & TECH CO LTD
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