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 indu

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
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Example Embodiment

[0035] Example 1 Preparation of low-sugar candied grapefruit peel

[0036] (1) Slicing and debittering steps: take the grapefruit peel and cut it into thin and thick slices (thickness not greater than 0.60cm), and then perform debittering treatment; the debittering method is: put the grapefruit peel into a mass concentration of Boil in 1.5% salt water for 30 minutes, then take out the salt water to clean the surface, and then spin the water to dry the debittered grapefruit peel;

[0037] (2) Sugar-cooking step: mix 95% of the debittered grapefruit peel, 2% of sucrose lipid, 2% of citric acid and 1% of β-cyclodextrin and add the mass concentration of 50%. Boil in 5% sugar solution for 30 minutes, and the amount of sugar solution should cover the zipper skin; then add natural products and leave it for 6 hours to obtain semi-finished products;

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

[0039] Based on the weigh...

Example Embodiment

[0042] Example 2 Preparation of low-sugar pomelo peel preserves

[0043] (1) Slicing and debittering steps: take the grapefruit peel and cut it into thin and thick slices (thickness not greater than 0.60cm), and then perform debittering treatment; the debittering method is: put the grapefruit peel into a mass concentration of Boil in 1.5% salt water for 30 minutes, then take out the salt water to clean the surface, and then spin the water to dry the debittered grapefruit peel;

[0044] (2) Sugar-cooking step: mix 95% of the debittered grapefruit peel, 2% of sucrose lipid, 2% of citric acid and 1% of β-cyclodextrin and add the mass concentration of 50%. Boil in 5% sugar solution for 30 minutes, and the amount of sugar solution should cover the zipper skin; then add natural products and leave it for 6 hours to obtain semi-finished products;

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

[0046] Based on the weight ...

Example Embodiment

[0049] Example 3 Preparation of low-sugar candied grapefruit peel

[0050] (1) Slicing and debittering steps: take the grapefruit peel and cut it into thin and thick slices (thickness not greater than 0.60cm), and then perform debittering treatment; the debittering method is: put the grapefruit peel into a mass concentration of Boil in 1.5% salt water for 30 minutes, then take out the salt water to clean the surface, and then spin the water to dry the debittered grapefruit peel;

[0051] (2) Sugar-cooking step: mix 95% of the debittered grapefruit peel, 2% of sucrose lipid, 2% of citric acid and 1% of β-cyclodextrin and add the mass concentration of 50%. Boil in 5% sugar solution for 30 minutes, and the amount of sugar solution should cover the zipper skin; then add natural products and leave it for 6 hours to obtain semi-finished products;

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

[0053] Based on the weigh...

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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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