CN107343555A - A kind of preparation method of low sugar Citrus shatangju preserved fruit - Google Patents
A kind of preparation method of low sugar Citrus shatangju preserved fruit Download PDFInfo
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- CN107343555A CN107343555A CN201610295930.3A CN201610295930A CN107343555A CN 107343555 A CN107343555 A CN 107343555A CN 201610295930 A CN201610295930 A CN 201610295930A CN 107343555 A CN107343555 A CN 107343555A
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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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- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of low sugar Citrus shatangju preserved fruit,Its preparation process is cleaned including raw material selection,Hardening,De- hardship,First time sugaring impregnates,Inject natural plant gum,Second of sugaring impregnates,Painting face,Drying,Packaging,The present invention uses multitube injection technique,De- bitter biological enzyme formulation safety,De- suffering reason is quickly carried out inside injection Citrus shatangju,Solve the problems, such as that current high salt is pickled to remove citrus bitter taste so as to have a strong impact on product quality problem and raw material soaking can not simply be taken off bitter in bitter biological enzyme formulation solution is taken off to the de- hardship of citrus superficial cortical layers to citrus inside,Substantially increase the speed that plant colloidal solution enters Citrus shatangju candied product,Improve processing efficiency,Reduce the contraction of preserved fruit profile,Face is applied using orange oil and monoglyceride emulsion,Orange oil carries the fragrance of citrus,After being emulsified with monoglyceride,Due to hydrophobic grouping,Solve candied product and glue hand critical process problem.
Description
Technical field
The present invention relates to a kind of foods processing technique, especially a kind of preparation method of low sugar Citrus shatangju preserved fruit.
Background technology
Citrus shatangju is an improved seeds of citrus, Citrus shatangju is also known as sugar orange, rock sugar tangerine, tangerine in October, tangerine orange, originates in Guangdong Province, and fruit is oblate, strumae is arranged at top, base of a fruit navel concave end, color and luster is orange, thin cyst, it is easily peelable, pulp is sharp and clear, juice is more, slugging, taste is fresh and sweet, eats Hou Qinxin and wets one's whistle, and the protein content of Citrus shatangju is 0.12%, fat content 0.36%, crude fiber content 2.16%, total acid content 0.37%, total sugar content 13.06%.There is Citrus shatangju higher nutritive value and health care curative effect to act on.Guangdong Province is as the big province of mandarin orange planting, and existing 13.33 ten thousand hectares of mandarin orange planting area, wherein more than 80,000 hectares of Citrus shatangju, Citrus shatangju is as Guangdong Province's cultivated area maximum, total output highest citrus variety at present.
Traditional citrus preserved fruit production, it is to be pickled by high salt to remove citrus bitter taste, but salt is pickled also while also result in the heavy losses of citrus nutrition and flavor substance, traditional citrus preserved fruit is pickled using high sugar to reduce the contraction of preserved fruit profile, and high sugared preserved foods can influence the health of people.Have in current improved low-sugar preserved fruit production technology using immersion treatment, make plant colloid penetration in product, to reduce the contraction of preserved fruit profile.But the speed in plant colloid penetration to product is slow, the efficiency of processing have impact on；Because the sugar content and water content of candied product are all higher, holding time length just has and returns sugar, causes viscous hand phenomenon.Use white sugar powder or honey element powder to handle preserved fruit surface to reduce viscous hand phenomenon in current improved preserved fruit production technology, but have impact on the outward appearance of product.These problems seriously constrain the development of low sugar Citrus shatangju preserved fruit secondary industry.
The content of the invention
In view of the shortcomings of the prior art, the present invention provides one kind and uses multitube injection technique, inside de- bitter biological enzyme formulation and plant colloidal substance substep, safe injection Citrus shatangju, the low-sugar preserved fruit processing technology of granulated sugar is replaced using the sweetener part of food-grade, the preparation method that the low sugar Citrus shatangju preserved fruit in face is applied using orange oil and monoglyceride emulsion.
The technical scheme is that：A kind of preparation method of low sugar Citrus shatangju preserved fruit, its preparation process include raw material selection cleaning, hardening, take off bitter, first time sugaring dipping, injection natural plant gum, second of sugaring dipping, painting face, drying, packaging；
1）, select cleaning：Select and remove and go mouldy, rupture and the raw material Citrus shatangju of impurity, the Citrus shatangju for selecting completion is positioned over cleaning equipment and cleaned, water purification cleaning showers are carried out to Citrus shatangju by the spray equipment of cleaning equipment；
2）, hardening：After the calcium chloride that the Citrus shatangju mass concentration cleaned up is 0.1% ~ 0.4% is soaked 2 hours, 12-18 minutes are rinsed with clear water, the skin hardness of Citrus shatangju is improved, avoids Citrus shatangju tissue damage in process；
3）, de- hardship：Use multitube large syringe by mass concentration for 0.15% ~ 0.35% hesperidinase（The U/g of unit 80）The hesperidinase that solution injects 0.15g-0.35g according to 100g Citrus shatangjus is injected, and is expelled to inside Citrus shatangju, and 30 ~ 45 min are then kept at a temperature of 45 ~ 55 DEG C；
4）, first time sugaring dipping：Compound concentration is 30% ~ 35% white granulated sugar liquid glucose first, and 1.5 ~ 2.5% salt is then added in white granulated sugar liquid glucose, and is heated to 100 DEG C and is dissolved to obtain a maceration extracts, and the de- bitter Citrus shatangju all obtained is positioned in clean container, and according to Citrus shatangju：A maceration extracts are 1:1.5 ratio adds a maceration extracts in container, sugaring 24 hours, keeps a maceration extracts not have Citrus shatangju during sugaring；
5）, injection natural plant gum：The sodium alginate soln that mass concentration is 0.45% ~ 0.65% is prepared first, and is injected using multitube large syringe according to 5 ~ 8g of 100g Citrus shatangjus injection plant sol solution, and is expelled to inside Citrus shatangju, prevents Citrus shatangju profile from shrinking；
6）, second of sugaring dipping：White granulated sugar is continuously added in a maceration extracts of first time sugaring dipping the concentration of a maceration extracts is brought up to 40% ~ 45% first, it is then heated to the white granulated sugar of 100 DEG C of dissolving additions, then the sweetener of addition 0.03 ~ 0.05% and 0.35 ~ 0.5g/kg food preservative potassium sorbate obtain b maceration extracts into liquid glucose in the liquid glucose of dissolving, according still further to Citrus shatangju：B maceration extracts are 1:1.5 ratio sugaring 24 hours, b maceration extracts are kept not have Citrus shatangju during sugaring；
7）, apply face：1 ~ 1.5% orange oil, 0.35 ~ 0.5% monoglyceride and 98.5% clean water is added in glue bucket, then glue bucket is positioned over homogenizer stirring and prepares emulsion, then the Citrus shatangju that second of sugaring has impregnated is put into emulsion 3 seconds again, carries out the processing of painting face；
8）, drying：Citrus shatangju after the processing of the face of painting is loaded into wire tray, it is 2.5 ~ 4 m/s to be put into wind speed, and 10 ~ 15 h are dried in the heated-air drying equipment of 65 ~ 78 DEG C of temperature, and it is 22 ~ 25% to dry to water content；
9）, cool down, pack.
Described sweetener is Sucralose or protein sugar.
Beneficial effects of the present invention are：
（1）Using multitube injection technique, de- bitter biological enzyme formulation safety, quickly carry out taking off suffering reason inside injection Citrus shatangju, solve the problems, such as that current high salt is pickled to remove citrus bitter taste so as to have a strong impact on product quality problem and raw material soaking can not simply be taken off bitter in bitter biological enzyme formulation solution is taken off to the de- hardship of citrus superficial cortical layers to citrus inside.
Take off bitter biological enzyme formulation and selected hesperidinase, its action principle is：Citrus shatangju bitter substance is mainly flavonoids, its main bitter thing is aurantiin etc., hesperidinase is made up of alpha-L-Rhamnosidase and β-D-Glucose glycosides enzyme, aurantiin can be hydrolyzed into prunin and rhamnose by alpha-L-Rhamnosidase, the bitter taste of prunin is about the 1/3 of aurantiin, therefore bitter taste has mitigated, and prunin can be in naringenin and glucose of the generation without bitter taste under continuing effect of β-D-Glucose glycosides enzyme.
（2）Using multitube injection technique, plant colloid physical security, quickly inside injection Citrus shatangju, and the low-sugar preserved fruit processing technology of granulated sugar is replaced using the sweetener part of food-grade, solve and soaked at present using plant colloidal solution, slowly penetrate into product, influence the critical process problem of the contraction of preserved fruit profile.The preparation method substantially increases the speed that plant colloidal solution enters Citrus shatangju candied product, improves processing efficiency, reduces the contraction of preserved fruit profile.
（3）Face is applied using orange oil and monoglyceride emulsion, orange oil carries the fragrance of citrus, after being emulsified with monoglyceride, due to hydrophobic grouping, solving candied product and gluing hand critical process problem.
Embodiment
The embodiment of the present invention is described further below：
Embodiment 1
A kind of preparation method of low sugar Citrus shatangju preserved fruit, its preparation process include raw material selection cleaning, hardening, take off bitter, first time sugaring dipping, injection natural plant gum, second of sugaring dipping, painting face, drying, packaging.
1）, select cleaning：Select and remove and go mouldy, rupture and the raw material Citrus shatangju of impurity, the Citrus shatangju for selecting completion is positioned over cleaning equipment and cleaned, water purification cleaning showers are carried out to Citrus shatangju by the spray equipment of cleaning equipment.
2）, hardening：After the calcium chloride that the Citrus shatangju mass concentration cleaned up is 0.2% is soaked 2 hours, rinsed 15 minutes with clear water, improve the skin hardness of Citrus shatangju, avoid Citrus shatangju tissue damage in process.
3）, de- hardship：Use multitube large syringe by mass concentration for 0.2% hesperidinase（The U/g of unit 80）Solution is injected according to 100g Citrus shatangjus injection 0.2g hesperidinases, and is expelled to inside Citrus shatangju, and 35 min are then kept at a temperature of 45 DEG C.
4）, first time sugaring dipping：The white granulated sugar liquid glucose that mass concentration is 30% is prepared first, 1.5% salt is then added in white granulated sugar liquid glucose, and is heated to 100 DEG C and is dissolved to obtain a maceration extracts, and the de- bitter Citrus shatangju all obtained is positioned in clean container, and according to Citrus shatangju：A maceration extracts are 1:1.5 ratio adds a maceration extracts in container, sugaring 24 hours, keeps a maceration extracts not have Citrus shatangju during sugaring.
5）, injection natural plant gum：Compound concentration is 0. 5% sodium alginate soln first, and is injected using multitube large syringe according to 100g Citrus shatangjus injection 6g plant sol solution, and is expelled to inside Citrus shatangju, prevents Citrus shatangju profile from shrinking.
6）, second of sugaring dipping：White granulated sugar is continuously added in a maceration extracts of first time sugaring dipping the concentration of a maceration extracts is brought up to 40% first, it is then heated to the white granulated sugar of 100 DEG C of dissolving additions, then the sweetener of addition 0.03% and 0.5g/kg food preservative potassium sorbate obtain b maceration extracts into liquid glucose, according still further to Citrus shatangju：B maceration extracts are 1:1.5 ratio sugaring 24 hours, b maceration extracts are kept not have Citrus shatangju during sugaring.
7）, apply face：1.5% orange oil, 0.35% monoglyceride and 98.5% clean water is added in glue bucket, and glue bucket then is positioned over into homogenizer stirring prepares emulsion, and then Citrus shatangju that second sugaring impregnated is put into emulsion 3 seconds again, carries out the processing of painting face.
8）, drying：Citrus shatangju after the processing of the face of painting is loaded into wire tray, wind speed is put into and is 3 m/s, 12 h are dried in the heated-air drying equipment of 70 DEG C of wind-warm syndrome, it is 23% to dry to water content.
9）, cool down, pack.
Described sweetener is Sucralose or protein sugar.
Embodiment 2
A kind of preparation method of low sugar Citrus shatangju preserved fruit, its preparation process include raw material selection cleaning, hardening, take off bitter, first time sugaring dipping, injection natural plant gum, second of sugaring dipping, painting face, drying, packaging.
1）, select cleaning：Select and remove and go mouldy, rupture and the raw material Citrus shatangju of impurity, the Citrus shatangju for selecting completion is positioned over cleaning equipment and cleaned, water purification cleaning showers are carried out to Citrus shatangju by the spray equipment of cleaning equipment.
2）, hardening：After the calcium chloride that the Citrus shatangju mass concentration cleaned up is 0.3% is soaked 2 hours, rinsed 15 minutes with clear water, improve the skin hardness of Citrus shatangju, avoid Citrus shatangju tissue damage in process.
3）, de- hardship：Use multitube large syringe by mass concentration for 0.25% hesperidinase（The U/g of unit 80）Solution is injected according to 100g Citrus shatangjus injection 0.25g hesperidinases, and is expelled to inside Citrus shatangju, then keeps 40min at a temperature of 48 DEG C.
4）, first time sugaring dipping：The white granulated sugar liquid glucose that mass concentration is 35% is prepared first, 2% salt is then added in white granulated sugar liquid glucose, and is heated to 100 DEG C and is dissolved to obtain a maceration extracts, and the de- bitter Citrus shatangju all obtained is positioned in clean container, and according to Citrus shatangju：A maceration extracts are 1:1.5 ratio adds a maceration extracts in container, sugaring 24 hours, keeps a maceration extracts not have Citrus shatangju during sugaring.
5）, injection natural plant gum：Compound concentration is 0. 6% sodium alginate soln first, and is injected using the injection of multitube large syringe according to 100g Citrus shatangjus injection 5g plant sol solution, and is expelled to inside Citrus shatangju, prevents Citrus shatangju profile from shrinking.
6）, second of sugaring dipping：White granulated sugar is continuously added in a maceration extracts of first time sugaring dipping the concentration of a maceration extracts is brought up to 43% first, it is then heated to the white granulated sugar of 100 DEG C of dissolving additions, then the sweetener of addition 0.04% and 0.4g/kg food preservative potassium sorbate obtain b maceration extracts into liquid glucose, according still further to Citrus shatangju：B maceration extracts are 1:1.5 ratio sugaring 24 hours, b maceration extracts are kept not have Citrus shatangju during sugaring.
7）, apply face：1% orange oil, 0. 5% monoglyceride and 98.5% clean water is added in glue bucket, and glue bucket then is positioned over into homogenizer stirring prepares emulsion, and then Citrus shatangju that second sugaring impregnated is put into emulsion 3 seconds again, carries out the processing of painting face.
8）, drying：Citrus shatangju after the processing of the face of painting is loaded into wire tray, wind speed is put into and is 3 m/s, 13 h are dried in the heated-air drying equipment of 68 DEG C of wind-warm syndrome, it is 22% to dry to water content.
9）, cool down, pack.
Described sweetener is Sucralose or protein sugar.
Merely illustrating the principles of the invention described in above-described embodiment and specification and most preferred embodiment; without departing from the spirit and scope of the present invention; various changes and modifications of the present invention are possible, and these changes and improvements all fall within the protetion scope of the claimed invention.
Claims (2)
1. a kind of preparation method of low sugar Citrus shatangju preserved fruit, its preparation process includes raw material selection cleaning, hardening, takes off bitter, first time sugaring dipping, injection natural plant gum, second of sugaring dipping, painting face, drying, packaging；
1）, select cleaning：Select and remove and go mouldy, rupture and the raw material Citrus shatangju of impurity, the Citrus shatangju for selecting completion is positioned over cleaning equipment and cleaned, water purification cleaning showers are carried out to Citrus shatangju by the spray equipment of cleaning equipment；
2）, hardening：After the calcium chloride that the Citrus shatangju mass concentration cleaned up is 0.1% ~ 0.4% is soaked 2 hours, 12-18 minutes are rinsed with clear water, the skin hardness of Citrus shatangju is improved, avoids Citrus shatangju tissue damage in process；
3）, de- hardship：Use multitube large syringe by mass concentration for 0.15% ~ 0.35% hesperidinase（The U/g of unit 80）The hesperidinase that solution injects 0.15g-0.35g according to 100g Citrus shatangjus is injected, and is expelled to inside Citrus shatangju, and 30 ~ 45 are then kept at a temperature of 45 ~ 55 DEG C
min；
4）, first time sugaring dipping：Compound concentration is 30% ~ 35% white granulated sugar liquid glucose first, and 1.5 ~ 2.5% salt is then added in white granulated sugar liquid glucose, and is heated to 100 DEG C and is dissolved to obtain a maceration extracts, and the de- bitter Citrus shatangju all obtained is positioned in clean container, and according to Citrus shatangju：A maceration extracts are 1:1.5 ratio adds a maceration extracts in container, sugaring 24 hours, keeps a maceration extracts not have Citrus shatangju during sugaring；
5）, injection natural plant gum：The sodium alginate soln that mass concentration is 0.45% ~ 0.65% is prepared first, and is injected using multitube large syringe according to 5 ~ 8g of 100g Citrus shatangjus injection plant sol solution, and is expelled to inside Citrus shatangju, prevents Citrus shatangju profile from shrinking；
6）, second of sugaring dipping：White granulated sugar is continuously added in a maceration extracts of first time sugaring dipping the concentration of a maceration extracts is brought up to 40% ~ 45% first, it is then heated to the white granulated sugar of 100 DEG C of dissolving additions, then the sweetener of addition 0.03 ~ 0.05% and 0.35 ~ 0.5g/kg food preservative potassium sorbate obtain b maceration extracts into liquid glucose in the liquid glucose of dissolving, according still further to Citrus shatangju：B maceration extracts are 1:1.5 ratio sugaring 24 hours, b maceration extracts are kept not have Citrus shatangju during sugaring；
7）, apply face：1 ~ 1.5% orange oil, 0.35 ~ 0.5% monoglyceride and 98.5% clean water is added in glue bucket, then glue bucket is positioned over homogenizer stirring and prepares emulsion, then the Citrus shatangju that second of sugaring has impregnated is put into emulsion 3 seconds again, carries out the processing of painting face；
8）, drying：Citrus shatangju after the processing of the face of painting is loaded into wire tray, it is 2.5 ~ 4 m/s to be put into wind speed, and 10 ~ 15 h are dried in the heated-air drying equipment of 65 ~ 78 DEG C of temperature, and it is 22 ~ 25% to dry to water content；
9）, cool down, pack.
A kind of 2. preparation method of low sugar Citrus shatangju preserved fruit according to claims, it is characterised in that：Described sweetener is Sucralose or protein sugar.
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Cited By (5)
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| CN109090327A (en) * | 2018-08-20 | 2018-12-28 | 广东佳宝集团有限公司 | A kind of method that biological enzyme formulation shortens preserved fruit dried orange peel production cycle and improvement mouthfeel |
| CN112075522A (en) * | 2020-09-18 | 2020-12-15 | 浙江天子股份有限公司 | Refined orange peel and processing method thereof |
| CN113016920A (en) * | 2021-02-07 | 2021-06-25 | 广西融安颖丰科技开发有限公司 | Kumquat honey injection device |
| CN113712107A (en) * | 2021-09-08 | 2021-11-30 | 西南大学 | Method for preparing low-sugar citrus preserves by enzymatic hardening intermittent vacuum sugar soaking |
| CN115777821A (en) * | 2022-11-11 | 2023-03-14 | 广东佳宝集团有限公司 | Method for improving effect of preserved fruit and controlling temperature and sugar permeation and constant-temperature sugar permeation equipment thereof |
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| CN109090327A (en) * | 2018-08-20 | 2018-12-28 | 广东佳宝集团有限公司 | A kind of method that biological enzyme formulation shortens preserved fruit dried orange peel production cycle and improvement mouthfeel |
| CN109090327B (en) * | 2018-08-20 | 2021-11-19 | 广东佳宝集团有限公司 | Method for shortening production cycle of preserved tangerine peels and improving taste by using biological enzyme preparation |
| CN112075522A (en) * | 2020-09-18 | 2020-12-15 | 浙江天子股份有限公司 | Refined orange peel and processing method thereof |
| CN113016920A (en) * | 2021-02-07 | 2021-06-25 | 广西融安颖丰科技开发有限公司 | Kumquat honey injection device |
| CN113712107A (en) * | 2021-09-08 | 2021-11-30 | 西南大学 | Method for preparing low-sugar citrus preserves by enzymatic hardening intermittent vacuum sugar soaking |
| CN113712107B (en) * | 2021-09-08 | 2023-04-18 | 西南大学 | Method for preparing low-sugar citrus preserves by enzymatic hardening intermittent vacuum sugar soaking |
| CN115777821A (en) * | 2022-11-11 | 2023-03-14 | 广东佳宝集团有限公司 | Method for improving effect of preserved fruit and controlling temperature and sugar permeation and constant-temperature sugar permeation equipment thereof |
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Application publication date: 20171114 |