High-gel-strength grapefruit powder and preparation method thereof
Through calcium chloride treatment of grapefruit pieces, colloid milling in glucose solution and fermentation of composite lactic acid bacteria, high gel strength grapefruit powder was prepared, which solved the problem of low gel performance of grapefruit powder and realized in the food industry Widely used.
Patent Information
- Application Number
- CN202411461858.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-18
- Publication Date
- 2025-01-14
AI Technical Summary
The gel performance of grapefruit whole fruit powder is low, which affects its application in the food industry.
The Guanxi honey pomelo fruit block was treated with aqueous calcium chloride solution and colloid milling in glucose solution, and fermented by compound lactic acid bacteria, including mixed bacterial solution of Lactobacillus rhamnosus and Lactobacillus acid phage, followed by addition of 95% ethanol for Stir and process, and finally press filtration, drying and crushing to prepare high gel strength grapefruit powder.
It significantly improves the gel strength of grapefruit powder, up to 564.4g/cm2, which is 723.9% higher than the gel strength before treatment, making it replace xanthan gum and denatured in jam, candy, yogurt and other foods. Starch and phosphate are used.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of grapefruit processing, and particularly relates to grapefruit powder with high gel strength and a preparation method thereof. Background Art
[0002] my country is rich in grapefruit resources, with a large planting area and yield. In addition to its good fresh fruit edible value, grapefruit also has good processing value. The traditional processing and utilization of grapefruit includes beverages, preserved fruits, jams and other products. In recent years, grapefruit fruit powder has shown the potential to replace xanthan gum, modified starch and phosphate in foods such as jams, candies and yogurts, becoming a new way to process and utilize grapefruit fruit. However, the gelling properties of grapefruit whole fruit powder prepared by directly washing, drying and crushing grapefruit fruit are relatively low, which affects its application in the food industry. Summary of the invention
[0003] The present invention aims to solve one of the technical problems in the above-mentioned technology at least to a certain extent, that is, to prepare grapefruit whole fruit powder with high gel strength.
[0004] To this end, the present invention proposes a method for preparing grapefruit powder with high gel strength, which comprises the following steps:
[0005] (1) adding a calcium chloride aqueous solution to Guanxi pomelo fruit blocks for heating treatment, filtering to remove the calcium chloride aqueous solution, then rinsing with cold water and filtering to remove the cold water, to obtain pomelo particles treated with the calcium chloride solution;
[0006] (2) placing grapefruit particles treated with calcium chloride solution in glucose water and passing through a colloid mill to obtain grapefruit slurry;
[0007] (3) sterilizing the grapefruit slurry, cooling it to 25-35° C., inoculating a mixed bacterial solution of Lactobacillus rhamnosus and Lactobacillus acidophilus, and fermenting it to obtain grapefruit fruit fermented slurry;
[0008] (4) adding 95% ethanol to the grapefruit fruit fermentation slurry, stirring for 20 to 60 minutes, filtering, drying to constant weight, crushing and sieving to obtain grapefruit fruit powder.
[0009] According to the method for preparing a pomelo fruit powder with high gel strength, the method comprises treating Guanxi honey pomelo fruit pieces with a calcium chloride solution, colloid grinding in a glucose solution, and fermentation with composite lactic acid bacteria (rhamnosus lactobacillus and acidophilus lactobacillus), thereby greatly improving the gel performance of the pomelo fruit powder, and the gel strength thereof can reach up to 564.4 g / cm 2 The gel strength of the grapefruit powder increased by 723.9% compared to the untreated one.
[0010] Optionally, in step (1), the Guanxi pomelo fruit block is prepared by:
[0011] Clean the fresh Guanxi honey pomelo fruits from September to October, cut them into 10 mm slices, scald them in 10 to 20 times boiling water for 3 to 5 minutes, filter to remove moisture, dry them at 60 to 100°C with hot air, and crush them into pomelo pieces with a size of 2 to 5 mm to obtain Guanxi honey pomelo fruit pieces.
[0012] Optionally, in step (1), the concentration of the calcium chloride aqueous solution is 0.1-0.3%, the amount used is 10-60 times that of the Guanxi pomelo fruit block, the heating treatment temperature is 90-100° C., and the treatment time is 5-10 min.
[0013] Optionally, in step (2), the concentration of the glucose water is 0.5-5%, the amount used is 20-50 times that of the grapefruit particles, and the glucose water is passed through a 100-300 μm colloid mill.
[0014] Optionally, in step (3), the preparation step of the mixed bacterial solution is: Lactobacillus rhamnosus CICC 24233 and Lactobacillus acidophilus CICC 20710 are activated and cultured to the logarithmic growth phase, and then adjusted to a concentration of 1.5×10 8 CFU / mL of single bacterial solution, and the single bacterial solutions were mixed to obtain a total bacterial concentration of 1.0 to 1.5×10 8 CFU / mL of the mixed bacterial solution, the ratio of the number of Lactobacillus rhamnosus to that of Lactobacillus acidophilus in the mixed bacterial solution is 1:(0.2~1.0).
[0015] Optionally, in step (3), the inoculation amount of the mixed bacterial solution is 1.0 to 3.0‰ v / v of the grapefruit slurry volume.
[0016] Optionally, in step (4), the amount of 95% ethanol used is 0.8 to 2.0 times the amount of the grapefruit fruit fermentation slurry; the drying temperature is 50 to 100° C., and the pulverized product is sieved through a 100 to 200 mesh sieve.
[0017] In another aspect, the present invention provides a grapefruit powder with high gel strength, which is prepared by the above-mentioned preparation method. The grapefruit powder has high gel strength and can be used in foods such as jam, candy, and yogurt to replace xanthan gum, modified starch, and phosphate.
[0018] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. DETAILED DESCRIPTION
[0020] The disclosure below provides many different embodiments or examples to realize different implementations of the present invention. In order to simplify the disclosure of the present invention, specific embodiments or examples are described below. Of course, they are only examples, and the purpose is not to limit the present invention. In addition, the examples of various specific processes and materials provided by the present invention, those of ordinary skill in the art can be aware of the applicability of other processes and / or the use of other materials. Unless otherwise stated, the implementation of the present invention will adopt the conventional techniques in the fields of chemistry, molecular biology, etc. within the capabilities of those skilled in the art.
[0021] In the following examples, the method for determining the gel strength is as follows: 3.0 g of grapefruit whole fruit powder is added to 100 g of distilled water, mixed and adjusted to pH 2.80, 60.0 g of white sugar is added, concentrated to a total weight of 100 ± 0.5 g, and the gel is measured after standing at 20°C for 24 hours. The gel strength is measured using a TA.TOUCH texture analyzer and a TA-0.5 probe; the texture analyzer measurement conditions are: set deformation 30%, pre-test speed 2 mm / s, test speed 1 mm / s, post-test speed 2 mm / s, and trigger force 5 gf.
[0022] The present invention is described below by means of illustrative specific examples, which are not intended to limit the scope of the present invention in any way. It is particularly noted that the reagents used in the present invention are commercially available unless otherwise specified.
[0023] Example 1
[0024] Clean the fresh Guanxi honey pomelo in September, cut into 10mm slices, blanch in 20 times boiling water for 5 minutes, filter to remove moisture, dry at 60℃ hot air, crush into pomelo pieces of 2-5mm in size, and obtain Guanxi honey pomelo pieces, which are stored for later use.
[0025] Add 20 times 0.2% calcium chloride aqueous solution to Guanxi pomelo fruit blocks, heat to 90°C and keep warm for 5 minutes, filter press to remove the calcium chloride solution, then rinse with 10 times cold water and filter press to obtain pomelo particles treated with calcium chloride solution.
[0026] The grapefruit particles treated with calcium chloride were placed in 30 times 1.0% glucose water and passed through a 300 μm colloid mill to obtain grapefruit slurry.
[0027] The grapefruit slurry was boiled for 20 minutes and cooled to 35°C, and the mixed bacterial solution with a volume of 3.0‰ v / v of the grapefruit slurry was inoculated and fermented at 35°C for 24 hours to obtain grapefruit fruit fermented slurry. The preparation steps of the mixed bacterial solution are as follows: Lactobacillus rhamnosus CICC 24233 and Lactobacillus acidophilus CICC 20710 were activated and cultured to the logarithmic growth phase, and then adjusted to a concentration of 1.5×10 8CFU / mL of single bacterial solution, and the single bacterial solutions were mixed to obtain a total bacterial concentration of 1.5×10 8 CFU / mL of the mixed bacterial solution, the ratio of Lactobacillus rhamnosus to Lactobacillus acidophilus in the mixed bacterial solution was 1:0.2.
[0028] The fermented grapefruit pulp was added with 1.5 times of 95% ethanol, stirred for 30 minutes, filtered for dehydration, dried at 60°C to constant weight, and crushed to pass through a 100-mesh sieve to obtain grapefruit powder.
[0029] As shown in Table 1, the gel strength of the grapefruit powder obtained in this example is 535.2 g / cm 2 .
[0030] Example 2
[0031] Clean the fresh October Guanxi Honey Pomelo fruit, cut into 10mm slices, blanch in 20 times boiling water for 5 minutes, filter to remove moisture, dry at 60℃ hot air, crush into 2-5mm pomelo pieces, and obtain Guanxi Honey Pomelo pieces, which are stored for later use.
[0032] Add 40 times 0.3% calcium chloride aqueous solution to Guanxi pomelo fruit blocks, heat to 95°C and keep warm for 5 minutes, filter press to remove the calcium chloride solution, then rinse with 10 times cold water and filter press to obtain pomelo particles treated with calcium chloride solution.
[0033] The grapefruit particles treated with calcium chloride were placed in 30 times 0.8% glucose water and passed through a 150 μm colloid mill to obtain grapefruit slurry.
[0034] The grapefruit slurry was boiled for 20 minutes and cooled to 35°C, and the mixed bacterial solution with a volume of 2.0‰ v / v of the grapefruit slurry was inoculated and fermented at 35°C for 24 hours to obtain grapefruit fruit fermented slurry. The preparation steps of the mixed bacterial solution are as follows: Lactobacillus rhamnosus CICC 24233 and Lactobacillus acidophilus CICC 20710 were activated and cultured to the logarithmic growth phase, and then adjusted to a concentration of 1.5×10 8 CFU / mL of single bacterial solution, and the single bacterial solutions were mixed to obtain a total bacterial concentration of 1.5×10 8 In the mixed bacterial solution with a CFU / mL, the ratio of Lactobacillus rhamnosus to Lactobacillus acidophilus was 1:0.6.
[0035] The fermented grapefruit pulp was added with 1.5 times of 95% ethanol, stirred for 30 minutes, filtered for dehydration, dried at 60°C to constant weight, and crushed to pass through a 100-mesh sieve to obtain grapefruit powder.
[0036] As shown in Table 1, the gel strength of the grapefruit powder obtained in this example is 564.4 g / cm 2 .
[0037] Example 3
[0038] Clean the fresh December Guanxi Honey Pomelo fruit, cut into 10mm slices, blanch in 20 times boiling water for 5 minutes, filter to remove moisture, dry at 60℃ hot air, crush into 2-5mm pomelo pieces, and obtain Guanxi Honey Pomelo pieces, which are stored for later use.
[0039] Add 60 times 0.2% calcium chloride aqueous solution to Guanxi pomelo fruit blocks, heat to 100°C and keep warm for 5 minutes, filter press to remove the calcium chloride solution, then rinse with 10 times cold water and filter press to obtain pomelo particles treated with calcium chloride solution.
[0040] The grapefruit particles treated with calcium chloride were placed in 30 times 0.5% glucose water and passed through a 100 μm colloid mill to obtain grapefruit slurry.
[0041] The grapefruit slurry was boiled for 20 minutes and cooled to 35°C, and the mixed bacterial solution with a volume of 2.0‰ v / v of the grapefruit slurry was inoculated and fermented at 35°C for 24 hours to obtain grapefruit fruit fermented slurry. The preparation steps of the mixed bacterial solution are as follows: Lactobacillus rhamnosus CICC 24233 and Lactobacillus acidophilus CICC 20710 were activated and cultured to the logarithmic growth phase, and then adjusted to a concentration of 1.5×10 8 CFU / mL of single bacterial solution, and the single bacterial solutions were mixed to obtain a total bacterial concentration of 1.5×10 8 CFU / mL of the mixed bacterial solution, the ratio of Lactobacillus rhamnosus to Lactobacillus acidophilus in the mixed bacterial solution was 1:1.
[0042] The fermented grapefruit pulp was added with 1.5 times of 95% ethanol, stirred for 30 minutes, filtered for dehydration, dried at 60°C to constant weight, and crushed to pass through a 100-mesh sieve to obtain grapefruit powder.
[0043] As shown in Table 1, the gel strength of the grapefruit powder obtained in this example is 512.6 g / cm 2 .
[0044] Comparative Example 1
[0045] Clean the fresh October Guanxi honey pomelo fruit, cut it into 10 mm slices, blanch it in 20 times boiling water for 5 minutes, filter to remove moisture, dry it at 60°C with hot air, and crush it into pomelo pieces with a size of 2 to 5 mm to obtain Guanxi honey pomelo fruit pieces.
[0046] The Guanxi honey pomelo fruit blocks are crushed twice and passed through a 100-mesh sieve to obtain pomelo fruit powder.
[0047] As shown in Table 1, the gel strength of the grapefruit powder obtained in this comparative example is 68.5 g / cm 2 .
[0048] Comparative Example 2
[0049] Clean the fresh October Guanxi Honey Pomelo fruit, cut into 10mm slices, blanch in 20 times boiling water for 5 minutes, filter to remove moisture, dry at 60℃ hot air, crush into 2-5mm pomelo pieces, and obtain Guanxi Honey Pomelo pieces, which are stored for later use.
[0050] Add 40 times 0.3% calcium chloride aqueous solution to Guanxi pomelo fruit blocks, heat to 95°C and keep warm for 5 minutes, filter press to remove the calcium chloride solution, then rinse with 10 times cold water and filter press to obtain pomelo particles treated with calcium chloride solution.
[0051] The grapefruit particles treated with calcium chloride solution were dried at 60° C. to constant weight, and crushed through a 100-mesh sieve to obtain grapefruit powder.
[0052] As shown in Table 1, the gel strength of the grapefruit powder obtained in this comparative example is 217.6 g / cm 2 .
[0053] Comparative Example 3
[0054] Clean the fresh October Guanxi Honey Pomelo fruit, cut into 10mm slices, blanch in 20 times boiling water for 5 minutes, filter to remove moisture, dry at 60℃ hot air, crush into 2-5mm pomelo pieces, and obtain Guanxi Honey Pomelo pieces, which are stored for later use.
[0055] Add 40 times 0.3% calcium chloride aqueous solution to Guanxi pomelo fruit blocks, heat to 95°C and keep warm for 5 minutes, filter press to remove the calcium chloride solution, then rinse with 10 times cold water and filter press to obtain pomelo particles treated with calcium chloride solution.
[0056] The grapefruit particles treated with calcium chloride were placed in 30 times 0.8% glucose water and passed through a 150 μm colloid mill to obtain grapefruit slurry.
[0057] The grapefruit pulp was added with 1.5 times of 95% ethanol, stirred for 30 minutes, filtered for dehydration, dried at 60°C to constant weight, and crushed to pass through a 100-mesh sieve to obtain grapefruit powder.
[0058] As shown in Table 1, the gel strength of the grapefruit powder obtained in this comparative example is 336.1 g / cm 2 .
[0059] Comparative Example 4
[0060] Clean the fresh October Guanxi Honey Pomelo fruit, cut into 10mm slices, blanch in 20 times boiling water for 5 minutes, filter to remove moisture, dry at 60℃ hot air, crush into 2-5mm pomelo pieces, and obtain Guanxi Honey Pomelo pieces, which are stored for later use.
[0061] Add 40 times 0.3% calcium chloride aqueous solution to Guanxi pomelo fruit blocks, heat to 95°C and keep warm for 5 minutes, filter press to remove the calcium chloride solution, then rinse with 10 times cold water and filter press to obtain pomelo particles treated with calcium chloride solution.
[0062] The grapefruit particles treated with calcium chloride were placed in 30 times 0.8% glucose water and passed through a 150 μm colloid mill to obtain grapefruit slurry.
[0063] The grapefruit slurry was boiled for 20 minutes and cooled to 35°C, and a 2.0‰ v / v volume of the grapefruit slurry of Lactobacillus rhamnosus was inoculated and fermented at 35°C for 24 hours to obtain grapefruit fruit fermented slurry. The preparation steps of the bacterial solution are as follows: Lactobacillus rhamnosus CICC 24233 was activated and cultured to the logarithmic growth phase, and then adjusted to a concentration of 1.5×10 8 CFU / mL of bacterial solution.
[0064] The fermented grapefruit pulp was added with 1.5 times of 95% ethanol, stirred for 30 minutes, filtered for dehydration, dried at 60°C to constant weight, and crushed to pass through a 100-mesh sieve to obtain grapefruit powder.
[0065] As shown in Table 1, the gel strength of the grapefruit powder obtained in this example is 372.2 g / cm 2 .
[0066] Comparative Example 5
[0067] Clean the fresh October Guanxi Honey Pomelo fruit, cut into 10mm slices, blanch in 20 times boiling water for 5 minutes, filter to remove moisture, dry at 60℃ hot air, crush into 2-5mm pomelo pieces, and obtain Guanxi Honey Pomelo pieces, which are stored for later use.
[0068] Add 40 times 0.3% calcium chloride aqueous solution to Guanxi pomelo fruit blocks, heat to 95°C and keep warm for 5 minutes, filter press to remove the calcium chloride solution, then rinse with 10 times cold water and filter press to obtain pomelo particles treated with calcium chloride solution.
[0069] The grapefruit particles treated with calcium chloride were placed in 30 times 0.8% glucose water and passed through a 150 μm colloid mill to obtain grapefruit slurry.
[0070] The grapefruit slurry was boiled for 20 minutes and cooled to 35°C, and 2.0‰ v / v of Lactobacillus acidophilus liquid was inoculated into the grapefruit slurry, and fermented at 35°C for 24 hours to obtain grapefruit fruit fermented slurry. The preparation steps of the bacterial liquid were as follows: Lactobacillus acidophilus CICC20710 was activated and cultured to the logarithmic growth phase, and then adjusted to a concentration of 1.5×10 8 CFU / mL of bacterial solution.
[0071] The fermented grapefruit pulp was added with 1.5 times of 95% ethanol, stirred for 30 minutes, filtered for dehydration, dried at 60°C to constant weight, and crushed to pass through a 100-mesh sieve to obtain grapefruit powder.
[0072] As shown in Table 1, the gel strength of the grapefruit powder obtained in this example is 389.7 g / cm 2 .
[0073] Comparative Example 6
[0074] Clean the fresh October Guanxi Honey Pomelo fruit, cut into 10mm slices, blanch in 20 times boiling water for 5 minutes, filter to remove moisture, dry at 60℃ hot air, crush into 2-5mm pomelo pieces, and obtain Guanxi Honey Pomelo pieces, which are stored for later use.
[0075] The Guanxi honey pomelo fruit pieces were placed in 30 times 0.8% glucose water and passed through a 150 μm colloid mill to obtain pomelo slurry.
[0076] The grapefruit slurry was boiled for 20 minutes and cooled to 35°C, and the mixed bacterial solution with a volume of 2.0‰ v / v of the grapefruit slurry was inoculated and fermented at 35°C for 24 hours to obtain grapefruit fruit fermented slurry. The preparation steps of the mixed bacterial solution are as follows: Lactobacillus rhamnosus CICC 24233 and Lactobacillus acidophilus CICC 20710 were activated and cultured to the logarithmic growth phase, and then adjusted to a concentration of 1.5×10 8 CFU / mL of single bacterial solution, and the single bacterial solutions were mixed to obtain a total bacterial concentration of 1.5×10 8 CFU / mL of the mixed bacterial solution, the ratio of Lactobacillus rhamnosus to Lactobacillus acidophilus in the mixed bacterial solution was 1:0.6.
[0077] The fermented grapefruit pulp was added with 1.5 times of 95% ethanol, stirred for 30 minutes, filtered for dehydration, dried at 60°C to constant weight, and crushed to pass through a 100-mesh sieve to obtain grapefruit powder.
[0078] As shown in Table 1, the gel strength of the grapefruit powder obtained in this comparative example is 421.2 g / cm 2 .
[0079] Table 1 Gel strength of grapefruit powder in various embodiments and comparative examples
[0080]
[0081] In summary, the gel strength of the grapefruit powder prepared according to the embodiments of the present invention is significantly higher than that of the comparative examples, and the gel strength of the grapefruit powder prepared in Example 2 is the highest. By comparing Example 2 with Comparative Example 1, it can be seen that the present application can obtain high gel strength grapefruit powder by means of calcium chloride solution treatment, colloid milling in glucose solution, composite lactic acid bacteria fermentation, etc., and its gel strength reaches 564.4 g / cm 2 , compared with the gel strength before treatment (68.5g / cm 2 ) increased by 723.9%. Comparison between Comparative Example 2 and Comparative Example 1 shows that calcium chloride solution treatment can significantly improve the gel strength of grapefruit powder prepared by traditional methods; Comparative Example 6 and Example 2 show that the gel strength of grapefruit powder treated with colloid milling and mixed bacteria fermentation in glucose solution is still far behind that of Example 2, indicating the necessity of the previous calcium chloride treatment step; at the same time, Comparative Example 2 and Example 2 show that the gel strength of grapefruit powder treated with calcium chloride alone is still far behind that of Example 2, indicating that subsequent colloid milling and mixed bacteria fermentation in glucose solution are necessary means to improve gel strength. Comparative Example 3 and Comparative Example 2 show that colloid milling in glucose solution can further improve the gel strength of grapefruit powder treated with calcium chloride solution; at the same time, Comparative Example 3 and Example 2 show that the gel strength of grapefruit powder treated with calcium chloride and colloid milling in glucose solution is still far behind that of Example 2, indicating that subsequent mixed bacteria fermentation is a necessary means to improve gel strength. Compared with Comparative Example 3, the improvement of gel strength in Comparative Example 4 and Comparative Example 5 is not obvious, indicating that simple fermentation with Lactobacillus rhamnosus or Lactobacillus acidophilus cannot significantly improve the gel strength of grapefruit fruit powder; at the same time, the comparison between Comparative Example 4 (or Comparative Example 5) and Example 2 shows that the gel strength of grapefruit fruit powder is significantly improved after fermentation with Lactobacillus rhamnosus and mixed bacteria of Lactobacillus acidophilus, indicating that mixed bacteria fermentation has an unexpected effect on improving gel strength.
[0082] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms should not be understood as necessarily being directed to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification.
[0083] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.
Claims
1. A method for preparing grapefruit powder with high gel strength, characterized in that: The following steps are involved: (1) adding a calcium chloride aqueous solution to Guanxi pomelo fruit blocks for heating treatment, filtering to remove the calcium chloride aqueous solution, then rinsing with cold water and filtering to remove the cold water, to obtain pomelo particles treated with the calcium chloride solution; (2) placing grapefruit particles treated with calcium chloride solution in glucose water and passing through a colloid mill to obtain grapefruit slurry; (3) sterilizing the grapefruit slurry, cooling it to 25-35° C., inoculating a mixed bacterial solution of Lactobacillus rhamnosus and Lactobacillus acidophilus, and fermenting it to obtain grapefruit fruit fermented slurry; (4) adding 95% ethanol to the grapefruit fruit fermentation slurry, stirring for 20 to 60 minutes, filtering, drying to constant weight, crushing and sieving to obtain grapefruit fruit powder.
2. The preparation method according to claim 1, characterized in that In step (1), the Guanxi honey pomelo fruit block is prepared as follows: Clean the fresh Guanxi honey pomelo fruits from September to October, cut them into 10 mm slices, scald them in 10 to 20 times boiling water for 3 to 5 minutes, filter to remove moisture, dry them at 60 to 100°C with hot air, and crush them into pomelo pieces with a size of 2 to 5 mm to obtain Guanxi honey pomelo fruit pieces.
3. The preparation method according to claim 1, characterized in that: In step (1), the concentration of the calcium chloride aqueous solution is 0.1-0.3%, the amount used is 10-60 times of the Guanxi pomelo fruit block, the heating treatment temperature is 90-100° C., and the treatment time is 5-10 minutes.
4. The preparation method according to claim 1, characterized in that: In step (2), the concentration of the glucose water is 0.5-5%, the amount used is 20-50 times that of the grapefruit particles, and the glucose water is passed through a 100-300 μm colloid mill.
5. The preparation method according to claim 1, characterized in that: In step (3), the preparation steps of the mixed bacterial solution are as follows: Lactobacillus rhamnosus CICC 24233 and Lactobacillus acidophilus CICC 20710 are activated and cultured to the logarithmic growth phase, and then adjusted to a concentration of 1.5×10 8 CFU / mL of single bacterial solution, and the single bacterial solutions were mixed to obtain a total bacterial concentration of 1.0 to 1.5×10 8 CFU / mL of the mixed bacterial solution, the ratio of the number of Lactobacillus rhamnosus to that of Lactobacillus acidophilus in the mixed bacterial solution is 1:(0.2~1.0).
6. The preparation method according to claim 1, characterized in that: In step (3), the inoculation amount of the mixed bacterial solution is 1.0 to 3.0‰ v / v of the grapefruit slurry volume.
7. The preparation method according to claim 1, characterized in that: In step (4), the amount of 95% ethanol is 0.8 to 2.0 times of the grapefruit fruit fermentation slurry; the drying temperature is 50 to 100° C., and the slurry is crushed through a 100 to 200 mesh sieve.
8. A grapefruit powder with high gel strength, characterized in that: The method is prepared by any one of claims 1 to 7.