CN103749897A - Sour preserved honey pomelo and preparation method thereof - Google Patents
Sour preserved honey pomelo and preparation method thereof Download PDFInfo
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- CN103749897A CN103749897A CN201310648350.4A CN201310648350A CN103749897A CN 103749897 A CN103749897 A CN 103749897A CN 201310648350 A CN201310648350 A CN 201310648350A CN 103749897 A CN103749897 A CN 103749897A
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Abstract
The invention discloses a sour preserved honey pomelo and a preparation method thereof. The sour preserved honey pomelo comprises debittered honey pomelo peel, a debittered honey pomelo juice, white granulated sugar, high fructose syrup, a green plum juice, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, and has a total sugar content of 30-50% and a water content of 20-30%. The sour preserved honey pomelo is prepared by using the debittered honey pomelo peel and the debittered honey pomelo juice as main raw materials through debittering, sugar curing and drying steps, maintains the natural flavor of honey pomelo and has a sour taste, so eaters have a very good appetite; and the sour preserved honey pomelo has suitable sour-sweet mouthfeel, and has a controlled low naringin content.
Description
Technical field
The present invention discloses a kind of honey pomelo preserved fruit, particularly a kind of tart flavour honey pomelo preserved fruit.
Background technology
Preserved fruit series products, as a kind of leisure food, had both kept the nutritional labeling of fruit, edible very convenient again, more and more by people, was liked.Honey pomelo preserved fruit is that to take sweet shaddock cull fruit, pericarp and capsule clothing etc. be raw material, adopts the debitterize technology that removes astringent taste, the preserved fruit being made through operations such as sugaring, oven dry.Honey pomelo preserved fruit after processing had both kept the delicate fragrance of sweet shaddock, had increased again the local flavor of honey, very popular.According to surveying and determination, in honey pomelo preserved fruit, be rich in aurantiin, pectin and cellulose etc., often ediblely contribute to reduce blood viscosity and cholesterol, protection cardiovascular and cerebrovascular is had to positive role.
The processing process of honey pomelo preserved fruit industrialization is common is: raw material screening → cleaning and sterilizing → peeling → moulding → debitterize → sugaring → draining → oven dry → cooling → detection → packing → warehouse-in.Wherein, close key control technique and have raw material processing, debitterize and sugaring etc.
Patent CN1077414C is disclosed to sweet shaddock ped debitterized technique is: the 6-8 that is pomelo peel by weight doubly, concentration be 1%-1.5% common salt aqueous solution or edible alkali aqueous solution, under the condition of boiling at warm fire, soak half an hour; But its infusion time length can make sweet shaddock ped by well-done, preserved fruit completed state is poor, infusion temperature height can make honey pomelo preserved fruit color and luster, natural flavour mountaineous and nutritional labeling is impaired.Patent CN102342361B discloses and to sweet shaddock ped debitterized technique has been: shaddock ped is immersed after salt solution salt water boil 2-3 minute, then drain shaddock ped, repeat above-mentioned immersion-boil-drain step 1-4 time, finally slough moisture; But the bitter taste of its shaddock ped removes not, preserved fruit mouthfeel is poor.Patent CN101849600A discloses a kind of to sweet shaddock ped debitterized technique under vacuum condition: the proportioning that adopts percentage by weight is that the debitterize liquid that sodium chloride 2%-10%, sodium phosphate trimer 0.05%-0.5%, cycloheptaamylose 0.2%-2%, surplus are water is debitterize 20-60 minute under 0.02MPa in vacuum; The sugaring technique of honey pomelo preserved fruit is also disclosed simultaneously: the weight ratio of debittering honey pomelo fruit fourth and sugaring liquid is 1:2-8, in vacuum, is that 0.02MPa, temperature are sugaring 20-80 minute at 50-95 ℃.The weight of this kind of sugaring technological requirement sugaring liquid is considerably beyond debittering honey pomelo skin, and its utilization rate to sugaring liquid is lower, greatly increases the production cost of honey pomelo preserved fruit in industrialization.Patent CN102742751A discloses a kind of debitterized technique of sweet shaddock pulp: adopt ion exchange resin sweet shaddock Normal juice to be carried out to the technique of debitterize, its debitterize time is short, debitterize efficiency is high, reduced the destruction production time to pulp, improved production efficiency, reduced production cost, and the product of producing has retained the color and luster of sweet shaddock fresh fruit, natural flavour mountaineous and nutritional labeling, good mouthfeel; A kind of sugaring technique of sweet shaddock fruit cream is also disclosed simultaneously: in vacuum 0.08-0.10MPa, temperature, be infusion 60-80 minute at 100 ℃.This kind of sugaring technique is chronic to the at high temperature infusion of sweet shaddock ped, easily cause color burn, the nutritional labeling of sweet shaddock ped to be lost, so the ratio very low (about 15-20% is difficult to be added into more than 30%) of the sweet shaddock ped adding is to guarantee color and luster and the taste flavor of its finished product.
For the control of honey pomelo preserved fruit microbiological indicator, in standard GB/T/T10782-2006 < < preserved fruit general rule > >, stipulate: total plate count≤1000cfu/g, Escherichia coli≤30mpg/100g, pathogenic bacteria must not detect, mould≤50cfu/g.Ye Weiqiang is in the research > > Master's thesis of the processing of < < Guanxi small stream honey pomelo preserved fruit and industry, learn after deliberation: when the sugar content of preserved fruit goods is controlled at more than 65%, water activity is just lower, can the draw up dip-dye of most of bacteriums, saccharomycete and mould, thereby control preferably the microbiological indicator of preserved fruit goods, and extend storage period of honey pomelo preserved fruit goods, improve the quality of honey pomelo preserved fruit goods.But the thinking of controlling microbiological indicator by improving total sugar content is very restricted (national standard requires≤85% to the total sugar content of preserved fruit based article), and run counter to the trend that preserved fruit goods are just developing towards " low sugar, without sulphur, natural, convenient ".
Honey pomelo preserved fruit product still be take sweet taste in the market as main, and adopts interpolation sweetener as the main component of sugaring liquid; Cause the taste of honey pomelo preserved fruit product single, and the sweetener that sweet taste mainly relies on interpolation decide.Have no temporarily on the market at present any tart flavour honey pomelo preserved fruit product, be badly in need of a energy to the tart flavour honey pomelo preserved fruit of poor appetite person appetizing.
Summary of the invention
The object of the present invention is to provide a kind of tart flavour honey pomelo preserved fruit, changing traditional single sweet taste is tart flavour, can promote eater's appetite; The sweetener of interpolation is not only in the source of its sweet taste simultaneously, also derives from the natural sugar of debittering honey pomelo juice, thereby makes the natural nutrient component of honey pomelo preserved fruit finished product abundanter.Honey pomelo preserved fruit keeps that sweet shaddock is original increases tart flavour natural flavour mountaineous time, can promote eater's appetite, is the sweet shaddock food of a appetizing.Its sweet mouthfeel is suitable, and the content of its contained aurantiin is controlled to reduced levels.
Another object of the present invention is to provide a kind of method of preparing tart flavour honey pomelo preserved fruit, and the method technical process is simple, is applicable to industrialization and produces, and when keeping preserved fruit product quality, can enhance productivity.
The invention provides a kind of tart flavour honey pomelo preserved fruit, the component that comprises following weight portion: debittering honey pomelo skin 47-58 part, debittering honey pomelo juice 11-13 part, white granulated sugar 7-9 part, HFCS 10-12 part, dark-plum juice 0.25-0.45 part, Citric Acid Mono 1.4-1.6 part, Radix Glycyrrhizae 0.03-0.08 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, its total sugar content is 30-50%, moisture 20-30%.
Wherein, described debittering honey pomelo skin is prepared by following step:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize is separated with debitterize liquid, and the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
Preferably, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, preferred debitterized technique condition: vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
Wherein, described debittering honey pomelo juice is prepared by following step:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: by ion exchange resin, remove the bitter principle in sweet shaddock Normal juice, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice.
Preferably, the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
This tart flavour honey pomelo preserved fruit is prepared by following step:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. sugaring step: water dissolves the component configuration liquid glucose of following weight parts: debittering honey pomelo juice 11-13 part, HFCS 10-12 part, white granulated sugar 7-9 part, Citric Acid Mono 1.4-1.6 part, Radix Glycyrrhizae 0.03-0.08 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, be preheated to 95-105 ℃ by liquid glucose; Add the debittering honey pomelo skin of 47-58 weight portion to carry out vacuum infusion, then add 0.25-0.45 weight portion dark-plum juice to stir infusion, after infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D. dry step: the debittering honey pomelo skin after sugaring step is processed in blanching, then drying and processing, makes tart flavour honey pomelo preserved fruit after cooling.
Preferably, described sugaring step is under vacuum condition, to carry out infusion, and preferred vacuum is 0.08MPa-0.15MPa, and the sugaring time is 60-90 minute, and sugaring temperature is 70-85 ℃.
Preferably, in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute.Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
Because the sugariness of Radix Glycyrrhizae is hundred times of sucrose, add after micro-Radix Glycyrrhizae, can be in the situation that do not affect the total sugar content of tart flavour honey pomelo preserved fruit, increase considerably shaddock preserved fruit sweet taste, improve its sour-sweet degree, in Radix Glycyrrhizae, contain the tens of kinds of compounds such as glycyrrhizin, enoxolone, liquiritin, isoliquiritin, neoliquriitin, neoisoliquiritin, glycyrrhizin, isoliquiritigenin and licoricidin, glycyrol, isoglycyrol, 7-methylcoumarin essence, umbelliferone simultaneously, can play the effect of other components of mediation.
In the selection of sweetener, not only add white granulated sugar, HFCS and Radix Glycyrrhizae etc. as sweetener, and utilize the natural sugar in debittering honey pomelo juice to increase sweet taste, so can reduce the addition of sugar sweetener, both reduced costs, the sweet shaddock that can keep again more pure is natural flavour mountaineous.Interpolation sweetener white granulated sugar, HFCS coordinate with debittering honey pomelo juice, and debittering honey pomelo juice: white granulated sugar: the proportioning of HFCS is controlled at 1:1:1 left and right, add again micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of tart flavour honey pomelo preserved fruit, again can be relatively cost-saving.
When ion exchange resin carries out debitterize to sweet shaddock Normal juice, also can adsorb vitamin C and partial reduction sugar in fruit juice, when configuration liquid glucose, add micro-vitamin C to augment, guarantee the Vit C contents of honey pomelo preserved fruit finished product.
For increasing the tart flavour of honey pomelo preserved fruit, in the present invention, utilize the synergy of dark-plum juice and Citric Acid Mono, and dark-plum juice: the proportioning of Citric Acid Mono is controlled at 1:3-6 left and right, both can under less addition, realize the tart flavour that significantly increases preserved fruit product, can coordinate preferably again the sour-sweet degree of debittering honey pomelo skin, debittering honey pomelo juice.Dark-plum juice, is after green plum is pickled by crude salt (or sea salt), the juice producing, and the several amino acids that its acidity is high, be rich in needed by human body, has in acid with sweet fragrance.Dark-plum juice contains a large amount of protein, fat (fat oil), carbohydrate and plurality of inorganic salt, organic acid; Wherein contained organic acid is mainly citric acid, malic acid, tannic acid, bitter folic acid, butanedioic acid, tartaric acid etc., is the indispensable important acids of human body cell metabolism, and having promotes the production of body fluid quenches one's thirst, stimulates appetite, eliminates the effects such as tired.Citric Acid Mono, as acidic flavouring agent, for coordinating the sour-sweet degree of debittering honey pomelo skin, debittering honey pomelo juice, also can improve the sensory properties of honey pomelo preserved fruit simultaneously, whets the appetite and promotes digesting and assimilating of the interior calcium of body, phosphorus substance.
The present invention also provides a kind of method of preparing tart flavour honey pomelo preserved fruit, comprises the steps:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. sugaring step: the component of mixing following weight parts with the water of 10-20 weight portion: debittering honey pomelo juice 11-13 part and HFCS 10-12 part, and be warming up to 50-70 ℃; The component that adds again following weight parts: white granulated sugar 7-9 part, Citric Acid Mono 1.4-1.6 part, Radix Glycyrrhizae 0.03-0.08 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, and liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin of 47-58 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa; Add again dark-plum juice 0.25-0.45 part, be warming up to 100-110 ℃ and stir infusion 10-15 minute; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D. dry step: the debittering honey pomelo skin after sugaring step is processed in blanching, then drying and processing, makes tart flavour honey pomelo preserved fruit after cooling.
Wherein, liquid glucose preheat temperature needs the suitable 95-105 ℃ that is controlled at, and excess Temperature can make the natural flavor composition volatilization of sweet shaddock, affects product taste; Temperature is too low, is unfavorable for mixing of each component, also can affect the quality of final finished.High temperature preheating by sugaring step can kill harmful bacteria, mould, the coliform in shaddock ped preferably, without the total sugar content that improves preserved fruit product, just can extend the shelf life.
Water addition in sugaring liquid needs accurately to control, and water less being difficult to of interpolation fully dissolved each solid constituent, causes adding the inhomogeneous of component; Water addition is crossed the taste flavor that affects at most preserved fruit product, and for guaranteeing that the national standard of moisture≤35% of preserved fruit product needs the time of drying and processing longer, and then causes that production efficiency is low, energy consumption waste is large.
The temperature that is fed intake and each section fed intake by substep, vacuum change to be controlled, so reduced sweet shaddock ped infusion temperature, shortened the infusion time, avoided the rotten to the corn mouthfeel of honey pomelo preserved fruit finished product, also controlled preferably the color of honey pomelo preserved fruit finished product.Also increased substantially the utilization rate of sugaring liquid, the debittering honey pomelo skin quantity of unit sugaring liquid sugaring significantly improves, thereby reduces the production cost of honey pomelo preserved fruit in industrialization.
Preferably, in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute; Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.Further preferred, bake out temperature is 50-55 ℃, and drying time is 6-10 hour; Low temperature drying is more conducive to the color and luster of honey pomelo preserved fruit finished product, the reservation of natural flavour mountaineous and nutritional labeling.
Wherein, preparing debittering honey pomelo skin step comprises:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize is separated with debitterize liquid, and the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
Preferably, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and preferred vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
While producing for ease of industrialization, better control the stability of quality and the uniformity of mouthfeel of tart flavour honey pomelo preserved fruit, can be before sweet shaddock ped forming step, increase the step of cleaning and sterilizing: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit, thereby better cleaning milk shaddock fresh fruit grow, gather and transportation in the dust, silt, insect, microorganism etc. of surface attachment.The agricultural chemicals that the fresh epidermis of sweet shaddock is remaining if remove or heavy oil etc., can first use 0.5%-1.5%(weight) aqueous hydrochloric acid solution cleans, then uses 1%(weight) aqueous sodium carbonate cleans; Or, first use 0.03%-0.1%(weight) liquor potassic permanganate or the Eusol of 0.04%-0.06% soak 10-15 minute, then use clear water rinsing.
Wherein, preparing debittering honey pomelo juice step comprises:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: by ion exchange resin, remove the bitter principle in sweet shaddock Normal juice, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice.
Preferably, the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
Beneficial effect of the present invention has: it is primary raw material that tart flavour honey pomelo preserved fruit adopts debittering honey pomelo skin, debittering honey pomelo juice, by debitterize, sugaring, drying steps, makes, and its total sugar content is 30-50%, and moisture is 20-30%.Its single sweet taste of changing traditional honey pomelo preserved fruit is tart flavour, can promote eater's appetite; The sweetener of interpolation is not only in the source of its sweet taste simultaneously, also derives from the natural sugar of debittering honey pomelo juice, thereby makes the natural nutrient component of honey pomelo preserved fruit finished product abundanter, and the sweet shaddock that keeps more pure is natural flavour mountaineous.This tart flavour honey pomelo preserved fruit keeps that sweet shaddock is original increases tart flavour natural flavour mountaineous time, and eater is had a very good appetite, and sweet mouthfeel is suitable, and the content of its contained aurantiin is controlled to reduced levels.Meanwhile, its preparation method technical process is simple, is applicable to industrialization and produces, and when keeping preserved fruit product quality, can enhance productivity.
The specific embodiment
By specific embodiments of the invention given below and comparing embodiment, can further be well understood to the present invention, but they not limitation of the invention.The part not describing in detail in specific embodiment and comparing embodiment is to adopt prior art, known technology means and industry standard to obtain.
Except as otherwise noted, the percentage adopting in the present invention is percetage by weight.
embodiment 1
By following step method, prepare tart flavour honey pomelo preserved fruit:
(1) prepare debittering honey pomelo skin:
Honey shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, and honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape, honey pomelo pericarp enters machine and dices, be cut into the sweet shaddock fruit fourth that specification is (3-4cm) * (3-4cm) * (3-4cm), send into again sweet shaddock fruit fourth stepping device stepping, obtain qualified sweet shaddock fruit fourth.
Honey shaddock ped debitterize step: in vacuum, be under 0.05MPa, adopt debitterize liquid to remove the bitter principle in sweet shaddock fruit fourth, the sweet shaddock fruit fourth after debitterize is separated with debitterize liquid.Debitterize liquid components by weight percentage is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus.The debitterize liquid of above-mentioned formula and sweet shaddock fruit fourth are inserted to vacuum debitterize tank, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1:3, and under 60 ℃ of temperature and 0.05MPa vacuum degree condition, debitterize is 80 minutes.
Rinsing dehydration: after water cleans, then with centrifuge drying dehydration to not having the globule residual, make debittering honey pomelo skin.
(2) prepare debittering honey pomelo juice:
Meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get its sweet shaddock pulp;
Prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, use 200 order screen packs to filter, get filtrate and obtain sweet shaddock Normal juice;
Honey shaddock Normal juice debitterize step: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 8:1, mixes under room temperature, standing 10 minutes, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice.
(3) vacuum infusing: the component of mixing following weight parts with the water of 15 weight portions: 12 parts, debittering honey pomelo juice and 11 parts of HFCSs (wherein, the solid content of HFCS is 70-72%), and be warming up to 60 ℃; The component that adds again following weight parts: 8 parts of white granulated sugars, 1.5 parts of Citric Acid Monos, 0.06 part, Radix Glycyrrhizae, 0.035 part of 0.05 part of vitamin C and potassium sorbate, and liquid glucose is preheated to 100 ℃; Add the debittering honey pomelo skin of 52.5 weight portions to stir infusion 20 minutes, then be cooled to 80 ℃, vacuumizing and keeping vacuum is infusion 60 minutes under 0.15MPa; Add again 0.35 part of dark-plum juice, be warming up to 110 ℃ and stir infusion 10 minutes; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid.
(4) blanching is dried: blanching in blanching machine, and 98 ℃ of blanching temperatures, 15 minutes blanching time, drain the top layer moisture of the debittering honey pomelo skin of blanching afterwards; Oven dry is debittering honey pomelo skin after blanching, and bake out temperature is 50 ℃, and drying time is 10 hours, dry to debittering honey pomelo skin water content be 20-30%, afterwards the debittering honey pomelo skin of oven dry is entered to channel box and is cooled to normal temperature, make tart flavour honey pomelo preserved fruit.
embodiment 2
The process of this embodiment is substantially the same manner as Example 1, and its difference is:
1. before sweet shaddock ped forming step, increasing the step of cleaning and sterilizing: sweet shaddock fresh fruit automatically cleans 2 minutes in 45 ℃ of hot water, enters the cooling rinsing of clean water, is that in 100mg/L ClO 2 solution, normal temperature is sterilized and dries up in concentration.
2. the adjustment of its composition and engineering parameter specifically refers to table 1, table 2.
embodiment 3
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of its composition and engineering parameter refers to table 1, table 2.
comparative example 1
By following step method, prepare honey pomelo preserved fruit:
(1), sweet shaddock fresh fruit pretreatment: sweet shaddock fresh fruit automatically cleans 2-3 minute in 40-45 ℃ of hot water, enter the cooling rinsing of clean water, concentration be in 100ppm ClO 2 solution normal temperature sterilization and dry up after, sweet shaddock is cut into lobe, and honey pomelo pericarp is separated with sweet shaddock pulp;
(2), honey pomelo pericarp enters machine and dices, and sends into sweet shaddock fruit fourth stepping device stepping, obtains qualified sweet shaddock fruit fourth;
(3), under vacuum condition, by debitterize liquid, remove the bitter principle in sweet shaddock fruit fourth, that the sweet shaddock fruit fourth after debitterize is separated with debitterize liquid.Wherein the process conditions of sweet shaddock fruit fourth vacuum debitterize are: debitterize liquid components by weight percentage is: sodium chloride 3%, sodium phosphate trimer 0.1%, cycloheptaamylose 0.5% surplus are water; Vacuum 0.05Mpa, inserts vacuum debitterize tank by the debitterize liquid of above-mentioned formula and sweet shaddock fruit fourth, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1:3, and under 30 ℃ of temperature and above-mentioned vacuum degree condition, debitterize is 60 minutes;
(4), vacuum infusing, obtain sugared honey pomelo preserved fruit dices, sugared honey pomelo preserved fruit dices is separated with sugaring liquid.Wherein the process conditions of sweet shaddock fruit tetrose stain are: sugaring liquid components by weight percentage is: white granulated sugar 15%, HFCS 20%, citric acid 0.4%, refined edible salt 0.8%, surplus are water, and wherein, the solid content of HFCS is 70-72%; Vacuum 0.15Mpa, inserts vacuum infusing tank by the sugaring liquid of above-mentioned formula and debittering honey pomelo fruit fourth, and the weight ratio of debittering honey pomelo fruit fourth and sugaring liquid is 1:3, and under 50 ℃ of temperature and above-mentioned vacuum degree condition, sugaring is 75 minutes;
(5), in blanching machine blanching sugared honey pomelo preserved fruit dices, 85 ℃ of blanching water temperatures, 3 minutes blanching time, drain the top layer moisture of blanching preserved fruit fourth afterwards;
(6), dry honey pomelo preserved fruit dices after blanching, and cooling fast.Bake out temperature is 50 ℃, and drying time is 11 hours, dry to honey pomelo preserved fruit dices water content be 10-16%, afterwards the honey pomelo preserved fruit dices of oven dry is entered to channel box and is cooled to normal temperature.
Table 1 formula rate
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Water | 15 | 10 | 20 | 27 | 40 | 15 |
| Debittering honey pomelo juice | 12 | 13 | 11 | — | 15 | 5 |
| HFCS | 11 | 10 | 12 | 22 | 3 | 15 |
| White granulated sugar | 8 | 7 | 9 | 3 | 22 | 10 |
| Citric Acid Mono | 1.5 | 1.6 | 1.4 | 0.3 | 1.5 | 1.5 |
| Radix Glycyrrhizae | 0.06 | 0.03 | 0.08 | — | 0.05 | 1.05 |
| Vitamin C | 0.05 | 0.03 | 0.06 | 0.05 | 0.05 | 0.05 |
| Potassium sorbate | 0.035 | 0.02 | 0.04 | 0.02 | 0.02 | 0.035 |
| Debittering honey pomelo skin | 52.5 | 47 | 58 | 50 | 50 | 30 |
| Dark-plum juice | 0.35 | 0.25 | 0.45 | 0.15 | 2.35 | 0.35 |
comparative example 2
The process of this comparative example is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 3
The process of this comparative example is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 4
The process of this comparative example is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
Table 2 technological parameter
Table 3 gives the results of sensory evaluation of the Shi Ren group of the honey pomelo preserved fruit that embodiment 1 to 3 and comparative example 1 to 4 make; Table 4 has provided the physical and chemical index result of the honey pomelo preserved fruit that embodiment 1 to 3 and comparative example 1 to 4 make, wherein naringin content adopts the assay method of the naringin content of the Fructus Aurantii in 2005 editions > > of < < Chinese pharmacopoeia, and total sugar content and moisture adopt the preserved foods physical and chemical inspection method in standard GB/T/T11860-1989; Table 5 has provided the microbiological indicator of the honey pomelo preserved fruit that embodiment 1 to 3 and comparative example 1 to 4 make, wherein mold count by standard GB/T 4789.15-2003 carry out, the mensuration of coliform by standard GB/T 4789.3-2003 carry out, the checks of pathogenic bacteria carries out by standard GB/T 4789.4-2003, GB4789.5-2003, GB4789.10-2003, GB4789.11-2003.
Organoleptic indicator's evaluation result of table 3 Shi Ren group
Table 4 physical and chemical index result
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Embodiment 4 |
| Naringin content | 0.17% | 0.19% | 0.18% | 0.21% | 1.97% | 0.88% | 0.17% |
| Total sugar content | 37% | 37% | 39% | 52% | 34% | 36% | 38% |
| Moisture | 26% | 25% | 28% | 15% | 26% | 26% | 24% |
Table 5 microbiological indicator result
Above disclosed is only the preferred embodiments of the present invention, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to the present patent application the scope of the claims, still belongs to the scope that the present invention is contained.
Claims (10)
1. a tart flavour honey pomelo preserved fruit, it is characterized in that: the component that comprises following weight portion: debittering honey pomelo skin 47-58 part, debittering honey pomelo juice 11-13 part, white granulated sugar 7-9 part, HFCS 10-12 part, dark-plum juice 0.25-0.45 part, Citric Acid Mono 1.4-1.6 part, Radix Glycyrrhizae 0.03-0.08 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, its total sugar content is 30-50%, moisture 20-30%.
2. tart flavour honey pomelo preserved fruit according to claim 1, is characterized in that: described debittering honey pomelo skin is prepared by following step:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize is separated with debitterize liquid, and the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
3. tart flavour honey pomelo preserved fruit according to claim 1, is characterized in that: described debittering honey pomelo juice is prepared by following step:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: by ion exchange resin, remove the bitter principle in sweet shaddock Normal juice, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice.
4. according to the tart flavour honey pomelo preserved fruit described in claims 1 to 3 any one, it is characterized in that:
Described tart flavour honey pomelo preserved fruit is prepared by following step:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. sugaring step: water dissolves the component configuration liquid glucose of following weight parts: debittering honey pomelo juice 11-13 part, HFCS 10-12 part, white granulated sugar 7-9 part, Citric Acid Mono 1.4-1.6 part, Radix Glycyrrhizae 0.03-0.08 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, be preheated to 95-105 ℃ by liquid glucose; Add the debittering honey pomelo skin of 47-58 weight portion to carry out vacuum infusion, then add 0.25-0.45 weight portion dark-plum juice to stir infusion, after infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D. dry step: the debittering honey pomelo skin after sugaring step is processed in blanching, then drying and processing, makes tart flavour honey pomelo preserved fruit after cooling.
5. a method of preparing tart flavour honey pomelo preserved fruit, is characterized in that: comprise the steps:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. sugaring step: the component of mixing following weight parts with the water of 10-20 weight portion: debittering honey pomelo juice 11-13 part and HFCS 10-12 part, and be warming up to 50-70 ℃; The component that adds again following weight parts: white granulated sugar 7-9 part, Citric Acid Mono 1.4-1.6 part, Radix Glycyrrhizae 0.03-0.08 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, and liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin of 47-58 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa; Add again dark-plum juice 0.25-0.45 part, be warming up to 100-110 ℃ and stir infusion 10-15 minute; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D. dry step: the debittering honey pomelo skin after sugaring step is processed in blanching, then drying and processing, makes tart flavour honey pomelo preserved fruit after cooling.
6. method according to claim 5, is characterized in that: prepare debittering honey pomelo skin step and comprise:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, honey pomelo pericarp is cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, sweet shaddock fruit fourth after debitterize is separated with debitterize liquid, and the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin; Wherein, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
7. according to the method described in claim 5 or 6, it is characterized in that: before described sweet shaddock ped forming step, increase cleaning and sterilizing step: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit.
8. method according to claim 5, is characterized in that: prepare debittering honey pomelo juice step and comprise:
B1. meat step is got in peeling: sweet shaddock fresh fruit is cut into lobe fresh fruit, and the honey pomelo pericarp of lobe fresh fruit is separated with sweet shaddock pulp, get its sweet shaddock pulp;
B2. prepare sweet shaddock Normal juice step: sweet shaddock pulp is carried out to fragmentation, filter, get filtrate and obtain sweet shaddock Normal juice;
B3. sweet shaddock Normal juice debitterize step: by ion exchange resin, remove the bitter principle in sweet shaddock Normal juice, the sweet shaddock Normal juice after debitterize is separated with ion exchange resin, make debittering honey pomelo juice; Wherein, the process conditions of described sweet shaddock Normal juice debitterize step are: the weight ratio of sweet shaddock Normal juice and ion exchange resin is 6-10:1, under room temperature, mixes standing 2-10 minute.
9. according to the method described in any one in claim 5 to 8, it is characterized in that: in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute.
10. according to the method described in any one in claim 5 to 8, it is characterized in that: in described drying steps, bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472827A (en) * | 2014-11-24 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Processing method of preserved radix licorice-green plum candy |
| CN109619258A (en) * | 2019-02-22 | 2019-04-16 | 黄乾洪 | A kind of formula and its manufacture craft of pomelo peel preserved fruit |
| CN115777824A (en) * | 2022-12-15 | 2023-03-14 | 福建田原农业发展有限公司 | Preparation method of shaddock peel and preserved plum composite preserved fruit |
-
2013
- 2013-12-05 CN CN201310648350.4A patent/CN103749897A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472827A (en) * | 2014-11-24 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Processing method of preserved radix licorice-green plum candy |
| CN109619258A (en) * | 2019-02-22 | 2019-04-16 | 黄乾洪 | A kind of formula and its manufacture craft of pomelo peel preserved fruit |
| CN115777824A (en) * | 2022-12-15 | 2023-03-14 | 福建田原农业发展有限公司 | Preparation method of shaddock peel and preserved plum composite preserved fruit |
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