CN108576345A - A kind of pawpaw flavor low sugar shaddock ped preserved fruit and preparation method thereof - Google Patents

A kind of pawpaw flavor low sugar shaddock ped preserved fruit and preparation method thereof Download PDF

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Publication number
CN108576345A
CN108576345A CN201810255209.0A CN201810255209A CN108576345A CN 108576345 A CN108576345 A CN 108576345A CN 201810255209 A CN201810255209 A CN 201810255209A CN 108576345 A CN108576345 A CN 108576345A
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parts
shaddock ped
pawpaw
preserved fruit
powder
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韩再满
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Jingxi Xiumei Biancheng Agricultural Science And Technology Co Ltd
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Jingxi Xiumei Biancheng Agricultural Science And Technology Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38Sucrose-free products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of pawpaw flavor low sugar shaddock ped preserved fruits, count, consist of the following compositions in parts by weight:80 120 parts of shaddock ped, 50 60 parts of pawpaw, 1 10 parts of naringinase, 13 parts of honey, 10 20 parts of sorbierite, 35 parts of stevioside, 15 25 parts of δ glucolactones, 5 10 parts of citric acid, 5 10 parts of powder of Chinese mugwort, 5 15 parts of chocho, 16 parts of lily root flour, 25 parts of honeysuckle powder, 13 parts of blueberry powder.The preserved fruit prepares by shaddock ped processing, prepares three toppings, vacuum sugar infiltration particular steps, preserved fruit block shape obtained is complete, color is yellowish, it is transparent it is full, shaddock flavor is strong, it is fragrant and sweet it is agreeable to the taste, have unique pawpaw flavor, have certain health-care effect, integrated quality splendid simultaneously.

Description

A kind of pawpaw flavor low sugar shaddock ped preserved fruit and preparation method thereof
【Technical field】
The present invention relates to preserved fruit preparing technical field, more particularly to a kind of pawpaw flavor low sugar shaddock ped preserved fruit and its preparation side Method.
【Background technology】
Preserved fruit is also known as dry state preserved fruit, is the traditional food of China, there is long production history.But traditional preserved fruit is containing sugar Amount is higher, therefore based on sweet tea, the fruity of fruit itself is not notable.Currently, the universal sugar content of most of preserved fruits adds 65-70% Work brew time is long, and nutrient component damages are more, and flavor is dull.
Shaddock is a kind of fruit of Rutaceae Citrus, and nutrition and medical value are very high, and crust is very thick to account for about entire shaddock fruit The 40% of real mass.Containing there are many to health with health role and have preventive and therapeutic effect to some diseases in pomelo peel Non-nutritive physiologically active ingredient, i.e. plant chemical ingredient, such as aurantiin, naringenin rutin sophorin, phenolic acid, insulin analog Deng compared to shaddock fruit with higher health care and medical value.The millions of tons of shaddock annual output, but the comprehensive utilization of pomelo peel Aspect not yet causes the enough attention of people, the pomelo peel after the edible fruit of the overwhelming majority to be taken as waste material and throw away, and causes environment Pollution and resource significant wastage.Pomelo peel is become into the differently flavoured preserved fruit of low sugar by processing and fabricating, can be used as one kind Novel snack food not only has higher nutritive value, but also improves the added value of pomelo peel, while enriching people Recreation.
【Invention content】
For the problem present on, the selected shaddock ped of the present invention, pawpaw are main material, provide a kind of pawpaw flavor low sugar shaddock Follicarpium dried meat and preparation method thereof, shaddock ped preserved fruit block shape is complete, color is yellowish for this, it is transparent it is full, shaddock flavor is strong, fragrant and sweet agreeable to the taste, product Matter is good.
In order to achieve the above objectives, the technical solution adopted in the present invention is:
A kind of pawpaw flavor low sugar shaddock ped preserved fruit, counts, consists of the following compositions in parts by weight:
80-120 parts of shaddock ped, 50-60 parts of pawpaw, 1-10 parts of naringinase, 1-3 parts of honey, 10-20 parts of sorbierite, stevia rebaudianum 3-5 parts sugared, δ -15-25 parts of glucolactone, 5-10 parts of citric acid, 5-10 parts of powder of Chinese mugwort, 5-15 parts of chocho, lily root flour 1-6 Part, 2-5 parts of honeysuckle powder, 1-3 parts of blueberry powder.
Further, a kind of pawpaw flavor low sugar shaddock ped preserved fruit, counts, consists of the following compositions in parts by weight:Shaddock ped 100 Part, 55 parts of pawpaw, 5 parts of naringinase, 2 parts of honey, 15 parts of sorbierite, 4 parts of stevioside, 20 parts of δ-glucolactone, lemon 8 parts of acid, 7 parts of powder of Chinese mugwort, 10 parts of chocho, 4 parts of lily root flour, 3.5 parts of honeysuckle powder, 2 parts of blueberry powder.
The preparation method of pawpaw flavor low sugar shaddock ped preserved fruit, includes the following steps:
(1) shaddock ped is handled:Selected good shaddock ped is removed into white flesh, the blanching 3-5min in boiling water is cut into strip, is put into It in naringinase, carries out taking off hardship 60min, takes out to consider and do, lemon acid soak 1-2h is added in the shaddock ped after de- hardship, takes out addition It is taken out after impregnating 2-3h in δ-glucolactone;
(2) toppings are prepared:Pawpaw, chocho are removed the peel, are cut into small pieces, is squeezed at slurries, by lily root flour, honeysuckle Powder, Ai Fen, blueberry powder are added in slurries, and after being mixed evenly, progress is high-pressure homogeneous, and crushed after being dried crosses 200-300 mesh sieve, Obtain toppings;
(3) vacuum sugar infiltration:Honey, sorbierite, stevioside are tuned into the mixed liquor of a concentration of 30-40%, toppings are added It is uniformly mixed and obtains low content liquid glucose, the shaddock ped of step (1) processing is subjected to vacuum sugar infiltration, is oozed after sugar in 45 ± 5 DEG C of heat It is dried under wind, drying to moisture is 18-22%, and pawpaw flavor low sugar shaddock ped preserved fruit is made after carrying out vacreation.
Further, the mass fraction of naringinase described in step (1) is 0.1-0.6%, and temperature is 55-60 DEG C, PH Value is 4.0 ± 0.2.
Further, citric acid concentration described in step (1) is 0.6-0.7%, a concentration of 2- of δ-glucolactone 3%.
Further, high-pressure homogeneous described in step (2) operated at pressure 50-55Mpa, 60-80 DEG C of temperature.
Further, the vacuum degree of vacuum sugar infiltration described in step (3) is -0.04~0.06Mpa, and it is 10- to ooze the sugared time 15min。
The invention has the advantages that:
1. the shaddock ped preserved fruit of the present invention is low-sugar preserved fruit, sugar content is in 10-20%, using honey, sorbierite, stevioside It mixes low concentration liquid glucose and replaces single concentracted sugar solution, and shaddock ped is carried out using vacuum technique and oozes sugar, keep shaddock ped conformality good, Dried meat rate is improved out, reduces the dosage of sugar, shortens the production cycle, reduce production cost.
2. shaddock ped preserved fruit of the present invention uses high-quality shaddock ped for raw material, shaddock ped is by removing white flesh, boiling water blanching, naringinase A series of processing links such as de- hardship, citric acid color protection, δ-glucolactone hardening, are added based on pawpaw, chocho, lily Powder, honeysuckle powder, Ai Fen, the toppings supplemented by blueberry powder so that preserved fruit has unique pawpaw flavor, while having certain Health-care effect.
3. the preparation process of pawpaw flavor low sugar shaddock ped preserved fruit of the present invention is unique, including shaddock ped handles, prepares toppings, is true Sky oozes sugar so that shaddock ped preserved fruit block shape is complete, color is yellowish, it is transparent it is full, shaddock flavor is strong, fragrant and sweet agreeable to the taste, good quality.
【Specific implementation mode】
Below by specific embodiment, the invention will be further described.
Embodiment 1
A kind of pawpaw flavor low sugar shaddock ped preserved fruit, counts, consists of the following compositions in parts by weight:80 parts of shaddock ped, pawpaw 50 Part, 1 part of naringinase, 1 part of honey, 10 parts of sorbierite, 3 parts of stevioside, 15 parts of δ-glucolactone, 5 parts of citric acid, Ai Fen 5 parts, 5 parts of chocho, 1 part of lily root flour, 2 parts of honeysuckle powder, 1 part of blueberry powder.
The preparation method of pawpaw flavor low sugar shaddock ped preserved fruit, includes the following steps:
(1) shaddock ped is handled:Selected good shaddock ped is removed into white flesh, the blanching 3min in boiling water is cut into strip, is put into matter It measures in the naringinase that score is 0.1%, adjusting temperature is 55 DEG C, pH value is 4.0 ± 0.2, and de- hardship 60min is carried out to shaddock ped, It takes out to consider and do, the citric acid that a concentration of 0.6% is added in the shaddock ped after de- hardship invades bubble 1h, takes out the δ-of addition a concentration of 2% Glucolactone takes out after invading bubble 2h;
(2) toppings are prepared:Pawpaw, chocho are removed the peel, are cut into small pieces, is squeezed at slurries, by lily root flour, honeysuckle Powder, Ai Fen, blueberry powder be added slurries in, after being mixed evenly, carry out it is high-pressure homogeneous, under pressure 50Mpa, temperature 60 C into Row fine crushes, and crushed after being dried crosses 200 mesh sieve, obtains toppings;
(3) vacuum sugar infiltration:Honey, sorbierite, stevioside are tuned into a concentration of 30% mixed liquor, toppings mixing is added Low content liquid glucose uniformly is obtained, by the shaddock ped of step (1) processing under conditions of vacuum degree is -0.04Mpa, carries out vacuum sugar infiltration 10min is dried under 45 ± 5 DEG C of hot winds, and drying to moisture is 18%, and pawpaw flavor low sugar shaddock ped is made after carrying out vacreation Preserved fruit.
Embodiment 2
A kind of pawpaw flavor low sugar shaddock ped preserved fruit, counts, consists of the following compositions in parts by weight:120 parts of shaddock ped, pawpaw 60 Part, 10 parts of naringinase, 3 parts of honey, 20 parts of sorbierite, 5 parts of stevioside, 25 parts of δ-glucolactone, 10 parts of citric acid, Chinese mugwort 10 parts of powder, 15 parts of chocho, 6 parts of lily root flour, 5 parts of honeysuckle powder, 3 parts of blueberry powder.
The preparation method of pawpaw flavor low sugar shaddock ped preserved fruit, includes the following steps:
(1) shaddock ped is handled:Selected good shaddock ped is removed into white flesh, the blanching 4min in boiling water is cut into strip, is put into matter It measures in the naringinase that score is 0.2%, adjusting temperature is 58 DEG C, pH value is 4.0 ± 0.2, and de- hardship 60min is carried out to shaddock ped, It takes out to consider and do, a concentration of 0.62% lemon acid soak 1.2h is added in the shaddock ped after de- hardship, takes out and is added a concentration of 2.2% δ-glucolactone impregnate 2.4h after take out;
(2) toppings are prepared:Pawpaw, chocho are removed the peel, are cut into small pieces, is squeezed at slurries, by lily root flour, honeysuckle Powder, Ai Fen, blueberry powder be added slurries in, after being mixed evenly, carry out it is high-pressure homogeneous, at pressure 52Mpa, 65 DEG C of temperature into Row fine crushes, and crushed after being dried crosses 250 mesh sieve, obtains toppings;
(3) vacuum sugar infiltration:Honey, sorbierite, stevioside are tuned into a concentration of 35% mixed liquor, toppings mixing is added Low content liquid glucose uniformly is obtained, by the shaddock ped of step (1) processing under conditions of vacuum degree is -0.05Mpa, carries out vacuum sugar infiltration 12min is dried under 45 ± 5 DEG C of hot winds, and drying to moisture is 19%, and pawpaw flavor low sugar shaddock ped is made after carrying out vacreation Preserved fruit.
Embodiment 3
A kind of pawpaw flavor low sugar shaddock ped preserved fruit, counts, consists of the following compositions in parts by weight:100 parts of shaddock ped, pawpaw 55 Part, 5 parts of naringinase, 2 parts of honey, 15 parts of sorbierite, 4 parts of stevioside, 20 parts of δ-glucolactone, 8 parts of citric acid, Ai Fen 7 parts, 10 parts of chocho, 4 parts of lily root flour, 3.5 parts of honeysuckle powder, 2 parts of blueberry powder.
The preparation method of pawpaw flavor low sugar shaddock ped preserved fruit, includes the following steps:
(1) shaddock ped is handled:Selected good shaddock ped is removed into white flesh, the blanching 5min in boiling water is cut into strip, is put into matter It measures in the naringinase that score is 0.4%, adjusting temperature is 60 DEG C, pH value is 4.0 ± 0.2, and de- hardship 60min is carried out to shaddock ped, It takes out worry to do, a concentration of, 0.66% lemon acid soak 1-2h is added in the shaddock ped after de- hardship, it is a concentration of to take out addition 2.8% δ-glucolactone takes out after impregnating 2.5h;
(2) toppings are prepared:Pawpaw, chocho are removed the peel, are cut into small pieces, is squeezed at slurries, by lily root flour, honeysuckle Powder, Ai Fen, blueberry powder be added slurries in, after being mixed evenly, carry out it is high-pressure homogeneous, under pressure 53Mpa, temperature 70 C into Row fine crushes, and crushed after being dried crosses 280 mesh sieve, obtains toppings;
(3) vacuum sugar infiltration:Honey, sorbierite, stevioside are tuned into a concentration of 38% mixed liquor, toppings mixing is added Low content liquid glucose uniformly is obtained, by the shaddock ped of step (1) processing under conditions of vacuum degree is -0.055Mpa, vacuum is carried out and oozes Sugared 14min is dried under 45 ± 5 DEG C of hot winds, and drying to moisture is 20%, and pawpaw flavor low sugar shaddock is made after carrying out vacreation Follicarpium dried meat.
Embodiment 4
A kind of pawpaw flavor low sugar shaddock ped preserved fruit, counts, consists of the following compositions in parts by weight:90 parts of shaddock ped, pawpaw 52 Part, 4 parts of naringinase, 1.5 parts of honey, 13 parts of sorbierite, 3.5 parts of stevioside, 18 parts of δ-glucolactone, 6 parts of citric acid, End 7 parts of powder, 8 parts of chocho, 2 parts of lily root flour, 3 parts of honeysuckle powder, 1.5 parts of blueberry powder.
The preparation method of pawpaw flavor low sugar shaddock ped preserved fruit, includes the following steps:
(1) shaddock ped is handled:Selected good shaddock ped is removed into white flesh, the blanching 3.5min in boiling water is cut into strip, is put into In the naringinase that mass fraction is 0.46%, adjusting temperature is 57 DEG C, pH value is that 4.0 ± 0.2 pairs of shaddock peds carry out de- hardship 60min takes out worry and does, and a concentration of 0.64% lemon acid soak 2h is added in the shaddock ped after de- hardship, it is a concentration of to take out addition 3% δ-glucolactone takes out after impregnating 3h;
(2) toppings are prepared:Pawpaw, chocho are removed the peel, are cut into small pieces, is squeezed at slurries, by lily root flour, honeysuckle Powder, Ai Fen, blueberry powder be added slurries in, after being mixed evenly, carry out it is high-pressure homogeneous, at pressure 51Mpa, 78 DEG C of temperature into Row fine crushes, and crushed after being dried crosses 300 mesh sieve, obtains toppings;
(3) vacuum sugar infiltration:Honey, sorbierite, stevioside are tuned into a concentration of 36% mixed liquor, toppings mixing is added Low content liquid glucose uniformly is obtained, by the shaddock ped of step (1) processing under conditions of vacuum degree is -0.045Mpa, vacuum is carried out and oozes Sugared 11min is dried under 45 ± 5 DEG C of hot winds, and drying to moisture is 21%, and pawpaw flavor low sugar shaddock is made after carrying out vacreation Follicarpium dried meat.
Embodiment 5
A kind of pawpaw flavor low sugar shaddock ped preserved fruit, counts, consists of the following compositions in parts by weight:96 parts of shaddock ped, pawpaw 57 Part, 7 parts of naringinase, 2.2 parts of honey, 14 parts of sorbierite, 4.2 parts of stevioside, 23 parts of δ-glucolactone, citric acid 7.2 Part, 8 parts of powder of Chinese mugwort, 12 parts of chocho, 3.6 parts of lily root flour, 4.3 parts of honeysuckle powder, 2.1 parts of blueberry powder.
The preparation method of pawpaw flavor low sugar shaddock ped preserved fruit, includes the following steps:
(1) shaddock ped is handled:Selected good shaddock ped is removed into white flesh, the blanching 4.5min in boiling water is cut into strip, is put into In the naringinase that mass fraction is 0.48%, adjusting temperature is 58 DEG C, pH value is 4.0 ± 0.2, and de- hardship is carried out to shaddock ped 60min takes out to consider and do, and a concentration of, 0.62% lemon acid soak 1.8h is added in the shaddock ped after de- hardship, takes out and concentration is added To be taken out after 2.7% δ-glucolactone immersion 2.2h;
(2) toppings are prepared:Pawpaw, chocho are removed the peel, are cut into small pieces, is squeezed at slurries, by lily root flour, honeysuckle Powder, Ai Fen, blueberry powder are added in slurries, and after being mixed evenly, progress is high-pressure homogeneous, in pressure 50-55Mpa, temperature 60-80 Fine crushing is carried out at DEG C, crushed after being dried crosses 260 mesh sieve, obtains toppings;
(3) vacuum sugar infiltration:Honey, sorbierite, stevioside are tuned into a concentration of 36% mixed liquor, toppings mixing is added Low content liquid glucose uniformly is obtained, by the shaddock ped of step (1) processing under conditions of vacuum degree is -0.057Mpa, vacuum is carried out and oozes Sugared 15min is dried under 45 ± 5 DEG C of hot winds, and drying to moisture is 22%, and pawpaw flavor low sugar shaddock is made after carrying out vacreation Follicarpium dried meat.
Shaddock ped preserved fruit overall merit is tested
Pawpaw flavor low sugar shaddock ped preserved fruit prepared by 1-3 of the embodiment of the present invention is taken to be carried out with a commercially available low sugar shaddock ped preserved fruit Ocular estimate and moisture, saccharinity determining, as a result such as table 1.From the information in table 1 it is found that the pawpaw flavor low sugar shaddock of the present invention Follicarpium dried meat is all slightly better than commercially available low sugar shaddock ped preserved fruit in appearance color, taste and flavor, overall merit, and moisture compared with It is low, it is more suitable for long-term preservation.
Table 1
Finally it should be noted that:The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used With technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features. All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention's Within protection domain.

Claims (7)

1. a kind of pawpaw flavor low sugar shaddock ped preserved fruit, which is characterized in that count, consist of the following compositions in parts by weight:
80-120 parts of shaddock ped, 50-60 parts of pawpaw, 1-10 parts of naringinase, 1-3 parts of honey, 10-20 parts of sorbierite, stevioside 3-5 Part, δ -15-25 parts of glucolactone, 5-10 parts of citric acid, 5-10 parts of powder of Chinese mugwort, 5-15 parts of chocho, 1-6 parts of lily root flour, gold 2-5 parts of honeysuckle flower powder, 1-3 parts of blueberry powder.
2. a kind of pawpaw flavor low sugar shaddock ped preserved fruit according to claim 1, which is characterized in that count in parts by weight, by with It is lower at being grouped as:100 parts of shaddock ped, 55 parts of pawpaw, 5 parts of naringinase, 2 parts of honey, 15 parts of sorbierite, 4 parts of stevioside, δ-grape 20 parts of saccharic acid lactone, 8 parts of citric acid, 7 parts of powder of Chinese mugwort, 10 parts of chocho, 4 parts of lily root flour, 3.5 parts of honeysuckle powder, 2 parts of blueberry powder.
3. according to a kind of any one of claim 1-2 preparation methods of pawpaw flavor low sugar shaddock ped preserved fruit, which is characterized in that Include the following steps:
(1) shaddock ped is handled:Selected shaddock ped is removed into white flesh, the blanching 3-5min in boiling water is cut into strip, is put into naringinase In, de- hardship 60min is carried out, taking-up is filtered dry, and lemon acid soak 1-2h is added in the shaddock ped after de- hardship, takes out and δ-glucose is added It is taken out after impregnating 2-3h in acid lactone;
(2) toppings are prepared:Pawpaw, chocho are removed the peel, are cut into small pieces, is squeezed at slurries, by lily root flour, honeysuckle powder, Chinese mugwort Powder, blueberry powder are added in slurries, and after being mixed evenly, progress is high-pressure homogeneous, and crushed after being dried crosses 200-300 mesh sieve, obtains Toppings;
(3) vacuum sugar infiltration:Honey, sorbierite, stevioside are tuned into the mixed liquor of a concentration of 30-40%, toppings mixing is added Low content liquid glucose uniformly is obtained, the shaddock ped of step (1) processing is subjected to vacuum sugar infiltration, is oozed after sugar under 45 ± 5 DEG C of hot winds Drying, drying to moisture are 18-22%, and pawpaw flavor low sugar shaddock ped preserved fruit is made after carrying out vacreation.
4. a kind of preparation method of pawpaw flavor low sugar shaddock ped preserved fruit according to claim 3, which is characterized in that step (1) Described in naringinase mass fraction be 0.1-0.6%, temperature is 55-60 DEG C, pH value is 4.0 ± 0.2.
5. a kind of preparation method of pawpaw flavor low sugar shaddock ped preserved fruit according to claim 3, which is characterized in that step (1) Described in citric acid concentration be 0.6-0.7%, a concentration of 2-3% of δ-glucolactone.
6. a kind of preparation method of pawpaw flavor low sugar shaddock ped preserved fruit according to claim 3, which is characterized in that step (2) Described in it is high-pressure homogeneous be to be operated at pressure 50-55Mpa, 60-80 DEG C of temperature.
7. a kind of preparation method of pawpaw flavor low sugar shaddock ped preserved fruit according to claim 3, which is characterized in that step (3) Described in vacuum sugar infiltration vacuum degree be -0.04~0.06Mpa, ooze the sugared time be 10-15min.
CN201810255209.0A 2018-03-27 2018-03-27 A kind of pawpaw flavor low sugar shaddock ped preserved fruit and preparation method thereof Withdrawn CN108576345A (en)

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Cited By (3)

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CN109221581A (en) * 2018-10-10 2019-01-18 潘程晨 A kind of production method of fragrant and sweet green shaddock carved preserved fruit
CN109329543A (en) * 2018-10-26 2019-02-15 谢丹 A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo
CN110235975A (en) * 2019-06-21 2019-09-17 仲恺农业工程学院 A kind of alkali-enzyme process collaboration takes off the low sugar shaddock ped preserved fruit and preparation method thereof of hardship

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Application publication date: 20180928