A kind of preparation method of whole fruit lemon dried fruit and lemon tangerine peel

Abstract

The invention discloses a method for preparing whole lemon dried fruit and lemon tangerine peel. The preparation method of whole lemon dried fruit comprises the following steps: (1) cold water sterilization, using aseptic cold water for sterilization; (2) compound enzyme Soak to make it fade into a uniform color; (3) Prick holes to make the water fully evaporate; (4) Air-dry to protect the color and dry. Further, through the preparation of the whole dried lemon fruit and use it to prepare orange peel, the research on the preparation of orange peel from lemon is unique, making full use of the defective fruit, the preparation method is simple and easy to operate, and the natural color is protected without adding additives such as color protection. According to the whole According to the characteristics of fruit lemon, it is made into tangerine peel, which can better exert its medicinal value, has higher nutritional content, maintains the activity of lemon components, and makes its color basically uniform.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing whole-fruit lemon dried fruit and lemon tangerine peel. Background technique [0002] Lemon is recognized as a fruit with high health, nutrition and medicinal value in the world. According to the National Compilation of Chinese Herbal Medicine, lemon has the effects of reducing phlegm, relieving cough, promoting body fluid and invigorating the stomach. Stagnation of qi, heatstroke and irritability. With the development of science and technology, in-depth research on the activities of various functional components of lemons shows that lemons have the functions of lowering blood fat, lowering uric acid, anti-oxidation, and anti-cancer. They can prevent cardiovascular diseases, reduce calcium ion concentration, promote blood coagulation, prevent And treat hypertension and myocardial infarction, prevent kidney stones and other effects. [0003] In rec...

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Problems solved by technology

[0003] In recent years, my country's lemon industry has developed rapidly, especially allowing farmers to start businesses without leaving their hometowns. However, since fresh fruits are mainly on the market from August to December, the supply exceeds demand, and lemons begin to change color within three to five days after picking. The cost is high, and many fruit farmers cannot bear it. They can only sell as much as they want and pick as much as they want, leaving them to rot in the fruit field at will. Unsalable and rotten fruits are thrown away, which once caused environmental pollution. Even if the fruit is stored, fungal rot will occur due to the fall of the fruit pedicle. At the same time, because many defective fruits are not useful, it becomes useless and a pity to discard, and brings pollution troubles. The cheap fruit hurts the farmers, but the whole The market needs lemons, so in the current lemon processing process, only slices are sold, and most of the processes use high-temperature baking

In order to improve the appearance and color, food additives or thiosulfur is used to protect the color, which brings safety hazards. Even if the vacuum drying technology is used, it is difficult to become the mainstream processing due to the large one-time investment, high operating cost and small output. technology, and the existing technology pays little attention to the technology of researching feasible whole fruit lemon and tangerine peel, the present invention fills up this gap, first invents a kind of technology of whole fruit lemon dried fruit and lemon tangerine peel, and firstly uses the name of lemon tangerine peel

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