Combined type golden pomelo preserved fruit and making method thereof

Abstract

The invention relates to a combined type golden pomelo preserved fruit and a preparation method thereof, the pomelo peel and the pomelo pulp are respectively debittered, sugared and dried, and the processed pomelo peel and pomelo pulp are combined and subjected to secondary drying to strengthen the chewing performance of the preserved fruit, and improves the quality of preserved fruit product; thepomelo pulp does not need to debitter, only the pomelo peel is required for debittering, which can preserve the scent and nutrition of the pomelo pulp, the debittering workload is greatly reduced, and the production operation is more convenient and quick. The pomelo peel oil sac is destroyed during the processing of the pomelo peel, which facilitates the exudation of the bitter component such asnaringin, the debittering time is obviously shortened, and a debittering protectant can effectively maintain the structure of the pomelo peel; the smashed pomelo peel and the pomelo pulp are respectively sugared, the material size becomes smaller, a contact area is increased, and the sugar absorption is fast and even and full; smashed pomelo peel and the pomelo pulp are dried independently, the drying time is reduced, the problem of different drying rates is avoided, the product taste is obviously improved, and the preserved fruit is chewed for a long time, which has a new texture.

Description

technical field [0001] The invention relates to the technical field of preserved fruit production, in particular to a combined preserved pomelo fruit and a preparation method thereof. Background technique [0002] At present, the preserved golden pomelo fruit is made from the whole piece or whole piece of pomelo peel (including pomelo sac), which is processed through the processes of dicing, debittering, batching, sugaring and drying. The pomelo pomelo capsule absorbs the ingredient solution to form a good flavor, while the surface skin of pomelo can bring a certain chewiness, giving the preserved fruit a good taste. Nowadays, the development of preserved pomelo fruit products is based on sweeteners and sour agents, adding plant extracts to enhance the flavor and function, focusing on the development and research of ingredients and formulas, but ignoring the product texture design, and comparing the texture levels when consumers chew and use single. In order to improve the...

AI Technical Summary

Problems solved by technology

Pomelo pomelo pomelo capsules are highly absorbent, and require high-concentration sugar solution for sugaring, and it often takes multiple sugarings to absorb fully. Otherwise, the phenomenon of "white heart" will easily appear during the drying process, which will affect the taste of the product.

In the drying process, the whole piece of pomelo peel is sugared and then dried. Due to the different drying rates of the skin layer and pomelo capsule layer, the skin layer is often over-dried and the taste is rough; the pomelo capsule layer is difficult to fully dry, and the edible taste is too Soft, lacking sticky thick feeling

[0005] The ratio of pomelo peel and pomelo sac in the conventional preparation method is uncoordinated and difficult to control. It completely depends on the original structure of pomelo, and has the defects of softness, insufficient chewiness, and insufficient waxiness.

The pomelo peel has a strong bitter taste, and the pomelo peel and pomelo capsule are debittered at the same time, so the amount of material to be processed is large, resulting in difficult operation, high water consumption, and low efficiency.