1, pretreatment. First wash the orange or orange to remove impurities from the peel surface. After peeling, precook the skin in boiling water of the same weight for 9 minutes (minutes). Remove most of the bitter and astringent taste from citrus peel and orange peel, and further remove the peel. Residue on the pesticide, drain the water and soak it with water. 2, into a slurry. The citrus crust (orange crust) was mashed into a slurry using a masher, and a suitable amount of water was added. The citrus crust (orange crust) was grinded gradually using a colloid mill with gaps of 2 mm, 1 mm, 0.5 mm, and 0.1 mm, respectively. A citrus pulp (orange skin) slurry with a particle size of less than 100 μm (micrometers). 3, vacuum concentration. The slurry pump was used to pump the citrus rind (orange sac) slurry into a vacuum concentrator. The citrus husk (orange sac) pulp slurry was concentrated to about 25 bmac at a vacuum of 50 mm Hg and a temperature of 60° C. and used as spare. 4, ingredients. The citrus rind (orange sac) slurry must be properly blended with other excipients in order to shape and optimize the taste, flavor, and appearance of the Citrus Peel. Firstly, add a certain proportion of citrus pulp (orange peel) pulp, white granulated sugar, starch syrup, citric acid, edible gum, etc. into a hot and cold tank and mix them evenly, and then heat up to 70° C. and keep it constant. This temperature. The best ratio of raw materials is citrus husk (orange peel) slurry 100g, white granulated sugar 40g, starch syrup 60g, citric acid 0.6g, edible gum 1.2g, namely citrus husk (orange peel) slurry 49.6%, white granulated sugar 19.8%, starch Syrup 29.7%, citric acid 0.3%, carrageenan 0.6%. 5, frozen cuts. The slurry after dosing was placed in a stainless steel tray with a length of 600 mm, a width of 400 mm, a height of 20 mm and a brushed oil in advance through a distributor, and the height of the feed liquid was maintained at about 20 mm. Natural cooling and freezing are completed and cut into 30mm20mm pieces with an electric dicer. When the initial temperature of freezing is controlled at 65--70°C, the prepared citrus fruit peel has good shape, high transparency, and fruity taste. 6, hot air drying and packaging. First wet the citrus (orange) cake into a stainless steel net, and then send it into a hot air dryer to dry it at a certain hot air temperature. Considering product quality, power consumption and equipment utilization, the drying temperature is determined to be 50°C, and the drying time is 36 hours (hours). After drying, it is discharged out of the tray and packaged with glutinous rice paper and composite film packaging bag to obtain citrus fruit peel products. The prepared citrus fruit peel product has golden color, soft and transparent, no graininess, rich fruitiness, good toughness, suitable acidity and sweetness, and typical citrus peel (orange peel) aroma. China Agricultural Network Editor
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