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Production method of orange sacs suspension products

A cyst and citrus technology, which is applied in the preparation of citrus cyst products and the production of citrus pulp products, can solve the problems of inability to achieve a sterile state, damage, and broken pulp taste

Active Publication Date: 2016-02-24
ZHEJIANG TIANZI CO LTD CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above-mentioned technical problems in the production of traditional citrus cysts, such as the inability to achieve a sterile state, the addition of preservatives, the broken pulp and the destruction of taste during the production of concentrated juice, the present invention provides an automatic mixing method. The preparation method of the citrus cyst product in the steps of high temperature sterilization, ice water cooling and aseptic cold filling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] (1), citrus fruit selection;

[0058] (2), bubbling cleaning;

[0059] (3), spray brush cleaning;

[0060] (4) Ironing: Put the cleaned raw materials into the ironing machine, depending on the size, maturity, variety, origin, etc. of the raw materials, blanching for 1 to 3 minutes, and adjust it appropriately to achieve hot skin and cold and easy peeling.

[0061] (5), peeling;

[0062] (6), split;

[0063] (7) Acid-alkali decapsulation in the launder: put the split citrus petals into the launder, first treat with 12‰ food-grade hydrochloric acid at 30°C for 45 minutes, rinse with clean water, and then use 9‰ food-grade hydrogen Sodium oxide was treated at 35°C for 17 minutes, followed by gradient cleaning with clean water. After cleaning the attached lye, citrus petals with completely bare pulp were obtained.

[0064] (8), disperse and remove impurities: add 40kg of hot water at 90°C to 95°C in the separator and then add about 40kg of citrus petals, stir for 2 to 3...

Embodiment 2

[0080] (1), citrus fruit selection;

[0081] (2), bubbling cleaning;

[0082] (3), spray brush cleaning;

[0083] (4) Ironing: Put the cleaned raw materials into the ironing machine and blanching for 2 minutes depending on the size, maturity, variety, origin, etc. of the raw materials.

[0084] (5), peeling;

[0085] (6), split;

[0086] (7) Acid-alkali decapsulation in the launder: put the split citrus petals into the launder, first treat with 10‰ food-grade hydrochloric acid at 28°C for 35 minutes, rinse with clean water, and then use 7‰ food-grade hydrogen Sodium oxide was treated at 32°C for 13 minutes, followed by gradient cleaning with clean water. After cleaning the attached lye, citrus petals with completely bare pulp were obtained.

[0087] (8) Dispersion and impurity removal: add 40kg of hot water at 90°C to 95°C in the separator and then add about 40kg of citrus petals, stir for 2 to 3 minutes, so that the dispersion effect of the citrus petals reaches about 90%...

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Abstract

The invention discloses a production method of orange sacs suspension products, and especially relates to a production method of citrus sinensis sacs suspension, tangerine orange sacs suspension, grapefruit sacs suspension and ponkan sacs suspension products. The purpose of the invention is to solve the technical problems of unable reaching of an aseptic state in the production process of traditional citrus sinensis sacs suspension, tangerine orange sacs suspension, grapefruit sacs suspension and ponkan sacs suspension products, and pulp fragmentation and taste destroy appearing in the production process of a concentrate juice containing an antiseptic. The method mainly comprises the following steps: selecting oranges; carrying out bubbling cleaning; carrying out spray hairbrush cleaning; blanching peels; peeling; separating segments; removing segment membranes through runner acid and alkali; dispersing, and removing impurities; blending; carrying out high-temperature instantaneous sterilization; carrying out aseptic cold filling; and packaging, and warehousing The method adopting automatic blending, high temperature sterilizing, ice water cooling and aseptic cold filling steps solves the technical problems of unable reaching of an aseptic state in the production process of traditional orange sacs suspension products, and pulp fragmentation and taste destroy appearing in the production process of a concentrate juice containing an antiseptic.

Description

technical field [0001] The invention relates to a production method of a citrus pulp product, in particular to a citrus product which uses orange, tangerine, ponkan and grapefruit as raw materials and adopts automatic mixing, high-temperature sterilization, cooling with ice water and aseptic cold filling. The invention relates to a preparation method of a cyst product, belonging to the technical field of food processing. Background technique [0002] Citrus juice is currently the world's largest fruit juice. Citrus juice beverages with pulp have been widely welcomed by consumers because of their strong realism and high content of dietary fiber and other nutrients. Traditional citrus capsules are produced by hot filling, post sterilization, tinplate packaging and adding preservatives. Although commercial sterility can be achieved, there are many drawbacks: 1. The aseptic state cannot be achieved; 2. Most hot-filled products require Additional preservatives are added; ③ The f...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23N7/01
Inventor 徐荣新李康和刘金有
Owner ZHEJIANG TIANZI CO LTD CHINA
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