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Debitterized shaddock peel and production method and use thereof

A production method and a pomelo peel technology are applied in the field of debittered pomelo peel and its production and use, which can solve the problems of high cost, uncertain safety and the like, and achieve the addition of new varieties, high economic and social benefits, and moderate sourness. Effect

Active Publication Date: 2014-11-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems of high cost and uncertain safety of using glycosidase, the primary purpose of the present invention is to provide a production method for debittering pomelo peel, which uses the glycosidase secreted by lactic acid bacteria to act on the production of bitter taste. Glycosides, play a role in removing bitterness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A production method for debittering pomelo peel, comprising the following steps:

[0023] (1) Weigh 100kg of pomelo, then wash the fruit, remove the rotten part, then separate the pulp from the peel, wash the peel, and obtain about 40kg of washed peel.

[0024] (2) Cut the cleaned pomelo peel into small pieces with a length of 3-5cm, a width of 1-1.5cm, and a thickness of 2-3mm, keeping the white flesh;

[0025] (3) Prepare a white granulated sugar solution with a mass volume concentration of 5%;

[0026] (4) Weigh 120kg of the white sugar solution in step (3), boil it, add 40kg of chopped pomelo peel slices, stir and heat to 95°C, keep warm for 10min to sterilize, and the sterilized pomelo peel pieces of white sugar The liquid is cooled to below 37°C under sterile conditions;

[0027] (5) Inject Lactobacillus plantarum into the cooled pomelo peel white sugar solution, the amount added is based on the total mass of the pomelo peel white sugar solution, and the number ...

Embodiment 2

[0029] A production method for debittering pomelo peel, comprising the following steps:

[0030] (1) Weigh 100kg of pomelo, then wash the fruit, remove the rotten part, then separate the pulp from the peel, wash the peel, and obtain about 40kg of washed peel.

[0031] (2) Cut the cleaned pomelo peel into small pieces with a length of 3-5cm, a width of 1-1.5cm, and a thickness of 2-3mm, keeping the white flesh;

[0032] (3) Prepare a glucose solution with a mass volume concentration of 20%;

[0033] (4) Weigh 200kg of the white sugar solution in step (3), boil it, add 40kg of chopped pomelo peel slices, stir and heat to 100°C, keep warm for 5min to sterilize, and the sterilized pomelo peel pieces of white sugar The liquid is cooled to below 37°C under sterile conditions;

[0034] (5) Add Lactobacillus acidophilus into the cooled pomelo peel white sugar solution, the amount added is based on the total mass of the pomelo peel white sugar solution, and the number of viable bacte...

Embodiment 3

[0036] A production method for debittering pomelo peel, comprising the following steps:

[0037] (1) Weigh 100kg of pomelo, then wash the fruit, remove the rotten part, then separate the pulp from the peel, wash the peel, and obtain about 40kg of washed peel.

[0038] (2) Cut the cleaned pomelo peel into small pieces with a length of 3-5cm, a width of 1-1.5cm, and a thickness of 2-3mm, keeping the white flesh;

[0039] (3) Prepare a lactose solution with a mass volume concentration of 10%;

[0040] (4) Weigh 160kg of the white sugar solution in step (3), boil it, add 40kg of chopped pomelo peel slices, stir and heat to 98°C, keep warm for 7 minutes to sterilize, and the sterilized pomelo peel pieces of white sugar The liquid is cooled to below 37°C under sterile conditions;

[0041] (5) Add Lactobacillus casei to the cooled pomelo peel white sugar solution, the amount added is based on the total mass of the pomelo peel white sugar solution, and the number of viable bacteria ...

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PUM

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Abstract

The invention discloses debitterized shaddock peel and a production method and use thereof. The production method comprises the following steps: (1) separating pulp and peel of shaddock, and chopping the peel; (2) preparing sugar liquor, and boiling the liquor; adding the shaddock peel, stirring and heating to 95-100 DEG C, insulating for 5-10 minutes to sterilize, and then cooling the shaddock peel white granulated sugar liquor in an aseptic condition to below 37 DEG C; and (3) inoculating lactic acid bacteria into the shaddock peel white granulated sugar liquor, uniformly stirring, fermenting and culturing for 24-72 hours at 37 DEG C, heating to 90-95 DEG C below, and insulating for 30-40 minutes to sterilize; cooling; and fishing out the shaddock peel blocks and draining off to obtain the debitterized shaddock peel. The debitterized shaddock peel prepared by the method has the characteristics of moderate sour and mellowness and sweetness, and flavor and taste and the like can satisfy the demand of consumers. Bitterness of shaddock peel is basically removed. The debitterized shaddock peel produced can be used for producing other series of products, such as shaddock preserved fruits, honey shaddock tea, shaddock peel jam and shaddock beverages.

Description

technical field [0001] The invention relates to a debittering pomelo peel, a production method and application thereof. Background technique [0002] The storage resistance and unique flavor of pomelo are unmatched by other fruits, and the suitable area for its cultivation is relatively narrow. Pomelo fruit is of high quality, good flavor, thick skin, and storage-resistant. It has the reputation of "natural canned food". Grapefruit peel contains limonin substances such as naringin and neohesperidin, which can reduce the viscosity of blood circulation and reduce the formation of thrombus. If middle-aged and elderly people suffer from cerebrovascular disease, eating grapefruit often has Helps prevent strokes. [0003] However, it is precisely because the pomelo peel contains limonoids that the processed products of pomelo peel have a bitter taste, and the bitter taste will be stronger after processing, which will affect the taste of the product. The existing debittering met...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L1/212A23L1/015A23L19/00A23L5/20
Inventor 陈中张月婷林伟锋徐慧珏
Owner SOUTH CHINA UNIV OF TECH
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