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Production process of low-sugar candied lemons

A production process, lemon technology, applied in the confectionery industry, confectionery, food preservation, etc., can solve the problems of easy peeling of pulp, brown color, bitter taste, etc., achieve crystal clear fruit body, prolong shelf life, eliminate The effect of bitter taste

Inactive Publication Date: 2021-07-23
QINGYUAN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first purpose of the present invention is to provide a better lemon preserves production process in view of the browning of the candied lemon slices on the market, the bitter taste, the pulp is easy to fall off, etc.

Method used

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  • Production process of low-sugar candied lemons
  • Production process of low-sugar candied lemons

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of manufacturing process of low-sugar lemon preserves

[0044] S1: Choose fresh, free from pests and diseases, neat in size, uniform in color, round in fruit shape, and suitable in maturity as the raw material for production. Rinse the surface of the lemon peel with clean water, remove the head and tail of the lemon, and cut into 2-4 mm thick of small discs;

[0045] S2: pre-prepared 0.1 ~ 0.3% CaCl 2 and 0.1~0.3‰NaHSO 3 Mixed solution 1000ml, put the fruit pieces into the mixed solution and soak for 0.5~1h, then harden and sulfurize. 2 to 3 times, spare;

[0046] S3: Prepare 20-50% sugar solution with the same weight as fruit pieces, heat and boil the sugar, first add three-fifths of the sugar solution, pour in lemon pieces, boil for 10-25 minutes on medium heat, and the temperature on medium heat is 110 ~150°C, soak for 1.5~2h, then pour in the remaining sugar solution, cook for 20~35min on low heat, the temperature of low fire is 60~110°C;

[0047] S4: Ta...

Embodiment 2

[0051] Optimize the relevant experimental parameters.

[0052] 1. Sensory Evaluation Criteria for Candied Lemon

[0053]The product is mainly evaluated by the sensory evaluation method, and the specific position is comprehensively evaluated by the structure, color, smell, taste and flavor of the lemon preserves, and the full score is 100 points. See Table 1 for the quality scoring criteria of lemon preserves.

[0054] Table 1 Quality scoring standard of lemon preserves

[0055]

[0056] 2. Single factor experimental design

[0057] 2.1 Selection of color protectant type and concentration

[0058] Lemons are prone to browning after being stored for a period of time. In order to maintain the good appearance of lemon preserves, color protection treatment is required before candied. Therefore, this experiment uses different concentrations of saline (1%, 2%, 3%), citric acid solution (1%, 2%, 3%) and NaHSO 3 Solutions (0.1‰, 0.2‰, 0.3‰) were treated for color protection. S...

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Abstract

The invention discloses a production process of low-sugar candied lemons. The production technology mainly comprises pretreatment, hardening, sulfur treatment, rinsing, candying, sugaring, drying, packaging and sterilization. The candied lemon product prepared according to the process is uniform in overall color and luster, crystal clear and yellow in fruit body, completely preserved in peel and pulp and non-sticky to teeth, and not only keeps a special lemon taste, but also has a pleasant sweet taste. If the candied lemon product is packaged in vacuum, the shelf life of the product can be prolonged, and the candied lemon has good commercial development value. The product can be eaten instantly, can also be drunk after being soaked in water, and is good in taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of low-sugar lemon preserves. Background technique [0002] Candied fruit is made from jujube, plum, peach, apricot or winter melon, lotus root, water chestnut, ginger and other fruits and vegetables, which are marinated with sugar or honey. Candied fruit is often eaten directly as a snack or snack, and is sometimes placed on pastry as a garnish. There are many types of candied fruit, mainly including candied fruit, preserved fruit, fruit cake, fruit Dan and Huahua, etc. It is a kind of food with relatively simple process but very popular with consumers. [0003] Lemon, also known as lemon fruit, foreign lemon, yimu fruit, etc., belongs to the small tree of the citrus genus. It mainly grows in the south. It is more common in Sichuan, Chongqing, Yunnan, Guangdong, Guangxi and other places in my country. It is also the mainstream fruit tree product i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L3/3409
CPCA23G3/48A23L3/3409A23V2002/00
Inventor 皮晓娟陈金辉
Owner QINGYUAN POLYTECHNIC
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