CN110547352A - Preserved navel orange and preparation method thereof - Google Patents
Preserved navel orange and preparation method thereof Download PDFInfo
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- CN110547352A CN110547352A CN201910934754.7A CN201910934754A CN110547352A CN 110547352 A CN110547352 A CN 110547352A CN 201910934754 A CN201910934754 A CN 201910934754A CN 110547352 A CN110547352 A CN 110547352A
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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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Abstract
The invention provides preserved navel oranges and a preparation method thereof, and relates to the technical field of food processing. The invention combines color protection and hardening into one step, can effectively shorten the processing time on the basis of not influencing the quality of the preserved fruit, and simplifies the steps. The preparation method adopts a mode of repeatedly soaking sugar in vacuum to soak sugar, and compared with the conventional mode of soaking sugar once or repeatedly under normal pressure, the preparation method can obviously improve the quality of the preserved navel oranges. The preserved navel orange prepared by the method is golden and transparent in color, not sticky, complete and full in tissue, soft and tough, moderate in sour and sweet taste and has the navel orange flavor, the problem of large fresh fruit waste caused by high selling pressure, difficult storage and short selling period of the fresh navel oranges is solved, and the additional value of the navel orange products is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to preserved navel orange and a preparation method thereof.
Background
Navel oranges belong to the genus Citrus of the family Rutaceae, are sweet orange species populations, and are more abundant in planting, production and eating amount than other species. The navel orange is called as 'navel orange' because of its apical attachment of secondary fruitlets which develop incompletely and crack in navel shape. The navel orange pulp accounts for about 75% of the whole fruit, has rich juice, strong flavor, sweet taste, crisp and tender flesh, slag and rich nutrition, contains various nutrient components necessary for human bodies, is beneficial to improving the immunity of the human bodies, can prevent various diseases such as cold, cancer, high fat, cataract, heart disease and the like, and has the functions of protecting teeth and gum, healing wounds, resisting asthma, delaying senescence and the like.
China is the country with the largest planting area of navel oranges in the world, wherein the Jiangxi navel orange is the most famous. In recent years, the planting scale of Gannan navel orange is continuously enlarged, and the total yield is rapidly improved. However, the mature period of the fruit of the Chinese main navel orange variety is concentrated, the quantity of the fruits in the same time is increased, the storage capacity of a production area is limited, and the fresh selling pressure of the navel oranges is high, and the navel oranges are improperly stored. Except fresh commercial fruits of navel oranges, the cause and effect size, surface scratches and other reasons can generate a certain amount of appearance which does not accord with the sales standard of the fresh fruits, but the internal quality of the foreign fruits of the navel oranges and the like meeting the processing requirements often cannot be effectively utilized, and the large amount of waste of the navel oranges is also caused.
At present, the navel orange processing is mainly carried out on fresh fruits in a commercialized way, and deep processing is in a primary stage. The processing technology of navel orange includes fruit juice, fruit wine and so on. Although fruit juice and fruit wine are commercially produced, the raw materials only account for 8 percent of the total weight of the navel oranges, and the production technologies of fruit pie, jam and the like are not commercially produced, so that a large proportion of the navel oranges cannot be effectively converted into economic benefits.
Disclosure of Invention
The invention provides preserved navel oranges and a preparation method thereof in order to overcome the problem of waste caused by insufficient deep processing of the conventional navel oranges.
In order to achieve the above object, the present invention provides the following technical solutions:
The invention provides a preparation method of preserved navel oranges, which comprises the following steps:
(1) Peeling navel oranges, and then slicing to obtain navel orange slices;
(2) Soaking the navel orange slices in the color protection hardening liquid for 1.5-2.5 h, and cleaning to obtain treated navel orange slices;
The color protection hardening liquid comprises citric acid with the mass percentage concentration of 0.3-1%, salt with the mass percentage concentration of 0.5-2% and calcium chloride with the mass percentage concentration of 0.25-1.5%;
(3) sequentially carrying out vacuum impregnation on the processed navel orange slices in sugar solutions with the mass volume fractions of 25%, 40% and 45-60%, draining, and drying to obtain navel orange preserved fruits;
The sugar solution also comprises citric acid besides sugar, and the mass ratio of the sugar to the citric acid is 600: 0.5-2.
Preferably, the thickness of the navel orange slices in the step (1) is 0.4-0.6 cm.
preferably, the color-protecting hardening liquid in the step (2) comprises citric acid with the mass percentage concentration of 0.6%, common salt with the mass percentage concentration of 1% and calcium chloride with the mass percentage concentration of 0.75%.
Preferably, the ratio of the mass of the navel orange slices in the step (3) to the volume of the sugar solution in each immersion is 1g: 1.5-4 ml independently.
Preferably, in the step (3), the time for each vacuum impregnation is 6-10 h.
preferably, in the step (3), during each vacuum impregnation, the pressure of the vacuum impregnation is 87-93 kPa independently, the vacuumizing time is 25-40 min independently, and the temperature is 24-28 ℃.
Preferably, in the step (3), the stirring speed is 15 to 40rpm with stirring every vacuum impregnation.
Preferably, in the step (3), the drying temperature is 50-60 ℃.
preferably, the navel orange is Gannan navel orange.
The invention also provides the preserved navel orange prepared by the method in the technical scheme.
Compared with the prior art, the invention has the beneficial effects that:
The invention provides a preparation method of preserved navel oranges. The invention combines color protection and hardening into one step, has no obvious difference on the quality of the preserved fruit compared with the conventional method of firstly protecting color and then hardening, but can effectively shorten the processing time and simplify the steps. The preparation method adopts a mode of repeatedly soaking the sugar in vacuum to soak the sugar, and compared with the conventional mode of soaking the sugar once or repeatedly under normal pressure, the method can obviously improve the quality of the preserved navel oranges and improve the color, taste, flavor and the like of the preserved navel oranges. The preserved navel orange prepared by the invention has golden and transparent color, complete and full tissue, softness and toughness, moderate sour-sweet taste and navel orange flavor, solves the problem of great fresh fruit waste caused by large selling pressure, difficult storage and short selling period of the fresh navel orange, and improves the additional value of the navel orange product.
Drawings
FIG. 1 shows preserved navel orange prepared by the present invention.
Detailed Description
The invention provides a preparation method of preserved navel oranges, which comprises the following steps:
(1) Peeling navel oranges, and then slicing to obtain navel orange slices;
(2) soaking the navel orange slices in the color protection hardening liquid for 1.5-2.5 h, and cleaning to obtain treated navel orange slices;
The color protection hardening liquid comprises citric acid with the mass percentage concentration of 0.3-1%, salt with the mass percentage concentration of 0.5-2% and calcium chloride with the mass percentage concentration of 0.25-1.5%;
(3) Sequentially carrying out vacuum impregnation on the processed navel orange slices in sugar solutions with the mass volume fractions of 25%, 40% and 45-60%, draining, and drying to obtain navel orange preserved fruits;
The sugar solution also comprises citric acid besides sugar, and the mass ratio of the sugar to the citric acid is 600: 0.5-2.
The navel orange slices are obtained by peeling and slicing the navel oranges. The navel orange raw material used for preparing the preserved navel orange can be fresh navel oranges, and can also be secondary navel oranges with poor appearance and commodity. When the preserved navel orange is prepared, only the pulp of the navel orange is required, so that deep processing channels of secondary navel orange fruits are increased, and the additional value of the secondary navel orange fruits is improved. The navel orange is preferably Gannan navel orange, and the Jiangnan flavor is added to the preserved fruit of the prepared navel orange.
In the invention, the navel orange peels are removed completely without destroying the flesh tissues when the navel oranges are peeled. In the invention, the navel orange is preferably cleaned before peeling to remove residual stains and pesticides on the skin and prevent the flesh from being polluted.
In the invention, the thickness of the navel orange slice is preferably 0.4-0.6 cm, and more preferably 0.5 cm. The subsequent color protection hardening treatment and sugar soaking treatment are easier to carry out under the thickness of the navel orange slices defined by the invention.
After obtaining the navel orange slices, soaking the navel orange slices in the color protection hardening liquid for 1.5-2.5 hours, and cleaning to obtain the processed navel orange slices. Compared with the conventional preserved fruit preparation method, the method combines color protection and hardening into one step, and can effectively save the processing time on the basis of not influencing the quality of the preserved fruit.
The color protection hardening liquid comprises citric acid with the mass percentage concentration of 0.3-1%, salt with the mass percentage concentration of 0.5-2% and calcium chloride with the mass percentage concentration of 0.25-1.5%; preferably, the method comprises the following steps: citric acid with the mass percentage concentration of 0.6 percent, salt with the mass percentage concentration of 1 percent and calcium chloride with the mass percentage concentration of 0.75 percent. In the invention, citric acid and salt in the color-protecting hardening liquid play a role in protecting color and preventing and controlling the oxidation and browning of navel oranges; the calcium chloride in the color-protecting hardening liquid can promote the shaping of the navel orange slices and prevent the navel orange slices from spalling in the subsequent preparation process and finished products. In the present invention, the solvent of the color-protecting curing liquid is preferably water.
In the invention, the soaking time of the navel orange slices in the color protection hardening liquid is preferably 2 hours; the soaking temperature is preferably 24-28 ℃, and more preferably 25 ℃. The dosage of the color protection hardening liquid is not specially limited, as long as the navel orange slices can be immersed.
After the processed navel orange slices are obtained, the processed navel orange slices are sequentially dipped in sugar solutions with the mass volume fractions of 25%, 40% and 45-60% in vacuum, drained and dried to obtain the preserved navel oranges. The invention selects sugar solution with gradient concentration to carry out vacuum impregnation for many times, and compared with the conventional normal pressure single or multiple impregnation, the preserved navel orange has better quality.
The sugar solution disclosed by the invention comprises citric acid besides sugar, and the mass ratio of the sugar to the citric acid is 600: 0.5-2, preferably 600:1. In the invention, the sugar is preferably white granulated sugar. The mass volume fraction concentration of the sugar solution refers to the concentration of white granulated sugar in the sugar solution. In the invention, the citric acid in the sugar solution plays roles in protecting color, protecting vitamin C and adjusting flavor. The navel oranges originally contain certain citric acid, but the navel oranges have individual difference to cause taste difference, and in order to ensure stable and consistent flavor of the preserved navel oranges, the invention limits the specific dosage ratio of sugar to citric acid and uses the citric acid to adjust the acid content. In the present invention, the concentration of the third sugar solution in vacuum impregnation is preferably 25%, 40%, 50-55% in this order. Vacuum impregnation is sequentially carried out in the gradient concentration range, and the preserved navel oranges prepared are better in quality. In the present invention, the solvent for the sugar solution is preferably water.
In the invention, the ratio of the mass of the navel orange slices to the volume of the sugar solution in each vacuum impregnation is preferably 1g: 1.5-4 ml independently, and more preferably 1g:2ml independently. In the invention, the time of each vacuum impregnation is preferably 6-10 h, and more preferably 8 h; the independent pressure of vacuum impregnation is preferably 87-93 kPa, and more preferably 90 kPa; the vacuumizing time is preferably 25-40 min independently, more preferably 30min, and the vacuum impregnation time is calculated from the end of vacuumizing; the temperature of vacuum impregnation is preferably 24-28 ℃, and more preferably 25 ℃.
In the present invention, it is preferable to perform vacuum impregnation each time with stirring, and the rotation speed of the stirring is preferably 15 to 40rpm, more preferably 20 rpm. According to the embodiment of the present invention, the stirring can also be achieved by rotating, and the rotating speed is the stirring speed.
In the invention, the drying temperature is preferably 50-60 ℃; the drying method is preferably hot air drying. Preferably, when the navel orange slices are dried until the surfaces of the navel orange slices are dry, not sticky and have certain elasticity, the drying is stopped, and the preserved navel oranges are obtained. The method is carried out at the defined drying temperature, so that the quality of the preserved navel oranges, such as color, texture, taste, flavor and the like, can be effectively improved.
In the present invention, the dried preserved navel orange is preferably sealed and preserved in opaque tin foil paper.
The preparation method of the preserved navel oranges provided by the invention can effectively improve the quality of the preserved navel oranges, save the preparation time and simplify the operation steps.
The invention also provides the preserved navel orange prepared by the method in the technical scheme, and the prepared preserved navel orange is golden and transparent in color, complete and full in tissue, soft and tough, moderate in sour and sweet taste and has the flavor of navel oranges. The preserved navel orange provided by the invention has the total sugar content of over 61.5% by mass and the water content of 15-25% by mass.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
example 1
Selecting fresh, plump, disease and pest free, rot free, mature and other fruit navel oranges, washing with clear water to remove residual pesticide and stain on the surface of the navel oranges, removing the whole navel oranges (ensuring that pulp tissues are not damaged), trimming the two end parts of the head and the tail of the peeled navel oranges, and cutting into uniform slices with the thickness of 0.5cm to obtain navel orange slices.
And (3) putting the cut navel orange slices into a color protection hardening liquid prepared from 0.3% of citric acid, 1% of salt and 0.25% of calcium chloride in percentage by mass, soaking for 2 hours, rinsing the surface color protection hardening liquid of the navel orange slices with clear water after soaking is finished, taking out the navel orange slices, and draining the surface water at normal temperature to obtain the processed navel orange slices.
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 60g:100ml in sequence to obtain a sugar solution with the mass volume percentage concentration of 25%, a sugar solution with the mass volume percentage concentration of 40% and a sugar solution with the mass volume percentage concentration of 60%.
And sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 60% to perform normal-temperature vacuum impregnation, wherein the vacuum impregnation time is 8 hours each time, and the vacuum impregnation pressure is 90 kPa. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each vacuum impregnation is 1: 2.
after vacuum impregnation, fishing out the navel orange slices, draining, spreading in a baking tray, drying in a blowing constant-temperature drying oven at 50 ℃, turning over once every 2 hours until the surface of the preserved fruit is dry, non-sticky and elastic, removing the dried preserved navel orange which is shrunk, deformed and cracked, and sealing the preserved fruit in opaque tin foil paper.
Example 2
Selecting fresh, plump, disease and pest free, rot free, mature and other fruit navel oranges, washing with clear water to remove residual pesticide and stain on the surface of the navel oranges, removing the whole navel oranges (ensuring that pulp tissues are not damaged), trimming the two end parts of the head and the tail of the peeled navel oranges, and cutting into uniform slices with the thickness of 0.5cm to obtain navel orange slices.
And (3) putting the cut navel orange slices into a color protection hardening liquid prepared from 0.6% of citric acid, 1% of salt and 0.5% of calcium chloride in percentage by mass, soaking for 2 hours, rinsing the surface color protection hardening liquid of the navel orange slices with clear water after soaking is finished, taking out the navel orange slices, and draining the surface water at normal temperature to obtain the processed navel orange slices.
Mixing the white granulated sugar and the citric acid according to a mass ratio of 600:1.5 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 50g:100ml in sequence to obtain a sugar solution with a mass volume percentage concentration of 25%, a sugar solution with a mass volume percentage concentration of 40% and a sugar solution with a mass volume percentage concentration of 50%.
And sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 50% to perform normal-temperature vacuum impregnation, wherein the vacuum impregnation time is 7 hours each time, and the vacuum impregnation pressure is 87 kPa. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each vacuum impregnation is 1: 2.
After vacuum impregnation, taking out the navel orange slices, draining, spreading in a drying tray, drying in a 55 ℃ blast air constant temperature drying oven, turning over once every 2 hours until the surface of the preserved fruit is dry, non-sticky and elastic, removing the dried preserved navel orange which is shrunk, deformed and cracked, and sealing in opaque tin foil paper.
Example 3
Selecting fresh, plump, disease and pest free, rot free, mature and other fruit navel oranges, washing with clear water to remove residual pesticide and stain on the surface of the navel oranges, removing the whole navel oranges (ensuring that pulp tissues are not damaged), trimming the two end parts of the head and the tail of the peeled navel oranges, and cutting into uniform slices with the thickness of 0.5cm to obtain navel orange slices.
and (3) putting the cut navel orange slices into a color protection hardening liquid prepared from 0.9% of citric acid, 1% of salt and 0.75% of calcium chloride in percentage by mass, soaking for 2.5 hours, rinsing the surface color protection hardening liquid of the navel orange slices with clear water after soaking, taking out, and draining the surface water at normal temperature to obtain the processed navel orange slices.
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 60g:100ml in sequence to obtain a sugar solution with the mass volume percentage concentration of 25%, a sugar solution with the mass volume percentage concentration of 40% and a sugar solution with the mass volume percentage concentration of 60%.
And sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 60% to perform normal-temperature vacuum impregnation, wherein the vacuum impregnation time is 8 hours each time, and the vacuum impregnation pressure is 93 kPa. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each vacuum impregnation is 1: 2.
After vacuum impregnation, fishing out the navel orange slices, draining, spreading in a drying tray, drying in a 60 ℃ blast constant temperature drying oven, turning over once every 2 hours until the surface of the preserved fruit is dry, non-sticky and elastic, removing the dried preserved navel orange which is shrunk, deformed and cracked, and sealing the preserved fruit in opaque tin foil paper.
Example 4
Selecting fresh, plump, disease and pest free, rot free, mature and other fruit navel oranges, washing with clear water to remove residual pesticide and stain on the surface of the navel oranges, removing the whole navel oranges (ensuring that pulp tissues are not damaged), trimming the two end parts of the head and the tail of the peeled navel oranges, and cutting into uniform slices with the thickness of 0.5cm to obtain navel orange slices.
And (3) putting the cut navel orange slices into a color protection hardening liquid prepared from 0.6% of citric acid, 1% of salt and 0.75% of calcium chloride in percentage by mass, soaking for 2 hours, rinsing the surface color protection hardening liquid of the navel orange slices with clear water after soaking is finished, taking out the navel orange slices, and draining the surface water at normal temperature to obtain the processed navel orange slices.
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 60g:100ml in sequence to obtain a sugar solution with the mass volume percentage concentration of 25%, a sugar solution with the mass volume percentage concentration of 40% and a sugar solution with the mass volume percentage concentration of 60%.
And sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 60% to perform normal-temperature vacuum impregnation, wherein the vacuum impregnation time is 8 hours each time, and the vacuum impregnation pressure is 90 kPa. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each vacuum impregnation is 1: 2.
After vacuum impregnation, fishing out the navel orange slices, draining, spreading in a drying tray, drying in a 60 ℃ blast constant temperature drying oven, turning over once every 2 hours until the surface of the preserved fruit is dry, non-sticky and elastic, removing the dried preserved navel orange which is shrunk, deformed and cracked, and sealing the preserved fruit in opaque tin foil paper. The finished preserved fruit is shown in fig. 1, wherein the total sugar content is 61.5% by mass, and the water content is 20% by mass.
Comparative example 1
Selecting fresh, plump, disease and pest free, rot free, mature and other fruit navel oranges, washing with clear water to remove residual pesticide and stain on the surface of the navel oranges, removing the whole navel oranges (ensuring that pulp tissues are not damaged), trimming the two end parts of the head and the tail of the peeled navel oranges, and cutting into uniform slices with the thickness of 0.5cm to obtain navel orange slices.
And (2) putting the cut navel orange slices into a color protection solution (prepared from 0.6 mass percent of citric acid and 1 mass percent of salt) to be soaked for 2 hours, taking out the navel orange slices to be drained, then putting the navel orange slices into a hardening solution (a calcium chloride solution with the mass percent of 0.75%) to be soaked for 2 hours, rinsing the hardening solution on the surfaces of the navel orange slices with clear water after soaking is finished, taking out the navel orange slices, and draining the surface water at normal temperature to obtain the processed navel orange slices.
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 60g:100ml in sequence to obtain a sugar solution with the mass volume percentage concentration of 25%, a sugar solution with the mass volume percentage concentration of 40% and a sugar solution with the mass volume percentage concentration of 60%.
And sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 60% to perform normal-temperature vacuum impregnation, wherein the vacuum impregnation time is 8 hours each time, and the vacuum impregnation pressure is 90 kPa. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each vacuum impregnation is 1: 2.
After vacuum impregnation, fishing out the navel orange slices, draining, spreading in a drying tray, drying in a 60 ℃ blast constant temperature drying oven, turning over once every 2 hours until the surface of the preserved fruit is dry, non-sticky and elastic, removing the dried preserved navel orange which is shrunk, deformed and cracked, and sealing the preserved fruit in opaque tin foil paper.
example 5
The difference between comparative example 1 and example 4 is only the color protection and hardening step, and comparative example 1 is color protection for 2h and then hardening for 2h, while example 4 is color protection and hardening for 2 h. Sensory evaluation was performed on the preserved navel oranges prepared in example 4 and comparative example 1, and the sensory evaluation criteria and results are shown in table 1 and table 2, respectively.
TABLE 1 sensory evaluation criteria for preserved navel orange
TABLE 2 influence of color-protecting hardening synchronous treatment on quality of preserved navel orange
As can be seen from Table 2, the processing mode of simultaneously performing color protection and hardening in the invention has no significant difference in the quality of the preserved fruit compared with the method of performing color protection and hardening firstly in the conventional method, but the processing time can be shortened by one time by simultaneously performing color protection and hardening in the invention, thereby effectively simplifying the steps and shortening the processing time.
Comparative example 2
The procedure was as in example 4 except that the sugar infusion was carried out as follows:
mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the mass ratio of the mixture to the volume of water of 60g:100ml to obtain a sugar solution with the mass volume percentage concentration of 60%.
And (3) putting the processed navel orange slices into a sugar solution with the mass volume percentage concentration of 60% to be soaked for 24 hours at normal temperature and normal pressure, wherein the ratio of the mass of the processed navel orange slices to the volume of the soaked sugar solution is 1: 2.
Comparative example 3
The procedure was as in example 4 except that the sugar infusion was carried out as follows:
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 60g:100ml in sequence to obtain a sugar solution with the mass volume percentage concentration of 25%, a sugar solution with the mass volume percentage concentration of 40% and a sugar solution with the mass volume percentage concentration of 60%.
And (3) sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 60% to perform normal-temperature normal-pressure impregnation, wherein the impregnation time is 8 hours each time. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each immersion is 1: 2.
Comparative example 4
the procedure was as in example 4 except that the sugar infusion was carried out as follows:
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the mass ratio of the mixture to the volume of water of 60g:100ml to obtain a sugar solution with the mass volume percentage concentration of 60%.
And (3) putting the processed navel orange slices into sugar solution with the mass volume percentage concentration of 60% for vacuum impregnation at normal temperature for 24 hours, wherein the vacuum impregnation pressure is 90 kPa. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution subjected to vacuum impregnation is 1: 2.
Example 6
According to the sensory evaluation criteria shown in table 1, sensory evaluation was performed on the preserved navel oranges prepared in example 4 (room temperature vacuum multi-dipping), comparative example 2 (room temperature and normal pressure single-dipping), comparative example 3 (room temperature and normal pressure multi-dipping) and comparative example 4 (room temperature vacuum single-dipping), and the sensory evaluation results are shown in table 3.
TABLE 3 influence of different sugar soaking ways on the quality of preserved navel orange
As can be seen from Table 3, the quality of the preserved navel oranges subjected to sugar soaking at normal temperature and under normal pressure is obviously superior to that of the preserved navel oranges subjected to sugar soaking at normal temperature and under normal pressure, and the quality of the preserved navel oranges subjected to sugar soaking for multiple times is also obviously superior to that of the preserved navel oranges subjected to sugar soaking for single time, namely the quality of the preserved navel oranges can be obviously improved by adopting vacuum sugar soaking for multiple times by the method.
example 7
The procedure was as in example 4 except that the sugar infusion was carried out as follows:
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 55g:100ml in sequence to obtain a sugar solution with the mass volume percentage concentration of 25%, a sugar solution with the mass volume percentage concentration of 40% and a sugar solution with the mass volume percentage concentration of 55%.
And (3) sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 55% to perform normal-temperature normal-pressure impregnation, wherein the impregnation time is 8 hours each time. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each immersion is 1: 2.
Example 8
The procedure was as in example 4 except that the sugar infusion was carried out as follows:
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 50g:100ml in sequence to obtain a sugar solution with the mass volume percentage concentration of 25%, a sugar solution with the mass volume percentage concentration of 40% and a sugar solution with the mass volume percentage concentration of 50%.
And (3) sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 50% to perform normal-temperature normal-pressure impregnation, wherein the impregnation time is 8 hours each time. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each immersion is 1: 2.
Example 9
The procedure was as in example 4 except that the sugar infusion was carried out as follows:
Mixing the white granulated sugar and the citric acid according to the mass ratio of 600:1 to obtain a mixture, and mixing the mixture according to the ratio of the mass of the mixture to the volume of water of 25g:100ml, 40g:100ml and 45g:100ml in sequence to obtain a sugar solution with the mass volume percentage concentration of 25%, a sugar solution with the mass volume percentage concentration of 40% and a sugar solution with the mass volume percentage concentration of 45%.
And (3) sequentially putting the processed navel orange slices into sugar solutions with mass volume percentage concentrations of 25%, 40% and 45% to perform normal-temperature normal-pressure impregnation, wherein the impregnation time is 8 hours each time. The ratio of the mass of the processed navel orange slices to the volume of the sugar solution in each immersion is 1: 2.
example 10
Sensory evaluation was performed on the navel orange preserved fruits prepared in example 4 (infusion gradient 25% -40% -60%), example 7 (infusion gradient 25% -40% -55%), example 8 (infusion gradient 25% -40% -50%) and example 9 (infusion gradient 25% -40% -45%) according to the sensory evaluation criteria shown in table 1, and the sensory evaluation results are shown in table 4.
TABLE 4 influence of different sugar solutions on quality of preserved navel orange
As can be seen from the data in Table 4, the preserved navel oranges with better quality can be obtained under the condition of the sugar soaking gradient concentration defined by the invention, wherein the preserved navel oranges with better quality can be obtained within the range of 25% -40% -50-55% of the sugar soaking gradient concentration.
Example 11
the procedure was as in example 4 except that the drying temperature was 50 ℃.
Example 12
The procedure was as in example 4 except that the drying temperature was 55 ℃.
Comparative example 5
The procedure was as in example 4 except that the drying temperature was 65 ℃.
Comparative example 6
The procedure was as in example 4 except that the drying temperature was 70 ℃.
example 13
Sensory evaluation was performed on the preserved navel oranges prepared in example 4 (drying temperature 60 ℃ C.), example 11 (drying temperature 50 ℃ C.), example 12 (drying temperature 55 ℃ C.), comparative example 5 (drying temperature 65 ℃ C.), and comparative example 6 (drying temperature 70 ℃ C.) according to the sensory evaluation criteria shown in Table 1, and the sensory evaluation results are shown in Table 5.
TABLE 5 influence of different drying temperatures on the quality of preserved navel orange
As can be seen from Table 5, when the dried navel orange fruits obtained at the drying temperature of 50-60 ℃ have better quality than the dried navel orange fruits obtained at the drying temperature of 65-70 ℃, the invention is shown to be capable of obtaining the preserved navel oranges with better quality when the dried navel orange fruits are dried at the temperature of 50-60 ℃.
In conclusion, the preparation method of the preserved navel oranges provided by the invention can effectively shorten the preparation time and simplify the operation steps, and the prepared preserved navel oranges are golden and transparent in color and luster, complete and full in tissue, soft and tough, moderate in sour and sweet taste and have the flavor of navel oranges.
the foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of preserved navel oranges is characterized by comprising the following steps:
(1) Peeling navel oranges, and then slicing to obtain navel orange slices;
(2) Soaking the navel orange slices in the color protection hardening liquid for 1.5-2.5 h, and cleaning to obtain treated navel orange slices;
The color protection hardening liquid comprises citric acid with the mass percentage concentration of 0.3-1%, salt with the mass percentage concentration of 0.5-2% and calcium chloride with the mass percentage concentration of 0.25-1.5%;
(3) sequentially carrying out vacuum impregnation on the processed navel orange slices in sugar solutions with the mass volume fractions of 25%, 40% and 45-60%, draining, and drying to obtain navel orange preserved fruits;
The sugar solution also comprises citric acid besides sugar, and the mass ratio of the sugar to the citric acid is 600: 0.5-2.
2. The preparation method according to claim 1, wherein the thickness of the navel orange slices in the step (1) is 0.4-0.6 cm.
3. The method according to claim 1, wherein the color-protecting hardening liquid of step (2) comprises citric acid of 0.6% by mass, common salt of 1% by mass, and calcium chloride of 0.75% by mass.
4. The preparation method according to claim 1, wherein the ratio of the mass of the navel orange slices in the step (3) to the volume of the sugar solution in each immersion is 1g: 1.5-4 ml.
5. the method according to claim 1 or 4, wherein in the step (3), the time for each vacuum impregnation is 6-10 h.
6. The preparation method according to claim 1, wherein in the step (3), the pressure of vacuum impregnation is 87 to 93kPa independently, the vacuumizing time is 25 to 40min independently, and the temperature is 24 to 28 ℃ independently at each vacuum impregnation.
7. The production method according to claim 1 or 6, wherein the vacuum impregnation in the step (3) is carried out at a stirring speed of 15 to 40rpm with stirring.
8. The method according to claim 1, wherein the drying temperature in the step (3) is 50 to 60 ℃.
9. The method of claim 1, wherein the navel orange is Gannan navel orange.
10. A preserved navel orange prepared by the method of any one of claims 1 to 9.
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Application publication date: 20191210 |