Method for preparing grapefruit fruit paste

A technology of huyou ointment and huyou ointment, which is applied in the directions of food ingredients, food science, and food ingredients containing natural extracts, can solve the problems of dark color, high bitterness concentration, destructive effect and taste of huyou ointment, and achieves delicate taste. Silky, Nutritious, Golden Effect

Inactive Publication Date: 2020-07-17
浙江柚都生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The preparation and processing of traditional Huyou cream is usually affected by the seasons. Huyou cream can only be processed when Huyou is on the market, which greatly limits the output of Huyou cream. In addition, the traditionally produced Huyou cream has a darker color and less taste Delicate, take it directly, the concentration of bitterness is high, and too many food additives are added, which seriously damages the original efficacy and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of pomelo class fruit cream, process step is as follows:

[0034] S1. Pick selected green or ripe fruit of Huyou, wash them, and soak them in hot water at 85-90°C after washing;

[0035] S2, directly slice the green pomelo or ripe fruit after the soaking treatment;

[0036] S3, pickling the pomelo slices;

[0037] S4, boil the pickled pomelo slices to obtain pomelo paste;

[0038] S5. Disinfect the container and the lid, and put the boiled pomelo paste into the container while it is still hot;

[0039] S6. After sealing, sterilizing, inspecting, labeling and packing the container and the cover, the container can be shipped.

[0040] Wherein, in the step S1, the fruit diameter of the green pomelo or mature fruit is 10-15 cm, and the fruit of the green pomelo or mature fruit is required to be free from mildew, shriveling, and pests; the time for soaking in hot water is 1.5-2 minutes.

[0041] In the step S2, a slicing tool is used to slice...

Embodiment 2

[0054] A kind of preparation method of pomelo class fruit cream, process step is as follows:

[0055] S1. Pick selected green or ripe fruit of Huyou, wash them, and soak them in hot water at 85-90°C after washing;

[0056] S2, directly slice the green pomelo or ripe fruit after the soaking treatment;

[0057] S3, pickling the pomelo slices;

[0058] S4, boil the pickled pomelo slices to obtain pomelo paste;

[0059] S5. Disinfect the container and the lid, and put the boiled pomelo paste into the container while it is still hot;

[0060] S6. After sealing, sterilizing, inspecting, labeling and packing the container and the cover, the container can be shipped.

[0061]Wherein, in the step S1, the fruit diameter of the green pomelo or mature fruit is 10-15 cm, and the fruit of the green pomelo or mature fruit is required to be free from mildew, shriveling, and pests; the time for soaking in hot water is 1.5-2 minutes.

[0062] In the step S2, a slicing tool is used to slice ...

Embodiment 3

[0075] A kind of preparation method of pomelo class fruit cream, process step is as follows:

[0076] S1. Pick selected green or ripe fruit of Huyou, wash them, and soak them in hot water at 85-90°C after washing;

[0077] S2, directly slice the green pomelo or ripe fruit after the soaking treatment;

[0078] S3, pickling the pomelo slices;

[0079] S4, boil the pickled pomelo slices to obtain pomelo paste;

[0080] S5. Disinfect the container and the lid, and put the boiled pomelo paste into the container while it is still hot;

[0081] S6. After sealing, sterilizing, inspecting, labeling and packing the container and the cover, the container can be shipped.

[0082] Wherein, in the step S1, the fruit diameter of the green pomelo or mature fruit is 10-15 cm, and the fruit of the green pomelo or mature fruit is required to be free from mildew, shriveling, and pests; the time for soaking in hot water is 1.5-2 minutes.

[0083] In the step S2, a slicing tool is used to slice...

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PUM

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Abstract

The invention discloses a method for preparing grapefruit fruit paste. The technological steps are as follows: S1, picking selected grapefruit green fruits or ripe fruits, performing cleaning, soakingthe cleaned fruits in hot water at 85-90 DEG C; S2, directly cutting the soaked grapefruit green fruits or ripe fruits into slices; S3, pickling the grapefruit slices; S4, boiling the pickled grapefruit slices to obtain grapefruit paste; S5, disinfecting a container and a cover, putting the boiled grapefruit paste into the container while it is hot; and S6, sealing the container and the cover, performing sterilizing, checking, labeling and packing, and then performing shipment. The grapefruit fruit paste product prepared by the method has a sweet taste with slight bitterness, has natural fragrance of fruits, is rich nutrition, is easily absorbed by human bodies, has a golden color, is crystal clear, and has a fine and smooth taste. The grapefruit fruit paste can be dissolved immediately when being brewed with water, and no precipitating impurity exists.

Description

technical field [0001] The invention relates to the technical field of fruit paste preparation, in particular to a method for preparing grapefruit paste. Background technique [0002] Huyou fruit is beautiful, pear-shaped, spherical or oblate, and golden in color. The weight of a single fruit is about 300 grams, the thickness of the skin is about 0.6cm, the edible rate is about 70%, and the soluble solids are 11-13.2%. , high nutritional value. Its inner quality is full, crisp and juicy, moderately sweet and sour, sweet and slightly bitter, fresh and delicious. It also has many pharmacological effects such as cooling and dispelling fire, antitussive and phlegm-relieving, lowering blood sugar, moistening the throat and sobering up alcohol, beautifying the skin and prolonging life, etc. It is a pure natural health food that integrates nutrition, beauty and longevity. [0003] The preparation and processing of traditional Huyou cream is usually affected by the seasons. Huyou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
CPCA23L2/38A23V2002/00A23V2250/032A23V2250/21A23V2250/61A23V2250/708
Inventor 程晓鹰郑琇君程艳秋
Owner 浙江柚都生物科技有限公司
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