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Combined type golden pomelo preserved fruit and making method thereof

A combined, golden pomelo fruit technology is used in confectionery, confectionery industry, food ingredients as a taste modifier, etc., and can solve the problems of difficult to fully dry pomelo capsule layer, too soft edible taste, and inconsistent proportion of pomelo capsules. , to avoid different drying rates, reduce the amount of debittering water, and avoid the collapse of the tissue structure

Inactive Publication Date: 2019-03-29
梅州市珍宝金柚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pomelo pomelo pomelo capsules are highly absorbent, and require high-concentration sugar solution for sugaring, and it often takes multiple sugarings to absorb fully. Otherwise, the phenomenon of "white heart" will easily appear during the drying process, which will affect the taste of the product.
In the drying process, the whole piece of pomelo peel is sugared and then dried. Due to the different drying rates of the skin layer and pomelo capsule layer, the skin layer is often over-dried and the taste is rough; the pomelo capsule layer is difficult to fully dry, and the edible taste is too Soft, lacking sticky thick feeling
[0005] The ratio of pomelo peel and pomelo sac in the conventional preparation method is uncoordinated and difficult to control. It completely depends on the original structure of pomelo, and has the defects of softness, insufficient chewiness, and insufficient waxiness.
The pomelo peel has a strong bitter taste, and the pomelo peel and pomelo capsule are debittered at the same time, so the amount of material to be processed is large, resulting in difficult operation, high water consumption, and low efficiency.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] A method for preparing combined type pomelo preserved fruit according to claim 1, comprising the steps of:

[0028] (1) Selection and cleaning: select fresh and ripe pomelo, clean the skin and air-dry the surface moisture;

[0029] (2) Pre-processing: Use a horizontal slitting machine to separate the pomelo peel, chop the pomelo skin to obtain diced pomelo peel, and diced pomelo sacs to obtain diced pomelo sacs. The diameter of pomelo sacs is 2-3 cm. The diameter of broken diced is 0.2-0.5 centimeters;

[0030] (3) Debittering: Soak shredded pomelo peel in hot water at 75-90°C. The weight of hot water is 3-5 times that of shredded pomelo peel. Bitter protection agent, the content of debitter protection agent is β-cyclodextrin 10%-50%; citric acid 10%-40%; trehalose 10%-30%; vitamin 5%-15%; cysteine 5%-15%;

[0031] (4) Pomelo peel crushed diced sugar: put the debittered pomelo peel into a vacuum stirring pot for sugar making, add maltitol with a mass ratio of 1:1, an...

Embodiment 1

[0040] A method for preparing combined type pomelo preserved fruit according to claim 1, comprising the steps of:

[0041] (1) Selection and cleaning: select fresh and ripe pomelo, clean the skin and air-dry the surface moisture;

[0042] (2) Pre-processing: Use a horizontal slitting machine to separate the pomelo peel, chop the pomelo skin to obtain diced pomelo peel, and diced pomelo sac to obtain diced pomelo sac, the diameter of the pomelo sac is 2 cm, and the diced pomelo peel has a diameter of 0.2 cm;

[0043] (3) Debittering: Soak shredded pomelo peel in hot water at 75°C. The weight of the hot water is 3 times that of shredded pomelo peel. Add 1% debittering protectant to the hot water to remove bitterness. The content of protective agent is β-cyclodextrin 10%; citric acid 30%; trehalose 30%; vitamin 15%; cysteine ​​15%;

[0044] (4) Pomelo peel crushed diced sugar: put the debittered pomelo peel into a vacuum stirring pot for sugar making, add maltitol with a mass r...

Embodiment 2

[0051] A method for preparing combined type pomelo preserved fruit according to claim 1, comprising the steps of:

[0052] (1) Selection and cleaning: select fresh and ripe pomelo, clean the skin and air-dry the surface moisture;

[0053] (2) Pre-processing: Use a horizontal slitting machine to separate the pomelo peel, chop the pomelo skin to obtain diced pomelo peel, and diced pomelo sac to obtain diced pomelo sac, the diameter of the pomelo sac is 2 cm, and the diced pomelo peel has a diameter of 0.3 cm;

[0054] (3) Debittering: Soak shredded pomelo peel in hot water at 90°C. The weight of hot water is 3 times that of shredded pomelo peel. Add a 2% debittering protectant to the hot water to remove bitterness. The content of protective agent is β-cyclodextrin 10%; citric acid 40%; trehalose 30%; vitamin 10%; cysteine ​​10%;

[0055] (4) Pomelo peel crushed diced sugar: put the debittered pomelo peel into a vacuum stirring pot for sugar making, add maltitol with a mass rat...

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PUM

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Abstract

The invention relates to a combined type golden pomelo preserved fruit and a preparation method thereof, the pomelo peel and the pomelo pulp are respectively debittered, sugared and dried, and the processed pomelo peel and pomelo pulp are combined and subjected to secondary drying to strengthen the chewing performance of the preserved fruit, and improves the quality of preserved fruit product; thepomelo pulp does not need to debitter, only the pomelo peel is required for debittering, which can preserve the scent and nutrition of the pomelo pulp, the debittering workload is greatly reduced, and the production operation is more convenient and quick. The pomelo peel oil sac is destroyed during the processing of the pomelo peel, which facilitates the exudation of the bitter component such asnaringin, the debittering time is obviously shortened, and a debittering protectant can effectively maintain the structure of the pomelo peel; the smashed pomelo peel and the pomelo pulp are respectively sugared, the material size becomes smaller, a contact area is increased, and the sugar absorption is fast and even and full; smashed pomelo peel and the pomelo pulp are dried independently, the drying time is reduced, the problem of different drying rates is avoided, the product taste is obviously improved, and the preserved fruit is chewed for a long time, which has a new texture.

Description

technical field [0001] The invention relates to the technical field of preserved fruit production, in particular to a combined preserved pomelo fruit and a preparation method thereof. Background technique [0002] At present, the preserved golden pomelo fruit is made from the whole piece or whole piece of pomelo peel (including pomelo sac), which is processed through the processes of dicing, debittering, batching, sugaring and drying. The pomelo pomelo capsule absorbs the ingredient solution to form a good flavor, while the surface skin of pomelo can bring a certain chewiness, giving the preserved fruit a good taste. Nowadays, the development of preserved pomelo fruit products is based on sweeteners and sour agents, adding plant extracts to enhance the flavor and function, focusing on the development and research of ingredients and formulas, but ignoring the product texture design, and comparing the texture levels when consumers chew and use single. In order to improve the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/36A23G3/42A23G3/48A23V2002/00A23V2200/16A23V2200/14A23V2250/5112A23V2250/636A23V2250/70A23V2250/0616A23V2250/032A23V2250/6416A23V2250/5114
Inventor 温禄腾江彬强张伟斯林尚达刘凯政钟柳生温智仲
Owner 梅州市珍宝金柚实业有限公司
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