CN101849600A - Production method for honey pomelo preserved fruit - Google Patents
Production method for honey pomelo preserved fruit Download PDFInfo
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- CN101849600A CN101849600A CN201010171772A CN201010171772A CN101849600A CN 101849600 A CN101849600 A CN 101849600A CN 201010171772 A CN201010171772 A CN 201010171772A CN 201010171772 A CN201010171772 A CN 201010171772A CN 101849600 A CN101849600 A CN 101849600A
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Abstract
The invention discloses a production method for honey pomelo preserved fruit, which comprises the following steps: preprocessing fresh honey pomelo, clearing and sterilizing, cutting the honey pomelo into petals of fresh fruit and separating peel from pulp; dicing the honey pomelo peel by a machine, grading to obtain qualified honey pomelo fruit dices; debittering the fruit dices under vacuum condition; surging and separating under vacuum to obtain sugared honey pomelo preserved fruit dices; blanching the sugared honey pomelo preserved fruit dices in a blancher; drying the honey pomelo preserved fruit dices and cooling quickly; sterilizing and polishing; and packaging. In the invention, honey pomelo fruit dices are debittered and sugared under a vacuum condition, thus shortening debittering and sugaring time, reducing debittering and sugaring temperature, having good debittering and sugaring effects; the honey pomelo preserved fruit contains low content of naringin, the sugaring on the surface and in the inner part of finished products is even, the original state of the organizational structure and natural color of honey pomelo peel can be maintained, the appearance is bright without cementation; and the honey pomelo preserved fruit has proper chew flexibility and good taste, and the original natural flavor of honey pomelo peel can be smelt.
Description
Technical field
The present invention relates to the deep working method of agricultural product honey shaddock, being specifically related to sweet shaddock ped is the method that raw material is made honey pomelo preserved fruit.
Background technology
The honey shaddock is the ripening fruits of rutaceae evergreen fruit trees teak, and meat of sweet shaddock and skin all contain the rich dried immature fruit of citron orange, carrotene, B family vitamin, vitamin C, natural complex P, mineral matter, carbohydrate and volatile oil.The honey shaddock has effects such as hypoglycemic, hypotensive, fat-reducing, beauty treatment, often edible can playing a role in health care.Current, sweet shaddock is based on the fresh fruit sale, and sweet shaddock fresh fruit is sold and is subjected to seasonal effect big and added value is low, and honey pomelo preserved fruit has higher added value.
The honey pomelo preserved fruit manual production has had the history in more than 1000 year in China, domestic for many years preserved fruit manufacturer is all continuing to use traditional workshop-based manual production pattern, technology falls behind, and the honey pomelo preserved fruit that makes all loses seriously at color and luster, natural flavour mountaineous and nutritive value.
Secondly, in the making of honey pomelo preserved fruit, debitterize and sugaring technology are two important work steps wherein.Contain the naringin bitter principle in the honey shaddock, the honey pomelo preserved fruit resting period is long more, and the content of naringin raises, and bitter taste increases the weight of, and has a strong impact on its eating mouth feel.Chinese patent CN98112546.8 shaddock rind food and preparation method thereof, wherein the debitterize technical method of sweet shaddock ped mainly uses 1%～1.5% saline solution or edible alkali aqueous solution heating to boil, and carries out rinsing then.When utilizing the said method debitterize, normal pressure boils condition following half an hour, its shortcoming one is that debitterize infusion temperature is higher, sweet shaddock ped is easily by well-done under boiling temps (100 ℃), formed product state and mouthfeel are poor, and the high temperature infusion makes honey pomelo preserved fruit all lose seriously in color and luster, natural flavour mountaineous and nutritional labeling; The 2nd, the concentration of sodium chloride is lower in the used saline solution, and debitterize infusion time half an hour is also shorter, and the bitter taste of sweet shaddock ped removes degree can be not enough.Secondly, when utilizing the said method sugaring, also be under boiling temps sugaring half an hour, sugaring infusion temperature height, the honey shaddock ped is easily by well-done, the infusion of high temperature sugaring makes honey pomelo preserved fruit all further incur loss in color and luster, natural flavour mountaineous and nutritional labeling, and infusion sugaring half an hour under the normal pressure, the sugaring degree of sweet shaddock ped can be saturating inadequately.
Summary of the invention
The shortcoming that the present invention is directed to above-mentioned honey pomelo preserved fruit making is improved, and the preparation method of another honey pomelo preserved fruit is provided, and Production Time is shorter, the temperature of debitterize and sugaring is low, and debitterize and sugaring are effective, the product features good taste, product adopts Fully-mechanized production, and quality is good.
Technical scheme of the present invention is as follows: a kind of preparation method of honey pomelo preserved fruit, and preparation process is as follows:
(1), sweet shaddock fresh fruit preliminary treatment: sweet shaddock fresh fruit automatically cleaned 2～3 minutes in 40～45 ℃ of hot water, after sterilizing and drying up, sweet shaddock is cut into lobe, and honey pomelo pericarp is separated with sweet shaddock pulp;
(2), honey pomelo pericarp dices, and sends into sweet shaddock fruit fourth and divides the latch device stepping, obtains qualified sweet shaddock fruit fourth;
(3), under vacuum condition, remove bitter principle in the sweet shaddock fruit fourth, the sweet shaddock fruit fourth behind the debitterize is separated with debitterize liquid by debitterize liquid;
(4), vacuum infusing, obtain sugared honey pomelo preserved fruit dices, sugared honey pomelo preserved fruit dices is separated with sugaring liquid;
(5), in blancher blanching through the honey pomelo preserved fruit dices of sugaring;
(6), the honey pomelo preserved fruit dices of oven dry after blanching, and cooling fast;
(7), sterilization and polishing: cooled honey pomelo preserved fruit dices is sent into the sterilization polishing machine and is polished, and adopts ozone to carry out disinfection in the polishing process;
(8), packing.
Its further technical scheme is, and is described:
In the step (1), adopt the ClO 2 solution sterilization;
In the step (3), the process conditions of sweet shaddock fruit fourth vacuum debitterize are:
Debitterize liquid components by weight percentage is:
Sodium chloride 2-10% sodium phosphate trimer 0.05-0.5%
Cycloheptaamylose 0.2-2% surplus is a water;
Vacuum 0.02-0.12Mpa,
The debitterize liquid of above-mentioned prescription and sweet shaddock fruit fourth are inserted vacuum debitterize jar, and the weight of sweet shaddock fruit fourth and debitterize liquid is 1: 2-8, under 28-80 ℃ of temperature and above-mentioned vacuum degree condition debitterize 20-60 minute; In the step (4), the process conditions of sweet shaddock fruit tetrose stain are:
Sugaring liquid components by weight percentage is:
White granulated sugar 10-60% HFCS 5-20%
Citric acid 0.2-1.5% purified salt 0.3-1.8%
Surplus is a water,
Vacuum 0.02-0.15Mpa;
The sugaring liquid of above-mentioned prescription and debittering honey pomelo fruit fourth are inserted the vacuum infusing jar, and the weight ratio of debittering honey pomelo fruit fourth and sugaring liquid is 1: 2-8, under 50-95 ℃ of temperature and above-mentioned vacuum degree condition sugaring 20-80 minute;
In the step (5), 85-95 ℃ of described honey pomelo preserved fruit dices blanching water temperature, blanching treatment time 2-3 minute, the top layer moisture with blanching preserved fruit fourth drained afterwards;
In the step (6), the bake out temperature of the honey pomelo preserved fruit dices after the described blanching is 45-65 ℃, and drying time is 6-12 hour, dry to the honey pomelo preserved fruit dices water content be 10-16%, the honey pomelo preserved fruit dices with oven dry enters channel box and is cooled to normal temperature afterwards.
Technique effect:
The present invention is raw material with the honey pomelo pericarp, under vacuum condition sweet shaddock fruit fourth is carried out debitterize and sugaring, can shorten the time of debitterize and sugaring, reduces the temperature of debitterize and sugaring, and the works very well of debitterize and sugaring.The content of the contained aurantiin of debittering honey pomelo follicarpium dried meat finished product that obtains after measured is low, and is suitable through the honey pomelo preserved fruit dices pol of sugaring, and the final honey pomelo preserved fruit finished product of gained features good taste, and appearance light are not cohered, and are easy to mechanical packaging.Because the process of debitterize and sugaring has avoided boiling for a long time sweet shaddock fruit fourth under vacuum condition, the final honey pomelo preserved fruit finished product that makes has the suitable elasticity of chewing, and it is good to chew mouthfeel, and product adopts Fully-mechanized production, sanitation and hygiene.The present invention is adapted to the sweet shaddock that various places produce.
The specific embodiment:
Below the specific embodiment of the present invention is described:
Embodiment 1
(1), sweet shaddock fresh fruit preliminary treatment: sweet shaddock fresh fruit cleaned 2～3 minutes in 40～45 ℃ of hot water automatically,, enter clean water cooling rinsing, concentration be in the 100ppm ClO 2 solution normal temperature sterilization and dry up after, sweet shaddock is cut into lobe, and honey pomelo pericarp is separated with sweet shaddock pulp;
(2), honey pomelo pericarp enters machine and dices, and sends into sweet shaddock fruit fourth and divides the latch device stepping, obtains qualified sweet shaddock fruit fourth;
(3), under vacuum condition, remove bitter principle in the sweet shaddock fruit fourth, the sweet shaddock fruit fourth behind the debitterize is separated with debitterize liquid by debitterize liquid.The process conditions of wherein sweet shaddock fruit fourth vacuum debitterize are:
Debitterize liquid components by weight percentage is:
Sodium chloride 3% sodium phosphate trimer 0.1%
Cycloheptaamylose 0.5% surplus is a water;
Vacuum 0.05Mpa,
The debitterize liquid and the sweet shaddock fruit fourth of above-mentioned prescription are inserted vacuum debitterize jar, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1: 3, and debitterize is 60 minutes under 30 ℃ of temperature and above-mentioned vacuum degree condition;
(4), vacuum infusing, obtain sugared honey pomelo preserved fruit dices, sugared honey pomelo preserved fruit dices is separated with sugaring liquid.The process conditions of wherein sweet shaddock fruit tetrose stain are:
Sugaring liquid components by weight percentage is:
White granulated sugar 15% HFCS 20%
Citric acid 0.4% purified salt 0.8%
Surplus is a water, and wherein the solid content of HFCS is 70-72%;
Vacuum 0.15Mpa,
The sugaring liquid and the debittering honey pomelo fruit fourth of above-mentioned prescription are inserted the vacuum infusing jar, and the weight ratio of debittering honey pomelo fruit fourth and sugaring liquid is 1: 3, and sugaring is 75 minutes under 50 ℃ of temperature and above-mentioned vacuum degree condition;
(5), in blancher the blanching sugared honey pomelo preserved fruit dices, 85 ℃ of blanching water temperatures, blanching treatment time 3 minutes, the top layer moisture with blanching preserved fruit fourth drains afterwards;
(6), oven dry honey pomelo preserved fruit dices after blanching, and fast cooling.Bake out temperature is 50 ℃, and drying time is 11 hours, dry to the honey pomelo preserved fruit dices water content be 10-16%, the honey pomelo preserved fruit dices with oven dry enters channel box and is cooled to normal temperature afterwards.
(7), sterilization and polishing: cooled honey pomelo preserved fruit dices is sent into the sterilization polishing machine and is polished, and adopts ozone to carry out disinfection in the polishing process;
(8), packing.
Embodiment 2
Its processing step (1), (2) reach (7), (8) are identical with embodiment 1, and the process conditions of other steps are:
(3), under vacuum condition, remove bitter principle in the sweet shaddock fruit fourth, the sweet shaddock fruit fourth behind the debitterize is separated with debitterize liquid by debitterize liquid.The process conditions of wherein sweet shaddock fruit fourth vacuum debitterize are:
Debitterize liquid components by weight percentage is:
Sodium chloride 6% sodium phosphate trimer 0.3%
Cycloheptaamylose 1.2% surplus is a water;
Vacuum 0.08Mpa,
The debitterize liquid and the sweet shaddock fruit fourth of above-mentioned prescription are inserted vacuum debitterize jar, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1: 5, and debitterize is 40 minutes under 55 ℃ of temperature and above-mentioned vacuum degree condition;
(4), vacuum infusing, obtain sugared honey pomelo preserved fruit dices, sugared honey pomelo preserved fruit dices is separated with sugaring liquid.
The process conditions of wherein sweet shaddock fruit tetrose stain are:
Sugaring liquid components by weight percentage is:
White granulated sugar 35% HFCS 12%
Citric acid 0.8% purified salt 1.0%
Surplus is a water, and wherein the solid content of HFCS is 70-72%;
Vacuum 0.08Mpa;
The sugaring liquid and the debittering honey pomelo fruit fourth of above-mentioned prescription are inserted the vacuum infusing jar, debittering honey pomelo fruit fourth and sugaring
The weight ratio of liquid is 1: 5, and sugaring is 60 minutes under 70 ℃ of temperature and above-mentioned vacuum degree condition;
(5), in blancher the blanching sugared honey pomelo preserved fruit dices, 90 ℃ of blanching water temperatures, blanching treatment time 2 minutes, the top layer moisture with blanching preserved fruit fourth drains afterwards;
(6), oven dry honey pomelo preserved fruit dices after blanching, and fast cooling.Bake out temperature is 55 ℃, and drying time is 9 hours, dry to the honey pomelo preserved fruit dices water content be 10-16%, the honey pomelo preserved fruit dices with oven dry enters channel box and is cooled to normal temperature afterwards.
Embodiment 3
Its processing step (1), (2) reach (7), (8) are identical with embodiment 1, and the process conditions of other steps are:
(3), under vacuum condition, remove bitter principle in the sweet shaddock fruit fourth, the sweet shaddock fruit fourth behind the debitterize is separated with debitterize liquid by debitterize liquid.The process conditions of wherein sweet shaddock fruit fourth vacuum debitterize are:
Debitterize liquid components by weight percentage is:
Sodium chloride 9% sodium phosphate trimer 0.5%
Cycloheptaamylose 2.0% surplus is a water;
Wherein the solid content of HFCS is 70-72%;
Vacuum 0.12Mpa;
The debitterize liquid and the sweet shaddock fruit fourth of above-mentioned prescription are inserted vacuum debitterize jar, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1: 7, and debitterize is 20 minutes under 75 ℃ of temperature and above-mentioned vacuum degree condition;
(4), vacuum infusing, obtain sugared honey pomelo preserved fruit dices, sugared honey pomelo preserved fruit dices is separated with sugaring liquid.
The process conditions of wherein sweet shaddock fruit tetrose stain are:
Sugaring liquid components by weight percentage is:
White granulated sugar 55% HFCS 5%
Citric acid 1.4% purified salt 1.8%
Surplus is a water, and wherein the solid content of HFCS is 70-72%;
Vacuum 0.15Mpa;
The sugaring liquid and the debittering honey pomelo fruit fourth of above-mentioned prescription are inserted the vacuum infusing jar, and the weight ratio of debittering honey pomelo fruit fourth and sugaring liquid is 1: 7, and sugaring is 25 minutes under 90 ℃ of temperature and above-mentioned vacuum degree condition;
(5), in blancher the blanching sugared honey pomelo preserved fruit dices, 95 ℃ of blanching water temperatures, blanching treatment time 2 minutes, the top layer moisture with blanching preserved fruit fourth drains afterwards;
(6), oven dry honey pomelo preserved fruit dices after blanching, and fast cooling.Bake out temperature is 60 ℃, and drying time is 7 hours, dry to the honey pomelo preserved fruit dices water content be 10-16%, the honey pomelo preserved fruit dices with oven dry enters channel box and is cooled to normal temperature afterwards.
Comparing embodiment:
(3) step of embodiment 1～embodiment 3 and (4) step changed into respectively under normal pressure by debitterize liquid remove bitter principle and sugaring and separation under normal pressure in the sweet shaddock fruit fourth, all the other processing steps and process conditions are identical with embodiment 1～embodiment 3 respectively.
In the foregoing description 1～embodiment 3 and the comparing embodiment, the content measuring value of the content of contained aurantiin and the contained aurantiin of honey pomelo preserved fruit dices finished product sees the following form 1 (with reference to Pharmacopoeia of People's Republic of China 2005 editions: the assay method of the naringin content of Fructus Aurantii is tested) before the sweet shaddock fruit fourth debitterize.
By table 1 as seen, the present invention carries out debitterize and sugaring to sweet shaddock fruit fourth under vacuum condition, the works very well of debitterize and sugaring, and wherein the contained naringin content of honey pomelo preserved fruit dices finished product obviously reduces than normal pressure debitterized technique method.
Table 1 measuring naringin content value (%) and to the improvement of other quality of honey pomelo preserved fruit finished product
In above-mentioned each enforcement, each processing step device therefor or employing conventional equipment, the described equipment of the honey pomelo preserved fruit production line that perhaps adopts the applicant to apply for a patent on the same day.
Claims (7)
1. the preparation method of a honey pomelo preserved fruit is characterized in that preparation process is as follows:
(1), sweet shaddock fresh fruit preliminary treatment: sweet shaddock fresh fruit automatically cleaned 2～3 minutes in 40～45 ℃ of hot water, after sterilizing and drying up, sweet shaddock is cut into the lobe fresh fruit, and will become the honey pomelo pericarp of lobe fresh fruit to separate with sweet shaddock pulp;
(2), honey pomelo pericarp dices, and sends into sweet shaddock fruit fourth and divides the latch device stepping, obtains qualified sweet shaddock fruit fourth;
(3), under vacuum condition, remove bitter principle in the sweet shaddock fruit fourth, the sweet shaddock fruit fourth behind the debitterize is separated with debitterize liquid by debitterize liquid;
(4), vacuum infusing, obtain sugared honey pomelo preserved fruit dices, sugared honey pomelo preserved fruit dices is separated with sugaring liquid;
(5), in blancher blanching through the honey pomelo preserved fruit dices of sugaring;
(6), the honey pomelo preserved fruit dices of oven dry after blanching, and cooling fast;
(7), sterilization and polishing: cooled honey pomelo preserved fruit dices is sent into the sterilization polishing machine and is polished, and adopts ozone to carry out disinfection in the polishing process;
(8), packing.
2. by the preparation method of the described honey pomelo preserved fruit of claim 1, it is characterized in that in the step (1) that described sterilisation step adopts the ClO 2 solution sterilization.
3. by the preparation method of the described honey pomelo preserved fruit of claim 1, it is characterized in that in the step (3) that the process conditions of described sweet shaddock fruit fourth vacuum debitterize are:
Debitterize liquid mixture ratio by weight percent is:
Sodium chloride 2-10% sodium phosphate trimer 0.05-0.5%
Cycloheptaamylose 0.2-2% surplus is a water;
Vacuum 0.02-0.12Mpa;
The debitterize liquid of above-mentioned prescription and sweet shaddock fruit fourth are inserted vacuum debitterize jar, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1: 2-8, under 28-80 ℃ of temperature and above-mentioned vacuum degree condition debitterize 20-60 minute.
4. by the preparation method of the described honey pomelo preserved fruit of claim 3, it is characterized in that the temperature of described sweet shaddock fruit fourth vacuum debitterize is 55-65 ℃, the time of debitterize is 30-45 minute.
5. by the preparation method of the described honey pomelo preserved fruit of claim 1, it is characterized in that in the step (4) that the process conditions of described sweet shaddock fruit tetrose stain are:
Sugaring liquid mixture ratio by weight percent is:
White granulated sugar 10-60% HFCS 5-20%
Citric acid 0.2-1.5% purified salt 0.3-1.8%
Surplus is a water,
Vacuum 0.02-0.15Mpa;
The sugaring liquid of above-mentioned prescription and debittering honey pomelo fruit fourth are inserted the vacuum infusing jar, and the weight ratio of debittering honey pomelo fruit fourth and sugaring liquid is 1: 2-8, under 50-95 ℃ of temperature and above-mentioned vacuum degree condition sugaring 20-80 minute.
6. by the preparation method of the described honey pomelo preserved fruit of claim 1, it is characterized in that in the step (5), 85-95 ℃ of described honey pomelo preserved fruit dices blanching water temperature, blanching treatment time 2-3 minute, the top layer moisture with blanching preserved fruit fourth drained afterwards.
7. press the preparation method of the described honey pomelo preserved fruit of claim 1, it is characterized in that in the step (6), the bake out temperature of the honey pomelo preserved fruit dices after the described blanching is 45-65 ℃, and drying time is 6-12 hour, afterwards the honey pomelo preserved fruit dices of drying is entered channel box and is cooled to normal temperature.
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| CN101999509A (en) * | 2010-11-11 | 2011-04-06 | 保德县红源果枣有限公司 | Preparation method of candied fruit |
| CN102228208A (en) * | 2011-07-18 | 2011-11-02 | 上海奕方农业科技股份有限公司 | Novel method for preparing sugar-substituted tangerine peel |
| CN102273541A (en) * | 2011-09-14 | 2011-12-14 | 福建农林大学 | Shaddock ped preserved fruit and preparation method thereof |
| CN102342361A (en) * | 2011-09-28 | 2012-02-08 | 集美大学 | Method for producing preserved honey pomelos |
| CN102907592A (en) * | 2012-02-21 | 2013-02-06 | 福建南海食品有限公司 | Pomelo fruit paste and preparation method thereof |
| CN102907590A (en) * | 2012-02-21 | 2013-02-06 | 福建南海食品有限公司 | Debitterizing method of pomelo peels |
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| CN101390558B (en) * | 2008-10-15 | 2011-01-26 | 福建南海食品有限公司 | Debitterized honey pomelo sweetmeat and production method thereof |
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| CN101999509A (en) * | 2010-11-11 | 2011-04-06 | 保德县红源果枣有限公司 | Preparation method of candied fruit |
| CN101999509B (en) * | 2010-11-11 | 2011-12-21 | 保德县红源果枣有限公司 | Preparation method of candied fruit |
| CN102228208A (en) * | 2011-07-18 | 2011-11-02 | 上海奕方农业科技股份有限公司 | Novel method for preparing sugar-substituted tangerine peel |
| CN102273541A (en) * | 2011-09-14 | 2011-12-14 | 福建农林大学 | Shaddock ped preserved fruit and preparation method thereof |
| CN102342361A (en) * | 2011-09-28 | 2012-02-08 | 集美大学 | Method for producing preserved honey pomelos |
| CN102342361B (en) * | 2011-09-28 | 2012-10-31 | 集美大学 | Method for producing preserved honey pomelos |
| CN102907592B (en) * | 2012-02-21 | 2013-12-11 | 福建南海食品有限公司 | Pomelo fruit paste and preparation method thereof |
| CN102907590A (en) * | 2012-02-21 | 2013-02-06 | 福建南海食品有限公司 | Debitterizing method of pomelo peels |
| CN102907592A (en) * | 2012-02-21 | 2013-02-06 | 福建南海食品有限公司 | Pomelo fruit paste and preparation method thereof |
| CN103749619A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Blessing cake and preparation method thereof |
| CN103749619B (en) * | 2013-12-05 | 2015-07-29 | 福建南海食品有限公司 | Good fortune cake and preparation method thereof |
| CN103637032A (en) * | 2013-12-12 | 2014-03-19 | 重庆市柚神酒业有限责任公司 | Debitterizing method for shaddock peel and application thereof |
| CN103798491A (en) * | 2013-12-23 | 2014-05-21 | 梁波超 | Shaddock ped dried fruit with health-care function and preparation method of shaddock ped dried fruit |
| CN105994884A (en) * | 2016-05-20 | 2016-10-12 | 惠州同富康生物科技有限公司 | Preserved green plum processing method |
| CN106858016A (en) * | 2017-01-17 | 2017-06-20 | 梅州市珍宝金柚实业有限公司 | A kind of production method of golden-pomelo preserved fruit |
| CN106912667A (en) * | 2017-01-24 | 2017-07-04 | 上海来伊份股份有限公司 | A kind of low-sugar preserved fruit product containing prebiotics and preparation method thereof |
| CN109221582A (en) * | 2018-10-10 | 2019-01-18 | 潘程晨 | A kind of blueness shaddock carved preserved fruit food mouthfeel improved process |
| CN109221581A (en) * | 2018-10-10 | 2019-01-18 | 潘程晨 | A kind of production method of fragrant and sweet green shaddock carved preserved fruit |
| EP3987939A1 (en) * | 2020-10-23 | 2022-04-27 | EnviroProcess AB | System and method for treating a food item |
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