CN106360533A - Production method of orange peel sauce - Google Patents
Production method of orange peel sauce Download PDFInfo
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- CN106360533A CN106360533A CN201610770864.0A CN201610770864A CN106360533A CN 106360533 A CN106360533 A CN 106360533A CN 201610770864 A CN201610770864 A CN 201610770864A CN 106360533 A CN106360533 A CN 106360533A
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- China
- Prior art keywords
- pericarpium citri
- citri junoriss
- junoriss
- weight
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Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000015067 sauces Nutrition 0.000 title abstract 2
- 108090000790 Enzymes Proteins 0.000 claims abstract description 37
- 102000004190 Enzymes Human genes 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 239000003513 alkali Substances 0.000 claims abstract description 14
- 230000009286 beneficial effect Effects 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 43
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 241000894006 Bacteria Species 0.000 claims description 31
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 27
- 235000010627 Phaseolus vulgaris Nutrition 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 23
- 230000004151 fermentation Effects 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 229920001503 Glucan Polymers 0.000 claims description 20
- 239000003518 caustics Substances 0.000 claims description 20
- 239000002671 adjuvant Substances 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000010009 beating Methods 0.000 claims description 18
- 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 claims description 16
- 239000000243 solution Substances 0.000 claims description 16
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 210000004883 areola Anatomy 0.000 claims description 12
- 239000011668 ascorbic acid Substances 0.000 claims description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims description 12
- 229960005070 ascorbic acid Drugs 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 11
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 7
- 239000001530 fumaric acid Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- -1 sucrose ester Chemical class 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 230000006978 adaptation Effects 0.000 claims description 6
- 235000016127 added sugars Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 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
- 235000005739 manihot Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 244000205754 Colocasia esculenta Species 0.000 claims 1
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims 1
- 240000003183 Manihot esculenta 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 5
- 238000004321 preservation Methods 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 11
- 230000004224 protection Effects 0.000 description 7
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000011121 sodium hydroxide Nutrition 0.000 description 6
- 241000221022 Manihot Species 0.000 description 5
- 235000019628 coolness Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002420 orchard Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 108010001394 Disaccharidases Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 229930182816 L-glutamine Natural products 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000009933 burial Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 239000003989 dielectric material Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000004223 radioprotective effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000002604 ultrasonography Methods 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 production method of orange peel sauce. The method comprises the steps of carrying out enzyme deactivation treatment on oranges, peeling, selecting, carrying out alkali leaching, rinsing, precooking, dehydrating, selecting for the second time, pulping, blending, canning and sterilizing. The method can be adopted to effectively solve the problem that the loss of active ingredients of orange peel is serious during preservation and maintain nutrients in the orange peel to the utmost extent, and is beneficial to later processing and utilization.
Description
Technical field
The present invention relates in food processing technology field, particularly to a kind of Pericarpium Citri junoriss beans production method.
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.
Content of the invention
The present invention in view of the shortcomings of the prior art on the basis of, a kind of Pericarpium Citri junoriss beans production method is provided.
The technical solution adopted in the present invention is:
A kind of Pericarpium Citri junoriss beans production method, 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: select mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, qualified Pericarpium Citri junoriss are cut
Fourth or shredding are processed, and obtain the secondary Pericarpium Citri junoriss selected；
7) pull an oar: secondary for the step 6) Pericarpium Citri junoriss selected are put into making beating, the Pericarpium Citri junoriss after being pulled an oar；
8) allotment, tinning sterilization: add adjuvant, salt, citric acid regulation ph value to 4.1- in the Pericarpium Citri junoriss after step 7) is pulled an oar
4.3, enter homogenizer, homogenizing 2 ~ 3 times in 10 ~ 20mpa condition, mixing tinning sterilization；
Complete the production of Pericarpium Citri junoriss beans.
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
It is further preferred that described step 1) Pericarpium Citri junoriss are placed in the Rhizoma amorphophalli glucosan water that mass concentration is 0.0001 ~ 0.003mg/ml
Carry out ultrasonic-microwave cooperating destroy the enzyme treatment in solution.
It is further preferred that can also be in described solution Rhizoma Dioscoreae, Flos abelmoschi manihot with weight than as 1:0.05 ~ 0.3 ratio
Mixing was pulled an oar filtering residue twice, collected filtrate, is made into weight ratio for 5% feed liquid, adds Rhizoma amorphophalli glucosan mixing preparation to obtain in feed liquid
Arrive.
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.
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.
Preferably, methods described also include by 1/3 weight portion of secondary for the step 6) Pericarpium Citri junoriss selected be used for fermentation after again with
Unfermentable Pericarpium Citri junoriss mixing carries out step 7) making beating operation；
Described fermentation process is: secondary for the step 6) Pericarpium Citri junoriss selected is added sugar, mixed bacteria liquid allotment, described mixed bacteria liquid is by ferment
Female bacterium bacterium solution is mixed with lactic acid bacteria, and sugar content is the 0.5% ~ 1% of Pericarpium Citri junoriss weight, and yeast addition is Pericarpium Citri junoriss gross weight
1%-1.5%, lactic acid bacteria addition is the 1.2%-1.6% of Pericarpium Citri junoriss gross weight, and fermentation temperature controls at 30-35 DEG C, sealed fermenting
After 15-25h.
Preferably, in the adaptation step of described 8), adjuvant, salt account for step 7) making beating after Pericarpium Citri junoriss weight 0.5% ~ 0.6%,
0.3%~0.7%；
Wherein adjuvant includes following components in parts by weight:
5 ~ 6 parts of glucosan, 5 ~ 6 parts of fumaric acid, 3 ~ 8 parts of glutamine transaminage, 2 ~ 7 parts of sucrose ester, 3 ~ 9 parts of pre-gelatinized starch,
4 ~ 8 parts of trehalose.
It is further preferred that through 118 ~ 121 DEG C of sterilizations carrying out 30 ~ 45 minutes, coolings after beans tinning.
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, pass through to precook, Pericarpium Citri junoriss are sterilized, is conducive to later stage fermentation will not contaminate sterilization, stay in grade, and keep orange
Skin color stability；
7th, the glucosan in adjuvant, fumaric acid condition Pericarpium Citri junoriss beans melt the formedness of sense in mouth, in mouth be difficult conglobation property,
And/or it is difficult adhesiveness, the reasonable interworking of sucrose ester and pre-gelatinized starch, play the synergistic function of the two, make on a small quantity
With in the range of, play the effects such as good emulsifying, dispersion, stable, resisting starch ageing, and improve product brightness, sophistication,
Increase the shelf-life.Trehalose stable chemical nature, has the biological characteristicses of the uniqueness different from other disaccharidase, to biological activity
Material has important degeneration-resistant preservation, meanwhile, as a kind of non-natural glycoprotein class material, adjust body's immunity,
The aspects such as blood sugar lowering, blood fat reducing, antitumor, liver protection, antiviral, radioprotective have good health-care effect.L-Glutamine turns amine
Enzyme can improve the denseness of beans, improves the stability of beans.
8th, the present invention adds mixed bacteria liquid fermentation, can shorten fermentation period, stablize fermented quality, improves the nutrition of product
It is worth, highest adjusts the ph value of product further it is not necessary to add the use of preservative, essence and flavoring agent and antioxidant in beans,
Extend the shelf-life of beans, improve edible safety, meanwhile, the main bodys such as substantial amounts of ethyl lactate can also be produced during the fermentation
Flavor component, increased the fermentation fragrance of beans, improves the nutritive value of product and unique local flavor.
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 Pericarpium Citri junoriss beans production method, 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: select mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, qualified Pericarpium Citri junoriss are cut
Fourth or shredding are processed, and obtain the secondary Pericarpium Citri junoriss selected；
7) pull an oar: secondary for the step 6) Pericarpium Citri junoriss selected are put into making beating, the Pericarpium Citri junoriss after being pulled an oar；
8) allotment, tinning sterilization: add adjuvant, salt, citric acid regulation ph value to 4.1- in the Pericarpium Citri junoriss after step 7) is pulled an oar
4.3, enter homogenizer, homogenizing 2 ~ 3 times in 10 ~ 20mpa condition, mixing tinning sterilization；
Complete the production of Pericarpium Citri junoriss beans.
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
It is further preferred that described step 1) Pericarpium Citri junoriss are placed in the Rhizoma amorphophalli glucosan water that mass concentration is 0.0001 ~ 0.003mg/ml
Carry out ultrasonic-microwave cooperating destroy the enzyme treatment in solution.
It is further preferred that can also be in described solution Rhizoma Dioscoreae, Flos abelmoschi manihot with weight than as 1:0.05 ~ 0.3 ratio
Mixing was pulled an oar filtering residue twice, collected filtrate, is made into weight ratio for 5% feed liquid, adds Rhizoma amorphophalli glucosan mixing preparation to obtain in feed liquid
Arrive.
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.
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.
Preferably, methods described also include by 1/3 weight portion of secondary for the step 6) Pericarpium Citri junoriss selected be used for fermentation after again with
Unfermentable Pericarpium Citri junoriss mixing carries out step 7) making beating operation；
Described fermentation process is: secondary for the step 6) Pericarpium Citri junoriss selected is added sugar, mixed bacteria liquid allotment, described mixed bacteria liquid is by ferment
Female bacterium bacterium solution is mixed with lactic acid bacteria, and sugar content is the 0.5% ~ 1% of Pericarpium Citri junoriss weight, and yeast addition is Pericarpium Citri junoriss gross weight
1%-1.5%, lactic acid bacteria addition is the 1.2%-1.6% of Pericarpium Citri junoriss gross weight, and fermentation temperature controls at 30-35 DEG C, sealed fermenting
After 15-25h.
Preferably, in the adaptation step of described 8), adjuvant, salt account for step 7) making beating after Pericarpium Citri junoriss weight 0.5% ~ 0.6%,
0.3%~0.7%；
Wherein adjuvant includes following components in parts by weight:
5 ~ 6 parts of glucosan, 5 ~ 6 parts of fumaric acid, 3 ~ 8 parts of glutamine transaminage, 2 ~ 7 parts of sucrose ester, 3 ~ 9 parts of pre-gelatinized starch,
4 ~ 8 parts of trehalose.
It is further preferred that through 118 ~ 121 DEG C of sterilizations carrying out 30 ~ 45 minutes, coolings after beans tinning.
Embodiment 2
A kind of Pericarpium Citri junoriss beans production method, 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: select mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, qualified Pericarpium Citri junoriss are cut
Fourth or shredding are processed, and obtain the secondary Pericarpium Citri junoriss selected；
7) pull an oar: secondary for the step 6) Pericarpium Citri junoriss selected are put into making beating, the Pericarpium Citri junoriss after being pulled an oar；
8) allotment, tinning sterilization: add adjuvant, salt, citric acid to adjust ph value to 4.1 in the Pericarpium Citri junoriss after step 7) is pulled an oar, enter
Homogenizer, homogenizing 2 times in 10mpa condition, mixing tinning sterilization；
Complete the production of Pericarpium Citri junoriss beans.
Preferably, described step 1) adopts ultrasonic-microwave cooperating destroy the enzyme treatment: power 30w, frequency 12 khhz, 95 DEG C are entered
Ultrasonic-microwave cooperating enzyme denaturing 120 s of row
It is further preferred that described step 1) Pericarpium Citri junoriss are placed in the Rhizoma amorphophalli glucan aqueous solution that mass concentration is 0.0001mg/ml
Carry out ultrasonic-microwave cooperating destroy the enzyme treatment.
It is further preferred that can also be in described solution that Rhizoma Dioscoreae, Flos abelmoschi manihot are mixed with weight than the ratio as 1:0.05
Pulled an oar filtering residue twice, collected filtrate, and be made into weight ratio for 5% feed liquid, in feed liquid, add Rhizoma amorphophalli glucosan mixing preparation to obtain.
Preferably, described step 3) alkali liquor is 0.4% food stage sodium hydrate aqueous solution, soaks 5 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=100:0.12:0.22 is formulated, the weight of Pericarpium Citri junoriss and colour-keeping liquid ratio for 1:1, after being heated to boiling in step 4)
Take the dish out of the pot after keeping 10 minutes.
Preferably, 1000 revs/min of described step 5) centrifugal swing dryer rotating speed, dewatering time 1 minute, to remove in peel
Excessive moisture, is also beneficial to peel quick-freezing and does not freeze.
Preferably, methods described also include by 1/3 weight portion of secondary for the step 6) Pericarpium Citri junoriss selected be used for fermentation after again with
Unfermentable Pericarpium Citri junoriss mixing carries out step 7) making beating operation；
Described fermentation process is: secondary for the step 6) Pericarpium Citri junoriss selected is added sugar, mixed bacteria liquid allotment, described mixed bacteria liquid is by ferment
Female bacterium bacterium solution is mixed with lactic acid bacteria, and sugar content is the 0.5% of Pericarpium Citri junoriss weight, and yeast addition is the 1% of Pericarpium Citri junoriss gross weight,
Lactic acid bacteria addition is the 1.2% of Pericarpium Citri junoriss gross weight, and fermentation temperature controls at 30 DEG C, after sealed fermenting 15h.
Preferably, in the adaptation step of described 8), adjuvant, salt account for 0.5%, 0.3% of the Pericarpium Citri junoriss weight after step 7) making beating；
Wherein adjuvant includes following components in parts by weight:
5 parts of glucosan, 5 parts of fumaric acid, 3 parts of glutamine transaminage, 2 parts of sucrose ester, 3 parts of pre-gelatinized starch, 4 parts of trehalose.
It is further preferred that through 118 DEG C of sterilizations carrying out 30 minutes, coolings after beans tinning.
Embodiment 3
A kind of Pericarpium Citri junoriss beans production method, 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: select mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, qualified Pericarpium Citri junoriss are cut
Fourth or shredding are processed, and obtain the secondary Pericarpium Citri junoriss selected；
7) pull an oar: secondary for the step 6) Pericarpium Citri junoriss selected are put into making beating, the Pericarpium Citri junoriss after being pulled an oar；
8) allotment, tinning sterilization: add adjuvant, salt, citric acid regulation ph value to 4.1- in the Pericarpium Citri junoriss after step 7) is pulled an oar
4.3, enter homogenizer, homogenizing 2 ~ 3 times in 10 ~ 20mpa condition, mixing tinning sterilization；
Complete the production of Pericarpium Citri junoriss beans.
Described step 1) adopts ultrasonic-microwave cooperating destroy the enzyme treatment: power 70w, frequency 30 khhz, 100 DEG C are surpassed
Sound-microwave cooperating enzyme denaturing 200 s
Described step 1) Pericarpium Citri junoriss are placed in the Rhizoma amorphophalli glucan aqueous solution that mass concentration is 0.003mg/ml and carry out ultrasonic-microwave association
Same destroy the enzyme treatment.
Can also be in described solution that Rhizoma Dioscoreae, Flos abelmoschi manihot mix, than the ratio as 1:0.3, filtering residue twice of pulling an oar with weight,
Collect filtrate, be made into weight ratio for 5% feed liquid, in feed liquid, add Rhizoma amorphophalli glucosan mixing preparation to obtain.
The food stage sodium hydrate aqueous solution of described step 3) alkali liquor 0.6%, 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, keeps after being heated to boiling in step 4)
Take the dish out of the pot after 10 ~ 15 minutes.
1001200 revs/min of described step 5) centrifugal swing dryer rotating speed, dewatering time 3 minutes, unnecessary in peel to remove
Moisture, is also beneficial to peel quick-freezing and does not freeze.
Methods described also include by 1/3 weight portion of secondary for the step 6) Pericarpium Citri junoriss selected be used for fermentation after again with unfermentable
Pericarpium Citri junoriss mixing carries out step 7) making beating operation；
Described fermentation process is: secondary for the step 6) Pericarpium Citri junoriss selected is added sugar, mixed bacteria liquid allotment, described mixed bacteria liquid is by ferment
Female bacterium bacterium solution is mixed with lactic acid bacteria, and sugar content is the 1% of Pericarpium Citri junoriss weight, and yeast addition is the 1.5% of Pericarpium Citri junoriss gross weight,
Lactic acid bacteria addition is the 1.6% of Pericarpium Citri junoriss gross weight, and fermentation temperature controls at 35 DEG C, after sealed fermenting 25h.
In the adaptation step of described 8), adjuvant, salt account for 0.6%, 0.7% of the Pericarpium Citri junoriss weight after step 7) making beating；
Wherein adjuvant includes following components in parts by weight:
6 parts of glucosan, 6 parts of fumaric acid, 8 parts of glutamine transaminage, 7 parts of sucrose ester, 9 parts of pre-gelatinized starch, 8 parts of trehalose.
Through 121 DEG C of sterilizations carrying out 45 minutes, coolings after beans tinning.
Embodiment 4
A kind of Pericarpium Citri junoriss beans production method, 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: select mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, qualified Pericarpium Citri junoriss are cut
Fourth or shredding are processed, and obtain the secondary Pericarpium Citri junoriss selected；
7) pull an oar: secondary for the step 6) Pericarpium Citri junoriss selected are put into making beating, the Pericarpium Citri junoriss after being pulled an oar；
8) allotment, tinning sterilization: add adjuvant, salt, citric acid to adjust ph value to 4.2 in the Pericarpium Citri junoriss after step 7) is pulled an oar, enter
Homogenizer, homogenizing 2 ~ 3 times in 10 ~ 20mpa condition, mixing tinning sterilization；
Complete the production of Pericarpium Citri junoriss beans.
Preferably, described step 1) adopts ultrasonic-microwave cooperating destroy the enzyme treatment: power 50w, frequency 25 khhz, 98 DEG C are entered
Ultrasonic-microwave cooperating enzyme denaturing 150 s of row
Described step 1) Pericarpium Citri junoriss are placed in the Rhizoma amorphophalli glucan aqueous solution that mass concentration is 0.00025mg/ml and carry out ultrasonic-microwave
Collaborative destroy the enzyme treatment.
Can also be in described solution that Rhizoma Dioscoreae, Flos abelmoschi manihot mix, than the ratio as 1:0.25, filtering residue twice of pulling an oar with weight,
Collect filtrate, be made into weight ratio for 5% feed liquid, in feed liquid, add Rhizoma amorphophalli glucosan mixing preparation to obtain.
Described step 3) alkali liquor is 0.5% food stage sodium hydrate aqueous solution, soaks 7 minutes.
The colour-keeping liquid of described step 4) is with water, ascorbic acid, citric acid by weight as water: ascorbic acid: citric acid=
100:0.2:0.2 is formulated, and the weight of Pericarpium Citri junoriss and colour-keeping liquid ratio for 1:1.3, keeps 12 after being heated to boiling in step 4)
Take the dish out of the pot after minute.
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.
Methods described also include by 1/3 weight portion of secondary for the step 6) Pericarpium Citri junoriss selected be used for fermentation after again with unfermentable
Pericarpium Citri junoriss mixing carries out step 7) making beating operation；
Described fermentation process is: secondary for the step 6) Pericarpium Citri junoriss selected is added sugar, mixed bacteria liquid allotment, described mixed bacteria liquid is by ferment
Female bacterium bacterium solution is mixed with lactic acid bacteria, and sugar content is the 0.8% of Pericarpium Citri junoriss weight, and yeast addition is Pericarpium Citri junoriss gross weight
1.2%, lactic acid bacteria addition is the 1.4% of Pericarpium Citri junoriss gross weight, and fermentation temperature controls at 32 DEG C, after sealed fermenting 20h.
In the adaptation step of described 8), adjuvant, salt account for 0.55%, 0.5% of the Pericarpium Citri junoriss weight after step 7) making beating；
Wherein adjuvant includes following components in parts by weight:
5.5 parts of glucosan, 5.5 parts of fumaric acid, 5 parts of glutamine transaminage, 5 parts of sucrose ester, 6 parts of pre-gelatinized starch, trehalose 6
Part.
Through 118 ~ 121 DEG C of sterilizations carrying out 40 minutes, coolings after beans tinning.
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 Pericarpium Citri junoriss beans production method 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: select mildew and rot, variable color, rust, speckle, fragment, fruit stem, areola and other impurity, qualified Pericarpium Citri junoriss are cut
Fourth or shredding are processed, and obtain the secondary Pericarpium Citri junoriss selected；
7) pull an oar: secondary for the step 6) Pericarpium Citri junoriss selected are put into making beating, the Pericarpium Citri junoriss after being pulled an oar；
8) allotment, tinning sterilization: add adjuvant, salt, citric acid regulation ph value to 4.1- in the Pericarpium Citri junoriss after step 7) is pulled an oar
4.3, enter homogenizer, homogenizing 2 ~ 3 times in 10 ~ 20mpa condition, mixing tinning sterilization；
Complete the production of Pericarpium Citri junoriss beans.
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 mass concentration be 0.0001 ~
Carry out ultrasonic-microwave cooperating destroy the enzyme treatment in the Rhizoma amorphophalli glucan aqueous solution of 0.003mg/ml.
4. in accordance with the method for claim 3 it is characterised in that: can also be Rhizoma Dioscoreae, Flos abelmoschi manihot with weight ratio in described solution
Ratio mixing for 1:0.05 ~ 0.3 was pulled an oar filtering residue twice, collected filtrate, is made into weight ratio for 5% feed liquid, adds evil spirit in feed liquid
Taro glucosan mixing preparation obtains.
5. 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.
6. 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).
7. 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.
8. in accordance with the method for claim 1 it is characterised in that: methods described is also included secondary for the step 6) Pericarpium Citri junoriss selected
1/3 weight portion be used for fermentation after mix with unfermentable Pericarpium Citri junoriss again carry out step 7) making beating operate；
Described fermentation process is: secondary for the step 6) Pericarpium Citri junoriss selected is added sugar, mixed bacteria liquid allotment, described mixed bacteria liquid is by ferment
Female bacterium bacterium solution is mixed with lactic acid bacteria, and sugar content is the 0.5% ~ 1% of Pericarpium Citri junoriss weight, and yeast addition is Pericarpium Citri junoriss gross weight
1%-1.5%, lactic acid bacteria addition is the 1.2%-1.6% of Pericarpium Citri junoriss gross weight, and fermentation temperature controls at 30-35 DEG C, sealed fermenting
After 15-25h.
9. in accordance with the method for claim 1 it is characterised in that: in the adaptation step of described 8), adjuvant, salt account for step 7) making beating
0.5% ~ 0.6%, the 0.3% ~ 0.7% of Pericarpium Citri junoriss weight afterwards；
Wherein adjuvant includes following components in parts by weight:
5 ~ 6 parts of glucosan, 5 ~ 6 parts of fumaric acid, 3 ~ 8 parts of glutamine transaminage, 2 ~ 7 parts of sucrose ester, 3 ~ 9 parts of pre-gelatinized starch,
4 ~ 8 parts of trehalose.
10. method according to claim 9 it is characterised in that: carry out 30 ~ 45 minutes through 118 ~ 121 DEG C after beans tinning
Sterilization, cooling.
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