Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Partial-frozen kumquat and preparation method thereof

A production method and kumquat technology, applied in food preparation, preservation of fruits/vegetables through freezing/refrigeration, food science, etc., can solve problems such as loss of umami taste and nutritional value of fruits, and achieve the goal of reducing spicy taste and improving taste and flavor Effect

Inactive Publication Date: 2014-07-02
GUANGXI CITRUS RES INST
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem is that the obtained product either loses its umami taste due to long-term high-temperature treatment, or loses its original fruit nutritional value due to long-term immersion and / or washing in salt water, lime water or clear water, or adds a lot of sugar and salt and food additives, not suitable for people with high blood pressure, diabetes or children

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The experimental variety is Shouxing Kumquat. The original fruit juice has more juice but a strong pungent taste, and the fruit heart is sour and hard and tough. Days to 12 days, let the fruit of Shouxing kumquat produce weak low temperature damage and induce the degradation of low temperature damage, and then transfer it to an environment with daily temperature fluctuations of 20°C to 35°C for 6 to 15 days to allow the fruit to undergo low temperature damage and degradation Metabolism, until the core becomes soft or juicy, it becomes a slightly frozen kumquat. The slightly frozen Shouxing kumquat core becomes soft and easy to slag, the sour taste of the pulp and core decreases, the spicy taste of the peel becomes lighter, and the umami taste is good. The sweetness increases and the rind is golden-yellow red.

Embodiment 2

[0034] The experimental variety is crispy kumquat. The original fruit has a mild spicy taste but less juice (variety characteristics), and the fruit core is often dry and hard. The fresh fruit is screened, washed, packed in a film bag, and stored at -5°C to 8°C. Place the kumquat fruit in a room with a natural low temperature in winter with daily temperature fluctuations, or in an automatic temperature control cabinet at -5°C for 3 days and 8°C for 3 days for 12 days to 1 month, and then place the kumquat fruits at a temperature of 38°C to 45°C Place it for 8 hours to 12 hours, then place it at 8°C to 25°C for 3 days, repeat the aforementioned medium temperature placement at 38°C to 45°C and placement at 8°C to 25°C for 1 to 3 times, during this period, the crispy gold Citrus fruit produced weak low temperature damage and induced low temperature damage degradation. After the crispy kumquat fruit becomes juicy, or the peel is frozen and transparent, it is made into a slightly f...

Embodiment 3

[0036] The experimental variety is Luofu. The fresh fruit of Luofu kumquat is packed in a film bag, placed in a low temperature of -15°C±1.5°C for 8-9 hours, and then transferred to a temperature-changing environment of 10°C-15°C for 12 hours to 3 days. Then place the kumquat fruit at a temperature of 25°C to 28°C for 8 hours to 12 hours, and then place it at 10°C to 15°C for 3 days, repeat the aforementioned medium temperature placement at 25°C to 28°C and place it at 10°C to 15°C. Place it for 6 to 10 times until the Luofu fruit softens, or the pericarp is completely frozen or slightly frozen, and then it is made into a slightly frozen kumquat. The pericarp is softened and slag-dissolved to maintain the freshness and sweetness of the original fruit. If there is essential oil overflowing on the surface of the pericarp, wash the surface of the slightly frozen kumquat and the essential oil overflowing from the pericarp and frostbitten oil cells with warm water at 30°C to 45°C fo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of harvested fruit handling and processing, and relates to partial-frozen kumquats and a preparation method thereof. The flavor improved partial-frozen kumquats are prepared from fresh kumquats which are subjected to slight freezing injury evenly at low temperature. The preparation method comprises the following steps: putting the fresh kumquats under the temperature of 0--18 DEG C for a period of time; putting the fresh kumquats under the uniform or variable temperature being higher than 1 DEG C or with the temperature difference being higher than 20 DEG C, and then putting the fresh kumquats under the temperature of 20-45 DEG C for a period of time, performing freezing injury so as to enable peels and core tissues to be damaged, so that fruit oil is spilled outwards or volatilizes and the fruit core tissues are softened or mellowed; and washing the oil on a cell layer with clean water or warm water, so as to obtain the frozen kumquats. The method provided by the invention can be used for enabling the texture of the fresh kumquats to be improved, the pungent flavor is relieved, the original core tissues which are relatively hard, tough, non-slaggy or insufficiently slaggy are softened evenly and then turned to core tissues which are free from slag,, sufficiently slaggy, and juicy, the original nutrient value and sweet taste are maintained, and the industrialization production is facilitated.

Description

technical field [0001] The invention belongs to the field of fruit post-harvest treatment and processing, and relates to a slightly frozen kumquat and a preparation method thereof. Background technique [0002] Kumquat described herein is the general term for the fruit of the genus Fortunella of Rutaceae, Citrus subfamily (Aurantioideas), Citrus family (Citreae), Citrinae (Citrinae), including the kumquat of this genus. (such as round kumquat, longevity kumquat), golden jujube, golden bomb, are commonly called as kumquat. Kumquat is a kind of fruit that is common in our country and is liked by people. Its peel is thin and fleshy, and it is eaten fresh with the peel because there are a large number of fine oil cells containing orange peel essential oil on the peel. Strong spicy taste, eating more will easily lead to a feeling of fullness or anorexia; in addition, the core or peel tissue of kumquat fruit is often hard and tough without slag, or the core tissue is sour, which ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23B7/04A23L19/00A23V2002/00
Inventor 张俊巧
Owner GUANGXI CITRUS RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com