阅读说明：本技术 一种罐头加工用冷冻橘子的保鲜工艺方法 (Preservation process method of frozen oranges for can processing ) 是由 刘志文 杨军 代泳波 于 2020-07-02 设计创作，主要内容包括：本发明公开了一种罐头加工用冷冻橘子的保鲜工艺方法,将新鲜的橘子清洗后吹干,减少橘皮表面的水份,放入有网眼可叠的塑料周转箱中,在-24～-30℃急冻库中急冻22-24小时,确保橘子原料的表面温度低于-18℃；然后装入不透气的塑料袋并放入周转箱中,然后再放入-18～-24℃的冷冻库中贮存。本发明方法通过快速的低温冷冻,将橘皮中的自由水快速冷冻形成冰晶,减少其降温过程中橙皮苷发生迁移的时间；同时,在冷藏时将橘子放入密封的塑料袋中,减少橘子在冷藏的过程中表皮中的水份流失,从而减轻橘皮中的橙皮苷迁移到橘肉里面；通过控制好冷冻时间和温度,防止原料在经过低温冷冻后在解冻时造成破碎,防止原料损失和成本升高。(The invention discloses a fresh-keeping process method of frozen oranges for can processing, which comprises the steps of cleaning and drying fresh oranges, reducing the water on the surface of the orange peel, placing the fresh oranges into a plastic turnover box with foldable meshes, and quickly freezing the fresh oranges in a quick freezing warehouse at a temperature of between 24 ℃ below zero and 30 ℃ below zero for 22 to 24 hours to ensure that the surface temperature of the orange raw material is lower than 18 ℃ below zero; then the mixture is put into an airtight plastic bag and put into a turnover box, and then the turnover box is put into a freezer with the temperature of-18 to-24 ℃ for storage. According to the method, through rapid low-temperature freezing, the free water in the orange peel is rapidly frozen to form ice crystals, so that the migration time of hesperidin in the cooling process is reduced; meanwhile, the oranges are placed in a sealed plastic bag during refrigeration, so that the water loss of the peels of the oranges in the refrigeration process is reduced, and the hesperidin in the peels of the oranges is prevented from migrating into the pulp of the oranges; by controlling the freezing time and temperature, the raw materials are prevented from being broken when being unfrozen after being frozen at low temperature, and the raw materials are prevented from being lost and the cost is prevented from being increased.)

1. A preservation process method of frozen oranges for can processing is characterized by comprising the following steps:

(1) selecting raw materials: when selecting oranges, raw materials which do not meet the quality requirement, such as rotten fruits, diseased fruits, mechanically damaged fruits, sunscald fruits, thick-peel fruits and the like, are removed;

(2) cleaning raw materials: rinsing the oranges with clean water to remove dirt on the surfaces of the oranges;

(3) airing raw materials: the washed oranges are put into a plastic turnover box with meshes, stacked, naturally dried or blown dry by a fan, so that the outer surfaces of the oranges are ensured to be dry;

(4) pre-freezing: drawing the dried oranges into a quick freezing warehouse of the refrigeration house, stacking the oranges by using a tray, wherein the weight of each tray is not higher than 2 meters, and the weight of each tray is controlled within 1000 kilograms; when the cold storage is stored, the distance from the wall of the cold storage is not less than 0.3 meter, the distance from the top of the cold storage is not less than 0.5 meter, and the distance between the support and the support is not less than 0.1 meter; after the raw materials of the oranges are placed well, a blower of a quick freezing warehouse is opened, the temperature is set to be minus 24 to minus 30 ℃, the quick freezing time is 22 to 24 hours, and the surface temperature of the oranges is ensured to be lower than minus 18 ℃;

(5) bagging raw materials: the method comprises the following steps of putting pre-frozen orange raw materials into an airtight plastic bag, binding a plastic bag opening, and putting the bag opening into a plastic turnover box with meshes, wherein the height of the oranges in the turnover box cannot exceed the height of the turnover box, so that the orange raw materials are prevented from being crushed when the plastic turnover box with meshes is stacked;

(6) refrigerating raw materials: placing the bagged tangerine raw material into a refrigerator at the temperature of-18 ℃ for storage, wherein the product per ton is not higher than 2 meters, the weight per ton is controlled within 1000 kilograms, the product per ton is not less than 0.3 meter from the wall of the refrigerator during storage, is not less than 0.5 meter from the top of the refrigerator, and is not less than 0.1 meter between the support and the base;

(7) daily inspection of a refrigeration house: the cold storage is checked for 1 time at least 6 hours every day, the temperature of the cold storage is ensured to be-18 to-24 ℃, and the problem is timely treated.

Technical Field

The invention relates to the technical field of canned orange processing, in particular to a preservation process method of frozen oranges for canned orange processing.

Background

At present, the main processes for preserving the citrus comprise: the fresh-keeping at normal temperature is mainly stored by packaging through a fresh-keeping agent and a fresh-keeping film, but the fresh-keeping time is not more than 3 months, and the fresh-keeping time is short. The other method is freezing preservation, the product is placed in a refrigeration house below 18 ℃ below zero, the product can be stored for more than one year, but after more than 3 months, hesperidin in orange peel can permeate into orange meat, so that the orange meat has bitter taste, the flavor of the product is seriously influenced, and the product is not favorable for sale. Reasons for bitter taste caused by freezing and fresh keeping: in a low-temperature freezer, the water in the orange peel of the fresh orange raw material is evaporated, and the hesperidin rapidly migrates to the orange flesh.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a preservation process method of frozen oranges for can processing, and aims to prevent the migration of hesperidin in orange peel through quick low-temperature quick freezing.

In order to achieve the purpose, the invention provides the following technical scheme:

a fresh-keeping process method of frozen oranges for can processing comprises the following specific steps:

(1) selecting raw materials: when selecting oranges, raw materials which do not meet the quality requirement, such as rotten fruits, diseased fruits, mechanically damaged fruits, sunscald fruits, thick-peel fruits and the like, are removed;

(2) cleaning raw materials: rinsing the oranges with clean water to remove dirt on the surfaces of the oranges;

(3) airing raw materials: the washed oranges are put into a plastic turnover box with meshes, stacked, naturally dried or blown dry by a fan, so that the outer surfaces of the oranges are ensured to be dry;

(4) pre-freezing: drawing the dried oranges into a quick freezing warehouse of the refrigeration house, stacking the oranges by using a tray, wherein the weight of each tray is not higher than 2 meters, and the weight of each tray is controlled within 1000 kilograms; when the refrigerator is stored, the distance from the wall of the refrigerator is not less than 0.3 meter, the distance from the top of the refrigerator is not less than 0.5 meter, and the distance between the support and the support is not less than 0.1 meter, so that the ventilation, temperature conduction and quick freezing effects are balanced; after the raw materials of the oranges are placed well, a blower of a quick freezing warehouse is opened, the temperature is set to be minus 24 to minus 30 ℃, the quick freezing time is 22 to 24 hours, and the surface temperature of the oranges is ensured to be lower than minus 18 ℃;

(5) bagging raw materials: the method comprises the following steps of putting pre-frozen orange raw materials into an airtight plastic bag, binding a plastic bag opening, and putting the bag opening into a plastic turnover box with meshes, wherein the height of the oranges in the turnover box cannot exceed the height of the turnover box, so that the orange raw materials are prevented from being crushed when the plastic turnover box with meshes is stacked;

(6) refrigerating raw materials: placing the bagged tangerine raw material into a refrigerator at the temperature of-18 ℃ for storage, wherein the product per ton is not higher than 2 meters, the weight per ton is controlled within 1000 kilograms, the product per ton is not less than 0.3 meter from the wall of the refrigerator during storage, is not less than 0.5 meter from the top of the refrigerator, and is not less than 0.1 meter between the support and the base;

(7) daily inspection of a refrigeration house: the cold storage is checked for 1 time at least 6 hours every day, the temperature of the cold storage is ensured to be-18 to-24 ℃, and the problem is timely treated.

Compared with the prior art, the invention has the following beneficial effects:

according to the method, through rapid low-temperature freezing, the free water in the orange peel is rapidly frozen to form ice crystals, so that the migration time of hesperidin in the cooling process is reduced; meanwhile, the oranges are placed in a sealed plastic bag during refrigeration, so that the water loss in the surface skin during refrigeration is reduced, and the hesperidin in the orange peel is prevented from migrating into the orange flesh; by controlling the freezing time and temperature, the orange raw material is prevented from being broken when being thawed after being frozen for a long time, and the raw material loss and the cost are prevented from rising. The process is used for storing the orange raw materials, so that the oranges can be preserved for a long time, and the orange meat does not become bitter. Can meet the product requirement of processing by using orange raw materials.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.