CN103300312B - Debitterized shaddock peel and production method and use thereof - Google Patents

Debitterized shaddock peel and production method and use thereof Download PDF

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Publication number
CN103300312B
CN103300312B CN201310219928.4A CN201310219928A CN103300312B CN 103300312 B CN103300312 B CN 103300312B CN 201310219928 A CN201310219928 A CN 201310219928A CN 103300312 B CN103300312 B CN 103300312B
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shaddock
peel
debitterize
pomelo peel
shaddock ped
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CN201310219928.4A
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Chinese (zh)
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CN103300312A (en
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陈中
张月婷
林伟锋
徐慧珏
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华南理工大学
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Abstract

The invention discloses debitterized shaddock peel and a production method and use thereof. The production method comprises the following steps: (1) separating pulp and peel of shaddock, and chopping the peel; (2) preparing sugar liquor, and boiling the liquor; adding the shaddock peel, stirring and heating to 95-100 DEG C, insulating for 5-10 minutes to sterilize, and then cooling the shaddock peel white granulated sugar liquor in an aseptic condition to below 37 DEG C; and (3) inoculating lactic acid bacteria into the shaddock peel white granulated sugar liquor, uniformly stirring, fermenting and culturing for 24-72 hours at 37 DEG C, heating to 90-95 DEG C below, and insulating for 30-40 minutes to sterilize; cooling; and fishing out the shaddock peel blocks and draining off to obtain the debitterized shaddock peel. The debitterized shaddock peel prepared by the method has the characteristics of moderate sour and mellowness and sweetness, and flavor and taste and the like can satisfy the demand of consumers. Bitterness of shaddock peel is basically removed. The debitterized shaddock peel produced can be used for producing other series of products, such as shaddock preserved fruits, honey shaddock tea, shaddock peel jam and shaddock beverages.

Description

A kind of debitterize pomelo peel and production method and purposes

Technical field

The present invention relates to a kind of debitterize pomelo peel and production method and purposes.

Background technology

The features such as shaddock storage endurance, unique flavor are that other fruit hardly matches, and the Suitable Area of its cultivation is relatively narrow.Shaddock fruit quality is excellent, and local flavor is good, and skin depth, storage tolerance have the laudatory title of " natural can ".In shaddock pericarp, contain just like the limonin substances such as naringin, neohesperidin, these materials can reduce sanguimotor viscosity, reduce the formation of thrombus, if the elderly suffers from cerebro-vascular diseases, often eat the generation that shaddock contributes to prevent cerebral apoplexy.

Exactly because but also in shaddock pericarp, contain limonin substances, make the converted products of pomelo peel there is bitter taste, and bitter taste meeting Zeng Qiang after processing, affect products taste.Existing debittering method mainly comprises: process by salt, acid and sugar (1); (2) use specific Glycosylase processing.First method can not be removed bitter taste completely, just reduces bitter taste by the method for covering; Second method effect is better, but at present mainly in research state, and the zymin cost that uses higher, its source is mainly the bacterial strain of mould Pseudomonas, security need to investigate.

Patent " making method of debitterized honey pomelo soybean yoghurt " (application number: debitterize principle 200810156413.3) may be based on the following aspects: the Glycosylase existing in the soya-bean milk that 1, utilizes soybean to be prepared into is processed the bitter substance in sweet shaddock; 2, utilize the tannin class matter interaction of one of bitter substance in soy-protein and the sweet shaddock in soya-bean milk to carry out debitterize; 3, utilize additional cellulase, hemicellulase and synaptase to process the bitter substance of transferring in soya-bean milk; 4, utilize the cycloheptaamylose in batching to carry out embedding bitter substance.There are several problems in its technical scheme: 1, the glycosidase activity in soybean is not high, is prepared into after soya-bean milk lowlyer, and de-bittering effect can be desirable; 2, protein and tannin class material can interact, but can produce flocculation sediment material, need to remove by additive method, and complex process, and also de-bittering effect neither be desirable; Can 3, in its additional enzyme, synaptase be listed in food-processing available enzyme preparation, therefore be used for food-processing and need to consider; 4, cycloheptaamylose can be used for embedding bitter substance, but its embedding effect neither be desirable.

Summary of the invention

In order to overcome the existing cost height of Glycosylase and the uncertain problem of security of adopting, primary and foremost purpose of the present invention is to provide a kind of production method of debitterize pomelo peel, the method utilizes the Glycosylase of milk-acid bacteria secretion in the time of growth to act on the glucosides that produces bitter taste, plays the effect that removes bitter taste.

Another object of the present invention is to provide the debitterize being prepared by aforesaid method pomelo peel.

A further object of the present invention is the purposes of the debitterize pomelo peel that provides above-mentioned.

Object of the present invention is achieved through the following technical solutions:

A production method for debitterize pomelo peel, comprises the following steps:

(1) pulp of shaddock is separated with pericarp, pomelo peel is cut into small pieces;

(2) sugar soln that preparation mass body volume concentrations is 5~20%, is boiled; Be 1:(3~5 by the mass ratio of shaddock ped piece and white sugar solution), add shaddock ped piece, be stirred and heated to 95~100 DEG C, 5~10min is with sterilizing in insulation, and then shaddock ped piece white sand liquid glucose is cooled to below 37 DEG C under aseptic condition;

(3) in shaddock ped piece white sugar solution, access milk-acid bacteria, in shaddock ped piece white sugar solution total mass, the viable count of lactobacillus of interpolation is 10 5~10 7cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 24~72h, are warming up at 90~95 DEG C, 30~40min is with sterilizing in insulation, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize;

The described sugar of step (2) is more than one in white sugar, glucose or lactose.

The described milk-acid bacteria of step (3) is more than one in plant lactobacillus, Lactobacterium acidophilum or lactobacterium casei, while adopting two or more milk-acid bacterias, adds by equal proportion.

The debitterize shaddock parchment that aforesaid method makes can be applied in foodstuffs industry, such as for the preparation of shaddock ped preserved fruit, honey citron tea, shaddock ped jam and pomelo beverage etc.

The application's debitterize principle is to utilize Glycosylase secreted in lactobacter growth process to act on the main bitter material in shaddock---limonin (glucosides class), remove the bitter substance of shaddock by adopting the conversion technology of microorganism fermentation, respond well, but also because the fermentative action of milk-acid bacteria has produced new flavour substances and nutritive substance, this is at present for vast research and production technician generally acknowledges and accepts.The application's debitterize principle and " making method of debitterized honey pomelo soybean yoghurt " (application number: 200810156413.3) completely different.

The present invention has following advantage and effect with respect to prior art:

It is moderate, mellow fresh and sweet that the debitterize shaddock ped that the inventive method makes has tart flavour, the feature that local flavor, mouthfeel etc. all can satisfy the demands of consumers, and substantially remove shaddock ped bitter taste, the debitterize pomelo peel of producing can be used for producing other series product, as shaddock ped preserved fruit, honey citron tea, shaddock ped jam and pomelo beverage etc., shaddock processing new variety are increased, can improve related production vendor's benefit, meet the ever-increasing demand of consumers in general, there is higher economic benefit and social benefit.

The inventive method is also applicable to the debitterize processing of other citrus fruits converted productss.

Embodiment

Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.

Embodiment 1

A production method for debitterize pomelo peel, comprises the following steps:

(1) take the shaddock of 100kg, then wash fruit, reject bad rotten part, then carry out pulp and separates with pericarp, cleaning pericarp, obtains the about 40kg of clean pericarp.

(2) pomelo peel having cleaned up is cut into long 3~5cm, wide 1~1.5cm, thick 2~3mm retains the fritter shred of white flesh;

(3) preparation mass body volume concentrations is 5% white sugar solution;

(4) take the white sugar solution 120kg of step (3), boiled, add the pomelo peel shred 40kg cutting, be stirred and heated to 95 DEG C, 10min is with sterilizing in insulation, and the shaddock ped piece white sand liquid glucose after sterilizing, under aseptic condition, is cooled to below 37 DEG C;

(5) in cooled shaddock ped piece white sugar solution, access plant lactobacillus, addition is in shaddock ped piece white sugar solution total mass, and viable count is 10 7cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 24h, are warming up to 90 DEG C, insulation 40min, sterilizing, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize.Prepared shaddock skin bit has removed shaddock ped bitter taste substantially, and tart flavour is moderate, mellow fresh and sweet.

Embodiment 2

A production method for debitterize pomelo peel, comprises the following steps:

(1) take the shaddock of 100kg, then wash fruit, reject bad rotten part, then carry out pulp and separates with pericarp, cleaning pericarp, obtains the about 40kg of clean pericarp.

(2) pomelo peel having cleaned up is cut into long 3~5cm, wide 1~1.5cm, thick 2~3mm retains the fritter shred of white flesh;

(3) glucose solution that preparation mass body volume concentrations is 20%;

(4) take the white sugar solution 200kg of step (3), boiled, add the pomelo peel shred 40kg cutting, be stirred and heated to 100 DEG C, 5min is with sterilizing in insulation, and the shaddock ped piece white sand liquid glucose after sterilizing, under aseptic condition, is cooled to below 37 DEG C;

(5) in cooled shaddock ped piece white sugar solution, access Lactobacterium acidophilum, addition is in shaddock ped piece white sugar solution total mass, and viable count is 10 5cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 72h, are warming up to 95 DEG C, insulation 30min, sterilizing, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize.Prepared shaddock skin bit has removed shaddock ped bitter taste substantially, and tart flavour is moderate, mellow fresh and sweet.

Embodiment 3

A production method for debitterize pomelo peel, comprises the following steps:

(1) take the shaddock of 100kg, then wash fruit, reject bad rotten part, then carry out pulp and separates with pericarp, cleaning pericarp, obtains the about 40kg of clean pericarp.

(2) pomelo peel having cleaned up is cut into long 3~5cm, wide 1~1.5cm, thick 2~3mm retains the fritter shred of white flesh;

(3) lactose solution that preparation mass body volume concentrations is 10%;

(4) take the white sugar solution 160kg of step (3), boiled, add the pomelo peel shred 40kg cutting, be stirred and heated to 98 DEG C, 7min is with sterilizing in insulation, and the shaddock ped piece white sand liquid glucose after sterilizing, under aseptic condition, is cooled to below 37 DEG C;

(5) in cooled shaddock ped piece white sugar solution, access lactobacterium casei, addition is in shaddock ped piece white sugar solution total mass, and viable count is 10 6cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 48h, are warming up to 93 DEG C, insulation 35min, sterilizing, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize.Prepared shaddock skin bit has removed shaddock ped bitter taste substantially, and tart flavour is moderate, mellow fresh and sweet.

Embodiment 4

A production method for debitterize pomelo peel, comprises the following steps:

(1) take the shaddock of 100kg, then wash fruit, reject bad rotten part, then carry out pulp and separates with pericarp, cleaning pericarp, obtains the about 40kg of clean pericarp.

(2) pomelo peel having cleaned up is cut into long 3~5cm, wide 1~1.5cm, thick 2~3mm retains the fritter shred of white flesh;

(3) white sugar that preparation total mass volumetric concentration is 5% and the mixing solutions of glucose;

(4) take the white sugar solution 120kg of step (3), boiled, add the pomelo peel shred 40kg cutting, be stirred and heated to 95 DEG C, 10min is with sterilizing in insulation, and the shaddock ped piece white sand liquid glucose after sterilizing, under aseptic condition, is cooled to below 37 DEG C;

(5) in cooled shaddock ped piece white sugar solution, access plant lactobacillus and Lactobacterium acidophilum, the two ratio is 1:1, and addition is in shaddock ped piece white sugar solution total mass, and total viable count is 10 7cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 24h, are warming up to 90 DEG C, insulation 40min, sterilizing, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize.Prepared shaddock skin bit has removed shaddock ped bitter taste substantially, and tart flavour is moderate, mellow fresh and sweet.

Embodiment 5

A production method for debitterize pomelo peel, comprises the following steps:

(1) take the shaddock of 100kg, then wash fruit, reject bad rotten part, then carry out pulp and separates with pericarp, cleaning pericarp, obtains the about 40kg of clean pericarp.

(2) pomelo peel having cleaned up is cut into long 3~5cm, wide 1~1.5cm, thick 2~3mm retains the fritter shred of white flesh;

(3) glucose that preparation total mass volumetric concentration is 20% and the mixing solutions of lactose;

(4) take the white sugar solution 200kg of step (3), boiled, add the pomelo peel shred 40kg cutting, be stirred and heated to 100 DEG C, 5min is with sterilizing in insulation, and the shaddock ped piece white sand liquid glucose after sterilizing, under aseptic condition, is cooled to below 37 DEG C;

(5) in cooled shaddock ped piece white sugar solution, access Lactobacterium acidophilum and lactobacterium casei, the two ratio is 1:1, and addition is in shaddock ped piece white sugar solution total mass, and total viable count is 10 5cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 72h, are warming up to 95 DEG C, insulation 30min, sterilizing, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize.Prepared shaddock skin bit has removed shaddock ped bitter taste substantially, and tart flavour is moderate, mellow fresh and sweet.

Embodiment 6

A production method for debitterize pomelo peel, comprises the following steps:

(1) take the shaddock of 100kg, then wash fruit, reject bad rotten part, then carry out pulp and separates with pericarp, cleaning pericarp, obtains the about 40kg of clean pericarp.

(2) pomelo peel having cleaned up is cut into long 3~5cm, wide 1~1.5cm, thick 2~3mm retains the fritter shred of white flesh;

(3) mixing solutions of preparation total mass volumetric concentration is 10% white sugar, glucose and lactose;

(4) take the white sugar solution 160kg of step (3), boiled, add the pomelo peel shred 40kg cutting, be stirred and heated to 98 DEG C, 7min is with sterilizing in insulation, and the shaddock ped piece white sand liquid glucose after sterilizing, under aseptic condition, is cooled to below 37 DEG C;

(5) in cooled shaddock ped piece white sugar solution, access plant lactobacillus and lactobacterium casei, the two ratio is 1:1, and addition is in shaddock ped piece white sugar solution total mass, and viable count is 10 6cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 48h, are warming up to 93 DEG C, insulation 35min, sterilizing, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize.Prepared shaddock skin bit has removed shaddock ped bitter taste substantially, and tart flavour is moderate, mellow fresh and sweet.

Embodiment 7

A production method for debitterize pomelo peel, comprises the following steps:

(1) take the shaddock of 100kg, then wash fruit, reject bad rotten part, then carry out pulp and separates with pericarp, cleaning pericarp, obtains the about 40kg of clean pericarp.

(2) pomelo peel having cleaned up is cut into long 3~5cm, wide 1~1.5cm, thick 2~3mm retains the fritter shred of white flesh;

(3) white sugar that preparation total mass volumetric concentration is 10% and the mixing solutions of lactose;

(4) take the white sugar solution 160kg of step (3), boiled, add the pomelo peel shred 40kg cutting, be stirred and heated to 98 DEG C, 7min is with sterilizing in insulation, and the shaddock ped piece white sand liquid glucose after sterilizing, under aseptic condition, is cooled to below 37 DEG C;

(5) in cooled shaddock ped piece white sugar solution, access plant lactobacillus, Lactobacterium acidophilum and lactobacterium casei, three's ratio is 1:1:1, and addition is in shaddock ped piece white sugar solution total mass, and total viable count is 10 6cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 48h, are warming up to 93 DEG C, insulation 35min, sterilizing, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize.Prepared shaddock skin bit has removed shaddock ped bitter taste substantially, and tart flavour is moderate, mellow fresh and sweet.

Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spirit of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.

Claims (4)

1. a production method for debitterize pomelo peel, is characterized in that comprising the following steps:
(1) pulp of shaddock is separated with pericarp, pomelo peel is cut into small pieces;
(2) sugar soln that preparation mass body volume concentrations is 5 ~ 20%, is boiled; Be 1:(3 ~ 5 by the mass ratio of shaddock ped piece and white sugar solution), add shaddock ped piece, be stirred and heated to 95 ~ 100 DEG C, 5 ~ 10min is with sterilizing in insulation, and then shaddock ped piece white sand liquid glucose is cooled to below 37 DEG C under aseptic condition;
(3) in shaddock ped piece white sugar solution, access milk-acid bacteria, in shaddock ped piece white sugar solution total mass, the viable count of lactobacillus of interpolation is 10 5~ 10 7cfu/g, after stirring, 37 DEG C of bottom fermentations are cultivated 24 ~ 72h, are warming up at 90 ~ 95 DEG C, 30 ~ 40min is with sterilizing in insulation, cooling after, pull shaddock skin bit out, drain, make the shaddock skin bit after debitterize;
The described milk-acid bacteria of step (3) is more than one in plant lactobacillus, Lactobacterium acidophilum or lactobacterium casei, while adopting two or more milk-acid bacterias, adds by equal proportion.
2. a debitterize pomelo peel, is characterized in that: be to be prepared by method claimed in claim 1.
3. the application of debitterize pomelo peel claimed in claim 2 in foodstuffs industry.
4. the application of debitterize pomelo peel according to claim 3 in foodstuffs industry, is characterized in that: described debitterize pomelo peel is for the preparation of shaddock ped preserved fruit, honey citron tea, shaddock ped jam and pomelo beverage.
CN201310219928.4A 2013-06-04 2013-06-04 Debitterized shaddock peel and production method and use thereof CN103300312B (en)

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CN106418325A (en) * 2016-09-24 2017-02-22 安徽咱家田生态农业有限公司 Acid and hot sauced fruit peels
CN106666037A (en) * 2016-12-06 2017-05-17 钦州阜康农副食品有限公司 Health-care preserved grapefruit peels and manufacture method thereof
CN108391744A (en) * 2018-04-24 2018-08-14 湖州美果汇食品有限公司 A kind of production method of the pomelo peel preserved fruit of high nutritive value

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