CN104026511B - The preparation method of cumquat can - Google Patents
The preparation method of cumquat can Download PDFInfo
- Publication number
- CN104026511B CN104026511B CN201410304639.9A CN201410304639A CN104026511B CN 104026511 B CN104026511 B CN 104026511B CN 201410304639 A CN201410304639 A CN 201410304639A CN 104026511 B CN104026511 B CN 104026511B
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- China
- Prior art keywords
- cumquat
- minutes
- insulation
- heated
- heat
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- 244000175448 Citrus madurensis Species 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000009413 insulation Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract 3
- 235000013399 edible fruits Nutrition 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000271165 Aurantioideae Species 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000381142 Pachydermia Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- -1 iginates Species 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000006438 vascular health Effects 0.000 description 1
- 231100000216 vascular lesion Toxicity 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- 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
-
- 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
Abstract
The present invention discloses a kind of preparation method of cumquat can, belongs to cumquat deep process technology field. The present invention first cleans cumquat, boiling 0.5 minute～1 minute; Then first put into sodium hydroxide solution, heating, heat-insulation soaking, then put into hydrochloric acid solution, heating, heat-insulation soaking; Stir processing before the cumquat and the xylitol that obtain, heating, insulation is pickled; In cumquat and juice after pickling, add water, and regulate its pH value with citric acid, last tinning, sealing sterilization, makes. The cumquat can mouthfeel that the present invention makes is good, and unique flavor, can preserve for a long time.
Description
Technical field
The invention belongs to cumquat deep process technology field, relate in particular to a kind of preparation method of cumquat can.
Background technology
Cumquat, the fruit of genus Rutaceae Aurantioideae oranges and tangerines family cumquat platymiscium, originates in China. Cumquat is different from other oranges and tangerines, belongs to the edible fruit of entirety, and entrance is with strong fragrant and sweet, and aftertaste is slightly bitter, and its meat pachydermia is thin, lovely luster, and sweet pleasant, local flavor is mellow. Cumquat contains abundant vitamin A, can prevent pigementation, promote skin gloss and elasticity, delaying senility, avoid the lax raw wrinkle of skin, also can prevent ciril disease, as vascular lesion and cancer, more can regulate the flow of vital energy cough-relieving, stomach invigorating, reduce phlegm, prevention of asthma and bronchitis. The citrin containing in cumquat, is the important nutrient of safeguarding vascular health, can strengthen capilary elasticity, can be used as hypertension, vascular sclerosis, the auxiliary food of taking good care of of heart disease. Vitamin C in cumquat, the health care of the function of detoxification to liver, the maintenance of eyes, immune system all has much effect. Therefore, cumquat is a kind of well health fruit. But because cumquat is a kind of fruit in season, seasonal strong, be difficult for preserving, perishable rotten, nutrient loss, therefore, people generally carry out deep processing by cumquat and make the deep processed product of various local flavors, for example, make fruit drink, preserved fruit, can etc., the good storage that cumquat and nutritional labeling thereof are obtained.
Summary of the invention
The technical problem that the present invention solves is to provide a kind of preparation method of cumquat can, and the cumquat can mouthfeel that this preparation method makes is good, and unique flavor, can preserve for a long time.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
A preparation method for cumquat can, the method comprises the following steps:
A, cumquat is clean with cold water, then puts into 85 DEG C～100 DEG C water, and boiling 0.5 minute～1 minute, pulls out, is cooled to room temperature;
B, the cumquat after the boiling of A step is first put into concentration is 3% sodium hydroxide solution, is heated to 30 DEG C～35 DEG C, and heat-insulation soaking 5 minutes～10 minutes, pulls out, cleans; And then to put into concentration be 10% hydrochloric acid solution, be heated to 20 DEG C～25 DEG C, heat-insulation soaking 15 minutes～30 minutes, pulls out, cleans;
C, cumquat and xylitol that B step process is obtained stir, and are heated to 30 DEG C～35 DEG C, and insulation is pickled 0.5 hour～1 hour; Wherein, described cumquat, the mass ratio of xylitol is cumquat: xylitol=100:5～10;
In D, cumquat and juice after pickling to C step, add and the water of described cumquat and the same quality of juice, and regulate its pH value to 3.5～4.5 with citric acid, then tinning, sealing sterilization, makes.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only confined to following examples.
Embodiment 1
The preparation method of capital orange can comprises the following steps:
A, 1kg cumquat is clean with cold water, then puts into 85 DEG C of water, and boiling 1 minute, pulls out, is cooled to room temperature;
B, the cumquat after the boiling of A step is first put into concentration is 3% sodium hydroxide solution, is heated to 30 DEG C, and heat-insulation soaking 10 minutes, pulls out, cleans; And then to put into concentration be 10% hydrochloric acid solution, be heated to 20 DEG C, heat-insulation soaking 30 minutes, pulls out, cleans;
C, the cumquat that B step process is obtained and 0.05kg xylitol stir, and are heated to 30 DEG C, and insulation is pickled 1 hour;
In D, cumquat and juice after pickling to C step, add 1.05kg water, and regulate its pH value to 3.5 with citric acid, then tinning, sealing sterilization, makes.
Embodiment 2
The preparation method of capital orange can comprises the following steps:
A, 1kg cumquat is clean with cold water, then puts into 90 DEG C of water, and boiling 0.6 minute, pulls out, is cooled to room temperature;
B, the cumquat after the boiling of A step is first put into concentration is 3% sodium hydroxide solution, is heated to 32 DEG C, and heat-insulation soaking 6 minutes, pulls out, cleans; And then to put into concentration be 10% hydrochloric acid solution, be heated to 22 DEG C, heat-insulation soaking 18 minutes, pulls out, cleans;
C, the cumquat that B step process is obtained and 0.06kg xylitol stir, and are heated to 335 DEG C, and insulation is pickled 0.6 hour;
In D, cumquat and juice after pickling to C step, add 1.06kg water, and regulate its pH value to 3.8 with citric acid, then tinning, sealing sterilization, makes.
Embodiment 3
The preparation method of capital orange can comprises the following steps:
A, 1kg cumquat is clean with cold water, then puts into 95 DEG C of water, and boiling 0.8 minute, pulls out, is cooled to room temperature;
B, the cumquat after the boiling of A step is first put into concentration is 3% sodium hydroxide solution, is heated to 35 DEG C, and heat-insulation soaking 8 minutes, pulls out, cleans; And then to put into concentration be 10% hydrochloric acid solution, be heated to 25 DEG C, heat-insulation soaking 20 minutes, pulls out, cleans;
C, the cumquat that B step process is obtained and 0.08kg xylitol stir, and are heated to 30 DEG C～35 DEG C, and insulation is pickled 0.5 hour～1 hour;
In D, cumquat and juice after pickling to C step, add 1.08kg water, and regulate its pH value to 4.0 with citric acid, then tinning, sealing sterilization, makes.
Embodiment 4
The preparation method of capital orange can comprises the following steps:
A, 1kg cumquat is clean with cold water, then puts into 100 DEG C of water, and boiling 0.5 minute, pulls out, is cooled to room temperature;
B, the cumquat after the boiling of A step is first put into concentration is 3% sodium hydroxide solution, is heated to 30 DEG C, and heat-insulation soaking 5 minutes, pulls out, cleans; And then to put into concentration be 10% hydrochloric acid solution, be heated to 20 DEG C, heat-insulation soaking 15 minutes, pulls out, cleans;
C, the cumquat that B step process is obtained and 0.1kg xylitol stir, and are heated to 35 DEG C, and insulation is pickled 1 hour;
In D, cumquat and juice after pickling to C step, add 1.1kg water, and regulate its pH value to 4.5 with citric acid, then tinning, sealing sterilization, makes.
Claims (1)
1. a preparation method for cumquat can, is characterized in that comprising the following steps:
A, cumquat is clean with cold water, then puts into 85 DEG C～100 DEG C water, and boiling 0.5 minute～1 minute, pulls out, is cooled to room temperature;
B, the cumquat after the boiling of A step is first put into concentration is 3% sodium hydroxide solution, is heated to 30 DEG C～35 DEG C, and heat-insulation soaking 5 minutes～10 minutes, pulls out, cleans; And then to put into concentration be 10% hydrochloric acid solution, be heated to 20 DEG C～25 DEG C, heat-insulation soaking 15 minutes～30 minutes, pulls out, cleans;
C, cumquat and xylitol that B step process is obtained stir, and are heated to 30 DEG C～35 DEG C, and insulation is pickled 0.5 hour～1 hour; Wherein, described cumquat, the mass ratio of xylitol is cumquat: xylitol=100:5～10;
In D, cumquat and juice after pickling to C step, add and the water of described cumquat and the same quality of juice, and regulate its pH value to 3.5～4.5 with citric acid, then tinning, sealing sterilization, makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410304639.9A CN104026511B (en) | 2014-06-30 | 2014-06-30 | The preparation method of cumquat can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410304639.9A CN104026511B (en) | 2014-06-30 | 2014-06-30 | The preparation method of cumquat can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104026511A CN104026511A (en) | 2014-09-10 |
| CN104026511B true CN104026511B (en) | 2016-05-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410304639.9A Expired - Fee Related CN104026511B (en) | 2014-06-30 | 2014-06-30 | The preparation method of cumquat can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026511B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724989A (en) * | 2016-02-24 | 2016-07-06 | 牟国友 | Drink containing citrus slices and preparing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1698444A (en) * | 2004-05-18 | 2005-11-23 | 宁波宝鱼食品有限公司 | Soft citrus can and production technique thereof |
| CN101919522A (en) * | 2010-07-28 | 2010-12-22 | 宁波东方九洲食品工贸有限公司 | Method for preparing canned orange in syrup |
-
2014
- 2014-06-30 CN CN201410304639.9A patent/CN104026511B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1698444A (en) * | 2004-05-18 | 2005-11-23 | 宁波宝鱼食品有限公司 | Soft citrus can and production technique thereof |
| CN101919522A (en) * | 2010-07-28 | 2010-12-22 | 宁波东方九洲食品工贸有限公司 | Method for preparing canned orange in syrup |
Non-Patent Citations (1)
| Title |
|---|
| 低糖金桔罐头的腌制;涂宗财等;《南昌大学学报》;19940630;第16卷(第2期);98-101 * |
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| Publication number | Publication date |
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| CN104026511A (en) | 2014-09-10 |
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| C14 | Grant of patent or utility model | ||
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Granted publication date: 20160504 Termination date: 20160630 |