Orange peel jam with breaking-wall cell and preparation
A technology for orange peel jam and orange peel, applied in biochemical equipment and methods, food preparation, pharmaceutical formulations and other directions, can solve the problems of inability to remove the bitterness of orange peel, loss of orange peel, destroying the original flavor of orange peel, etc., and achieve protection The original fragrance, the elimination of bitterness, the effect of protecting the color and luster
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[0015] Example 1: Orange peel jam
[0016] A. Debittering: Soak the whole citrus fruit in clean water, brush, manually peel, cut into shreds, and boil: Use 1% 9° rice vinegar solution, the ratio of orange peel shreds to rice vinegar solution is 1:3.5, put in at 95℃ Orange peel shreds, boil it for 10 minutes when the temperature reaches 95℃, soak in cold water for 20 minutes, rinse, remove and drain;
[0017] B. Ingredients: orange peel 50%, sugar 30%, citric acid 0.05%, water balance;
[0018] C. Cell wall breaking: heat to 60℃, stir until all sugar is dissolved, coarsely grind, finely grind, 20Mpa initial homogenization, 50Mpa high-pressure homogenization;
[0019] D. Concentrated filling: 0.06mPA vacuum concentration of the main soluble solids to 50%, filling, capping, spraying and sterilizing at 95°C for 10 minutes, and cooling.
Example Embodiment
[0020] Example 2: Orange peel jam
[0021] A. Debittering: Soak the whole citrus fruit in clean water, brush, manually peel, cut into shreds, and boil: Use 1% 9° rice vinegar solution, the ratio of orange peel shreds to rice vinegar solution is 1:3.5, put in at 95℃ Orange peel shreds, boil it for 10 minutes when the temperature reaches 95℃, soak in cold water for 20 minutes, rinse, remove and drain;
[0022] B. Ingredients: orange peel 40%, sugar 30%, orange juice 15%, water balance;
[0023] C. Cell wall breaking: heat to 60℃, stir until all sugar is dissolved, coarsely grind, finely grind, 20Mpa initial homogenization, 50Mpa high-pressure homogenization;
[0024] D. Concentrated filling: 0.06mPA vacuum concentration of the main soluble solids to 50%, filling, capping, spraying and sterilizing at 95°C for 10 minutes, and cooling.
Example Embodiment
[0025] Example 3: Orange peel carrot jam
[0026] A. Debittering orange peel: soak the whole citrus fruit in water, brush, peel manually, cut into shreds, and boil: use 1% 9° rice vinegar solution, the ratio of orange peel shreds to rice vinegar solution is 1:3.5, 95℃ Put in orange peel shreds when the temperature reaches 95℃, boil it for 10 minutes, remove it and soak in cold water for 20 minutes to rinse, remove and drain;
[0027] Carrots are washed, sliced and boiled in the same way as orange peels;
[0028] B. Ingredients: orange peel 30%, carrot 10%, sugar 30%, citric acid 0.05%, water balance;
[0029] C. Cell wall breaking: heat to 60℃, stir until all sugar is dissolved, coarsely grind, finely grind, 20Mpa initial homogenization, 50Mpa high-pressure homogenization;
[0030] D. Concentrated filling: 0.06mPA vacuum concentration of the main soluble solids to 50%, filling, capping, spraying and sterilizing at 95°C for 10 minutes, and cooling.
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