CN105192234B - A kind of instant citrus piece and preparation method thereof - Google Patents
A kind of instant citrus piece and preparation method thereof Download PDFInfo
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- CN105192234B CN105192234B CN201510667988.1A CN201510667988A CN105192234B CN 105192234 B CN105192234 B CN 105192234B CN 201510667988 A CN201510667988 A CN 201510667988A CN 105192234 B CN105192234 B CN 105192234B
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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 present invention discloses a kind of instant citrus piece and preparation method thereof: (1) sterilizing citrus in the aqueous solution of citric acid and sodium hydrogensulfite, color protection；(2) citrus after color protection is sliced, is taken away the puckery taste in the aqueous solution of edible salt and citric acid；(3) lemon tablet cooks to 20 in the mixed liquor of white granulated sugar, fructose syrup, vitamin C, citric acid and edible salt ~ after sixty minutes, stand 12 ~ 24 hours；(4) lemon tablet after standing is baked 2 ~ 5 hours in 40 ~ 60 DEG C of hot air drier.Instant citrus piece color of the invention is yellowish, and toughness is moderate in good taste, sweet and sour taste, has the distinctive salubrious flavor of citrus, convenient, nutrient health.Present invention process is easy to operate, at low cost, engineering industry easy to accomplish.
Description
Technical field
The present invention relates to a kind of instant citrus pieces and preparation method thereof, belong to food deep processing.
Background technique
Citrus is Citrus, Rutaceae, Aurantioideae fruit tree, is evergreen dungarunga.Human body contained by citrus fruit
Health care material, it is separated go out more than 30, wherein mainly having: flavonoids, monoterpene, cumarin, carotenoid, class propyl alcohol, acridine
Ketone, glycerose lipid etc..
Citrus is output in all fruits in the world, volume of trade, the maximum kind of processing capacity, comes the head of ten big fruit
Position.Citrus Industry has become one of the pillar industry of south China main producing region rural economy.But the Citrus procession industry in China is tight
Lag behind the development of planting industry again, the phenomenon that vast citrus main producing region orchard worker " selling fruit hardly possible " is very prominent.China's Citrus procession is used
Fruit only accounts for 10%, and processing variety is single, second-rate, and raw material is made a low multiple use, and technical equipment falls behind, it is difficult to participate in city
Field competition.According to statistics Citrus procession product have the major products such as orange blossom, capsule valve can, jam, preserved fruit and essential oil, pigment, pectin,
About more than 1000 kinds of the by-products such as feed, but the processed goods of China's citrus only has about more than 50 kinds, mainly has capsule valve can (about
It accounts for 80%), fruit juice and inspissated juice (accounting for 15%), preserved fruit, jam (accounting for 2%), in addition there are the products such as pectin, essential oil.
The present invention by color protection, takes off the techniques such as bitter, candy, dry using fresh citrus as primary raw material, is made a kind of instant
Citrus piece, sweet and tasty agreeable to the taste, citrus meat is full, and remains the original color of citrus, be a kind of nutrition, conveniently, palatable stop
Not busy food.
CN104472840A discloses a kind of preparation method of tangerine peel preserved fruit, and this method dries orange peel, is torn into fritter,
It is rubbed with suitable salt, after placing 3~4h, is cleaned with clear water, then tangerine peel is put into pot after boiling 5min and is taken out, use clear water
It cleans several times, then wrings out, place into pot, suitable water (be subject to and flood orange peel) to be added in pot, adds white sugar,
Finally slowly boiled dry with small fire.This method only processes tangerine peel, need to reprocess to tangerine meat；And it need to be by tangerine peel
It drying, tears block, be handicraft workshop way, industrialization degree is not strong, and health is difficult to ensure, the finished product moisture content made is low,
Mouthfeel is harder.
Publication No. CN104431255A discloses a kind of production method of shaddock preserved fruit, comprising the following steps: sorting: chooses
Hank ripe sweet shaddock；It cleans, pomelo peel is taken to be sliced；Sugar system: pomelo peel is impregnated with boiling water, after dehydration, is laid in container, every paving shaddock
One layer of skin, white sugar, one layer of maltose are spread, pomelo peel is covered with sugar, guarantee container outermost layer is sugar layer, and sealing is placed, put
It is sugar layer that container outermost layer is maintained during setting, if sugar dissolution, is added in time, covers pomelo peel with sugar；It seeps sugar: taking sugared system
Pomelo peel afterwards measures sugar, if sugar is greater than or equal to 50%, directly adds water to cook, if sugar less than 50%, per low 1%,
0.5kg white sugar is added, adds water decoction, stir-fries while decocting, until moisture is boiled dry, keeps stir-frying 10-15min, water
Pomelo peel can be submerged；It is dry；Color sorting to obtain the final product.This method only processes shaddock ped, need to reprocess to shaddock grunt；
And it has suffered that journey industrialization degree is not strong, and health is difficult to ensure；The finished product sugar content made is very high.
The patent application document that number of patent application is 201410697721 discloses a kind of citrus preserved fruit and its manufacture craft,
This method carries out 96-168 hours sugarings with dried molassed powder to the citrus slice after immersion；It is again 40-45 weight % with concentration
Liquid glucose the citrus piece after sugaring is carried out it is candy, finally with the liquid glucose that concentration is 40-45 weight % to the citrus piece after candy into
Infiltration sugar operation in row 90-168 hours.Long processing time, and the citrus preserved fruit that processes of this method is in order to reach longer guarantor
The matter phase adds a large amount of sucrose, displaces the moisture in citrus, sugariness is very high, and nutrient component damages are serious, and loses citrus
Original acid is tasty and refreshing to feel and plays tough quality.
The production method that document " development of orange peel low-sugar preserved fruit " describes orange peel low-sugar preserved fruit, this method is by citrus
Skin is taken to cut after blanching, with candy, dipping three times is carried out after the de- hardship of lye, candy concentration is respectively 30%, 40% and 45%, dipping
Time 48 hours or more.This method using orange peel as raw material, to citrus meat be greatly to waste, and orange peel obtained honey
It is still higher to give a farewell dinner sugariness, long processing time.Likewise, adding a large amount of sucrose to obtain the longer shelf-life, displace in citrus
Moisture, sugariness is very high, and nutrient component damages are serious, and loses the tasty and refreshing sense of the original acid of citrus and play tough quality.
The patent application document that number of patent application is 201510059943 discloses a kind of citrus dry plate processing method, the party
The citrus fruit that method obtains after picking carries out initial flush with clear water, removes surface attachments；It is impregnated using liquor natrii hypochloritis
Citrus fruit is sterilized for the first time；Clear water is dipped to after citrus fruit after first sterilization is pulled out to be cleaned again；Cut off citrus
Fruit root tail；Citrus fruit is dipped in thimerosal and is sterilized again；Rinsing, removal thimerosal residual；Crosscutting citrus fruit is cut into
The citrus piece of 0.6cm~0.8cm thickness；3~4 hours will be freezed after citrus piece sabot at a temperature of -40 DEG C~-38 DEG C；By mandarin orange
Tangerine piece keeps being dried in vacuo for 17~19 hours at a temperature of 55Pa~80Pa pressure and 45 DEG C~65 DEG C, and it is dry to obtain citrus
Piece.The citrus dry plate moisture content that the method processes is very low, about 2%~3%, usually carry out it is soaked edible, can not conduct
Snack food is directly edible.
Summary of the invention
In view of above-mentioned shortcoming, the purpose of the present invention is to provide it is a kind of it is sweet and tasty it is palatable, quality bullet is tough, have distinct
Citrus flavors and the instant citrus piece of characteristic and preparation method thereof.
In order to achieve the above object, the invention adopts the following technical scheme:
The physical and chemical index and sanitary index for the product that the present invention obtains are detected by national standard detection method, and physics and chemistry refers to
Mark and sanitary index meet national Its Relevant Technology Standards.
A kind of preparation method of instant citrus piece, comprising the following steps:
(1) broken skin is cleaned:
Citrus clear water is cleaned and galls the supracutaneous oil vacuole of citrus；
(2) color protection:
Citrus is put into colour protecting liquid, is impregnated two days；
(3) it cleans:
Citrus after being impregnated with clear water rinsing is to remove its sulfur dioxide remained on surface；
(4) it is sliced:
Citrus after cleaning is thinly sliced；
(5) deseeding:
Remove the citrus seeds in pulp；
(6) hardship is taken off:
Citrus piece is placed on and is taken off in bitter liquid, de- hardship is boiled, the citrus piece after taking off hardship is impregnated with clear water to be rinsed；
(7) candy:
A. it counts by weight ratio: 5-10 parts of citrus piece, 2-3 parts of white granulated sugar, 4-8 parts of water, fructose syrup after taking de- hardship
2-4 parts, 0.01-0.02 parts of vitamin C, 0.05-0.10 parts of citric acid, 0.02-0.04 parts of salt and potassium sorbate
It is 0.0025-0.005 parts, spare；
B. above-mentioned white granulated sugar, water, vitamin C, citric acid, salt and potassium sorbate are uniformly mixed to obtain mixed liquor, so
The citrus piece after de- hardship is cooked in mixed liquor again afterwards；Its slightly boiled state is kept, cooks and fruit Portugal is added after twenty minutes
Syrup boils, and reaches 35% with pol measurement liquid glucose pol and stops heating；Continue standing 12~24 hours；
(8) it dries:
By the citrus piece after standing 40 ~ 60 DEG C at a temperature of dry 2 ~ 5 hours.
The colour protecting liquid is mixed by sodium hydrogensulfite, citric acid and water by the mass ratio of 1-2:1-2:200-400.
The de- bitter liquid is mixed to prepare by edible salt, citric acid and water by the mass ratio of 4-8:1-2:500-1000.
The mass ratio of citrus and colour protecting liquid is 1-2 ︰ 2-4 in the step (2).
The mass ratio of step (6) the citrus piece and de- bitter liquid is 1-2 ︰ 15-20.
The invention has the following advantages that
1, preparation method of the invention avoids instant citrus piece in process by the color protection treatment to citrus fruit
Brown stain occurs, instant citrus piece color obtained is orange, remains the original color of citrus.
2, the preparation method in the present invention compound with fructose syrup using white granulated sugar, by once it is candy, impregnate, when processing
Between it is short, instant citrus piece sugariness obtained is low, sweet and tasty agreeable to the taste, and citrus flavors are prominent.
3, preparation method of the invention is by control sugar amount, candy time and drying temperature and time, so that control is
The water content in citrus piece is eaten, instant citrus piece pulp obtained can either be made full, quality bullet is tough, and can reach longer
Shelf-life.
4, instant citrus piece obtained is novel citrus snack food in the present invention, and convenient, nutrient health meets
The idea of modern's healthy diet.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
In invention is further explained, it should not be understood as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make some nonessential modifications and adaptations to the present invention according to the content of aforementioned present invention.
Embodiment
The preparation of instant citrus piece:
(1) broken skin is cleaned:
Citrus clear water is cleaned and galls the supracutaneous oil vacuole of citrus；
(2) color protection:
Citrus is put into colour protecting liquid, is impregnated two days；Colour protecting liquid presses 1:1:200 by sodium hydrogensulfite, citric acid and water
Mass ratio mix.The mass ratio of citrus and colour protecting liquid is 1:2；
(3) it cleans:
Citrus after being impregnated with clear water rinsing is to remove its sulfur dioxide remained on surface；
(4) it is sliced:
Citrus after cleaning is cut into the thin slice with a thickness of 0.2~0.6 centimetre；
(5) deseeding:
Remove the citrus seeds in pulp；
(6) hardship is taken off:
Citrus piece is placed on and is taken off in bitter liquid, boils de- hardship 5 minutes, the citrus piece after taking off hardship is impregnated with clear water to be rinsed；De- hardship
Liquid is mixed to prepare by edible salt, citric acid and water by the mass ratio of 4:1:500.The mass ratio of citrus piece and de- bitter liquid is 1:
15；
(7) candy:
A. it counts by weight ratio: 5 parts of citrus piece, 2 parts of white granulated sugar, 4 parts of water, 2 parts of syrup, vitamin C after taking de- hardship
0.01 part, 0.05 part of citric acid, 0.02 part of salt and 0.0025 part of potassium sorbate, it is spare；
B. above-mentioned white granulated sugar, water, vitamin C, citric acid, salt and potassium sorbate are uniformly mixed to obtain mixed liquor, so
The citrus piece after de- hardship is cooked in mixed liquor again afterwards；Its slightly boiled state is kept, cooks and fruit Portugal is added after twenty minutes
Syrup boils, and reaches 35% with pol measurement liquid glucose pol and stops heating；Continue to stand 12 hours；
(8) it dries:
By the citrus piece after standing 45 DEG C at a temperature of dry 3 hours, taking out cooling, pack can be obtained finished product.
Instant citrus piece color obtained is yellowish, and it is low to remain the original color of citrus, sugariness, sour and sweet palatability, citrus wind
Taste is prominent.Instant citrus piece water content is about 16%, and pulp is full, and quality bullet is tough, and can reach the longer shelf-life, normal
The shelf-life is about 1 year under the conditions of temperature.
Claims (2)
1. a kind of preparation method of instant citrus piece, which is characterized in that method includes the following steps:
(1) broken skin is cleaned:
Citrus clear water is cleaned and galls the supracutaneous oil vacuole of citrus；
(2) color protection:
Citrus is put into colour protecting liquid, is impregnated two days, the mass ratio of the citrus and colour protecting liquid is 1-2 ︰ 2-4；The colour protecting liquid
It is mixed by sodium hydrogensulfite, citric acid and water by the mass ratio of 1-2:1-2:200-400；
(3) it cleans:
Citrus after being impregnated with clear water rinsing is to remove its sulfur dioxide remained on surface；
(4) it is sliced:
Citrus after cleaning is thinly sliced；
(5) deseeding:
Remove the citrus seeds in pulp；
(6) hardship is taken off:
Citrus piece is placed on and is taken off in bitter liquid, de- hardship is boiled, the citrus piece after taking off hardship is impregnated with clear water to be rinsed；The citrus piece and de-
The mass ratio of bitter liquid is 1-2 ︰ 15-20；The de- bitter liquid is pressed the matter of 4-8:1-2:500-1000 by edible salt, citric acid and water
Amount ratio is mixed to prepare；
(7) candy:
A. it counts by weight ratio: 5-10 parts of citrus piece, 2-3 parts of white granulated sugar, 4-8 parts of water, fructose syrup 2-4 after taking de- hardship
Part, 0.01-0.02 parts of vitamin C, 0.05-0.10 parts of citric acid, 0.02-0.04 parts of salt and potassium sorbate 0.0025-
It is 0.005 part, spare；
B. above-mentioned white granulated sugar, water, vitamin C, citric acid, salt and potassium sorbate are uniformly mixed to obtain mixed liquor, then again
Citrus piece after de- hardship is cooked in mixed liquor；Its slightly boiled state is kept, fructose syrup is added in cooking after twenty minutes,
It boils, reaches 35% with pol measurement liquid glucose pol and stop heating；Continue standing 12~24 hours；
(8) it dries:
By the citrus piece after standing 40 ~ 60 DEG C at a temperature of dry 2 ~ 5 hours.
2. instant citrus piece obtained by a kind of method as described in claim 1.
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 |
Applications Claiming Priority (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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| Publication Number | Publication Date |
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| CN105192234A CN105192234A (en) | 2015-12-30 |
| CN105192234B true CN105192234B (en) | 2019-01-18 |
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| CN201510667988.1A Active CN105192234B (en) | 2015-10-16 | 2015-10-16 | A kind of instant citrus piece and preparation method thereof |
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Families Citing this family (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 |
| 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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|---|---|---|---|---|
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN103583779A (en) * | 2013-11-29 | 2014-02-19 | 张共青 | Lemon preserved fruits and production process thereof |
| CN103749911A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Tea flavored preserved honey pomelo and making method thereof |
| CN103892023A (en) * | 2014-04-10 | 2014-07-02 | 张共青 | Preserved navel orange product and preparation process thereof |
| CN104351453A (en) * | 2014-11-26 | 2015-02-18 | 安岳县鑫源柠檬制品有限公司 | Preserved lemon and preparation process thereof |
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2015
- 2015-10-16 CN CN201510667988.1A patent/CN105192234B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN103583779A (en) * | 2013-11-29 | 2014-02-19 | 张共青 | Lemon preserved fruits and production process thereof |
| CN103749911A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Tea flavored preserved honey pomelo and making method thereof |
| CN103892023A (en) * | 2014-04-10 | 2014-07-02 | 张共青 | Preserved navel orange product and preparation process thereof |
| CN104351453A (en) * | 2014-11-26 | 2015-02-18 | 安岳县鑫源柠檬制品有限公司 | Preserved lemon and preparation process thereof |
Non-Patent Citations (1)
| Title |
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| "柑橘水果茶的非热加工技术";俞永达;《浙江柑橘》;20150331;第32卷(第1期);35-37 |
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