CN102613509A - Grapefruit flesh and peel mixed stuffing - Google Patents
Grapefruit flesh and peel mixed stuffing Download PDFInfo
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- CN102613509A CN102613509A CN2012101216042A CN201210121604A CN102613509A CN 102613509 A CN102613509 A CN 102613509A CN 2012101216042 A CN2012101216042 A CN 2012101216042A CN 201210121604 A CN201210121604 A CN 201210121604A CN 102613509 A CN102613509 A CN 102613509A
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- pericarp
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- debitterize
- shaddock
- pulp
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Abstract
The invention belongs to the technical field of grapefruit deep processing, and particularly relates to grapefruit flesh and peel mixed stuffing which is made of grapefruit peel and grapefruit flesh after being debitterized. The grapefruit flesh and peel mixed stuffing can be used as moon cake stuffing to produce a grapefruit moon cake and also can be used as stuffing for sandwiched biscuits, sandwiched bread, sandwiched flaky paste, pizza and the like.
Description
Technical field
The invention belongs to shaddock deep process technology field, be specifically related to a kind of shaddock pulp pericarp mixing filling material.
Background technology
Shaddock, because of its partials " are helped son ", among the people serves as blessing descendants's meaning with it, meets people's good hope; And the shaddock profile is perfectly round, is signifying to reunite, and does something for the occasion very much; Adding during the Mid-autumn Festival has the ripe list marketing of a large amount of shaddocks, and therefore, shaddock also becomes the standing food in the Mid-autumn Festival.The traditional Chinese medical science thinks that shaddock pulp is cold in nature, and it is sweet, sour to distinguish the flavor of, and effects such as relieving cough and asthma, clearing heat and eliminating phlegm, reinforcing spleen to promote digestion are arranged.Research shows that shaddock pulp is rich in vitamin C, trace element and para-insulin composition, having so have hypoglycemic, reducing blood lipid, fat-reducing, skin makeup to support effects such as appearance.The shaddock ped main active has naringin, neohesperidin etc., has anti-inflammatory, effect such as antibacterial, and shaddock ped contains rich dietary fiber, soluble dietary fiber---pectin especially, thereby possess good physiological function.
Directly edible its pulp of present shaddock most applications when edible, the shaddock pericarp then can't eat and be dropped, and shaddock is carried out deep processing also seldom.
Summary of the invention
The present invention relates to a kind of shaddock pulp pericarp mixing filling material.
The present invention adopts following technical scheme:
A kind of shaddock pulp pericarp mixing filling material, adopt following method to process: (1) water cleans shaddock, drains the water; (2) pericarp with shaddock separates with interior fruit, and pericarp is cut into the pericarp piece; (3) endocarp of interior fruit is removed with the fruit seed, stayed the pulp grain; (4) the pericarp piece is placed container; The warm water submergence pericarp piece that adds 50-70 ℃; Place micro-wave oven to handle 10-20min in container and carry out debitterize, microwave power is 1000-2000W, afterwards the pericarp piece is pulled out to drop into and continues to handle 10-20min in the boiling water and carry out debitterize; Continuation is pulled the pericarp piece out and is recycled microwave treatment debitterize and boiling water treating debitterize; Change to new warm water and boiling water when recycling microwave debitterize and boiling water debitterize at every turn, circulation 2-4 time, the pericarp piece behind the debitterize is pulled out and is drained; (5) the pericarp piece after will draining places container, and 100-120 ℃ temperature is boiled 20-40min, and the pericarp piece is boiled into pasty state; (6) in the pasty state pericarp, add the pulp grain, stirring becomes the fruit pulp mixture; (7) add D-sorbite to the fruit pulp mixture, vacuum concentrates then, moisture is concentrated to 18-22% is the filling material.
The volume of step (2) mesocarp piece is 1-9cm
2
The addition of sorbitol is the 3-8% of fruit pulp mixture quality in the step (7).
The prepared shaddock pulp of the present invention pericarp mixing filling material is to be raw material with shaddock pericarp and pulp; Pericarp has also obtained utilization; Can be used as the mooncake filling material and produce the shaddock moon cake; Also can be used as the filling material of cakes such as sandwich biscuits, sandwich, sandwich shortcake, Pizza, shaddock pulp pericarp mixing filling material of the present invention has following advantage:
(1) the yellow green oil vacuole layer of reservation shaddock exocuticle utilizes shaddock ped essential oil wherein to play the antibacterial effect of natural anticorrosion, keeps the quality of filling material, makes this filling material product need not to add anticorrisive agent;
(2) mode that in shaddock pericarp debitterized technique, adopts the microwave treatment debitterize to combine with the boiling water treating debitterize; Accelerated the efficient of debitterize; The time of having practiced thrift 50%-80% than traditional immersion debitterize, boiling water treating has been softened shaddock ped simultaneously, and shaddock ped becomes pasty state when being convenient to follow-up boiling;
(3) bitter substance of shaddock pericarp is mainly aurantiin; But effects such as that aurantiin has is anticancer, antibiotic, anti-inflammatory, anti-oxidant, reducing blood lipid, hypercholesterolemia; Therefore the present invention has optimized the technology of microwave combination boiling water debitterize, can make the shaddock pericarp slough the part bitter taste, does not influence the product mouthfeel; Simultaneously the reserve part bitter taste is as characteristic flavor on basis, and kept the physiological function of shaddock pericarp;
(4) pectin substance that utilizes the shaddock pericarp self to contain, stripping in boiling process makes product form the paste shape, need not to add hydrophilic colloid;
(5) adopt D-sorbite to give filling material product sweet taste, do not add sucrose, make the filling material have characteristics low in calories;
(6) make full use of nutriments such as the carbohydrate that contains in shaddock pulp, the pericarp, vitamin, trace element and pectin, naringenin, aurantiin isoreactivity material; Give the product excellent function; Pectin possesses the physiological function of dietary fiber, and materials such as naringenin, aurantiin have anti-inflammatory, function such as antibiotic, antiviral, anti-oxidant.
The specific embodiment
Embodiment 1
(1) it is intact to choose quality, and the shaddock that exocuticle does not have is rotten, damage by worms cleans up whole shaddock with the ozone bubbles cleaning machine as raw material, drains the water; (2) the shaddock pericarp is separated with interior fruit, getting pericarp, to be cut into volume be 2cm
2The pericarp piece; (3) get fruit in the shaddock, remove endocarp and fruit seed, stay the pulp grain; (4) the pericarp piece is placed glass container, adds 50 ℃ warm water (the warm water liquid level of adding is wanted the submergence shaddock ped), after with the whole micro-wave oven debitterize that places of glass container; Microwave power 1000W; Processing time 20min pulls the pericarp piece to drop in the boiling water out afterwards and continues debitterize, boiling water treating time 10min; Continuation is pulled the pericarp piece out and is recycled microwave debitterize and boiling water debitterize; Change to new warm water and boiling water when recycling microwave debitterize and boiling water debitterize at every turn, circulate 4 times, the pericarp piece behind the debitterize is pulled out and is drained; (5) the pericarp piece after will draining places container, and 100 ℃ temperature is boiled 40min, and the pericarp piece is boiled into pasty state; (6) at the middle adding pulp grain of pasty state pericarp, stirring becomes the fruit pulp mixture; (7) D-sorbite that in the fruit pulp mixture, adds fruit pulp mixture quality 8% is regulated sugariness, and vacuum concentrates then, and operating condition is 40 ℃ of temperature, and vacuum-0.09Mpa is concentrated to 18% with moisture and is shaddock pulp pericarp mixing filling material.Produce the shaddock moon cake as the mooncake filling material.
Embodiment 2
(1) it is intact to choose quality, and the shaddock that exocuticle does not have is rotten, damage by worms cleans up whole shaddock with the ozone bubbles cleaning machine as raw material, drains the water; (2) the shaddock pericarp is separated with interior fruit, getting pericarp, to be cut into volume be 4cm
2The pericarp piece; (3) get fruit in the shaddock, remove endocarp and fruit seed, stay the pulp grain; (4) the pericarp piece is placed glass container, adds 70 ℃ warm water (the warm water liquid level of adding is wanted the submergence shaddock ped), after with the whole micro-wave oven debitterize that places of glass container; Microwave power 1500W; Processing time 15min pulls the pericarp piece to drop in the boiling water out afterwards and continues debitterize, boiling water treating time 15min; Continuation is pulled the pericarp piece out and is recycled microwave debitterize and boiling water debitterize; Change to new warm water and boiling water when recycling microwave debitterize and boiling water debitterize at every turn, circulate 3 times, the pericarp piece behind the debitterize is pulled out and is drained; (5) the pericarp piece after will draining places container, and 110 ℃ temperature is boiled 30min, and the pericarp piece is boiled into pasty state; (6) at the middle adding pulp grain of pasty state pericarp, stirring becomes the fruit pulp mixture; (7) D-sorbite that in the fruit pulp mixture, adds fruit pulp mixture quality 3% is regulated sugariness, and vacuum concentrates then, and operating condition is 50 ℃ of temperature, and vacuum-0.08MPa is concentrated to 20% with moisture and is shaddock pulp pericarp mixing filling material.As the interior filling material of sandwich, produce the shaddock sandwich.
Embodiment 3
(1) it is intact to choose quality, and the shaddock that exocuticle does not have is rotten, damage by worms cleans up whole shaddock with the ozone bubbles cleaning machine as raw material, drains the water; (2) the shaddock pericarp is separated with interior fruit, getting pericarp, to be cut into volume be 9cm
2The pericarp piece; (3) get fruit in the shaddock, remove endocarp and fruit seed, stay the pulp grain; (4) the pericarp piece is placed glass container, adds 60 ℃ warm water (the warm water liquid level of adding is wanted the submergence shaddock ped), after with the whole micro-wave oven debitterize that places of glass container; Microwave power 2000W; Processing time 10min pulls the pericarp piece to drop in the boiling water out afterwards and continues debitterize, boiling water treating time 10min; Continuation is pulled the pericarp piece out and is recycled microwave debitterize and boiling water debitterize; Change to new warm water and boiling water when recycling microwave debitterize and boiling water debitterize at every turn, circulate 2 times, the pericarp piece behind the debitterize is pulled out and is drained; (5) the pericarp piece after will draining places container, and 120 ℃ temperature is boiled 20min, and the pericarp piece is boiled into pasty state; (6) at the middle adding pulp grain of pasty state pericarp, stirring becomes the fruit pulp mixture; (7) D-sorbite that in the fruit pulp mixture, adds fruit pulp mixture quality 6% is regulated sugariness, and vacuum concentrates then, and operating condition is 60 ℃ of temperature, and vacuum-0.05Mpa is concentrated to 22% with moisture and is shaddock pulp pericarp mixing filling material.Interior filling material as sandwich biscuits is produced shaddock sandwich biscuits.
Claims (3)
1. shaddock pulp pericarp mixing filling material, it is characterized in that adopting following method to process: (1) water cleans shaddock, drains the water; (2) pericarp with shaddock separates with interior fruit, and pericarp is cut into the pericarp piece; (3) endocarp of interior fruit is removed with the fruit seed, stayed the pulp grain; (4) the pericarp piece is placed container; The warm water submergence pericarp piece that adds 50-70 ℃; Place micro-wave oven to handle 10-20min in container and carry out debitterize, microwave power is 1000-2000W, afterwards the pericarp piece is pulled out to drop into and continues to handle 10-20min in the boiling water and carry out debitterize; Continuation is pulled the pericarp piece out and is recycled microwave treatment debitterize and boiling water treating debitterize; Change to new warm water and boiling water when recycling microwave debitterize and boiling water debitterize at every turn, circulation 2-4 time, the pericarp piece behind the debitterize is pulled out and is drained; (5) the pericarp piece after will draining places container, and 100-120 ℃ temperature is boiled 20-40min, and the pericarp piece is boiled into pasty state; (6) in the pasty state pericarp, add the pulp grain, stirring becomes the fruit pulp mixture; (7) add D-sorbite to the fruit pulp mixture, vacuum concentrates then, moisture is concentrated to 18-22% is the filling material.
2. shaddock pulp pericarp mixing filling material as claimed in claim 1, it is characterized in that: the volume of step (2) mesocarp piece is 1-9cm
2
3. according to claim 1 or claim 2 shaddock pulp pericarp mixing filling material, it is characterized in that: the addition of sorbitol is the 3-8% of fruit pulp mixture quality in the step (7).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101216042A CN102613509B (en) | 2012-04-24 | 2012-04-24 | Grapefruit flesh and peel mixed stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101216042A CN102613509B (en) | 2012-04-24 | 2012-04-24 | Grapefruit flesh and peel mixed stuffing |
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| Publication Number | Publication Date |
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| CN102613509A true CN102613509A (en) | 2012-08-01 |
| CN102613509B CN102613509B (en) | 2013-05-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101216042A Expired - Fee Related CN102613509B (en) | 2012-04-24 | 2012-04-24 | Grapefruit flesh and peel mixed stuffing |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870849A (en) * | 2012-09-04 | 2013-01-16 | 曾昉明 | Sweet pomelo moon cake and fabrication method of sweet pomelo moon cake |
| CN103404793A (en) * | 2013-09-03 | 2013-11-27 | 戴友曾 | Shaddock ped noodle |
| CN103461835A (en) * | 2013-08-02 | 2013-12-25 | 程月银 | Poria cocos-grapefruit cake capable of strengthening spleen and stomach |
| CN103749619A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Blessing cake and preparation method thereof |
| CN103783366A (en) * | 2012-11-30 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | High-water-retention sweet orange stuffing |
| CN103798590A (en) * | 2012-11-30 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | Grapefruit stuffing with high water-retaining property |
| CN103976270A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Pteridium aquilinum dried noodles and making method thereof |
| CN106804670A (en) * | 2016-12-22 | 2017-06-09 | 重庆三峡学院 | A kind of shaddock ped dessert fillings and its crisp short cakes with sesame |
| CN106819006A (en) * | 2017-03-17 | 2017-06-13 | 浙江霓屿人农业科技有限公司 | Seaweed, pineapple complex food and preparation method thereof |
| CN107232534A (en) * | 2017-04-25 | 2017-10-10 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of grapefruit flesh fillings preparation method for bakery |
| CN109619467A (en) * | 2017-10-09 | 2019-04-16 | 鲁婷 | A kind of grapefruit flesh pericarp mixing fillings |
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| CN101057688A (en) * | 2007-05-22 | 2007-10-24 | 林伟锋 | Shaddock whole fruit beverage and its producing method |
| CN101438777A (en) * | 2007-11-19 | 2009-05-27 | 胡义庭 | Method for preparing orange peel paste |
| CN101703180A (en) * | 2009-10-30 | 2010-05-12 | 华南理工大学 | Method for making shaddock peel honey sauce |
| CN102138617A (en) * | 2011-01-14 | 2011-08-03 | 广东轻工职业技术学院 | Pomelo peel cake as well as preparation method and application thereof |
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2012
- 2012-04-24 CN CN2012101216042A patent/CN102613509B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057688A (en) * | 2007-05-22 | 2007-10-24 | 林伟锋 | Shaddock whole fruit beverage and its producing method |
| CN101438777A (en) * | 2007-11-19 | 2009-05-27 | 胡义庭 | Method for preparing orange peel paste |
| CN101703180A (en) * | 2009-10-30 | 2010-05-12 | 华南理工大学 | Method for making shaddock peel honey sauce |
| CN102138617A (en) * | 2011-01-14 | 2011-08-03 | 广东轻工职业技术学院 | Pomelo peel cake as well as preparation method and application thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870849A (en) * | 2012-09-04 | 2013-01-16 | 曾昉明 | Sweet pomelo moon cake and fabrication method of sweet pomelo moon cake |
| CN103783366A (en) * | 2012-11-30 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | High-water-retention sweet orange stuffing |
| CN103798590A (en) * | 2012-11-30 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | Grapefruit stuffing with high water-retaining property |
| CN103461835B (en) * | 2013-08-02 | 2016-01-13 | 程月银 | A kind of strengthening the spleen and stomach Poria cocos shaddock cake |
| CN103461835A (en) * | 2013-08-02 | 2013-12-25 | 程月银 | Poria cocos-grapefruit cake capable of strengthening spleen and stomach |
| CN103404793A (en) * | 2013-09-03 | 2013-11-27 | 戴友曾 | Shaddock ped noodle |
| CN103749619A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Blessing cake and preparation method thereof |
| CN103749619B (en) * | 2013-12-05 | 2015-07-29 | 福建南海食品有限公司 | Good fortune cake and preparation method thereof |
| CN103976270A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Pteridium aquilinum dried noodles and making method thereof |
| CN106804670A (en) * | 2016-12-22 | 2017-06-09 | 重庆三峡学院 | A kind of shaddock ped dessert fillings and its crisp short cakes with sesame |
| CN106819006A (en) * | 2017-03-17 | 2017-06-13 | 浙江霓屿人农业科技有限公司 | Seaweed, pineapple complex food and preparation method thereof |
| CN107232534A (en) * | 2017-04-25 | 2017-10-10 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of grapefruit flesh fillings preparation method for bakery |
| CN109619467A (en) * | 2017-10-09 | 2019-04-16 | 鲁婷 | A kind of grapefruit flesh pericarp mixing fillings |
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| CN102613509B (en) | 2013-05-29 |
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Granted publication date: 20130529 Termination date: 20140424 |