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Frozen kumquat juice and production method thereof

A production method and technology for freezing kumquats, which are applied in the fields of food freezing, food processing, food science, etc., can solve problems such as unsuitable peeling, and achieve the effect of reducing pungency and pungency.

Active Publication Date: 2014-04-09
柯利佳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The kumquat peel is fleshy and rich in hesperidin (also known as tangeridin), sugar and vitamins and other nutritional and health substances. It is not suitable to peel off. For example, the peeling and washing of essential oil also requires the use of more expensive machinery and equipment. It is the best way to produce light spicy kumquat Another Difficulty with Juice

Method used

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  • Frozen kumquat juice and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The experimental variety is crispy kumquat, which is characterized by the fact that the original fruit has a light spicy taste but less juice, and the core is often dry and hard. Fresh fruits are screened, cleaned, packed in film bags, and placed in a low temperature range of -5°C to 5°C for 2 months. Then adjust the temperature to 0.2°C to 52°C, and place the kumquat fruit at this temperature for 3 hours to get the frozen kumquat. During this period, the crispy kumquat fruit will suffer low temperature damage and induce low temperature damage degradation, as well as the spillage or leakage of essential oils. Volatile. Frozen kumquats are made into frozen kumquats after the whole peel of the crispy kumquats is frozen and the fruit body becomes soft. The prepared frozen kumquats become juicy, and the core tissue becomes soft without a tough feeling and remains crisp. The umami taste, sweet taste and golden yellow or yellow-green color of peeled kumquat. Then the prepar...

Embodiment 2

[0036] The experimental variety is crispy kumquat, which is characterized by the fact that the original fruit has a light spicy taste but less juice, and the core is often dry and hard. Fresh fruits are screened, cleaned, packed in film bags, and placed in a low temperature range from -3°C to -15°C for 6 days. Then adjust the temperature to 0.2°C to 15°C, and place the kumquat fruits at this temperature for 15 days to obtain frozen kumquats; Store at 15°C for 2 days. During this period, the crispy kumquat fruit occurred low temperature damage and induced low temperature damage degradation metabolism, as well as the spillover or volatilization of essential oils. Frozen kumquats are made into frozen kumquats after the whole peel of the crispy kumquats is frozen and the fruit body becomes soft. The prepared frozen kumquats become juicy, and the core tissue becomes soft without a tough feeling and remains crisp. The umami, sweetness and golden color of peeled kumquat. Then the ...

Embodiment 3

[0038]The experimental variety is Shouxing kumquat. The original fruit has more juice but a strong spicy taste, and the fruit is sour and hard and tough without slag. After the fresh fruit is screened, washed and packed in film, it is placed in a low temperature range of -3°C to 3°C for 30 days, so that the fruit of Shouxing Kumquat will be damaged by low temperature and induce the degradation and metabolism of low temperature damage. Transfer to an environment of 10°C to 25°C for 20 days to allow the fruit to undergo low-temperature damage, degradation, metabolism, and essential oil spillage or volatilization, until the peel of the whole fruit is multi-spotted or half-frozen, and the fruit body becomes soft. Serve as frozen kumquats. The skin and core of the frozen kumquats become soft, the sourness of the flesh and core decreases, the piquant taste of the skin becomes lighter, the umami taste is good, the amount of juice increases, and the skin is golden red. The prepared fr...

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Abstract

The invention belongs to the field of fruit processing and relates to frozen kumquat juice and a production method thereof. The frozen kumquat juice is prepared from juicy frozen kumquats obtained by applying low-temperature harm treatment. The production method comprises the following steps: putting fresh kumquats in a uniform-temperature or a temperature-variable state under a low-temperature harm critical temperature value for a period of time until peels, cores, pulp tissues and peel oil gland layers are damaged; arranging the kumquats at a uniform-temperature temperature or a temperature-variable temperature of 0.2-52 DEG C for a period of time to enable fruits to be subjected to katabolism and hydrolysis metabolism so as to realize softness and succulency of fruit bodies; or carrying out slight overflowing of essence oil and juice of the peel oil gland layers to prepare frozen kumquats with juice content; and directly squeezing the frozen kumquats or crushing and removing cores, and pulping to prepare the frozen kumquat juice. The juice can keep nutritional value and sweetness of the kumquats and is a natural and green food; the production method is simple and the juice is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of fruit processing, and relates to a frozen kumquat fruit juice and a preparation method thereof. Background technique [0002] Kumquat described herein is the general term for the fruits of the genus Fortunella (Fortunella) of Rutaceae (Rutaceae), Citrus subfamily (Aurantioideas), Citrus family (Citreae), Citrinae (Citrinae), including the Kumquat of this genus. (such as round kumquat, longevity kumquat), golden jujube, golden bomb, are commonly called as kumquat. Kumquat is a common and popular fruit in our country. At present, the general juice content of kumquat fresh fruit is 36%-38%. It is not easy to squeeze the juice to directly obtain juice products, because the juice yield is extremely low, and the existing processing methods cannot be used. It is obtained in large quantities, so there are few kumquat juices sold, and kumquats and kumquat juices are loved by people because of their phlegm-reducing and coug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04
CPCA23L2/06A23L2/70A23L33/00A23V2002/00A23V2300/20A23V2300/44
Inventor 柯利佳张俊巧
Owner 柯利佳
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