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Method for preparing preserved lemon

A technology of preserved lemons and lemons, which is applied in the fields of dehydration preservation of fruits/vegetables, confectionery, confectionery industry, etc. It can solve the problems of affecting the taste, destroying the integrity of the inner circle of fruit slices, and making the taste hard

Pending Publication Date: 2022-03-22
合浦果香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the pectin and cellulose content in the lemon peel is relatively high, which is easy to cause the mouthfeel to become hard during the preparation of preserved lemon fruit
The flavonoids in lemon peel are a kind of bitter substances. During the preparation process of preserved lemon fruit, it is easy to cause obvious bitterness and astringency in the product, which affects the taste
[0004] At present, the method of removing bitterness and softening tissue of preserved lemon fruit is mainly boiling in salt water. Short-term boiling in salt water can keep the shape of the inner circle of the fruit slice intact, but the bitterness and tissue softening are not sufficient; while boiling in salt water for a long time will Destroying the integrity of the inner circle of the fruit slice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Raw material pretreatment: select fresh lemons and clean the surface stains.

[0017] (2) Biological debittering and tissue softening: prepare a mixed enzymolysis solution with a concentration of 100ppm pectinase and 200ppm cellulase, and enzymolyze the washed whole lemon fruit for 25 hours at room temperature. After the enzymolysis is finished, the surface of the lemon is cleaned to remove the enzymatic solution on the lemon skin.

[0018] (3) Slicing and seed removal: remove the head and tail of the fresh lemon fruit after enzymatic hydrolysis, and then cut it into round lemon slices along the circumference. The thickness of the fruit slices is 3-5mm, and all the seeds in the fruit slices are removed. clean.

[0019] (4) Calcification: Use water and anhydrous calcium chloride to prepare a calcium chloride solution with a mass fraction of 0.1% as the calcification solution, and according to the weight ratio of the fruit slices to the calcification solution is 1:1,...

Embodiment 2

[0024] (1) Raw material pretreatment: select fresh lemons and clean the surface stains.

[0025] (2) Biological debittering and tissue softening: prepare a mixed enzymatic hydrolysis solution with a concentration of 300ppm pectinase and 500ppm cellulase, and enzymatically hydrolyze the washed fresh lemon fruit for 15 hours at room temperature. After the enzymolysis is finished, the surface of the lemon is cleaned to remove the enzymatic solution on the lemon skin.

[0026] (3) Slicing and removing seeds: Remove the head and tail of the fresh lemon fruit after enzymatic hydrolysis, and then cut into circular lemon slices along the circumference. The thickness of the fruit slices is 2-4mm, and all the seeds in the fruit slices are removed. clean.

[0027] (4) Calcification: Use water and anhydrous calcium chloride to prepare a calcium chloride solution with a mass fraction of 0.3% as the calcification solution, and according to the weight ratio of the fruit slices to the calcif...

Embodiment 3

[0032] (1) Raw material pretreatment: select fresh lemons and clean the surface stains.

[0033] (2) Biological debittering and tissue softening: prepare a mixed enzymatic hydrolysis solution with a concentration of 200ppm pectinase and 350ppm cellulase, and enzymatically hydrolyze the whole washed lemon fruit for 20 hours at room temperature. After the enzymolysis is finished, the surface of the lemon is cleaned to remove the enzymatic solution on the lemon skin.

[0034] (3) Slicing and seed removal: remove the head and tail of the fresh lemon fruit after enzymatic hydrolysis, and then cut it into round lemon slices along the circumference. The thickness of the fruit slices is 3-5mm, and all the seeds in the fruit slices are removed. clean.

[0035] (4) Calcification: Use water and anhydrous calcium chloride to prepare a calcium chloride solution with a mass fraction of 0.2% as the calcification solution, and according to the weight ratio of the fruit slices to the calcific...

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Abstract

The invention discloses a method for preparing preserved lemon. The method mainly comprises the following steps: (1) pretreating raw materials; (2) removing bitterness and softening tissues by a biological method; (3) slicing and deseeding; according to the new method for preparing the preserved lemon, a biological method is adopted, namely, pectinase and cellulase are used for carrying out enzymolysis on pectin and fibers on the epidermis, macromolecules of the pectin and the cellulose on the epidermis can be changed into micromolecules or even the content of the macromolecules is reduced, and then the structure of the epidermis becomes loose and soft; meanwhile, limonin or flavonoid substances in cell sap of the epidermis can be separated out from the epidermis, so that the prepared preserved lemon is weaker in bitter taste, softer in tissue, more complete in overall slice shape and better in taste.

Description

technical field [0001] The invention relates to a method for preparing preserved lemon fruit, which belongs to the technical field of food. Background technique [0002] Lemon fresh fruit is the differentiated fruit of evergreen small trees belonging to Rutaceae citrus. The fruit is rich in minerals, calcium, phosphorus, iron, vitamin C, vitamin B1, vitamin B2, amino acids, niacin, quinic acid, citric acid, apple Acid, hesperidin, naringin, flavonoids and carotenoids, high potassium and low sodium and other functional ingredients have high nutritional value and have the effects of resolving phlegm, relieving cough, promoting body fluid, and strengthening the spleen. [0003] Lemon peel accounts for about 20%-30% of lemon fruit. Lemon peel contains a lot of volatile oil, tannins, oxalic acid, calcium, pectin, cellulose and flavonoids. Wherein the pectin and cellulose content in the lemon peel are relatively high, which easily causes the mouthfeel to become hard during the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23B7/02A23G3/34A23G3/36A23G3/42A23L5/10A23L5/20
CPCA23G3/48A23G3/362A23G3/366A23G3/0014A23L5/25A23L5/13A23G3/42A23G3/368A23B7/02A23V2002/00A23V2300/10
Inventor 戚世梅钟秀婷黄珍
Owner 合浦果香园食品有限公司
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