阅读说明：本技术 一种青金桔果脯及其制备方法 (Preserved green-golden orange and preparation method thereof ) 是由 张红建 郑联合 邹易 于 2018-05-28 设计创作，主要内容包括：本发明涉及水果加工技术领域,特别是涉及一种青金桔果脯及其制备方法,所述青金桔果脯由以下成分组成：盐渍青金桔果渣100～120、麦芽糊精5～15、白砂糖2～8、壳聚糖0.5～3、阿斯巴甜5～15、甘草粉0.5～3、乙基麦芽酚0.5～1.8、香兰素0.5～1.5、山梨酸钾0.1～0.5、脱氢乙酸钠0.1～0.2。本发明通过二次脱苦,即热烫脱苦和盐渍脱苦,有效的去除了青金桔果渣中过量的苦味物质,极大地改善了青金桔果脯的口感。通过低盐盐渍,避免了一般盐渍后需大量清水洗涤,简化了工艺流程,减少了水的浪费,同时最大限度保留了青金桔原有的营养与风味成分。通过对调味粉的适当配比,使得产品酸甜适度,并且有效降低了果脯的含糖量,使得产品香气浓郁、营养健康。(The invention relates to the technical field of fruit processing, in particular to preserved green kumquat and a preparation method thereof, wherein the preserved green kumquat comprises the following components: 100-120 parts of salted green kumquat pomace, 5-15 parts of maltodextrin, 2-8 parts of white granulated sugar, 0.5-3 parts of chitosan, 5-15 parts of aspartame, 0.5-3 parts of licorice powder, 0.5-1.8 parts of ethyl maltol, 0.5-1.5 parts of vanillin, 0.1-0.5 part of potassium sorbate and 0.1-0.2 part of sodium dehydroacetate. According to the invention, excessive bitter substances in the green kumquat fruit residues are effectively removed through secondary debitterizing, namely blanching debitterizing and salting debitterizing, so that the taste of the preserved green kumquat is greatly improved. Due to low-salt salting, the problem that a large amount of clear water is needed for washing after common salting is avoided, the process flow is simplified, the waste of water is reduced, and the original nutrition and flavor components of the green cumquats are kept to the maximum extent. By properly proportioning the seasoning powder, the product is moderate in sweetness and sourness, the sugar content of the preserved fruit is effectively reduced, and the product is rich in fragrance, nutritional and healthy.)

1. The preserved green-gold orange is characterized by comprising the following raw materials in parts by weight: 100-120 parts of salted green kumquat pomace, 5-15 parts of maltodextrin, 2-8 parts of white granulated sugar, 0.5-3 parts of chitosan, 5-15 parts of aspartame, 0.5-3 parts of licorice powder, 0.5-1.8 parts of ethyl maltol, 0.5-1.5 parts of vanillin, 0.1-0.5 part of potassium sorbate and 0.1-0.2 part of sodium dehydroacetate;

Wherein the salted green cumquat pomace is obtained by juicing, blanching, debitterizing and salting the green cumquat in a salting liquid consisting of water, salt, white spirit and edible calcium chloride.

2. The preserved green-gold orange of claim 1, wherein the salting liquid for salting the green-gold orange pomace comprises the following raw materials by weight: 90-100 parts of water, 5-15 parts of 20-35-degree white spirit, 4-8 parts of salt and 0.1-0.5 part of edible calcium chloride.

3. the preparation method of the preserved green kumquat according to claim 1, comprising the following steps:

The method comprises the following steps: cleaning, juicing, selecting green cumquat which has no mildew, rot or damage, cleaning, air drying, and juicing to obtain green cumquat juice and green cumquat pomace;

Step two: blanching for debitterizing, preparing debitterizing liquid with a certain concentration by using water, salt, edible calcium chloride and baking soda, adding the green kumquat fruit residues obtained in the step one into the debitterizing liquid, heating and stirring for a certain time, removing excessive bitterness in the green kumquat fruit residues, taking out, cooling to room temperature, draining till no water flows out, and thus obtaining blanched and debitterized green kumquat fruit residues;

Step three: salting and debitterizing, namely putting the hot-scalding debitterized kumquat dregs obtained in the step two into a salting liquid for salting for a period of time, taking out the kumquat dregs, and draining until no water flows out to obtain salted kumquat dregs;

Step four: preparing seasoning powder, namely crushing maltodextrin, white granulated sugar, chitosan, aspartame, licorice powder, ethyl maltol, vanillin, potassium sorbate and sodium dehydroacetate, and uniformly mixing to obtain the seasoning powder;

Step five: and (3) mixing and seasoning, namely mixing the salted kumquat pomace obtained in the third step with the seasoning powder obtained in the fourth step to obtain the preserved kumquat.

4. The method of preparing preserved green kumquat according to claim 3, wherein the method comprises the following steps: the debitterizing liquid in the second step consists of the following raw materials in parts by weight: 100-120 parts of water, 10-15 parts of salt, 0.1-1 part of edible calcium chloride and 0.1-0.5 part of baking soda.

5. the method of preparing preserved green kumquat according to claim 3, wherein the method comprises the following steps: and in the second step, the heating temperature is 60-80 ℃, and the stirring time is 10-20 min.

6. The method of preparing preserved green kumquat according to claim 3, wherein the method comprises the following steps: in the third step, the salting time is 7-10 days, and the salting temperature is 20-35 ℃.

Technical Field

The invention relates to the technical field of fruit processing, in particular to preserved green-gold orange and a preparation method thereof.

Background

Kumquat, a characteristic citrus in Hainan, is a kumquat of the family Rutaceae, also known as Gongsun, green, mountain, annual, green. The green cumquats are small in size, and the average amount of one green cumquats is about 15 g. The green kumquat yield is high, the annual yield of an adult green kumquat is 100-200 jin, and the annual yield of each mu of green kumquat can reach 5-8 tons. The green-gold orange juice content is high, and the whole fruit juicing yield can reach 30-40%. The green-golden orange juice has faint scent, pure sour taste and rich nutrition, and is an ideal processing raw material for beverages, seasonings and the like. However, the fruit residue (about 60-70% of the total weight of the fruit) after juicing is generally regarded as waste due to the high content of substances such as limonin and the like and heavy bitter taste. The green kumquat pomace contains a large amount of soluble dietary fibers, flavonoids, polyphenols, carotenoids and other nutrient substances, and has special effects of treating eye diseases, cough, asthma, hypertension, preventing arteriosclerosis and the like. The green-gold orange pomace is used as waste, which is a great waste. The development of the fruit residues into the preserved fruits is a favorable mode for improving the utilization rate of the green-gold orange fruit residues and improving the economic benefit of the green-gold oranges. However, the traditional preserved fruit processing has some problems: first, the preserved fruit has a high sugar content and is not good for healthy diet. Secondly, the processing of the preserved fruits needs high temperature, long-time sugar soaking, salting, soaking and other treatments, which leads the fruits to lose the original nutrition, taste and characteristic smell. For example: patent CN 105166304A discloses a method for preparing preserved lemon, which maintains the color of lemon but has high sugar content. Patent CN 103892023A discloses preserved navel orange and a preparation process thereof, which effectively solves the difficulty of storing fresh fruits, but the sugar content of the product is higher after long-time sugar soaking, and the preparation process is more complex. Patent CN104543286A discloses a method for making brown sugar preserved lemon, the preserved lemon prepared by the method has a certain health care function, but the loss of original nutrient substances of the lemon is large due to long-time sugaring and drying.

Disclosure of Invention

The preserved green-gold orange prepared by the invention removes excessive bitter taste of the green-gold orange, retains the original nutrition and flavor components of the green-gold orange to the maximum extent, has low sugar content and is healthy and delicious nutritional preserved green-gold orange. In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a preserved green-gold orange, which comprises the following raw materials in parts by weight: 100-120 parts of salted green kumquat pomace, 5-15 parts of maltodextrin, 2-8 parts of white granulated sugar, 0.5-3 parts of chitosan, 5-15 parts of aspartame, 0.5-3 parts of licorice powder, 0.5-1.8 parts of ethyl maltol, 0.5-1.5 parts of vanillin, 0.1-0.5 part of potassium sorbate and 0.1-0.2 part of sodium dehydroacetate.

Wherein the salted green cumquat pomace is obtained by juicing, blanching, debitterizing and salting the green cumquat in a salting liquid consisting of water, salt, white spirit and edible calcium chloride.

Preferably, the preserved green-gold orange is characterized in that the salting liquid for salting the green-gold orange pomace comprises the following raw materials in parts by weight: 90-100 parts of water, 5-15 parts of 20-35-degree white spirit, 4-8 parts of salt and 0.1-0.5 part of edible calcium chloride.

In another aspect of the invention, a preparation method of preserved green-gold orange is provided, which comprises the following steps:

The method comprises the following steps: cleaning and juicing. Selecting green cumquats without mildew, rot or damage, cleaning, air drying, and squeezing to obtain green cumquats juice and green cumquats pomace.

Step two: scalding to remove bitter taste. Preparing debitterizing liquid with a certain concentration by using water, salt, edible calcium chloride and baking soda, adding the green kumquat dregs obtained in the step one into the debitterizing liquid, heating and stirring for a certain time, removing excessive bitter taste in the green kumquat dregs, taking out, cooling to room temperature, draining till no water flows out, and obtaining the hot-scalding debitterized green kumquat dregs.

Step three: salting and debitterizing. And D, putting the hot-scalding and debitterized kumquat residues obtained in the step two into a salting liquid for salting for a period of time, taking out the salted kumquat residues, and draining until no water flows out to obtain the salted kumquat residues.

Step four: and (4) preparing seasoning powder. The maltodextrin, white granulated sugar, chitosan, aspartame, licorice powder, ethyl maltol, vanillin, potassium sorbate and sodium dehydroacetate are crushed and mixed uniformly to obtain the seasoning powder.

Step five: mixing and seasoning. And (4) mixing the salted green cumquat pomace obtained in the third step with the seasoning powder obtained in the fourth step to obtain the preserved green cumquat.

preferably, in the preparation method of the preserved green kumquats, the debittering liquid in the second step is prepared from the following raw materials in parts by weight: 100-120 parts of water, 10-15 parts of salt, 0.1-1 part of edible calcium chloride and 0.1-0.5 part of baking soda.

Preferably, in the second step, the heating temperature is 60-80 ℃, and the stirring time is 10-20 min.

preferably, in the third step, the salting time is 7-10 days, and the salting temperature is 20-35 ℃.

The invention has the following beneficial effects:

(1) According to the invention, excessive bitter substances in the green kumquat fruit residues are effectively removed through secondary debitterizing, namely blanching debitterizing and salting debitterizing, so that the taste of the preserved green kumquat is greatly improved.

(2) The method avoids the need of washing with a large amount of clear water after common salting by low-salt salting, simplifies the process flow, reduces the waste of water, and simultaneously furthest retains the original nutrition and flavor components of the green cumquats.

(3) The invention leads the product to be moderate in sweet and sour through proper proportion of the seasoning powder, and has pleasant smell while keeping the original fruit fragrance of the green cumquat. And the sugar content of the preserved fruit is effectively reduced, so that the product has strong fragrance, and is nutritional and healthy.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.