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Oligosaccharide malt and pomelo sauce and preparation method thereof

A technology for grapefruit and malt, which is applied in the field of oligomeric malt grapefruit jam and its preparation, and achieves the effects of reducing the formation of harmful substances, high fiber and low sweetness

Inactive Publication Date: 2014-02-05
苏德勋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet still do not have a kind of better method of entering the sauce based on grapefruit at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Components according to the following weight proportions: 50 parts of isomaltooligosaccharides, 50 parts of pure maltose, 3 parts of dietary fiber, 2 parts of wheat germ, 60 parts of pomelo skin and meat;

[0021] (2) Peel off the bitter green skin of the pomelo, take the white pomelo skin, wash it with water to remove the bitterness, put it in a separate pot for high-temperature cleaning, disinfection, cooling and dehydration;

[0022] (3) Crushing the prepared grapefruit flesh into granular grapefruit flesh or sauce-like grapefruit flesh;

[0023] (4) Put the isomaltooligosaccharides and pure maltose in the weight ratio into a pot and boil until boiling, add granular pomelo skin or sauce-like pomelo skin, mix evenly and cook together at a temperature of 90-110°C , the cooking time is 50-70 minutes, when the cooking time is 30 minutes, the dietary fiber and wheat germ in the weight ratio are added, and the cooking is continued until the finished product of low poly...

Embodiment 2

[0027] (1) Components according to the following weight proportions: 60 parts of isomaltooligosaccharides, 40 parts of pure maltose, 3 parts of dietary fiber, 2 parts of wheat germ, 60 parts of pomelo skin and meat;

[0028] (2) Peel off the bitter green skin of the pomelo, take the white pomelo skin, wash it with water to remove the bitterness, put it in a separate pot for high-temperature cleaning, disinfection, cooling and dehydration;

[0029] (3) Crushing the prepared grapefruit flesh into granular grapefruit flesh or sauce-like grapefruit flesh;

[0030] (4) Put the isomaltooligosaccharides and pure maltose in the weight ratio into a pot and boil until boiling, add granular pomelo skin or sauce-like pomelo skin, mix evenly and cook together at a temperature of 90-110°C , the cooking time is 50-70 minutes, when the cooking time is 30 minutes, the dietary fiber and wheat germ in the weight ratio are added, and the cooking is continued until the finished product of low poly...

Embodiment 3

[0034] (1) Components according to the following weight proportions: 70 parts of isomaltooligosaccharides, 30 parts of pure maltose, 3 parts of dietary fiber, 2 parts of wheat germ, and 50 parts of pomelo skin;

[0035] (2) Peel off the bitter green skin of the pomelo, take the white pomelo skin, wash it with water to remove the bitterness, put it in a separate pot for high-temperature cleaning, disinfection, cooling and dehydration;

[0036] (3) Crushing the prepared grapefruit flesh into granular grapefruit flesh or sauce-like grapefruit flesh;

[0037] (4) Put the isomaltooligosaccharides and pure maltose in the weight ratio into a pot and boil until boiling, add granular pomelo skin or sauce-like pomelo skin, mix evenly and cook together at a temperature of 90-110°C , the cooking time is 50-70 minutes, when the cooking time is 30 minutes, the dietary fiber and wheat germ in the weight ratio are added, and the cooking is continued until the finished product of low poly malt...

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PUM

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Abstract

The invention provides oligosaccharide malt and pomelo sauce and a preparation method thereof. The oligosaccharide malt and pomelo sauce comprises the following raw materials in parts by weight: 50-100 parts of isomaltooligosacharide, 20-50 parts of pure maltose, 3-6 parts of dietary fibers, 1-3 parts of wheat germs and 50-80 parts of pomelo skin and flesh. The preparation method comprises the following steps: removing bitter green peels of pomelos to obtain the white pomelo skin and flesh, cleaning by clear water, debittering, putting into an interlayer pan for high-temperature cleaning, disinfecting, cooling and dehydrating; breaking the treated pomelo skin and flesh into granular pomelo skin and flesh or sauce-shaped pomelo skin and flesh; putting the isomaltooligosacharide and the pure maltose in the weight ratio into the pan for boiling to obtain a mixture I, adding the granular pomelo skin and flesh or the sauce-shaped pomelo skin and flesh in the boiled mixture I, uniformly mixing to obtain a mixture II, and boiling the mixture II at the temperature of 90-110 DEG C for 50-70 minutes, adding the dietary fibers and the wheat germs in the weight ratio into the mixture II when the mixture II is boiled for 30 minutes and continuously boiling to obtain a finished product of the oligosaccharide malt and pomelo sauce.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a low-polymer malt grapefruit sauce and a preparation method thereof. Background technique [0002] At present, dietary fiber has been listed by many experts as the seventh nutrient after protein, carbohydrates, fat, vitamins, minerals and water. It is indispensable for the physiological metabolism of the human body. It plays a very important role in people's digestive tract diseases. It has a laxative effect, prevents constipation and prevents the occurrence of colon cancer. Wheat germ is rich in vitamin E and a variety of minerals, trace elements, such as calcium, phosphorus, iron, potassium, zinc, etc. Vitamin E is an effective ingredient for treating heart disease. Shatian pomelo is a kind of fruit with thick skin and storage resistance. It is rich in protein, vitamin C, organic acids, calcium, phosphorus, magnesium, sodium and other trace elements necessary for the human body....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/09A23L33/125
CPCA23L29/30A23L21/10A23L33/21A23V2002/00A23V2200/30A23V2200/3262
Inventor 苏德勋
Owner 苏德勋
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