Preparation method of Xinhui pericarpium citri reticulatae enzyme beverage having anti-tumor and immunity enhancing functions

Abstract

The invention discloses a preparation method of a Xinhui pericarpium citri reticulatae enzyme beverage having anti-tumor and immunity enhancing functions. The preparation method includes steps of: 1)crushing a national geographical indication protection product, Xinhui pericarpium citri reticulatae and Xinhui tangerine whole fruits (including peel, pulp, segment membrane, and seeds) in a crushingsystem; 2) fermenting the crushed raw material through combination of natural fermentation and modern fermentation technology; 3) after the fermentation is completed, performing solid liquid separation and delivering the materials to a blending and homogenizing system for performing low- and high-pressure homogenization respectively; 4) after the homogenization, sterilizing and fill-packaging theproduct. In the invention, through double-direction fermentation, solid liquid separation, blending, low- and high-pressure homogenization, sterilization and medium/high-temperature fill-packaging, adifficult problem of food safety in the industry is completely solved, and the total flavones, crude polysaccharides, probiotics, probiotic active factors, and Xinhui tangerine metabolite, which arehigh in content in the Xinhui pericarpium citri reticulatae and Xinhui tangerine, are maintained as most as possible.

Description

technical field [0001] The invention relates to a beverage, in particular to a preparation method of an anti-tumor and immunity-enhancing Xinhui tangerine peel enzyme beverage. Background technique [0002] The existing edible enzymes are mainly divided into three categories: tertiary institutions and research institutes, pilot-scale enzymes, traditional fermentation enzymes, and modern fermentation enzymes. Once the pilot product enzymes of universities and research institutes enter the stage of large-scale industrial production and promotion, there will be problems such as poor reliability of process technology, unstable organization of pilot or production products, and bad taste. For traditional fermentation enzymes, the quality of the natural fermentation process is difficult to standardize and control, the stability of the finished product tissue state is poor, manual operations, no advanced automatic fermentation broth filtration, sterilization equipment, semi-automati...

AI Technical Summary

Problems solved by technology

Once the pilot product enzymes of colleges and universities and scientific research institutes enter the stage of industrialized large-scale production and promotion, there will be problems such as poor process technology reliability, unstable organizational state of pilot or produced products, and bad taste

For traditional fermented enzymes, the quality of the natural fermentation process is difficult to standardize and control, and the stability of the finished product is poor. Manual operations, no advanced automatic fermentation liquid filtration, sterilization equipment, semi-automatic or manual filling, food safety cannot be achieved. It is fully guaranteed that the production site environment cannot standardize sanitation...

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