CN106615056A - Preparation method of orange cans - Google Patents
Preparation method of orange cans Download PDFInfo
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- CN106615056A CN106615056A CN201710019032.XA CN201710019032A CN106615056A CN 106615056 A CN106615056 A CN 106615056A CN 201710019032 A CN201710019032 A CN 201710019032A CN 106615056 A CN106615056 A CN 106615056A
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- oranges
- tangerines
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- 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
- A23B7/08—Preserving with sugars
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of orange cans. The preparation method of orange cans comprises the steps of orange pretreatment, enzymatic hydrolysate preparation, orange mesocarp enzymolysis treatment, sugar liquid preparation, can filling and sealing, and sterilization. The invention provides a preparation method of orange cans, and the preparation method of orange cans has the advantages that rough-peel oranges are selected to be used as main raw materials, and honey is added, so that the problem of easy inflammation getting of the existing orange cans is solved; in addition, the nutrition of the orange cans is enriched; the orange cans also achieve the medical effects of relieving inflammation, dispelling coldness and relieving cough.
Description
Technical field
The present invention relates to food processing technology field, specifically, is related to a kind of preparation method of oranges and tangerines can.
Background technology
Oranges and tangerines are large fruit of southern china, and not only bright in luster but also sweet and sour taste is common delicious food, and oranges and tangerines contain
There is abundant vitamin c, having the utilization of very big benefit, current oranges and tangerines to human body mainly there are 3 approach：Eat raw, store guarantor
Fresh and processing, and Citrus procession product mainly have orange blossom, oranges and tangerines can, marmalade class etc..But think that oranges and tangerines are easy in the traditional Chinese medical science
Get angry to eat more.
Elephant skin mandarin orange is one kind of Rutaceae Aurantioideae Citrus, scientific name yellow mandarin orange, also known as chimera mandarin orange, swollen skin mandarin orange, bubble mandarin orange,
Agate mandarin orange, with the effects such as helping digestion of reducing internal heat, promote the production of body fluid, relieving cough and reducing sputum, green blood anti-cancer, Appetizing spleen-tonifying, ease constipation ventilation, beauty treatment body-building.
Elephant skin mandarin orange contains the nutrients such as abundant flavones, dried orange peel glycosides, pectin, carotenoid, vitamin C, citrin, and flavones has
Maintain blood vessel normal osmotic pressure, enhancing capillary toughness, reduction cholesterol, antiallergy, antiviral, anti-inflammatory, suppression cancer thin
The effect that born of the same parents increase and shift, therefore someone is " the holy fruit of medicine, golden fruit " also known as elephant skin mandarin orange, it is genuine health
Really.The oranges and tangerines canned pack with elephant skin mandarin orange as primary raw material is not also found in the market.
The content of the invention
The technical problem that can not be eaten more to solve above-mentioned oranges and tangerines easily to get angry, the present invention provides a kind of preparation of oranges and tangerines can
Method, the preparation method of the oranges and tangerines can adds honey by being primary raw material from elephant skin mandarin orange, can not only effectively solving
Existing oranges and tangerines can is easier to the problem got angry, and enriches the nutrition of oranges and tangerines can so as to also with reducing internal heat, dispelling cold, antibechic
Medicinal effects.
The invention provides a kind of preparation method of oranges and tangerines can, comprises the following steps：
Step one, oranges and tangerines pretreatment：The fresh oranges and tangerines for taking maturation are cleaned up, and are removed the peel, point lobe, and remove the arteries and veins on oranges and tangerines lobe
Network；
The preparation of step 2, enzymolysis liquid：Pectase, cellulase, hemicellulase and zytase are added in water, with enzyme
Solution liquid, in the enzymolysis liquid containing mass fraction be respectively 0.6 ~ 3% pectase, 0.6 ~ 2% cellulase, 0.3 ~ 1.5%
Hemicellulase and 0.1 ~ 1.5% zytase, heating, stirring and dissolving, add food-grade lemon acid for adjusting pH to 3.5 ~
5.5, it is standby；
The enzymolysis processing of step 3, tangerine lobe peel：The oranges and tangerines lobe of gained and gained in step 2 after pre-processing in step one
Enzymolysis liquid in mass ratio 2 ~ 3：1 mixes, and stirs 1 ~ 3h of enzymolysis processing, then pulls tangerine lobe out and cleaned with water and to obtain full excystation clothing oranges and tangerines
Lobe；
The preparation of step 4, syrup：By white granulated sugar and water in mass ratio 1：3 add in saucepan, and normal temperature is cooled to after boiling, then press
Syrup gross mass adds the honey of 4 ~ 6% mass fractions, standby after mixing；
Step 5, tinning：The full excystation clothing oranges and tangerines lobe of gained in step 3 is pressed into 1 with gained syrup in step 4：1 ratio is mixed
It is even, tinning；
Step 6, sealing, sterilization：It is sterilized after vacuum sealing.
It is selected in the step one in a kind of preferred embodiment of the preparation method of the oranges and tangerines can that the present invention is provided
Oranges and tangerines be elephant skin mandarin orange.
It is used in the step 2 in a kind of preferred embodiment of the preparation method of the oranges and tangerines can that the present invention is provided
Food-grade citric acid concentration is 0.2mol/L.
In a kind of preferred embodiment of the preparation method of the oranges and tangerines can that the present invention is provided, stirring enzymolysis in the step 3
Using air agitation, throughput per minute is digest container volume 5 times.
In a kind of preferred embodiment of the preparation method of the oranges and tangerines can that the present invention is provided, go out described in the step 6
Bacterium mode is boiling water bath sterilizing, and sterilization time is 15 ~ 20min.
The preparation method of the oranges and tangerines can provided compared to prior art, the present invention has the advantages that：
First, the present invention is primary raw material from elephant skin mandarin orange, and adds honey, enriches the nutrient of oranges and tangerines can, and is had
Reduce internal heat, the medicinal effects of dispelling cold, antibechic, efficiently solve orange and overeat the problem easily got angry.
2nd, the preparation method of the oranges and tangerines can that the present invention is provided removes oranges and tangerines lobe peel using air agitation enzyme solution,
Oranges and tangerines lobe peel removal efficiency is improve, discharge of the industry containing alkali waste water in production process is reduced, enterprise is reduced and is produced into
This, improves Product Safety.
3rd, the present invention is used to adjust enzymolysis liquid pH from food-grade citric acid, the various enzymatic activitys in enzymolysis liquid is kept
Simultaneously, moreover it is possible to the discoloration problem occurred when preventing oranges and tangerines from precooking and depositing as color stabilizer.
4th, the present invention is sterilized using boiling water bath, and sterilization effect is good, and low cost can effectively keep the mouthfeel of oranges and tangerines lobe.
Specific embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described enforcement
Example is only a part of embodiment of the present invention, rather than the embodiment of whole.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
Pectase used in the present invention（Enzyme activity >=1,200,000 u/g）And cellulase（Enzyme activity >=1.8 ten thousand u/g）By Ningxia
Jade of the He family Bioisystech Co., Ltd produces, hemicellulase（Enzyme activity >=5000u/g）And zytase（Enzyme activity >=2.5 ten thousand u/
g）By Hunan Province, especially your biochemical Co., Ltd produces.
Embodiment 1
Step one, oranges and tangerines pretreatment：
The elephant skin mandarin orange 200kg of full maturity, fruit transverse diameter for 60 ~ 75mm is chosen, is cleaned up, be placed in 3 points of blanching in steaming plant
Clock, peeling divides lobe and removes the train of thought on oranges and tangerines lobe after cooling；
The preparation of step 2, enzymolysis liquid：
Pectase, cellulase, hemicellulase and zytase, configuration is added to obtain the enzymolysis liquid of 100kg in water, wherein
The content difference of the pectase, the cellulase, the hemicellulase and the zytase in the enzymolysis liquid
For 0.6kg, 0.6kg, 0.3kg and 0.1kg, balance of water, 50 DEG C are then heated to, stirring and dissolving, then with the food of 0.2mol/L
It is standby with level lemon acid for adjusting pH to 5.0；
Step 3, the enzymolysis processing of orange skin：
The enzymolysis liquid in mass ratio 2 of gained in oranges and tangerines lobe and step 2 obtained by after pre-processing in step one：1 mixes, and is placed in
50 DEG C and 5 times of gases for being passed through enzymolysis container volume per minute, air agitation enzymolysis 3h, then pull out oranges and tangerines lobe, use clear water
Rinse to obtain full excystation clothing oranges and tangerines lobe well；
The preparation of step 4, syrup：
25kg white granulated sugars and 75kg water are added in saucepan, is boiled to white granulated sugar and is completely dissolved, be subsequently cooled to room temperature, added
4kg honey, stirs and obtains final product honey syrup；
Step 5, tinning：
By the honey syrup in mass ratio 1 of gained in the full excystation clothing oranges and tangerines lobe obtained by step 3 and step 4：1 mixes, tinning；
Step 6, sealing, sterilization, warehouse-in：
Oranges and tangerines lobe after tinning in step 5 is vacuum-packed, vacuum packaging pressure is 0.08MPa, is subsequently placed in boiling water bath and goes out
Bacterium 15 minutes, labeling warehouse-in storage after cooling.
The indexs such as product sensory inspection, solid content, pol, titrable acidity and microorganism detection are detected again.
Detection method：
Product sensory is detected：Flesh color whether consistent, soup whether clarify, whether have the due flavour of product and smell,
Whether oranges and tangerines piece peel removes.
Solid content：After can opening, content is poured on the 20 mesh rotary strainers weighed in advance, inclines rotary strainer, drained
3min, by rotary strainer and drains thing and weighs together, and weighing deducts rotary strainer weight and be solid content weight.
Fragment rate：Every integrity degree is less than the oranges and tangerines piece of full wafer area 1/3rd, in mass less than solid content
The 7% of quality.
Pol：With hand-held pol and detection.
Titrable acidity：Perform the measure of total acid in GB/T 12456-2008 food.
Microorganism detection：Perform GB 4789.2-2010 national food safety standard Food Microbiology detection total plate count
Determine；Perform GB 4789.3-2010 national food safety standard food microbiological examination enumeration of coliforms；Perform GB
4789.15-2010 national food safety standard food microbiological examination moulds and yeast counts；
Product quality situation：Oranges and tangerines piece peel is removed, soft or hard appropriate, form is complete, size is basically identical, and oranges and tangerines piece surface has
The gloss approximate with former pulp, color and luster is more consistent, and syrup is relatively transparent, without obvious bitter taste and boiling taste, the allusion quotation with oranges and tangerines can
Type local flavor；Solid content is 51.3%, and fragment rate is 5.4%, and pol is 20.6%, and titrable acidity is 0.62%, microorganism inspection
Survey is up to state standards requirement.
Embodiment 2
Step one, oranges and tangerines pretreatment：
The elephant skin mandarin orange 200kg of full maturity, fruit transverse diameter for 60 ~ 75mm is chosen, is cleaned up, be placed in 3 points of blanching in steaming plant
Clock, peeling divides lobe and removes the train of thought on oranges and tangerines lobe after cooling；
The preparation of step 2, enzymolysis liquid：
Pectase, cellulase, hemicellulase and zytase, configuration is added to obtain the enzymolysis liquid of 100kg in water, wherein
The content difference of the pectase, the cellulase, the hemicellulase and the zytase in the enzymolysis liquid
For 1.8kg, 1.2kg, 1.0kg and 0.8kg, balance of water, 50 DEG C are then heated to, stirring and dissolving, then with the food of 0.2mol/L
It is standby with level lemon acid for adjusting pH to 5.0；
Step 3, the enzymolysis processing of orange skin：
The enzymolysis liquid in mass ratio 2 of gained in oranges and tangerines lobe and step 2 obtained by after pre-processing in step one：1 mixes, and is placed in
50 DEG C and 5 times of gases for being passed through enzymolysis container volume per minute, air agitation enzymolysis 2h, then pull out oranges and tangerines lobe, use clear water
Rinse to obtain full excystation clothing oranges and tangerines lobe well；
The preparation of step 4, syrup：
25kg white granulated sugars and 75kg water are added in saucepan, is boiled to white granulated sugar and is completely dissolved, be subsequently cooled to room temperature, added
5kg honey, stirs and obtains final product honey syrup；
Step 5, tinning：
By the honey syrup in mass ratio 1 of gained in the full excystation clothing oranges and tangerines lobe obtained by step 3 and step 4：1 mixes, tinning；
Step 6, sealing, sterilization, warehouse-in：
Oranges and tangerines lobe after tinning in step 5 is vacuum-packed, vacuum packaging pressure is 0.08MPa, is subsequently placed in boiling water bath and goes out
Bacterium 15 minutes, labeling warehouse-in storage after cooling.
The indexs such as product sensory inspection, solid content, pol, titrable acidity and microorganism detection are detected again.
Detection method：
Product sensory is detected：Flesh color whether consistent, soup whether clarify, whether have the due flavour of product and smell,
Whether oranges and tangerines piece peel removes.
Solid content：After can opening, content is poured on the 20 mesh rotary strainers weighed in advance, inclines rotary strainer, drained
3min, by rotary strainer and drains thing and weighs together, and weighing deducts rotary strainer weight and be solid content weight.
Fragment rate：Every integrity degree is less than the oranges and tangerines piece of full wafer area 1/3rd, in mass less than solid content
The 7% of quality.
Pol：With hand-held pol and detection.
Titrable acidity：Perform the measure of total acid in GB/T 12456-2008 food.
Microorganism detection：Perform GB 4789.2-2010 national food safety standard Food Microbiology detection total plate count
Determine；Perform GB 4789.3-2010 national food safety standard food microbiological examination enumeration of coliforms；Perform GB
4789.15-2010 national food safety standard food microbiological examination moulds and yeast counts；
Product quality situation：Oranges and tangerines piece peel is removed, soft or hard appropriate, form is complete, size is basically identical, and oranges and tangerines piece surface has
The gloss approximate with former pulp, color and luster is more consistent, and syrup is relatively transparent, without obvious bitter taste and boiling taste, the allusion quotation with oranges and tangerines can
Type local flavor；Solid content is 52.1%, and fragment rate is 5.1%, and pol is 21.5%, and titrable acidity is 0.61%, microorganism inspection
Survey is up to state standards requirement.
Embodiment 3
Step one, oranges and tangerines pretreatment：
The elephant skin mandarin orange 200kg of full maturity, fruit transverse diameter for 60 ~ 75mm is chosen, is cleaned up, be placed in 3 points of blanching in steaming plant
Clock, peeling divides lobe and removes the train of thought on oranges and tangerines lobe after cooling；
The preparation of step 2, enzymolysis liquid：
Pectase, cellulase, hemicellulase and zytase, configuration is added to obtain the enzymolysis liquid of 100kg in water, wherein
The content difference of the pectase, the cellulase, the hemicellulase and the zytase in the enzymolysis liquid
For 3.0kg, 2.0kg, 1.5kg and 1.5kg, balance of water, 50 DEG C are then heated to, stirring and dissolving, then with the food of 0.2mol/L
It is standby with level lemon acid for adjusting pH to 5.0；
Step 3, the enzymolysis processing of orange skin：
The enzymolysis liquid in mass ratio 3 of gained in oranges and tangerines lobe and step 2 obtained by after pre-processing in step one：1 mixes, and is placed in
50 DEG C and 5 times of gases for being passed through enzymolysis container volume per minute, air agitation enzymolysis 1h, then pull out oranges and tangerines lobe, use clear water
Rinse to obtain full excystation clothing oranges and tangerines lobe well；
The preparation of step 4, syrup：
25kg white granulated sugars and 75kg water are added in saucepan, is boiled to white granulated sugar and is completely dissolved, be subsequently cooled to room temperature, added
6kg honey, stirs and obtains final product honey syrup；
Step 5, tinning：
By the honey syrup in mass ratio 1 of gained in the full excystation clothing oranges and tangerines lobe obtained by step 3 and step 4：1 mixes, tinning；
Step 6, sealing, sterilization, warehouse-in：
Oranges and tangerines lobe after tinning in step 5 is vacuum-packed, vacuum packaging pressure is 0.08MPa, is subsequently placed in boiling water bath and goes out
Bacterium 20 minutes, labeling warehouse-in storage after cooling.
The indexs such as product sensory inspection, solid content, pol, titrable acidity and microorganism detection are detected again.
Detection method：
Product sensory is detected：Flesh color whether consistent, soup whether clarify, whether have the due flavour of product and smell,
Whether oranges and tangerines piece peel removes.
Solid content：After can opening, content is poured on the 20 mesh rotary strainers weighed in advance, inclines rotary strainer, drained
3min, by rotary strainer and drains thing and weighs together, and weighing deducts rotary strainer weight and be solid content weight.
Fragment rate：Every integrity degree is less than the oranges and tangerines piece of full wafer area 1/3rd, in mass less than solid content
The 7% of quality.
Pol：With hand-held pol and detection.
Titrable acidity：Perform the measure of total acid in GB/T 12456-2008 food.
Microorganism detection：Perform GB 4789.2-2010 national food safety standard Food Microbiology detection total plate count
Determine；Perform GB 4789.3-2010 national food safety standard food microbiological examination enumeration of coliforms；Perform GB
4789.15-2010 national food safety standard food microbiological examination moulds and yeast counts；
Product quality situation：Oranges and tangerines piece peel is removed, soft or hard appropriate, form is complete, size is basically identical, and oranges and tangerines piece surface has
The gloss approximate with former pulp, color and luster is more consistent, syrup clarification, there is a small amount of peel chip, without obvious bitter taste and boiling taste, has
The typical local flavor of oranges and tangerines can；Solid content is 50.7%, and fragment rate is 6.3%, and pol is 21.8%, and titrable acidity is
0.65%, microorganism detection is up to state standards requirement.
The preparation method 1 of the oranges and tangerines can that the present invention is provided has the advantages that：
First, the present invention is primary raw material from elephant skin mandarin orange, and adds honey, enriches the nutrient of oranges and tangerines can, and is had
Reduce internal heat, the medicinal effects of dispelling cold, antibechic, efficiently solve orange and overeat the problem easily got angry.
2nd, the preparation method of the oranges and tangerines can that the present invention is provided removes oranges and tangerines lobe peel using air agitation enzyme solution,
Oranges and tangerines lobe peel removal efficiency is improve, discharge of the industry containing alkali waste water in production process is reduced, enterprise is reduced and is produced into
This, improves Product Safety.
3rd, the present invention is used to adjust enzymolysis liquid pH from food-grade citric acid, the various enzymatic activitys in enzymolysis liquid is kept
Simultaneously, moreover it is possible to the discoloration problem occurred when preventing oranges and tangerines from precooking and depositing as color stabilizer.
4th, the present invention is sterilized using boiling water bath, and sterilization effect is good, and low cost can effectively keep the mouthfeel of oranges and tangerines lobe.
Embodiments of the invention are the foregoing is only, the scope of the claims of the present invention is not thereby limited, it is every using this
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (5)
1. a kind of preparation method of oranges and tangerines can, it is characterised in that comprise the following steps：
Step one, oranges and tangerines pretreatment：The fresh oranges and tangerines for taking maturation are cleaned up, and are removed the peel, point lobe, and remove the arteries and veins on oranges and tangerines lobe
Network；
The preparation of step 2, enzymolysis liquid：Pectase, cellulase, hemicellulase and zytase are added in water, with enzyme
Solution liquid, in the enzymolysis liquid containing mass fraction be respectively 0.6 ~ 3% pectase, 0.6 ~ 2% cellulase, 0.3 ~ 1.5%
Hemicellulase and 0.1 ~ 1.5% zytase, heating, stirring and dissolving, add food-grade lemon acid for adjusting pH to 3.5 ~
5.5, it is standby；
The enzymolysis processing of step 3, tangerine lobe peel：The oranges and tangerines lobe of gained and gained in step 2 after pre-processing in step one
Enzymolysis liquid in mass ratio 2 ~ 3：1 mixes, and stirs 1 ~ 3h of enzymolysis processing, then pulls tangerine lobe out and cleaned with water and to obtain full excystation clothing oranges and tangerines
Lobe；
The preparation of step 4, syrup：By white granulated sugar and water in mass ratio 1：3 add in saucepan, and normal temperature is cooled to after boiling, then press
Syrup gross mass adds the honey of 4 ~ 6% mass fractions, standby after mixing；
Step 5, tinning：The full excystation clothing oranges and tangerines lobe of gained in step 3 is pressed into 1 with gained syrup in step 4：1 ratio is mixed
It is even, tinning；
Step 6, sealing, sterilization：It is sterilized after vacuum sealing.
2. the preparation method of oranges and tangerines can according to claim 1, it is characterised in that selected mandarin orange in the step one
Tangerine is elephant skin mandarin orange.
3. the preparation method of oranges and tangerines can according to claim 1, it is characterised in that food used in the step 2
Level citric acid concentration is 0.2mol/L.
4. the preparation method of oranges and tangerines can according to claim 1, it is characterised in that enzymolysis is stirred in the step 3 and is adopted
With air agitation, throughput per minute is digest container volume 5 times.
5. the preparation method of oranges and tangerines can according to claim 1, it is characterised in that sterilizing side described in the step 6
Formula is boiling water bath sterilizing, and sterilization time is 15 ~ 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710019032.XA CN106615056A (en) | 2017-01-11 | 2017-01-11 | Preparation method of orange cans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710019032.XA CN106615056A (en) | 2017-01-11 | 2017-01-11 | Preparation method of orange cans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615056A true CN106615056A (en) | 2017-05-10 |
Family
ID=58843930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710019032.XA Pending CN106615056A (en) | 2017-01-11 | 2017-01-11 | Preparation method of orange cans |
Country Status (1)
| Country | Link |
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| CN (1) | CN106615056A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308262A (en) * | 2018-04-28 | 2018-07-24 | 湖南省农产品加工研究所 | A kind of method for disinfection and sterilizing unit of citrus can |
| CN108618029A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of cumquat can and preparation method thereof |
| CN110250457A (en) * | 2019-07-11 | 2019-09-20 | 安徽铭凯食品有限公司 | A method of orange can is prepared using modification liquid |
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| CN1943453A (en) * | 2006-11-01 | 2007-04-11 | 湖南省农产品加工研究所 | Method for removing orange skin by enzyme |
| CN101803791A (en) * | 2010-03-30 | 2010-08-18 | 浙江省柑桔研究所 | Method for removing segment membranes from citrus |
| CN102078024A (en) * | 2010-11-25 | 2011-06-01 | 青岛康地恩生物科技有限公司 | Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof |
| CN104886493A (en) * | 2015-05-28 | 2015-09-09 | 桐城市牯牛背农业开发有限公司 | Syrup water dropwort can and processing technology thereof |
| CN105166024A (en) * | 2015-10-22 | 2015-12-23 | 四川省汇泉罐头食品有限公司 | Preparation method of canned oranges |
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2017
- 2017-01-11 CN CN201710019032.XA patent/CN106615056A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943453A (en) * | 2006-11-01 | 2007-04-11 | 湖南省农产品加工研究所 | Method for removing orange skin by enzyme |
| CN101803791A (en) * | 2010-03-30 | 2010-08-18 | 浙江省柑桔研究所 | Method for removing segment membranes from citrus |
| CN102078024A (en) * | 2010-11-25 | 2011-06-01 | 青岛康地恩生物科技有限公司 | Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof |
| CN104886493A (en) * | 2015-05-28 | 2015-09-09 | 桐城市牯牛背农业开发有限公司 | Syrup water dropwort can and processing technology thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308262A (en) * | 2018-04-28 | 2018-07-24 | 湖南省农产品加工研究所 | A kind of method for disinfection and sterilizing unit of citrus can |
| CN108308262B (en) * | 2018-04-28 | 2021-07-09 | 湖南省农产品加工研究所 | Sterilization method and sterilization device for canned citrus |
| CN108618029A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of cumquat can and preparation method thereof |
| CN110250457A (en) * | 2019-07-11 | 2019-09-20 | 安徽铭凯食品有限公司 | A method of orange can is prepared using modification liquid |
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Application publication date: 20170510 |