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Low-temperature preparation method of citrus powder

A citrus and low-temperature technology, which is applied in the field of low-temperature preparation of citrus powder, can solve the problems of insufficient utilization of citrus, low nutritional content of citrus powder, poor solubility, etc., and achieve high nutritional and medicinal value, delicate taste, and improved effect of effect

Inactive Publication Date: 2017-04-26
钟山县洲星食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the problem that the citrus powder prepared by the prior art has less nutrients, dark color, coarse particles, poor solubility, and failure to make full use of citrus, the purpose of the present invention is to propose a new and more citrus nutrient-retaining and technological process. Easy Low-Temperature Preparation of Citrus Powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] S1: Raw material preparation: select fresh tangerines without mildew and rot and insect eyes, remove the pedicles from the tangerine peel, and then wash the tangerines with clean water;

[0037] S2: Freezing: Put the washed tribute oranges into a freezer with a temperature of -18°C for freezing until the whole citrus is in a frozen state, which is convenient for crushing in the next step;

[0038] S3: Low-temperature crushing: Put the frozen tangerines in a freezer, ice cellar or freezer at a temperature of -25°C with a freezer grinder for crushing. If necessary, add a refrigeration sheet to the freezer grinder to ensure the entire grind The temperature of the process; the peel and pulp after freezing are very easy to be crushed, and the particle size diameter required for mechanical crushing is 0.6mm, and the particles have ice, so the fineness of the obtained tangerine slag will be smaller, and the crushing at low temperature reduces the The activity of flavonoids, su...

Embodiment 2

[0042] S1: Remove the peduncle on the peel of the Shatang orange, and then wash the Shatang orange with clean water;

[0043] S2: Freezing: Put the washed citrus into a freezer at -19°C for freezing until the whole citrus is in a frozen state, which is convenient for crushing in the next step;

[0044] S3: Low-temperature crushing: Put the frozen peel and pulp in a freezer, ice cellar or icehouse at a temperature of -26°C for crushing with a freezer grinder. If necessary, add a refrigeration sheet to the freezer grinder to ensure that the whole The temperature of the crushing process; the peel and pulp after freezing are easily crushed, and the particle size diameter required for mechanical crushing is 0.8mm, and the particles contain ice, so the fineness of the orange residue obtained in the sand pond will be smaller, and it is crushed at a low temperature. Reduce the activity of flavonoids, sugars, proteins, etc. in the peel and pulp, and avoid the loss of effective nutrient...

Embodiment 3

[0048] S1: Remove the peduncle from the ponkan peel, and then wash the ponkan with clean water;

[0049] S2: Freezing: Put the washed citrus into a freezer at -19.5°C for freezing until the whole citrus is in a frozen state, which is convenient for crushing in the next step;

[0050] S3: Low-temperature crushing: use a freezer grinder to put the frozen peel and pulp in a freezer, ice cellar or icehouse at -27°C for crushing. If necessary, add a refrigeration sheet to the freezer grinder to ensure the entire crushing process. The temperature of the process; the frozen peel and pulp are very easy to be crushed, and the particle diameter required for mechanical crushing is 1mm, and the particles have ice, so the fineness of the obtained ponkan slag will be smaller, and the crushing at low temperature reduces the peel and pulp. The activity of flavonoids, sugars, proteins, etc. in the pulp avoids the loss of effective nutrients caused by the oxidation reaction of these substances;...

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PUM

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Abstract

The invention relates to a low-temperature preparation method of citrus powder, and belongs to the field of food processing. The low-temperature preparation method of the citrus powder comprises the following steps of preparing raw materials, performing freezing, performing low-temperature crushing, performing pulping, performing spray drying and the like. According to the low-temperature preparation method disclosed by the invention, citrus fruit peel, citrus fruit flesh and citrus fruit kernels are subjected to low-temperature freezing and low-temperature crushing, in the preparation process, citrus residues and citrus pulp are always at low-temperature environment and cannot generate an oxidation reaction with air, pectin and cellulose are also easy to crush into micro powder, and antioxidants and catabolic enzymes do not need to be added, so that nutrient components of citruses are greatly reserved; and the prepared citrus powder not only can be used as ingredient additives of health-care foods or foods but also is good in solubility and attractive in color.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a low-temperature preparation method of citrus powder. [0003] 【Background technique】 [0004] my country is the earliest and one of the most important countries to cultivate citrus in the world. There are important cultivation types such as sweet orange, pomelo, tangerine, tangerine, grapefruit, and lemon. Citrus fruits are rich in nutrients and biologically active substances such as water, sugars, organic acids, amino acids, proteins, vitamins, dietary fiber, minerals, phenols, terpenes, etc. These substances can not only provide basic energy and Nutrition, but also plays an important role in the prevention, treatment, beauty and health care of the human body. Citrus is very rich in nutrients. Every 100g of citrus edible part contains about 10g of sugar, 150kJ of calories, 50mg of vitamin C, and the highest vitamin C content. It is the best source of vitamin C supply fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L29/25A23L2/39A23L2/52A23L33/10A23L33/00
CPCA23L2/39A23L2/52A23V2002/00A23V2200/228A23V2200/30A23V2250/5028A23V2250/5114A23V2300/20A23V2300/10
Inventor 周晓刚
Owner 钟山县洲星食品有限公司
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