Perfume lemon preserved fruit and preparation method thereof

Abstract

The invention particularly discloses preserved perfume lemons and a making method thereof, and relates to the technical field of fruit processing, and the making method of the preserved perfume lemons comprises the following steps: screening perfume lemons; soaking the perfume lemons in a sodium hypochlorite solution for 40-80 seconds, and then washing the perfume lemons with flowing water for 20-40 seconds; boiling the perfume lemons in the saline water for 3-10 minutes, taking out the boiled perfume lemons, and placing the boiled perfume lemons at room temperature for 10-20 minutes; slicing the perfume lemons, and removing seeds; color protection and hardening; taking brown sugar of which the weight is 2-5 times that of the perfume lemon slices, adding water into the brown sugar in a pot to melt the brown sugar, putting the perfume lemon slices into the pot, cooking until pulp is completely soaked by the sugar liquid, then fishing out and draining the sugar liquid; the perfume lemon slices with the sugar liquid drained off are put into a drying oven to be dried, the dried perfume lemon slices are taken out and cooled, and the perfume lemon preserved fruits are obtained.According to the making method of the perfume lemon preserved fruits, the made perfume lemon preserved fruits are moderate in sweetness, and the eating experience of consumers is good.

Description

Technical Field

[0001] This invention relates to the field of fruit processing technology, and in particular to a fragrant lemon preserve and its preparation method. Background Technology

[0002] Fragrant lemon is a hybrid citrus variety belonging to the Rutaceae family and the Citrus genus. It is a hybrid species resulting from the crossing of citron and semi-domesticated bitter orange. Fragrant lemons resemble regular lemons in appearance, but their peel is thinner, their flesh is juicier, and their color is lighter, ranging from yellowish-green to orange-yellow. Their peel is smooth with prominent oil cells and a rich aroma. The flesh of the fragrant lemon is tender and pale yellow, abundant in juice, and has a sweet taste without any bitterness, hence the name "fragrant lemon." Fragrant lemons are rich in vitamin C, which has powerful antioxidant properties, boosting immunity and promoting overall health. Furthermore, they contain various trace elements and vitamins, making them highly nutritious.

[0003] Dried fruit, also known as candied fruit, is a dried sugar product that retains most of the shape of the fruit or vegetable. Fragrant lemon preserves, made with fragrant lemons, have a sweet and sour flavor and are a popular snack among consumers. However, current fragrant lemon preserves are often too sweet, negatively impacting the consumer's eating experience. Summary of the Invention

[0004] This invention aims to at least solve one of the technical problems existing in the prior art. To this end, this invention proposes a method for making fragrant lemon preserves, which produces fragrant lemon preserves with a moderate sweetness and a good eating experience for consumers.

[0005] The present invention also proposes a fragrant lemon preserve, which is made by the above-mentioned method for making fragrant lemon preserves.

[0006] A method for producing perfumed lemon preserves according to an embodiment of the present invention includes: (1) Select fresh, ripe perfume lemons; (2) Soak the perfume lemon in a sodium hypochlorite solution of 200 PPM to 250 PPM for 40 to 80 seconds, and then rinse with running water for 20 to 40 seconds; (3) Boil the perfume lemons in a 1% to 3% salt solution for 3 to 10 minutes, then remove them and let them sit at room temperature for 10 to 20 minutes; (4) Slice the perfume lemon and remove the seeds; (5) Place the lemon slices in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid for 2 hours to protect the color, then place them in a 0.1% calcium chloride solution for 1.5 hours to harden, then wash and drain them for later use. (6) Take brown sugar with a weight of 2 to 5 times that of the lemon slices, dissolve the brown sugar in water in a pot, and put the lemon slices in and cook until the pulp is completely soaked in the sugar solution. Then take them out and drain the sugar solution. (7) Place the lemon slices with the drained sugar syrup into an oven to dry, and then take them out and cool them to obtain lemon preserves.

[0007] The method for producing fragrant lemon preserves according to embodiments of the present invention has at least the following beneficial effects: Fragrant lemons obtained after screening, soaking in sodium hypochlorite solution, and rinsing with running water are of high quality and clean. Boiling in salt water softens the lemon peel, making it easier to slice. Simultaneously, bitter substances and some acidity in the lemon peel dissolve, improving the taste of the preserves. It also effectively kills microorganisms on the peel surface, reducing the risk of contamination during subsequent processing. In addition, it offers numerous advantages such as increasing osmotic pressure, promoting sugar absorption, maintaining the color and texture of the preserves, and extending shelf life. Color protection treatment of the lemon slices in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid prevents browning and maintains the natural color of the lemon slices. Hardening in a 0.1% calcium chloride solution enhances the crispness and hardness of the preserves. After boiling brown sugar with lemon slices, the lemon pulp is soaked in the sugar syrup. Because brown sugar has a moderate sweetness and contains molasses, giving it a unique flavor, the lemon slices also acquire a moderate sweetness and a distinctive flavor. After draining the syrup, the lemon slices are dried and cooled, resulting in lemon preserves with a good taste, appealing appearance, and easy storage.

[0008] According to one embodiment of the present invention, the mass ratio of the sodium hypochlorite solution to the perfume lemon in step (2) is 3:1.

[0009] According to one embodiment of the present invention, the mass ratio of the salt water to the perfume lemon in step (3) is 3:1.

[0010] According to one embodiment of the present invention, the mass ratio of brown sugar to lemon slices in step (6) is 3:1.

[0011] According to one embodiment of the present invention, before taking out the perfume lemon slices in step (6), natural licorice tincture is added and stirred thoroughly, and then soaked for 6 to 12 hours.

[0012] According to one embodiment of the present invention, in step (6), half of the brown sugar is first dissolved in water, then the lemon slices are added and boiled together, and then the other half of the brown sugar is added and boiled together until the pulp is completely soaked in the sugar solution.

[0013] According to one embodiment of the present invention, the temperature of the oven in step (7) is 65°C to 75°C.

[0014] According to one embodiment of the present invention, the cooling process in step (7) involves placing the dried perfume lemon slices in a refrigerator at -20°C to 5°C for 20 to 30 minutes and then removing them.

[0015] According to one embodiment of the present invention, in step (7), before placing the lemon slices into the oven, a white sugar solution is evenly coated on the lemon slices.

[0016] According to one embodiment of the present invention, in step (7), after cooling treatment, white sugar granules are evenly sprinkled on the lemon slices.

[0017] According to an embodiment of the present invention, the fragrant lemon preserves are formulated with fragrant lemon, a sodium hypochlorite solution of 200 PPM to 250 PPM, a saline solution of 1% to 3% concentration, a mixed solution of 0.4% citric acid and 0.2% ascorbic acid, a calcium chloride solution of 0.1% and brown sugar, and are made by the method of making fragrant lemon preserves according to an embodiment of the present invention.

[0018] The fragrant lemon preserves according to embodiments of the present invention have at least the following beneficial effects: good taste, good appearance, and easy storage.

[0019] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0020] The present invention will be further described below with reference to the accompanying drawings and embodiments, wherein: Figure 1 This is a schematic flowchart illustrating a method for making perfumed lemon preserves according to an embodiment of the present invention. Detailed Implementation

[0021] Embodiments of the present invention are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0022] In the description of this invention, it should be understood that the orientation descriptions, such as up, down, inside, outside, etc., are based on the orientation or positional relationship shown in the drawings and are only for the convenience of describing this invention and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0023] In the description of this invention, the use of "first" and "second" is for the purpose of distinguishing technical features only, and should not be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated or the order of the technical features indicated.

[0024] In the description of this invention, unless otherwise explicitly defined, terms such as "set up," "install," and "connect" should be interpreted broadly, and those skilled in the art can reasonably determine the specific meaning of the above terms in this invention in conjunction with the specific content of the technical solution.

[0025] Fragrant lemon is a hybrid citrus variety belonging to the Rutaceae family and the Citrus genus. It is a hybrid species resulting from the crossing of citron and semi-domesticated bitter orange. Fragrant lemons resemble regular lemons in appearance, but their peel is thinner, their flesh is juicier, and their color is lighter, ranging from yellowish-green to orange-yellow. Their peel is smooth with prominent oil cells and a rich aroma. The flesh of the fragrant lemon is tender and pale yellow, abundant in juice, and has a sweet taste without any bitterness, hence the name "fragrant lemon." Fragrant lemons are rich in vitamin C, which has powerful antioxidant properties, boosting immunity and promoting overall health. Furthermore, they contain various trace elements and vitamins, making them highly nutritious.

[0026] Dried fruit, also known as candied fruit, is a dried sugar product that retains most of the shape of the fruit or vegetable. Fragrant lemon preserves, made with fragrant lemons, have a sweet and sour flavor and are a popular snack among consumers. However, current fragrant lemon preserves are often too sweet, negatively impacting the consumer's eating experience.

[0027] Therefore, this invention proposes a method for making fragrant lemon preserves, as detailed in the accompanying drawings. Figure 1 As shown.

[0028] Reference Figure 1 As shown, a method for making perfumed lemon preserves according to an embodiment of the present invention includes: (1) Select fresh, ripe perfume lemons; (2) Soak the perfume lemon in a sodium hypochlorite solution of 200 PPM to 250 PPM for 40 to 80 seconds, then rinse with running water for 20 to 40 seconds; (3) Boil the perfume lemons in a 1% to 3% salt solution for 3 to 10 minutes, then remove them and let them sit at room temperature for 10 to 20 minutes; (4) Slice the perfume lemons and remove the seeds; (5) Place the lemon slices in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid for 2 hours to protect the color, then place them in a 0.1% calcium chloride solution for 1.5 hours to harden, then wash and drain them for later use. (6) Take brown sugar with a weight of 2 to 5 times that of the lemon slices, dissolve the brown sugar in water in a pot, and cook the lemon slices together until the pulp is completely soaked in the sugar syrup. Then remove and drain the sugar syrup. (7) Place the lemon slices that have been drained of sugar syrup into an oven to dry. After drying, take them out and cool them to obtain lemon preserves.

[0029] It should be noted that when selecting perfume lemons in step (1), fresh, ripe, smooth-skinned, blemish-free, regularly shaped, and brightly colored perfume lemons should be selected.

[0030] Understandably, the fragrant lemons obtained after screening, soaking in sodium hypochlorite solution, and rinsing with running water are of good quality, clean, and hygienic. After boiling in salt water, the peel of the fragrant lemons softens, making it easier to slice them. At the same time, the bitter substances and some of the acidity in the peel of the fragrant lemons are dissolved, thereby improving the taste of the candied fruit. It can also effectively kill microorganisms on the surface of the peel, reducing the risk of contamination of the candied fruit during subsequent processing.

[0031] In addition, boiling in salt water causes some of the water in the lemon peel to evaporate, creating a higher osmotic pressure environment. This environment helps with the subsequent penetration and absorption of the sugar solution, thereby increasing the sweetness and flavor of the dried fruit. It also helps maintain the color and texture of the dried fruit and extends its shelf life.

[0032] Soaking lemon slices in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid for color protection can prevent browning and maintain the natural color of the lemon slices. Hardening them in a 0.1% calcium chloride solution can enhance the crispness and hardness of the candied fruit.

[0033] Furthermore, after boiling brown sugar with lemon slices, the lemon pulp is thoroughly soaked in the sugar syrup. Because brown sugar has a moderate sweetness and contains molasses, giving it a unique flavor, the lemon slices also acquire a moderate sweetness and a distinctive flavor. After draining the sugar syrup, the lemon slices are dried and cooled, resulting in lemon preserves with a good taste, appealing appearance, and easy storage.

[0034] In one embodiment, the method for making fragrant lemon preserves includes: (1) Select fresh, ripe perfume lemons; (2) Soak the perfume lemon in a sodium hypochlorite solution of 220 PPM for 50 seconds, then rinse with running water for 30 seconds; (3) Boil the perfume lemons in a 2% salt solution for 5 minutes, then remove them and let them sit at room temperature for 15 minutes; (4) Slice the perfume lemons and remove the seeds; (5) Place the lemon slices in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid for 2 hours to protect the color, then place them in a 0.1% calcium chloride solution for 1.5 hours to harden, then wash and drain them for later use. (6) Take three times the weight of the lemon slices of brown sugar, dissolve the brown sugar in water in a pot, and cook the lemon slices together until the pulp is completely soaked in the sugar syrup. Then take them out and drain the sugar syrup. (7) Place the lemon slices that have been drained of sugar syrup into an oven to dry. After drying, take them out and cool them to obtain lemon preserves.

[0035] In another embodiment, the method for making fragrant lemon preserves includes: (1) Select fresh, ripe perfume lemons; (2) Soak the perfume lemon in a sodium hypochlorite solution of 230 PPM for 60 seconds, then rinse with running water for 35 seconds; (3) Boil the perfume lemons in a 2.5% salt solution for 7 minutes, then remove them and let them sit at room temperature for 18 minutes; (4) Slice the perfume lemons and remove the seeds; (5) Place the lemon slices in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid for 2 hours to protect the color, then place them in a 0.1% calcium chloride solution for 1.5 hours to harden, then wash and drain them for later use. (6) Take brown sugar with a weight of 4 times that of the lemon slices, dissolve the brown sugar in water in a pot, and cook the lemon slices together until the pulp is completely soaked in the sugar syrup. Then remove and drain the sugar syrup. (7) Place the lemon slices that have been drained of sugar syrup into an oven to dry. After drying, take them out and cool them to obtain lemon preserves.

[0036] In one embodiment of the present invention, the method for making fragrant lemon preserves involves a sodium hypochlorite solution to fragrant lemon mass ratio of 3:1 in step (2). It is understood that, through this setting, the sodium hypochlorite solution can effectively sterilize and disinfect the fragrant lemon, ensuring food safety. In another embodiment, the sodium hypochlorite solution to fragrant lemon mass ratio in step (2) is 2:1. In another embodiment, the sodium hypochlorite solution to fragrant lemon mass ratio in step (2) is 2.5:1. In another embodiment, the sodium hypochlorite solution to fragrant lemon mass ratio in step (2) is 3.5:1. In yet another embodiment, the sodium hypochlorite solution to fragrant lemon mass ratio in step (2) is 4:1.

[0037] In one embodiment of the present invention, the method for making fragrant lemon preserves involves a 3:1 mass ratio of brine to fragrant lemon in step (3). It is understood that this setting ensures the brine effectively softens the peel, improves the taste, and increases osmotic pressure. In another embodiment, the mass ratio of brine to fragrant lemon in step (3) is 2:1. In another embodiment, the mass ratio of brine to fragrant lemon in step (3) is 2.5:1. In another embodiment, the mass ratio of brine to fragrant lemon in step (3) is 3.5:1. In yet another embodiment, the mass ratio of brine to fragrant lemon in step (3) is 4:1.

[0038] In one embodiment of the present invention, the method for making fragrant lemon preserves involves a 3:1 mass ratio of brown sugar to fragrant lemon slices in step (6). It is understood that this setting ensures the finished fragrant lemon preserves have a moderate sweetness. In another embodiment, the mass ratio of brown sugar to fragrant lemon slices in step (6) is 2:1. In another embodiment, the mass ratio of brown sugar to fragrant lemon slices in step (6) is 4:1. In yet another embodiment, the mass ratio of brown sugar to fragrant lemon slices in step (6) is 5:1.

[0039] In one embodiment of the present invention, a method for making fragrant lemon preserves is described, in step (6), before removing the fragrant lemon slices, adding natural licorice tincture and stirring thoroughly, and then soaking for 6 to 12 hours. It is understood that the unique aroma of the natural licorice tincture, combined with the flavor of the fragrant lemon and the unique taste of brown sugar, results in a more fragrant and unique taste. Furthermore, since licorice and fragrant lemon have various health benefits, the resulting fragrant lemon preserves have high nutritional value and health benefits.

[0040] In one embodiment, before removing the lemon slices in step (6), natural licorice tincture is added and stirred thoroughly, and the slices are soaked for 7 hours. In another embodiment, before removing the lemon slices in step (6), natural licorice tincture is added and stirred thoroughly, and the slices are soaked for 8 hours. In another embodiment, before removing the lemon slices in step (6), natural licorice tincture is added and stirred thoroughly, and the slices are soaked for 9 hours. In another embodiment, before removing the lemon slices in step (6), natural licorice tincture is added and stirred thoroughly, and the slices are soaked for 10 hours. In another embodiment, before removing the lemon slices in step (6), natural licorice tincture is added and stirred thoroughly, and the slices are soaked for 11 hours.

[0041] In one embodiment of the present invention, a method for making candied lemon fruit is described. In step (6), half of the brown sugar is first dissolved in water, then lemon slices are added and boiled together. The remaining half of the brown sugar is then added and boiled until the fruit pulp is completely soaked in the sugar syrup. It is understood that this method ensures that the brown sugar syrup is gradually absorbed by the lemon slices, resulting in higher absorption efficiency and better absorption effect. In another embodiment, in step (6), one-third of the brown sugar is first dissolved in water, then lemon slices are added and boiled together. Then, one-third of the brown sugar is added and boiled for 5 to 10 minutes, and then another one-third of the brown sugar is added and boiled until the fruit pulp is completely soaked in the sugar syrup.

[0042] In one embodiment of the present invention, the method for making fragrant lemon preserves involves an oven temperature of 65°C to 75°C in step (7). It is understood that within this temperature range, the fragrant lemon slices can be dried quickly. In one embodiment, the oven temperature in step (7) is 67°C. In another embodiment, the oven temperature in step (7) is 69°C. In yet another embodiment, the oven temperature in step (7) is 73°C.

[0043] In one embodiment of the present invention, the method for making fragrant lemon preserves includes a cooling process in step (7) where dried fragrant lemon slices are placed in a refrigerator at -20°C to 5°C for 20 to 30 minutes before being removed. It is understood that cooling allows for a more uniform distribution of moisture in the fragrant lemon preserves, reducing changes in physical properties caused by temperature variations, thereby improving the stability and consistency of the preserves.

[0044] In one embodiment, the cooling process in step (7) involves placing the dried lemon slices in a refrigerator at -10°C for 22 minutes and then removing them. In another embodiment, the cooling process in step (7) involves placing the dried lemon slices in a refrigerator at 0°C for 24 minutes and then removing them. In one embodiment, the cooling process in step (7) involves placing the dried lemon slices in a refrigerator at 3°C ​​for 28 minutes and then removing them.

[0045] In one embodiment of the present invention, a method for making fragrant lemon preserves is described, in step (7), before placing the fragrant lemon slices into the oven, a white sugar solution is evenly coated on the fragrant lemon slices. It is understood that, through the above setup, the fragrant lemon preserves have a better flavor.

[0046] In one embodiment of the present invention, a method for making fragrant lemon preserves includes step (7) where, after cooling, granulated white sugar is evenly sprinkled onto the fragrant lemon slices. It is understood that, through the above arrangement, the fragrant lemon preserves have a more appealing appearance and a better flavor.

[0047] This invention also proposes a fragrant lemon preserve, the formula of which includes fragrant lemon, a sodium hypochlorite solution of 200 PPM to 250 PPM, a saline solution of 1% to 3% concentration, a mixed solution of 0.4% citric acid and 0.2% ascorbic acid, a calcium chloride solution of 0.1% and brown sugar, and is made by the fragrant lemon preserve production method of this invention. The fragrant lemon preserve according to this invention has a good taste, attractive appearance, and is easy to store.

[0048] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for making perfumed lemon preserves, characterized in that, include: (1) Select fresh, ripe perfume lemons; (2) Soak the perfume lemon in a sodium hypochlorite solution of 200 PPM to 250 PPM for 40 to 80 seconds, and then rinse with running water for 20 to 40 seconds; (3) Boil the perfume lemon in a 1% to 3% salt solution for 3 to 10 minutes, then remove it and let it sit at room temperature for 10 to 20 minutes; (4) Slice the perfume lemon and remove the seeds; (5) Place the lemon slices in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid for 2 hours to protect the color, then place them in a 0.1% calcium chloride solution for 1.5 hours to harden, then wash and drain them for later use. (6) Take brown sugar with a weight of 2 to 5 times that of the lemon slices, dissolve the brown sugar in water in a pot, and put the lemon slices in and cook until the pulp is completely soaked in the sugar solution. Then take them out and drain the sugar solution. (7) Place the lemon slices with the drained sugar syrup into an oven to dry, and then take them out and cool them to obtain lemon preserves.

2. The method for making fragrant lemon preserves according to claim 1, characterized in that, The mass ratio of sodium hypochlorite solution to the perfume lemon in step (2) is 3:

1.

3. The method for making fragrant lemon preserves according to claim 1, characterized in that, The mass ratio of the salt water to the perfume lemon in step (3) is 3:

1.

4. The method for making fragrant lemon preserves according to claim 1, characterized in that, The mass ratio of brown sugar to lemon slices in step (6) is 3:

1.

5. The method for making fragrant lemon preserves according to claim 1, characterized in that, Before taking out the perfume lemon slices in step (6), add natural licorice tincture and stir thoroughly, and soak for 6 to 12 hours.

6. The method for making fragrant lemon preserves according to claim 1, characterized in that, In step (6), half of the brown sugar is first dissolved in water, then the lemon slices are added and boiled together. Then the other half of the brown sugar is added and boiled together until the pulp is completely soaked in the sugar solution.

7. The method for making fragrant lemon preserves according to claim 1, characterized in that, The temperature of the oven in step (7) is 65°C to 75°C.

8. The method for making fragrant lemon preserves according to claim 1, characterized in that, The cooling process in step (7) involves placing the dried lemon slices in a refrigerator at -20°C to 5°C for 20 to 30 minutes before removing them.

9. The method for making fragrant lemon preserves according to claim 1, characterized in that, In step (7), before placing the lemon slices into the oven, a white sugar solution is evenly applied to the lemon slices.

10. A fragrant lemon preserve, characterized in that, The formula comprises fragrant lemon, a sodium hypochlorite solution of 200 PPM to 250 PPM, a saline solution of 1% to 3%, a mixed solution of 0.4% citric acid and 0.2% ascorbic acid, a calcium chloride solution of 0.1%, and brown sugar, and is made by the method for making fragrant lemon preserves as described in any one of claims 1 to 9.

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