Production process of refreshing Nanfeng tangerine pastry

Abstract

The invention discloses a production process of a refreshing Nanfeng tangerine pastry. The production process comprises raw material selection, seam marking for squeezing, calcification, de-ashing, precooking, debitterizing by an enzymic method, sugar pickling, sugaring, vacuum sugar infusion, drying and covering sugar-coating. The production process is characterized in that in the debitterizing by the enzymic method, a naringin enzyme solution with the temperature of 55-65 DEG C and the mass concentration of 0.4%-0.6% is used to remove bitterness of orange peel of precooked tangerine pastry, and meanwhile, a vacuum sugar infusion technology and a Ca(OH)2 solution are adopted to carry out a calcification processing technology. Thus, compared with tangerine pastries in the prior art, the produced Nanfeng tangerine pastry is greatly different in colour, lustre, appearance shape and taste. The refreshing Nanfeng tangerine pastry produced by the production process tastes refreshing, rich, natural pure, more pliable and mellow, and the traditional product with a rich local color can be full of new gloss and vitality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a production process of fragrant Nanfeng orange cake. Background technique [0002] Orange cake is a kind of special food. It is a natural food processed from oranges with orange peel. It does not have the bitter taste in orange peel. It has the effect of nourishing the lungs and relieving cough, and is very popular among people. Usually the traditional process is raw material selection → peeling → slitting, seed removal → pressing → pickling → precooking → seed removal → rinsing → sugar boiling → cooling → drying → sugar sprinkling → grading → packaging. The main raw materials are oranges and granulated sugar. According to the different orange cake products, some adjustments will be made in the process flow and raw material addition, such as CN201210181796.6. White sugar 45-47kg, rapeseed oil 50-55g, 0.2% lime water 4-4.2kg. Another example is CN200710016809.3, an orange...

AI Technical Summary

Problems solved by technology

The production technology of traditional orange cake in the prior art still adopts above-mentioned traditional process flow, but because the orange raw material kind and the place of origin are different, this traditional process flow is not suitable for the orange of some characteristic varieties to be used for processing into orange cake, as Nanfeng tangerine, Nanfeng tangerine is famous both at home and abroad for its small golden fruit, thin skin and tender meat, no residue when eating, strong and sweet flavor, and tangy aroma.