CN103798671B - 一种梁平柚柚皮脱苦脱麻的工艺 - Google Patents

一种梁平柚柚皮脱苦脱麻的工艺 Download PDF

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CN103798671B
CN103798671B CN201410084134.6A CN201410084134A CN103798671B CN 103798671 B CN103798671 B CN 103798671B CN 201410084134 A CN201410084134 A CN 201410084134A CN 103798671 B CN103798671 B CN 103798671B
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oil
shaddock
bitterness
fruits
fiber crops
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CN103798671A (zh
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王�华
郭莉
黄学银
马亚琴
谈安群
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LIANGPING COUNTY QISHUANG FOOD CO., LTD.
Southwest University Citrus Research Institute
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Liangping County Qishuang Food Co Ltd
Southwest university citrus research institute
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    • 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
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • 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
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs

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  • Health & Medical Sciences (AREA)
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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明公开了一种柚子皮脱苦脱麻的工艺，按照如下步骤完成：（1）、原料挑选及清洗：剔除烂果、病虫果，用清水洗涤；（2）、磨油：用磨皮机磨去果实表层油胞，油水乳浊液用于提取香精油；（3）、热烫脱皮：磨去油胞的整果用沸水烫然后剥皮，果肉用于制作汁胞或榨汁用；（4）、切片：将果皮切成条状；（5）、脱苦脱麻：切片后柚皮条置于1%-3%盐沸水中煮5-15分钟，甩干；流动清水漂洗，甩干；再置于沸水中5-10分钟，甩干，流动清水漂洗，甩干得到脱苦脱麻的柚子皮。本发明的柚子皮的脱苦脱麻的工艺简单，脱苦脱麻率大于92%，由此制备的蜜饯糖含量少，符合现代人们的养生理念。深受大众喜爱。

Description

一种梁平柚柚皮脱苦脱麻的工艺
技术领域
本发明涉及一种重庆梁平生产的梁平柚柚皮脱苦脱麻的工艺。
背景技术
梁平柚为中国三大名柚之一，主要种植地为重庆梁平县。果实硕大，果皮金黄鲜艳，芳香浓郁，具消食平喘祛痰、利尿生津等功效。梁平柚非商品果即小果销售很难，将其加工成其他产品是解决梁平柚小果难卖的有效途径。目前市面上有柚果茶等产品。但是梁平柚具有特殊的苦麻味，加工成其他产品，脱苦脱麻是首先需要解决问题。
目前柚子皮脱苦的方法主要包括：通过盐、酸和糖处理。这些只能通过掩盖苦味来降低苦味，且制备出来的蜜饯含糖量高，不符合现在人们的养生理念。
中国专利CN103300312A公开了一种脱苦柚子皮及其生产方法与用途。通过采用微生物发酵的生物转化技术去除柚子的苦味。效果良好，但是工艺较复杂。并且也只针对脱苦，采用上述方法对梁平柚进行脱苦脱麻的效果不好，由此制备的蜜饯和柚子茶口感很差，因此解决梁平柚在加工过程中的苦麻味是重点和难点。
发明内容
本发明所要解决的技术问题在于提供一种工艺简单、苦麻味去除率大于92%的梁平柚柚皮脱苦脱麻的工艺。
为了解决上述技术问题，本发明的技术方案为：一种梁平柚柚皮脱苦脱麻的工艺，其特征在于：按照如下步骤完成：
（1）、原料挑选及清洗：挑选梁平柚，剔除烂果、病虫果，用清水洗涤；
（2）、磨油：用磨皮机磨去果实表层油胞，油水乳浊液用于提取香精油；
（3）、热烫脱皮：磨去油胞的整果用沸水烫然后剥皮，果肉用于制作汁胞或榨汁用；
（4）、切片：将果皮切成条状；
（5）、脱苦脱麻：切片后柚皮条置于1%-3%盐沸水中煮5-15分钟，甩干；流动清水漂洗，甩干；再置于沸水中5-10分钟，甩干，流动清水漂洗，甩干得到脱苦脱麻的柚子皮。
采用上述技术方案，先将柚子皮进行磨油处理，去除表皮油胞，油水乳浊液用于提取香精油，使得柚子皮的经济价值更高。同时，在磨油这个步骤中，我们发现，柚皮的苦麻味去除率达到26%以上。采用热烫脱皮，脱皮更容易。然后再经过盐水煮，清洗，沸水浸泡步骤，苦麻味的去除率达到92%以上。再用本发明的脱苦脱麻后的柚子皮制作蜜饯、或者柚子茶，就可以只用添加少量的糖，符合现代人们的养生理念。深受大众喜爱。
作为优选：所述步骤（3）中，用沸水烫的时间为1-2分钟。
最好是：步骤（4）中，切片的宽度为0.5-1cm，长度为4-5cm。
作为优选：步骤（5）中，所述流动清水漂洗的时间不少于10分钟。作为优选：所述原料来自梁平柚。
有益效果：本发明的柚子皮的脱苦脱麻的工艺简单，脱苦脱麻率大于92%，本发明的脱苦脱麻后的柚子皮制作的蜜饯，糖含量少，具有既能保存柚皮特有的风味，又无苦麻味，鲜亮透明，入口柔软化渣，营养丰富等特点，符合现代人们的养生理念。深受大众喜爱。
具体实施方式
下面结合具体实施例对本发明做进一步说明：
实施例1
原料挑选及清洗：挑选梁平柚，尤其选择小果，剔除烂果、病虫果，用清水洗涤干净。
磨油：用磨皮机磨去果实表层油胞，油水乳浊液可回收提取香精油。热烫脱皮：磨去油胞的整果用沸水烫1-2分钟，剥皮，果肉可以用于制作汁胞或榨汁用。
切片：用手工或切片机切成0.5-1cm宽、4-5cm长的条状。
脱苦脱麻：切片后柚皮条置于1%-3%盐水中烧开煮5-15分钟，甩干；流动清水漂洗1次（每次漂洗时间不少于10分钟），甩干；再置于沸水中5-10分钟，甩干，流动清水漂洗1-2次，甩干，苦麻味去除92%以上。

Claims (3)

1.一种梁平柚柚皮脱苦脱麻的工艺，其特征在于：按照如下步骤完成：
(1)、原料挑选及清洗：挑选梁平柚，剔除烂果、病虫果，用清水洗涤干净；
(2)、磨油：用磨皮机磨去果实表层油胞，油水乳浊液用于提取香精油；
(3)、热烫脱皮：磨去油胞的整果用沸水烫1-2分钟然后剥皮，果肉用于制作汁胞或榨汁用；
(4)、切片：将果皮切成条状；
(5)、脱苦脱麻：切片后的柚皮条置于1％-3％盐沸水中煮5-15分钟，甩干；流动清水漂洗，甩干；再置于沸水中5-10分钟，甩干，流动清水漂洗，甩干得到脱苦脱麻的柚子皮。
2.根据权利要求1所述梁平柚柚皮脱苦脱麻的工艺，其特征在于：步骤(4)中，切片的宽度为0.5-1cm，长度为4-5cm。
3.根据权利要求1所述梁平柚柚皮脱苦脱麻的工艺，其特征在于：步骤(5)中，所述流动清水漂洗的时间不少于10分钟。
CN201410084134.6A 2014-03-10 2014-03-10 一种梁平柚柚皮脱苦脱麻的工艺 Active CN103798671B (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2032247B1 (en) * 2021-09-08 2023-03-22 Univ Southwest Method for preparing low-sugar citrus preserved fruits through enzymatic hardening and intermittent vacuum sugar soaking

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CN105495477A (zh) * 2015-12-09 2016-04-20 西南大学柑桔研究所 香辣柚皮腌菜的制作方法
CN107251976B (zh) * 2017-08-03 2020-12-29 江西花圣食品有限公司 蜂蜜柚子茶及其制备方法
CN108902759A (zh) * 2018-09-14 2018-11-30 柳州市盛景科技有限公司 一种低糖低脂蛋糕及其制备方法

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CN101133811A (zh) * 2007-09-26 2008-03-05 中南大学 柚类青果、次果、果皮综合利用的加工工艺
CN102342361A (zh) * 2011-09-28 2012-02-08 集美大学 一种蜜柚果脯的生产方法

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
CN101133811A (zh) * 2007-09-26 2008-03-05 中南大学 柚类青果、次果、果皮综合利用的加工工艺
CN102342361A (zh) * 2011-09-28 2012-02-08 集美大学 一种蜜柚果脯的生产方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2032247B1 (en) * 2021-09-08 2023-03-22 Univ Southwest Method for preparing low-sugar citrus preserved fruits through enzymatic hardening and intermittent vacuum sugar soaking

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