Production technology of tight-skin mandarin all-fruit can

A production technology and canned fruit technology, which is applied in the field of canned citrus whole fruit, can solve the problems of waste, poor splitting, and poor appearance, and achieve the reduction of raw material loss rate, convenient eating and utilization, and avoiding the difficulty of peeling Effect

Inactive Publication Date: 2012-07-18
CITRUS RES INST SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sweet oranges, miscellaneous tangerines, tangerines, tangerines, tangerines, grapefruits, pomelo and other tight-skinned citrus peels are tightly wrapped, which is neither easy to peel nor split, making it inconvenient for consumers to eat
At the same time, about 40% of the output of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

[0019] (1) Grinding fruit: use a fruit grinder to grind the fruit of fully mature sweet oranges, and grind more than 90% of the oil cells, and the peel essential oil can be collected or not;

[0020] (2) Blanching or compound enzyme treatment: scalding the peeled fruit at 95°C for 1 minute with a fruit scalding machine;

[0021] (3) peeling: the peel of the fruit after blanching is peeled off by hand;

[0022] (4) Whole fruit decapsulation: Put the peeled fruit (fruit ball) into the launder, first treat it with 0.7% food-grade hydrochloric acid at 30°C for 40 minutes, rinse off the hydrochloric acid with a gradient of clean water, and then rinse it with a concentration of 0.3% hydrochloric acid. % Edible sodium hydroxide alkali treatment at 30°C for 15 minutes, adding a buffer solution containing sodium pyrophosphate to the acid and alkali solution respectively, after the outer capsule of the fruit is removed, wash the lye solution with a gradient of water ...

Example Embodiment

[0027] Example 2

[0028] (1) Peeling: select the sweet orange fruit, and use a peeling machine to peel the skin, and each fruit is scratched 8 times according to the longitudinal diameter.

[0029] (2) Composite enzyme treatment: put the peeled sweet orange fruit into an enzyme-treated stainless steel tank, add a composite enzyme (2 parts of pectinase + 1 part of cellulase) solution with a weight of 1.5 times of the fruit, and the enzyme concentration is 0.8% , adjust the pH value to 4, keep warm at 50°C, and treat for 50 minutes.

[0030] (3) Peeling: manually peel off the sweet orange peel after compound enzyme treatment.

[0031] (4) Whole fruit decapsulation: put the peeled fruit into the launder, treat with compound enzyme (2 parts of pectinase + 1 part of cellulase) solution, the enzyme concentration is 0.6%, adjust the pH value to 4, and keep warm 50°C for 50 minutes, add a buffer solution containing sodium pyrophosphate to the enzyme solution until the pulp is compl...

Example Embodiment

[0035] Example 3

[0036] (1) Grinding: use a fruit grinder to grind fully mature grapefruits, and grind more than 90% of the oil cells, and the skin oil can be collected or not;

[0037] (2) Hot blanching or compound enzyme treatment: blanching the peeled fruit at 95°C for 1.5 minutes with a fruit ironing machine;

[0038] (3) peeling: the peel of the fruit after blanching is peeled off by hand;

[0039](4) Whole fruit decapsulation: Put the peeled fruit (fruit ball) into the launder, first treat it with 0.8% food grade hydrochloric acid at 25°C for 40 minutes, rinse off the hydrochloric acid with a gradient of clean water, and then rinse it with a concentration of 0.3% hydrochloric acid. % Edible sodium hydroxide alkali treatment at 30°C for 15 minutes, adding a buffer solution containing sodium pyrophosphate to the acid and alkali solution respectively, after the outer capsule of the fruit is removed, wash the lye solution with a gradient of water to obtain a completely ex...

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PUM

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Abstract

The invention discloses a production technology utilizing a tight-skin mandarin which is difficult to peel to serve as a raw material so as to manufacture an all-fruit mandarin can convenient to eat. The production technology mainly comprises the following steps, fruit grinding or skin scratching, blanching or complex enzyme processing, all-fruit skin and capsule dressing removal, all-fruit impurity removal and grading, vacuum packing in plastic bags (cups) or iron (glass) cans, microwave or hot-water sterilization and refrigeration or normal-temperature storage. The method utilizing fruit grinding or skin scratching pretreatment, all-fruit enzymatic method skin and capsule dressing removal, all-fruit improving acid-alkaline method capsule dressing removal, all-fruit grading vacuum packing and microwave or hot-water sterilization is adopted to produce the all-fruit mandarin can convenient to eat and use. The production technology can save about 30% of acid and alkali or an enzyme preparation and water used for removing the capsule dressing, reduces raw-material attrition rate by about 15%, efficiently utilizes the tight-skin mandarin which is suitable for fresh eating and not suitable for fresh marketing, can reduce production cost by about 20%, greatly improves additional value of fruit, and provides consumers with the fresh fruit convenient to eat.

Description

technical field [0001] The invention belongs to the production technology of citrus whole fruit cans, and in particular relates to a kind of citrus fruit with tight skins such as sweet orange, miscellaneous tangerine, tangelo, tangerine, orange pomelo, grapefruit and pomelo as raw materials, and adopts whole Fruit peeling and capsule coating, vacuum plastic packaging and microwave sterilization, or the method of iron (glass) canning, the technology of producing canned citrus whole fruit. Background technique [0002] Citrus is the largest fruit in the world. It is very popular among consumers due to its good color, aroma, taste and nutrition. Tight-skinned citrus such as sweet orange, miscellaneous tangerine, tangerine, tangerine, orange pomelo, grapefruit and pomelo are tightly wrapped in skin, which is neither easy to peel nor split, making it inconvenient for consumers to eat. At the same time, about 40% of the output of this type of citrus is poor in appearance due to d...

Claims

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Application Information

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IPC IPC(8): A23B7/08
Inventor 吴厚玖窦华亭王华孙志高黄学根
Owner CITRUS RES INST SOUTHWEST UNIV
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