Preparation method of double-shaddock-peel dry sauce for sour and hot bailing rice noodles

Abstract

The invention discloses a preparation method of double-shaddock-peel dry sauce for sour and hot bailing noodles, and belongs to the technical field of food processing, the method comprises the following steps: (1) shaddock peel treatment: washing shaddock peel, removing white pulp, cutting the shaddock peel into shreds, uniformly mixing a debitterizing agent with the shaddock peel shreds, kneading, then standing, and drying after the treatment is completed to obtain shaddock peel powder; rubbing again to remove the debitterizing agent on the surface of the shredded shaddock peel, and then cleaning and draining for later use; (2) fruit treatment: peeling and denucleating apples and pears, cutting the apples and pears into small blocks, and mashing the small blocks with a blender to obtain fruit puree; (3) chili treatment: removing pedicles of chilies, washing, airing and chopping to obtain chopped chilies; (4) mixed fermentation: uniformly mixing the treated shredded shaddock peel, fruit puree and crushed chili to obtain a mixture, uniformly mixing the mixture with sugar, salt and vinegar, putting the mixture into a sealed container for fermentation, and regularly stirring in the fermentation process; and (5) sterilizing and packaging: after fermentation is completed, sterilizing the sauce, cooling the sterilized sauce to room temperature, and sealing and packaging, so that the problem that the bitterness of the shaddock peel affects the taste of the sauce is solved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing and particularly to a method for preparing a double grapefruit peel hot and sour vermicelli dry sauce. Background Art

[0002] As one of the representatives of Quzhou local snacks, hot and sour rice noodles are deeply loved by local residents and tourists. Quzhou rice noodles originated in the Ming Dynasty and have a history of more than 600 years. It is one of the famous products in the history of Quzhou City. The main raw material of Quzhou rice noodles is rice, which is made into powder after fine processing, and then goes through processes such as steaming and drying to finally become rice noodles that can be eaten in soup or fried. However, with the improvement of living standards and the change of consumption concepts, consumers have higher and higher requirements for catering seasonings. The sauces of traditional hot and sour rice noodles are often difficult to meet the modern people's pursuit of health, deliciousness and convenience due to the simple production process and single raw materials. Therefore, it is particularly important to develop a new sauce that combines nutrition, deliciousness and innovation. The sauce is made by fermenting high-quality raw materials such as grapefruit peel, Xinjiang apple, Yantai pear, Quzhou alpine pepper, etc., forming a unique and rich flavor system, which enhances the taste level and nutritional value of the sauce. However, pomelo peel is added as a raw material in the preparation of the sauce. The pomelo peel contains naringin and limonin, which makes the pomelo peel taste bitter. Therefore, if the pomelo peel is not handled properly, it will have a more obvious bitter taste, which will affect the taste of the sauce. Currently, the bitter taste is mainly removed by soaking in salt water, but the salt water soaking operation takes a long time and the effect of removing the bitter taste is not ideal. In addition, excessive soaking in salt water will cause the pomelo peel to absorb too much water and become soft and rotten, affecting the taste of the pomelo peel, and then causing the taste of the sauce to deteriorate.

[0003] Therefore, the present invention provides a preparation method of a double grapefruit peel hot and sour rice noodle sauce, which can remove the bitter taste of grapefruit peel and improve the taste of the double grapefruit peel hot and sour rice noodle sauce. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a method for preparing a double grapefruit peel hot and sour vermicelli dry sauce, so as to solve the problem that the bitter taste of grapefruit peel affects the taste of the sauce.

[0005] The present invention solves the above technical problems by the following technical means:

[0006] A method for preparing a double grapefruit peel hot and sour vermicelli dry sauce, the method comprising the following steps:

[0007] (1) Treatment of pomelo peel: wash the pomelo peel, remove the white pulp, cut into thin strips, mix the debittering agent with the pomelo peel strips and rub them, then let them stand for treatment, dry them at 35-40°C for 40-50 minutes after the treatment, rub them again to remove the debittering agent on the surface of the pomelo peel strips, then wash and drain them for later use;

[0008] (2) Fruit processing: peel and core the apples and pears, cut into small pieces, and blend them in a blender to obtain fruit puree;

[0009] (3) Pepper processing: remove the stems of the peppers, wash them, dry them, and chop them into small pieces, leaving some of them in granular form to increase the taste, thus obtaining pepper pieces;

[0010] (4) Mixed fermentation: The processed pomelo peel shreds, fruit puree, and chili pieces are mixed evenly to obtain a mixture, the mixture is mixed evenly with sugar, salt, and vinegar, and placed in a sealed container for fermentation. During the fermentation process, the mixture needs to be stirred regularly to promote uniform fermentation of the raw materials and prevent contamination by miscellaneous bacteria;

[0011] (5) Sterilization and packaging: After fermentation is completed, the sauce is sterilized at high temperature for a short time to kill harmful microorganisms and retain its nutrients and flavor. The sterilized sauce is cooled to room temperature and packaged into 20 ml aluminum foil bags and sealed.

[0012] After the debittering agent is mixed evenly with the grapefruit peel silk, the debittering agent is kneaded. The friction between the grapefruit peel silk and the debittering agent can further destroy the cell wall of the grapefruit peel silk, promote the release of naringin and limonin, and promote the full contact between the debittering agent and the grapefruit peel silk, so that it can better act on the grapefruit peel silk, so that the released naringin and limonin can be better adsorbed and fixed by the debittering agent. After the treatment is completed, the debittering agent on the surface of the grapefruit peel silk is dried, and kneaded again to remove the debittering agent from the surface of the grapefruit peel silk, so as to prevent naringin and limonin from being retained on the grapefruit peel silk. In addition, the debittering agent of the present invention can also avoid the problem that the grapefruit peel silk becomes soft and rotten due to excessive water absorption caused by the soaking treatment of the grapefruit peel silk, and ensure the taste of the grapefruit peel silk after treatment.

[0013] Furthermore, it is characterized in that in the step (1), the debittering agent and the grapefruit peel shreds are evenly mixed in a mass ratio of 3:1, the kneading time is 5-10 minutes, and the static treatment time is 1-1.5 hours.

[0014] Furthermore, in step (2), the fruit puree is prepared by mixing apples and pears in a mass ratio of 1:1 and then beating into puree.

[0015] Furthermore, the mass ratio of the processed pomelo peel shreds, fruit puree and chili pieces in step (4) is (3-3.2):(4-4.5):(3-3.4).

[0016] Furthermore, in step (4), the mass ratio of the mixture, sugar, salt and vinegar is (80-100): (1-1.5): (0.8-1): (3-4).

[0017] Furthermore, the specific operation of the fermentation in step (4) is: fermenting at 30-40° C. and 45-50% moisture for 10-15 days.

[0018] Furthermore, the raw materials of the debittering agent are as follows: corn starch, lactic acid fatty acid glyceride, sodium tripolyphosphate, α-amylase, saccharifying enzyme, alkyl glycoside, xanthan gum, and 1 mol / L sodium bicarbonate solution.

[0019] Furthermore, the ratio of the raw materials of the debittering agent is: the mass ratio of corn starch, lactic acid fatty acid glyceride, sodium tripolyphosphate, α-amylase, saccharifying enzyme, alkyl glycoside and xanthan gum is (20-25): (1.2-1.5): (1.5-2): (0.05-0.06): (0.1-0.12): (5-6): (2-3).

[0020] Further, the preparation method of the debittering agent is:

[0021] S1: Mix corn starch and water evenly, heat the solution temperature to 50-55°C, add α-amylase and saccharifying enzyme, stir and react at 100-120r / min for 10-12h, and then heat at 80-90°C for 10min to obtain modified starch paste;

[0022] S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the modified starch paste to 10-11, then adding lactic acid fatty acid glyceride and sodium tripolyphosphate to the modified starch paste, stirring at 50-60° C. and 100-120 r / min for 1-1.5 h to obtain a mixed starch paste;

[0023] S3: Mix alkyl glucoside, xanthan gum and water evenly, add the mixture into the mixed starch paste, and stir evenly to obtain a debittering agent.

[0024] Furthermore, in the method for preparing the debittering agent, the ratio of starch to water in step S1 is 1:10, and the mass ratio of xanthan gum to water in step S3 is 1:40.

[0025] The debittering agent is mixed evenly with the pomelo peel shreds. Since the pH of the modified starch paste is adjusted by a sodium bicarbonate solution, the debittering agent is alkaline. Under this environment, naringin and limonin are more easily dissolved from the pomelo peel and enter the debittering agent. At the same time, the alkyl glycosides in the debittering agent can also increase the permeability of the pomelo peel cell membrane and promote the release of naringin and limonin. The released naringin and limonin are adsorbed by corn starch, thereby fixing the naringin and limonin in the debittering agent. Corn starch is modified by α-amylase and saccharifying enzyme to obtain porous corn starch, so that corn starch has larger pores and wider pore size, thereby increasing the adsorption capacity of corn starch for naringin and limonin; a certain amount of lactic acid fatty acid glyceride is also added to the debitter, which is adsorbed on the surface of corn starch by combining with the hydrophobicity of corn starch, and the hydroxyl groups in the lactic acid fatty acid glyceride on the surface increase the adsorption binding sites of corn starch, thereby promoting the binding of naringin and limonin released from pomelo peel with corn starch, and further removing the bitter taste of pomelo peel. However, during the treatment process, the water in the debitter is easy to evaporate, causing the debitter to dry and solidify on the surface of the pomelo peel and lose its effect. Therefore, xanthan gum is added to the debitter, which can form a stable network structure with starch molecules, reduce the evaporation of water molecules, and thus make the debitter retain moisture. At the same time, sodium tripolyphosphate is also added to the debitter to promote the formation of a cross-linked network structure between starch molecules, thereby reducing the loss of water in the debitter during the treatment process, so that the debitter can act on the pomelo peel for a longer time.

[0026] Beneficial effects:

[0027] The present invention uses a debittering agent in combination with a rubbing action to promote the exudation of naringin and limonin in the pomelo peel shreds, and combines with the debittering agent to achieve the purpose of removing the bitter taste of the pomelo peel shreds. In addition, the present invention can ensure the taste of the pomelo peel shreds while removing the bitter taste of the pomelo peel shreds, and the prepared double pomelo peel hot and sour vermicelli sauce has a high taste level and nutritional value and a unique flavor. Therefore, the double pomelo peel hot and sour vermicelli sauce prepared by the present invention well meets the needs of modern consumers for high-quality and high-convenience catering condiments, improves the quality of life of consumers, brings new development ideas and directions to the hot and sour sauce industry, and promotes the industry to develop in the direction of paying more attention to raw material selection and process innovation. DETAILED DESCRIPTION

[0028] The present invention will be described in detail below with reference to specific embodiments:

[0029] Embodiment 1:

[0030] Preparation of debittering agent:

[0031] S1: Mix 20g corn starch and 200g water evenly, heat the solution to 50℃, add 0.05g α-amylase and 0.1g saccharifying enzyme, stir at 100r / min for 10h, and then heat at 80℃.

[0032] Heating for 10 min to obtain modified starch paste;

[0033] S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the modified starch paste to 10, then adding 1.2 g of lactic acid fatty acid glyceride and 1.5 g of sodium tripolyphosphate to the modified starch paste, stirring at 50° C. and 100 r / min for 1 h to obtain a mixed starch paste;

[0034] S3: Mix 2 g of alkyl glucoside, 5 g of xanthan gum and 200 ml of water, add the mixture to the mixed starch paste, and stir evenly to obtain a debittering agent.

[0035] Preparation of double grapefruit peel hot and sour vermicelli sauce:

[0036] (1) Treatment of pomelo peel: wash the pomelo peel, remove the white pulp, cut into thin strips, mix the debittering agent and the pomelo peel strips in a mass ratio of 3:1 and rub them for 10 minutes, then leave them for 1 hour, dry them at 35°C for 40 minutes, rub them again to remove the debittering agent on the surface of the pomelo peel strips, then wash and drain them for later use;

[0037] (2) Fruit processing: peel and core Xinjiang apples and Yantai pears, cut into small pieces, mix them in a mass ratio of 1:1, and blend them in a blender to obtain fruit puree;

[0038] (3) Pepper processing: remove the stems of Quzhou high mountain peppers, wash them, dry them, and chop them into small pieces, leaving some of them in granular form to increase the taste, to obtain pepper pieces;

[0039] (4) Mixed fermentation: The processed pomelo peel shreds, fruit puree, and chili pieces are mixed in a mass ratio of 3:3:4 to obtain a mixture, and the mixture is mixed with sugar, salt, and vinegar in a mass ratio of 80:1:0.8:3, and fermented in a sealed container at 30° C. and 45% moisture for 10 days. During the fermentation process, stirring is required regularly to promote uniform fermentation of the raw materials and prevent contamination by miscellaneous bacteria;

[0040] (5) Sterilization and packaging: After fermentation is completed, the sauce is heated to 80°C and maintained for 10 seconds for sterilization to kill harmful microorganisms and retain its nutrients and flavor. The sterilized sauce is cooled to room temperature and packaged into 20 ml aluminum foil bags and sealed.

[0041] Embodiment 2:

[0042] Preparation of debittering agent:

[0043] S1: Mix 22g corn starch and 220g water evenly, heat the solution to 52°C, add 0.055g α-amylase and 0.11g saccharifying enzyme, stir at 110r / min for 11h, and then heat at 85°C.

[0044] Heating for 12 min to obtain modified starch paste;

[0045] S2: 1 mol / L sodium bicarbonate solution was added to adjust the pH of the modified starch paste to 10.5, and then 1.25 g of lactic acid fatty acid glyceride and 1.8 g of sodium tripolyphosphate were added to the modified starch paste, and stirred at 52° C. and 110 r / min for 1.2 h to obtain a mixed starch paste;

[0046] S3: Mix 2.5 g of alkyl glycoside, 5.5 g of xanthan gum and 220 ml of water evenly, add the mixture to the mixed starch paste, and stir evenly to obtain a debittering agent.

[0047] Preparation of double grapefruit peel hot and sour vermicelli sauce:

[0048] (1) Treatment of pomelo peel: wash the pomelo peel, remove the white pulp, cut into thin strips, mix the debittering agent and the pomelo peel strips in a mass ratio of 3:1 and rub them for 12 minutes, then leave them for 1.2 hours, dry them at 38°C for 45 minutes, rub them again to remove the debittering agent on the surface of the pomelo peel strips, then wash and drain them for later use;

[0049] (2) Fruit processing: peel and core Xinjiang apples and Yantai pears, cut into small pieces, mix them in a mass ratio of 1:1, and blend them in a blender to obtain fruit puree;

[0050] (3) Pepper processing: remove the stems of Quzhou high mountain peppers, wash them, dry them, and chop them into small pieces, leaving some of them in granular form to increase the taste, to obtain pepper pieces;

[0051] (4) Mixed fermentation: The processed pomelo peel shreds, fruit puree, and chili pieces are mixed in a mass ratio of 3.1:4.25:3.2 to obtain a mixture, and the mixture is mixed with sugar, salt, and vinegar in a mass ratio of 90:1.2:0.9:3.5, and fermented in a sealed container at 35° C. and 48% moisture for 12 days. During the fermentation process, the raw materials need to be stirred regularly to promote uniform fermentation and prevent contamination by miscellaneous bacteria;

[0052] (5) Sterilization and packaging: After fermentation is completed, the sauce is heated to 85°C and maintained for 12 seconds for sterilization to kill harmful microorganisms and retain its nutrients and flavor. The sterilized sauce is cooled to room temperature and packaged into 20 ml aluminum foil bags and sealed.

[0053] Embodiment 3:

[0054] Preparation of debittering agent:

[0055] S1: Mix 25g corn starch and 250g water evenly, heat the solution to 55°C, add 0.06g α-amylase and 0.12g saccharifying enzyme, stir at 120r / min for 12h, and then heat at 90°C.

[0056] Heating for 15 min to obtain modified starch paste;

[0057] S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the modified starch paste to 11, then adding 1.5 g of lactic acid fatty acid glyceride and 2 g of sodium tripolyphosphate to the modified starch paste, stirring at 55° C. and 120 r / min for 1.5 h to obtain a mixed starch paste;

[0058] S3: Mix 3 g of alkyl glucoside, 6 g of xanthan gum and 240 ml of water evenly, add the mixture to the mixed starch paste, and stir evenly to obtain a debittering agent.

[0059] Preparation of double grapefruit peel hot and sour vermicelli sauce:

[0060] (1) Treatment of pomelo peel: wash the pomelo peel, remove the white pulp, cut into thin strips, mix the debittering agent and the pomelo peel strips in a mass ratio of 3:1 and rub them for 15 minutes, then leave them for 1.5 hours, dry them at 40°C for 50 minutes, rub them again to remove the debittering agent on the surface of the pomelo peel strips, then wash and drain them for later use;

[0061] (2) Fruit processing: peel and core Xinjiang apples and Yantai pears, cut into small pieces, mix them in a mass ratio of 1:1, and blend them in a blender to obtain fruit puree;

[0062] (3) Pepper processing: remove the stems of Quzhou high mountain peppers, wash them, dry them, and chop them into small pieces, leaving some of them in granular form to increase the taste, to obtain pepper pieces;

[0063] (4) Mixed fermentation: The processed pomelo peel shreds, fruit puree, and chili pieces are mixed in a mass ratio of 3.2:4.5:3.4 to obtain a mixture, and the mixture is mixed with sugar, salt, and vinegar in a mass ratio of 100:1.5:1:4, and fermented in a sealed container at 40° C. and 50% moisture for 15 days. During the fermentation process, the mixture needs to be stirred regularly to promote uniform fermentation of the raw materials and prevent contamination by miscellaneous bacteria;

[0064] (5) Sterilization and packaging: After fermentation is completed, the sauce is heated to 90°C and maintained for 15 seconds for sterilization to kill harmful microorganisms and retain its nutrients and flavor. The sterilized sauce is cooled to room temperature and packaged into 20 ml aluminum foil bags and sealed.

[0065] Comparative Example 1:

[0066] This comparative example is in contrast to Example 1, the only difference being the different raw materials of the debittering agent, specifically, no lactic acid fatty acid glyceride is added, and the specific method is as follows:

[0067] S1: Mix 20g corn starch and 200g water evenly, heat the solution to 50℃, add 0.05g α-amylase and 0.1g saccharifying enzyme, stir at 100r / min for 10h, and then heat at 80℃.

[0068] Heating for 10 min to obtain modified starch paste;

[0069] S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the modified starch paste to 10, then adding 1.5 g of sodium tripolyphosphate to the modified starch paste, stirring at 50° C. and 100 r / min for 1 h to obtain a mixed starch paste;

[0070] S3: Mix 2 g of alkyl glucoside, 5 g of xanthan gum and 200 ml of water, add the mixture to the mixed starch paste, and stir evenly to obtain a debittering agent.

[0071] The preparation method of the double grapefruit peel hot and sour vermicelli sauce in this comparative example is the same as that in Example 1.

[0072] Comparative Example 2:

[0073] This comparative example is in contrast to Example 1, the only difference being the different raw materials of the debittering agent, specifically, no xanthan gum is added, and the specific method is as follows:

[0074] S1: Mix 20g corn starch and 200g water evenly, heat the solution to 50℃, add 0.05g α-amylase and 0.1g saccharifying enzyme, stir at 100r / min for 10h, and then heat at 80℃.

[0075] Heating for 10 min to obtain modified starch paste;

[0076] S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the modified starch paste to 10, then adding 1.2 g of lactic acid fatty acid glyceride and 1.5 g of sodium tripolyphosphate to the modified starch paste, stirring at 50° C. and 100 r / min for 1 h to obtain a mixed starch paste;

[0077] S3: Mix 2 g of alkyl polyglycoside with 200 ml of water, add the mixture to the mixed starch paste, and stir evenly to obtain a debittering agent.

[0078] The preparation method of the double grapefruit peel hot and sour vermicelli sauce in this comparative example is the same as that in Example 1.

[0079] Comparative Example 3:

[0080] This comparative example is in contrast to Example 1, the only difference being the different raw materials of the debittering agent, specifically, no sodium tripolyphosphate is added, and the specific method is as follows:

[0081] S1: Mix 20g corn starch and 200g water evenly, heat the solution to 50℃, add 0.05g α-amylase and 0.1g saccharifying enzyme, stir at 100r / min for 10h, and then heat at 80℃.

[0082] Heating for 10 min to obtain modified starch paste;

[0083] S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the modified starch paste to 10, then adding 1.2 g of lactic acid fatty acid glyceride to the modified starch paste, stirring at 50° C. and 100 r / min for 1 h to obtain a mixed starch paste;

[0084] S3: Mix 2 g of alkyl glucoside, 5 g of xanthan gum and 200 ml of water, add the mixture to the mixed starch paste, and stir evenly to obtain a debittering agent.

[0085] The preparation method of the double grapefruit peel hot and sour vermicelli sauce in this comparative example is the same as that in Example 1.

[0086] Comparative Example 4:

[0087] This comparative example is in contrast to Example 1, the only difference being the different raw materials of the debittering agent, specifically, no alkyl glycoside is added, and the specific method is as follows:

[0088] S1: Mix 20g corn starch and 200g water evenly, heat the solution to 50℃, add 0.05g α-amylase and 0.1g saccharifying enzyme, stir at 100r / min for 10h, and then heat at 80℃.

[0089] Heating for 10 min to obtain modified starch paste;

[0090] S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the modified starch paste to 10, then adding 1.2 g of lactic acid fatty acid glyceride and 1.5 g of sodium tripolyphosphate to the modified starch paste, stirring at 50° C. and 100 r / min for 1 h to obtain a mixed starch paste;

[0091] S3: Mix 5 g of xanthan gum with 200 ml of water, add the mixture to the mixed starch paste, and stir evenly to obtain a debittering agent.

[0092] The preparation method of the double grapefruit peel hot and sour vermicelli sauce in this comparative example is the same as that in Example 1.

[0093] Comparative Example 5:

[0094] This comparative example is in contrast to Example 1, the only difference being the preparation process of the debittering agent, specifically, no starch modification is performed, and the specific method is as follows:

[0095] S1: 20 g corn starch and 200 g water were mixed evenly and heated at 80°C for 10 min to obtain starch paste;

[0096] S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the starch paste to 10, then adding 1.2 g of lactic acid fatty acid glyceride and 1.5 g of sodium tripolyphosphate to the starch paste, stirring at 50° C. and 100 r / min for 1 h to obtain a mixed starch paste;

[0097] S3: Mix 2 g of alkyl glucoside, 5 g of xanthan gum and 200 ml of water, add the mixture to the mixed starch paste, and stir evenly to obtain a debittering agent.

[0098] The preparation method of the double grapefruit peel hot and sour vermicelli sauce in this comparative example is the same as that in Example 1.

[0099] Comparative Example 6:

[0100] This comparative example is in contrast to Example 1, the only difference being that the grapefruit peel is not rubbed but directly left to stand. The specific method is as follows:

[0101] (1) Treatment of pomelo peel: wash the pomelo peel, remove the white pulp, cut into thin strips, mix the debittering agent and the pomelo peel strips in a mass ratio of 3:1, and then leave them for 1 hour. After the treatment, dry them at 35°C for 40 minutes, rub them again to remove the debittering agent on the surface of the pomelo peel strips, and then wash and drain them for later use;

[0102] (2)-(5) are the same as in Example 1.

[0103] The debittering agent used in this comparative example is the same as that in Example 1.

[0104] Comparative Example 7:

[0105] This comparative example is in contrast to Example 1, the only difference being that the pomelo peel is treated differently, specifically using 2 wt % salt water for immersion, and the specific method is as follows:

[0106] (1) Pomelo peel treatment: wash the pomelo peel, remove the white pulp, cut into thin strips, soak in 2 wt % salt water for 1 h, then wash and drain for later use;

[0107] (2)-(5) are the same as in Example 1.

[0108] experiment:

[0109] Pomelo peel treatment: wash the pomelo peel, remove the white pulp, cut into thin strips, mix the debittering agent and pomelo peel strips in a mass ratio of 3:1, then let it stand for 1 hour, dry it at 35℃ for 40 minutes after the treatment, rub it again to remove the debittering agent on the surface of the pomelo peel strips, then wash and drain for later use;

[0110] 1. Experimental group 1 used the debittering agent prepared in Example 1;

[0111] 2. Comparative groups 1-5 respectively used the debittering agents prepared in Comparative Examples 1-5;

[0112] 3. Comparative group 6 used the debittering agent prepared in Example 1, but did not perform the kneading treatment;

[0113] 4. Control group 7 used saline;

[0114] 5. The blank group was not treated.

[0115] The treated grapefruit peels of experimental group 1, comparison groups 1-7, and blank group were tasted and the taste was evaluated. The results are shown in Table 1. The treated grapefruit peels of each experimental group were crushed, 95% ethanol was used as the extract, and then mixed at a solid-liquid ratio of 1:50, and ultrasonically extracted at 50°C. Then, the contents of naringin and limonin were determined by high performance liquid chromatography. The results are shown in Table 1:

[0116] Table 1

[0117]

[0118]

[0119] Analyzing Table 1, we can get:

[0120] 1. Comparative group 1 did not add lactic acid fatty acid glyceride, and the treated grapefruit peel was slightly bitter. This was because the adsorption of naringin and limonin by corn starch in comparative group 1 was weak, resulting in the failure to remove naringin and limonin well, and the bitterness of grapefruit peel was strong. Comparative group 5 did not modify corn starch, and the pores of corn starch were small, so the adsorption capacity of naringin and limonin was weak, resulting in a low removal rate of naringin and limonin, and the treated grapefruit peel was bitter.

[0121] 2. Comparative group 2 did not add xanthan gum. After the debitter was mixed with the grapefruit peel, the water was easily volatilized during the treatment process, causing the debitter to dry and solidify too quickly on the surface of the grapefruit peel and lose its effect, resulting in a reduced effect of removing bitterness and a more bitter grapefruit peel. Comparative group 3 did not add sodium tripolyphosphate. The water in the debitter was easy to escape. The debitter dried too quickly and lost its effect, causing the grapefruit peel to be more bitter. This is because sodium tripolyphosphate can form a three-dimensional network structure with corn starch, reducing the loss of water molecules, thereby inhibiting the debitter from drying and solidifying too quickly.

[0122] 3. Comparative group 4 did not add alkyl glycosides, and the grapefruit peel was more bitter. This was because the release rate of naringin and limonin from the grapefruit peel was low, resulting in a higher content of naringin and limonin remaining in the grapefruit peel. Therefore, the grapefruit peel of comparative group 4 was more bitter.

[0123] 4. Compared with experimental group 1, comparison group 6 did not rub the grapefruit peel silk but directly left it to stand. The content of naringin and limonin in the treated grapefruit peel silk was higher, and the grapefruit peel was more bitter. This is because the rubbing treatment can further destroy the cell wall of the grapefruit peel, promote the release of naringin and limonin, and promote the contact between the debittering agent and the grapefruit peel silk, so that it can better absorb the released naringin and limonin. Therefore, the efficiency of debittering the grapefruit peel treated by comparison group 7 is low.

[0124] 5. Compared with the blank group, the bitterness of the grapefruit peel in the comparison group 7 was reduced to a certain extent by soaking it in salt water. However, compared with the experimental group 1, the contents of naringin and limonin in the grapefruit peel were higher, and the effect of removing bitterness from the grapefruit peel was lower. In addition, since the grapefruit peel was soaked in salt water for a long time, it absorbed too much water and became soft, which reduced the taste of the grapefruit peel.

[0125] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the purpose and scope of the technical solutions of the present invention, which should be included in the scope of the claims of the present invention. The techniques, shapes, and structural parts not described in detail in the present invention are all known technologies.

Claims

1. A method for preparing a double grapefruit peel hot and sour vermicelli sauce, characterized in that: The preparation method comprises the following steps: (1) Treatment of pomelo peel: wash the pomelo peel, remove the white pulp, cut into thin strips, mix the debittering agent with the pomelo peel strips and rub them, then let them stand for treatment, dry them after treatment, rub them again to remove the debittering agent on the surface of the pomelo peel strips, then wash and drain them for later use; (2) Fruit processing: peel and core the apples and pears, cut into small pieces, and blend them in a blender to obtain fruit puree; (3) Pepper processing: remove the stems of the peppers, wash them, dry them, and chop them into pieces to obtain pepper pieces; (4) Mixed fermentation: The processed pomelo peel shreds, fruit puree, and chili pieces are mixed evenly to obtain a mixture, the mixture is mixed evenly with sugar, salt, and vinegar, and placed in a sealed container for fermentation, and the mixture needs to be stirred regularly during the fermentation process; (5) Sterilization and packaging: After fermentation is completed, the sauce is sterilized at high temperature for a short time. The sterilized sauce is cooled to room temperature and packaged in aluminum foil bags and sealed.

2. The method for preparing a double grapefruit peel hot and sour vermicelli sauce according to claim 1, characterized in that: In the step (1), the debittering agent and the grapefruit peel shreds are uniformly mixed in a mass ratio of 3:1, the kneading time is 5-10 minutes, and the standing treatment time is 1-1.5 hours.

3. The method for preparing a double grapefruit peel hot and sour vermicelli sauce according to claim 2, characterized in that: In the step (2), the fruit puree is prepared by mixing apples and pears in a mass ratio of 1:1 and then beating into puree.

4. The method for preparing a double grapefruit peel hot and sour vermicelli sauce according to claim 3, characterized in that: The mass ratio of the processed pomelo peel shreds, fruit puree and chili pieces in step (4) is (3-3.2):(4-4.5):(3-3.4).

5. The method for preparing a double grapefruit peel hot and sour vermicelli sauce according to claim 4, characterized in that: In the step (4), the mass ratio of the mixture, sugar, salt and vinegar is (80-100): (1-1.5): (0.8-1): (3-4).

6. The method for preparing a double grapefruit peel hot and sour vermicelli sauce according to claim 5, characterized in that: The specific operation of the fermentation in step (4) is: fermenting for 10-15 days at 30-40° C. and 45-50% moisture.

7. The method for preparing a double grapefruit peel hot and sour vermicelli sauce according to claim 1, characterized in that: The raw materials of the debittering agent are as follows: corn starch, lactic acid fatty acid glyceride, sodium tripolyphosphate, α-amylase, saccharifying enzyme, alkyl glycoside, xanthan gum, and 1 mol / L sodium bicarbonate solution.

8. The method for preparing a double grapefruit peel hot and sour vermicelli sauce according to claim 7, characterized in that: The ratio of the raw materials of the debittering agent is: the mass ratio of corn starch, lactic acid fatty acid glyceride, sodium tripolyphosphate, α-amylase, saccharifying enzyme, alkyl glycoside and xanthan gum is (20-25): (1.2-1.5): (1.5-2): (0.05-0.06): (0.1-0.12): (5-6): (2-3).

9. The method for preparing a double grapefruit peel hot and sour vermicelli dry sauce according to claim 8, characterized in that: The preparation method of the debittering agent is: S1: Mix corn starch and water evenly, heat the solution temperature to 50-55°C, add α-amylase and saccharifying enzyme, stir and react at 100-120r / min for 10-12h, and then heat at 80-90°C for 10min to obtain modified starch paste; S2: adding 1 mol / L sodium bicarbonate solution to adjust the pH of the modified starch paste to 10-11, then adding lactic acid fatty acid glyceride and sodium tripolyphosphate to the modified starch paste, stirring at 50-60° C. and 100-120 r / min for 1-1.5 h to obtain a mixed starch paste; S3: Mix alkyl glucoside, xanthan gum and water evenly, add the mixture into the mixed starch paste, and stir evenly to obtain a debittering agent.

10. The method for preparing a double grapefruit peel hot and sour vermicelli sauce according to claim 9, characterized in that: In the method for preparing the debittering agent, the ratio of starch to water in step S1 is 1:10, and the mass ratio of xanthan gum to water in step S3 is 1:40.

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