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Method for preparing paste from citrus fruits

A citrus and fruit technology, applied in the field of citrus fruit paste, can solve the problem of losing fruit taste and taste

Pending Publication Date: 2019-11-19
浙江忠诚生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making paste with citrus fruits, so as to solve the problem in the prior art that the original fruit taste and mouthfeel are lost after the citrus fruits are made into paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] First, the selection of raw materials. The mature fruit of Huyou with a fruit diameter of 5-8cm is used. It is required that the outer skin has no black spots or spots, the color is bright yellow, the flesh is yellow and juicy, and the fruit body is fresh and not dry.

[0047] Second, raw material processing, after cleaning the pomelo fruit, remove the stalk of the whole fruit and cut it into 1-3mm thick slices with a tool, perpendicular to the fruit flesh, pick out the seeds (or not), and set aside .

[0048] Third, pickle processing, pickle with white sugar, high fructose syrup, etc., the weight percentage is 20%-50%, after stirring evenly, put it in a barrel for pickling and fermentation, put it in a cold storage or fresh-keeping store, and the temperature range is -18°C Around -5°C, the time is 1-12 months.

[0049] Fourth, boil and process, directly add in the vacuum impregnation pot or sandwich pot, then add white granulated sugar (rock sugar) 10%-25% by weight p...

Embodiment 2

[0056]First, the choice of raw materials, the mature fruit of pomelo with a diameter of 4-8cm, the ripe fruit of lemon with a diameter of 4-8cm, and the orange with a diameter of 4-7cm are all required to have no black spots or black spots on the outer skin, and the color is bright yellow. The flesh is yellow and juicy, and the fruit body is fresh and not shriveled. The weight ratio of grapefruit, lemon and orange is generally 6:2:2 or 6:1:2, which can be adjusted according to actual requirements.

[0057] Second, raw material processing. After cleaning the pomelo, lemon, and orange fruits, remove the stems of the whole fruit and cut them into 1-3mm thick slices with a tool, perpendicular to the fruit flesh, pick out the seeds, and set aside.

[0058] Third, pickle processing, pickle with white sugar, high fructose syrup, etc., the weight percentage is 20%-50%, after stirring evenly, put it in a barrel for pickling and fermentation, put it in a cold storage or fresh-keeping st...

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Abstract

The invention relates to the technical field of paste preparation, and in particular, relates to a method for preparing a paste from citrus fruits, wherein the method comprises the steps: (1) selecting raw materials that meet the requirements; (2) processing the screened raw materials; (3) pickling the processed raw materials; (4) boiling and processing the raw materials which are pickled; (5) canning the boiled material product while the material product are hot; (6) sterilizing the canned product by low temperature pasteurization water bath; (7) disinfecting a glass container and a lid; (8)filling the glass container with the paste and sealing a port with the lid; and (9) inspecting and labeling the sealed product. The original shape of the fruits is kept, especially an original taste is not damaged, no addition exists, and the safety and nutrition of the product are ensured.

Description

technical field [0001] The invention relates to the technical field of paste making, and specifically relates to a method for making paste with citrus fruits. Background technique [0002] Fruit paste is an existing thing that is more in line with the taste of the public. In the production process, in order to ensure the original taste of the food, different food additives will be added during the production process to not destroy its original taste, but the addition of additives will reduce the taste. Food safety, and when no food additives are added, making the fruit into a paste will reduce the original taste and mouthfeel of the fruit. Contents of the invention [0003] The purpose of the present invention is to provide a method for making paste with citrus fruits, so as to solve the problem in the prior art that the original fruit taste and mouthfeel are lost after the citrus fruits are made into paste. [0004] In order to achieve the above object, the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/30A23L21/25A23L3/28A23L3/02A23L5/20
CPCA23L19/20A23L29/30A23L21/25A23L3/28A23L3/02A23L5/20
Inventor 徐小忠汪丽霞
Owner 浙江忠诚生物科技有限公司
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