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Processing technology of dried tangerine peel extract without bitter taste

A technology of tangerine peel extract and processing technology, applied in the directions of food ingredients containing natural extracts, food extraction, food science, etc., can solve the problems affecting the use of tangerine peel extract, bitter taste, low yield, etc., and achieve a fresh and pleasant aroma , good taste, simple operation effect

Active Publication Date: 2015-11-18
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The extraction methods of traditional tangerine peel extract usually include solvent extraction, alkali extraction and acid precipitation, carbon powder adsorption, ion exchange, ultrasonic extraction, microwave extraction, etc. The most commonly used method is to use water as the extraction agent. The tangerine peel powder is obtained through extraction, filtration, concentration, drying and other processes at a certain temperature, but this method has problems such as low yield, bitter taste, weak aroma, etc., which affects the application of tangerine peel extract in end products

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  • Processing technology of dried tangerine peel extract without bitter taste

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] (1) Extraction: Add 1500ml of water to 100g tangerine peel, extract at 78°C for 58min, then cool down and control the constant temperature at 60°C, add dilute hydrochloric acid to adjust the pH of the system to 4.0, and then obtain the tangerine peel extract;

[0023] (2) Enzymatic hydrolysis: add 3.5 g of pectinase to the tangerine peel extract, the enzymatic hydrolysis temperature is 56°C, and the enzymatic hydrolysis time is 40 minutes. After the enzymatic hydrolysis is completed, the solution is heated to 85°C and kept for 5 minutes;

[0024] (3) Filtration and centrifugation: filter the solution obtained in step (2), and then cool the filtered filtrate, and the temperature after cooling is 25°C, then let the cooled solution stand for 35 minutes, and finally take it to stand still Centrifuge the supernatant of the liquid to obtain the centrifugal liquid;

[0025] (4) Dialysis and purification: the centrifugal liquid obtained in step (3) enters the chromatographic column fi...

Embodiment 2

[0030] (1) Extraction: Add 1200ml of water to 100g of tangerine peel, extract at 76°C for 60min, then cool down and control the constant temperature at 58°C, add dilute sulfuric acid to adjust the pH of the system to 4.5 to obtain the tangerine peel extract;

[0031] (2) Enzymatic hydrolysis: add 3.6 g of pectinase into the tangerine peel extract, the enzymatic hydrolysis temperature is 58°C, and the enzymatic hydrolysis time is 45 minutes. After the enzymatic hydrolysis is completed, the solution is heated to 80°C and kept for 10 minutes;

[0032] (3) Filtration and centrifugation: filter the solution obtained in step (2), and then cool the filtrate obtained by the filtration, and the temperature after cooling is 20°C, then let the cooled solution stand for 40 minutes, and finally take it to stand still Centrifuge the supernatant of the liquid to obtain the centrifugal liquid;

[0033] (4) Dialysis and purification: the centrifugal fluid obtained in step (3) enters the chromatograph...

Embodiment 3

[0038] (1) Extraction: Add 1300ml of water to 100g of tangerine peel, extract at 77°C for 65min, then cool down and keep the constant temperature at 59°C, add dilute hydrochloric acid to adjust the pH of the system to 4.5 to obtain the tangerine peel extract;

[0039] (2) Enzymatic hydrolysis: Add 3.7g of pectinase to the tangerine peel extract, the enzymatic hydrolysis temperature is 58°C, and the enzymatic hydrolysis time is 43min. After the enzymatic hydrolysis is completed, the solution is heated to 83°C and kept for 12min;

[0040] (3) Filtration and centrifugation: filter the solution obtained in step (2), and then cool the filtrate obtained by filtration, and the temperature after cooling is 18°C, then let the cooled solution stand for 45 minutes, and finally take it to stand still Centrifuge the supernatant of the liquid to obtain the centrifugal liquid;

[0041] (4) Dialysis purification: the centrifugal liquid obtained in step (3) enters the chromatography column filled wit...

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Abstract

The present invention relates to processing technology of dried tangerine peel extract without bitter taste, and the processing technology includes the following steps: (1) extraction; (2) enzymatic hydrolysis; (3) filtration and centrifugation; (4) purification and dialysis; (5) macroporous adsorption resin elution; (6) vacuum concentration; (7) enzymatic hydrolysis to remove bitter taste. The processing technology has the following advantages: 1) compared with the traditional extraction method, enzymatic hydrolysis greatly improves the yield of the dried tangerine peel extract; and the obtained dried tangerine peel extract is free of bitter taste, good in taste and fresh and pleasant in aroma; 3) the processing technology is simple in operation and suitable for industrial production; 4) the processing technology does not use other organic solvents besides alcohol and does not cause environmental pollution so that the processing technology is environment friendly; and 5) the processing technology needs no special equipment, and is good in production safety.

Description

Technical field [0001] The invention relates to the field of plant extraction, in particular to a processing technology of tangerine peel extract without bitterness and astringency. Background technique [0002] Chenpi is the dried and mature peel of the Rutaceae plant tangerine and its cultivated varieties. Tangerine peel has the effects of regulating qi, strengthening the spleen, drying dampness and reducing phlegm. Because of its unique flavor and excellent nutritional value, it is widely used as a condiment and raw material for cooking dishes. Its extract hesperidin has good biological activity, has anti-lipid oxidation and scavenging free radicals, anti-inflammatory, anti-virus, anti-bacterial and other functions. It can be used as a natural oxidant in the food industry and also in the cosmetics industry. Traditional extraction methods of tangerine peel extract usually include solvent extraction, alkaline extraction and acid precipitation, carbon powder adsorption, ion exc...

Claims

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Application Information

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IPC IPC(8): A23L1/235A23L27/29
CPCA23V2002/00A23V2200/14A23V2200/15A23V2250/082A23V2250/21A23V2300/14
Inventor 吴庆山陈来荫洪荣艺
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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