CN103300312A - Debitterized shaddock peel and production method and use thereof - Google Patents
Debitterized shaddock peel and production method and use thereof Download PDFInfo
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Abstract
本发明公开了一种脱苦柚子皮及其生产方法和用途，其生产方法包括以下步骤：（1）将柚子的果肉与果皮分离，将柚子皮切成小块；（2）配制糖溶液，将其煮沸；加入柚皮块，搅拌加热到95～100℃，保温5～10min以灭菌，然后柚皮块白砂糖液在无菌条件下冷却至37℃以下；（3）往柚皮块白砂糖溶液中接入乳酸菌，搅拌均匀后，37℃下发酵培养24～72h，升温至90～95℃下，保温30～40min以灭菌，冷却后，捞出柚子皮块，沥干，即制得脱苦后的柚子皮块。本发明方法制得的脱苦柚皮具有酸味适中、醇厚清甜，风味、口感等均能满足消费者的需求的特点，而且基本上脱除了柚皮苦味，生产出的脱苦柚子皮可用于生产其他系列产品，如柚皮蜜饯、蜂蜜柚子茶、柚皮果酱和柚子饮料等。The invention discloses a debittering grapefruit peel and its production method and application. The production method comprises the following steps: (1) separating the grapefruit pulp from the peel, and cutting the grapefruit peel into small pieces; (2) preparing a sugar solution, Boil it; add pomelo peels, stir and heat to 95-100°C, keep warm for 5-10 minutes to sterilize, then cool the pomelo peels and white sugar solution to below 37°C under aseptic conditions; (3) add pomelo peels Add lactic acid bacteria into the white sugar solution, stir evenly, ferment at 37°C for 24-72 hours, raise the temperature to 90-95°C, keep warm for 30-40 minutes to sterilize, after cooling, remove the grapefruit peels, drain, and The debittered pomelo peel pieces were obtained. The debittered pomelo peel prepared by the method of the present invention has the characteristics of moderate sourness, mellow and sweet taste, flavor and mouthfeel that can meet the needs of consumers, and basically removes the bitterness of pomelo peel, and the produced debittered pomelo peel can be used for Production of other series of products, such as candied pomelo peel, honey pomelo tea, pomelo peel jam and pomelo drink, etc.
Description
Technical field
The present invention relates to a kind of debitterize pomelo peel and production method and purposes.
Background technology
The characteristics such as shaddock storage endurance, unique flavor are that other fruit hardly matches, and the Suitable Area of its cultivation is relatively narrow.The shaddock fruit quality is excellent, and local flavor is good, and skin depth, storage tolerance have the laudatory title of " natural can ".Contain just like limonin substances such as aurantiin, neohesperidins in the shaddock pericarp, these materials can reduce sanguimotor viscosity, reduce the formation of thrombus, if the elderly suffers from cerebrovascular disease, often eat the generation that shaddock helps to prevent headstroke.
Exactly because but also contain limonin substances in the shaddock pericarp, so that the converted products of pomelo peel has bitter taste, and bitter taste meeting Ceng Qiang after the processing, affect products taste.Existing debitterizing method mainly comprises: process by salt, acid and sugar (1); (2) use specific glycosidase to process.First method can not be removed bitter taste fully, just reduces bitter taste by the method for covering; The second method effect is better, but mainly is in research state at present, and the enzyme preparation cost that uses higher, its source mainly is the bacterial strain of mould Pseudomonas, security is still waiting to investigate.
(application number: debitterize principle 200810156413.3) may be based on the following aspects: the glycosidase that exists in the soya-bean milk that 1, utilizes soybean to be prepared into is processed the bitter substance in the sweet shaddock to patent " preparation method of debitterized honey pomelo soybean yoghurt "; 2, utilize the tannin class matter interaction of one of soybean protein in the soya-bean milk and the bitter substance in the sweet shaddock to come debitterize; 3, utilize the cellulase, hemicellulase and the emulsin that add to process the bitter substance of transferring in the soya-bean milk; 4, utilize the cycloheptaamylose in the batching to come the embedding bitter substance.There are several problems in its technical scheme: 1, the glycosidase activity in the soybean is not high, is prepared into after the soya-bean milk then lowlyer, and de-bittering effect can be desirable; 2, protein and tannin class material can interact, but can produce the flocculation sediment material, need to remove by additive method, and complex process, and also de-bittering effect neither be desirable; Can 3, emulsin be listed in food processing available enzyme preparation in its external enzyme, therefore be used for food processing and be still waiting to consider; 4, cycloheptaamylose can be used for the embedding bitter substance, but its embedding effect neither be desirable.
Summary of the invention
In order to overcome the existing cost height of glycosidase and the uncertain problem of security of adopting, primary and foremost purpose of the present invention is to provide a kind of production method of debitterize pomelo peel, the method utilizes the glycosidase of lactic acid bacteria secretion when growth to act on the glucosides that produces bitter taste, plays the effect that removes bitter taste.
Another object of the present invention is to provide the debitterize that is prepared by said method pomelo peel.
The purposes of the debitterize pomelo peel that a further object of the present invention is to provide above-mentioned.
Purpose of the present invention is achieved through the following technical solutions:
A kind of production method of debitterize pomelo peel may further comprise the steps:
(1) pulp with shaddock separates with pericarp, and pomelo peel is cut into small pieces;
(2) preparation mass body volume concentrations is 5～20% sugar juice, and it is boiled; Mass ratio by shaddock ped piece and white granulated sugar solution is 1:(3～5), add the shaddock ped piece, be stirred and heated to 95～100 ℃, insulation 5～10min is with sterilization, and then shaddock ped piece white sand liquid glucose is cooled to below 37 ℃ under aseptic condition;
(3) access lactic acid bacteria in shaddock ped piece white granulated sugar solution, in shaddock ped piece white granulated sugar solution gross mass, the viable count of lactobacillus of interpolation is 10
5～10
7Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 24～72h, are warming up under 90～95 ℃, and insulation 30～40min after the cooling, pulls the shaddock skin bit with sterilization out, drains, and namely makes the shaddock skin bit behind the debitterize;
The described sugar of step (2) is more than one in white granulated sugar, glucose or the lactose.
The described lactic acid bacteria of step (3) is more than one in Lactobacillus plantarum, lactobacillus acidophilus or the Lactobacillus casei, gets final product by the equal proportion interpolation when adopting two or more lactic acid bacterias.
The debitterize shaddock parchment that said method makes can be applied in the food industry, such as for the preparation of shaddock ped preserved fruit, honey citron tea, shaddock ped jam and pomelo beverage etc.
The application's debitterize principle is to utilize glycosidase secreted in the lactobacter growth process to act on main bitter material---limonin (glucosides class) in the shaddock, remove the bitter substance of shaddock by the conversion technology that adopts microbial fermentation, respond well, but also because the fermentation of lactic acid bacteria has produced new flavor substance and nutriment, this is to generally acknowledge and accept for vast research and production technical staff at present.The application's debitterize principle and " preparation method of debitterized honey pomelo soybean yoghurt " (application number: 200810156413.3) fully different.
The present invention has following advantage and effect with respect to prior art:
It is moderate, mellow fresh and sweet that the debitterize shaddock ped that the inventive method makes has tart flavour, the characteristics that local flavor, mouthfeel etc. all can satisfy the demands of consumers, and basically removed the shaddock ped bitter taste, the debitterize pomelo peel of producing can be used for producing other series of products, such as shaddock ped preserved fruit, honey citron tea, shaddock ped jam and pomelo beverage etc., shaddock processing new varieties have been increased, can improve the associated production vendor's benefit, satisfy the ever-increasing demand of consumers in general, have higher economic benefit and social benefit.
The inventive method also is applicable to the debitterize of other cedra fruits converted products and processes.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
A kind of production method of debitterize pomelo peel may further comprise the steps:
(1) take by weighing the shaddock of 100kg, then wash fruit, reject bad mashed part, then carry out pulp and separates with pericarp, the cleaning pericarp, the pericarp that obtains cleaning is 40kg approximately.
The pomelo peel that (2) will clean up is cut into long 3～5cm, and wide 1～1.5cm, thick 2～3mm keep the fritter shred of white flesh;
(3) preparation mass body volume concentrations is 5% white granulated sugar solution;
(4) take by weighing the white granulated sugar solution 120kg of step (3), it is boiled, add the pomelo peel shred 40kg that cuts, be stirred and heated to 95 ℃, insulation 10min is with sterilization, and the shaddock ped piece white sand liquid glucose after the sterilization is cooled to below 37 ℃ under aseptic condition;
(5) access Lactobacillus plantarum in cooled shaddock ped piece white granulated sugar solution, addition is in shaddock ped piece white granulated sugar solution gross mass, and viable count is 10
7Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 24h, are warming up to 90 ℃, insulation 40min, sterilization after the cooling, is pulled the shaddock skin bit out, drains, and namely makes the shaddock skin bit behind the debitterize.Prepared shaddock skin bit has removed the shaddock ped bitter taste basically, and tart flavour is moderate, mellow fresh and sweet.
Embodiment 2
A kind of production method of debitterize pomelo peel may further comprise the steps:
(1) take by weighing the shaddock of 100kg, then wash fruit, reject bad mashed part, then carry out pulp and separates with pericarp, the cleaning pericarp, the pericarp that obtains cleaning is 40kg approximately.
The pomelo peel that (2) will clean up is cut into long 3～5cm, and wide 1～1.5cm, thick 2～3mm keep the fritter shred of white flesh;
(3) preparation mass body volume concentrations is 20% glucose solution;
(4) take by weighing the white granulated sugar solution 200kg of step (3), it is boiled, add the pomelo peel shred 40kg that cuts, be stirred and heated to 100 ℃, insulation 5min is with sterilization, and the shaddock ped piece white sand liquid glucose after the sterilization is cooled to below 37 ℃ under aseptic condition;
(5) access lactobacillus acidophilus in cooled shaddock ped piece white granulated sugar solution, addition is in shaddock ped piece white granulated sugar solution gross mass, and viable count is 10
5Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 72h, are warming up to 95 ℃, insulation 30min, sterilization after the cooling, is pulled the shaddock skin bit out, drains, and namely makes the shaddock skin bit behind the debitterize.Prepared shaddock skin bit has removed the shaddock ped bitter taste basically, and tart flavour is moderate, mellow fresh and sweet.
Embodiment 3
A kind of production method of debitterize pomelo peel may further comprise the steps:
(1) take by weighing the shaddock of 100kg, then wash fruit, reject bad mashed part, then carry out pulp and separates with pericarp, the cleaning pericarp, the pericarp that obtains cleaning is 40kg approximately.
The pomelo peel that (2) will clean up is cut into long 3～5cm, and wide 1～1.5cm, thick 2～3mm keep the fritter shred of white flesh;
(3) preparation mass body volume concentrations is 10% lactose solution;
(4) take by weighing the white granulated sugar solution 160kg of step (3), it is boiled, add the pomelo peel shred 40kg that cuts, be stirred and heated to 98 ℃, insulation 7min is with sterilization, and the shaddock ped piece white sand liquid glucose after the sterilization is cooled to below 37 ℃ under aseptic condition;
(5) access Lactobacillus casei in cooled shaddock ped piece white granulated sugar solution, addition is in shaddock ped piece white granulated sugar solution gross mass, and viable count is 10
6Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 48h, are warming up to 93 ℃, insulation 35min, sterilization after the cooling, is pulled the shaddock skin bit out, drains, and namely makes the shaddock skin bit behind the debitterize.Prepared shaddock skin bit has removed the shaddock ped bitter taste basically, and tart flavour is moderate, mellow fresh and sweet.
Embodiment 4
A kind of production method of debitterize pomelo peel may further comprise the steps:
(1) take by weighing the shaddock of 100kg, then wash fruit, reject bad mashed part, then carry out pulp and separates with pericarp, the cleaning pericarp, the pericarp that obtains cleaning is 40kg approximately.
The pomelo peel that (2) will clean up is cut into long 3～5cm, and wide 1～1.5cm, thick 2～3mm keep the fritter shred of white flesh;
(3) preparation gross mass volumetric concentration is 5% white granulated sugar and the mixed solution of glucose;
(4) take by weighing the white granulated sugar solution 120kg of step (3), it is boiled, add the pomelo peel shred 40kg that cuts, be stirred and heated to 95 ℃, insulation 10min is with sterilization, and the shaddock ped piece white sand liquid glucose after the sterilization is cooled to below 37 ℃ under aseptic condition;
(5) access Lactobacillus plantarum and lactobacillus acidophilus in cooled shaddock ped piece white granulated sugar solution, the two ratio is 1:1, and addition is in shaddock ped piece white granulated sugar solution gross mass, and total viable count is 10
7Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 24h, are warming up to 90 ℃, insulation 40min, sterilization after the cooling, is pulled the shaddock skin bit out, drains, and namely makes the shaddock skin bit behind the debitterize.Prepared shaddock skin bit has removed the shaddock ped bitter taste basically, and tart flavour is moderate, mellow fresh and sweet.
Embodiment 5
A kind of production method of debitterize pomelo peel may further comprise the steps:
(1) take by weighing the shaddock of 100kg, then wash fruit, reject bad mashed part, then carry out pulp and separates with pericarp, the cleaning pericarp, the pericarp that obtains cleaning is 40kg approximately.
The pomelo peel that (2) will clean up is cut into long 3～5cm, and wide 1～1.5cm, thick 2～3mm keep the fritter shred of white flesh;
(3) preparation gross mass volumetric concentration is 20% glucose and the mixed solution of lactose;
(4) take by weighing the white granulated sugar solution 200kg of step (3), it is boiled, add the pomelo peel shred 40kg that cuts, be stirred and heated to 100 ℃, insulation 5min is with sterilization, and the shaddock ped piece white sand liquid glucose after the sterilization is cooled to below 37 ℃ under aseptic condition;
(5) access lactobacillus acidophilus and Lactobacillus casei in cooled shaddock ped piece white granulated sugar solution, the two ratio is 1:1, and addition is in shaddock ped piece white granulated sugar solution gross mass, and total viable count is 10
5Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 72h, are warming up to 95 ℃, insulation 30min, sterilization after the cooling, is pulled the shaddock skin bit out, drains, and namely makes the shaddock skin bit behind the debitterize.Prepared shaddock skin bit has removed the shaddock ped bitter taste basically, and tart flavour is moderate, mellow fresh and sweet.
Embodiment 6
A kind of production method of debitterize pomelo peel may further comprise the steps:
(1) take by weighing the shaddock of 100kg, then wash fruit, reject bad mashed part, then carry out pulp and separates with pericarp, the cleaning pericarp, the pericarp that obtains cleaning is 40kg approximately.
The pomelo peel that (2) will clean up is cut into long 3～5cm, and wide 1～1.5cm, thick 2～3mm keep the fritter shred of white flesh;
(3) preparation gross mass volumetric concentration is the mixed solution of 10% white granulated sugar, glucose and lactose;
(4) take by weighing the white granulated sugar solution 160kg of step (3), it is boiled, add the pomelo peel shred 40kg that cuts, be stirred and heated to 98 ℃, insulation 7min is with sterilization, and the shaddock ped piece white sand liquid glucose after the sterilization is cooled to below 37 ℃ under aseptic condition;
(5) access Lactobacillus plantarum and Lactobacillus casei in cooled shaddock ped piece white granulated sugar solution, the two ratio is 1:1, and addition is in shaddock ped piece white granulated sugar solution gross mass, and viable count is 10
6Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 48h, are warming up to 93 ℃, insulation 35min, sterilization after the cooling, is pulled the shaddock skin bit out, drains, and namely makes the shaddock skin bit behind the debitterize.Prepared shaddock skin bit has removed the shaddock ped bitter taste basically, and tart flavour is moderate, mellow fresh and sweet.
Embodiment 7
A kind of production method of debitterize pomelo peel may further comprise the steps:
(1) take by weighing the shaddock of 100kg, then wash fruit, reject bad mashed part, then carry out pulp and separates with pericarp, the cleaning pericarp, the pericarp that obtains cleaning is 40kg approximately.
The pomelo peel that (2) will clean up is cut into long 3～5cm, and wide 1～1.5cm, thick 2～3mm keep the fritter shred of white flesh;
(3) preparation gross mass volumetric concentration is 10% white granulated sugar and the mixed solution of lactose;
(4) take by weighing the white granulated sugar solution 160kg of step (3), it is boiled, add the pomelo peel shred 40kg that cuts, be stirred and heated to 98 ℃, insulation 7min is with sterilization, and the shaddock ped piece white sand liquid glucose after the sterilization is cooled to below 37 ℃ under aseptic condition;
(5) access Lactobacillus plantarum, lactobacillus acidophilus and Lactobacillus casei in cooled shaddock ped piece white granulated sugar solution, three's ratio is 1:1:1, and addition is in shaddock ped piece white granulated sugar solution gross mass, and total viable count is 10
6Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 48h, are warming up to 93 ℃, insulation 35min, sterilization after the cooling, is pulled the shaddock skin bit out, drains, and namely makes the shaddock skin bit behind the debitterize.Prepared shaddock skin bit has removed the shaddock ped bitter taste basically, and tart flavour is moderate, mellow fresh and sweet.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1. the production method of a debitterize pomelo peel is characterized in that may further comprise the steps:
(1) pulp with shaddock separates with pericarp, and pomelo peel is cut into small pieces;
(2) preparation mass body volume concentrations is 5～20% sugar juice, and it is boiled; Mass ratio by shaddock ped piece and white granulated sugar solution is 1:(3～5), add the shaddock ped piece, be stirred and heated to 95～100 ℃, insulation 5～10min is with sterilization, and then shaddock ped piece white sand liquid glucose is cooled to below 37 ℃ under aseptic condition;
(3) access lactic acid bacteria in shaddock ped piece white granulated sugar solution, in shaddock ped piece white granulated sugar solution gross mass, the viable count of lactobacillus of interpolation is 10
5～10
7Cfu/g, after stirring, 37 ℃ of bottom fermentations are cultivated 24～72h, are warming up under 90～95 ℃, and insulation 30～40min after the cooling, pulls the shaddock skin bit with sterilization out, drains, and namely makes the shaddock skin bit behind the debitterize.
2. the production method of debitterize pomelo peel according to claim 1, it is characterized in that: the described lactic acid bacteria of step (3) is more than one in Lactobacillus plantarum, lactobacillus acidophilus or the Lactobacillus casei, gets final product by the equal proportion interpolation when adopting two or more lactic acid bacterias.
3. the production method of debitterize pomelo peel according to claim 1, it is characterized in that: the described sugar of step (2) is more than one in white granulated sugar, glucose or the lactose.
4. a debitterize pomelo peel is characterized in that: be to be prepared by each described method of claim 1-3.
5. the application of debitterize pomelo peel claimed in claim 4 in food industry.
6. the application of debitterize pomelo peel according to claim 5 in food industry is characterized in that: described debitterize pomelo peel is for the preparation of shaddock ped preserved fruit, honey citron tea, shaddock ped jam and pomelo beverage.
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| CN103919205A (en) * | 2014-04-03 | 2014-07-16 | 闽南师范大学 | Lactic acid bacteria- ferment grapefruit juice beverage and preparation method thereof |
| CN104872461A (en) * | 2015-05-11 | 2015-09-02 | 怀远县荆涂山石榴科技有限公司 | Method for debitterizing pomegranate barks |
| CN104886369A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | A 5% debittered meat duck premix material |
| CN104886370A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | Debittered 1% premix for broiler chickens |
| CN104886368A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | Debittered 5% premix for laying ducks |
| CN104886371A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | Bitter taste removed 1% egg-laying duck pre-mixture |
| CN104886372A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | Bitterless 5% premix feed for layers in adolescence |
| CN104905028A (en) * | 2015-05-18 | 2015-09-16 | 安徽诺阳禽业有限公司 | 1 percent meat duck premix feed with bitter and astringent taste removed |
| CN104920923A (en) * | 2015-05-13 | 2015-09-23 | 怀远县荆涂山石榴科技有限公司 | A quick-fermenting and debittering method for cortex granati |
| CN106418325A (en) * | 2016-09-24 | 2017-02-22 | 安徽咱家田生态农业有限公司 | Acid and hot sauced fruit peels |
| CN106666037A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Health-care preserved grapefruit peels and manufacture method thereof |
| CN108391744A (en) * | 2018-04-24 | 2018-08-14 | 湖州美果汇食品有限公司 | A kind of production method of the pomelo peel preserved fruit of high nutritive value |
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| CN103919205B (en) * | 2014-04-03 | 2016-01-27 | 闽南师范大学 | A kind of lactobacillus-fermented grapefruit juice beverage and preparation method thereof |
| CN104872461A (en) * | 2015-05-11 | 2015-09-02 | 怀远县荆涂山石榴科技有限公司 | Method for debitterizing pomegranate barks |
| CN104920923A (en) * | 2015-05-13 | 2015-09-23 | 怀远县荆涂山石榴科技有限公司 | A quick-fermenting and debittering method for cortex granati |
| CN104886369A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | A 5% debittered meat duck premix material |
| CN104886371A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | Bitter taste removed 1% egg-laying duck pre-mixture |
| CN104886372A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | Bitterless 5% premix feed for layers in adolescence |
| CN104905028A (en) * | 2015-05-18 | 2015-09-16 | 安徽诺阳禽业有限公司 | 1 percent meat duck premix feed with bitter and astringent taste removed |
| CN104886368A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | Debittered 5% premix for laying ducks |
| CN104886370A (en) * | 2015-05-18 | 2015-09-09 | 安徽诺阳禽业有限公司 | Debittered 1% premix for broiler chickens |
| CN106418325A (en) * | 2016-09-24 | 2017-02-22 | 安徽咱家田生态农业有限公司 | Acid and hot sauced fruit peels |
| CN106666037A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Health-care preserved grapefruit peels and manufacture method thereof |
| CN108391744A (en) * | 2018-04-24 | 2018-08-14 | 湖州美果汇食品有限公司 | A kind of production method of the pomelo peel preserved fruit of high nutritive value |
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