Low sugar orange smell preserved pumpkin fruits and its preparing method

A technology of preserved pumpkin and orange flavor, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of cumbersome production process, high sugar content of products, long production cycle, etc., achieve rich flavor, simple preparation method and shorten production cycle effect

Inactive Publication Date: 2007-01-24
AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, the process of making preserved pumpkins includes 1) peeling and cutting into pieces, 2) blanching, 3) sugaring, 4) drying and other steps, wherein the sugaring step is also divided into multiple sugaring and repeated sugaring. There are two steps of sugar cooking, the whole production process is cumbersome, the production cycle is long, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation of pureed pumpkin

[0024] 1.1 Take fresh eight-mature pumpkin as raw material, after cleaning, dissecting, peeling, removing pulp and seeds, and cutting into pieces, the pumpkin pieces are obtained.

[0025] 1.2 Put the pumpkin pieces obtained in step 1.1 into a pressure cooker and steam them to obtain cooked pumpkin pieces.

[0026] 1.3 Put the cooked pumpkin pieces obtained in step 1.2 into a beater and beat to obtain a fine pumpkin slurry.

[0027] 1.4 The pumpkin slurry obtained in step 1.3 is dried by a centrifuge to remove part of the water to obtain pumpkin puree with a water content of less than 50%.

[0028] 2. Preparation of orange peel sauce

[0029] 2.1 Use the yellow or orange-yellow orange peel of fresh ripe oranges as the raw material, wash them with flowing water.

[0030] 2.2 Take the clean orange peel obtained in step 2.1, add water 3 times its weight, heat to boil, and keep for 6 minutes, take out the orange peel after cooling, and ...

Embodiment 2

[0043] 1. Preparation of pureed pumpkin

[0044] 1.1 Take fresh eight-mature pumpkin as raw material, after cleaning, dissecting, peeling, removing pulp and seeds, and cutting into pieces, the pumpkin pieces are obtained.

[0045] 1.2 Put the pumpkin pieces obtained in step 1.1 into a sterilizing pot and steam them to obtain cooked pumpkin pieces.

[0046] 1.3 Put the cooked pumpkin pieces obtained in step 1.2 into a beater and beat to obtain a fine pumpkin slurry.

[0047] 1.4 The pumpkin slurry obtained in step 1.3 is dried by a centrifuge to remove part of the water to obtain pumpkin puree with a water content of less than 50%.

[0048] 2. Preparation of orange peel sauce

[0049] 2.1 Use the yellow or orange-yellow orange peel of fresh ripe oranges as the raw material, wash them with flowing water.

[0050] 2.2 Take the clean orange peel obtained in step 2.1, add clear water 5 times its weight, heat to boil, and keep for 3 minutes, take out the orange peel after cooling...

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PUM

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Abstract

The present invention discloses a kind of low sugar orange taste preserved pumpkin, which is produced with the materials including mashed pumpkin 50-65 wt%, orange peel paste 5-15 wt%, syrup 20-35 wt% and table salt 0.1-0.5 wt%. The low sugar orange taste preserved pumpkin is produced through mixing the materials, eating to concentrate, cutting and drying in a drier at 60-80deg.c for 6-8 hr. The low sugar orange taste preserved pumpkin has the taste and health functions of both pumpkin and orange peel, and low sugar content.

Description

technical field [0001] The invention relates to a preserved fruit and a preparation method thereof, in particular to a low-sugar orange-flavored pumpkin preserved fruit and a preparation method thereof. Background technique [0002] Pumpkin is the fruit of Cucurbitaceae pumpkin. The tender melon is eaten as a vegetable, which is sweet and delicious. The mature pumpkin can also be used as a food substitute, so it is also called rice melon. Pumpkin is rich in sugar and starch, contains a variety of vitamins and minerals, and has high nutritional value. In addition, pumpkin has an amazing effect on diabetes. The cyclopropyl amino acid (CTY) contained in it can promote the secretion of insulin by the pancreas, enhance the sensitivity of insulin receptors, and at the same time activate glucose enzymes, accelerate the conversion of glucose, and lower blood sugar. Concentration, it has various physiological functions such as preventing and treating diabetes, arteriosclerosis, calc...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/02
Inventor 廖森泰张雁池建伟徐玉娟魏振承邹宇晓张名位唐小俊张瑞芬李健雄
Owner AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI
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