CN116458618A - Process for producing diced peel of citrus reticulata - Google Patents
Process for producing diced peel of citrus reticulata Download PDFInfo
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- CN116458618A CN116458618A CN202310444229.3A CN202310444229A CN116458618A CN 116458618 A CN116458618 A CN 116458618A CN 202310444229 A CN202310444229 A CN 202310444229A CN 116458618 A CN116458618 A CN 116458618A
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000008569 process Effects 0.000 title claims abstract description 22
- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 41
- 239000012267 brine Substances 0.000 claims abstract description 30
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 30
- 241000207199 Citrus Species 0.000 claims abstract description 26
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 26
- 238000005507 spraying Methods 0.000 claims abstract description 19
- 239000011259 mixed solution Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 13
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000019640 taste Nutrition 0.000 claims abstract description 13
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000007921 spray Substances 0.000 claims abstract description 11
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000003973 irrigation Methods 0.000 claims abstract description 6
- 230000002262 irrigation Effects 0.000 claims abstract description 6
- 230000000149 penetrating effect Effects 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 5
- 235000011477 liquorice Nutrition 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 31
- 238000003860 storage Methods 0.000 claims description 22
- 235000019606 astringent taste Nutrition 0.000 claims description 15
- 238000011282 treatment Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 10
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 8
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 229940010454 licorice Drugs 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 229940013618 stevioside Drugs 0.000 claims description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000015197 apple juice Nutrition 0.000 claims description 4
- 235000019658 bitter taste Nutrition 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 241000555678 Citrus unshiu Species 0.000 claims description 2
- 235000020383 bitter gourd juice Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 244000302512 Momordica charantia Species 0.000 description 3
- 235000009811 Momordica charantia Nutrition 0.000 description 3
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 3
- 235000018365 Momordica dioica Nutrition 0.000 description 3
- 244000179970 Monarda didyma Species 0.000 description 2
- 235000010672 Monarda didyma Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000006467 substitution reaction 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L29/03—Organic compounds
- A23L29/055—Organic compounds containing sulfur as heteroatom
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a process for producing a Wo citrus peel diced food, and relates to the technical field of food processing. The process for producing the diced citrus peel comprises the following steps: s1, pretreatment of raw materials: picking fresh citrus reticulata, washing with a large amount of clear water, transferring into a brine pond, soaking and sterilizing, meanwhile, providing a cleaning roller shaft at the inlet of the brine pond, rubbing with brine before the brine is put in, mechanically cutting and separating pulp and peel after the brine soaking is completed, leaving peel and removing white pulp for later use; s2, color protection spraying: and placing the treated pericarps into a sieve plate, and spraying 1% -2% of citric acid water onto the surfaces of the pericarps in a spray irrigation mode, wherein the sieve plate is turned over by vibration during spraying, so that the surfaces of the pericarps are uniformly sprayed. The ingredients of the penetrating flavor mixed solution are modified, so that the diced pericarps have different flavors, the requirements of people with different tastes are met, and meanwhile, the liquorice powder improves the sweetness of the bottom layer, so that the initial flavor of the diced pericarps is maintained, and the loss of main sweetness caused by the comprehensive and severe taste is avoided.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a process for producing a Wo-mandarin orange peel diced food.
Background
The citrus reticulata is a late-maturing (hybrid) variety, and has the characteristics of vigorous growth, less fruit land in winter, strong fruit bearing capacity and long harvesting period, and can be harvested from 1 to 2 months to 5 months at maximum. The full and festive fruits have tender and smooth pulp, orange pulp and more juice, so the fruit has sweet and soft taste, low acidity and tastiness, high nutrient content and a large amount of nutrients.
The use of the diced citrus peel as a way of adding added value to the existing citrus peel is a way of commonly increasing added value of the existing citrus peel, and the obtained peel food can increase the economic income, is deeply favored by partial consumers due to the uniqueness of the flavor of the diced citrus peel, and simultaneously promotes the social and economic development, but in the existing processing process of the diced citrus peel, the diced citrus peel is generally mainly sweet, so that the requirements of different people with different tastes cannot be met, and meanwhile, the loss of moisture and freshness can be continuously generated due to the fruit types during storage, so that the consumers cannot enjoy the original diced citrus peel, therefore, the production process of the diced citrus peel is provided for the technical staff in the field aiming at the problems.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a process for producing the ready-made citrus peel dices, which solves the problems that the prior process for producing the ready-made citrus peel dices can not meet the needs of different tasty people, and meanwhile, when the ready-made citrus peel dices are stored, the water and the freshness can not be lost due to the fact that the ready-made citrus peel dices belong to fruit types, so that consumers can not enjoy the original fresh ready-made citrus peel dices.
In order to achieve the above purpose, the invention is realized by the following technical scheme: a process for producing a diced peel of a Vortica peel comprises the following steps:
s1, pretreatment of raw materials: picking fresh citrus reticulata, washing with a large amount of clear water, transferring into a brine pond, soaking and sterilizing, meanwhile, providing a cleaning roller shaft at the inlet of the brine pond, rubbing with brine before the brine is put in, mechanically cutting and separating pulp and peel after the brine soaking is completed, leaving peel and removing white pulp for later use;
s2, color protection spraying: placing the treated pericarp into a sieve plate, spraying 1% -2% citric acid water onto the surface of the pericarp in a spray irrigation mode, and vibrating the sieve plate to turn over when spraying so as to uniformly spray the surface of the pericarp;
s3, debitterizing and astringency removing: pre-boiling the pericarp obtained in the step S2 for 10-20 min, adding 4% -6% of salt-baking soda solution after pre-boiling, and heating for soaking to finish debitterizing and astringency removing treatment of the pericarp;
s4, soaking in a penetrating way: preparing a taste-permeable mixed solution, cutting the peel after debitterizing and astringency removal into pieces of 3X 3mm 2 ～6×6mm 2 The peel dices are then put into the flavor-permeating mixed solution, soaked for 40-60 min, fished out and dried for 3-5 times during the soaking period, and the liquorice powder is only scattered once during the drying period, and then the flavor-permeating peel dices are obtained after the soaking is completed;
s6, drying treatment: draining the treated flavor-penetrating peel Ding Quchu, then spreading the flavor-penetrating peel Ding Quchu in a drying box for drying, and turning over for 3 times during drying to obtain a finished diced peel;
s7, packaging and storing: vacuum packaging the dried peel dices, placing the peel dices into a temperature-controlled storage room, and arranging two time-controlled low-temperature plasma generators and red light LED light sources in the room to perform low-temperature plasma sterilization, water control and low-temperature fresh-keeping storage on the peel dices.
Preferably, in the step S3, the temperature of the water for heating and soaking is 40-50 ℃ and the soaking time is 30-50 min.
Preferably, in the step S4, the taste-permeable mixed solution includes the following raw materials: 10 to 20 percent of maltose, 5 to 6 percent of glucose, 1 to 2 percent of stevioside and 0.1 to 0.2 percent of sodium cyclohexylsulfamate.
Preferably, the maltose can be changed into 0.8-1% of balsam pear juice and 0.3-1.2% of apple juice according to the change of taste, and represents bitter taste and slightly sweet taste.
Preferably, in the step S4, the amount of licorice powder used is: every 500g of diced pericarp uses 15-18 g of licorice powder.
Preferably, in the step S6, the temperature of the drying box is 52-58 ℃, the drying time is 4-4.5 h, and the moisture content of the diced pericarps is reduced to below 18%.
Preferably, in the step S7, the low-temperature plasma generating device ionizes the air in the storage for 6-8 minutes, and the air is treated every 4 days for 6 minutes; the red light LED light source is red electromagnetic wave, and irradiation treatment is carried out once every 10-15 days.
Preferably, in the step S7, the bergamot peel cubes are stored, the temperature control storage is adopted in the northern area at 6-8 ℃, and the temperature control storage is adopted in the southern area at 14-16 ℃.
The invention provides a process for producing a Wo citrus peel diced food. The beneficial effects are as follows:
1. according to the invention, the components of the taste-penetrating mixed solution are modified, so that the flavor of the diced pericarp can be changed when the diced pericarp is subjected to taste-penetrating soaking, and meanwhile, the licorice powder is added midway, so that the sweetness of the bottom layer is improved, the loss of main sweetness caused by the overserious comprehensive taste is avoided, the requirements of people with different tastes are met, and meanwhile, the taste of the integral diced pericarp of the citrus reticulata is not influenced due to the addition of other tastes.
2. According to the invention, the packaged diced pericarps are subjected to low-temperature sterilization, water control and fresh-keeping by utilizing the low-temperature plasma generator and the red light LED light source, so that the storage and transportation of the subsequent diced pericarps are more convenient, the moisture and freshness of the diced pericarps are kept, consumers can enjoy the initial fresh diced pericarps of the citrus tangerines, the subsequent sales are promoted, and the public praise is improved.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1:
the embodiment of the invention provides a process for producing a Wo citrus peel cube, which comprises the following steps of:
s1, pretreatment of raw materials: picking fresh citrus reticulata, washing with a large amount of clear water, transferring into a brine pond, soaking and sterilizing, meanwhile, providing a cleaning roller shaft at the inlet of the brine pond, rubbing with brine before the brine is put in, mechanically cutting and separating pulp and peel after the brine soaking is completed, leaving peel and removing white pulp for later use;
s2, color protection spraying: placing the treated pericarp into a sieve plate, spraying 1% -2% citric acid water onto the surface of the pericarp in a spray irrigation mode, and vibrating the sieve plate to turn over when spraying so as to uniformly spray the surface of the pericarp;
s3, debitterizing and astringency removing: pre-boiling the pericarp obtained in the step S2 for 10-20 min, adding 4% -6% of salt-baking soda solution after pre-boiling, and heating for soaking to finish debitterizing and astringency removing treatment of the pericarp;
specifically, the temperature of the water for heating and soaking is 40-50 ℃ and the soaking time is 30-50 min.
S4, soaking in a penetrating way: preparing a taste-permeable mixed solution, cutting the peel after debitterizing and astringency removal into pieces of 3X 3mm 2 ～6×6mm 2 The diced pericarp is then put into the flavor-permeating mixed solution, soaked for 40 to 60min, fished out and dried for 3 to 5 times during the soaking period, and only once licorice powder is sprinkled during the drying period, and then the flavor-permeating diced pericarp is obtained after the soaking is completed；
Specifically, the taste-penetrating mixed solution comprises the following raw materials: 10% of maltose, 5% of glucose, 1% of stevioside and 0.1% of sodium cyclohexylsulfamate.
S6, drying treatment: draining the treated flavor-penetrating peel Ding Quchu, then spreading the flavor-penetrating peel Ding Quchu in a drying box for drying, and turning over for 3 times during drying to obtain a finished diced peel;
specifically, the temperature of the drying box is 52-58 ℃, the drying time is 4-4.5 h, and the moisture content of the diced pericarps is reduced to below 18%.
S7, packaging and storing: vacuum packaging the dried peel dices, placing the peel dices into a temperature-controlled storage room, and arranging two time-controlled low-temperature plasma generators and red light LED light sources in the room to perform low-temperature plasma sterilization, water control and low-temperature fresh-keeping storage on the peel dices.
Specifically, the low-temperature plasma generating device ionizes the air in the storage for 6-8 minutes, and the air is treated once every 4 days for 6 minutes; the red light LED light source is red electromagnetic wave, and irradiation treatment is carried out once every 10-15 days.
Further, the bergamot peel cubes are stored, the temperature control storage is adopted in the northern area at the temperature of 6-8 ℃, and the temperature control storage is adopted in the southern area at the temperature of 14-16 ℃.
Example 2:
the embodiment of the invention provides a process for producing a Wo citrus peel cube, which comprises the following steps of:
s1, pretreatment of raw materials: picking fresh citrus reticulata, washing with a large amount of clear water, transferring into a brine pond, soaking and sterilizing, meanwhile, providing a cleaning roller shaft at the inlet of the brine pond, rubbing with brine before the brine is put in, mechanically cutting and separating pulp and peel after the brine soaking is completed, leaving peel and removing white pulp for later use;
s2, color protection spraying: placing the treated pericarp into a sieve plate, spraying 1% -2% citric acid water onto the surface of the pericarp in a spray irrigation mode, and vibrating the sieve plate to turn over when spraying so as to uniformly spray the surface of the pericarp;
s3, debitterizing and astringency removing: pre-boiling the pericarp obtained in the step S2 for 10-20 min, adding 4% -6% of salt-baking soda solution after pre-boiling, and heating for soaking to finish debitterizing and astringency removing treatment of the pericarp;
s4, soaking in a penetrating way: preparing a taste-permeable mixed solution, cutting the peel after debitterizing and astringency removal into pieces of 3X 3mm 2 ～6×6mm 2 The peel dices are then put into the flavor-permeating mixed solution, soaked for 40-60 min, fished out and dried for 3-5 times during the soaking period, and the liquorice powder is only scattered once during the drying period, and then the flavor-permeating peel dices are obtained after the soaking is completed;
specifically, the taste-penetrating mixed solution comprises the following raw materials: apple juice 0.7%, glucose 6%, stevioside 1.5% and sodium cyclohexylsulfamate 0.15%.
S6, drying treatment: draining the treated flavor-penetrating peel Ding Quchu, then spreading the flavor-penetrating peel Ding Quchu in a drying box for drying, and turning over for 3 times during drying to obtain a finished diced peel;
s7, packaging and storing: vacuum packaging the dried peel dices, placing the peel dices into a temperature-controlled storage room, and arranging two time-controlled low-temperature plasma generators and red light LED light sources in the room to perform low-temperature plasma sterilization, water control and low-temperature fresh-keeping storage on the peel dices.
Example 3:
the embodiment of the invention provides a process for producing a Wo citrus peel cube, which comprises the following steps of:
s1, pretreatment of raw materials: picking fresh citrus reticulata, washing with a large amount of clear water, transferring into a brine pond, soaking and sterilizing, meanwhile, providing a cleaning roller shaft at the inlet of the brine pond, rubbing with brine before the brine is put in, mechanically cutting and separating pulp and peel after the brine soaking is completed, leaving peel and removing white pulp for later use;
s2, color protection spraying: placing the treated pericarp into a sieve plate, spraying 1% -2% citric acid water onto the surface of the pericarp in a spray irrigation mode, and vibrating the sieve plate to turn over when spraying so as to uniformly spray the surface of the pericarp;
s3, debitterizing and astringency removing: pre-boiling the pericarp obtained in the step S2 for 10-20 min, adding 4% -6% of salt-baking soda solution after pre-boiling, and heating for soaking to finish debitterizing and astringency removing treatment of the pericarp;
s4, soaking in a penetrating way: preparing a taste-permeable mixed solution, cutting the peel after debitterizing and astringency removal into pieces of 3X 3mm 2 ～6×6mm 2 The peel dices are then put into the flavor-permeating mixed solution, soaked for 40-60 min, fished out and dried for 3-5 times during the soaking period, and the liquorice powder is only scattered once during the drying period, and then the flavor-permeating peel dices are obtained after the soaking is completed;
specifically, the taste-penetrating mixed solution comprises the following raw materials: 1% of balsam pear juice, 6% of glucose, 2% of stevioside and 0.2% of sodium cyclohexylsulfamate.
S6, drying treatment: draining the treated flavor-penetrating peel Ding Quchu, then spreading the flavor-penetrating peel Ding Quchu in a drying box for drying, and turning over for 3 times during drying to obtain a finished diced peel;
s7, packaging and storing: vacuum packaging the dried peel dices, placing the peel dices into a temperature-controlled storage room, and arranging two time-controlled low-temperature plasma generators and red light LED light sources in the room to perform low-temperature plasma sterilization, water control and low-temperature fresh-keeping storage on the peel dices.
Comparative example 1:
the same features as those of embodiment 1 are not repeated, and the different features are as follows: in step S4 of this embodiment: the maltose content was 20% and the storage was normal, and the storage of example 1 was not used.
Comparative example 2:
the same features as those of embodiment 2 are not repeated, and the different features are as follows: in step S4 of this embodiment: the apple juice content is 1.2%, and color protection spraying in the step S2 is not performed.
Comparative example 3:
the same features as those of embodiment 3 are not repeated, and the different features are as follows: in step S4 of this embodiment: the content of the balsam pear juice is 1 percent. Meanwhile, licorice powder in the step S4 is not scattered.
The data statistics and analysis of the obtained peel dices of the citrus unshiu after the different treatments of examples 1 to 3 and comparative examples 1 to 3 are shown in table 1.
Table 1:
| taste of | Color | Sweetness retention/% | Moisture retention% | |
| Example 1 | Sweet taste | The fruit has bright color | 90％ | 16％ |
| Example 2 | Slightly bitter | The fruit has bright color | 72％ | 14％ |
| Example 3 | Slightly sweet | The fruit has bright color | 81％ | 15％ |
| Comparative example 1 | Sweet with high intensity | The fruit has bright color | 97％ | 20％ |
| Comparative example 2 | Sweet in middle | Dim color and luster | 60％ | 14％ |
| Comparative example 3 | Middle bitter taste | The fruit has bright color | 40％ | 13％ |
Analysis of the data recorded in table 1 above showed that: according to the process for producing the citrus peel dices, provided by the invention, the components of the flavor-penetrating mixed solution are modified through the flavor-penetrating soaking step, so that the flavor of the peel dices can be changed when the flavor-penetrating soaking is carried out, the taste requirements of different people are met, meanwhile, the licorice powder is added halfway, the sweetness of the bottom layer is improved, the loss of main sweetness caused by the severe comprehensive taste is avoided, and meanwhile, the low-temperature plasma generator and the red light LED light source are utilized for carrying out low-temperature sterilization, water control and fresh preservation on the packaged peel dices, so that the subsequent storage and transportation of the peel dices are more convenient.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A process for producing a diced peel of a citrus unshiu is characterized by comprising the following steps:
s1, pretreatment of raw materials: picking fresh citrus reticulata, washing with a large amount of clear water, transferring into a brine pond, soaking and sterilizing, meanwhile, providing a cleaning roller shaft at the inlet of the brine pond, rubbing with brine before the brine is put in, mechanically cutting and separating pulp and peel after the brine soaking is completed, leaving peel and removing white pulp for later use;
s2, color protection spraying: placing the treated pericarp into a sieve plate, spraying 1% -2% citric acid water onto the surface of the pericarp in a spray irrigation mode, and vibrating the sieve plate to turn over when spraying so as to uniformly spray the surface of the pericarp;
s3, debitterizing and astringency removing: pre-boiling the pericarp obtained in the step S2 for 10-20 min, adding 4% -6% of salt-baking soda solution after pre-boiling, and heating for soaking to finish debitterizing and astringency removing treatment of the pericarp;
s4, soaking in a penetrating way: preparing a taste-permeable mixed solution, cutting the peel after debitterizing and astringency removal into pieces of 3X 3mm 2 ～6×6mm 2 The peel dices are then put into the flavor-penetrating mixed solution, soaked for 40-60 min, fished out and dried for 3-5 times during the soaking period, and the liquorice powder is only scattered once during the drying period, and then the flavor-penetrating peel dices are obtained after the soaking is completed;
s6, drying treatment: draining the treated flavor-penetrating peel Ding Quchu, then spreading the flavor-penetrating peel Ding Quchu in a drying box for drying, and turning over for 3 times during drying to obtain a finished diced peel;
s7, packaging and storing: vacuum packaging the dried peel dices, placing the peel dices into a temperature-controlled storage room, and arranging two time-controlled low-temperature plasma generators and red light LED light sources in the room to perform low-temperature plasma sterilization, water control and low-temperature fresh-keeping storage on the peel dices.
2. The process for producing the diced citrus peel according to claim 1, wherein in the step S3, the temperature of the water for heating and soaking is 40-50 ℃ and the soaking time is 30-50 min.
3. The process for producing the diced citrus peel according to claim 1, wherein in the step S4, the taste-permeable mixed liquid comprises the following raw materials: 10 to 20 percent of maltose, 5 to 6 percent of glucose, 1 to 2 percent of stevioside and 0.1 to 0.2 percent of sodium cyclohexylsulfamate.
4. A process for producing a diced citrus peel according to claim 3 characterized in that the maltose is exchangeable for bitter gourd juice 0.8-1% and apple juice 0.3-1.2% according to the taste variation, representing bitter taste and slightly sweet taste.
5. The process for producing the diced citrus peel of claim 1, wherein in step S4, the amount of licorice powder used is: every 500g of diced pericarp uses 15-18 g of licorice powder.
6. The process for producing the diced citrus peel according to claim 1, wherein in the step S6, the temperature of the drying box is 52-58 ℃, the drying time is 4-4.5 hours, and the moisture content of the diced peel is reduced to below 18%.
7. The process of claim 1, wherein in step S7, the low temperature plasma generator ionizes the air in the storage for 6-8 minutes, and the air is treated once every 4 days for 6 minutes; the red light LED light source is red electromagnetic wave, and irradiation treatment is carried out once every 10-15 days.
8. The process of claim 1, wherein in step S7, the diced citrus peel is stored at a temperature of 6 ℃ to 8 ℃ in the northern area and at a temperature of 14 ℃ to 16 ℃ in the southern area.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241372A (en) * | 1998-07-10 | 2000-01-19 | 湖南省江永潇湘食品有限公司 | Shaddock rind food and its preparation |
| CN104814237A (en) * | 2015-05-19 | 2015-08-05 | 合肥康龄养生科技有限公司 | Sugar-free citrus grandis peel preserved fruit with effects of clearing liver and improving vision and preparation process of sugar-free citrus grandis peel preserved fruit |
| CN109170092A (en) * | 2018-08-31 | 2019-01-11 | 江西果然食品有限公司 | The processing technology of south jiangxi navel orange orange peel fourth |
| TWI736152B (en) * | 2020-02-27 | 2021-08-11 | 國立嘉義大學 | Preparing method of citrus flesh package |
| CN115380946A (en) * | 2022-07-22 | 2022-11-25 | 赣南师范大学 | Green preservation process for regulating and controlling water loss of navel orange fruits through light-temperature-electric coupling |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241372A (en) * | 1998-07-10 | 2000-01-19 | 湖南省江永潇湘食品有限公司 | Shaddock rind food and its preparation |
| CN104814237A (en) * | 2015-05-19 | 2015-08-05 | 合肥康龄养生科技有限公司 | Sugar-free citrus grandis peel preserved fruit with effects of clearing liver and improving vision and preparation process of sugar-free citrus grandis peel preserved fruit |
| CN109170092A (en) * | 2018-08-31 | 2019-01-11 | 江西果然食品有限公司 | The processing technology of south jiangxi navel orange orange peel fourth |
| TWI736152B (en) * | 2020-02-27 | 2021-08-11 | 國立嘉義大學 | Preparing method of citrus flesh package |
| CN115380946A (en) * | 2022-07-22 | 2022-11-25 | 赣南师范大学 | Green preservation process for regulating and controlling water loss of navel orange fruits through light-temperature-electric coupling |
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