CN106307221A - Citrus reticulata processing method - Google Patents
Citrus reticulata processing method Download PDFInfo
- Publication number
- CN106307221A CN106307221A CN201610730176.1A CN201610730176A CN106307221A CN 106307221 A CN106307221 A CN 106307221A CN 201610730176 A CN201610730176 A CN 201610730176A CN 106307221 A CN106307221 A CN 106307221A
- Authority
- CN
- China
- Prior art keywords
- citrus chachiensis
- chachiensis hort
- juice
- meat
- citrus
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention discloses a citrus reticulata processing method. The citrus reticulata processing method adopts an advanced cooling vacuum dehydration technology, can retain the original nutritional value of fresh vegetables and fruits; by taking advantage of the characteristic of restoring into water, the citrus reticulata is fused with health tea, and can be used for preparing a tea cake. The juice and pulp of the citrus reticulata can be well preserved, thus avoiding waste and turning the pulp of the citrus reticulate from waste into treasure with maximum efficiency. The tea cake has original taste and flavour, not only retains most of the nutritional value of fresh ingredients in fruit, is high in nutritional value, has good taste, meets people's consumption demand and is conducive to human health, but also has a long storage time, is easy to carry and eat, and is conducive to the promotion of products. The citrus reticulata is simple to be processed; the processing method has low cost, and the citrus reticulata is beneficial to the health of human body and satisfies people's demand for food.
Description
Technical field
The invention belongs to processing fruits Technology field, be specifically related to the processing technique of a kind of Citrus chachiensis Hort..
Background technology
It is known that the when of annual Citrus chachiensis Hort. harvest, owing to Citrus chachiensis Hort. is not easy to preserve for a long time, and the shadow of the external conditions such as transport
Ring so that there are about ten thousand tons of Citrus chachiensis Hort. meat and be dropped, its meat is often abandoned turns to fertilizer in soil, cause a large amount of waste.For extending Citrus chachiensis Hort.
Holding time, it is to avoid waste, traditional mode is to be processed into canned food.Adopting and there is processed complex in this way, cost is high,
The deficiencies such as transport difficult.
Summary of the invention
The purpose of the present invention is to propose to the processing technique of a kind of Citrus chachiensis Hort., overcome the above-mentioned deficiency of prior art, it processes letter
Just, low cost, convenient transportation, considerably reduce waste, and it is of high nutritive value, features good taste, instant, beneficially people
Body is healthy, meets the eating requirements of people.
In order to reach above-mentioned purpose of design, the technical solution used in the present invention is as follows:
The processing technique of a kind of Citrus chachiensis Hort., comprises the following steps:
S1, select fresh Citrus chachiensis Hort. meat 20 weight portion, Citrus chachiensis Hort. meat is squeezed the juice, isolates Citrus chachiensis Hort. meat slag and juice；
S2, the little fire of maltose that isolated for S1 juice is added 5 weight portions are mixed after boiling and dissolving to maltose, add 5 weights
The caster sugar of amount part continues to mix and boils to dip retrogradation, juice be condensed into beans, fill, storage；
S3, the Citrus chachiensis Hort. meat slag separated is carried out blanch again, water adds appropriate salt, sugar, organic acid, heats water to
100 degrees Celsius, blanch several minutes；
S4, blanch cool down several minutes after terminating immediately；
After S5, cooling, by the centrifugal drying of water droplet on Citrus chachiensis Hort. meat slag surface；
S6, drain after Citrus chachiensis Hort. meat slag the most suddenly freeze, solidification point is below-30 degrees Celsius；
S7, again will quickly anxious freeze after Citrus chachiensis Hort. meat slag be dried under vacuum；
S8, be dried after the Citrus chachiensis Hort. meat slag mixed health-care tea of dehydration made be packaged into tea cake, bag bag tea finished product.
In order to avoid oxidation, reduce nutritive loss, promote mouthfeel, the employing spiral squeezing type low speed of squeezing the juice described in step S1
Squeeze the juice.
In order to realize quickly anxious freezing, avoiding lowering the temperature uneven, the most anxious air-cooled urgency of employing of freezing of step S7 is frozen simultaneously.
The processing technique of Citrus chachiensis Hort. of the present invention provides the benefit that: Citrus chachiensis Hort. meat can turn maximal efficiency waste be changed into values, use first
The cooling vacuum dehydration technique entered, retains the original nutritive value of fresh vegetables and fruits, utilizes the characteristic can restored into aquiform stool to merge and protects
Strong tea, thus it is fabricated to tea cake.
Citrus chachiensis Hort. juice, meat the most well preserves, it is to avoid waste；Genuineness, not only remain in fresh fruit is big
Part nutritive value composition, and be of high nutritive value, features good taste, meet the eating requirements of people, beneficially health；With
Time, it stores time length, easy for carrying and eating, the beneficially popularization of product.
It processes simplicity, low cost, convenient transportation, considerably reduces waste, and it is of high nutritive value, features good taste,
Instant, beneficially health, meet the eating requirements of people.
Detailed description of the invention
Below preferred embodiment of the invention is described in further detail.
The processing technique of described Citrus chachiensis Hort., it concretely comprises the following steps:
S1, first Citrus chachiensis Hort. is peeled, separate cutification and Citrus chachiensis Hort. meat, further, it is possible to selectivity is artificial or Citrus chachiensis Hort. meat sloughed by machinery
On Vascular aurantii and Endocarpium Citri tangerinae, such mouthfeel is more preferable, and Vascular aurantii and Endocarpium Citri tangerinae may be used for doing Chinese medicine simultaneously.Then, fresh Citrus chachiensis Hort. meat is selected
20 weight portions, are squeezed the juice Citrus chachiensis Hort. meat by juice extractor, isolate Citrus chachiensis Hort. meat slag and juice, it is preferred that use spiral squeezing type low speed to squeeze the juice
Machine is squeezed the juice, and uses low speed to squeeze the juice and can avoid oxidation, and nutrition is more comprehensive, genuine, uses spiral squeezing type to squeeze the juice
Can avoid injuring Citrus chachiensis Hort. meat slag, and make Citrus chachiensis Hort. meat slag complete as far as possible, not destroy its fiber, it is ensured that mouthfeel and sizing, juice holds
Device contains, and Citrus chachiensis Hort. meat slag contains with another container, and both can simultaneously enter following process processing links.
S2, isolated juice is added the little fire of maltose of 5 weight portions mix and boil, form low grade fever and bake and bank up with earth state, stir simultaneously
Make its composition uniform, after dissolving to maltose, add the caster sugar of 5 weight portions continue to mix boil to dip be thick shape, dense by juice
Shorten beans, fill, storage into, use maltose, and use this ratio can make its mouthfeel more preferably, alleviate tart flavour and the hardship of Citrus chachiensis Hort. juice
Taste, uses caster sugar can improve its sugariness, more concentrates, and caster sugar impurity is few, and purity is high, more finely；This process system
Become the sauce bag or caked sugar concentrated, during facilitating follow-up eating, bubble out the genuineness of fruit.
S3, on the other hand, carries out blanch by the Citrus chachiensis Hort. meat slag separated, adds some salt, sugar and edible organic acid in water
Etc. food additive, heat water to 100 degrees Celsius, Citrus chachiensis Hort. meat slag is put into blanch several minutes in water；This process makes Citrus chachiensis Hort.
Meat slag becomes totally, the most transparent so that following process finished product quality out is more preferable, and can keep a period of time.
S4, blanch should cool down after terminating immediately, use water-cooled, frozen water cold or the mode of ice cube cooling, and cool time is
Several minutes；This process can avoid oxidation, makes Citrus chachiensis Hort. meat slag internal component and nutrition be kept to greatest extent, and mouthfeel is the most more
Good.
S5, after the cooling of S4 step, the mode that the water droplet on Citrus chachiensis Hort. meat slag surface uses centrifuge dripping is quickly drained；Should
Step facilitates the dehydration of Citrus chachiensis Hort. meat slag, sizing.
S6, drain after Citrus chachiensis Hort. meat slag the most suddenly freeze, can put into wind cooling temperature lowering in freezer, or put into below-30 degree ice
Lowering the temperature in cabinet, solidification point is below-30 degrees Celsius；This process is convenient to be departed from the water in Citrus chachiensis Hort. meat slag further, and shapes.
S7, again will quickly anxious freeze after Citrus chachiensis Hort. meat slag be dried under vacuum, be chosen as 10-25 drying time and divide
Clock, thoroughly departs from moisture, thus facilitates the preservation of Citrus chachiensis Hort. meat slag.
S8, be dried after the Citrus chachiensis Hort. meat slag mixed health-care tea of dehydration made be packaged into tea cake, bag bag tea or other purposes,
This finished product can long term seal preserve, it is possible to the sauce bag prepared with step S2 or caked sugar coordinate to brew to be drunk, it is also possible to individually
Use.
This finished product unique flavor, processing simplicity, low cost, convenient transportation, considerably reduce waste, and its nutriture value
Value height, features good taste, instant, beneficially health, meet the eating requirements of people.
Above content is to combine the further description that the present invention is done by concrete preferred implementation, it is simple to this skill
The technical staff in art field is understood that and applies the present invention, it is impossible to assert the present invention be embodied as be confined to these explanations.
For general technical staff of the technical field of the invention, can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without through performing creative labour.Therefore, those skilled in the art's taking off according to the present invention
Showing, the simple modifications making the present invention all should be within protection scope of the present invention.
Claims (3)
1. the processing technique of a Citrus chachiensis Hort., it is characterised in that comprise the following steps:
S1, select fresh Citrus chachiensis Hort. meat 20 weight portion, Citrus chachiensis Hort. meat is squeezed the juice, isolates Citrus chachiensis Hort. meat slag and juice；
S2, the little fire of maltose that isolated for S1 juice is added 5 weight portions are mixed after boiling and dissolving to maltose, add 5 weight portions
Caster sugar continue to mix and boil to dip retrogradation, juice be condensed into beans, fill, storage；
S3, the Citrus chachiensis Hort. meat slag separated is carried out blanch again, water adds appropriate salt, sugar, organic acid, heats water to 100 and take the photograph
Family name's degree, blanch several minutes；
S4, blanch cool down several minutes after terminating immediately；
After S5, cooling, by the centrifugal drying of water droplet on Citrus chachiensis Hort. meat slag surface；
S6, drain after Citrus chachiensis Hort. meat slag the most suddenly freeze, solidification point is below-30 degrees Celsius；
S7, again will quickly anxious freeze after Citrus chachiensis Hort. meat slag be dried under vacuum；
S8, be dried after the Citrus chachiensis Hort. meat slag mixed health-care tea of dehydration made be packaged into tea cake, bag bag tea finished product.
The processing technique of a kind of Citrus chachiensis Hort. the most according to claim 1, it is characterised in that the employing spiral of squeezing the juice described in step S1
Squash type low speed is squeezed the juice.
The processing technique of a kind of Citrus chachiensis Hort. the most according to claim 1 and 2, it is characterised in that the most anxious of step S7 freezes employing
Air-cooled urgency is frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610730176.1A CN106307221A (en) | 2016-08-25 | 2016-08-25 | Citrus reticulata processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610730176.1A CN106307221A (en) | 2016-08-25 | 2016-08-25 | Citrus reticulata processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307221A true CN106307221A (en) | 2017-01-11 |
Family
ID=57790564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610730176.1A Pending CN106307221A (en) | 2016-08-25 | 2016-08-25 | Citrus reticulata processing method |
Country Status (1)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507520A (en) * | 2009-03-11 | 2009-08-19 | 四川省食品发酵工业研究设计院 | Enzyme method orange juice recovery technique by processing flesh (dregs) |
| CN101849690A (en) * | 2010-03-31 | 2010-10-06 | 西安银能科技发展有限责任公司 | Aspermous orange environment-friendly processing method |
| CN103005242A (en) * | 2011-09-23 | 2013-04-03 | 丁月美 | Composite health-care beverage and processing technology thereof |
| CN104286735A (en) * | 2014-09-20 | 2015-01-21 | 马立同 | Citrus reticulata processing technology |
-
2016
- 2016-08-25 CN CN201610730176.1A patent/CN106307221A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507520A (en) * | 2009-03-11 | 2009-08-19 | 四川省食品发酵工业研究设计院 | Enzyme method orange juice recovery technique by processing flesh (dregs) |
| CN101849690A (en) * | 2010-03-31 | 2010-10-06 | 西安银能科技发展有限责任公司 | Aspermous orange environment-friendly processing method |
| CN103005242A (en) * | 2011-09-23 | 2013-04-03 | 丁月美 | Composite health-care beverage and processing technology thereof |
| CN104286735A (en) * | 2014-09-20 | 2015-01-21 | 马立同 | Citrus reticulata processing technology |
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Application publication date: 20170111 |