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 PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- parts
- shaddock ped
- pawpaw
- preserved fruit
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 244000276331 Citrus maxima Species 0.000 title claims abstract description 104
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 99
- 244000189799 Asimina triloba Species 0.000 title claims abstract description 56
- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 56
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 56
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 52
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 42
- 235000019634 flavors Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims description 16
- 239000000843 powder Substances 0.000 claims abstract description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 108010001078 naringinase Proteins 0.000 claims abstract description 20
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 18
- 241000234435 Lilium Species 0.000 claims abstract description 18
- 240000005265 Lupinus mutabilis Species 0.000 claims abstract description 18
- 235000008755 Lupinus mutabilis Nutrition 0.000 claims abstract description 18
- 235000019095 Sechium edule Nutrition 0.000 claims abstract description 18
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 18
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 18
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 18
- 235000021014 blueberries Nutrition 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 18
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 229940013618 stevioside Drugs 0.000 claims abstract description 17
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000019202 steviosides Nutrition 0.000 claims abstract description 17
- 230000008595 infiltration Effects 0.000 claims abstract description 14
- 238000001764 infiltration Methods 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000010894 Artemisia argyi Nutrition 0.000 claims abstract description 8
- 244000030166 artemisia Species 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 150000002596 lactones Chemical class 0.000 claims 1
- -1 saccharic acid lactone Chemical class 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 235000015177 dried meat Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- FTVWIRXFELQLPI-ZDUSSCGKSA-N (S)-naringenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 FTVWIRXFELQLPI-ZDUSSCGKSA-N 0.000 description 1
- GOLXRNDWAUTYKT-UHFFFAOYSA-N 3-(1H-indol-3-yl)propanoic acid Chemical group C1=CC=C2C(CCC(=O)O)=CNC2=C1 GOLXRNDWAUTYKT-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical class N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 1
- 239000004026 insulin derivative Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229940117954 naringenin Drugs 0.000 description 1
- WGEYAGZBLYNDFV-UHFFFAOYSA-N naringenin Natural products C1(=O)C2=C(O)C=C(O)C=C2OC(C1)C1=CC=C(CC1)O WGEYAGZBLYNDFV-UHFFFAOYSA-N 0.000 description 1
- 235000007625 naringenin Nutrition 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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
【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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810255209.0A CN108576345A (en) | 2018-03-27 | 2018-03-27 | A kind of pawpaw flavor low sugar shaddock ped preserved fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810255209.0A CN108576345A (en) | 2018-03-27 | 2018-03-27 | A kind of pawpaw flavor low sugar shaddock ped preserved fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576345A true CN108576345A (en) | 2018-09-28 |
Family
ID=63624688
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810255209.0A Withdrawn CN108576345A (en) | 2018-03-27 | 2018-03-27 | A kind of pawpaw flavor low sugar shaddock ped preserved fruit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576345A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 | Low-sugar pomelo peel preserved fruit with alkali-enzyme method synergistic debittering effect and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE29908060U1 (en) * | 1999-05-06 | 2000-09-14 | Echt Sylter Brisen Kloembjes G | Fruit and herb candies |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
| CN103263000A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Production process of refreshing Nanfeng tangerine pastry |
| CN105192836A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of pawpaw-pummelo fruit fermentation beverage |
| CN107518145A (en) * | 2017-05-24 | 2017-12-29 | 赣州团团科技有限公司 | A kind of healthy honey pomelo preserved fruit and preparation method thereof |
-
2018
- 2018-03-27 CN CN201810255209.0A patent/CN108576345A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE29908060U1 (en) * | 1999-05-06 | 2000-09-14 | Echt Sylter Brisen Kloembjes G | Fruit and herb candies |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
| CN103263000A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Production process of refreshing Nanfeng tangerine pastry |
| CN105192836A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of pawpaw-pummelo fruit fermentation beverage |
| CN107518145A (en) * | 2017-05-24 | 2017-12-29 | 赣州团团科技有限公司 | A kind of healthy honey pomelo preserved fruit and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 姚壮和等: "柚皮低糖果脯的研制", 《广东轻工职业技术学院学报》 * |
| 王双飞: "《食品加工与贮藏实验》", 31 July 2009, 中国轻工业出版社 * |
| 陈雪梅等: "柚皮的酶法脱苦及其果脯的研制", 《龙岩学院学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 | Low-sugar pomelo peel preserved fruit with alkali-enzyme method synergistic debittering effect and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103436426B (en) | A kind of making method of mulberry-blackberry fruit vinegar | |
| CN108576345A (en) | A kind of pawpaw flavor low sugar shaddock ped preserved fruit and preparation method thereof | |
| CN109258858B (en) | Lemon tartary buckwheat tea and preparation method thereof | |
| CN103053677A (en) | Fresh wolfberry wax removing and anti-oxidation method | |
| CN110699215A (en) | Preparation method of longan fermented wine | |
| CN104479957A (en) | Preparation method of rhodomyrtus tomentosa and glutinous rice wine | |
| CN103589558B (en) | A kind of brewing method of Compound fruit wine | |
| CN106578286A (en) | Anti-alcohol fresh ginger and citrus peel fudge and preparation method thereof | |
| CN107603806B (en) | Production method of low-alcohol red rice yellow wine rich in effective ingredients of cyclocarya paliurus leaves | |
| CN109497235A (en) | A kind of giving off a strong fragrance bush cinqefoil tea and its preparation method | |
| CN108617839A (en) | A kind of cherry tomato flavor low sugar shaddock ped preserved fruit and preparation method thereof | |
| CN104904974A (en) | Carambola-flavored sugarless Huyou peel candied fruit and preparation technology thereof | |
| CN104431676A (en) | Health jelly and preparation method thereof | |
| CN108841486A (en) | A kind of preparation method of grapefruit honey alcoholic drink mixed with fruit juice | |
| CN108094661A (en) | A kind of stauntonvine pulp fruitcake and preparation method thereof | |
| CN103494139B (en) | A kind of natural blueberry lemon fruit powder and preparation method thereof | |
| CN105495348A (en) | Water caltrop power-lifting qi-tonifying pumpkin steamed sponge cake | |
| CN104585667A (en) | Processing method for semen hoveniae nutrient tablet | |
| KR20050122190A (en) | The manufacturing method for gochujang with onion | |
| CN105969578B (en) | A kind of preparation method for the apricot wine that blisters | |
| CN104824317A (en) | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof | |
| CN110731486A (en) | Preparation method of low-sugar compound kiwi fruit jam | |
| CN104824320A (en) | Nerve-soothing cerebral tonic sugar-free citrus grandis peel preserved fruit and preparation process thereof | |
| CN105941535A (en) | Preserved egg antipyretic intestine-heat reducing red date fruitcake and preparation method thereof | |
| CN101731583A (en) | Nutrient healthcare food and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180928 |