Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Papaya-flavored low-sugar candied pummelo pericarp and making method thereof

A technology of pomelo peel and papaya, applied in confectionary, confectionary industry, food science, etc., can solve the problems of waste of resources, environmental pollution, etc., and achieve the effects of good shape retention, reduced production costs, and strong pomelo fragrance

Inactive Publication Date: 2018-09-28
JINGXI XIUMEI BIANCHENG AGRI SCI & TECH CO LTD
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The annual output of grapefruit is several million tons, but the comprehensive utilization of grapefruit peel has not attracted enough attention. Most of the grapefruit peel after eating the fruit is thrown away as waste, causing environmental pollution and a great waste of resources.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Papaya-flavored low-sugar candied pummelo pericarp and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A papaya-flavored low-sugar pomelo peel fruit, which consists of the following ingredients in parts by weight: 80 parts of pomelo peel, 50 parts of papaya, 1 part of naringinase, 1 part of honey, 10 parts of sorbitol, 3 parts of stevioside, 15 parts of δ-gluconolactone, 5 parts of citric acid, 5 parts of mugwort powder, 5 parts of chayote, 1 part of lily powder, 2 parts of honeysuckle powder, and 1 part of blueberry powder.

[0024] The preparation method of papaya-flavored low-sugar pomelo peel fruit comprises the following steps:

[0025] (1) Treatment of pomelo peel: remove the white flesh from the selected high-quality pomelo peel, blanch in boiling water for 3 minutes, cut into strips, put it into naringinase with a mass fraction of 0.1%, and adjust the temperature to 55°C. The pH value is 4.0±0.2. Debitterize the pomelo peel for 60 minutes, take it out and dry it, add citric acid with a concentration of 0.6% to soak for 1 hour, take it out and add δ-gluconic acid ...

Embodiment 2

[0029] A papaya-flavored low-sugar pomelo peel fruit, which consists of the following ingredients in parts by weight: 120 parts of pomelo peel, 60 parts of papaya, 10 parts of naringinase, 3 parts of honey, 20 parts of sorbitol, 5 parts of stevioside, 25 parts of δ-gluconolactone, 10 parts of citric acid, 10 parts of mugwort powder, 15 parts of chayote, 6 parts of lily powder, 5 parts of honeysuckle powder, and 3 parts of blueberry powder.

[0030] The preparation method of papaya-flavored low-sugar pomelo peel fruit comprises the following steps:

[0031] (1) Treatment of pomelo peel: remove the white flesh from selected high-quality pomelo peel, blanch in boiling water for 4 minutes, cut into strips, put it into naringinase with a mass fraction of 0.2%, and adjust the temperature to 58°C, The pH value is 4.0±0.2. Debitterize the pomelo peel for 60 minutes, take it out and dry it, add 0.62% citric acid to soak it for 1.2h, take it out and add 2.2% δ-gluconic acid Take out th...

Embodiment 3

[0035] A papaya-flavored low-sugar pomelo peel fruit, which consists of the following components in parts by weight: 100 parts of pomelo peel, 55 parts of papaya, 5 parts of naringinase, 2 parts of honey, 15 parts of sorbitol, 4 parts of stevioside, 20 parts of δ-gluconolactone, 8 parts of citric acid, 7 parts of mugwort powder, 10 parts of chayote, 4 parts of lily powder, 3.5 parts of honeysuckle powder, and 2 parts of blueberry powder.

[0036] The preparation method of papaya-flavored low-sugar pomelo peel fruit comprises the following steps:

[0037] (1) Treatment of pomelo peel: Remove the white flesh from the selected high-quality pomelo peel, blanch in boiling water for 5 minutes, cut into strips, put it into naringinase with a mass fraction of 0.4%, and adjust the temperature to 60°C. The pH value is 4.0±0.2. Debitterize the pomelo peel for 60 minutes, take it out and dry it, add citric acid with a concentration of 0.66% to the debittered pomelo peel for 1-2 hours, tak...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses papaya-flavored low-sugar candied pummelo pericarp. The papaya-flavored low-sugar candied pummelo pericarp comprises the following components in parts by weight of 80-120 partsof pummelo pericarp, 50-60 parts of papayas, 1-10 parts of naringinase, 1-3 parts of honey, 10-20 parts of sorbitol, 3-5 parts of stevioside, 15-25 parts of delta-glucono lactone, 5-10 parts of citric acid, 5-10 parts of argy wormwood powder, 5-15 parts of chayote, 1-6 parts of lily root flour, 2-5 parts of honeysuckle flower powder, and 1-3 parts of blueberry powder. The candied pummelo pericarpis prepared through three specific steps of treating the pummelo pericarp, preparing seasoning powder and performing vacuum sugar permeating, the prepared candied pummelo pericarp is complete in shape, light yellow in color, transparent, plump, rich in pomelo fragrance, fragrant, sweet and palatable, has unique papaya flavor, and has certain health-care effects. The comprehensive quality is good.

Description

【Technical field】 [0001] The invention relates to the technical field of preserved fruit preparation, in particular to a papaya-flavored low-sugar pomelo peel preserved fruit and a preparation method thereof. 【Background technique】 [0002] Preserved fruit, also known as dry candied fruit, is a traditional Chinese food with a long production history. However, the traditional preserved fruit has a high sugar content, so it is mainly sweet, and the fruit flavor of the fruit itself is not obvious. At present, the sugar content of most preserved fruits is generally 65-70%, the processing and cooking time is long, the nutritional components are lost, and the flavor is monotonous. [0003] Pomelo is a kind of fruit of Rutaceae citrus, which has high nutritional and medicinal value, and its thick skin accounts for about 40% of the whole pomelo fruit mass. Grapefruit peel contains a variety of non-nutritional physiologically active ingredients that have health care effects on huma...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/38A23G3/42A23G3/48
CPCA23G3/364A23G3/38A23G3/42A23G3/48A23V2002/00A23V2250/642A23V2250/262
Inventor 韩再满
Owner JINGXI XIUMEI BIANCHENG AGRI SCI & TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com