Application of peel powder of citrus plants as filler in food processing

A technology of powder and citrus, which is applied in the direction of food processing, the function and application of food ingredients, etc., can solve the problems of restricting the application and development of citrus peel food, and achieve the effects of simple preparation method, environmental protection and cost reduction

Inactive Publication Date: 2015-05-13
刘葵 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The debitter citrus peel has the functions of regulating qi and reducing phlegm, moistening the lungs and clearing the intestines, nourishing blood and invigorating the spleen, etc., and its application in food is currently limited to making preserved orange peel, orange peel candy, grapefruit peel tea, grapefruit peel and so on. There is no development of other foods such as bread and peach cakes in the world, which limits the application and development of citrus peel foods

Method used

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  • Application of peel powder of citrus plants as filler in food processing
  • Application of peel powder of citrus plants as filler in food processing
  • Application of peel powder of citrus plants as filler in food processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 The preparation of pomelo peel powder A

[0047] Taking grapefruit peel as an example, the preparation of grapefruit peel powder is described. The existing debittering methods of pomelo peel mainly include: (1) treatment with low concentration solution of salt, acid and sugar; (2) treatment with specific glycosidase. For example, methods disclosed in patents with application numbers 201210098630.8, 201010260741.5, and 201210493374.2, or methods reported in patents with application numbers 200910180073.2, 201110270456.6, and 200810156414.8. In this example, only the method of debittering by immersion in hypertonic solution is described in detail.

[0048] The pomelo fruit is taken, the skin of the pomelo fruit is cleaned, and the spongy peel is left as a raw material. Choose plump, shiny, richly scented and unspoiled sleeve leather as the base material. Cut the selected pomelo peel into small pieces, such as 3-5cm long, 1-1.5cm wide, and 2-3mm thick.

[...

Embodiment 2

[0059] The preparation of embodiment 2 pomelo peel powder B

[0060] Grapefruit peel B refers to removing the green part of the grapefruit peel, and only retaining the spongy (white floc) as the raw material. The spongy substance is pulverized by a freeze-drying pulverization method, and passed through an 80-mesh sieve after pulverization.

[0061] In addition, we set up a parallel group, put the spongy substance in a 60°C oven to fully dry it, and then crush it with an ordinary pulverizer, and the crushed result is an 80-mesh sieve.

[0062] For the two groups of methods, we all selected 1000g of spongy as the raw material, and weighed after pulverization. The actual yield before sieving by the freeze-drying pulverization method was 980g, and the actual yield of the oven-dried group was 620g. After sieving, the actual powder of the freeze-dried and crushed group was 920 g, and the actual powder of the oven-dried group was 510 g.

[0063] Put the powder under 100 oil immersi...

Embodiment 3

[0064] Example 3 Preparation of Soft Materials of Grapefruit Peel A and Grapefruit Peel B

[0065] Soft material refers to the "agglomerate" after the powder and binder are fully mixed and uniform. The amount of binder and wetting agent added is an important factor affecting the quality of soft material. If the viscosity of the soft material is too small, it will loosen when preparing biscuits, and a large amount of fine powder will be produced, resulting in a low yield. If the soft material is too viscous, it will affect the quality of biscuits. Appropriate adhesives can make the soft material realize the "light grip into a ball, and light pressure to disperse" in "pharmaceutics", which is the best state for preparing biscuits.

[0066] Table 1 Loss of several formulations

[0067]

[0068] Fully mix the components and water medium (according to the conventional method of those skilled in the art in the field of baking) with the ingredients in the formula in Table 1 a...

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Abstract

The invention relates to the field of foods, and particularly relates to a novel application of pericarp prepared powder of citrus plants as filler in food processing. The pericarp prepared powder of citrus plants can be used as food filler in food industry or can be further used as a meal substituent for processing and application. The pericarp prepared powder of citrus plants provided by the invention is simple in preparation method, and the pericarp of waste materials of citrus plants are comprehensively utilized, so that the environment is protected and the cost is lowered. By using the pericarp prepared powder (such as shaddock peel powder, flavedo powder and orange peel powder) of citrus plants to prepare various foods, the medical effect of the pericarp of citrus plants is maintained. The powder has the functions of tonifying stomach, moistening lug, supplementing blood, cleaning intestines, relaxing the bowels and the like, and the viscosity of blood can be reduced to reduce thrombogenesis, so that the powder is a health-care food which provides the added value of products and the competitiveness of the products.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a powder prepared from the peel of citrus plants and its application as a filler in food processing. Background technique [0002] Citrus, or written as Citrus, belongs to Rutaceae, including tangerine, tangerine, grapefruit, orange, lemon, etc., and is mainly distributed in the area south of 35° north latitude in the world. Citrus fruits are the general term for tangerines, tangerines, oranges, kumquats, grapefruits, and trifoliate oranges. They are often referred to as citrus in daily life. With the increase of citrus planting area in our country, the output of citrus is increasing year by year. Whether it is production, processing or fresh food, it will inevitably be accompanied by the production of a large amount of peels. Because of the high water content, citrus peels are easy to become moldy and smelly. It has caused serious pollution to the environment. For this reason, m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D13/00A23L1/212A23L1/30A23K1/16A23K1/14A23L5/20A23L19/00A23L29/00
CPCA21D2/36A21D13/00A21D13/80A23L5/20A23L29/00A23V2002/00A23V2200/30A23V2200/326A23V2200/328Y02P60/87
Inventor 刘葵陈孝祥闫志慧
Owner 刘葵
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