CN111418743A - Preparation method of grapefruit fruit paste - Google Patents
Preparation method of grapefruit fruit paste Download PDFInfo
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- CN111418743A CN111418743A CN202010136916.5A CN202010136916A CN111418743A CN 111418743 A CN111418743 A CN 111418743A CN 202010136916 A CN202010136916 A CN 202010136916A CN 111418743 A CN111418743 A CN 111418743A
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- grapefruit
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- fruit
- pickling
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- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 160
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000005554 pickling Methods 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 24
- 244000012254 Canarium album Species 0.000 claims abstract description 12
- 235000009103 Canarium album Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000007599 discharging Methods 0.000 claims abstract description 6
- 238000002372 labelling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000002244 precipitate Substances 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- 239000004615 ingredient Substances 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000011265 semifinished product Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 244000242564 Osmanthus fragrans Species 0.000 claims description 10
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 10
- 229960005070 ascorbic acid Drugs 0.000 claims description 10
- 239000011668 ascorbic acid Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims description 10
- 239000004302 potassium sorbate Substances 0.000 claims description 10
- 229940069338 potassium sorbate Drugs 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 229940023462 paste product Drugs 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of grapefruit fruit paste, which comprises the following process steps: s1, picking up selected grapefruit and Chinese olive or mature fruit, cleaning, and soaking in 85-90 ℃ hot water; s2, directly slicing the soaked grapefruit and Chinese olive or mature fruit; s3, pickling the grapefruit slices; s4, boiling the pickled grapefruit slices to obtain grapefruit paste; s5, sterilizing the container and the cover, and putting the boiled grapefruit paste into the container while the grapefruit paste is hot; and S6, sealing the container and the cover, sterilizing, inspecting, labeling and packaging, and then discharging. The grapefruit paste product prepared by the invention is slightly bitter in sweetness, has natural fragrance of fruits, is rich in nutrition, is easy to be absorbed by human bodies, is golden and transparent in color, is fine and smooth in taste, can be dissolved immediately after being dissolved by water, and has no precipitate impurity.
Description
Technical Field
The invention relates to the technical field of fruit paste preparation, in particular to a preparation method of grapefruit fruit paste.
Background
The grapefruit has beautiful appearance, is pear-shaped, spherical or oblate spherical and has golden color. The weight of a single fruit is about 300 g, the peel thickness is about 0.6cm, the edible rate is about 70%, the soluble solid is 11-13.2%, the fruit is rich in multiple vitamins, 16 amino acids required by human bodies, phosphorus, potassium, iron, calcium and other elements, and the nutritive value is very high. It has full, crisp, tender and juicy taste, moderate sour and sweet taste, and is sweet, slightly bitter, fresh and tasty. The health-care food has the pharmacological effects of cooling, removing fire, relieving cough, reducing phlegm, reducing blood sugar, moistening throat, sobering up, maintaining beauty, prolonging life and the like, and is a pure natural health-care food which integrates nutrition, maintaining beauty and prolonging life and is suitable for people of all ages.
The traditional preparation and processing of the grapefruit paste are generally influenced by seasons, and the grapefruit paste can be processed only in the market season of grapefruit, so that the yield of the grapefruit paste is greatly limited; in addition, the grapefruit paste prepared by the traditional method is darker in color, not fine enough in taste, directly taken and higher in bitter concentration, and the original efficacy and taste are seriously damaged by adding excessive food additives.
Disclosure of Invention
The invention aims to provide a preparation method of grapefruit fruit paste, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of grapefruit fruit paste comprises the following process steps:
s1, picking up selected grapefruit and Chinese olive or mature fruit, cleaning, and soaking in 85-90 ℃ hot water;
s2, directly slicing the soaked grapefruit and Chinese olive or mature fruit;
s3, pickling the grapefruit slices;
s4, boiling the pickled grapefruit slices to obtain grapefruit paste;
s5, sterilizing the container and the cover, and putting the boiled grapefruit paste into the container while the grapefruit paste is hot;
and S6, sealing the container and the cover, sterilizing, inspecting, labeling and packaging, and then discharging.
As a further scheme of the invention: the fruit diameter of the grapefruit green fruit or the mature fruit in the step S1 is 10-15cm, and the grapefruit green fruit or the mature fruit is required to be free of mildew, rot, shriveling and plant diseases and insect pests; the soaking treatment time in hot water is 1.5-2 min.
As a further scheme of the invention: and in the step S2, a slicing tool is adopted to slice the whole grapefruit green fruit or mature fruit, and the thickness of the cut grapefruit slices is 3-5 mm.
As a further scheme of the invention: the specific steps of slicing and pickling the grapefruit in the step S3 are as follows:
A. preparing a pickling material: uniformly mixing 40-50 parts of glucose, 17-20 parts of salt, 21-25 parts of rock candy and 3-5 parts of sodium citrate to prepare a pickling ingredient;
B. primary pickling: uniformly spreading the pickling ingredients on the surface of each grapefruit slice, sealing and standing for 10-15 min;
C. stirring and mixing: adding honey and lemon juice into the primarily pickled grapefruit slices, and stirring and mixing for 6-8 min;
D. preserving and pickling: after stirring, the grapefruit slices are put into a refrigeration house or a refrigerator at the temperature of minus 8 ℃ to minus 5 ℃ for pickling for 7 to 10 days.
As a further scheme of the invention: and in the step B, the consumption of the curing ingredients for every kilogram of grapefruit slices is 70-80 g.
As a further scheme of the invention: and C, in each kilogram of primarily pickled grapefruit slices in the step C, the consumption of honey is 42-50 g, and the consumption of lemon juice is 5-10 g.
As a further scheme of the invention: the method for cooking the pickled grapefruit slices in the step S4 specifically comprises the following steps:
1) directly pouring the pickled grapefruit slices into a jacketed kettle, adding water, sweet osmanthus and red dates, and decocting for 30-60min to obtain a primary decoction material;
2) filtering the preliminarily decocted material by using a filter screen, and removing particles and precipitates to obtain a grapefruit paste semi-finished product;
3) adding citric acid, potassium sorbate and crystal sugar into the grapefruit paste semi-finished product, and continuously decocting for 1-2 h;
4) adding ascorbic acid 20min before taking out of the pot, and taking out of the pot after boiling for 3 h.
As a further scheme of the invention, in each kilogram of pickled grapefruit slices in the step 1), the amount of water is 200-300m L, the amount of sweet osmanthus is 15-20 g, and the amount of red dates is 25-30 g.
As a further scheme of the invention: in each kilogram of grapefruit paste semi-finished product in the step 3), the dosage of the citric acid is 6-10 g, the dosage of the potassium sorbate is 0.5-1 g, and the dosage of the rock candy is 30-35 g.
As a further scheme of the invention: in the step 4), the dosage of the ascorbic acid in every kilogram of the grapefruit paste is 0.2-0.4 g.
Compared with the prior art, the invention has the beneficial effects that: the grapefruit slices which are completely cured can be stored in a refrigeration house or a refrigerator at the temperature of minus 8 ℃ to minus 5 ℃ for a long time, so that the influence of the preparation and processing of the grapefruit paste on seasons is avoided; food additives are rarely adopted in the preparation process, and the grapefruit paste product prepared from natural raw materials has natural fragrance of fruits, rich nutrition, easy absorption by human bodies, fine and smooth mouthfeel, instant dissolution by water and no precipitation impurities; the grapefruit paste product prepared by the invention is slightly bitter in sweetness, golden in color and glittering and translucent.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a preparation method of grapefruit fruit paste comprises the following process steps:
s1, picking up selected grapefruit and Chinese olive or mature fruit, cleaning, and soaking in 85-90 ℃ hot water;
s2, directly slicing the soaked grapefruit and Chinese olive or mature fruit;
s3, pickling the grapefruit slices;
s4, boiling the pickled grapefruit slices to obtain grapefruit paste;
s5, sterilizing the container and the cover, and putting the boiled grapefruit paste into the container while the grapefruit paste is hot;
and S6, sealing the container and the cover, sterilizing, inspecting, labeling and packaging, and then discharging.
Wherein, in the step S1, the fruit diameter of the grapefruit green fruit or the mature fruit is 10-15cm, and the grapefruit green fruit or the mature fruit is required to be free from mildew, rot, dry shrinkage and plant diseases and insect pests; the soaking treatment time in hot water is 1.5-2 min.
And in the step S2, a slicing tool is adopted to slice the whole grapefruit green fruit or mature fruit, and the thickness of the cut grapefruit slices is 3-5 mm.
The method for pickling the sliced grapefruit in the step S3 comprises the following specific steps:
A. preparing a pickling material: uniformly mixing 40 parts of glucose, 17 parts of salt, 21 parts of rock candy and 3 parts of sodium citrate to prepare a pickling ingredient;
B. primary pickling: uniformly spreading the pickling ingredients on the surface of each grapefruit slice, sealing and standing for 10-15 min; the dosage of the curing ingredients for each kilogram of grapefruit slices is 70 grams;
C. stirring and mixing: adding honey and lemon juice into the primarily pickled grapefruit slices, and stirring and mixing for 6-8 min; in each kilogram of primarily pickled grapefruit slices, the dosage of honey is 42 g, and the dosage of lemon juice is 5 g;
D. preserving and pickling: after stirring, the grapefruit slices are put into a refrigeration house or a refrigerator at the temperature of minus 8 ℃ to minus 5 ℃ for pickling for 7 days.
The method for cooking the pickled grapefruit slices in the step S4 specifically comprises the following steps:
1) pouring the pickled grapefruit slices into a jacketed kettle directly, adding water, sweet osmanthus and red dates, and decocting for 30-60min to obtain a primary decoction material, wherein the amount of water is 200m L, the amount of sweet osmanthus is 15 g, and the amount of red dates is 25 g in each kilogram of pickled grapefruit slices;
2) filtering the preliminarily decocted material by using a filter screen, and removing particles and precipitates to obtain a grapefruit paste semi-finished product; in each kilogram of grapefruit paste semi-finished product, the dosage of citric acid is 6 g, the dosage of potassium sorbate is 0.5 g, and the dosage of rock candy is 30 g;
3) adding citric acid, potassium sorbate and crystal sugar into the grapefruit paste semi-finished product, and continuously decocting for 1-2 h;
4) adding ascorbic acid 20min before taking out of the pot, and taking out of the pot after boiling for 3 h; the dosage of ascorbic acid in every kilogram of grapefruit paste is 0.2 g.
The prepared grapefruit paste product is slightly bitter in sweetness, golden in color, glittering and translucent, fine and smooth in taste, and soluble in water, can be immediately dissolved, and has no precipitated impurities.
Example 2:
a preparation method of grapefruit fruit paste comprises the following process steps:
s1, picking up selected grapefruit and Chinese olive or mature fruit, cleaning, and soaking in 85-90 ℃ hot water;
s2, directly slicing the soaked grapefruit and Chinese olive or mature fruit;
s3, pickling the grapefruit slices;
s4, boiling the pickled grapefruit slices to obtain grapefruit paste;
s5, sterilizing the container and the cover, and putting the boiled grapefruit paste into the container while the grapefruit paste is hot;
and S6, sealing the container and the cover, sterilizing, inspecting, labeling and packaging, and then discharging.
Wherein, in the step S1, the fruit diameter of the grapefruit green fruit or the mature fruit is 10-15cm, and the grapefruit green fruit or the mature fruit is required to be free from mildew, rot, dry shrinkage and plant diseases and insect pests; the soaking treatment time in hot water is 1.5-2 min.
And in the step S2, a slicing tool is adopted to slice the whole grapefruit green fruit or mature fruit, and the thickness of the cut grapefruit slices is 3-5 mm.
The method for pickling the sliced grapefruit in the step S3 comprises the following specific steps:
A. preparing a pickling material: uniformly mixing 50 parts of glucose, 20 parts of salt, 25 parts of rock candy and 5 parts of sodium citrate to prepare a pickling ingredient;
B. primary pickling: uniformly spreading the pickling ingredients on the surface of each grapefruit slice, sealing and standing for 10-15 min; the consumption of the pickling ingredients of every kilogram of grapefruit slices is 80 grams;
C. stirring and mixing: adding honey and lemon juice into the primarily pickled grapefruit slices, and stirring and mixing for 6-8 min; in each kilogram of primarily pickled grapefruit slices, the dosage of honey is 50 g, and the dosage of lemon juice is 10 g;
D. preserving and pickling: after stirring, the grapefruit slices are put into a refrigeration house or a refrigerator at the temperature of minus 8 ℃ to minus 5 ℃ for pickling for 10 days.
The method for cooking the pickled grapefruit slices in the step S4 specifically comprises the following steps:
1) pouring the pickled grapefruit slices into a jacketed kettle directly, adding water, sweet osmanthus and red dates, and decocting for 30-60min to obtain a primary decoction material, wherein the amount of water is 300m L, the amount of sweet osmanthus is 20 g, and the amount of red dates is 30 g in each kilogram of pickled grapefruit slices;
2) filtering the preliminarily decocted material by using a filter screen, and removing particles and precipitates to obtain a grapefruit paste semi-finished product; in each kilogram of grapefruit paste semi-finished product, the dosage of citric acid is 10 g, the dosage of potassium sorbate is 1 g, and the dosage of rock candy is 35 g;
3) adding citric acid, potassium sorbate and crystal sugar into the grapefruit paste semi-finished product, and continuously decocting for 1-2 h;
4) adding ascorbic acid 20min before taking out of the pot, and taking out of the pot after boiling for 3 h; the dosage of ascorbic acid in every kilogram of grapefruit paste is 0.4 g.
The prepared grapefruit paste product is slightly bitter in sweetness, golden in color, glittering and translucent, fine and smooth in taste, and soluble in water, can be immediately dissolved, and has no precipitated impurities.
Example 3:
a preparation method of grapefruit fruit paste comprises the following process steps:
s1, picking up selected grapefruit and Chinese olive or mature fruit, cleaning, and soaking in 85-90 ℃ hot water;
s2, directly slicing the soaked grapefruit and Chinese olive or mature fruit;
s3, pickling the grapefruit slices;
s4, boiling the pickled grapefruit slices to obtain grapefruit paste;
s5, sterilizing the container and the cover, and putting the boiled grapefruit paste into the container while the grapefruit paste is hot;
and S6, sealing the container and the cover, sterilizing, inspecting, labeling and packaging, and then discharging.
Wherein, in the step S1, the fruit diameter of the grapefruit green fruit or the mature fruit is 10-15cm, and the grapefruit green fruit or the mature fruit is required to be free from mildew, rot, dry shrinkage and plant diseases and insect pests; the soaking treatment time in hot water is 1.5-2 min.
And in the step S2, a slicing tool is adopted to slice the whole grapefruit green fruit or mature fruit, and the thickness of the cut grapefruit slices is 3-5 mm.
The method for pickling the sliced grapefruit in the step S3 comprises the following specific steps:
A. preparing a pickling material: uniformly mixing 45 parts of glucose, 19 parts of salt, 23 parts of rock candy and 4 parts of sodium citrate to prepare a pickling ingredient;
B. primary pickling: uniformly spreading the pickling ingredients on the surface of each grapefruit slice, sealing and standing for 10-15 min; the consumption of the pickling ingredients of every kilogram of grapefruit slices is 75 grams;
C. stirring and mixing: adding honey and lemon juice into the primarily pickled grapefruit slices, and stirring and mixing for 6-8 min; in each kilogram of primarily pickled grapefruit slices, the dosage of honey is 45 grams, and the dosage of lemon juice is 7 grams;
D. preserving and pickling: after stirring, the grapefruit slices are put into a refrigeration house or a refrigerator at the temperature of minus 8 ℃ to minus 5 ℃ for pickling for 9 days.
The method for cooking the pickled grapefruit slices in the step S4 specifically comprises the following steps:
1) pouring the pickled grapefruit slices into a jacketed kettle directly, adding water, sweet osmanthus and red dates, and decocting for 30-60min to obtain a primary decoction material, wherein the amount of water is 260m L, the amount of sweet osmanthus is 17 g, and the amount of red dates is 28 g in each kilogram of pickled grapefruit slices;
2) filtering the preliminarily decocted material by using a filter screen, and removing particles and precipitates to obtain a grapefruit paste semi-finished product; in each kilogram of grapefruit paste semi-finished product, the dosage of citric acid is 9 g, the dosage of potassium sorbate is 0.8 g, and the dosage of rock candy is 33 g;
3) adding citric acid, potassium sorbate and crystal sugar into the grapefruit paste semi-finished product, and continuously decocting for 1-2 h;
4) adding ascorbic acid 20min before taking out of the pot, and taking out of the pot after boiling for 3 h; the dosage of ascorbic acid in every kilogram of grapefruit paste is 0.3 g.
The prepared grapefruit paste product is slightly bitter in sweetness, golden in color, glittering and translucent, fine and smooth in taste, and soluble in water, can be immediately dissolved, and has no precipitated impurities.
The sensory, physicochemical and microbial indexes of the product all reach the industrial standard QB/1688-93, and the process is proved to be feasible.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (10)
1. A preparation method of grapefruit fruit paste is characterized by comprising the following process steps:
s1, picking up selected grapefruit and Chinese olive or mature fruit, cleaning, and soaking in 85-90 ℃ hot water;
s2, directly slicing the soaked grapefruit and Chinese olive or mature fruit;
s3, pickling the grapefruit slices;
s4, boiling the pickled grapefruit slices to obtain grapefruit paste;
s5, sterilizing the container and the cover, and putting the boiled grapefruit paste into the container while the grapefruit paste is hot;
and S6, sealing the container and the cover, sterilizing, inspecting, labeling and packaging, and then discharging.
2. The method for preparing the grapefruit type fruit paste according to claim 1, wherein the diameter of the grapefruit green fruit or the mature fruit in the step S1 is 10-15cm, and the grapefruit green fruit or the mature fruit is required to be free from mildew, dry rot and plant diseases and insect pests; the soaking treatment time in hot water is 1.5-2 min.
3. The method for preparing a grapefruit type fruit paste as claimed in claim 1, wherein the whole grapefruit green fruit or mature fruit is sliced by using a slicing tool in step S2, and the thickness of the sliced grapefruit is 3 to 5 mm.
4. The method for preparing the grapefruit type fruit paste according to claim 1, wherein the specific steps of pickling the grapefruit slices in the step S3 are as follows:
A. preparing a pickling material: uniformly mixing 40-50 parts of glucose, 17-20 parts of salt, 21-25 parts of rock candy and 3-5 parts of sodium citrate to prepare a pickling ingredient;
B. primary pickling: uniformly spreading the pickling ingredients on the surface of each grapefruit slice, sealing and standing for 10-15 min;
C. stirring and mixing: adding honey and lemon juice into the primarily pickled grapefruit slices, and stirring and mixing for 6-8 min;
D. preserving and pickling: after stirring, the grapefruit slices are put into a refrigeration house or a refrigerator at the temperature of minus 8 ℃ to minus 5 ℃ for pickling for 7 to 10 days.
5. The method for preparing a grapefruit fruit paste as claimed in claim 4, wherein the amount of the preserving ingredient used in step B is 70-80 g per jin of grapefruit slices.
6. The method for preparing the grapefruit type fruit paste according to claim 4, wherein in each kilogram of primarily pickled grapefruit slices in the step C, the honey is used in an amount of 42-50 g, and the lemon juice is used in an amount of 5-10 g.
7. The method for preparing the grapefruit fruit paste according to claim 1, wherein the method for cooking the pickled grapefruit slices in the step S4 specifically comprises the following steps:
1) directly pouring the pickled grapefruit slices into a jacketed kettle, adding water, sweet osmanthus and red dates, and decocting for 30-60min to obtain a primary decoction material;
2) filtering the preliminarily decocted material by using a filter screen, and removing particles and precipitates to obtain a grapefruit paste semi-finished product;
3) adding citric acid, potassium sorbate and crystal sugar into the grapefruit paste semi-finished product, and continuously decocting for 1-2 h;
4) adding ascorbic acid 20min before taking out of the pot, and taking out of the pot after boiling for 3 h.
8. The method for preparing grapefruit fruit paste as claimed in claim 7, wherein in step 1), each kilogram of pickled grapefruit slices contains 200-300m L of water, 15-20 g of osmanthus fragrans and 25-30 g of red dates.
9. The preparation method of the grapefruit type fruit paste according to claim 7, wherein in the step 3), each kilogram of grapefruit paste semi-finished product contains 6-10 g of citric acid, 0.5-1 g of potassium sorbate and 30-35 g of rock sugar.
10. The method for preparing the grapefruit type fruit paste according to claim 7, wherein the amount of ascorbic acid used in step 4) is 0.2 to 0.4 g per one kilogram of grapefruit paste.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115568570A (en) * | 2022-10-16 | 2023-01-06 | 浙江省农业科学院 | Preparation process of grapefruit green fruit paste, grapefruit green fruit juice debitterizing process and equipment |
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