CN110432371A - A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation - Google Patents
A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation Download PDFInfo
- Publication number
- CN110432371A CN110432371A CN201910829493.2A CN201910829493A CN110432371A CN 110432371 A CN110432371 A CN 110432371A CN 201910829493 A CN201910829493 A CN 201910829493A CN 110432371 A CN110432371 A CN 110432371A
- Authority
- CN
- China
- Prior art keywords
- pomelo peel
- preparation
- water
- outer layer
- slurries
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 36
- 239000008274 jelly Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000000560 Citrus x paradisi Species 0.000 title abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 40
- 239000001814 pectin Substances 0.000 claims abstract description 40
- 235000010987 pectin Nutrition 0.000 claims abstract description 40
- 235000009508 confectionery Nutrition 0.000 claims abstract description 39
- 241000283690 Bos taurus Species 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 244000276331 Citrus maxima Species 0.000 claims description 84
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 239000002002 slurry Substances 0.000 claims description 27
- 235000001759 Citrus maxima Nutrition 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000009835 boiling Methods 0.000 claims description 20
- 235000020429 malt syrup Nutrition 0.000 claims description 12
- 229920001817 Agar Polymers 0.000 claims description 11
- 239000008272 agar Substances 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 241000206575 Chondrus crispus Species 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 230000003796 beauty Effects 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000000873 masking effect Effects 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 239000004568 cement Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 11
- 230000008901 benefit Effects 0.000 abstract description 8
- 239000000284 extract Substances 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 238000011161 development Methods 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 239000003292 glue Substances 0.000 description 18
- 238000002474 experimental method Methods 0.000 description 16
- 239000000679 carrageenan Substances 0.000 description 14
- 235000010418 carrageenan Nutrition 0.000 description 14
- 229920001525 carrageenan Polymers 0.000 description 14
- 229940113118 carrageenan Drugs 0.000 description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 14
- 235000010419 agar Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 4
- -1 flavone compound Chemical class 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 4
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 4
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 4
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 4
- 235000005493 rutin Nutrition 0.000 description 4
- 229960004555 rutoside Drugs 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000011017 operating method Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000012795 verification Methods 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 150000002630 limonoids Chemical class 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- BVPWJMCABCPUQY-UHFFFAOYSA-N 4-amino-5-chloro-2-methoxy-N-[1-(phenylmethyl)-4-piperidinyl]benzamide Chemical compound COC1=CC(N)=C(Cl)C=C1C(=O)NC1CCN(CC=2C=CC=CC=2)CC1 BVPWJMCABCPUQY-UHFFFAOYSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 206010007191 Capillary fragility Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 description 1
- ZONYXWQDUYMKFB-UHFFFAOYSA-N SJ000286395 Natural products O1C2=CC=CC=C2C(=O)CC1C1=CC=CC=C1 ZONYXWQDUYMKFB-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229930003949 flavanone Natural products 0.000 description 1
- 150000002208 flavanones Chemical class 0.000 description 1
- 235000011981 flavanones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- HXTFHSYLYXVTHC-AJHDJQPGSA-N narirutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O1 HXTFHSYLYXVTHC-AJHDJQPGSA-N 0.000 description 1
- HXTFHSYLYXVTHC-ZPHOTFPESA-N narirutin Natural products C[C@@H]1O[C@H](OC[C@H]2O[C@@H](Oc3cc(O)c4C(=O)C[C@H](Oc4c3)c5ccc(O)cc5)[C@H](O)[C@@H](O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O HXTFHSYLYXVTHC-ZPHOTFPESA-N 0.000 description 1
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of preparation method of pomelo peel jelly work and the pomelo peel jelly works of preparation, including material selection, feedstock processing, the extraction of outer layer yellow rind, the extraction of internal layer white pericarp, allotment sugar juice, moulding, cooling, demoulding and packaging and other steps.The present invention is primary raw material using pomelo peel, extracts pectin and flavor substance therein, makes low energy, low sugariness, taste good, unique flavor, pure color, the soft sweets with grapefruit flavor.Pass through the development and utilization to pomelo peel, process pomelo peel soft sweets, both it had been able to satisfy the consumption demand that consumer pursues product diversification, increasingly values product healthcare function, it is able to achieve waste utilization again, reduce the waste of resource, with preferable economic benefit, social benefit and environmental benefit, development prospect is had a vast market.
Description
Technical field
The present invention relates to a kind of preparation method of pomelo peel jelly work and the pomelo peel jelly works of preparation, belong to food
Processing technique field.
Background technique
Shaddock (Citrus grandis (L.) Osbeck) also known as pomelo, are Rutaceae citrus fruits, have shatian pomelo,
Sweet shaddock, Hu shaddock, grape fruit, Wen Danyou, chessboard mountain shaddock etc. are several.Shaddock ped accounts for the 43%~48% of entire shaddock, and pericarp contains more
Kind medicinal ingredient, has edibility.In addition to containing moisture, vitamin, minerals these nutrients needed by human, also containing more
Non-nutritive physiologically active ingredient kind beneficial to human health, such as flavone compound, limonoid, essential oil, natural
Pigment, dietary fiber etc..
In traditional medicine, shaddock ped nature and flavor are pungent, sweet, bitter, warm, there is regulating qi-flowing for eliminating phlegm, reinforcing spleen to promote digestion, cold dispelling eliminating dampness,
Shaddock ped has cough-relieving, resolving sputum, qi-regulating, anti-inflammatory, antipruritic and other effects.Modern medicine study show pummelo peel extract have it is anti-oxidant,
Antibacterial, anticancer, anti-aging, hypoglycemic, blood pressure lowering, prevention of arterial atherosis isoreactivity, meanwhile, shaddock ped contains volatile oil, shaddock
The flavone compounds such as skin glycosides, rutin, have the function of antioxidant activity.Wherein flavonoid content be about 1%~
6%, mainly flavanone kind composition, such as aurantiin, neohesperidin, narirutin, wherein aurantiin account for 80% with
On.Wherein, rutin also known as rutin sophorin are the important composition ingredients of citrin, and having reduces capillary fragility, improve micro- follow
The effects of ring, enhancing immune function of human body.
After shaddock fruit eats or processes, it is left a large amount of pericarps, not only pollutes environment, but also waste of resource.Shaddock ped extracts
There is object ingredient high health-care to be worth, and comprehensively utilizes to shaddock ped, extracts beneficiating ingredient therein such as flavonoids
Object, limonoids, essential oil, pigment, pectin etc. are closed, the utilization ways to shaddock fruit can be expanded, to its economic valence of raising
Value is of great significance.
Gel candy be using granulated sugar, starch syrup as primary raw material, using agar, starch, gelatin, pectin as coagulator,
It the techniques such as boiled, formed to be made, the candy that moisture content is higher, soft.Gel-type candy is regarded as soft sugar by people
Fruit, therefore, also referred to as soft sweets.Soft sweets non-sugar ingredient is more, and pol is low heat value candy generally between 50%~80% range,
Have many advantages, such as that tissue is fine and smooth, mouthfeel is smooth, shelf life is long.
In recent years, as people's living standard is being continuously improved, increasingly increase to health food demand, candy market
Product gradually to high-grade, low sugar degree, native element allotment, fortification direction transition.People are to sweet food, especially
" sugar " all keeps outside of the door.
Pectin is the colloid extracted from the pericarp or fruit of plant, is the excellent colloid for manufacturing fruit jelly.Pectin is
A kind of natural macromolecule amylose polymer, usually rice white to khaki powder, odorless, slightly sweet, and slightly tart flavour, easily
It is dissolved in water, there is good gelatine and stable emulsifying effect.The strand of pectin is longer, degree of esterification is higher, and gel is strong
It spends stronger.Pectin is typically used in the production of soft sweets, and the current gelling agent in production gel soft candy usually has agar, OK a karaoke club
Glue, gelatin, xanthan gum and pectin etc..
The production and processing of elastic gel soft sweets at present after typically weighing foodstuff glue, adds water, heating to boil glue, simultaneously
It stirs off and starches, then sucrose and colloidal sol are mixed into tanning and are process.Pomelo peel is rich in pectin, is the desirable feedstock for producing pectin.But
Be, the report of the now related system research using the progress health care soft sweet product development of pomelo peel nutritive and health protection components at home compared with
It is few.However, shaddock peel glue health care soft sweet is produced using new raw materials for production and new production technology, market development prospect tool
It is good.
Summary of the invention
To overcome above-mentioned technical problem, the purpose of the present invention is to provide a kind of preparation method of pomelo peel jelly work and
The pomelo peel jelly work of preparation.
A purpose according to the present invention, the invention provides the following technical scheme:
A kind of preparation method of pomelo peel jelly work, includes the following steps:
The selection of S1 material
Beauty bright in colour is selected, fragrance is good, fresh mature, no disease and pests harm, the shaddock having no mechanical damage without the base that rots,
Rinsed with clear water, by pomelo peel dirty dirt and the removal such as the grains of sand, drain naturally；
S2 feedstock processing
S201 separates the pulp of shaddock and pericarp, then separates outer layer yellow rind and internal layer white pericarp, respectively
Obtain outer layer yellow rind and internal layer white pericarp；
Internal layer white pericarp is cut into the bulk of 4cm × 2cm by S202, and outer layer yellow rind is cut into the block of 2cm × 2cm
Shape；
The extraction of S3 pigment
S301 impregnates
The outer layer yellow rind cut is placed in 40~50 DEG C of hot water and impregnates 5min, is drained naturally at room temperature；
S302 mashing
The outer layer yellow rind after surface moisture will be drained, water is added according to solid-liquid ratio 1:1.5, is put into beater and be beaten,
Collect slurries；
S303 filtering
The slurries obtained in S302 are filtered, outer layer yellow rind extracting solution is obtained, is filled to through sterilization processing
It is spare in container；
The extraction of S4 pectin
S401 blanching
The internal layer white pericarp of well cutting in S2 is placed in boiling water and boils 5~7min, pulls out and drains away the water, then set
It gently rubs, rinse in cold water, impregnate 1min, be again placed in boiling water and boil, be repeated 3 times, until boiling rear solution without bitter taste；
S402 mashing
It pulls the internal layer white pericarp through boiling out, water is added according to the ratio of solid-liquid ratio 1:5, is put into beater and is beaten,
Collect slurries；
S403 grinding
By internal layer white pericarp slurries obtained above by colloid mill, keep slurries perfectly homogenous into white viscous liquid shape
Pectin slurries, be then filled in the container through sterilization processing, it is spare；
S5 deploys sugar juice
Into the water by white granulated sugar and malt syrup, after white granulated sugar and malt syrup dissolve completely, lemon is added wherein
Lemon acid, carragheen and agar powder, continue to heat, and constantly stir evenly, and pectin slurries and the outer layer for adding above-mentioned preparation are yellow
Color Fruit peel extract, stirs evenly, boiling 3min；
S6 moulding
Stop heating, the sugar juice in S5 is poured into the mould for candy handled well at once, moulding temperature 85~
90℃；
S7 is cooling
The soft sweets being poured in will be poured to be placed in room temperature, natural cooling 30 minutes；
S8 demoulding
By the good soft sweets demoulding of natural cold cut, pomelo peel jelly work is made；
S9 packaging
Soft sweets obtained are packed with masking foil, pomelo peel jelly work finished product is made.
Further, in S5, when deploying sugar juice, the content of each component are as follows: white granulated sugar 20%, malt syrup are
25%, 35% or 45%, remaining is water；Water temperature is controlled at 40~50 DEG C, prevents caramelization.
Further, in S5, the content of each component added in sugar juice are as follows: citric acid 0.1%, carragheen 2%,
Agar powder is 0.3%.
Further, in S5, the mass content of the pectin slurries of addition is 15%.
According to another object of the present invention, the invention provides the following technical scheme:
A kind of pomelo peel jelly work, is prepared using above-mentioned preparation method.
Compared with prior art, beneficial effects of the present invention are as follows:
A kind of exemplary preparation method of pomelo peel jelly work of the present invention, is primary raw material using pomelo peel, extracts it
In pectin and flavor substance, make low energy, low sugariness, taste good, unique flavor, pure color, have grapefruit flavor
Soft sweets.By the development and utilization to pomelo peel, pomelo peel soft sweets are processed, consumer had both been able to satisfy and has pursued product diversification, day
Benefit values the consumption demand of product healthcare function, and is able to achieve waste utilization, reduces the waste of resource, has preferable economic effect
Benefit, social benefit and environmental benefit, have a vast market development prospect.
Detailed description of the invention
Fig. 1 is influence schematic diagram of the carrageenan concentrations of the present invention to pomelo peel jelly work quality；
Fig. 2 is influence schematic diagram of the pomelo peel pectin extracting soln content of the present invention to pomelo peel jelly work quality；
Fig. 3 is influence schematic diagram of the brew time of the present invention to pomelo peel jelly work quality.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
A kind of preparation method of pomelo peel jelly work, includes the following steps:
The selection of S1 material
Beauty bright in colour is selected, fragrance is good, fresh mature, no disease and pests harm, the shaddock having no mechanical damage without the base that rots,
Rinsed with clear water, by pomelo peel dirty dirt and the removal such as the grains of sand, drain naturally；
S2 feedstock processing
S201 separates the pulp of shaddock and pericarp, and outer layer yellow rind and internal layer white pericarp are then separated (outer layer
Yellow rind not speckle with internal layer white pericarp)；
Internal layer white pericarp is cut into the bulk of 4cm × 2cm by S202, and outer layer yellow rind is cut into the block of 2cm × 2cm
Shape；
The extraction of S3 pigment
S301 impregnates
The outer layer yellow rind cut is placed in 40~50 DEG C of hot water and impregnates 5min, is drained naturally at room temperature；
Since there is citric acid bitter principle in pomelo peel, twist the flavone compounds such as alkali, outermost layer of skin glycosides, rutin, it is easy to produce hardship
Taste is easy to impact the mouthfeel and quality of shaddock-peel candies, it is therefore necessary to remove, by soaking outer layer yellow rind in the hot water
Bubble, can remove effectively bitter substance.
S302 mashing
The outer layer yellow rind after surface moisture will be drained, water is added according to solid-liquid ratio 1:1.5, is put into beater and be beaten,
Collect slurries；
S303 filtering
By the ready filtered through gauze of the slurries obtained in S302, outer layer yellow rind extracting solution is obtained, its is filling
It is spare into the container through sterilization processing
The extraction of S4 pectin
S401 blanching
The internal layer white pericarp of well cutting in S2 is placed in boiling water and boils 5~7min, pulls out and drains away the water, then set
It gently rubs, rinse in cold water, impregnate 1min, be again placed in boiling water and boil, be repeated 3 times, until boiling rear solution without bitter taste；
S402 mashing
It pulls the internal layer white pericarp through boiling out, water is added according to the ratio of solid-liquid ratio 1:5, is put into beater and is beaten,
Collect slurries；
S403 grinding
By internal layer white pericarp slurries obtained above by colloid mill, keep slurries perfectly homogenous into white viscous liquid shape
Pectin slurries, be then filled in the container through sterilization processing, it is spare；
S5 deploys sugar juice
Into the water by white granulated sugar and malt syrup, after white granulated sugar and malt syrup dissolve completely, lemon is added wherein
Lemon acid, carragheen and agar powder, continue to heat, and constantly stir evenly, and pectin slurries and the outer layer for adding above-mentioned preparation are yellow
Color Fruit peel extract, stirs evenly, boiling 3min；
Wherein, when deploying sugar juice, the content of each component are as follows: white granulated sugar 20%, malt syrup 25%, 35% or
45%, remaining is water；Water temperature is controlled at 40~50 DEG C, prevents caramelization.
The content of each component added in sugar juice are as follows: citric acid 0.1%, carragheen 2%, agar powder 0.3%.
The mass content of the pectin slurries of addition is 15%.
S6 moulding
Stop heating, the sugar juice in S5 is poured into the mould for candy handled well at once, moulding temperature 85~
90℃；
S7 is cooling
The soft sweets being poured in will be poured to be placed in room temperature, natural cooling 30 minutes；
S8 demoulding
By the good soft sweets demoulding of natural cold cut, pomelo peel jelly work is made；
S9 packaging
Soft sweets obtained are packed with masking foil, pomelo peel jelly work finished product is made.
Embodiment 2
The present embodiment and the difference of embodiment 1 be, in the present embodiment in steps of 5, by the concentration of carragheen from 1%,
1.5%, 3% or 4%.Other operating procedures are identical as embodiment.
Embodiment 3
The present embodiment and the difference of embodiment 1 are, in the present embodiment in steps of 5, by the matter of the pectin slurries of addition
Amount content is adjusted to 10%, 20% or 25%.Other operating procedures are identical as embodiment.
Embodiment 4
The present embodiment and the difference of embodiment 1 are, in the present embodiment in steps of 5, the time of boiling is adjusted to
1min, 5min or 7min.Other operating procedures are identical as embodiment.
Embodiment 5
Sensory evaluation
According to the quality requirements of soft sweets, 10 sensory evaluation composition of personnel evaluation groups, color, bullet to product are organized
Property, tissue morphology and flavor, 4 aspects carry out comprehensive scores, each is 10 points, and total score is 40 points, and standards of grading are shown in Table 1.
1 soft sweets sensory evaluation scores table of table
Physical and chemical index
Physical and chemical index: moisture 16%-18%, pH 3.5-4.5, reduced sugar 29%-35%.
Microbiological indicator
Microbiological indicator: Jun falls Zong Shuo≤500cfu/g, Escherichia coli Jun Qun≤30MPN/100g, and pathogenic bacteria must not be examined
Out.
Embodiment 6
Experiment of single factor
Respectively using carragheen, pomelo peel pectin extracting soln content, boil the glue time as impact factor, with aforementioned processing technology
Pomelo peel jelly work is made, using sensory evaluation scores as index, experiment of single factor is carried out, determines each factor pair pomelo peel soft sweets quality
Influence.
Orthogonal experiment
On the basis of experiment of single factor, orthogonal experiment is carried out, factor level is shown in Table 2.
2 orthogonal experiment factor level table of table
Embodiment 7
As a result with analysis
Influence of the carrageenan concentrations to product quality
In agar concentration 0.3%, citric acid concentration 0.1%, pomelo peel pectin extracting soln content 15%, malt syrup content
35%, boil the glue time be 3min when, inquire into influence of the different carrageenan concentrations to product quality, as a result as shown in Figure 1.
It will be seen from figure 1 that the comprehensive score of product first rises to be declined afterwards with the raising of carrageenan concentrations.Work as OK a karaoke club
When gum concentration is 1%, quality is too soft, and viscoplasticity is poor, no chewiness and more difficult demoulding；And when carrageenan concentrations taste 4%, quality
It is too hard, it is more difficult to chew；Only when carrageenan concentrations are 2%, the viscoplasticity of product is preferable, and chewiness and brittleness are appropriate, color,
Transparency and tissue morphology are preferable.
Influence of the pomelo peel pectin extracting soln content to product quality
Carrageenan concentrations 2%, citric acid concentration 0.1%, agar concentration 0.3%, malt syrup content 35%, boil glue when
Between be 3min when, inquire into influence of the different white slurry contents to product quality amount, as a result as shown in Figure 2.
As seen from Figure 2, as white slurries shaddock peel glue extracts the increase of liquid hold-up, the comprehensive score of product is first
Decline after rising.The appearance luster and transparency of finished product have significantly different.When pomelo peel pectin extracting soln content is 10%, matter
Ground is softer, elastic and chewiness is general, easy mold release, transparency be not inadequate, and mouthfeel is general；And when white slurry content is 25%
When, the viscoplasticity of product is preferable, but uneven color is even, and transparency is not high, and has more Filamentous clast, seriously affects product
Appearance.Therefore when pomelo peel pectin extracting soln is 15%, product either flavor, color or tissue morphology is all preferable.
Influence of the brew time to product quality
In carrageenan concentrations 2%, pomelo peel pectin extracting soln content 15%, citric acid 0.1% when agar 0.3%, is inquired into
Influence of the different brew times to quality of finished, as a result as shown in Figure 3.As seen from Figure 3, as brew time extends,
The comprehensive score of product first rises to be declined afterwards.When brew time is 1min, soft sweets quality is softer, and elasticity and chewiness are lower；
And when boiling the glue time is 5min, though viscoplasticity and chewiness are all preferable, it is not easy moulding, and can stick to one's teeth, seriously affected into
Product rate.Therefore, when boiling the glue time is 3min, not only the quality of product is preferable, but also yield rate is higher.
Embodiment 8
Orthogonal experiment results analysis
On the basis of above-mentioned experiment of single factor, using L9(33) orthogonal experiment, with the comprehensive score (comprehensive score of soft sweets
The sum of the average mark of=each item rating, full marks are 40 points) be index, compare carragheen content, pomelo peel pectin extracting soln content,
Influence of the glue time to pomelo peel jelly work quality is boiled, determines optimal process conditions, experimental result and range analysis are shown in
Table 3.
3 Orthogonal experiment results table of table
According to very poor size, the primary and secondary sequence of factor is carried out, R value is bigger, indicates the horizontal variation of the factor to test
Influence it is bigger, therefore this factor is more important in this experiment；Conversely, it is very poor smaller, indicate the horizontal variation of the factor
Influence to test is smaller.As can be seen from Table 6, the very poor maximum of carrageenan concentrations (A), therefore be major influence factors,
It followed by boils glue time (C), the smallest is pomelo peel pectin extracting soln content (B), and the primary-slave relation of factor is:
Further according to the size of k value, k2Value is maximum, then can obtain optimal proportion are as follows: A2、B2、C2, optimal combination A2B2C2,
I.e. carrageenan concentrations are 2%, and pomelo peel pectin extracting soln content is 15%, and boiling the glue time is 3min, to the influence factor of product
It is followed successively by A > C > B, i.e. carrageenan concentrations > boil the glue time > pomelo peel pectin extracting soln content.
Embodiment 8
Verification test
Since the optimum process condition that experiment of single factor obtains is carrageenan concentrations 2%, pomelo peel pectin extracting soln content
15%, glue time 3min is boiled, is not inconsistent with orthogonal experiment, it is therefore necessary to which optimum process condition is verified.
The optimum process condition verification result of 4 pomelo peel jelly work of table
Verification result is better than the A in orthogonal experiment group as shown in Table 42B1C2, illustrate optimum process condition are as follows: carragheen is dense
Degree is 2%, and pomelo peel pectin extracting soln content 15% boils glue time 3min.
Physical and chemical index
Physical and chemical index: moisture 16%-18%, pH 3.5-4.5, reduced sugar 29%-35%.
Microbiological indicator
Microbiological indicator: Jun falls Zong Shuo≤500cfu/g, Qun≤30 Escherichia coli Jun
MPN/100g, pathogenic bacteria are not detected.
Embodiment 9
Conclusion
Determine the production technology of pomelo peel jelly work
Fresh mature is selected, after cleaning without the pomelo peel for rotting and having no mechanical damage, pericarp ectonexine is divided for no disease and pests harm
From, pectin substance and natural pigment in pomelo peel are extracted, by dissolving for malt syrup and white granulated sugar, and compound adhesive Hybrid Heating,
Moulding is packed after cooling, can be made into sapid jelly work.
Optimize the optimal processing parameter of pomelo peel jelly work
By experiment of single factor and orthogonal experiment, the technological parameter of pomelo peel jelly work is optimized, when boiling glue
Between be 3min, carrageenan concentrations 2%, pomelo peel pectin extracting soln content be 15% when, soft sweets quality obtained is best and right
The flavor effect size order of product is carrageenan concentrations, boils glue time and pomelo peel pectin extracting soln content.
In above-described embodiment, the utensil of use are as follows: (the first emerging machinery in Hubei has beater using " family is happy " board electronic stuff grinder
Limit company), digester, electromagnetic oven (beautiful WK2101), steams electronic balance (Beijing BS210S Sai Duolisi balance Co., Ltd)
Saucepan, acidometer, thermometer, colloid mill (DJM60L.A type colloid mill, Shanghai Dong Hua high pressure homogenizer factory), pH test paper, mold
Deng.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of preparation method of pomelo peel jelly work, which comprises the steps of:
The selection of S1 material
Beauty bright in colour is selected, fragrance is good, fresh mature, no disease and pests harm, the shaddock having no mechanical damage without the base that rots, with clear
Water rinses, by pomelo peel dirty dirt and the removal such as the grains of sand, drain naturally；
S2 feedstock processing
S201 separates the pulp of shaddock and pericarp, then separates outer layer yellow rind and internal layer white pericarp, obtains respectively
Outer layer yellow rind and internal layer white pericarp；
Internal layer white pericarp is cut into the bulk of 4cm × 2cm by S202, and outer layer yellow rind is cut into the bulk of 2cm × 2cm；
The extraction of S3 pigment
S301 impregnates
The outer layer yellow rind cut is placed in 40~50 DEG C of hot water and impregnates 5min, is drained naturally at room temperature；
S302 mashing
The outer layer yellow rind after surface moisture will be drained, water is added according to solid-liquid ratio 1:1.5, is put into beater and be beaten, collect
Slurries；
S303 filtering
The slurries obtained in S302 are filtered, outer layer yellow rind extracting solution is obtained, is filled to the container through sterilization processing
In, it is spare；
The extraction of S4 pectin
S401 blanching
The internal layer white pericarp of well cutting in S2 is placed in boiling water and boils 5~7min, pulls out and drains away the water, be subsequently placed in cold
It gently rubs, rinse in water, impregnate 1min, be again placed in boiling water and boil, be repeated 3 times, until boiling rear solution without bitter taste；
S402 mashing
It pulls the internal layer white pericarp through boiling out, water is added according to the ratio of solid-liquid ratio 1:5, is put into beater and is beaten, collect
Slurries；
S403 grinding
By internal layer white pericarp slurries obtained above by colloid mill, keep slurries perfectly homogenous at white viscous liquid shape fruit
Then rubber cement liquid is filled in the container through sterilization processing, spare；
S5 deploys sugar juice
Into the water by white granulated sugar and malt syrup, after white granulated sugar and malt syrup dissolve completely, wherein be added citric acid,
Carragheen and agar powder continue to heat, and constantly stir evenly, and add the pectin slurries and outer layer yellow rind of above-mentioned preparation
Extracting solution stirs evenly, boiling 3min；
S6 moulding
Stop heating, the sugar juice in S5 is poured into the mould for candy handled well at once, 85~90 DEG C of moulding temperature；
S7 is cooling
The soft sweets being poured in will be poured to be placed in room temperature, natural cooling 30 minutes；
S8 demoulding
By the good soft sweets demoulding of natural cold cut, pomelo peel jelly work is made；
S9 packaging
Soft sweets obtained are packed with masking foil, pomelo peel jelly work finished product is made.
2. a kind of preparation method of pomelo peel jelly work according to claim 1, which is characterized in that in S5, deploying
When sugar juice, the content of each component are as follows: white granulated sugar 20%, malt syrup 35%, remaining is water；Water temperature is controlled 40~50
DEG C, prevent caramelization.
3. a kind of preparation method of pomelo peel jelly work according to claim 1, which is characterized in that in S5, sugar juice
The content of each component of middle addition are as follows: citric acid 0.1%, carragheen 2%, agar powder 0.3%.
4. a kind of preparation method of pomelo peel jelly work according to claim 1, which is characterized in that in S5, addition
The mass content of pectin slurries is 15%.
5. pomelo peel pectin prepared by a kind of preparation method of pomelo peel jelly work according to any one of claims 1 to 4
Soft sweets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910829493.2A CN110432371A (en) | 2019-09-03 | 2019-09-03 | A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910829493.2A CN110432371A (en) | 2019-09-03 | 2019-09-03 | A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110432371A true CN110432371A (en) | 2019-11-12 |
Family
ID=68438941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910829493.2A Pending CN110432371A (en) | 2019-09-03 | 2019-09-03 | A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110432371A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606773A (en) * | 2022-11-30 | 2023-01-17 | 中国海洋大学 | Shaddock peel jelly capable of dispelling effects of alcohol and preparation method of shaddock peel jelly |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102731681A (en) * | 2011-04-15 | 2012-10-17 | 吕维学 | Method for extracting pectin from orange peel and shaddock peel |
| CN103484257A (en) * | 2013-10-14 | 2014-01-01 | 厦门大学 | Comprehensive utilization method for pomelo peels |
| CN108142633A (en) * | 2016-12-06 | 2018-06-12 | 周碧华 | A kind of production method of shaddock sugar sweet |
| CN109456420A (en) * | 2018-11-19 | 2019-03-12 | 张家界普兰植物开发有限公司 | A method of quick room temperature prepares high degree of gelation pectin from shaddock fresh hide |
-
2019
- 2019-09-03 CN CN201910829493.2A patent/CN110432371A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102731681A (en) * | 2011-04-15 | 2012-10-17 | 吕维学 | Method for extracting pectin from orange peel and shaddock peel |
| CN103484257A (en) * | 2013-10-14 | 2014-01-01 | 厦门大学 | Comprehensive utilization method for pomelo peels |
| CN108142633A (en) * | 2016-12-06 | 2018-06-12 | 周碧华 | A kind of production method of shaddock sugar sweet |
| CN109456420A (en) * | 2018-11-19 | 2019-03-12 | 张家界普兰植物开发有限公司 | A method of quick room temperature prepares high degree of gelation pectin from shaddock fresh hide |
Non-Patent Citations (1)
| Title |
|---|
| 刘永，等: "柚子黄油胞层黄色素稳定性的研究", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606773A (en) * | 2022-11-30 | 2023-01-17 | 中国海洋大学 | Shaddock peel jelly capable of dispelling effects of alcohol and preparation method of shaddock peel jelly |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224878B (en) | Rosa roxburghii tratt fruit cake and preparation method thereof | |
| CN105410546B (en) | Composite plant beverage rich in anthocyanidin and preparation method thereof | |
| CN105851994A (en) | Processing method of pitaya peel jam | |
| CN106538802B (en) | Fingered citron sandwich soft sweet and preparation method thereof | |
| CN105410551B (en) | Passionfruit latex and preparation method thereof and the application in terms of high-quality fruitcake making | |
| CN103404922A (en) | Preparation method of passion fruit beverage | |
| KR101563802B1 (en) | Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same | |
| CN102550784A (en) | Ginger and potato preserved fruit and processing method thereof | |
| CN103918961A (en) | Method for processing sea buckthorn fruit cake | |
| CN103719766A (en) | Processing technology of hawthorn flakes | |
| CN104068134A (en) | Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries | |
| CN100443001C (en) | Health tea drink of Aizoon stonecrop herb | |
| CN105747042A (en) | Compound beverage with lycium barbarum, red dates and Hongyang kiwifruit and preparation method thereof | |
| CN1977660A (en) | Potato slices with orange fragrance and making method thereof | |
| CN105942099A (en) | Red-date fermented beverage and production method thereof | |
| CN110432371A (en) | A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation | |
| CN107094973A (en) | A kind of Appetizing spleen-tonifying preserved fruit and preparation method thereof | |
| CN107173770A (en) | A kind of ginkgo nutritional sauce and preparation method thereof | |
| CN106983050A (en) | A kind of processing technology optimizing research of date-wolfberry fruit composite beverage | |
| CN103719687A (en) | Five-nuts heart nourishing sticky cake and preparation method thereof | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN108497289A (en) | A kind of production method of honeysuckle rice-pudding Flavor preboiled rice | |
| CN104921112A (en) | Weight reducing jelly and preparation method thereof | |
| CN105767794A (en) | Hawthorn fruit-pear thick soup | |
| CN1215799C (en) | Processing method of green tea with monorchid herminium herb |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191112 |