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Low-sugar grapefruit peel preserved fruits and preparation method thereof

A technology of pomelo peel and candied fruit, applied to bacteria used in food preparation, confectionery, confectionery industry, etc., can solve the problems of excessive microorganisms, abuse of food additives, etc., achieve improved tissue status, excellent antibacterial effect, and increase antioxidant effect of ability

Pending Publication Date: 2020-03-27
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main problems in my country's candied fruit industry are the excessive microbial and the abuse of food additives

Method used

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  • Low-sugar grapefruit peel preserved fruits and preparation method thereof
  • Low-sugar grapefruit peel preserved fruits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation of embodiment 1 low-sugar pomelo peel candied fruit

[0036] (1) Slicing and debittering steps: get pomelo peel and cut it into slices of moderate thickness (thickness is not more than 0.60cm), and then carry out debittering treatment; the described debittering method is: put pomelo peel into Boil in 1.5% salt water for 30 minutes, then take out the salt water to clean the surface, and then dry the water to obtain the debittered pomelo peel;

[0037] (2) Sugar cooking step: after mixing the pomelo peel, 2% sucrose fat, 2% citric acid and 1% β-cyclodextrin with a mass percentage of 95% of the debittered pomelo peel, add a mass concentration of 50% % of sugar solution for 30 minutes, the amount of sugar solution is preferably to cover the skin of the pumpkin; then add natural products and leave for 6 hours to get a semi-finished product;

[0038] (3) Drying step: drying the semi-finished product at 70°C to obtain low-sugar pomelo peel preserves;

[0039]...

Embodiment 2

[0042] The preparation of embodiment 2 low-sugar pomelo peel candied fruit

[0043] (1) Slicing and debittering steps: get pomelo peel and cut it into slices of moderate thickness (thickness is not more than 0.60cm), and then carry out debittering treatment; the described debittering method is: put pomelo peel into Boil in 1.5% salt water for 30 minutes, then take out the salt water to clean the surface, and then dry the water to obtain the debittered pomelo peel;

[0044](2) Sugar cooking step: after mixing the pomelo peel, 2% sucrose fat, 2% citric acid and 1% β-cyclodextrin with a mass percentage of 95% of the debittered pomelo peel, add a mass concentration of 50% % of sugar solution for 30 minutes, the amount of sugar solution is preferably to cover the skin of the pumpkin; then add natural products and leave for 6 hours to get a semi-finished product;

[0045] (3) Drying step: drying the semi-finished product at 70°C to obtain low-sugar pomelo peel preserves;

[0046] ...

Embodiment 3

[0049] The preparation of embodiment 3 low-sugar pomelo peel candied fruit

[0050] (1) Slicing and debittering steps: get pomelo peel and cut it into slices of moderate thickness (thickness is not more than 0.60cm), and then carry out debittering treatment; the described debittering method is: put pomelo peel into Boil in 1.5% salt water for 30 minutes, then take out the salt water to clean the surface, and then dry the water to obtain the debittered pomelo peel;

[0051] (2) Sugar cooking step: after mixing the pomelo peel, 2% sucrose fat, 2% citric acid and 1% β-cyclodextrin with a mass percentage of 95% of the debittered pomelo peel, add a mass concentration of 50% % of sugar solution for 30 minutes, the amount of sugar solution is preferably to cover the skin of the pumpkin; then add natural products and leave for 6 hours to get a semi-finished product;

[0052] (3) Drying step: drying the semi-finished product at 70°C to obtain low-sugar pomelo peel preserves;

[0053]...

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Abstract

The invention relates to the technical field of food preparation, and specifically discloses low-sugar grapefruit peel preserved fruits and a preparation method thereof. The method specifically includes the following steps: (1) performing slicing and debittering: taking grapefruit peel, performing slicing, and performing debittering treatment; (2) performing boiling with sugar: mixing debittered grapefruit peel, sucrose ester, citric acid and beta-cyclodextrin, adding the mixture into the sugar solution, and performing boiling for 20-40 min; and adding a natural product, and placing the mixedproduct for 3-12 h to obtain a semi-finished product, wherein the natural product is composed of tea polyphenol and nisin; and (3) performing drying: drying the semi-finished product at 60-80 DEG C toobtain the low-sugar grapefruit peel preserved fruits. According to the method, the natural product composed of the tea polyphenol and the nisin is added in the preparation process of the low-sugar grapefruit peel preserved fruits for the first time; and the natural product has an excellent antibacterial effect, and successfully solves the problems of microorganisms exceeding standard and abuse of food additives of low-sugar grapefruit peel preserved fruits.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a low-sugar pomelo peel preserve and a preparation method thereof. Background technique [0002] The processing principle of our common preserved fruit is based on the preservation of high-concentration sugar solution. In the process of making candied pomelo peel, the high concentration of osmotic difference is the key to inhibit the growth of microorganisms in the process of candied fruit production. According to the osmotic difference, use high-concentration sugar liquid, which will make the grapefruit skin and flesh drain water. The concentration of sugar solution during candied fruit can reach more than 70%, which makes the process of candied fruit production have a great osmotic pressure, and at the same time, the water in the microorganisms can be separated by the sugar solution, so that the microorganisms will be in a physiologically dry state and their reproduct...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23L3/3472A23L3/3571A23L5/20
CPCA23G3/48A23G3/366A23L5/27A23L3/3472A23L3/3571A23V2002/00A23V2400/231A23V2200/10A23V2200/14A23V2200/044A23V2250/2132A23V2250/214Y02A40/90
Inventor 冯卫华于立梅黄桂颖李湘銮郭卓钊郭美媛黄妙云
Owner ZHONGKAI UNIV OF AGRI & ENG
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