CN109170092A - The processing technology of south jiangxi navel orange orange peel fourth - Google Patents
The processing technology of south jiangxi navel orange orange peel fourth Download PDFInfo
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- CN109170092A CN109170092A CN201811009574.XA CN201811009574A CN109170092A CN 109170092 A CN109170092 A CN 109170092A CN 201811009574 A CN201811009574 A CN 201811009574A CN 109170092 A CN109170092 A CN 109170092A
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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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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Abstract
The present invention relates to food processing fields, more particularly to the processing technology of south jiangxi navel orange orange peel fourth, picking color is orange, epidermis is without rotting and the fresh south jiangxi navel orange of spot, it is clean with warm water washing after being washed by rubbing with the hands with a little salt, then navel orange is cut, remove pulp and cuts away the white portion on the inside of orange peel, orange peel is finally cut into 2~3cm long, the strip of 0.3~0.5cm wide, after color protection treatment, de-bitterize and de-astringent processe, microwave for sugar permeability processing, normal temperature oozes sugar processing and drying and processing, orange peel item is cut into 2 × 2mm2~8 × 8mm2The orange peel fourth of size, it is placed in progress vacuum in plastic bottle to save to obtain, the orange peel fourth full appearance processed using the present invention, uniform color, based on orange taste and mixes and certain smear tea flavor and rose scent, low sugar, no astringent taste are sweet and dilitious, health, nutrition is easy to people's receiving, avoids the waste of resource.
Description
Technical field
The present invention relates to food processing fields, the in particular to processing technology of south jiangxi navel orange orange peel fourth.
Background technique
Contain all multicomponents in orange peel, mainly includes essential oil, orange peel pigment, pectin, aurantiamarin etc.；Orange peel is warm-natured, taste
It is pungent, bitter, there is promoting the circulation of qi invigorating the spleen and lowering the adverse-rising QI and eliminating phlegm and other effects, it is full bored to control nausea and vomiting, loss of appetite, septum pectorale, can promote digestion
The secretion of liquid excludes gas under pneumatosis in intestinal tube, wind dispelling；South jiangxi navel orange is the specialty of Ganzhou City of Jiangxi Province, and the big shape of fruit is just, orange red fresh
Gorgeous, bright and clean beauty, edible rate is up to 85%, and meat is tender and crisp, slugging, and the dense sweet tea fragrance of flavor contains 55% or more fruit juice.But people are enjoying
When with south jiangxi navel orange, usually only edible orange meat, orange peel are then discarded, are seldom utilized, and cause the waste of resource, therefore having must
The processing technology for developing a kind of orange peel, orange peel is processed into a kind of palatable, is easy to the received food of people, is avoided wasting.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the invention proposes a kind of processing technology of south jiangxi navel orange orange peel fourth,
The orange peel fourth full appearance processed, uniform color, based on orange taste and mix it is certain smear tea flavor and rose scent, it is low
Sugar, no astringent taste is sweet and dilitious, health, nutrition, is easy to people's receiving, avoids the waste of resource.
To achieve the goals above, the technical scheme adopted by the invention is that:
The processing technology of south jiangxi navel orange orange peel fourth, the technique the following steps are included:
The pretreatment of S1, raw material: picking color is orange, epidermis is without rotting and the fresh south jiangxi navel orange of spot, with a little food
Salt is clean with warm water washing after washing by rubbing with the hands, then cuts navel orange, removes pulp and cuts away the white portion on the inside of orange peel, most
Orange peel is cut into 2~3cm long, the strip of 0.3~0.5cm wide afterwards；
S2, color protection treatment: the orange peel cut is immersed in 0.65% citric acid colour protecting liquid, 2~3h of color protection treatment；
S3, de-bitterize and de-astringent processe: first orange peel is placed in after color protection treatment is complete in 3~5% salt solution pickle 10~
20min, then with 4~6% salt-alum solution under the conditions of 70~80 DEG C 10~15min of boiling, take out and rinse after boiling
Completely, it is finally placed in clear water and impregnates 3~5 times, impregnate 1~3h every time；
S4, microwave for sugar permeability processing: by it is de- it is bitter treated that orange peel is immersed in sugared mixed liquor, be subsequently placed in micro-wave oven with
The firepower of 250~350w seeps 15~30min of sugar, wherein sugared mixed liquor includes the ingredient of following weight percent: sucrose 25~
35%, glucose 15~25%, Pu ' er tea powder 5~10%, rose-juice 3~8%, allicin 0.1~0.3%, carboxymethyl fibre
Tie up plain sodium 0.3~0.5%；
S5, normal temperature oozes sugar processing: microwave for sugar permeability treated orange peel is taken out and is immersed in sugared mixed liquor again, then
It is placed in infiltration 5~8h of sugar under room temperature, is replaced sugared mixed liquor 1 time every 1h；
S6, drying and processing: by normal temperature oozes sugar, treated that orange peel takes out and drain the moisture on surface, is then laid in
In drying box, the temperature of drying box is controlled between 50 DEG C~60 DEG C, drying time contains the moisture of orange peel between 3~5h
Amount drops to 20% hereinafter, needing to carry out 3 overturnings processing during drying；
S7, packaging: after the orange peel cooling after to be dried, it is cut into 2 × 2mm2~8 × 8mm2The orange peel fourth of size, juxtaposition
Vacuum preservation is carried out in plastic bottle.
Preferably, the mass ratio of salt described in step S3 and alum is 1: 1.
Preferably, the sugared mixed liquor includes the ingredient of following weight percent: sucrose 30%, glucose 20%, Pu'er
Tea powder 8%, rose-juice 5%, allicin 0.2%, sodium carboxymethylcellulose 0.4%.
Preferably, the rose-juice is needed before use through UHT superhigh temperature rapid heat cycle sterilization processing.
Preferably, the partial size of the Pu ' er tea powder is 30-100nm.
Preferably, the optimal treatment condition in S3 step are as follows: first 15min is pickled with 4% salt solution, then with 5%
Salt-alum solution boiling 12min under the conditions of 75 DEG C is finally placed in clear water and impregnates 4 times, impregnates 2h every time.
Preferably, the optimal treatment condition in S4 step are as follows: control the firepower of micro-wave oven in 320w, seep sugar 20min.
Preferably, the optimal treatment condition in S5 step are as follows: seep sugar 6.5h under room temperature.
Preferably, the best drying condition in S6 step are as follows: drying and processing 4h under the conditions of 55 DEG C.
Preferably, the optimum moisture content of orange peel is 12~18% after drying and processing.
Compared with prior art, the beneficial effects of the present invention are:
For the effective use for promoting south jiangxi navel orange orange peel, the wasting of resources, orange peel of the present invention to fresh south jiangxi navel orange are avoided
Successively by color protection treatment, de-bitterize and de-astringent processe, microwave for sugar permeability processing, normal temperature oozes sugar processing and drying and processing, process
Orange peel fourth full appearance, uniform color based on orange taste and mixes and certain smears tea flavor and rose scent, sweet and dilitious, nothing
Astringent taste is easy to people's receiving；It carries out seeping sugared processing simultaneously as using the low sugared mixed liquor of sugared concentration, greatly reduces orange
The sugared content of Pi Ding keeps its healthier, nutrition.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
Embodiment 1:
1. the processing technology of south jiangxi navel orange orange peel fourth, comprising the following steps:
The pretreatment of S1, raw material: picking color is orange, epidermis is without rotting and the fresh south jiangxi navel orange of spot, with a little food
Salt is clean with warm water washing after washing by rubbing with the hands, then cuts navel orange, removes pulp and cuts away the white portion on the inside of orange peel, most
Orange peel is cut into 2cm long, the strip of 0.3cm wide afterwards；
S2, color protection treatment: color protection is protection processed food original color, prevents and treats it and generates brown stain and destroy original wind
Taste influences the quality of food and the important procedure of nutritive value, therefore the orange peel cut need to be immersed in 0.65% citric acid shield
In color liquid, color protection treatment 2h；
S3, de-bitterize and de-astringent processe: first orange peel is placed in 3% salt solution and pickles 10min, then with 4% salt-
Alum solution boiling 10min under the conditions of 70 DEG C, takes out and rinsed clean after boiling, is finally placed in clear water and impregnates 3 times, every time
Impregnate 1h；Bitter substance in orange peel will be greatly reduced the organoleptic quality of orange peel, and salt solution is marinated, salt-alum solution water
It boils and what clear water impregnated is used in combination, can achieve good de- bitter except puckery effect；
S4, microwave for sugar permeability processing: by it is de- it is bitter treated that orange peel is immersed in sugared mixed liquor, be subsequently placed in micro-wave oven,
And control the firepower of micro-wave oven and seep the sugared time, if the power due to microwave is too small, the infiltration sugar effect of orange peel is bad, and micro-
Wave power is excessive, then can make liquid glucose occur brown stain solidification, influence it is chemosmotic continue, so need to be by the firepower of micro-wave oven
Control is at medium power range (between 250w)；Seeping the sugared time simultaneously also can not be too long, once the time for seeping sugar is more than 30min,
Orange peel color can gradually turn secretly, and sweet taste thickens, and the flavor of navel orange will be blanked, to influence the quality of orange peel, therefore need by
The time for seeping sugar controls between 15min；
Wherein, sugared mixed liquor includes the ingredient of following weight percent: sucrose 25%, glucose 15%, Pu ' er tea powder
5%, rose-juice 3%, allicin 0.1%, sodium carboxymethylcellulose 0.3%；The sucrose and glucose of low concentration can
The sugar content for reducing finished product, improves the health of finished product；The addition of Pu ' er tea powder and rose-juice can make finished product while have
Tea flavor and rose scent are smeared, improves the mouthfeel and nutritive value of finished product, while Pu ' er tea powder and being used cooperatively for allicin are gone back
The antibacterial antisepsis of finished product can be enhanced；Sodium carboxymethylcellulose is a kind of filler, the form that low sugar orange peel can be maintained full；
S5, normal temperature oozes sugar processing: microwave for sugar permeability treated orange peel is taken out and is immersed in sugared mixed liquor again, then
It is placed in infiltration sugar 5h under room temperature, is replaced sugared mixed liquor 1 time every 1h；The processing of microwave for sugar permeability combination normal temperature oozes sugar, it is ensured that
Sugared mixed liquor is fully penetrated into orange peel, is that orange peel obtains strong flavor, while making its full appearance, uniform color；
S6, drying and processing: by normal temperature oozes sugar, treated that orange peel takes out and drain the moisture on surface, is then laid in
In drying box, sugar agglomeration and caramelization are easily caused since temperature is excessively high, need to control the temperature of drying box between 50 DEG C,
Drying time drops to the moisture content of orange peel between 12~18% between 3h, needs to carry out 3 overturnings processing during drying,
Make its drying uniformly, it is tack-free；
S7, packaging: after the orange peel cooling after to be dried, it is cut into 2 × 2mm2The orange peel fourth of size, is placed in plastic bottle
Middle progress vacuum preservation.
For the processing effect for verifying the processing technology, organoleptic indicator and physical and chemical index are carried out to the orange peel fourth in the present embodiment
Measurement, test result is as follows:
(1) organoleptic indicator: full appearance, uniform color, based on orange taste and mix it is certain smear tea flavor and rose scent,
It is sweet and dilitious, no astringent taste.
(2) physical and chemical index: sugar content 35.7%, moisture 14.5%, acidity 0.8%.
Embodiment 2:
1. the processing technology of south jiangxi navel orange orange peel fourth, comprising the following steps:
The pretreatment of S1, raw material: picking color is orange, epidermis is without rotting and the fresh south jiangxi navel orange of spot, with a little food
Salt is clean with warm water washing after washing by rubbing with the hands, then cuts navel orange, removes pulp and cuts away the white portion on the inside of orange peel, most
Orange peel is cut into 2.5cm long, the strip of 0.4cm wide afterwards；
S2, color protection treatment: color protection is protection processed food original color, prevents and treats it and generates brown stain and destroy original wind
Taste influences the quality of food and the important procedure of nutritive value, therefore the orange peel cut need to be immersed in 0.65% citric acid shield
In color liquid, color protection treatment 2.5h；
S3, de-bitterize and de-astringent processe: first orange peel is placed in 4% salt solution and pickles 15min, then with 5% salt-
Alum solution boiling 12min under the conditions of 75 DEG C, takes out and rinsed clean after boiling, is finally placed in clear water and impregnates 4 times, every time
Impregnate 2h；Bitter substance in orange peel will be greatly reduced the organoleptic quality of orange peel, and salt solution is marinated, salt-alum solution water
It boils and what clear water impregnated is used in combination, can achieve good de- bitter except puckery effect；
S4, microwave for sugar permeability processing: by it is de- it is bitter treated that orange peel is immersed in sugared mixed liquor, be subsequently placed in micro-wave oven,
And control the firepower of micro-wave oven and seep the sugared time, if the power due to microwave is too small, the infiltration sugar effect of orange peel is bad, and micro-
Wave power is excessive, then can make liquid glucose occur brown stain solidification, influence it is chemosmotic continue, so need to be by the firepower of micro-wave oven
Control is at medium power range (between 320w)；Seeping the sugared time simultaneously also can not be too long, once the time for seeping sugar is more than 30min,
Orange peel color can gradually turn secretly, and sweet taste thickens, and the flavor of navel orange will be blanked, to influence the quality of orange peel, therefore need by
The time for seeping sugar controls between 20min；
Wherein, sugared mixed liquor includes the ingredient of following weight percent: sucrose 30%, glucose 20%, Pu ' er tea powder
8%, rose-juice 5%, allicin 0.2%, sodium carboxymethylcellulose 0.4%；The sucrose and glucose of low concentration can
The sugar content for reducing finished product, improves the health of finished product；The addition of Pu ' er tea powder and rose-juice can make finished product while have
Tea flavor and rose scent are smeared, improves the mouthfeel and nutritive value of finished product, while Pu ' er tea powder and being used cooperatively for allicin are gone back
The antibacterial antisepsis of finished product can be enhanced；Sodium carboxymethylcellulose is a kind of filler, the form that low sugar orange peel can be maintained full；
S5, normal temperature oozes sugar processing: microwave for sugar permeability treated orange peel is taken out and is immersed in sugared mixed liquor again, then
It is placed in infiltration sugar 6.5h under room temperature, is replaced sugared mixed liquor 1 time every 1h；The processing of microwave for sugar permeability combination normal temperature oozes sugar, Ke Yibao
It is fully penetrated into orange peel to demonstrate,prove sugared mixed liquor, is that orange peel obtains strong flavor, while making its full appearance, uniform color；
S6, drying and processing: by normal temperature oozes sugar, treated that orange peel takes out and drain the moisture on surface, is then laid in
In drying box, sugar agglomeration and caramelization are easily caused since temperature is excessively high, need to control the temperature of drying box between 55 DEG C,
Drying time drops to the moisture content of orange peel between 12~18% between 4h, needs to carry out 3 overturnings processing during drying,
Make its drying uniformly, it is tack-free；
S7, packaging: after the orange peel cooling after to be dried, it is cut into 5 × 5mm2The orange peel fourth of size, is placed in plastic bottle
Middle progress vacuum preservation.
For the processing effect for verifying the processing technology, organoleptic indicator and physical and chemical index are carried out to the orange peel fourth in the present embodiment
Measurement, test result is as follows:
(1) organoleptic indicator: full appearance, uniform color, based on orange taste and mix it is certain smear tea flavor and rose scent,
It is sweet and dilitious, no astringent taste.
(2) physical and chemical index: sugar content 38.3%, moisture 15.9%, acidity 0.82%.
Embodiment 3:
1. the processing technology of south jiangxi navel orange orange peel fourth, comprising the following steps:
The pretreatment of S1, raw material: picking color is orange, epidermis is without rotting and the fresh south jiangxi navel orange of spot, with a little food
Salt is clean with warm water washing after washing by rubbing with the hands, then cuts navel orange, removes pulp and cuts away the white portion on the inside of orange peel, most
Orange peel is cut into 3cm long, the strip of 0.5cm wide afterwards；
S2, color protection treatment: color protection is protection processed food original color, prevents and treats it and generates brown stain and destroy original wind
Taste influences the quality of food and the important procedure of nutritive value, therefore the orange peel cut need to be immersed in 0.65% citric acid shield
In color liquid, color protection treatment 3h；
S3, de-bitterize and de-astringent processe: first orange peel is placed in 5% salt solution and pickles 20min, then with 6% salt-
Alum solution boiling 15min under the conditions of 80 DEG C, takes out and rinsed clean after boiling, is finally placed in clear water and impregnates 5 times, every time
Impregnate 3h；Bitter substance in orange peel will be greatly reduced the organoleptic quality of orange peel, and salt solution is marinated, salt-alum solution water
It boils and what clear water impregnated is used in combination, can achieve good de- bitter except puckery effect；
S4, microwave for sugar permeability processing: by it is de- it is bitter treated that orange peel is immersed in sugared mixed liquor, be subsequently placed in micro-wave oven,
And control the firepower of micro-wave oven and seep the sugared time, if the power due to microwave is too small, the infiltration sugar effect of orange peel is bad, and micro-
Wave power is excessive, then can make liquid glucose occur brown stain solidification, influence it is chemosmotic continue, so need to be by the firepower of micro-wave oven
Control is at medium power range (between 350w)；Seeping the sugared time simultaneously also can not be too long, once the time for seeping sugar is more than 30min,
Orange peel color can gradually turn secretly, and sweet taste thickens, and the flavor of navel orange will be blanked, to influence the quality of orange peel, therefore need by
The time for seeping sugar controls between 30min；
Wherein, sugared mixed liquor includes the ingredient of following weight percent: sucrose 35%, glucose 25%, Pu ' er tea powder
10%, rose-juice 8%, allicin 0.3%, citric acid 0.3%, sodium carboxymethylcellulose 0.5%；The sucrose of low concentration and
Glucose can reduce the sugar content of finished product, improve the health of finished product；The addition of Pu ' er tea powder and rose-juice can make
Finished product has simultaneously smears tea flavor and rose scent, improves the mouthfeel and nutritive value of finished product, while Pu ' er tea powder and allicin
With the use of the antibacterial antisepsis of finished product can also be enhanced；Sodium carboxymethylcellulose is a kind of filler, and low sugar can be maintained orange
The full form of skin；
S5, normal temperature oozes sugar processing: microwave for sugar permeability treated orange peel is taken out and is immersed in sugared mixed liquor again, then
It is placed in infiltration sugar 8h under room temperature, is replaced sugared mixed liquor 1 time every 1h；The processing of microwave for sugar permeability combination normal temperature oozes sugar, it is ensured that
Sugared mixed liquor is fully penetrated into orange peel, is that orange peel obtains strong flavor, while making its full appearance, uniform color；
S6, drying and processing: by normal temperature oozes sugar, treated that orange peel takes out and drain the moisture on surface, is then laid in
In drying box, sugar agglomeration and caramelization are easily caused since temperature is excessively high, need to control the temperature of drying box between 60 DEG C,
Drying time drops to the moisture content of orange peel between 12~18% between 5h, needs to carry out 3 overturnings processing during drying,
Make its drying uniformly, it is tack-free；
S7, packaging: after the orange peel cooling after to be dried, it is cut into 8 × 8mm2The orange peel fourth of size, is placed in plastic bottle
Middle progress vacuum preservation.
For the processing effect for verifying the processing technology, organoleptic indicator and physical and chemical index are carried out to the orange peel fourth in the present embodiment
Measurement, test result is as follows:
(1) organoleptic indicator: full appearance, uniform color, based on orange taste and mix it is certain smear tea flavor and rose scent,
It is sweet and dilitious, no astringent taste.
(2) physical and chemical index: sugar content 40.6%, moisture 16.1%, acidity 0.85%.
Comparative example:
Comparative example be orange peel fourth traditional machining processes, the technique the following steps are included:
S1, picking epidermis are rinsed well, and by the white portion on the inside of orange peel with clear water without rotting and the fresh orange of spot
Cutting is removed, and the strip of 7,8mm wide is finally cut into；
S2, first orange peel is placed in 3% salt solution, after excessive internal heat is boiled, continues to be boiled with soft fire 15min or so, then
Salt water is outwelled, clear water is added and continues to boil, water boils 10min after opening again；
S3, sugared mixed liquor is boiled, the orange peel in S2 step is then placed in placement 12h or more in sugared mixed liquor, wherein
Sugared mixed liquor includes the ingredient of following weight percent: white granulated sugar 45%, glucose 35%, citric acid 0.3%；
S4, drying and processing: the orange peel in S3 step being taken out and is laid in drying box, controls the temperature of drying box 40
DEG C or so, drying is overnight；
S5, packaging: the orange peel after drying is cut into 2X2mm2~8X8mm2The orange peel fourth of size, vacuum packaging.
For the processing effect for verifying the processing technology, organoleptic indicator and physical and chemical index are carried out to the orange peel fourth in this comparative example
Measurement, test result is as follows:
(1) organoleptic indicator: shape slight of stature, color is partially dark, inclined sweet tea, slightly bitter almost without orange taste.
(2) physical and chemical index: sugar content 60.9%, moisture 19%, acidity 0.35%.
By the way that Examples 1 to 3 is compared discovery, processing technology of the present invention to south jiangxi navel orange orange peel fourth with comparative example
It is outstanding than conventional orange peel processing technology, the orange peel fourth processed not only pure color, sweet and dilitious, no astringent taste, and
Sugar content is lower, healthier nutrition, it is easier to the receiving of people.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (10)
1. the processing technology of south jiangxi navel orange orange peel fourth, it is characterised in that: the technique the following steps are included:
The pretreatment of S1, raw material: picking color is orange, epidermis is without rotting and the fresh south jiangxi navel orange of spot, is rubbed with the hands with a little salt
It is clean with warm water washing after washing, then navel orange is cut, removes pulp and cuts away the white portion on the inside of orange peel, finally will
Orange peel is cut into 2~3cm long, the strip of 0.3~0.5cm wide；
S2, color protection treatment: the orange peel cut is immersed in 0.65% citric acid colour protecting liquid, 2~3h of color protection treatment；
S3, de-bitterize and de-astringent processe: first orange peel is placed in after color protection treatment is complete in 3~5% salt solution pickle 10~
20min, then with 4~6% salt-alum solution under the conditions of 70~80 DEG C 10~15min of boiling, take out and rinse after boiling
Completely, it is finally placed in clear water and impregnates 3~5 times, impregnate 1~3h every time；
S4, microwave for sugar permeability processing: by it is de- it is bitter treated that orange peel is immersed in sugared mixed liquor, be subsequently placed in micro-wave oven with 250
The firepower of~350w seeps 15~30min of sugar, wherein and sugared mixed liquor includes the ingredient of following weight percent: sucrose 25~35%,
Glucose 15~25%, Pu ' er tea powder 5~10%, rose-juice 3~8%, allicin 0.1~0.3%, sodium carboxymethylcellulose
0.3~0.5%；
S5, normal temperature oozes sugar processing: microwave for sugar permeability treated orange peel is taken out and is immersed in sugared mixed liquor again, is subsequently placed in
5~8h of sugar is seeped under room temperature, is replaced sugared mixed liquor 1 time every 1h；
S6, drying and processing: by normal temperature oozes sugar, treated that orange peel takes out and drains the moisture on surface, is then laid in drying
In case, the temperature of drying box is controlled between 50 DEG C~60 DEG C, drying time drops the moisture content of orange peel between 3~5h
To 20% hereinafter, needing to carry out 3 overturnings processing during drying；
S7, packaging: after the orange peel cooling after to be dried, it is cut into 2 × 2mm2~8 × 8mm2The orange peel fourth of size, is placed in modeling
Expect to carry out vacuum preservation in bottle.
2. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: salt described in step S3
Mass ratio with alum is 1: 1.
3. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: it is described sugar mixed liquor include
The ingredient of following weight percent: sucrose 30%, glucose 20%, Pu ' er tea powder 8%, rose-juice 5%, allicin 0.2%,
Sodium carboxymethylcellulose 0.4%.
4. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: the rose-juice makes
It need to be through UHT superhigh temperature rapid heat cycle sterilization processing before.
5. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: the grain of the Pu ' er tea powder
Diameter is 30-100nm.
6. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: the best of it in S3 step
Manage bar part are as follows: first 15min is pickled with 4% salt solution, then with boiling under the conditions of 75 DEG C of 5% salt-alum solution
12min is finally placed in clear water and impregnates 4 times, impregnates 2h every time.
7. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: the best of it in S4 step
Manage bar part are as follows: control the firepower of micro-wave oven in 320w, seep sugar 20min.
8. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: the best of it in S5 step
Manage bar part are as follows: seep sugar 6.5h under room temperature.
9. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: the best baking in S6 step
Dry condition are as follows: drying and processing 4h under the conditions of 55 DEG C.
10. the processing technology of south jiangxi navel orange orange peel fourth according to claim 1, it is characterised in that: orange peel after drying and processing
Optimum moisture content be 12~18%.
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| CN201811009574.XA CN109170092A (en) | 2018-08-31 | 2018-08-31 | The processing technology of south jiangxi navel orange orange peel fourth |
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| CN110089556A (en) * | 2019-06-04 | 2019-08-06 | 杨洪赫 | A kind of preparation method and application of Chinese yam preserved fruit |
| CN110506886A (en) * | 2019-09-29 | 2019-11-29 | 赣南师范大学 | A kind of preparation method and applications of navel orange chankings |
| CN110547352A (en) * | 2019-09-29 | 2019-12-10 | 赣南师范大学 | Preserved navel orange and preparation method thereof |
| CN115590105A (en) * | 2022-10-31 | 2023-01-13 | 江西德都食品科技有限公司（Cn） | Production method and processing device of low-bitter low-sugar preserved orange peels |
| CN116458618A (en) * | 2023-04-23 | 2023-07-21 | 广西冰客食品有限公司 | Process for producing diced peel of citrus reticulata |
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