CN111728074A - Dried shaddock peel and preparation method thereof - Google Patents
Dried shaddock peel and preparation method thereof Download PDFInfo
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- CN111728074A CN111728074A CN202010506100.7A CN202010506100A CN111728074A CN 111728074 A CN111728074 A CN 111728074A CN 202010506100 A CN202010506100 A CN 202010506100A CN 111728074 A CN111728074 A CN 111728074A
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- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 206
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 44
- 238000001035 drying Methods 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 27
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- 239000000845 maltitol Substances 0.000 claims abstract description 22
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 22
- 229940035436 maltitol Drugs 0.000 claims abstract description 22
- 239000000126 substance Substances 0.000 claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims description 31
- 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 claims description 31
- 229940052490 naringin Drugs 0.000 claims description 31
- 229930019673 naringin Natural products 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000000243 solution Substances 0.000 claims description 21
- 235000002639 sodium chloride Nutrition 0.000 claims description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 10
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 13
- 235000003599 food sweetener Nutrition 0.000 abstract description 8
- 239000003765 sweetening agent Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract description 3
- 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 abstract description 3
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 210000001822 immobilized cell Anatomy 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
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- 239000000600 sorbitol Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
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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
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
Abstract
The invention relates to the technical field of food preparation, and particularly discloses dried shaddock peel and a preparation method thereof. The preparation method comprises the following steps: a debitterizing step: debitterizing the shaddock peel with the yellow outer skin removed by adopting a chemical debitterizing method to obtain debitterized shaddock peel; a sugar boiling step: putting the debittered shaddock peel into a maltitol aqueous solution with the mass fraction of 8-10% for sugar boiling; and (3) drying: and drying the shaddock peel after being boiled with sugar to obtain the dried shaddock peel and fruit. The dried shaddock peel prepared by the method has no bitter taste and has the fresh scent of shaddock peel; meanwhile, the dried shaddock peel has proper brittleness. In addition, the dried shaddock peel and fruit uses maltitol as a sweetening agent, so that the blood sugar of a human body is not increased, and the dried shaddock peel and fruit can be eaten by diabetics; compared with the dried shaddock peel with sucrose as a sweetener in the prior art, the dried shaddock peel can be called as sugar-free food.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to dried shaddock peel and a preparation method thereof.
Background
The pomelo is also called pomelo, etc., and belongs to the citrus subfamily of the subphylum of Rutaceae. The planting areas before the fruit subdirectory are mainly areas such as Fujian, Guangdong, Hunan, Jiangxi, Guangxi and the like. The middle-autumn festival is the mature period of the shaddock. The pomelo has thick pomelo peel, so that the storage time is longer than that of other fruits, and the pomelo has the name of 'natural fruit can'. The pomelo has large fruit, the appearance is oblate or pear-shaped, the epicarp is smooth and bright, yellow or light yellow, the pomelo of different varieties has different colors, the pulp of white pomelo is light yellow or colorless, and the pulp of red pomelo is red. The grapefruit pulp tastes sour, sweet and tasty, and has a large amount of fruit juice and very high nutritional value, so the grapefruit pulp is very popular with people. However, after people eat the pulp of the pomelo at ordinary times, the peel of the pomelo is mostly regarded as garbage and is directly thrown away. The proportion that the shaddock peel is whole shaddock is about 40% thick big, and people directly abandon the shaddock peel, this very big resource-wasting has also caused very big pollution to the environment.
At present, the comprehensive utilization of shaddock peel in China mainly has two aspects. Firstly, extracting the shaddock peel according to the nutritional ingredients of the shaddock peel; secondly, the shaddock peel is processed into edible products such as dried fruits, preserved fruits and the like. Aiming at dried shaddock peel, the dried shaddock peel prepared by the conventional method mainly has the following defects: (1) the astringent taste and the bitter taste of the shaddock peel are covered by adding a sweetening agent, so that the dried shaddock peel tastes too sweet and loses the original faint scent of the shaddock peel, and the product loses the characteristics; (2) the shaddock peel is too hard and not crisp, resulting in poor mouthfeel. However, how to prepare the dried shaddock peel and the dried shaddock peel with the fresh scent of the shaddock peel and certain brittleness without bitter and astringent taste is a great technical problem in the preparation process of the dried shaddock peel and the dried shaddock peel.
Disclosure of Invention
In order to overcome the problems in the prior art, the invention provides a preparation method of dried shaddock peel.
The technical scheme for solving the technical problems is as follows:
a preparation method of dried shaddock peel comprises the following steps:
a debitterizing step: debitterizing the shaddock peel with the yellow outer skin removed by adopting a chemical debitterizing method to obtain debitterized shaddock peel;
a sugar boiling step: putting the debittered shaddock peel into a maltitol aqueous solution with the mass fraction of 8-10% for sugar boiling;
and (3) drying: and drying the shaddock peel after being boiled with sugar to obtain the dried shaddock peel and fruit.
The research of the inventor shows that the debittering method has important influence on whether the shaddock peel dried fruit with fresh scent is obtained; the existing debitterizing method for shaddock peel comprises metabolism debitterizing, shielding debitterizing, adsorption debitterizing, enzyme debitterizing, immobilized cell debitterizing, and supercritical CO2Debitterizing and the like. The inventor researches and discovers that metabolism debittering, shielding debittering, adsorption debittering, enzyme debittering, immobilized cell debittering and supercritical CO are adopted2In the debittering method and the like, although the debittering effect can be realized, other effective components in the shaddock peel can be easily removed together, so that the nutritional value of the shaddock peel is reduced, and the fresh scent of the shaddock peel is removed together, so that a shaddock peel product with obvious fresh scent cannot be obtained. A great deal of experimental research shows that when the shaddock peel is debittered by a chemical debittering method, the nutritional ingredients of the shaddock peel can be well kept, and simultaneously, the fresh scent of the shaddock peel can be well kept.
On the other hand, the inventor has shown through a great deal of experimental research that when the shaddock peel is debittered by a chemical debittering method and then is sugared by a maltitol aqueous solution, maltitol can increase sweet taste and can not mask the fresh scent of the shaddock peel; the sweet taste can be increased by adopting other sweeteners such as sucrose, sorbitol, xylitol and the like, but the fresh flavor of the shaddock peel can be masked, so that the dried shaddock peel does not have the fresh flavor.
By adopting the method, the dried shaddock peel can be obtained, wherein the dried shaddock peel has no bitter taste and has the fresh fragrance of shaddock peel.
Preferably, the shaddock peel in the debittering step is debittered by a chemical debittering method until the content of naringin in the dry weight of the shaddock peel is 6-12 mg/g.
Further preferably, the shaddock peel in the debittering step is debittered by a chemical debittering method until the content of naringin in the dry weight of the shaddock peel is 8-10 mg/g.
Further research by the inventors shows that the debittering degree of the chemical debittering method also has an important influence on whether the shaddock peel dried fruit without bitterness and with delicate fragrance can be obtained. Improper control of debittering degree can also result in poor product flavor.
The research of the inventor shows that by taking naringin as a detection index, when the chemical debittering method is adopted for debittering until the content of the naringin in the dry weight of the shaddock peel is less than 6mg/g, as most effective components in the shaddock peel are removed, the content of the fresh scent components in the debittered shaddock peel is lower, so that the fresh scent of the shaddock peel is not thick; when the chemical debittering method is adopted for debittering until the content of naringin in the dry weight of the shaddock peel is more than 12mg/g, the bitter taste of the shaddock peel cannot be well covered by maltitol, so that the mouthfeel is greatly reduced. Therefore, the inventor shows through a large number of experimental researches that by taking naringin as a detection index, the shaddock peel is debittered by adopting a chemical debittering method until the content of the naringin in the dry weight of the shaddock peel is 6-12 mg/g, and then is subjected to sugar boiling by using maltitol, so that the nutritional ingredients and the fresh and fragrant ingredients in the shaddock peel can be effectively reserved, and the bitter taste can be covered by the maltitol, so that the prepared dried shaddock peel has no bitter taste, has thick fresh fragrance and has the best mouthfeel.
Preferably, the chemical debittering method in the debittering step is specifically: putting the shaddock peel with the yellow outer skin removed into a solution containing salt and sodium bicarbonate, heating and boiling for 8-12 min for debittering, and then rinsing with water; and repeating the step for 2-3 times, and drying the debittered shaddock peel.
Preferably, the shaddock peel with the yellow outer skin removed is put into a solution containing 5-8% of salt and 0.5-0.8% of sodium bicarbonate by mass and heated and boiled.
Further preferably, the shaddock peel from which the yellow outer skin has been removed is put into a solution containing 6% by mass of common salt and 0.6% by mass of sodium bicarbonate and heated to boil.
In addition, the inventor surprisingly discovers in research that naringin is used as a detection index, and when the naringin content in the shaddock peel is debittered by adopting a salt and sodium bicarbonate solution until the dry weight of the shaddock peel is 6-12 mg/g, the shaddock peel is matched with maltitol for sugar boiling; the combination of the two steps can also obtain dried shaddock peel with proper brittleness. When the salt and sodium bicarbonate solution is adopted to debitterize the shaddock peel until the content of naringin in the dry weight of the shaddock peel is more than 12mg/g or less than 6mg/g, the shaddock peel is matched with maltitol for sugar boiling; the obtained dried shaddock peel has no brittleness or is too hard. In addition, when the salt and sodium bicarbonate solution is adopted to debitterize the shaddock peel until the content of naringin in the dry weight of the shaddock peel is 6-12 mg/g, the dried shaddock peel and the dried fruit with proper brittleness cannot be obtained by sugar boiling with other sweetening agents. This is probably because, compared with other sweeteners, maltitol can well enter fibrous tissues of the shaddock peel to replace components dissolved out after debittering, and can promote dried shaddock peel to have proper crispness. And when the content of naringin in the shaddock peel is debittered by adopting the salt and the sodium bicarbonate solution until the dry weight of the shaddock peel is 6-12 mg/g, the amount of maltitol entering the fibrous tissue of the shaddock peel can just promote the dried shaddock peel and dried fruit to have proper brittleness.
Preferably, in the sugar boiling step, the shaddock peel is put into a boiled maltitol aqueous solution with the mass fraction of 8-10% for sugar boiling for 3-5 min.
Preferably, the specific method for drying in the drying step is as follows: and baking the shaddock peel after being boiled with sugar for 1.5-3 h at 85-95 ℃ to obtain the dried shaddock peel.
Preferably, the specific method for drying in the drying step is as follows: baking the shaddock peel cooked with sugar for 2h at 90 ℃ to obtain the dried shaddock peel.
The inventor further researches show that dried shaddock peel with the best comprehensive performance can be obtained under the drying condition.
The invention also provides dried shaddock peel prepared by the preparation method.
Has the advantages that: the invention provides a brand-new preparation method of dried shaddock peel, which innovatively combines a chemical solvent debittering method with maltitol sugar boiling, so that the prepared dried shaddock peel has no bitter taste and has the fresh fragrance of shaddock peel; meanwhile, the dried shaddock peel has proper brittleness. In addition, the dried shaddock peel and fruit uses maltitol as a sweetening agent, so that the blood sugar of a human body is not increased, and the dried shaddock peel and fruit can be eaten by diabetics; compared with the dried shaddock peel with sucrose as a sweetener in the prior art, the dried shaddock peel can be called as sugar-free food.
Detailed Description
The present invention is further explained with reference to the following specific examples, which do not limit the scope of the present invention.
The sensory evaluation method of the shaddock peel comprises the following steps:
the sensory evaluation and identification group of shaddock peel is served by 10 evaluators, and the sensory evaluators are invited to carry out sensory evaluation on the dried shaddock peel prepared by the method.
The color, appearance, texture, odor and taste were scored according to table 1, with a total score of 100. The sensory evaluator had to rinse with clear water before tasting the next sample and then taste the next sample after 1min interval. Finally, the sensory effect of the product is judged by the average scores of all items and the total scores of 10 sensory evaluators and corresponding data analysis. The scoring criteria are shown in table 1.
TABLE 1 sensory evaluation criteria for shaddock peels
Secondly, the method for measuring the naringin content in the shaddock peel comprises the following steps:
(1) the reagent is prepared by weighing 60mL of distilled water and placing the distilled water in a beaker with the capacity of 250mL, weighing 140mL of absolute ethyl alcohol and placing the absolute ethyl alcohol in the beaker with the distilled water to prepare 70% absolute ethyl alcohol. Then, 60mL of absolute ethanol was weighed and placed in a 250mL beaker, and 60mL of distilled water was added to prepare a 50% ethanol solution. Finally, 18mL of distilled water was weighed in a 50 mL-capacity beaker, and 2g of KOH was weighed and added thereto to prepare a 10% KOH solution.
(2) Preparing naringin standard working solution: 0.0050g of naringin standard substance is weighed and placed in a 50mL volumetric flask, and then a volume is fixed to a scale mark with 70% ethanol to prepare a 1mg/mL naringin standard solution.
(3) Drawing a standard curve: taking 0mL, 0.2 mL, 0.4 mL, 0.6 mL, 0.8 mL and 1.0mL of naringin standard solution by using a pipette, respectively placing the naringin standard solution in 6 10mL cuvettes with plugs, then sucking 1mL of 10% KOH by using the pipette, respectively placing the naringin standard solution in the previous 6 10mL cuvettes with plugs, then fixing the volume to a scale mark by using 70% ethanol, and numbering the naringin standard solution addition amount of 0-1.0 mL in the 6 cuvettes with plugs as No. 1-6 in sequence. The 6-piece colorimetric cylinder is plugged into a thermostatic water bath kettle at 40 ℃ and is subjected to thermostatic water bath for 1 h. After 1h, the tube was taken out and cooled to room temperature, and the absorbance (A) of each tube was measured at a wavelength of 410nm using tube No. 1 as a blank test. And drawing a standard curve.
(4) Determination of sample solution: 50g of dried shaddock peel is weighed and put into a pulverizer to be pulverized. Weighing 1g of the pulverized sample, placing the pulverized sample into a 50mL conical flask, adding 19mL of 50% ethanol, placing the flask in a 60 ℃ water bath, heating for 2h at constant temperature, taking out and filtering to obtain a filtrate. Sucking 1mL of filtrate by using a pipette, putting the filtrate into a 10mL colorimetric tube with a plug, replacing a gun head, sucking 1mL of 10% KOH by using the pipette, putting the filtrate into the colorimetric tube with the plug, fixing the volume to a scale mark by using 70% ethanol, placing the colorimetric tube in a constant-temperature water bath kettle at 40 ℃ for constant-temperature heating for 1h, cooling the colorimetric tube to room temperature, and measuring the absorbance (A) at the wavelength of 410 nm. And (3) obtaining the naringin concentration in the sample solution according to the standard curve drawn in the step (2), and further converting the naringin content in the dried shaddock peel.
Example 1 preparation of dried shaddock peel
(1) A debitterizing step: taking 100g of shaddock peel, removing yellow outer skin, and cutting into strips of 5cm multiplied by 3 cm; adding into 1kg water solution containing 6% salt and 0.6% sodium bicarbonate, heating and boiling for 10min for debitterizing, and rinsing with water for 5 times; repeating the debittering and rinsing steps for 2 times, and drying the debittered shaddock peel; debitterizing until the content of naringin in the dry weight of the shaddock peel is 10 mg/g;
(2) a sugar boiling step: boiling debitterized pericarpium Citri Grandis in 1kg of aqueous solution containing 10% maltitol with sugar for 4min (boiling condition); fishing out the shaddock peel boiled with sugar and draining the sugar liquid;
(3) and (3) drying: and (3) putting the shaddock peel after being boiled with sugar into an oven, and baking for 2 hours at 90 ℃ to obtain the dried shaddock peel.
According to the evaluation of 10 sensory evaluators, the dried shaddock peel prepared in the embodiment has no astringent taste, no bitter taste, slightly sweet taste, proper brittleness/moderate hardness, shaddock faint scent and no peculiar smell; the average taste score is 28, the average smell score is 14, the average appearance structure score is 22, the average color score is 27 and the total score is 91.
Example 2 preparation of dried shaddock peel
(1) A debitterizing step: taking 100g of shaddock peel, removing yellow outer skin, and cutting into strips of 5cm multiplied by 3 cm; adding into 1kg water solution containing 5% salt and 0.8% sodium bicarbonate, boiling for 12min for debitterizing, and rinsing with water for 5 times; repeating the debittering and rinsing steps for 3 times, and drying the debittered shaddock peel; debitterizing until the content of naringin in the dry weight of the shaddock peel is 6 mg/g;
(2) a sugar boiling step: boiling debitterized pericarpium Citri Grandis in 1kg of aqueous solution containing 8% maltitol with sugar for 3min (boiling condition); fishing out the shaddock peel boiled with sugar and draining the sugar liquid;
(3) and (3) drying: and (3) putting the shaddock peel after being boiled with sugar into an oven, and baking for 2.5 hours at 85 ℃ to obtain the dried shaddock peel.
According to the evaluation of 10 sensory evaluators, the dried shaddock peel prepared in the embodiment has no astringent taste, no bitter taste, slightly sweet taste, proper brittleness/moderate hardness, shaddock faint scent and no peculiar smell; the average taste is 26 points, the average smell is 11 points, the average appearance structure is 21 points, the average color is 25 points and the total color is 83 points.
Example 3 preparation of dried shaddock peel
(1) A debitterizing step: taking 100g of shaddock peel, removing yellow outer skin, and cutting into strips of 5cm multiplied by 3 cm; adding into 1kg water solution containing 8% salt and 0.5% sodium bicarbonate, heating and boiling for 8min for debitterizing, and rinsing with water for 5 times; repeating the debittering and rinsing steps for 2 times, and drying the debittered shaddock peel; debitterizing until the content of naringin in the dry weight of the shaddock peel is 12 mg/g;
(2) a sugar boiling step: boiling debitterized pericarpium Citri Grandis in 1kg of water solution containing 8% maltitol with sugar for 5min (boiling condition); fishing out the shaddock peel boiled with sugar and draining the sugar liquid;
(3) and (3) drying: and (3) putting the shaddock peel after being boiled with sugar into an oven, and baking for 1.5 hours at 90 ℃ to obtain the dried shaddock peel.
According to the evaluation of 10 sensory evaluators, the dried shaddock peel prepared in the embodiment has no astringent taste, no bitter taste, slightly sweet taste, proper brittleness/moderate hardness, shaddock faint scent and no peculiar smell; the average taste is 25 points, the average smell is 14 points, the average appearance structure is 22 points, the average color is 26 points and the total color is 87 points.
Comparative example 1 preparation of dried shaddock peel
(1) A debitterizing step: taking 100g of shaddock peel, removing yellow outer skin, and cutting into strips of 5cm multiplied by 3 cm; adding into 1kg water solution containing 6% salt and 0.6% sodium bicarbonate, heating and boiling for 20min for debitterizing, and rinsing with water for 5 times; repeating the debittering and rinsing steps for 4 times, and drying the debittered shaddock peel; debitterizing until the content of naringin in the dry weight of the shaddock peel is 3 mg/g;
(2) a sugar boiling step: boiling debitterized pericarpium Citri Grandis in 1kg of aqueous solution containing 10% maltitol with sugar for 4min (boiling condition); fishing out the shaddock peel boiled with sugar and draining the sugar liquid;
(3) and (3) drying: and (3) putting the shaddock peel after being boiled with sugar into an oven, and baking for 2 hours at 90 ℃ to obtain the dried shaddock peel.
According to the evaluation of 10 sensory evaluators, the shaddock peel prepared in the embodiment is too hard and has no shaddock fragrance; the average taste is 16 points, the average smell is 8 points, the average appearance structure is 20 points, the average color is 25 points, and the total color is 69 points.
Comparative example 2 preparation of dried shaddock peel
(1) A debitterizing step: taking 100g of shaddock peel, removing yellow outer skin, and cutting into strips of 5cm multiplied by 3 cm; adding into 1kg water solution containing 6% salt and 0.6% sodium bicarbonate, heating and boiling for 8min for debitterizing, and rinsing with water for 5 times; repeating the debittering and rinsing steps for 1 time, and drying the debittered shaddock peel; debitterizing until the content of naringin in the dry weight of the shaddock peel is 22 mg/g;
(2) a sugar boiling step: boiling debitterized pericarpium Citri Grandis in 1kg of aqueous solution containing 10% maltitol with sugar for 4min (boiling condition); fishing out the shaddock peel boiled with sugar and draining the sugar liquid;
(3) and (3) drying: and (3) putting the shaddock peel after being boiled with sugar into an oven, and baking for 2 hours at 90 ℃ to obtain the dried shaddock peel.
The dried shaddock peel prepared in this example was evaluated by 10 sensory evaluators to have no crispness, and had a slight astringent and slightly bitter taste; the average taste is 9 points, the average smell is 11 points, the average appearance structure is 21 points, the average color is 26 points, and the total color is 67 points.
Comparative example 3 preparation of dried shaddock peel
(1) A debitterizing step: taking 100g of shaddock peel, removing yellow outer skin, and cutting into strips of 5cm multiplied by 3 cm; adding into 1kg water solution containing 6% salt and 0.6% sodium bicarbonate, heating and boiling for 10min for debitterizing, and rinsing with water for 5 times; repeating the debittering and rinsing steps for 2 times, and drying the debittered shaddock peel; debitterizing until the content of naringin in the dry weight of the shaddock peel is 10 mg/g;
(2) a sugar boiling step: boiling debitterized pericarpium Citri Grandis in 1kg of 10% sorbitol aqueous solution for 4min (boiling condition); fishing out the shaddock peel boiled with sugar and draining the sugar liquid;
(3) and (3) drying: and (3) putting the shaddock peel after being boiled with sugar into an oven, and baking for 2 hours at 90 ℃ to obtain the dried shaddock peel.
According to the evaluation of 10 sensory evaluators, the dried shaddock peel prepared in the example has no brittleness and no strong fresh scent of shaddock; the average taste score is 14, the average smell score is 8, the average appearance structure score is 21, the average color score is 25 and the total score is 68.
Comparative example 4 preparation of dried shaddock peel
(1) A debitterizing step: taking 100g of shaddock peel, removing yellow outer skin, and cutting into strips of 5cm multiplied by 3 cm; adding into 1kg water solution containing 6% salt and 0.6% sodium bicarbonate, heating and boiling for 10min for debitterizing, and rinsing with water for 5 times; repeating the debittering and rinsing steps for 2 times, and drying the debittered shaddock peel; debitterizing until the content of naringin in the dry weight of the shaddock peel is 10 mg/g;
(2) a sugar boiling step: decocting debitterized pericarpium Citri Grandis in 1kg of 10% xylitol water solution for 4min (boiling condition); fishing out the shaddock peel boiled with sugar and draining the sugar liquid;
(3) and (3) drying: and (3) putting the shaddock peel after being boiled with sugar into an oven, and baking for 2 hours at 90 ℃ to obtain the dried shaddock peel.
After evaluation by 10 sensory evaluators, the dried shaddock peel prepared in this example had no crispness and shaddock
The fragrance is not thick; the average taste is 12 points, the average smell is 7 points, the average appearance structure is 20 points, the average color is 26 points, and the total color is 65 points.
Claims (10)
1. The preparation method of the dried shaddock peel is characterized by comprising the following steps:
a debitterizing step: debitterizing the shaddock peel with the yellow outer skin removed by adopting a chemical debitterizing method to obtain debitterized shaddock peel;
a sugar boiling step: putting the debittered shaddock peel into a maltitol aqueous solution with the mass fraction of 8-10% for sugar boiling;
and (3) drying: and drying the shaddock peel after being boiled with sugar to obtain the dried shaddock peel and fruit.
2. The preparation method of the dried shaddock peel fruit as claimed in claim 1, wherein the shaddock peel is debittered by a chemical debittering method in the debittering step until the content of naringin in the dry shaddock peel is 6-12 mg/g.
3. The preparation method of the dried shaddock peel fruit as claimed in claim 2, wherein the shaddock peel is debittered by a chemical debittering method in the debittering step until the content of naringin in the dry shaddock peel is 8-10 mg/g.
4. The preparation method of the dried shaddock peel as recited in claim 2, wherein the chemical debittering method in the debittering step comprises: putting the shaddock peel with the yellow outer skin removed into a solution containing salt and sodium bicarbonate, heating and boiling for 8-12 min for debittering, and then rinsing with water; and repeating the step for 2-3 times, and drying the debittered shaddock peel.
5. The preparation method of the dried shaddock peel as claimed in claim 4, wherein the shaddock peel with the yellow outer skin removed is placed in a solution containing 5-8% by mass of salt and 0.5-0.8% by mass of sodium bicarbonate and heated to boil.
6. The method for preparing dried shaddock peel according to claim 5, wherein the shaddock peel with the yellow outer skin removed is placed in a solution containing 6% by mass of common salt and 0.6% by mass of sodium bicarbonate and heated to boil.
7. The preparation method of the dried shaddock peel fruits according to claim 1, wherein in the sugar boiling step, the shaddock peel is put into a boiled aqueous solution containing 8-10% by mass of maltitol and is subjected to sugar boiling for 3-5 min.
8. The preparation method of the dried shaddock peel as recited in claim 1, wherein the specific drying method in the drying step is as follows: and baking the shaddock peel after being boiled with sugar for 1.5-3 h at 85-95 ℃ to obtain the dried shaddock peel.
9. The preparation method of the dried shaddock peel as recited in claim 8, wherein the specific method of drying in the drying step is: baking the shaddock peel cooked with sugar for 2h at 90 ℃ to obtain the dried shaddock peel.
10. Dried shaddock peel prepared by the preparation method of any one of claims 1 to 9.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113785956A (en) * | 2021-10-26 | 2021-12-14 | 仲恺农业工程学院 | Kitchen pickles prepared from shaddock peel and preparation method thereof |
| CN114431327A (en) * | 2022-01-06 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron fruit cake |
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| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
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| CN113785956A (en) * | 2021-10-26 | 2021-12-14 | 仲恺农业工程学院 | Kitchen pickles prepared from shaddock peel and preparation method thereof |
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