CN115152981A - Fresh orange sauce and preparation method thereof - Google Patents
Fresh orange sauce and preparation method thereof Download PDFInfo
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- CN115152981A CN115152981A CN202210631243.XA CN202210631243A CN115152981A CN 115152981 A CN115152981 A CN 115152981A CN 202210631243 A CN202210631243 A CN 202210631243A CN 115152981 A CN115152981 A CN 115152981A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 13
- 239000001814 pectin Substances 0.000 claims abstract description 13
- 235000010987 pectin Nutrition 0.000 claims abstract description 13
- 229920001277 pectin Polymers 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 13
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 13
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 58
- 238000002156 mixing Methods 0.000 claims description 37
- 238000010438 heat treatment Methods 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000021433 fructose syrup Nutrition 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015205 orange juice Nutrition 0.000 description 4
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of fresh orange sauce, which belongs to the field of food processing and comprises the following raw materials in parts by weight: 350-400 parts of fresh orange, 350-410 parts of white granulated sugar, 100-140 parts of F55 high fructose corn syrup, 40-60 parts of orange concentrated juice, 0.5-1.5 parts of pectin, 2-4 parts of D sodium ascorbate, 1-3 parts of sodium citrate, 0.3-0.7 part of potassium sorbate, 0.008-0.01 part of sunset yellow, 0.02-0.04 part of lemon yellow, 3.4-3.8 parts of orange essence and 50-70 parts of treated water. According to the invention, the orange peel is removed, so that the taste of the fresh orange sauce is greatly improved, the taste of the fresh orange sauce is sweet but not greasy through the addition of the white granulated sugar and the orange essence, the sweetness is controlled within 69 +/-1, the sweetness of the fresh orange sauce is ensured, and the production efficiency is greatly improved through simple and rapid preparation process.
Description
Technical Field
The invention relates to the field of food processing, in particular to fresh orange sauce and a preparation method thereof.
Background
At present, orange juice beverage is usually prepared in the market, orange is peeled and then squeezed, and few orange juice is produced by squeezing with peel, mainly because the orange peel contains more bitter principles, and the phenomena of precipitation, bitter taste and the like are easily generated in the production and processing process, so that the further development of orange juice processing is seriously influenced.
Disclosure of Invention
The invention aims to provide fresh orange sauce and a preparation method thereof, which aim to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following scheme:
one scheme of the invention is to provide fresh orange sauce, which consists of the following raw materials in parts by weight: 350-400 parts of fresh orange, 350-410 parts of white granulated sugar, 100-140 parts of F55 high fructose corn syrup, 40-60 parts of orange concentrated juice, 0.5-1.5 parts of pectin, 2-4 parts of D sodium ascorbate, 1-3 parts of sodium citrate, 0.3-0.7 part of potassium sorbate, 0.008-0.01 part of sunset yellow, 0.02-0.04 part of lemon yellow, 3.4-3.8 parts of orange essence and 50-70 parts of treated water.
Further, 380 parts of fresh orange, 380 parts of white granulated sugar, 120 parts of F55 high fructose syrup, 50 parts of orange concentrated juice, 1 part of pectin, 3 parts of D sodium ascorbate, 2 parts of sodium citrate, 0.5 part of potassium sorbate, 0.009 part of sunset yellow, 0.03 part of lemon yellow, 3.6 parts of orange essence and 60 parts of treated water.
The second scheme of the invention provides a preparation method of the fresh orange sauce.
Further, step S1: selecting fresh oranges, cleaning, peeling, removing kernels, and dicing the fresh oranges;
step S2: weighing the raw materials according to the mass;
and step S3: mixing and stirring the pectin and the 1/4F55 high fructose corn syrup by weight until no colloid particles exist;
and step S4: mixing and heating the 3/4F55 high fructose corn syrup in parts by weight, the 5/6 treated water in parts by weight and the white granulated sugar in parts by weight;
step S5: heating, mixing and stirring the glue solution obtained in the step S3 and the mixed solution obtained in the step S4 to obtain a mixture A, and preserving the heat of the mixture A;
step S6: adding the diced fresh oranges, the concentrated orange juice, the sodium ascorbate, the sodium citrate and the potassium sorbate in parts by weight into the mixture A with the heat preservation, mixing, stirring and heating to obtain a mixture B;
step S7: heating and mixing the sunset yellow and the lemon yellow in parts by weight with the treated water in parts by weight, adding the mixture into the mixture B, mixing to obtain a mixture C, heating the mixture C, and then preserving heat;
step S8: and cooling the mixture C, adding the orange essence in parts by weight after cooling, mixing and stirring to obtain a mixture D, and returning to obtain the finished product.
Further, the mixing time in the step S3 is 8-12 minutes.
Further, in the step S5, the heating temperature is 83-87 ℃, and the heat preservation time is 3-7 minutes.
Further, the heating temperature in the step S6 is 80 to 90 degrees.
Further, the stirring time in the step S7 is 3-7 minutes, the heating temperature is 80-90 ℃, and the heat preservation time is 2-4 minutes.
Further, in the step S8, the cold cutting temperature is 50-60 ℃, and the stirring time is 25-35 minutes.
Further, the feed back is carried out twice, and each feed back is 1/100 of the weight part of the mixture D.
Compared with the prior art, the invention has the following technical effects: the orange peel is removed, so that the taste of the fresh orange sauce is greatly improved, the fresh orange sauce is sweet but not greasy in taste by adding the white granulated sugar and the orange essence, the sweetness is controlled to be 69 +/-1, the sweet taste of the fresh orange sauce is guaranteed, and the production efficiency is greatly improved by simple and quick manufacturing process.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated herein by reference to disclose and describe the methods and/or materials in connection with which the documents are cited. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including but not limited to.
The "parts" in the present invention are all parts by mass unless otherwise specified.
Example 1
The fresh orange sauce consists of the following raw materials in parts by weight: 350 parts of fresh orange, 350 parts of white granulated sugar, 100 parts of F55 high fructose corn syrup, 40 parts of orange concentrated juice, 0.5 part of pectin, 2 parts of D sodium ascorbate, 1 part of sodium citrate, 0.3 part of potassium sorbate, 0.008 part of sunset yellow, 0.02 part of lemon yellow, 3.4 parts of orange essence and 50 parts of treated water.
Example 2
The fresh orange sauce consists of the following raw materials in parts by weight: 380 parts of fresh orange, 380 parts of white granulated sugar, 120 parts of F55 high fructose corn syrup, 50 parts of orange concentrated juice, 1 part of pectin, 3 parts of D sodium ascorbate, 2 parts of sodium citrate, 0.5 part of potassium sorbate, 0.009 parts of sunset yellow, 0.03 part of lemon yellow, 3.6 parts of orange essence and 60 parts of treated water.
Example 3
The fresh orange sauce consists of the following raw materials in parts by weight: 400 parts of fresh orange, 410 parts of white granulated sugar, 140 parts of F55 high fructose corn syrup, 60 parts of orange concentrated juice, 1.5 parts of pectin, 4 parts of D sodium ascorbate, 3 parts of sodium citrate, 0.7 part of potassium sorbate, 0.01 part of sunset yellow, 0.04 part of lemon yellow, 3.8 parts of orange essence and 70 parts of treated water.
Example 4
The method for preparing the fresh orange sauce of the embodiment 1 comprises the following steps: step S1: selecting fresh oranges, cleaning, peeling, removing cores, and dicing the fresh oranges;
step S2: weighing the raw materials according to the mass;
and step S3: mixing and stirring the pectin and the 1/4F55 high fructose corn syrup by weight for 8 minutes until no colloid particles exist;
and step S4: mixing and heating the 3/4F55 high fructose corn syrup in parts by weight, the 5/6 treated water in parts by weight and the white granulated sugar in parts by weight;
step S5: heating, mixing and stirring the glue solution obtained in the step S3 and the mixed solution obtained in the step S4 at 83 ℃ to obtain a mixture A, and keeping the temperature of the mixture A for 3 minutes;
step S6: adding the diced fresh orange, the orange concentrated juice, the sodium ascorbate, the sodium citrate and the potassium sorbate in parts by weight into the mixture A with heat preservation, mixing, stirring and heating at the temperature of 80 ℃ to obtain a mixture B;
step S7: heating and mixing the sunset yellow and the lemon yellow in parts by weight with the treatment water in parts by weight, adding the mixture into the mixture B, and mixing for 3 minutes to obtain a mixture C, heating the mixture C at 80 ℃, and then preserving heat for 2 minutes;
step S8: and cooling the mixture C, cold cutting to 50 ℃, adding the orange essence in parts by weight after cooling, mixing and stirring for 25 minutes to obtain a mixture D, and feeding back twice, wherein the mixture D is fed back by 1/100 of the mixture D in parts by weight each time.
Example 5
The method for preparing the fresh orange sauce of the embodiment 1 comprises the following steps: step S1: selecting fresh oranges, cleaning, peeling, removing kernels, and dicing the fresh oranges;
step S2: weighing the raw materials according to the mass;
and step S3: mixing and stirring the pectin and the 1/4F55 high fructose syrup in parts by weight for 10 minutes until no colloid particles exist;
and step S4: mixing and heating the 3/4F55 high fructose corn syrup, the 5/6 treated water and the white granulated sugar in parts by weight;
step S5: heating, mixing and stirring the glue solution obtained in the step S3 and the mixed solution obtained in the step S4 at the heating temperature of 85 ℃ to obtain a mixture A, and keeping the temperature of the mixture A for 5 minutes;
step S6: adding the diced fresh orange, the orange concentrated juice, the sodium ascorbate, the sodium citrate and the potassium sorbate in parts by weight into the mixture A with heat preservation, mixing, stirring and heating at 85 ℃ to obtain a mixture B;
step S7: heating and mixing the sunset yellow and the lemon yellow in parts by weight with the treatment water in parts by weight, adding the mixture B into the mixture B, and mixing for 5 minutes to obtain a mixture C, heating the mixture C at 85 ℃, and then preserving heat for 3 minutes;
step S8: and cooling the mixture C, cold cutting to 55 ℃, adding the orange essence in parts by weight after cooling, mixing and stirring for 30 minutes to obtain a mixture D, and feeding back twice, wherein the mixture D is fed back by 1/100 of the mixture D in parts by weight each time.
Example 6
The making method of the fresh orange sauce of the embodiment 1 comprises the following steps: step S1: selecting fresh oranges, cleaning, peeling, removing cores, and dicing the fresh oranges;
step S2: weighing the raw materials according to the mass;
and step S3: mixing and stirring the pectin and the 1/4F55 high fructose syrup in parts by weight for 12 minutes until no colloid particles exist;
and step S4: mixing and heating the 3/4F55 high fructose corn syrup in parts by weight, the 5/6 treated water in parts by weight and the white granulated sugar in parts by weight;
step S5: heating, mixing and stirring the glue solution obtained in the step S3 and the mixed solution obtained in the step S4 at 87 ℃ to obtain a mixture A, and keeping the temperature of the mixture A for 7 minutes;
step S6: adding the diced fresh orange, the orange concentrated juice, the sodium ascorbate, the sodium citrate and the potassium sorbate in parts by weight into the mixture A with heat preservation, mixing, stirring and heating at 90 ℃ to obtain a mixture B;
step S7: heating and mixing the sunset yellow and the lemon yellow in parts by weight with the treatment water in parts by weight, adding the mixture into the mixture B, mixing for 7 minutes to obtain a mixture C, heating the mixture C at 90 ℃, and then preserving heat for 4 minutes;
step S8: and cooling the mixture C, cold cutting to 60 ℃, adding the orange essence in parts by weight after cooling, mixing and stirring for 35 minutes to obtain a mixture D, and feeding back twice, wherein the mixture D is fed back by 1/100 of the mixture D in parts by weight each time.
The above-described embodiments are only intended to illustrate the preferred embodiments of the present invention, and not to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims (9)
1. The fresh orange sauce is characterized by comprising the following raw materials in parts by weight: 350-400 parts of fresh orange, 350-410 parts of white granulated sugar, 100-140 parts of F55 high fructose syrup, 40-60 parts of orange concentrated juice, 0.5-1.5 parts of pectin, 2-4 parts of D sodium ascorbate, 1-3 parts of sodium citrate, 0.3-0.7 part of potassium sorbate, 0.008-0.01 part of sunset yellow, 0.02-0.04 part of lemon yellow, 3.4-3.8 parts of orange essence and 50-70 parts of treated water.
2. The fresh orange jam according to claim 1, wherein: 380 parts of fresh orange, 380 parts of white granulated sugar, 120 parts of F55 high fructose syrup, 50 parts of orange concentrated juice, 1 part of pectin, 3 parts of D sodium ascorbate, 2 parts of sodium citrate, 0.5 part of potassium sorbate, 0.009 part of sunset yellow, 0.03 part of lemon yellow, 3.6 parts of orange essence and 60 parts of treated water.
3. A method for preparing a fresh orange jam as claimed in any one of claims 1 to 2, which is characterized in that: the manufacturing method comprises the following steps:
step S1: selecting fresh oranges, cleaning, peeling, removing kernels, and dicing the fresh oranges;
step S2: weighing the raw materials according to the mass;
and step S3: mixing and stirring the pectin and the 1/4F55 high fructose corn syrup by weight until no colloid particles exist;
and step S4: mixing and heating the 3/4F55 high fructose corn syrup in parts by weight, the 5/6 treated water in parts by weight and the white granulated sugar in parts by weight;
step S5: heating, mixing and stirring the glue solution obtained in the step S3 and the mixed solution obtained in the step S4 to obtain a mixture A, and preserving the heat of the mixture A;
step S6: adding the diced fresh oranges, the orange concentrated juice, the sodium ascorbate, the sodium citrate and the potassium sorbate in parts by weight into the mixture A with heat preservation, and mixing, stirring and heating to obtain a mixture B;
step S7: heating and mixing the sunset yellow and the lemon yellow in parts by weight with the treatment water in parts by weight, adding the mixture B into the mixture B, mixing to obtain a mixture C, heating the mixture C, and then preserving heat;
step S8: and cooling the mixture C, adding the orange essence in parts by weight after cooling, mixing and stirring to obtain a mixture D, and returning to obtain the finished product.
4. The method for preparing the fresh orange sauce according to claim 3, wherein the method comprises the following steps: the mixing time in the step S3 is 8-12 minutes.
5. The method for preparing orange jam according to claim 3, characterized in that: in the step S5, the heating temperature is 83-87 ℃, and the heat preservation time is 3-7 minutes.
6. The method for preparing the fresh orange sauce according to claim 3, wherein the method comprises the following steps: the heating temperature in the step S6 is 80-90 degrees.
7. The method for preparing the fresh orange sauce according to claim 3, wherein the method comprises the following steps: the stirring time in the step S7 is 3-7 minutes, the heating temperature is 80-90 ℃, and the heat preservation time is 2-4 minutes.
8. The method for preparing the fresh orange sauce according to claim 3, wherein the method comprises the following steps: in the step S8, the cold cutting temperature is 50-60 ℃, and the stirring time is 25-35 minutes.
9. The method for preparing fresh orange sauce according to claim 8, which is characterized in that: the material return is twice, and the material return is 1/100 of the weight part of the mixture D.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210631243.XA CN115152981A (en) | 2022-06-06 | 2022-06-06 | Fresh orange sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210631243.XA CN115152981A (en) | 2022-06-06 | 2022-06-06 | Fresh orange sauce and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN115152981A true CN115152981A (en) | 2022-10-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210631243.XA Pending CN115152981A (en) | 2022-06-06 | 2022-06-06 | Fresh orange sauce and preparation method thereof |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB470753A (en) * | 1935-01-22 | 1937-08-16 | Robert Scott | Improvements in and relating to jam and marmalade |
| US3949098A (en) * | 1974-06-05 | 1976-04-06 | Nabisco, Inc. | Nutritious orange drink concentrate, process and drink resultant therefrom |
| CN107173756A (en) * | 2017-05-11 | 2017-09-19 | 许昌学院 | A kind of fragrant citrus jam and preparation method thereof |
| CN108185364A (en) * | 2018-02-27 | 2018-06-22 | 刘政 | A kind of fragrant citrus jam |
| CN114128858A (en) * | 2021-11-29 | 2022-03-04 | 广东农工商职业技术学院 | Processing method of pineapple (pineapple) jam |
-
2022
- 2022-06-06 CN CN202210631243.XA patent/CN115152981A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB470753A (en) * | 1935-01-22 | 1937-08-16 | Robert Scott | Improvements in and relating to jam and marmalade |
| US3949098A (en) * | 1974-06-05 | 1976-04-06 | Nabisco, Inc. | Nutritious orange drink concentrate, process and drink resultant therefrom |
| CN107173756A (en) * | 2017-05-11 | 2017-09-19 | 许昌学院 | A kind of fragrant citrus jam and preparation method thereof |
| CN108185364A (en) * | 2018-02-27 | 2018-06-22 | 刘政 | A kind of fragrant citrus jam |
| CN114128858A (en) * | 2021-11-29 | 2022-03-04 | 广东农工商职业技术学院 | Processing method of pineapple (pineapple) jam |
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Application publication date: 20221011 |