CN1823605A - Ganna shaddock ped and its preparation method - Google Patents
Ganna shaddock ped and its preparation method Download PDFInfo
- Publication number
- CN1823605A CN1823605A CN 200610070910 CN200610070910A CN1823605A CN 1823605 A CN1823605 A CN 1823605A CN 200610070910 CN200610070910 CN 200610070910 CN 200610070910 A CN200610070910 A CN 200610070910A CN 1823605 A CN1823605 A CN 1823605A
- Authority
- CN
- China
- Prior art keywords
- shaddock
- skin
- shaddock skin
- ganna
- calcification
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A Ganna pomelo peel as food is prepared from the peel of Ganna pomelo through grinding on its external surface to remove the oil cells which contains amaroid, and calcifying the peel.
Description
(1) technical field
The invention belongs to preserved fruit food production field, being prepared into the shaddock skin exactly of being specifically related to is Ganna shaddock ped, the invention still further relates to Ganna shaddock ped production method.
(2) background technology
Shaddock is a kind of subtropical fruit, edible as fresh fruit partly is its fruit capsule, and the shaddock skin is a kind of loose spongy fibre structure, contain abundant vitamin and other useful composition equally, among the people often it is concocted the back as have warm stomach, the use of the health food of the effect of reducing phlegm, wet one's whistle, but because its processing procedure complexity, the eleocyte on pericarp surface contains shaddock mandarin orange bitter principle, mouthfeel smell bad and being discarded.As with the shaddock skin as foods using, must remove the shaddock mandarin orange bitter principle of its superficial cell.At present, the method for removing shaddock skin shaddock mandarin orange bitter principle has two kinds, and a kind of is with salt poach and immersion, and another kind is to boil and soak with buck.No matter but boil and soak with saline solution or buck, time, too short bitter taste did not come out, can influence the mouthfeel of final products, the time is oversize just very easily well-done with the shaddock skin, this be because the loose spongy fibre structure of shaddock skin extremely, well-done shaddock skin is easy-formation not, the shape of product extreme difference, owing to boiling with salt solution or buck and soaking, water or buck need desalt with a large amount of water rinses simultaneously, during as suitability for industrialized production, can increase production cost greatly.
(3) summary of the invention
An object of the present invention is to provide does not a kind ofly have the mouthfeel taste of bitter taste Ganna shaddock ped preferably.Another object of the present invention provides Ganna shaddock ped preparation method.
For achieving the above object, the present invention has taked such measure: a kind of Ganna shaddock ped, form by following feedstock production:
Shaddock skin 20-80% sugar 10-40%
HFCS 8-40% citric acid 0.2-0.5%
Vitamin C 0.02-0.05%
Above-mentioned raw materials is prepared by following method:
(1) above-mentioned raw material except that the shaddock skin is mixed, add suitable quantity of water adjustment pol and boiled 3-5 minute, standby when being cooled to 60 ℃;
(2) the shaddock skin is cleaned, sent into the oil vacuole layer of the direct worn shaddock skin of worn equipment, pelletizing, stripping and slicing, standby;
(3) with shaddock tare weight amount 2-4 doubly, concentration is that the food-grade calcium chloride solution calcification of 0.1-0.3% was cleaned 2 times with clear water after 1-5 hour, obtains calcification shaddock skin;
(4) calcification shaddock skin is floated 5-20 minute debitterize with boiling water soup;
(5) sugary soln that the shaddock skin behind the debitterize is placed above-mentioned raw materials be made into steeped sugared 24-48 hour;
(6) will steep shaddock grain after the sugar and pull that to be dried to water content under 50-80 ℃ of condition be that 10-30% gets final product out.
Take the present invention of above-mentioned measure, product can keep product particle complete in process after the calcification, and product need not from new moulding.Use production method of the present invention, the shaddock ped debitterize is thorough, does not contain any bitter taste, and the product soft durometer is moderate, and sweet maltosemalt sugar is good to eat, rich in taste, and aftertaste is long.
(4) embodiment
Embodiment 1
Prescription
20 kilograms in 100 kilograms of sugar of shaddock skin
0.3 kilogram of 15 kilograms of citric acid of HFCS
0.03 kilogram of vitamin C
The preparation method:
(1) above-mentioned raw material except that the shaddock skin is mixed, add 10 kilograms of adjustment of water pol and boiled 5 minutes, standby when being cooled to 60 ℃;
(2) the shaddock skin is cleaned, sent into the oil vacuole layer of the direct worn shaddock skin of worn equipment, pelletizing, stripping and slicing, standby;
(3) the food-grade calcium chloride solution immersion shaddock skin that is 0.1-0.3% with 300 kilograms of concentration cleaned 2 times with clear water after 2 hours, obtained calcification shaddock skin;
(4) calcification shaddock skin is floated 10 minutes debitterizes with boiling water soup;
(5) sugary soln that the shaddock skin behind the debitterize is placed above-mentioned raw materials be made into steeped sugar 24 hours;
(6) will steep shaddock grain after the sugar and pull that to be dried to water content under 80 ℃ of conditions be 15% to get final product out.
Embodiment 2
Prescription
40 kilograms in 100 kilograms of sugar of shaddock skin
0.4 kilogram of 20 kilograms of citric acid of HFCS
0.04 kilogram of vitamin C
The preparation method is identical with embodiment 1.
Claims (2)
1, a kind of Ganna shaddock ped, form by following feedstock production:
Shaddock skin 20-80% sugar 10-40%
HFCS 8-40% citric acid 0.2-0.5%
Vitamin C 0.02-0.05%
2 Ganna shaddock ped preparation methods according to claim 1 is characterized in that described method is:
(1) will mix except that the raw material the shaddock skin, add suitable quantity of water adjustment pol and boiled 3-5 minute, standby when being cooled to 60 ℃;
(2) the shaddock skin is cleaned, sent into the oil vacuole layer of the direct worn shaddock skin of worn equipment, pelletizing, stripping and slicing, standby;
(3) with shaddock tare weight amount 2-4 doubly, concentration is that the food-grade calcium chloride solution calcification of 0.1-0.3% was cleaned 2 times with clear water after 1-5 hour, obtains calcification shaddock skin;
(4) calcification shaddock skin is floated 5-20 minute debitterize with boiling water soup;
(5) sugary soln that the shaddock skin behind the debitterize is placed above-mentioned raw materials be made into steeped sugared 24-48 hour;
(6) will steep shaddock grain after the sugar and pull that to be dried to water content under 50-80 ℃ of condition be that 10-30% gets final product out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610070910 CN1823605A (en) | 2006-03-22 | 2006-03-22 | Ganna shaddock ped and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610070910 CN1823605A (en) | 2006-03-22 | 2006-03-22 | Ganna shaddock ped and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1823605A true CN1823605A (en) | 2006-08-30 |
Family
ID=36934590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610070910 Pending CN1823605A (en) | 2006-03-22 | 2006-03-22 | Ganna shaddock ped and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1823605A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390558B (en) * | 2008-10-15 | 2011-01-26 | 福建南海食品有限公司 | Debitterized honey pomelo sweetmeat and production method thereof |
| CN101849600B (en) * | 2010-05-14 | 2012-09-26 | 福建南海食品有限公司 | Production method for honey pomelo preserved fruit |
| CN105394638A (en) * | 2015-11-18 | 2016-03-16 | 傅曼琼 | Purely natural dried grapefruit peel snack and preparation method thereof |
| CN112075522A (en) * | 2020-09-18 | 2020-12-15 | 浙江天子股份有限公司 | Refined orange peel and processing method thereof |
-
2006
- 2006-03-22 CN CN 200610070910 patent/CN1823605A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390558B (en) * | 2008-10-15 | 2011-01-26 | 福建南海食品有限公司 | Debitterized honey pomelo sweetmeat and production method thereof |
| CN101849600B (en) * | 2010-05-14 | 2012-09-26 | 福建南海食品有限公司 | Production method for honey pomelo preserved fruit |
| CN105394638A (en) * | 2015-11-18 | 2016-03-16 | 傅曼琼 | Purely natural dried grapefruit peel snack and preparation method thereof |
| CN112075522A (en) * | 2020-09-18 | 2020-12-15 | 浙江天子股份有限公司 | Refined orange peel and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102308899B (en) | Fruit-vegetable juice agar fruit jelly and preparation method thereof | |
| CN1806689A (en) | Method for processing pomelo fruit beverage | |
| CN101057688A (en) | Shaddock whole fruit beverage and its producing method | |
| CN101766314B (en) | Peanut milk and preparation method thereof | |
| CN106974053A (en) | A kind of method for manufacturing blueberry dried fruits | |
| CN1831014A (en) | Process for preparing inslin and oligofructose using xuelianguo fruits as raw material | |
| CN1823605A (en) | Ganna shaddock ped and its preparation method | |
| CN101946935A (en) | Double-component yacon fruit juice and preparation method thereof | |
| CN104207045A (en) | Preparation method of blueberry and roselle composite instant-dissolvable powder including prebiotics | |
| KR101355872B1 (en) | Manufacturing method of fruit jam using Fresh Fruit Taste | |
| CN102334706A (en) | Snow lotus fruit vinegar beverage | |
| CN1820643A (en) | Process for preparing saussurea involucrata fruit full powder | |
| CN1792270A (en) | Taro juice and preparation method thereof | |
| WO2005117613A1 (en) | Functional food and method for preparation thereof | |
| CN1792269A (en) | Taro beverage and preparation method thereof | |
| CN1955274A (en) | Saussurea involucrata fruit health-care vinegar and its preparation process | |
| CN1302720C (en) | Dried meat of gastrodia tuber with low sugar | |
| CN1919082A (en) | Process for the production of dragon fruit pulp beverage | |
| JPWO2016076431A1 (en) | Candied vegetable food, immersion liquid used therefor, and method for producing the food | |
| CN1927054A (en) | Compound recipe seaweed foodstuff | |
| KR20150011667A (en) | The manufacturing method citron snack and citron snack which uses this | |
| KR20180047542A (en) | Method for manufacturing lemon jelly | |
| CN106538909A (en) | A kind of new black Bulbus Allii blue berry and kiwi fruit fruit juice mixing drink and its processing method | |
| CN1849935A (en) | Pumpkin beverage and preparation method thereof | |
| CN110742277A (en) | Composite fruit pulp and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |