CN106343422B - Production process of quick-frozen orange peels - Google Patents
Production process of quick-frozen orange peels Download PDFInfo
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- CN106343422B CN106343422B CN201610774227.0A CN201610774227A CN106343422B CN 106343422 B CN106343422 B CN 106343422B CN 201610774227 A CN201610774227 A CN 201610774227A CN 106343422 B CN106343422 B CN 106343422B
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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
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
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Abstract
The invention relates to the technical field of food processing, in particular to a production process of quick-frozen orange peels. Comprises the steps of orange enzyme deactivation treatment, peeling, selection, alkali leaching, rinsing, precooking, dehydration, secondary selection, packaging, cooling and quick freezing. By adopting the method, the problem of serious loss of effective components in the orange peel preservation process is effectively solved, the internal nutrition of the orange peel is reserved to the maximum extent, and the method is favorable for later-stage processing and utilization.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of quick-frozen orange peels.
Background
Most oranges are sold fresh fruits, and processed fruits are not asked for much, so that great economic loss is brought to fruit growers, and some fruit growers have to bury the processed fruits on the spot. In the year of high yield, the sale of oranges is always a difficult problem to fruit growers, and the deep processing and comprehensive utilization of the peel, pulp and the like of the navel oranges is the most effective way for improving the yield of the oranges.
The quick freezing is a method for reducing the temperature of the food to a certain temperature below the freezing point in a short time, so that all or most of water contained in the food forms reasonable micro ice crystals along with the heat in the food, thereby reducing liquid water required by the change of the microbial life activity and the food nutrient content in the food to the maximum extent and keeping the original natural quality of the food to the maximum extent. The food can avoid large ice crystals between cells by quick freezing, reduce the segregation of water in the cells and reduce the juice loss when the food is unfrozen; in addition, in the process of frozen storage of the quick-frozen food, the harmfulness of the concentrated residual water is reduced, and the temperature of the food is quickly reduced to be lower than the temperature of the growth activity of microorganisms, so that the quick-frozen food is beneficial to inhibiting the propagation of the microorganisms and the biochemical reaction thereof.
The quick-frozen fruits and vegetables are common quick-frozen processed foods, and generally need to be inactivated to prevent the quick-frozen fruits and vegetables from being stored
The change in color in the course. At present, enzyme deactivation is generally carried out by heat treatment with boiling water, steam and the like, and although the heat treatment enzyme deactivation effect is good, the heat treatment enzyme deactivation can cause degradation of nutrients such as protein, vitamins and the like and influence the color, the fragrance, the taste and the texture of food. In addition, the raw materials are generally cut by using a sharp metal cutter in the processing process of quick-frozen fruits and vegetables, but the cut surfaces of the fruits and vegetables are easy to brown after contacting with metal, and the metal cutter is easy to wear, so that the production efficiency or the cutting quality is reduced. Water cutting, also known as water jet cutting, is a high-pressure water jet cutting technique, which is a technique using high-pressure water flow to cut, and is mainly applied to the fields of explosive disposal, petrochemical industry, coal mine underground operation, engineering construction, ship manufacturing and other related industries at present.
Disclosure of Invention
The invention provides a production process of quick-frozen orange peels on the basis of overcoming the defects in the prior art.
The technical scheme adopted by the invention is as follows:
a production process of quick-frozen orange peels comprises the following steps:
1) carrying out enzyme deactivation treatment on oranges;
2) peeling and selecting: peeling the orange after enzyme deactivation treatment, removing fruit stalks and fruit umbilicus, keeping the peel in a large block shape of more than 4cm, and keeping the orange peel without pulp;
3) alkali leaching and rinsing: soaking the orange peels obtained in the step 2) in alkali liquor, soaking, and rinsing with clear water to obtain the soaked and rinsed orange peels;
4) pre-cooking: adding color protecting liquid into the interlayer pan, boiling, pouring the orange peels subjected to alkali soaking and rinsing in the step 3), heating to boil, quickly turning over the orange peels in a flowing clear water tank, rinsing, cooling and cooling completely to obtain pre-cooked orange peels;
5) and (3) dehydrating: placing the orange peels pre-cooked in the step 4) into a centrifugal drier for dehydration to obtain dehydrated orange peels;
6) secondary selection and packaging: selecting out mildew, discoloration, rust color, spots, fragments, fruit stalks, fruit umbilicus and other impurities, dicing or shredding the qualified orange peels, and packaging to obtain secondarily selected and packaged orange peels;
7) and (3) cooling: putting the secondarily selected and packaged orange peels obtained in the step 6) into cooling water, cooling to 10-15 ℃, and draining to obtain cooled orange peels;
8) quick-freezing: quickly freezing the cooled orange peels in the step 7) to a temperature of between-30 and-35 ℃ for 10 to 25 min;
and finishing the preparation of the quick-frozen orange peels.
Preferably, the step 1) adopts ultrasonic-microwave synergistic enzyme deactivation treatment: performing ultrasonic-microwave synergistic enzyme deactivation for 120-200 s at the power of 30-70W, the frequency of 12-30 kHhz and the temperature of 95-100 ℃.
Further preferably, the orange peels in the step 1) are placed in a konjac glucan water solution with the concentration of 0.0001-0.003 g/L for ultrasonic-microwave synergistic enzyme deactivation treatment.
Preferably, the alkali liquor in the step 3) is 0.4% -0.6% of food-grade sodium hydroxide aqueous solution, and the soaking time is 5-8 minutes.
Preferably, the color protection liquid in the step 4) is prepared by mixing water, ascorbic acid and citric acid in a weight ratio of water: ascorbic acid: the citric acid is prepared from 100:0.12-0.25:0.22-0.25, the weight ratio of the orange peel to the color protection liquid is 1: 1-1.5, and the orange peel and the color protection liquid are heated to boil in the step 4) and then kept for 10-15 minutes before being taken out of the pot. And (5) timely transferring the orange peels into a cooling water pool by using a stainless steel fishing net for cooling. The cooking time can be shortened when the orange peel is thin, and the orange peel cannot be boiled to a full state.
Preferably, the rotating speed of the centrifugal drying machine in the step 5) is 1000-1200 rpm, and the dehydration time is 1-3 minutes, so that redundant water in the peel is removed, and the peel is quick-frozen and is not frozen. And (5) braking after stopping and decelerating, and stopping rotating the drying machine to take out the orange peels.
Preferably, the step 7) is carried out cooling while introducing O with the concentration of 0.3-0.5mg/L into ice water3The temperature of the cooling water is 5-10 ℃.
Further preferably, the method also comprises the step of soaking the orange peels in a soaking solution for 5-10 min at the temperature of 5-10 ℃ before quick-freezing in the step 8).
Preferably, the soaking solution is prepared by mixing and pulping Chinese yam and okra according to the weight ratio of 1: 0.05-0.3, filtering residues twice, collecting filtrate, and preparing into a solution with the weight ratio of 5%.
Preferably, the step 8) adopts a fluidized bed quick-freezing device, the orange peels are uniformly placed on a fluidized bed conveyor belt, the thickness of the orange peel layer of the conveyor belt is 120-140 cm, the temperature of air in the fluidized bed device is required to be-50 to-80 ℃, and the flow speed of cold air flow is 3-7 m/s.
And quickly filling the quick-frozen orange peels into a packaging bag in a packaging area. The outer bag is a woven bag and the inner lining is a plastic bag. Each bag is provided with 3 frames or 3 bags. The bag mouth is tightly bound, air leakage is avoided, and oxidation and color change are prevented. And transferring the mixture into a refrigerator for refrigeration at the temperature of between 18 ℃ below zero and 20 ℃ below zero. (fish, meat and other articles which are easy to taint with odor are not allowed to be put in the storehouse so as to avoid influencing the fragrance of the orange peels).
When the orange peel shreds or the orange peels are diced, the qualified orange peels are selected to be shredded or diced according to the specified size after a shredder (dicing machine) die is assembled and debugged. Framing and quickly freezing the shredded orange peels; the orange peel cubes are packaged in a plastic bag, sealed, shaped and quickly frozen to be approximately square blocks.
The invention has the beneficial effects that:
1. by adopting the method, the problem of serious loss of effective components in the orange peel preservation process is effectively solved, the internal nutrition of the orange peel is reserved to the maximum extent, and the method is favorable for later-stage processing and utilization.
2. According to the method, the sorting and selecting steps improve the product yield; the color protection step inhibits the activity of oxidase in the medlar, effectively prevents browning, and greatly maintains the original color and flavor.
3. Ultrasonic-microwave synergistic enzyme deactivation treatment is adopted, and under the action of a microwave electromagnetic field, the orientation motions are continuously changed at frequencies of billions of times per second, so that violent motions and collision friction of molecules are caused, heat is generated, and electric energy is directly converted into heat energy in a medium. Microwave heating is heating of dielectric materials by loss of electric field energy. Therefore, compared with the traditional hot water heating, the microwave heating is more efficient and shorter in time, which is beneficial to maintaining the physicochemical properties of the extracted product. The ultrasonic wave can improve the permeability of the biological membrane and improve the enzyme killing effect by utilizing the cavitation effect. The ultrasonic shearing force and microwave synergistic extraction are adopted as main means, so that long-time heating and high energy consumption are avoided, the production process and cost are simplified, and the method is safe and environment-friendly and has high efficiency.
4. The orange peel is put into the aqueous solution of the konjac glucan for enzyme deactivation treatment, so that a protective film can be formed on the surface of the orange peel, and the nutrient loss of the orange peel in the enzyme deactivation treatment process is prevented.
5. After the alkali soaking, the outer skin is orange and bright, and the inner skin is white or yellowish. The concentration of the alkali liquor and the time for soaking alkali are controlled, and excessive soaking alkali cannot be carried out. Otherwise the peel may be discolored or burned.
6. Cooling to reduce the temperature of pericarpium Citri Junoris and shorten quick-freezing time, and introducing O in water3Can kill microorganisms in water, and prevent microorganisms in water from polluting orange peels to cause the overproof of the microorganisms. And (3) draining, so that the water content of the orange peels is reduced, and the orange peels are not adhered in the quick-freezing process after draining.
7. Sterilizing the orange peels by pre-boiling, and keeping the orange peels stable in color and luster;
8. the fluidized bed quick-freezing device is adopted, so that the quick-freezing speed is high.
9. The invention adopts microwave-ultrasonic treatment before quick freezing, can passivate peroxidase, and because of the cavity effect generated by the peroxidase, the ultrasonic quick freezing quickly crosses the largest ice crystal formation zone, thereby shortening the freezing time
The product is soaked in rhizoma Dioscoreae and Abelmoschus esculentus, is rich in mucin, and can reduce loss of nutrients during quick freezing and storage.
Detailed Description
The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the scope of the examples.
Example 1
A production process of quick-frozen orange peels comprises the following steps:
1) carrying out enzyme deactivation treatment on oranges;
2) peeling and selecting: peeling the orange after enzyme deactivation treatment, removing fruit stalks and fruit umbilicus, keeping the peel in a large block shape of more than 4cm, and keeping the orange peel without pulp;
3) alkali leaching and rinsing: soaking the orange peels obtained in the step 2) in alkali liquor, soaking, and rinsing with clear water to obtain the soaked and rinsed orange peels;
4) pre-cooking: adding color protecting liquid into the interlayer pan, boiling, pouring the orange peels subjected to alkali soaking and rinsing in the step 3), heating to boil, quickly turning over the orange peels in a flowing clear water tank, rinsing, cooling and cooling completely to obtain pre-cooked orange peels;
5) and (3) dehydrating: placing the orange peels pre-cooked in the step 4) into a centrifugal drier for dehydration to obtain dehydrated orange peels;
6) secondary selection and packaging: selecting out mildew, discoloration, rust color, spots, fragments, fruit stalks, fruit umbilicus and other impurities, dicing or shredding the qualified orange peels, and packaging to obtain secondarily selected and packaged orange peels;
7) and (3) cooling: putting the secondarily selected and packaged orange peels obtained in the step 6) into cooling water, cooling to 10-15 ℃, and draining to obtain cooled orange peels;
8) quick-freezing: quickly freezing the cooled orange peels in the step 7) to a temperature of between-30 and-35 ℃ for 10 to 25 min;
and finishing the preparation of the quick-frozen orange peels.
Preferably, the step 1) adopts ultrasonic-microwave synergistic enzyme deactivation treatment: performing ultrasonic-microwave synergistic extraction for 120-200 s at the power of 30-70W and the frequency of 12-30 kHhz and the temperature of 95-100 ℃.
Further preferably, the orange peels in the step 1) are placed in a konjac glucan water solution with the concentration of 0.0001-0.003 g/L for ultrasonic-microwave synergistic enzyme deactivation treatment.
Preferably, the alkali liquor in the step 3) is 0.4% -0.6% of food-grade sodium hydroxide aqueous solution, and the soaking time is 5-8 minutes.
Preferably, the color protection liquid in the step 4) is prepared by mixing water, ascorbic acid and citric acid in a weight ratio of water: ascorbic acid: the citric acid is prepared from 100:0.12-0.25:0.22-0.25, the weight ratio of the orange peel to the color protection liquid is 1: 1-1.5, and the orange peel and the color protection liquid are heated to boil in the step 4) and then kept for 10-15 minutes before being taken out of the pot. And (5) timely transferring the orange peels into a cooling water pool by using a stainless steel fishing net for cooling. The cooking time can be shortened when the orange peel is thin, and the orange peel cannot be boiled to a full state.
Preferably, the rotating speed of the centrifugal drying machine in the step 5) is 1000-1200 rpm, and the dehydration time is 1-3 minutes, so that redundant water in the peel is removed, and the peel is quick-frozen and is not frozen. And (5) braking after stopping and decelerating, and stopping rotating the drying machine to take out the orange peels.
Preferably, the step 7) is carried out cooling while introducing O with the concentration of 0.3-0.5mg/L into ice water3The temperature of the cooling water is 5-10 ℃.
Further preferably, the method also comprises the step of soaking the orange peels in a soaking solution for 5-10 min at the temperature of 5-10 ℃ before quick-freezing in the step 8).
Preferably, the soaking solution is prepared by mixing and pulping Chinese yam and okra according to the weight ratio of 1: 0.05-0.3, filtering residues twice, collecting filtrate, and preparing into a solution with the weight ratio of 5%.
Preferably, the step 8) adopts a fluidized bed quick-freezing device, the orange peels are uniformly placed on a fluidized bed conveyor belt, the thickness of the orange peel layer of the conveyor belt is 120-140 cm, the temperature of air in the fluidized bed device is required to be-50 to-80 ℃, and the flow speed of cold air flow is 3-7 m/s.
Example 2
A production process of quick-frozen orange peels comprises the following steps:
1) carrying out enzyme deactivation treatment on oranges;
2) peeling and selecting: peeling the orange after enzyme deactivation treatment, removing fruit stalks and fruit umbilicus, keeping the peel in a large block shape of more than 4cm, and keeping the orange peel without pulp;
3) alkali leaching and rinsing: soaking the orange peels obtained in the step 2) in alkali liquor, soaking, and rinsing with clear water to obtain the soaked and rinsed orange peels;
4) pre-cooking: adding color protecting liquid into the interlayer pan, boiling, pouring the orange peels subjected to alkali soaking and rinsing in the step 3), heating to boil, quickly turning over the orange peels in a flowing clear water tank, rinsing, cooling and cooling completely to obtain pre-cooked orange peels;
5) and (3) dehydrating: placing the orange peels pre-cooked in the step 4) into a centrifugal drier for dehydration to obtain dehydrated orange peels;
6) secondary selection and packaging: selecting out mildew, discoloration, rust color, spots, fragments, fruit stalks, fruit umbilicus and other impurities, dicing or shredding the qualified orange peels, and packaging to obtain secondarily selected and packaged orange peels;
7) and (3) cooling: putting the secondarily selected and packaged orange peels obtained in the step 6) into cooling water, cooling to 10 ℃, and draining to obtain cooled orange peels;
8) quick-freezing: quickly freezing the cooled orange peels in the step 7) to-30 ℃ for 10 min;
and finishing the preparation of the quick-frozen orange peels.
The step 1) adopts ultrasonic-microwave synergistic enzyme deactivation treatment: performing ultrasonic-microwave synergistic extraction for 120 s at the power of 30W and the frequency of 12kHhz and the temperature of 95 ℃.
And (3) placing the orange peels in the step 1) in a konjac glucan water solution with the concentration of 0.0001g/L to carry out ultrasonic-microwave synergistic enzyme deactivation treatment.
And 3) soaking the food-grade sodium hydroxide aqueous solution with the alkali liquor of 0.4% in the step 3) for 5 minutes.
The color protection liquid in the step 4) is prepared from water, ascorbic acid and citric acid in a weight ratio of water: ascorbic acid: the citric acid is prepared from 100:0.12:0.22, the weight ratio of the orange peel to the color protection liquid is 1:1, and the orange peel and the color protection liquid are heated to boil in the step 4), kept for 10 minutes and taken out of the pot. And (5) timely transferring the orange peels into a cooling water pool by using a stainless steel fishing net for cooling. The cooking time can be shortened when the orange peel is thin, and the orange peel cannot be boiled to a full state.
And 5) rotating the centrifugal drying machine at the speed of 1000 rpm for 1-3 minutes to remove redundant water in the peel and facilitate quick freezing and unfreezing of the peel. And (5) braking after stopping and decelerating, and stopping rotating the drying machine to take out the orange peels.
The step 7) is carried out while cooling, and O with the concentration of 0.3mg/L is introduced into ice water3The temperature of the cooling water is 5 ℃.
The method also comprises the step of soaking the orange peels in a soaking solution at 5 ℃ for 5-10 min before quick-freezing in the step 8).
The soaking solution is prepared by mixing and pulping Chinese yam and okra according to the weight ratio of 1:0.05, filtering residues twice, collecting filtrate, and preparing into a solution with the weight ratio of 5%.
And 8) uniformly placing the orange peels on a fluidized bed conveyor belt by adopting a fluidized bed quick-freezing device, wherein the thickness of the orange peels on the conveyor belt is 120cm, the air temperature in the fluidized bed device is required to be 50 ℃ below zero, and the flow speed of cold air flow is 3 m/s.
Example 3
A production process of quick-frozen orange peels comprises the following steps:
1) carrying out enzyme deactivation treatment on oranges;
2) peeling and selecting: peeling the orange after enzyme deactivation treatment, removing fruit stalks and fruit umbilicus, keeping the peel in a large block shape of more than 4cm, and keeping the orange peel without pulp;
3) alkali leaching and rinsing: soaking the orange peels obtained in the step 2) in alkali liquor, soaking, and rinsing with clear water to obtain the soaked and rinsed orange peels;
4) pre-cooking: adding color protecting liquid into the interlayer pan, boiling, pouring the orange peels subjected to alkali soaking and rinsing in the step 3), heating to boil, quickly turning over the orange peels in a flowing clear water tank, rinsing, cooling and cooling completely to obtain pre-cooked orange peels;
5) and (3) dehydrating: placing the orange peels pre-cooked in the step 4) into a centrifugal drier for dehydration to obtain dehydrated orange peels;
6) secondary selection and packaging: selecting out mildew, discoloration, rust color, spots, fragments, fruit stalks, fruit umbilicus and other impurities, dicing or shredding the qualified orange peels, and packaging to obtain secondarily selected and packaged orange peels;
7) and (3) cooling: putting the secondarily selected and packaged orange peels obtained in the step 6) into cooling water, cooling to 10-15 ℃, and draining to obtain cooled orange peels;
8) quick-freezing: quickly freezing the cooled orange peels in the step 7) to-35 ℃ for 25 min;
and finishing the preparation of the quick-frozen orange peels.
The step 1) adopts ultrasonic-microwave synergistic enzyme deactivation treatment: performing ultrasonic-microwave synergistic extraction at power of 70W and frequency of 30 kHz at 100 ℃ for 200 s.
Further preferably, the orange peels in the step 1) are placed in a konjac glucan water solution with the concentration of 0.003g/L to be subjected to ultrasonic-microwave synergistic enzyme deactivation treatment.
And 3) soaking the food-grade sodium hydroxide aqueous solution with the alkali liquor of 0.6% in the step 3) for 8 minutes.
The color protection liquid in the step 4) is prepared from water, ascorbic acid and citric acid in a weight ratio of water: ascorbic acid: the citric acid is prepared from 100:0.25: 0.25, the weight ratio of the orange peel to the color protection liquid is 1: 1.5, and the orange peel and the color protection liquid are heated to boil in the step 4), kept for 10-15 minutes and taken out of the pot. And (5) timely transferring the orange peels into a cooling water pool by using a stainless steel fishing net for cooling. The cooking time can be shortened when the orange peel is thin, and the orange peel cannot be boiled to a full state.
And 5) rotating the centrifugal drying machine at 1200 rpm for 3 minutes to remove excessive water in the peel and facilitate quick freezing and unfreezing of the peel. And (5) braking after stopping and decelerating, and stopping rotating the drying machine to take out the orange peels.
The step 7) is carried out cooling while introducing O with the concentration of 0.5mg/L into ice water3The temperature of the cooling water was 10 ℃.
The method also comprises the step of soaking the orange peels in a soaking solution at 10 ℃ for 5-10 min before quick-freezing in the step 8).
The soaking solution is prepared by mixing and pulping Chinese yam and okra according to the weight ratio of 1: 0.3, filtering residues twice, collecting filtrate, and preparing into solution with the weight ratio of 5%.
And 8) uniformly placing the orange peels on a fluidized bed conveyor belt by adopting a fluidized bed quick-freezing device, wherein the thickness of the orange peels on the conveyor belt is 140cm, the air temperature in the fluidized bed device is required to be minus 80 ℃, and the flow speed of cold air flow is 7 m/s.
Example 4
A production process of quick-frozen orange peels comprises the following steps:
1) carrying out enzyme deactivation treatment on oranges;
2) peeling and selecting: peeling the orange after enzyme deactivation treatment, removing fruit stalks and fruit umbilicus, keeping the peel in a large block shape of more than 4cm, and keeping the orange peel without pulp;
3) alkali leaching and rinsing: soaking the orange peels obtained in the step 2) in alkali liquor, soaking, and rinsing with clear water to obtain the soaked and rinsed orange peels;
4) pre-cooking: adding color protecting liquid into the interlayer pan, boiling, pouring the orange peels subjected to alkali soaking and rinsing in the step 3), heating to boil, quickly turning over the orange peels in a flowing clear water tank, rinsing, cooling and cooling completely to obtain pre-cooked orange peels;
5) and (3) dehydrating: placing the orange peels pre-cooked in the step 4) into a centrifugal drier for dehydration to obtain dehydrated orange peels;
6) secondary selection and packaging: selecting out mildew, discoloration, rust color, spots, fragments, fruit stalks, fruit umbilicus and other impurities, dicing or shredding the qualified orange peels, and packaging to obtain secondarily selected and packaged orange peels;
7) and (3) cooling: putting the secondarily selected and packaged orange peels obtained in the step 6) into cooling water, cooling to 13 ℃, and draining to obtain cooled orange peels;
8) quick-freezing: quickly freezing the cooled orange peels in the step 7) to-32 ℃ for 15 min;
and finishing the preparation of the quick-frozen orange peels.
The step 1) adopts ultrasonic-microwave synergistic enzyme deactivation treatment: performing ultrasonic-microwave synergistic extraction for 180 s at the power of 40W and the frequency of 25 kHz and at the temperature of 98 ℃.
And (2) placing the orange peels in the step 1) in a konjac glucan water solution with the concentration of 0.0002g/L to carry out ultrasonic-microwave synergistic enzyme deactivation treatment.
And 3) soaking the food-grade sodium hydroxide aqueous solution with the alkali liquor of 0.5% in the step 3) for 6 minutes.
The color protection liquid in the step 4) is prepared from water, ascorbic acid and citric acid in a weight ratio of water: ascorbic acid: the citric acid is prepared from 100:0.15:0.24, the weight ratio of the orange peel to the color protection liquid is 1:1.3, and the orange peel and the color protection liquid are heated to boil in the step 4), kept for 13 minutes and taken out of the pot. And (5) timely transferring the orange peels into a cooling water pool by using a stainless steel fishing net for cooling. The cooking time can be shortened when the orange peel is thin, and the orange peel cannot be boiled to a full state.
And 5) rotating speed of the centrifugal drying machine in the step 5) is 1100 r/min, and dewatering time is 2 min, so that redundant water in the peel is removed, and quick freezing and unfreezing of the peel are facilitated. And (5) braking after stopping and decelerating, and stopping rotating the drying machine to take out the orange peels.
The step 7) is carried out while cooling, and O with the concentration of 0.4mg/L is introduced into ice water3The temperature of the cooling water was 8 ℃.
The method also comprises the step of soaking the orange peels in a soaking solution at the temperature of 8 ℃ for 5-10 min before quick-freezing in the step 8).
The soaking solution is prepared by mixing and pulping Chinese yam and okra according to the weight ratio of 1:0.25, filtering residues twice, collecting filtrate, and preparing into solution with the weight ratio of 5%.
And 8) uniformly placing the orange peels on a fluidized bed conveyor belt by adopting a fluidized bed quick-freezing device, wherein the thickness of the orange peels on the conveyor belt is 130cm, the air temperature in the fluidized bed device is required to be-70 ℃, and the flow speed of cold air flow is 5 m/s.
The above-described embodiments are merely preferred embodiments of the present invention, and should not be construed as limiting the present invention, and features in the embodiments and examples in the present application may be arbitrarily combined with each other without conflict. The protection scope of the present invention is defined by the claims, and includes equivalents of technical features of the claims. I.e., equivalent alterations and modifications within the scope hereof, are also intended to be within the scope of the invention.
Claims (8)
1. The production process of the quick-frozen orange peels is characterized by comprising the following steps of:
1) carrying out enzyme deactivation treatment on oranges;
2) peeling and selecting: peeling the orange after enzyme deactivation treatment, removing fruit stalks and fruit umbilicus, keeping the peel in a large block shape of more than 4cm, and keeping the orange peel without pulp;
3) alkali leaching and rinsing: soaking the orange peels obtained in the step 2) in alkali liquor, soaking, and rinsing with clear water to obtain the soaked and rinsed orange peels;
4) pre-cooking: adding color protecting liquid into the interlayer pan, boiling, pouring the orange peels subjected to alkali soaking and rinsing in the step 3), heating to boil, quickly turning over the orange peels in a flowing clear water tank, rinsing, cooling and cooling completely to obtain pre-cooked orange peels;
5) and (3) dehydrating: placing the orange peels pre-cooked in the step 4) into a centrifugal drier for dehydration to obtain dehydrated orange peels;
6) secondary selection and packaging: selecting out mildew, discoloration, rust color, spots, fragments, fruit stalks, fruit umbilicus and other impurities, dicing or shredding the qualified orange peels, and packaging to obtain secondarily selected and packaged orange peels;
7) and (3) cooling: putting the secondarily selected and packaged orange peels obtained in the step 6) into cooling water, cooling to 10-15 ℃, and draining to obtain cooled orange peels;
8) quick-freezing: quickly freezing the cooled orange peels in the step 7) to a temperature of between-30 and-35 ℃ for 10 to 25 min;
finishing the preparation of the quick-frozen orange peels;
the step 7) is carried out by cooling and simultaneously introducing O with the concentration of 0.3-0.5mg/L into ice water3The temperature of the cooling water is 5-10 ℃;
the step 1) adopts ultrasonic-microwave synergistic enzyme deactivation treatment: performing ultrasonic-microwave synergistic enzyme deactivation for 120-200 s at the power of 30-70W, the frequency of 12-30 kHhz and the temperature of 95-100 ℃.
2. The method of claim 1, wherein: and (3) placing the orange peels in the step 1) in a konjac glucan water solution with the concentration of 0.0001-0.003 g/L for ultrasonic-microwave synergistic enzyme deactivation treatment.
3. The method of claim 1, wherein: and 3) soaking the food-grade sodium hydroxide aqueous solution in the alkali liquor of 0.4-0.6% for 5-8 minutes.
4. The method of claim 1, wherein: the color protection liquid in the step 4) is prepared from water, ascorbic acid and citric acid in a weight ratio of water: ascorbic acid: the citric acid is prepared from 100:0.12-0.25:0.22-0.25, the weight ratio of the orange peel to the color protection liquid is 1: 1-1.5, and the orange peel and the color protection liquid are heated to boil in the step 4) and then kept for 10-15 minutes before being taken out of the pot.
5. The method of claim 1, wherein: and 5) rotating the centrifugal drying machine at the rotating speed of 1000-1200 rpm for 1-3 minutes to remove redundant water in the peel and facilitate quick freezing and unfreezing of the peel.
6. The method of claim 1, wherein: the method also comprises the step of soaking the orange peels in a soaking solution for 5-10 min at 5-10 ℃ before quick-freezing in the step 8).
7. The method of claim 6, wherein: the soaking solution is prepared by mixing and pulping Chinese yam and okra according to the weight ratio of 1: 0.05-0.3, filtering residues twice, collecting filtrate, and preparing into a solution with the weight ratio of 5%.
8. The method of claim 1, wherein: and 8) uniformly placing the orange peels on a fluidized bed conveyor belt by adopting a fluidized bed quick-freezing device, wherein the thickness of the orange peels on the conveyor belt is 120-140 cm, the temperature of air in the fluidized bed device is required to be-50-80 ℃, and the flow speed of cold air flow is 3-7 m/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 |
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