CN105192234A - Instant orange slices and preparation method thereof - Google Patents
Instant orange slices and preparation method thereof Download PDFInfo
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- CN105192234A CN105192234A CN201510667988.1A CN201510667988A CN105192234A CN 105192234 A CN105192234 A CN 105192234A CN 201510667988 A CN201510667988 A CN 201510667988A CN 105192234 A CN105192234 A CN 105192234A
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- oranges
- tangerines
- sheet
- debitterize
- instant
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses instant orange slices and a preparation method thereof. The preparation method comprises steps as follows: (1), an orange is disinfected and subjected to color protection in an aqueous solution of citric acid and sodium hydrogen sulfite; (2), the orange subjected to color protection is sliced and subjected to deastringency in an aqueous solution of edible salt and citric acid; (3), the orange slices are boiled for 20-60 minutes in a mixed solution of white granulated sugar, high fructose corn syrup, vitamin C, citric acid and edible salt and then is left to stand for 12-24 hours; (4), the orange slices left to stand are baked for 2-5 hours in a hot air drying box with the temperature ranging from 40-60 DEG C. The instant orange slices are in light yellow, have moderate rigidity and a good taste, is sour and sweet, has a refreshing flavor specific to oranges and is convenient to eat, nutritional and healthy. The technological operation is simple, the cost is low, and engineering industrialization is easy to realize.
Description
Technical field
The present invention relates to a kind of instant oranges and tangerines sheet and preparation method thereof, belong to food field of deep.
Background technology
Oranges and tangerines are Citrus, Rutaceae, Aurantioideae fruit tree, are evergreen dungarungas.Body-care material contained by citrus fruit, has isolated more than 30 and has planted, wherein mainly contained: flavonoids, monoterpene, cumarin, carotenoid, class propyl alcohol, acridone, glycerose lipid etc.
Oranges and tangerines are the maximum kinds of output in all fruits in the world, volume of trade, processing capacity, come the first place of ten large fruit.Citrus Industry has become one of pillar industry of south China main producing region rural economy.But the Citrus procession industry of China seriously lags behind the development of plant husbandry, the phenomenon that vast oranges and tangerines main producing region orchard worker " sells fruit difficult " is very outstanding.China Citrus procession fruit only accounts for 10%, and processing variety is single, and second-rate, raw material is made a low multiple use, and technical equipment falls behind, and is difficult to participate in market competition.Citrus procession goods have the accessory substance about kinds more than 1000 such as major product and essential oil, pigment, pectin, feed such as orange blossom, capsule lobe can, jam, preserved fruit according to statistics, the kind more than the 50 but processed goods of China's oranges and tangerines is only had an appointment, mainly contain capsule lobe can (accounting for 80%), fruit juice and inspissated juice (accounting for 15%), preserved fruit, jam (accounting for 2%), also have pectin, essence wet goods goods in addition.
The present invention is with fresh oranges and tangerines for primary raw material, and through protecting look, debitterize, the technique such as candy, dry, make a kind of instant oranges and tangerines sheet, it is sweet and tasty agreeable to the taste, and oranges and tangerines meat is full, and remains the original color and luster of oranges and tangerines, is a kind of nutrition, convenience, good to eat leisure food.
CN104472840A discloses a kind of preparation method of tangerine peel preserved fruit, and orange skin dries by the method, is torn into fritter, rub with appropriate salt, after placing 3 ~ 4h, clean with clear water, then tangerine peel is put into after pot boils 5min and take out, by clean water several times, then wring out, then put into pot, appropriate water (being as the criterion to flood orange skin) in pot, will be added, add white sugar again, finally slowly to boil dry with little fire.The method is only processed tangerine peel, need reprocess tangerine meat; And tangerine peel need be dried, tear block, be handicraft workshop way, industrialization degree is not strong, and health is difficult to ensure, the moisture content of finished products content made is low, and mouthfeel is harder.
Publication number is the production method that CN104431255A discloses a kind of shaddock preserved fruit, comprises the following steps: select materials: select ripe sweet shaddock; Clean, get pomelo peel section; Sugar system: after pomelo peel boiling water immersion, dehydration, be laid in container, often spread pomelo peel one deck, paving white sugar, maltose one deck, cover pomelo peel with sugar, ensure that container outermost layer is sugar layer, sealing is placed, and maintaining container outermost layer in put procedure is sugar layer, if sugar dissolves, timely interpolation, covers pomelo peel with sugar; Ooze sugar: get the pomelo peel after sugar system, measure sugar, if sugar is more than or equal to 50%, then directly boiling, if sugar is less than 50%, often low by 1%, add 0.5kg white sugar, then boiling, decoct while stir-fry, until moisture is boiled dry, continue the 10-15min that stir-fries, the water yield is with energy submergence pomelo peel; Dry; Look selects and get final product.The method is only processed shaddock ped, need carry out reprocessing to shaddock meat; And have suffered journey industrialization degree not by force, health is difficult to ensure; The finished product sugar content made is very high.
Number of patent application be 201410697721 patent application document disclose a kind of oranges and tangerines preserved fruit and manufacture craft thereof, the method dried molassed powder carries out the sugaring of 96-168 hour to the oranges and tangerines section after soaking; Be that the liquid glucose of 40-45 % by weight carries out candy to the oranges and tangerines sheet after sugaring again by concentration, by concentration be finally 40-45 % by weight liquid glucose to the oranges and tangerines sheet after candy carry out 90-168 hour ooze sugar operation.Long processing time, and the oranges and tangerines preserved fruit that the method processes adds a large amount of sucrose to reach the longer shelf-life, and displace the moisture in oranges and tangerines, sugariness is very high, and nutrient component damages is serious, and loses the tasty and refreshing sense of the original acid of oranges and tangerines and play tough quality.
Document " development of orange peel low-sugar preserved fruit " describes the preparation method of orange peel low-sugar preserved fruit, the method gets skin slitting by after oranges and tangerines blanching, with carrying out three candy, dippings after alkali lye debitterize, candy concentration is respectively 30%, 40% and 45%, dip time more than 48 hours.The method take orange peel as raw material, is be great waste to oranges and tangerines meat, and obtained orange peel preserved fruit sugariness is still higher, long processing time.Same, add a large amount of sucrose for obtaining the longer shelf-life, displace the moisture in oranges and tangerines, sugariness is very high, and nutrient component damages is serious, and loses the tasty and refreshing sense of the original acid of oranges and tangerines and play tough quality.
Number of patent application be 201510059943 patent application document disclose a kind of oranges and tangerines dry plate processing method, the citrus fruit obtained after picking is carried out initial flush with clear water by the method, removes surface attachments; Adopt liquor natrii hypochloritis to soak citrus fruit and carry out first sterilization; Be dipped to clear water after being pulled out by citrus fruit after first sterilization again to clean; Excision citrus fruit root tail; Citrus fruit is dipped in thimerosal and carries out sterilization again; Rinsing, removes thimerosal and remains; Crosscut citrus fruit is cut into the thick oranges and tangerines sheet of 0.6cm ~ 0.8cm; By after the sabot of oranges and tangerines sheet at-40 DEG C ~-38 DEG C temperature freezing 3 ~ 4 hours; Oranges and tangerines sheet is kept under 55Pa ~ 80Pa pressure and 45 DEG C ~ 65 DEG C temperature within 17 ~ 19 hours, carry out vacuum drying, obtain oranges and tangerines dry plate.The oranges and tangerines dry plate moisture that the method processes is very low, is about 2% ~ 3%, is generally to carry out soaked eating, and directly cannot eat as leisure food.
Summary of the invention
In view of above-mentioned weak point, the object of the present invention is to provide a kind of sweet and tasty good to eat, quality bullet is tough, has instant oranges and tangerines sheet of distinct citrus flavors and characteristic and preparation method thereof.
In order to achieve the above object, present invention employs following technical scheme:
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by national standard detection method, and its physical and chemical index and sanitary index all meet national Its Relevant Technology Standards.
A preparation method for instant oranges and tangerines sheet, comprises the following steps:
(1) broken skin is cleaned:
Oranges and tangerines clear water is cleaned and galls the supracutaneous oil vacuole of oranges and tangerines;
(2) look is protected:
Oranges and tangerines are put into colour protecting liquid, soaks two days;
(3) clean:
Oranges and tangerines after soaking with clear water rinsing are to remove the sulfur dioxide of its remained on surface;
(4) cut into slices:
Oranges and tangerines after cleaning are thinly sliced;
(5) seed is removed:
Citrus seeds in removing pulp;
(6) debitterize:
Be placed in debitterize liquid by oranges and tangerines sheet, boil debitterize, the oranges and tangerines sheet clear water after debitterize soaks rinsing;
(7) candy:
A. count by weight ratio: get the oranges and tangerines sheet 5-10 part after debitterize, white granulated sugar 2-3 part, water 4-8 part, HFCS 2-4 part, vitamin C 0.01-0.02 part, citric acid 0.05-0.10 part, salt 0.02-0.04 part and potassium sorbate 0.0025-0.005 part, for subsequent use;
B. above-mentioned white granulated sugar, water, vitamin C, citric acid, salt and potassium sorbate are mixed to obtain mixed liquor, and then the oranges and tangerines sheet after debitterize is carried out boiling in mixed liquor; Keep its micro-state of boiling, boiling added HFCS after 20 minutes, boiled, and reaches 35% namely stop heating by pol measurement liquid glucose pol; Continue to leave standstill 12 ~ 24 hours;
(8) dry:
Oranges and tangerines sheet after leaving standstill is dried 2 ~ 5 hours at the temperature of 40 ~ 60 DEG C.
Described colour protecting liquid is mixed by sodium hydrogensulfite, citric acid and the water mass ratio by 1-2:1-2:200-400.
The mass ratio that described debitterize liquid presses 4-8:1-2:500-1000 by edible salt, citric acid and water mixes obtained.
In described step (2), the mass ratio of oranges and tangerines and colour protecting liquid is 1-2 ︰ 2-4.
The mass ratio of described step (6) oranges and tangerines sheet and debitterize liquid is 1-2 ︰ 15-20.
The present invention has the following advantages:
1, preparation method of the present invention is by the color retention to citrus fruit, and avoid instant oranges and tangerines sheet, in process, brown stain occurs, obtained instant oranges and tangerines sheet color is orange, remains the original color of oranges and tangerines.
2, the preparation method in the present invention adopt white granulated sugar and HFCS composite, by once candy, dipping, process time is short, and obtained instant oranges and tangerines sheet sugariness is low, sweet and tasty agreeable to the taste, and citrus flavors is given prominence to.
3, preparation method of the present invention is by controlling sugar amount, candy time and baking temperature and time, thus controls the water content in instant oranges and tangerines sheet, and the instant oranges and tangerines sheet pulp that obtains can either be made full, and quality bullet is tough, can reach the longer shelf-life again.
4, obtained in the present invention instant oranges and tangerines sheet is novel oranges and tangerines leisure food, and instant, nutrient health, meet the idea of modern's health diet.
Detailed description of the invention
Be specifically described the present invention below by embodiment, what be necessary to herein means out is that following examples are only used to further illustrate the present invention, and can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field according to the content of the invention described above, can make some nonessential improvement and adjustment to the present invention.
Embodiment
The preparation of instant oranges and tangerines sheet:
(1) broken skin is cleaned:
Oranges and tangerines clear water is cleaned and galls the supracutaneous oil vacuole of oranges and tangerines;
(2) look is protected:
Oranges and tangerines are put into colour protecting liquid, soaks two days; Colour protecting liquid is mixed by sodium hydrogensulfite, citric acid and the water mass ratio by 1:1:200.The mass ratio of oranges and tangerines and colour protecting liquid is 1:2;
(3) clean:
Oranges and tangerines after soaking with clear water rinsing are to remove the sulfur dioxide of its remained on surface;
(4) cut into slices:
Oranges and tangerines after cleaning are cut into the thin slice that thickness is 0.2 ~ 0.6 centimetre;
(5) seed is removed:
Citrus seeds in removing pulp;
(6) debitterize:
Be placed in debitterize liquid by oranges and tangerines sheet, boil debitterize 5 minutes, the oranges and tangerines sheet clear water after debitterize soaks rinsing; The mass ratio that debitterize liquid presses 4:1:500 by edible salt, citric acid and water mixes obtained.The mass ratio of oranges and tangerines sheet and debitterize liquid is 1:15;
(7) candy:
A. count by weight ratio: get the oranges and tangerines sheet 5 parts after debitterize, white granulated sugar 2 parts, 4 parts, water, 2 parts, syrup, vitamin C 0.01 part, citric acid 0.05 part, salt 0.02 part and potassium sorbate 0.0025 part, for subsequent use;
B. above-mentioned white granulated sugar, water, vitamin C, citric acid, salt and potassium sorbate are mixed to obtain mixed liquor, and then the oranges and tangerines sheet after debitterize is carried out boiling in mixed liquor; Keep its micro-state of boiling, boiling added HFCS after 20 minutes, boiled, and reaches 35% namely stop heating by pol measurement liquid glucose pol; Continue to leave standstill 12 hours;
(8) dry:
Oranges and tangerines sheet after leaving standstill is dried 3 hours at the temperature of 45 DEG C, takes out cooling, pack can obtain finished product.
Obtained instant oranges and tangerines sheet color is yellowish, remains the original color of oranges and tangerines, sugariness is low, sour and sweet palatability, and citrus flavors is given prominence to.Instant oranges and tangerines sheet water content is about 16%, and pulp is full, and quality bullet is tough, can reach the longer shelf-life again, and under normal temperature condition, the shelf-life is about 1 year.
Claims (6)
1. a preparation method for instant oranges and tangerines sheet, it is characterized in that, the method comprises the following steps:
(1) broken skin is cleaned:
Oranges and tangerines clear water is cleaned and galls the supracutaneous oil vacuole of oranges and tangerines;
(2) look is protected:
Oranges and tangerines are put into colour protecting liquid, soaks two days;
(3) clean:
Oranges and tangerines after soaking with clear water rinsing are to remove the sulfur dioxide of its remained on surface;
(4) cut into slices:
Oranges and tangerines after cleaning are thinly sliced;
(5) seed is removed:
Citrus seeds in removing pulp;
(6) debitterize:
Be placed in debitterize liquid by oranges and tangerines sheet, boil debitterize, the oranges and tangerines sheet clear water after debitterize soaks rinsing;
(7) candy:
A. count by weight ratio: get the oranges and tangerines sheet 5-10 part after debitterize, white granulated sugar 2-3 part, water 4-8 part, HFCS 2-4 part, vitamin C 0.01-0.02 part, citric acid 0.05-0.10 part, salt 0.02-0.04 part and potassium sorbate 0.0025-0.005 part, for subsequent use;
B. above-mentioned white granulated sugar, water, vitamin C, citric acid, salt and potassium sorbate are mixed to obtain mixed liquor, and then the oranges and tangerines sheet after debitterize is carried out boiling in mixed liquor; Keep its micro-state of boiling, boiling added HFCS after 20 minutes, boiled, and reaches 35% namely stop heating by pol measurement liquid glucose pol; Continue to leave standstill 12 ~ 24 hours;
(8) dry:
Oranges and tangerines sheet after leaving standstill is dried 2 ~ 5 hours at the temperature of 40 ~ 60 DEG C.
2. the preparation method of instant oranges and tangerines sheet as claimed in claim 1, is characterized in that, described colour protecting liquid is mixed by sodium hydrogensulfite, citric acid and the water mass ratio by 1-2:1-2:200-400.
3. the preparation method of instant oranges and tangerines sheet as claimed in claim 1, is characterized in that, the mass ratio that described debitterize liquid presses 4-8:1-2:500-1000 by edible salt, citric acid and water mixes obtained.
4. the preparation method of instant oranges and tangerines sheet as claimed in claim 1, is characterized in that: in described step (2), the mass ratio of oranges and tangerines and colour protecting liquid is 1-2 ︰ 2-4.
5. the preparation method of instant oranges and tangerines sheet as claimed in claim 1, is characterized in that: the mass ratio of described step (6) oranges and tangerines sheet and debitterize liquid is 1-2 ︰ 15-20.
6. the instant oranges and tangerines sheet as described in claim 1-5 any one obtained by method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510667988.1A CN105192234B (en) | 2015-10-16 | 2015-10-16 | A kind of instant citrus piece and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510667988.1A CN105192234B (en) | 2015-10-16 | 2015-10-16 | A kind of instant citrus piece and preparation method thereof |
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| CN105192234A true CN105192234A (en) | 2015-12-30 |
| CN105192234B CN105192234B (en) | 2019-01-18 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719878A (en) * | 2018-06-13 | 2018-11-02 | 西南大学 | A kind of vacuum freezing-drying preparation method thereof of citrus piece |
| 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 |
| CN112075522A (en) * | 2020-09-18 | 2020-12-15 | 浙江天子股份有限公司 | Refined orange peel and processing method thereof |
| CN112674300A (en) * | 2020-12-15 | 2021-04-20 | 四川安岳中柠柠檬产业技术研究有限公司 | Lemon chewable tablet and preparation method thereof |
| CN114431327A (en) * | 2022-01-06 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron fruit cake |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719878A (en) * | 2018-06-13 | 2018-11-02 | 西南大学 | A kind of vacuum freezing-drying preparation method thereof of citrus piece |
| 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 |
| CN112075522A (en) * | 2020-09-18 | 2020-12-15 | 浙江天子股份有限公司 | Refined orange peel and processing method thereof |
| CN112674300A (en) * | 2020-12-15 | 2021-04-20 | 四川安岳中柠柠檬产业技术研究有限公司 | Lemon chewable tablet and preparation method thereof |
| CN112674300B (en) * | 2020-12-15 | 2023-06-09 | 四川安岳中柠柠檬产业技术研究有限公司 | Lemon chewable tablet and preparation method thereof |
| CN114431327A (en) * | 2022-01-06 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron fruit cake |
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| CN105192234B (en) | 2019-01-18 |
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