一种用于橘瓣保鲜的速冻加工方法

Quick-freezing processing method for fresh-keeping of orange slices

Abstract

The invention discloses a quick-freezing processing method used for keeping orange sections fresh. The method comprises the following steps: the organs are sorted firstly, blanched with boiled water, cooled and peeled and divided into a plurality of sections for standby application; the orange sections are put in a quick-freezing device, the central temperature of the orange sections is reduced to a temperature of minus 20 to minus 60 DEG C by adjusting the quick-freezing temperature and the quick-freezing time of the quick-freezing device, and then the orange sections are discharged; and the orange sections after quick-freezing treatment are stored in a refrigerated warehouse under the conditions of a temperature of minus 20 to minus 60 DEG C and a relative humidity of 80 to 95 percent, the temperature and the humidity in the refrigerated warehouse are maintained stable, and the quick-freezing treatment is finished. The quick-freezing processing method has the advantages of high production efficiency, stable product quality, high security, small influence to the flavor and color of the oranges, convenient application and no pollution to the environment.
本发明公开了一种用于橘瓣保鲜的速冻加工方法,包括以下步骤:先拣选柑橘,用沸水漂烫,冷却并去皮分瓣后备用;再将橘瓣置于速冻装置中,通过调节速冻装置的速冻温度和速冻时间使橘瓣中心温度降到-20℃~-16℃时出料;将速冻处理后的橘瓣贮藏在温度为-20℃~-16℃、相对湿度为80%~95%的冷藏库中,保持库内温度和湿度的稳定,速冻处理完毕。本发明的速冻加工方法不仅生产效率高、产品质量稳定、安全性高,而且对柑橘风味色泽影响小、应用方便且对环境无污染。

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    CN-102812989-ADecember 12, 2012辣妹子食品股份有限公司一种柑橘速冻保鲜方法