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Puffed orange and its production process

A technology of puffed citrus and citrus, which is applied in the field of puffed citrus and its preparation, can solve the problems of high investment in processing equipment, high energy consumption, unfavorable technology promotion and wide use, and oil residue, etc., and achieve good crispness, easy digestion, Easy to absorb water

Active Publication Date: 2010-02-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing technologies of fruit and vegetable chips mainly include vacuum frying, microwave drying and freeze drying. Harmful substances to the human body; although the products processed by microwave drying or freeze drying have good product properties, the cost of processing equipment and energy consumption are relatively large, which is not conducive to the promotion and wide use of technology

Method used

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  • Puffed orange and its production process
  • Puffed orange and its production process
  • Puffed orange and its production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1. Production of puffed citrus by puffing with variable temperature and pressure difference

[0025] 1. Preparation of puffed citrus

[0026] Take fresh citrus (variety of banana citrus) as raw materials, and measure various indicators according to the following methods:

[0027] Moisture measurement method: dry method. Specifically: accurately weigh 2-10g of the sample, put it in a weighing bottle with a lid that has been dried, cooled and weighed to a constant weight, move it into an atmospheric oven at 95-105°C, open the lid and bake it for 2-4 hours, then take it out. Covered and placed in a desiccator to cool for 0.5h before weighing. Weigh after drying for another hour. Repeat this operation until the mass difference between the two before and after does not exceed 2mg, which is the constant weight after drying, and the moisture content = (fresh weight (weight before drying)-constant weight after drying) / fresh weight.

[0028] Total sugar determination method: ...

Embodiment 2

[0056] Example 2: Production of puffed citrus by puffing with variable temperature and pressure difference

[0057] 1. Preparation of puffed citrus

[0058] Take fresh citrus (variety Wenzhou tangerine) as raw material, and detect its water content, total sugar content, Vc content, crude fiber content, protein content, fat content and other properties according to the method described in step 1 of Example 1. The results are shown in Table 3. Shown:

[0059] Table 3. Index determination of fresh citrus

[0060] nutrient content

Fresh

Fresh sample water content (%)

87.35

Sugar content (%)

10.30

Vc(mg / 100g)

24.40

Crude fiber (%)

0.43

Protein (%)

0.65

Fat (%)

0.21

[0061] The production steps of puffed citrus: raw material cleaning, peeling, cutting, pretreatment, pre-drying, homogenization, variable temperature and pressure difference puffing drying, cooling, grading, and packaging; the specific methods are as follows:

[0062] 1. Raw material cleaning...

Embodiment 3

[0081] Example 3. Puffing production of puffed citrus with variable temperature and pressure difference. 1. Preparation of puffed citrus

[0082] 1. Preparation of puffed citrus

[0083] Take fresh citrus (variety Oukan) as raw material, and detect its water content, total sugar content, Vc content, crude fiber content, protein content, fat content and other properties according to the method described in step 1 of Example 1. The results are shown in Table 5 Shown:

[0084] Table 5. Index determination of fresh citrus

[0085] nutrient content

Fresh

Fresh sample water content (%)

86.25

Sugar content (%)

11.40

Vc(mg / 100g)

27.10

Crude fiber (%)

0.45

Protein (%)

0.75

Fat (%)

0.20

[0086] The production steps of puffed citrus: raw material cleaning, peeling, cutting, pretreatment, pre-drying, homogenization, variable temperature and pressure difference puffing drying, cooling, grading, and packaging; the specific methods are as follows:

[0087] 1. Raw ...

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Abstract

The present invention discloses one kind of puffed orange and its production process. The puffed orange is produced with orange pulp inside one puffing tank and through one temperature varying and pressure varying process, which includes the steps of the first raising the temperature to 70-100 deg.c and the pressure to 0.2-0.4 MPa, and then lowering the pressure instantly to vacuum state; loweringthe temperature to 65-95 deg.c; drying for 60-90 min and final cooling at 10-20 deg.c for 30-60 min to obtain puffed orange product. The production process adds no pigment and other additive and hasthe color and flavor of orange well preserved.

Description

Technical field [0001] The invention relates to a puffed citrus and a preparation method thereof. Background technique [0002] Citrus fruits are rich in nutrition, good in color and fragrance, and can be eaten fresh or processed into various processed products based on juice. The output of citrus is the first in Baiguo, and citrus juice accounts for 3 / 4 of the juice, which is widely favored by consumers. According to the analysis of the Central Institute of Health, every 100 g of edible part of citrus contains 0.05 mg of riboflavin, 0.3 mg of niacin, 16 mg of ascorbic acid (vitamin C), 0.9 g of protein, 0.1 g of fat, and 12 g of sugar. Fiber 0.2g, inorganic salt 0.4g, calcium 26mg, phosphorus 15mg, iron 0.2mg, calories 221.9 joules. The carotene (provitamin A) content in oranges is second only to apricots and higher than other fruits. Citrus also contains a variety of vitamins. In addition, it also contains elements such as magnesium, sulfur, sodium, chlorine and silicon. [0...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/02A23B7/04A23B7/08A23L1/212A23P1/14A61K36/752A23L19/00A23P30/32
Inventor 毕金峰魏益民马立霞王杕张波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI