CN106343422A - Quick-frozen orange peel production technology - Google Patents
Quick-frozen orange peel production technology Download PDFInfo
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- CN106343422A CN106343422A CN201610774227.0A CN201610774227A CN106343422A CN 106343422 A CN106343422 A CN 106343422A CN 201610774227 A CN201610774227 A CN 201610774227A CN 106343422 A CN106343422 A CN 106343422A
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- Prior art keywords
- pericarpium citri
- citri junoriss
- quick
- freezing
- junoriss
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- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 64
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- 108090000790 Enzymes Proteins 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 23
- 239000003518 caustics Substances 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 241000196324 Embryophyta Species 0.000 claims description 13
- 239000003513 alkali Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 13
- 210000004883 areola Anatomy 0.000 claims description 12
- 239000011668 ascorbic acid Substances 0.000 claims description 12
- 229960005070 ascorbic acid Drugs 0.000 claims description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims description 12
- 239000000498 cooling water Substances 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 11
- 230000009286 beneficial effect Effects 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 7
- 229920001503 Glucan Polymers 0.000 claims description 7
- 235000005739 manihot Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims 1
- 244000149260 Manihot esculenta subsp flabellifolia Species 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 claims 1
- 229910001948 sodium oxide Inorganic materials 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 6
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- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 238000005517 mercerization Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 11
- 230000000694 effects Effects 0.000 description 7
- 241000221022 Manihot Species 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 235000011121 sodium hydroxide Nutrition 0.000 description 6
- 229910000831 Steel Inorganic materials 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 239000010959 steel Substances 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000002420 orchard Substances 0.000 description 3
- 244000248349 Citrus limon Species 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 102000001621 Mucoproteins Human genes 0.000 description 1
- 108010093825 Mucoproteins Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
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- 238000010276 construction Methods 0.000 description 1
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- 230000007423 decrease Effects 0.000 description 1
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- 239000003989 dielectric material Substances 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- MEYZYGMYMLNUHJ-UHFFFAOYSA-N tunicamycin Natural products CC(C)CCCCCCCCCC=CC(=O)NC1C(O)C(O)C(CC(O)C2OC(C(O)C2O)N3C=CC(=O)NC3=O)OC1OC4OC(CO)C(O)C(O)C4NC(=O)C MEYZYGMYMLNUHJ-UHFFFAOYSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Abstract
The invention relates to the technical field of food processing, in particular to a quick-frozen orange peel production technology. The technology comprises the steps of enzyme deactivation treatment of an orange, peeling, selection, mercerization, rinsing, precooking, dehydration, secondary selection, packaging, cooling and quick freezing. With the adoption of the method, the problem of serious active ingredient loss in the storage process of orange peel is effectively solved, the inherent nutrition of the orange peel is reserved to the greatest extent, and processing and utilization in a later stage are facilitated.
Description
Technical field
The present invention relates in food processing technology field, particularly to a kind of quick-freezing Pericarpium Citri junoriss production technology.
Background technology
Most of Fructus Citri junoriss are by selling fresh fruit, and process fruit nobody and make inquiries, and bring very big economic loss to orchard worker, one
A little orchard workers have to processing fruit emergency burial.Run into the time of high yield, Fructus Citri junoriss are sold and are always a great problem perplexing orchard worker,
The deep processings such as the skin of Citrus sinensis Osbeck, sarcocarp comprehensive utilization is to improve Fructus Citri junoriss to produce most effective way.
Quick-freezing refers within a short period of time, food temperature is reduced to a certain temperature of below its chill point so as to contained
Wholly or largely moisture with food product heat outer dissipate and form rational tiny ice crystal body, reduce to greatest extent
Microbial life activity in food and food nutrient composition change necessary aqueous water, reach and protect to greatest extent
Stay a kind of method of the original natural quality of food.Food can avoid generating big ice crystal, minimizing between cell by quick-freezing
Juice loss when the outer analysis of ICW, reduction food defrosting；In addition, quick frozen food is in frozen storage, concentrated residues water
Hazardness decline, and by food temperature be rapidly decreased to growth of microorganism activity temperature under, can be conducive to suppressing micro-
Biological breeding and its biochemical reaction.
Quick-freezing fruit vegetables are common quick freezing process food, and it generally requires and carries out enzyme denaturing, to prevent quick-freezing fruit vegetables from preserving
The change of color in journey.At present, typically heat treatment enzyme denaturing is carried out using boiling water, steam etc., although heat treatment enzyme denaturing effect
Very well, but the degraded of the nutrition such as protein, vitamin can be led to, and affect color and the quality of food.In addition, quick-freezing
Typically require in the course of processing of fruit and vegerable, using sharp metal knife, cutting is carried out to raw material, but fruit and vegerable tangent plane is contacted with metal
Easily brown stain, and metal knife afterwards is easily worn and torn and is reduced production efficiency or cutting quality.Water Cutting is also known as water knife, that is, high
Pressure water jet cutting technique, is a kind of technology of utilization High-Pressure Water cutting, is mainly used in explosive, petrochemical industry, coal at present
The relevant industries such as ore deposit underground work, engineering construction, shipbuilding field.
Content of the invention
The present invention in view of the shortcomings of the prior art on the basis of, a kind of quick-freezing Pericarpium Citri junoriss production technology is provided.
The technical solution adopted in the present invention is:
A kind of quick-freezing Pericarpium Citri junoriss production technology, the method comprising the steps of:
1) Fructus Citri junoriss destroy the enzyme treatment；
2) peeling, select: the Fructus Citri junoriss peeling after destroy the enzyme treatment, remove fruit stem, areola, keep peel to become more than 4cm block greatly, orange
Sarcocarp can not be carried on skin；
3) caustic dip, rinsing: step 2) obtain Pericarpium Citri junoriss immersion alkali liquor in, soak, use clear water rinsed clean, obtain caustic dip, rinsing
Pericarpium Citri junoriss afterwards；
4) precook: put into colour-keeping liquid in jacketed pan, pour into after boiling step 3) caustic dip, rinsing after Pericarpium Citri junoriss, be heated to seethe with excitement,
Put in flowing Rinsing Area and stir rapidly, rinse, cool down, cool completely, the Pericarpium Citri junoriss after being precooked；
5) it is dehydrated: the Pericarpium Citri junoriss after step 4) is precooked put into dehydration, the Pericarpium Citri junoriss after being dehydrated in centrifugal swing dryer；
6) secondary select, pack: selecting mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, by qualified orange
Skin is diced or shredding is processed, and packs, and obtains the secondary Pericarpium Citri junoriss selected, pack；
7) cool down: by secondary for step 6) select, the Pericarpium Citri junoriss packed are put into and are cooled to 10 DEG C -15 DEG C in cooling water, drain away the water, obtain
Pericarpium Citri junoriss to after cooling；
8) quick-freezing: fast freezing step 7) Pericarpium Citri junoriss after cooling to -30 DEG C to -35 DEG C, time 10 ~ 25 min；
Complete the making of quick-freezing Pericarpium Citri junoriss.
Preferably, described step 1) adopts ultrasonic-microwave cooperating destroy the enzyme treatment: power 30～70w, frequency 12～30
Khhz, 95-100 DEG C carries out ultrasonic-microwave cooperating enzyme denaturing 120～200 s.
Further preferably, described step 1) Pericarpium Citri junoriss be placed in concentration be 0.0001 ~ 0.003g/l Rhizoma amorphophalli glucosan water-soluble
Carry out ultrasonic-microwave cooperating destroy the enzyme treatment in liquid.
Preferably, described step 3) alkali liquor is the food stage sodium hydrate aqueous solution of 0.4%-0.6%, soaks 5 ~ 8 minutes.
Preferably, the colour-keeping liquid of described step 4) with water, ascorbic acid, citric acid by weight as water: ascorbic acid: lemon
Lemon acid=100:0.12-0.25:0.22-0.25 is formulated, the weight of Pericarpium Citri junoriss and colour-keeping liquid than for 1:1 ~ 1.5, in step 4)
Take the dish out of the pot after keeping 10 ~ 15 minutes after being heated to boiling.With rustless steel dredger, Pericarpium Citri junoriss are proceeded to cooling in cooling pond in time.Orange
The time boiled when skin is relatively thin can shorten, can not be well-done by Pericarpium Citri junoriss.
Preferably, 1000 ~ 1200 revs/min of described step 5) centrifugal swing dryer rotating speed, dewatering time 1 ~ 3 minute, to go
Except excessive moisture in peel, it is also beneficial to peel quick-freezing and does not freeze.Stop operating and take out orange Deng shutdown deceleration rear braking, drier
Skin.
Preferably, described step 7) cooling is passed through the o that concentration is 0.3-0.5mg/l in frozen water simultaneously3, cooling water
Temperature is 5 DEG C -10 DEG C.
It is further preferred that methods described also includes, before carrying out described step 8) quick-freezing, Pericarpium Citri junoriss are placed in soak in 5
5 ~ 10min is soaked at ~ 10 DEG C.
Preferably, described soak be Rhizoma Dioscoreae, Flos abelmoschi manihot with weight than as 1:0.05 ~ mixing of 0.3 ratio pulled an oar twice
Filtering residue, collects filtrate, is made into weight than the solution for 5%.
Preferably, described step 8) adopts fluid bed quick-freezing plant, Pericarpium Citri junoriss is equably put on fluid bed conveyer belt, passes
The orange skin thickness sending band is 120～140cm, and in fluidized bed plant, air themperature requires -50～-80 DEG C, cold airflow flow velocity 3～
7m/s.
Quickly Pericarpium Citri junoriss good for quick-freezing are loaded in packaging bag in bagging area.Outer bag is woven bag, inner lining plastic bag.Every bag
Fill 3 frames or 3 bags.Opening binding tightens, air tight, anti-oxidation variable color.Proceed to -18 ~ -20 DEG C of freezer cold preservations.(do not allow in storehouse to put
The article of other easily taint of odour such as fish, meat, in order to avoid impact Pericarpium Citri junoriss fragrance).
When doing Pericarpium Citri junoriss silk or Pericarpium Citri junoriss fourth, after filament cutter (dicer) die assembly is debugged, to selecting qualified Pericarpium Citri junoriss
Carry out shredding by given size or dice.Pericarpium Citri junoriss silk frames up quick-freezing；Quick-freezing after the dress plastic bag sealing shaping of Pericarpium Citri junoriss fourth, after quick-freezing be in
Approximate square.
Beneficial effects of the present invention:
1st, adopt the method for the present invention, efficiently solve the problems, such as that in Pericarpium Citri junoriss preserving process, effective ingredient loss is serious, make Pericarpium Citri junoriss
Inherent nutrition become to retain to greatest extent, favourable post-production utilizes.
2nd, the method for the present invention, sorting, selecting step improve product yield；Color fixative step is so that aoxidize in Fructus Lycii
The activity of enzyme is suppressed, and effectively prevents brown stain, greatly maintains original color and local flavor.
3rd, adopt ultrasonic-microwave cooperating destroy the enzyme treatment, under microwave electromagnetic field action, these orientation movements are with per second tens of
The frequency of hundred million times is continually changing, and causes strenuous exercise and the collision friction of molecule, thus producing heat, reaching electric energy and directly converting
For the heat energy in medium.Microwave heating is dielectric material own loss electric field energy and generates heat.Therefore microwave heating is than traditional
Hot water heating will be beneficial to the physicochemical property keeping extracting product efficiently, in short-term.Ultrasound wave can improve biomembranous permeability, profit
Improve enzyme denaturing effect with cavitation effect.Extracted as Main Means using ultrasonic shearing force and-microwave cooperating, it is to avoid when long
Between heating and high energy, thus simplifying production technology and cost, safety and environmental protection efficiency high.
4th, Pericarpium Citri junoriss are placed in the aqueous solution of Rhizoma amorphophalli glucosan and carry out destroy the enzyme treatment, can form one layer of protection on Pericarpium Citri junoriss surface
Film, prevents Pericarpium Citri junoriss nutrition leak during destroy the enzyme treatment.
5th, the orange light of crust after caustic dip, endothelium is white or slightly yellow.Control concentration of lye and caustic dip time it is impossible to soak
Alkali is excessive.Otherwise can colour contamination or burn peel.
6th, cooling step, reduces Pericarpium Citri junoriss temperature, shortens the quick-freezing time, is passed through the o in water3Can kill micro- in water
Biological it is therefore prevented that microorganism pollution Pericarpium Citri junoriss in water, cause microorganism exceeded.Dewatering, reduces the water content of Pericarpium Citri junoriss, so that Pericarpium Citri junoriss is existed
Do not adhere to during quick-freezing after dewatering.
7th, pass through to precook, Pericarpium Citri junoriss are sterilized, and keeps Pericarpium Citri junoriss color stability；
8th, adopt fluid bed quick-freezing plant, quick-freezing speed is fast.
9th, the present invention adopts microwave-ultrasonic to process before quick-freezing, can be passivated peroxidase, and because it produces hole effect
Should, form ultrasound wave quick-freezing and quickly cross over maximum ice crystal formation band, shorten freeze-off time, and the present invention is before freezing
Soak through Rhizoma Dioscoreae, Flos abelmoschi manihot, rich in mucoprotein, form a tunic on its surface, battalion in quick-freezing and storage can be reduced
The loss of foster material.
Specific embodiment
To further illustrate the present invention with reference to embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1
A kind of quick-freezing Pericarpium Citri junoriss production technology, the method comprising the steps of:
1) Fructus Citri junoriss destroy the enzyme treatment；
2) peeling, select: the Fructus Citri junoriss peeling after destroy the enzyme treatment, remove fruit stem, areola, keep peel to become more than 4cm block greatly, orange
Sarcocarp can not be carried on skin；
3) caustic dip, rinsing: step 2) obtain Pericarpium Citri junoriss immersion alkali liquor in, soak, use clear water rinsed clean, obtain caustic dip, rinsing
Pericarpium Citri junoriss afterwards；
4) precook: put into colour-keeping liquid in jacketed pan, pour into after boiling step 3) caustic dip, rinsing after Pericarpium Citri junoriss, be heated to seethe with excitement,
Put in flowing Rinsing Area and stir rapidly, rinse, cool down, cool completely, the Pericarpium Citri junoriss after being precooked；
5) it is dehydrated: the Pericarpium Citri junoriss after step 4) is precooked put into dehydration, the Pericarpium Citri junoriss after being dehydrated in centrifugal swing dryer；
6) secondary select, pack: selecting mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, by qualified orange
Skin is diced or shredding is processed, and packs, and obtains the secondary Pericarpium Citri junoriss selected, pack；
7) cool down: by secondary for step 6) select, the Pericarpium Citri junoriss packed are put into and are cooled to 10 DEG C -15 DEG C in cooling water, drain away the water, obtain
Pericarpium Citri junoriss to after cooling；
8) quick-freezing: fast freezing step 7) Pericarpium Citri junoriss after cooling to -30 DEG C to -35 DEG C, time 10 ~ 25 min；
Complete the making of quick-freezing Pericarpium Citri junoriss.
Preferably, described step 1) adopts ultrasonic-microwave cooperating destroy the enzyme treatment: power 30～70w, frequency 12～30
Khhz, 95-100 DEG C carries out ultrasonic-microwave cooperating and extracts 120～200 s.
Further preferably, described step 1) Pericarpium Citri junoriss be placed in concentration be 0.0001 ~ 0.003g/l Rhizoma amorphophalli glucosan water-soluble
Carry out ultrasonic-microwave cooperating destroy the enzyme treatment in liquid.
Preferably, described step 3) alkali liquor is the food stage sodium hydrate aqueous solution of 0.4%-0.6%, soaks 5 ~ 8 minutes.
Preferably, the colour-keeping liquid of described step 4) with water, ascorbic acid, citric acid by weight as water: ascorbic acid: lemon
Lemon acid=100:0.12-0.25:0.22-0.25 is formulated, the weight of Pericarpium Citri junoriss and colour-keeping liquid than for 1:1 ~ 1.5, in step 4)
Take the dish out of the pot after keeping 10 ~ 15 minutes after being heated to boiling.With rustless steel dredger, Pericarpium Citri junoriss are proceeded to cooling in cooling pond in time.Orange
The time boiled when skin is relatively thin can shorten, can not be well-done by Pericarpium Citri junoriss.
Preferably, 1000 ~ 1200 revs/min of described step 5) centrifugal swing dryer rotating speed, dewatering time 1 ~ 3 minute, to go
Except excessive moisture in peel, it is also beneficial to peel quick-freezing and does not freeze.Stop operating and take out orange Deng shutdown deceleration rear braking, drier
Skin.
Preferably, described step 7) cooling is passed through the o that concentration is 0.3-0.5mg/l in frozen water simultaneously3, cooling water
Temperature is 5 DEG C -10 DEG C.
It is further preferred that methods described also includes, before carrying out described step 8) quick-freezing, Pericarpium Citri junoriss are placed in soak in 5
5 ~ 10min is soaked at ~ 10 DEG C.
Preferably, described soak be Rhizoma Dioscoreae, Flos abelmoschi manihot with weight than as 1:0.05 ~ mixing of 0.3 ratio pulled an oar twice
Filtering residue, collects filtrate, is made into weight than the solution for 5%.
Preferably, described step 8) adopts fluid bed quick-freezing plant, Pericarpium Citri junoriss is equably put on fluid bed conveyer belt, passes
The orange skin thickness sending band is 120～140cm, and in fluidized bed plant, air themperature requires -50～-80 DEG C, cold airflow flow velocity 3～
7m/s.
Embodiment 2
A kind of quick-freezing Pericarpium Citri junoriss production technology, the method comprising the steps of:
1) Fructus Citri junoriss destroy the enzyme treatment；
2) peeling, select: the Fructus Citri junoriss peeling after destroy the enzyme treatment, remove fruit stem, areola, keep peel to become more than 4cm block greatly, orange
Sarcocarp can not be carried on skin；
3) caustic dip, rinsing: step 2) obtain Pericarpium Citri junoriss immersion alkali liquor in, soak, use clear water rinsed clean, obtain caustic dip, rinsing
Pericarpium Citri junoriss afterwards；
4) precook: put into colour-keeping liquid in jacketed pan, pour into after boiling step 3) caustic dip, rinsing after Pericarpium Citri junoriss, be heated to seethe with excitement,
Put in flowing Rinsing Area and stir rapidly, rinse, cool down, cool completely, the Pericarpium Citri junoriss after being precooked；
5) it is dehydrated: the Pericarpium Citri junoriss after step 4) is precooked put into dehydration, the Pericarpium Citri junoriss after being dehydrated in centrifugal swing dryer；
6) secondary select, pack: selecting mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, by qualified orange
Skin is diced or shredding is processed, and packs, and obtains the secondary Pericarpium Citri junoriss selected, pack；
7) cool down: by secondary for step 6) select, the Pericarpium Citri junoriss packed are put into and are cooled to 10 DEG C in cooling water, drain away the water, obtain cold
But the Pericarpium Citri junoriss after；
8) quick-freezing: fast freezing step 7) Pericarpium Citri junoriss after cooling to -30 DEG C, time 10 min；
Complete the making of quick-freezing Pericarpium Citri junoriss.
Described step 1) adopt ultrasonic-microwave cooperating destroy the enzyme treatment: power 30w, frequency 12khhz, 95 DEG C carry out ultrasonic-
Microwave cooperating extracts 120 s.
Described step 1) Pericarpium Citri junoriss are placed in the Rhizoma amorphophalli glucan aqueous solution that concentration is 0.0001g/l and carry out ultrasonic-microwave association
Same destroy the enzyme treatment.
Described step 3) alkali liquor is 0.4% food stage sodium hydrate aqueous solution, soaks 5 minutes.
The colour-keeping liquid of described step 4) is with water, ascorbic acid, citric acid by weight as water: ascorbic acid: citric acid=
100:0.12:0.22 is formulated, and the weight of Pericarpium Citri junoriss and colour-keeping liquid ratio for 1:1, keeps 10 after being heated to boiling in step 4)
Take the dish out of the pot after minute.With rustless steel dredger, Pericarpium Citri junoriss are proceeded to cooling in cooling pond in time.The time boiled when Pericarpium Citri junoriss are relatively thin can shorten,
Can not be well-done by Pericarpium Citri junoriss.
1000 revs/min of described step 5) centrifugal swing dryer rotating speed, dewatering time 1 ~ 3 minute, unnecessary in peel to remove
Moisture, is also beneficial to peel quick-freezing and does not freeze.Stop operating taking-up Pericarpium Citri junoriss Deng shutting down deceleration rear braking, drier.
Described step 7) cooling is passed through the o that concentration is 0.3mg/l in frozen water simultaneously3, the temperature of cooling water is 5 DEG C
℃.
Methods described also includes, before carrying out described step 8) quick-freezing Pericarpium Citri junoriss be placed in soak soak 5 at 5 DEG C ~
10min.
Described soak is Rhizoma Dioscoreae, Flos abelmoschi manihot mixes, than the ratio as 1:0.05, filtering residue twice of pulling an oar with weight, collects filter
Liquid, is made into weight than the solution for 5%.
Described step 8) adopts fluid bed quick-freezing plant, Pericarpium Citri junoriss is equably put on fluid bed conveyer belt, conveyer belt
Orange skin thickness is 120cm, and in fluidized bed plant, air themperature requires -50 DEG C, cold airflow flow velocity 3m/s.
Embodiment 3
A kind of quick-freezing Pericarpium Citri junoriss production technology, the method comprising the steps of:
1) Fructus Citri junoriss destroy the enzyme treatment；
2) peeling, select: the Fructus Citri junoriss peeling after destroy the enzyme treatment, remove fruit stem, areola, keep peel to become more than 4cm block greatly, orange
Sarcocarp can not be carried on skin；
3) caustic dip, rinsing: step 2) obtain Pericarpium Citri junoriss immersion alkali liquor in, soak, use clear water rinsed clean, obtain caustic dip, rinsing
Pericarpium Citri junoriss afterwards；
4) precook: put into colour-keeping liquid in jacketed pan, pour into after boiling step 3) caustic dip, rinsing after Pericarpium Citri junoriss, be heated to seethe with excitement,
Put in flowing Rinsing Area and stir rapidly, rinse, cool down, cool completely, the Pericarpium Citri junoriss after being precooked；
5) it is dehydrated: the Pericarpium Citri junoriss after step 4) is precooked put into dehydration, the Pericarpium Citri junoriss after being dehydrated in centrifugal swing dryer；
6) secondary select, pack: selecting mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, by qualified orange
Skin is diced or shredding is processed, and packs, and obtains the secondary Pericarpium Citri junoriss selected, pack；
7) cool down: by secondary for step 6) select, the Pericarpium Citri junoriss packed are put into and are cooled to 10 DEG C -15 DEG C in cooling water, drain away the water, obtain
Pericarpium Citri junoriss to after cooling；
8) quick-freezing: fast freezing step 7) Pericarpium Citri junoriss after cooling to -35 DEG C, time 25 min；
Complete the making of quick-freezing Pericarpium Citri junoriss.
Described step 1) adopts ultrasonic-microwave cooperating destroy the enzyme treatment: power 70w, frequency 30 khhz, 100 DEG C are surpassed
Sound-microwave cooperating extracts 200 s.
Further preferably, described step 1) Pericarpium Citri junoriss are placed in the Rhizoma amorphophalli glucan aqueous solution that concentration is 0.003g/l and carry out
Ultrasonic-microwave cooperating destroy the enzyme treatment.
Described step 3) alkali liquor is 0.6% food stage sodium hydrate aqueous solution, soaks 8 minutes.
The colour-keeping liquid of described step 4) is with water, ascorbic acid, citric acid by weight as water: ascorbic acid: citric acid=
100:0.25:0.25 is formulated, and the weight of Pericarpium Citri junoriss and colour-keeping liquid ratio for 1:1.5, is protected after being heated to boiling in step 4)
Take the dish out of the pot after holding 10 ~ 15 minutes.With rustless steel dredger, Pericarpium Citri junoriss are proceeded to cooling in cooling pond in time.The time boiled when Pericarpium Citri junoriss are relatively thin
Can shorten, can not be well-done by Pericarpium Citri junoriss.
1200 revs/min of described step 5) centrifugal swing dryer rotating speed, dewatering time 3 minutes, to remove superfluous water in peel
Point, it is also beneficial to peel quick-freezing and do not freeze.Stop operating taking-up Pericarpium Citri junoriss Deng shutting down deceleration rear braking, drier.
Described step 7) cooling is passed through the o that concentration is 0.5mg/l in frozen water simultaneously3, the temperature of cooling water is 10
℃.
Methods described also includes, before carrying out described step 8) quick-freezing Pericarpium Citri junoriss be placed in soak soak 5 at 10 DEG C ~
10min.
Described soak is Rhizoma Dioscoreae, Flos abelmoschi manihot mixes, than the ratio as 1:0.3, filtering residue twice of pulling an oar with weight, collects filter
Liquid, is made into weight than the solution for 5%.
Described step 8) adopts fluid bed quick-freezing plant, Pericarpium Citri junoriss is equably put on fluid bed conveyer belt, conveyer belt
Orange skin thickness is 140cm, and in fluidized bed plant, air themperature requires -80 DEG C, cold airflow flow velocity 7m/s.
Embodiment 4
A kind of quick-freezing Pericarpium Citri junoriss production technology, the method comprising the steps of:
1) Fructus Citri junoriss destroy the enzyme treatment；
2) peeling, select: the Fructus Citri junoriss peeling after destroy the enzyme treatment, remove fruit stem, areola, keep peel to become more than 4cm block greatly, orange
Sarcocarp can not be carried on skin；
3) caustic dip, rinsing: step 2) obtain Pericarpium Citri junoriss immersion alkali liquor in, soak, use clear water rinsed clean, obtain caustic dip, rinsing
Pericarpium Citri junoriss afterwards；
4) precook: put into colour-keeping liquid in jacketed pan, pour into after boiling step 3) caustic dip, rinsing after Pericarpium Citri junoriss, be heated to seethe with excitement,
Put in flowing Rinsing Area and stir rapidly, rinse, cool down, cool completely, the Pericarpium Citri junoriss after being precooked；
5) it is dehydrated: the Pericarpium Citri junoriss after step 4) is precooked put into dehydration, the Pericarpium Citri junoriss after being dehydrated in centrifugal swing dryer；
6) secondary select, pack: selecting mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, by qualified orange
Skin is diced or shredding is processed, and packs, and obtains the secondary Pericarpium Citri junoriss selected, pack；
7) cool down: by secondary for step 6) select, the Pericarpium Citri junoriss packed are put into and are cooled to 13 DEG C in cooling water, drain away the water, obtain cold
But the Pericarpium Citri junoriss after；
8) quick-freezing: fast freezing step 7) Pericarpium Citri junoriss after cooling to -32 DEG C, time 15 min；
Complete the making of quick-freezing Pericarpium Citri junoriss.
Described step 1) adopt ultrasonic-microwave cooperating destroy the enzyme treatment: power 40w, frequency 25 khhz, 98 DEG C carry out ultrasonic-
Microwave cooperating extracts 180 s.
Described step 1) Pericarpium Citri junoriss are placed in the Rhizoma amorphophalli glucan aqueous solution that concentration is 0.0002g/l and carry out ultrasonic-microwave association
Same destroy the enzyme treatment.
Described step 3) alkali liquor is 0.5% food stage sodium hydrate aqueous solution, soaks 6 minutes.
The colour-keeping liquid of described step 4) is with water, ascorbic acid, citric acid by weight as water: ascorbic acid: citric acid=
100:0.15:0.24 is formulated, and the weight of Pericarpium Citri junoriss and colour-keeping liquid ratio for 1:1.3, keeps after being heated to boiling in step 4)
Take the dish out of the pot after 13 minutes.With rustless steel dredger, Pericarpium Citri junoriss are proceeded to cooling in cooling pond in time.The time boiled when Pericarpium Citri junoriss are relatively thin can contract
Short, can not be well-done by Pericarpium Citri junoriss.
1100 revs/min of described step 5) centrifugal swing dryer rotating speed, dewatering time 2 minutes, to remove superfluous water in peel
Point, it is also beneficial to peel quick-freezing and do not freeze.Stop operating taking-up Pericarpium Citri junoriss Deng shutting down deceleration rear braking, drier.
Described step 7) cooling is passed through the o that concentration is 0.4mg/l in frozen water simultaneously3, the temperature of cooling water is 8 DEG C.
Methods described also includes, before carrying out described step 8) quick-freezing Pericarpium Citri junoriss be placed in soak soak 5 at 8 DEG C ~
10min.
Described soak is Rhizoma Dioscoreae, Flos abelmoschi manihot mixes, than the ratio as 1:0.25, filtering residue twice of pulling an oar with weight, collects filter
Liquid, is made into weight than the solution for 5%.
Described step 8) adopts fluid bed quick-freezing plant, Pericarpium Citri junoriss is equably put on fluid bed conveyer belt, conveyer belt
Orange skin thickness is 130cm, and in fluidized bed plant, air themperature requires -70 DEG C, cold airflow flow velocity 5m/s.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction for the present invention, this Shen
Please in embodiment and the feature in embodiment in the case of not conflicting, can mutual combination in any.The protection model of the present invention
Enclose the technical scheme that should record with claim, the equivalent side of technical characteristic in the technical scheme recorded including claim
Case is protection domain.I.e. equivalent within this range is improved, also within protection scope of the present invention.
Claims (10)
1. a kind of quick-freezing Pericarpium Citri junoriss production technology is it is characterised in that the method comprising the steps of:
1) Fructus Citri junoriss destroy the enzyme treatment；
2) peeling, select: the Fructus Citri junoriss peeling after destroy the enzyme treatment, remove fruit stem, areola, keep peel to become more than 4cm block greatly, orange
Sarcocarp can not be carried on skin；
3) caustic dip, rinsing: step 2) obtain Pericarpium Citri junoriss immersion alkali liquor in, soak, use clear water rinsed clean, obtain caustic dip, rinsing
Pericarpium Citri junoriss afterwards；
4) precook: put into colour-keeping liquid in jacketed pan, pour into after boiling step 3) caustic dip, rinsing after Pericarpium Citri junoriss, be heated to seethe with excitement,
Put in flowing Rinsing Area and stir rapidly, rinse, cool down, cool completely, the Pericarpium Citri junoriss after being precooked；
5) it is dehydrated: the Pericarpium Citri junoriss after step 4) is precooked put into dehydration, the Pericarpium Citri junoriss after being dehydrated in centrifugal swing dryer；
6) secondary select, pack: selecting mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, by qualified orange
Skin is diced or shredding is processed, and packs, and obtains the secondary Pericarpium Citri junoriss selected, pack；
7) cool down: by secondary for step 6) select, the Pericarpium Citri junoriss packed are put into and are cooled to 10 DEG C -15 DEG C in cooling water, drain away the water, obtain
Pericarpium Citri junoriss to after cooling；
8) quick-freezing: fast freezing step 7) Pericarpium Citri junoriss after cooling to -30 DEG C to -35 DEG C, time 10 ~ 25 min；
Complete the making of quick-freezing Pericarpium Citri junoriss.
2. in accordance with the method for claim 1 it is characterised in that: described step 1) adopt ultrasonic-microwave cooperating destroy the enzyme treatment:
Power 30～70w, frequency 12～30 khhz, 95-100 DEG C carries out ultrasonic-microwave cooperating enzyme denaturing 120～200 s.
3. in accordance with the method for claim 2 it is characterised in that: described step 1) Pericarpium Citri junoriss be placed in concentration be 0.0001 ~
Carry out ultrasonic-microwave cooperating destroy the enzyme treatment in the Rhizoma amorphophalli glucan aqueous solution of 0.003g/l.
4. in accordance with the method for claim 1 it is characterised in that: described step 3) alkali liquor be 0.4%-0.6% food stage hydrogen
Aqueous solution of sodium oxide, soaks 5 ~ 8 minutes.
5. in accordance with the method for claim 1 it is characterised in that: the colour-keeping liquid of described step 4) is with water, ascorbic acid, Fructus Citri Limoniae
Acid is by weight for water: ascorbic acid: citric acid=100:0.12-0.25:0.22-0.25 is formulated, Pericarpium Citri junoriss and colour-keeping liquid
Weight ratio for 1:1 ~ 1.5, take the dish out of the pot after keeping 10 ~ 15 minutes after being heated to boiling in step 4).
6. in accordance with the method for claim 1 it is characterised in that: 1000 ~ 1200 turns of described step 5) centrifugal swing dryer rotating speed/
Minute, dewatering time 1 ~ 3 minute, to remove excessive moisture in peel, it is also beneficial to peel quick-freezing and does not freeze.
7. in accordance with the method for claim 1 it is characterised in that: the cooling of described step 7) is passed through concentration simultaneously in frozen water and is
The o of 0.3-0.5mg/l3, the temperature of cooling water is 5 DEG C -10 DEG C.
8. in accordance with the method for claim 1 it is characterised in that: methods described also includes, and is carrying out described step 8) quick-freezing
Front Pericarpium Citri junoriss are placed in soak and soak 5 ~ 10min at 5 ~ 10 DEG C.
9. in accordance with the method for claim 8 it is characterised in that: described soak be Rhizoma Dioscoreae, Flos abelmoschi manihot with weight than for 1:
0.05 ~ 0.3 ratio mixes filtering residue twice of pulling an oar, and collects filtrate, is made into weight than the solution for 5%.
10. in accordance with the method for claim 1 it is characterised in that: described step 8) adopt fluid bed quick-freezing plant, by Pericarpium Citri junoriss
Equably put on fluid bed conveyer belt, the orange skin thickness of conveyer belt is 120～140cm, air themperature in fluidized bed plant
Require -50～-80 DEG C, cold airflow flow velocity 3～7m/s.
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| CN108175029A (en) * | 2017-12-19 | 2018-06-19 | 西南大学 | Utilize the method for ultrasound-microwave combined processing passivation citrus fruit ball surface residual enzyme activity |
| CN108949596A (en) * | 2018-08-22 | 2018-12-07 | 上海海洋大学 | A kind of preparation of composite ferment and the application in freezing flour-dough production |
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