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Orange peel jam with breaking-wall cell and preparation

A technology for orange peel jam and orange peel, applied in biochemical equipment and methods, food preparation, pharmaceutical formulations and other directions, can solve the problems of inability to remove the bitterness of orange peel, loss of orange peel, destroying the original flavor of orange peel, etc., and achieve protection The original fragrance, the elimination of bitterness, the effect of protecting the color and luster

Inactive Publication Date: 2005-05-11
湖南鸿维进出口贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent application "90105981.1 Process for the production of citrus tangerine food" discloses the method of debittering using salt and treating orange peel with pectinase. A large number of experimental studies have shown that none of these methods can completely remove the bitterness of orange peel
And it will cause the loss of the effective part of the orange peel and greatly destroy the original fragrance of the orange peel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: Orange Peel Jam

[0016] A. Debittering: Soak the whole citrus in water, scrub, manually peel, shred, and boil: use 1% 9° rice vinegar solution, the ratio of orange peel shreds to rice vinegar solution is 1:3.5, put in at 95°C Shredded orange peel, cook for 10 minutes when the temperature reaches 95°C, remove and soak in cold water for 20 minutes, rinse, remove and drain;

[0017] B. Ingredients: orange peel 50%, sugar 30%, citric acid 0.05%, water balance;

[0018] C. Cell wall breaking: heat to 60°C, stir until the sugar is completely dissolved, coarsely grind, finely grind, 20Mpa initial homogenization, 50Mpa high pressure homogenization;

[0019] D. Concentrated filling: 0.06mPA vacuum concentrates the main soluble solids to 50%, fills, seals, sprays and sterilizes at 95°C for 10 minutes, and cools down.

Embodiment 2

[0020] Example 2: Orange Peel Jam

[0021] A. Debittering: Soak the whole citrus in water, scrub, manually peel, shred, and boil: use 1% 9° rice vinegar solution, the ratio of orange peel shreds to rice vinegar solution is 1:3.5, put in at 95°C Shredded orange peel, cook for 10 minutes when the temperature reaches 95°C, remove and soak in cold water for 20 minutes, rinse, remove and drain;

[0022] B. Ingredients: orange peel 40%, sugar 30%, orange juice 15%, water balance;

[0023] C. Cell wall breaking: heat to 60°C, stir until the sugar is completely dissolved, coarsely grind, finely grind, 20Mpa initial homogenization, 50Mpa high pressure homogenization;

[0024] D. Concentrated filling: 0.06mPA vacuum concentrates the main soluble solids to 50%, fills, seals, sprays and sterilizes at 95°C for 10 minutes, and cools down.

Embodiment 3

[0025] Example 3: Orange Peel and Carrot Jam

[0026] A. Debittering of orange peel: soak the whole orange peel in water, scrub, manually peel, shred, and boil: use 1% 9° rice vinegar solution, the ratio of orange peel shreds to rice vinegar solution is 1:3.5, 95°C Add shredded orange peel at the same time, boil for 10 minutes when the temperature reaches 95°C, remove and soak in cold water for 20 minutes, rinse, remove and drain;

[0027] Carrots are washed, sliced, and boiled in the same way as orange peel;

[0028] B. Ingredients: orange peel 30%, carrot 10%, sugar 30%, citric acid 0.05%, water balance;

[0029] C. Cell wall breaking: heat to 60°C, stir until the sugar is completely dissolved, coarsely grind, finely grind, 20Mpa initial homogenization, 50Mpa high pressure homogenization;

[0030] D. Concentrated filling: 0.06mPA vacuum concentrates the main soluble solids to 50%, fills, seals, sprays and sterilizes at 95°C for 10 minutes, and cools down.

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PUM

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Abstract

A tangerine peel jam is prepared from fresh tangerine peel, sugar, flavouring and water through washing fresh tangerine peel, boiling in rice vinegar, rinsing for removing bitter taste, adding sugar and acid, breaking cell wall, and concentrating. It has high utilization rate of carrotene and micro nutrients.

Description

technical field [0001] The present invention relates to a jam product made of fresh orange peel and a preparation method proposed by the present invention, belonging to the technical field of fruit deep processing. Background technique [0002] Orange peel is a qi-regulating medicine of traditional Chinese herbal medicine in my country. Its efficacy is described in detail in "Compendium of Materia Medica": "Orange peel is the medicine of spleen and lung meridians. It is a big production and consumption country of citrus. Since the market demand of citrus peel as a traditional Chinese medicinal material is far less than that of citrus pulp, most of the citrus peels cannot be used as feedstuffs due to their bitter and pungent taste and are therefore treated as waste. The bitter taste and pungent taste contained are the first problems to be solved in the development of orange peel food. The patent application "90105981.1 Process for the production of citrus tangerine food" discl...

Claims

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Application Information

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IPC IPC(8): A23L27/60C12N5/00
Inventor 洪彬吴雅博
Owner 湖南鸿维进出口贸易有限公司
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