CN107348434A - The preparation method of dried orange peel nourishing jam - Google Patents
The preparation method of dried orange peel nourishing jam Download PDFInfo
- Publication number
- CN107348434A CN107348434A CN201710634577.1A CN201710634577A CN107348434A CN 107348434 A CN107348434 A CN 107348434A CN 201710634577 A CN201710634577 A CN 201710634577A CN 107348434 A CN107348434 A CN 107348434A
- Authority
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- Prior art keywords
- orange peel
- dried orange
- pericarp
- preparation
- stripping
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005360 mashing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000005336 cracking Methods 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 230000008719 thickening Effects 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000011477 liquorice Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- 244000175448 Citrus madurensis Species 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 239000012286 potassium permanganate Substances 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 206010040007 Sense of oppression Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of dried orange peel nourishing jam, belong to food processing field.It is characterized in that：Crush → precooked using Feedstock treating → stripping and slicing the processing process of mashing → allotment concentration → tinning sterilizing → cooling inspection → finished product.Beneficial effect：Manufacture craft of the present invention is simple, easy to implement, not only solves dried orange peel and is not used for food processing, and the problem of the wasting of resources, and product color is attractive in appearance, the peculiar flavour for having dried orange peel sweet tea acid delicate fragrance.This product has regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm health-care effect rich in vitamin C, dietary fiber.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of preparation method of dried orange peel nourishing jam.
Background technology
Dried orange peel, also known as orange peel, are the ripe pericarp of rutaceae orange and its variety, 10 to fruit maturation in December
When, fruit is taken, strips pericarp, is dried in the shade or aeration-drying.Wide orange peel（Dried orange peel）3 to 4 valves are cut into when stripping more.Orange peel（Dried orange peel）
Medicinal material point " dried orange peel " and " citrus chachiensis hortorum ".Function cures mainly：Qi-regulating, in tune, eliminating dampness, resolving sputum.Fullness and oppression of chest and abdomen is controlled, do not feel like eating, is vomitted
Tell hiccup, coughing with a lot of sputum.Also fish, crab poison are solved.
Comprehensive utilization to cumquat raw material, instant can be realized by being processed into dried orange peel nourishing jam, and be easy to store, and be improved
Its economic value.
The content of the invention
It is not used for food processing present invention aim to address fresh dried orange peel, the problem of the wasting of resources, there is provided a kind of dried orange peel
The preparation method of nourishing jam.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of dried orange peel nourishing jam, it is characterised in that：Using Feedstock treating → stripping and slicing crush → precook mashing →
The processing process of concentration → tinning sterilizing → cooling inspection → finished product is allocated, concrete operation step is：
A, Feedstock treating：With running water immersion dried orange peel, watermelon peel and zest, then with clear water washes clean, and repair and completely go
Remove pulp；
B, stripping and slicing crushes：Pericarp is cut into cubic shape with stainless steel knife, is put into disintegrating machine and quickly smashes, particle size after cracking is
0.5mm；
C, precook mashing：Pericarp after broken, which will be immediately fed into pre- boiler, to be heated, and is then fed into beater and is beaten；One
As use double-channel beater, to remove pericarp and hard tissue；
D, allotment concentration：Slurry is flowed into material-compound tank, add xylitol and liquorice liquid seasoning, adjust acidity with citric acid, add
Enter a small amount of sodium alginate and improve colloid performance, then admix a little lotus root starch, be then placed in vacuum concentration case and concentrated, until into
Soluble solid, thickening temperature are 80 DEG C；
E, tinning sterilizes：Sauce is heated to 95 DEG C, is fitted at random in glass jar, sterilizes 8 in 100 DEG C of boiling water in retort
Minute；
F, cooling is examined：Taken out after sterilizing and naturally cool to 26 DEG C, as finished product, its filling amount, capping are being examined before storage just
Often, foreign and other abnormal conditions in slurry.
Beneficial effect：Manufacture craft of the present invention is simple, easy to implement, not only solves dried orange peel and is not used for food processing,
The problem of wasting of resources, and product color is attractive in appearance, the peculiar flavour for having dried orange peel sweet tea acid delicate fragrance；This product is rich in nutrient, dimension life
Plain C, dietary fiber, there is regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm health-care effect, be a kind of nutritious and healthy food suitable for people of all ages.
Embodiment
Embodiment 1：
A kind of preparation method of dried orange peel nourishing jam, it is characterised in that concrete operation step is：
A, Feedstock treating：Dried orange peel and a little dried orange peel, lemon peel are soaked with 0.35% potassium permanganate, then with clear water washes clean, and repair
Reason completely removes pulp；
B, stripping and slicing crushes：Pericarp is cut into cubic shape with stainless steel knife, is put into disintegrating machine and quickly smashes, particle size after cracking 12mm
；
C, precook mashing：Pericarp after broken, which will be immediately fed into pre- boiler, to be heated, and is then fed into beater and is beaten；Adopt
With double-channel beater, pericarp and hard tissue are removed；Lichee and kumquat pulp are taken, mix into paste addition；
D, allotment concentration：Slurry is flowed into material-compound tank, add citric acid, blueberry juice and radix glycyrrhizae seasoning, acid is adjusted with citric acid
Degree, add a small amount of methylcellulose and receive and improve colloid performance, be then placed in be concentrated in vacuo in case and concentrated, until into solubility
Solid content, thickening temperature are 102 DEG C；
E, tinning sterilizes：Sauce is heated to 85 DEG C, is fitted at random in glass jar, is sterilized in retort in 100 DEG C of boiling water
35 minutes；
F, cooling is examined：Taken out after sterilizing and naturally cool to 38 DEG C, as finished product, its filling amount, capping feelings are examined before storage
There are foreign and other abnormal conditions in condition, slurry.
Embodiment 2：
A kind of preparation method of dried orange peel nourishing jam, concrete operation step are：
A, Feedstock treating：Dried orange peel is soaked with 0.23% potassium permanganate, then with clear water washes clean, and repair and completely remove meat
Part；
B, stripping and slicing crushes：Dried orange peel is cut into cubic shape with stainless steel knife, is put into disintegrating machine and quickly smashes, particle size after cracking 12-
15mm；
C, precook mashing：Dried orange peel after will be broken, which is immediately fed into pre- boiler, to be heated, and is then fed into double-channel beater and is beaten
Slurry；
D, allotment concentration：Slurry is flowed into material-compound tank, add honey and radix glycyrrhizae seasoning, acid is adjusted with malic acid and citric acid
Degree, the pectin for adding 0.28% improve colloid performance, are then placed in be concentrated in vacuo in case and are concentrated, until into soluble solid
Thing, thickening temperature are 88-90 DEG C；
E, tinning sterilizes：Sauce is heated to 98-100 DEG C, is fitted at random in glass jar, in retort in 118 DEG C of boiling water
Sterilize 10-15 minutes；
F, cooling is examined：Taken out after sterilizing and naturally cool to 37 DEG C, as finished product, its filling amount, capping are being examined before storage just
Often.
Claims (1)
1. a kind of preparation method of dried orange peel nourishing jam, it is characterised in that crush → precooked mashing using Feedstock treating → stripping and slicing
The processing process of → allotment concentration → tinning sterilizing → cooling inspection → finished product, concrete operation step are：
A, Feedstock treating：With running water immersion dried orange peel, watermelon peel and zest, then with clear water washes clean, and repair and completely go
Remove pulp；
B, stripping and slicing crushes：Pericarp is cut into cubic shape with stainless steel knife, is put into disintegrating machine and quickly smashes, particle size after cracking is
0.5mm；
C, precook mashing：Pericarp after broken, which will be immediately fed into pre- boiler, to be heated, and is then fed into beater and is beaten；One
As use double-channel beater, to remove pericarp and hard tissue；
D, allotment concentration：Slurry is flowed into material-compound tank, add xylitol and liquorice liquid seasoning, adjust acidity with citric acid, add
Enter a small amount of sodium alginate and improve colloid performance, then admix a little lotus root starch, be then placed in vacuum concentration case and concentrated, until into
Soluble solid, thickening temperature are 80 DEG C；
E, tinning sterilizes：Sauce is heated to 95 DEG C, is fitted at random in glass jar, sterilizes 8 in 100 DEG C of boiling water in retort
Minute；
F, cooling is examined：Taken out after sterilizing and naturally cool to 26 DEG C, to examine its filling amount, capping normal before storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710634577.1A CN107348434A (en) | 2017-07-29 | 2017-07-29 | The preparation method of dried orange peel nourishing jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710634577.1A CN107348434A (en) | 2017-07-29 | 2017-07-29 | The preparation method of dried orange peel nourishing jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348434A true CN107348434A (en) | 2017-11-17 |
Family
ID=60285890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710634577.1A Withdrawn CN107348434A (en) | 2017-07-29 | 2017-07-29 | The preparation method of dried orange peel nourishing jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348434A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113498838A (en) * | 2021-06-24 | 2021-10-15 | 五邑大学 | Honey refined tangerine peel and tangerine juice paste and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293358A (en) * | 2010-06-25 | 2011-12-28 | 刘秀英 | Low-sugar fig jam |
| CN105266104A (en) * | 2015-10-18 | 2016-01-27 | 张建新 | Making method of composite health care mango skin sauce |
| CN105341874A (en) * | 2015-10-30 | 2016-02-24 | 韩浩 | Flavored health-care white eggplant sauce preparation method |
| CN105995923A (en) * | 2016-05-16 | 2016-10-12 | 饶世柱 | Making method of health-care watermelon peel sauce |
| CN106307341A (en) * | 2016-08-28 | 2017-01-11 | 余芳 | Making method of trichosanthes peel nutritional jam |
| CN106307352A (en) * | 2016-09-23 | 2017-01-11 | 安徽智联管理咨询有限公司 | Method for preparing kumquat-peel compound jam |
-
2017
- 2017-07-29 CN CN201710634577.1A patent/CN107348434A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293358A (en) * | 2010-06-25 | 2011-12-28 | 刘秀英 | Low-sugar fig jam |
| CN105266104A (en) * | 2015-10-18 | 2016-01-27 | 张建新 | Making method of composite health care mango skin sauce |
| CN105341874A (en) * | 2015-10-30 | 2016-02-24 | 韩浩 | Flavored health-care white eggplant sauce preparation method |
| CN105995923A (en) * | 2016-05-16 | 2016-10-12 | 饶世柱 | Making method of health-care watermelon peel sauce |
| CN106307341A (en) * | 2016-08-28 | 2017-01-11 | 余芳 | Making method of trichosanthes peel nutritional jam |
| CN106307352A (en) * | 2016-09-23 | 2017-01-11 | 安徽智联管理咨询有限公司 | Method for preparing kumquat-peel compound jam |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113498838A (en) * | 2021-06-24 | 2021-10-15 | 五邑大学 | Honey refined tangerine peel and tangerine juice paste and preparation method thereof |
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Application publication date: 20171117 |