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Method for making dried orange peel beverage through composite enzymolysis of dried orange peel

A compound enzymatic hydrolysis and tangerine peel technology, which is applied in the direction of food science, can solve the problems that the active ingredients cannot be well retained and extracted, the bitterness and astringency of tangerine peel cannot be removed well, and the yield of hesperidin is not ideal, etc. Good safety performance, rich flavor, no organic reagent residue effect

Inactive Publication Date: 2016-10-26
东鹏饮料(集团)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN 102894442 A discloses "a preparation process of tangerine peel beverage". It directly adds auxiliary materials to the soaking solution obtained after soaking tangerine peel, and then obtains it through steps such as filtration and sterilization. The content of hesperidin in the prepared beverage is Less; CN104522604 A discloses " a kind of tangerine peel soup suitable for Guiling jelly or beverage and its preparation ", is to add pectinase and cellulase in the decoction of tangerine peel to carry out enzymolysis, then inactivate to obtain tangerine peel extract , this process method can not remove the bitter taste in orange peel well, and the yield of hesperidin is not ideal, and the active ingredients can not be well retained and extracted

Method used

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  • Method for making dried orange peel beverage through composite enzymolysis of dried orange peel

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A method for compound enzymatically decomposing tangerine peel to make tangerine peel beverage, the specific steps are as follows:

[0022] 1) To remove astringency: Wash and crush 20kg of tangerine peel, put it into a cloth bag, the amount of dried tangerine peel is half of the volume of the bag, not too much, soak the bag in clean water for 30 minutes, remove it, drain it, and put it in Soak in lye pool filled with saturated lime water for 3.5 hours, remove, soak in dilute hydrochloric acid with a pH of 4.5 for 3 hours to neutralize, remove, drain, wash with water until neutral, remove the tangerine peel in the cloth bag Pour it out to get crude tangerine peel;

[0023] 2) Extraction: add 19 times of water to the crude tangerine peel, boil on high heat, decoct on low heat for 50 minutes, cool to 50°C, adjust the pH of the solution to 5.5 with citric acid, add 9% of the total volume of compound enzyme, compound enzyme It is composed of pectinase, cellulase and xylanas...

Embodiment 2

[0030] A method for compound enzymatically decomposing tangerine peel to make tangerine peel beverage, the specific steps are as follows:

[0031] 1) To remove astringency: Wash and crush 20kg of tangerine peel, put it into a cloth bag, the amount of dried tangerine peel is half of the volume of the bag, soak the bag in clean water for 25 minutes, remove, drain, and then put in saturated lime In the lye pool of water, soak for 3 hours, remove, put into the dilute hydrochloric acid that pH is 5 and soak for 3 hours to neutralize, remove, drain, wash with water until neutral, pour out the orange peel in the cloth bag to obtain orange peel Crude;

[0032] 2) Extraction: add 20 times of water to the crude tangerine peel, boil on high heat, decoct on low heat for 1 hour, cool to 55°C, adjust the pH of the solution to 5.5 with citric acid, add 8% of the total volume of compound enzyme, compound enzyme It is composed of pectinase, cellulase and xylanase in a mass ratio of 20:1:2, ul...

Embodiment 3

[0039] A method for compound enzymatically hydrolyzing tangerine peel to make tangerine peel beverage, the specific steps are as follows:

[0040] 1) To remove astringency: Wash and crush 20kg of tangerine peel, put it into a cloth bag, the amount of dried tangerine peel is half of the volume of the bag, soak the bag in clean water for 20 minutes, remove, drain, and then put in saturated lime In the lye pool of water, soak for 3 hours, remove, put into the dilute hydrochloric acid with pH 4.5, soak for 3.5 hours to neutralize, remove, drain, wash with water until neutral, pour out the tangerine peel in the cloth bag, get Chenpi crude product;

[0041] 2) Extraction: add 17 times of water to the crude tangerine peel, boil on high heat, decoct on low heat for 0.5h, cool to 45°C, adjust the pH of the solution to 5.5-6 with citric acid, add 8.5% of the total volume of compound enzyme , the compound enzyme is composed of pectinase, cellulase and xylanase according to the mass rati...

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Abstract

The invention discloses a method for making a dried orange peel beverage through composite enzymolysis of dried orange peel. The method comprises the specific steps of removing astringent taste, performing extraction, performing enzyme deactivation, performing blending, performing filtration, performing sterilization and performing filling. The dried orange peel beverage prepared by the method disclosed by the invention is good in mouth feel and has peculiar flavor of the dried orange peel; and besides, the content of flavedo glycoside in the beverage is high, and the extraction rate of the flavedo glycoside can be as high as 3.17%. The method disclosed by the invention is simple in technology, is free from residuals of organic reagents, does not cause pollution to environment, and is good in production safety performance and suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a method for preparing orange peel beverage by compound enzymolysis of orange peel. Background technique [0002] Chenpi is the dried and mature pericarp of Rutaceae plant tangerine and its cultivars. It is a traditional medicinal and edible resource in my country. Traditional Chinese medicine believes that tangerine peel has the functions of regulating qi, invigorating the spleen, drying dampness and resolving phlegm. Modern pharmacological studies have shown that tangerine peel has physiological functions such as lowering blood fat, anti-oxidation, anti-aging, cardiac strengthening and anti-shock, and hesperidin in tangerine peel is one of the main active ingredients. my country is one of the important origins of citrus, with an annual output of 10.78 million tons, and 50,000 to 60,000 tons of tangerine peel processed from citrus every year. At present, the utiliz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52
Inventor 林木勤
Owner 东鹏饮料(集团)股份有限公司
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