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4 low-cost pomelo processing technologies

A group of scientists from the University of Agriculture and Forestry in Ho Chi Minh City has studied the technological process of producing candy, jam, juice, and crystallizing Naringin grapefruit, at a cost of several hundred million dong.

At the technology cooperation event organized by the Center for Statistical Information, the Department of Science and Technology in collaboration with the University of Agriculture and Forestry in Ho Chi Minh City on the morning of April 28, Assoc. Prof. Dr. Le Trung Thien, Head of Post-Autumn Technology Department The school’s plan has published research on processing products from pomelo. The project is implemented for 2 years, in the city-level science and technology research program funded by the Department of Science and Technology of Ho Chi Minh City. According to PGS Thien, the average production of pomelo in the country is about 1 million tons per year, people mainly use 48% of the pomelo meat, the rest is discarded. From this fact, the group announced 4 main products, taking advantage of all ingredients in pomelo, ready to transfer technology.





Assoc. Prof. Dr. Le Trung Thien, Ho Chi Minh City University of Agriculture and Forestry reported at the workshop, on the morning of April 28.  Photo: Ha An

Assoc. Prof. Dr. Le Trung Thien, Ho Chi Minh City University of Agriculture and Forestry reported at the workshop, on the morning of April 28. Image: Ha An

Grapefruit juice Use peeled grapefruit and passion fruit raw materials, then filter the fruit solution. Grapefruit juice is pH adjusted, heated and enzyme added to reduce bitterness. The product is mixed with additives and then continues to heat to dissolve the material and remove the gas. Grapefruit juice is bottled in glass, pasteurized, cooled and stored in a cool place for use.

Grapefruit Marmalade (grapefruit jam) uses grapefruit juice and sliced ​​grapefruit peel, processed to reduce bitterness. Grapefruit peel is cooked with water and minced. The juice and ground grapefruit rind are then concentrated to the desired total acid content, total dissolved solids content and desired consistency. The product is poured into glass bottles, pasteurized and preserved. Grapefruit marmalade can be used as an ingredient for yogurt, fruit juice, cake filling, ice cream…

Grapefruit marshmallows Using peels that have been treated to reduce bitterness, water, and sucrose are concentrated. The candy solution is poured into the product mold and stored at room temperature. According to PGS Thien, the concentration must ensure hardness, be portable and not be damaged during storage.

Grapefruit Naringin is a flavanone glycoside component in grapefruit, giving the fruit a bitter taste, strong pharmacological effects such as antioxidant support, blood lipid reduction, anti-malignant cancer, wound healing… The research team created developed the process of extracting and purifying Naringin by using grapefruit peel mixed with water. The process obtained crude Naringin 30-35%, purity 51.2%.

The products of pasteurized water, jam, and marshmallows all contain micronutrients such as protein, soluble fiber, vitamins C, B12, calcium, iron, etc., which meet the microbiological requirements according to the Ministry’s standards. Health, safety and human health. The research team surveyed more than 150 users and received good reviews about the taste and color.





Technological process for processing 4 main products from pomelos of the research group.  Screenshots

Technological process of processing 4 main products from pomelos of the research team. Screenshots

According to Assoc. Thien, the estimated cost of raw materials for 1 kg of pasteurized grapefruit juice is about 11,000 VND, marshmallows 40,000 VND, and pomelo jam 80,000 VND. The minimum investment cost for machinery is about 100-200 million VND for 1-2 dried pomelo products such as jam and candy; Juice products cost about 1 billion VND. “Depending on the production scale to choose the right technology and factory area. New farmers should invest in small scale, then expand further,” said Assoc. Thien. The research team believes that the product is suitable for farmers, small and medium enterprises, startups, and local cooperatives to add value to pomelos.

Mr. Nguyen Van Trang, Director of Eco Green Vietnam (Tay Ninh) assessed that the research topic is practically suitable for the needs of small and medium-sized businesses. He wishes to exchange expertise and transfer technology to produce better products to serve export needs.

“We are producing jam, wine, tea and candy products from pomelo. However, the selection of technology and research on product preservation methods also need to be concerned to target the export market,” he said. Sang said.

Ha An

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