Sugar-free preserved huyou peel with cherry flavor and preparation technology of sugar-free preserved huyou peel

Abstract

The invention discloses a sugar-free preserved huyou peel with a cherry flavor. The sugar-free preserved huyou peel is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of huyou peel, 20-30 parts of newtol, 20-30 parts of maltitol, 1.6-2 parts of citric acid, 2.4-3 parts of tea polyphenol, 50-60 parts of cherry, 14-18 parts of mangosteen, 8-10 parts of cocoa bean powder, 6-8 parts of rose powder, 4-6 parts of codonopsis pilosula, 5-9 parts of Chinese herbaceous peony and a proper amount of high-activity dry yeast of angel wine yeast. The preserved huyou peel is produced by a functional sweetener instead of sucrose and maltose, so that the sugar content in the preserved huyou peel can be effectively reduced, and conforms to the requirements of sugar-free food; a high-pressure and low-temperature sugar-soaking environment is adopted in the preparation process; the preserved huyou peel can be relatively good in mouthfeel; and due to the added raw materials such as the cherry, the mangosteen and the codonopsis pilosula, the preserved huyou peel has the cherry flavor and also has a certain health efficacy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cherry-flavored sugar-free pomelo peel preserved fruit and a preparation process thereof. Background technique [0002] Huyou is a variety of citrus. At present, the degree of intensive production of Huyou is not high. The size of Huyou fruit varies greatly. The spherical Huyou fruit with a diameter of 9-13 cm is suitable for packaging and selling fresh. The product is beautiful and has high added value. ;Spherical Huyou with a diameter of 8-9cm is suitable for whole fruit slices to make thick products such as Huyou tea, Huyou jam, etc. The sap of the petals is less and fresh sales are not smooth, and farmers often discard it and rot or use it as feed and fertilizer. These huyous, which are not suitable for other processing forms, are good raw materials for making preserved huyou peels. The preserved fruits often have a mellow aroma, good transparency, strong chewing feeling, an...

AI Technical Summary

Problems solved by technology

According to relevant regulations, the content of disaccharides and monosaccharides in sugar-free foods should not exceed 0.5%, but should contain sugar alcohol substitutes such as xylitol, sorbitol, and maltitol. Currently, there are xylitol chewing gum, sugar-free Biscuits and other products, but there is no report on the development of sugar-free pomelo peel