Production method for honey pomelo preserved fruit

Abstract

The invention discloses a production method for honey pomelo preserved fruit, which comprises the following steps: preprocessing fresh honey pomelo, clearing and sterilizing, cutting the honey pomelo into petals of fresh fruit and separating peel from pulp; dicing the honey pomelo peel by a machine, grading to obtain qualified honey pomelo fruit dices; debittering the fruit dices under vacuum condition; surging and separating under vacuum to obtain sugared honey pomelo preserved fruit dices; blanching the sugared honey pomelo preserved fruit dices in a blancher; drying the honey pomelo preserved fruit dices and cooling quickly; sterilizing and polishing; and packaging. In the invention, honey pomelo fruit dices are debittered and sugared under a vacuum condition, thus shortening debittering and sugaring time, reducing debittering and sugaring temperature, having good debittering and sugaring effects; the honey pomelo preserved fruit contains low content of naringin, the sugaring on the surface and in the inner part of finished products is even, the original state of the organizational structure and natural color of honey pomelo peel can be maintained, the appearance is bright without cementation; and the honey pomelo preserved fruit has proper chew flexibility and good taste, and the original natural flavor of honey pomelo peel can be smelt.

Description

technical field [0001] The invention relates to a method for deep processing of agricultural products honey pomelo, in particular to a method for making honey pomelo preserved fruit by using honey pomelo peel as a raw material. Background technique [0002] Honey pomelo is the mature fruit of pomelo, an evergreen fruit tree of Rutaceae. The meat and skin of honey pomelo are rich in aurantium, carotene, B vitamins, vitamin C, natural vitamin P, minerals, sugars and volatile oil. Honey pomelo has the effects of lowering blood sugar, lowering blood pressure, losing weight, and beautifying, and regular consumption can play a role in health care. At present, pomelo is mainly sold as fresh fruit, which is greatly affected by seasons and has low added value, while preserved pomelo has higher added value. [0003] The manual production of preserved pomelo has a history of more than 1,000 years in our country. For many years, domestic preserved fruit manufacturers have followed the ...

AI Technical Summary

Problems solved by technology

When using the above method for debittering, under normal pressure boiling conditions for half an hour, its shortcoming is that the debittering boiling temperature is higher, and the honey pomelo peel is easily boiled under the boiling temperature (100 ° C), and the product molding state and mouthfeel are poor, and Boiling at high temperature causes serious loss of color, natural flavor and nutritional components of honey pomelo fruit; secondly, the concentration of sodium chloride in the salt water used is low, and the half-hour debittering cooking time is also short, and the degree of bitterness of pomelo peel can be removed will not be enough

Secondly, when using the above method for candiing, it is also candied at the boiling temperature for half an hour. The candied pomelo peel is easy to be boiled when the candied cooking temperature is high. The ingredients are further lost, and the candied pomelo peel will not be transparent enough if the candied water is boiled for half an hour under normal pressure.

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