CN105076645B - The production method of tangerine cake - Google Patents
The production method of tangerine cake Download PDFInfo
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- CN105076645B CN105076645B CN201510500251.0A CN201510500251A CN105076645B CN 105076645 B CN105076645 B CN 105076645B CN 201510500251 A CN201510500251 A CN 201510500251A CN 105076645 B CN105076645 B CN 105076645B
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- tangerine
- base
- diaphragm capsule
- syrup
- production method
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Abstract
The invention belongs to food processing fields, disclose a kind of production method of tangerine cake, its operating procedure includes: sorting, each tangerine base is respectively placed in different diaphragm capsules and successively carries out alkaline soak, clear water impregnates, precooks, is candy and cooling, diaphragm capsule is dismantled again, the tangerine base in diaphragm capsule is taken out, packaging.The production method of tangerine cake provided by the invention can to avoid when crowded base by tangerine base squeeze it is bad, guarantee tangerine base size it is consistent, and can guarantee syrup solidification when each tangerine base separately solidify.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of tangerine cake.
Background technique
Tangerine cake refers to the wholefood being process with the red tangerine with tangerine peel, and tangerine cake color is orange red, is free of any pigment, mouth
Sense is fine and smooth, does not have tangerine peel bitter taste, has effects that moistening lung to arrest cough, the deep welcome by the middle-aged and the old.
The manufacturing process of tangerine cake generally include cake of press, alkaline soak, precook with it is candy, after precooking, it will usually to orange into
The crowded base of row, i.e., squeeze out the moisture that tangerine base absorbs, however, squeezing base is usually that each tangerine cake separately carries out, to every
One tangerine base not can guarantee that dynamics is consistent when extruding, so that the degree that tangerine base is extruded is inconsistent, and then lead to tangerine peel most
Shape and size afterwards are different, and for same a collection of tangerine cake, shape and size are inconsistent to will affect beauty, influences appearance；And
And since extruding dynamics is unable to control, tangerine base is easy to rupture due to deforming excessively on same dimension when being extruded
Damage, as thickness gradually becomes smaller, cross sectional dimensions becomes larger.
In addition, existing tangerine cake all mixes, progress is candy, and it is also in batch that tangerine base, which is picked up from syrup and drained,
What mixing carried out, the sugar in syrup and another tangerine base due to contacting with each other between tangerine base and tangerine base, on a tangerine base
Juice can be connected when solidifying to be solidified, and is connected with each other so as to cause between tangerine base and tangerine base, therefore, syrup is drained, solidified
Afterwards, it also needs to cut the junction between tangerine base and tangerine base, it is troublesome in poeration.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of production method of tangerine cake, which can be to avoid crowded base
When by tangerine base squeeze it is bad, guarantee tangerine base size it is consistent, and can guarantee syrup solidification when each tangerine base separately solidify.
In order to solve the above technical problem, the present invention provides following technical solutions: the production method of tangerine cake, including following step
It is rapid:
1) sorting: the consistent tangerine base of several sizes is chosen；
2) alkaline soak: taking diaphragm capsule with holes, and diaphragm capsule shape is consistent with tangerine base shape, and chamber size is bigger than tangerine base size in diaphragm capsule
Each tangerine base is placed in diaphragm capsule, then the diaphragm capsule is put into buck and impregnates 8-10h by 1-2cm；
3) clear water impregnates: the diaphragm capsule in step 2) being pulled out, is impregnated with clear water, cleaning；
4) it precooks: the diaphragm capsule after immersion being put into clear water and is precooked, then using negative pressure device to the tangerine base in diaphragm capsule
Remove moisture removal；
5) candy: diaphragm capsule is put into syrup and is decocted, until syrup concentration be 110-120 degree, the amount of syrup always with
It does not cross subject to all diaphragm capsules；
6) cooling: the diaphragm capsule in step 5) being picked up and is drained, until the syrup on tangerine base surface solidifies, the water content of tangerine base is
0.05-0.1%；
7) it dismantles, pack: the tangerine base in diaphragm capsule obtained by step 6) being taken out, and is packed, finished product is obtained.
Using the production method of the tangerine cake of technical solution of the present invention, in which:
Step 1): it by the orange juice in orange and the squeezing of tangerine seed, squeezes out, so that orange forms pie, i.e. tangerine base is chosen
The consistent tangerine base of size guarantees that the subsequent tangerine cake finished size made is consistent；
Step 2): alkaline soak can remove the bitter taste in tangerine peel, and can make the hardening of tangerine base, molding, by each tangerine
Base, which is respectively put into a diaphragm capsule, to be impregnated, to can mutually separate between tangerine base and tangerine base, chamber size ratio in diaphragm capsule
The big 1-2cm of tangerine base size, to be expanded in a limited degree after allowing tangerine base to absorb moisture；
Step 3): clear water impregnates the alkali that can remove tangerine base surface；
Step 4): precook can further remove the buck on tangerine base surface, remove tangerine peel bitter taste, and may make tangerine base into
The sizing of one step；
Step 5): decoction may make sugar to immerse in tangerine base；
Step 6): it drains, solidify tangerine base may make further to form.
Technical effect of the invention are as follows: moisture removal is gone to the tangerine base in diaphragm capsule using negative pressure device, tangerine base is in negative pressure state
Lower can equably reduce, and excessively rupture without in becoming larger in a dimension, becoming smaller in a dimension, finally resulting in deformation
Damage, and diaphragm capsule plays the role of limit to tangerine base, can avoid its uncontrollably deformed damaged when being pressurized；Due to the limit of diaphragm capsule
Production, to the uniform stressed of tangerine base, avoids tangerine base from infinitely deforming or deform inconsistent and lead to tangerine base size with negative pressure device
It is inconsistent；Tangerine base is placed in diaphragm capsule, so that it is spaced-apart between tangerine base and tangerine base, it will not when so as to avoid syrup solidification
Same tangerine base is freezing together, and the process so as to save cutting is easy to operate, high-efficient.
It is the preferred embodiment based on above scheme below:
Preferred embodiment one: further including step A between step 4) and step 5)), step A) be marinated: after removing moisture removal
Diaphragm capsule is put into syrup and decocts, until the concentration of syrup is 70-80 degree, diaphragm capsule is remained in syrup and pickled, and the amount of syrup is always
It is subject to excessively not all diaphragm capsules；Step 5) is changed to: taking step A) in syrup and diaphragm capsule carry out secondary decoction, until syrup is dense
Degree is 110-120 degree, and the amount of syrup is subject to excessively not all diaphragm capsules always.It is marinated that more sugars can be made to enter in tangerine base,
Do not had diaphragm capsule to pickle tangerine base with syrup, tangerine base can also be saved, was carried out again when needing to be fabricated to final product
It is candy.
Preferred embodiment two: impregnating in step 3) and carry out three times, and each soaking time is 6-10h.Clear water carries out three times for replacement
It impregnates three times, alkali can be cleaned more thorough.
Preferred embodiment three: soaking process carries out under stiring in step 3).Stirring may make that cleaning effect is more preferable.
Preferred embodiment four: step 4) precooks the time as 4-6min.Experiments have shown that the time is Best Times, the time is too short to be reached
Less than effect, overlong time can cook the tangerine base of also not upper sugar.
Preferred embodiment five: the hole on the diaphragm capsule is uniformly distributed, aperture 0.5-1.5cm.To may make buck, clear water
With syrup well into diaphragm capsule, and the aperture of 0.5-1.5cm may also allow for remaining tangerine seed to pass through.
Specific embodiment
In the production method of tangerine cake of the present invention, diaphragm capsule is in the pie with inner cavity, and the diameter (D) of tangerine base is usually 6cm, tangerine base
Thickness (h) be usually 1cm, diaphragm capsule intracavity diameter (D/cm) and thickness (h/cm) as shown in table 1, on the surrounding side wall of diaphragm capsule
It is even to be distributed with one group of through-hole, the aperture (d/cm) of through-hole as shown in table 1, each technological parameter such as table of embodiment one to embodiment five
Shown in 1:
Table 1
| Embodiment one | Embodiment two | Embodiment three | Example IV | Embodiment five | |
| D*h | 7*1.5 | 8*2 | 7.3*1.6 | 7.5*1.7 | 7.8*1.8 |
| d | 0.5 | 1.5 | 1 | 0.8 | 1.3 |
| The alkaline soak time (h) | 10 | 8 | 9 | 8.5 | 9.5 |
| Clear water soaking time (h) | 10*3 | 6*3 | 7*3 | 8*3 | 9*3 |
| Precook the time (min) | 4 | 6 | 5 | 4.5 | 5.5 |
| Marinated syrup concentration (degree) | 70 | 80 | 75 | 73 | 78 |
| Candy syrup concentration (degree) | 110 | 120 | 115 | 113 | 118 |
The production method of tangerine cake of the present invention is illustrated by taking embodiment one as an example, comprising the following steps:
1) sorting: choosing the consistent tangerine base of several sizes, and the diameter of tangerine base is 6cm, tangerine base with a thickness of 1cm；
2) alkaline soak: taking inner cavity having a size of the diaphragm capsule with holes of 7*1.5 (cm), and the aperture of mesoporous is 0.5cm, will be each
Tangerine base is respectively placed in diaphragm capsule, then the diaphragm capsule is put into buck and impregnates 10h；
3) clear water impregnates: the diaphragm capsule in step 2) being pulled out, under stirring, impregnated, cleaned three times, every time with clear water
Time is 10h；
4) it precooks: the diaphragm capsule after immersion being put into clear water and is precooked, the time of precooking is 4h, then diaphragm capsule is put into closed
In container, moisture removal is gone to the tangerine base in diaphragm capsule with suction filter pump；
A it) pickles: being decocted going the diaphragm capsule after moisture removal to be put into white sand syrup, the initial mass ratio of tangerine base and white granulated sugar
For 1:1.5, during decoction, white sugar and water are constantly filled into, the amount of syrup is subject to excessively not all diaphragm capsules always, decocts
Concentration to syrup stops heating when being 70 degree, diaphragm capsule, which remaines in syrup, to be pickled, saves；
5) candy: when needing to make tangerine cake finished product, to take step A) in syrup and diaphragm capsule carry out secondary decoction, decocting
During, constantly fill into white sugar and water, the amount of syrup is subject to excessively not all diaphragm capsules always, decocts to the concentration of syrup and is
Stop heating at 110 degree,
6) cooling: the diaphragm capsule in step 5) being picked up and is drained, until the syrup on tangerine base surface solidifies；
7) dismantle, pack: the tangerine base in diaphragm capsule obtained by step 6) being taken out, is packaged with packing box, obtain tangerine cake at
Product are placed at dry and ventilated and save.
Since diaphragm capsule will separate between tangerine base and tangerine base, different tangerine bases will not be set in one when solidifying by syrup
It rises, therefore step 7) is without being cut, it is easy to operate, it is high-efficient.
Through measuring, tangerine cake water content made from the above method is 0.07%.
The specific steps of embodiment two to embodiment five are identical with embodiment one, and specific technological parameter is as shown in table 1.
Experiment:
Experimental group: choosing the consistent tangerine base of 500 sizes, and the diameter of tangerine base is 6cm, and the thickness of tangerine base is 1cm, will
It is divided into five groups, and difference label group 1, group 3, group 4, organizes 5 at group 2, and every group of 100 tangerine bases will organize 1, group 2, group 3, group 4, organize 5
Tangerine base makes tangerine cake according to the specific steps of embodiment one to embodiment five and technological parameter respectively, observes the rupture feelings of tangerine base
The solidification situation of condition and syrup, measures the dimensional conditions of tangerine cake, and concrete condition is as shown in table 2.
Contrast groups: choosing the consistent tangerine base of 200 sizes, be divided into 2 groups, will respectively marked as contrast groups 1 and contrast groups 2
The tangerine base of contrast groups 1 and contrast groups 2 is fabricated to tangerine cake finished product according to existing method, i.e., mixes tangerine base and carry out buck leaching
It steeps, precook and candy, observe the rupture event of tangerine base and the solidification situation of syrup, measure the dimensional conditions of tangerine cake, concrete condition
As shown in table 2.
Table 2
As shown in Table 2, tangerine base can be squeezed bad, guarantee tangerine base size one to avoid when crowded base by the production method of tangerine cake of the present invention
It causes, and can guarantee that each tangerine base separately solidifies when syrup solidification.
For those skilled in the art, without departing from the inventive concept of the premise, several changes can also be made
Shape and improvement, these also should be considered as protection scope of the present invention, these all will not influence the effect and patent that the present invention is implemented
Practicability.
Claims (6)
1. the production method of tangerine cake, which comprises the following steps:
1) sorting: the consistent tangerine base of several sizes is chosen；
2) alkaline soak: taking diaphragm capsule with holes, and diaphragm capsule shape is consistent with tangerine base shape, and chamber size is 1- bigger than tangerine base size in diaphragm capsule
Each tangerine base is placed in diaphragm capsule, then the diaphragm capsule is put into buck and impregnates 8-10h by 2cm；
3) clear water impregnates: the diaphragm capsule in step 2) being pulled out, is impregnated with clear water, cleaning；
4) it precooks: the diaphragm capsule after immersion being put into clear water and is precooked, then the tangerine base in diaphragm capsule is removed using negative pressure device
Moisture；
5) candy: diaphragm capsule being put into syrup and is decocted, until the concentration of syrup is 110-120 degree, the amount of syrup is always with no mistake
Subject to all diaphragm capsules；
6) cooling: the diaphragm capsule in step 5) being picked up and is drained, until the syrup on tangerine base surface solidifies, the water content of tangerine base is
0.05-0.1%；
7) it dismantles, pack: the tangerine base in diaphragm capsule obtained by step 6) being taken out, and is packed, finished product is obtained.
2. the production method of tangerine cake as described in claim 1, which is characterized in that further include step between step 4) and step 5)
A), step A) be marinated: it is decocted going the diaphragm capsule after moisture removal to be put into syrup, until the concentration of syrup is 70-80 degree, diaphragm capsule
It remaines in syrup and pickles, the amount of syrup is subject to excessively not all diaphragm capsules always；Step 5) is changed to: taking step A) in syrup and
Diaphragm capsule carries out secondary decoction, until the concentration of syrup is 110-120 degree, the amount of syrup is subject to excessively not all diaphragm capsules always.
3. the production method of tangerine cake as claimed in claim 2, which is characterized in that impregnate and three times, soak every time in step 3)
The bubble time is 6-10h.
4. the production method of tangerine cake as claimed in claim 3, which is characterized in that in step 3) soaking process under stiring into
Row.
5. the production method of tangerine cake as claimed in claim 4, which is characterized in that step 4) precooks the time as 4-6min.
6. the production method of tangerine cake as claimed in claim 5, which is characterized in that the hole on the diaphragm capsule is uniformly distributed, aperture
For 0.5-1.5cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510500251.0A CN105076645B (en) | 2015-08-15 | 2015-08-15 | The production method of tangerine cake |
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| CN201510500251.0A CN105076645B (en) | 2015-08-15 | 2015-08-15 | The production method of tangerine cake |
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| CN105076645B true CN105076645B (en) | 2019-01-15 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108175099A (en) * | 2017-12-01 | 2018-06-19 | 广东新会新本色陈皮研发有限公司 | A kind of production method of mandarin orange cake |
| CN112120110A (en) * | 2020-08-29 | 2020-12-25 | 广西桂林云峰食品有限公司 | Preparation method of preserved orange cake dices |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595932A (en) * | 2009-06-04 | 2009-12-09 | 王建新 | Novel technology for processing preserved kumquat |
| CN102793047A (en) * | 2012-05-26 | 2012-11-28 | 姚文 | Fragrant and sweet orange cake |
| CN103263000A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Production process of refreshing Nanfeng tangerine pastry |
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2015
- 2015-08-15 CN CN201510500251.0A patent/CN105076645B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595932A (en) * | 2009-06-04 | 2009-12-09 | 王建新 | Novel technology for processing preserved kumquat |
| CN102793047A (en) * | 2012-05-26 | 2012-11-28 | 姚文 | Fragrant and sweet orange cake |
| CN103263000A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Production process of refreshing Nanfeng tangerine pastry |
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| CN105076645A (en) | 2015-11-25 |
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