CN106360537A - Large-scale quick process technology for citrus product - Google Patents
Large-scale quick process technology for citrus product Download PDFInfo
- Publication number
- CN106360537A CN106360537A CN201610730078.8A CN201610730078A CN106360537A CN 106360537 A CN106360537 A CN 106360537A CN 201610730078 A CN201610730078 A CN 201610730078A CN 106360537 A CN106360537 A CN 106360537A
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- CN
- China
- Prior art keywords
- citrus chachiensis
- chachiensis hort
- juice
- silk
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000005516 engineering process Methods 0.000 title abstract description 5
- 241000207199 Citrus Species 0.000 title abstract 5
- 235000020971 citrus fruits Nutrition 0.000 title abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 230000018044 dehydration Effects 0.000 claims abstract description 6
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 5
- 241001672694 Citrus reticulata Species 0.000 claims description 58
- 235000013372 meat Nutrition 0.000 claims description 41
- 239000002893 slag Substances 0.000 claims description 27
- 241000480045 Citrus suavissima Species 0.000 claims description 25
- 241000447437 Gerreidae Species 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 1
- 239000002699 waste material Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 5
- 244000248349 Citrus limon Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- 230000002792 vascular Effects 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000012976 tarts Nutrition 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
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a large-scale quick process technology for a citrus product. With advanced cooling vacuum dehydration technology, original nutritional value of fresh vegetable and fruits is remained. By means of the characters of recovery in water, citruses are processed to prepare fruit cake, wherein the juice, pulp and peel of citruses are remained well, thereby avoiding waste, turning the pulps of citruses into resources as most as possible and achieving large-scale quick processing. The process maintains the raw juice and original taste; majority of nutritional valuable components in fresh fruits is maintained and the product has high nutritional value and good taste, can satisfy demand of people and is beneficial to body health. Meanwhile, the product has long storage life, is convenient to take and east, and is easy to promote. The product is simple in process, has low cost, is beneficial to body health and satisfies demand of people.
Description
Technical field
The invention belongs to processing fruits Technology field is and in particular to a kind of high-volume of Citrus chachiensis Hort. product quickly locates science and engineering
Skill.
Background technology
It is known that when annual Citrus chachiensis Hort. harvest, because Citrus chachiensis Hort. is not easy to preserve for a long time, and the shadow of the external condition such as transport
Sound is dropped so that there are about ten thousand tons of Citrus chachiensis Hort. meat, and its meat is often abandoned turns to fertilizer in soil, causes to waste in a large number.For extending Citrus chachiensis Hort.
Holding time, it is to avoid waste, traditional mode is to be processed into canned food.Adopt and there is processed complex in this way, high cost,
The deficiencies such as transport difficult.
Content of the invention
The purpose of the present invention is to propose to a kind of high-volume fast treating process of Citrus chachiensis Hort. product, overcome the above-mentioned of prior art
Deficiency, it can be realized high-volume rapid processing and process, simple processing, low cost, and convenient transportation considerably reduces waste,
And it is of high nutritive value, features good taste, instant, be conducive to health, meet the eating requirements of people.
In order to reach above-mentioned purpose of design, the technical solution used in the present invention is as follows:
A kind of high-volume fast treating process of Citrus chachiensis Hort. product, comprises the following steps:
S0, first Citrus chachiensis Hort. is cleaned up, disinfection by ultraviolet light, decortication, isolate skin and Citrus chachiensis Hort. meat, skin is cut into filament, puts into
Soak a few hours in saline, form Citrus chachiensis Hort. C. Suavissima Tanaka silk；
S1, from fresh Citrus chachiensis Hort. meat, Citrus chachiensis Hort. meat is squeezed the juice, isolates orange meat slag and juice；
After s2, the juice isolating s1 add maltose small fire to mix and boil and dissolve to maltose, add caster sugar and continue to mix
Boil to dip retrogradation, beans, fill, storage are condensed into by juice；
S3, the orange meat slag separated and Citrus chachiensis Hort. C. Suavissima Tanaka silk are carried out blanch again, water adds appropriate salt, sugar, organic acid, by water
It is heated to 100 degrees Celsius, blanch several minutes；
S4, blanch pull cooling several minutes out after terminating immediately；
After s5, cooling, by the centrifugal drying of water droplet on orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk surface；
S6, drain after orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk quickly suddenly freeze, solidification point is below -30 degrees Celsius；
S7, again by quick anxious freeze after orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk be dried under vacuum；
The orange meat slag of dehydration and Citrus chachiensis Hort. C. Suavissima Tanaka silk are packaged into finished product after finishing by s8, drying.
In order to avoid oxidation, reduce nutritive loss, lift mouthfeel, squeezing the juice using spiral squeezing type low speed described in step s1
Squeeze the juice.
In order to realize quickly anxious freeze, avoid lowering the temperature uneven, quickly anxious jelly of step s7 anxious is frozen using air-cooled simultaneously.
A kind of high-volume fast treating process of Citrus chachiensis Hort. product of the present invention, beneficial effect is: can maximal efficiency by Citrus chachiensis Hort.
Turn that waste be changed into values, using advanced cooling vacuum dehydration technique, retain the original nutritive value of fresh vegetables and fruits, can be answered using entering aquiform stool
Former characteristic is fabricated to finished product, it is possible to achieve high-volume rapid processing is processed.
Citrus chachiensis Hort. C. Suavissima Tanaka, Citrus chachiensis Hort. juice, Citrus chachiensis Hort. meat all preserves well, it is to avoid waste；Genuineness, not only remains fresh fruit
In most of nutritional value component, and be of high nutritive value, features good taste, meet the eating requirements of people, be conducive to human body to be good for
Health；Meanwhile, its storage time length, easy for carrying and eating, is conducive to the popularization of product.
Its simple processing, low cost, convenient transportation, considerably reduce waste, and it is of high nutritive value, features good taste,
Instant, is conducive to health, meets the eating requirements of people.
Specific embodiment
Below preferred embodiment of the invention is described in further detail.
A kind of high-volume fast treating process of described Citrus chachiensis Hort. product, it concretely comprises the following steps:
S0, first Citrus chachiensis Hort. is cleaned up, disinfection by ultraviolet light, decortication, isolate skin and Citrus chachiensis Hort. meat, skin is cut into filament, puts into
Soak a few hours in saline, form Citrus chachiensis Hort. C. Suavissima Tanaka silk.
S1, first Citrus chachiensis Hort. is peeled, separate cutification and Citrus chachiensis Hort. meat, further, it is possible to selectivity is artificial or Citrus chachiensis Hort. meat sloughed by machinery
On Vascular aurantii and Endocarpium Citri tangerinae, more preferably, Vascular aurantii and Endocarpium Citri tangerinae can be used for doing Chinese medicine such mouthfeel simultaneously.Then, from fresh Citrus chachiensis Hort. meat,
By juice extractor, Citrus chachiensis Hort. meat being squeezed the juice, isolating orange meat slag and juice it is preferred that being squeezed using spiral squeezing type low speed juicer
Juice, is squeezed the juice using low speed and can avoid aoxidizing, nutrition is more comprehensive, genuine, is squeezed the juice and can be avoided using spiral squeezing type
Injury orange meat slag, and makes orange meat slag as complete as possible, does not destroy its fiber it is ensured that mouthfeel and sizing, and juice is contained with container, Citrus chachiensis Hort.
Meat slag is contained with another container, and both can simultaneously enter following process processing links.
S2, the juice isolated is mixed with maltose small fire and boils, form low grade fever and bake and bank up with earth state, stirring simultaneously makes its composition equal
Even, after dissolving to maltose, add caster sugar continue to mix boil to dip be in thick shape, beans, fill, storage are condensed into by juice, make
With maltose, and its mouthfeel can be made more preferably using this ratio, mitigate tart flavour and the bitterness of Citrus chachiensis Hort. juice, can be carried using caster sugar
Its sugariness high, more concentrates, and caster sugar impurity is few, and purity is high, more finely；This process makes sauce bag or the sugar of concentration
Block, bubbles out the genuineness of fruit during conveniently subsequently eating.
S3, on the other hand, the orange meat slag separated and Citrus chachiensis Hort. C. Suavissima Tanaka silk are carried out blanch, add some salt, sugar and lemon in water
The food additive such as lemon acid, sodium citrate, heat water to 100 degrees Celsius, and orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk are put into blanch number in water
Minute；This process makes orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk become totally, even transparent so that following process finished product quality out
More preferably, and can keep a period of time.
S4, blanch should be pulled out after terminating and cool down immediately, by the way of the cooling of water-cooled, ice water cooling or ice cube, during cooling
Between be several minutes；This process can avoid aoxidizing, and so that orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk internal component and nutrition is protected to greatest extent
Hold, mouthfeel is also more preferably.
S5, after the cooling of s4 step, will be fast by the way of centrifuge dripping for the water droplet of orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk surface
Speed drains；This step facilitates the dehydration of orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk, sizing.
S6, drain after orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk quickly suddenly freeze, wind cooling temperature lowering in freezer can be put into, or put into -30
Lower the temperature in refrigerator-freezer below spending, solidification point is below -30 degrees Celsius；This process is conveniently further by orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk
Water departs from, and shapes.
S7, again by quick anxious freeze after orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk be dried under vacuum, drying time is chosen as
10-25 minute, moisture is thoroughly departed from, thus facilitating orange meat slag and the preservation of Citrus chachiensis Hort. C. Suavissima Tanaka silk.
S8, drying finish after the orange meat slag of dehydration and Citrus chachiensis Hort. C. Suavissima Tanaka silk are packaged into finished product, this finished product can long term sealed save, and
The sauce bag being obtained with step s2 or caked sugar cooperation are brewed and drink it is also possible to be used alone.
This finished product unique flavor, simple processing, low cost, convenient transportation, considerably reduce waste, and its nutriture value
Value is high, features good taste, and instant is conducive to health, meets the eating requirements of people.
Above content is the further description present invention done with reference to specific preferred implementation, is easy to this skill
The technical staff in art field be understood that and apply the present invention it is impossible to assert the present invention be embodied as be confined to these explanations.
For general technical staff of the technical field of the invention, can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without through performing creative labour.Therefore, those skilled in the art's taking off according to the present invention
Show, the simple modifications that the present invention is made all should be within protection scope of the present invention.
Claims (3)
1. a kind of high-volume fast treating process of Citrus chachiensis Hort. product is it is characterised in that comprise the following steps:
S0, first Citrus chachiensis Hort. is cleaned up, disinfection by ultraviolet light, decortication, isolate skin and Citrus chachiensis Hort. meat, skin is cut into filament, puts into saline
Middle immersion a few hours, form Citrus chachiensis Hort. C. Suavissima Tanaka silk；
S1, from fresh Citrus chachiensis Hort. meat, Citrus chachiensis Hort. meat is squeezed the juice, isolates orange meat slag and juice；
After s2, the juice isolating s1 add maltose small fire to mix and boil and dissolve to maltose, add caster sugar continue to mix boil to
Dip retrogradation, is condensed into beans, fill, storage by juice；
S3, the orange meat slag separated and Citrus chachiensis Hort. C. Suavissima Tanaka silk are carried out blanch again, water adds appropriate salt, sugar, organic acid, water is heated
To 100 degrees Celsius, blanch several minutes；
S4, blanch pull cooling several minutes out after terminating immediately；
After s5, cooling, by the centrifugal drying of water droplet on orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk surface；
S6, drain after orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk quickly suddenly freeze, solidification point is below -30 degrees Celsius；
S7, again by quick anxious freeze after orange meat slag and Citrus chachiensis Hort. C. Suavissima Tanaka silk be dried under vacuum；
The orange meat slag of dehydration and Citrus chachiensis Hort. C. Suavissima Tanaka silk are packaged into finished product after finishing by s8, drying.
2. a kind of high-volume fast treating process of Citrus chachiensis Hort. product according to claim 1 is it is characterised in that described in step s1
Squeeze the juice and squeezed the juice using spiral squeezing type low speed.
3. a kind of high-volume fast treating process of Citrus chachiensis Hort. product according to claim 1 and 2 is it is characterised in that step s7
Quickly anxious jelly anxious frozen using air-cooled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610730078.8A CN106360537A (en) | 2016-08-25 | 2016-08-25 | Large-scale quick process technology for citrus product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610730078.8A CN106360537A (en) | 2016-08-25 | 2016-08-25 | Large-scale quick process technology for citrus product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360537A true CN106360537A (en) | 2017-02-01 |
Family
ID=57902881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610730078.8A Pending CN106360537A (en) | 2016-08-25 | 2016-08-25 | Large-scale quick process technology for citrus product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360537A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315526A (en) * | 2018-11-30 | 2019-02-12 | 广东龙岗马山茶业股份有限公司 | A kind of mandarin orange green tea and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286735A (en) * | 2014-09-20 | 2015-01-21 | 马立同 | Citrus reticulata processing technology |
-
2016
- 2016-08-25 CN CN201610730078.8A patent/CN106360537A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286735A (en) * | 2014-09-20 | 2015-01-21 | 马立同 | Citrus reticulata processing technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315526A (en) * | 2018-11-30 | 2019-02-12 | 广东龙岗马山茶业股份有限公司 | A kind of mandarin orange green tea and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |
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| RJ01 | Rejection of invention patent application after publication |