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Method for preparing low-sugar orange preserved fruits through enzymatic hardening intermittent vacuum sugar soaking

A technology of vacuum soaking sugar and citrus

Active Publication Date: 2021-11-30
SOUTHWEST UNIVERSITY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high sugar content of traditional processed preserved fruit products, it does not meet the current consumer demand for low-sugar, low-calorie, high dietary fiber, multiple health functions, and clean label foods

Method used

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  • Method for preparing low-sugar orange preserved fruits through enzymatic hardening intermittent vacuum sugar soaking
  • Method for preparing low-sugar orange preserved fruits through enzymatic hardening intermittent vacuum sugar soaking
  • Method for preparing low-sugar orange preserved fruits through enzymatic hardening intermittent vacuum sugar soaking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Such as figure 1 Shown, a kind of preparation method of enzymatic hardening intermittent vacuum naring peel sugar, comprises the following steps:

[0046] 1. Prepare pomelo peel and select pomelo peel requirements:

[0047] 1. Pick pomelo fruit, remove rotten fruit, wash and grind oil, peel and cut into pieces;

[0048] 2. The pomelo peels must be selected strictly, and the rotten, fruit pedicles, and flowering peels are not acceptable; it is best to use fresh peels that have not been debittered before, and more careful selection of pomelo peels that have been debittered before.

[0049] 3. The selected pomelo peels are flushed and dried twice, and the last time the water is shaken, it will stop after 5 minutes from the time when the water is cut off.

[0050] 2. Hardening and debittering treatment

[0051] 1. Precooking:

[0052] Boil the pomelo peel with water at a solid-to-liquid ratio of 1:7 for 5 minutes, and the pre-boiling temperature reaches 40°C;

[0053]...

Embodiment 2

[0076] A method for enzymatic hardening intermittent vacuum dipping to make orange peel low-sugar preserves, comprising the following steps:

[0077] 1. Prepare orange peels and select orange peels:

[0078] 1. Pick orange fruit, remove rotten fruit, wash and grind oil, peel and cut into pieces;

[0079] 2. The selection of orange peels must be strictly selected, and the peels of rotten, fruit pedicles, and flowering parts are not acceptable.

[0080] 3. The selected orange peels are flushed with water and dried twice, and the last time the water is shaken, it will stop for 5 minutes from the time when the water is cut off.

[0081] 2. Hardening treatment

[0082] 1. Precooking:

[0083] Boil the orange peel with water for 3 minutes according to the solid-to-liquid ratio of 1:7, and the pre-boiled end temperature reaches 50°C;

[0084] 2. Adjust PH value:

[0085] First use citric acid to adjust the pH value. The normal pH value of tap water is about 6.5-7. The hardening ...

Embodiment 3

[0101] A method for enzymatic hardening intermittent vacuum dipping to make kumquat low-sugar candied fruit, comprising the following steps:

[0102] 1. Raw material preparation and selection requirements:

[0103] 1. Select the intact kumquat fruit, remove the rotten fruit, wash and grind the oil, squeeze and remove the core;

[0104] 2. The treated fruit is first flushed and dried twice, and the last time the water is shaken, it will stop for 5 minutes from the time when the water is cut off.

[0105] 2. Hardening and debittering treatment

[0106] 1. Precooking:

[0107] Boil kumquats with water at a solid-to-liquid ratio of 1:2 for 10 minutes, and the temperature at the end of pre-boiling is 50°C;

[0108] 2. Adjust PH value:

[0109] First use citric acid to adjust the pH value. The normal pH value of tap water is about 6.5-7. The hardening and debittering treatment requires a pH value between 4-5; (about 4.5; use pH test paper to detect the pH value), and control the...

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Abstract

The invention discloses a method for preparing low-sugar orange preserved fruits through enzymatic hardening intermittent vacuum sugar soaking. The method comprises the following steps of cleaning orange fruits and grinding peels; peeling and dicing the orange fruits or hardening the whole orange fruits with pectinesterase and calcium ions; after hardening, blanching and boiling with hot water to remove bitterness; after debitterizing, carrying out intermittent vacuum sugar soaking according to a certain sugar liquid and material ratio; and soaking in sugar and drying. According to the method, the processes of mechanical oil grinding, enzymatic hardening, intermittent vacuum sugar soaking and the like are innovatively adopted, so that the orange peel essential oil is recycled, a traditional hardening method of chemical reagents such as lime water, sodium pyrosulfite, calcium chloride and alum is avoided, the sugar soaking process is accelerated, the sugar soaking time is shortened, the production efficiency is greatly improved, the sugar content of a product is reduced, the method maximally maintains the nutritional ingredients and flavor of raw materials, improves the product appearance, conforms to current preserved fruit development trend, has the characteristics of high resource utilization rate, environmental protection, short processing time, high production efficiency, good product quality and the like.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable processing by enzymatic catalysis and intermittent vacuum immersion, in particular to a method for enzymatic hardening and intermittent vacuum immersion to produce citrus low-sugar candied fruit. Background technique [0002] Citrus is the largest fruit in the world. It not only has a unique flavor, but also has functional ingredients rich in vitamins and flavonoids. It has always been one of the main raw materials for fruit processing. my country is one of the main citrus producing areas in the world, with the planting area and output of citrus ranking first among fruit categories. The utilization technology and product development of by-products in citrus processing are of great significance to the development of citrus industry. Snack food is a food category that has developed rapidly in recent years. Preserved fruit is a large category of snack food and one of the main products of fruit an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/00
CPCA23G3/48A23G3/366A23G3/362A23G3/36A23G3/0093A23V2002/00A23V2250/032A23V2250/1578A23V2250/628A23B7/155A23B7/157A23B7/085A23L3/0155A23B7/0205
Inventor 黄林华吴厚玖陈炜玲黄学根谭安群李永生杜明杰
Owner SOUTHWEST UNIVERSITY
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