CN106387736A - Processing treatment method for comprehensive utilization of mandarin oranges - Google Patents
Processing treatment method for comprehensive utilization of mandarin oranges Download PDFInfo
- Publication number
- CN106387736A CN106387736A CN201610730297.6A CN201610730297A CN106387736A CN 106387736 A CN106387736 A CN 106387736A CN 201610730297 A CN201610730297 A CN 201610730297A CN 106387736 A CN106387736 A CN 106387736A
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- China
- Prior art keywords
- juice
- mandarin orange
- citrus chachiensis
- chachiensis hort
- mandarin
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- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000012545 processing Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 43
- 239000002893 slag Substances 0.000 claims description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 25
- 241000447437 Gerreidae Species 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 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 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000002792 vascular Effects 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 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
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 235000021110 pickles Nutrition 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
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 239000002699 waste material Substances 0.000 abstract description 10
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 3
- 235000015205 orange juice Nutrition 0.000 abstract 3
- 241001122767 Theaceae Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003814 drug Substances 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
- 241000480045 Citrus suavissima Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003337 fertilizer 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
- 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
- 238000012856 packing Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003672 processing method Methods 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Alternative & Traditional Medicine (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing treatment method for comprehensive utilization of mandarin oranges. Mandarin orange peel, tangerine pith, tangerine endocarp, mandarin orange flesh residues and mandarin orange juice are processed and utilized, so that mandarin oranges can be turned into treasure from waste at a highest efficiency; an advanced cooling and vacuum dewatering technique is adopted, so that an original nutrient value of fresh vegetables and fruits can be reserved; a characteristic that dehydrated mandarin orange flesh residues can be recovered when being in contact with water is used, and the dehydrated mandarin orange flesh residues are merged with health-care tea, so that tea cakes are made; and the mandarin orange juice, the mandarin orange flesh and the like can be well preserved, so that waste is avoided, and the mandarin oranges can be turned into treasure from waste at the highest efficiency. Products made from the mandarin orange peel, the tangerine pith, the tangerine endocarp, the mandarin orange flesh residues and the mandarin orange juice are original, most nutrient value ingredients in fresh fruits are reserved, besides, the nutrient value is high, the taste is good, eating requirements of people are met, and the health of human bodies is facilitated; and besides, the storage time is long, the products are convenient to carry and eat, and the popularization of the products is facilitated. The products are simple and convenient to process and low in cost, the health of the human bodies is facilitated, and the eating requirements of people are met.
Description
Technical field
The invention belongs to processing fruits Technology field is and in particular to a kind of comprehensive utilization processing and treating method of Citrus chachiensis Hort..
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 comprehensive utilization processing and treating method of Citrus chachiensis Hort., overcome prior art above-mentioned not
Foot, its simple processing, low cost, convenient transportation, considerably reduce waste, and it is of high nutritive value, features good taste, eat side
Just, 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 comprehensive utilization processing and treating method of Citrus chachiensis Hort., comprises the following steps：
S1, first Citrus chachiensis Hort. is cleaned up, sterilization, decortication, separate cutification and Citrus chachiensis Hort. meat；
S2, Vascular aurantii and the Endocarpium Citri tangerinae sloughed respectively by artificial or mechanical system on Citrus chachiensis Hort. meat, are dried or dry, pack or store up
Deposit；
S3, from fresh Citrus chachiensis Hort. meat 20 weight portion, Citrus chachiensis Hort. meat is squeezed the juice, isolates orange meat slag and juice；
After S4, the juice isolating S3 add the maltose small fire of 5 weight portions to mix and boil and dissolve to maltose, add 5 weights
The caster sugar of amount part continues to mix and boils to dip retrogradation, is condensed into beans, fill, storage by juice；
S5, the orange meat slag separated is carried out blanch again, water adds appropriate salt, sugar, organic acid, heats water to
100 degrees Celsius, blanch several minutes；
S6, blanch cool down several minutes after terminating immediately；
After S7, cooling, by centrifugal for the water droplet on orange meat slag surface drying；
S8, drain after orange meat slag quickly suddenly freeze, solidification point is below -30 degrees Celsius；
S9, again by quick anxious freeze after orange meat slag be dried under vacuum；
The orange meat slag of dehydration is packed or storage after finishing by S10, drying；
S11, the skin that S1 is obtained are cut into 2-5cm length, the filament of thickness 1-5mm, put into and pickle 0.5-2 hour in saline,
It is then placed in clear water, adds appropriate salt, sugar, citric acid, moderate heat boils 5-20 minute, deliquescing debittering；
S12, the filament that S11 is obtained, dry or dry, pack or store.
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 comprehensive utilization processing and treating method of Citrus chachiensis Hort. of the present invention, beneficial effect is：By skin, Vascular aurantii, Endocarpium Citri tangerinae, Citrus chachiensis Hort.
Meat slag and juice all processing and utilizations get up, and Citrus chachiensis Hort. can turn maximal efficiency waste be changed into values, using advanced cooling vacuum dehydration technique, retain
The original nutritive value of fresh vegetables and fruits, merges health tea using entering the characteristic that aquiform stool can restore, thus being fabricated to tea cake.
Skin, Vascular aurantii, Endocarpium Citri tangerinae, orange meat slag and juice all preserves well, it is to avoid waste；Genuineness, not only retains
Most of nutritional value component in fresh fruit, and be of high nutritive value, features good taste, meet the eating requirements of people, have
Beneficial to 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 comprehensive utilization processing and treating method of described Citrus chachiensis Hort., it concretely comprises the following steps：
S1, first Citrus chachiensis Hort. is cleaned up, by disinfection by ultraviolet light, peeled by machine, separate cutification and Citrus chachiensis Hort. meat.
S2, selectivity are manually or Vascular aurantii and the Endocarpium Citri tangerinae on Citrus chachiensis Hort. meat sloughed by machinery, and such mouthfeel is more preferable, Vascular aurantii and Fructus Citri tangerinae simultaneously
Can dry in vain or dry, be used for doing Chinese medicine after packing or storing.
S3, from fresh Citrus chachiensis Hort. meat 20 weight portion, by juice extractor, Citrus chachiensis Hort. meat is squeezed the juice, isolates orange meat slag and juice, preferably
, squeezed the juice using spiral squeezing type low speed juicer, squeezed the juice using low speed and can avoid aoxidizing, nutrition is more comprehensive, former
Juice original flavor, is squeezed the juice using spiral squeezing type and can avoid injuring orange meat slag, and make orange meat slag as complete as possible, do not destroy it fine
It is ensured that mouthfeel and sizing, juice container splendid attire, orange meat slag is contained dimension with another container, and both can simultaneously enter follow-up adding
Work processing links.
S4, the maltose small fire that the juice isolated is added 5 weight portions are mixed and are boiled, and form low grade fever and bake and bank up with earth state, stir simultaneously
Make its composition uniformly, after dissolving to maltose, the caster sugar adding 5 weight portions continues to mix that to boil to dip be in thick shape, dense by juice
Shorten beans, fill, storage into, using maltose, and its mouthfeel can be made more preferably using this ratio, mitigate tart flavour and the hardship of Citrus chachiensis Hort. juice
Taste, can improve its sugariness using caster sugar, more concentrate, and caster sugar impurity is few, and purity is high, more finely；This process system
Become the sauce bag concentrating or caked sugar, during conveniently subsequently eating, bubble out the genuineness of fruit.
S5, on the other hand, the orange meat slag separated is carried out blanch, adds some salt, sugar and edible organic acid in water
Etc. food additive, heat water to 100 degrees Celsius, orange meat slag is put into blanch several minutes in water；This process makes Citrus chachiensis Hort.
Meat slag become totally, even transparent so that following process finished product quality out more preferably, and can keep a period of time.
S6, blanch should cool down after terminating immediately, and by the way of the cooling of water-cooled, ice water cooling or ice cube, cool time is
Several minutes；This process can avoid aoxidizing, and so that orange meat slag internal component and nutrition is kept to greatest extent, mouthfeel is also more
Good.
S7, after the cooling of S6 step, the water droplet on orange meat slag surface is quickly drained by the way of centrifuge dripping；Should
Step facilitates the dehydration of orange meat slag, sizing.
S8, drain after orange meat slag quickly suddenly freeze, wind cooling temperature lowering in freezer can be put into, or put into -30 degree below ice
Lower the temperature in cabinet, solidification point is below -30 degrees Celsius；This process is convenient to be departed from the water in orange meat slag further, and shapes.
S9, again by quick anxious freeze after orange meat slag be dried under vacuum, be chosen as 10-25 drying time and divide
Clock, moisture is thoroughly departed from, thus facilitating the preservation of orange meat slag.
The orange meat slag mixed health-care tea of dehydration is made after finishing and is packaged into tea cake, bags of tea or other use by S10, drying
On the way, this finished product can long term sealed save it is possible to the sauce bag that is obtained with step S2 or caked sugar cooperation are brewed drinks it is also possible to single
Solely use.
S11, the skin that S1 is obtained are cut into 2-5cm length, the filament of thickness 1-5mm, put into and pickle 0.5-2 hour in saline,
It is then placed in clear water, adds appropriate salt, sugar, citric acid, moderate heat boils 5-20 minute, deliquescing debittering.
S12, the filament that S11 is obtained, dry or dry, pack or store, and this Citrus chachiensis Hort. C. Suavissima Tanaka filament can be used as Chinese medicine, have qi-regulating
In sending down the abnormal ascending QI, tune the effect of appetizing, drying dampness to eliminate phlegm, can also be used to make tea, or culinary art.
This processing method can make full use of Citrus chachiensis Hort., finished product unique flavor, simple processing, low cost, convenient transportation, greatly
Decrease waste, and it be of high nutritive value, features good taste, instant, be conducive to health, meet the edible of people and
Medicinal demand.
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 comprehensive utilization processing and treating method of Citrus chachiensis Hort. is it is characterised in that comprise the following steps：
S1, first Citrus chachiensis Hort. is cleaned up, sterilization, decortication, separate cutification and Citrus chachiensis Hort. meat；
S2, Vascular aurantii and the Endocarpium Citri tangerinae sloughed respectively by artificial or mechanical system on Citrus chachiensis Hort. meat, are dried or dry, pack or store；
S3, from fresh Citrus chachiensis Hort. meat 20 weight portion, Citrus chachiensis Hort. meat is squeezed the juice, isolates orange meat slag and juice；
After S4, the juice isolating S3 add the maltose small fire of 5 weight portions to mix and boil and dissolve to maltose, add 5 weight portions
Caster sugar continue to mix and boil to dip retrogradation, beans, fill, storage are condensed into by juice；
S5, the orange meat slag separated is carried out blanch again, water adds appropriate salt, sugar, organic acid, heats water to 100 and take the photograph
Family name's degree, blanch several minutes；
S6, blanch cool down several minutes after terminating immediately；
After S7, cooling, by centrifugal for the water droplet on orange meat slag surface drying；
S8, drain after orange meat slag quickly suddenly freeze, solidification point is below -30 degrees Celsius；
S9, again by quick anxious freeze after orange meat slag be dried under vacuum；
The orange meat slag of dehydration is packed or storage after finishing by S10, drying；
S11, the skin that S1 is obtained are cut into 2-5cm length, the filament of thickness 1-5mm, put into and pickle 0.5-2 hour in saline, then
Put in clear water, add appropriate salt, sugar, citric acid, moderate heat boils 5-20 minute, deliquescing debittering；
S12, the filament that S11 is obtained, dry or dry, pack or store.
2. a kind of comprehensive utilization processing and treating method of Citrus chachiensis Hort. 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 comprehensive utilization processing and treating method of Citrus chachiensis Hort. according to claim 1 and 2 is it is characterised in that step S7
Quickly anxious jelly is suddenly frozen using air-cooled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610730297.6A CN106387736A (en) | 2016-08-25 | 2016-08-25 | Processing treatment method for comprehensive utilization of mandarin oranges |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610730297.6A CN106387736A (en) | 2016-08-25 | 2016-08-25 | Processing treatment method for comprehensive utilization of mandarin oranges |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387736A true CN106387736A (en) | 2017-02-15 |
Family
ID=58004542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610730297.6A Pending CN106387736A (en) | 2016-08-25 | 2016-08-25 | Processing treatment method for comprehensive utilization of mandarin oranges |
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| Country | Link |
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| CN (1) | CN106387736A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981269A (en) * | 2017-12-01 | 2018-05-04 | 广东新会新本色陈皮研发有限公司 | The production method of fresh sugarcane juice mandarin orange cake |
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 CN201610730297.6A patent/CN106387736A/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 |
|---|---|---|---|---|
| CN107981269A (en) * | 2017-12-01 | 2018-05-04 | 广东新会新本色陈皮研发有限公司 | The production method of fresh sugarcane juice mandarin orange cake |
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Application publication date: 20170215 |