CN106417868A - Manufacturing method lemon peel soft sweets - Google Patents
Manufacturing method lemon peel soft sweets Download PDFInfo
- Publication number
- CN106417868A CN106417868A CN201610888654.1A CN201610888654A CN106417868A CN 106417868 A CN106417868 A CN 106417868A CN 201610888654 A CN201610888654 A CN 201610888654A CN 106417868 A CN106417868 A CN 106417868A
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- CN
- China
- Prior art keywords
- lemon peel
- soft sweets
- zymolyte
- lemon
- glutinous rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of food processing, particularly a manufacturing method of lemon peel soft sweets. The production technique of the lemon peel soft sweets comprises the following steps: carrying out debitterizing and bleaching on lemon peel, and keeping the temperature at 82-88 DEG C to obtain a thermal-insulation material; adding water into glutinous rice flour and white granulated sugar, mixing to prepare a slurry, carrying out ultrasonic wall-breaking pretreatment, adding alpha-amylase and carrying out enzymolysis to obtain an enzymolysis product B; and heating the enzymolysis product B, and stirring to obtain a thermalization material; and carrying out spray drying on the thermalization material, mixing with the thermal-insulation material, twisting, filling into a mold, drying, and bagging for preservation. The lemon peel soft sweets have the granular sensation, taste sour and sweet without bitterness, can be easily chewed in the mouth, has the subtle fragrance of lemons, and can not have the phenomenon of hardening within 6 months.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation method of a kind of lemon peel soft sweets.
Background technology
Lemon is a kind of little yellow oval Rutaceae cedra fruits, and custom has the title of " beauty treatment fruit ", nutritious,
Containing citric acid 5% ~ 7%, rich in vitamin C, skin of moistening, flatten wrinkle, have calmness, ventilate, whet the appetite, help digest, increase
Enter appetite, have a respite refresh oneself, hypotensive effect, Japanese Scientists has isolated the 7 of flavonoids glucoside from edible lemon pericarp
Plant compound, all have hypotensive activity to human body, and without any side effects, natural fiavanoids compound is a kind of polyphenoils
Matter, can shield to the vitamin in fruits and vegetables, and flavonoids is combined with vitamin, have Vitamin C, reduce capillary saturating
Property, prevent angiorrhoxis, strengthen myocardial contraction, reduce beat pulse number of times, but lemon pericarp contains substantial amounts of bitter substance,
Pickled rear pericarp is again in furvous, so lemon peel takes off bitter during being processed further be a key issue with bleaching.
Content of the invention
It is an object of the invention to provide the preparation method of a kind of lemon peel soft sweets.
The technical solution used in the present invention is, the preparation method of a kind of lemon peel soft sweets, and described lemon peel soft sweets include
The component of following mass fraction：
Lemon peel 30-50 part, glutinous rice flour 30-50 part, white granulated sugar 30-50 part；
Described lemon peel soft sweets production technology is as follows：
（1）Select fresh, without rot, the lemon peel of disease, clean, dry；
（2）Carry out de-bitter, bleaching to lemon peel, lemon peel is pressed 1 with water:1.2-1.5 volume ratio mixed pulp, obtain
Lemon peel slurries, add addition for lemon peel weight for calculating the α-D-glucuronidase of benchmark in lemon peel slurries
30-40u/g, amyloglucosidase 60-70u/g, lysine 0.05-0.07g/g, control pH is 5.8-6.2, and temperature is 35-
It 40 DEG C, is incubated 8-10 hour, obtains zymolyte A；
（3）The pH to 3-5 of regulation zymolyte A, is incubated 80-100min at 82-88 DEG C, obtains insulation material；
（4）Add water mixed pulp by glutinous rice flour, white granulated sugar, and concentration of slurry is adjusted to 22-26 ° of B é, breaks at 300W ultrasonic echography
Wall pre-processes the 60-80 second, adds addition for glutinous rice flour weight for calculating the AMS 6-10u/g of benchmark, and control pH is
Digest 12-15 hour at 6.6-6.8,48-50 DEG C, obtain zymolyte B；
（5）Zymolyte B is heated to 85-90 DEG C, and insulated and stirred 20-25 minute, stir speed (S.S.) is 120-150r/min, is cooled to
60-65 DEG C, regulation pH value is 60-80r/min to 4.8-5, insulated and stirred 15-18 minute, stir speed (S.S.), obtains thermalization material, will
Thermalization material mixes with insulation material after being spray-dried, and kneads, die-filling, dries and is less than 20% to water content, and pack preserves.
The present invention has the beneficial effects that,
（1）After lemon peel and water mixed pulp, with α-D-glucuronidase, amyloglucosidase, lysine enzymolysis processing, energy
Enough bitter substances effectively removed in lemon peel, and bleaching color-protecting function can be played to lemon peel；
（2）Lemon latex regulation pH to 3-5 after enzymolysis, is incubated 80-100min, in can making to promote lemon at 82-88 DEG C
Tannin dissolution, more conducively absorption of human body utilize；
（3）Add water mixed pulp by glutinous rice flour, white granulated sugar, adds enzymolyzing alpha-amylase, the enzymolysis obtaining through ultrasonic wave after processing
Thing is incubated and repeatedly stirs, spray-dried after, the viscosity of glutinous rice flour can improve to original 3.3-3.6 times, can be more preferable
Merge with lemon peel zymolyte, bond, and be difficult to hardening；
（4）Obtained lemon peel has granular sensation, sweet mouthfeel, and without bitterness sense, entrance is easily chewed, and has lemon delicate fragrance, preserves 6
Do not have within individual month hardening, brown stain, black realization as.
Detailed description of the invention
The preparation method of embodiment the 1st, a kind of lemon peel soft sweets, the soft and soggy sugar of described lemon includes the group of following mass fraction
Point：
Lemon peel 30 parts, glutinous rice flour 30 parts, white granulated sugar 30 parts；
Described lemon peel soft sweets production technology is as follows：
（1）Select fresh, without rot, the lemon peel of disease, clean, dry；
（2）Carry out de-bitter, bleaching to lemon peel, lemon peel is pressed 1 with water:The volume ratio mixed pulp of 1.2, obtains lemon
Latex liquid, adds addition to be with the α-D-glucuronidase 30u/g that lemon peel weight is calculating benchmark in lemon peel slurries,
Amyloglucosidase 60u/g, lysine 0.05g/g, control pH is 5.8, and temperature is 35-40 DEG C, is incubated 8 hours, obtains enzyme
Solve thing A；
（3）The pH to 3 of regulation zymolyte A, is incubated 80min at 82 DEG C, obtains insulation material；
（4）Add water mixed pulp by glutinous rice flour, white granulated sugar, and concentration of slurry is adjusted to 22 ° of B é, pre-at 300W ultrasonic echography broken wall
Processing 60 seconds, adding addition for glutinous rice flour weight for calculating the AMS 6u/g of benchmark, control pH is 6.6, at 48 DEG C
Digest 12 hours, obtain zymolyte B；
（5）Zymolyte B is heated to 85 DEG C, and insulated and stirred 20 minutes, stir speed (S.S.) is 120r/min, is cooled to 60 DEG C, regulation
PH value is to 4.8, and insulated and stirred 15 minutes, stir speed (S.S.) is 60r/min, obtains thermalization material, with guarantor after being spray-dried thermalization material
Temperature material mixing, kneads, die-filling, dries and is less than 20% to water content, and pack preserves.
The preparation method of embodiment the 2nd, a kind of lemon peel soft sweets, the soft and soggy sugar of described lemon includes the component of following mass fraction：
Lemon peel 40 parts, glutinous rice flour 40 parts, white granulated sugar 40 parts；
Described lemon peel soft sweets production technology is as follows：
（1）Select fresh, without rot, the lemon peel of disease, clean, dry；
（2）Carry out de-bitter, bleaching to lemon peel, lemon peel is pressed 1 with water:The volume ratio mixed pulp of 1.35, obtains lemon
Lemon latex liquid, adds addition for lemon peel weight for calculating the α-D-glucuronidase 35u/ of benchmark in lemon peel slurries
G, amyloglucosidase 65u/g, lysine 0.06g/g, control pH is 6, and temperature is 38 DEG C, is incubated 9 hours, obtains zymolyte
A；
（3）The pH to 4 of regulation zymolyte A, is incubated 90min at 85 DEG C, obtains insulation material；
（4）Add water mixed pulp by glutinous rice flour, white granulated sugar, and concentration of slurry is adjusted to 24 ° of B é, pre-at 300W ultrasonic echography broken wall
Processing 70 seconds, adding addition for glutinous rice flour weight for calculating the AMS 8u/g of benchmark, control pH is 6.7, at 49 DEG C
Digest 13 hours, obtain zymolyte B；
（5）Zymolyte B is heated to 88 DEG C, and insulated and stirred 22 minutes, stir speed (S.S.) is 135r/min, is cooled to 62 DEG C, regulation
PH value is to 4.9, and insulated and stirred 16 minutes, stir speed (S.S.) is 70r/min, obtains thermalization material, with guarantor after being spray-dried thermalization material
Temperature material mixing, kneads, die-filling, dries and is less than 20% to water content, and pack preserves.
The preparation method of embodiment the 3rd, a kind of lemon peel soft sweets, the soft and soggy sugar of described lemon includes the group of following mass fraction
Point：
Lemon peel 50 parts, glutinous rice flour 50 parts, white granulated sugar 50 parts；
Described lemon peel soft sweets production technology is as follows：
（1）Select fresh, without rot, the lemon peel of disease, clean, dry；
（2）Carry out de-bitter, bleaching to lemon peel, lemon peel is pressed 1 with water:The volume ratio mixed pulp of 1.5, obtains lemon
Latex liquid, adds addition to be with the α-D-glucuronidase 40u/g that lemon peel weight is calculating benchmark in lemon peel slurries,
Amyloglucosidase 70u/g, lysine 0.07g/g, control pH is 6.2, and temperature is 40 DEG C, is incubated 10 hours, is digested
Thing A；
（3）The pH to 3-5 of regulation zymolyte A, is incubated 100min at 88 DEG C, obtains insulation material；
（4）Add water mixed pulp by glutinous rice flour, white granulated sugar, and concentration of slurry is adjusted to 26 ° of B é, pre-at 300W ultrasonic echography broken wall
Processing 80 seconds, adding addition for glutinous rice flour weight for calculating the AMS 10u/g of benchmark, control pH is 6.8, at 50 DEG C
Digest 15 hours, obtain zymolyte B；
（5）Zymolyte B is heated to 90 DEG C, and insulated and stirred 25 minutes, stir speed (S.S.) is 150r/min, is cooled to 65 DEG C, regulation
PH value is to 5, and insulated and stirred 18 minutes, stir speed (S.S.) is 80r/min, obtains thermalization material, with insulation after being spray-dried thermalization material
Material mixing, kneads, die-filling, dries and is less than 20% to water content, and pack preserves.
Claims (3)
1. a preparation method for lemon peel soft sweets, described lemon peel soft sweets include the component of following mass fraction：
Lemon peel 30-50 part, glutinous rice flour 30-50 part, white granulated sugar 30-50 part, it is characterised in that
Described lemon peel soft sweets production technology is as follows：
（1）Select fresh, without rot, the lemon peel of disease, clean, dry；
（2）Carry out de-bitter, bleaching to lemon peel, lemon peel is pressed 1 with water:1.2-1.5 volume ratio mixed pulp, obtain
Lemon peel slurries, add addition for lemon peel weight for calculating the α-D-glucuronidase of benchmark in lemon peel slurries
30-40u/g, amyloglucosidase 60-70u/g, lysine 0.05-0.07g/g, control pH is 5.8-6.2, and temperature is 35-
It 40 DEG C, is incubated 8-10 hour, obtains zymolyte A；
（4）Add water mixed pulp by glutinous rice flour, white granulated sugar, and concentration of slurry is adjusted to 22-26 ° of B é, adds addition for glutinous rice
Grain weight amount is for calculating the AMS 6-10u/g of benchmark, and control pH is 6.6-6.8, digests 12-15 hour, obtain at 48-50 DEG C
Zymolyte B；
（5）Zymolyte B is heated to 85-90 DEG C, and insulated and stirred 20-25 minute, stir speed (S.S.) is 120-150r/min, is cooled to
60-65 DEG C, regulation pH value is 60-80r/min to 4.8-5, insulated and stirred 15-18 minute, stir speed (S.S.), obtains thermalization material, will
Thermalization material mixes with zymolyte A after being spray-dried, and kneads, die-filling, dries and is less than 20% to water content, and pack preserves.
2. the preparation method of a kind of shaddock ped soft sweets according to claim 1, it is characterised in that
Regulation zymolyte A pH to 3.6-3.8, at 95-98 DEG C be incubated 120-150min, then be spray-dried after thermalization material
Mixing.
3. the preparation method of a kind of shaddock ped soft sweets according to claim 1 and 2, it is characterised in that
Add water mixed pulp by glutinous rice flour, white granulated sugar, and concentration of slurry is adjusted to 22-26 ° of B é, breaks at 260-280W ultrasonic echography
Wall pre-processes the 60-80 second, adds enzymolyzing alpha-amylase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888654.1A CN106417868A (en) | 2016-10-12 | 2016-10-12 | Manufacturing method lemon peel soft sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888654.1A CN106417868A (en) | 2016-10-12 | 2016-10-12 | Manufacturing method lemon peel soft sweets |
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| Publication Number | Publication Date |
|---|---|
| CN106417868A true CN106417868A (en) | 2017-02-22 |
Family
ID=58174694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610888654.1A Pending CN106417868A (en) | 2016-10-12 | 2016-10-12 | Manufacturing method lemon peel soft sweets |
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| CN (1) | CN106417868A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475613A (en) * | 2021-07-14 | 2021-10-08 | 金帝食品有限公司 | Candy prepared from plant extract and its preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745646A (en) * | 2005-09-30 | 2006-03-15 | 朴玉莲 | Aloe candy and its preparation thereof |
| CN102630897A (en) * | 2012-05-21 | 2012-08-15 | 谢振文 | Method for extracting lemon fruit juice from lemon fruit residues by using enzymatic hydrolysis technology |
| CN103999998A (en) * | 2014-05-30 | 2014-08-27 | 李宁 | Processing method for sweet potato and grapefruit peel candies |
-
2016
- 2016-10-12 CN CN201610888654.1A patent/CN106417868A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745646A (en) * | 2005-09-30 | 2006-03-15 | 朴玉莲 | Aloe candy and its preparation thereof |
| CN102630897A (en) * | 2012-05-21 | 2012-08-15 | 谢振文 | Method for extracting lemon fruit juice from lemon fruit residues by using enzymatic hydrolysis technology |
| CN103999998A (en) * | 2014-05-30 | 2014-08-27 | 李宁 | Processing method for sweet potato and grapefruit peel candies |
Non-Patent Citations (1)
| Title |
|---|
| 梁琪: "三种果皮软糖的研制", 《甘肃农业大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475613A (en) * | 2021-07-14 | 2021-10-08 | 金帝食品有限公司 | Candy prepared from plant extract and its preparation method |
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Application publication date: 20170222 |