CN103750181A - Honey pomelo stuffing, and preparation method and application thereof - Google Patents
Honey pomelo stuffing, and preparation method and application thereof Download PDFInfo
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- CN103750181A CN103750181A CN201310647078.8A CN201310647078A CN103750181A CN 103750181 A CN103750181 A CN 103750181A CN 201310647078 A CN201310647078 A CN 201310647078A CN 103750181 A CN103750181 A CN 103750181A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention discloses a honey pomelo stuffing, and a preparation method and an application thereof. The honey pomelo stuffing comprises debittered honey pomelo peel, a debittered honey pomelo juice, white granulated sugar, high fructose syrup, salt, citric acid monohydrate, licorice root, vitamin C, golden pomelo and potassium sorbate, and has a total sugar content of 30-45% and a water content of 20-30%. The preparation method of the honey pomelo stuffing comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, and sweet but not oily mouthfeel, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes, pizzas and the like.
Description
Technical field
The present invention discloses a kind of fillings, particularly a kind of sweet shaddock fillings and its preparation method and application.
Background technology
Food stuff is take the fruit of plant or stem tuber, animal meat products, aquatic product etc. as raw material, and sugaring or not sugaring are added or do not add other auxiliary materials, through the product of heating, sterilization, packing.State General Administration for Quality Supervision and National Standards Commission also ratify to have issued a recommendatory national standard < < Food stuff > > (GB/T21270-2007) on December 4th, 2007.
Existing various fruits are the Food stuff that raw material is made on the market at present.For example, patent CN1081006C discloses a kind of granular Hami melon filling, this fillings is dry as raw material take "Hami" melon or "Hami" melon, add the modulation such as sugar, citric acid, essence, vegetable oil, water to form, and by raw material processing, cure process, kill enzyme, boil sugar, soak sugar, technique is refining forms for oven dry etc.Patent CN102613509B discloses a kind of shaddock pulp pericarp and has mixed fillings, by shaddock pericarp and pulp after debitterize, made, the debitterized technique of its pericarp is: recycle microwave debitterize and boiling water debitterize, for pulp, do not carry out debitterize processing, so the naringin content of this fillings is higher, sour-sweet degree and mouthfeel are poor.
The industrialization on a large scale of honey shaddock food, and application is more and more wider, and its processing technology is very ripe.For example, the flow process of honey pomelo preserved fruit product 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 debitterize and sugaring etc.It is reported that the debitterized technique technology of current employing mainly contains: the methods such as enzyme process debitterize, encapsulation method, genetic engineering debitterize, membrane technology debitterize, absorption debitterize.Debitterized technique and debitterize formula of liquid are very large on the taste flavor impact of sweet shaddock food.
Patent CN101849600A discloses debitterized technique under a kind of vacuum condition: adopting the proportioning of 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 sugaring technique of sweet shaddock fruit cream: 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, 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 by improving the thinking that total sugar content controls microbiological indicator, be very restricted, 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, comparatively common on the market, for meeting the consumer who likes sweet shaddock local flavor cake, is also badly in need of a sweet shaddock fillings that can be applied to cake.Not only required the content of its contained aurantiin low (being also that de-bittering effect is good), but also can keep the original natural flavor of honey pomelo pericarp and mouthfeel agreeably sweet.
Summary of the invention
The object of the present invention is to provide a kind of sweet shaddock fillings, can be applicable to the cakes such as moon cake, cake, biscuit, bread, sandwich shortcake, Pizza, to meet the demand of the consumer Fei Renqun that likes sweet shaddock local flavor cake.This honey shaddock fillings soft or hard appropriateness, not sand return, does not flow sugar, and the content of contained aurantiin is low, and keeps the original natural flavor of honey pomelo pericarp, and mouthfeel is agreeably sweet.
Another object of the present invention is to provide a kind of preparation method of sweet shaddock fillings, and the method technical process is simple, is applicable to industrialization and produces, and the good and sweet shaddock of aurantiin removal effect is natural flavour mountaineous not to be lost.
Another object of the present invention is to provide a kind of application of sweet shaddock fillings, sweet shaddock fillings is applied to the cakes such as moon cake, cake, biscuit, bread, sandwich shortcake, Pizza as fillings.
The invention provides a kind of sweet shaddock fillings, comprise the component of following weight portion: debittering honey pomelo skin 45-55 part, debittering honey pomelo juice 18-22 part, white granulated sugar 7-9 part, HFCS 10-12 part, edible salt 0.8-1.2 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part, golden pomelo 0.08-0.1 part and potassium sorbate 0.02-0.04 part, its total sugar content is 30-45%, moisture is 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 Fen Li 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, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, 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 ℃.
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 Fen Li 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: remove the bitter principle in sweet shaddock Normal juice by ion exchange resin, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, 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 honey shaddock fillings is prepared by following step:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: water dissolves the component of following weight parts to configure liquid glucose: debittering honey pomelo juice 18-22 part, white granulated sugar 7-9 part, HFCS 10-12 part, edible salt 0.8-1.2 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part, golden pomelo 0.08-0.1 part and potassium sorbate 0.02-0.04 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to carry out infusion;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings 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.
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 sweet shaddock fillings.
Because the sugariness of Radix Glycyrrhizae is hundred times of sucrose, add after micro-Radix Glycyrrhizae, can be in the case of not affecting the total sugar content of sweet shaddock fillings, increase considerably sweet shaddock fillings 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 2:1:1 left and right, add again micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of sweet shaddock fillings, again can be relatively cost-saving.
The cell membrane of honey shaddock ped is very fine and close, and its ability that absorbs liquid glucose is lower.Add a small amount of edible salt, not only can improve the sour-sweet degree of the sugar sweeteners such as white granulated sugar and HFCS, the infiltration of being also convenient to salinity is tasty, play slight pickled effect, also can assist the infiltration of other components such as sugar tasty.The consumption that adds edible salt is unsuitable too high, otherwise needs follow-up increase desalinating process to remove severe saline taste, easily causes the loss of nutritional labeling.
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.
Wherein, golden pomelo is essence or the spices extracting from sweet shaddock ped, adds micro-golden pomelo and can increase considerably the sweet shaddock fragrance of product.
The present invention also provides a kind of method of preparing sweet shaddock fillings, following step:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: the component of mixing following weight parts with the water of 8-12 weight portion: debittering honey pomelo juice 18-22 part and HFCS 10-12 part, and be warming up to 50-70 ℃; Add again the component of following weight parts: white granulated sugar 7-9 part, edible salt 0.8-1.2 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part, golden pomelo 0.08-0.1 part and potassium sorbate 0.02-0.04 part; And liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 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;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings 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 sweet shaddock fillings.High temperature preheating by sugaring step can kill harmful bacteria, mould, the coliform in shaddock ped preferably, without the total sugar content that improves fillings finished 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 increases sugar cook time and energy consumption at most, causes that production efficiency is low, energy consumption waste is large, thereby improves cost of manufacture, also can affect the taste flavor of sweet shaddock fillings.
By substep, feed intake and the each section of temperature feeding intake, vacuum changed and controlled, so reduced sweet shaddock ped infusion temperature, shortened the infusion time, avoided the rotten to the corn mouthfeel of sweet shaddock fillings finished product, also controlled preferably the color of sweet shaddock fillings 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 sweet shaddock fillings 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 sweet shaddock fillings finished product, the reservation of natural flavour mountaineous and nutritional labeling.
Wherein, the step of preparing debittering honey pomelo skin comprises:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, by honey pomelo pericarp and 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, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, 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 process conditions are: vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
Wherein, the step of preparing debittering honey pomelo juice comprises:
B1. 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 Fen Li 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: remove the bitter principle in sweet shaddock Normal juice by ion exchange resin, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, 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.
While producing for ease of industrialization, better control the stability of quality and the uniformity of mouthfeel of sweet shaddock fillings, can be before preparing the sweet shaddock ped forming step of debittering honey pomelo skin, 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.
The invention provides the application of a kind of sweet shaddock fillings in the cakes such as moon cake, cake, biscuit, bread, sandwich shortcake, Pizza.
Beneficial effect of the present invention has: sweet shaddock fillings adopts the raw materials such as debittering honey pomelo skin, debittering honey pomelo juice by pressing grain, sugaring, drying steps to make, total sugar content is controlled at 30-45%, moisture is 20-30%, keep suitable sour-sweet degree, guaranteed ascorbic content, the content control reduced levels of contained aurantiin.This honey shaddock fillings soft or hard appropriateness, not sand return, does not flow sugar, and the content of contained aurantiin is low, and keeps the original natural flavor of honey pomelo pericarp, and mouthfeel is agreeably sweet, has certain strength of chewing, and can be widely used in the cakes such as moon cake, cake, biscuit, bread, sandwich shortcake.
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 the method for following encapsulation method shaddock ped debitterize, ion-exchange-resin process shaddock fruit debitterize, vacuum infusing, prepare sweet shaddock fillings.
(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 Fen Li 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: be under 0.05MPa in vacuum, adopt debitterize liquid to remove the bitter principle in sweet shaddock fruit fourth, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize.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, debitterize 80 minutes under 60 ℃ of temperature and 0.05MPa vacuum degree condition.
Rinsing dehydration: water clean after, 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 Fen Li 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, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, makes debittering honey pomelo juice.
(3) press grain:
By particle pressing machine, press grain to process debittering honey pomelo skin, make granular sweet shaddock particle.
(4) vacuum infusing:
With the water of 10 weight portions, mix the component of following weight parts: 20 parts, debittering honey pomelo juice and 11 parts of HFCSs (wherein, the solid content of HFCS is 70-72%), insert in vacuum infusing tank and be warming up to 60 ℃; Add again the component of following weight parts: 11 parts of white granulated sugars, 1 part of edible salt, 0.3 part of Citric Acid Mono, 0.03 part, Radix Glycyrrhizae, 0.05 part of vitamin C, 0.02 part of 0.09 part of golden pomelo and potassium sorbate; And liquid glucose is preheated to 100 ℃; Add the debittering honey pomelo skin of 50 weight portions to stir infusion 20 minutes, then be cooled to 80 ℃, vacuumizing and keeping vacuum is infusion 60 minutes under 0.15MPa; After infusion completes, debittering honey pomelo skin is separation with sugaring liquid.
(5) dry:
With conveyer belt, drain the surperficial liquid glucose of the debittering honey pomelo skin particle after sugaring; Blanching processing in blanching machine, 98 ℃ of blanching water temperatures, 15 minutes blanching time; The debittering honey pomelo skin particle of oven dry after blanching, enters channel box by the sweet shaddock particle of drying afterwards and is cooled to normal temperature, makes sweet shaddock fillings.Bake out temperature is 50 ℃, and drying time is 10 hours, and drying extremely sweet shaddock particle water content is 20-30%, enters afterwards channel box and is cooled to normal temperature, makes sweet shaddock fillings.
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.
Table 1 formula rate
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Water | 10 | 12 | 8 | 15 | 20 | 10 |
| Debittering honey pomelo juice | 20 | 18 | 22 | — | 10 | 20 |
| HFCS | 11 | 12 | 10 | 26 | 4 | 8 |
| White granulated sugar | 8 | 7 | 9 | 8 | 15 | 11 |
| Edible salt | 1 | 0.8 | 1.2 | 0.1 | 1 | 4 |
| Citric Acid Mono | 0.3 | 0.2 | 0.4 | 0.3 | — | 0.2 |
| Radix Glycyrrhizae | 0.03 | 0.02 | 0.05 | — | 1.05 | 0.05 |
| Vitamin C | 0.05 | 0.03 | 0.06 | 0.05 | 0.05 | 0.05 |
| Potassium sorbate | 0.02 | 0.035 | 0.04 | 0.035 | 0.02 | 0.035 |
| Golden pomelo | 0.09 | 0.08 | 0.10 | 0.09 | 0.09 | 0.01 |
| Debittering honey pomelo skin | 50 | 45 | 55 | 45 | 50 | 50 |
Table 2 technological parameter
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
Adopt microwave shaddock ped debitterize, debitterize, normal pressure sugaring method are not prepared sweet shaddock fillings to pulp.
(1) choose quality intact, exocuticle, cleans up whole shaddock with ozone bubbles cleaning machine as raw material without the shaddock that goes bad, damages by worms, and drains the water;
(2) shaddock pericarp is separation with interior fruit, get pericarp and be cut into volume and be about 2cm
2pericarp piece;
(3) get fruit in shaddock, remove endocarp and fruit seed, leave pulp particles;
(4) pericarp piece is placed in to glass container, add the warm water (the warm water liquid level adding is wanted submergence shaddock ped) of 50 ℃, after by the whole glass container micro-wave oven debitterize that is placed in, microwave power 1000W, processing time 20min, afterwards pericarp piece is pulled out to drop in boiling water and continued debitterize, boiling water treating time 10min, continuation is pulled pericarp piece to recycle microwave debitterize and boiling water debitterize out, while recycling microwave debitterize and boiling water debitterize, change to new warm water and boiling water at every turn, circulate 4 times, the pericarp piece after debitterize is pulled out and is drained;
(5) the pericarp piece after draining is placed in to container, the temperature of 100 ℃ is boiled 40min, and pericarp is cooked into pasty state;
(6) in pasty state pericarp, add pulp particles, stir evenly and become fruit pulp mixture;
(7) in fruit pulp mixture, add the D-sorbite of fruit pulp mixture quality 8% to regulate sugariness, then Vacuum Concentration, operating condition is 40 ℃ of temperature, vacuum 0.09Mpa, is concentrated to 18% by moisture, is shaddock pulp pericarp and mixes fillings.
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.
Organoleptic indicator's evaluation result of table 30 people groups
Table 3 has provided organoleptic indicator's evaluation result of ten people groups of the sweet shaddock fillings that embodiment 1 to 3 and comparative example 1 to 4 make; Table 4 has provided the physical and chemical index result of the sweet shaddock fillings 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 are carried out by standard GB/T/T21270-2007 < < Food stuff > >; Table 5 has provided the microbiological indicator of the sweet shaddock fillings that embodiment 1 to 3 and comparative example 1 to 4 make, and by standard GB/T/T4789.24-2003 < < microbiological test of food hygiene > >, carries out.
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% | 0.15% | 0.18% | 0.21% | 2.27% | 0.98% | 0.17% |
| Total sugar content | 36% | 37% | 38% | 50% | 38% | 37% | 36% |
| Moisture | 25% | 27% | 28% | 18% | 25% | 26% | 28% |
Table 5 microbiological indicator result
application Example 1
The sweet shaddock fillings that the present invention is made is applied to the production of moon cake.The cladding of moon cake is made by the raw material of following weight parts: tapioca 10-12 part, high maltose syrup 30-40 part, water 17-20 part, antistaling agent (potassium sorbate) 0.04-0.06 part, spices 0-0.2 part, pigment 0-0.02 part; The fillings of moon cake is by the sweetened bean paste stuffing that white bean is made, trehalose, D-sorbite, high malt sugar powder etc. are made, and to add percentage by weight be the sweet shaddock fillings that the present invention of 20% makes.This moon cake, than the control sample of un-added sweet shaddock fillings, has the natural flavor of sweet shaddock, and mouthfeel is agreeably sweet.
application Example 2
The sweet shaddock fillings that the present invention is made is applied to the production of biscuit.Between double-deck sandwich biscuits, scribble one deck cheese and honey, in sandwich of layers, add and account for the sweet shaddock fillings that the present invention of 10% of biscuit gross weight makes.This biscuit, than the control sample of un-added sweet shaddock fillings, has the natural flavor of sweet shaddock, and mouthfeel is agreeably sweet.
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 sweet shaddock fillings, it is characterized in that: the component that comprises following weight portion: debittering honey pomelo skin 45-55 part, debittering honey pomelo juice 18-22 part, white granulated sugar 7-9 part, HFCS 10-12 part, edible salt 0.8-1.2 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part, golden pomelo 0.08-0.1 part and potassium sorbate 0.02-0.04 part; Its total sugar content is 30-45%, and moisture is 20-30%.
2. sweet shaddock fillings 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 Fen Li 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, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, 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. sweet shaddock fillings 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 Fen Li 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: remove the bitter principle in sweet shaddock Normal juice by ion exchange resin, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, make debittering honey pomelo juice.
4. according to the sweet shaddock fillings described in any one in claims 1 to 3, it is characterized in that:
By following step, prepared:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: water dissolves the component of following weight parts to configure liquid glucose: debittering honey pomelo juice 18-22 part, white granulated sugar 7-9 part, HFCS 10-12 part, edible salt 0.8-1.2 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part, golden pomelo 0.08-0.1 part and potassium sorbate 0.02-0.04 part; Liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 weight portion to carry out infusion;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
5. a method of preparing sweet shaddock fillings, is characterized in that: comprise the following steps:
A. prepare debittering honey pomelo skin;
B. prepare debittering honey pomelo juice;
C. press grain step: by particle pressing machine, press grain to process debittering honey pomelo skin, make granular debittering honey pomelo skin particle;
D. sugaring step: the component of mixing following weight parts with the water of 8-12 weight portion: debittering honey pomelo juice 18-22 part and HFCS 10-12 part, and be warming up to 50-70 ℃; Add again the component of following weight parts: white granulated sugar 7-9 part, edible salt 0.8-1.2 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.02-0.05 part, vitamin C 0.03-0.06 part, golden pomelo 0.08-0.1 part and potassium sorbate 0.02-0.04 part; And liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin particle of 45-55 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;
E. drying steps: the debittering honey pomelo skin particle after sugaring step is carried out to blanching processing, then drying and processing, make sweet shaddock fillings after cooling.
6. method according to claim 5, is characterized in that: the step of preparing debittering honey pomelo skin 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 Fen Li 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, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, 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; Wherein, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and process conditions are: vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin.
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: the step of preparing debittering honey pomelo juice 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 Fen Li 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: remove the bitter principle in sweet shaddock Normal juice by ion exchange resin, by separation with ion exchange resin the sweet shaddock Normal juice after debitterize, 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; Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
10. the application in cake according to the sweet shaddock fillings described in any one in claim 1 to 4.
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| CN201310647078.8A CN103750181A (en) | 2013-12-05 | 2013-12-05 | Honey pomelo stuffing, and preparation method and application thereof |
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| CN201310647078.8A CN103750181A (en) | 2013-12-05 | 2013-12-05 | Honey pomelo stuffing, and preparation method and application thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026422A (en) * | 2014-05-30 | 2014-09-10 | 黄营胜 | Debitterizing method of Shatian pomelo peels |
| CN105211168A (en) * | 2015-11-18 | 2016-01-06 | 湘潭大学 | A kind of citrus pulp crisp short cakes with sesame and preparation method thereof |
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
| CN106804670A (en) * | 2016-12-22 | 2017-06-09 | 重庆三峡学院 | A kind of shaddock ped dessert fillings and its crisp short cakes with sesame |
| CN110122804A (en) * | 2019-05-30 | 2019-08-16 | 江西桔娃食品有限公司 | A kind of tangerine orange fillings and its preparation method and application |
| NL2032247B1 (en) * | 2021-09-08 | 2023-03-22 | Univ Southwest | Method for preparing low-sugar citrus preserved fruits through enzymatic hardening and intermittent vacuum sugar soaking |
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2013
- 2013-12-05 CN CN201310647078.8A patent/CN103750181A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026422A (en) * | 2014-05-30 | 2014-09-10 | 黄营胜 | Debitterizing method of Shatian pomelo peels |
| CN105211168A (en) * | 2015-11-18 | 2016-01-06 | 湘潭大学 | A kind of citrus pulp crisp short cakes with sesame and preparation method thereof |
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
| CN106804670A (en) * | 2016-12-22 | 2017-06-09 | 重庆三峡学院 | A kind of shaddock ped dessert fillings and its crisp short cakes with sesame |
| CN110122804A (en) * | 2019-05-30 | 2019-08-16 | 江西桔娃食品有限公司 | A kind of tangerine orange fillings and its preparation method and application |
| NL2032247B1 (en) * | 2021-09-08 | 2023-03-22 | Univ Southwest | Method for preparing low-sugar citrus preserved fruits through enzymatic hardening and intermittent vacuum sugar soaking |
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