CN103262933A - Highly flavored type Nanfeng tangerine orange sesame pudding and production technique - Google Patents
Highly flavored type Nanfeng tangerine orange sesame pudding and production technique Download PDFInfo
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- 241000207961 Sesamum Species 0.000 title claims abstract description 30
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 30
- 241000675108 Citrus tangerina Species 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000011962 puddings Nutrition 0.000 title abstract 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 35
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000020357 syrup Nutrition 0.000 claims abstract description 19
- 239000006188 syrup Substances 0.000 claims abstract description 19
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- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims abstract description 5
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- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a highly flavored type Nanfeng tangerine orange sesame pudding and a production technique. The highly flavored type Nanfeng tangerine orange sesame pudding is characterized by being prepared from the following raw materials in parts by weight: 55-65 parts of bitter-removal and sterilized Nanfeng tangerine orange pulp, 30-35 parts of high maltose syrup with the maltose mass concentration of not lower than 80%, 16-20 parts of malto-oligosaccharide, 0.45-0.65 part of citric acid, 0.005-1.000 part of potassium sorbate, 16-20 parts of fried sesame, 17-30 parts of white granulated sugar, 2.0-3.0 parts of carrageenan, and 55-65 parts of water. In the pulp bitter removal technique, the limonin and naringin of the Nanfeng tangerine orange pulp are selectively embedded by utilizing beta-cyclodextrin, so that the bitter of the Nanfeng tangerine orange pulp can be reduced, the addition amount does not exceed 1% by weight of the homogenized pulp, the bitter removal temperature is at 40-50 DEG C, and the heat preservation time lasts for 55-65minutes. Compared with the existing technical product, the product has thick Nanfeng tangerine orange flavor and local features in color, appearance and aroma, and is unique in mouth feeling.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of Luzhou-flavor Nanfeng orange sesame and production technology.
Background technology
More famous for the wild jujube cake in fruitcake, the natural wild jujube of take forms as feed purification, the intrinsic nutritions such as vitamin, amino acid, trace element, tender glutinous exquisiteness, the mouthfeel uniqueness enriched containing fresh fruit.Wild wild jujube cake is the Fujian traditional product, contains abundant amino acid, vitamin, trace element, is the nutritious and healthy food of pure natural.Take wild plant-wild jujube as raw material, and fresh-keeping through the fruit thing, the decortication stoning, add sucrose, and the copper pot is concentrated, and natural air drying, be refined into the wild jujube cake.The wild jujube cake, transparent color and luster, beautiful like amber, sweet and sour taste, nutritious, be desirable nutritional health food.And Nanfeng orange with fruit little golden yellow, the thin meat of skin is tender, food do not deposit slag, local flavor dense sweet, the fragrance assailed one's nostrils and well-known at home and abroad, is also the first-class raw material of processing fruitcake.In recent years, along with the output of Nanfeng orange increases considerably, deep process technology achievement to Nanfeng orange continues to bring out, as CN201110072468.8, the processing method of Nanfeng orange fruitcakes is disclosed: reject the Nanfeng orange that rots to go mouldy, after cleaning, add 1% saline solution of geometric ratio to boil 10 minutes, dry and put into the beater making beating with the clear water rinsing again, separate and slag tap and pulp, slag with the heating of 1% sodium bicarbonate water boil 15 minutes post rinse 8-10 hour standby, with slag: the ratio of pulp=1: 2 is mixed and is stirred evenly fine grinding and prepare magma.Press 48 jin of maltose, 30 jin of white granulated sugars, Nanfeng orange magma 25-30 jin, the infusion of 1.1 kilograms of carragheen mix and blends, will endure well-done magma and be cooled to 70 degree left and right to add 700 gram citric acids and 25 Keshan potassium sorbates to stir evenly, then pour moulding in forming disk into; To be cooledly behind 50 about degree, turn over, excision forming packing after drying and dewatering.The present invention solves bitter taste and the bad impact of mouthfeel of seed in process.
Summary of the invention
The object of the invention is to utilize cycloheptaamylose to shelter and wait bitterly for a whole set of technique, bitter taste and assorted flavor that solution Nanfeng orange process mesocarp, tangerine nucleus band have, thus a kind of Luzhou-flavor Nanfeng orange sesame and production technology are provided.
One of technical scheme of the present invention:
A kind of Luzhou-flavor Nanfeng orange sesame is prepared from by the raw material of following weight portion: go Nanfeng orange pulp 55-65 weight portions, maltose mass concentration after bitter sterilizing to be not less than 80% high maltose syrup 30-35 weight portions, oligomeric maltose 16-20 weight portion, citric acid 0.45-0.65 weight portion, potassium sorbate 0.005-1.000 weight portions, sesame 16-20 weight portions that fry, white granulated sugar 17-30 weight portions, carragheen 2.0-3.0 weight portions and water 55-65 weight portions.
Preferably: the raw material by following weight portion is prepared from: go Nanfeng orange pulp 60 weight portions, maltose mass concentration after bitter sterilizing to be not less than 80% high maltose syrup 32 weight portions, oligomeric maltose 18 weight portions, citric acid 0.52 weight portion, potassium sorbate 0.008 weight portion, sesame 18 weight portions that fry, white granulated sugar 24 weight portions, carragheen 2.6 weight portions and water 60 weight portions.
Two of technical scheme of the present invention: a kind of production technology of Luzhou-flavor Nanfeng orange sesame, it comprises choosing fruit, blanching cleaning, goes hardship, making beating, homogeneous, pulp to go hardship, sterilizing, slurrying storage, infusion, colloidal sol, insulation to mix; Passed through again moulding, cooling, the demoulding, oven dry, subsides wafer, stripping and slicing and packing, described pulp goes in the hard work skill: utilize the B-cyclodextrin to have optionally lemon alkali and the naringin of embedding Nanfeng orange pulp, thereby reduce the bitter taste of Nanfeng orange pulp, its addition is no more than 1% of pulp weight after homogeneous, go bitter temperature to be 40-50 ℃, temperature retention time 55-65min.
Further preferably its production technology is as follows:
(1) select fruit: select fresh Nanfeng orange, require without the fruit rotted, nothing mildews;
(2) blanching is cleaned: whole fruit is put into to boiling water cleaning blanching to fruit and limber up;
(3) go hardship: fruit after blanching is put into to 1% salt solution blanching 8-12min, and brine temp is 80-90 ℃, to remove the bitter taste of fruit;
(4) making beating: will go fruit after hardship to put into beater and pull an oar, and isolate pulp and tangerine stain, and also pericarp and tangerine core be removed simultaneously;
(5) homogeneous: pulp is entered to colloid mill together with the tangerine stain of removing pericarp and tangerine core and carry out homogeneous;
(6) pulp goes hardship: add cycloheptaamylose, 40-50 ℃ of temperature, under temperature retention time 55-65min condition, sheltered hardship, it is the 0.5-0.8% that step (5) makes thing weight that cycloheptaamylose adds quality;
(7) sterilizing: the thing that makes of step (6) is delivered in 95 ℃ of jacketed pans and carries out heat sterilization and process 18-22min;
(8) slurrying stores: make thing 55-65 weight portions, maltose mass concentration of step (7) are not less than to 80% high maltose syrup 30-35 weight portions, oligomeric maltose 16-20 weight portion, white granulated sugar 2-5 weight portions, citric acid 0.45-0.65 weight portion and potassium sorbate 0.005-1.000 weight portions and are mixed, after mixing, boil, 90-95 ℃ of temperature insulation 18-22min, with container, store the filling storeroom of putting into well while hot afterwards, normal temperature storage, store 11-12 months;
(9) infusion: make thing and sesame 16-20 weight portions that fry of getting step (8) are put into jacketed pan and are carried out infusion;
(10) colloidal sol: white granulated sugar 15-25 weight portions and carragheen 2.0-3.0 weight portions are mixed thoroughly, added water 55-65 weight portions, put into 75-90 ℃ of jacketed pans and carry out colloidal sol 8-12min;
(11) insulation mixes: step (8) made to making after thing dissolves to pour in jacketed pan and being mixed of thing and step (9);
Passed through again moulding, cooling, the demoulding, oven dry, subsides wafer, stripping and slicing and packing.
It is raw material that the present invention adopts Nanfeng orange and sesame, uses traditional handicraft to combine with modern technologies and innovates production, and the existing strong tangerine orange local flavor of product, embody again the distinctive giving off a strong fragrance style of sesame.Sour-sweet, the pure cunning of entrance is pliable and tough, giving off a strong fragrance outstanding, mouthfeel is unique.This production technology is compared with existing handicraft product, and product all has more characteristic on color and luster, sense organ, mouthfeel.Be mainly manifested in: 1, on raw material choose, must use Nanfeng orange and sesame fresh, pollution-free, high-quality is raw material, and can not adopt the outer fruit such as Nanfeng orange is raw material.2, adopt advanced pulp, tangerine core, tangerine peel separating technology device, prevent as far as possible reducing tangerine peel and bitter substance enters pulp.3, control suitable acid extraction, 95 ℃ of heating-up temperatures during sterilization.During temperature retention time 20min, effect is better.With existing technique, distinguish to some extent.4, utilize the B-cyclodextrin to there is optionally lemon alkali and the naringin of embedding Nanfeng orange pulp, thereby reduce the bitter taste of Nanfeng orange pulp, its addition 0.5-0.8%, temperature 45 C, under temperature retention time 60min condition, effect is best.5, adopt high concentration malt syrup and oligomeric maltose mix operation technique can avoid due to the Nanfeng orange fruitcakes product sucrose in depositing, glucose occur saturated after again crystallization cause the sand return phenomenon, thereby outward appearance and the mouthfeel of product have been affected, simultaneously, oligomeric maltose, there is easy to digest, low sugariness, hyposmosis characteristic, can extend the energy supply time, strengthen human body endurance, the functions such as antifatigue.6, utilize Nanfeng orange and sesame to organically combine and carry out processing, the strong local flavor of existing Nanfeng orange, the giving off a strong fragrance characteristics that sesame is also arranged, solved the production technology how tangerine orange and sesame merge, both are combined and also have certain novelty and novelty, this is not have fully in existing technique.
Because its production technology and formula and prior art exist larger different, pulp debitterize technology particularly, use the high concentration malt syrup to mix operation technique with oligomeric maltose, especially the manufacturing technique method that adopts the close tangerine in Nanfeng County and sesame to merge, therefore, the present invention produces Nanfeng orange sesame and prior art and produces the fruitcake product and exists very large differently on color and luster, sense organ, mouthfeel, and new invention has given that sour-sweet, the pure cunning of Nanfeng orange sesame entrance is pliable and tough, giving off a strong fragrance is given prominence to, the typical style of health-nutrition.
In process of the present invention, emphasis is studied following technology:
(i) Nanfeng orange pulp debitterize technical research
Bitter substance in the Nanfeng orange pulp is mainly hesperidin and limonoids, utilize the B-cyclodextrin can there is lemon alkali and the naringin of optionally embedding ground Nanfeng orange pulp, thereby reduce the bitter taste of pulp, and, to carbohydrate, VC and other nutritional labeling there is no too large impact.The B-cyclodextrin is during to Nanfeng orange pulp debitterize, and when its addition is 0.5-0.8%, effect is best, but can not surpass 1%, in order to avoid again separate out.
(ii) the technical research of prevention Nanfeng orange sesame sand return in producing
Sucrose due to the Nanfeng orange fruitcakes product in depositing, glucose occur saturated after again crystallization cause the sand return phenomenon.Thereby outward appearance and the mouthfeel of product have been affected.The method that solves sand return mainly contains: the ratio that improves invert sugar in sucrose; Add the content of starch (grape) syrup, improve the moisture of product and the organic acid content in the adjustment product etc., but all there is defect in various degree in the single use of these methods.If in sucrose, the invert sugar ratio is too high, product is excessively sweet, and glucose itself also can produce crystallization.If too high difficult preservation of the moisture of hardship product.
Color and luster and sugariness because the ratio of the invert sugar that improves sucrose can be deepened product simultaneously add in large quantities starch syrup in fruitcake production, to increase the ratio of the reduced sugar in fruitcake, prevent sand return.When mainly appearing at low temperature season, particularly room temperature and be reduced to below 10 ℃, the sand return of fruitcake more easily occurs.When temperature during at 10 ℃ the solubility of sucrose and glucose be respectively 65.6%, 41.6%, temperature solubility of sucrose and glucose in the time of 0 ℃ is respectively 64.2%, 35.0%, in low temperature, the too high levels of glucose reaches capacity and also can produce recrystallization, so strengthen the usage ratio of glucose syrup, comes anti-sand return still can not solve the reason place of sugar recrystallization in product.Therefore suitably use the starch syrup of low DE value or middle DE value, do not use high DE value starch syrup, adjust the ratio of different sucrose and starch according to Various Seasonal.
Therefore due to the pectin in raw material also anti-sand return itself, aborning when controlling the different water content of product different seasons, we adopt high maltose syrup to substitute starch syrup.Its composition of high maltose syrup is mainly maltose (being not less than 50%), glucose, maltotriose, maltotetraose and tetrose with first-class.High maltose syrup has the low and characteristic that mouthfeel is good of sugariness.Because the maltose in high maltose syrup is more stable to heat and acid, can not cause because of the decomposition of maltose under typical temperature that food spoilage or sweet taste change, so be difficult for occurring Maillard reaction during heating, color and luster on product can not affect, in fruitcake production, have the DE value low, endure warm advantages of higher, especially to extending the shelf life successful of product.Produce the fruitcake product with high maltose syrup at high proportion, the fruitcake toughness of products is good, transparency is high, not there will be the sand return phenomenon, and can reduce candy cake viscosity, improves the local flavor of product.
The present invention is maturation process, and the main purpose of the present patent application is in a whole set of technique of protection, thus protection Nanfeng orange cake distinguishing products, so the present invention has novelty and creativeness compared to existing technology.
The specific embodiment
The present invention is by the following examples can the invention will be further described, yet scope of the present invention is not limited to following embodiment.
Embodiment 1 production technology is as follows:
(1) select fruit: select fresh Nanfeng orange, require without the fruit rotted, nothing mildews;
(2) blanching is cleaned: whole fruit is put into to boiling water cleaning blanching to fruit and limber up;
(3) go hardship: fruit after blanching is put into to 1% salt solution blanching 10min, and brine temp is 80-90 ℃, to remove the bitter taste of fruit;
(4) making beating: will go fruit after hardship to put into beater and pull an oar, and isolate pulp and tangerine stain, pericarp and tangerine core in the tangerine stain are removed;
(5) homogeneous: pulp is entered to colloid mill together with the tangerine stain of removing pericarp and tangerine core and carry out homogeneous;
(6) pulp goes hardship: add cycloheptaamylose, at temperature 45 C, under temperature retention time 60min condition, sheltered hardship, it is that step (5) makes 0.5% of thing weight that cycloheptaamylose adds quality;
(7) sterilizing: the thing that makes of step (6) is delivered in 95 ℃ of jacketed pans and carries out heat sterilization and process 20min;
(8) slurrying stores: make thing 60 weight portions, maltose mass concentration of step (7) are not less than to 80% high maltose syrup 32 weight portions, oligomeric maltose 18 weight portions, white granulated sugar 4 weight portions, citric acid 0.52 weight portion and potassium sorbate 0.008 weight portion and are mixed, after mixing, boil, 95 ℃ of temperature insulation 20min, with container, store the filling storeroom of putting into well while hot afterwards, normal temperature storage, store 12 months;
(9) infusion: make thing and sesame 18 weight portions that fry of getting step (8) are put into jacketed pan and are carried out infusion;
(10) colloidal sol: white granulated sugar 20 weight portions and carragheen 2.6 weight portions are mixed thoroughly, added water 60 weight portions, put into 100 ℃ of jacketed pans and carry out colloidal sol 10min;
(11) insulation mixes: step (8) made to making after thing dissolves to pour in jacketed pan and being mixed of thing and step (9);
(12) moulding: the slurries after mixing rapidly with quantifying spoon ladled out in the mould of packing into, water smooth;
(13) cooling and demolding: the mould watered is kept flat and makes the slurries cooling forming; After the slurries cooling forming, slough mould;
(14) dry: demoulding product is put into to 60 ℃, baking oven, dry 24 hours;
(15) paste wafer: to the wafer on Double-face adhesive while hot of the product after drying;
(16) stripping and slicing, packing: the product of the wafer that posts is cut into to the cake sheet of prescribed level with dicer; Packed again, weighing, sealing.
Claims (4)
1. a Luzhou-flavor Nanfeng orange sesame is characterized in that being prepared from by the raw material of following weight portion: go Nanfeng orange pulp 55-65 weight portions, maltose mass concentration after bitter sterilizing to be not less than 80% high maltose syrup 30-35 weight portions, oligomeric maltose 16-20 weight portion, citric acid 0.45-0.65 weight portion, potassium sorbate 0.005-1.000 weight portions, sesame 16-20 weight portions that fry, white granulated sugar 17-30 weight portions, carragheen 2.0-3.0 weight portions and water 55-65 weight portions.
2. a kind of Luzhou-flavor Nanfeng orange sesame according to claim 1 is characterized in that being prepared from by the raw material of following weight portion: go Nanfeng orange pulp 60 weight portions, maltose mass concentration after bitter sterilizing to be not less than 80% high maltose syrup 32 weight portions, oligomeric maltose 18 weight portions, citric acid 0.52 weight portion, potassium sorbate 0.008 weight portion, sesame 18 weight portions that fry, white granulated sugar 24 weight portions, carragheen 2.6 weight portions and water 60 weight portions.
3. the production technology of a Luzhou-flavor Nanfeng orange sesame, it comprises that choosing fruit, blanching clean, go hardship, making beating, homogeneous, pulp to go hardship, sterilizing, slurrying storage, infusion, colloidal sol, insulation to mix; Passed through again moulding, cooling, the demoulding, oven dry, subsides wafer, stripping and slicing and packing, it is characterized in that described pulp goes in the hard work skill: utilize the B-cyclodextrin to there is optionally lemon alkali and the naringin of embedding Nanfeng orange pulp, thereby reduce the bitter taste of Nanfeng orange pulp, its addition is no more than 1% of pulp weight after homogeneous, go bitter temperature to be 40-50 ℃, temperature retention time 55-65min.
4. the production technology of a kind of Luzhou-flavor Nanfeng orange sesame according to claim 3 is characterized in that its production technology is as follows:
(1) select fruit: select fresh Nanfeng orange, require without the fruit rotted, nothing mildews;
(2) blanching is cleaned: whole fruit is put into to boiling water cleaning blanching to fruit and limber up;
(3) go hardship: fruit after blanching is put into to 1% salt solution blanching 8-12min, and brine temp is 80-90 ℃, to remove the bitter taste of fruit;
(4) making beating: will go fruit after hardship to put into beater and pull an oar, and isolate pulp and tangerine stain, and also pericarp and tangerine core be removed simultaneously;
(5) homogeneous: pulp is entered to colloid mill together with the tangerine stain of removing pericarp and tangerine core and carry out homogeneous;
(6) pulp goes hardship: add cycloheptaamylose, 40-50 ℃ of temperature, under temperature retention time 55-65min condition, sheltered hardship, it is the 0.5-0.8% that step (5) makes thing weight that cycloheptaamylose adds quality;
(7) sterilizing: the thing that makes of step (6) is delivered in 95 ℃ of jacketed pans and carries out heat sterilization and process 18-22min;
(8) slurrying stores: make thing 55-65 weight portions, maltose mass concentration of step (7) are not less than to 80% high maltose syrup 30-35 weight portions, oligomeric maltose 16-20 weight portion, white granulated sugar 2-5 weight portions, citric acid 0.45-0.65 weight portion and potassium sorbate 0.005-1.000 weight portions and are mixed, after mixing, boil, 90-95 ℃ of temperature insulation 18-22min, with container, store the filling storeroom of putting into well while hot afterwards, normal temperature storage, store 11-12 months;
(9) infusion: make thing and sesame 16-20 weight portions that fry of getting step (8) are put into jacketed pan and are carried out infusion;
(10) colloidal sol: white granulated sugar 15-25 weight portions and carragheen 2.0-3.0 weight portions are mixed thoroughly, added water 55-65 weight portions, put into 75-90 ℃ of jacketed pans and carry out colloidal sol 8-12min;
(11) insulation mixes: step (8) made to making after thing dissolves to pour in jacketed pan and being mixed of thing and step (9);
Passed through again moulding, cooling, the demoulding, oven dry, subsides wafer, stripping and slicing and packing.
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| CN103829293A (en) * | 2014-02-11 | 2014-06-04 | 陆开云 | Dryness-moistening purple sweet potato sesame cake and preparation method thereof |
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| CN108606146A (en) * | 2018-03-28 | 2018-10-02 | 贵州大学 | A kind of soft cake of myotonin green tea |
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Application publication date: 20130828 Assignee: JIANGXI JI XIANG FOOD CO., LTD. Assignor: Zhao Fulin Contract record no.: 2015990000779 Denomination of invention: Highly flavored type Nanfeng tangerine orange sesame pudding and production technique Granted publication date: 20141210 License type: Exclusive License Record date: 20150901 |
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Effective date of registration: 20180706 Address after: 344500 Nancheng District, Nanfeng County, Fuzhou, Jiangxi Patentee after: Jiangxi Orange Flower Food Co., Ltd. Address before: 344500 Jiangxi Fuzhou Nanfeng Chengbei Industrial Zone Jiangxi Jixiang Lin Food Co., Ltd. Patentee before: Zhao Fulin |