CN102138617B - Pomelo peel cake as well as preparation method and application thereof - Google Patents
Pomelo peel cake as well as preparation method and application thereof Download PDFInfo
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- CN102138617B CN102138617B CN2011100073653A CN201110007365A CN102138617B CN 102138617 B CN102138617 B CN 102138617B CN 2011100073653 A CN2011100073653 A CN 2011100073653A CN 201110007365 A CN201110007365 A CN 201110007365A CN 102138617 B CN102138617 B CN 102138617B
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Abstract
The invention discloses pomelo peel cake as well as a preparation method and application thereof. The pomelo peel cake is prepared from the sponge layer of the pomelo peel by virtue of debitterizing, pectin extracting, cooking, pouring molding and the like, wherein the pH value of the pomelo peel cake is between 2 and 3.5, the sugar content is over 55 percent; the cake has palatable sour and sweet and slightly bitter, is fine and smooth and elastic, and has the unique flavor of pomelo. The polemo peel pectin extraction is combined with a fruit cake, the added acid solution is not only used for extracting a pomelo peel pectin substance, but also ensures that the pomelo peel cake has source taste, so that two functions are achieved at one step; residues generated in pomelo peel cake processing is rich in pomelo peel fibers, and can be used as a raw material for preparing dietary fibers or directly added into related foods to prepare foods rich in the dietary fibers, so that comprehensive resource utilization can be realized; and the method provided by the invention also can be used for changing waste into valuable, thus a novel approach of pomelo resource development and utilization is developed, and the defect that the pomelo resource is rich but utilized less in China is overcome.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind ofly be fruitcake of being made of raw material and preparation method thereof with the shaddock ped and use.
Background technology
China's shaddock aboundresources, cultivated area and output are all very big, and wherein shaddock ped accounts for about 30% of shaddock gross weight.At present the edible of shaddock or add man-hour,,, not only waste resource, also can cause environmental pollution so the shaddock ped of generation often is dropped because shaddock ped is hard and puckery.It is refining mostly existing shaddock ped exploitation is that pomelo-pectin extracts, or the processing of shaddock ped preserved fruit, and the report of shaddock ped cake processing is not arranged as yet.Pectin content is high in the shaddock ped, about 3%-4%, and is HM, when sugared concentration greater than more than 50%, when the pH value is 3 left and right sides, can form gel.Through shaddock ped debitterize, pectin extraction, the infusion of preparing burden, water technologies such as mold forming, can shaddock ped be processed into the shaddock ped cake product that sour and sweet palatability, little hardship, exquisiteness lubricate, have malleable, the shaddock peculiar taste is arranged.
Chinese patent CN1077414C shaddock rind food and preparation method thereof; Wherein the main operating weight of the debitterizing method of shaddock skin be the shaddock skin 6-8 doubly; Concentration is 1-1.5% saline solution or edible alkali aqueous solution, under the fiery boiled condition of temperature, soaks half an hour, carries out rinsing then.When utilizing the method debitterize; Heating-up temperature is high, heat time heating time is long, and it is many to cause the shaddock skin to be lost by well-done, pectin substance, thereby influences the formation of pectin gel and the formation of product malleable; And can make the shaddock ped debitterize excessive; Lose the characteristic of shaddock skin product, and cause in the shaddock skin loss of effective components too much, so the shaddock ped debitterize to extract with pectin and combine to carry out.Secondly; Utilize the shaddock rind food of said method processing, because the plain material of shaddock hide fiber do not remove, and the sugared crystallization that causes of follow-up oven dry; Can make that the shaddock rind food mouthfeel that processes is more coarse, quality is strong, difficulty is chewed; Can not produce fine and smooth lubricated mouthfeel and peculiar malleable, this also is the ubiquitous problem of preserved fruit based food of selling on the market, is unfavorable for not edible this series products of strong man crowd of children, this type of old man teeth chewing function.
Summary of the invention
In order to solve the deficiency of above-mentioned prior art, primary and foremost purpose of the present invention is to provide a kind of shaddock ped cake.This shaddock ped cake, pH value are 2-3.5, and sugar content is more than 55%, and sour and sweet palatability, little hardship, exquisiteness are lubricated, had malleable, the shaddock peculiar taste is arranged.
Another object of the present invention is to provide the preparation method of above-mentioned shaddock ped cake, this method is a raw material with discarded shaddock ped, develops a kind of new shaddock ped food, so that can make full use of the shaddock ped resource, turns waste into wealth.
A purpose more of the present invention is to provide the application of above-mentioned shaddock ped cake.
The object of the invention is realized through following technical proposals:
A kind of preparation method of shaddock ped cake may further comprise the steps:
(1) arrangement shaddock ped: shaddock is cleaned, stripped shaddock ped, reject the position that shaddock ped rots, has mechanical damage simultaneously, the shaddock ped that collection and treatment is good; Clean shaddock ped, drain, remove the exodermis of shaddock ped, obtain the shaddock ped spongy layer, comprise the spongy layer that peels from shaddock meat, these spongy layers are exactly the raw material of shaddock ped cake processing; With the cutting of shaddock ped spongy layer, so that follow-up shaddock ped debitterize;
(2) shaddock ped debitterize: the shaddock ped spongy layer is immersed in the saline solution, 35-50 ℃ of water-bath debitterize 30-180min, the debitterize process slowly stirs; Pull the shaddock ped spongy layer behind the debitterize out drying, repeatedly wash with clear water and remain salinity on the spongy layer, more once, drain at last with distilled water flushing;
The shaddock ped debitterize need be taken all factors into consideration, and de-bittering effect on the one hand and debitterize temperature, debitterize time correlation, and is also closely related with acid, sugared addition on the other hand.Generally, along with the debitterize temperature improves, the debitterize time lengthening, help bitter substance and remove, but also can cause pectic substance (mainly being the soluble pectin material in the shaddock ped) loss too much, so debitterize temperature, debitterize time to be controlled.Bitter substance also should keep appropriately, could embody the little bitter characteristic of shaddock ped cake like this.Acid, sugaring amount also can influence bitter condition.When sweet taste, when tart flavour is outstanding, little hardship is just accepted by people easily, also can highlight shaddock ped cake characteristic.Therefore, the shaddock ped debitterize should extract with follow-up pectin, water mold forming and combine.
(3) boiling is softening: the shaddock ped spongy layer is placed hot digestion on the food steamer, and digestion time is 10-30min, steams to become transparent, color and luster to spongy layer and be light color;
In the digestion process, the shaddock ped spongy layer will be divided, and it is heated evenly.Through boiling, make the enzyme deactivation in the shaddock ped spongy layer, prevent shaddock ped spongy layer pectin degrading and influence follow-up gel effect, and remove the part bitter substance.
(4) making beating: the shaddock ped spongy layer is added in the entry, smash into homogenate, obtain shaddock ped spongy layer slurries;
(5) extract pectin: in shaddock ped spongy layer slurries, add acid solution, place 70-100 ℃ of water-bath heating 60-180min then, want continuous stirring in the heating process, make pectin extracting soln; Filter, collect filtrating;
Being rich in pectin in the shaddock ped, comprising protopectin, soluble pectin, pectic acid, wherein mainly is to exist with protopectin.Protopectin is water insoluble, under heating and acid condition, can form soluble pectin.Therefore, can adopt acid hydrolysis to extract.
(6) batching infusion: in filtrating, add sugar, the formation ingredients mixture that stirs carries out the two-period form infusion, when solid content in the ingredients mixture reaches 50-70% (mass concentration), stops infusion;
(7) water mold forming: ingredients mixture is poured in the mould, and moulding thickness is wanted vibration air exhaust at 5-10mm behind the moulding, and the moulding operation is wanted fast and evenly, prevented conditions of streaking; Be cooled to below 40 ℃ shaddock ped cake coagulation forming then; The shaddock ped cake is carried out two-period form oven dry, to shaddock ped cake moisture in 18-22% (mass concentration); With the cutting of shaddock ped cake, make it to meet the packing specification requirement;
(8) spray shaddock ped essence: spraying mass concentration on the shaddock ped cake is the shaddock ped essence solution of 0.1-5%, carries out ultraviolet irradiation-sterilize 5-30min then, packs, and promptly gets shaddock ped cake finished product.
Described shaddock comprises sweet shaddock, shatian pomelo or the like.
Step (1) is said, and the shaddock ped spongy layer is carried out cutting is to be cut into width 2cm left and right sides shaddock ped spongy layer.
The consumption of the said saline solution of step (2) is 5-10 a times of step (1) gained shaddock ped spongy layer quality, and the mass concentration of sodium chloride is 0.5-2% in the saline solution, and the debitterize temperature is 35-50 ℃, and the debitterize time is 30-180min.
The consumption of the said water of step (4) is 2-6 a times of step (3) gained shaddock ped spongy layer quality; Amount of water is unfavorable for that the pomelo-pectin material extracts very little, influences the pomelo-pectin gel and forms; Amount of water is too big, adds under the certain situation of acid amount follow-up, and pH is higher, is unfavorable for that also pomelo-pectin extracts, and all can influence the mouthfeel of shaddock ped cake product.
The described acid of step (5) is more than one mixtures in citric acid, malic acid or the tartaric acid; The consumption of acid is the 1.5-2.5% of step (1) gained shaddock ped spongy layer quality; It is that 20% solution uses that described acid is mixed with mass concentration; Usually, it is few to add the acid amount, is unfavorable for soluble pectin stripping in the shaddock ped slurries; And it is many to add the acid amount, and the soluble pectin extraction effect is good in the shaddock ped slurries, but can cause follow-up shaddock ped cake mouthfeel meta-acid.
The said filtration of step (5) is to adopt gauze or plate filter to filter while hot, and the mesh order number of gauze or filter cloth is the 20-200 order, and the order number is too low, can influence shaddock ped cake gel and form, and the order number is too high can to reduce filter efficiency.
The said sugar of step (6) is more than one mixtures in white granulated sugar, maltose, HFCS or the high fructose syrup; The addition of sugar is the 42-70% of the shaddock ped spongy layer quality handled well of step (1), and wherein the addition of white granulated sugar is no less than 40% of shaddock ped spongy layer quality that step (1) handles well.
The said two-period form infusion of step (6) is meant that with vacuum concentration equipment ingredients mixture being carried out vacuum concentrates, and is 1 times of the shaddock ped spongy layer quality handled well of step (1) to the batch mixes amount; Adopt normal pressure heating infusion again, keep that ingredients mixture is little to boil, constantly stir, when solid content in the ingredients mixture reaches 50%-70% (mass concentration), stop infusion; Said vacuum concentrates, keep vacuum at 0.02-0.06MPa, thickening temperature at 50-80 ℃.
In the step (7); Preferably that preheating is good ingredients mixture is poured in the good mould of preheating; The mould that said preheating is good is meant that mould re-uses when being preheating to 70-90 ℃, moulding again when the ingredients mixture that preheating is good is meant ingredients mixture is preheating to 75-100 ℃.
The said two-period form stoving process of step (7) condition, first section is at 40-50 ℃ of following baking 6-10h, then at 65-75 ℃ of baking 1-2h down, to shaddock ped cake moisture at 18-22%, can guarantee that like this shelf-life of shaddock ped cake reaches requirement.That bake out temperature is difficult for is too high, drying time is difficult for longly, otherwise surface sclerosis easily influences mouthfeel.
The used shaddock ped essence of step (8) can be bought from market, and the natural shaddock ped essence that can adopt shaddock fruit exodermis to extract also can adopt synthetic shaddock ped essence.
The shaddock ped cake that method for preparing obtains, pH value are 2-3.5, and sugar content is more than 55%, and sour and sweet palatability, little hardship, exquisiteness are lubricated, had malleable, the shaddock peculiar taste is arranged.
Said shaddock ped cake; Its raw material comes from the shaddock ped that in the past went out of use; Therefore the discarded shaddock ped that in processes such as processing shaddock juice beverage, shaddock juice wine, shaddock juice vinegar, produces of shaddock meat processing enterprise particularly can increase the comprehensive utilization ratio and the added value of shaddock, improves the economic benefit of shaddock processing enterprise.The shaddock ped cake mainly is to form and make through pomelo-pectin extraction, pectin gel simultaneously; Effectively removed the composition that influences mouthfeel; Made shaddock ped cake product has fine and smooth lubricated mouthfeel and peculiar malleable; Strong man crowd is not edible to be particularly suitable for children, this type of old man teeth chewing function, has enriched the kind of shaddock typical local food.
The made shaddock ped cake of the present invention is made mechanism and is: pectin substance content is abundant in the shaddock ped, comprises protopectin, soluble pectin etc.; Through adding acids such as citric acid, malic acid, the protopectin in the shaddock ped is carried out acid be converted into soluble pectin; Utilize original soluble pectin in soluble pectin that acid transforms and the shaddock ped, when certain acid, sugared consumption, the formation gel makes product have peculiar malleable, exquisiteness is lubricated, is easy to chew; The citric acid that is added, malic acid etc. also are used for the seasoning of last shaddock ped cake, produce suitable sour-sweet mouthfeel.Therefore will reduce the pectin loss in the processing of shaddock ped cake as far as possible, increase soluble pectin content, for example the debitterize process not only will be deviate from bitter taste, and also considered reduces the soluble pectin loss.Novelty of the present invention is the pectin substance that utilizes shaddock ped itself to be rich in; Process shaddock ped cake product through pectin extraction, pectin gel, there is essential distinction in the said preparation method of preparation method of the present invention and Chinese patent CN1077414C shaddock rind food and preparation method thereof.
The made shaddock ped cake of the present invention does not use and adds pectin, the agent of carragheen isogel, but makes full use of the pectin substance that shaddock ped itself is rich in, and extract to obtain soluble pectin through acid system, forms through gel and processes, and this is with generally the fruitcake processing method is different.Preparation method of the present invention also can be used for the food resource that other are rich in pectin, like pumpkin, orange peel, tangerine peel etc.
The present invention has following advantage and beneficial effect with respect to prior art:
(1) shaddock ped cake of the present invention is that the shaddock ped debitterize is processed; Removed its bitter taste aptly; And carry out pomelo-pectin extraction, the infusion of preparing burden, water mold forming, processed the fruitcake that sour and sweet palatability, little hardship, exquisiteness are lubricated, had malleable, the shaddock peculiar taste is arranged.Developed a kind of new-type food that is different from the shaddock ped preserved fruit; The preserved fruit product of selling in the market is owing to keep cellulosic material, and the problem that the ubiquity mouthfeel is more coarse, quality is strong, difficulty is chewed can not produce fine and smooth lubricated mouthfeel and peculiar malleable; Be unfavorable for not edible this series products of strong man crowd of children, this type of old man teeth chewing function; And shaddock ped cake of the present invention makes the pomelo-pectin gel form and makes the shaddock ped cake to have fine and smooth mouthfeel and the peculiar malleable that lubricates through technologies such as control shaddock ped debitterize, pectin extraction, the infusions of filtering, prepare burden; Be different from general preserved fruit product, enriched the kind of shaddock typical local food.
(2) the inventive method turns waste into wealth, and has expanded the new way of shaddock ped resources development and utilization.
(3) the present invention extracts pomelo-pectin with the fruitcake making and combines, and does not use to add pectin, the agent of carragheen isogel, and preparation method is different with general method for preparing preserved fruit; The acid solution that is added not only is used to extract the pomelo-pectin material, also makes the shaddock ped cake have the tart flavour mouthfeel, kills two birds with one stone.
(4) filter residue that produces in the processing of shaddock ped cake is rich in the shaddock ped fiber, can be used as the raw material of preparation dietary fiber, also can directly add in the relevant food, processes the food that is rich in dietary fiber, has realized comprehensive utilization of resources.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but embodiment of the present invention is not limited thereto.
Embodiment 1
The shaddock ped cake adopts following method preparation:
(1) selects materials: select fresh, ripe, unpolluted shaddock (sweet shaddock);
(2) shaddock ped arrangement: qualified shaddock is cleaned, stripped shaddock ped with stainless steel knife, the shaddock ped that collection and treatment is good; Clean shaddock ped, drain, the exodermis with stainless steel knife removal shaddock ped obtains the shaddock ped spongy layer; With the processing of dicing of shaddock ped spongy layer, require about width 2cm;
(3) shaddock ped debitterize: the first step is that the shaddock ped spongy layer is immersed quality is that 10 times of the shaddock ped spongy layer handled well of step (2), mass concentration are in 1% the saline solution, at 40 ℃ of water-bath debitterize 75min, slowly stirs; Second step was to pull the spongy layer that soaks debitterize out drying, repeatedly washed spongy layer residue salinity with clear water, at last with distilled water flushing once, drained;
(4) boiling is softening: with the water heated and boiled in the digester, on food steamer, put into the shaddock ped spongy layer that above-mentioned (3) debitterize is handled well, steam and become transparently to spongy layer, color and luster keeps light color for well, and the time is 20min.
(5) making beating: adding weight is 4 times pure water of the softening shaddock ped spongy layer of handling of above-mentioned (4) boiling, processes homogenate with tissue mashing machine;
(6) pectin extracts: in the shaddock ped spongy layer slurries in above-mentioned (5), add citric acid, malic acid, carry out acid hydrolysis and extract the pectin substance in the shaddock ped.The addition of citric acid is 1% of the shaddock ped spongy layer weight handled well of step (2), and the addition of malic acid is 0.8% of the shaddock ped spongy layer weight handled well of step (2).After adding citric acid, malic acid, shaddock ped spongy layer slurries are placed 90 ℃ of water-bath heating 60min, need slowly to stir;
(7) filter: with the extraction solution in above-mentioned (6), use gauze to filter while hot, collect filtrating, the mesh order number that requires to filter is at 100 orders;
(8) batching infusion: the first step is to add white granulated sugar and maltose, and stirring and dissolving is even.The addition of white granulated sugar is 50% of the shaddock ped spongy layer quality handled well of step (2), and the addition of maltose is 5% of the shaddock ped spongy layer quality handled well of step (2); Second step was with vacuum concentration equipment the batch mixes material to be carried out vacuum to concentrate, require to concentrate vacuum at 0.04MPa, thickening temperature at 60 ℃, be 1 times of the shaddock ped spongy layer weight handled well of step (2) to ingredients mixture weight; The 3rd step was to adopt normal pressure heating infusion, ingredients mixture is kept little boil, and constantly stirred, and measured the total solid mass concentration with saccharometer, to 65% o'clock, stopped heating and concentrated;
(9) water mold forming: mould is preheating to 90 ℃, heat preservation for standby use; Above-mentioned (8) are concentrated good ingredients mixture, and at 75 ℃ of mouldings while hot, moulding thickness is about 5mm; Want vibration air exhaust after having watered mould; Be cooled to below 40 ℃ shaddock ped cake coagulation forming at room temperature;
(10) oven dry: shaddock ped cake in above-mentioned (9) is carried out the two-period form oven dry, and first section is to adopt 50 ℃ of baking 6h down, then at 70 ℃ of baking 1h down, to shaddock ped cake moisture 22%;
(11) cutting: the shaddock ped cake that above-mentioned (10) oven dry is good, be cut into rectangle, meet the related packaging specification requirement;
(12) spray shaddock ped essence: with the shaddock ped cake that segments in above-mentioned (11), the spray mass concentration is 0.1% shaddock ped essence solution;
(13) packing:, carry out ultraviolet irradiation-sterilize 20min to the shaddock ped cake of above-mentioned (12); Adopt the wafer inner packing again, carry out external packing with the composite plastic packaging material again, be shaddock ped cake finished product.
Through said method, being prepared into the pH value is 2.5, and sugar content is 65%, and sour and sweet palatability, little hardship, exquisiteness are lubricated, had malleable, the shaddock ped cake of shaddock peculiar taste is arranged.
Embodiment 2
The shaddock ped cake adopts following method preparation:
(1) selects materials: select fresh, ripe, unpolluted shaddock (shatian pomelo);
(2) shaddock ped arrangement: qualified shaddock is cleaned, stripped shaddock ped with stainless steel knife, the shaddock ped that collection and treatment is good; Clean shaddock ped, drain, the exodermis with stainless steel knife removal shaddock ped obtains the shaddock ped spongy layer; With the processing of dicing of shaddock ped spongy layer, require about width 2cm;
(3) shaddock ped debitterize: the first step is that the shaddock ped spongy layer is immersed quality is that 5 times of the shaddock ped spongy layer handled well of step (2), mass concentration are in 2% the saline solution, at 35 ℃ of water-bath debitterize 180min, slowly stirs; Second step was to pull the spongy layer that soaks debitterize out drying, repeatedly washed spongy layer residue salinity with clear water, at last with distilled water flushing once, drained;
(4) boiling is softening: with the water heated and boiled in the digester, on food steamer, put into the shaddock ped spongy layer that above-mentioned (3) debitterize is handled well, steam and become transparently to spongy layer, color and luster keeps light color for well, and the time is 10min.
(5) making beating: adding weight is 2 times pure water of the softening shaddock ped spongy layer of handling of above-mentioned (4) boiling, processes homogenate with tissue mashing machine;
(6) pectin extracts: in the shaddock ped spongy layer slurries in above-mentioned (5), add tartaric acid, carry out acid hydrolysis and extract the pectin substance in the shaddock ped.Tartaric addition is 1.5% of the shaddock ped spongy layer weight handled well of step (2).After adding citric acid, malic acid, shaddock ped spongy layer slurries are placed 70 ℃ of water-bath heating 180min, need slowly to stir;
(7) filter: with the extraction solution in above-mentioned (6), use plate filter to filter while hot, collect filtrating, the mesh order number that requires to filter is at 20 orders;
(8) batching infusion: the first step is to add white granulated sugar, and stirring and dissolving is even, and the addition of white granulated sugar is 42% of the shaddock ped spongy layer quality handled well of step (2); Second step was with vacuum concentration equipment the batch mixes material to be carried out vacuum to concentrate, require to concentrate vacuum at 0.06MPa, thickening temperature at 80 ℃, be 1 times of the shaddock ped spongy layer weight handled well of step (2) to ingredients mixture weight; The 3rd step was to adopt normal pressure heating infusion, ingredients mixture is kept little boil, and constantly stirred, and measured the total solid mass concentration with saccharometer, to 65% o'clock, stopped heating and concentrated;
(9) water mold forming: mould is preheating to 80 ℃, heat preservation for standby use; Above-mentioned (8) are concentrated good ingredients mixture, and at 100 ℃ of mouldings while hot, moulding thickness is about 10mm; Want vibration air exhaust after having watered mould; Be cooled to below 40 ℃ shaddock ped cake coagulation forming at room temperature;
(10) oven dry: shaddock ped cake in above-mentioned (9) is carried out the two-period form oven dry, and first section is to adopt 40 ℃ of baking 10h down, then at 75 ℃ of baking 1h down, to shaddock ped cake moisture 18%;
(11) cutting: the shaddock ped cake that above-mentioned (10) oven dry is good, be cut into rectangle, meet the related packaging specification requirement;
(12) spray shaddock ped essence: with the shaddock ped cake that segments in above-mentioned (11), the spray mass concentration is 2% shaddock ped essence solution;
(13) packing:, carry out ultraviolet irradiation-sterilize 30min to the shaddock ped cake of above-mentioned (12); Adopt the wafer inner packing again, carry out external packing with the composite plastic packaging material again, be shaddock ped cake finished product.
Through said method, being prepared into the pH value is 2.6, and sugar content is 60%, and sour and sweet palatability, little hardship, exquisiteness are lubricated, had malleable, the shaddock ped cake of shaddock peculiar taste is arranged.
Embodiment 3
The shaddock ped cake adopts following method preparation:
(1) selects materials: select fresh, ripe, unpolluted shaddock (sweet shaddock);
(2) shaddock ped arrangement: qualified shaddock is cleaned, stripped shaddock ped with stainless steel knife, the shaddock ped that collection and treatment is good; Clean shaddock ped, drain, the exodermis with stainless steel knife removal shaddock ped obtains the shaddock ped spongy layer; With the processing of dicing of shaddock ped spongy layer, require about width 2cm;
(3) shaddock ped debitterize: the first step is that the shaddock ped spongy layer is immersed quality is that 7 times of the shaddock ped spongy layer handled well of step (2), mass concentration are in 0.5% the saline solution, at 50 ℃ of water-bath debitterize 30min, slowly stirs; Second step was to pull the spongy layer that soaks debitterize out drying, repeatedly washed shaddock ped spongy layer residue salinity with clear water, at last with distilled water flushing once, drained;
(4) boiling is softening: with the water heated and boiled in the digester, on food steamer, put into the shaddock ped spongy layer that above-mentioned (3) debitterize is handled well, steam and become transparently to spongy layer, color and luster keeps light color for well, and the time is 30min;
(5) making beating: adding weight is 6 times pure water of the softening shaddock ped spongy layer of handling of above-mentioned (4) boiling, processes homogenate with tissue mashing machine;
(6) pectin extracts: in the shaddock ped spongy layer slurries in above-mentioned (5), add citric acid, malic acid, carry out acid hydrolysis and extract the pectin substance in the shaddock ped.The addition of citric acid is 1% of the shaddock ped spongy layer weight handled well of step (2), and the addition of malic acid is 1.5% of the shaddock ped spongy layer weight handled well of step (2).After adding citric acid, malic acid, shaddock ped spongy layer slurries are placed 100 ℃ of water-bath heating 100min, need slowly to stir;
(7) filter: with the extraction solution in above-mentioned (6), use gauze to filter while hot, collect filtrating, the mesh order number that requires to filter is at 200 orders;
(8) batching infusion: the first step is to add white granulated sugar, high fructose syrup and HFCS; And stirring and dissolving is even; The addition of white granulated sugar is 41% of step (a 2) shaddock ped spongy layer quality; The addition of high fructose syrup is 15% of step (a 2) shaddock ped spongy layer quality, and the addition of HFCS is 14% of step (a 2) shaddock ped spongy layer quality; Second step was with vacuum concentration equipment the batch mixes material to be carried out vacuum to concentrate, require to concentrate vacuum at 0.02MPa, thickening temperature at 50 ℃, be 1 times of the shaddock ped spongy layer weight handled well of step (2) to ingredients mixture weight; The 3rd step was to adopt normal pressure heating infusion, ingredients mixture is kept little boil, and constantly stirred, and measured the total solid mass concentration with saccharometer, to 65% o'clock, stopped heating and concentrated;
(9) water mold forming: mould is preheating to 70 ℃, heat preservation for standby use; Above-mentioned (8) are concentrated good ingredients mixture, and at 90 ℃ of mouldings while hot, moulding thickness is about 8mm; Want vibration air exhaust after having watered mould; Be cooled to below 40 ℃ shaddock ped cake coagulation forming at room temperature;
(10) oven dry: shaddock ped cake in above-mentioned (9) is carried out the two-period form oven dry, and first section is to adopt 45 ℃ of baking 8h down, then at 65 ℃ of baking 2h down, to shaddock ped cake moisture 20%;
(11) cutting: the shaddock ped cake that above-mentioned (10) oven dry is good, be cut into rectangle, meet the related packaging specification requirement;
(12) spray shaddock ped essence: with the shaddock ped cake that segments in above-mentioned (11), the spray mass concentration is 5% shaddock ped essence solution;
(13) packing:, carry out ultraviolet irradiation-sterilize 5min to the shaddock ped cake of above-mentioned (12); Adopt the wafer inner packing again, carry out external packing with the composite plastic packaging material again, be shaddock ped cake finished product.
Through said method, being prepared into the pH value is 3.0, and sugar content is 64%, and sour and sweet palatability, little hardship, exquisiteness are lubricated, had malleable, the shaddock ped cake of shaddock peculiar taste is arranged.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1. the preparation method of a shaddock ped cake is characterized in that may further comprise the steps:
(1) shaddock is cleaned, stripped shaddock ped, clean shaddock ped, drain, remove the exodermis of shaddock ped, obtain the shaddock ped spongy layer, the cutting of shaddock ped spongy layer;
(2) the shaddock ped spongy layer after the cutting is immersed in the saline solution, 35-50 ℃ of water-bath debitterize 30-180min, the debitterize process stirs; Pull the shaddock ped spongy layer behind the debitterize out drying, remain salinity on the water flushing spongy layer, drain;
(3) the shaddock ped spongy layer is placed hot digestion on the food steamer, digestion time is 10-30min, steams to become transparent, color and luster to spongy layer and be light color;
(4) the shaddock ped spongy layer is added in the entry, smash into homogenate, obtain shaddock ped spongy layer slurries;
(5) in shaddock ped spongy layer slurries, add acid solution, place 70-100 ℃ of water-bath heating 60-180min then, want continuous stirring in the heating process, make pectin extracting soln; Filter, collect filtrating;
(6) in filtrating, add sugar, the formation ingredients mixture that stirs carries out the two-period form infusion, when solid quality concentration reaches 50-70% in the ingredients mixture, stops infusion;
(7) ingredients mixture is poured in the mould, moulding thickness is at 5-10mm, the exhaust of moulding after vibration; Be cooled to below 40 ℃ shaddock ped cake coagulation forming then; The shaddock ped cake is carried out two-period form oven dry, to shaddock ped cake moisture at 18-22%; With the cutting of shaddock ped cake;
(8) spraying mass concentration on the shaddock ped cake is the shaddock ped essence solution of 0.1-5%, carries out ultraviolet irradiation-sterilize 5-30min then, and packing promptly gets shaddock ped cake finished product;
The consumption of the said water of step (4) is 2-6 a times of step (3) gained shaddock ped spongy layer quality;
The described acid of step (5) is more than one mixtures in citric acid, malic acid or the tartaric acid; The consumption of acid is the 1.5-2.5% of step (1) gained shaddock ped spongy layer quality; It is that 20% solution uses that described acid is mixed with mass concentration;
The said filtration of step (5) is to adopt gauze or plate filter to filter while hot, and the mesh order number of gauze or filter cloth is the 20-200 order;
The said sugar of step (6) is more than one mixtures in white granulated sugar, maltose, HFCS or the high fructose syrup; The addition of sugar is the 42-70% of the shaddock ped spongy layer quality handled well of step (1);
The said two-period form infusion of step (6) is meant that with vacuum concentration equipment ingredients mixture being carried out vacuum concentrates, and is 1 times of the shaddock ped spongy layer quality handled well of step (1) to the batch mixes amount; Adopt normal pressure heating infusion again, keep that ingredients mixture is little to boil, constantly be stirred to when solid quality concentration reaches 50-70% in the ingredients mixture, stop infusion;
In the step (7), mould re-uses when being preheating to 70-90 ℃, moulding again when ingredients mixture is preheating to 75-100 ℃;
The said two-period form oven dry of step (7), first section is to dry by the fire 6-10h down at 40-50 ℃, dries by the fire 1-2h down at 65-75 ℃ then.
2. according to the preparation method of the said a kind of shaddock ped cake of claim 1, it is characterized in that: step (1) is said, and the shaddock ped spongy layer is carried out cutting is that the shaddock ped spongy layer is cut into width 2cm.
3. according to the preparation method of the said a kind of shaddock ped cake of claim 1; It is characterized in that: the consumption of the said saline solution of step (2) is 5-10 a times of step (1) gained shaddock ped spongy layer quality; The mass concentration of sodium chloride is 0.5-2% in the saline solution; The debitterize temperature is 35-50 ℃, and the debitterize time is 30-180min.
4. according to the preparation method of the said a kind of shaddock ped cake of claim 1, it is characterized in that: the condition that said vacuum concentrates is, keep vacuum at 0.02-0.06MPa, thickening temperature at 50-80 ℃.
5. shaddock ped cake is that the preparation method according to each said shaddock ped cake of claim 1～4 prepares.
6. the said shaddock ped cake of claim 5 is in Application in Food Processing.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102138617B (en) * | 2011-01-14 | 2012-07-25 | 广东轻工职业技术学院 | Pomelo peel cake as well as preparation method and application thereof |
| CN102613509B (en) * | 2012-04-24 | 2013-05-29 | 王娟 | Grapefruit flesh and peel mixed stuffing |
| CN103404797A (en) * | 2013-09-03 | 2013-11-27 | 戴友曾 | Dried shaddock ped powder |
| CN103404793A (en) * | 2013-09-03 | 2013-11-27 | 戴友曾 | Shaddock ped noodle |
| CN103653146B (en) * | 2013-12-19 | 2015-11-25 | 顾祥茂 | A kind of hawthorn pomelo beverage and preparation method thereof |
| CN104522567A (en) * | 2015-01-22 | 2015-04-22 | 张国平 | Shaddock raw material and preparation method thereof |
| CN105594970A (en) * | 2016-02-01 | 2016-05-25 | 刘立兴 | Shaddock peel sweets and production process thereof |
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| CN110432371A (en) * | 2019-09-03 | 2019-11-12 | 云南农业大学 | A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation |
| CN112889988A (en) * | 2021-02-08 | 2021-06-04 | 宁波吉典健康科技有限公司 | Pure fruit juice type plant gel candy and preparation method thereof |
| CN114431327A (en) * | 2022-01-06 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron fruit cake |
| CN115606773A (en) * | 2022-11-30 | 2023-01-17 | 中国海洋大学 | Shaddock peel jelly capable of dispelling effects of alcohol and preparation method of shaddock peel jelly |
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