CN111728075A - Shaddock peel preserved fruit and preparation method thereof - Google Patents
Shaddock peel preserved fruit and preparation method thereof Download PDFInfo
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- CN111728075A CN111728075A CN202010524309.6A CN202010524309A CN111728075A CN 111728075 A CN111728075 A CN 111728075A CN 202010524309 A CN202010524309 A CN 202010524309A CN 111728075 A CN111728075 A CN 111728075A
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- 244000276331 Citrus maxima Species 0.000 title claims abstract description 180
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 180
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 238000009835 boiling Methods 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 26
- 239000000845 maltitol Substances 0.000 claims abstract description 18
- 235000010449 maltitol Nutrition 0.000 claims abstract description 18
- 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 18
- 229940035436 maltitol Drugs 0.000 claims abstract description 18
- 239000000126 substance Substances 0.000 claims abstract description 16
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 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 28
- 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 28
- 229940052490 naringin Drugs 0.000 claims description 28
- 229930019673 naringin Natural products 0.000 claims description 28
- 239000000243 solution Substances 0.000 claims description 21
- 240000000560 Citrus x paradisi Species 0.000 claims description 14
- 235000002639 sodium chloride Nutrition 0.000 claims description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 10
- 235000003599 food sweetener Nutrition 0.000 abstract description 8
- 239000003765 sweetening agent Substances 0.000 abstract description 8
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 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 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 229960004793 sucrose Drugs 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 19
- 230000001953 sensory effect Effects 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 11
- 238000011160 research Methods 0.000 description 8
- 238000005520 cutting process Methods 0.000 description 6
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- 235000019606 astringent taste Nutrition 0.000 description 5
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- 239000004615 ingredient Substances 0.000 description 4
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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 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- 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 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000001822 immobilized cell Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000012224 working solution 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
- A23G3/38—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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food preparation, and particularly discloses shaddock peel preserved fruit and a preparation method thereof. The preparation method of the preserved 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: the debitterized shaddock peel is placed into a 15-20 mass percent maltitol aqueous solution to be subjected to sugar boiling for 8-15 min at a first temperature, and then is subjected to sugar boiling for 5-7 min at a second temperature; and (3) drying: and drying the shaddock peel after being boiled with sugar to obtain the shaddock peel preserved fruit. The preserved fruit of the shaddock peel prepared by the method has no bitter taste and has the fresh scent of the shaddock peel. In addition, the shaddock peel preserved fruit uses maltitol as a sweetening agent, does not increase the blood sugar of a human body, and can be eaten by diabetics; compared with the preserved shaddock peel with cane sugar as a sweetening agent in the prior art, the preserved shaddock peel can be called sugar-free food.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to shaddock peel preserved fruit 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 preserved fruits, preserved fruits and the like. Aiming at the dried shaddock peel, the preserved 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 preserved shaddock peel is over-sweet in taste and loses the original faint scent of the shaddock peel, and the product loses the characteristics; (2) the physical properties of the shaddock peel preserved fruit, such as chewiness, adhesiveness, elasticity, adhesiveness, cohesiveness, recoverability and the like, are also required to be comprehensively considered in the preparation process of the preserved fruit; the adhesiveness among the above physical properties has a great influence on the mouthfeel, and if the adhesiveness is too large, the tooth is easily stuck, resulting in poor mouthfeel; the preserved shaddock peel prepared by the conventional method has overlarge adhesion. In conclusion, the preparation of the shaddock peel preserved fruit without bitter and astringent taste and with the fresh scent of the shaddock peel and the preparation of the shaddock peel preserved fruit with moderate adhesion and no tooth sticking need to be overcome in the preparation process of the shaddock peel preserved fruit.
Disclosure of Invention
In order to overcome the problems in the prior art, the invention provides a preparation method of preserved shaddock peel.
The technical scheme for solving the technical problems is as follows:
a preparation method of preserved 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: the debitterized shaddock peel is placed into a 15-20 mass percent maltitol aqueous solution to be subjected to sugar boiling for 8-15 min at a first temperature, and then is subjected to sugar boiling for 5-7 min at a second temperature;
and (3) drying: and drying the shaddock peel after being boiled with sugar to obtain the shaddock peel preserved fruit.
The inventor finds that the shaddock peel is subjected to sugar boiling at the two temperature stages, so that the chewiness, elasticity, adhesiveness, cohesiveness, recoverability and the like of the prepared shaddock peel preserved fruit can meet the requirements of the preserved fruit.
The research of the inventor shows that the debittering method has important influence on whether the preserved shaddock peel 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 debitterizing method, although debitterizing effect can be achieved, other effective components in pericarpium Citri Grandis can be easily removed, and one of the two can be easily removedThe noodles reduce the nutritional value of the shaddock peel, and on the other hand, 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 preserved shaddock peel has no fresh flavor.
Preferably, the first temperature in the sugar boiling step is 45-55 ℃; the second temperature is 90-100 ℃.
Most preferably, the first temperature in the sugar cooking step is 50 ℃; the second temperature was 100 ℃.
Preferably, the specific method for drying in the drying step is as follows: and (3) baking the shaddock peel after being boiled with sugar for 3-5 hours at the temperature of 60-70 ℃ to obtain the shaddock peel preserved fruit.
Most preferably, the specific method for drying in the drying step is as follows: baking the shaddock peel cooked with sugar for 4 hours at 65 ℃ to obtain the shaddock peel preserved fruit.
The inventor further researches and discovers that the preserved shaddock peel obtained under the drying condition has excellent comprehensive sensory properties.
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.
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 preserved 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 shaddock peel preserved fruit does not have the bitter taste and has the thick fresh fragrance and the optimal taste.
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.
Most preferably, the shaddock peel with the yellow outer skin removed is put into a solution containing 6 mass percent of common salt and 0.6 mass percent of sodium bicarbonate to be heated and boiled.
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 these two steps results in a preserved fruit with the most moderate adhesion and no sticking to teeth. However, the problem that the preserved shaddock peel is stuck to teeth cannot be solved by replacing the sweetener maltitol with other sweeteners such as cane sugar, sorbitol, xylitol and the like for sugar boiling. Therefore, when the table salt and the sodium bicarbonate solution are 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 problem that the preserved shaddock peel is stuck to teeth can be successfully solved by combining the sugaring with the maltitol.
The invention also provides the shaddock peel preserved fruit prepared by the preparation method.
Has the advantages that: the invention provides a brand-new preparation method of shaddock peel preserved fruit, which innovatively combines a chemical solvent debittering method with maltitol sugar boiling, so that the prepared shaddock peel preserved fruit has no bitter taste and has the fresh fragrance of shaddock peel; meanwhile, the chewiness, elasticity, adhesiveness, cohesiveness, recoverability and the like of the shaddock peel preserved fruit meet the requirements of the preserved fruit. In addition, the shaddock peel preserved fruit uses maltitol as a sweetening agent, does not increase the blood sugar of a human body, and can be eaten by diabetics; compared with the preserved shaddock peel with cane sugar as a sweetening agent in the prior art, the preserved shaddock peel can be called 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 shaddock peel sensory evaluation and identification group is served by 10 evaluators, and the sensory evaluators are invited to carry out sensory evaluation on the shaddock peel preserved fruit 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 preserved 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: adding debitterized pericarpium Citri Grandis into 1kg of 15% maltitol water solution, decocting with sugar at 50 deg.C for 10min, and decocting with sugar at 100 deg.C for 6 min; 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 4 hours at 65 ℃ to obtain the shaddock peel preserved fruit.
According to the evaluation of 10 sensory evaluators, the shaddock peel preserved fruit prepared in the embodiment has no astringent taste, no bitter taste, slightly sweet taste, no tooth sticking, shaddock faint scent and no peculiar smell; the average taste is 29 points, the average smell is 13 points, the average appearance structure is 20 points, the average color is 28 points and the total color is 90 points.
Example 2 preparation of preserved 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: adding debitterized pericarpium Citri Grandis into 1kg of 18% maltitol water solution, decocting with sugar at 45 deg.C for 15min, and decocting with sugar at 100 deg.C for 7 min; fishing out the shaddock peel boiled with sugar and draining the sugar liquid;
(3) and (3) drying: and (3) baking the shaddock peel cooked with sugar in an oven at 70 ℃ for 3h to obtain the shaddock peel preserved fruit.
According to the evaluation of 10 sensory evaluators, the shaddock peel preserved fruit prepared in the embodiment has no astringent taste, no bitter taste, slightly sweet taste, no tooth sticking, shaddock faint scent and no peculiar smell; the average taste is 27 points, the average smell is 10 points, the average appearance structure is 21 points, the average color is 27 points and the total color is 85 points.
Example 3 preparation of preserved 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: adding debitterized pericarpium Citri Grandis into 1kg of 20% maltitol water solution, decocting with sugar at 55 deg.C for 8min, and decocting with sugar at 100 deg.C for 5 min; 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 5 hours at the temperature of 60 ℃ to obtain the shaddock peel preserved fruit.
According to the evaluation of 10 sensory evaluators, the shaddock peel preserved fruit prepared in the embodiment has no astringent taste, no bitter taste, slightly sweet taste, no tooth sticking, shaddock faint scent and no peculiar smell; the average taste is 25 points, the average smell is 14 points, the average appearance structure is 20 points, the average color is 26 points, and the total color is 85 points.
Comparative example 1 preparation of preserved 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: adding debitterized pericarpium Citri Grandis into 1kg of sorbitol aqueous solution containing 15% by weight, decocting with sugar at 50 deg.C for 10min, and decocting with sugar at 100 deg.C for 6 min; 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 4 hours at 65 ℃ to obtain the shaddock peel preserved fruit.
The evaluation of 10 sensory evaluation personnel proves that the shaddock peel preserved fruit prepared by the embodiment has no shaddock faint scent and is seriously stuck to teeth; the average taste is 11 points, the average smell is 8 points, the average appearance structure is 21 points, the average color is 26 points, and the total color is 66 points.
Comparative example 2 preparation of preserved 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: adding debitterized pericarpium Citri Grandis into 1kg xylitol water solution containing 15% by mass, decocting with sugar at 50 deg.C for 10min, and decocting with sugar at 100 deg.C for 6 min; 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 4 hours at 65 ℃ to obtain the shaddock peel preserved fruit.
The evaluation of 10 sensory evaluation personnel proves that the shaddock peel preserved fruit prepared by the embodiment has no shaddock faint scent and is seriously stuck to teeth; the average taste is 13 points, the average smell is 7 points, the average appearance structure is 20 points, the average color is 27 points and the total color is 67 points.
Comparative example 3 preparation of preserved 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: adding debitterized pericarpium Citri Grandis into 1kg of 15% maltitol water solution, decocting with sugar at 50 deg.C for 10min, and decocting with sugar at 100 deg.C for 6 min; 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 4 hours at 65 ℃ to obtain the shaddock peel preserved fruit.
The evaluation of 10 sensory evaluators shows that the preserved shaddock peel prepared by the embodiment has no shaddock faint scent,
slightly sticky, slightly astringent and slightly bitter; the average taste score is 21, the average smell score is 11, the average appearance structure score is 20, the average color score is 25 and the total score is 77.
Claims (10)
1. A preparation method of preserved 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: the debitterized shaddock peel is placed into a 15-20 mass percent maltitol aqueous solution to be subjected to sugar boiling for 8-15 min at a first temperature, and then is subjected to sugar boiling for 5-7 min at a second temperature;
and (3) drying: and drying the shaddock peel after being boiled with sugar to obtain the shaddock peel preserved fruit.
2. The preparation method of the shaddock peel preserved fruit according to claim 1, wherein the first temperature in the sugar boiling step is 45 to 55 ℃; the second temperature is 90-100 ℃.
3. The method of preparing the preserved grapefruit peel as claimed in claim 1, wherein the first temperature in the sugar-cooking step is 50 ℃; the second temperature was 100 ℃.
4. The preparation method of the shaddock peel preserved fruit according to claim 1, wherein the specific method of drying in the drying step is as follows: and (3) baking the shaddock peel after being boiled with sugar for 3-5 hours at the temperature of 60-70 ℃ to obtain the shaddock peel preserved fruit.
5. The preparation method of the shaddock peel preserved fruit according to claim 4, wherein the specific method of drying in the drying step is as follows: baking the shaddock peel cooked with sugar for 4 hours at 65 ℃ to obtain the shaddock peel preserved fruit.
6. The preparation method of the preserved shaddock peel 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 weight of the shaddock peel is 6-12 mg/g.
7. The preparation method of the preserved shaddock peel as claimed in claim 6, wherein the shaddock peel is debittered by a chemical debittering method in the debittering step until the content of naringin in the dry weight of the shaddock peel is 8-10 mg/g.
8. The preparation method of the shaddock peel preserved fruit according to claim 6, wherein 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.
9. The preparation method of the shaddock peel preserved fruit according to claim 8, wherein the shaddock peel with the yellow outer skin removed is put into a solution containing 5-8% by mass of salt and 0.5-0.8% by mass of sodium bicarbonate and heated to boil; most preferably, the shaddock peel with the yellow outer skin removed is put into a solution containing 6 mass percent of common salt and 0.6 mass percent of sodium bicarbonate to be heated and boiled.
10. The preserved shaddock peel prepared by the preparation method of any one of claims 1 to 9.
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| CN115363129A (en) * | 2022-08-24 | 2022-11-22 | 广西民族师范学院 | Preparation method of low-sugar preserved phyllanthus emblica |
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