Honey pomelo soft sweets and preparation method thereof

Abstract

The invention discloses honey pomelo soft sweets and a preparation method thereof. The honey pomelo soft sweets comprise the following components in parts by weight: 42-60 parts of debitterized honey pomelo juice, 5-22 parts of edible sugar, 0.3-0.5 part of citric acid, 0.03-0.06 part of vitamin C, 2.5-4.0 parts of coagulant and 24-50 parts of water. The honey pomelo soft sweets and the preparation method have the following beneficial effects: the honey pomelo soft sweets are easy to store for a long time and have high added value; in the preparation method, ion exchange resins are adopted to debitterize the honey pomelo juice, the debitterizing time is short and the debitterizing efficiency is high, thus reducing the pulp damage production time, improving the production efficiency and lowering the production cost; and the produced products maintain the colors, natural flavors and nutritional ingredients of fresh honey pomelos and have good taste.

Description

technical field [0001] The invention belongs to the field of pomelo deep processing, and in particular relates to pomelo soft candy and a production method thereof. Background technique [0002] Honey pomelo is the mature fruit of evergreen fruit tree of Rutaceae plant. The meat and skin of honey pomelo are rich in citrus aurantium, carotene, B vitamins, vitamin C, natural vitamin P, sugar 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, honey pomelo is mainly sold as fresh fruit, which is greatly affected by seasons and has low added value, while honey pomelo soft candy is easy to store for a long time and has higher added value compared with fresh fruit. [0003] In the production of honey pomelo jelly, debitterness and production process are two important parts. Honey pomelo contains naringin that causes bitterness. The longe...

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Problems solved by technology

Chinese patent CN98112546.8 mainly uses 1 to 1.5% salt water or edible alkaline water to heat and boil the honey pomelo peel, and then rinses it. This method needs to be boiled at normal pressure for half an hour. The bitter cooking temperature is high, it is easy to boil the honey pomelo meat, making the taste of the product poor, and the high temperature cooking makes the color, natural flavor and nutritional components of the honey pomelo seriously lost; the second disadvantage is the concentration of sodium chloride in the salt water used Lower, the debittering cooking time is shorter, the degree of debittering is not enough

Chinese patent CN201010554233.8 uses vacuum cooking technology to debitterize pomelo meat. This method has a good debittering effect and a low debittering temperature, which is beneficial to maintain the taste of pomelo products, and the color, natural flavor and nutritional components are preserved, but the debittering effect is low. The bitter time is still long, which affects production efficiency and high production cost

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