CN105707767A - Mandarin orange fruitcake - Google Patents
Mandarin orange fruitcake Download PDFInfo
- Publication number
- CN105707767A CN105707767A CN201610087952.0A CN201610087952A CN105707767A CN 105707767 A CN105707767 A CN 105707767A CN 201610087952 A CN201610087952 A CN 201610087952A CN 105707767 A CN105707767 A CN 105707767A
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- CN
- China
- Prior art keywords
- mandarin orange
- fruitcake
- sheet
- powder
- mandarin
- 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
- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 119
- 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
- 235000021551 crystal sugar Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 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
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000021022 fresh fruits Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 241000208479 Anagallis arvensis Species 0.000 description 1
- 241001522083 Citrus trifoliata Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 235000000404 Poncirus trifoliata Nutrition 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-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
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a mandarin orange fruitcake, and belongs to the technical field of mandarin orange deep processing. The mandarin orange fruitcake is mainly prepared from mandarin orange powder through the steps of fruit sorting, cleaning, slicing, quick freezing, vacuum drying, smashing and the like. According to the mandarin orange fruitcake, the mandarin orange deep processing product varieties are enriched, the mandarin orange market requirement is enlarged, development of mandarin orange industrialization is promoted, and economic benefits of a fruit farmer are improved.
Description
Technical field
The invention belongs to mandarin orange deep process technology field, particularly relate to a kind of mandarin orange fruitcake.
Background technology
Mandarin orange belongs to Rutaceae, and glaze, Fructus Citri junoris, Pericarpium Zanthoxyli, trifoliate orange belong to a section together.Mandarin orange contains multiple nutritional components, such as multivitamins such as sugar, citric acid, vitamin C, protein, and carotene, Citrins；Wherein, Vitamin C content is 6～20 times of Fructus Mali pumilae, and vitamin C, to the function of detoxification of liver, the maintenance of eyes, immune system health care all have much effect.
Mandarin orange is a kind of fruit in season, and seasonal strong, 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 mandarin orange.Existing mandarin orange is mainly to eat raw and to squeeze the juice, its deep processed product kind is very few, development and utilization to mandarin orange deep processed product kind, can will better solve mandarin orange fresh fruit delivery date short problem, is also provided that more rich mandarin orange deep processed product kind selects for consumer.
Summary of the invention
The technical problem to be solved is to provide a kind of mandarin orange fruitcake, thus abundant mandarin orange deep processed product kind.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
This mandarin orange fruitcake total composition includes the mandarin orange powder that percentage by weight is 5%～70%.
In technique scheme, technical scheme is more specifically: also include the crystal sugar that percentage by weight is 29%～94% in this mandarin orange fruitcake total composition.
Further, described mandarin orange powder is prepared by following method:
A. fruit is selected: reject off standard and the mandarin orange gone mouldy of rotting；
B. clean: step A is processed the mandarin orange 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 0.0005% Eusol three；
C. section: step B is processed the mandarin orange obtained and is cut into lamellar；
D. quick-freezing: step C is processed the mandarin orange sheet obtained and freezed to subzero less than 30 in 30 minutes；
E. vacuum drying: mandarin orange 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 mandarin orange sheet is made to evaporate gradually, until being dried to moisture is 0%～5%；
F. pulverize: mandarin orange 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 mandarin orange fruitcake, thus abundant mandarin orange deep processed product kind, expands the market demand of mandarin orange, may advantageously facilitate the development of mandarin orange industrialization, improves the economic well-being of workers and staff of orchard worker.
2. the present invention soaks by mandarin orange being put in 0.5%～1% hydrochloric acid solution or 0.05%～0.1% potassium permanganate solution or 0.0005% Eusol, then take out washing clean, it is possible not only to remove the earth on mandarin orange surface, the pesticide residues even removing mandarin orange surface can also be effectively reduced, so that mandarin orange fruitcake of the present invention is more safe and reliable.
3. the present invention is by first by mandarin orange 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 mandarin orange fruitcake with this mandarin orange powder for primary raw material again, so that complete as far as possible the remaining of the nutritional labeling of mandarin orange fresh fruit.
4. the traditional Chinese medical science thinks that mandarin orange is warm in nature, eat more and easily get angry, there will be the symptoms such as aphtha of the mouth and tongue, dry mouth and tougue, pharyngodynia with dryness, constipation, and crystal sugar has lung moistening, cough-relieving, clearing away phlegm and the effect reduced internal heat, therefore the present invention adds crystal sugar in the feed and can effectively prevent occur, because of edible fruitcake of the present invention, the problem got angry.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
This mandarin orange fruitcake is with 0.6kg mandarin orange powder and 9.4kg crystal sugar for raw material, and conventionally the preparation technology of fruitcake prepares；
Wherein, described mandarin orange powder is prepared by following method:
A. fruit is selected: reject off standard and the mandarin orange gone mouldy of rotting；
B. clean: the mandarin orange chosen is put in 0.5% hydrochloric acid solution and soak 60 minutes, then take out washing clean；
C. section: clean mandarin orange gross weight is cut into four lamellars；
D. quick-freezing: mandarin orange sheet was freezed to subzero less than 30 in 30 minutes；
E. vacuum drying: the mandarin orange 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 mandarin orange sheet is made to evaporate gradually, until being dried to mandarin orange sheet moisture is 0%；
F. pulverize: dried mandarin orange sheet is rejected impurity and off standard, is then ground into the powder of more than 120 orders under vacuum conditions.
Embodiment 2
This mandarin orange fruitcake is with 7kg mandarin orange powder, 2.9kg crystal sugar and 0.1kg conventional formulations for raw material, and conventionally the preparation technology of fruitcake prepares；
Wherein, described mandarin orange powder is prepared by following method:
A. fruit is selected: reject off standard and the mandarin orange gone mouldy of rotting；
B. clean: the mandarin orange chosen is put in 1% hydrochloric acid solution and soak 60 minutes, then take out washing clean；
C. section: be cut into six lamellars after clean mandarin orange peeling；
D. quick-freezing: mandarin orange sheet was freezed to subzero less than 30 in 30 minutes；
E. vacuum drying: the mandarin orange 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 mandarin orange sheet is made to evaporate gradually, until being dried to mandarin orange sheet moisture is 3%；
F. pulverize: dried mandarin orange sheet is rejected impurity and off standard, is then ground into the powder of more than 120 orders under vacuum conditions.
Embodiment 3
This mandarin orange fruitcake is with 5.5kg mandarin orange powder, 4.3kg crystal sugar and 0.2kg conventional formulations for raw material, and conventionally the preparation technology of fruitcake prepares；
Wherein, described mandarin orange powder is prepared by following method:
A. fruit is selected: reject off standard and the mandarin orange gone mouldy of rotting；
B. clean: the mandarin orange chosen is put in 0.05% potassium permanganate solution and soak 50 minutes, then take out washing clean；
C. section: be cut into four lamellars after clean mandarin orange peeling；
D. quick-freezing: mandarin orange sheet was freezed to subzero less than 30 in 30 minutes；
E. vacuum drying: the mandarin orange 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 mandarin orange sheet is made to evaporate gradually, until being dried to mandarin orange sheet moisture is 4%；
F. pulverize: dried mandarin orange sheet is rejected impurity and off standard, is then ground into the powder of more than 120 orders under vacuum conditions.
Embodiment 4
This mandarin orange fruitcake is with 4.4kg mandarin orange powder, 5.3kg crystal sugar and 0.3kg conventional formulations for raw material, and conventionally the preparation technology of fruitcake prepares；
Wherein, described mandarin orange powder is prepared by following method:
A. fruit is selected: reject off standard and the mandarin orange gone mouldy of rotting；
B. clean: the mandarin orange chosen is put in 0.1% potassium permanganate solution and soak 50 minutes, then take out washing clean；
C. section: clean mandarin orange gross weight is cut into six lamellars；
D. quick-freezing: mandarin orange sheet was freezed to subzero less than 30 in 30 minutes；
E. vacuum drying: the mandarin orange 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 mandarin orange sheet is made to evaporate gradually, until being dried to mandarin orange sheet moisture is 1%；
F. pulverize: dried mandarin orange sheet is rejected impurity and off standard, is then ground into the powder of more than 120 orders under vacuum conditions.
Embodiment 5
This mandarin orange fruitcake is with 6kg mandarin orange powder, 3.9kg crystal sugar and 0.1kg conventional formulations for raw material, and conventionally the preparation technology of fruitcake prepares；
Wherein, described mandarin orange powder is prepared by following method:
A. fruit is selected: reject off standard and the mandarin orange gone mouldy of rotting；
B. clean: the mandarin orange chosen is put in 0.0005% Eusol and soak 60 minutes, then take out washing clean；
C. section: clean mandarin orange gross weight is cut into six lamellars；
D. quick-freezing: mandarin orange sheet was freezed to subzero less than 30 in 30 minutes；
E. vacuum drying: the mandarin orange 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 mandarin orange sheet is made to evaporate gradually, until being dried to mandarin orange sheet moisture is 5%；
F. pulverize: dried mandarin orange 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 mandarin orange fruitcake prepared with embodiment 1～embodiment 5 by the common mandarin orange fresh fruit sold on market detects, its result such as table 1 below:
Table 1
From above-mentioned table 1 testing result it is known that the mandarin orange fruitcake that the present invention prepares has been effectively maintained the nutritional labeling of mandarin orange fresh fruit.
Claims (3)
1. a mandarin orange fruitcake, it is characterised in that: this mandarin orange fruitcake total composition includes the mandarin orange powder that percentage by weight is 5%～70%.
2. mandarin orange fruitcake according to claim 1, it is characterised in that: this mandarin orange fruitcake total composition also includes the crystal sugar that percentage by weight is 29%～94%.
3. mandarin orange fruitcake according to claim 1 and 2, it is characterised in that described mandarin orange powder is prepared by following method:
A. fruit is selected: reject off standard and the mandarin orange gone mouldy of rotting；
B. clean: step A is processed the mandarin orange 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 0.0005% Eusol three；
C. section: step B is processed the mandarin orange obtained and is cut into lamellar；
D. quick-freezing: step C is processed the mandarin orange sheet obtained and freezed to subzero less than 30 in 30 minutes；
E. vacuum drying: mandarin orange 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 mandarin orange sheet is made to evaporate gradually, until being dried to moisture is 0%～5%；
F. pulverize: mandarin orange 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 |
|---|---|---|---|
| CN201610087952.0A CN105707767A (en) | 2016-02-17 | 2016-02-17 | Mandarin orange fruitcake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610087952.0A CN105707767A (en) | 2016-02-17 | 2016-02-17 | Mandarin orange fruitcake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105707767A true CN105707767A (en) | 2016-06-29 |
Family
ID=56156695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610087952.0A Pending CN105707767A (en) | 2016-02-17 | 2016-02-17 | Mandarin orange fruitcake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105707767A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122804A (en) * | 2019-05-30 | 2019-08-16 | 江西桔娃食品有限公司 | A kind of tangerine orange fillings and its preparation method and application |
Citations (5)
| 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 |
| CN102150730A (en) * | 2011-03-24 | 2011-08-17 | 朱博 | Method for processing Nanfeng orange fruitcakes |
| CN103519061A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Method for processing mandarin orange fruitcake |
| CN104286621A (en) * | 2014-11-14 | 2015-01-21 | 广西壮族自治区农业科学院农产品加工研究所 | Lung-moistening and cough-arresting fruitcake and preparation method thereof |
-
2016
- 2016-02-17 CN CN201610087952.0A patent/CN105707767A/en active Pending
Patent Citations (5)
| 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 |
| CN102150730A (en) * | 2011-03-24 | 2011-08-17 | 朱博 | Method for processing Nanfeng orange fruitcakes |
| CN103519061A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Method for processing mandarin orange fruitcake |
| CN104286621A (en) * | 2014-11-14 | 2015-01-21 | 广西壮族自治区农业科学院农产品加工研究所 | Lung-moistening and cough-arresting fruitcake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘树栋: "《糕类制品（下）701例》", 31 January 2006 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122804A (en) * | 2019-05-30 | 2019-08-16 | 江西桔娃食品有限公司 | A kind of tangerine orange fillings and its preparation method and application |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160629 |