GB942204A - Marmalade base and process for its preparation - Google Patents

Abstract

In marmalade base manufacture the citrus fruit, e.g. oranges, is peeled and the peel and peeled fruit fractions processed separately. The peel is mechanically shredded, heated to 200 DEG F. to inactivate the pectin esterase, tenderised by heating to 190 DEG F. to 205 DEG F. with aqueous citric acid solution of pH 3.7 to 4, canned at 200 DEG to 205 DEG F., cooled and stored at 40 DEG F. The peeled fruit is continuously extracted with water to provide a fruit solid concentrate of 8 degrees to 10 degrees brix which is stabilized by heating to 205 DEG F., cooled to 100 DEG F. to 150 DEG F. and depectinized at 100 DEG F. to 140 DEG F. with pectin-esterase; clarification is then effected, e.g. by filtration and/or centifrugation, and all enzyme activity destroyed by heating, e.g. to 212 DEG F. for 1 minute. The liquid is then concentrated to 21 degrees, 42 degrees or 80 degrees brix depending on whether a liquid, paste or dehydrated powdered base is to be prepared; for a liquid or paste, citrus pectin in amount equivalent to that removed is added together with a small amount of citric acid and sodium bicarbonate, these additives being mechanically dispersed in the concentrates which may then be frozen to 0 DEG F. The 80 degrees brix concentrate is further dehydrated in vacuo to a moisture content of 1 1/2 to 3% before the same such additions are made and the resultant powdered mix is sealed in containers. To produce marmalade both peel and fruit concentrate fractions are combined, and water, sugar and citric acid being added.