Low sugar orange smell preserved pumpkin fruits and its preparing method

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...

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, and the resulting product has a high sugar content. At present, there have been research and development of making high-sugar candied fruit with a single pumpkin as the main raw material, and the product development of low-sugar candied pumpkin is rare. Moreover, only pumpkin is used as the main raw material, and the product has a strong taste and a monotonous taste.