Dehydrating citrus peel for foodstuffs - by partially removing water in hot oil followed by applying vacuum draining, opt syrup impregnation and grinding

摘要

The raw fresh (never frozen) citrus peel, partic lemon, at 1-40 degrees C is immersed in a vegetable oil bath at 220-400 degrees F to boil out a major proportion of natural H2O and replace it with hot oil in 20-30 mins. Further H2O, pref. to 15 wt.% pref. 8 wt.%, is removed by applying a 26 inch vacuum and after draining the peel is ground or impregnated in a dextrose glycerine syrup and then ground. The prod for cakes, pies, icings, or condiments retains 130-160 mg vit. C/100g dehydrated peel.