Fresh scent canned orange and preparation method thereof

A technology of canned oranges and flavor, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc. Attract flies and mosquitoes and other problems, achieve a unique fragrance flavor, prevent sugar from attracting mosquitoes, and provide rich nutrition

Active Publication Date: 2017-09-29
HUNAN HAILIAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Oranges have been developed into cans for many years, but after the canned oranges on the market are opened for a period of time, because the cans contain a lot of sugar, it is easy to attract flies and mosquitoes. In summer, if you are not careful, flies and mosquitoes will fly to The mouth of the bottle or fall into the tank, causing waste; and now manufacturers often use citric acid in the production of canned fruit, beverages and fructose. Although citric acid itself has no direct harm to the human body, it can promote the excretion of calcium in the body and Deposition, eating too many canned oranges will increase the amount of oxalic acid metabolized in the body, which can easily cause urinary stones and kidney stones, and may lead to hypocalcemia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A canned tangerine with a delicate flavor, the raw materials include orange segments, citric acid, white sugar, purified water, jasmine granules, tomato juice, and color-protecting agent. The above components are respectively in parts by mass: orange segments are 65 parts, 3 parts, 56 parts of white sugar, 90 parts of purified water, 13 parts of jasmine granules, 8 parts of tomato juice, 0.2 part of color-protecting agent; among them, the color-protecting agent is erythorbic acid and its sodium salt, and the tomato juice is the Jasmine granule is a 150-200 mesh granule made by uniformly mixing jasmine flower, glutinous rice and water according to the mass ratio of 4:1:2, grinding, kneading and drying.

Embodiment 2

[0030] A canned tangerine with a delicate flavor, the raw materials include orange segments, citric acid, white sugar, purified water, jasmine granules, tomato juice, and color-protecting agent. The above components are respectively in parts by mass: orange segments are 65 parts, 3 parts, 56 parts of white sugar, 90 parts of purified water, 15 parts of jasmine granules, 8 parts of tomato juice, 0.2 part of color-protecting agent; among them, the color-protecting agent is erythorbic acid and its sodium salt, and the tomato juice is the Jasmine granule is a 150-200 mesh granule made by uniformly mixing jasmine flower, glutinous rice and water according to the mass ratio of 4:1:2, grinding, kneading and drying.

[0031] A kind of preparation method of the canned tangerine of light fragrance local flavor described in embodiment 1, comprises the following steps:

[0032] 1) Pretreatment: Wash and peel the fresh oranges and tomatoes; break the oranges into petals, squeeze the tomato...

Embodiment 3

[0038] A canned tangerine with a delicate flavor, the raw materials include orange segments, citric acid, white sugar, purified water, jasmine granules, tomato juice, and color-protecting agent. The above components are respectively in parts by mass: orange segments are 65 parts, 3 parts, 56 parts of white sugar, 90 parts of purified water, 18 parts of jasmine granules, 8 parts of tomato juice, 0.2 part of color-protecting agent; among them, the color-protecting agent is erythorbic acid and its sodium salt, and the tomato juice is the Jasmine granule is a 150-200 mesh granule made by uniformly mixing jasmine flower, glutinous rice and water according to the mass ratio of 4:1:2, grinding, kneading and drying.

[0039] The preparation method of a kind of canned tangerine of above-mentioned fragrance flavor, comprises the following steps:

[0040] 1) Pretreatment: Wash and peel the fresh oranges and tomatoes; break the oranges into petals, squeeze the tomato juice and let it stan...

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PUM

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Abstract

The invention discloses fresh scent canned orange and a preparation method thereof. The fresh scent canned orange is characterized by being prepared from the following raw materials in parts by mass: 60 to 70 parts of split orange slice, 1 to 5 parts of citric acid, 50 to 60 parts of white sugar, 80 to 100 parts of purified water, 12 to 18 parts of jasmine particles, 6 to 10 parts of tomato juice and 0.1 to 0.3 part of color fixative, wherein the jasmine particles are prepared from jasmine, sticky rice and water. The fresh scent canned orange is prepared by packaging the raw materials in a canned bottle. The fresh scent canned orange has the effect of preventing mosquitoes, and has the unique effects of facilitating digestion, clearing away heat and toxic materials, cooling blood and calming the liver.

Description

technical field [0001] The invention relates to a kind of canned food, in particular to a kind of canned orange with light fragrance and flavor and a preparation method thereof. Background technique [0002] Oranges have high nutritional and medicinal value. They are rich in carbohydrates and vitamins. They can not only prevent diseases and strengthen the body, but also have the effect of promoting qi, dredging collaterals and eliminating fatigue. The dietary fiber in the orange peel can promote digestion and facilitate bowel movements; oranges also have the effect of preventing coronary heart disease and arteriosclerosis, fatty liver, fat accumulation, hyperlipidemia, and hyperuricemia; in addition, modern scientific research has proved that oranges contain The crude fiber, carotene and vitamins contained in it have the function of assisting in the treatment of hyperlipidemia, breast agglomeration and pain, and various cardiovascular diseases. [0003] Oranges have been de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105A23L29/00
CPCA23V2002/00A23L19/03A23L19/09A23L29/00A23L29/03A23L33/105A23V2200/30A23V2200/16A23V2250/21A23V2250/032
Inventor 赵建喜
Owner HUNAN HAILIAN FOOD CO LTD
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