阅读说明：本技术 一种脱苦狮头柑皮果脯加工方法 (Processing method of preserved bitter-removed lion-head mandarin orange peel ) 是由 朱新鹏 齐婷 张斯璇 靳博俊 魏雅星 于 2021-05-21 设计创作，主要内容包括：本发明提供了一种脱苦狮头柑皮果脯加工方法,以狮头柑56份、白砂糖44份、果葡糖浆7份、柠檬酸7份、黄原胶6份、β-环状糊精30份、柚苷酶17份和氯化钙7份为原料,经过原料处理、脱苦处理、漂洗处理、熬糖加工、糖煮加工和烘烤等一系列工艺步骤,通过将柑皮在糖液中交替进行加热糖煮和放冷糖渍,使柑皮内部水汽压快速消除,糖分快速渗入而达平衡,能够对狮头柑内部苦涩味进行去除,且分别采用β-环状糊精、柚皮苷酶对狮头柑皮进行脱苦处理,使得本发明制备的狮头柑皮果脯能够有效去除柑橘果皮内部的苦味,制成的果脯柑皮表面金黄亮泽,半透明且一致,柑香浓郁,甜酸适宜可口,提高狮头柑皮果脯整体风味。(The invention provides a processing method of preserved fruit with debittered lion skin, which takes 56 parts of lion head citrus, 44 parts of white granulated sugar, 7 parts of high fructose corn syrup, 7 parts of citric acid, 6 parts of xanthan gum, 30 parts of beta-cyclodextrin, 17 parts of naringinase and 7 parts of calcium chloride as raw materials, and is subjected to a series of process steps such as raw material treatment, debittering treatment, rinsing treatment, sugar boiling processing, baking and the like, the citrus peel is alternately heated and sugared in sugar solution, so that the water vapor pressure in the citrus peel is rapidly eliminated, the sugar is rapidly permeated and balanced, the bitter taste in the citrus peel can be removed, the debittering treatment is respectively carried out on the citrus peel by adopting the beta-cyclodextrin and the naringinase, the bitter taste in the citrus peel can be effectively removed, the surface of the prepared preserved fruit peel is golden and bright, semi-transparent and consistent, the preserved fruit has strong citrus fragrance, is sweet and sour, and is delicious, and the integral flavor of the lion head citrus peel preserved fruit is improved.)

1. A processing method of preserved bitter-removed lion-head mandarin orange peel is characterized by comprising the following steps: the method specifically comprises the following steps:

(1) raw material treatment: selecting fresh and non-rotten lion-head orange peel, removing fruit stalks, rinsing with clear water, draining, and cutting into thin strips with the width of about 3-5 mm;

(2) debitterizing treatment: adding beta-cyclodextrin into the constant-temperature water bath kettle, soaking the cut mandarin orange peel in the constant-temperature water bath kettle at 40-50 deg.C for 80-100min, adjusting the temperature of the constant-temperature water bath kettle to 55-65 deg.C, and adding naringinase for 55-65min for debitterizing;

(3) rinsing treatment: taking out the debitterized mandarin orange peel, heating clear water by an electromagnetic oven to 90-100 ℃, blanching the mandarin orange peel for 5-10min, and washing in cold water;

(4) and (3) sugar cooking processing: adding the white granulated sugar and the high fructose corn syrup into the universal electric furnace, wherein the adding proportion of the white granulated sugar to the high fructose corn syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugaring boiling by a quick boiling method for 25-40 min;

(5) boiling sugar: loading mandarin orange peel into mesh bag, decocting in 25-32% hot sugar solution for 4-8min, taking out, immediately soaking in normal temperature sugar solution with equal concentration, cooling for 2-3min, and alternately performing for 4-5 times, increasing sugar concentration by 10% each time, and finishing the decoction process;

(6) baking: placing the boiled mandarin orange peel in a baking oven, baking at 40-50 deg.C for 1.5-2.5 hr in two stages, heating to 55-65 deg.C for rapid baking, drying sugar solution on the peel surface, and cooling to room temperature.

2. The processing method of the preserved bitter-removed lion-head oranges according to claim 1, which is characterized in that: selecting fresh and non-rotten lion head orange peel, removing fruit stalks, rinsing with clear water, draining, and cutting into thin strips with the width of about 4 mm.

3. The processing method of the preserved bitter-removed lion-head oranges according to claim 1, which is characterized in that: adding the beta-cyclodextrin into a constant-temperature water bath kettle, soaking the cut mandarin orange peel in the constant-temperature water bath kettle at 45 ℃ for 90min, adjusting the temperature in the constant-temperature water bath kettle to 60 ℃, and adding naringinase for treating for 60min for debitterizing.

4. The processing method of the preserved bitter-removed lion-head oranges according to claim 1, which is characterized in that: and taking out the bitter-removed mandarin orange peel, heating clear water by an electromagnetic oven, heating the clear water to 95 ℃, blanching the mandarin orange peel for 7min, and washing the mandarin orange peel in cold water.

5. The processing method of the preserved bitter-removed lion-head oranges according to claim 1, which is characterized in that: the white granulated sugar and the high fructose corn syrup are added into the universal electric furnace, wherein the adding proportion of the white granulated sugar to the high fructose corn syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugaring boiling by a quick boiling method for 30 min.

6. The processing method of the preserved bitter-removed lion-head oranges according to claim 1, which is characterized in that: the orange peel is put into a mesh bag, boiled in 30% hot sugar liquid for 7min, taken out and immediately immersed in the normal temperature sugar liquid with equal concentration for cooling for 3min, and the steps are alternately carried out for 5 times, the sugar concentration is increased by 10% each time, and finally the boiling process is completed.

7. The processing method of the preserved bitter-removed lion-head oranges according to claim 1, which is characterized in that: the boiled citrus peel is placed in a baking oven, a two-stage baking mode is adopted, the initial baking temperature is not too high and is 45 ℃, sugar crystals are mainly prevented from being formed on the surface of the citrus peel, the baking time is 2 hours, then the temperature is raised to 60 ℃ for rapid baking, the baking is finished when sugar liquid on the surface of the citrus peel is dry, the citrus peel is not sticky to hands and the color is golden yellow and bright, and the preserved fruit is placed at the normal temperature and is cooled to the room temperature, so that the finished product is obtained.

Technical Field

The invention relates to the technical field of lion head citrus preparation processes, in particular to the technical field of a processing method of preserved lion head citrus peel.

Technical Field

The lion-head citrus is a rare natural citrus fruit hybrid variety of citrus, the citrus peel is the most main byproduct left after the citrus fruit is processed, the nutritional ingredients of the citrus peel are higher than the pulp except amino acids, and particularly, the citrus peel is rich in a certain functional ingredient, so the citrus peel has good development value,

the citrus peel has strong bitter taste, so that the citrus peel is greatly influenced in eating, and the bitter taste substances of citrus mainly comprise two types: one is flavonoid, the other is limonin analogue, and the citrus peel is taken as a byproduct, can be added value by deep processing and comprehensive utilization, and is beneficial to promoting the industrial development;

in the prior art, a plurality of preparation methods of preserved lion-head orange peel belong to air drying, the method is characterized in that the lion-head orange peel is dried by air, and the orange peel usually has strong bitter taste, so that the bitter taste in the preserved lion-head orange peel is heavier, in the technology, the orange peel is alternately heated, saccharified and cooled in sugar solution, so that the water vapor pressure in the orange peel is quickly eliminated, sugar rapidly permeates to reach balance, the bitter taste in the lion-head orange can be removed, beta-cyclodextrin and naringinase are respectively adopted to carry out debitterizing treatment on the lion-head orange peel, then the preserved lion-head orange peel is developed, a theoretical basis can be provided for the development and utilization of deep-processed lion-head orange products, and a certain promotion effect on the research and development of new products of fruit prolides is also achieved.

Disclosure of Invention

Aiming at the current technical situation of preserved lion-head orange peel at home and abroad at present, the invention aims to provide a processing method of preserved lion-head orange peel, which specifically comprises the following steps:

(1) raw material treatment: selecting fresh and non-rotten lion-head orange peel, removing fruit stalks, rinsing with clear water, draining, and cutting into thin strips with the width of about 3-5 mm;

(2) debitterizing treatment: adding beta-cyclodextrin into the constant-temperature water bath kettle, soaking the cut mandarin orange peel in the constant-temperature water bath kettle at 40-50 deg.C for 80-100min, adjusting the temperature of the constant-temperature water bath kettle to 55-65 deg.C, and adding naringinase for 55-65min for debitterizing;

(3) rinsing treatment: taking out the debitterized mandarin orange peel, heating clear water by an electromagnetic oven to 90-100 ℃, blanching the mandarin orange peel for 5-10min, and washing in cold water;

(4) and (3) sugar cooking processing: adding the white granulated sugar and the high fructose corn syrup into the universal electric furnace, wherein the adding proportion of the white granulated sugar to the high fructose corn syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugaring boiling by a quick boiling method for 25-40 min;

(5) boiling sugar: loading mandarin orange peel into mesh bag, decocting in 25-32% hot sugar solution for 4-8min, taking out, immediately soaking in normal temperature sugar solution with equal concentration, cooling for 2-3min, and alternately performing for 4-5 times, increasing sugar concentration by 10% each time, and finishing the decoction process;

(6) baking: placing the boiled mandarin orange peel in a baking oven, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 40-50 ℃, mainly aiming at preventing sugar crystals from forming on the surface of the mandarin orange peel, baking for 1.5-2.5h, then raising the temperature to 55-65 ℃ for rapid baking, finishing baking when sugar liquid on the surface of the mandarin orange peel is dry, sticky and golden and bright in color, and cooling the preserved fruit to room temperature at room temperature to obtain a finished product;

preferably, fresh and non-rotten lion head orange peels are selected, the fruit stalks are removed, the fresh and non-rotten lion head orange peels are rinsed clean by clean water, drained and cut into thin strips with the width of about 4 mm;

preferably, the beta-cyclodextrin is added into a constant-temperature water bath kettle, the cut mandarin orange peel is soaked in the constant-temperature water bath kettle, the temperature in the constant-temperature water bath kettle is 45 ℃, the soaking time is 90min, then the temperature in the constant-temperature water bath kettle is adjusted to be 60 ℃, and naringinase is added for treating for 60min for debittering;

preferably, the orange peel after debitterizing is taken out, clear water is heated by an induction cooker and heated to 95 ℃, the orange peel is blanched for 7min and washed clean in cold water;

preferably, the white granulated sugar and the high fructose corn syrup are added into the universal electric furnace, wherein the adding proportion of the white granulated sugar to the high fructose corn syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugaring boiling by a quick boiling method for 30 min;

preferably, the orange peel is put into a mesh bag, boiled in 30% hot sugar solution for 7min, taken out and immediately immersed in normal temperature sugar solution with equal concentration for cooling for 3min, and the steps are alternately carried out for 5 times, the sugar concentration is increased by 10% each time, and finally the boiling process is finished;

preferably; placing the boiled orange peel in a baking oven, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 45 ℃, mainly aiming at preventing sugar crystals from forming on the surface of the orange peel, baking for 2 hours, then raising the temperature to 60 ℃ for rapid baking, finishing baking when sugar liquid on the surface of the orange peel is dry, not sticky to hands and golden and bright in color, and placing the preserved fruit at normal temperature to cool to room temperature to obtain the finished product.

By implementing the specific invention content of the invention, the following effects can be achieved:

(1) the application provides a processing method of preserved fruit of debitterized lion skin, which takes 56 parts of lion skin, 44 parts of white granulated sugar, 7 parts of high fructose corn syrup, 7 parts of citric acid, 6 parts of xanthan gum, 30 parts of beta-cyclodextrin, 17 parts of naringinase and 7 parts of calcium chloride as raw materials, and comprises a series of process steps of raw material treatment, debitterizing treatment, rinsing treatment, sugar boiling processing, baking and the like, fresh and non-rotten lion skin is selected, fruit stalks are removed, the lion skin is rinsed clean with clear water, drained, cut into thin strips with the width of about 4mm, the beta-cyclodextrin is added into a constant temperature water bath kettle, the cut lion skin is soaked in the constant temperature water bath kettle, the temperature in the constant temperature water bath kettle is 45 ℃, the soaking time is 90min, the temperature in the constant temperature water kettle is adjusted to 60 ℃, naringinase is added for 60min for debitterizing, the debitterized skin is taken out, heating clear water through an induction cooker, heating the clear water to 95 ℃, blanching the orange peel for 7min, washing the orange peel in cold water, and adding the white granulated sugar and the high fructose corn syrup into a universal electric furnace, wherein the adding proportion of the white granulated sugar to the high fructose corn syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, carrying out sugar boiling by adopting a quick boiling method, wherein the boiling time is 30min, putting the citrus peel into a mesh bag, boiling for 7min in 30% hot sugar solution, taking out, immediately immersing into constant-temperature sugar solution with equal concentration, cooling for 3min, alternately carrying out 5 times in such a way, increasing the sugar concentration by 10% each time, finally completing the boiling process, putting the boiled citrus peel into a baking box, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 45 ℃, mainly aiming at preventing sugar crystals from being formed on the surface of the citrus peel, baking for 2h, then raising the temperature to 60 ℃ for quick baking, when the sugar solution on the surface of the citrus peel is dried, not sticky, and golden and bright in color, putting the fruit at room temperature, cooling to the room temperature to obtain a finished product, and heating, sugar boiling and cooling the citrus peel in the sugar solution alternately to remove the water vapor pressure in the citrus peel, sugar rapidly permeates to reach balance, bitter taste in the lion-head citrus peel can be removed, and beta-cyclodextrin and naringinase are respectively adopted to carry out debitterizing treatment on the lion-head citrus peel, so that the lion-head citrus peel preserved fruit prepared by the method can effectively remove the bitter taste in the citrus peel, the surface of the prepared preserved fruit peel is golden and bright, semitransparent and consistent, the citrus fragrance is strong, the sweet and sour taste is proper, no peculiar smell exists, the body of the preserved fruit is full, the dried fruit is wet outside and inside, the preserved fruit is not sticky, the texture is proper in softness and hardness, the taste is fine, the edge is neat, and the integral flavor of the lion-head citrus peel preserved fruit is improved.

Detailed Description

The present invention will be described below by way of examples, but the present invention is not limited to the following examples.

The raw materials and reagents used in the invention, namely the lion-head citrus, white granulated sugar, high fructose corn syrup, citric acid, xanthan gum, beta-cyclodextrin, naringinase and calcium chloride are common raw materials in the market.

The instruments used in the invention are a constant temperature water bath (from China electric appliance, Inc.), an induction cooker (from Pentium electric appliance, Inc., Shanghai), an universal electric furnace (from Beijing Zhongxing Wei apparatus, Inc.), and a baking oven (from Danbo apparatus, Kunshan, Inc.).

In the following description, unless otherwise specified,% refers to m/m mass%, and all reagents, materials and apparatuses used in the present invention are well known and available from the market, but the present invention is not limited thereto, and other reagents and apparatuses well known in the art may be applied to the practice of the following embodiments of the present invention.

The first embodiment is as follows:

the embodiment provides a processing method of preserved debitterized lion-head citrus peel fruit, which comprises the following steps of 50-60 parts of lion-head citrus, 40-50 parts of white granulated sugar, 5-10 parts of high fructose corn syrup, 5-8 parts of citric acid, 5-10 parts of xanthan gum, 28-35 parts of beta-cyclodextrin, 15-20 parts of naringinase and 5-8 parts of calcium chloride according to the percentage of the formula;

preferably, the processing method of the preserved fruit with the debitterized lion head orange peel comprises 56 parts of lion head oranges, 44 parts of white granulated sugar, 7 parts of high fructose corn syrup, 7 parts of citric acid, 6 parts of xanthan gum, 30 parts of beta-cyclodextrin, 17 parts of naringinase and 7 parts of calcium chloride according to the percentage of the formula;

example two:

the embodiment provides a processing method of preserved bitter-removed lion-head oranges, which specifically comprises the following steps:

(1) raw material treatment: selecting fresh and non-rotten lion-head orange peel, removing fruit stalks, rinsing with clear water, draining, and cutting into thin strips with the width of about 3-5 mm;

(2) debitterizing treatment: adding beta-cyclodextrin into the constant-temperature water bath kettle, soaking the cut mandarin orange peel in the constant-temperature water bath kettle at 40-50 deg.C for 80-100min, adjusting the temperature of the constant-temperature water bath kettle to 55-65 deg.C, and adding naringinase for 55-65min for debitterizing;

(3) rinsing treatment: taking out the debitterized mandarin orange peel, heating clear water by an electromagnetic oven to 90-100 ℃, blanching the mandarin orange peel for 5-10min, and washing in cold water;

(4) and (3) sugar cooking processing: adding the white granulated sugar and the high fructose corn syrup into the universal electric furnace, wherein the adding proportion of the white granulated sugar to the high fructose corn syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugaring boiling by a quick boiling method for 25-40 min;

(5) boiling sugar: loading mandarin orange peel into mesh bag, decocting in 25-32% hot sugar solution for 4-8min, taking out, immediately soaking in normal temperature sugar solution with equal concentration, cooling for 2-3min, and alternately performing for 4-5 times, increasing sugar concentration by 10% each time, and finishing the decoction process;

(6) baking: placing the boiled mandarin orange peel in a baking oven, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 40-50 ℃, mainly aiming at preventing sugar crystals from forming on the surface of the mandarin orange peel, baking for 1.5-2.5h, then raising the temperature to 55-65 ℃ for rapid baking, finishing baking when sugar liquid on the surface of the mandarin orange peel is dry, sticky and golden and bright in color, and cooling the preserved fruit to room temperature at room temperature to obtain a finished product;

preferably, fresh and non-rotten lion head orange peels are selected, the fruit stalks are removed, the fresh and non-rotten lion head orange peels are rinsed clean by clean water, drained and cut into thin strips with the width of about 4 mm;

preferably, the beta-cyclodextrin is added into a constant-temperature water bath kettle, the cut mandarin orange peel is soaked in the constant-temperature water bath kettle, the temperature in the constant-temperature water bath kettle is 45 ℃, the soaking time is 90min, then the temperature in the constant-temperature water bath kettle is adjusted to be 60 ℃, and naringinase is added for treating for 60min for debittering;

preferably, the orange peel after debitterizing is taken out, clear water is heated by an induction cooker and heated to 95 ℃, the orange peel is blanched for 7min and washed clean in cold water;

preferably, the white granulated sugar and the high fructose corn syrup are added into the universal electric furnace, wherein the adding proportion of the white granulated sugar to the high fructose corn syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugaring boiling by a quick boiling method for 30 min;

preferably, the orange peel is put into a mesh bag, boiled in 30% hot sugar solution for 7min, taken out and immediately immersed in normal temperature sugar solution with equal concentration for cooling for 3min, and the steps are alternately carried out for 5 times, the sugar concentration is increased by 10% each time, and finally the boiling process is finished;

preferably; placing the boiled orange peel in a baking oven, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 45 ℃, mainly aiming at preventing sugar crystals from forming on the surface of the orange peel, baking for 2 hours, then raising the temperature to 60 ℃ for rapid baking, finishing baking when sugar liquid on the surface of the orange peel is dry, not sticky to hands and golden and bright in color, and placing the preserved fruit at normal temperature to cool to room temperature to obtain the finished product.

Example three:

selecting fresh and non-rotten lion-head orange peel, removing fruit stalks, rinsing the fresh and non-rotten lion-head orange peel with clear water, draining, cutting the fresh and non-rotten lion-head orange peel into thin strips with the width of about 3mm, adding beta-cyclodextrin into a constant-temperature water bath kettle, soaking the cut lion-head orange peel into the constant-temperature water bath kettle at the temperature of 40 ℃ for 80min, adjusting the temperature of the inside of the constant-temperature water bath kettle to 55 ℃, adding naringinase to treat the lion-head orange peel for 55min to perform debitterizing, taking out the debitterized orange peel, heating the clear water through an electromagnetic oven, heating the clear water to 90 ℃, blanching the orange peel for 5min, washing the orange peel in cold water, adding white granulated sugar and fructose syrup into a universal electric furnace, wherein the adding ratio of the white granulated sugar to the fructose syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugar boiling by adopting a quick boiling method, wherein the boiling time is 25min, putting the orange peel into a mesh bag, boiling for 4min in 25% hot sugar solution, taking out, immediately immersing into constant-temperature sugar solution with equal concentration, cooling for 2min, and alternately carrying out the steps for 4 times, wherein the sugar concentration is increased by 10% each time, and finally completing the boiling process.

Example four:

selecting fresh and non-rotten lion-head orange peel, removing fruit stalks, rinsing with clear water, draining, cutting into thin strips with the width of about 4mm, adding beta-cyclodextrin into a constant-temperature water bath kettle, soaking the cut lion-head orange peel in the constant-temperature water bath kettle at the temperature of 42 ℃ for 85min, adjusting the temperature of the interior of the constant-temperature water bath kettle to 57 ℃, adding naringinase for treating for 57min for debittering, taking out the debittered orange peel, heating the clear water through an electromagnetic oven, heating the clear water to 92 ℃, blanching the orange peel for 6min, rinsing the orange peel in cold water, adding white granulated sugar and high fructose syrup into a universal electric furnace, wherein the adding ratio of the white granulated sugar to the high fructose syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugar boiling by adopting a quick boiling method, wherein the boiling time is 27min, putting the orange peel into a mesh bag, boiling for 6min in 27% hot sugar solution, taking out, immediately immersing into constant-temperature sugar solution with equal concentration, cooling for 3min, and alternately carrying out the steps for 5 times, wherein the sugar concentration is increased by 10% each time, and finally completing the boiling process, putting the boiled orange peel into a baking box, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 42 ℃, mainly aiming at preventing sugar crystals from being formed on the surface of the orange peel, the baking time is 1.8h, then heating to 58 ℃ for quick baking, and cooling the preserved fruit to room temperature when the sugar solution on the surface of the orange peel is dry, sticky and bright, thus obtaining the finished product.

Example five:

selecting fresh and non-rotten lion-head orange peel, removing fruit stalks, rinsing with clear water, draining, cutting into thin strips with the width of about 4mm, adding beta-cyclodextrin into a constant-temperature water bath kettle, soaking the cut lion-head orange peel in the constant-temperature water bath kettle at the temperature of 44 ℃ for 87min, adjusting the temperature of the interior of the constant-temperature water bath kettle to 58 ℃, adding naringinase for treating for 59min for debittering, taking out the debittered orange peel, heating the clear water through an electromagnetic oven, heating the clear water to 95 ℃, blanching the orange peel for 6min, washing the orange peel in cold water, adding white granulated sugar and high fructose syrup into a universal electric furnace, wherein the adding ratio of the white granulated sugar to the high fructose syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugar boiling by adopting a quick boiling method, wherein the boiling time is 28min, putting the orange peel into a mesh bag, boiling for 7min in 27% hot sugar solution, taking out, immediately immersing into constant-temperature sugar solution with equal concentration, cooling for 3min, and alternately carrying out 5 times in such a way, wherein the sugar concentration is increased by 10% each time, and finally completing the boiling process, putting the boiled orange peel into a baking box, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 43 ℃, mainly aiming at preventing sugar crystals from being formed on the surface of the orange peel, the baking time is 1.8h, then heating to 58 ℃ for quick baking, and cooling the preserved fruit to room temperature when the sugar solution on the surface of the orange peel is dry, sticky and bright, thus obtaining the finished product.

Example six:

selecting fresh and non-rotten lion-head orange peel, removing fruit stalks, rinsing with clear water, draining, cutting into thin strips with the width of about 4mm, adding beta-cyclodextrin into a constant-temperature water bath kettle, soaking the cut lion-head orange peel in the constant-temperature water bath kettle at the temperature of 45 ℃ for 90min, adjusting the temperature in the constant-temperature water bath kettle to 60 ℃, adding naringinase for treating for 60min for debittering, taking out the debittered orange peel, heating the clear water through an electromagnetic oven, heating the clear water to 95 ℃, blanching the orange peel for 7min, rinsing the orange peel in cold water, adding white granulated sugar and high fructose syrup into a universal electric furnace, wherein the adding ratio of the white granulated sugar to the high fructose syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugar boiling by adopting a quick boiling method, wherein the boiling time is 30min, putting the orange peel into a mesh bag, boiling for 7min in 30% hot sugar solution, taking out, immediately immersing into constant-temperature sugar solution with equal concentration, cooling for 3min, and alternately carrying out 5 times in such a way, wherein the sugar concentration is increased by 10% each time, and finally completing the boiling process, putting the boiled orange peel into a baking box, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 45 ℃, mainly aiming at preventing sugar crystals from being formed on the surface of the orange peel, baking for 2h, then raising the temperature to 60 ℃ for quick baking, and cooling the fruit to room temperature when the sugar solution on the surface of the orange peel is dried, not sticky, and golden and bright in color to obtain the finished product.

Example seven:

selecting fresh and non-rotten lion-head orange peel, removing fruit stalks, rinsing the fresh and non-rotten lion-head orange peel with clear water, draining, cutting the fresh and non-rotten lion-head orange peel into thin strips with the width of about 5mm, adding beta-cyclodextrin into a constant-temperature water bath kettle, soaking the cut lion-head orange peel into the constant-temperature water bath kettle at the temperature of 50 ℃ for 100min, adjusting the temperature of the inside of the constant-temperature water bath kettle to 65 ℃, adding naringinase for treating for 65min for debittering, taking out the debittered orange peel, heating the clear water through an electromagnetic oven, heating the clear water to 100 ℃, blanching the orange peel for 10min, rinsing the orange peel in cold water, adding white granulated sugar and high fructose syrup into a universal electric furnace, wherein the adding ratio of the white granulated sugar to the high fructose syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, and carrying out sugar boiling by adopting a quick boiling method, wherein the boiling time is 40min, putting the orange peel into a mesh bag, boiling for 8min in 32% hot sugar solution, taking out, immediately immersing into constant-temperature sugar solution with equal concentration, cooling for 3min, and alternately carrying out 5 times in such a way, wherein the sugar concentration is increased by 10% each time, and finally completing the boiling process, putting the boiled orange peel into a baking box, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 50 ℃, mainly aiming at preventing sugar crystals from being formed on the surface of the orange peel, the baking time is 2.5h, then heating to 65 ℃ for quick baking, and cooling the preserved fruit to room temperature when the sugar solution on the surface of the orange peel is dry, sticky and bright, thus obtaining the finished product.

Example eight:

the preserved lion-head citrus peels prepared according to the mixture ratio of the third embodiment to the seventh embodiment establish a scoring standard table by taking color, flavor and tissue form as evaluation standards, and the scoring standard table is established for the preserved fruits prepared in the embodiments of the invention with reference to the table 1.

Table 1: lion head orange peel preserved fruit scoring standard

The preserved lion-head orange peel prepared according to the mixture ratio of the third embodiment to the seventh embodiment and sensory scoring standards of the preserved lion-head orange peel are established in the table 1, a scoring table for the preserved fruit is established in the table 2, and the table 2 is referred to.

Table 2: lion head orange peel preserved fruit scoring table

Group of	Color	Flavor (I) and flavor (II)	Tissue morphology	Score value
					EXAMPLE III	3	8	5	16
Example four	9	12	8	29
					EXAMPLE five	13	27	18	58
EXAMPLE six	16	32	20	68
					EXAMPLE seven	10	20	20	50

The results in table 2 show that the evaluation of the preserved fruit with the lion-head citrus peel prepared by the invention is high, the citrus peel is alternately heated, sugared and cooled in sugar solution, the water vapor pressure in the citrus peel is quickly eliminated, the sugar rapidly permeates to reach balance, the bitter taste in the lion-head citrus peel can be removed, and the beta-cyclodextrin and the naringinase are respectively adopted to perform debitterizing treatment on the lion-head citrus peel, so that the bitter taste in the citrus peel can be effectively removed from the preserved fruit with the lion-head citrus peel prepared by the invention, the surface of the preserved fruit with the lion-head citrus peel is golden and bright, semitransparent and consistent, the citrus fragrance is strong, the sweet and sour taste is suitable, no peculiar smell is generated, the preserved fruit body is full, the outside is dry and the inside is wet, the hand is not sticky, the texture is soft and hard, the mouthfeel is fine, the edges are neat, the integral flavor of the lion-head citrus peel is improved, and the score is up to 68 minutes.

In conclusion, the invention aims to provide a processing method of preserved fruit of debitterized lion head orange peel, which takes 56 parts of lion head orange, 44 parts of white granulated sugar, 7 parts of fructose-glucose syrup, 7 parts of citric acid, 6 parts of xanthan gum, 30 parts of beta-cyclodextrin, 17 parts of naringinase and 7 parts of calcium chloride as raw materials, and comprises the following steps of raw material treatment, debitterizing treatment, rinsing treatment, sugar boiling processing, baking and the like, fresh and non-rotten lion head orange peel is selected, fruit stalks are removed, rinsed clean with clear water, drained, cut into thin strips with the width of about 4mm, the beta-cyclodextrin is added into a constant temperature water bath kettle, the cut lion head orange peel is soaked in the constant temperature water bath kettle, the temperature in the constant temperature water bath kettle is 45 ℃, the soaking time is 90min, the temperature in the constant temperature water bath kettle is adjusted to 60 ℃, the naringinase is added for debitterizing treatment for 60min, taking out the debittered orange peel, heating clear water through an electromagnetic oven, heating the clear water to 95 ℃, blanching the orange peel for 7min, washing the orange peel in cold water, adding white granulated sugar and high fructose corn syrup into a universal electric furnace, wherein the adding proportion of the white granulated sugar to the high fructose corn syrup is 7: 1, sequentially adding citric acid, xanthan gum and calcium chloride, carrying out sugar boiling by adopting a quick boiling method, wherein the boiling time is 30min, putting the citrus peel into a mesh bag, boiling for 7min in 30% hot sugar solution, taking out, immediately immersing into constant-temperature sugar solution with equal concentration, cooling for 3min, alternately carrying out 5 times in such a way, increasing the sugar concentration by 10% each time, finally completing the boiling process, putting the boiled citrus peel into a baking box, adopting a two-stage baking mode, wherein the initial baking temperature is not too high and is 45 ℃, mainly aiming at preventing sugar crystals from being formed on the surface of the citrus peel, baking for 2h, then raising the temperature to 60 ℃ for quick baking, when the sugar solution on the surface of the citrus peel is dried, not sticky, and golden and bright in color, putting the fruit at room temperature, cooling to the room temperature to obtain a finished product, and heating, sugar boiling and cooling the citrus peel in the sugar solution alternately to remove the water vapor pressure in the citrus peel, sugar rapidly permeates to reach balance, bitter taste in the lion-head citrus peel can be removed, and beta-cyclodextrin and naringinase are respectively adopted to carry out debitterizing treatment on the lion-head citrus peel, so that the lion-head citrus peel preserved fruit prepared by the method can effectively remove the bitter taste in the citrus peel, the surface of the prepared preserved fruit peel is golden and bright, semitransparent and consistent, the citrus fragrance is strong, the sweet and sour taste is proper, no peculiar smell exists, the body of the preserved fruit is full, the dried fruit is wet outside and inside, the preserved fruit is not sticky, the texture is proper in softness and hardness, the taste is fine, the edge is neat, and the integral flavor of the lion-head citrus peel preserved fruit is improved.

As described above, the present invention is preferably implemented, and the above-mentioned embodiments only describe the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various changes and modifications of the technical solution of the present invention by those skilled in the art should fall within the protection scope determined by the present invention without departing from the design spirit of the present invention.