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Preparation method of dried fortunella margarita swingle with few seeds

A technology of nuclear kumquat and kumquat, which is applied in the field of preparation of dried kumquat with few cores, can solve the problems of kumquat with light flavor, easy sugar core, and high loss rate of volatile oil of kumquat, and achieve strong flavor, uniform drying, and golden kumquat. Tangerine-flavored effect

Inactive Publication Date: 2018-03-02
融安县金丰农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of kumquat with strong flavor and soft and sweet fruit body in view of the problems of high loss rate of volatile oil of kumquat, relatively light flavor of kumquat and easy sugar center in the existing kumquat dried preparation process. The preparation method of dried less nuclear kumquat

Method used

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  • Preparation method of dried fortunella margarita swingle with few seeds
  • Preparation method of dried fortunella margarita swingle with few seeds
  • Preparation method of dried fortunella margarita swingle with few seeds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of few nuclear kumquat dried, comprises the following steps:

[0023] S1. Select the fresh fruit of the slippery kumquat of a less-nuclear variety that is naturally mature, wash it with clear water first, and then wipe the surface of the slippery kumquat with 75% ethanol to obtain the kumquat raw material;

[0024] S2. Put the kumquat raw material into a drying room for processing for 3 days, adjust the temperature in the drying room to be 20-50° C., the humidity to be 50-80%, and the pressure to be reduced to 40kPa. Spray the kumquat treatment solution once to obtain roasted kumquat; wherein, the kumquat treatment solution contains the following mass concentrations of ingredients: sorbitol 5ppm, β-cyclodextrin 4ppm, polyethylene glycol 5ppm;

[0025] Wherein, the temperature in the drying room is adjusted according to the time period, and the specific method is as follows: from 7:00 to 19:00, adjust the temperature in the drying room to 50°...

Embodiment 2

[0029] A kind of preparation method of few nuclear kumquat dried, comprises the following steps:

[0030] S1. Select the fresh fruit of the slippery kumquat of a less-nuclear variety that is naturally mature, wash it with clear water first, and then wipe the surface of the slippery kumquat with 75% ethanol to obtain the kumquat raw material;

[0031] S2. Put the kumquat raw material into a drying room for processing for 4 days, adjust the temperature in the drying room to be 21-51° C., the humidity to be 52-81%, and the pressure to be reduced to 45kPa. Spray the kumquat treatment solution once to obtain roasted kumquat; wherein, the kumquat treatment solution contains the following mass concentrations of ingredients: sorbitol 6ppm, β-cyclodextrin 5ppm, polyethylene glycol 6ppm;

[0032] Wherein, the temperature in the drying room is adjusted according to the time period, and the specific method is as follows: from 7:00 to 19:00, adjust the temperature in the drying room to 51°...

Embodiment 3

[0036] A kind of preparation method of few nuclear kumquat dried, comprises the following steps:

[0037] S1. Select the fresh fruit of the slippery kumquat of a less-nuclear variety that is naturally mature, wash it with clear water first, and then wipe the surface of the slippery kumquat with 75% ethanol to obtain the kumquat raw material;

[0038] S2. Put the kumquat raw material into a drying room for processing for 5 days, adjust the temperature in the drying room to be 23-53° C., the humidity to be 55-83%, and the pressure to be reduced to 50 kPa. Spray the kumquat treatment solution once to obtain roasted kumquat; wherein, the kumquat treatment solution contains the following mass concentrations of ingredients: sorbitol 8ppm, β-cyclodextrin 6ppm, polyethylene glycol 8ppm;

[0039] Wherein, the temperature in the drying room is adjusted according to the time period, and the specific method is as follows: from 7:00 to 19:00, adjust the temperature in the drying room to 53°C...

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Abstract

The invention relates to the technical field of fruit processing, in particular to a preparation method of dried fortunella margarita swingle with few seeds. The method comprises the following steps of selecting raw materials, performing cleaning, performing baking in a baking room, and performing airing. According to the method provided by the invention, by adopting fortunella margarita swingle with few seeds and smooth peel as raw materials, firstly, high-temperature high-humidity and low-temperature low-humidity alternative treatment in the baking room is performed, through cooperation of spraying fortunella margarita swingle treatment liquid and reducing pressure intensity of the baking room, volatile oil components in the fortunella margarita swingle peel are protected, the fortunellamargarita swingle peel is softened, besides, moisture in the flesh of the fortunella margarita swingle with few seeds and smooth peel is allowed to uniformly evaporate to achieve the purpose of uniform drying, then the treated fortunella margarita swingle is put in a sunshine room, airing is conducted, supplementary illumination with an infrared heating lamp is performed so that the fortunella margarita swingle flesh is heated, and slow dehydrating is performed so that the flesh of the dried fortunella margarita swingle with few seeds is soft in mouth feel. The dried fortunella margarita swingle with few seeds made by the method has the characteristics of being rich in fortunella margarita swingle flavor, soft in fruit bodies, high in sugariness and free from non-uniformly dried parts.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit processing, in particular to a method for preparing dried kumquat with few cores. 【Background technique】 [0002] Kumquat (Fortunella margarita Swingle) is a plant under the Rutaceae Kumquat genus. It is rich in vitamin C, kumquat glycosides and other ingredients, which have certain effects on maintaining cardiovascular function and preventing diseases such as vascular sclerosis and hypertension. Drinking it can cure cough. Kumquat is sweet and warm in nature, can regulate the flow of vital energy and relieve depression, reduce phlegm. It can regulate qi, relieve cough, invigorate the stomach, reduce phlegm, prevent asthma and bronchitis. Kumquat also contains vitamin P, which is an important nutrient for maintaining blood vessel health. It can strengthen the elasticity of microvessels and can be used as an auxiliary food for hypertension, arteriosclerosis, and heart disease. It has the effects...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/02A23B7/154
CPCA23B7/02A23B7/154A23L19/03
Inventor 吴伦忠吴雨奇
Owner 融安县金丰农业科技开发有限公司
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