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Citrus reticulata processing technology

A technology of processing technology and processing steps, applied in the field of fruit processing technology, can solve the problems of difficult transportation, high cost, complicated processing, etc., and achieve the effect of long storage time, low cost and high nutritional value

Inactive Publication Date: 2015-01-21
马立同
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, there are disadvantages such as complex processing, high cost, and difficult transportation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The processing technology of described mandarin orange, its concrete steps are:

[0022] 1. Select 20KG of fresh citrus meat, squeeze the citrus meat through a juicer, and use centrifugal separation (or other conventional separation methods) to separate the citrus meat residue and juice;

[0023] 2. Add 5KG of maltose to the separated juice, mix and cook at 60°C until the maltose dissolves, then add 5KG of castor sugar and continue to mix and cook until the sauce is thick, and the juice is concentrated into a sauce, filled and stored;

[0024] 3. Pour the separated citrus meat dregs into 20L of water at a temperature of 80°C for blanching, add 30g of salt, 10g of sugar, and 10g of acetic acid in the water, heat the water to above 100°C, and blanching for 10 minute;

[0025] 4. After blanching, it should be cooled immediately (water cooling or ice water cooling), and the cooling time is 5 minutes;

[0026] 5. After cooling, drain the water droplets on the surface of th...

Embodiment 2

[0031] The processing technology of described mandarin orange, its concrete steps are:

[0032] 1. Select 20KG of fresh citrus meat, squeeze the citrus meat through a juicer, and use centrifugal separation (or other conventional separation methods) to separate the citrus meat residue and juice;

[0033] 2. Add 5KG of maltose to the separated juice, mix and cook at 20°C until the maltose dissolves, then add 5KG of castor sugar and continue to mix and cook until the sauce is thick, and the juice is concentrated into a sauce, filled and stored;

[0034] 3. Pour the separated citrus meat dregs into 20L of water at a temperature of 60°C for blanching, add 10g of salt, 30g of sugar, and 30g of stearic acid in the water, heat the water to above 100°C, and wait for blanching time for 30 minutes;

[0035] 4. After blanching, it should be cooled immediately (water cooling or ice water cooling), and the cooling time is 10 minutes;

[0036] 5. After cooling, drain the water droplets on ...

Embodiment 3

[0041] The processing technology of described mandarin orange, its concrete steps are:

[0042] 1. Select 20KG of fresh citrus meat, squeeze the citrus meat through a juicer, and use centrifugal separation (or other conventional separation methods) to separate the citrus meat residue and juice;

[0043] 2. Add 5KG of maltose to the separated juice, mix and cook at 45°C until the maltose dissolves, then add 5KG of castor sugar and continue to mix and cook until the sauce is thick, and the juice is concentrated into a sauce, filled and stored;

[0044] 3. Pour the separated citrus meat dregs into 20L of water at a temperature of 70°C for blanching, add 20g of salt, 20g of sugar, and 20g of citric acid into the water, heat the water to above 100°C, and the blanching time is 20 minutes;

[0045] 4. After blanching, it should be cooled immediately (water cooling or ice water cooling), and the cooling time is 7 minutes;

[0046] 5. After cooling, drain the water droplets on the su...

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PUM

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Abstract

The invention relates to a citrus reticulata processing technology. The citrus reticulata processing technology comprises the following processing steps: (1) preparing materials; (2) juicing 20 parts of fresh citrus reticulata flesh; (3) adding 5 parts of maltose and caster sugar into separated juice, stirring and cooking until the juice is thick and is concentrated into sauce, and filling and storing; (4) pouring separated citrus reticulata flesh residues into 20 parts of water, and blanching; (5) cooling instantly after blanching; (6) draining off water drops on the surfaces of the citrus reticulata flesh residues after cooling; (7) freezing the drained citrus reticulata flesh residues at the temperature of -30 DEG C below; (8) then drying the frozen citrus reticulata flesh residues under the vacuum condition for 20-50 minutes; and (9) packaging the dehydrated citrus reticulata flesh residues after drying. The citrus reticulata processing technology is simple and convenient in processing and low in cost, a product is convenient to transport, and waste is reduced greatly; moreover, the product is high in nutritional value, is good in mouthfeel, is convenient to eat, is beneficial to health of people, and meets the eating requirement of people.

Description

technical field [0001] The invention belongs to the technical field of fruit processing technology, and in particular relates to a processing technology of mandarin oranges. Background technique [0002] As we all know, when oranges are harvested every year, because oranges are not convenient for long-term storage, and the influence of external conditions such as transportation, about ten thousand tons of orange meat is discarded, and its meat is often abandoned in the soil and turned into fertilizer, causing a lot of waste. In order to prolong the storage time of tangerines and avoid waste, the traditional way is to process them into cans. In this way, there are complex processing, high cost, and difficulties in transportation. In order to turn citrus meat from waste into valuables with maximum efficiency, advanced cooling and vacuum dehydration technology is adopted, that is, the original nutritional value of fresh fruits and vegetables is retained, and the characteristic...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23B7/085A23L19/09
Inventor 马立同
Owner 马立同
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