Orange residue sweet potato slice and preparation method thereof

A technology of sweet potato with orange residue and sweet potato chips, which is applied in the field of sweet potato chips with orange residue and its preparation, can solve the problems of discarding, low utilization rate, remaining orange residue, etc., and achieve the effects of enhancing resistance, convenient preparation, and good taste

Inactive Publication Date: 2017-06-20
XIANGTAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a large amount of orange pomace remaining. Except for a small amount of use as Chinese medicinal materials, candied fruit, pectin and orange oil, most of them are discarded, and the utilization rate is extremely low. It is a pity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A: Weigh 1g of pectin into a beaker, add 30ml of water to dissolve it completely, and prepare a pectin solution;

[0029] B: Weigh 50g of orange pomace, boil in boiling water for 20 minutes, drain the water, and keep the orange pomace for later use;

[0030] C: Mash 50g of steamed sweet potatoes and set aside;

[0031] D: Weigh 3g of starch in a beaker, add 45ml of hot water to obtain an aqueous starch solution;

[0032] E: Weigh 16g white granulated sugar and set aside;

[0033] F: Pour the prepared pectin solution and white sugar into the pot, heat at 300°C for 3 minutes, then add orange pomace and sweet potato, and pour in starch aqueous solution, stir quickly, continue heating and concentrating at 120°C for about 10 minutes, until it becomes thick When it is in shape, pour the concentrated fruit pulp thick liquid into a clean stainless steel plate, level it, with a thickness of about 3~4mm, put it in an oven and bake it at a temperature of about 70°C for 3 hours, ...

Embodiment 2

[0035] A: Weigh 1g of pectin into a beaker, add 30ml of water to dissolve it completely, and prepare a pectin solution;

[0036] B: Weigh 60g of orange pomace, boil in boiling water for 20 minutes, drain the water, and keep the orange pomace for later use;

[0037] C: Mash 30g of steamed sweet potatoes and set aside;

[0038] D: Weigh 3g of starch in a beaker, add 45ml of hot water to obtain an aqueous starch solution;

[0039] E: Weigh 12g of rock sugar and set aside;

[0040] F: Pour the prepared pectin solution and rock sugar into the pot, heat at 300°C for 3 minutes, then add orange pomace and sweet potato, and pour in starch aqueous solution, stir quickly, continue heating and concentrating at 120°C for about 10 minutes, until it becomes thick At the same time, pour the concentrated pulp thick liquid into a clean stainless steel plate, level it with a thickness of about 3~4mm, put it in an oven and bake it at a temperature of about 70°C for 3 hours, peel off the skin, a...

Embodiment 3

[0042] A: Weigh 1g of pectin into a beaker, add 30ml of water to dissolve it completely, and prepare a pectin solution;

[0043] B: Weigh 70g of orange pomace, boil in boiling water for 20 minutes, drain the water, and keep the orange pomace for later use;

[0044] C: Mash 30g of steamed sweet potatoes and set aside;

[0045] D: Weigh 3g of starch in a beaker, add 45ml of hot water to obtain an aqueous starch solution;

[0046] E: Weigh 16g fructose syrup and set aside;

[0047] F: Pour the prepared pectin solution and fructose syrup into the pot, heat at 300°C for 3 minutes, then add orange pomace and sweet potato, and pour in starch aqueous solution, stir rapidly, continue heating and concentrating at 120°C for about 10 minutes, and wait until it becomes thick When it is thick, pour the concentrated fruit pulp thick liquid into a clean stainless steel plate, level it with a thickness of about 3~4mm, put it in an oven and bake it at a temperature of about 70°C for 3 hours, ...

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PUM

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Abstract

The invention discloses an orange residue sweet potato slice and a preparation method thereof. The orange residue sweet potato slice is prepared from orange residues and sweet potatoes. The method comprises the following steps: adding a defined amount of edible sugar and pectin solution into a pan, then adding orange residues and sweet potatoes and a defined amount of starch aqueous solution at a certain ratio, and heating and concentrating till becoming thick; pouring the concentrated thick pulp solution into a clean stainless steel disc; leveling, putting into an oven or a drying chamber for roasting till the product is not sticky, soft, dry and hard, and then peeling; and shaping and packaging, thereby obtaining the orange residue sweet potato slice. The orange residue sweet potato slice provided by the invention is unique in flavor and rich in nutrient, not only can effectively utilize orange fruit residues but also can increase the processing additional values of orange fruits, and can increase the resource utilization rate. Besides, the orange residue sweet potato slice is conveniently prepared, and the industrial production is easily realized.

Description

technical field [0001] The invention relates to a fruit cake, in particular to orange pomace sweet potato chips made of citrus fruit pomace and a preparation method thereof. Background technique [0002] Citrus is one of the dominant agricultural products in my country. At present, citrus pulp is an important raw material for light industry. It can be processed into canned food, candied fruit, jam, fruit cake, fruit peptone, fructose, and can also be made into beverages such as fruit juice and fruit wine. However, there is a large amount of orange pomace remaining, except for a small amount used as Chinese medicinal materials, candied fruit, pectin and orange oil, most of them are discarded, and the utilization rate is extremely low, which is a pity. The use of landfills to treat orange residue not only causes environmental pollution, but also wastes resources. Therefore, if these by-products are comprehensively utilized, it will not only greatly protect the environment, bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/324A23V2200/30
Inventor 陶能国孙腾李果黄师荣张妙玲
Owner XIANGTAN UNIV
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