CN103262933B - Highly flavored type Nanfeng tangerine orange sesame pudding and production technique - Google Patents
Highly flavored type Nanfeng tangerine orange sesame pudding and production technique Download PDFInfo
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Abstract
The invention discloses a highly flavored type Nanfeng tangerine orange sesame pudding and a production technique. The highly flavored type Nanfeng tangerine orange sesame pudding is characterized by being prepared from the following raw materials in parts by weight: 55-65 parts of bitter-removal and sterilized Nanfeng tangerine orange pulp, 30-35 parts of high maltose syrup with the maltose mass concentration of not lower than 80%, 16-20 parts of malto-oligosaccharide, 0.45-0.65 part of citric acid, 0.005-1.000 part of potassium sorbate, 16-20 parts of fried sesame, 17-30 parts of white granulated sugar, 2.0-3.0 parts of carrageenan, and 55-65 parts of water. In the pulp bitter removal technique, the limonin and naringin of the Nanfeng tangerine orange pulp are selectively embedded by utilizing beta-cyclodextrin, so that the bitter of the Nanfeng tangerine orange pulp can be reduced, the addition amount does not exceed 1% by weight of the homogenized pulp, the bitter removal temperature is at 40-50 DEG C, and the heat preservation time lasts for 55-65minutes. Compared with the existing technical product, the product has thick Nanfeng tangerine orange flavor and local features in color, appearance and aroma, and is unique in mouth feeling.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of Luzhou-flavor Nanfeng orange sesame and production technology.
Background technology
More famous for wild jujube cake in fruitcake, form taking natural wild jujube as feed purification, containing fresh fruit intrinsic enrich the nutritions such as vitamin, amino acid, trace element, tender glutinous exquisiteness, mouthfeel uniqueness.Wild wild jujube cake is Fujian traditional product, contains abundant amino acid, vitamin, trace element, is the nutritious and healthy food of pure natural.Taking wild plant-wild jujube as raw material, fresh-keeping through fruit thing, decortication stoning, adds sucrose, and copper pot is concentrated, and natural air drying, is refined into wild jujube cake.Wild jujube cake, transparent color and luster, beautiful like amber, sweet and sour taste, nutritious, be desirable nutritional health food.And Nanfeng orange with fruit little golden yellow, the thin meat of skin is tender, food do not deposit slag, local flavor dense sweet, the fragrance assailed one's nostrils and well-known at home and abroad, is also the first-class raw material of processing fruitcake.In recent years, along with the output of Nanfeng orange increases considerably, deep process technology achievement to Nanfeng orange continues to bring out, as CN201110072468.8, the processing method of Nanfeng orange fruitcakes is disclosed: reject the Nanfeng orange that rots to go mouldy, after cleaning, add 1% saline solution of geometric ratio to boil 10 minutes, dry and put into beater making beating with clear water rinsing again, separation is slagged tap and pulp, slag with the heating of 1% sodium bicarbonate water boil 15 minutes post rinse 8-10 hour for subsequent use, with slag: pulp=1: 2 ratio is mixed and stirred evenly fine grinding and prepare magma.Press 48 jin of maltose, 30 jin of white granulated sugars, Nanfeng orange magma 25-30 jin, the infusion of 1.1 kilograms of carragheen mix and blends, will endure well-done magma and be cooled to 70 degree left and right to add 700 grams of citric acids and 25 Keshan potassium sorbates to stir evenly, then pour moulding in forming disk into; To be cooledly behind 50 about degree, turn over, excision forming packaging after drying and dewatering.The present invention solves bitter taste and the bad impact of mouthfeel of seed in process.
Summary of the invention
The object of the invention is to utilize cycloheptaamylose to shelter and wait bitterly for a whole set of technique, bitter taste and assorted taste that solution Nanfeng orange process mesocarp, tangerine nucleus band have, thus a kind of Luzhou-flavor Nanfeng orange sesame and production technology are provided.
One of technical scheme of the present invention:
A kind of Luzhou-flavor Nanfeng orange sesame, is prepared from by the raw material of following weight portion: go Nanfeng orange pulp 55-65 weight portions, maltose mass concentration after bitter sterilizing to be not less than 80% high maltose syrup 30-35 weight portions, oligomeric maltose 16-20 weight portion, citric acid 0.45-0.65 weight portion, potassium sorbate 0.005-1.000 weight portions, sesame 16-20 weight portions that fry, white granulated sugar 17-30 weight portions, carragheen 2.0-3.0 weight portions and water 55-65 weight portions.
Preferred: the raw material by following weight portion is prepared from: to go Nanfeng orange pulp 60 weight portions, maltose mass concentration after bitter sterilizing to be not less than 80% high maltose syrup 32 weight portions, oligomeric maltose 18 weight portions, citric acid 0.52 weight portion, potassium sorbate 0.008 weight portion, sesame 18 weight portions that fry, white granulated sugar 24 weight portions, carragheen 2.6 weight portions and water 60 weight portions.
Two of technical scheme of the present invention: a kind of production technology of Luzhou-flavor Nanfeng orange sesame, it comprises choosing fruit, blanching cleaning, goes hardship, making beating, homogeneous, pulp to go hardship, sterilizing, slurrying storage, infusion, colloidal sol, insulation to mix; Pass through again moulding, cooling, the demoulding, oven dry, subsides wafer, stripping and slicing and packaging, described pulp goes in hard work skill: utilize B-cyclodextrin to have optionally lemon alkali and the naringin of embedding Nanfeng orange pulp, thereby reduce the bitter taste of Nanfeng orange pulp, its addition is no more than 1% of pulp weight after homogeneous, go bitter temperature to be 40-50 DEG C, temperature retention time 55-65min.
Further preferably its production technology is as follows:
(1) select fruit: select fresh Nanfeng orange, require without the fruit rotting, nothing mildews;
(2) blanching is cleaned: whole fruit is put into boiling water and clean blanching to fruit and limber up;
(3) go hardship: fruit after blanching is put into 1% salt solution blanching 8-12min, and brine temp is 80-90 DEG C, to remove the bitter taste of fruit;
(4) making beating: pull an oar going fruit after hardship to put into beater, isolate pulp and tangerine slag, also pericarp and tangerine core are removed simultaneously;
(5) homogeneous: pulp is entered to colloid mill together with removing the tangerine slag of pericarp and tangerine core and carry out homogeneous;
(6) pulp goes hardship: add cycloheptaamylose, 40-50 DEG C of temperature, under temperature retention time 55-65min condition, shelter hardship, it is the 0.5-0.8% that step (5) makes thing weight that cycloheptaamylose adds quality;
(7) sterilizing: the thing that makes of step (6) is delivered to and carries out heat sterilization in 95 DEG C of jacketed pans and process 18-22min;
(8) slurrying stores: make thing 55-65 weight portions, maltose mass concentration of step (7) are not less than to 80% high maltose syrup 30-35 weight portions, oligomeric maltose 16-20 weight portion, white granulated sugar 2-5 weight portions, citric acid 0.45-0.65 weight portion and potassium sorbate 0.005-1.000 weight portions and mix, after mixing, boil, 90-95 DEG C of temperature insulation 18-22min, store the filling storeroom of putting into well while hot with container afterwards, normal temperature storage, stores 11-12 months;
(9) infusion: make thing and sesame 16-20 weight portions that fry of getting step (8) are put into jacketed pan and carried out infusion;
(10) colloidal sol: white granulated sugar 15-25 weight portions and carragheen 2.0-3.0 weight portions are mixed thoroughly, added water 55-65 weight portions, put into 75-90 DEG C of jacketed pans and carry out colloidal sol 8-12min;
(11) insulation mixes: the making after thing dissolves of thing and step (9) that make of step (8) poured in jacketed pan and mixed;
Pass through again moulding, cooling, the demoulding, oven dry, subsides wafer, stripping and slicing and packaging.
It is raw material that the present invention adopts Nanfeng orange and sesame, uses traditional handicraft to combine with modern technologies and innovates production, and the existing strong tangerine orange local flavor of product, embodies again the distinctive giving off a strong fragrance style of sesame.Sour-sweet, the pure cunning of entrance is pliable and tough, giving off a strong fragrance outstanding, mouthfeel is unique.This production technology is compared with existing handicraft product, and product all has more characteristic in color and luster, sense organ, mouthfeel.Be mainly manifested in: 1, on raw material choose, must use Nanfeng orange and sesame fresh, pollution-free, high-quality is raw material, can not adopt the outer fruits such as Nanfeng orange is raw material.2, adopt advanced pulp, tangerine core, tangerine peel separating technology device, prevent as far as possible reducing tangerine peel and bitter substance enters pulp.3, control suitable acid extraction, 95 DEG C of heating-up temperatures when sterilization.When temperature retention time 20min, effect is better.Distinguish to some extent with existing technique.4, utilize B-cyclodextrin to there is optionally lemon alkali and the naringin of embedding Nanfeng orange pulp, thereby reduce the bitter taste of Nanfeng orange pulp, its addition 0.5-0.8%, temperature 45 C, under temperature retention time 60min condition, effect is best.5, adopt high concentration malt syrup and oligomeric maltose mix operation technique can avoid due to sucrose, the glucose of Nanfeng orange fruitcakes product in depositing occur saturated after again crystallization cause sand return phenomenon, thereby outward appearance and the mouthfeel of product are affected, simultaneously, oligomeric maltose, there is easy to digest, low sugariness, hyposmosis characteristic, can extend the energy supply time, strengthen human body endurance, the functions such as antifatigue.6, utilize Nanfeng orange and sesame to organically combine and carry out processing, the strong local flavor of existing Nanfeng orange, also there is the giving off a strong fragrance feature of sesame, solve the production technology how tangerine orange and sesame merge, both are combined and also have certain novelty and novelty, this is not have completely in existing technique.
Because its production technology and formula and prior art exist larger different, particularly pulp debitterize technology, use high concentration malt syrup to mix operation technique with oligomeric maltose, especially the manufacturing technique method that adopts the close tangerine in Nanfeng County and sesame to merge, therefore, the present invention produces Nanfeng orange sesame and prior art and produces fruitcake product and in color and luster, sense organ, mouthfeel, exists very large differently, and new invention has given that sour-sweet, the pure cunning of Nanfeng orange sesame entrance is pliable and tough, giving off a strong fragrance is given prominence to, the typical style of health-nutrition.
In process of the present invention, emphasis is studied following technology:
(i) Nanfeng orange pulp debitterize technical research
Bitter substance in Nanfeng orange pulp is mainly hesperidin and limonoids, utilize B-cyclodextrin can there is lemon alkali and the naringin of optionally embedding ground Nanfeng orange pulp, thereby reduce the bitter taste of pulp, and to carbohydrate, VC and other nutritional labeling there is no too large impact.B-cyclodextrin is during to Nanfeng orange pulp debitterize, and when its addition is 0.5-0.8%, effect is best, but can not exceed 1%, in order to avoid again separate out.
(ii) in producing, prevent the technical research of Nanfeng orange sesame sand return
Due to the sucrose of Nanfeng orange fruitcakes product in depositing, glucose occur saturated after again crystallization cause sand return phenomenon.Thereby outward appearance and the mouthfeel of product are affected.The method that solves sand return mainly contains: the ratio that improves invert sugar in sucrose; Add the content of starch (grape) syrup, the organic acid content in the moisture of raising product and adjustment product etc., but all there is defect in various degree in the single use of these methods.If invert sugar ratio is too high in sucrose, product is excessively sweet, and glucose itself also can produce crystallization.If too high being difficult for of the moisture of hardship product preserves.
Due to the color and luster and the sugariness that improve the ratio of invert sugar of sucrose and can deepen product simultaneously, in producing, fruitcake adds in large quantities starch syrup, to increase the ratio of the reduced sugar in fruitcake, prevent sand return.The sand return of fruitcake mainly appears at low temperature season, particularly room temperature and is reduced to 10 DEG C and more easily occurs when following.When temperature during at 10 DEG C the solubility of sucrose and glucose be respectively 65.6%, 41.6%, temperature solubility of sucrose and glucose in the time of 0 DEG C is respectively 64.2%, 35.0%, in low temperature, the too high levels of glucose reaches capacity and also can produce recrystallization, still can not solve so the usage ratio of increasing glucose syrup is carried out anti-sand return the reason place that in product, sugar is recrystallized.Therefore the starch syrup that suitably uses low DE value or middle DE value, does not use high DE value starch syrup, adjusts the ratio of different sucrose and starch according to Various Seasonal.
Due to the pectin in raw material also anti-sand return itself, therefore aborning by controlling the different water content of product different seasons when, we adopt high maltose syrup to substitute starch syrup.Its composition of high maltose syrup is mainly maltose (being not less than 50%), glucose, maltotriose, maltotetraose and tetrose with first-class.High maltose syrup has the low and characteristic that mouthfeel is good of sugariness.Because the maltose in high maltose syrup is more stable to heat and acid, under typical temperature, can not change because the decomposition of maltose causes food spoilage or sweet taste, so be difficult for occurring Maillard reaction when heating, can not affect the color and luster of product, in fruitcake is produced, have DE value low, endure warm advantages of higher, the shelf life successful to prolongation product especially.Produce fruitcake product with high maltose syrup at high proportion, fruitcake toughness of products is good, transparency is high, there will not be sand return phenomenon, and can reduce candy cake viscosity, improves the local flavor of product.
The present invention is maturation process, and the main purpose of the present patent application is in a whole set of technique of protection, thus protection Nanfeng orange cake distinguishing products, and therefore the present invention has novelty and creativeness compared to existing technology.
Detailed description of the invention
The present invention is by the following examples can the invention will be further described, but scope of the present invention is not limited to following embodiment.
Embodiment 1 production technology is as follows:
(1) select fruit: select fresh Nanfeng orange, require without the fruit rotting, nothing mildews;
(2) blanching is cleaned: whole fruit is put into boiling water and clean blanching to fruit and limber up;
(3) go hardship: fruit after blanching is put into 1% salt solution blanching 10min, and brine temp is 80-90 DEG C, to remove the bitter taste of fruit;
(4) making beating: pull an oar going fruit after hardship to put into beater, isolate pulp and tangerine slag, the pericarp in tangerine slag and tangerine core are removed;
(5) homogeneous: pulp is entered to colloid mill together with removing the tangerine slag of pericarp and tangerine core and carry out homogeneous;
(6) pulp goes hardship: add cycloheptaamylose, at temperature 45 C, under temperature retention time 60min condition, shelter hardship, it is that step (5) makes 0.5% of thing weight that cycloheptaamylose adds quality;
(7) sterilizing: the thing that makes of step (6) is delivered to and carries out heat sterilization in 95 DEG C of jacketed pans and process 20min;
(8) slurrying stores: make thing 60 weight portions, maltose mass concentration of step (7) are not less than to 80% high maltose syrup 32 weight portions, oligomeric maltose 18 weight portions, white granulated sugar 4 weight portions, citric acid 0.52 weight portion and potassium sorbate 0.008 weight portion and mix, after mixing, boil, 95 DEG C of temperature insulation 20min, store the filling storeroom of putting into well while hot with container afterwards, normal temperature storage, stores 12 months;
(9) infusion: make thing and sesame 18 weight portions that fry of getting step (8) are put into jacketed pan and carried out infusion;
(10) colloidal sol: white granulated sugar 20 weight portions and carragheen 2.6 weight portions are mixed thoroughly, added water 60 weight portions, put into 100 DEG C of jacketed pans and carry out colloidal sol 10min;
(11) insulation mixes: the making after thing dissolves of thing and step (9) that make of step (8) poured in jacketed pan and mixed;
(12) moulding: the slurries after mixing rapidly with quantifying spoon ladled out pack in mould, water smooth;
(13) cooling and demolding: the mould watering is kept flat and makes slurries cooling forming; After slurries cooling forming, slough mould;
(14) dry: demoulding product is put into 60 DEG C, baking oven, dry 24 hours;
(15) paste wafer: to the wafer on Double-face adhesive while hot of the product after drying;
(16) stripping and slicing, packaging: the cake sheet that the product of the wafer posting is cut into prescribed level with dicer; Pack again, weigh, seal.
Claims (2)
1. a Luzhou-flavor Nanfeng orange sesame, is characterized in that processing through following steps by going Nanfeng orange pulp 55-65 weight portions, maltose mass concentration after bitter sterilizing to be not less than 80% high maltose syrup 30-35 weight portions, oligomeric maltose 16-20 weight portion, citric acid 0.45-0.65 weight portion, potassium sorbate 0.005-1.000 weight portions, sesame 16-20 weight portions that fry, white granulated sugar 17-30 weight portions, carragheen 2.0-3.0 weight portions and water 55-65 weight portions:
(1) select fruit: select fresh Nanfeng orange, require without the fruit rotting, nothing mildews;
(2) blanching is cleaned: whole fruit is put into boiling water and clean blanching to fruit and limber up;
(3) go hardship: fruit after blanching is put into 1% salt solution blanching 8-12min, and brine temp is 80-90 DEG C, to remove the bitter taste of fruit;
(4) making beating: pull an oar going fruit after hardship to put into beater, isolate pulp and tangerine slag, also pericarp and tangerine core are removed simultaneously;
(5) homogeneous: pulp is entered to colloid mill together with removing the tangerine slag of pericarp and tangerine core and carry out homogeneous;
(6) pulp goes hardship: add cycloheptaamylose, 40-50 DEG C of temperature, under temperature retention time 55-65min condition, shelter hardship, it is the 0.5-0.8% that step (5) makes thing weight that cycloheptaamylose adds quality;
(7) sterilizing: the thing that makes of step (6) is delivered to and carries out heat sterilization in 95 DEG C of jacketed pans and process 18-22min;
(8) slurrying stores: make thing 55-65 weight portions, maltose mass concentration of step (7) are not less than to 80% high maltose syrup 30-35 weight portions, oligomeric maltose 16-20 weight portion, white granulated sugar 2-5 weight portions, citric acid 0.45-0.65 weight portion and potassium sorbate 0.005-1.000 weight portions and mix, after mixing, boil, 90-95 DEG C of temperature insulation 18-22min, store the filling storeroom of putting into well while hot with container afterwards, normal temperature storage, stores 11-12 months;
(9) infusion: make thing and sesame 16-20 weight portions that fry of getting step (8) are put into jacketed pan and carried out infusion;
(10) colloidal sol: white granulated sugar 15-25 weight portions and carragheen 2.0-3.0 weight portions are mixed thoroughly, added water 55-65 weight portions, put into 75-90 DEG C of jacketed pans and carry out colloidal sol 8-12min;
(11) insulation mixes: the making after thing dissolves of thing and step (9) that make of step (8) poured in jacketed pan and mixed;
Pass through again moulding, cooling, the demoulding, oven dry, subsides wafer, stripping and slicing and packaging.
2. a kind of Luzhou-flavor Nanfeng orange sesame according to claim 1, is characterized in that being prepared from by the raw material of following weight portion: go Nanfeng orange pulp 60 weight portions, maltose mass concentration after bitter sterilizing to be not less than 80% high maltose syrup 32 weight portions, oligomeric maltose 18 weight portions, citric acid 0.52 weight portion, potassium sorbate 0.008 weight portion, sesame 18 weight portions that fry, white granulated sugar 24 weight portions, carragheen 2.6 weight portions and water 60 weight portions.
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| CN103519061B (en) * | 2013-10-24 | 2015-06-03 | 合肥市香口福工贸有限公司 | Method for processing mandarin orange fruitcake |
| CN103829293A (en) * | 2014-02-11 | 2014-06-04 | 陆开云 | Dryness-moistening purple sweet potato sesame cake and preparation method thereof |
| CN105077049A (en) * | 2014-05-16 | 2015-11-25 | 浙江森马生态农业发展有限公司 | Citrus cake boiled liquid, health-care citrus cake and processing method of health-care citrus cake |
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| CN108606146A (en) * | 2018-03-28 | 2018-10-02 | 贵州大学 | A kind of soft cake of myotonin green tea |
| CN110537643A (en) * | 2018-05-28 | 2019-12-06 | 海南省粮油科学研究所 | Nutritional green-gold orange juice beverage and preparation method thereof |
| CN113180218A (en) * | 2021-05-28 | 2021-07-30 | 揭阳市正英食品有限公司 | Novel Chaoshan special fruitcake and preparation method thereof |
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| CN1843164A (en) * | 2006-05-11 | 2006-10-11 | 昆明瑞鹏生态农业科技有限公司 | Snow lotus fruit cool cake and its preparation process |
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| CN102960523A (en) * | 2012-11-01 | 2013-03-13 | 贵州独山石牛食品有限责任公司 | Production method of roxburgh rose sugar cake |
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| KR100998952B1 (en) * | 2008-05-22 | 2010-12-09 | 김성용 | Manufacturing method of orange Yackwa and orange yackwa prepared thereby |
| KR101193942B1 (en) * | 2010-04-09 | 2012-10-24 | 최영범 | The manufacturing method of the citrus snack by using reduced pressure drying |
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| CN1685878A (en) * | 2005-06-03 | 2005-10-26 | 汝源 | Banana sesame and its processing technology |
| CN1843164A (en) * | 2006-05-11 | 2006-10-11 | 昆明瑞鹏生态农业科技有限公司 | Snow lotus fruit cool cake and its preparation process |
| CN101861905A (en) * | 2009-04-15 | 2010-10-20 | 贵州山珍宝绿色科技开发有限公司 | Production method of roxburgh rose fruit cake |
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Application publication date: 20130828 Assignee: JIANGXI JI XIANG FOOD CO., LTD. Assignor: Zhao Fulin Contract record no.: 2015990000779 Denomination of invention: Highly flavored type Nanfeng tangerine orange sesame pudding and production technique Granted publication date: 20141210 License type: Exclusive License Record date: 20150901 |
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Effective date of registration: 20180706 Address after: 344500 Nancheng District, Nanfeng County, Fuzhou, Jiangxi Patentee after: Jiangxi Orange Flower Food Co., Ltd. Address before: 344500 Jiangxi Fuzhou Nanfeng Chengbei Industrial Zone Jiangxi Jixiang Lin Food Co., Ltd. Patentee before: Zhao Fulin |
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