CN113892542A - Quick-frozen lemon slices and processing method thereof - Google Patents
Quick-frozen lemon slices and processing method thereof Download PDFInfo
- Publication number
- CN113892542A CN113892542A CN202111250010.7A CN202111250010A CN113892542A CN 113892542 A CN113892542 A CN 113892542A CN 202111250010 A CN202111250010 A CN 202111250010A CN 113892542 A CN113892542 A CN 113892542A
- Authority
- CN
- China
- Prior art keywords
- lemon
- frozen
- quick
- slices
- lemon slices
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 169
- 238000003672 processing method Methods 0.000 title claims abstract description 30
- 244000248349 Citrus limon Species 0.000 title abstract 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 58
- 238000002791 soaking Methods 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 154
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 claims description 7
- 102000004317 Lyases Human genes 0.000 claims description 7
- 108090000856 Lyases Proteins 0.000 claims description 7
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 108010017796 epoxidase Proteins 0.000 claims description 7
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 claims description 7
- 108010001078 naringinase Proteins 0.000 claims description 7
- 239000000447 pesticide residue Substances 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 230000015556 catabolic process Effects 0.000 claims description 2
- 238000006731 degradation reaction Methods 0.000 claims description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- 239000011718 vitamin C Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 8
- 229930003268 Vitamin C Natural products 0.000 description 8
- 235000019154 vitamin C Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 5
- 239000003513 alkali Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides quick-frozen lemon slices and a processing method thereof, and relates to the technical field of lemon processing. A processing method of quick-frozen lemon slices comprises the following steps: s1: pretreating lemon fruits; s2: carrying out debitterizing treatment on the pretreated whole lemon fruits; s3: quickly freezing the debitterized whole lemon fruits; s4: slicing the quick-frozen whole lemon fruits in a low-temperature environment; s5: carrying out low-temperature sugar soaking treatment on the lemon slices; s6: and (4) freezing, drying and packaging the lemon slices soaked with sugar to obtain quick-frozen lemon slices. The invention also provides the quick-frozen lemon slices prepared by the method. The method can minimize the damage of cell tissues of the lemon slices and reduce the loss of nutrient substances of the lemon slices in the process of processing the lemon slices.
Description
Technical Field
The invention relates to the technical field of lemon processing, in particular to quick-frozen lemon slices and a processing method thereof.
Background
The lemon has extremely high health care value, so the lemon can be taken mainly by fresh eating and can be made into dried lemon slices by a drying method.
At present, lemon fruits are generally sliced and then dried, which easily causes great damage to cell tissues of lemon slices and more loss of nutrient substances.
Disclosure of Invention
The first purpose of the invention is to provide a processing method of quick-frozen lemon slices, which can minimize the damage of cell tissues of the lemon slices and reduce the loss of nutrient substances of the lemon slices in the process of processing the lemon slices.
The second purpose of the invention is to provide quick-frozen lemon slices, which are prepared by the preparation method and retain better cell tissues and more nutrient substances.
The embodiment of the invention is realized by the following technical scheme:
a processing method of quick-frozen lemon slices comprises the following steps:
s1: pretreating lemon fruits;
s2: carrying out debitterizing treatment on the pretreated whole lemon fruits;
s3: quickly freezing the debitterized whole lemon fruits;
s4: slicing the quick-frozen whole lemon fruits in a low-temperature environment;
s5: carrying out low-temperature sugar soaking treatment on the lemon slices;
s6: and (4) freezing, drying and packaging the lemon slices soaked with sugar to obtain quick-frozen lemon slices.
Further, the lemon fruit pretreatment in the step S1 includes screening, pesticide residue degradation, cleaning and sterilization.
Further, in the step S2, debitterizing is performed by using a debitterizing agent, wherein the debitterizing agent comprises the following components in parts by mass: 45-55 parts of naringinase, 30-40 parts of limonin epoxidase and 15-20 parts of acetyl lyase.
Further, in the step S2, a debitterizing agent solution with the mass concentration of 0.01-0.05% is used for soaking the whole lemon fruits at the temperature of 30-40 ℃ for debitterizing for 35-50 min.
Further, the whole lemon fruits after debitterizing in the step S3 are frozen at the temperature of minus 30 to minus 25 ℃ for 15 to 20 min.
Further, in the step S4, the quick-frozen whole lemon fruits are sliced at the temperature of-10 to-5 ℃, and the slicing thickness is 10-15 mm.
Further, in the step S5, the sliced lemon is immersed in sugar solution at-6 to 0 ℃ for 80 to 100 min.
Further, the sugar solution used in step S5 is honey or high fructose corn syrup.
Further, in the step S6, the sugar-soaked lemon slices are firstly frozen to-35 to-30 ℃ and maintained for 25-30 min, and then the lemon slices are heated to 35-45 ℃ and maintained for 45-60 min under a vacuum environment of 20-80 Pa.
The quick-frozen lemon slices prepared by the processing method of the quick-frozen lemon slices are subjected to vacuum sealing packaging at 200-300 Pa, and are stored at a low temperature of-4-0 ℃.
The technical scheme of the embodiment of the invention at least has the following advantages and beneficial effects:
according to the invention, the whole lemon fruits are debitterized, then quickly frozen, sliced in a low-temperature environment, and then the lemon slices are soaked in sugar at a low temperature and then freeze-dried, so that the damage to cell tissues of the lemon slices can be effectively reduced, and the loss of nutrient substances of the lemon slices can be reduced.
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. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are conventional products available from commercial sources, not indicated by the manufacturer of the processing plant.
The following provides a specific description of a quick-frozen lemon slice and a processing method thereof provided by the embodiment of the invention.
Example 1
The embodiment provides a processing method of quick-frozen lemon slices, which comprises the following steps:
s1: screening lemon fruits, and selecting the lemon fruits with proper sizes; soaking lemon fruit in 1% edible alkali solution for 15min, and washing to degrade pesticide residue; cleaning with clear water for 3 times; finally, sterilizing the lemon fruit for 30min by using ozone with the concentration of 3 ppm;
s2: soaking the pretreated whole lemon fruits in a debitterizing agent solution with the mass concentration of 0.01%, and debitterizing for 35min at the temperature of 30 ℃; the debitterizing agent comprises the following components in parts by mass: 45 parts of naringinase, 40 parts of limonin epoxidase and 20 parts of acetyl lyase;
s3: freezing the debitterized whole lemon fruit at-30 deg.C for 15 min;
s4: slicing the quick-frozen whole lemon fruit at-10 deg.C to a thickness of 10 mm;
s5: slicing fructus Citri Limoniae, soaking in Mel at 0 deg.C for 100 min;
s6: freezing the soaked lemon slices to-30 deg.C, maintaining for 25min, heating the lemon slices to 35 deg.C under 20Pa vacuum, maintaining for 45min, and vacuum sealing and packaging under 200Pa to obtain quick-frozen lemon slices.
The embodiment also provides a quick-frozen lemon slice which is prepared by the processing method of the quick-frozen lemon slice and is stored at the low temperature of-4 ℃.
Example 2
The embodiment provides a processing method of quick-frozen lemon slices, which comprises the following steps:
s1: screening lemon fruits, and selecting the lemon fruits with proper sizes; soaking lemon fruit in 3% edible alkali solution for 10min, and washing to degrade pesticide residue; cleaning with clear water for 4 times; finally, sterilizing the lemon fruit for 15min by using ozone with the concentration of 5 ppm;
s2: soaking the pretreated whole lemon fruits in a debitterizing agent solution with the mass concentration of 0.02%, and debitterizing for 50min at 35 ℃; the debitterizing agent comprises the following components in parts by mass: 55 parts of naringinase, 30 parts of limonin epoxidase and 15 parts of acetyl lyase;
s3: freezing debitterized whole lemon fruit at-25 deg.C for 20 min;
s4: slicing the quick-frozen whole lemon fruit at-5 deg.C to 15mm thickness;
s5: slicing fructus Citri Limoniae, soaking in Mel at 0 deg.C for 90 min;
s6: freezing the soaked lemon slices to-35 deg.C, maintaining for 26min, heating the lemon slices to 40 deg.C under 80Pa vacuum, maintaining for 50min, and vacuum sealing and packaging under 300Pa to obtain quick-frozen lemon slices.
The embodiment also provides a quick-frozen lemon slice which is prepared by the processing method of the quick-frozen lemon slice and is stored at the low temperature of-4 ℃.
Example 3
The embodiment provides a processing method of quick-frozen lemon slices, which comprises the following steps:
s1: screening lemon fruits, and selecting the lemon fruits with proper sizes; soaking lemon fruit in 2% edible alkali solution for 12min, and washing to degrade pesticide residue; cleaning with clear water for 3 times; finally, sterilizing the lemon fruit for 20min by using ozone with the concentration of 3 ppm;
s2: soaking the pretreated whole lemon fruits in 0.03 mass percent of debitterizing agent solution, and debitterizing for 45min at 40 ℃; the debitterizing agent comprises the following components in parts by mass: 50 parts of naringinase, 38 parts of limonin epoxidase and 16 parts of acetyl lyase;
s3: freezing debitterized whole lemon fruit at-28 deg.C for 16 min;
s4: slicing the quick-frozen whole lemon fruit at-6 deg.C to 12mm slice thickness;
s5: soaking lemon slices in high fructose syrup at-6 deg.C for 80 min;
s6: freezing the soaked lemon slices to-32 deg.C, maintaining for 30min, heating the lemon slices to 40 deg.C under 50Pa vacuum, maintaining for 60min, and vacuum sealing and packaging under 200Pa to obtain quick-frozen lemon slices.
The embodiment also provides a quick-frozen lemon slice which is prepared by the processing method of the quick-frozen lemon slice and is stored at a low temperature of 0 ℃.
Example 4
The embodiment provides a processing method of quick-frozen lemon slices, which comprises the following steps:
s1: screening lemon fruits, and selecting the lemon fruits with proper sizes; soaking lemon fruit in 1% edible alkali solution for 10min, and washing to degrade pesticide residue; cleaning with clear water for 4 times; finally, sterilizing the lemon fruit for 15min by using ozone with the concentration of 4 ppm;
s2: soaking the pretreated whole lemon fruits in a debitterizing agent solution with the mass concentration of 0.05%, and debitterizing for 40min at 35 ℃; the debitterizing agent comprises the following components in parts by mass: 48 parts of naringinase, 32 parts of limonin epoxidase and 19 parts of acetyl lyase;
s3: freezing the debitterized whole lemon fruit at-26 deg.C for 18 min;
s4: slicing the quick-frozen whole lemon fruit at-8 deg.C to 15mm thickness;
s5: slicing fructus Citri Limoniae, soaking in Mel at-4 deg.C for 85 min;
s6: freezing the soaked lemon slices to-30 deg.C, maintaining for 28min, heating the lemon slices to 45 deg.C under 60Pa vacuum, maintaining for 55min, and vacuum sealing and packaging under 300Pa to obtain quick-frozen lemon slices.
The embodiment also provides a quick-frozen lemon slice which is prepared by the processing method of the quick-frozen lemon slice and is stored at the low temperature of-2 ℃.
Comparative example
The comparative example provides a processing method of a freeze-dried lemon slice, which comprises the following steps:
s1: screening lemon fruits, and selecting the lemon fruits with proper sizes; soaking lemon fruit in 1% edible alkali solution for 15min, and washing to degrade pesticide residue; cleaning with clear water for 3 times; finally, sterilizing the lemon fruit for 30min by using ozone with the concentration of 3 ppm;
s2: slicing the pretreated lemon fruit, wherein the thickness of the sliced lemon fruit is 10 mm;
s3: soaking lemon slices in debitterizing agent solution with mass concentration of 0.01%, debitterizing at 30 deg.C for 35 min; the debitterizing agent comprises the following components in parts by mass: 45 parts of naringinase, 40 parts of limonin epoxidase and 20 parts of acetyl lyase;
s4: freezing the debitterized lemon slices to-30 ℃ and maintaining for 25min, heating the lemon slices to 35 ℃ under a vacuum environment of 20Pa and maintaining for 45min, and performing vacuum sealing packaging under 200Pa to obtain the quick-frozen lemon slices.
The embodiment also provides a freeze-dried lemon slice which is prepared by the processing method of the freeze-dried lemon slice and is stored at the low temperature of-4 ℃.
Experimental example 1
Samples with the same mass of the quick-frozen lemon slices prepared in the examples 1 to 4 and the lemon freeze-dried slices prepared in the comparative examples are put into distilled water at 30 ℃ to fully absorb water for 30min, the samples are taken out and the surface water is absorbed by filter paper, the weight is weighed to calculate the rehydration ratio, each group of samples is measured in parallel for three times, and the average rehydration ratio is calculated, and the results are shown in table 1.
M represents the rehydration ratio2/m1
m2-mass after water absorption of the sample, g;
m1-mass of sample before water absorption, g.
TABLE 1 average rehydration ratio
| Sample (I) | Average rehydration ratio |
| Example 1 | 4.82 |
| Example 2 | 4.78 |
| Example 3 | 4.80 |
| Example 4 | 4.81 |
| Comparative example | 3.98 |
As can be seen from table 1, the freeze-dried lemon slices prepared by the preparation method of examples 1 to 4 of the present invention have a higher rehydration ratio than the freeze-dried lemon slices prepared by the preparation method of the comparative example; according to the invention, the whole lemon fruits are debitterized, then quickly frozen, sliced in a low-temperature environment, and then the lemon slices are soaked in sugar at a low temperature and then freeze-dried, so that the original form of the quickly frozen lemon slices can be well maintained, and the damage to cell tissues is relatively small.
Experimental example 2
Taking samples with the same mass of the quick-frozen lemon slices prepared in the embodiments 1-4 and the freeze-dried lemon slices prepared in the comparative examples, taking fresh lemon samples with the same mass, and determining the vitamin C content in the fresh lemon samples, the quick-frozen lemon slices and the freeze-dried lemon slices according to a GB/T6195-1986 method by adopting a 2, 6-dichloroindophenol titration method; and (3) calculating the vitamin C storage rate of the quick-frozen lemon slices and the lemon freeze-dried slices, carrying out parallel determination on each group of samples for three times, and calculating the average vitamin C storage rate, wherein the results are shown in table 2.
Rc＝[vd(1-x0)]/[v0(1-xd)]*100％
RcVitamin C retention,%;
v0-fresh lemon vitamin C mass fraction, mg/g;
vd-dry lemon slice vitamin C mass fraction, mg/g;
x0-initial wet basis moisture content of fresh lemon of 88.05%;
xdthe sample wet basis moisture content at the end of drying, 5%.
TABLE 2 average vitamin C Retention
As can be seen from table 2, the quick-frozen lemon slices prepared by the preparation methods of embodiments 1 to 4 of the present invention have a higher vitamin C preservation rate than the freeze-dried lemon slices prepared by the preparation methods of the comparative examples; according to the invention, the whole lemon fruits are subjected to debitterizing treatment, then quick-frozen, sliced in a low-temperature environment, and then the lemon slices are subjected to low-temperature sugar soaking treatment and then freeze-dried, so that the vitamin C can be effectively stored.
In conclusion, according to the processing method of the quick-frozen lemon slices, the damage to cell tissues of the lemon slices can be reduced as much as possible in the process of processing the lemon slices, the loss of nutrients of the lemon slices is reduced, and the quick-frozen lemon slices with better cell tissues and more nutrients can be prepared.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The processing method of the quick-frozen lemon slices is characterized by comprising the following steps:
s1: pretreating lemon fruits;
s2: carrying out debitterizing treatment on the pretreated whole lemon fruits;
s3: quickly freezing the debitterized whole lemon fruits;
s4: slicing the quick-frozen whole lemon fruits in a low-temperature environment;
s5: carrying out low-temperature sugar soaking treatment on the lemon slices;
s6: and (4) freezing, drying and packaging the lemon slices soaked with sugar to obtain quick-frozen lemon slices.
2. The quick-frozen lemon slices and the processing method thereof as claimed in claim 1, wherein the pretreatment of lemon fruit in the step S1 includes screening, pesticide residue degradation, cleaning and sterilization.
3. The quick-frozen lemon slices and the processing method thereof as claimed in claim 1, wherein debittering is carried out by using a debittering agent in the step S2, wherein the debittering agent comprises the following components in parts by mass: 45-55 parts of naringinase, 30-40 parts of limonin epoxidase and 15-20 parts of acetyl lyase.
4. The quick-frozen lemon slices and the processing method thereof as claimed in claim 3, wherein the debitterizing agent solution with the mass concentration of 0.01-0.05% is used in the step S2, and the whole lemon fruits are soaked at the temperature of 30-40 ℃ for debitterizing for 35-50 min.
5. The quick-frozen lemon slices and the processing method thereof as claimed in claim 1, wherein the whole lemon fruits debitterized in the step S3 are frozen at-30 to-25 ℃ for 15 to 20 min.
6. The quick-frozen lemon slices and the processing method thereof as claimed in claim 1, wherein the quick-frozen whole lemon fruits are sliced at-10 to-5 ℃ in step S4, and the thickness of the sliced lemon slices is 10 to 15 mm.
7. The quick-frozen lemon slices and the processing method thereof as claimed in claim 1, wherein the lemon slices are immersed in the sugar solution at-6 to 0 ℃ for 80 to 100min in step S5.
8. The quick-frozen lemon slices and the processing method thereof according to claim 7, wherein the sugar solution used in the step S5 is honey or high fructose corn syrup.
9. The quick-frozen lemon slices and the processing method thereof as claimed in claim 1, wherein the sugar-soaked lemon slices are frozen to-35 to-30 ℃ and maintained for 25 to 30min in step S6, and then the lemon slices are heated to 35 to 45 ℃ and maintained for 45 to 60min under a vacuum environment of 20 to 80 Pa.
10. The quick-frozen lemon slices prepared by the processing method of the quick-frozen lemon slices as claimed in any one of claims 1 to 9 are characterized by being packaged in a vacuum sealing mode at 200-300 Pa and stored at a low temperature of-4-0 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111250010.7A CN113892542A (en) | 2021-10-26 | 2021-10-26 | Quick-frozen lemon slices and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111250010.7A CN113892542A (en) | 2021-10-26 | 2021-10-26 | Quick-frozen lemon slices and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113892542A true CN113892542A (en) | 2022-01-07 |
Family
ID=79027021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111250010.7A Pending CN113892542A (en) | 2021-10-26 | 2021-10-26 | Quick-frozen lemon slices and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113892542A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605286A (en) * | 2015-02-15 | 2015-05-13 | 福建欧瑞园食品有限公司 | Preparation method of freeze-dried honey lemon slice |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN108094958A (en) * | 2017-12-15 | 2018-06-01 | 佛山市博思通信息技术有限公司 | A kind of preparation method for the lyophilized lemon tablet that helps digestion |
| CN110447856A (en) * | 2019-09-09 | 2019-11-15 | 四川华通柠檬有限公司 | A kind of preparation process of carbohydrate freeze-dried lemon slices |
| CN111869844A (en) * | 2020-08-19 | 2020-11-03 | 龙海市华进食品有限公司 | Preparation method of fruit freeze-dried slices |
-
2021
- 2021-10-26 CN CN202111250010.7A patent/CN113892542A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605286A (en) * | 2015-02-15 | 2015-05-13 | 福建欧瑞园食品有限公司 | Preparation method of freeze-dried honey lemon slice |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN108094958A (en) * | 2017-12-15 | 2018-06-01 | 佛山市博思通信息技术有限公司 | A kind of preparation method for the lyophilized lemon tablet that helps digestion |
| CN110447856A (en) * | 2019-09-09 | 2019-11-15 | 四川华通柠檬有限公司 | A kind of preparation process of carbohydrate freeze-dried lemon slices |
| CN111869844A (en) * | 2020-08-19 | 2020-11-03 | 龙海市华进食品有限公司 | Preparation method of fruit freeze-dried slices |
Non-Patent Citations (1)
| Title |
|---|
| 文蓉等: "柑桔类果汁的酶法脱苦研究进展" * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jaworska et al. | Effects of pre-treatment, freezing and frozen storage on the texture of Boletus edulis (Bull: Fr.) mushrooms | |
| CN108576205B (en) | Processing method for strawberry combined drying | |
| KR100934591B1 (en) | Manufacturing method of fruit dried product | |
| CN104026214A (en) | Preparing method of vacuum freeze-dried strawberry products | |
| CN105660837A (en) | Fresh keeping agent for fresh-cut lotus roots and use method of fresh keeping agent | |
| CN108651613B (en) | Healthy and safe tomato fresh-keeping process | |
| CN113892542A (en) | Quick-frozen lemon slices and processing method thereof | |
| US4879127A (en) | Method of preserving produce for further processing | |
| CN114403211B (en) | Fruit pulp fresh-keeping method and application thereof | |
| Mavroudis et al. | Studies on some raw material characteristics in different Swedish apple varieties | |
| KR101298038B1 (en) | Method for Producing Dried Fruit with Sugaring and Sugaring-Dried Fruit Produced by the Same | |
| US20130040024A1 (en) | Fruit Products, Methods of Producing Fruit Products, Fruit Extraction Systems and Fruit Infusion Systems | |
| CN1287802A (en) | Method for producing vacuum freeze-dried spice 'shankui' | |
| Thankappan et al. | Effect of sources of coconut water and acidulants on physico chemical properties of nata-de-coco | |
| Chaudhary et al. | Impact of different drying temperatures and osmotic treatments on quality of Pineapple slices during storage | |
| KR20200046858A (en) | Preparation method of peach processed goods having prevention of browning and increased sugar content | |
| Sirichote et al. | Effects of minimal processing on the respiration rate and quality of rambutan cv.'Rong-Rien.'. | |
| AU2021106098A4 (en) | Wall-breaking treatment method for cell wall skeleton structure of Chaenomeles fruits | |
| CN113678934B (en) | Processing method of soft and full dried yellow peach | |
| CN110897030A (en) | Novel processing method of low-sugar preserved fruit rich in purple sweet potato anthocyanin | |
| CN107475158B (en) | Preparation method of lactic acid bacteria culture medium | |
| AU2018100725A4 (en) | A process to preserve fresh fruit in dilute ethyl alcohol, without heat sterilization. | |
| Singh et al. | Suitability of aonla (Emblica officinalis) cultivars for development of osmo air dried slices | |
| CN112189706A (en) | Fruit and vegetable freezing pretreatment method | |
| CN114947096A (en) | Fresh-keeping and storage method for ginger juice processing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220107 |
|
| RJ01 | Rejection of invention patent application after publication |