CN103892023A

CN103892023A - Preserved navel orange product and preparation process thereof

Info

Publication number: CN103892023A
Application number: CN201410142070.0A
Authority: CN
Inventors: 张共青
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-04-10
Filing date: 2014-04-10
Publication date: 2014-07-02

Abstract

The invention relates to a candied fruit and a preparation process thereof, and particularly relates to a preserved navel orange product and a preparation process thereof. The preparation process is characterized by comprising the steps of selecting, washing, draining, trimming, slice cutting, steaming, rinsing, cooling and draining, syrup curing, drying, cooling, sterilizing, packaging and the like with lemon fresh fruit as the raw material. Based on the preparation process, the special flavor and nutrient ingredients of navel oranges are kept, and the problem that fresh fruits are inconveniently stored and carried is solved, so that the navel orange slices are used as the instant food and easily eaten; the preparation process is unique and simple, and provides an ideal choice for people pursuing for healthy and modern life, opens a new approach for deep processing of navel oranges; and the preparation process is unique, and the preserved navel orange product is easily eaten, and has no limitations of seasons and places.

Description

A kind of navel orange preserved fruit and manufacture craft thereof

Technical field

The present invention relates to a kind of candied fruits and manufacture craft thereof, particularly a kind of navel orange preserved fruit and manufacture craft thereof.

Background technology

As everyone knows, Vitamin C content in navel orange is very high, always be that a lot of people like the fruit of eating, also have navel orange quality good, without seed succulence, lovely luster, it is the citrus breeding that competitively cultivate countries in the world, navel orange is nutritious, contain the necessary all kinds of nutrition of human body, navel orange contains vitamin C and carrotene, can suppress the formation of carcinogen, can also soften and protect blood vessel, stimulate circulation, reduce cholesterol and blood fat, reduce the possibility suffering from a heart complaint, the health-care effects such as prevention gallbladder disease; But on the one hand navel orange exists and preserves difficulty, carries inconvenience and be subject to season and the problem such as the restriction in place; On the other hand, mostly go its pericarp to eat its pulp in edible, orange peel is often difficult for directly edible and make and abandon, and then in orange peel, has many benefit materials to fail to be utilized, and causes waste.

Summary of the invention

The object of this invention is to provide a kind of navel orange preserved fruit and manufacture craft thereof.This navel orange preserved fruit has not only fully been preserved the distinctive local flavor of navel orange and nutritional labeling, has also solved the difficult problem that fresh fruit inconvenience is preserved and carried simultaneously, makes navel orange nutrition obtain good preservation, and is easy to eat.Its manufacture craft uniqueness, simple, for the people that pursue health life provide desirable selection, also for a new way has been opened up in the deep processing of navel orange.

The present invention is taking navel orange fresh fruit as raw material, selected, clean, drain, repair cut, cut into slices, steam in clear soup, cross water, coolingly drain, sugaring, oven dry, cooling, sterilization, packaging form, it is characterized in that:

Select: select the fresh in seed navel orange of high-quality;

Clean: with flowing, clear water cleans;

Drain: the fresh navel orange cleaning up is placed to shady and cool place at normal temperatures and drain;

Repair and cut: by the band spottiness part on the fresh navel orange surface after draining and end to end part repair to prune and remove;

Section: by the fresh navel orange section of repairing after cutting, orange sheet thickness is 0.3-0.5 centimetre of thin rounded flakes;

Steamed: by navel orange sheet uniform spreading, in steamer the inside, Steam by water bath, after water is opened, steams 8-15 minute;

Cross water: the navel orange sheet clear water after steaming is gone over;

Cooling draining: the navel orange sheet of crossing after water is put in to cooling draining under normal temperature;

Sugaring: by the navel orange sheet after draining, sugaring 4-6 days under indoor 19-22 DEG C temperature conditions, when sugaring, should first navel orange sheet be put into sugar content is 15%-20% syrup sugaring, the navel orange sheet amount of putting into is the 70%-90% of syrup weight, add again citric acid to soak 1-2 days, the citric acid of putting into accounts for the 4%-6%g of syrup total amount, within sugaring 1-2 days, continue afterwards 3-4 days every days and increase with put into first syrup sugared equivalent sugar and put into first the citric acid of the citric acid equivalent of syrup, within 4-6 days, be that sugaring completes;

Dry: the navel orange sheet that sugaring is crossed takes out dries, dry the principle that adopts thermal cycle to dry, the temperature of machine to be dried reaches 50 DEG C---after 54 DEG C, dry 8-11 hour, must be carefully careful when oven dry, by navel orange sheet one by one uniform spreading drying above plate, in case pulp drops, keep the integrality of product, drying after 4-6 hour, must turn over another side and dry 4-5 hour;

Cooling: by cooling at normal temperatures the navel orange sheet after drying;

Sterilization: cooled navel orange sheet and packaging bag are carried out to sterilization;

Packaging: with the navel orange sheet after the packaging bags sterilization of sterilization.

The present invention has not only fully preserved the distinctive local flavor of navel orange and nutritional labeling, has solved the difficult problem that fresh fruit inconvenience is preserved and carried simultaneously, makes navel orange sheet as ready-to-eat food, is easy to eat.Its manufacture craft uniqueness, simple, for the people that pursue health life provide desirable selection, also for a new way has been opened up in the deep processing of navel orange, manufacture craft uniqueness of the present invention, edible simple, can not be subject to the restriction in season and place.

Detailed description of the invention

Embodiment 1:

Select the fresh in 1 kilogram of seed navel orange of high-quality, with mobile clear water cleaning, after cleaning, fresh navel orange is placed to shady and cool place to be drained, by the band spottiness part on the fresh navel orange surface after draining and end to end part repair to prune and remove, and be cut into the navel orange sheet of 0.4 cm thick, by navel orange sheet uniform spreading in steamer the inside, Steam by water bath, after water is opened, steam 9 minutes, subsequently the navel orange sheet after steaming is gone over clear water, the navel orange sheet of crossing after water is put in to cooling draining under normal temperature, after draining, gained navel orange sheet is 0.9 kilogram, by 0.15 kilograms of sugar and 1 kg water proportioning, the syrup concentration of allotting is 15%, again 0.9 kilogram of navel orange sheet is put into syrup sugaring, add 0.045 kilogram of citric acid to soak 1 day simultaneously, within 1 day, continue 3 day every day afterwards and increase by 0.15 kilograms of sugar and 0.045 kilogram of citric acid, within the 4th day, sugaring completes, in sugaring process, indoor temperature is controlled at 20 DEG C, the navel orange sheet that sugaring is crossed takes out dries, dry the principle that adopts thermal cycle to dry, the temperature of machine to be dried reaches after 54 DEG C, dry 10 hours, must be carefully careful when oven dry, by navel orange sheet one by one uniform spreading drying above plate, in case pulp drops, keep the integrality of product, drying after 6 hours, must turn over another side and dry 5 hours, by cooling at normal temperatures the navel orange sheet after drying, cooled navel orange sheet and packaging bag are carried out to sterilization, with the navel orange sheet after the packaging bags sterilization of sterilization.

Embodiment 2:

Select the fresh in 2 kilograms of seed navel oranges of high-quality, with mobile clear water cleaning, after cleaning, fresh navel orange is placed to shady and cool place to be drained, by the band spottiness part on the fresh navel orange surface after draining and end to end part repair to prune and remove, and be cut into the navel orange sheet of 0.5 cm thick, by navel orange sheet uniform spreading in steamer the inside, Steam by water bath, after water is opened, steam 12 minutes, subsequently the navel orange sheet after steaming is gone over clear water, the navel orange sheet of crossing after water is put in to cooling draining under normal temperature, after draining, gained navel orange sheet is 1.8 kilograms, by 0.4 kilograms of sugar and 2 kg water proportionings, the syrup concentration of allotting is 20%, again 1.8 kilograms of navel orange sheets are put into syrup, add 0.05 kilogram of citric acid to soak 1 day simultaneously, continuing 4 day every day increases by 0.4 kilograms of sugar and 0.05 kilogram of citric acid, within the 5th day, sugaring completes, in sugaring process, indoor temperature is controlled at 21 DEG C, the navel orange sheet that sugaring is crossed takes out dries, dry the principle that adopts thermal cycle to dry, the temperature of machine to be dried reaches after 50 DEG C, dry 9 hours, must be carefully careful when oven dry, by navel orange sheet one by one uniform spreading drying above plate, in case pulp drops, keep the integrality of product, drying after 5 hours, must turn over another side and dry 4 hours, by cooling at normal temperatures the navel orange sheet after drying, cooled navel orange sheet and packaging bag are carried out to sterilization, with the navel orange sheet after the packaging bags sterilization of sterilization.

This detailed description of the invention has not only fully been preserved the distinctive local flavor of navel orange and nutritional labeling, has solved the difficult problem that fresh fruit inconvenience is preserved and carried simultaneously, makes navel orange sheet as ready-to-eat food, is easy to eat.Its manufacture craft uniqueness, simple, for the people that pursue health life provide desirable selection, also for a new way has been opened up in the deep processing of navel orange, manufacture craft uniqueness of the present invention, edible simple, can not be subject to the restriction in season and place.

Claims

1. taking navel orange fresh fruit as raw material, selected, clean, drain, repair cut, cut into slices, steam in clear soup, cross water, coolingly drain, sugaring, oven dry, cooling, sterilization, packaging form, it is characterized in that:

(1)select: select the fresh in seed navel orange of high-quality;

(2)clean: with flowing, clear water cleans;

(3)drain: the fresh navel orange cleaning up is placed to shady and cool place at normal temperatures and drain;

(4)repair and cut: by the band spottiness part on the fresh navel orange surface after draining and end to end part repair to prune and remove;

(5)section: by the fresh navel orange section of repairing after cutting, orange sheet thickness is 0.3-0.5 centimetre of thin rounded flakes;

(6)steamed: by navel orange sheet uniform spreading, in steamer the inside, Steam by water bath, after water is opened, steams 8-15 minute;

(7)cross water: the navel orange sheet clear water after steaming is gone over;

(8)cooling draining: the navel orange sheet of crossing after water is put in to cooling draining under normal temperature;

(9)sugaring: by the navel orange sheet after draining, sugaring 4-6 days under indoor 19-22 DEG C temperature conditions, when sugaring, should first navel orange sheet be put into sugar content is 15%-20% syrup sugaring, the navel orange sheet amount of putting into is the 70%-90% of syrup weight, add again citric acid to soak 1-2 days, the citric acid of putting into accounts for the 4%-6%g of syrup total amount, within sugaring 1-2 days, continue afterwards 3-4 days every days and increase with put into first syrup sugared equivalent sugar and put into first the citric acid of the citric acid equivalent of syrup, within 4-6 days, be that sugaring completes;

(10)dry: the navel orange sheet that sugaring is crossed takes out dries, dry the principle that adopts thermal cycle to dry, the temperature of machine to be dried reaches 50 DEG C---after 54 DEG C, dry 8-11 hour, must be carefully careful when oven dry, by navel orange sheet one by one uniform spreading drying above plate, in case pulp drops, keep the integrality of product, drying after 4-6 hour, must turn over another side and dry 4-5 hour;

(11)cooling: by cooling at normal temperatures the navel orange sheet after drying;

(12)sterilization: cooled navel orange sheet and packaging bag are carried out to sterilization;

(13)packaging: with the navel orange sheet after the packaging bags sterilization of sterilization.