Study on the production process of sliced jam of grapefruit peel (Exocarpium Citri Grandis) and Cordyceps Militaris

Abstract

The grapefruit provides many nutrients for human health. However, in addition to using the fruit flesh, the grapefruit peel has not been exploited and used much, which is a major limitation, not fully utilizing the value of the grapefruit. Nowadays, the need to use herbs such as Cordyceps militaris for disease prevention and treatment has become popular. Therefore, the aim of this research is to establish a process for producing sliced jam of Cordyceps militaris grapefruit peel , creating a new, healthy product, contributing to product diversification and enhancing economic value. This study investigated the concentration of sodium chloride salt solution, ethanol soaking time, ratio of sugar to grapefruit peel, drying temperature and ratio of Cordyceps militaris to grapefruit peel. The results showed that grapefruit peel was soaked in 5% sodium chloride salt solution for  four hours to remove bitterness and in ethanol with a concentration of 40^o for  four hours to create sweetness, and the ratio of sugar to grapefruit peel is 5:10, the temperature drying is 45^oC in  two hours. The ratio Cordyceps militaris to the grapefruit peel is 2:50. The product is no longer bitter, has a mild taste, retains the typical aroma of grapefruit peel, has a harmonious sweet taste with a layer of cordyceps powder outside, in good condition. The product meets food safety and quality standards.