Exocarpium citri grandis and white gourd puree stuffing and processing method thereof

Abstract

The invention discloses pummelo peel and white gourd puree stuffing and a processing method. The pummelo peel and white gourd puree stuffing is prepared from 200g of white gourd, 14g of white granulated sugar, 3g of butter and 2g of sugared pummelo peel powder. Wherein the ratio of the water to the white granulated sugar water to the honey in the sugaring liquid of the ripe tangerine peel powder is 10: 4: 3. According to the invention, the planting byproduct of exocarpium citri grandis, namely the peel of mature fruits, is comprehensively utilized and combined with the white gourd puree. The faint scent of the minced wax gourd, the sweet aftertaste of the pummelo peel and the fresh, sweet and delicious taste of the honey are mutually fused, the tartronic acid of the wax gourd can inhibit carbohydrates from being converted into fat and is beneficial for water to alleviate edema, and the health-care functions of the pummelo peel, such as reducing phlegm, regulating qi, invigorating spleen and promoting digestion, are combined with the effects of the honey, such as relieving fatigue, eliminating food retention and the like; and the pummelo peel sweet stuffing which is delicious and has a certain health-care function is developed.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a tangerine peel and wax gourd puree filling and a processing method thereof. Background Art

[0002] The succinic acid of wax gourd can inhibit the conversion of sugars into fat, and has a diuretic and detumescent effect. Huajuhong has the health functions of resolving phlegm and regulating qi, strengthening the spleen and promoting digestion. Honey can relieve fatigue and has the effect of eliminating food accumulation. How to combine the fragrance of wax gourd puree, the sweetness of Huajuhong and the sweet and delicious taste of honey, so that the prepared filling has the combination of the above effects, thereby having health functions, and solving the problem that fillings are not easy to make in daily life, and providing people with delicious Huajuhong sweet fillings with certain health functions, is the subject studied by the inventor. Summary of the invention

[0003] The invention aims to provide a tangerine peel and wax gourd puree filling and a processing method, so that people can enjoy delicious food conveniently and simply, enrich the choices on the dining table, and at the same time be beneficial to people's health, so as to overcome the shortcomings of the prior art.

[0004] The technical scheme of the present invention is: to provide a tangerine peel and wax gourd puree filling, comprising the following raw materials in proportion by weight, 200g wax gourd, 14g white sugar, 3g butter, 2g candied tangerine peel ripe fruit peel powder; wherein the proportion of the tangerine peel ripe fruit peel powder candied liquid is, water: white sugar water: honey is 10:4:3.

[0005] The processing method of the above-mentioned tangerine peel and wax gourd puree filling comprises the following steps:

[0006] 1) Peel and deseed the winter melon and cut it into strips. Add appropriate amount of water and boil the winter melon strips until they are transparent. Drain the surface water. Add 3g butter and 14g sugar to the winter melon strips and stir-fry over medium-low heat until dry.

[0007] 2) Remove the pulp, peel and shred the Huajuhong fruit; prepare a 40% white sugar solution, heat and concentrate it until the sugar content is 70° Brix, add honey after cooling and stir evenly; candied the Huajuhong at a material-liquid ratio of 1:2 at 5°C for 5 days;

[0008] 3) baking the candied tangerine peel obtained in step 2 at 55° C. for 5 hours; pulverizing the dried tangerine peel and passing it through a 60-mesh standard sieve;

[0009] 4) After adding an appropriate amount of pure water to the tangerine peel powder obtained in step 3 to dissolve it, add the winter jelly filling obtained in step 1, and stir-fry the tangerine peel powder and the winter jelly filling over low heat for 5-6 minutes.

[0010] The present invention has the following beneficial effects:

[0011] The present invention comprehensively utilizes the peel of mature fruit, a byproduct of the cultivation of huajuhong, and combines it with wax gourd puree. The fragrance of wax gourd puree, the sweet aftertaste of huajuhong and the sweet and delicious taste of honey are integrated with each other. The succinic acid of wax gourd can inhibit the conversion of sugar substances into fat, and has a diuretic and detumescent effect. The health functions of huajuhong in removing phlegm and regulating qi, strengthening the spleen and digesting food, and the effects of honey in relieving fatigue and eliminating food accumulation are combined to develop a delicious huajuhong sweet filling with certain health functions. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 It is the TIC total ion current chromatogram of the tangerine peel and wax gourd puree filling of the present invention.

[0013] Figure 2 This is the flavor radar chart of the electronic nose of the present invention.

[0014] Figure 3 This is the radar chart of the electronic nose of tangerine peel with different sugar concentrations.

[0015] Figure 4 The radar diagram of the electronic nose of tangerine red powder with different mesh sizes.

[0016] Figure 5 This is the sensory evaluation chart of tangerine peel powder sieved with different mesh sizes added to the filling.

[0017] Figure 6 These are the finished pictures of fillings made with different amounts of tangerine powder added.

[0018] Figure 7 This is a sensory evaluation chart of the effect of different amounts of tangerine powder added on the quality of the filling.

[0019] Figure 8 The present invention is a process flow chart of the tangerine peel and wax gourd puree filling. DETAILED DESCRIPTION

[0020] The technical solution of the present application will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all of the embodiments.

[0021] Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making any creative work shall fall within the scope of protection of this application.

[0022] See also Figure 1-8 The present invention comprises the following raw materials in proportion by weight: 200g wax gourd, 14g white sugar, 3g butter, and 2g candied tangerine peel powder; wherein the ratio of the candied tangerine peel powder is 10:4:3 for water: white sugar water: honey.

[0023] The processing method of the above-mentioned tangerine peel and wax gourd puree filling comprises the following steps:

[0024] 1) Peel and deseed the winter melon and cut it into strips. Add appropriate amount of water and boil the winter melon strips until they are transparent. Drain the surface water. Add 3g butter and 14g sugar to the winter melon strips and stir-fry over medium-low heat until dry.

[0025] 2) Remove the pulp, peel and shred the Huajuhong fruit; prepare a 40% white sugar solution, heat and concentrate it until the sugar content is 70° Brix, add honey after cooling and stir evenly; candied the Huajuhong at a material-liquid ratio of 1:2 at 5°C for 5 days;

[0026] 3) baking the candied tangerine peel obtained in step 2 at 55° C. for 5 hours; pulverizing the dried tangerine peel and passing it through a 60-mesh standard sieve;

[0027] 4) After adding an appropriate amount of pure water to the tangerine peel powder obtained in step 3 to dissolve it, add the winter jelly filling obtained in step 1, and stir-fry the tangerine peel powder and the winter jelly filling over low heat for 5-6 minutes.

[0028] 2. Test analysis:

[0029] 1. Volatile flavor substances in ripe peel of Huajuhong fruit

[0030] According to the TIC total ion current chromatogram (see Figure 2 ), the NIST 2020 database was used to qualitatively analyze the samples, and the Aroma Office flavor database was used to screen the main volatile flavor substances measured (Table 1), among which terpenes accounted for the majority, and the other volatile substances with high contents included terpene alcohols, aldehydes, aromatic compounds, furanols, etc. From the electronic nose flavor radar map ( Figure 2 ) data analysis showed that the response intensity of tangerine red powder to sensors 1 and 9 was relatively large. These two sensors responded sensitively to volatile substances such as alkanes, aromatic compounds, alcohols and aldehydes, indicating that the changes in volatile substances such as hydrocarbons and alcohols in the samples were more obvious, which was consistent with the TIC test results.

[0031] Table 1 Main aroma and efficacy components of tangerine peel oil identified

[0032]

[0033]

[0034] 2. Sensory quality of orange peel and winter melon puree filling

[0035] After testing and analysis, the sugar concentration, particle size and amount of tangerine peel added have a great impact on the product sensory. Through electronic nose and manual sensory analysis, it can be seen that the sugar solution concentration is 70°Brix ( Figure 2 , Figure 3 ), grinding particle size is 60 mesh ( Figure 4 , Figure 5 ), the addition amount is 2.5% ( Figure 6 , Figure 7 ) when the filling has the best flavor, taste, color and other sensory qualities.

[0036] See also Figure 3 The taste of different sugar concentrations is quite different. The taste score and flavor substances are the strongest when the sugar concentration is 70°Brix. The main reason is the high concentration of sugar solution plus the flavoring effect of honey. During the candied process, the sugar solution penetrates into the tissue of the tangerine peel, and its bitterness and astringency are significantly reduced, increasing the flavor and palatability.

[0037] See also Figure 7 The best amount of candied tangerine peel added to winter melon puree is 2.5%. When it increases to 5%, the color will change significantly, the filling color will be darker overall, and the bitterness will increase significantly.

[0038] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A kind of orange peel and wax gourd puree filling, characterized in that: The invention comprises the following raw materials in proportion by weight: 200g wax gourd, 14g white sugar, 3g butter, 2g candied tangerine peel powder; wherein the ratio of the candied tangerine peel powder is 10:4:3 for water: white sugar water: honey.

2. The method for processing the tangerine peel and wax gourd puree filling according to claim 1, characterized in that The following steps are involved: 1) Peel and deseed the winter melon and cut it into strips. Add appropriate amount of water and boil the winter melon strips until they are transparent. Drain the surface water. Add 3g butter and 14g sugar to the winter melon strips and stir-fry over medium-low heat until dry. 2) Remove the pulp, peel and shred the orange peel fruit; Prepare 40% white sugar solution, heat and concentrate to measure the sugar content to 70°Brix, add honey and stir evenly after cooling; candied tangerine peel at a material-liquid ratio of 1:2 at 5℃ for 5 days; 3) baking the candied tangerine peel obtained in step 2 at 55° C. for 5 hours; pulverizing the dried tangerine peel and passing it through a 60-mesh standard sieve; 4) After adding an appropriate amount of pure water to the tangerine peel powder obtained in step 3 to dissolve it, add the winter jelly filling obtained in step 1, and stir-fry the tangerine peel powder and the winter jelly filling over low heat for 5-6 minutes.

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