CN1613367A - Orange peel jam with breaking-wall cell and preparation - Google Patents
Orange peel jam with breaking-wall cell and preparation Download PDFInfo
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- CN1613367A CN1613367A CNA2004100645968A CN200410064596A CN1613367A CN 1613367 A CN1613367 A CN 1613367A CN A2004100645968 A CNA2004100645968 A CN A2004100645968A CN 200410064596 A CN200410064596 A CN 200410064596A CN 1613367 A CN1613367 A CN 1613367A
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- citri reticulatae
- breaking
- pericarpium citri
- orange peel
- preparation
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Abstract
A tangerine peel jam is prepared from fresh tangerine peel, sugar, flavouring and water through washing fresh tangerine peel, boiling in rice vinegar, rinsing for removing bitter taste, adding sugar and acid, breaking cell wall, and concentrating. It has high utilization rate of carrotene and micro nutrients.
Description
Technical field
The present invention relates to the present invention and propose fruit jam product and the preparation method that the new fresh orange peel of a kind of usefulness is made, belong to fruit deep process technology field.
Background technology
Pericarpium Citri Reticulatae is the QI regulating medicine simply of China's tradition Chinese herbal medicine, and describe its effect in the Compendium of Material Medica in detail: " Pericarpium Citri Reticulatae is the medicine of spleen lung two through edema caused by disorder of QI, and it controls all kinds of diseases and ailments, gets the merit of its dampness of regulating the flow of vital energy." China is mandarin orange production and consumption big country; because Pericarpium Citri Reticulatae is far smaller than the market demand of citrus pulp as the market demand of Chinese crude drug; most Pericarpium Citri Reticulatae can not be made feedstuff as waste disposal because of the hot flavor of bitterness, therefore eliminate the bitterness that contains in the Pericarpium Citri Reticulatae, hot flavor is that exploitation Pericarpium Citri Reticulatae food need at first be dealt with problems." 90105981.1 process of orange paste foodstuffs " patent application discloses use Sal debitterize, pectase is handled the method for Pericarpium Citri Reticulatae, " 87,101,351 1 kinds of methods of producing Sucus Citri Reticulatae with Citrus pericarp " adopts the method for alcoholic solution debitterize, through lot of experiments, these methods all can not thoroughly be removed the bitterness of Pericarpium Citri Reticulatae.And can cause the loss of Pericarpium Citri Reticulatae live part and greatly destroy the former savory of Pericarpium Citri Reticulatae.
Summary of the invention
The object of the invention is to provide a kind of integrated treatment Pericarpium Citri Reticulatae to prepare the fruit jam method, to improve the commercial value and the medical value of Pericarpium Citri Reticulatae, improves mouthfeel and local flavor.
Technical scheme of the present invention is achieved in that the Pericarpium Citri Reticulatae solid content 40-50% that comprises cell wall breaking in this orange peel jam with breaking-wall cell, sugar 30%, flavoring agent 0.5%, water surplus.
The preparation method of described orange peel jam with breaking-wall cell is realized by following steps:
A, debitterize: the whole fruit of mandarin orange clear water is soaked, scrub, hand peeling, shredding, rice vinegar solution heat is boiled debitterize, and cold rinse drains;
B, batching: Pericarpium Citri Reticulatae 40%, sugar 30%, citric acid 0.05%, water surplus;
C, cell wall breaking: be heated to 60 ℃, be stirred to sugared off-bottom, corase grind, fine grinding, 20Mpa is homogenizing just, the 50Mpa high pressure homogenize;
D, concentrated fill: 0.06mPA vacuum concentration master soluble solid reaches 50%, fill, and capping, 95 ℃ of sprays sterilized 10 minutes, and cooling is promptly.
Adopt 9 ° of rice vinegar solution of 1% in the preparation method of described orange peel jam with breaking-wall cell in the Pericarpium Citri Reticulatae debitterize step, drop into the Pericarpium Citri Reticulatae silk in the time of 95 ℃, heat was boiled 10 minutes, pulled out and soaked rinsing in 20 minutes in the cold water, pulled out to drain.
In the preparation method of described orange peel jam with breaking-wall cell in the Pericarpium Citri Reticulatae debitterize step ratio of Pericarpium Citri Reticulatae silk and rice vinegar solution be 1: 3.5.
The preparation method of described orange peel jam with breaking-wall cell is characterized in that also can comprising Fructus Citri tangerinae sarcocarp, carrot flesh, Sucus Citri Reticulatae in the described marmalade.
Technological progress effect of the present invention be economical, the present invention proposes a kind of method with Pericarpium Citri Reticulatae debitterize in rice vinegar solution effectively, not only can effectively eliminate the bitter taste of Pericarpium Citri Reticulatae, has also protected the color and luster of Pericarpium Citri Reticulatae and former savory effectively.
Contain abundant carotenoid in the Pericarpium Citri Reticulatae, the class Radix Dauci Sativae content 8～12mg/100g of new fresh orange peel is in same level with the high-quality fresh carrot.Carotenoid is a kind of fatsoluble vitamin, and the Pericarpium Citri Reticulatae cell wall is the biggest obstacle that the fat-soluble class Radix Dauci Sativae of influence utilizes.The technology that the present invention adopts high pressure to pulverize has realized the abundant breaking cellular wall of Pericarpium Citri Reticulatae cell, makes multiple trace nutrient such as carotenoid be dispersed and exists, and has fully improved the utilization rate of carotenoid.The high pressure disintegrating process also makes colloidal substance contained in the Pericarpium Citri Reticulatae be microgranular and is fully used, and obtains the marmalade of the very fine and smooth likeness in form butter of a kind of quality.
The specific embodiment
Embodiment 1: marmalade
A, debitterize: the whole fruit of mandarin orange clear water is soaked, scrub, hand peeling, shredding, heat is boiled: adopt 9 ° of rice vinegar solution of 1%, the ratio of Pericarpium Citri Reticulatae silk and rice vinegar solution is 1: 3.5, drop into the Pericarpium Citri Reticulatae silk in the time of 95 ℃, temperature reaches 95 ℃ of intermittent fever boiled 10 minutes, pulled out and soaked rinsing in 20 minutes in the cold water, pulled out to drain;
B, batching: Pericarpium Citri Reticulatae 50%, sugar 30%, citric acid 0.05%, water surplus;
C, cell wall breaking: be heated to 60 ℃, be stirred to sugared off-bottom, corase grind, fine grinding, 20Mpa is homogenizing just, the 50Mpa high pressure homogenize;
D, concentrated fill: 0.06mPA vacuum concentration master soluble solid reaches 50%, fill, and capping, 95 ℃ of sprays sterilized 10 minutes, and cooling is promptly.
Embodiment 2: marmalade
A, debitterize: the whole fruit of mandarin orange clear water is soaked, scrub, hand peeling, shredding, heat is boiled: adopt 9 ° of rice vinegar solution of 1%, the ratio of Pericarpium Citri Reticulatae silk and rice vinegar solution is 1: 3.5, drop into the Pericarpium Citri Reticulatae silk in the time of 95 ℃, temperature reaches 95 ℃ of intermittent fever boiled 10 minutes, pulled out and soaked rinsing in 20 minutes in the cold water, pulled out to drain;
B, batching: Pericarpium Citri Reticulatae 40%, sugar 30%, Sucus Citri Reticulatae 15%, water surplus;
C, cell wall breaking: be heated to 60 ℃, be stirred to sugared off-bottom, corase grind, fine grinding, 20Mpa is homogenizing just, the 50Mpa high pressure homogenize;
D, concentrated fill: 0.06mPA vacuum concentration master soluble solid reaches 50%, fill, and capping, 95 ℃ of sprays sterilized 10 minutes, and cooling is promptly.
Embodiment 3: Pericarpium Citri Reticulatae Radix Dauci Sativae fruit jam
A, Pericarpium Citri Reticulatae debitterize: the whole fruit of mandarin orange clear water is soaked, scrub, hand peeling, shredding, heat is boiled: adopt 9 ° of rice vinegar solution of 1%, the ratio of Pericarpium Citri Reticulatae silk and rice vinegar solution is 1: 3.5, drop into the Pericarpium Citri Reticulatae silk in the time of 95 ℃, temperature reaches 95 ℃ of intermittent fever boiled 10 minutes, pulled out and soaked rinsing in 20 minutes in the cold water, pulled out to drain;
Radix Dauci Sativae is cleaned, section, and it is identical with Pericarpium Citri Reticulatae that heat is boiled processing;
B, batching: Pericarpium Citri Reticulatae 30%, Radix Dauci Sativae 10%, sugar 30%, citric acid 0.05%, water surplus;
C, cell wall breaking: be heated to 60 ℃, be stirred to sugared off-bottom, corase grind, fine grinding, 20Mpa is homogenizing just, the 50Mpa high pressure homogenize;
D, concentrated fill: 0.06mPA vacuum concentration master soluble solid reaches 50%, fill, and capping, 95 ℃ of sprays sterilized 10 minutes, and cooling is promptly.
Listed examples of the present invention is intended to further illustrate process, and scope of the present invention is not constituted any restriction.The product that obtains with the embodiment of the invention and all can obtain the marmalade product via claims 2,3,4,5 described methods of the present invention.
Claims (5)
1, a kind of orange peel jam with breaking-wall cell is characterized in that comprising in the marmalade Pericarpium Citri Reticulatae solid content 40-50% of cell wall breaking, sugar 30%, flavoring agent 0.5%, water surplus.
2, the preparation method of orange peel jam with breaking-wall cell according to claim 1 is characterized in that:
A, debitterize: the whole fruit of mandarin orange clear water is soaked, scrub, hand peeling, shredding, rice vinegar solution heat is boiled debitterize, and cold rinse drains;
B, batching: Pericarpium Citri Reticulatae 40%, sugar 30%, citric acid 0.05% water surplus;
C, cell wall breaking: be heated to 60 ℃, be stirred to sugared off-bottom, corase grind, fine grinding, 20Mpa is homogenizing just, the 50Mpa high pressure homogenize;
D, concentrated fill: 0.06mPA vacuum concentration master soluble solid reaches 50%, fill, and capping, 95 ℃ of sprays sterilized 10 minutes, and cooling is promptly.
3, the preparation method of orange peel jam with breaking-wall cell according to claim 2, it is characterized in that adopting 9 ° of rice vinegar solution of 1% in the described Pericarpium Citri Reticulatae debitterize step, drop into the Pericarpium Citri Reticulatae silk in the time of 95 ℃, heat was boiled 10 minutes, pull out in the cold water and to soak rinsing in 20 minutes, pull out and drain.
4, the preparation method of orange peel jam with breaking-wall cell according to claim 3 is characterized in that the ratio of Pericarpium Citri Reticulatae silk and rice vinegar solution is 1: 3.5 in the described Pericarpium Citri Reticulatae debitterize step.
5, the preparation method of orange peel jam with breaking-wall cell according to claim 1 is characterized in that also can comprising Fructus Citri tangerinae sarcocarp, carrot flesh, Sucus Citri Reticulatae in the described marmalade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100645968A CN100479678C (en) | 2004-12-09 | 2004-12-09 | Orange peel jam with breaking-wall cell and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100645968A CN100479678C (en) | 2004-12-09 | 2004-12-09 | Orange peel jam with breaking-wall cell and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1613367A true CN1613367A (en) | 2005-05-11 |
| CN100479678C CN100479678C (en) | 2009-04-22 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211209A (en) * | 2013-04-25 | 2013-07-24 | 马俊 | Sweet, sour and hot orange peel sauce |
| CN105851399A (en) * | 2016-05-20 | 2016-08-17 | 安徽杯茶电子商务有限公司 | Healthy bamboo leaf tea for skincare |
| CN105851400A (en) * | 2016-05-20 | 2016-08-17 | 安徽杯茶电子商务有限公司 | Life-nourishing and lung-lubricating health bamboo leaf tea |
| CN105918563A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Summer-heat-relieving and saliva-producing bamboo-leaf health care tea |
| CN105994809A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Bamboo-leaf healthcare tea capable of tonifying qi and nourishing blood |
| CN105994801A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Asparagus and bamboo leaf health tea |
| CN105994807A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Bamboo-leaf healthcare tea capable of moistening lung and relaxing bowels |
| CN105994806A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Okra and bamboo leaf health care tea |
| CN105994808A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Bamboo-leaf health care tea with qi-tonifying and eyesight-improving effect |
| CN105994800A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Bamboo-leaf health care tea with cough and asthma relieving function |
| CN105994799A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Healthy bamboo leaf tea with efficacies of heat clearing and detoxifying |
| CN106360533A (en) * | 2016-08-31 | 2017-02-01 | 秭归帝元食品罐头股份有限公司 | Production method of orange peel sauce |
-
2004
- 2004-12-09 CN CNB2004100645968A patent/CN100479678C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211209A (en) * | 2013-04-25 | 2013-07-24 | 马俊 | Sweet, sour and hot orange peel sauce |
| CN105851399A (en) * | 2016-05-20 | 2016-08-17 | 安徽杯茶电子商务有限公司 | Healthy bamboo leaf tea for skincare |
| CN105851400A (en) * | 2016-05-20 | 2016-08-17 | 安徽杯茶电子商务有限公司 | Life-nourishing and lung-lubricating health bamboo leaf tea |
| CN105918563A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Summer-heat-relieving and saliva-producing bamboo-leaf health care tea |
| CN105994809A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Bamboo-leaf healthcare tea capable of tonifying qi and nourishing blood |
| CN105994801A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Asparagus and bamboo leaf health tea |
| CN105994807A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Bamboo-leaf healthcare tea capable of moistening lung and relaxing bowels |
| CN105994806A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Okra and bamboo leaf health care tea |
| CN105994808A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Bamboo-leaf health care tea with qi-tonifying and eyesight-improving effect |
| CN105994800A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Bamboo-leaf health care tea with cough and asthma relieving function |
| CN105994799A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Healthy bamboo leaf tea with efficacies of heat clearing and detoxifying |
| CN106360533A (en) * | 2016-08-31 | 2017-02-01 | 秭归帝元食品罐头股份有限公司 | Production method of orange peel sauce |
| CN106360533B (en) * | 2016-08-31 | 2019-11-15 | 秭归帝元食品罐头股份有限公司 | A kind of orange peel sauce production method |
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| Publication number | Publication date |
|---|---|
| CN100479678C (en) | 2009-04-22 |
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