Navel orange peel jam and processing method thereof

A processing method and technology of navel oranges, applied in the field of navel orange peel jam and its processing, and production of navel orange peel jam, to achieve the effects of improving utilization value and economic value, avoiding waste, and good sensory quality

Inactive Publication Date: 2012-07-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the deficiencies in the prior art, the primary purpose of the present invention is to provide a kind of navel orange peel jam and its processing method. The method ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Raw material soaking: select navel orange peels with uniform size, bright color and thick flesh, remove the cracked, blackened and moldy navel orange peels, soak in water at room temperature for 1 day, and change the water every 3 hours, at least Change the water once, and finally drain the water to obtain the soaked navel orange peel.

[0029] (2) Heating and cooking: Heat the salt water with a mass fraction of 10% to 95°C, put in the soaked navel orange peels for cooking, stir constantly, cook for 10 minutes, remove and drain the water, and obtain the boiled orange peel. of navel orange peel.

[0030] (3) Rinse: Rinse the boiled navel orange peel with running water for 1 min, soak in normal temperature water for 3 hours, cover the navel orange peel with the water surface, take it out and drain, and obtain the rinsed navel orange peel.

[0031] (4) Beating: smashing the rinsed navel orange peel to obtain navel orange peel pulp.

[0032] (5) Preparation of fruit p...

Embodiment 2

[0036] (1) Raw material soaking: select navel orange peels with uniform size, bright color and thick flesh, remove the cracked, blackened and moldy navel orange peels, soak in water at room temperature for 1.5 days, and change the water every 4 hours. Change the water several times, and finally drain the water to obtain the soaked navel orange peel.

[0037] (2) Heating and cooking: Heat the salt water with a mass fraction of 12% to 100°C, put in the soaked navel orange peels for cooking, stir constantly, cook for 15 minutes, remove and drain the water to obtain the boiled of navel orange peel.

[0038] (3) Rinsing: Rinse the boiled navel orange peel with running water for 1 min, soak in water at room temperature for 6 hours, cover the navel orange peel with the water surface, take it out and drain, and obtain the rinsed navel orange peel.

[0039] (4) Beating: smashing the rinsed navel orange peel to obtain navel orange peel pulp.

[0040] (5) Preparation of fruit pulp: fre...

Embodiment 3

[0044] (1) Raw material soaking: choose navel orange peels with uniform size, bright color and thick flesh, remove the cracked, blackened and moldy navel orange peels, soak in water at room temperature for 2 days, and change the water every 3.5 hours, at least Change the water once, and finally drain the water to obtain the soaked navel orange peel.

[0045] (2) Heating and cooking: Heat the salt water with a mass fraction of 8% to 97°C, put in the soaked navel orange peels for cooking, stir constantly, cook for 20 minutes, remove and drain the water, and obtain the boiled of navel orange peel.

[0046] (3) Rinsing: Rinse the boiled navel orange peel with running water for 2 minutes, put it into normal temperature water and soak it for 5 hours, cover the navel orange peel with the water surface, take it out and drain, and obtain the rinsed navel orange peel.

[0047] (4) Beating: smashing the rinsed navel orange peel to obtain navel orange peel pulp.

[0048] (5) Preparation...

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PUM

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Abstract

The invention belongs to the field of deep processing of agricultural products and discloses navel orange peel jam and a processing method thereof. The processing method comprises the following steps of: soaking navel orange peel into water for 1 to 2 days; draining; placing into saline solution and cooking for 10 to 20 minutes; draining; rinsing and draining; crushing into navel orange peel pulp; placing navel orange flesh into water at the temperature of 90 to 95 DEG C; blanching for 2 to 10 minutes; crushing into fruit pulp; mixing the navel orange peel pulp and the fruit pulp; adding citric acid; heating to 90 to 100 DEG C; preserving heat for 5 to 10 minutes; adding white granulated sugar and pectin; and boiling on a soft fire at the temperature of 80 to 90 DEG C for 30 to 40 minutes to obtain the navel orange peel jam. In the navel orange peel jam, the soluble solid matter content is more than or equal to 35 percent, the total sugar content is less than or equal to 65 percent, the total arsenic content is less than or equal to 0.5, the lead is less than or equal to 1.0 and the microbiological index accords with the national standard. In addition, the navel orange peel jam is golden yellow, sour and sweet and delicious, maintains fragrance of the navel orange peel and the mouthfeel of the fruit flesh, is uniform and exquisite and has high flowability.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and relates to a navel orange peel jam and a processing method thereof. Generally, the raw material of jam is fresh pulp, but the present invention uses navel orange peel as a raw material and navel orange pulp as an auxiliary material to produce navel orange peel jam. Background technique [0002] Navel orange is the main variety group of sweet oranges in the Rutaceae citrus genus. It is named navel orange because of the immature secondary small fruit attached to the top of the fruit and the crack is navel-shaped. Navel oranges are seedless, juicy, sweet, nutritious and contain various nutrients necessary for the human body. [0003] There are two reasons for the name of Gannan navel orange: one is that due to its unique soil conditions, the navel oranges produced in Gannan are large in shape, bright orange red, clean and beautiful, and the edible rate reaches 74%. Sweet ...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L21/10
Inventor 赖富饶吴晖闵甜杨李益
Owner SOUTH CHINA UNIV OF TECH
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