CN105166304A - Preparation method of lemon preserved fruit - Google Patents
Preparation method of lemon preserved fruit Download PDFInfo
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- CN105166304A CN105166304A CN201510737826.0A CN201510737826A CN105166304A CN 105166304 A CN105166304 A CN 105166304A CN 201510737826 A CN201510737826 A CN 201510737826A CN 105166304 A CN105166304 A CN 105166304A
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Abstract
The invention discloses a preparation method of a lemon preserved fruit. The preparation method comprises the steps of preprocessing, cutting, juice squeezing, slicing, calcification, debitterization, desalination, pickling, reladling, acid regulation and drying. According to the existing preparation processes of lemon preserved fruits, a salt blank is prepared by virtue of long-time sugaring, or airing and salting at the high temperature above 80 DEG C and is rinsed, and the processes belong to high-energy and long-time processing steps, so that the taste and the characteristics of fresh lemons are lost. According to the preparation method, the lemon preserved fruit is subjected to high-temperature and short-time debitterization, is added with auxiliary materials and additives, is pickled at the normal temperature and is dried at the temperature not higher than 65 DEG C, and therefore, the prepared product preserves the flavor and the color of the lemons. Besides, two ends and the middle of the lemon are slotted by virtue of the process, the lemon juice is firstly recycled through squeezing, the original tissues of the lemon are preserved, and the original shape of the lemon is kept, so that the lemon preserved fruit prepared by virtue of the process has the same appearance with preserved fruits prepared by directly slicing fresh fruits.
Description
Technical field
The present invention relates to a kind of lemon preserved fruit preparation method, belong to fruit process technical field.
Background technology
Lemon, belong to the evergreen dungarunga of Rutaceae Citrus, one of fruit having medical value most in the world, it is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amounts sodium element etc., very useful to human body.Record in Compendium of Material Medica lemon have promote the production of body fluid, quench the thirst, the merit such as to drive away summer heat.Lemon juice, nature and flavor are bitter, warm, nontoxic." Luchuan book on Chinese herbal medicine " says that citron fruit, skin juice etc. have thin stagnant, stomach invigorating, pain relieving, control the usefulness such as stasis stomachache do not feel like eating.Modern medicine thinks that lemon is the medicine food of prevention cardiovascular disease.Because citric acid becomes a kind of soluble complexes with calcium binding in human body, thus alleviate the effect that calcium ion has promotion blood clotting.Therefore, hypertension, Patients With Myocardial Infarction often drink lemonade, have very large benefit to improving symptom.
The lemon of existing market, except edible as fresh fruit, is used for being prepared into preserved fruit.But all through the high temperature of 80 ° of more than C in the preparation process of lemon preserved fruit, long sugaring, or dry, saltedly make salt embryo, the step of rinsing, these processes all belong to high-energy, long treatment step, and the mouthfeel of the fresh fruit of lemon and characteristic can be made all to run off.Existing lemon processing technology makes preserved fruit and fruit juice respectively, and namely with a collection of lemon fresh fruit, because the restriction of processing method, after squeezing out fruit juice, then remaining pulp cannot continue to be made as preserved fruit again, can only abandon, and so just causes very large waste.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of lemon preserved fruit preparation method, solving on the one hand existing lemon preserved fruit preparation process causes the product fruit taste prepared not good through hyperthermia, various long-time airing, salt marsh and rinsing, the deficiency of nutrition leak, then solve when traditional diamond-making technique produces preserved fruit to waste fruit juice on the other hand, abandon pulp when producing fruit juice, the deficiency of fruit juice and preserved fruit cannot be produced simultaneously.
The solution of above-mentioned technical problem have employed following technical measures, and a kind of lemon preserved fruit preparation method, mainly comprises the steps:
One, pretreatment: get Fresh Lemon, chooses decayed fruit, cleans up pericarp surface as raw material;
Two, cutting is squeezed the juice: the fruit after cleaning cuts away end to end respectively, then cuts in half from the intermediate lateral of fruit, then sends into squeezer squeezing, collects fruit juice, for the production of beverage;
Three, cut into slices: the marc after squeezing is laterally cut into the thick round chankings of 3-5mm;
Four, calcification: the ratio according to the weight ratio of water and anhydrous calcium chloride being 450-550:3-5, preparation calcifying solution, be the ratio of 500:300-350 according to calcifying solution and the weight ratio of chankings, chankings is placed in calcifying solution, and calcifying solution did not have chankings, immersion 30min;
Five, debitterize goes salty: the sodium chloride solution of preparation mass/mass 5%, pours into wherein after boiling by chankings, heating 15min, then pulls out to put into water and soak 3-5min at once, constantly stirs, repeats to change water 5 times;
Six, pickle: pulled out by cooled chankings and fully drain, add auxiliary material and pickle, the weight portion that chankings and auxiliary material form is: chankings 8-10 part, white sugar 1-3 part, glucose 1-1.25 part, malt syrup 1-1.5 part, vitamin C 0.02-0.025 part;
Seven, the acid adjustment of falling bucket:, pickle acid adjustment 0.9-1.3%, pol 35-45 ° BX after 24h; Curing process falls bucket once every 24h, after pickling 48h-96h, drains syrup, and chankings is discharged to and sets off oven dry by contrast;
Eight, drying and packaging: dry 2h under chankings being placed in 55-65 DEG C of environment, then turn over sieve, standing 8-10h eases back, then dry to moisture under being placed in 35-55 DEG C of environment to be 14-20%, to pack and get final product.
Take the present invention of above-mentioned measure, first squeezed fruit juice, then prepare preserved fruit by getting the residual fruit after juice, this utilizes the secondary of Lemon fruit, and the value of Lemon fruit is maximized, and simultaneously also without discarded object, reaches the object of environmental protection.Lemon preserved fruit in the present invention is through sodium chloride solution high temperature, short time debitterize, and interpolation auxiliary material and additive carry out normal temperature and pickle, and dry through being no more than 65 ° of C temperature, obtained product, maintains local flavor and the color and luster of lemon.This technique have employed the mode of two and central incision in addition, because all there is otch on middle and both sides, during squeezing, fruit juice is extruded by smoothness from otch, therefore the lemon being cut into two halves can at utmost keep original shape, and most pulp fruit capsule can be possessed, solve the problem that in traditional lemon process, fruit juice and preserved fruit can not be produced simultaneously.
Detailed description of the invention
Embodiment 1
One, pretreatment: get Fresh Lemon, chooses decayed fruit, cleans up pericarp surface as raw material;
Two, cutting is squeezed the juice: the fruit after cleaning cuts away end to end respectively, then cuts in half from the intermediate lateral of fruit, then sends into squeezer squeezing, collects fruit juice, for the production of beverage;
Three, cut into slices: the marc after squeezing is laterally cut into the thick round chankings of 3mm;
Four, calcification: add 3kg anhydrous calcium chloride to 450kg water and be made into calcifying solution, add 272kg chankings, calcifying solution did not have chankings, soaks 30min;
Five, debitterize goes salty: the sodium chloride solution of preparation mass/mass 5%, pours into wherein after boiling by chankings, heating 15min, then pulls out to put into water and soak 3min at once, constantly stirs, repeats to change water 5 times;
Six, pickle: pulled out by cooled chankings and fully drain, add auxiliary material and pickle, auxiliary material consists of: chankings 272kg, white sugar 34kg, glucose 34kg, malt syrup 34kg, vitamin C 0.68kg;
Seven, the acid adjustment of falling bucket: after pickling 24h, and acid adjustment 0.9%, pol 35 ° of BX; Curing process falls bucket once every 24h, after pickling 48h, drains syrup, and chankings is discharged to and sets off oven dry by contrast;
Eight, drying and packaging: dry 2h under chankings being placed in 55 DEG C of environment, then turn over sieve, leaves standstill and 8 to ease back, then dries to moisture under being placed in 35 DEG C of environment to be 14%, to pack and get final product.
Embodiment 2
One, pretreatment: get Fresh Lemon, chooses decayed fruit, cleans up pericarp surface as raw material;
Two, cutting is squeezed the juice: the fruit after cleaning cuts away end to end respectively, then cuts in half from the intermediate lateral of fruit, then sends into squeezer squeezing, collects fruit juice, for the production of beverage;
Three, cut into slices: the marc after squeezing is laterally cut into the thick round chankings of 5mm;
Four, calcification: add 5kg anhydrous calcium chloride and be made into calcifying solution in 550kg water, add 389kg chankings, calcifying solution did not have chankings, soaks 30min;
Five, debitterize goes salty: the sodium chloride solution of preparation mass/mass 5%, pours into wherein after boiling by chankings, heating 15min, then pulls out to put into water and soak 5min at once, constantly stirs, repeats to change water 5 times;
Six, pickle: pulled out by cooled chankings and fully drain, add auxiliary material and pickle, auxiliary material composition according to weight portion is: chankings 389kg, white sugar 117kg, glucose 49kg, malt syrup 59kg, vitamin C 0.98kg;
Seven, the acid adjustment of falling bucket: after pickling 24h, and acid adjustment 1.3%, pol 45 ° of BX; Curing process falls bucket once every 24h, after pickling 96h, drains syrup, and chankings is discharged to and sets off oven dry by contrast;
Eight, drying and packaging: dry 2h under chankings being placed in 65 DEG C of environment, then turn over sieve, standing 10h eases back, then dry to moisture under being placed in 55 DEG C of environment to be 20%, to pack and get final product.
Embodiment 3
One, pretreatment: get Fresh Lemon, chooses decayed fruit, cleans up pericarp surface as raw material;
Two, cutting is squeezed the juice: the fruit after cleaning cuts away end to end respectively, then cuts in half from the intermediate lateral of fruit, then sends into squeezer squeezing, collects fruit juice, for the production of beverage;
Three, cut into slices: the marc after squeezing is laterally cut into the thick round chankings of 4mm;
Four, calcification: add 5kg anhydrous calcium chloride and be made into calcifying solution in 500kg water, add 330kg chankings, calcifying solution did not have chankings, soaks 30min;
Five, debitterize goes salty: the sodium chloride solution of preparation mass/mass 5%, pours into wherein after boiling by chankings, heating 15min, then pulls out to put into water and soak 5min at once, constantly stirs, repeats to change water 5 times;
Six, pickle: pulled out by cooled chankings and fully drain, add auxiliary material and pickle, auxiliary material composition according to weight portion is: chankings 330kg, white sugar 99kg, glucose 41kg, malt syrup 50kg, vitamin C 0.83kg;
Seven, the acid adjustment of falling bucket: after pickling 24h, and acid adjustment 1.1%, pol 40 ° of BX; Curing process falls bucket once every 24h, after pickling 72h, drains syrup, and chankings is discharged to and sets off oven dry by contrast;
Eight, drying and packaging: dry 2h under chankings being placed in 65 DEG C of environment, then turn over sieve, standing 10h eases back, then dry to moisture under being placed in 55 DEG C of environment to be 20%, to pack and get final product.
Obtained lemon preserved fruit leading indicator:
Claims (1)
1. a lemon preserved fruit preparation method, is characterized in that described method mainly comprises the steps:
(1), pretreatment: get Fresh Lemon, choose decayed fruit, clean up pericarp surface as raw material;
(2), cutting is squeezed the juice: the fruit after cleaning cuts away end to end respectively, then cuts in half from the intermediate lateral of fruit, then sends into squeezer squeezing, collects fruit juice, for the production of beverage;
(3), cut into slices: the marc after squeezing is laterally cut into the thick round chankings of 3-5mm;
(4), calcification: the ratio according to the weight ratio of water and anhydrous calcium chloride being 450-550:3-5, preparation calcifying solution, be the ratio of 500:300-350 according to calcifying solution and the weight ratio of chankings, chankings is placed in calcifying solution, and calcifying solution did not have chankings, immersion 30min;
(5), debitterize goes salty: the sodium chloride solution of preparation mass/mass 5%, pours into wherein after boiling by chankings, heating 15min, then pulls out to put into water and soak 3-5min at once, constantly stirs, repeats to change water 5 times;
(6), pickle: pulled out by cooled chankings and fully drain, add auxiliary material and pickle, the weight portion that chankings and auxiliary material form is: chankings 8-10 part, white sugar 1-3 part, glucose 1-1.25 part, malt syrup 1-1.5 part, vitamin C 0.02-0.025 part;
(7), the acid adjustment of falling bucket:, pickle acid adjustment 0.9-1.3%, pol 35-45 ° BX after 24h; Curing process falls bucket once every 24h, after pickling 48h-96h, drains syrup, and chankings is discharged to and sets off oven dry by contrast;
(8), drying and packaging: dry 2h under chankings being placed in 55-65 DEG C of environment, then turn over sieve, standing 8-10h eases back, then dries to moisture under being placed in 35-55 DEG C of environment to be 14-20%, to pack and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510737826.0A CN105166304A (en) | 2015-11-04 | 2015-11-04 | Preparation method of lemon preserved fruit |
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| CN201510737826.0A CN105166304A (en) | 2015-11-04 | 2015-11-04 | Preparation method of lemon preserved fruit |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578310A (en) * | 2016-12-21 | 2017-04-26 | 许明忠 | Preparation method of preserved lemon |
| CN106579163A (en) * | 2016-10-19 | 2017-04-26 | 西华大学 | Processing method of instant pickled dried lemon fruits |
| CN109247417A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of lemon preserved with orange peel food and preparation method thereof |
| CN110537618A (en) * | 2018-05-28 | 2019-12-06 | 海南省粮油科学研究所 | Preserved green-golden orange and preparation method thereof |
| CN113729185A (en) * | 2021-08-27 | 2021-12-03 | 元气密语机能性(广东)生物科技有限公司 | Production method of honey lemon slices |
| CN114208926A (en) * | 2021-12-10 | 2022-03-22 | 合浦果香园食品有限公司 | Method for preparing preserved lemon |
Citations (8)
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|---|---|---|---|---|
| CN1038199A (en) * | 1988-06-04 | 1989-12-27 | 钱永林 | Comprehensive processing technology of preserved fruit and fruit juice |
| CN1155990A (en) * | 1996-12-19 | 1997-08-06 | 北京市果脯厂 | Fruit processing method for making multiple products from one fruit |
| CN1969649A (en) * | 2006-12-08 | 2007-05-30 | 付东升 | Low-sugar preserved bitter gourd and preparation method thereof |
| CN101176541A (en) * | 2007-12-11 | 2008-05-14 | 浙江省农业科学院 | Processing method entirely using fruit juice and fruit embryo of waxberry |
| CN103583779A (en) * | 2013-11-29 | 2014-02-19 | 张共青 | Lemon preserved fruits and production process thereof |
| CN103749888A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Minty preserved honey pomelo and preparation method thereof |
| CN104351453A (en) * | 2014-11-26 | 2015-02-18 | 安岳县鑫源柠檬制品有限公司 | Preserved lemon and preparation process thereof |
| CN104621321A (en) * | 2013-11-14 | 2015-05-20 | 卢仁华 | Cynanchum corymbosum preserve production method |
-
2015
- 2015-11-04 CN CN201510737826.0A patent/CN105166304A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038199A (en) * | 1988-06-04 | 1989-12-27 | 钱永林 | Comprehensive processing technology of preserved fruit and fruit juice |
| CN1155990A (en) * | 1996-12-19 | 1997-08-06 | 北京市果脯厂 | Fruit processing method for making multiple products from one fruit |
| CN1969649A (en) * | 2006-12-08 | 2007-05-30 | 付东升 | Low-sugar preserved bitter gourd and preparation method thereof |
| CN101176541A (en) * | 2007-12-11 | 2008-05-14 | 浙江省农业科学院 | Processing method entirely using fruit juice and fruit embryo of waxberry |
| CN104621321A (en) * | 2013-11-14 | 2015-05-20 | 卢仁华 | Cynanchum corymbosum preserve production method |
| CN103583779A (en) * | 2013-11-29 | 2014-02-19 | 张共青 | Lemon preserved fruits and production process thereof |
| CN103749888A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Minty preserved honey pomelo and preparation method thereof |
| CN104351453A (en) * | 2014-11-26 | 2015-02-18 | 安岳县鑫源柠檬制品有限公司 | Preserved lemon and preparation process thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579163A (en) * | 2016-10-19 | 2017-04-26 | 西华大学 | Processing method of instant pickled dried lemon fruits |
| CN106578310A (en) * | 2016-12-21 | 2017-04-26 | 许明忠 | Preparation method of preserved lemon |
| CN110537618A (en) * | 2018-05-28 | 2019-12-06 | 海南省粮油科学研究所 | Preserved green-golden orange and preparation method thereof |
| CN109247417A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of lemon preserved with orange peel food and preparation method thereof |
| CN113729185A (en) * | 2021-08-27 | 2021-12-03 | 元气密语机能性(广东)生物科技有限公司 | Production method of honey lemon slices |
| CN114208926A (en) * | 2021-12-10 | 2022-03-22 | 合浦果香园食品有限公司 | Method for preparing preserved lemon |
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