CN109953297B - Preparation method of whole dried lemon and lemon dried orange peel - Google Patents

Preparation method of whole dried lemon and lemon dried orange peel Download PDF

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CN109953297B
CN109953297B CN201910347634.7A CN201910347634A CN109953297B CN 109953297 B CN109953297 B CN 109953297B CN 201910347634 A CN201910347634 A CN 201910347634A CN 109953297 B CN109953297 B CN 109953297B
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lemon
dried
fruits
whole
fruit
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CN109953297A (en
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徐钰顺
徐伟强
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Hainan Baijinxing Biological Technology Co ltd
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Hainan Baijinxing Biological Technology Co ltd
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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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment

Abstract

The invention discloses a preparation method of whole dried lemon fruits and dried lemon peels, which comprises the following steps: (1) sterilizing with cold water, namely sterilizing with sterile cold water; (2) soaking the composite enzyme to fade the composite enzyme into uniform color; (3) pricking holes to fully evaporate water; (4) and (5) air drying, color protection and drying. The dried whole lemon is prepared and is utilized to prepare the dried orange peel, the research on preparing the dried orange peel from the lemon is unique, defective fruits are fully utilized, the preparation method is simple and easy to operate, the color is naturally protected without adding additives such as color protection and the like, the dried orange peel is prepared according to the characteristics of the whole lemon, the medicinal value of the dried orange peel is better exerted, the nutritional ingredients are higher, the activity of the lemon ingredients is maintained, and the color of the dried orange peel can be basically uniform and unified.

Description

Preparation method of whole dried lemon and lemon dried orange peel
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of whole dried lemon fruits and lemon dried orange peels.
Background
The lemon is a fruit which is recognized in the world and has extremely high healthy nutrition and medicinal value, and has the effects of reducing phlegm and relieving cough, promoting the secretion of saliva or body fluid and invigorating stomach, and is used for treating bronchitis, pertussis, inappetence, miscarriage prevention of pregnant women, qi circulation promotion due to stasis removal, and heatstroke dysphoria. With the development of science and technology, experiments of deeply researching the activities of various functional components of the lemon show that the lemon has the effects of reducing blood fat, reducing uric acid, resisting oxidation and cancers, can prevent cardiovascular diseases, can reduce the concentration of calcium ions to promote blood coagulation, prevent and treat hypertension and myocardial infarction, prevent renal calculus and the like.
In recent years, the lemon industry in China develops rapidly, farmers can especially create industry without leaving the country, but because fresh fruits are mainly concentrated on 8-12 months to come into the market, the supply is greater than the demand, the lemon begins to change color after picking within three and five days, and the stock condition and the stock cost are high, so that a plurality of fruit growers cannot bear the lemon, only can pick the lemon by a large amount, rot the lemon in fruit lands at will, and discard the lemon after being sold and rotten, so that the lemon causes environmental pollution once, the fruit growers do not harvest abundantly, the economic benefit is reduced, especially in the harvest season, even if fruits are stored, pedicel abscission can be caused to cause fungal rotting, and a plurality of inferior fruits cannot be used in the field, so that the inferior fruits are used without time, are discarded unfortunately, bring pollution and worries, do not hurt farmers at all, but need lemons in the whole market, therefore, only slices are sold in the existing lemon processing process, and high-temperature baking is mostly adopted in the process. In order to improve the appearance and color, food additives or sulfur is used for fumigating, baking and protecting color, so that potential safety hazards are brought, even if a vacuum drying technology is used, the vacuum drying technology is difficult to become a mainstream processing technology due to large one-time investment, high operation cost and small yield, and is irretrievable, and the prior art rarely focuses on researching feasible processes of whole lemons and dried orange peels.
The preparation method of the whole dried lemon and the lemon dried orange peel has the following advantages: first, the whole fruit is utilized, the original nutrient components and main functional components are kept to the maximum extent, and the functional effect is played on the edible and medicinal effects. Secondly, the operation is simple and convenient, fruit growers can automatically perform primary processing, do not worry about high yield and poor harvest in a busy season, and do not discard secondary waste fruits to cause environmental pollution. And thirdly, the lemon and dried orange peel provide raw materials of the original ecological original taste and no additive for the pharmaceutical industry, so that the use value of the lemon is improved and the use range is enlarged. And fourthly, the planting cost is reduced, the processing cost is also reduced, the enthusiasm of fruit growers for expanding seeds is stimulated, and the market competitiveness of processing enterprises is improved. Five, one industry is prosperous, and brings other industrial effects, such as bamboo industry, cloth industry, pharmaceutical industry, tea industry, seasoning industry and craftsman industry.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing whole dried lemon fruits and dried lemon peels, which solves the above problems.
The technical means adopted by the invention are as follows: a preparation method of whole lemon dried fruits comprises the following steps:
(1) cold water sterilization: rinsing lemon fruits by using sterile cold water, fishing out and draining, soaking the lemon fruits in the sterile cold water added with lysozyme, and selecting good fruits and defective fruits;
(2) soaking with composite enzyme: crushing the defective fruits sterilized by cold water into particles, adding non-iodine edible salt, stirring, adding sterile water, decocting to obtain juice, and cooling to obtain lemon juice for later use;
taking the components in a weight ratio of 45-55: 35-45: 5-15, mixing the noni compound enzyme, sterile water and lemon juice for soaking the fruits;
(3) hole punching: pricking 3-5 cm of pulp from the top end of the fruit base of the lemon by using a diamond cone tool;
(4) air drying: and (3) placing the lemon fruits on an air drying frame for airing in a ventilating way, adopting a black cover to cover the air drying frame when the moisture content is 5-10%, and airing to obtain the whole lemon dried fruits.
Further, in the step (1), the temperature of the sterile cold water is 20-25 ℃.
Further, in the step (1), the weight of the lysozyme added is 0.05-0.07% of the weight of the sterile cold water, and the lysozyme is soaked for 35-45 min.
Further, in the step (2), 3-5% of non-iodine edible salt is added according to the weight ratio and stirred.
Further, in the step (2), the weight ratio of the defective fruit particles to the added sterile water is 1: 5 to 7.
Further, in the step (2), the soaking time is 15-40 d.
Further, in the step (4), the lemon fruits are turned up and down every 5-7 days.
Further, in the step (4), the time of the air drying process is 40-50 d.
Further, in the step (4), the airing is carried out by placing the aired frame under the sun for airing for 50-70 min before ten o 'clock in the morning or after four o' clock in the afternoon, and then moving the aired frame into a room with the temperature of 25-27 ℃.
The invention also discloses a preparation method of the dried lemon peel, which is characterized in that the dried whole lemon fruit prepared by the preparation method of the dried whole lemon fruit according to any one of claims 1 to 9 is subjected to full-covering stewing and baking to obtain the dried lemon peel;
wherein, the braising and baking are fully covered: and (3) completely covering the air drying rack by using a black cover, airing, and drying by using hot air until the surface color of the lemon fruit is uniform, thus obtaining the lemon dried orange peel.
Compared with the prior art, the invention has the beneficial effects that: 1. the lemon fruit is cleaned and soaked by low-temperature sterile water, and because the lemon peel contains lemon essential oil, citral, a small amount of citronellac acid-terpineol and the like, the lemon peel is dissolved in boiling water, the peel browning and the loss of functional components can be caused by adopting blanching processes such as boiling water and the like, the lemon color is blackened by sterilizing and inactivating enzymes at high temperature, and the pulp is blackened along with the browning, so that the use and edible value are lost. The functional components of the lemon can be kept and epidermal oil cells and cell tissues are not damaged by adopting cold water washing and soaking at a lower temperature, the lysozyme added can keep freshness and prevent rotting, and bacteria on the surface of the lemon can be removed and the regrowth of the bacteria can be inhibited. 2. The compound ferment is used for soaking, firstly, the color and luster can be unified, and the color skin on the surface of the lemon after soaking is faded to become light yellow; secondly, an anti-oxidation protective film can be formed, color protection and color retention measures are not required to be added, the film can be placed under common conditions, and the color cannot be changed; thirdly, the fruit wound healing agent has certain repairing effect on the calluses, the wound is prevented from being rotten, and fourthly, when the water is evaporated, the epidermis is orderly evaporated and contracted, and irregular pimples cannot appear. 3. The thick peel of lemon fruit is adhered to the pulp, the pulp sacs are tightly wrapped with the pulp juice, the moisture of the lemon fruit cannot be completely squeezed out in the subsequent air drying process, the oil content of the peel is high, oil and water are difficult to dissolve, the barrier property exists, the fruit base is originally a conveying pipeline for introducing nutrients, the nutrients wither after the fruit is picked up and the moisture of the pulp is contracted and extruded by the peel, and the pulp can be externally penetrated and evaporated from the hole. 4. The lemon mainly comprises limonene, limonin compounds, coumarin compounds, citric acid, essential oil and the like as functional components, the coumarone compounds are natural photosensitive components, cannot endure continuous sunshine exposure, generate photosensitive reaction, lose edible and medicinal functions, keep active components, and can ensure the bioactive effect, and mechanical heat drying and continuous sun exposure not only can change the color and luster, but also lose the bioactivity, and cannot achieve the edible effect and medicinal value. The air drying process is the only processing process for keeping the active biological effect and ensuring the color and luster not to generate browning. 5. The stewing ensures that hot air flow is dispersed and recovered, slowly dries the lemon fruit skin and generates color reaction, and promotes the color of the whole fruit to be basically uniform and uniform. The research of the lemon dried orange peel prepared by the invention has uniqueness, natural color protection is realized without adding additives such as color protection and the like, the lemon dried orange peel is prepared into the dried orange peel according to the characteristics of whole lemons, the first whole lemon dried orange peel is named, not only is the lemon dried orange peel harmonious and superior to the efficacy and the function of citrus dried orange peel, but also more importantly, the lemon dried orange peel has more complete and richer functional nutritional ingredients and medicinal value range than the citrus dried orange peel and the maximum reservation of active ingredients, the medicinal value of the lemon dried orange peel is better exerted, the nutritional ingredients are higher, the activity of the lemon ingredients is kept, and the color is basically uniform and unified.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only preferred embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without inventive exercise.
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a drawing of dried whole lemon fruit and slices after air drying in accordance with the present invention;
fig. 3 shows the whole lemon dried orange peel prepared by the invention.
Detailed Description
The principles and features of this invention are described below in conjunction with the following examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
As shown in figures 1-3, per 100g of lemon, the lemon contains the following main nutrients:
5-6 g of citric acid; the total amount of the vitamin ABC group is 53.25 mg, wherein 53 mg of folic acid, 26 mg of calcium, 0.6 mg of iron, 8 mg of magnesium, 16 mg of phosphorus, 138 mg of potassium, 2 mg of sodium, 0.06 mg of zinc, 1.1 g of protein, 0.3 g of total fat, 2.8 g of dietary fiber, 6.25 g of carbohydrate and 0.039 g of saturated fatty acid.
The main functions of lemon are:
Figure BDA0002042884460000051
example 1
A preparation method of whole lemon dried fruits comprises the following steps:
(1) cold water sterilization: rinsing lemon fruits by using sterile cold water, removing dust soil and dirt on the surfaces of the lemon fruits, removing residual pesticides, fishing out and draining, and then soaking the lemon fruits in sterile cold water added with lysozyme for 35min, wherein the weight of the lysozyme is 0.05% of the weight of the sterile cold water, the lysozyme can keep the lemon fruits fresh, can kill bacteria on the surfaces of the lemons and inhibit the regrowth of the lemons, and then selecting good fruits and defective fruits; the temperature of the sterile water was 20 ℃.
(2) Soaking with composite enzyme: crushing partial defective fruits sterilized by cold water into particles, adding 3% of non-iodine edible salt according to the weight ratio, stirring, adding sterile water, decocting and taking juice, wherein the weight ratio of the defective fruit particles to the added sterile water is 1: and 5, cooling to obtain lemon juice for later use.
Taking the components in a weight ratio of 45: 35: 5, mixing the noni compound enzyme, sterile water and lemon juice, and soaking the fruits for 15 days.
(3) Hole punching: the triangular rhombus cone tool is used for pricking 3cm of pulp from the top end of the fruit base of the lemon, and the pulp cannot be pricked thoroughly.
(4) Air drying: placing lemon fruits on an air drying frame for ventilation and air drying, turning the lemon fruits up and down every 5 days, removing the problematic lemon fruits, ensuring that the drying humidity is basically consistent, covering the air drying frame by using a black cover when the moisture residue is 5%, placing the air drying frame under the sun for airing for 50min before ten minutes in the morning or after four and a half in the afternoon, then moving the air drying frame into a room with the temperature of 25 ℃, absorbing the solar heat by using the black cover to form stuffy airflow in the cover, squeezing the residual moisture in the pulp, forcing the oil seborrhea to change the color of the surface of the peel, and continuously draining the final residual moisture from the lemon fruits. The two stages are soft in sunlight, the heat energy absorbed by the air drying rack is not high, the air drying process is carried out for 40 days, the main components of the lemon fruits which are not completely dried are not decomposed, only an external action is formed, the water in the pulp is continuously squeezed to be outwards and is discharged and evaporated, the whole dried lemon fruits are obtained, the dried lemon fruits can be used for storage, the defective fruits can be sliced, and the dried lemon fruits can be ground into powder and the like.
And carrying out full-covering stewing and drying on the whole dried lemon fruits to obtain lemon dried orange peels, wherein the full-covering stewing and drying: completely covering the air drying rack by using a black cover, placing the air drying rack under the sun before ten o 'clock in the morning or after four o' clock in the afternoon for 50min, moving the air drying rack into a room with the temperature of 25 ℃, and drying by using hot air until the surface color of the lemon fruit is uniform, thus obtaining the whole-fruit lemon dried orange peel. The black cover around is easy to absorb heat and also dissipate heat, so that hot air is ensured to be dissipated, the lemon fruit peel is slowly dried and color reaction is generated, and the lemon fruit peel not only has the fragrance of the dried orange peel, but also has sour fragrance.
Example 2
A preparation method of whole lemon dried fruits comprises the following steps:
(1) cold water sterilization: rinsing lemon fruits by using sterile cold water, removing dust soil and dirt on the surfaces of the lemon fruits, removing residual pesticides, fishing out and draining, and then soaking the lemon fruits in sterile cold water added with lysozyme for 45min, wherein the weight of the added lysozyme is 0.07 percent of the weight of the sterile cold water, the added lysozyme can keep the lemon fruits fresh, can kill bacteria on the surfaces of the lemon fruits and inhibit the regrowth of the bacteria, and selects good fruits and defective fruits; the temperature of the sterile water was 25 ℃.
(2) Soaking with composite enzyme: crushing partial defective fruits sterilized by cold water into particles, adding 5% of non-iodine edible salt according to the weight ratio, stirring, adding sterile water, decocting and taking juice, wherein the weight ratio of the defective fruit particles to the added sterile water is 1: and 7, cooling to obtain lemon juice for later use.
Taking the components in a weight ratio of 55: 45: 15, mixing the noni compound enzyme, sterile water and lemon juice, and soaking the fruits for 40 days.
(3) Hole punching: the triangular rhombus cone tool is used for pricking 5cm of pulp from the top end of the fruit base of the lemon, so that the pulp cannot be pricked thoroughly.
(4) Air drying: placing lemon fruits on an air drying frame for ventilation and air drying, turning the lemon fruits up and down every 7 days, removing the problem lemon fruits, ensuring the drying humidity to be basically consistent, when the water content is 10%, covering the air drying frame by using a black cover, placing the air drying frame under the sun for airing for 70min before ten o 'clock in the morning or after four o' clock in the afternoon, then moving the air drying frame into a room with the temperature of 27 ℃, absorbing the solar heat by using the black cover to form stuffy airflow on the inner surface of the cover, squeezing the residual water in the pulp, forcing the oil to flow on the surface of the peel to change color, and continuously discharging the final residual water from the lemon fruits. The two stages are soft in sunlight, the heat energy absorbed by the air drying frame is not high, the time of the air drying process is 50 days, the main components of the lemon fruits which are not completely dried are not affected, only an external action is formed, the water in the pulp is continuously squeezed to be outwards and is discharged and evaporated, the whole dried lemon fruits are obtained, the dried lemon fruits can be used for storage, the defective fruits can be sliced, and the dried lemon fruits can be ground into powder and the like.
And carrying out full-covering stewing and drying on the whole dried lemon fruits to obtain lemon dried orange peels, wherein the full-covering stewing and drying: completely covering the air drying rack by using a black cover, placing the air drying rack under the sun before ten o 'clock in the morning or after four o' clock in the afternoon for 70min, then moving the air drying rack into a room with the temperature of 27 ℃, and drying by using hot air until the surface color of the lemon fruit is uniform, thus obtaining the whole-fruit lemon dried orange peel. The black cover around is easy to absorb heat and also dissipate heat, so that hot air is ensured to be dissipated, the lemon fruit peel is slowly dried and color reaction is generated, and the lemon fruit peel not only has the fragrance of the dried orange peel, but also has sour fragrance.
Example 3
A preparation method of whole lemon dried fruits comprises the following steps:
(1) cold water sterilization: rinsing lemon fruits by using sterile cold water, removing dust soil and dirt on the surfaces of the lemon fruits, removing residual pesticides, fishing out and draining, and then soaking the lemon fruits in sterile cold water added with lysozyme for 40min, wherein the weight of the lysozyme is 0.06% of the weight of the sterile cold water, the lysozyme can keep the lemon fruits fresh, can kill bacteria on the surfaces of the lemons and inhibit the regrowth of the lemons, and then selecting good fruits and defective fruits; the temperature of the sterile water was 22 ℃.
(2) Soaking with composite enzyme: crushing partial defective fruits sterilized by cold water into particles, adding 4% of non-iodine edible salt according to the weight ratio, stirring, adding sterile water, decocting and taking juice, wherein the weight ratio of the defective fruit particles to the added sterile water is 1: and 6, cooling to obtain lemon juice for later use.
Taking the weight ratio of 50: 40: 10, mixing the noni compound enzyme, sterile water and lemon juice, and soaking the fruits for 30 days.
(3) Hole punching: the triangular rhombus cone tool is used for pricking 4cm of pulp from the top end of the fruit base of the lemon, so that the pulp cannot be pricked thoroughly.
(4) Air drying: placing lemon fruits on an air drying frame for ventilation and air drying, turning the lemon fruits up and down every 6 days, removing the problem lemon fruits, ensuring that the drying humidity is basically consistent, covering the air drying frame by using a black cover when the moisture residue is 7%, placing the air drying frame under the sun for airing for 60min before ten minutes in the morning or after four and a half in the afternoon, then moving the air drying frame into a room with the temperature of 26 ℃, absorbing the solar heat by using the black cover to form stuffy airflow in the cover, squeezing the residual moisture in the pulp, forcing the oil seborrhea to change the color of the surface of the peel, and continuously draining the final residual moisture from the lemon fruits. The two stages are soft in sunlight, the heat energy absorbed by the air drying rack is not high, the air drying process is carried out for 45 days, the main components of the lemon fruits which are not completely dried are not decomposed, only an external action is formed, the water in the pulp is continuously squeezed to be outwards and is discharged and evaporated, the whole dried lemon fruits are obtained, the dried lemon fruits can be used for storage, the defective fruits can be sliced, and the dried lemon fruits can be ground into powder and the like.
And carrying out full-covering stewing and drying on the whole dried lemon fruits to obtain lemon dried orange peels, wherein the full-covering stewing and drying: the method comprises the steps of completely covering an air drying frame by using a black cover, airing the air drying frame under the sun for 60min before ten o 'clock in the morning or after four o' clock in the afternoon, then moving the air drying frame into a room with the temperature of 26 ℃, and drying by using hot air until the surface color of lemon fruits is uniform, so that the whole-fruit lemon dried orange peel is prepared, and can be used for storage, slicing defective fruits, powdering and the like. The black cover around is easy to absorb heat and dissipate heat, the black cover is a black cloth bag, hot air is ensured to be dissipated, the lemon fruit skin is dried slowly and color reaction is generated, and the lemon fruit has the fragrance of pericarpium citri reticulatae and also has sour fragrance.
In addition, in the above embodiment, the noni complex enzyme in step (2) is produced by the patent application No. 201810036996, which specifically includes: the preparation method of the noni compound enzyme comprises the following steps:
1. pretreatment of fresh fruit
(1) Preparing fresh fruit
Preparing fermented fresh fruits according to the proportion of 62 parts of noni fruits, 5 parts of passion fruits, 2 parts of acerola cherries, 4 parts of dragon fruits and 14 parts of mulberry fruits.
(2) Sterilization of saline
The fresh fruits were washed in 7 baume sterile saline.
(3) Hot water blanching
Placing the washed fresh fruit in 100 deg.C boiled water for blanching for 5min, and rapidly blanching with binaural stainless steel strainer.
(4) Low-temperature wall-breaking juicing
Adding 1% pectinase into fresh fruit for enzymolysis for 3h, breaking wall by impact at 33 deg.C, i.e. adding high-speed stirrer (2800 rpm) into fermentation tank to break fresh fruit to make fruit grain less than 1mm, breaking wall of plant cell to make the ripening speed faster, extracting activity of various enzymes to be stronger and stronger, filtering to separate fruit juice and fruit residue, adding 0.1% lysozyme for sterilization, and using citric acid regulator pH4.2.
(5) Fermentation of
Adding an air inlet which can not be discharged, fermenting for 60 days by intermittent wall breaking and impacting while adding oxygen, wherein the fermentation temperature is 33 ℃, the fermentation time is 9 months, stirring for 30min at high speed each time for 2 times a day, adding Moringa oleifera tea yeast extract liquid of 4-5 times of the weight of fruit juice, and standing for anaerobic fermentation for 120 days.
2. Dry fruit processing
(1) Preparing 1 part of dried lotus leaves, 1 part of dried tangerine peels, 2 parts of sweet beans, 3 parts of hawthorn fruits, 11 parts of moringa tea leaves and 1 part of rose with multiple petals according to the weight of raw materials.
(2) Sterilizing the dried fruits at 136 deg.C, baking for 0.5min, and killing various bacteria in the dried fruits; using WFJ-15 type ultramicro powder to break the wall and grind the powder into ultramicro powder, and sieving the ultramicro powder with a 320-mesh sieve.
(3) Mixing the sieved dried fruit superfine powder and fruit residues obtained after fruit juice squeezing, and simultaneously adding moringa tea yeast extract with the weight 4 times that of the solid raw material.
Preparing a yeast moringa tea extracting solution:
the moringa oleifera tea comprises the following components in a weight ratio of 1: 2: the proportion of mineral water, decocting the juice for 15h by using an electrothermal ceramic earthen jar with slow fire, extracting the moringa tea liquid, adding 15 wt% of yeast liquid of the moringa tea liquid, carrying out high-speed stirring impact wall breaking treatment for 3h, adding 8 wt% of xylitol, filtering the autolyzed yeast moringa tea liquid by using a centrifugal machine, and standing for aerobic fermentation for 2 h at 25 ℃.
(4) Anaerobic digestion fermentation
Using a stainless steel leaching tank with a sight glass and an air hole which can not be discharged and entered, carrying out anaerobic leaching for 90 days, carrying out ultrafiltration to remove residues, then continuing anaerobic fermentation for 90 days (three months), stirring once at the speed limit of 1200 rpm every 6 days for 30min each time, and aiming at continuously activating the recombination, aggregation and flavor unification of various enzymes, wherein the fermentation liquor is adjusted to be 4.2 at the moment.
3. Mixed fermentation
Mixing the fermentation liquor obtained in the step of oxygen addition fermentation and the fermentation liquor obtained in the step of anaerobic digestion fermentation, putting the mixture in a large fermentation tank with a temperature control port, an air outlet port and a speed-limiting stirrer, fermenting at the rotating speed of 240 r/min for 120 days at 33 ℃, stirring for 1 time and 30min once every day, then standing and fermenting at the temperature of 28 ℃ for 60 days, stopping acidification and enzymolysis, and transferring to a storage tank for after-ripening storage.
4. Filtering, filling in glass, and sterilizing at 100 deg.C for 30 min.
In the above embodiments 1 to 3, in the step (1), the soaking container is a wooden container, such as a wooden barrel or a bamboo barrel, which prevents the citric acid from chemically reacting with the synthetic materials such as the iron container, and the water immersion surface is generally about 20cm higher than the lemon, and the bamboo product is pressed on the lemon surface to sink, so that the stone brick and the fire brick are not used, and the stone brick and the fire brick can be rotten with the fruit citric acid. In the step (2), the color and luster change can occur after soaking: the dark green lemon is faded completely to yellow lemon, the light green lemon is changed to light yellow lemon, and the yellow lemon is changed to lemon with egg yellow color. In the step (4), the air drying frame is made of bamboo or wood, is 3.5m high and 1m wide, is 8-10 cm apart from top to bottom, and comprises a bottom plate and a plurality of flat plates, wherein the bottom plate is provided with pulleys and can move, a fruit hole is dug in the flat plates according to the average size of the lemon, the lemon fruit is vertically placed, the upper part and the lower part are ventilated and drip beads, if the flat plates are designed to be placed horizontally, the single side of the lemon fruit is large in pressed area, the pulp moisture can be poured out while the pulp moisture is poured, the peel is moist and softened, the peel is easy to enter by mosquitoes while being weak, mildew and rot are caused, and 2cm gaps are reserved between the fruits on the flat plates. The defective lemon fruits can be made into tangerine peel powder, the round lemon fruits can be used as tea fruits, the irregular lemon fruits are cut into pieces to be made into preserves, and the applicability is particularly wide. In the preparation method of the lemon dried orange peel, because the lemon is afraid of exposure to heat and light, a full-covering braising and semi-hot air semi-drying process is adopted, so that hot air is ensured to be dispersed and repeated, the lemon fruit peel is slowly dried and color reaction is generated, and uniform color and fragrance are ensured. The obtained whole-fruit lemon pericarpium Citri Tangerinae can be used for medicine.
Comparative example 1
This comparative example differs from example 3 in that the temperature of the sterile cold water in step (1) was 40 ℃.
Comparative example 2
The difference between this comparative example and example 3 is that, in step (2), the complex ferment is soaked: crushing partial defective fruits after cold water sterilization into particles, adding sterile water, decocting and taking juice, wherein the weight ratio of the defective fruit particles to the added sterile water is 1: and 6, cooling to obtain lemon juice for later use.
Taking the weight ratio of 50: 50: 20, mixing the noni compound enzyme, sterile water and lemon juice, and soaking the fruits for 50 days.
Comparative example 3
The difference between the comparative example and the example 3 is that in the step (3), the soaked lemon fruit is directly air-dried without punching, namely: and (3) placing the lemon fruits on an air drying frame for airing in a ventilating way, turning the lemon fruits up and down every 6 days, airing until the residual moisture content is 10-20%, and airing for 45 days to obtain the whole lemon dried fruits.
Comparative example 4
The difference between this comparative example and example 3 is that in the method of preparing dried citrus citri reticulata, the dried citrus limon fruits after air drying are moved to a room with a temperature of 26 ℃ for storage.
Comparative example 5
Selected from citrus peel aged for 2 years on the market.
In order to verify the beneficial effects of the present invention, the following verification tests were performed:
first, identification of appearance quality of lemon dried orange peel
The citrus citri reticulata peels prepared in the examples 1 to 3 and the comparative examples 1 to 5 are taken, observed for appearance quality, and recorded with data as shown in the following table 1:
TABLE 1 identification of lemon appearance quality
Colour(s) Fragrance Taste of the product
Example 1 Dark orange-red yellow Pericarpium Citri Tangerinae flavor and sour flavor Slightly pungent and bitter
Example 2 Brown orange red yellow Pericarpium Citri Tangerinae flavor and sour flavor Slightly pungent and bitter
Example 3 Brown orange red yellow Pericarpium Citri Tangerinae flavor and sour flavor Slightly pungent and bitter
Comparative example 1 Dark brown color The dried orange peel has a weak fragrance Slightly pungent and bitter
Comparative example 2 Dark brown color The dried orange peel has a weak fragrance Pungent and bitter
Comparative example 3 Dark black color of coke Pericarpium Citri Tangerinae with weak flavor, scorched flavor, and sour flavor Pungent and bitter
Comparative example 4 Dark brown red Pericarpium Citri Tangerinae flavor, scorched flavor, and sour flavor Pungent and bitter
Comparative example 5 Brown orange red yellow Fragrance of dried orange peel Slightly pungent and bitter
As can be seen from table 1 above, the appearance quality of the whole-fruit citrus citri reticulata peel prepared by the present invention is better than that of the comparative example. Compared with the comparative example 1, the lemon washing agent is rinsed by using sterile cold water at the temperature of 20-25 ℃ without using high-temperature hot rinsing, because the lemon has functional components and strong biological activity, the functional components are dissolved and lost by heat treatment, further fragrance is lost, the color and luster also become black, the edible and medicinal values are lost, the lemon is provided with a plurality of oil cells and sunken, the oil cells are damaged by hot water blanching, the epidermis is damaged, is bitten by mosquitoes, is rotted, and the functional components can be kept in the cleaning process only by using cold water at the temperature of below 25 ℃ and using lysozyme, so that the epidermis oil cells and cell tissues are not damaged, continuous acidification is prevented, and the sterilization effect is achieved.
Compared with the comparative example 2, the invention utilizes the defective fruit to prepare the lemon juice, the lemon juice is mixed with the noni compound enzyme and sterile water according to a certain weight ratio to soak the lemon good fruit, the layer on the epidermis after the enzyme soaking is as thin as the color skin of the cicada's wing, no matter the color skin is dark green, light green or lemon yellow, the color is uniformly faded, the lemon juice becomes uniform light yellow or yellow, an antioxidant protective film can be formed, color protection and color retention measures are not added, the lemon juice can be placed under general conditions, the color can not change, the callus has certain repairing function, the wound is prevented from being corrupted, the epidermis forms orderly evaporation and contraction when the moisture evaporates, irregular pimples can not appear, the important reason is that the compound noni enzyme with strong antioxidant degree has the penetrating effect on the fruit peel and pulp, the preorder cold treatment sterilizes and retains the original functional components, form a protective barrier between each other.
Compared with the comparative example 3, the puncturing makes the water content of the pulp to be squeezed by the skin to be evaporated from the opening, and the air drying also belongs to a cold treatment, creates an environment for protecting the potential exertion of functional components, squeezes the residual water content in the pulp, forces the oil to flow to the surface of the skin to change the color, and the mechanical heat drying and the continuous sun exposure not only can change the color, but also can lose the biological activity, and can not achieve the edible effect and the medicinal value. Different from orange peel, orange peel is thin and has few tangerine pith, lemon peel is thick and has many cyst pith, a connected interlayer is arranged between peel and cyst, the orange is completely sunned to press water by heat energy, orange peel can be prepared in one step, and the process for twisting the orange is different.
Compared with the comparative example 4, the process of the invention uses the black cover to absorb heat but also dissipate heat, ensures that hot air flow is dissipated again, and semi-hot air semi-drying slowly dries the lemon fruit skin and generates color reaction. This comparative example did not undergo the step of braising, and was inferior in color and flavor to the present invention.
Compared with the comparative example 5, the orange peel prepared by the citrus on the market has similar appearance color, taste and aroma to the invention, and the whole-fruit lemon orange peel prepared by the invention has good effect.
Dried orange peel is a concept, dried fruits are called orange peel after more than one year, and the appearance is red or brownish red and dark red. The lemon dried orange peel prepared by the technology has similar appearance to citrus dried orange peel, the fragrance is more acid fragrance than citrus dried orange peel, the lemon dried orange peel has more stimulation to organs and appetite, the citric acid is alkaline acid, and the storage and conversion effects of antioxidant substances on the peel are enhanced more than acidic citrus. Therefore, the effect and the efficacy of the citrus peel beverage are higher in edible and medicinal values than those of citrus peel, and especially, the whole-fruit lemon peel prepared by the technology keeps the main functional components of the whole-fruit lemon peel completely.
The invention provides a preparation method of whole lemon dried fruit and lemon dried orange peel, which changes the whole lemon into treasure, comprehensively utilizes the whole lemon, and keeps the whole fruit shape.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (9)

1. A preparation method of whole lemon dried fruits is characterized by comprising the following steps:
(1) cold water sterilization: rinsing lemon fruits by using sterile cold water, fishing out and draining, soaking the lemon fruits in the sterile cold water added with lysozyme, and selecting good fruits and defective fruits; the temperature of the sterile cold water is 20-25 ℃;
(2) soaking with composite enzyme: crushing the defective fruits sterilized by cold water into particles, adding non-iodine edible salt, stirring, adding sterile water, decocting to obtain juice, and cooling to obtain lemon juice for later use;
taking the components in a weight ratio of 45-55: 35-45: 5-15, mixing the noni compound enzyme, sterile water and lemon juice for soaking the fruits;
(3) hole punching: pricking 3-5 cm of pulp from the top end of the fruit base of the lemon by using a diamond cone tool;
(4) air drying: and (3) placing the lemon fruits on an air drying frame for airing in a ventilating way, adopting a black cover to cover the air drying frame when the moisture content is 5-10%, and airing to obtain the whole lemon dried fruits.
2. The method for preparing the dried whole lemon according to claim 1, wherein the weight of the lysozyme added in the step (1) is 0.05-0.07% of the weight of the sterile cold water, and the dried whole lemon is soaked for 35-45 min.
3. The preparation method of the dried whole lemon according to claim 1, wherein in the step (2), 3-5% by weight of non-iodine edible salt is added and stirred.
4. The method for preparing the dried whole lemons according to the claim 1, wherein in the step (2), the weight ratio of the broken inferior lemons to the added sterile water is 1: 5 to 7.
5. The method for preparing the dried whole lemons according to claim 1, wherein the soaking time in the step (2) is 15-40 days.
6. The method for preparing the dried whole lemons according to claim 1, wherein in the step (4), the lemons are turned up and down every 5-7 days.
7. The method for preparing the dried whole lemons according to claim 1, wherein the air drying process is carried out for 40-50 days in the step (4).
8. The method for preparing the dried whole lemon according to claim 1, wherein the air-drying in the step (4) is carried out by placing the dried lemon under the sun for air-drying for 50-70 min before ten o 'clock in the morning or after four o' clock in the afternoon, and then moving the dried whole lemon into a room with a temperature of 25-27 ℃.
9. A preparation method of dried lemon peels is characterized in that the dried whole lemon fruits prepared by the preparation method of the dried whole lemon fruits according to any one of claims 1 to 8 are subjected to full-covering stewing and baking to obtain the dried lemon peels;
wherein, the braising and baking are fully covered: and (3) completely covering the air drying rack by using a black cover, airing, and drying by using hot air until the surface color of the lemon fruit is uniform, thus obtaining the lemon dried orange peel.
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