CN100591215C - Puffed orange and its production process - Google Patents
Puffed orange and its production process Download PDFInfo
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Abstract
The present invention discloses one kind of puffed orange and its production process. The puffed orange is produced with orange pulp inside one puffing tank and through one temperature varying and pressure varying process, which includes the steps of the first raising the temperature to 70-100 deg.c and the pressure to 0.2-0.4 MPa, and then lowering the pressure instantly to vacuum state; loweringthe temperature to 65-95 deg.c; drying for 60-90 min and final cooling at 10-20 deg.c for 30-60 min to obtain puffed orange product. The production process adds no pigment and other additive and hasthe color and flavor of orange well preserved.
Description
Technical field
The present invention relates to a kind of puffed orange and preparation method thereof.
Background technology
Citrusfruit is nutritious, and color, smell and taste are held concurrently excellent, both can eat raw, can be processed into the various fabricated products based on fruit juice again.Orange yield occupies first of all kinds of fruits, and orange blossom accounts for 3/4 of fruit juice, extensively is subjected to consumer's favor.Analyze according to central health research institute, in the edible part of per 100 grams of oranges and tangerines, contain 0.05 milligram in riboflavin, 0.3 milligram of niacin, 16 milligrams in ascorbic acid (vitamin C), protein 0.9 gram, fat 0.1 gram, sugar 12 grams, crude fibre 0.2 gram, inorganic salts 0.4 gram, 26 milligrams of calcium, 15 milligrams in phosphorus, 0.2 milligram of iron, 221.9 joules of heats.Carrotene in the tangerine (provitamin A) content is only second to apricot, and is all higher than other fruit.Oranges and tangerines also contain multivitamin, in addition, also contain elements such as magnesium, sulphur, sodium, chlorine and silicon.
The storability of citrusfruit, each product interspecific difference is very big.In general, the storage tolerance of lemon class; Next is the sweet orange class, as the brocade orange in Sichuan, the sweet orange that grows directly from seeds, and the bright red sweet orange in Hunan, the snow mandarin oranges in Fujian etc. are the mandarin orange classes, as any of several broadleaf plants mandarin orange, satsuma orange once more; The storage property of wide skin tangerine is the poorest, and the red tangerine in Sichuan especially certainly, in each tangerine population, also has the branch of anti-storage and not anti-storage naturally, in the wide skin tangerine as the storage property difference, satsuma orange, bowl mandarin orange, graceful tangerine and also mandarin orange with regard to storage tolerance.Even but the oranges and tangerines of storage endurance also must store under given conditions, and are costly, and can preserve and be no more than half a year.Existing oranges and tangerines processing method mainly contains orange juice, can etc., and kind is single, and existing processing method is bigger to the nutritional labeling destructiveness of raw material, the normal stability of using additive to increase product in the process.Green, natural fruit and vegetable crisp chip processing is that a new trend, particularly product of garden stuff processing industry is not used any additives in process.Present stage, the fruit and vegetable crisp chip process technology mainly contained vacuum frying, microwave drying and freeze drying etc., the fruit and vegetable food of the fried processing of against vacuum, owing to, fat residue is arranged in the product, and through producing harmful material after the fried processing through fried processing; Though better through microwave drying or freeze drying product processed product proterties, the process equipment expense drop into and the energy consumption consumption rate bigger, be unfavorable for the popularization of technology and widely-used.
Summary of the invention
The purpose of this invention is to provide a kind of puffed orange and preparation method thereof.
The method for preparing puffed orange provided by the present invention, be oranges and tangerines pulp to be positioned over carry out changing temperature-pressure-difference and puffing in the Bulking tank, the step of described changing temperature-pressure-difference and puffing is upgraded to 0.2-0.4MPa for earlier temperature being upgraded to 70 ℃～100 ℃ with pressure, and moment is depressurized to vacuum state then; Cool the temperature to 65-95 ℃; Dry 60-90min at last at 10-20 ℃, cooled off 30-60 minute, obtained puffed orange.
Temperature is preferably 90 ℃ before the described changing temperature-pressure-difference and puffing step-down, and pressure is preferably 0.3MPa, keeps 5 minutes; The vacuum of described vacuum state is 0 to-0.1, is preferably-0.098; The temperature of described drying is preferably 75 ℃, is preferably 75min drying time; The temperature of described cooling is preferably 15 ℃, is preferably 45min cool time.
The step of changing temperature-pressure-difference and puffing comprises that also just temperature is upgraded to 70 ℃～100 ℃, pressure is upgraded to 0.2-0.4MPa after, keep this temperature and pressure below 15 minutes or 15 minutes.
Described moment, depressurization step was to vacuumize step-down by vacuum tank.
Described step comprises that also described oranges and tangerines pulp being carried out pre-dried to its water content before expanded is 25%-40%, and described percentage composition is a weight percentage.
The temperature of described pre-dried is 60-80 ℃, and the time is 8-12h.
Comprise also in the described method oranges and tangerines pulp after predrying carried out equal wet process that described equal wet process is oranges and tangerines pulp to be placed on store 6-10h in the closed container.
Described oranges and tangerines pulp is with the oranges and tangerines peeling, removes tangerine pith, the citrus fruit lobe that obtains.
In order to make taste better, described method is carried out preliminary treatment to oranges and tangerines pulp before also being included in pre-dried, described pre-treatment step is to be to soak in the 75%-85% sugar juice 24-36 hour oranges and tangerines pulp at the quality percentage composition, drains, and removes the liquid glucose on pulp surface again with clear water.
Described sugar juice can be maltose solution, sucrose solution, fructose soln, oligosaccharide solution etc.
The above-mentioned oranges and tangerines that are applicable to all kinds are as any of several broadleaf plants mandarin orange, satsuma orange, bowl mandarin orange, red tangerine etc.
The puffed orange of method for preparing also is the scope that the present invention protected.
Method of the present invention adopts predrying and the method changing temperature-pressure-difference and puffing drying is made puffed orange.In puffing process, the citrus fruit lobe scatters and disappears because of the instant vaporization of organization internal moisture, causes in the raw cell or the uniform alveolate texture of iuntercellular expansion formation, makes product that good crisp brittleness be arranged, and can melt rapidly in mouth after eating, and mouthfeel is good, easily digests.The quality of this even porous also makes product be easy to suction, and good rehydration is arranged.Product does not add pigment and other additives etc. in process, kept the color and the local flavor of former fruit as far as possible, and is pure natural, safety and sanitation.
Puffed orange of the present invention fruit lobe is compared with products such as orange blossom, oranges and tangerines powder without technology such as broken, as to squeeze the juice, concentrate, can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugared part, vitamin, cellulose and mineral matter etc.Water content≤4% of the puffed orange fruit lobe of method preparation of the present invention, sugar content≤35%, Vc content 〉=200mg/100g, crude fiber content≤4.5%, protein content≤6%, fat content≤0.5%.Puffed orange water content of the present invention adds the sugar content height of citrus products generally 3%～5%, makes the water activity of dilated product lower, is unfavorable for the growth of microorganism breeding, can long preservation.In addition, this product overcome that fried fruit and vegetable food still contains a small amount of grease and be difficult for storing, the variable of inferior quality shortcoming of local flavor.
Changing temperature-pressure-difference and puffing drying means of the present invention is as the new technique of a kind of fruit and vegetable crisp chip processing, to fruit and vegetable materials directly dry, expanded, farthest kept the nutrition and the local flavor of raw material.Do not use any additives in its process, and avoided fried product to contain the shortcoming of a small amount of grease, product quality is near cryodesiccated product.Puffed fruit-vegetable equipment compare with freeze drying equipment have that applicability is wide, price is low, simple to operate, be easy to characteristics such as control, these advantages help the popularization and the use of changing temperature-pressure-difference and puffing technology.
Oranges and tangerines popped corn lobe of the present invention can carry and instant directly as producing novel, natural, green puffed leisure food or breakfast accesary foods; In addition, this dilated product also can be further through producing the fruit vegetable nutrient powder after the ultramicro grinding, as the raw material of producing new function food (being particularly useful for children or the elderly); Oranges and tangerines ultra micro powder also can directly be allocated as health drink.
The specific embodiment
Method described in the following embodiment is conventional method if no special instructions.
The described percentage composition of following method if no special instructions, is the quality percentage composition.
The expanded principle of the inventive method: the changing temperature-pressure-difference and puffing drying system mainly is made up of Bulking tank and big 5～10 times vacuum tank of volume ratio Bulking tank.At first the oranges and tangerines raw material after the peeling is through predrying, and (this processing can make the oranges and tangerines raw material reach a state that is easy to deformation to be dried to moisture and to be about 25%～40%; And this stage also is the process of a dehydration, saves vacuum drying energy consumption of later stage; What and expansion effect of water content has direct relation after this stage drying).Then oranges and tangerines are placed in the pressurized tank, the pressurization of heating after sealing, (make and produce a pressure differential between Bulking tank and the vacuum system when the jar internal pressure rises to 0.1～0.3Mpa, this pressure differential is the power of moisture flash evapn in the material), (this temperature made material place and an overheated and softening state when temperature reached 70-100 ℃, make material be easy to deformation, be convenient to expanded), stagnate 0-15min (making the temperature on material surface reach the temperature that sets), open the relief valve that connects Bulking tank and vacuum tank (vacuum tank vacuumizes in advance) subsequently rapidly, because moment step-down in the pressurized tank, make material internal moisture flash evapn, cause the fruits and vegetables tissue to form uniform alveolate texture and (be in the state of a drying shrinkage through the material itself after predrying, because moment is opened relief valve, moisture moment in the material is escaped to the vacuum system direction, the material that drives drying shrinkage simultaneously swells, and when having finished the material dewatering process, makes material reach a fluffy state).Keep vacuum state (0.098MPa), in temperature is to keep thermal dehydration a period of time under the 65-95 ℃ of condition, until reaching required water content, (this process can further make material dewatering to stop heating, material moisture is further descended), make pressurized canister abolish vacuum (this process can make the material after expanded cool off fast, is convenient to the product approval of material after expanded) behind the 30-60min in cooling under the 10-20 ℃ of condition, take out product and pack, promptly obtain dilated product.
Embodiment 1, changing temperature-pressure-difference and puffing are produced puffed orange
One, the preparation of puffed orange
Get fresh oranges and tangerines (kind is any of several broadleaf plants mandarin orange) and, measure every index according to following method as raw material:
Determination of moisture method: seasoning.Be specially: accurate weighing sample 2-10g, put dryly, cool off and claim to the measuring cup that lid is arranged of constant weight, moves in 95-105 ℃ the normal pressure baking oven, take out behind the baking 2-4h that uncaps, add a cover to place and weigh after cooling off 0.5h in the drier.Dry by the fire again after one hour and weigh.Repeat this operation, be dry back constant weight, moisture=(fresh weight (weight before dry)-dry back constant weight)/fresh weight until twice 2mg of being no more than of poor quality in front and back.
Total reducing sugar assay method: measure total sugar content according to standard GB 6194-86 fruit, vegetables soluble sugar assay method.Instrument and reagent preparation, same GB6194-86.
The VC assay method: the assay method (2, the 4-dinitro phenyl hydrazine method) according to total ascorbic acid in standard GB 12392-90 fruit, vegetables and the goods thereof is measured Vit C contents.
The cellulose assay method: according to standard GB 10469-89, fruit, the coarse-fibred assay method of vegetables (gravimetric method) are measured content of cellulose.
Method of protein measurement: according to standard GB 8856-88, fruit, victual thick protein assay method are measured protein content.
The fat test method: according to standard GB 5009.6-85, fat test method-soxhlet extraction in the food.
Above-mentioned every index determining result is as shown in table 1:
The index determining of the bright sample oranges and tangerines of table 1.
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 86.90 |
| Sugar content (%) | 11.90 |
| Vc(mg/100g) | 28.60 |
| Crude fibre (%) | 0.40 |
| Protein (%) | 0.70 |
| Fat (%) | 0.20 |
The production stage of puffed orange: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is as described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting: with the epidermis of removing oranges and tangerines, remove tangerine pith, distinguish obtains the citrus fruit lobe.
3, preliminary treatment: it is to soak 30h in 80% the maltose solution that the oranges and tangerines pulp raw material (above-mentioned citrus fruit lobe) that step 2 is segmented is placed on the quality percentage composition, removes the liquid glucose on raw material surface again with clear water.
4, predrying: the pretreated oranges and tangerines pulp of step 3 raw material be placed on hot air drier (go up the grand experimental facilities of Nereid Co., Ltd, electric heating constant temperature air dry oven: carry out predryingly the DHG-9123A type), baking temperature is 70 ℃, drying time 10h.Measure water content according to above-mentioned seasoning, the result shows that the water content of dried citrus fruit lobe is 34.3%.
5, sam: the raw material after step 4 pre-dried is carried out equal wet process, and soon the raw material after the pre-dried is placed on room temperature storage 8h in the closed container.
6, changing temperature-pressure-difference and puffing drying
Technological process: pre-dried raw material balance packs that Bulking tank, sealed cans, the pressurization of heating, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the oranges and tangerines pulp after step 5 sam (above-mentioned citrus fruit lobe) is positioned over Bulking tank (QDPH10-1 type respectively, Tianjin diligent moral new material Science and Technology Ltd.) in, heating and being forced into temperature is 90 ℃, pressure is 0.3MPa, kept 5 minutes, open valve with Bulking tank be that vacuum tank is communicated with, vacuumize, make pressure moment reduce to vacuum state (0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 75 ℃; Dry 75min then at 15 ℃, cooled off 45 minutes, obtained puffed orange fruit lobe respectively.
7, classification, packing: craft or automatic grader are adopted in the puffed orange classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of puffed orange
1, organoleptic detection
The puffed orange fruit lobe of above-mentioned preparation is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the puffed orange of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 2.
Table 2. organoleptic detection result
2, the detection of physical and chemical index
The puffed orange of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar, vitamin, cellulose and mineral matter etc.Detect water content, total sugar content, Vc content, crude fiber content, protein content, fat content according to the described method of step 1, the result shows that the water content of above-mentioned puffed orange fruit lobe is 3.9%, sugar content is 34.52%, Vc content is 215.30mg/100g, crude fiber content is respectively 4.20%, protein content is respectively 5.1%, and fat content is respectively 0.42%.
3, the shelf-life is detected
Puffed orange after the packing of step 1 preparation fruit lobe after room temperature is placed 12 months, is detected every index, and the result shows that its color and luster, flavour and mouthfeel, shape and the product of just having prepared are compared, and have no significant change;
Detect water content according to the described method of step 1, character such as total sugar content, Vc content, crude fiber content, protein content, fat content, the result shows that the water content of above-mentioned puffed orange fruit lobe is respectively 4.1%, sugar content is respectively 34.25%, Vc content is respectively 211.61mg/100g, crude fiber content is respectively 4.10%, and protein content is respectively 4.90%, and fat content is respectively 0.40%.
Embodiment 2, changing temperature-pressure-difference and puffing are produced puffed orange
One, the preparation of puffed orange
Get fresh oranges and tangerines (kind is a satsuma orange) as raw material, detect its water content according to the described method of embodiment 1 step 1, character such as total sugar content, Vc content, crude fiber content, protein content, fat content, the result is as shown in table 3:
The index determining of the bright sample oranges and tangerines of table 3.
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 87.35 |
| Sugar content (%) | 10.30 |
| Vc(mg/100g) | 24.40 |
| Crude fibre (%) | 0.43 |
| Protein (%) | 0.65 |
| Fat (%) | 0.21 |
The production stage of puffed orange: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is as described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting: with the epidermis of removing oranges and tangerines, remove tangerine pith, distinguish obtains the citrus fruit lobe.
3, preliminary treatment: it is to soak 36h in 85% the fructose soln that the oranges and tangerines pulp raw material (above-mentioned citrus fruit lobe) that step 2 is segmented is placed on the quality percentage composition, removes the liquid glucose on raw material surface again with clear water.
4, predrying: the pretreated oranges and tangerines pulp of step 3 raw material be placed on hot air drier (the grand experimental facilities of Nereid Co., Ltd, the electric heating constant temperature air dry oven: carry out predryingly the DHG-9123A type), baking temperature is 80 ℃, drying time 12h.Measure water content according to the described seasoning of the step 1 of embodiment 1, the result shows that the water content of dried citrus fruit lobe is 32.1%.
5, sam: the raw material after step 4 pre-dried is carried out equal wet process, and soon the raw material after the pre-dried is placed on room temperature storage 10h in the closed container.
6, changing temperature-pressure-difference and puffing drying
Technological process: pre-dried raw material balance packs that Bulking tank, sealed cans, the pressurization of heating, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the oranges and tangerines pulp after step 5 sam (above-mentioned citrus fruit lobe) is positioned over Bulking tank (QDPH10-1 type respectively, Tianjin diligent moral new material Science and Technology Ltd.) in, heating and being forced into temperature is 100 ℃, pressure is 0.4MPa, kept 15 minutes, open valve Bulking tank is communicated with vacuum tank, vacuumize, make pressure moment reduce to vacuum state (0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 95 ℃; Dry 90min then at 20 ℃, cooled off 60 minutes, obtained puffed orange fruit lobe respectively.
7, classification, packing: craft or automatic grader are adopted in the puffed orange classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of puffed orange
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the puffed orange of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 4.
Table 4. organoleptic detection result
2, the detection of physical and chemical index
The puffed orange of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar, vitamin, cellulose and mineral matter etc.Detect water content according to the described method of embodiment 1 step 1, total sugar content, Vc content, crude fiber content, protein content, fat content, the result shows that the water content that contains of above-mentioned puffed orange fruit lobe is 3.8%, sugar content is 33.25%, Vc content is 210.50mg/100g, crude fiber content is respectively 4.10%, and protein content is respectively 4.80%, and fat content is respectively 0.39%.
3, the shelf-life is detected
Puffed orange after the packing of step 1 preparation fruit lobe after room temperature is placed 12 months, is detected every index, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change;
Detect water content according to the described method of embodiment 1 step 1, character such as total sugar content, Vc content, crude fiber content, protein content, fat content, the result shows that the water content of above-mentioned puffed orange fruit lobe is respectively 4.1%, sugar content is respectively 32.53%, Vc content is respectively 206.22mg/100g, crude fiber content is respectively 4.00%, and protein content is respectively 4.65%, and fat content is respectively 0.36%.
The preparation that embodiment 3, changing temperature-pressure-difference and puffing are produced puffed orange one, puffed orange
One, the preparation of puffed orange
Get fresh oranges and tangerines (kind is the bowl mandarin orange) as raw material, detect its water content according to the described method of embodiment 1 step 1, character such as total sugar content, Vc content, crude fiber content, protein content, fat content, the result is as shown in table 5:
The index determining of the bright sample oranges and tangerines of table 5.
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 86.25 |
| Sugar content (%) | 11.40 |
| Vc(mg/100g) | 27.10 |
| Crude fibre (%) | 0.45 |
| Protein (%) | 0.75 |
| Fat (%) | 0.20 |
The production stage of puffed orange: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is as described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting: with the epidermis of removing oranges and tangerines, remove tangerine pith, distinguish obtains the citrus fruit lobe.
3, preliminary treatment: it is to soak 24h in 75% the sucrose solution that the oranges and tangerines pulp raw material (above-mentioned citrus fruit lobe) that step 2 is segmented is placed on the quality percentage composition, removes the liquid glucose on raw material surface again with clear water.
4, predrying: the pretreated oranges and tangerines pulp of step 3 raw material be placed on hot air drier (go up the grand experimental facilities of Nereid Co., Ltd, electric heating constant temperature air dry oven: carry out predryingly the DHG-9123A type), baking temperature is 60 ℃, drying time 8h.Measure water content according to the described seasoning of the step 1 of embodiment 1, the result shows that the water content of dried citrus fruit lobe is 35.7%.
5, sam: the raw material after step 4 pre-dried is carried out equal wet process, and soon the raw material after the pre-dried is placed on room temperature storage 6h in the closed container.
6, changing temperature-pressure-difference and puffing drying
Technological process: pre-dried raw material balance packs that Bulking tank, sealed cans, the pressurization of heating, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the oranges and tangerines pulp after step 5 sam (above-mentioned citrus fruit lobe) is positioned over Bulking tank (QDPH10-1 type respectively, Tianjin diligent moral new material Science and Technology Ltd.) in, heating and being forced into temperature is 70 ℃, pressure is 0.2MPa, then, open valve Bulking tank is communicated with vacuum tank, vacuumize, make pressure moment reduce to vacuum state (0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 65 ℃; Dry 60min then at 10 ℃, cooled off 30 minutes, obtained puffed orange fruit lobe respectively.
7, classification, packing: craft or automatic grader are adopted in the puffed orange classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of puffed orange
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the puffed orange of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 6.
Table 6 organoleptic detection result
2, the detection of physical and chemical index
The puffed orange of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar, vitamin, cellulose and mineral matter etc.Detect water content according to the described method of embodiment 1 step 1, total sugar content, Vc content, crude fiber content, protein content, fat content, the result shows that the water content that contains of above-mentioned puffed orange fruit lobe is 4.0%, sugar content is 35.10%, Vc content is 217.33mg/100g, crude fiber content is respectively 4.25%, and protein content is respectively 5.3%, and fat content is respectively 0.44%.
3, the shelf-life is detected
Puffed orange after the packing of step 1 preparation fruit lobe after room temperature is placed 12 months, is detected every index, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change;
Detect water content according to the described method of embodiment 1 step 1, character such as total sugar content, Vc content, crude fiber content, protein content, fat content, the result shows that the water content of above-mentioned puffed orange fruit lobe is respectively 4.2%, sugar content is respectively 33.45%, Vc content is respectively 211.71mg/100g, crude fiber content is respectively 4.15%, and protein content is respectively 5.05%, and fat content is respectively 0.41%.
Claims (8)
1, a kind of method for preparing puffed orange may further comprise the steps: 1) pre-treatment step is to be to soak in the 75%-85% sugar juice 24-36 hour oranges and tangerines pulp at the quality percentage composition, removes the liquid glucose on pulp surface again with clear water;
2) pre-dried, it is 25%-40% that oranges and tangerines pulp is carried out pre-dried to its water content, described percentage composition is a weight percentage;
3) all wet process are placed on oranges and tangerines pulp and store 6-10h in the closed container;
4) expanded, oranges and tangerines pulp is positioned over carries out changing temperature-pressure-difference and puffing in the Bulking tank, the step of described changing temperature-pressure-difference and puffing is upgraded to 0.2-0.4MPa for earlier temperature being upgraded to 70 ℃～100 ℃ with pressure, keep this temperature and pressure below 15 minutes or 15 minutes, moment is depressurized to vacuum state then; Cool the temperature to 65-95 ℃; Dry 60-90min at last at 10-20 ℃, cooled off 30-60 minute, obtained puffed orange.
2, method according to claim 1 is characterized in that: temperature is 90 ℃ before the described changing temperature-pressure-difference and puffing step-down, and pressure is 0.3MPa, keeps 5 minutes; The vacuum of described vacuum state is 0 to-0.1; The temperature of described drying is 75 ℃, and be 75min drying time; The temperature of described cooling is 15 ℃, and be 45min cool time.
3, method according to claim 2 is characterized in that: the vacuum of described vacuum state is-0.098.
4, according to claim 2 or 3 described methods, it is characterized in that: described moment depressurization step be to vacuumize step-down by vacuum tank.
5, according to arbitrary described method among the claim 1-3, it is characterized in that: the temperature of described pre-dried is 60-80 ℃, and the time is 8-12h.
6, according to arbitrary described method among the claim 1-3, it is characterized in that: described oranges and tangerines pulp is with the oranges and tangerines peeling, removes tangerine pith, the citrus fruit lobe that obtains.
7, according to arbitrary described method among the claim 1-3, it is characterized in that: the sugar juice in the described pre-treatment step is maltose solution, sucrose solution, fructose soln or oligosaccharide solution.
8, the puffed orange of the arbitrary described method preparation of claim 1-7.
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| CN107744110A (en) * | 2017-09-20 | 2018-03-02 | 宁夏杞芽食品科技有限公司 | A kind of expanded reduction production of dry wolfberry fruit |
| CN108497389A (en) * | 2018-04-11 | 2018-09-07 | 安徽省义门苔干有限公司 | A kind of processing method of puffing dried lactuca |
| CN110506907A (en) * | 2019-08-29 | 2019-11-29 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of production method of additive-free citrus or orange crisp chip |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196898A (en) * | 1997-04-22 | 1998-10-28 | 承德市侨源贸易公司 | Tech. for prodn. of puffed fruit and vegetable crisp and its products |
| CN1817190A (en) * | 2006-01-13 | 2006-08-16 | 赵站锋 | Fruit and vegetable food |
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- 2006-12-18 CN CN200610165349A patent/CN100591215C/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196898A (en) * | 1997-04-22 | 1998-10-28 | 承德市侨源贸易公司 | Tech. for prodn. of puffed fruit and vegetable crisp and its products |
| CN1817190A (en) * | 2006-01-13 | 2006-08-16 | 赵站锋 | Fruit and vegetable food |
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