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Debittering method for citrus fruits

A citrus and debittering technology, used in food ingredients as taste improvers, food ingredients as taste improvers, acid-containing food ingredients, etc., can solve problems such as unacceptable and unpleasant bitter tastes by consumers, and achieve practical technical means. , Detoxification effect is obvious, the effect of debittering a wide range

Pending Publication Date: 2020-04-28
王绪模 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using this kind of fruit to process food such as fruit juice, preserved fruit, jam, etc., because some naturally occurring non-bitter precursor substances are converted into bitter substances during the processing process, the product will produce unpleasant bitterness, which is unacceptable to consumers. Therefore, During the processing of citrus fruits, debittering is an important issue. The source of bitterness is mainly two types of substances, one is naringin, and the other is limonin analogues. There are many debittering methods reported publicly. There are mainly ion resin exchange methods, enzymatic hydrolysis and embedding methods, etc., but these methods are not enough.

Method used

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  • Debittering method for citrus fruits
  • Debittering method for citrus fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The raw material fruit is pomelo, the pomelo is peeled and the fruit grains are separated, and the peel is diced. Soak the pulp or peel with a weight concentration of 0.5% sodium bicarbonate solution, the weight of the sodium bicarbonate solution is 1.5 times the weight of the peel or pulp, heat to 30 degrees and stir gently for 3 minutes, pour it into the filter tank, filter To dilute the lye; add 2.5 times the weight of pulp or peel diced hot water at 60 degrees to the filter tank, rinse for 8 minutes, and pour off the excess hot water; then use a weight concentration of 1% citric acid solution to neutralize, the weight of the acid solution It is 1.5 times the weight of the pulp or peel, heated to 85 degrees, poured the debittered pulp or peel into it, stirred slightly for 15 minutes, and finally blended, sterilized, and packaged.

[0037] The diced peel is debittered as described above. The change of naringin content in naringin diced before and after debittering wa...

Embodiment 2

[0039] The raw material fruit is pomelo, the pomelo is peeled and the fruit grains are separated, and the peel is diced. Soak the fruit grains or peels in a sodium bicarbonate solution with a weight concentration of 0.05%. The weight of the sodium bicarbonate solution is twice the weight of the peels or pulp, heat to 65 degrees and stir gently for 18 minutes, then pour it into a filter tank. Filter out the dilute lye; add 2 times the weight of pulp or diced peel of hot water at 90 degrees to the filter tank, rinse for 3 minutes, and pour off the excess hot water; then neutralize with a citric acid solution with a weight concentration of 0.05%. It is twice the weight of the pulp or peel, heated to 45 degrees, poured the debittered pulp or peel into it, stirred slightly for 3 minutes, and finally blended, sterilized, and packaged.

Embodiment 3

[0041] The raw material fruit is pomelo, the pomelo is peeled and the fruit grains are separated, and the peel is diced. Soak the fruit grains or pulp in a sodium bicarbonate solution with a weight concentration of 0.25%. The weight of the sodium bicarbonate solution is 1.8 times the weight of the peel or pulp, heat to 50 degrees and stir gently for 13 minutes, pour it into a filter tank, filter To dilute the lye; add 2.2 times the hot water of the pulp or peel weight of 80 degrees in the filter tank, rinse for 5 minutes, and pour off the excess hot water; then use a weight concentration of 0.5% citric acid solution to neutralize, and the weight of the acid solution is 1.8 times the weight of the pulp or peel, heated to 60 degrees, pour the debittered pulp or peel into it, stir gently for 7 minutes, and finally blend, sterilize and pack.

[0042] After the pomelo fruit has been debittered according to the above method, the pomelo drink made by adding appropriate amount of whit...

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Abstract

The invention discloses a debittering method for citrus fruits. The debittering method comprises the following steps of (1) performing debittering with a dilute alkali solution, wherein a raw materialis soaked with the alkali solution of which the weight concentration is 0.05-0.5%, the weight of the alkali solution is 1.5-2 times the weight of the raw material, temperature is 30-65 DEG C, and soaking duration is 3-18 minutes; (2) rinsing products with hot water, wherein the temperature of the water is 60-90 DEG C, the weight of the water is 2-2.5 times the weight of the raw material, and therinsing duration is 3-8 minutes; and (3) performing neutralization with an acid solution, wherein the acid solution of which the weight concentration is 0.05-1% is used, the weight of the acid solution is 1.5-2 times the weight of the raw material, temperature is 45-85 DEG C, and soaking duration is 3-15 minutes. The debittering method has an obvious debittering effect, and a wide debittering range.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural by-products, and relates to a method for debittering citrus fruits. Background technique [0002] Citrus fruits mainly include sweet orange, grapefruit, lemon and so on. When this kind of fruit is used to process food such as fruit juice, preserved fruit, jam, etc., some naturally occurring non-bitter precursor substances are converted into bitter substances during the processing, resulting in an unpleasant bitter taste in the product, which is unacceptable to consumers. Therefore, During the processing of citrus fruits, debittering is an important issue. The source of bitterness is mainly two types of substances, one is naringin, and the other is limonin analogues. There are many debittering methods reported publicly There are mainly ion resin exchange method, enzymatic hydrolysis method and embedding method, etc., but these methods are all insufficient. Contents of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20
CPCA23L5/276A23L5/27A23V2002/00A23V2200/16A23V2200/14A23V2250/022A23V2250/032A23V2250/044A23V2250/02A23V2250/1578A23V2250/1618A23V2250/1614
Inventor 王绪模李鸿
Owner 王绪模