CN109169854B

CN109169854B - Method and tool for manufacturing whole-fruit dried orange peel oranges

Info

Publication number: CN109169854B
Application number: CN201811248952.XA
Authority: CN
Inventors: 方利明; 方瑜; 汪康赟; 舒建生
Original assignee: Zhejiang Jinming Biological Science & Technology Co ltd; Jinhua Polytechnic
Current assignee: Jinhua Vocational and Technical College; ZHEJIANG JINMING BIOLOGICAL SCIENCE & TECHNOLOGY Co.,Ltd.
Priority date: 2018-10-25
Filing date: 2018-10-25
Publication date: 2021-12-28
Anticipated expiration: 2038-10-25
Also published as: CN109169854B8; CN109169854A

Abstract

The invention discloses a method for manufacturing full-fruit dried orange peel oranges and a manufacturing cutter thereof, belonging to the field of orange product manufacturing, wherein the method for manufacturing the full-fruit dried orange peel oranges comprises the following steps: washing, sterilizing and fermenting: crushing original tangerine peel, soaking in pure water, filtering to remove residues to obtain a tangerine peel bacterial liquid, uniformly spraying the tangerine peel bacterial liquid on the surfaces of sterilized citrus fruits, drying and cutting: cutting and curing the aged citrus: placing the cut and formed dried tangerine or orange peel in a steamer to steam until the tangerine or orange peel is cured, taking out the tangerine or orange peel and drying the tangerine or orange peel to obtain a cured dried tangerine or orange peel product; the invention also discloses an annular inner wall array cutter, which is used for cutting the oranges by arranging the blades in the cylinder to obtain the full oranges more suitable for fermentation. The invention has the advantages that: the juice permeates into the peel, so that the taste of the dried orange peel is improved, and the nutrition effect is achieved; cutting and modifying pericarp, and matching with auxiliary food materials, the instant tea is suitable for both eating and drinking.

Description

Method and tool for manufacturing whole-fruit dried orange peel oranges

Technical Field

The invention relates to a preparation method of a citrus product, in particular to a preparation method for aging whole citrus.

Background

Citrus is the fruit of Citrus reticulata (Citrus reticulata Blanco) of the genus Citrus of the family Rutaceae, including many varieties and varieties of Citrus, orange, mandarin orange, grapefruit, lemon, etc. The orange has beautiful shape, rich nutrition and edible whole fruit. Besides fresh pulp and fresh food, the dried orange peel can be processed into medicinal and edible orange peel through drying and aging, and has quite high popularity in the market of traditional Chinese medicinal materials.

Food processing techniques (particularly drying, sterilization, preservation) have been at a low level due to the relatively low labor costs in the past. In order to prevent the quality of the dried orange peel from being affected by the rotten pulp, the peel of the dried orange peel is peeled off and the pulp is removed in the preparation of the dried orange peel; in order to ferment the orange peel sufficiently, the orange peel must be repeatedly moisturized and dried in the shade for a long time so as to keep the temperature and humidity required by fermentation; in order to prevent mildew and rot, the sun must be frequently used to inhibit the growth of mixed bacteria. In the past, the production cycle of the dried orange peel is long because the conditions such as the type of strains, the feeding proportion, the temperature, the humidity and the like in the production of the dried orange peel cannot be accurately controlled. For "good aged person", the dried orange peel generally needs to be aged for 3 years. Research shows that the content of aspergillus niger in the dried orange peel is positively correlated with the quality and the aging period of the dried orange peel. Prompting us to: the compound strain of pericarpium Citri Tangerinae represented by Aspergillus niger is inoculated on pericarpium Citri Tangerinae, so as to accelerate aging of pericarpium Citri Tangerinae and shorten preparation period.

Chinese patent (application No. 2016112230018) discloses a method for preparing dried orange peel, which comprises s1. drying fresh orange peel to a water content of 10% -15% to obtain dried orange peel, placing the dried orange peel in a closed container with a stirrer; s2, adding 0.03-0.08 part by weight of original dried orange peel into the closed container based on 1 part by weight of the dried orange peel, stirring to uniformly mix the original dried orange peel and the dried orange peel, and aging for 40-60 days at the relative humidity of 75-85% and the temperature of 38-42 ℃ to prepare the dried orange peel; the original pericarpium Citri Tangerinae is aged for 3-5 years. The quality of the dried orange peel prepared by the method is equivalent to that of dried orange peel aged for 4-5 years. The invention aims to accelerate the production of the dried orange peel, does not research the whole orange fruit aging, and does not disclose the related whole orange fruit aging technology.

Nowadays, food processing technology is developed greatly, accurate control can be achieved in the technical links of fermentation, drying, sterilization and the like, and accelerated aging of the dried orange peel becomes a reality. The modern preparation process of the dried orange peel is approximately as follows: citrus fruit-cleaning (removing pesticide residue and insect eggs) -peeling (peeling the peel by a three-knife method, separating the peel from pulp, seeds and pomace) -drying (solarization and heat pump drying) -aging (inoculating strains, controlling temperature and humidity).

Dried orange peel is generally used as a traditional Chinese medicine decoction piece, and if the dried orange peel is used as a fruit tea material brewed by boiling water, the shape, the components and the taste are worth improving. The lemon dry slices popular in the market at present are obtained by slicing and drying fresh lemons together with skin and meat, have no additive, can be stored at normal temperature for a long time, and can be directly brewed and drunk by boiling water. Compared with dried orange peel, the dried lemon slice has the advantages that: the fruit pulp components with rich nutrition and unique flavor are dried together with the peel, so that the preparation process is simplified, the production cost is reduced, and the product appearance and taste are better. Compared with the dried lemon slice, the dried orange peel has the advantages that: the irritation is reduced and the palatability and the efficacy are enhanced through strict processing and aging. At present, no product combining the efficacy of dried orange peel with the advantages of dried lemon slices exists in the market.

Oranges can also be classified into "wide-skinned oranges" and "tight-skinned oranges" according to whether the peel and pulp are easily peeled off. The orange has rich nutrition, and the whole fruit is edible and beautiful. Besides the fresh food of the urban citrus, the young or mature citrus can be processed into various products by the technologies of pickling, honey processing, fermentation, drying and the like, so as to develop the medicinal and edible values of the products.

The 'citrus with wide peel' is easy to peel, and generally peeled for fresh eating or peeled for processing. The manual peeling of tight-skinned citrus fruit is difficult, and the citrus fruit is often cut into various shapes during the processing of citrus fruit. The existing orange cutting tools comprise a common single-blade, a special cutter for sanhua orange peel, a special spoon for making small green orange Pu' er tea and the like. The citrus fruit cut by these knives cannot retain the natural shape of the whole citrus fruit and are limited in use.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a full-fruit dried orange peel orange, which fills up the corresponding market blank.

A method for preparing whole-fruit dried orange peel orange comprises the following steps:

s1, washing, namely, putting the oranges into warm water for washing;

s2, sterilizing, and performing short-wave ultraviolet irradiation on the washed citrus;

s3, fermenting, namely crushing original dried orange peel, soaking the crushed dried orange peel in pure water, filtering residues to obtain dried orange peel bacterial liquid, uniformly spraying the dried orange peel bacterial liquid on the surface of the citrus fruit pretreated by short-wave ultraviolet irradiation in S2, and fermenting in a constant-temperature incubator for 24-72 hours;

s4, drying, namely placing the fermented citrus in a drying box, and drying under the irradiation of short-wave ultraviolet light until the water content is below 10%;

s5, cutting, namely cutting the aged orange obtained in the step S4;

s6, curing, namely, putting the cut and formed dried tangerine or orange into a steamer to be cured, taking out and drying to obtain a cured dried tangerine or orange product.

Further, the method for preparing the whole-fruit dried orange peel orange comprises the following steps:

s1, washing, namely, washing the oranges in warm water at the temperature of 45-50 ℃ for 10-20 minutes;

s2, sterilizing, and irradiating the washed citrus with short-wave ultraviolet light, wherein the wavelength of the short-wave ultraviolet light is 200-275 nm;

s3, fermenting, namely, crushing 90-120 g of three-year-old dried orange peel, soaking in 450-550 ml of pure water, filtering out residues to obtain dried orange peel bacterial liquid, uniformly spraying the dried orange peel bacterial liquid on the surface of the citrus fruit pretreated by short-wave ultraviolet irradiation in S2, and fermenting the citrus fruit in a constant-temperature incubator, wherein the temperature in the constant-temperature incubator is 27-33 ℃;

s4, drying, namely placing the fermented citrus in a drying box at the temperature of 50-60 ℃, drying until peel is dried under the irradiation of short wave ultraviolet light, quickly cleaning for 2-3 times in warm water at the temperature of 45-50 ℃ to enable the peel of the citrus to be cleaner, preventing the peel of the citrus from becoming black due to oxidation of fermentation residues in the drying process, placing in the drying box at the temperature of 50-60 ℃, and drying under the irradiation of the short wave ultraviolet light until the water content is below 10%;

s5, cutting, namely cutting the aged orange obtained in the step S4;

and S6, curing, namely, putting the cut and formed dried tangerine or orange into a steamer to steam for 10-20 minutes until the tangerine or orange is cured, taking out the tangerine or orange and drying the tangerine or orange, so as to obtain a cured dried tangerine or orange product.

Furthermore, the cutting mode in S5 is to cut into circular pieces perpendicular to the axial direction, where the circumference of the circular pieces is the tangerine peel and the middle is the fruit pulp.

Further, the thickness of the wafer is 7-13 mm.

Further, the cutting mode in S5 is to cut into a lantern shape along the axial direction.

The invention also discloses an annular inner wall array cutter for cutting oranges into lantern shapes, which comprises a first cylinder, a cutter and a second cylinder, wherein two ends of the first cylinder and two ends of the second cylinder are through, a slit is formed in the side surface of the first cylinder, the cutter comprises a blade and a limiting cutter seat manufactured at the tail of the cutter, the blade is inserted into the slit from the outer side of the cutter, the width of the limiting cutter seat is larger than that of the slit, and the second cylinder is sleeved outside the first cylinder and clamps the limiting cutter seat to prevent the cutter from falling off from the first cylinder.

Furthermore, a funnel-shaped opening is formed in the top of the first cylinder.

Further, the blade portion of the blade faces upward in the first cylinder.

The invention has the advantages that: (1) peeling and meat picking are not needed, the process flow is simplified, and the production cost is reduced; (2) fermenting outer peel, and drying and shrinking inner pulp to keep natural fruit shape; (3) the juice permeates into the peel, so that the taste of the dried orange peel is improved, and the nutrition effect is achieved; (4) cutting and modifying peel, and matching with auxiliary food materials, so that the instant tea is suitable for both instant tea and instant drink; (5) the whole fruits are comprehensively utilized, so that waste of fruit residues is avoided, and the environmental protection pressure is reduced; (6) the citrus fruits are uniformly cut into a plurality of cuts at the same time through one-time operation, the pulp and the carpel are cut, the shape of the citrus fruits is kept, and the efficiency is high; (7) the blade is placed in the cylinder, the other orange is used for extruding the first orange, and when a worker operates the orange, the two hands do not touch the blade, so that the safety is ensured; (8) the upper part of the cylinder is provided with a funnel-shaped guide design, so that the operation accuracy is high. (9) The blade can be replaced.

Drawings

FIG. 1 is a component assembly view of the annular inner wall array cutter;

FIG. 2 is a schematic structural view of the cutter;

FIG. 3 is a schematic view of a cutter installation;

FIG. 4 is a schematic view of the structure of the cutter mounted in the first cylinder;

FIG. 5 is a schematic representation of citrus fruit after cutting has been completed;

1. a first cylinder; 11. a slit; 12. a funnel-shaped opening; 2. a cutter; 21. a limiting tool apron; 22. a blade; 3. a second cylinder.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments obtained by persons of ordinary skill in the art based on the embodiments of the present invention without any creative efforts shall fall within the protection scope of the embodiments of the present invention.

Example 1:

s1, washing, namely, washing the oranges in warm water at the temperature of 45 ℃ for 10 minutes;

s2, sterilizing, namely irradiating the washed citrus with short-wave ultraviolet light, wherein the wavelength of the short-wave ultraviolet light is 200 nm;

s3, fermenting, namely crushing 90 g of three-year old dried orange peel into fragments with the area smaller than one square centimeter, soaking the fragments in 500 ml of pure water at the temperature of 25 ℃ for 2 hours, filtering out residues to obtain dried orange peel bacterial liquid, uniformly spraying the dried orange peel bacterial liquid on the peel of the citrus fruit pretreated by short-wave ultraviolet irradiation in S2, and fermenting the citrus fruit in a constant-temperature incubator at the temperature of 27 ℃;

s4, drying, namely placing the fermented citrus in a drying oven at 50 ℃, drying until peel is dried under the irradiation of short-wave ultraviolet light, cleaning for 2 times in warm water at 45 ℃, placing in the drying oven at 50 ℃, and drying until the water content is below 10% under the irradiation of short-wave ultraviolet light;

s5, cutting, namely cutting the aged orange obtained in the step S4;

s6, curing, namely, putting the cut and formed dried tangerine or orange into a steamer to be steamed for 10 minutes in a water-proof way until the dried tangerine or orange is cured, taking out the dried tangerine or orange and drying the dried tangerine or orange to obtain a cured dried tangerine or orange product.

In this embodiment, the slicing manner in step S5 is to cut the citrus fruit into round slices perpendicular to the axial direction of the citrus fruit, wherein the round slices are the tangerine peel at the periphery and the pulp at the middle. The thickness of the disc is 7 mm.

Example 2:

s5, cutting, namely cutting the aged orange obtained in the step S4;

In this embodiment, the slicing manner in step S5 is to cut the citrus fruit into round slices perpendicular to the axial direction of the citrus fruit, wherein the round slices are the tangerine peel at the periphery and the pulp at the middle. The thickness of the disc is 13 mm.

Example 3:

s1, washing, namely, washing the oranges in warm water at the temperature of 50 ℃ for 20 minutes;

s2, sterilizing, and irradiating the washed citrus with short-wave ultraviolet light, wherein the wavelength of the short-wave ultraviolet light is 275 nm;

s3, fermenting, namely, crushing 120 g of dried orange peel aged for three years into fragments with the area smaller than one square centimeter, soaking the fragments in 500 ml of pure water at the temperature of 35 ℃ for 2 hours, filtering out residues to obtain dried orange peel bacterial liquid, uniformly spraying the dried orange peel bacterial liquid on the peel of the citrus fruit pretreated by short-wave ultraviolet irradiation in S2, and fermenting the citrus fruit in a constant-temperature incubator at the temperature of 33 ℃;

s4, drying, namely placing the fermented citrus in a drying oven at the temperature of 60 ℃, drying until peel is dried under the irradiation of short-wave ultraviolet light, cleaning for 3 times in warm water at the temperature of 50 ℃, placing in the drying oven at the temperature of 60 ℃, and drying until the water content is below 10% under the irradiation of short-wave ultraviolet light;

s5, cutting, namely cutting the aged orange obtained in the step S4;

s6, curing, namely, putting the cut and formed dried tangerine or orange into a steamer to be steamed for 20 minutes in a water-proof way until the dried tangerine or orange is cured, taking out the dried tangerine or orange and drying the dried tangerine or orange to obtain a cured dried tangerine or orange product.

Example 4:

s5, cutting, namely cutting the aged orange obtained in the step S4;

Example 5:

s1, washing, namely, washing the oranges in warm water at 47 ℃ for 15 minutes;

s2, sterilizing, namely irradiating the washed citrus with short-wave ultraviolet light, wherein the wavelength of the short-wave ultraviolet light is 233 nm;

s3, fermenting, namely, crushing 100 g of dried orange peel aged for three years into fragments with the area smaller than one square centimeter, soaking the fragments in 500 ml of pure water at the temperature of 30 ℃ for 2 hours, filtering out residues to obtain dried orange peel bacterial liquid, uniformly spraying the dried orange peel bacterial liquid on the peel of the citrus fruit pretreated by short-wave ultraviolet irradiation in S2, and fermenting the citrus fruit in a constant-temperature incubator at the temperature of 27-33 ℃;

s4, drying, namely placing the fermented citrus in a drying oven at the temperature of 50-60 ℃, drying until peel is dried under the irradiation of short wave ultraviolet light, washing for 2-3 times in warm water at the temperature of 45-50 ℃, placing in the drying oven at the temperature of 50-60 ℃, and drying under the irradiation of short wave ultraviolet light until the water content is below 10%;

s5, cutting, namely cutting the aged orange obtained in the step S4;

and S6, curing, namely placing the cut and formed dried tangerine or orange in a steamer to steam in a water-proof way for 10-20 minutes until the dried tangerine or orange is cured, taking out the dried tangerine or orange and drying the dried tangerine or orange, so as to obtain the cured dried tangerine or orange product.

In this embodiment, the citrus fruit aged in step S5 is cut by using an annular inner wall array cutter as shown in fig. 1 and 2, the annular inner wall array cutter includes a first cylinder 1, a cutter 2 and a second cylinder 3, both ends of the first cylinder 1 and the second cylinder 2 are transparent, a slit 11 is formed in a side surface of the first cylinder 1, the cutter 2 includes a blade 22 and a limit cutter holder 21 formed at a cutter tail, as shown in fig. 3 and 4, the cutter 2 inserts the blade 22 into the slit 11 from the outside, the edge of the blade 22 faces upward, the width of the limit cutter holder 21 is larger than the width of the slit 11, and the second cylinder 3 is sleeved outside the first cylinder 1 and engages with the limit cutter holder 21 to prevent the cutter 2 from falling off the first cylinder 1. The top of the first cylinder 1 is provided with a funnel-shaped opening 12.

The entire fruit is inserted through the funnel opening 12 of the first cylinder 1 and another piece of fruit is placed on top of the first and squeezed down hard. The first orange is pressed down by the second orange, the first cylinder 1 is passed through, the blade 22 in the first cylinder 1 cuts a cut on the surface of the first orange, and the cut penetrates the orange peel to pierce the heart skin of each segment of pulp, so that the pulp and the peel can be easily pickled, honey-processed, fermented, dried and other processing operations, and the whole fruit shape of the orange is kept unchanged.

The fruit cut by the annular inner wall array knife is shown in fig. 5.

Claims

1. A method for preparing whole-fruit dried orange peel orange is characterized by comprising the following steps: s1, washing, namely, washing the oranges in warm water at the temperature of 45-50 ℃ for 10-20 minutes; s2, sterilizing, and irradiating the washed citrus with short-wave ultraviolet light, wherein the wavelength of the short-wave ultraviolet light is 200-275 nm; s3, fermenting, namely, crushing 90-120 g of three-year-old dried orange peel, soaking in 450-550 ml of pure water, filtering to remove residues to obtain dried orange peel bacterial liquid, uniformly spraying the dried orange peel bacterial liquid on the surface of the citrus fruit pretreated by short-wave ultraviolet irradiation in S2, and fermenting the citrus fruit in a constant-temperature incubator for 24-72 hours, wherein the temperature in the constant-temperature incubator is 27-33 ℃; s4, drying, namely placing the fermented citrus in a drying oven at the temperature of 50-60 ℃, drying until peel is dried under the irradiation of short wave ultraviolet light, quickly cleaning for 2-3 times in warm water at the temperature of 45-50 ℃, placing in the drying oven at the temperature of 50-60 ℃, and drying under the irradiation of ultraviolet light until the water content is below 10%; s5, cutting, namely cutting the aged orange obtained in the step S4; and S6, curing, namely, putting the cut and formed dried tangerine or orange into a steamer to steam for 10-20 minutes until the tangerine or orange is cured, taking out the tangerine or orange and drying the tangerine or orange, so as to obtain a cured dried tangerine or orange product.

2. The method for preparing whole citrus reticulata blanco according to claim 1, wherein the cutting in S5 is performed in a manner of cutting into circular slices perpendicular to the axial direction, the circular slices have citrus reticulata blanco at the periphery and pulp at the middle.

3. The method for making whole citrus peel according to claim 2, wherein the wafer has a thickness of 7 to 13 mm.

4. The method of claim 1, wherein the cutting at S5 is performed in an axial direction to form a lantern shape.

5. The method of claim 4, further comprising a ring-shaped inner wall array cutter for cutting the citrus fruit into a lantern shape, the inner wall array cutter comprising a first cylinder, a cutter and a second cylinder, the first cylinder and the second cylinder are open at both ends, the first cylinder is provided with a slit at a side surface, the cutter comprises a blade and a limiting cutter seat arranged at a tail of the cutter, the blade is inserted into the slit from the outside by the cutter, the width of the limiting cutter seat is larger than that of the slit, and the second cylinder is sleeved outside the first cylinder and clamps the limiting cutter seat to prevent the cutter from falling off the first cylinder.

6. The method of making whole citrus peel according to claim 5, wherein the first cylinder is formed with a funnel opening at a top thereof.

7. The method of making whole citrus fruit according to claim 5, wherein the blades of the blades are directed upwardly in the first cylinder.