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Preparation method for preserved navel oranges

A technology for preserved navel oranges and navel oranges, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problem of not having too many production and application examples, and achieve the effect of reducing the sugar leakage rate.

Inactive Publication Date: 2016-01-06
ZIGUI COUNTY QUGU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the literature involves the extraction of related functional factors, and there are not many production and application examples

Method used

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  • Preparation method for preserved navel oranges

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Pretreatment: select fresh navel oranges, after oil grinding and pressing, separate the juice, put the navel orange peel residue into a clean container for centralized storage.

[0031] Cleaning and cutting: Clean the collected navel orange peel, remove impurities and remaining pulp, and cut the peel into shreds for later use.

[0032] Softening: put the orange peel in 2% salt solution and precook for 30 minutes, heat while stirring, after the precooking is completed, take it out and rinse it, put it into clear water and soak for 4 hours.

[0033] Hardening: put the shredded orange peel into 0.7% CaCl2 solution to harden for 3 hours, then simply rinse with clean water and drain the surface moisture.

[0034] Melting sugar: first add a certain amount of water to the pot, add sugar while heating and stirring, dissolve it into a syrup with a mass fraction of 65%, and mix it with the drained orange peel.

[0035] Sugar infiltration: put the treated orange peel into the sug...

Embodiment 2

[0041] Pretreatment: select fresh navel oranges, after oil grinding and pressing, separate the juice, put the navel orange peel residue into a clean container for centralized storage.

[0042] Cleaning and cutting: Clean the collected navel orange peel, remove impurities and remaining pulp, and cut the peel into shreds for later use.

[0043] Softening: put the orange peel in 3% salt solution and precook for 30 minutes, heat while stirring, after the precooking is completed, take it out and rinse it, put it into clear water and soak for 4 hours.

[0044] Hardening: put the shredded orange peel into 0.75% CaCl2 solution to harden for 3 hours, then simply rinse with clean water and drain the surface moisture.

[0045] Melting sugar: first add a certain amount of water to the pot, add sugar while heating and stirring, dissolve it into a syrup with a mass fraction of 70%, and mix it with the drained orange peel.

[0046] Sugar infiltration: put the treated orange peel into the su...

Embodiment 3

[0052] Pretreatment: select fresh navel oranges, after oil grinding and pressing, separate the juice, put the navel orange peel residue into a clean container for centralized storage.

[0053] Cleaning and cutting: Clean the collected navel orange peel, remove impurities and remaining pulp, and cut the peel into shreds for later use.

[0054] Softening: Put orange peel in 4% salt solution and precook for 30min, heat while stirring, after precooking is completed, take it out and rinse, put into clear water and soak for 4h.

[0055] Hardening: put the shredded orange peel in 0.8% CaCl2 solution to harden for 3 hours, then simply rinse with clean water and drain the surface moisture.

[0056] Melting sugar: first add a certain amount of water to the pot, add sugar while heating and stirring, dissolve it into a syrup with a mass fraction of 75%, and mix it with the drained orange peel.

[0057] Sugar infiltration: put the treated orange peel into the sugar solution for ultrasonic...

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Abstract

The invention provides a preparation method for preserved navel oranges. The preparation method particularly comprises the following steps: cleaning peel residues of fresh navel oranges, removing impurities and remaining flesh parts, and cutting navel orange peels into shreds for later use; then, putting the shredded navel orange peels into a table salt solution for 30 minutes' precooking, taking out the precooked shredded navel orange peels for rinsing, and putting the rinsed shredded navel orange peels into clear water for 4 hours' soaking; putting the soaked shredded navel orange peels into a CaCl2 solution for 3 hours' hardening, and carrying out flushing and draining; uniformly mixing sweet water with the drained shredded navel orange peels; putting the treated shredded navel orange peels into liquid glucose for 4 hours' ultrasonic sugar infusion; putting the shredded navel orange peels subjected to ultrasonic sugar infusion into a sodium carboxymethyl cellulose solution for soaking, and taking out the soaked shredded navel orange peels for draining; carrying out baking till the water content of the preserved navel oranges is lowered to 20% or below, and taking out the finished products of the preserved navel oranges; finally, diluting natural carotene for 100 times, spraying the diluted natural carotene onto the surfaces of the finished products, and carrying out air drying and canning, thereby completing the preparation of the preserved navel oranges.

Description

technical field [0001] The invention relates to the field of intensive processing of agricultural products, in particular to a method for obtaining preserved navel oranges through deep processing of navel oranges. Background technique [0002] Citrus processing technology research and industrialization development, Shan Yang, "Chinese Journal of Food Science" 2006.03, Volume 6, Issue 1, Development and Utilization of Citrus Peel, Zhu Yiwei, Zhou Can, Fei Huaxi, Chongqing Institute of Food Industry. [0003] Most of the literature involves the extraction of related functional factors, and there are not many production and application examples. Contents of the invention [0004] Comprehensive utilization of navel orange squeezed product--the pomace to produce snack food, reduce resource waste and environmental pollution, increase the added value of deep-processing products of navel orange, and make the navel orange processing process zero waste. Effectively utilize discarde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 何祥李正伦吴述银
Owner ZIGUI COUNTY QUGU FOOD