CN106260464A - A kind of manufacture method of Pericarpium Citri grandis soft sweet - Google Patents
A kind of manufacture method of Pericarpium Citri grandis soft sweet Download PDFInfo
- Publication number
- CN106260464A CN106260464A CN201610888583.5A CN201610888583A CN106260464A CN 106260464 A CN106260464 A CN 106260464A CN 201610888583 A CN201610888583 A CN 201610888583A CN 106260464 A CN106260464 A CN 106260464A
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- CN
- China
- Prior art keywords
- pericarpium citri
- citri grandis
- zymolyte
- soft sweet
- glutinous rice
- 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.)
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Classifications
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- 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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
Abstract
The present invention relates to food processing technology field, it is specifically related to the manufacture method of a kind of Pericarpium Citri grandis soft sweet, described Pericarpium Citri grandis soft sweet production technology is as follows: Pericarpium Citri grandis carries out de-hardship, after bleaching, isothermal holding at 95 98 DEG C, obtain insulation material, by glutinous rice flour, white sugar adds water mixed pulp, ultrasonic echography breaking cellular wall pretreatment, add, alpha amylase, enzymolysis, obtain zymolyte B, heat up stirring by zymolyte B, obtain transconversion into heat material, mix with insulation material after transconversion into heat material is spray-dried, knead, die-filling, dry, pack preserves, Pericarpium Citri grandis soft sweet obtained by the present invention has granular sensation, sweet mouthfeel, without bitterness sense, entrance is easily chewed, there is Pericarpium Citri grandis delicate fragrance, hardening phenomenon is not had within preserving 6 months.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the manufacture method of a kind of Pericarpium Citri grandis soft sweet.
Background technology
Pomelo fragrant, sour-sweet, Liang Run, nutritious, medical value is the highest, is one of the fruit of people's eating, is also doctor
The fruit of most food therapy effect that educational circles generally acknowledges, fruit relatively Citrus be greatly, have platinum sponge layer between peel and sarcocarp, sarcocarp in
Red or faint yellow, white is the most common, has strong fragrance rich in juice, and in sweet taste or sour-sweet taste, sometimes with bitterness, this is main
Deriving from its biological glycosides contained, Fructus Citri grandis is in addition to sarcocarp is edible, and Pericarpium Citri grandis also has the highest value, in Pericarpium Citri grandis
Containing abundant naringin, Hesperidin, class naringin element, recklessly trailing plants L element, pectin and essential oil etc., there is higher health care and medicinal
Being worth, at present, Pericarpium Citri grandis, generally as garbage disposal, not only causes resource significant wastage, and pollutes environment.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Pericarpium Citri grandis soft sweet.
The technical solution used in the present invention is, the manufacture method of a kind of Pericarpium Citri grandis soft sweet, and described Pericarpium Citri grandis soft sweet includes following
The component of mass fraction:
Pericarpium Citri grandis 30-50 part, glutinous rice flour 30-50 part, white sugar 30-50 part；
Described Pericarpium Citri grandis soft sweet production technology is as follows:
(1) select fresh, without rot, the Pericarpium Citri grandis of disease, clean, dry；
(2) Pericarpium Citri grandis is carried out de-bitter, color retention, Pericarpium Citri grandis and water are pressed the volume ratio mixed pulp of 1:1.5-1.8, obtains Pericarpium Citri grandis
Serosity, adding addition in Pericarpium Citri grandis serosity is with Pericarpium Citri grandis weight for calculating the Lumbrukinase 100-120u/g, glycogenase 80-of benchmark
90u/g, glutamine 0.02-0.06g/g, control pH is 6.5-7, and temperature is 45-50 DEG C, is incubated 6-7 hour, obtains zymolyte
A；
(3) regulate the pH to 3.6-3.8 of zymolyte A, at 95-98 DEG C, be incubated 120-150min, obtain insulation material；
(4) add water mixed pulp by glutinous rice flour, white sugar, and concentration of slurry is adjusted to 22-26 ° of B é, breaks at 300W ultrasonic echography
The wall pretreatment 60-80 second, adding addition is with glutinous rice flour weight for calculating α-amylase 6-10u/g of benchmark, and controlling pH is
Enzymolysis 12-15 hour at 6.6-6.8,48-50 DEG C, obtains zymolyte B；
(5) zymolyte B being heated to 85-90 DEG C, insulated and stirred 20-25 minute, stir speed (S.S.) is 120-150r/min, is cooled to
60-65 DEG C, regulation pH value is 60-80r/min to 4.8-5, insulated and stirred 15-18 minute, stir speed (S.S.), obtains transconversion into heat material, will
Transconversion into heat material mixes with insulation material after being spray-dried, and kneads, die-filling, dries to water content less than 20%, and pack preserves.
The present invention has the beneficial effects that,
(1) after Pericarpium Citri grandis and water mixed pulp, process with Lumbrukinase, glycogenase, glutamine enzymolysis, it is possible to effectively remove in Pericarpium Citri grandis
Bitter substance, and Pericarpium Citri grandis is played good color-protecting function；
(2) the Pericarpium Citri grandis slurry regulation pH to 3.6-3.8 after enzymolysis, is incubated 120-150min, it is possible to make to promote Pericarpium Citri grandis at 95-98 DEG C
Interior neohesperidin dissolution, more conducively absorption of human body utilize；
(3) add water mixed pulp by glutinous rice flour, white sugar, adds enzymolyzing alpha-amylase, the enzymolysis obtained after ultrasonic Treatment
Thing is incubated and repeatedly stirs, spray-dried after, the viscosity of glutinous rice flour can improve to original 3.3-3.6 times, it is possible to preferably
Merge with Pericarpium Citri grandis zymolyte, bond, and be difficult to hardening；
(4) the Pericarpium Citri grandis soft sweet obtained by has granular sensation, sweet mouthfeel, and without bitterness sense, entrance is easily chewed, and has Pericarpium Citri grandis delicate fragrance, protects
Hardening phenomenon is not had within depositing 6 months.
Detailed description of the invention
Embodiment 1, the manufacture method of a kind of Pericarpium Citri grandis soft sweet, the soft and soggy sugar of described lemon includes the component of following mass fraction:
Pericarpium Citri grandis 30 parts, glutinous rice flour 30 parts, white sugar 30 parts；
Described Pericarpium Citri grandis soft sweet production technology is as follows:
(1) select fresh, without rot, the Pericarpium Citri grandis of disease, clean, dry；
(2) Pericarpium Citri grandis is carried out de-bitter, color retention, Pericarpium Citri grandis and water are pressed the volume ratio mixed pulp of 1:1.5, obtains Pericarpium Citri grandis slurry
Liquid, adding addition in Pericarpium Citri grandis serosity is with Pericarpium Citri grandis weight for calculating the Lumbrukinase 100u/g of benchmark, glycogenase 80u/g, paddy
Glutamine 0.02g/g, controlling pH is 6.5, and temperature is 45 DEG C, is incubated 6 hours, obtains zymolyte A；
(3) regulate the pH to 3.6 of zymolyte A, at 95 DEG C, be incubated 120min, obtain insulation material；
(4) add water mixed pulp by glutinous rice flour, white sugar, and concentration of slurry is adjusted to 22 ° of B é, pre-at 300W ultrasonic echography breaking cellular wall
Processing 60 seconds, adding addition is with glutinous rice flour weight for calculating α-amylase 6u/g of benchmark, and controlling pH is at 6.6,48 DEG C
Enzymolysis 12 hours, obtains zymolyte B；
(5) zymolyte B being heated to 85 DEG C, insulated and stirred 20 minutes, stir speed (S.S.) is 120r/min, is cooled to 60 DEG C, regulation
PH value is to 4.8, and insulated and stirred 15 minutes, stir speed (S.S.) is 60r/min, obtains transconversion into heat material, with guarantor after being spray-dried by transconversion into heat material
Temperature material mixing, kneads, die-filling, dries to water content less than 20%, and pack preserves.
Embodiment 2, the manufacture method of a kind of Pericarpium Citri grandis soft sweet, the soft and soggy sugar of described lemon includes the component of following mass fraction:
Pericarpium Citri grandis 40 parts, glutinous rice flour 40 parts, white sugar 40 parts；
Described Pericarpium Citri grandis soft sweet production technology is as follows:
(1) select fresh, without rot, the Pericarpium Citri grandis of disease, clean, dry；
(2) Pericarpium Citri grandis is carried out de-bitter, color retention, Pericarpium Citri grandis and water are pressed the volume ratio mixed pulp of 1:1.65, obtains Pericarpium Citri grandis slurry
Liquid, adding addition in Pericarpium Citri grandis serosity is with Pericarpium Citri grandis weight for calculating the Lumbrukinase 110u/g of benchmark, glycogenase 85u/g, paddy
Glutamine 0.04g/g, controlling pH is 6.8, and temperature is 48 DEG C, is incubated 6.5 hours, obtains zymolyte A；
(3) regulate the pH to 3.7 of zymolyte A, at 96 DEG C, be incubated 1350min, obtain insulation material；
(4) add water mixed pulp by glutinous rice flour, white sugar, and concentration of slurry is adjusted to 24 ° of B é, pre-at 300W ultrasonic echography breaking cellular wall
Processing 70 seconds, adding addition is with glutinous rice flour weight for calculating α-amylase 8u/g of benchmark, and controlling pH is at 6.7,49 DEG C
Enzymolysis 13 hours, obtains zymolyte B；
(5) zymolyte B being heated to 88 DEG C, insulated and stirred 22 minutes, stir speed (S.S.) is 135r/min, is cooled to 62 DEG C, regulation
PH value is to 4.9, and insulated and stirred 16 minutes, stir speed (S.S.) is 70r/min, obtains transconversion into heat material, with guarantor after being spray-dried by transconversion into heat material
Temperature material mixing, kneads, die-filling, dries to water content less than 20%, and pack preserves.
Embodiment 3, the manufacture method of a kind of Pericarpium Citri grandis soft sweet, the soft and soggy sugar of described lemon includes the component of following mass fraction:
Pericarpium Citri grandis 50 parts, glutinous rice flour 50 parts, white sugar 50 parts；
Described Pericarpium Citri grandis soft sweet production technology is as follows:
(1) select fresh, without rot, the Pericarpium Citri grandis of disease, clean, dry；
(2) Pericarpium Citri grandis is carried out de-bitter, color retention, Pericarpium Citri grandis and water are pressed the volume ratio mixed pulp of 1:1.8, obtains Pericarpium Citri grandis slurry
Liquid, adding addition in Pericarpium Citri grandis serosity is with Pericarpium Citri grandis weight for calculating the Lumbrukinase 120u/g of benchmark, glycogenase 90u/g, paddy
Glutamine 0.06g/g, controlling pH is 7, and temperature is 50 DEG C, is incubated 7 hours, obtains zymolyte A；
(3) regulate the pH to 3.8 of zymolyte A, at 98 DEG C, be incubated 150min, obtain insulation material；
(4) add water mixed pulp by glutinous rice flour, white sugar, and concentration of slurry is adjusted to 26 ° of B é, pre-at 300W ultrasonic echography breaking cellular wall
Processing 80 seconds, adding addition is with glutinous rice flour weight for calculating α-amylase 10u/g of benchmark, and controlling pH is at 6.8,50 DEG C
Enzymolysis 15 hours, obtains zymolyte B；
(5) zymolyte B being heated to 90 DEG C, insulated and stirred 25 minutes, stir speed (S.S.) is 150r/min, is cooled to 65 DEG C, regulation
PH value is to 5, and insulated and stirred 18 minutes, stir speed (S.S.) is 80r/min, obtains transconversion into heat material, with insulation after being spray-dried by transconversion into heat material
Material mixing, kneads, die-filling, dries to water content less than 20%, and pack preserves.
Claims (3)
1. a manufacture method for Pericarpium Citri grandis soft sweet, the soft and soggy sugar of described lemon includes the component of following mass fraction:
Pericarpium Citri grandis 30-50 part, glutinous rice flour 30-50 part, white sugar 30-50 part, it is characterised in that
Described Pericarpium Citri grandis soft sweet production technology is as follows:
(1) select fresh, without rot, the Pericarpium Citri grandis of disease, clean, dry；
(2) Pericarpium Citri grandis is carried out de-bitter, color retention, Pericarpium Citri grandis and water are pressed the volume ratio mixed pulp of 1:1.5-1.8, obtains Pericarpium Citri grandis
Serosity, adding addition in Pericarpium Citri grandis serosity is with Pericarpium Citri grandis weight for calculating the Lumbrukinase 100-120u/g, glycogenase 80-of benchmark
90u/g, glutamine 0.02-0.06g/g, control pH is 6.5-7, and temperature is 45-50 DEG C, is incubated 6-7 hour, obtains zymolyte
A；
(3) add water mixed pulp by glutinous rice flour, white sugar, and concentration of slurry is adjusted to 22-26 ° of B é, surpasses at 260-280W ultrasound wave
The sound breaking cellular wall pretreatment 60-80 second, adding addition is with glutinous rice flour weight for calculating α-amylase 6-10u/g of benchmark, controls
PH is enzymolysis 12-15 hour at 6.6-6.8,48-50 DEG C, obtains zymolyte B；
(4) zymolyte B being heated to 85-90 DEG C, insulated and stirred 20-25 minute, stir speed (S.S.) is 120-150r/min, is cooled to
60-65 DEG C, regulation pH value is 60-80r/min to 4.8-5, insulated and stirred 15-18 minute, stir speed (S.S.), obtains transconversion into heat material, will
Transconversion into heat material mixes with zymolyte A after being spray-dried, and kneads, die-filling, dries to water content less than 20%, and pack preserves.
The manufacture method of a kind of Pericarpium Citri grandis soft sweet the most according to claim 1, it is characterised in that
Regulation zymolyte A pH to 3.6-3.8, at 95-98 DEG C be incubated 120-150min, then be spray-dried after transconversion into heat material
Mixing.
The manufacture method of a kind of Pericarpium Citri grandis soft sweet the most according to claim 1 and 2, it is characterised in that
Add water mixed pulp by glutinous rice flour, white sugar, and concentration of slurry is adjusted to 22-26 ° of B é, breaks at 260-280W ultrasonic echography
The wall pretreatment 60-80 second, add enzymolyzing alpha-amylase.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888583.5A CN106260464A (en) | 2016-10-12 | 2016-10-12 | A kind of manufacture method of Pericarpium Citri grandis soft sweet |
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| CN201610888583.5A CN106260464A (en) | 2016-10-12 | 2016-10-12 | A kind of manufacture method of Pericarpium Citri grandis soft sweet |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475613A (en) * | 2021-07-14 | 2021-10-08 | 金帝食品有限公司 | Candy prepared from plant extract and its preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745646A (en) * | 2005-09-30 | 2006-03-15 | 朴玉莲 | Aloe candy and its preparation thereof |
| CN103999998A (en) * | 2014-05-30 | 2014-08-27 | 李宁 | Processing method for sweet potato and grapefruit peel candies |
| CN104171774A (en) * | 2014-06-30 | 2014-12-03 | 谢婧 | Enzymolysis flavored golden pomelo paste and production method thereof |
-
2016
- 2016-10-12 CN CN201610888583.5A patent/CN106260464A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745646A (en) * | 2005-09-30 | 2006-03-15 | 朴玉莲 | Aloe candy and its preparation thereof |
| CN103999998A (en) * | 2014-05-30 | 2014-08-27 | 李宁 | Processing method for sweet potato and grapefruit peel candies |
| CN104171774A (en) * | 2014-06-30 | 2014-12-03 | 谢婧 | Enzymolysis flavored golden pomelo paste and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475613A (en) * | 2021-07-14 | 2021-10-08 | 金帝食品有限公司 | Candy prepared from plant extract and its preparation method |
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Application publication date: 20170104 |
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