Dried orange peel soup for Guiling jelly or beverage and preparation technology thereof

A preparation process and technology of Guiling paste, applied in the directions of food preparation, application, food ingredients containing natural extracts, etc., can solve the problems of low utilization rate resource waste, product shortage, market price rise, etc., and achieve improved utilization rate and tangerine peel flavor. Improve and save cost

Inactive Publication Date: 2015-04-22
GUANGDONG SHENG HE TANG HEALTH FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the traditional low-utilization extraction method leads to waste of resources, which makes the product in short supply and the market price continues to rise

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Crush 250g of tangerine peel into small pieces with a fineness less than or equal to 2×2mm, add 3750mL of water, heat to 100°C, and keep warm for 30 minutes;

[0023] 2) Lower the temperature to 40°C, add 62.5g polygalacturonase (400,000 U / g) and 62.5g xylanase (400,000 U / g) according to the amount of 100,000 U enzyme / 1g orange peel, Adjust pH=4.0, stir well, and enzymatically hydrolyze for 2.5 hours;

[0024] 3) Heat to 100°C and keep warm for 10 minutes to inactivate the enzyme; then filter while it is hot to obtain clear tangerine peel soup with high hesperidin content.

Embodiment 2

[0026] 1) Crush 375g of tangerine peel into small pieces with a fineness less than or equal to 2×2mm, add 5250mL of water, heat to 100°C, and keep warm for 30 minutes;

[0027] 2) Lower the temperature to 38°C, add 75g polygalacturonase (400,000 U / g) and 75g xylanase (400,000 U / g) according to the amount of 80,000 U enzyme / 1g orange peel, and adjust the pH =3.7, stir evenly, enzymolysis for 2 hours;

[0028] 3) Heat to 100°C and keep warm for 10 minutes to inactivate the enzyme; then filter while it is hot to obtain clear tangerine peel soup with high hesperidin content.

Embodiment 3

[0030] 1) Crush 375g of tangerine peel into small pieces with a fineness less than or equal to 2×2mm, add 4500mL of water, heat to 100°C, and keep warm for 30 minutes;

[0031] 2) Lower the temperature to 45°C, add 48g polygalacturonase (400,000 U / g) and 48g xylanase (400,000 U / g) according to the amount of 50,000 U enzyme / 1g orange peel, and adjust the pH =4.5, stir evenly, enzymatic hydrolysis for 3 hours;

[0032] 3) Heat to 100°C and keep warm for 10 minutes to inactivate the enzyme; filter while it is hot to obtain clear tangerine peel soup with high hesperidin content.

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PUM

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Abstract

The invention discloses dried orange peel soup for Guiling jelly or beverage and a preparation technology thereof. The preparation technology comprises the following steps of crushing dried orange peel, adding a proper amount of water into the crushed dried orange peel, carrying out boiling, carrying out thermal insulation for 30min, slowly adding pectase and cellulase into the dried orange peel according to a ratio of 50000-100000 U enzyme/1g, carrying out stirring to obtain a uniform mixture, carrying out enzymatic hydrolysis for 2-3h, then carrying out heating for inactivation of pectase and cellulose, and carrying out filtration on the hot enzymatic hydrolysis product to obtain dried orange peel extract. The preparation technology improves the traditional dried orange peel extraction technology, utilizes combination of water extraction and enzymatic hydrolysis, produces dried orange peel soup with high hesperidin content, improves a dried orange peel utilization rate, and saves a cost. The extracted and filtered soup is clear, is not turbid and is suitable for Guiling jelly products or beverage products.

Description

technical field [0001] The invention relates to a tangerine peel soup suitable for Guiling jelly or beverages and a preparation process thereof. Background technique [0002] Tangerine peel is the dry and mature pericarp of Rutaceae plant orange and its cultivars, which mainly contains volatile oil. Tangerine peel tastes bitter, pungent, warm in nature, bitterness can relieve dryness, pungentness can disperse, and temperature can be gentle, so dried orange peel has the effects of regulating qi, invigorating the spleen, drying dampness and resolving phlegm; it is a commonly used traditional Chinese medicine; therefore, dried orange peel is usually added to food In beverages, it is used for daily health care. [0003] For solid food, tangerine peel is generally added in the form of powder, such as in candied fruit; for beverages, it is generally necessary to extract the tangerine peel soup first, and then add the tangerine peel soup to the product, and generally require extra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/222A23L1/06A23L2/56A23L1/30A23L33/10A23L33/105
CPCA23L2/38A23V2002/00A23V2250/21
Inventor 陆伟王志鹏李美红
Owner GUANGDONG SHENG HE TANG HEALTH FOOD CO LTD
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