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Low-sugar preserved fructus aurantii immaturus as well as preparation method and application thereof

A technology of citrus aurantium and candy, which is applied in the field of low-sugar preserved citrus aurantium and its preparation, which can solve the problems of affecting survival and development, loss of nutrients, and loss of original fruit flavor, so as to avoid dull or unfull color and maintain quality And the effect of full flavor and color

Inactive Publication Date: 2020-07-17
JIAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantages of traditional preserved fruit in our country are that the sugar content is too high, the sulfur content is too high, the original fruit flavor disappears, and the nutrients are seriously lost. These shortcomings affect its survival and development

Method used

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  • Low-sugar preserved fructus aurantii immaturus as well as preparation method and application thereof
  • Low-sugar preserved fructus aurantii immaturus as well as preparation method and application thereof
  • Low-sugar preserved fructus aurantii immaturus as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of citrus citrus low-sugar preserved fruit, comprising the following contents:

[0049] 1) Citrus aurantium pretreatment:

[0050] Wash, remove capsules, and cut into strips for later use;

[0051] 2) Blanching treatment:

[0052] The citrus aurantium obtained after pretreatment is blanched in hot water at 100°C for 2 minutes to perform enzyme passivation treatment; or steam fumigated for 1 minute to perform enzyme passivation treatment;

[0053] 3) Color protection and hardening treatment:

[0054] Mix the color-protecting agent and the hardener to prepare a mixed solution, place the blanched Fructus Aurantium in the mixed solution for soaking for 2 hours, and set aside; the color-protecting agent is selected from citric acid, and the hardener is selected from δ-gluconolactone, the concentration of citric acid in the mixed solution is 0.5%, and the concentration of δ-gluconolactone is 1.6%;

[0055] 4) Grits treatment:

[0056] After the color...

Embodiment 2

[0060] A preparation method of citrus citrus low-sugar preserved fruit, comprising the following contents:

[0061] 1) Citrus aurantium pretreatment:

[0062] Wash, remove capsules, and cut into strips for later use;

[0063] 2) Blanching treatment:

[0064] The citrus aurantium obtained after the pretreatment is blanched in hot water at 90° C. for 2 minutes to perform enzyme passivation treatment; or adopts steam fumigation treatment for 1.5 minutes to perform enzyme passivation treatment;

[0065] 3) Color protection and hardening treatment:

[0066] Mix the color-protecting agent and the hardener to prepare a mixed solution, place the blanched Fructus Fructus Aurantii in the mixed solution for soaking for 3 hours, and set aside; the color-protecting agent is selected from citric acid, and the hardener is selected from δ-gluconolactone, the concentration of citric acid in the mixed solution is 0.6%, and the concentration of δ-gluconolactone is 1.8%;

[0067] 4) Debitter ...

Embodiment 3

[0074] A preparation method of citrus citrus low-sugar preserved fruit, comprising the following contents:

[0075] 1) Citrus aurantium pretreatment:

[0076] Wash, remove capsules, and cut into strips for later use;

[0077] 2) Blanching treatment:

[0078] The citrus aurantium obtained after pretreatment is blanched in hot water at 90° C. for 3 minutes to perform enzyme passivation treatment; or adopts steam fumigation treatment for 2 minutes to carry out enzyme passivation treatment;

[0079] 3) Color protection and hardening treatment:

[0080] Mix the color-protecting agent and the hardener to prepare a mixed solution, place the blanched Fructus Aurantium in the mixed solution for soaking for 4 hours, and set aside; the color-protecting agent is selected from citric acid, and the hardener is selected from δ-gluconolactone, the concentration of citric acid in the mixed solution is 0.65%, and the concentration of δ-gluconolactone is 2.5%;

[0081] 4) Debitter treatment:...

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Abstract

The invention provides a preparation method of low-sugar preserved fructus aurantii immaturus. The preparation method comprises the following steps: 1) pretreating fructus aurantii immaturus: cleaningthe fructus aurantii immaturus, removing pulp, and performing cutting to obtain strips for later use; 2) performing blanching treatment: performing enzyme passivation treatment on the fructus aurantii immaturus under a high-temperature condition for later use; 3) performing color protection and hardening treatment: mixing a color fixative and a hardening agent to prepare a mixed solution, and soaking the blanched fructus aurantii immaturus in the mixed solution for later use; 4) performing sugar permeation treatment: cleaning the fructus aurantii immaturus subjected to color protection and hardening treatment, putting the fructus aurantii immaturus into equipment, preparing a low-sugar sugar permeation solution, carrying out microwave heating treatment, and carrying out dipping treatmentafter the microwave heating treatment is finished, wherein the low-sugar sugar permeation solution is selected from mixed syrup of sucrose, high fructose corn syrup and glucose; and 5) performing post-treatment: drying the fructus aurantii immaturus subjected to the sugar permeation treatment to obtain the low-sugar preserved fructus aurantii immaturus. The prepared low-sugar preserved fructus aurantii immaturus is good in sensory quality, relatively good in mouth feel, good in flavor and free of sweetness reduction.

Description

technical field [0001] The invention belongs to the technical field of food and health products, and in particular relates to a low-sugar preserved fruit of Citrus aurantium and its preparation method and application. [0002] technical background [0003] Citrus aurantii, the name of traditional Chinese medicine. It is the dry young fruit of sour orange and its cultivars or sweet orange of Rutaceae plant, mainly produced in Sichuan, Jiangxi, Fujian, Jiangsu and other places. Pick or collect the self-falling fruit between May and June, cut it into two halves from the middle, sun-dry or low-temperature drying, and the smaller ones are directly sun-dried or low-temperature drying. When used, wash, stuff, cut into thin slices, dry, and use raw or fried with bran. The product is hemispherical, and a few are spherical, with a diameter of 0.5-2.5cm. The exocarp is black-green or dark brown-green, with granular protrusions and wrinkles, with obvious style remnants or fruit stem m...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/36A23G3/02A23L5/41A23L5/30
CPCA23G3/02A23G3/364A23G3/42A23G3/48A23L5/34A23L5/41A23V2002/00A23V2200/048A23V2200/14A23V2200/16A23V2200/30A23V2200/32A23V2250/628A23V2250/61A23V2250/60A23V2300/24
Inventor 周煌
Owner JIAN COLLEGE
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