CN105661402A - Freeze-dried kumquat powder - Google Patents
Freeze-dried kumquat powder Download PDFInfo
- Publication number
- CN105661402A CN105661402A CN201610087943.1A CN201610087943A CN105661402A CN 105661402 A CN105661402 A CN 105661402A CN 201610087943 A CN201610087943 A CN 201610087943A CN 105661402 A CN105661402 A CN 105661402A
- Authority
- CN
- China
- Prior art keywords
- fortunellae margaritae
- fructus fortunellae
- sheet
- fructus
- margaritae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 239000000843 powder Substances 0.000 title claims abstract description 13
- 244000175448 Citrus madurensis Species 0.000 title abstract 9
- 235000017317 Fortunella Nutrition 0.000 title abstract 9
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 238000001291 vacuum drying Methods 0.000 claims abstract description 8
- 239000008176 lyophilized powder Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000012286 potassium permanganate Substances 0.000 claims description 5
- HEZMRBNCRSVIHU-UHFFFAOYSA-N calcium boric acid dihypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-].OB(O)O HEZMRBNCRSVIHU-UHFFFAOYSA-N 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 235000021022 fresh fruits Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 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
- 235000014510 cooky Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000013481 Fortunella crassifolia Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses freeze-dried kumquat powder and belongs to the technical field of deep kumquat processing. The freeze-dried kumquat powder is prepared through the steps of fruit selection, cleaning, slicing, quick freezing, vacuum drying, smashing and the like. The freeze-dried kumquat powder can serve as a main raw material to be made into a medicine to be taken after being mixed with boiling water, biscuits, cakes and other products, accordingly the types of deeply-processed kumquat products are enriched, the market demands of kumquat are increased, the freeze-dried kumquat powder facilitates promotion of industrialized development of the kumquat, and the economic benefits of fruit farmers are improved.
Description
Technical field
The invention belongs to Fructus Fortunellae Margaritae deep process technology field, particularly relate to a kind of Fructus Fortunellae Margaritae lyophilized powder.
Background technology
Fructus Fortunellae Margaritae belongs to Rutaceae Fructus Fortunellae Margaritae and belongs to, also known as gold Fructus Jujubae, gold bullet, Jindan, Fortunella crassifolia Swingle, horse water Fructus Citri tangerinae, Fructus Fortunellae Margaritae, Fructus Fortunellae Margaritae, crackling Fructus Citri tangerinae. Fructus Fortunellae Margaritae fruit contains the compositions such as abundant vitamin C, Fructus Fortunellae Margaritae glycoside, to safeguarding cardiovascular function, preventing the disease such as sclerosis of blood vessels, hypertension from having certain effect.
Fructus Fortunellae Margaritae is a kind of fruit in season, and shelf life is short, and the short-term market digestion amount of fresh fruit is limited, and sales volume is little, not only affects the income of orchard worker, and constrains the industrialized development of Fructus Fortunellae Margaritae. Existing Fructus Fortunellae Margaritae is mainly to eat raw and to make preserve, its deep processed product kind is very few, development and utilization to Fructus Fortunellae Margaritae deep processed product kind, the problem limited by can better solve Fructus Fortunellae Margaritae fresh fruit market digestion amount, is also provided that more rich Fructus Fortunellae Margaritae deep processed product kind selects for consumer.
Summary of the invention
The technical problem to be solved is to provide a kind of Fructus Fortunellae Margaritae lyophilized powder, and this Fructus Fortunellae Margaritae lyophilized powder can make the products such as electuary, cookies, cake as primary raw material, thus abundant Fructus Fortunellae Margaritae deep processed product kind.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
This Fructus Fortunellae Margaritae lyophilized powder is prepared by the method comprised the following steps:
A. fruit is selected: reject off standard and the Fructus Fortunellae Margaritae gone mouldy that rots;
B. clean: step A is processed the Fructus Fortunellae Margaritae obtained and puts into immersion in soak, then take out washing clean; Wherein, described soak is the one in 0.5%～1% hydrochloric acid solution, 0.05%～0.1% potassium permanganate solution and 0.0006% Eusol three;
C. section: step B is processed the Fructus Fortunellae Margaritae obtained and is cut into lamellar;
D. quick-freezing: step C is processed the Fructus Fortunellae Margaritae sheet obtained and freezed to subzero less than 30 in 30 minutes;
E. vacuum drying: Fructus Fortunellae Margaritae sheet D step process obtained is put in Dewar vessel, by vacuum system, the pressure in this Dewar vessel is dropped to below three phase point, thered is provided heat to make the temperature in this container reach 30 DEG C～120 DEG C by heating system simultaneously, the moisture in Fructus Fortunellae Margaritae sheet is made to evaporate gradually, until being dried to moisture is 0%～5%;
F. pulverize: Fructus Fortunellae Margaritae sheet E step process obtained is ground into the powder of 50 order～200 orders.
Owing to adopting technique scheme, there is advantages that
1. the present invention develops a kind of Fructus Fortunellae Margaritae lyophilized powder, this Fructus Fortunellae Margaritae lyophilized powder can make the products such as electuary, cookies, cake as primary raw material, thus abundant Fructus Fortunellae Margaritae deep processed product kind, expands the market demand of Fructus Fortunellae Margaritae, may advantageously facilitate the development of Fructus Fortunellae Margaritae industrialization, improve the economic well-being of workers and staff of orchard worker.
2. the present invention soaks by being put into by Fructus Fortunellae Margaritae in 0.5%～1% hydrochloric acid solution or 0.05%～0.1% potassium permanganate solution or 0.0006% Eusol, then take out washing clean, it is possible not only to remove the earth on Fructus Fortunellae Margaritae surface, the pesticide residues even removing Fructus Fortunellae Margaritae surface can also be effectively reduced, so that Fructus Fortunellae Margaritae lyophilized powder of the present invention is more safe and reliable.
3. the present invention is by first by Fructus Fortunellae Margaritae quick-freezing to subzero less than 30, and then drying under three phase point to moisture is 0% again, is then comminuted into powder, so that complete as far as possible the remaining of the nutritional labeling of Fructus Fortunellae Margaritae fresh fruit.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
This Fructus Fortunellae Margaritae lyophilized powder is prepared by following method:
A. fruit is selected: reject off standard and the Fructus Fortunellae Margaritae gone mouldy that rots;
B. clean: the Fructus Fortunellae Margaritae chosen is put in 0.5% hydrochloric acid solution and soak 60 minutes, then take out washing clean;
C. section: clean Fructus Fortunellae Margaritae gross weight is cut into four lamellars;
D. quick-freezing: Fructus Fortunellae Margaritae sheet was freezed to subzero less than 30 in 30 minutes;
E. vacuum drying: the Fructus Fortunellae Margaritae sheet after quick-freezing is put in Dewar vessel, by vacuum system, the pressure in this Dewar vessel is dropped to below three phase point, thered is provided heat to make the temperature in this container reach 30 DEG C by heating system simultaneously, the moisture in Fructus Fortunellae Margaritae sheet is made to evaporate gradually, until being dried to Fructus Fortunellae Margaritae sheet moisture is 0%;
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of 50 orders under vacuum conditions.
Embodiment 2
This Fructus Fortunellae Margaritae lyophilized powder is prepared by following method:
A. fruit is selected: reject off standard and the Fructus Fortunellae Margaritae gone mouldy that rots;
B. clean: the Fructus Fortunellae Margaritae chosen is put in 1% hydrochloric acid solution and soak 50 minutes, then take out washing clean;
C. section: be cut into six lamellars after clean Fructus Fortunellae Margaritae peeling;
D. quick-freezing: Fructus Fortunellae Margaritae sheet was freezed to subzero less than 30 in 30 minutes;
E. vacuum drying: the Fructus Fortunellae Margaritae sheet after quick-freezing is put in Dewar vessel, by vacuum system, the pressure in this Dewar vessel is dropped to below three phase point, thered is provided heat to make the temperature in this container reach 120 DEG C by heating system simultaneously, the moisture in Fructus Fortunellae Margaritae sheet is made to evaporate gradually, until being dried to Fructus Fortunellae Margaritae sheet moisture is 5%;
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of 200 orders under vacuum conditions.
Embodiment 3
This Fructus Fortunellae Margaritae lyophilized powder is prepared by following method:
A. fruit is selected: reject off standard and the Fructus Fortunellae Margaritae gone mouldy that rots;
B. clean: the Fructus Fortunellae Margaritae chosen is put in 0.05% potassium permanganate solution and soak 40 minutes, then take out washing clean;
C. section: be cut into four lamellars after clean Fructus Fortunellae Margaritae peeling;
D. quick-freezing: Fructus Fortunellae Margaritae sheet was freezed to subzero less than 30 in 30 minutes;
E. vacuum drying: the Fructus Fortunellae Margaritae sheet after quick-freezing is put in Dewar vessel, by vacuum system, the pressure in this Dewar vessel is dropped to below three phase point, thered is provided heat to make the temperature in this container reach 100 DEG C by heating system simultaneously, the moisture in Fructus Fortunellae Margaritae sheet is made to evaporate gradually, until being dried to Fructus Fortunellae Margaritae sheet moisture is 2%;
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of 120 orders under vacuum conditions.
Embodiment 4
This Fructus Fortunellae Margaritae lyophilized powder is prepared by following method:
A. fruit is selected: reject off standard and the Fructus Fortunellae Margaritae gone mouldy that rots;
B. clean: the Fructus Fortunellae Margaritae chosen is put in 0.1% potassium permanganate solution and soak 60 minutes, then take out washing clean;
C. section: clean Fructus Fortunellae Margaritae gross weight is cut into six lamellars;
D. quick-freezing: Fructus Fortunellae Margaritae sheet was freezed to subzero less than 30 in 30 minutes;
E. vacuum drying: the Fructus Fortunellae Margaritae sheet after quick-freezing is put in Dewar vessel, by vacuum system, the pressure in this Dewar vessel is dropped to below three phase point, thered is provided heat to make the temperature in this container reach 30 DEG C by heating system simultaneously, the moisture in Fructus Fortunellae Margaritae sheet is made to evaporate gradually, until being dried to Fructus Fortunellae Margaritae sheet moisture is 1%;
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of 50 orders under vacuum conditions.
Embodiment 5
This Fructus Fortunellae Margaritae lyophilized powder is prepared by following method:
A. fruit is selected: reject off standard and the Fructus Fortunellae Margaritae gone mouldy that rots;
B. clean: the Fructus Fortunellae Margaritae chosen is put in 0.0006% Eusol and soak 60 minutes, then take out washing clean;
C. section: clean Fructus Fortunellae Margaritae gross weight is cut into six lamellars;
D. quick-freezing: Fructus Fortunellae Margaritae sheet was freezed to subzero less than 30 in 30 minutes;
E. vacuum drying: the Fructus Fortunellae Margaritae sheet after quick-freezing is put in Dewar vessel, by vacuum system, the pressure in this Dewar vessel is dropped to below three phase point, thered is provided heat to make the temperature in this container reach 30 DEG C by heating system simultaneously, the moisture in Fructus Fortunellae Margaritae sheet is made to evaporate gradually, until being dried to Fructus Fortunellae Margaritae sheet moisture is 4%;
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of 50 orders under vacuum conditions.
The main nutrient composition kind of the Fructus Fortunellae Margaritae lyophilized powder prepared with embodiment 1～embodiment 5 by the raw material Fructus Fortunellae Margaritae fresh fruit adopted detects, its result such as table 1 below.
Table 1
From above-mentioned table 1 testing result it is known that the Fructus Fortunellae Margaritae lyophilized powder that the present invention prepares has been effectively maintained the nutritional labeling of Fructus Fortunellae Margaritae fresh fruit.
Claims (1)
1. a Fructus Fortunellae Margaritae lyophilized powder, it is characterised in that this Fructus Fortunellae Margaritae lyophilized powder is prepared by the method comprised the following steps:
A. fruit is selected: reject off standard and the Fructus Fortunellae Margaritae gone mouldy that rots;
B. clean: step A is processed the Fructus Fortunellae Margaritae obtained and puts into immersion in soak, then take out washing clean; Wherein, described soak is the one in 0.5%～1% hydrochloric acid solution, 0.05%～0.1% potassium permanganate solution and 0.0006% Eusol three;
C. section: step B is processed the Fructus Fortunellae Margaritae obtained and is cut into lamellar;
D. quick-freezing: step C is processed the Fructus Fortunellae Margaritae sheet obtained and freezed to subzero less than 30 in 30 minutes;
E. vacuum drying: Fructus Fortunellae Margaritae sheet D step process obtained is put in Dewar vessel, by vacuum system, the pressure in this Dewar vessel is dropped to below three phase point, thered is provided heat to make the temperature in this container reach 30 DEG C～120 DEG C by heating system simultaneously, the moisture in Fructus Fortunellae Margaritae sheet is made to evaporate gradually, until being dried to moisture is 0%～5%;
F. pulverize: Fructus Fortunellae Margaritae sheet E step process obtained is ground into the powder of 50 order～200 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610087943.1A CN105661402A (en) | 2016-02-17 | 2016-02-17 | Freeze-dried kumquat powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610087943.1A CN105661402A (en) | 2016-02-17 | 2016-02-17 | Freeze-dried kumquat powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661402A true CN105661402A (en) | 2016-06-15 |
Family
ID=56304583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610087943.1A Pending CN105661402A (en) | 2016-02-17 | 2016-02-17 | Freeze-dried kumquat powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105661402A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262889A (en) * | 2000-02-02 | 2000-08-16 | 潘泰安 | Whole lycium berry powder drying process by sublimation |
| CN1663471A (en) * | 2005-02-05 | 2005-09-07 | 刘志强 | Method for preparing fresh fruit, vegetable ice tea |
| CN1720823A (en) * | 2004-07-13 | 2006-01-18 | 郑正炯 | Method for preparing pure natural fibrous fruit powder |
| CN101926463A (en) * | 2010-09-16 | 2010-12-29 | 江南大学 | Preparation method of cold soluble instant health food of grains, vegetables and fruits |
| CN102283361A (en) * | 2011-08-17 | 2011-12-21 | 江门市新会区光华生物科技有限公司 | Method for preparing citrus chewable tablets |
| CN103494140A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Composite blueberry powder and preparation method thereof |
| CN104642948A (en) * | 2014-06-26 | 2015-05-27 | 邱逸奎 | Making method of kumquat slices |
-
2016
- 2016-02-17 CN CN201610087943.1A patent/CN105661402A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262889A (en) * | 2000-02-02 | 2000-08-16 | 潘泰安 | Whole lycium berry powder drying process by sublimation |
| CN1720823A (en) * | 2004-07-13 | 2006-01-18 | 郑正炯 | Method for preparing pure natural fibrous fruit powder |
| CN1663471A (en) * | 2005-02-05 | 2005-09-07 | 刘志强 | Method for preparing fresh fruit, vegetable ice tea |
| CN101926463A (en) * | 2010-09-16 | 2010-12-29 | 江南大学 | Preparation method of cold soluble instant health food of grains, vegetables and fruits |
| CN102283361A (en) * | 2011-08-17 | 2011-12-21 | 江门市新会区光华生物科技有限公司 | Method for preparing citrus chewable tablets |
| CN103494140A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Composite blueberry powder and preparation method thereof |
| CN104642948A (en) * | 2014-06-26 | 2015-05-27 | 邱逸奎 | Making method of kumquat slices |
Non-Patent Citations (1)
| Title |
|---|
| 黄芝丰等: "南丰蜜桔果茶的研制", 《食品工业》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160615 |
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| RJ01 | Rejection of invention patent application after publication |