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Preserved lemon and preparation process thereof

A lemon and candied fruit technology, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of lemon candied fruit taste and nutrition reduction, affecting product quality, lemon meat tissue damage, etc.

Inactive Publication Date: 2015-02-18
ANYUE COUNTY XINYUAN LEMON PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the processing method commonly used in the field of lemon candied fruit processing is to pickle the lemon green fruit to make lemon salt embryos. Specifically, dry the lemons and store them for a period of time to soften them into dry salt embryos, and then use clean water to salt the lemon salt embryos. Soak and desalinate, and then proceed to the honey making step; the disadvantage of the lemon preserves obtained by processing in this way is that the original lemon meat tissue is severely damaged, the taste and nutrition of the lemon preserves are reduced, and the product quality is affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment is used to illustrate the preparation method of lemon preserves provided by the present invention.

[0037] Choose ripe, non-spotted, diseased and insect-eaten lemons as raw materials, wash them, grind their skins, remove the stalks, cut them into slices of 4mm thick lemons, and remove the lemon seeds.

[0038] Put 100kg of lemon slices into the container, prepare 80L of sodium metabisulfite solution with a concentration of 0.5% by weight, stack the lemon slices in layers, each layer is 4cm, sprinkle the sodium pyrophosphate solution once evenly on each layer of lemon slices during stacking, Lemon fruit slices were soaked in this solution at a temperature of 32° C. for 15 days. After soaking, wash the lemon slices for the first time with 400L of water at 25°C for 2 hours, then take out the lemon slices, and wash the lemon slices for the second time with 400L of water for the washing time for 2 hours. Remove and drain the washed lemon slices and prepare...

Embodiment 2

[0045] Choose ripe, non-spotted, diseased and insect-eaten lemons as raw materials, wash them, grind their skins, remove the stalks, cut them into slices of 4mm thick lemons, and remove the lemon seeds.

[0046] Put 100kg of lemon slices into the container, prepare 50L of sodium metabisulfite solution with a concentration of 0.5% by weight, put the lemon slices in layers, and soak the lemon fruit slices in the solution for 15 days at a temperature of 30°C in each layer. After soaking, wash the lemon slices for the first time with 300L of water at 25°C for 2 hours, then take out the lemon slices and wash the lemon slices for the second time with 300L of water for the washing time for 2 hours. Remove and drain the washed lemon slices and prepare them for the following sugar processing step.

[0047] Sugar staining: at 25°C, divide the lemon slices into upper, middle and lower layers and stack them. The thickness of each layer is 2cm. Spread a layer of sugar evenly on each layer...

Embodiment 3

[0053] Choose ripe, non-spotted, diseased and insect-eaten lemons as raw materials, wash them, grind their skins, remove the stalks, cut them into slices of 4mm thick lemons, and remove the lemon seeds.

[0054] Put 100kg of lemon slices into the container, prepare 100L of sodium metabisulfite solution with a concentration of 0.5% by weight, stack the lemon slices in layers, each layer is 5cm, and sprinkle the sodium pyrophosphate solution evenly once on each layer of lemon slices during stacking. The lemon fruit slices were soaked in the solution for 15 days at a temperature of 30°C. After soaking, wash the lemon slices with 300L of water for the first time at 40°C for 2 hours, then take out the lemon slices, and wash the lemon slices for the second time with 300L of water for the washing time for 2 hours. Remove and drain the washed lemon slices and prepare them for the following sugar processing step.

[0055] Sugar staining: At 25°C, divide the lemon slices into upper, m...

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PUM

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Abstract

The invention discloses a preparation method of preserved lemon, wherein the method comprises the following steps: 1, soaking sliced lemon in a 0.25-0.3wt% sodium pyrophosphate solution for 10-20d; 2, sugaring the soaked sliced lemon for 96-168h by virtue of dried sugar powder; 3, boiling the sliced lemon after sugaring for 30-40min at 100-107 DEG C by virtue of 40-45wt% sugar liquid; and 4, carrying out sugar infusion operation on the sliced lemon which is boiled in sugar for 90-168h by virtue of 40-45wt% sugar liquid. The preserved lemon processed by the process provided by the invention can keep original flavor of the lemon fruit, and is good in taste, proper in sourness and sweetness, uniform in color and complete in slice form, and the quality and the yield of the preserved lemon are improved. And the product meets national related food hygienic standards.

Description

technical field [0001] The invention relates to a processing technology of candied fruit, in particular to a manufacturing process of lemon candied fruit and lemon candied fruit produced by the method. Background technique [0002] Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin , naringin, coumarin, high potassium and low sodium, etc., are very beneficial to the human body. [0003] Candied fruit, also known as preserved fruit, is a traditional food with national characteristics in my country. It is made from fruits and vegetables, marinated with sugar or honey. [0004] In recent years, candied lemons, as a leisure food, have been accepted by people and welcomed by the market because of their health effects such as appetizing and refreshing, promoting body fluid and moistening throat, improving eyesight, skin maintenance, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 杨碧伟
Owner ANYUE COUNTY XINYUAN LEMON PROD
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