How to process pomelo peel

Raw material processing The oleosome layer of fresh grapefruit was cut off, and the white skin layer was cut into small pieces, and repeatedly soaked in warm water to perform debittering treatment until no bitterness was found.

Heated hydrolyzed pectin material contains a large amount of pectin in the white peel layer. Through direct hot cooking and constant stirring, the protopectin can be hydrolyzed into water-soluble pectin and finally it is in the form of a sol.

The ratio of sweetened sugar to white sugar is 1:1 or 1:2.

Add thickener and citric acid because the raw material itself contains a large amount of pectin, with little or no thickener, if necessary, available raw material weight 0.1% -0.2% sodium alginate, add five times water immersion, so that water swelling and The warming gradually becomes a homogeneous colloid, and then it is added to the raw material and the sugar is co-cooked. The citric acid with 0.4%-0.5% of the weight of the raw material is added later, and the mixture is evenly stirred.

Add pigment to add one-tenth of food coloring lemon yellow, so that the sauce body was light yellow, close to Shatian pomelo peel color. Finally, 0.05% preservative potassium sorbate was added. Condensation to 45%-48% of solids is required to stop heating, and note that the raw materials are heated to evaporate moisture first, and after the addition of other auxiliary materials, no heating is allowed. The concentration time should not be too long to avoid darkening of the product.

After the canned bodies are in compliance with the standards, the cans should be hot-sucked, using a 200-gram four-rotary bottle. The glass bottle was washed beforehand, and the bottle was capped and tightened.

Sterilize with boiling water at 100°C for 15 minutes.

After the cooling step by step, the finished product is cooled.

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