CN102308966A - Method for preparing orange pulp granules, tangerine pulp granules and shaddock pulp granules - Google Patents
Method for preparing orange pulp granules, tangerine pulp granules and shaddock pulp granules Download PDFInfo
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- CN102308966A CN102308966A CN201110200120A CN201110200120A CN102308966A CN 102308966 A CN102308966 A CN 102308966A CN 201110200120 A CN201110200120 A CN 201110200120A CN 201110200120 A CN201110200120 A CN 201110200120A CN 102308966 A CN102308966 A CN 102308966A
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- capsule grain
- capsule
- tangerine
- shaddock
- grain
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Abstract
The invention relates to a pulp granule separation method, and specially, relates to a method for preparing orange pulp granules, tangerine pulp granules and shaddock pulp granules. The method aims at solving the problem that the existing preparation method comprises a manual stirring step. Therefore, the method for preparing orange pulp granules, tangerine pulp granules and shaddock pulp granules is characterized by comprising the following steps of selecting oranges, cleaning by bubbling, cleaning by spraying and a hairbrush, scalding, peeling, splitting orange pulp, carrying out a launder dynamic biological reaction liquid reaction process, carrying out spraying water bath shock dispersing, filtering, preparing pulp granules, carrying out high-temperature short-time sterilization, cooling, carrying out aseptic loading, packaging and warehousing the packaged products. The method adopts the launder dynamic biological reaction liquid reaction process and the spraying water bath shock dispersing and filtration processes, and thus solving the existing problem of manual stirring.
Description
Technical field
The present invention relates to a kind of decomposition method of fruit grain, specially refer to the method for a kind of orange capsule grain, tangerine capsule grain, shaddock capsule grain.
Background technology
Existing conventional method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain is to soak with the soda acid pond, stirs by hand, the later stage adopts manual can fruit, with liquid glucose, seal, the mode of sterilization produces.This technology is that the manual work of adopting is stirred, and its yield rate is not high, in manufacturing process, can damage the fruit grain, thereby reduces yield rate, and next soda acid that is to use needs discharging, can't reclaim, and therefore causes the pollution to environment.
Summary of the invention
Goal of the invention of the present invention is to solve the problem that needs manual stirring when in the past making orange capsule grain, tangerine capsule grain, shaddock capsule grain.
For accomplishing the foregoing invention purpose, the present invention is achieved in that a kind of method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain, it is characterized in that: may further comprise the steps;
Oranges and tangerines choosing fruit; Bubbling cleans; The spray hairbrush cleans; Scald fruit; Peeling, distinguish; The reaction of chute dynamic biological reactant liquor; Spray water-bath vibrations disperse, filter; The allotment of capsule grain; High temperature; The cooling sterile filling; The packing warehouse-in.
This programme adopts the reaction of chute dynamic biological reactant liquor, has cooperated spray water-bath vibrations to disperse, filtered simultaneously, has solved the problem of manual stirring in the past.
Described boiling hot fruit temperature is 85-93 ℃, and scalding the fruit time is 30-180 second.Described chute dynamic biological reactant liquor reaction temperature is 25-35 ℃, and the time is 30-60 minute; The pH value of reactant liquor is 3.0-4.5.Described spray water-bath vibrations disperse, filter is to disperse the capsule grain, removes big seed, channels and collaterals, skin.High temperature is meant at temperature sterilization 45-120S during at 91-95 ℃.The reaction of chute dynamic biological reactant liquor is meant and utilizes pectase to decompose pectin, destroys the matter structure of cyst adventitia, reaches the purpose of separating skin with cyst.Through chute dynamic biological technology, in equipment, can directly reactant liquor be reclaimed, thereby avoid pollution environment.Reactant liquor is: the 0.3-1.0% pectase; PH control: 3.5-4.0.
Adopt biotechnology to carry out dynamic Decomposition pectin, cellulose separation capsule grain; Make like this and make the capsule grain and realize that really industrialization produces continuously; Improve the efficient of suitability for industrialized production greatly, adopted new equipment in dynamically, reactant liquor dynamically to be reclaimed recycle simultaneously; The industrialization that production is formed is truly produced continuously, and the whole grain rate of capsule is improved; , the full-automatic mode of sterile filling is continuously adopted in later stage sterilization and can, can not only reduce artificial pollution like this, makes product quality obtain the efficient that maximum assurance can improve suitability for industrialized production again.
The specific embodiment
For manufacture craft of the present invention more clearly is described, below we combine the accompanying drawing and the technology of bright this patent for instance.
As shown in the figure, this patent is by being to peel off its fruit grain from the bright tangerine of orange; Therefore at first select its bright oranges and tangerines, carry out bubbling and clean, the spray hairbrush cleans, and scalds fruit after cleaning up again, under 85-93 ℃ temperature, keeps 30-180 after second, carries out peeling, distinguish; Get into chute dynamic biological reactant liquor internal reaction then, the PH ratio of this reactant liquor is formulated between the 3.0-4.5, and reaction temperature is controlled between 25-35 ℃, and the reaction time is 30-60 minute; Reaction finishes after spray water-bath vibrations disperse, filter, and vibrations disperse to be meant under the shock effect of plant equipment, make orange capsule grain, tangerine capsule grain, shaddock capsule abscission; Differed in size, included a small amount of skin, the thick product of channels and collaterals; Through filtering, filter impurity such as channels and collaterals, skin, seed again, obtain fresh orange capsule grain, tangerine capsule grain, shaddock capsule grain; Allocate high temperature sterilization, cooling sterile filling, packing warehouse-in at last.Above-mentioned preparation method adopts biotechnology to carry out dynamic Decomposition pectin, cellulose separates the capsule grain, makes like this to make the capsule grain and realize that really industrialization produces continuously; Improved the efficient of suitability for industrialized production greatly; Adopted new equipment in dynamically, reactant liquor dynamically to be reclaimed simultaneously, recycle, use are ON-LINE SEPARATION cyst filtration systems; Go the capsule lobe of capsule valve to carry out high efficiency separation at bundle of lines and be single cyst, effectively separate skin with big seed.The industrialization that production is formed is truly produced continuously, and the whole grain rate of capsule is improved; The full-automatic mode of sterile filling is continuously adopted in later stage sterilization and can, can not only reduce artificial pollution like this, makes product quality obtain the efficient that maximum assurance can improve suitability for industrialized production again.
Claims (7)
1. a method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain is characterized in that: may further comprise the steps;
Oranges and tangerines choosing fruit;
Bubbling cleans;
The spray hairbrush cleans;
Scald fruit;
Peeling, distinguish;
The reaction of chute dynamic biological reactant liquor;
Spray water-bath vibrations disperse, filter;
The allotment of capsule grain;
High temperature;
The cooling sterile filling;
The packing warehouse-in.
2. a kind of method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain according to claim 1, it is characterized in that: described boiling hot fruit temperature is 85-93 ℃, scalding the fruit time is 30-180 second.
3. a kind of method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain according to claim 1 is characterized in that: described chute dynamic biological reactant liquor reaction temperature is 25-35 ℃, and the time is 30-60 minute; The pH value of reactant liquor is 3.0-4.5.
4. a kind of method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain according to claim 1 is characterized in that: described spray water-bath vibrations disperse, filter is to disperse the capsule grain, removes big seed, channels and collaterals, skin.
5. a kind of method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain according to claim 1 is characterized in that: high temperature is meant at temperature sterilization 45-120S during at 91-95 ℃.
6. a kind of method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain according to claim 1; It is characterized in that: the reaction of chute dynamic biological reactant liquor is meant uses the pectin decomposing enzyme reactant liquor; Be used for resolving into water-soluble substances, capsule lobe exocuticle is separated with endepidermis at chute pectin substance in following oranges and tangerines capsule lobe of flow regime adventitia.
7. a kind of method of making orange capsule grain, tangerine capsule grain, shaddock capsule grain according to claim 6, it is characterized in that: reactant liquor is: the 0.3-1.0% pectase; PH control: 3.5-4.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110200120A CN102308966A (en) | 2011-07-18 | 2011-07-18 | Method for preparing orange pulp granules, tangerine pulp granules and shaddock pulp granules |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110200120A CN102308966A (en) | 2011-07-18 | 2011-07-18 | Method for preparing orange pulp granules, tangerine pulp granules and shaddock pulp granules |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102308966A true CN102308966A (en) | 2012-01-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110200120A Withdrawn CN102308966A (en) | 2011-07-18 | 2011-07-18 | Method for preparing orange pulp granules, tangerine pulp granules and shaddock pulp granules |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102308966A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349238A (en) * | 2013-06-21 | 2013-10-16 | 大连金圆罐头食品有限公司 | Fruit flavor can and preparation method thereof |
| CN106616574A (en) * | 2015-11-02 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2087533U (en) * | 1991-02-09 | 1991-10-30 | 福建省轻工业研究所 | Sizing machine of citrus fruits |
| CN102058071A (en) * | 2010-11-25 | 2011-05-18 | 象山双鱼轻工机械有限公司 | Mandarin orange sac production line |
| CN102078024A (en) * | 2010-11-25 | 2011-06-01 | 青岛康地恩生物科技有限公司 | Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof |
-
2011
- 2011-07-18 CN CN201110200120A patent/CN102308966A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2087533U (en) * | 1991-02-09 | 1991-10-30 | 福建省轻工业研究所 | Sizing machine of citrus fruits |
| CN102058071A (en) * | 2010-11-25 | 2011-05-18 | 象山双鱼轻工机械有限公司 | Mandarin orange sac production line |
| CN102078024A (en) * | 2010-11-25 | 2011-06-01 | 青岛康地恩生物科技有限公司 | Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof |
Non-Patent Citations (3)
| Title |
|---|
| 吴生荣等: "酶法生产椪柑砂囊罐头和从桔皮中制取果汁的工艺技术", 《浙江柑桔》, no. 4, 31 December 1988 (1988-12-31), pages 36 - 38 * |
| 王学梅: "震荡式柑桔砂囊分离机", 《食品科学》, no. 7, 31 July 1992 (1992-07-31), pages 55 - 57 * |
| 许占林主编: "《中国食品与包装工程装备手册》", 31 January 2000, article "果粒果汁饮料加工工艺", pages: 486-488,491,494 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349238A (en) * | 2013-06-21 | 2013-10-16 | 大连金圆罐头食品有限公司 | Fruit flavor can and preparation method thereof |
| CN106616574A (en) * | 2015-11-02 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
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| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20120111 |