CN110122804A - A kind of tangerine orange fillings and its preparation method and application - Google Patents
A kind of tangerine orange fillings and its preparation method and application Download PDFInfo
- Publication number
- CN110122804A CN110122804A CN201910461110.0A CN201910461110A CN110122804A CN 110122804 A CN110122804 A CN 110122804A CN 201910461110 A CN201910461110 A CN 201910461110A CN 110122804 A CN110122804 A CN 110122804A
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- tangerine orange
- boiling
- sugar
- tangerine
- fillings
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- 241000675108 Citrus tangerina Species 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000012545 processing Methods 0.000 claims abstract description 3
- 238000009835 boiling Methods 0.000 claims description 28
- 239000002002 slurry Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 9
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 23
- 239000003795 chemical substances by application Substances 0.000 description 18
- 239000000047 product Substances 0.000 description 8
- 230000007306 turnover Effects 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 210000002615 epidermis Anatomy 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000447 pesticide residue Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 125000000647 trehalose group Chemical group 0.000 description 2
- 241000208479 Anagallis arvensis Species 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Abstract
The present invention provides a kind of tangerine orange fillingss and its preparation method and application, are related to food processing technology field.Tangerine orange fillings provided by the invention, by including that following raw material is prepared: tangerine orange, sugar and antistaling agent；The mass ratio of the sugar, antistaling agent and tangerine orange is (10~25): (0.05~0.15): 100.The tangerine orange fillings being prepared using preparation method of the present invention is beautiful in colour, and inoxidizability is strong.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of tangerine orange fillings and its preparation method and application.
Background technique
Tangerine orange contains multiple nutritional components, such as sugar, citric acid, vitamin C, protein and carrotene, citrin
Equal multivitamins；Wherein, Vitamin C content is 6~20 times of apple, and vitamin C, function of detoxification, eyes to liver
Maintenance, immune system health care all have much effect.
But tangerine orange is a kind of fruit in season, seasonal strong, shelf life is short, and the short-term market digestion amount of fresh fruit is limited, pin
The amount of selling is small, not only influences the income of orchard worker, but also constrains the industrialized development of tangerine orange.
For existing tangerine orange mainly based on eating raw and squeeze the juice, the product oxidation resistance of production is poor.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of tangerine orange fillingss and its preparation method and application., the present invention mentions
The tangerine orange fillings of confession has beautiful in colour, the strong feature of inoxidizability.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of tangerine orange fillingss, by including that following raw material is prepared: tangerine orange, sugar and antistaling agent；It is described
The mass ratio of sugar, antistaling agent and tangerine orange is (10~25): (0.05~0.15): 100.
Preferably, the sugar includes trehalose and/or white granulated sugar.
The present invention also provides the preparation methods of tangerine orange fillings described in above-mentioned technical proposal, comprising the following steps:
(1) after the sugar, antistaling agent and tangerine orange being mixed, crushed, the first boiling is carried out, obtains the first tangerine orange slurry；It is described
Temperature≤110 DEG C of first boiling；
(2) the first tangerine orange slurry obtained the step (1) carries out the second boiling, obtains the second tangerine orange slurry；Described second
Temperature≤100 DEG C of boiling；Vacuum degree≤900Kpa of second boiling；
(3) the second tangerine orange slurry that the step (2) obtains is vacuumized to get tangerine orange fillings is arrived.
Preferably, it needs to handle tangerine orange before tangerine orange and sugar, antistaling agent mixing in the step (1), the processing
Method includes: to clean and boil.
Preferably, the time of the first boiling is 5~10min in the step (1).
Preferably, the time of the second boiling is 25~35min in the step (2).
Preferably, the frequency vacuumized in the step (3) is 5~15s/ times.
The present invention provides tangerine orange fillingss described in above-mentioned technical proposal to prepare the application in cored food.
Preferably, the cored food includes moon cake, Lantern Festival, dumpling and steamed stuffed bun.
The present invention provides a kind of tangerine orange fillingss and its preparation method and application.Tangerine orange is prepared into filling by the present invention
Material not only solves tangerine orange fresh fruit delivery date short problem, and oxidation resistance relatively fresh food and juicing are increased.It utilizes
The tangerine orange fillings that method provided by the invention is prepared is beautiful in colour, inoxidizability is strong.
Specific embodiment
The present invention provides a kind of tangerine orange fillingss, by including that following raw material is prepared: tangerine orange, sugar and antistaling agent；It is described
The mass ratio of sugar, antistaling agent and tangerine orange is (10~25): (0.05~0.15): 100.
The present invention is not particularly limited the source of the tangerine orange, using conventional commercial product.In the present invention, institute
It states tangerine orange and has preferably just taken the tangerine orange for removing tangerine head branch soon.
In the present invention, the mass ratio of the sugar, antistaling agent and tangerine orange is preferably (15~20): (0.08~0.12):
100, more preferably 18:0.1:100.
In the present invention, the sugar is preferably trehalose and/or white granulated sugar, when the sugar is preferably trehalose and white granulated sugar
When, preferably mixed with equal mass ratioes.In the present invention, the sugar has the function of extending the tangerine orange fillings shelf-life.This hair
The bright source to the sugar is not particularly limited, using conventional commercial product.
The present invention is not particularly limited the source of the antistaling agent, preferably purchases and visits the limited public affairs of fine biotechnology in Guangzhou
Department, product standard code name GB26687.
The present invention also provides the preparation methods of tangerine orange fillings described in above-mentioned technical proposal, comprising the following steps:
(1) after the sugar, antistaling agent and tangerine orange being mixed, crushed, the first boiling is carried out, obtains the first tangerine orange slurry；It is described
Temperature≤110 DEG C of first boiling；
(2) the first tangerine orange slurry obtained the step (1) carries out the second boiling, obtains the second tangerine orange slurry；Described second
Temperature≤100 DEG C of boiling；Vacuum degree≤900Kpa of second boiling；
(3) the second tangerine orange slurry that the step (2) obtains is vacuumized to get tangerine orange fillings is arrived.
After the sugar, antistaling agent and tangerine orange are mixed, crushed by the present invention, the first boiling is carried out, obtains the first tangerine orange slurry；Institute
State temperature≤110 DEG C of the first boiling.
The present invention is not particularly limited the mode and sequence of the sugar, antistaling agent and tangerine orange mixing, using conventional mixing
Method.The present invention is not particularly limited the mode of the crushing, it is preferred to use the mode of chopping.
In the present invention, preferably tangerine orange is handled before the tangerine orange and sugar, antistaling agent mixing, the side of the processing
Method includes: to clean and boil.The present invention is not particularly limited clean mode, it is preferred to use does not add the clear of any additive
It washes.The present invention is not particularly limited the method boiled, it is preferred to use 2 times plus water, which turn over, to be boiled, i.e., first using plus water turn over the side boiled
After method removes epidermis pesticide residue, adding water to turn over to boil reduces epidermis bitter taste.
The present invention turns over the amount of water boiled to described plus water and is not particularly limited, and preferably all wraps up tangerine orange.This hair
It is bright that the temperature boiled of turning over is not particularly limited, preferably≤200 DEG C, >=30 DEG C of temperature.In the present invention, described to remove table
Skin pesticide residue adds water to turn over the time boiled independent preferably 20~40min, more preferably 30min with reduction epidermis bitter taste.
In the present invention, temperature≤110 DEG C of first boiling, preferably >=80 DEG C；The time of first boiling is excellent
It is selected as 5~10min, more preferably 8min.
Obtained the first tangerine orange slurry is carried out the second boiling by the present invention, obtains the second tangerine orange slurry；Second boiling
Temperature≤100 DEG C；Vacuum degree≤900Kpa of second boiling.
In the present invention, temperature≤100 DEG C of second boiling, preferably≤80 DEG C；The vacuum degree of second boiling
≤ 900Kpa, preferably > 0Kpa.
The present invention vacuumizes obtained the second tangerine orange slurry to arrive tangerine orange fillings.The present invention is to the pumping
The method of vacuum is not particularly limited, using the method routinely vacuumized.In the present invention, the frequency vacuumized is excellent
It is selected as 5~15s/ times, more preferably 10s/ times.
The present invention provides tangerine orange fillingss described in above-mentioned technical proposal to prepare the application in cored food.The present invention is to institute
It states cored food to be not particularly limited, preferably includes moon cake, Lantern Festival, dumpling or steamed stuffed bun.
The present invention is not particularly limited the application method of the tangerine orange fillings, preferably instant or after being prepared into other food
It is edible.
Below in conjunction with the embodiment in the present invention, the technical solution in the present invention is clearly and completely described.It is aobvious
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
The preparation method of tangerine orange fillings:
(1) tangerine orange 100kg that is mature and just taking is selected, tangerine orange head band branch part is removed；
(2) tap water cleans；
(3) it is put into inside 200 DEG C of frying pan plus water turns over and boils 30min, after putting water；After adding water to turn over boil 30min again, honey is salvaged
Tangerine；
(4) water that the tangerine orange of salvaging is placed directly on above the extra epidermis of porose online face handle is drained；
(5) 25kg trehalose, 25kg white granulated sugar, 0.1kg antistaling agent and the tangerine orange to drain the water are added to and are boiled in filling machine pot,
After directly crushing 2min, automatic stirring prevents viscous pot 8min during opening 0 to 110 DEG C of high-temperature heating mode, and unlatching is taken out true later
Empty mode sets vacuum degree 900KPa, 100 DEG C of temperature, after heating 30min, vacuumize 10 seconds it is primary, until steam is taken out to the greatest extent,
It obtains tangerine orange and falls into material；
(6) vacuum seal is packed.
Wherein, antistaling agent is provided by Guangzhou Bai Qing Biotechnology Co., Ltd, product standard code name GB26687.Boil filling machine
Pot is purchased in Shanghai Mai Ke Food Machinery Co., Ltd., and address is that the cities and towns road Feng Wang 333, product type are given in Senior Residents in Fengxian District of Shanghai
For Qbo70-4SGDR.It is detected through conventional method, the water activity of above-mentioned tangerine orange fillings is 0.778 (31.7 DEG C), and pH value is
4.500, water content 19.61%.
Embodiment 2
The preparation method of tangerine orange fillings:
(1) tangerine orange 100kg that is mature and just taking is selected, tangerine orange head band branch part is removed；
(2) tap water cleans；
(3) it is put into inside 200 DEG C of frying pan plus water turns over and boils 30min, after putting water；After adding water to turn over boil 30min again, honey is salvaged
Tangerine；
(4) water that the tangerine orange of salvaging is placed directly on above the extra epidermis of porose online face handle is drained；
(5) 20kg trehalose, 20kg white granulated sugar, 0.1kg antistaling agent and the tangerine orange to drain the water are added to and are boiled in filling machine pot,
After directly crushing 2min, automatic stirring prevents viscous pot 8min during opening 0 to 110 DEG C of high-temperature heating mode, and unlatching is taken out true later
Empty mode sets vacuum degree 900KPa, 80 DEG C of temperature, after heating 30min, vacuumize 10 seconds it is primary, until steam is taken out to the greatest extent,
It obtains tangerine orange and falls into material；
(6) vacuum seal is packed.
Wherein, antistaling agent is provided by Guangzhou Bai Qing Biotechnology Co., Ltd, product standard code name GB26687.Boil filling machine
Pot is purchased in Shanghai Mai Ke Food Machinery Co., Ltd., and address is that the cities and towns road Feng Wang 333, product type are given in Senior Residents in Fengxian District of Shanghai
For Qbo70-4SGDR.
Embodiment 3
The preparation method of tangerine orange fillings:
(1) tangerine orange 100kg that is mature and just taking is selected, tangerine orange head band branch part is removed；
(2) tap water cleans；
(3) it is put into inside 200 DEG C of frying pan plus water turns over and boils 30min, after putting water；After adding water to turn over boil 30min again, honey is salvaged
Tangerine；
(4) water that the tangerine orange of salvaging is placed directly on above the extra epidermis of porose online face handle is drained；
(5) 10kg trehalose, 10kg white granulated sugar, 0.1kg antistaling agent and the tangerine orange to drain the water are added to and are boiled in filling machine pot,
After directly crushing 2min, automatic stirring prevents viscous pot 8min during opening 0 to 110 DEG C of high-temperature heating mode, and unlatching is taken out true later
Empty mode sets vacuum degree 900KPa, 80 DEG C of temperature, after heating 30min, vacuumize 10 seconds it is primary, until steam is taken out to the greatest extent,
It obtains tangerine orange and falls into material；
(6) vacuum seal is packed.
Wherein, antistaling agent is provided by Guangzhou Bai Qing Biotechnology Co., Ltd, product standard code name GB26687.Boil filling machine
Pot is purchased in Shanghai Mai Ke Food Machinery Co., Ltd., and address is that the cities and towns road Feng Wang 333, product type are given in Senior Residents in Fengxian District of Shanghai
For Qbo70-4SGDR.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of tangerine orange fillings, which is characterized in that by including that following raw material is prepared: tangerine orange, sugar and antistaling agent；The sugar,
The mass ratio of antistaling agent and tangerine orange is (10~25): (0.05~0.15): 100.
2. tangerine orange fillings according to claim 1, which is characterized in that the sugar includes trehalose and/or white granulated sugar.
3. the preparation method of tangerine orange fillings as claimed in claim 1 or 2, which comprises the following steps:
(1) after the sugar, antistaling agent and tangerine orange being mixed, crushed, the first boiling is carried out, obtains the first tangerine orange slurry；Described first
Temperature≤110 DEG C of boiling；
(2) the first tangerine orange slurry obtained the step (1) carries out the second boiling, obtains the second tangerine orange slurry；Second boiling
Temperature≤100 DEG C；Vacuum degree≤900Kpa of second boiling；
(3) the second tangerine orange slurry that the step (2) obtains is vacuumized to get tangerine orange fillings is arrived.
4. preparation method according to claim 3, which is characterized in that tangerine orange and sugar, antistaling agent mixing in the step (1)
Preceding to handle tangerine orange, the method for the processing includes: to clean and boil.
5. preparation method according to claim 3, which is characterized in that in the step (1) time of the first boiling be 5~
10min。
6. preparation method according to claim 3, which is characterized in that the time of the second boiling is 25 in the step (2)
~35min.
7. preparation method according to claim 3, which is characterized in that the frequency vacuumized in the step (3) be 5~
15s/ times.
8. tangerine orange fillings of any of claims 1 or 2 is preparing the application in cored food.
9. application according to claim 8, which is characterized in that the cored food includes moon cake, Lantern Festival, dumpling and packet
Son.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910461110.0A CN110122804A (en) | 2019-05-30 | 2019-05-30 | A kind of tangerine orange fillings and its preparation method and application |
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ID=67582860
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| CN111011770A (en) * | 2019-12-11 | 2020-04-17 | 江西桔娃食品有限公司 | Preparation formula and method of mandarin orange stuffing |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111011770A (en) * | 2019-12-11 | 2020-04-17 | 江西桔娃食品有限公司 | Preparation formula and method of mandarin orange stuffing |
| CN110915859A (en) * | 2019-12-16 | 2020-03-27 | 江西桔娃食品有限公司 | Formula and preparation method of health-care tangerine crisp |
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