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Mint-flavored orange peel and preparation method thereof

A technology of orange peel and mint, applied in the field of mint orange peel and its preparation, can solve the problems of affecting edibility, many additives, soft texture, etc., and achieve the effects of inhibiting bacterial growth, strong penetration, and good taste

Inactive Publication Date: 2018-02-06
ZHEJIANG MOCCAS FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mint orange peel products currently on the market are due to the difference in proportioning and production process, so that the mint orange peel products have many additives, soft texture, many fibers, added pigments, more meridians, obvious bitterness, and ordinary sweet and sour taste. leather products
Thereby play a negative role in the taste of mint orange peel products, affecting its edibility

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Peppermint orange peel is characterized in that it consists of the following ingredients:

[0029] Orange peel 100Kg, white sugar 20Kg, edible salt 3Kg, citric acid 2.5Kg, potassium sorbate 0.01Kg, compound spices 0.1Kg, licorice 0.2Kg, saccharin sodium 0.05Kg, cyclamate 0.2Kg, monosodium glutamate 0.05Kg, fructose syrup 1.5 Kg, peppermint essence 0.3Kg, aspartame 0.15Kg; its preparation method is:

[0030] Desalination: Put the orange peels in a cleaning machine to remove sediment and impurities, then put them in the desalination tank, put them in clean water and stir, change the water twice until tomorrow, and then replace the clean water again. The desalination time is generally 10-15 hours , desalted until the salt content ≤ 3% to obtain orange peel embryos, which is the first step of debittering;

[0031] Blanching: Put water in a sandwich pot to boil, then pour in the orange peel embryos, keep stirring and rolling, and cook for 20 minutes; this is the second step...

Embodiment 2

[0038] Peppermint orange peel is characterized in that it consists of the following ingredients:

[0039] Orange peel 100Kg, white sugar 25Kg, edible salt 4Kg, citric acid 3Kg, potassium sorbate 0.03Kg, compound spices 0.5Kg, licorice 0.3Kg, saccharin sodium 0.08Kg, cyclamate 0.3Kg, monosodium glutamate 0.10Kg, fructose syrup 2.2Kg , peppermint essence 0.4Kg, aspartame 0.2Kg; its preparation method is:

[0040] Desalination: Put the orange peels in a cleaning machine to remove sediment and impurities, then put them in the desalination tank, put them in clean water and stir, change the water twice until tomorrow, and then replace the clean water again. The desalination time is generally 10-15 hours , desalted until the salt content ≤ 3% to obtain orange peel embryos, which is the first step of debittering;

[0041] Blanching: Put water in a sandwich pot to boil, then pour in the orange peel embryos, keep stirring and rolling, and cook for 20 minutes; this is the second step of...

Embodiment 3

[0048] Peppermint orange peel is characterized in that it consists of the following ingredients:

[0049] Orange peel 100Kg, white sugar 35Kg, edible salt 6Kg, citric acid 3.5Kg, potassium sorbate 0.05Kg, compound spices 1Kg, licorice 0.5Kg, saccharin sodium 0.11Kg, cyclamate 0.5Kg, monosodium glutamate 0.18Kg, fructose syrup 3Kg, Peppermint essence 0.5Kg, aspartame 0.25Kg; Its preparation method is:

[0050] Desalination: Put the orange peels in a cleaning machine to remove sediment and impurities, then put them in the desalination tank, put them in clean water and stir, change the water twice until tomorrow, and then replace the clean water again. The desalination time is generally 10-15 hours , desalted until the salt content ≤ 3% to obtain orange peel embryos, which is the first step of debittering;

[0051]Blanching: Put water in a sandwich pot to boil, then pour in the orange peel embryos, keep stirring and rolling, and cook for 20 minutes; this is the second step of de...

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Abstract

The invention belongs to the technical of food supplies and particularly relates to mint-flavored orange peel and a preparation method thereof. The mint-flavored orange peel is prepared from components as follows: 100 Kg of orange peels, 20-35 Kg of white granulated sugar, 3-6 Kg of edible salt, 2.5-3.5 Kg of citric acid, 0.01-0.05 Kg of potassium sorbate, 0.1-1 Kg of compound perfume, 0.2-0.5 Kgof radix glycyrrhizae, 0.05-0.11 Kg of saccharin sodium, 0.2-0.5 Kg of sodium cyclamate, 0.05-0.18 Kg of monosodium glutamate, 1.5-3 Kg of high fructose corn syrup, 0.3-0.5 Kg of mint essence and 0.15-0.25 Kg of aspartame. The mint-flavored orange peel has the advantages as follows: the mint-flavored orange peel has suitable sweetness and sourness, is salty, fresh, tasty and refreshing, has a bitof bitterness of orange peels, is a product produced through desalination, blanching, clear water soaking, centrifugal dripping, bitterness removal and traditional secret production and has ice-cold mint fragrance flavor and has effects of producing saliva, slaking thirst, promoting appetite and tonifying spleen.

Description

technical field [0001] The invention belongs to the technical field of food utensils, in particular to a mint orange peel and a preparation method thereof. Background technique [0002] Mint orange peel is a snack with a sour, sweet taste. Mint orange peel is currently more popular food. However, the mint orange peel products currently on the market are due to the difference in proportioning and production process, so that the mint orange peel products have many additives, soft texture, many fibers, added pigments, more meridians, obvious bitterness, and ordinary sweet and sour taste. leather products. Thereby play negative effect to the taste of mint orange peel product, have influenced its edibility. Contents of the invention [0003] The purpose of the present invention is to solve the above-mentioned technical problems, to provide a sweet and sour suitable, salty and refreshing, with a little bit of bitter taste of orange peel, which is desalted, blanched, soaked in...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/032A23V2250/246A23V2250/2482A23V2250/606A23V2250/61A23V2300/10
Inventor 宋永良
Owner ZHEJIANG MOCCAS FOOD IND
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