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Method for improving fragrance, color and luster of pericarpium citri reticulatae

A fragrance and color technology, applied in the field of improving the fragrance and color of tangerine peel, can solve the problems of color and fragrance loss, achieve bright color and enhance market competitiveness

Pending Publication Date: 2020-04-17
江门丽宫国际食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the older the tangerine peel, the higher its value, but the loss of color and aroma will inevitably have a negative impact on user experience to some extent

Method used

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  • Method for improving fragrance, color and luster of pericarpium citri reticulatae
  • Method for improving fragrance, color and luster of pericarpium citri reticulatae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for improving the fragrance and color of tangerine peel, comprising the following steps:

[0025] (1) After the fresh citrus peel is finished and dried, it is filled with tea leaves to form a tea mixture wrapped in citrus peel, and the mass ratio of citrus peel to tea leaves is 1:1;

[0026] (2) The above mixture is baked for the first time at 40°C for 1 hour, and then cooled;

[0027] (3) The mixture cooled in step (2) is baked for the second time at 70°C for 10 minutes, and then cooled by flowing water at 18°C;

[0028] (4) Baking the mixture cooled in step (3) for the third time at 50° C. for 2 hours, and then cooling;

[0029] (5) The mixture cooled in step (4) was subjected to aroma enhancement at 50° C. for 24 hours.

Embodiment 2

[0031] A method for improving the fragrance and color of tangerine peel, comprising the following steps:

[0032] (1) After the fresh citrus peel is finished and dried, it is filled with tea leaves to form a tea mixture wrapped in citrus peel, and the mass ratio of citrus peel to tea leaves is 3:1;

[0033] (2) Baking the above mixture for the first time at 50°C for 3 hours, and then cooling;

[0034] (3) The mixture cooled in step (2) is baked for the second time at 80°C for 30 minutes, and then cooled by flowing water at 22°C;

[0035] (4) Baking the mixture cooled in step (3) for the third time at 60° C. for 2 hours, and then cooling;

[0036] (5) The mixture cooled in step (4) was subjected to aroma enhancement at 65° C. for 48 hours.

Embodiment 3

[0038] A method for improving the fragrance and color of tangerine peel, comprising the following steps:

[0039] (1) After the fresh citrus peel is finished and dried, it is filled with tea leaves to form a tea mixture wrapped in citrus peel, and the mass ratio of citrus peel to tea leaves is 2:1;

[0040] (2) Baking the above mixture for the first time at 45°C for 2 hours, and then cooling;

[0041] (3) The mixture cooled in step (2) is baked for the second time at 75°C for 15 minutes, and then cooled by flowing water at 20°C;

[0042] (4) The mixture cooled in step (3) is baked for the third time at 55° C. for 2 hours, and then cooled;

[0043] (5) The mixture cooled in step (4) was subjected to aroma enhancement at 60° C. for 36 hours.

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Abstract

The invention discloses a method for improving fragrance, color and luster of pericarpium citri reticulatae, which comprises the following steps: (1) carrying out enzyme deactivation and drying on fresh orange peel, and filling with tea to form a tea mixture wrapped by the orange peel; (2) baking the tea mixture for the first time at 40-50 DEG C, and then cooling; (3) baking the tea mixture cooledin the step (2) for the second time at 70-80 DEG C, and then cooling; (4) baking the tea mixture cooled in the step (3) for the third time at 50-60 DEG C, and then cooling; and (5) carrying out fragrance extraction on the cooled tea mixture in the step (4). According to the method, pericarpium citri reticulatae is subjected to baking-fragrance improving at different temperatures for three times,so that the fragrance and color and luster of original orange peel are reserved to a great extent. The fragrance of the pericarpium citri reticulatae treated by the method disclosed by the invention is almost the same as that of the original orange peel within one year and is far better than that of the dried orange peel treated by a conventional method; and the color is brighter than that of thelatter. Therefore, the market competitiveness of related products is improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for improving the fragrance and color of tangerine peel. Background technique [0002] Chenpi is the dry ripe pericarp of Rutaceae plant orange (Citrus reticulata Blanco) and its cultivars. Tangerine peel has high medicinal value, and is also a traditional spice and seasoning product. It has enjoyed a high reputation since the Song Dynasty in my country. As a medicine, it has the effects of regulating qi and invigorating the spleen, drying dampness and resolving phlegm; as an ingredient, it has a refreshing, refreshing, sweet and sour taste. [0003] Xinhui tangerine peel is a special product in Xinhui District, Jiangmen City, Guangdong Province, and it is also a product of China's National Geographical Indication. On October 25, 2006, the former AQSIQ approved the protection of geographical indication products for "Xinhui Chenpi". Xinhui tangerine peel is called "Guang Chenpi" to...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L19/00A23L27/10
CPCA23L19/07A23L27/10A23L5/10
Inventor 区柏余
Owner 江门丽宫国际食品股份有限公司
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