CN106360533B - A kind of orange peel sauce production method - Google Patents
A kind of orange peel sauce production method Download PDFInfo
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- CN106360533B CN106360533B CN201610770864.0A CN201610770864A CN106360533B CN 106360533 B CN106360533 B CN 106360533B CN 201610770864 A CN201610770864 A CN 201610770864A CN 106360533 B CN106360533 B CN 106360533B
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 36
- 108090000790 Enzymes Proteins 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 27
- 239000003518 caustics Substances 0.000 claims abstract description 21
- 238000005360 mashing Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 44
- 241000894006 Bacteria Species 0.000 claims description 32
- 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
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 19
- 229920001503 Glucan Polymers 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 15
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 14
- 229920002752 Konjac Polymers 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 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
- 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
- 241000235342 Saccharomycetes Species 0.000 claims description 11
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 230000009286 beneficial effect Effects 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 7
- 239000001530 fumaric acid Substances 0.000 claims description 7
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- -1 sucrose ester Chemical class 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
- 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 6
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 6
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 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 6
- 230000006978 adaptation Effects 0.000 claims description 6
- 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 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002845 discoloration Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012634 fragment Substances 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
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002604 ultrasonography Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 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
- 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
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 37
- 230000004224 protection Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002420 orchard Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000003929 Transaminases Human genes 0.000 description 1
- 108090000340 Transaminases Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003471 anti-radiation Effects 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
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009933 burial Methods 0.000 description 1
- 230000008859 change Effects 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
- 150000002016 disaccharides Chemical class 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
- 238000004945 emulsification Methods 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 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
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative 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
- 230000002195 synergetic effect Effects 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates in food processing technology field, in particular to a kind of orange peel sauce production method.Including orange destroy the enzyme treatment, peeling is selected, and caustic dip, rinsing are precooked, dehydration, secondary to select, mashing, allotment, tinning sterilization.It using method of the invention, efficiently solves the problems, such as that effective component is lost serious in orange peel preserving process, retains the inherent nutrition of orange peel at maximum, advantageous post-production utilizes.It efficiently solves the problems, such as that effective component is lost serious in orange peel preserving process, retains the inherent nutrition of orange peel at maximum, advantageous post-production utilizes.
Description
Technical field
The present invention relates in food processing technology field, in particular to a kind of orange peel sauce production method.
Background technique
Most of orange is and to process fruit nobody by selling fresh fruit and make inquiries, bring very huge economic loss to orchard worker, one
A little orchard workers have to that fruit emergency burial will be processed.The time of high yield is encountered, orange sale is always a great problem for perplexing orchard worker,
The deep processings such as skin, the pulp of navel orange comprehensive utilization is to improve orange to produce most effective way.
Summary of the invention
The present invention in view of the shortcomings of the prior art on the basis of, a kind of orange peel sauce production method is provided.
The technical scheme adopted by the invention is that:
A kind of orange peel sauce production method, the described method comprises the following steps:
1) orange destroy the enzyme treatment；
2) peeling, select: carpopodium, areola are removed in the orange peeling after destroy the enzyme treatment, keep pericarp at 4cm or more bulk
Shape cannot have pulp on orange peel；
3) caustic dip, rinsing: orange peel that step 2 obtains immerses in lye, impregnates, with clear water rinsed clean, obtain caustic dip,
Orange peel after rinsing；
4) it precooks: being put into colour protecting liquid in jacketed pan, the orange peel after step 3) caustic dip, rinsing are poured into after boiling is heated to
Boiling is put into flowing Rinsing Area and stirs rapidly, rinses, cools down, cools completely, the orange peel after being precooked；
5) be dehydrated: the orange peel after step 4) is precooked, which is put into centrigugal swing dryer, to be dehydrated, and dewatered orange peel is obtained；
6) secondary to select: mildew and rot, discoloration, rust, spot, fragment, carpopodium, areola and other impurity to be selected, by qualified orange
Skin is diced or chopping processing, obtains the secondary orange peel selected；
7) it is beaten: the secondary orange peel selected of step 6) being put into mashing, the orange peel after being beaten；
8) auxiliary material, salt, lemon acid for adjusting pH value allotment, tinning sterilization: is added extremely in the orange peel after step 7) is beaten
4.1-4.3 enters homogenizer, homogeneous 2 ~ 3 times in 10 ~ 20MPa condition, mixing tinning sterilization；
Complete the production of orange peel sauce.
Preferably, the step 1) uses ultrasound-microwave cooperating destroy the enzyme treatment: 30~70W of power, frequency 12~30
KHhz, 95-100 DEG C of progress ultrasound -120~200 s of microwave cooperating enzyme deactivation
Gather it is further preferred that the step 1) orange peel is placed in the konjaku Portugal that mass concentration is 0.0001 ~ 0.003mg/mL
Ultrasound-microwave cooperating destroy the enzyme treatment is carried out in sugar aqueous solution.
It is further preferred that can also be the ratio of Chinese yam, gumbo with weight ratio for 1:0.05 ~ 0.3 in the solution
It was mixed with beating filter residue twice, collects filtrate, being made into weight ratio is 5% feed liquid, and konjaku glucan mixing preparation is added in feed liquid and obtains
It arrives.
Preferably, the step 3) lye is the food grade sodium hydroxide aqueous solution of 0.4%-0.6%, is impregnated 5 ~ 8 minutes.
Preferably, the colour protecting liquid of the step 4) is with water, ascorbic acid, citric acid by weight for water: ascorbic acid: lemon
Lemon acid=100:0.12-0.25:0.22-0.25 is formulated, and the weight ratio of orange peel and colour protecting liquid is 1:1 ~ 1.5, in step 4)
It is heated to after being kept for 10 ~ 15 minutes after boiling and takes the dish out of the pot.
Preferably, described 1000 ~ 1200 revs/min of step 5) centrigugal swing dryer revolving speed, dewatering time 1 ~ 3 minute, to go
Except excessive moisture in pericarp, it is also beneficial to that pericarp is quick-frozen not to freeze.
Preferably, the method also includes by 1/3 parts by weight of the secondary orange peel selected of step 6) be used for ferment after again with
Unfermentable orange peel mixing carries out step 7) mashing operation；
The fermentation process are as follows: by sugar is added in the secondary orange peel selected of step 6), mixed bacteria liquid is deployed, the mixed bacteria liquid
It is mixed by saccharomycete bacterium solution with lactic acid bacteria, sugar content is the 0.5% ~ 1% of orange peel weight, and saccharomycete additive amount is orange peel gross weight
The 1%-1.5% of amount, lactic acid bacteria additive amount are the 1.2%-1.6% of orange peel total weight, and fermentation temperature is controlled at 30-35 DEG C, closed hair
After ferment 15-25h.
Preferably, 8) in the adaptation step, auxiliary material, salt account for step 7) mashing after orange peel weight 0.5% ~ 0.6%,
0.3%~0.7%；
Wherein auxiliary material includes following components in parts by weight:
5 ~ 6 parts of glucan, 5 ~ 6 parts of fumaric acid, 3 ~ 8 parts of glutamine transaminage, 2 ~ 7 parts of sucrose ester, pre-gelatinized starch 3 ~ 9
Part, 4 ~ 8 parts of trehalose.
It is further preferred that the sterilization for carrying out 30 ~ 45 minutes through 118 ~ 121 DEG C after sauce tinning, cooling.
Beneficial effects of the present invention:
1, using method of the invention, efficiently solve the problems, such as that effective component is lost serious in orange peel preserving process, is made
The inherent nutrition of orange peel retains at maximum, and advantageous post-production utilizes.
2, method of the invention, sorting, selecting step improve product yield；Color protection step, so that being aoxidized in fructus lycii
The activity of enzyme is inhibited, and is effectively prevent brown stain, is greatly maintained original color and flavor.
3, using ultrasound-microwave cooperating destroy the enzyme treatment, under microwave electromagnetic field action, these orientation movements are with per second tens of
Hundred million frequencies constantly change, and cause strenuous exercise and the collision friction of molecule, to generate heat, reach electric energy and directly convert
For the thermal 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 conducive to the physicochemical property for keeping extracting product efficiently, in short-term.The permeability of biomembrane can be improved in ultrasonic wave, benefit
Enzyme deactivation effect is improved with cavitation effect.It is extracted using the shearing force and-microwave cooperating of ultrasound and is used as main means, when avoiding long
Between heating and high energy, to simplify production technology and cost, safety and environmental protection is high-efficient.
4, the aqueous solution that orange peel is placed in konjaku glucan carries out destroy the enzyme treatment, can form one layer of protection on orange peel surface
Film prevents orange peel nutrition loss during destroy the enzyme treatment.
5, the orange light of crust after caustic dip, endothelium are white or yellowish.Concentration of lye and caustic dip time are controlled, cannot be soaked
Alkali is excessive.It otherwise can colour contamination or burn pericarp.
6, by precooking, orange peel is sterilized, sterilization, stay in grade will not be contaminated by being conducive to later stage fermentation, and keep orange
Skin color stability；
7, the glucan in auxiliary material, fumaric acid condition orange peel sauce melt the formedness of sense, being not easy into mouth in mouth
It rolls into a ball property, and/or is not easy adhesiveness, the reasonable interworking of sucrose ester and pre-gelatinized starch plays the synergistic function of the two, few
Measure in use scope, play emulsification well, dispersion, stablize, resisting starch ageing the effects of, and improve product brightness, thin
Greasy degree increases the shelf-life.Trehalose chemical property is stablized, and has the unique biological characteristics different from other disaccharide, to life
Active substances have important degeneration-resistant preservation, meanwhile, as a kind of non-natural glycoprotein substance, adjusting immunity of organism
Function, hypoglycemic, reducing blood lipid, antitumor, liver protection, antiviral, anti-radiation etc. have good health-care effect.Glutamine
The consistency of sauce can be improved in transaminase, improves the stability of sauce.
8, present invention addition mixed bacteria liquid fermentation can shorten fermentation period, stablize fermented quality, improve the nutrition of product
Value, highest further adjust the pH value of product, do not need the use of preservative, flavors and fragrances and antioxidant in addition sauce,
Extend the shelf-life of sauce, improve edible safety, meanwhile, the main bodys such as a large amount of ethyl lactate can also be generated during the fermentation
Flavor component increases the fermentation fragrance of sauce, improves the nutritive value and unique flavor of product.
Specific embodiment
The present invention is further illustrated below with reference to embodiment, but the scope of protection of present invention is not limited to implement
The range of example statement.
Embodiment 1
A kind of orange peel sauce production method, the described method comprises the following steps:
1) orange destroy the enzyme treatment；
2) peeling, select: carpopodium, areola are removed in the orange peeling after destroy the enzyme treatment, keep pericarp at 4cm or more bulk
Shape cannot have pulp on orange peel；
3) caustic dip, rinsing: orange peel that step 2 obtains immerses in lye, impregnates, with clear water rinsed clean, obtain caustic dip,
Orange peel after rinsing；
4) it precooks: being put into colour protecting liquid in jacketed pan, the orange peel after step 3) caustic dip, rinsing are poured into after boiling is heated to
Boiling is put into flowing Rinsing Area and stirs rapidly, rinses, cools down, cools completely, the orange peel after being precooked；
5) be dehydrated: the orange peel after step 4) is precooked, which is put into centrigugal swing dryer, to be dehydrated, and dewatered orange peel is obtained；
6) secondary to select: mildew and rot, discoloration, rust, spot, fragment, carpopodium, areola and other impurity to be selected, by qualified orange
Skin is diced or chopping processing, obtains the secondary orange peel selected；
7) it is beaten: the secondary orange peel selected of step 6) being put into mashing, the orange peel after being beaten；
8) auxiliary material, salt, lemon acid for adjusting pH value allotment, tinning sterilization: is added extremely in the orange peel after step 7) is beaten
4.1-4.3 enters homogenizer, homogeneous 2 ~ 3 times in 10 ~ 20MPa condition, mixing tinning sterilization；
Complete the production of orange peel sauce.
Preferably, the step 1) uses ultrasound-microwave cooperating destroy the enzyme treatment: 30~70W of power, frequency 12~30
KHhz, 95-100 DEG C of progress ultrasound -120~200 s of microwave cooperating enzyme deactivation
Gather it is further preferred that the step 1) orange peel is placed in the konjaku Portugal that mass concentration is 0.0001 ~ 0.003mg/mL
Ultrasound-microwave cooperating destroy the enzyme treatment is carried out in sugar aqueous solution.
It is further preferred that can also be the ratio of Chinese yam, gumbo with weight ratio for 1:0.05 ~ 0.3 in the solution
It was mixed with beating filter residue twice, collects filtrate, being made into weight ratio is 5% feed liquid, and konjaku glucan mixing preparation is added in feed liquid and obtains
It arrives.
Preferably, the step 3) lye is the food grade sodium hydroxide aqueous solution of 0.4%-0.6%, is impregnated 5 ~ 8 minutes.
Preferably, the colour protecting liquid of the step 4) is with water, ascorbic acid, citric acid by weight for water: ascorbic acid: lemon
Lemon acid=100:0.12-0.25:0.22-0.25 is formulated, and the weight ratio of orange peel and colour protecting liquid is 1:1 ~ 1.5, in step 4)
It is heated to after being kept for 10 ~ 15 minutes after boiling and takes the dish out of the pot.
Preferably, described 1000 ~ 1200 revs/min of step 5) centrigugal swing dryer revolving speed, dewatering time 1 ~ 3 minute, to go
Except excessive moisture in pericarp, it is also beneficial to that pericarp is quick-frozen not to freeze.
Preferably, the method also includes by 1/3 parts by weight of the secondary orange peel selected of step 6) be used for ferment after again with
Unfermentable orange peel mixing carries out step 7) mashing operation；
The fermentation process are as follows: by sugar is added in the secondary orange peel selected of step 6), mixed bacteria liquid is deployed, the mixed bacteria liquid
It is mixed by saccharomycete bacterium solution with lactic acid bacteria, sugar content is the 0.5% ~ 1% of orange peel weight, and saccharomycete additive amount is orange peel gross weight
The 1%-1.5% of amount, lactic acid bacteria additive amount are the 1.2%-1.6% of orange peel total weight, and fermentation temperature is controlled at 30-35 DEG C, closed hair
After ferment 15-25h.
Preferably, 8) in the adaptation step, auxiliary material, salt account for step 7) mashing after orange peel weight 0.5% ~ 0.6%,
0.3%~0.7%；
Wherein auxiliary material includes following components in parts by weight:
5 ~ 6 parts of glucan, 5 ~ 6 parts of fumaric acid, 3 ~ 8 parts of glutamine transaminage, 2 ~ 7 parts of sucrose ester, pre-gelatinized starch 3 ~ 9
Part, 4 ~ 8 parts of trehalose.
It is further preferred that the sterilization for carrying out 30 ~ 45 minutes through 118 ~ 121 DEG C after sauce tinning, cooling.
Embodiment 2
A kind of orange peel sauce production method, the described method comprises the following steps:
1) orange destroy the enzyme treatment；
2) peeling, select: carpopodium, areola are removed in the orange peeling after destroy the enzyme treatment, keep pericarp at 4cm or more bulk
Shape cannot have pulp on orange peel；
3) caustic dip, rinsing: orange peel that step 2 obtains immerses in lye, impregnates, with clear water rinsed clean, obtain caustic dip,
Orange peel after rinsing；
4) it precooks: being put into colour protecting liquid in jacketed pan, the orange peel after step 3) caustic dip, rinsing are poured into after boiling is heated to
Boiling is put into flowing Rinsing Area and stirs rapidly, rinses, cools down, cools completely, the orange peel after being precooked；
5) be dehydrated: the orange peel after step 4) is precooked, which is put into centrigugal swing dryer, to be dehydrated, and dewatered orange peel is obtained；
6) secondary to select: mildew and rot, discoloration, rust, spot, fragment, carpopodium, areola and other impurity to be selected, by qualified orange
Skin is diced or chopping processing, obtains the secondary orange peel selected；
7) it is beaten: the secondary orange peel selected of step 6) being put into mashing, the orange peel after being beaten；
8) auxiliary material, salt, lemon acid for adjusting pH value allotment, tinning sterilization: is added extremely in the orange peel after step 7) is beaten
4.1, enter homogenizer, homogeneous 2 times in 10MPa condition, mixing tinning sterilization；
Complete the production of orange peel sauce.
Preferably, the step 1) uses ultrasound-microwave cooperating destroy the enzyme treatment: power 30W, frequency 12 kHhz, 95 DEG C into
Row ultrasound -120 s of microwave cooperating enzyme deactivation
It is further preferred that the step 1) orange peel be placed in mass concentration be 0.0001mg/mL konjaku glucan it is water-soluble
Ultrasound-microwave cooperating destroy the enzyme treatment is carried out in liquid.
It is further preferred that can also be that Chinese yam, gumbo are mixed with weight ratio for the ratio of 1:0.05 in the solution
It was beaten filter residue twice, collects filtrate, being made into weight ratio is 5% feed liquid, and konjaku glucan mixing preparation is added in feed liquid and obtains.
Preferably, the food grade sodium hydroxide aqueous solution that the step 3) lye is 0.4% impregnates 5 minutes.
Preferably, the colour protecting liquid of the step 4) is with water, ascorbic acid, citric acid by weight for water: ascorbic acid: lemon
Lemon acid=100:0.12:0.22 is formulated, and the weight ratio of orange peel and colour protecting liquid is 1:1, after being heated to boiling in step 4)
Holding takes the dish out of the pot after ten minutes.
Preferably, described 1000 revs/min of step 5) centrigugal swing dryer revolving speed, dewatering time 1 minute, to remove in pericarp
Excessive moisture, is also beneficial to that pericarp is quick-frozen not to freeze.
Preferably, the method also includes by 1/3 parts by weight of the secondary orange peel selected of step 6) be used for ferment after again with
Unfermentable orange peel mixing carries out step 7) mashing operation；
The fermentation process are as follows: by sugar is added in the secondary orange peel selected of step 6), mixed bacteria liquid is deployed, the mixed bacteria liquid
It is mixed by saccharomycete bacterium solution with lactic acid bacteria, sugar content is the 0.5% of orange peel weight, and saccharomycete additive amount is orange peel total weight
1%, lactic acid bacteria additive amount be orange peel total weight 1.2%, fermentation temperature control after 30 DEG C, sealed fermenting 15h.
Preferably, 8) in the adaptation step, auxiliary material, salt account for 0.5%, 0.3% of the orange peel weight after step 7) mashing；
Wherein auxiliary material includes following components in parts by weight:
5 parts of glucan, 5 parts of fumaric acid, 3 parts of glutamine transaminage, 2 parts of sucrose ester, 3 parts of pre-gelatinized starch, trehalose 4
Part.
It is further preferred that the sterilization for carrying out 30 minutes through 118 DEG C after sauce tinning, cooling.
Embodiment 3
A kind of orange peel sauce production method, the described method comprises the following steps:
1) orange destroy the enzyme treatment；
2) peeling, select: carpopodium, areola are removed in the orange peeling after destroy the enzyme treatment, keep pericarp at 4cm or more bulk
Shape cannot have pulp on orange peel；
3) caustic dip, rinsing: orange peel that step 2 obtains immerses in lye, impregnates, with clear water rinsed clean, obtain caustic dip,
Orange peel after rinsing；
4) it precooks: being put into colour protecting liquid in jacketed pan, the orange peel after step 3) caustic dip, rinsing are poured into after boiling is heated to
Boiling is put into flowing Rinsing Area and stirs rapidly, rinses, cools down, cools completely, the orange peel after being precooked；
5) be dehydrated: the orange peel after step 4) is precooked, which is put into centrigugal swing dryer, to be dehydrated, and dewatered orange peel is obtained；
6) secondary to select: mildew and rot, discoloration, rust, spot, fragment, carpopodium, areola and other impurity to be selected, by qualified orange
Skin is diced or chopping processing, obtains the secondary orange peel selected；
7) it is beaten: the secondary orange peel selected of step 6) being put into mashing, the orange peel after being beaten；
8) auxiliary material, salt, lemon acid for adjusting pH value allotment, tinning sterilization: is added extremely in the orange peel after step 7) is beaten
4.1-4.3 enters homogenizer, homogeneous 2 ~ 3 times in 10 ~ 20MPa condition, mixing tinning sterilization；
Complete the production of orange peel sauce.
The step 1) uses ultrasound-microwave cooperating destroy the enzyme treatment: power 70W, 30 kHhz of frequency, 100 DEG C are surpassed
Sound -200 s of microwave cooperating enzyme deactivation
It is micro- that the step 1) orange peel is placed in progress ultrasound-in the konjaku glucan aqueous solution that mass concentration is 0.003mg/mL
Wave cooperates with destroy the enzyme treatment.
It can also be that the ratio of Chinese yam, gumbo with weight ratio for 1:0.3 was mixed with beating filter residue twice in the solution,
Filtrate is collected, being made into weight ratio is 5% feed liquid, and konjaku glucan mixing preparation is added in feed liquid and obtains.
The food grade sodium hydroxide aqueous solution of the step 3) lye 0.6% impregnates 8 minutes.
The colour protecting liquid of the step 4) is with water, ascorbic acid, citric acid by weight for water: ascorbic acid: citric acid=
100:0.25:0.25 is formulated, and the weight ratio of orange peel and colour protecting liquid is 1:1.5, is kept after boiling is heated in step 4)
It takes the dish out of the pot after 10 ~ 15 minutes.
It is described 1001200 revs/min of step 5) centrigugal swing dryer revolving speed, dewatering time 3 minutes, extra in pericarp to remove
Moisture, is also beneficial to that pericarp is quick-frozen not to freeze.
The method also includes by 1/3 parts by weight of the secondary orange peel selected of step 6) be used for ferment after again with it is unfermentable
Orange peel mixing carries out step 7) mashing operation；
The fermentation process are as follows: by sugar is added in the secondary orange peel selected of step 6), mixed bacteria liquid is deployed, the mixed bacteria liquid
It is mixed by saccharomycete bacterium solution with lactic acid bacteria, sugar content is the 1% of orange peel weight, and saccharomycete additive amount is orange peel total weight
1.5%, lactic acid bacteria additive amount is the 1.6% of orange peel total weight, and fermentation temperature controls after 35 DEG C, sealed fermenting 25h.
8) in the adaptation step, auxiliary material, salt account for 0.6%, 0.7% of the orange peel weight after step 7) mashing；
Wherein auxiliary material includes following components in parts by weight:
6 parts of glucan, 6 parts of fumaric acid, 8 parts of glutamine transaminage, 7 parts of sucrose ester, 9 parts of pre-gelatinized starch, trehalose 8
Part.
Sterilization, the cooling for carrying out 45 minutes through 121 DEG C after sauce tinning.
Embodiment 4
A kind of orange peel sauce production method, the described method comprises the following steps:
1) orange destroy the enzyme treatment；
2) peeling, select: carpopodium, areola are removed in the orange peeling after destroy the enzyme treatment, keep pericarp at 4cm or more bulk
Shape cannot have pulp on orange peel；
3) caustic dip, rinsing: orange peel that step 2 obtains immerses in lye, impregnates, with clear water rinsed clean, obtain caustic dip,
Orange peel after rinsing；
4) it precooks: being put into colour protecting liquid in jacketed pan, the orange peel after step 3) caustic dip, rinsing are poured into after boiling is heated to
Boiling is put into flowing Rinsing Area and stirs rapidly, rinses, cools down, cools completely, the orange peel after being precooked；
5) be dehydrated: the orange peel after step 4) is precooked, which is put into centrigugal swing dryer, to be dehydrated, and dewatered orange peel is obtained；
6) secondary to select: mildew and rot, discoloration, rust, spot, fragment, carpopodium, areola and other impurity to be selected, by qualified orange
Skin is diced or chopping processing, obtains the secondary orange peel selected；
7) it is beaten: the secondary orange peel selected of step 6) being put into mashing, the orange peel after being beaten；
8) auxiliary material, salt, lemon acid for adjusting pH value allotment, tinning sterilization: is added extremely in the orange peel after step 7) is beaten
4.2, enter homogenizer, homogeneous 2 ~ 3 times in 10 ~ 20MPa condition, mixing tinning sterilization；
Complete the production of orange peel sauce.
Preferably, the step 1) uses ultrasound-microwave cooperating destroy the enzyme treatment: power 50W, frequency 25 kHhz, 98 DEG C into
Row ultrasound -150 s of microwave cooperating enzyme deactivation
The step 1) orange peel is placed in the konjaku glucan aqueous solution that mass concentration is 0.00025mg/mL and carries out ultrasound-
Microwave cooperating destroy the enzyme treatment.
It can also be that the ratio of Chinese yam, gumbo with weight ratio for 1:0.25 was mixed with beating filter residue twice in the solution,
Filtrate is collected, being made into weight ratio is 5% feed liquid, and konjaku glucan mixing preparation is added in feed liquid and obtains.
The food grade sodium hydroxide aqueous solution that the step 3) lye is 0.5% impregnates 7 minutes.
The colour protecting liquid of the step 4) is with water, ascorbic acid, citric acid by weight for water: ascorbic acid: citric acid=
100:0.2:0.2 is formulated, and the weight ratio of orange peel and colour protecting liquid is 1:1.3, keeps 12 after boiling is heated in step 4)
It takes the dish out of the pot after minute.
Described 1100 revs/min of step 5) centrigugal swing dryer revolving speed, dewatering time 2 minutes, to remove superfluous water in pericarp
Point, it is also beneficial to that pericarp is quick-frozen not to freeze.
The method also includes by 1/3 parts by weight of the secondary orange peel selected of step 6) be used for ferment after again with it is unfermentable
Orange peel mixing carries out step 7) mashing operation；
The fermentation process are as follows: by sugar is added in the secondary orange peel selected of step 6), mixed bacteria liquid is deployed, the mixed bacteria liquid
It is mixed by saccharomycete bacterium solution with lactic acid bacteria, sugar content is the 0.8% of orange peel weight, and saccharomycete additive amount is orange peel total weight
1.2%, lactic acid bacteria additive amount be orange peel total weight 1.4%, fermentation temperature control after 32 DEG C, sealed fermenting 20h.
8) in the adaptation step, auxiliary material, salt account for 0.55%, 0.5% of the orange peel weight after step 7) mashing；
Wherein auxiliary material includes following components in parts by weight:
5.5 parts of glucan, 5.5 parts of fumaric acid, 5 parts of glutamine transaminage, 5 parts of sucrose ester, 6 parts of pre-gelatinized starch, sea
6 parts of algae sugar.
Sterilization, the cooling for carrying out 40 minutes through 118 ~ 121 DEG C after sauce tinning.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as limitation of the invention, this Shen
Please in embodiment and embodiment in feature in the absence of conflict, can mutual any combination.Protection model of the invention
The technical solution that should be recorded with claim is enclosed, the equivalent replacement side of technical characteristic in the technical solution recorded including claim
Case is protection scope.Equivalent replacement i.e. within this range is improved, also within protection scope of the present invention.
Claims (8)
1. a kind of orange peel sauce production method, which is characterized in that the described method comprises the following steps:
1) orange destroy the enzyme treatment；
2) peeling, select: carpopodium, areola are removed in the orange peeling after destroy the enzyme treatment, keep pericarp big blocky at 4cm or more, orange
Pulp cannot be had on skin；
3) caustic dip, rinsing: the orange peel that step 2 obtains immerses in lye, impregnates, and with clear water rinsed clean, obtains caustic dip, rinsing
Orange peel afterwards；
4) it precooks: being put into colour protecting liquid in jacketed pan, the orange peel after step 3) caustic dip, rinsing are poured into after boiling is heated to boiling,
It is put into flowing Rinsing Area and stirs rapidly, rinse, cool down, cool completely, the orange peel after being precooked；
5) be dehydrated: the orange peel after step 4) is precooked, which is put into centrigugal swing dryer, to be dehydrated, and dewatered orange peel is obtained；
6) secondary to select: to select mildew and rot, discoloration, rust, spot, fragment, carpopodium, areola and other impurity, qualified orange peel is cut
Fourth or chopping processing, obtain the secondary orange peel selected；
7) it is beaten: the secondary orange peel selected of step 6) being put into mashing, the orange peel after being beaten；
8) auxiliary material, salt, lemon acid for adjusting pH value to 4.1- allotment, tinning sterilization: are added in the orange peel after step 7) is beaten
4.3, enter homogenizer, homogeneous 2 ~ 3 times in 10 ~ 20MPa condition, mixing tinning sterilization；
Complete the production of orange peel sauce；
The method also includes by 1/3 parts by weight of the secondary orange peel selected of step 6) be used for ferment after again with unfermentable orange peel
Mixing carries out step 7) mashing operation；
The fermentation process are as follows: sugar, mixed bacteria liquid allotment is added in the secondary orange peel selected of step 6), the 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 orange peel weight, and saccharomycete additive amount is orange peel total weight
1%-1.5%, lactic acid bacteria additive amount are the 1.2%-1.6% of orange peel total weight, and fermentation temperature control is at 30-35 DEG C, sealed fermenting
After 15-25h；
8) in the adaptation step, auxiliary material, salt account for 0.5% ~ 0.6%, 0.3% ~ 0.7% of the orange peel weight after step 7) mashing；
Wherein auxiliary material includes following components in parts by weight:
5 ~ 6 parts of glucan, 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.
2. according to the method for claim 1, it is characterised in that: the step 1) uses ultrasound-microwave cooperating destroy the enzyme treatment:
30~70W of power, frequency 12~30 kHz, 95-100 DEG C of progress ultrasound -120~200 s of microwave cooperating enzyme deactivation.
3. according to the method for claim 2, it is characterised in that: the step 1) orange peel be placed in mass concentration be 0.0001 ~
Ultrasound-microwave cooperating destroy the enzyme treatment is carried out in the konjaku glucan aqueous solution of 0.003mg/mL.
4. according to the method for claim 3, it is characterised in that: can also be Chinese yam, gumbo with weight ratio in the solution
It was mixed with beating filter residue twice for the ratio of 1:0.05 ~ 0.3, collects filtrate, being made into weight ratio is 5% feed liquid, and evil spirit is added in feed liquid
Taro glucan mixing preparation obtains.
5. according to the method for claim 1, it is characterised in that: the step 3) lye is the food-grade hydrogen of 0.4%-0.6%
Aqueous solution of sodium oxide impregnates 5 ~ 8 minutes.
6. according to the method for claim 1, it is characterised in that: the colour protecting liquid of the step 4) is with water, ascorbic acid, lemon
Acid is by weight for water: ascorbic acid: citric acid=100:0.12-0.25:0.22-0.25 is formulated, orange peel and colour protecting liquid
Weight ratio be 1:1 ~ 1.5, be heated in step 4) after boiling after being kept for 10 ~ 15 minutes and take the dish out of the pot.
7. according to the method for claim 1, it is characterised in that: 1000 ~ 1200 turns of the step 5) centrigugal swing dryer revolving speed/
Minute, dewatering time 1 ~ 3 minute, to remove excessive moisture in pericarp, it is also beneficial to that pericarp is quick-frozen not to freeze.
8. according to the method described in claim 1, it is characterized by: 30 ~ 45 minutes kill through 118 ~ 121 DEG C after sauce tinning
Bacterium, cooling.
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| CN112617070A (en) * | 2021-01-12 | 2021-04-09 | 广东金海康医学营养品股份有限公司 | Preparation method of grapefruit beverage |
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