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A kind of orange zest production method

A production method, the technology of orange peel sauce, is applied in the field of food processing, which can solve the problems of economic losses of fruit farmers and no one cares about processed fruits, etc., and achieve the effects of improving the effect of inactivating enzymes, high safety and environmental protection efficiency, and simplifying the production process and cost

Active Publication Date: 2019-11-15
ZIGUI DIYUAN FOOD & CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the oranges are sold as fresh fruit, but no one cares about the processed fruit, which brings great economic losses to the fruit growers. Some fruit growers have to bury the processed fruit on the spot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for producing orange zest, said method comprising the following steps:

[0039] 1) Enzyme inactivation treatment of oranges;

[0040] 2) Peeling and selection: Peel the oranges after the enzyme-inactivating treatment, remove the stalk and navel, and keep the peels in large pieces of 4 cm or more, and there should be no pulp on the orange peels;

[0041] 3) Alkali soaking and rinsing: Step 2) The obtained orange peel is immersed in lye, soaked, and rinsed with clean water to obtain the orange peel after alkali soaking and rinsing;

[0042] 4) Pre-cooking: Put the color protection solution in the sandwich pot, pour in the orange peel after step 3) soaking in alkali and rinsing after boiling, heat it to boiling, put it into the flowing clear water tank and turn it quickly, rinse, cool, and cool thoroughly , to obtain precooked orange peel;

[0043] 5) Dehydration: Put the precooked orange peels in step 4) into a centrifugal dryer for dehydration to obtain dehydr...

Embodiment 2

[0061] A method for producing orange zest, said method comprising the following steps:

[0062] 1) Enzyme inactivation treatment of oranges;

[0063] 2) Peeling and selection: Peel the oranges after the enzyme-inactivating treatment, remove the stalk and navel, and keep the peels in large pieces of 4 cm or more, and there should be no pulp on the orange peels;

[0064] 3) Alkali soaking and rinsing: Step 2) The obtained orange peel is immersed in lye, soaked, and rinsed with clean water to obtain the orange peel after alkali soaking and rinsing;

[0065] 4) Pre-cooking: Put the color protection solution in the sandwich pot, pour in the orange peel after step 3) soaking in alkali and rinsing after boiling, heat it to boiling, put it into the flowing clear water tank and turn it quickly, rinse, cool, and cool thoroughly , to obtain precooked orange peel;

[0066] 5) Dehydration: Put the precooked orange peels in step 4) into a centrifugal dryer for dehydration to obtain dehydr...

Embodiment 3

[0084] A method for producing orange zest, said method comprising the following steps:

[0085] 1) Enzyme inactivation treatment of oranges;

[0086] 2) Peeling and selection: Peel the oranges after the enzyme-inactivating treatment, remove the stalk and navel, and keep the peels in large pieces of 4 cm or more, and there should be no pulp on the orange peels;

[0087] 3) Alkali soaking and rinsing: Step 2) The obtained orange peel is immersed in lye, soaked, and rinsed with clean water to obtain the orange peel after alkali soaking and rinsing;

[0088] 4) Pre-cooking: Put the color protection solution in the sandwich pot, pour in the orange peel after step 3) soaking in alkali and rinsing after boiling, heat it to boiling, put it into the flowing clear water tank and turn it quickly, rinse, cool, and cool thoroughly , to obtain precooked orange peel;

[0089] 5) Dehydration: Put the precooked orange peels in step 4) into a centrifugal dryer for dehydration to obtain dehydr...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a production method of orange peel sauce. The method comprises the steps of carrying out enzyme deactivation treatment on oranges, peeling, selecting, carrying out alkali leaching, rinsing, precooking, dehydrating, selecting for the second time, pulping, blending, canning and sterilizing. The method can be adopted to effectively solve the problem that the loss of active ingredients of orange peel is serious during preservation and maintain nutrients in the orange peel to the utmost extent, and is beneficial to later processing and utilization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing orange peel jam. Background technique [0002] Most of the oranges are sold as fresh fruit, but no one cares about the processed fruit, which brings great economic losses to the fruit growers, and some fruit growers have to bury the processed fruit on the spot. In years with high yields, orange sales have always been a major problem for fruit farmers. Deep processing and comprehensive utilization of the peel and pulp of navel oranges is the most effective way to increase orange production. Contents of the invention [0003] The invention provides a method for producing orange zest on the basis of the deficiencies in the prior art. [0004] The technical scheme adopted in the present invention is: [0005] A method for producing orange zest, said method comprising the following steps: [0006] 1) Enzyme inactivation treatment of oranges; [000...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/12A23L5/40A23L33/125A23L29/00
CPCA23V2002/00A23V2250/636A23V2200/048
Inventor 侯加强冯德海夏冬梅
Owner ZIGUI DIYUAN FOOD & CANNED FOOD
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