CN114145380A - Processing technology of preserved citrus aurantium - Google Patents
Processing technology of preserved citrus aurantium Download PDFInfo
- Publication number
- CN114145380A CN114145380A CN202111533084.1A CN202111533084A CN114145380A CN 114145380 A CN114145380 A CN 114145380A CN 202111533084 A CN202111533084 A CN 202111533084A CN 114145380 A CN114145380 A CN 114145380A
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- CN
- China
- Prior art keywords
- citrus aurantium
- bitter orange
- orange peel
- sugar
- boiling
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
Abstract
The invention relates to the field related to food processing, and particularly discloses a processing technology of a preserved citrus aurantium, wherein a proper citrus aurantium peel is selected as a main raw material, is subjected to molding and debitterizing pretreatment, and is refined through a series of processing projects such as rinsing, sugaring, boiling with sugar, drying, cooling and the like to obtain a product with good color, fragrance, taste and shape.
Description
Technical Field
The invention relates to the technical field related to food processing, and particularly discloses a processing technology of preserved citrus aurantium.
Background
The Citrus aurantium (Citrus aurantium L. vardeadai Tanaka), which belongs to the genus Citrus of Rutaceae, is a variety of Citrus aurantium and is widely distributed in northern, Sichuan and Zhejiang provinces of Fujian provinces. Bitter orange is a medicine-food homologous plant published by the Ministry of health in 2002, has similar efficacy with bitter orange, is also called Su bitter orange, is clinically applied to diseases such as indigestion, phlegm and retained fluid, fullness and stuffiness and distending pain of chest and abdomen and the like in traditional Chinese medicine, and is rich in vitamin c, mineral substances, dietary fibers and various nutrient substances beneficial to a human body.
Currently, the citrus aurantium peel on the market is generally used for extracting some substances in the citrus aurantium peel, and the citrus aurantium peel cannot be directly used for eating due to the special taste of the citrus aurantium peel, so that the citrus aurantium peel is not processed into instant food on the market.
Disclosure of Invention
The invention provides a processing technology of preserved citrus aurantium aiming at the defects of the prior art.
The technical scheme adopted by the invention for solving the problems is as follows:
a processing technology of preserved citrus aurantium, wherein the processing method specifically comprises the following steps:
the method comprises the following steps: selecting raw materials: selecting high-quality bitter orange peel as a raw material;
step two: peeling: cleaning the selected bitter orange peel, and peeling off an outer skin layer by using a planer tool;
step three: molding: cutting into strips, wherein the length and the width of the strips are determined according to the product specification and the consumption habit;
step four: debitterizing: putting the processed raw materials into a jacketed kettle, boiling in boiling water for 1-1.5 hr to soften pericarp and remove bitter taste;
step five: rinsing: fishing out the pre-cooked citrus aurantium peel, putting the citrus aurantium peel into clear water, and when the temperature is reduced to the water temperature, putting the citrus aurantium peel into a clear water pool to soak for 70-85 hours, wherein the water is changed every 12-18 hours, and then rinsing with clear water;
step six: sugar curing: squeezing or draining water from the bitter orange peel after debitterizing and rinsing, putting the bitter orange peel into a container for standby, preparing a sugaring solution according to the proportion of 110 parts by weight of water, 23-35 parts by weight of maltose and 26-35 parts by weight of white granulated sugar, putting the sugaring solution into a jacketed kettle, controlling the sugar degree to be 55-65 ℃ after boiling, stopping heating, pouring the sugaring solution into the container filled with 50 parts by weight of bitter orange peel, and soaking for 20-30 minutes.
Step seven: sugar boiling: pouring the sugared and soaked bitter orange peel and sugar liquid into a jacketed kettle, heating and boiling, adding citric acid, boiling, stopping heating when the sugar degree reaches 50-65 ℃, pouring the sugar liquid and bitter orange peel into a container, soaking for 20-30 minutes, cooling, and draining the sugar liquid;
step eight: and (3) drying: the bitter orange peel is placed in a plate and is placed in a drying room for drying, the temperature in the drying room is controlled to be 65-75 ℃, and the drying time is 12-16 hours;
step nine: and (3) cooling: taking out the dried bitter orange peel, and sending the bitter orange peel into a spreading and airing room for cooling;
step ten: and (3) outer packaging: and (5) feeding the cooled product into a packaging room, and packaging and inspecting the product to obtain a finished product.
Furthermore, the steam pressure in the jacketed kettle in the fourth step is controlled to be 0.1-0.23 Mpa.
Further, the steam pressure in the jacketed kettle in the sixth step is controlled to be 0.1-0.2 Mpa.
Further, the steam pressure in the jacketed kettle in the seventh step is controlled to be 0.1-0.15 Mpa.
Furthermore, 0.05-0.1 part of citric acid is added into 100 parts of sugar liquid in the seventh step.
In conclusion, the invention has the beneficial effects that: the invention provides a processing technology of preserved citrus aurantium, which is characterized in that appropriate citrus aurantium peel is selected as a main raw material, is subjected to molding and debitterizing pretreatment, and is refined through a series of processing projects such as rinsing, sugaring, boiling with sugar, drying, cooling and the like to obtain a product with good color, fragrance, taste and shape, has the characteristics of moderate sour and sweet degree, softening slag, rich flavor and rich nutrition, and contains rich vitamin C, mineral substances, dietary fibers and other special nutrient substances, so that the product has a good health care effect.
Detailed Description
The following embodiments of the present invention are specifically illustrated, but not intended to limit the scope of the present invention.
The technical scheme adopted by the invention for solving the problems is as follows:
a processing technology of preserved citrus aurantium, wherein the processing method specifically comprises the following steps:
the method comprises the following steps: selecting raw materials: selecting high-quality bitter orange peel as a raw material;
step two: peeling: cleaning the selected bitter orange peel, and peeling off an outer skin layer by using a planer tool;
step three: molding: cutting into strips, wherein the length and the width of the strips are determined according to the product specification and the consumption habit;
step four: debitterizing: putting the processed raw materials into a jacketed kettle, boiling in boiling water for 1-1.5 hr to soften pericarp and remove bitter taste;
step five: rinsing: fishing out the pre-cooked citrus aurantium peel, putting the citrus aurantium peel into clear water, and when the temperature is reduced to the water temperature, putting the citrus aurantium peel into a clear water pool to soak for 70-85 hours, wherein the water is changed every 12-18 hours, and then rinsing with clear water;
step six: sugar curing: squeezing or draining water from the bitter orange peel after debitterizing and rinsing, putting the bitter orange peel into a container for standby, preparing a sugaring solution according to the proportion of 110 parts by weight of water, 23-35 parts by weight of maltose and 26-35 parts by weight of white granulated sugar, putting the sugaring solution into a jacketed kettle, controlling the sugar degree to be 55-65 ℃ after boiling, stopping heating, pouring the sugaring solution into the container filled with 50 parts by weight of bitter orange peel, and soaking for 20-30 minutes.
Step seven: sugar boiling: pouring the sugared and soaked bitter orange peel and sugar liquid into a jacketed kettle, heating and boiling, adding citric acid, boiling, stopping heating when the sugar degree reaches 50-65 ℃, pouring the sugar liquid and bitter orange peel into a container, soaking for 20-30 minutes, cooling, and draining the sugar liquid;
step eight: and (3) drying: the bitter orange peel is placed in a plate and is placed in a drying room for drying, the temperature in the drying room is controlled to be 65-75 ℃, and the drying time is 12-16 hours;
step nine: and (3) cooling: taking out the dried bitter orange peel, and sending the bitter orange peel into a spreading and airing room for cooling;
step ten: and (3) outer packaging: and (5) feeding the cooled product into a packaging room, and packaging and inspecting the product to obtain a finished product.
As a preferred embodiment of this embodiment, the steam pressure in the jacketed kettle in the fourth step is controlled to be 0.1-0.23 MPa.
Specifically, the steam pressure in the jacketed kettle in the sixth step is controlled to be 0.1-0.2 Mpa.
As another preferable mode of this embodiment, the steam pressure in the jacketed kettle in step seven is controlled to be 0.1-0.15 MPa.
Specifically, 0.05-0.1 part by weight of citric acid is added to 100 parts by weight of sugar solution in the seventh step.
The invention provides a processing technology of preserved citrus aurantium, which is characterized in that appropriate citrus aurantium peel is selected as a main raw material, is subjected to molding and debitterizing pretreatment, and is refined through a series of processing projects such as rinsing, sugaring, boiling with sugar, drying, cooling and the like to obtain a product with good color, fragrance, taste and shape, has the characteristics of moderate sour and sweet degree, softening slag, rich flavor and rich nutrition, and contains rich vitamin C, mineral substances, dietary fibers and other special nutrient substances, so that the product has a good health care effect.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (5)
1. A processing technology of preserved citrus aurantium is characterized in that: the processing method specifically comprises the following steps:
the method comprises the following steps: selecting raw materials: selecting high-quality bitter orange peel as a raw material;
step two: peeling: cleaning the selected bitter orange peel, and peeling off an outer skin layer by using a planer tool;
step three: molding: cutting into strips, wherein the length and the width of the strips are determined according to the product specification and the consumption habit;
step four: debitterizing: putting the processed raw materials into a jacketed kettle, boiling in boiling water for 1-1.5 hr to soften pericarp and remove bitter taste;
step five: rinsing: fishing out the pre-cooked citrus aurantium peel, putting the citrus aurantium peel into clear water, and when the temperature is reduced to the water temperature, putting the citrus aurantium peel into a clear water pool to soak for 70-85 hours, wherein the water is changed every 12-18 hours, and then rinsing with clear water;
step six: sugar curing: squeezing or draining water from the bitter orange peel after debitterizing and rinsing, putting the bitter orange peel into a container for standby, preparing a sugaring solution according to the proportion of 110 parts by weight of water, 23-35 parts by weight of maltose and 26-35 parts by weight of white granulated sugar, putting the sugaring solution into a jacketed kettle, controlling the sugar degree to be 55-65 ℃ after boiling, stopping heating, pouring the sugaring solution into the container filled with 50 parts by weight of bitter orange peel, and soaking for 20-30 minutes.
Step seven: sugar boiling: pouring the sugared and soaked bitter orange peel and sugar liquid into a jacketed kettle, heating and boiling, adding citric acid, boiling, stopping heating when the sugar degree reaches 50-65 ℃, pouring the sugar liquid and bitter orange peel into a container, soaking for 20-30 minutes, cooling, and draining the sugar liquid;
step eight: and (3) drying: the bitter orange peel is placed in a plate and is placed in a drying room for drying, the temperature in the drying room is controlled to be 65-75 ℃, and the drying time is 12-16 hours;
step nine: and (3) cooling: taking out the dried bitter orange peel, and sending the bitter orange peel into a spreading and airing room for cooling;
step ten: and (3) outer packaging: and (5) feeding the cooled product into a packaging room, and packaging and inspecting the product to obtain a finished product.
2. The processing technology of preserved citrus aurantium according to claim 2, wherein the processing technology comprises the following steps: the steam pressure in the jacketed kettle in the fourth step is controlled to be 0.1-0.23 Mpa.
3. The processing technology of preserved citrus aurantium according to claim 1, which is characterized in that: and in the sixth step, the steam pressure in the jacketed kettle is controlled to be 0.1-0.2 Mpa.
4. The processing technology of preserved citrus aurantium according to claim 1, which is characterized in that: and in the seventh step, the steam pressure in the jacketed kettle is controlled to be 0.1-0.15 Mpa.
5. The processing technology of preserved citrus aurantium according to claim 1, which is characterized in that: and in the seventh step, 0.05-0.1 part of citric acid is added into 100 parts of sugar solution by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111533084.1A CN114145380A (en) | 2021-12-15 | 2021-12-15 | Processing technology of preserved citrus aurantium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111533084.1A CN114145380A (en) | 2021-12-15 | 2021-12-15 | Processing technology of preserved citrus aurantium |
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| Publication Number | Publication Date |
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| CN114145380A true CN114145380A (en) | 2022-03-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202111533084.1A Pending CN114145380A (en) | 2021-12-15 | 2021-12-15 | Processing technology of preserved citrus aurantium |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719523A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Method for producing fig preserved fruit |
| JP2016010348A (en) * | 2014-06-27 | 2016-01-21 | ポッカサッポロフード＆ビバレッジ株式会社 | Manufacturing method of preserved-in-sugar dried citrus peel |
| CN107080036A (en) * | 2017-07-02 | 2017-08-22 | 芜湖市三山区绿色食品产业协会 | The preparation method of crow thorn eggplant health preserved fruits |
| CN110622771A (en) * | 2019-11-08 | 2019-12-31 | 涟源市立长种养殖专业合作社 | Planting method of citrus aurantium |
| CN111418693A (en) * | 2020-04-28 | 2020-07-17 | 吉安职业技术学院 | Low-sugar preserved immature bitter orange and preparation method and application thereof |
-
2021
- 2021-12-15 CN CN202111533084.1A patent/CN114145380A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719523A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Method for producing fig preserved fruit |
| JP2016010348A (en) * | 2014-06-27 | 2016-01-21 | ポッカサッポロフード＆ビバレッジ株式会社 | Manufacturing method of preserved-in-sugar dried citrus peel |
| CN107080036A (en) * | 2017-07-02 | 2017-08-22 | 芜湖市三山区绿色食品产业协会 | The preparation method of crow thorn eggplant health preserved fruits |
| CN110622771A (en) * | 2019-11-08 | 2019-12-31 | 涟源市立长种养殖专业合作社 | Planting method of citrus aurantium |
| CN111418693A (en) * | 2020-04-28 | 2020-07-17 | 吉安职业技术学院 | Low-sugar preserved immature bitter orange and preparation method and application thereof |
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