CN106473060A - A kind of processing technique of black Fructus Citri Limoniae - Google Patents
A kind of processing technique of black Fructus Citri Limoniae Download PDFInfo
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- CN106473060A CN106473060A CN201610930485.3A CN201610930485A CN106473060A CN 106473060 A CN106473060 A CN 106473060A CN 201610930485 A CN201610930485 A CN 201610930485A CN 106473060 A CN106473060 A CN 106473060A
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- fructus citri
- citri limoniae
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 10
- 239000010931 gold Substances 0.000 claims description 10
- 229910052737 gold Inorganic materials 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 6
- 206010039509 Scab Diseases 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000035945 sensitivity Effects 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000012976 tarts Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000248349 Citrus limon Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000012641 Pigmentation disease Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 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
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- MGCQZNBCJBRZDT-UHFFFAOYSA-N midodrine hydrochloride Chemical compound [H+].[Cl-].COC1=CC=C(OC)C(C(O)CNC(=O)CN)=C1 MGCQZNBCJBRZDT-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to processing fruits technical field is and in particular to a kind of processing technique of black Fructus Citri Limoniae；Described processing technique includes choosing the steps such as raw material, cleaning, fermentation for the first time, second fermentation, third time fermentation, the 4th fermentation and quick-freezing；The processing technique that the present invention provides can effectively remove the original tart flavour in Fructus Citri Limoniae, can farthest retain the nutrient substance containing in Fructus Citri Limoniae, processing cost is low, high treating effect again.
Description
Technical field
The present invention relates to processing fruits technical field is and in particular to a kind of processing technique of black Fructus Citri Limoniae.
Background technology
Fructus Citri Limoniae be people daily in common fruit it is well known that it is nutritious, medical value is also very prominent.Really
Saccharide, calcium, phosphorus, ferrum, vitamin B1, B2, C and multiple nutrition such as citric acid, flavonoid, volatile oil, hesperidin is contained in meat
Composition.Fructus Citri Limoniae is warm in nature, bitter in the mouth, nontoxic, have slake thirst and help produce saliva, the function diuresis such as driving away summer heat is antiabortive, it is stagnant to dredge, stomach invigorating, pain relieving, adjust blood
Gutron permeability, prevents and eliminates cutaneous pigmentation.
But because Fructus Citri Limoniae tart flavour is heavier, limit its routine use it is impossible to be accepted extensively by market.At present, raw lemon
The processing method of lemon has sugaring etc., but wherein there are a lot of defects, and such as tart flavour is simply blanked and but cannot be removed, or Fructus Citri Limoniae is originally
The beneficial functions of body are destroyed etc..Therefore, it is necessary to develop a kind of processing method of Fructus Citri Limoniae, to remove dense tart flavour in Fructus Citri Limoniae
And abnormal flavour, make being eaten of the convenient health of Fructus Citri Limoniae.
Content of the invention
For deficiency of the prior art, a kind of deep processing process side providing Fresh Lemon of the invention
Method, by effectively being fermented to new cadmium yellow Fructus Citri Limoniae, thus except the original tart flavour removing in Fructus Citri Limoniae, and give Fructus Citri Limoniae more nutrition
Composition, finally gives the black Fructus Citri Limoniae of Fructus Citri Limoniae deep processing thing after fermentation.
For realizing object above, the present invention is achieved by the following technical programs：
A kind of processing technique of black Fructus Citri Limoniae, comprises the steps：
(1) choose fresh nothing to rot, no scabbing, uniform in size, color and luster is in the ripe Fructus Citri Limoniae of yellow；
(2) clean：The two grades of cleanings of flowing clear water once, are then used 1-5% alkaline soak 5-10 minute, are rubbed with the hands simultaneously
Wash；The last clear water that flows again is rinsed well；
(3) ferment for the first time：Yellow Fructus Citri Limoniae is put in heater, adjusting apparatus temperature is 30-50 DEG C, humidity is 60-
80%, 8-10 hour of fermenting；
(4) ferment for second：Heater is adjusted and is 50-70 DEG C to temperature, humidity is 65-90%, 20-30 is little for fermentation
When；
(5) third time is fermented：Heater is adjusted and is 70-85 DEG C to temperature, humidity is 75-95%, ferment 120-130
Hour；
(6) the 4th fermentations：Heater temperature is adjusted to 90-100 DEG C, is incubated 20 minutes；
(7) quick-freezing：Fructus Citri Limoniae after fermentation is put into and in instant freezer, carries out quick-freezing, not higher than -28 DEG C of quick freezing temperature, when freezing
Between be 20-30 minute, obtain final product black Fructus Citri Limoniae.
Further, in described step (2), the concentration of aqueous alkali is 2%, and soak time is 5-10 minute.
Further, also include gold and visit step, specially by black Fructus Citri Limoniae uniformly through metal detector, then every 30 points
Clock carries out sensitivity technique with standard specimen block.
Further, also include packaging and storage step, the product specially visited excessively complete gold carries out joint sealing, warehouse-in storage,
- 19 ± 1 DEG C of storehouse temperature control system.
Further, at least one in sodium carbonate, sodium bicarbonate for the described aqueous alkali.
Compared with prior art, beneficial effects of the present invention are：
Yellow Fructus Citri Limoniae is processed into by black Fructus Citri Limoniae by fermentation technology, for the more yellow Fructus Citri Limoniae of black Fructus Citri Limoniae, nonirritant tart flavour, local flavor
Uniqueness, taste is sour-sweet tasty and refreshing, and, it is easy to be accepted extensively by market, edibility and using value are high for instant；After fermented
Black Fructus Citri Limoniae is nutritious, and the physiologically active of Fructus Citri Limoniae is strong, and micronutrient levelss enrich, and has antioxidative effect it is adaptable to all kinds of
Crowd is eaten for a long time；Black Fructus Citri Limoniae vacuum storage life longer it is easy to be further processed into various supplementary diets.
The processing technique step that the present invention provides is simple, used process raw material cheap and easy to get, energy resource consumption rate is low, is processed into
This low, high treating effect.
Specific embodiment
Purpose, technical scheme and advantage for making the embodiment of the present invention are clearer, below in conjunction with the enforcement of the present invention
Example, is clearly and completely described to the technical scheme in the embodiment of the present invention.Based on the embodiment in the present invention, this area
The every other embodiment that those of ordinary skill is obtained under the premise of not making creative work, broadly falls into present invention protection
Scope.
Embodiment 1：
A kind of processing technique of black Fructus Citri Limoniae, comprises the steps：
(1) choose fresh nothing to rot, no scabbing, uniform in size, color and luster is in the ripe Fructus Citri Limoniae of yellow；
(2) clean：The two grades of cleanings of flowing clear water once, are then soaked 6 minutes with 2% sodium bicarbonate solution, are carried out simultaneously
Wash by rubbing with the hands；The last clear water that flows again is rinsed well；
(3) ferment for the first time：Raw Fructus Citri Limoniae is put in heater, adjusting apparatus temperature is 36 DEG C, humidity is 65%, sends out
Ferment 8.5 hours；
(4) ferment for second：Heater is adjusted and is 60 DEG C to temperature, humidity is 75%, ferments 24 hours；
(5) third time is fermented：Heater is adjusted and is 75 DEG C to temperature, humidity is 80%, ferments 125 hours；
(6) the 4th fermentations：Heater temperature is adjusted to 95 DEG C, is incubated 20 minutes；
(7) quick-freezing：Raw Fructus Citri Limoniae is put into and in instant freezer, carries out quick-freezing, quick freezing temperature is -30 DEG C, freeze-off time is 25 points
Clock, obtains final product；
(8) gold is visited excessively：By yellow Fructus Citri Limoniae uniformly through metal detector, then carried out sensitive with standard specimen block every 30 minutes
Degree detection；
(9) product visiting excessively complete gold carries out joint sealing, warehouse-in storage, -19 ± 1 DEG C of storehouse temperature control system.
Embodiment 2：
A kind of processing technique of black Fructus Citri Limoniae, comprises the steps：
(1) choose fresh nothing to rot, no scabbing, uniform in size, color and luster is in the ripe Fructus Citri Limoniae of yellow；
(2) clean：Two grades of flowing clear water cleans once, then with 1% sodium carbonate and 10 points of sodium bicarbonate mixed liquid dipping
Clock, is washed by rubbing with the hands simultaneously；The last clear water that flows again is rinsed well；
(3) ferment for the first time：Raw Fructus Citri Limoniae is put in heater, adjusting apparatus temperature is 30 DEG C, humidity is 80%, sends out
Ferment 8 hours；
(4) ferment for second：Heater is adjusted and is 70 DEG C to temperature, humidity is 65%, ferments 30 hours；
(5) third time is fermented：Heater is adjusted and is 70 DEG C to temperature, humidity is 95%, ferments 120 hours；
(6) the 4th fermentations：Heater temperature is adjusted to 100 DEG C, is incubated 20 minutes；
(7) quick-freezing：Raw Fructus Citri Limoniae is put into and in instant freezer, carries out quick-freezing, quick freezing temperature is -28 DEG C, freeze-off time is 20 points
Clock, obtains final product；
(8) gold is visited excessively：By yellow Fructus Citri Limoniae uniformly through metal detector, then carried out sensitive with standard specimen block every 30 minutes
Degree detection；
(9) product visiting excessively complete gold carries out joint sealing, warehouse-in storage, -19 ± 1 DEG C of storehouse temperature control system.
Embodiment 3：
A kind of processing technique of black Fructus Citri Limoniae, comprises the steps：
(1) choose fresh nothing to rot, no scabbing, uniform in size, color and luster is in the ripe Fructus Citri Limoniae of yellow；
(2) clean：Flowing two grades of clear water cleaning once, then with 5% soaking in sodium carbonate solution 5 minutes, is rubbed with the hands simultaneously
Wash；The last clear water that flows again is rinsed well；
(3) ferment for the first time：Raw Fructus Citri Limoniae is put in heater, adjusting apparatus temperature is 50 DEG C, humidity is 60%, sends out
Ferment 10 hours；
(4) ferment for second：Heater is adjusted and is 50 DEG C to temperature, humidity is 90%, ferments 20 hours；
(5) third time is fermented：Heater is adjusted and is 85 DEG C to temperature, humidity is 75%, ferments 130 hours；
(6) the 4th fermentations：Heater temperature is adjusted to 90 DEG C, is incubated 20 minutes；
(7) quick-freezing：Raw Fructus Citri Limoniae is put into and in instant freezer, carries out quick-freezing, quick freezing temperature is -28 DEG C, freeze-off time is 30 points
Clock, obtains final product；
(8) gold is visited excessively：By yellow Fructus Citri Limoniae uniformly through metal detector, then carried out sensitive with standard specimen block every 30 minutes
Degree detection；
(9) product visiting excessively complete gold carries out joint sealing, warehouse-in storage, -19 ± 1 DEG C of storehouse temperature control system.
Above example only in order to technical scheme to be described, is not intended to limit；Although with reference to the foregoing embodiments
The present invention has been described in detail, it will be understood by those within the art that：It still can be to aforementioned each enforcement
Technical scheme described in example is modified, or carries out equivalent to wherein some technical characteristics；And these modification or
Replace, do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (5)
1. a kind of processing technique of black Fructus Citri Limoniae is it is characterised in that comprise the steps：
(1) choose fresh nothing to rot, no scabbing, uniform in size, color and luster is in the ripe Fructus Citri Limoniae of yellow；
(2) clean：The two grades of cleanings of flowing clear water once, are then used 1-5% alkaline soak 5-10 minute, are washed by rubbing with the hands simultaneously；?
The clear water that flows again afterwards is rinsed well；
(3) ferment for the first time：Yellow Fructus Citri Limoniae is put in heater, adjusting apparatus temperature is 30-50 DEG C, humidity is 60-80%,
Fermentation 8-10 hour；
(4) ferment for second：Heater is adjusted and is 50-70 DEG C to temperature, humidity is 65-90%, 20-30 hour of fermenting；
(5) third time is fermented：Heater is adjusted and is 70-85 DEG C to temperature, humidity is 75-95%, 120-130 is little for fermentation
When；
(6) the 4th fermentations：Heater temperature is adjusted to 90-100 DEG C, is incubated 20 minutes；
(7) quick-freezing：Fructus Citri Limoniae after fermentation is put into and in instant freezer, carries out quick-freezing, quick freezing temperature is not higher than -28 DEG C, freeze-off time is
20-30 minute, obtains final product black Fructus Citri Limoniae.
2. as claimed in claim 1 black Fructus Citri Limoniae processing technique it is characterised in that in described step (2) concentration of aqueous alkali be
2%, soak time is 5-10 minute.
3. the processing technique of black Fructus Citri Limoniae visited step it is characterised in that also including gold as claimed in claim 1, specially will
Black Fructus Citri Limoniae carries out sensitivity technique uniformly through metal detector, then every 30 minutes with standard specimen block.
4. as claimed in claim 1 the processing technique of black Fructus Citri Limoniae it is characterised in that also including packaging and storage step, specially
The product that excessively complete gold is visited carries out joint sealing, warehouse-in storage, -19 ± 1 DEG C of storehouse temperature control system.
5. as claimed in claim 2 black Fructus Citri Limoniae processing technique it is characterised in that described aqueous alkali be selected from sodium carbonate, bicarbonate
At least one in sodium.
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| CN201610930485.3A CN106473060A (en) | 2016-10-31 | 2016-10-31 | A kind of processing technique of black Fructus Citri Limoniae |
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| CN201610930485.3A CN106473060A (en) | 2016-10-31 | 2016-10-31 | A kind of processing technique of black Fructus Citri Limoniae |
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| CN201610930485.3A Pending CN106473060A (en) | 2016-10-31 | 2016-10-31 | A kind of processing technique of black Fructus Citri Limoniae |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720610A (en) * | 2018-07-16 | 2020-01-24 | 丰蓉国际有限公司 | Method and equipment for preparing black lemon |
| TWI699163B (en) * | 2018-07-12 | 2020-07-21 | 豐蓉國際有限公司 | Black lemon manufacturing method and equipment |
| CN112021436A (en) * | 2020-09-15 | 2020-12-04 | 漳州市迈威尔餐饮管理有限公司 | Preparation method of lemon peel dices |
Citations (5)
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| CN101120783A (en) * | 2007-09-10 | 2008-02-13 | 北村清彦 | Ferment making black garlic method |
| CN101518319A (en) * | 2009-04-09 | 2009-09-02 | 大连华谷蒜业有限公司 | Black garlic, process and device for fermenting same |
| CN103202447A (en) * | 2013-05-04 | 2013-07-17 | 徐州绿之野生物食品有限公司 | Biologically fermented lycium rethenicum murr and processing method of biologically fermented lycium rethenicum murr |
| CN103798702A (en) * | 2013-10-09 | 2014-05-21 | 周口师范学院 | Method for processing selenium-rich black garlic product |
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| TWI699163B (en) * | 2018-07-12 | 2020-07-21 | 豐蓉國際有限公司 | Black lemon manufacturing method and equipment |
| CN110720610A (en) * | 2018-07-16 | 2020-01-24 | 丰蓉国际有限公司 | Method and equipment for preparing black lemon |
| CN112021436A (en) * | 2020-09-15 | 2020-12-04 | 漳州市迈威尔餐饮管理有限公司 | Preparation method of lemon peel dices |
| CN112021436B (en) * | 2020-09-15 | 2024-05-28 | 漳州市迈威尔餐饮管理有限公司 | Preparation method of lemon peel diced |
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