CN105707391A - Kumquat candy - Google Patents
Kumquat candy Download PDFInfo
- Publication number
- CN105707391A CN105707391A CN201610087947.XA CN201610087947A CN105707391A CN 105707391 A CN105707391 A CN 105707391A CN 201610087947 A CN201610087947 A CN 201610087947A CN 105707391 A CN105707391 A CN 105707391A
- Authority
- CN
- China
- Prior art keywords
- fortunellae margaritae
- fructus fortunellae
- fructus
- margaritae
- sheet
- 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
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 30
- 244000175448 Citrus madurensis Species 0.000 title abstract 9
- 235000017317 Fortunella Nutrition 0.000 title abstract 9
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 238000001291 vacuum drying Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000021551 crystal sugar Nutrition 0.000 claims description 9
- 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 7
- 239000002420 orchard Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000021022 fresh fruits Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 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
- 206010062717 Increased upper airway secretion Diseases 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
- 235000016709 nutrition Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 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
- 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
- 150000001720 carbohydrates Chemical class 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
- 239000003814 drug Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kumquat candy, and belongs to the technical field of kumquat deep processing. The kumquat candy is mainly prepared from the raw material of kumquat powder prepared through the steps of fruit selection, cleaning, slicing, quick freezing, vacuum drying, smashing and the like. The kumquat candy enriches the type of kumquat deeply-processed products, expands the market demand for kumquat and is beneficial to promoting development of kumquat industrialization and improving the economic benefits of orchard workers.
Description
Technical field
The invention belongs to Fructus Fortunellae Margaritae deep process technology field, particularly relate to a kind of Fructus Fortunellae Margaritae confection.
Background technology
Fructus Fortunellae Margaritae belongs to Rutaceae, 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, also it is 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 confection, 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 confection total composition includes the Fructus Fortunellae Margaritae powder that percentage by weight is 5%～70%.
In technique scheme, technical scheme is more specifically: also include, in this Fructus Fortunellae Margaritae confection total composition, the crystal sugar that percentage by weight is 29%～94%.
Further, described Fructus Fortunellae Margaritae powder is prepared by following method:
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 more than 120 orders.
Owing to adopting technique scheme, there is advantages that
1. the present invention develops a kind of Fructus Fortunellae Margaritae confection, 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, improves 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 confection 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, then dry under three phase point again to moisture be 0%, it is then comminuted into powder, finally makes Fructus Fortunellae Margaritae confection with this Fructus Fortunellae Margaritae powder for primary raw material again, so that complete as far as possible the remaining of the nutritional labeling of Fructus Fortunellae Margaritae fresh fruit.
4. the sweet temperature of the Fructus Fortunellae Margaritae property of medicine, the effect there is resolving depression of regulating the flow of vital energy, reducing phlegm, and the traditional Chinese medical science thinks that crystal sugar has lung moistening, cough-relieving, clearing away phlegm and the effect reduced internal heat, therefore the present invention is by Fructus Fortunellae Margaritae and crystal sugar common combination, having potentiation, collaborative effect, this is that Fructus Fortunellae Margaritae is unexistent with other saccharides.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
This Fructus Fortunellae Margaritae confection is with 0.6kg Fructus Fortunellae Margaritae powder and 9.4kg crystal sugar for raw material, and conventionally the preparation technology of confection prepares；
Wherein, described Fructus Fortunellae Margaritae 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 more than 120 orders under vacuum conditions.
Embodiment 2
This Fructus Fortunellae Margaritae confection is with 7kg Fructus Fortunellae Margaritae powder, 2.9kg crystal sugar and 0.1kg conventional formulations for raw material, and conventionally the preparation technology of confection prepares；
Wherein, described Fructus Fortunellae Margaritae 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 2%；
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of more than 120 orders under vacuum conditions.
Embodiment 3
This Fructus Fortunellae Margaritae confection is with 5.5kg Fructus Fortunellae Margaritae powder, 4.3kg crystal sugar and 0.2kg conventional formulations for raw material, and conventionally the preparation technology of confection prepares；
Wherein, described Fructus Fortunellae Margaritae 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 60 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 3%；
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of more than 120 orders under vacuum conditions.
Embodiment 4
This Fructus Fortunellae Margaritae confection is with 4.4kg Fructus Fortunellae Margaritae powder, 5.3kg crystal sugar and 0.3kg conventional formulations for raw material, and conventionally the preparation technology of confection prepares；
Wherein, described Fructus Fortunellae Margaritae 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 5%；
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of more than 120 orders under vacuum conditions.
Embodiment 5
This Fructus Fortunellae Margaritae confection is with 6kg Fructus Fortunellae Margaritae powder, 3.9kg crystal sugar and 0.1kg conventional formulations for raw material, and conventionally the preparation technology of confection prepares；
Wherein, described Fructus Fortunellae Margaritae 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 50 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 5%；
F. pulverize: dried Fructus Fortunellae Margaritae sheet is rejected impurity and off standard, is then ground into the powder of more than 120 orders under vacuum conditions.
The main nutrient composition kind of the Fructus Fortunellae Margaritae confection prepared with embodiment 1～embodiment 5 by the common Fructus Fortunellae Margaritae fresh fruit of market sale 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 confection that the present invention prepares has been effectively maintained the nutritional labeling of Fructus Fortunellae Margaritae fresh fruit.
Claims (3)
1. a Fructus Fortunellae Margaritae confection, it is characterised in that: this Fructus Fortunellae Margaritae confection total composition includes the Fructus Fortunellae Margaritae powder that percentage by weight is 5%～70%.
2. Fructus Fortunellae Margaritae confection according to claim 1, it is characterised in that: this Fructus Fortunellae Margaritae confection total composition also includes the crystal sugar that percentage by weight is 29%～94%.
3. Fructus Fortunellae Margaritae confection according to claim 1 and 2, it is characterised in that described Fructus Fortunellae Margaritae powder is prepared by following method:
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 more than 120 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610087947.XA CN105707391A (en) | 2016-02-17 | 2016-02-17 | Kumquat candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610087947.XA CN105707391A (en) | 2016-02-17 | 2016-02-17 | Kumquat candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105707391A true CN105707391A (en) | 2016-06-29 |
Family
ID=56156819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610087947.XA Pending CN105707391A (en) | 2016-02-17 | 2016-02-17 | Kumquat candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105707391A (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 |
| CN1720810A (en) * | 2004-07-16 | 2006-01-18 | 王桂凤 | A cool sugar tablet with fruit flavor and its production process |
| CN1720823A (en) * | 2004-07-13 | 2006-01-18 | 郑正炯 | Method for preparing pure natural fibrous fruit powder |
| CN1907077A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Process for preparing fruit jelly candy |
| CN103263000A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Production process of refreshing Nanfeng tangerine pastry |
| CN103828998A (en) * | 2012-11-22 | 2014-06-04 | 韩浩 | Orange candy |
| CN104904977A (en) * | 2015-05-22 | 2015-09-16 | 南京泽朗医药科技有限公司 | Orange and grapefruit compound tabletted candy and preparation method thereof |
-
2016
- 2016-02-17 CN CN201610087947.XA patent/CN105707391A/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 |
| CN1720810A (en) * | 2004-07-16 | 2006-01-18 | 王桂凤 | A cool sugar tablet with fruit flavor and its production process |
| CN1907077A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Process for preparing fruit jelly candy |
| CN103828998A (en) * | 2012-11-22 | 2014-06-04 | 韩浩 | Orange candy |
| CN103263000A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Production process of refreshing Nanfeng tangerine pastry |
| CN104904977A (en) * | 2015-05-22 | 2015-09-16 | 南京泽朗医药科技有限公司 | Orange and grapefruit compound tabletted candy and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张文玉: "《糖类制品（上）387例》", 30 April 2003 * |
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Application publication date: 20160629 |
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