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Preparation method of fermented pericarpium citri reticulatae, product and application

A kind of tangerine peel, post-fermentation technology, applied in the field of preparation of fermented tangerine peel

Pending Publication Date: 2021-11-05
SOUTH CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because tangerine peel has the function of improving the stomach, it is widely used in beverages for invigorating the stomach and eliminating food, especially tangerine peel Pu'er tea, but there is no report on the fermented beverage of tangerine peel as a single raw material

Method used

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  • Preparation method of fermented pericarpium citri reticulatae, product and application
  • Preparation method of fermented pericarpium citri reticulatae, product and application
  • Preparation method of fermented pericarpium citri reticulatae, product and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation of fermented tangerine peel comprises the following steps:

[0034] (1) Obtaining Saccharomyces coronoides: Put Fuzhuan tea in a flowering room with a temperature of 28° C. and a humidity of 75% to ferment for 32 days to produce Saccharomyces coronoides, and grind the fermented Fuzhuan tea into powder;

[0035] (2) orange peel treatment: get 100g Guangdong Xinhui orange peel, cut into strips with a width of 2cm, add 75g distilled water to make the tide water 75wt%;

[0036] (3) Sterilization: place the tangerine peel obtained in step (2) after adding water and moistening it into a high-pressure steam sterilizer and sterilize it at 121° C. for 20 minutes;

[0037] (4) Inoculation and fermentation: add 0.2 g of Fuzhuan brick tea powder obtained in step (1) to the sterilized tangerine peel in step (3), and then place it at 30° C. for 14 days of fermentation;

[0038] (5) drying the fermented tangerine peel in step (4) at 40°C.

Embodiment 2

[0040] The preparation of fermented tangerine peel, the steps are as follows:

[0041](1) Obtaining Saccharomyces coronoides: Put Fuzhuan tea in a flowering room with a temperature of 30° C. and a humidity of 80% to ferment for 28 days to produce Saccharomyces coronoides, and grind the fermented Fuzhuan tea into powder;

[0042] (2) orange peel treatment: get 100g Guangdong Xinhui orange peel, cut into strips with a width of 2cm, add 95g distilled water, make its tide water 95wt%;

[0043] (3) Sterilization: place the tangerine peel obtained in step (2) after adding water and moistening it into a high-pressure steam sterilizer and sterilize it at 121° C. for 20 minutes;

[0044] (4) Inoculation and fermentation: add 1.0 g of Fuzhuan brick tea powder obtained in step (1) to the sterilized tangerine peel in step (3), and then place it at 25° C. for 16 days of fermentation;

[0045] (5) drying the fermented tangerine peel in step (4) at 32°C.

Embodiment 3

[0047] The preparation of fermented tangerine peel comprises the following steps:

[0048] (1) Obtaining Saccharomyces coronoidis: placing Fuzhuan tea in a flowering room with a temperature of 30°C and a humidity of 75% to ferment for 30 days to produce Saccharomyces coronoidis, and grinding the fermented Fuzhuan tea into powder;

[0049] (2) Tangerine peel treatment: get 100g Guangdong Xinhui orange peel, cut into strips with a width of 2cm, add 85g distilled water to make the tide water 85wt%;

[0050] (3) Sterilization: place the tangerine peel obtained in step (2) after adding water and moistening it into a high-pressure steam sterilizer and sterilize it at 121° C. for 20 minutes;

[0051] (4) Inoculation and fermentation: add 1.5 g of Fuzhuan brick tea powder obtained in step (1) to the sterilized tangerine peel in step (3), and then place it at 35° C. for fermentation and cultivation for 12 days;

[0052] (5) drying the fermented tangerine peel in step (4) at 42°C.

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Abstract

The invention discloses a preparation method of fermented pericarpium citri reticulatae, a product and application, and belongs to the technical field of tea processing. Water is added into pericarpium citri reticulatae, eurotium cristatum is added for fermentation after sterilization treatment, and the fermented pericarpium citri reticulatae is obtained. According to the preparation method, the eurotium cristatum is used as a fermentation strain to ferment the pericarpium citri reticulatae, in the obtained fermented pericarpium citri reticulatae, the content of important pericarpium citri reticulatae flavonoid substances such as hesperidin, nobiletin, 7-methoxyflavone and tangeretin is high, and the variety of aroma substances is remarkably increased and reaches 125. The fermented pericarpium citri reticulatae prepared by the method can be independently used as a raw material for preparing a fermented beverage with excellent flavor and health-care effect.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method, product and application of fermented tangerine peel. Background technique [0002] Chenpi (Citri Reticulatae Pericarpium, CRP) is the dry and mature peel of Citrus reticulata Blanco and its cultivars. It is a traditional Chinese medicinal material and a food material for both medicine and food. Tangerine peel is divided into citrus green peel (green yellow peel), reddish peel (yellow peel) and red peel (red peel) according to different harvesting and processing times. In terms of citrus varieties, the main cultivars used for tangerine peel are tea branch citrus (Guang tangerine peel), Wenzhou tangerine (Zhejiang tangerine peel), early orange (Zhejiang tangerine peel), Fuju (Jian tangerine peel), Chuanju (Sichuan tangerine peel), Dahongpao (Sichuan tangerine peel), Nanfeng tangerine (Gan tangerine peel), etc. Chenpi is best produced in Gu...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23L2/38
CPCA23F3/34A23L2/382
Inventor 黄亚辉张旭曾小羊林木勤胡海娥
Owner SOUTH CHINA AGRI UNIV
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