Red grapefruit cyst and preparation method thereof
Through vacuum treatment, enzyme liquid treatment, acid -base solution to remove pork coats and low temperature sterilization treatment, it solves the problem of difficulty removing the bitterness in red grapefruit, reduces energy consumption and production costs, and improves the flavor and taste of the product.
Patent Information
- Application Number
- CN202411224475.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-03
- Publication Date
- 2025-01-28
AI Technical Summary
The prior art is difficult to effectively remove bitter substances from red grapefruit, and the energy consumption and production costs are relatively high during processing.
Remove the skin and sponge body of red grapefruit through vacuum pre -processing, use enzyme solution to remove bitter substances, then remove the sac by low concentration of acid and alkali solution, and finally sterilize at low temperature.
A significant reduction of the bitter taste of red grapefoins, reducing energy consumption and production costs, and improving the flavor and taste of the product.
Smart Images
Figure CN119366613A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the field of food and beverage technology, and in particular to a red grapefruit cyst and a preparation method thereof. Background Art
[0002] Citrus beverages containing cysts, rich in vitamins and minerals, and offering a refreshing, bursting taste are particularly popular among consumers. These products are highly sought after for their unique taste, functional health benefits, and aesthetic appeal. Research has found that naturally mildly bitter ingredients can improve cardiovascular function. Therefore, the ubiquity and popularity of grapefruit cyst-containing juice beverages reflect modern consumers' demand for healthy, convenient, and personalized beverages.
[0003] Red grapefruit is a hybrid of pomelo and orange. Overseas, red grapefruit is not typically consumed fresh, but rather squeezed for juice, requiring adaptation to its characteristic bitterness. In contrast, a variety of processed products have long been developed for the broad-peeled tangerine. Products such as canned tangerine slices in syrup are made through blanching, peeling, segmenting, and acid-base treatment to completely remove the cysts. These products are then granulated into cysts and widely used as intermediates in the beverage industry. However, similar products have not yet been developed for red grapefruit. This is primarily due to the hard and tough rind, thick spongy layer, and abundant cysts, making its bitterness difficult to remove. The bitter compounds in red grapefruit can be divided into two main categories: flavanone glycosides, primarily represented by naringin and neohesperidin; and triterpenes, primarily represented by limonoids and nomilin. These compounds are primarily found in the outer peel and spongy corpuscle and have a strong bitterness that is exacerbated by heating. Summary of the Invention
[0004] An object of the present invention is to provide a red grapefruit cyst and a preparation method thereof, which overcomes the shortcomings of the existing technology. After removing the outer peel and spongy body of the red grapefruit, the cyst coat is completely removed, and low-temperature treatment is performed to obtain the red grapefruit cyst. This reduces the bitterness of the red grapefruit cyst and helps to reduce energy consumption and production costs.
[0005] Another object of the present application is to provide a red grapefruit cyst and a preparation method thereof, which removes the outer peel and spongy body of the red grapefruit, first uses a vacuum enzyme solution to eliminate bitter substances, and then removes the cyst coating with a low concentration of acid and alkali solution, thereby largely removing the bitterness of the red grapefruit cyst and reducing the wastewater treatment and cost consumption of the product in the subsequent debittering process.
[0006] Another object of the present application is to provide a red grapefruit cyst and a preparation method thereof, by sterilizing the red grapefruit cyst at low temperature for a long time, thereby eliminating the defect of increasing the bitterness of the cyst due to short-term sterilization at high temperature, thereby enhancing the flavor and taste of the red grapefruit cyst product, and further optimizing the user experience when drinking.
[0007] To achieve the above objectives, the technical solution adopted in this application is: a method for preparing red grapefruit cysts, characterized in that the method comprises the following steps:
[0008] S100 vacuum pretreatment: red grapefruit is pretreated with enzyme solution under vacuum environment;
[0009] After S200 pretreatment, the red grapefruit was peeled and separated at room temperature;
[0010] S300 removes the capsule, first treating the segmented red grapefruit with a low-concentration acid solution, and then treating the red grapefruit with a low-concentration alkali solution;
[0011] S400 disperses the fruit and sterilizes it to produce red grapefruit cysts.
[0012] In one embodiment, step S100 specifically includes the steps of: firstly, cutting off the head of the red grapefruit, then placing the red grapefruit in a vacuum environment, and pre-treating the red grapefruit with an enzyme solution.
[0013] In one embodiment, the concentration of the enzyme solution is 0.2%-0.8%, the vacuum degree of vacuum treatment using the enzyme solution is -0.07 MPa to -0.10 MPa, the treatment time is 4 min-12 min, and the treatment temperature is 40°C-60°C.
[0014] In one embodiment, the pH value of the enzyme solution is 4.0-5.5.
[0015] In one embodiment, the enzyme solution is vacuum treated at a vacuum degree of -0.07 MPa to -0.10 MPa, a treatment time of 4 min to 12 min, and a treatment temperature of 40° C. to 60° C.
[0016] In one embodiment, the enzyme is selected from one or more of cellulase, pectinase, and hemicellulase.
[0017] In one embodiment, in step S200, the skin of the red grapefruit is peeled at room temperature, and the peeling temperature is 20°C-40°C.
[0018] In one embodiment, the acid solution is hydrochloric acid, and the concentration of the acid solution is 0.1%-0.4%.
[0019] In one embodiment, the acid treatment time is 20 min-50 min, and the treatment temperature is 10° C.-30° C., so as to further remove the capsule coating.
[0020] In one embodiment, the alkali solution is sodium hydroxide solution, and the concentration of the alkali solution is 0.1%-0.2%.
[0021] In one embodiment, the alkali solution treatment time is 10 min-20 min, and the treatment temperature is 10° C.-30° C., so as to remove the remaining capsule.
[0022] In one embodiment, the method further comprises the steps of:
[0023] The S500 uses water to disperse the cysts of the red grapefruit after the cysts are removed. The material is turned over by the mesh belt of the cyst disperser, so that the red grapefruit can be dispersed from both sides after the cysts are removed. The water pressure is set at 2-6 kg / cm2.
[0024] S600 soaks the red grapefruit cysts obtained after the flushing treatment in a calcium ion solution, and removes impurities in the red grapefruit cysts by filtering and sorting through a cyst disperser mesh belt.
[0025] S400 sterilizes the red grapefruit cysts after removing impurities at low temperature.
[0026] In one embodiment, the calcium ion solution is one or more of calcium chloride solution, calcium hydroxide supernatant, and calcium lactate solution.
[0027] In one embodiment, the concentration of the calcium ion solution is 0.5%-2.0%, the treatment time is 5 min-30 min, and the treatment temperature is 10°C-30°C.
[0028] In one embodiment, the sterilization treatment temperature is 78°C-84°C, the core temperature is 75°C-80°C, and the treatment time is 15min-25min.
[0029] In one embodiment, the concentration of the enzyme solution is 0.2%-0.4%, the concentration of the acid solution is 0.2%-0.3%, the acid solution treatment time is 30 min-40 min, and the treatment temperature is 20°C-30°C.
[0030] In one embodiment, the sterilization treatment time is 18 minutes to 22 minutes.
[0031] In one embodiment, the red grapefruit cyst and the preparation method thereof are suitable for preparing red grapefruit cysts. BRIEF DESCRIPTION OF THE DRAWINGS
[0032] Figure 1This is a flow chart of a method for preparing red grapefruit cysts according to an embodiment of the present application. DETAILED DESCRIPTION
[0033] Below, the present application is further described in conjunction with specific implementation methods. It should be noted that, under the premise of no conflict, the various embodiments or technical features described below can be arbitrarily combined to form new embodiments.
[0034] In the description of this application, it should be noted that for directional words, such as the terms "center", "horizontal", "longitudinal", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and so on, the directions and positional relationships indicated are based on the directions or positional relationships shown in the accompanying drawings, which are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and cannot be understood as limiting the specific scope of protection of this application.
[0035] It should be noted that the terms "first", "second", etc. in the description and claims of this application are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.
[0036] The terms "comprises" and "having" and any variations thereof in the specification and claims of this application are intended to cover non-exclusive inclusions. For example, a process, method, system, product or apparatus that includes a series of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, product or apparatus.
[0037] Please refer to the attached Figure 1 A specific embodiment of the method for preparing the red grapefruit cysts is further described.
[0038] According to one aspect of the present invention, a method for preparing red grapefruit cysts comprises the steps of:
[0039] S100 vacuum pretreatment: red grapefruit is pretreated with enzyme solution under vacuum environment;
[0040] After S200 pretreatment, the red grapefruit was peeled and separated at room temperature;
[0041] S300 removes the capsule, first treating the segmented red grapefruit with a low-concentration acid solution, and then treating the red grapefruit with a low-concentration alkali solution;
[0042] S400 disperses the fruit and sterilizes it to produce red grapefruit cysts.
[0043] Therefore, by removing the outer peel and spongy body of the red grapefruit and eliminating the bitter substances through vacuum low-temperature enzyme liquid treatment, it helps to reduce energy consumption and production costs.
[0044] In some embodiments, step S100 specifically includes the steps of: first removing the head of the red grapefruit, then placing the red grapefruit in a vacuum environment, and pre-treating the red grapefruit with an enzyme solution, wherein the concentration of the enzyme solution is 0.2%-0.8%, and specifically, the concentration of the enzyme solution can be 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.55%, 0.6%, 0.65%, 0.7%, 0.75%, or 0.8%. More preferably, the concentration of the enzyme solution is 0.2%-0.4%. Removing the head of the red grapefruit can expose more surface area. , which is convenient for enzyme penetration and further improves the efficiency of enzyme treatment. The pretreatment is carried out in a vacuum environment, which makes it easier for the enzyme to penetrate into the interior of the red grapefruit. After vacuum low-temperature enzyme treatment, the enzyme treatment first loosens the sponge layer of the red grapefruit and corrodes the surface of the peel, further maintaining the state where only the surface of the cyst is corroded, but the cyst tendons automatically break, greatly improving the peeling efficiency, reducing 40% of the manual processing cost, ensuring the integrity of the cyst tissue structure, and further shortening the peeling and segmenting time of the pretreatment. Reducing the processing time before sterilization treatment helps to reduce bacteria and other microorganisms that multiply and breed in the product during the production process.
[0045] In some embodiments, the vacuum degree of the vacuum treatment using the enzyme solution is -0.07 MPa to -0.10 MPa, specifically, the vacuum degree can be -0.07 MPa, -0.08 MPa, -0.09 MPa, -0.10 MPa, the treatment time can be 4 min, 6 min, 8 min, 10 min, 12 min, the treatment temperature can be 40°C, 45°C, 50°C, 55°C, 60°C, and the pH value can be 4.0, 4.5, 5.0, 5.5. By introducing the vacuum enzyme solution treatment technology, the bitter substances in the peel, such as flavonoids, including naringin and hesperidin, can be avoided from diffusing into the cysts during the high-temperature treatment process when the outer peel and spongy body of the red grapefruit are removed by high-temperature scalding, thereby further eliminating the bitter substances.
[0046] In some embodiments, the enzyme is selected from one or more of cellulase, pectinase, and hemicellulase. Multiple enzymes can achieve synergistic effects and decompose the structures of different components. Cellulase mainly acts on cellulose, hemicellulase decomposes hemicellulose, and pectinase decomposes pectin, thereby more comprehensively decomposing various components in the red grapefruit vesicles and further improving the efficiency of removing the red grapefruit peel.
[0047] In some embodiments, step S200 specifically includes the steps of peeling the grapefruit at room temperature, where the peeling temperature can be 20°C, 25°C, 30°C, 35°C, or 40°C. Peeling at room temperature avoids the phenomenon in which bitter substances in the peel, such as flavonoids, including naringin and hesperidin, diffuse into the cysts during the high-temperature treatment process when the outer peel and spongy body of the grapefruit are removed by blanching. Peeling at room temperature reduces energy consumption during processing and further shortens the peeling time. There is no need to score the grapefruit peel before peeling at room temperature, which reduces labor costs, shortens processing time, and further reduces the growth of bacteria and other microorganisms in the grapefruit during processing.
[0048] In one embodiment, in step S300, the red grapefruit, after being treated with the enzyme solution and having its husk removed, is treated again with the low-concentration acid solution, and the concentration of the acid solution is adjusted according to the actual situation of the treated red grapefruit.
[0049] In one embodiment, in step S300, the enzyme solution is used to further treat the red grapefruit after the sac has been removed after the enzyme solution treatment, and the concentration of the enzyme solution is adjusted according to the actual situation of the processed red grapefruit.
[0050] In some embodiments, the acid solution is hydrochloric acid, and the concentration of the acid solution can be 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, or 0.4%. The acid treatment time can be 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, or 50 min, and the treatment temperature can be 10°C, 15°C, 20°C, 25°C, or 30°C. Compared with pure acid treatment, the acid concentration used is reduced by half, and the acid-base treatment time is relatively reduced, further reducing production costs. If the pretreatment does not undergo vacuum low-temperature enzyme solution treatment, the red grapefruit peel is not completely removed, resulting in residual cystic tendons. It is necessary to rely entirely on pure acid and pure alkali solution treatment, further affecting the efficiency of acid or alkali solution treatment in removing the cystic coat.
[0051] In some embodiments, the alkali solution is sodium hydroxide solution, and the concentration of the alkali solution can be 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.2%. The alkali solution treatment time can be 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min, and the treatment temperature can be 10°C, 15°C, 20°C, 25°C, 30°C. The surface of the capsule is partially decomposed after enzyme treatment, and the alkali solution concentration is reduced by half compared with that used in pure alkali solution treatment. The concentration of the acid and alkali solution and the treatment time used in the acid and alkali solution treatment can be shortened accordingly. Shortening the treatment time further reduces the growth of bacteria in the product, thereby reducing production costs and sewage treatment costs.
[0052] In some embodiments, a red grapefruit cyst and a method for preparing the same further comprise the steps of:
[0053] The S500 uses water to disperse the cysts of the red grapefruit after the cysts are removed. The material is turned over by the mesh belt of the cyst disperser, so that the red grapefruit can be dispersed from both sides after the cysts are removed. The water pressure is set at 2-6 kg / cm2.
[0054] S600 soaks the red grapefruit cysts obtained after the flushing treatment in a calcium ion solution, and removes impurities in the red grapefruit cysts by filtering and sorting through a cyst disperser mesh belt.
[0055] S400 sterilizes the red grapefruit cysts after removing impurities at low temperature.
[0056] In some embodiments, the calcium ion solution is selected from one or more of calcium chloride solution, calcium hydroxide supernatant, and calcium lactate solution. The concentration of the calcium ion solution can be 0.5%, 1.0%, 1.5%, or 2.0%. When the calcium ion concentration is too low, the strengthening effect on the cysts is not obvious. When the calcium ion concentration is too high, the bitterness of the cysts increases. After soaking in the calcium ion solution, pectin combines with calcium ions to form pectin calcium, which enhances the stability and viscosity of the pectin molecules, thereby enhancing the crispness of the cysts, further increasing the utilization rate of the cysts, and reducing the damaged cyst ratio by 10%.
[0057] In some embodiments, the soaking treatment time of the calcium ion solution can be 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, or 30 minutes. After soaking in a low-concentration calcium ion solution for a long time, the production efficiency is reduced, and the fruity aroma of the cysts is further weakened. After soaking in a high-concentration calcium ion solution for a short time, the production efficiency is improved, and the fruity aroma and "bursting feeling" of the cysts are maintained.
[0058] In some embodiments, the soaking temperature of the calcium ion solution can be 10°C, 15°C, 20°C, 25°C, or 30°C. When the soaking temperature is too high, the freshness of the cysts is reduced. When the soaking temperature is set to 30°C-40°C, the growth of bacteria and other microorganisms is more obvious. During the soaking process at room temperature, the number of bacteria and other microorganisms in the cysts is low, reducing the energy consumption of subsequent sterilization treatment.
[0059] In some embodiments, the treatment temperature of the sterilization treatment can be 78°C, 79°C, 80°C, 81°C, 82°C, 83°C, and 84°C, the core temperature is 75°C, 76°C, 77°C, 78°C, 79°C, and 80°C, and the treatment time can be 15 min, 20 min, and 25 min. The treatment time is reduced by peeling at room temperature, treating with acid and alkali solutions, and soaking in calcium ion solution at room temperature, and the bacteria and other microorganisms in the cysts of red grapefruit are greatly reduced, so that the sterilization treatment can be carried out at low temperature, further improving the phenomenon that the bitter substances contained in the cysts will diffuse into the product during high-temperature sterilization treatment, thereby enhancing the flavor and taste of the cysts.
[0060] In some embodiments, the concentration of the enzyme solution can be 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.30%, 0.31%, 0.32%, 0.33%, 0.34%, 0.35%, 0.36%, 0.37%, 0.38%, 0.39%, 0.40%, the concentration of the acid solution can be 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.30%, and the acid treatment time can be 30min, 35min, 40min, and the ... The treatment temperature can be 20°C, 25°C, and 30°C, so as to further remove the cyst coat. The concentration of the alkali solution can be 0.10%, 0.11%, 0.12%, 0.13%, 0.14%, and 0.15%. The time of the alkali solution treatment can be 10 min, 11 min, 12 min, 13 min, 14 min, and 15 min. The treatment temperature can be 20°C, 25°C, and 30°C. The sterilization treatment time can be 18 min, 19 min, 20 min, 21 min, and 22 min. With the improvement of the production process, the overall production cost is reduced by 20%, the production process time of red grapefruit cysts is shortened, the production efficiency is further improved, the sales price of red grapefruit cysts is correspondingly reduced, and the market competitiveness is enhanced.
[0061] <Example 1>
[0062] A red grapefruit cyst and a preparation method thereof, comprising the following steps:
[0063] (1) The red grapefruit after being headed was placed in a vacuum environment and immersed in a 0.5% complex enzyme solution for 6 minutes, with a vacuum degree of -0.08 MPa, a treatment temperature of 45°C, and a pH value of 4.5;
[0064] (2) peeling the red grapefruit treated with vacuum enzyme solution at room temperature and then separating the grapefruit into petals;
[0065] (3) Spraying and soaking the split grapefruit in a 0.2% hydrochloric acid solution at a treatment temperature of 25°C for 25 minutes, and then flowing to the alkali solution treatment area, spraying and soaking in a 0.1% sodium hydroxide solution at a treatment temperature of 25°C for 12 minutes;
[0066] (4) flushing the grapefruit cysts after removing the cyst coat with water, and by flushing and flipping the material on the cyst disperser mesh belt, the grapefruit cysts after removing the cyst coat can be flushed on both sides, and the flushing water pressure is set to 2-6 kg / cm2;
[0067] (5) Soaking the dispersed red grapefruit cysts in a 1% calcium lactate solution at a treatment temperature of 35° C. for 20 minutes;
[0068] (6) The red grapefruit cysts after removal of impurities are filtered and sorted by a cyst disperser, and the cysts are sterilized at low temperature under the conditions of 82°C for 20 minutes and a center temperature of 76°C.
[0069] <Example 2>
[0070] According to one embodiment of the present application, a red grapefruit cyst and a preparation method thereof include the following steps:
[0071] (1) The red grapefruit after being headed was placed in a vacuum environment and immersed in a 0.5% complex enzyme solution for 6 minutes, with a vacuum degree of -0.08 MPa, a treatment temperature of 45°C, and a pH value of 4.5;
[0072] (2) peeling the red grapefruit treated with vacuum enzyme solution at room temperature and then separating the grapefruit into petals;
[0073] (3) spraying and soaking the split grapefruit in a 0.2% hydrochloric acid solution at a treatment temperature of 25° C. for 25 min;
[0074] (4) flushing the grapefruit cysts after removing the cyst coat with water, and by flushing and flipping the material on the cyst disperser mesh belt, the grapefruit cysts after removing the cyst coat can be flushed on both sides, and the flushing water pressure is set to 2-6 kg / cm2;
[0075] (5) Soaking the dispersed red grapefruit cysts in a 1% calcium lactate solution at a treatment temperature of 35° C. for 20 minutes;
[0076] (6) The red grapefruit cysts after removal of impurities are filtered and sorted by a cyst disperser, and the cysts are sterilized at low temperature under the conditions of 82°C for 20 minutes and a center temperature of 76°C.
[0077] <Example 3>
[0078] According to one embodiment of the present application, a red grapefruit cyst and a preparation method thereof include the following steps:
[0079] (1) The red grapefruit after being headed was placed in a vacuum environment and immersed in a 0.5% complex enzyme solution for 6 minutes, with a vacuum degree of -0.08 MPa, a treatment temperature of 45°C, and a pH value of 4.5;
[0080] (2) peeling the red grapefruit treated with vacuum enzyme solution at room temperature and then separating the grapefruit into petals;
[0081] (3) placing the alkaline solution and the dispersing liquid in sequence above the flow channel device along the flow direction of the red grapefruit, spraying and soaking the red grapefruit after the petal treatment in a 0.1% sodium hydroxide solution at a treatment temperature of 25° C. for 12 minutes;
[0082] (4) flushing the grapefruit cysts after removing the cyst coat with water, and by flushing and flipping the material on the cyst disperser mesh belt, the grapefruit cysts after removing the cyst coat can be flushed on both sides, and the flushing water pressure is set to 2-6 kg / cm2;
[0083] (5) Soaking the dispersed red grapefruit cysts in a 1% calcium lactate solution at a treatment temperature of 35° C. for 20 minutes;
[0084] (6) The red grapefruit cysts after removal of impurities are filtered and sorted by a cyst disperser, and the cysts are sterilized at low temperature under the conditions of 82°C for 20 minutes and a center temperature of 76°C.
[0085] <Example 4>
[0086] According to one embodiment of the present application, a red grapefruit cyst and a preparation method thereof include the following steps:
[0087] (1) The red grapefruit after being headed was placed in a vacuum environment and immersed in a 0.5% complex enzyme solution for 6 minutes, with a vacuum degree of -0.08 MPa, a treatment temperature of 45°C, and a pH value of 4.5;
[0088] (2) peeling the red grapefruit treated with vacuum enzyme solution at room temperature and then separating the grapefruit into petals;
[0089] (3) After the enzyme solution treatment, the red grapefruit was soaked in an enzyme solution with a concentration of 0.2% at a treatment temperature of 25°C for 15 minutes;
[0090] (4) flushing the grapefruit cysts after removing the cyst coat with water, and by flushing and flipping the material on the cyst disperser mesh belt, the grapefruit cysts after removing the cyst coat can be flushed on both sides, and the flushing water pressure is set to 2-6 kg / cm2;
[0091] (5) Soaking the dispersed red grapefruit cysts in a 1% calcium lactate solution at a treatment temperature of 35° C. for 20 minutes;
[0092] (6) The red grapefruit cysts after removal of impurities are filtered and sorted by a cyst disperser, and the cysts are sterilized at low temperature under the conditions of 82°C for 20 minutes and a center temperature of 76°C.
[0093] <Example 5>
[0094] According to one embodiment of the present application, a red grapefruit cyst and a preparation method thereof include the following steps:
[0095] (1) The red grapefruit after being headed was placed in a vacuum environment and immersed in a 0.5% complex enzyme solution for 6 minutes, with a vacuum degree of -0.08 MPa, a treatment temperature of 45°C, and a pH value of 4.5;
[0096] (2) peeling the red grapefruit treated with vacuum enzyme solution at room temperature and then separating the grapefruit into petals;
[0097] (3) placing the acid solution, alkali solution, and dispersing solution in sequence above the flow channel device along the flow direction of the red grapefruit, spraying and soaking the red grapefruit after the segmentation process in a 0.2% hydrochloric acid solution at a treatment temperature of 25° C. for 25 minutes, and then flowing to the alkali solution treatment area, spraying and soaking in a 0.1% sodium hydroxide solution at a treatment temperature of 25° C. for 12 minutes;
[0098] (4) flushing the grapefruit cysts after removing the cyst coat with water, and by flushing and flipping the material on the cyst disperser mesh belt, the grapefruit cysts after removing the cyst coat can be flushed on both sides, and the flushing water pressure is set to 2-6 kg / cm2;
[0099] (5) The red grapefruit cysts after removal of impurities were filtered and sorted by a cyst disperser, and the cysts were sterilized at low temperature under the conditions of 82°C for 20 min and a center temperature of 76°C.
[0100] <Example 6>
[0101] According to one embodiment of the present application, a red grapefruit cyst and a preparation method thereof include the following steps:
[0102] (1) The red grapefruit after being headed was placed in a vacuum environment and immersed in a 0.5% complex enzyme solution for 6 minutes, with a vacuum degree of -0.08 MPa, a treatment temperature of 45°C, and a pH value of 4.5;
[0103] (2) peeling the red grapefruit treated with vacuum enzyme solution at room temperature and then separating the grapefruit into petals;
[0104] (3) placing the acid solution, alkali solution, and dispersing solution in sequence above the flow channel device along the flow direction of the red grapefruit, spraying and soaking the red grapefruit after the segmentation process in a 0.2% hydrochloric acid solution at a treatment temperature of 25° C. for 25 minutes, and then flowing to the alkali solution treatment area, spraying and soaking in a 0.1% sodium hydroxide solution at a treatment temperature of 25° C. for 12 minutes;
[0105] (4) flushing the grapefruit cysts after removing the cyst coat with water, and by flushing and flipping the material on the cyst disperser mesh belt, the grapefruit cysts after removing the cyst coat can be flushed on both sides, and the flushing water pressure is set to 2-6 kg / cm2;
[0106] (5) Soaking the dispersed red grapefruit cysts in a 1% calcium lactate solution at a treatment temperature of 35° C. for 20 minutes;
[0107] (6) The red grapefruit cysts after removal of impurities are filtered and sorted by a cyst disperser, and the cysts are sterilized at low temperature. The sterilization conditions are 88°C for 20 minutes and the center temperature is 82°C. Effect evaluation and performance testing
[0108] An experience survey was conducted on 100 users regarding the fruit integrity, bitterness removal satisfaction, and overall taste of the red grapefruit cysts of Examples 1-6. The survey results are shown in Tables 1-6.
[0109] Table 1: User experience survey results of the red grapefruit cysts prepared in Example 1 User Experience Survey Project excellent better qualified Unqualified total Red grapefruit cyst integrity 72 19 9 0 100 Satisfaction with cyst bitterness removal 78 14 8 0 100 Overall taste 80 11 9 0 100
[0110] The results show that the use of the enzyme solution and acid-base solution treatment of the present application in the preparation process can significantly improve the integrity of the red grapefruit cysts, remove the cyst coat to reduce the bitterness of the product, and enhance the user's experience when drinking. After the red grapefruit cysts are soaked in calcium ion solution, when the user chews and bites the cyst, the juice and pulp inside the cyst are quickly released and fill the mouth, bringing an immediate and strong sensory experience, that is, "bursting feeling", which enhances the user's fun and experience when drinking the product. The introduction of low-temperature and long-term sterilization treatment can reduce the diffusion of bitter substances when using high-temperature sterilization, and improve the product flavor and the user's taste when drinking.
[0111] Table 2: User experience survey results of the red grapefruit cysts prepared in Example 2 User Experience Survey Project excellent better qualified Unqualified total Red grapefruit cyst integrity 61 20 17 2 100 Satisfaction with cyst bitterness removal 50 31 15 4 100 Overall taste 62 17 17 4 100
[0112] This Example differs from Example 1 in that Example 2 lacks the alkaline treatment process, thus failing to completely remove the cyst coatings of the red grapefruit cysts. The remaining coatings impart a certain bitterness to the product, damage the pulp, reduce nutrients and yield, and fail to neutralize residual acid, increasing water treatment costs. Excessive acid treatment decomposes pectin, hindering the subsequent reaction of calcium ions with pectin to produce gelled calcium pectin, reducing the effectiveness of the cyst enhancement treatment and the "bursting" sensation of the red grapefruit cysts. This, in turn, affects the integrity of the cysts, further impacting product quality.
[0113] Table 3: User experience survey results of the red grapefruit cysts prepared in Example 3 User Experience Survey Project excellent better qualified Unqualified total Red grapefruit cyst integrity 22 32 25 21 100 Satisfaction with cyst bitterness removal 48 31 12 9 100 Overall taste 18 35 28 19 100
[0114] This Example differs from Example 1 in that Example 3 lacks the acid treatment process compared to Example 1. This omission of the acid treatment step, crucial for softening the cyst coating, prevents the cyst coating from being effectively softened and removed, effectively failing to reduce the content of bitter substances within the cysts and thereby impacting the flavor and taste of the product. Furthermore, incomplete removal of the cyst coating compromises the integrity of the grapefruit cysts, further impacting product quality.
[0115] Table 4: User experience survey results of the red grapefruit cysts prepared in Example 4 User Experience Survey Project excellent better qualified Unqualified total Red grapefruit cyst integrity 17 43 21 19 100 Satisfaction with cyst bitterness removal 60 21 11 8 100 Overall taste 30 31 24 15 100
[0116] This example differs from Example 1 in that, compared to Example 1, Example 4 uses a secondary enzyme treatment instead of an acid treatment. While enzymatic cyst removal is more effective, precise control of process parameters is required during implementation to ensure optimal cyst removal and product quality. If these parameters are not within the appropriate range, the integrity of the grapefruit cysts can be compromised, leading to cyst breakage and ultimately affecting the final product quality.
[0117] Table 5: User experience survey results of the red grapefruit cysts prepared in Example 5 User Experience Survey Project excellent better qualified Unqualified total Red grapefruit fruit integrity 61 23 14 2 100 Satisfaction with cyst bitterness removal 58 23 14 5 100 Overall taste 70 21 9 0 100
[0118] The difference between this embodiment and embodiment 1 is that, compared with embodiment 1, embodiment 5 lacks the calcium ion solution soaking process. Since calcium ions react with pectin to produce gel pectin calcium, which has a certain strengthening effect on red grapefruit cysts, the lack of this step increases the probability of damage to the red grapefruit cysts in subsequent processes, reduces the yield, and reduces the user experience quality, further affecting product sales.
[0119] Table 6: User experience survey results of the red grapefruit cysts prepared in Example 6 User Experience Survey Project excellent better qualified Unqualified total Red grapefruit cyst integrity 65 21 12 2 100 Satisfaction with cystic odor removal 11 15 21 53 100 Overall taste 2 18 32 48 100
[0120] The difference between this example and Example 1 is that, compared with Example 1, the high-temperature, short-time sterilization technology used in Example 6, even though the integrity of the red grapefruit cysts was maintained relatively well, the content of bitter substances diffused into the product increased as the sterilization temperature increased, affecting the drinking taste and flavor of the red grapefruit cysts.
[0121] The above describes the basic principles, main features, and advantages of the present application. Those skilled in the art should understand that the present application is not limited to the above embodiments. The above embodiments and description merely illustrate the principles of the present application. Various changes and improvements may be made to the present application without departing from the spirit and scope of the present application. These changes and improvements fall within the scope of the present application for which protection is sought. The scope of protection claimed by the present application is defined by the appended claims and their equivalents.
Claims
1. A method for preparing red grapefruit cysts, characterized in that: It includes the following steps: S100 vacuum pretreatment, in a vacuum environment, the enzyme solution is used to pretreat the red grapefruit; After S200 pretreatment, the red grapefruit was peeled and split at room temperature; S300 removes the capsule, first treats the segmented red grapefruit with a low-concentration acid solution, and then treats the red grapefruit with a low-concentration alkali solution; S400 disperses the fruit and sterilizes it to produce red grapefruit cysts.
2. The preparation method according to claim 1, characterized in that: The step S100 specifically includes the steps of: firstly cutting off the head of the red grapefruit, then placing the red grapefruit in a vacuum environment, and pre-treating the red grapefruit with an enzyme solution, wherein the concentration of the enzyme solution is 0.2%-0.8%, the vacuum degree of the vacuum treatment using the enzyme solution is -0.07MPa to -0.10MPa, the treatment time is 4min-12min, the treatment temperature is 40°C-60°C, and the pH value is 4.0-5.
5. Through the vacuum treatment, the enzyme solution can penetrate into the interior of the red grapefruit.
3. The preparation method according to claim 2, characterized in that: The enzyme is selected from one or more of cellulase, pectinase and hemicellulase.
4. The preparation method according to claim 1, characterized in that: In the step S200, the skin of the red grapefruit is peeled at room temperature, and the peeling temperature is 20°C-40°C.
5. The preparation method according to claim 1, characterized in that: In step S300, the acid solution is hydrochloric acid, the concentration of the acid solution is 0.1%-0.4%, the acid solution treatment time is 20min-50min, and the treatment temperature is 10℃-30℃, so as to further remove the cystic coating. The alkali solution is sodium hydroxide solution, the concentration of the alkali solution is 0.1%-0.2%, the alkali solution treatment time is 10min-20min, and the treatment temperature is 10℃-30℃, so as to remove the remaining cystic coating.
6. The preparation method according to claim 1, characterized in that: It further comprises the steps of: S500 uses water to disperse the cysts of red grapefruit after the cysts are removed. Through the dispersion and the turning of the material on the mesh belt of the cyst disperser, the red grapefruit after the cysts are removed can be dispersed on both sides. The dispersion water pressure is set to 2-6 kg / cm2. S600 soaks the red grapefruit cysts obtained after the flushing treatment in a calcium ion solution, and removes impurities in the red grapefruit cysts through mesh belt filtration and mesh belt selection by the cyst disperser; S400 sterilizes the red grapefruit cysts at low temperature after removing impurities.
7. The preparation method according to claim 6, characterized in that: The calcium ion solution is selected from one or more of calcium chloride solution, calcium hydroxide supernatant, and calcium lactate solution. The concentration of the calcium ion solution is 0.5%-2.0%, the treatment time is 5min-30min, and the treatment temperature is 10℃-30℃, so as to enhance the fragility of the cysts.
8. The preparation method according to claim 6, characterized in that: The treatment temperature of the sterilization treatment is 78°C-84°C, the core temperature is 75°C-80°C, and the treatment time is 15min-25min.
9. The preparation method according to any one of claims 1 to 8, characterized in that: The concentration of the enzyme solution is 0.2%-0.4%, the concentration of the acid solution is 0.2%-0.3%, the acid solution treatment time is 30min-40min, the treatment temperature is 20℃-30℃, so as to further remove the capsule coating. The concentration of the alkali solution is 0.1%-0.15%, the alkali solution treatment time is 10min-15min, the treatment temperature is 20℃-30℃, and the sterilization treatment time is 18min-22min.
10. A red grapefruit cyst, characterized in that: Prepared by the preparation method as described in claims 1-9.