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Preparation method of haw jelly rich in diced pomelo skin

A technology of pomelo peel and haw jelly, applied in confectionary, confectionary industry, food science, etc., can solve the problems of not being effectively developed and utilized, achieve high nutritional and health value, reduce environmental pollution, and enrich varieties Effect

Inactive Publication Date: 2020-03-31
ANYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the unbearable bitterness contained in the grapefruit peel itself, it has not been effectively developed and utilized

Method used

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  • Preparation method of haw jelly rich in diced pomelo skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Put the pretreated pomelo peel in a stainless steel container, add drinking water to immerse the grapefruit peel, boil in water for 10 minutes in a constant temperature water bath at a temperature of 90 ℃, to inactivate the enzyme in the pomelo peel; cool to room temperature, and use a stainless steel knife Cut the pomelo peel into 1cm×2cm strips; prepare a citric acid solution with a mass fraction of 0.5% and a δ-gluconolactone solution with a mass fraction of 1%, and place the pomelo peel in a volume ratio of 1:1 (citric acid solution: δ-gluconolactone solution) soaked in the mixed solution for 2 h to protect and harden it; remove the pomelo peel and wash it with water, and put the pomelo peel in 8% saline solution Precooked at 80 ℃ for 13 minutes and soaked for 3 hours for debittering treatment; after cooling, the pomelo peel was cut into cubes with a uniform surface area of ​​1 mm×1 mm to obtain diced pomelo peel;

[0023] Put the pretreated hawthorn in a container,...

Embodiment 2

[0026] Put the pretreated grapefruit peel in a stainless steel container, add drinking water to submerge the grapefruit peel, and heat it in a constant temperature water bath at 95 °C for 15 minutes to inactivate the enzyme in the grapefruit peel; cool to room temperature, and use a stainless steel knife to remove Cut the pomelo peel into 1 cm×3 cm strips; prepare a citric acid solution with a mass fraction of 0.64% and a δ-gluconolactone solution with a mass fraction of 1.65%, and place the pomelo peel in a volume ratio of 1:1 (lemon acid solution: δ-gluconolactone solution) in a mixed solution for 2 h for color protection and hardening treatment; remove the pomelo peel and wash it with water, and wash the pomelo peel in a 6% saline solution Precooked at 70 ℃ for 13 minutes and soaked for 3 hours for debittering treatment; after cooling, the pomelo peel was cut into cubes with a uniform surface area of ​​5 mm×5 mm to obtain diced pomelo peel;

[0027] Put the pretreated hawth...

Embodiment 3

[0030] Put the pretreated grapefruit peel in a stainless steel container, add drinking water to immerse the grapefruit peel, heat it in a constant temperature water bath at 100 °C for 10 minutes, and inactivate the enzyme in the grapefruit peel; cool to room temperature, and use a stainless steel knife to remove Cut the pomelo peel into 2cm×5 cm strips; prepare a citric acid solution with a mass fraction of 0.8% and a δ-gluconolactone solution with a mass fraction of 2%, and place the pomelo peel in a volume ratio of 1:2 (citric acid Solution: soak in the mixed solution of δ-gluconolactone solution) for 2 h to protect and harden it; remove the pomelo peel and wash it with water, and put the pomelo peel in a 4% salt solution Pre-boiled at 60 ℃ for 13 minutes and soaked for 3 hours for debittering treatment; after cooling, the pomelo peel was cut into cubes with a uniform surface area of ​​3 mm×3 mm to obtain diced pomelo peel;

[0031] Put the pretreated hawthorn in a container...

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Abstract

The application of the invention discloses and provides a preparation method of haw jelly rich in diced pummelo pericarp. The production method comprises the following steps of thoroughly cleaning pomelos, removing pedicles and kernels from haws, thoroughly cleaning the haws without pedicles and kernels, heating pomelo skin in a thermostatic waterbath pot, cutting the heated pomelo skin into strips, placing the pomelo skin strips into a mixed solution of a citric acid solution and a delta-glucono lactone solution, performing soaking, color protection and hardening, performing cleaning, performing preliminary cooking and soaking in a saline solution, performing debitterizing treatment, and cutting the pomelo skin into diced pomelo skin; placing the haws into a container, adding water, and performing heating to enable the haws to be softened; and performing pulping, performing screening, performing filtration, performing placing in a stainless steel kettle, adding white granulated sugarand xylitol, performing stirring, performing heating to a boiling state, performing concentration, adding the diced pomelo skin, and performing cooling to obtain the haw jelly rich in diced pomelo skin. The nutrient value of the haw jelly is increased, special mouth feel and flavor are given to traditional haw jelly, the pomelo skin is also effectively utilized, and the economic value of by-products of pomelo correlated industry is increased.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of haw jelly rich in pomelo peel. Background technique [0002] Hawthorn is a unique medicinal and edible fruit in my country. It has a wide planting area and high yield. Hawthorn is rich in vitamin C, pectin, dietary fiber and organic acids and other physiologically active substances. Hawthorn jelly is a traditional food suitable for all ages. It has a smooth and tender taste and a sweet and sour taste. However, hawthorn cake has a single variety, and its flavor and taste are relatively simple. Grapefruit peel is the exocarp of grapefruit, its thickness can reach 1.5-2.5 cm, and its weight accounts for about 40% of the whole fruit. Vitamin B in grapefruit peel 1 , carotene, water-soluble dietary fiber, pectin, organic acids, various mineral elements and crude fiber and other functional ingredients have the functions of relieving cough and asthma, regulatin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23L5/20A23L5/40A23L5/41
CPCA23G3/48A23G3/364A23L5/40A23L5/41A23L5/276
Inventor 杜蕾谷令彪杜磊路志芳齐梦莹
Owner ANYANG INST OF TECH
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