CN112314905A - Tangerine and preparation method thereof - Google Patents
Tangerine and preparation method thereof Download PDFInfo
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- CN112314905A CN112314905A CN202011280868.3A CN202011280868A CN112314905A CN 112314905 A CN112314905 A CN 112314905A CN 202011280868 A CN202011280868 A CN 202011280868A CN 112314905 A CN112314905 A CN 112314905A
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- 241000675108 Citrus tangerina Species 0.000 title 1
- 241001672694 Citrus reticulata Species 0.000 claims abstract description 74
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- 238000000034 method Methods 0.000 claims abstract description 31
- 241000207199 Citrus Species 0.000 claims abstract description 30
- 238000010025 steaming Methods 0.000 claims abstract description 30
- 238000000643 oven drying Methods 0.000 claims abstract description 15
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- MRIAQLRQZPPODS-UHFFFAOYSA-N nobiletin Chemical compound C1=C(OC)C(OC)=CC=C1C1=CC(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 MRIAQLRQZPPODS-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention belongs to the field of food processing. A method for making tangerine comprises the following steps: cleaning whole mandarin orange, removing impurities, steaming at high temperature, oven drying at constant temperature, repeatedly and alternately steaming and oven drying for 30-33 times, taking out, storing in shade dry place, and naturally fermenting for at least 30 days to obtain tangerine. The preparation method can be used for the aging of the whole citrus, can effectively avoid the mildew of the whole citrus in the aging process, has simple preparation method, controllable processing degree and high production efficiency, and can effectively improve the aging quality of the aged citrus. The obtained tangerine fruit has complete shape, black brown color inside and outside, light specific gravity, hard tangerine peel, clear surface texture, mellow citrus fragrance, and high content of effective components.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for making tangerine.
Background
The citrus is fruit of Citrus reticulata Blanco of Citrus of Rutaceae and its cultivar, and has beautiful shape, rich nutrition and edible whole fruit, and its dried mature pericarp is called pericarpium Citri Tangerinae. Pericarpium Citri Tangerinae has effects of regulating qi-flowing, invigorating spleen, eliminating dampness and eliminating phlegm. The tangerine peel aging is a natural fermentation process of the tangerine peel, and is a main process for developing fragrance, consolidating and improving varieties of the tangerine peel, the special quality and the old fragrance of the tangerine peel are formed in the fermentation process, and in the tangerine peel aging process, chemical components such as flavonoids, amino acids, saccharides and the like in the tangerine peel are naturally oxidized to cause the formation of brown substances and the generation of characteristic old odor. The quality of the dried orange peel is closely related to the aging condition, the traditional dried orange peel aging is carried out under the natural condition, the product is stored in a dry and ventilated environment and in a packaging container with good air permeability, and the effective content of the dried orange peel changes with time in the fermentation process. The orange peel aged for more than 3 years can be called as the dried orange peel, and the traditional dried orange peel preparation has the following problems: the aging time is long, and the production efficiency is low; secondly, natural environmental conditions are difficult to control, and the artificial experience operation easily causes mildew and rot, thereby affecting the product quality; thirdly, in order to prevent the rotten pulp from affecting the quality of the dried orange peel, the peel of the dried orange peel must be peeled off to remove the pulp, the manufacturing process is complex, and the pulp is discarded to cause huge waste.
Chinese invention CN2016102335653 discloses a method for accelerating the aging of dried orange peel, the orange peel is cleaned and dried until containing a small amount of water, the treatments of high temperature and high humidity and low temperature and low humidity are alternately carried out for a plurality of times, and the aging quality of the dried orange peel can be rapidly realized for natural aging for 3-5 years. The invention has the problems of long treatment time at high temperature, high humidity and low temperature and low humidity and high energy consumption for controlling the humidity and the temperature, and aims to improve the aging quality of the tangerine peel, and the aging of the whole citrus is not examined and the aging technology of the whole citrus is not disclosed. The whole citrus is easy to mildew and rot in the aging process, the pulp of the whole citrus is easy to rot in the long-time high-temperature and high-humidity treatment process, and the product quality is difficult to control.
Chinese CN201811248952X discloses a method for preparing whole citrus, which comprises washing whole citrus, sterilizing by ultraviolet irradiation, fermenting, oven drying, cutting, and aging to obtain dried citrus; wherein the zymocyte liquid is prepared by soaking original pericarpium Citri Tangerinae powder in water. The sterilization and drying steps of the method need to be carried out under the irradiation of ultraviolet rays, the requirement on equipment is high, and the operation is complex; the strain quantity in the zymophyte liquid is difficult to control, the bacteria liquid is only sprayed on the surfaces of the oranges, the pulp is only dried and condensed in the baking process, the fermentation degree is low, and the overall aging quality of the tangerine peels and oranges is difficult to control.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the preparation method of the aged oranges, the preparation method can be used for aging the whole oranges, can effectively prevent the whole oranges from mildewing in the aging process, and has the advantages of simple preparation method, controllable processing degree, high production efficiency and capability of effectively improving the aging quality of the aged oranges. The obtained tangerine fruit has complete shape, black brown color inside and outside, light specific gravity, hard tangerine peel, clear surface texture, mellow citrus fragrance, and high content of effective components.
The technical scheme of the invention is as follows:
a method for making tangerine comprises the following steps: cleaning whole mandarin orange, removing impurities, steaming at high temperature, oven drying at constant temperature, repeatedly and alternately steaming and oven drying for 30-33 times, taking out, storing in shady dry and cool place, and naturally fermenting for at least 30 days to obtain tangerine.
Furthermore, pesticides are not applied in the growth process of the oranges, so that the safety, naturalness and no pollution of the oranges can be ensured.
Further, the orange is a Longannianju.
The acidity of the Longnian oranges is less than or equal to 1.6mg/100ml, the nutrition is rich, the prepared tangerine is not too sour and astringent in taste, the citrus fragrance is mellow, and the content of active ingredients is high. The Longnian orange meat is rich in sugar, citric acid and various vitamins, and has effects of improving body function and promoting metabolism; the product is rich in hesperidin and flavonoid glycoside, and has effects in clearing away blood lipid, reducing cholesterol in blood, and inhibiting capillary bursting; is rich in volatile oil, citric acid, etc., and has effects of dispersing stagnated liver qi, moistening lung, eliminating dampness, and eliminating phlegm. The vitamin P rich in the tangerine pith can dilate blood vessels and has the effects of reducing blood pressure, dredging collaterals, reducing phlegm, regulating qi, eliminating stagnation and the like. The orange stone is neutral in nature, bitter in taste and non-toxic, and has the effects of regulating qi and relieving pain.
Further, the steaming temperature is 70-90 ℃, and the steaming time is 90-120 min. The steaming temperature is too low, and the oranges are easy to rot and deteriorate in the aging process. The steaming temperature is too high, active substances in the tangerine are easy to damage, and the content of effective components in the tangerine is influenced.
Furthermore, the drying temperature is 20-50 ℃, the drying humidity is less than or equal to 20 percent, and the drying time is 30-60 min. Too low drying temperature or too short drying time can cause the water content of the oranges to be too high, and the oranges are easy to mildew in the aging process. Too high drying temperature or too long drying time, too fast citrus dehydration and too low water content can inhibit the reaction of effective substances in the aging process, reduce the deposition efficiency of active substances on the tissue surface of citrus, and influence the aging degree and appearance color of the aged citrus.
Further, the natural fermentation is carried out, wherein the environmental humidity is 30-50%, and the environmental temperature is 20-30 ℃. Too high or too low natural fermentation temperature can affect the activity of the mould and the fermentation efficiency, thereby affecting the aging speed and the product quality. The humidity of fermentation is too high, the oranges and tangerines are easy to mildew due to moisture, the stability of the tangerine is reduced, and the later collection and storage of the tangerine are not facilitated. The humidity of fermentation is too low, the reaction efficiency of active substances is low, and the aging speed is slow.
A tangerine peel is prepared by the above preparation method.
The invention has the following beneficial effects:
compared with the traditional dried orange peel, the tangerine prepared by using the whole citrus fruits has more comprehensive active ingredients and higher contents of active ingredients such as hesperidin, hesperetin and the like. High temperature steaming and constant temperature stoving are carried out many times repeatedly, through time, the temperature of control steaming, stoving in-process for the oranges and tangerines water content can change many times repeatedly in the short time, on the basis of guaranteeing that whole oranges and tangerines can not putrefaction and mildew, improves the activity of mould and active substance, promotes the going on of calling the ageing reaction, improves the deposition efficiency on oranges and tangerines surface of active ingredient. The condition in the processing process is controllable, and the controllable aging degree of the oranges is realized. The processed citrus is stored in a dry and cool place for natural fermentation, the mold activity is high, the fermentation efficiency is high, the aging speed is high, the water content of the citrus tends to be stable in the process, the stability of the citrus is improved, and the citrus is not easy to mildew in the storage process. The prepared tangerine fruit has complete shape, dark brown color inside and outside the tangerine fruit, light specific gravity, hard tangerine peel, clear texture, bright color, deposition of volatile oil on the surface of the tangerine peel and mellow tangerine fragrance.
Detailed Description
The present invention will be described in detail with reference to examples, which are only preferred embodiments of the present invention and are not intended to limit the present invention.
Example 1
A method for making tangerine comprises the following steps: taking the Longnian oranges without pesticide application in the growth process, and cleaning the whole fruits to remove impurities; steaming at high temperature of 90 deg.C for 120 min; drying at constant temperature, wherein the drying temperature is 50 ℃, the drying humidity is 20%, and the drying time is 60 min; steaming and oven drying for 31 times, taking out, storing in shady and dry cool place with environment humidity of 50% and environment temperature of 30 deg.C, and naturally fermenting for 30 days to obtain tangerine.
Example 2
A method for making tangerine comprises the following steps: taking the Longnian oranges without pesticide application in the growth process, and cleaning the whole fruits to remove impurities; steaming at high temperature of 70 deg.C for 90 min; drying at constant temperature, wherein the drying temperature is 20 ℃, the drying humidity is 20%, and the drying time is 30 min; steaming and oven drying for 33 times, taking out, storing in shady and dry cool place with environment humidity of 30% and environment temperature of 20 deg.C, and naturally fermenting for 30 days to obtain tangerine.
Example 3
A method for making tangerine comprises the following steps: taking the Longnian oranges without pesticide application in the growth process, and cleaning the whole fruits to remove impurities; steaming at high temperature of 80 deg.C for 100 min; drying at constant temperature, wherein the drying temperature is 35 ℃, the drying humidity is 20%, and the drying time is 45 min; steaming and oven drying for 30 times, taking out, storing in shady and dry cool place with environment humidity of 45% and environment temperature of 25 deg.C, and naturally fermenting for 30 days to obtain tangerine.
Comparative example 1
A method for making tangerine comprises the following steps: taking the Longnian oranges without pesticide application in the growth process, and cleaning the whole fruits to remove impurities; steaming at 105 deg.C for 150min at high temperature; drying at constant temperature, wherein the drying temperature is 50 ℃, the drying humidity is 20%, and the drying time is 30 min; steaming and oven drying for 31 times, taking out, storing in dry and cool place with environment humidity of 50% and environment temperature of 30 deg.C, and naturally fermenting for at least 30 days to obtain tangerine.
Comparative example 2
A method for making tangerine comprises the following steps: taking the Longnian oranges without pesticide application in the growth process, and cleaning the whole fruits to remove impurities; steaming at high temperature of 50 deg.C for 60 min; drying at constant temperature, wherein the drying temperature is 20 ℃, the drying humidity is 20%, and the drying time is 30 min; steaming and oven drying for 33 times, taking out, storing in shady and dry cool place with environment humidity of 30% and environment temperature of 20 deg.C, and naturally fermenting for 30 days to obtain tangerine.
Comparative example 3
A method for making tangerine comprises the following steps: taking the Longnian oranges without pesticide application in the growth process, and cleaning the whole fruits to remove impurities; steaming at high temperature of 80 deg.C for 100 min; drying at constant temperature, wherein the drying temperature is 35 ℃, the drying humidity is 20%, and the drying time is 45 min; steaming and oven drying for 35 times, taking out, storing in shady and dry cool place with environment humidity of 45% and environment temperature of 25 deg.C, and naturally fermenting for 30 days to obtain tangerine.
Comparative example 4
A method for making tangerine comprises the following steps: taking the Longnian oranges without pesticide application in the growth process, and cleaning the whole fruits to remove impurities; steaming at high temperature of 80 deg.C for 100 min; drying at constant temperature, wherein the drying temperature is 60 ℃, the drying humidity is 20%, and the drying time is 45 min; steaming and oven drying for 33 times, taking out, storing in shady and dry cool place with environment humidity of 45% and environment temperature of 25 deg.C, and naturally fermenting for 30 days to obtain tangerine.
Comparative example 5
A method for making tangerine comprises the following steps: taking the Longnian oranges without pesticide application in the growth process, and cleaning the whole fruits to remove impurities; steaming at high temperature of 80 deg.C for 100 min; drying at constant temperature, wherein the drying temperature is 15 ℃, the drying humidity is 20%, and the drying time is 25 min; steaming and oven drying for 33 times, taking out, storing in shady and dry cool place with environment humidity of 45% and environment temperature of 25 deg.C, and naturally fermenting for 30 days to obtain tangerine.
The tangerine peels prepared in 3 examples and 5 comparative examples of the present invention were tested for their qualities, and the test results are shown in the following table:
| test items | Colour(s) | Smell(s) | Number of mildew stains |
| Example 1 | Dark brown color | Mellow | 0 |
| Example 2 | Dark brown color | Mellow | 0 |
| Example 3 | Dark brown color | Mellow | 0 |
| Comparative example 1 | Dark brown color | Sheet of paper | 0 |
| Comparative example 2 | Tan color | Sheet of paper | 6 |
| Comparative example 3 | Dark brown color | Sheet of paper | 0 |
| Comparative example 4 | Dark brown color | Sheet of paper | 0 |
| Comparative example 5 | Tan color | Sheet of paper | 3 |
Therefore, the manufacturing method can effectively avoid the decay and deterioration of the whole citrus in the aging process, and the prepared tangerine is black brown and mellow in citrus fragrance.
Testing the content of effective substances in the tangerine prepared in the embodiments 1-3 and the comparative examples 1, 3 and 4, taking the whole tangerine fruit, grinding the whole tangerine fruit, sieving the whole tangerine fruit by a 60-mesh sieve to obtain a sample, weighing 2g of the sample, simultaneously preparing tangerine peels which are naturally aged for 1 year, 2 years, 3 years, 4 years and 5 years to respectively serve as controls 1-5, ultrasonically extracting for 20min by using 100mL of methanol, extracting filter residues by using 50mL of methanol after suction filtration, combining extracting solutions after repeated extraction, concentrating the extracting solution to 50mL, shaking uniformly, and filtering by using a 0.45 mu m filter membrane to obtain a tangerine peel sample extracting solution. Sucking 10 mu L of dried orange peel sample extracting solution, and carrying out high performance liquid chromatography detection; the eluent A is acetonitrile solution, and the eluent B is water; the detection wavelengths are 280nm and 330 nm; the column temperature was 25 ℃; the gradient elution condition is that 25vt% of eluent A and 75vt% of eluent B are used when the time is 0-5min, the eluent A is uniformly increased to 50vt% from 25vt% when the time is 5-15min, the eluent B is uniformly decreased to 50vt% from 75vt%, the eluent A is uniformly increased to 60vt% from 50vt% when the time is 15-35min, the eluent B is uniformly decreased to 40vt% from 50vt%, the eluent A is uniformly increased to 85vt% from 60vt% when the time is 35-40min, the eluent B is uniformly decreased to 15vt% from 40vt%, the eluent A is uniformly decreased to 25vt% from 85vt% when the time is 40-45min, and the eluent B is uniformly increased to 75vt% from 15 vt%. The contents of hesperidin, nobiletin and hesperetin in tangerine samples in the examples and the comparative examples are calculated, and the test results are shown in the following table:
| test items | Dried orange peel glycoside/%) | Nobiletin/%) | Hesperetin/%) |
| Example 1 | 3.875 | 0.523 | 0.351 |
| Example 2 | 3.981 | 0.535 | 0.367 |
| Example 3 | 3.713 | 0.510 | 0.325 |
| Comparative example 1 | 3.052 | 0.436 | 0.174 |
| Comparative example 3 | 3.649 | 0.476 | 0.325 |
| Comparative example 4 | 3.458 | 0.451 | 0.309 |
| Control 1 | 2.814 | 0.353 | 0.162 |
| Control 2 | 2.819 | 0.387 | 0.185 |
| Control 3 | 3.085 | 0.478 | 0.172 |
| Control 4 | 3.528 | 0.495 | 0.228 |
| Control 5 | 3.725 | 0.518 | 0.347 |
Therefore, the preparation method can improve the content of active substances in the tangerine, and is simple and efficient. Compared with pericarpium Citri Tangerinae aged for 5 years, the obtained tangerine peel has higher effective component content.
The preparation method can be used for the aging of the whole citrus, can effectively avoid the mildew of the whole citrus in the aging process, has simple preparation method, controllable processing degree and high production efficiency, and can effectively improve the aging quality of the aged citrus. The obtained tangerine fruit has complete shape, black brown color inside and outside, light specific gravity, hard tangerine peel, clear surface texture, mellow citrus fragrance, and high content of effective components.
Claims (7)
1. The method for manufacturing the tangerine is characterized by comprising the following steps: cleaning whole mandarin orange, removing impurities, steaming at high temperature, oven drying at constant temperature, repeatedly and alternately steaming and oven drying for 30-33 times, taking out, storing in shady dry and cool place, and naturally fermenting for at least 30 days to obtain tangerine.
2. The citrus manufacturing method according to claim 1, wherein no pesticide is applied during the growth of the citrus.
3. The citrus fruit manufacturing method according to claim 1, wherein the citrus fruit is a longmen.
4. The tangerine manufacturing method according to claim 1, wherein the steaming temperature is 70-90 ℃ and the steaming time is 90-120 min.
5. The tangerine manufacturing method according to claim 1, wherein the drying temperature is 20-50 ℃, the drying humidity is less than or equal to 20%, and the drying time is 30-60 min.
6. The tangerine manufacturing method according to claim 1, wherein the natural fermentation is performed at an ambient humidity of 30-50% and an ambient temperature of 20-30 ℃.
7. Tangerine peel prepared by the preparation method of any one of claims 1 to 6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114377058A (en) * | 2022-01-21 | 2022-04-22 | 夏建灵 | Method for preparing aged orange fruits by using waste citrus fruits |
| CN116268328A (en) * | 2023-03-31 | 2023-06-23 | 广东省科学院生物与医学工程研究所 | Method for high-efficiency solid state fermentation and high-value utilization of pomelo fruits |
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| CN109170864A (en) * | 2018-09-28 | 2019-01-11 | 江门市新会区十月果柑制品有限公司 | A kind of preparation method of dried orange peel |
| CN109757683A (en) * | 2019-03-27 | 2019-05-17 | 海南百晋兴生物科技有限公司 | A kind of preparation method of full fruit dried orange peel |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109170864A (en) * | 2018-09-28 | 2019-01-11 | 江门市新会区十月果柑制品有限公司 | A kind of preparation method of dried orange peel |
| CN109757683A (en) * | 2019-03-27 | 2019-05-17 | 海南百晋兴生物科技有限公司 | A kind of preparation method of full fruit dried orange peel |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114377058A (en) * | 2022-01-21 | 2022-04-22 | 夏建灵 | Method for preparing aged orange fruits by using waste citrus fruits |
| CN116268328A (en) * | 2023-03-31 | 2023-06-23 | 广东省科学院生物与医学工程研究所 | Method for high-efficiency solid state fermentation and high-value utilization of pomelo fruits |
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