Flavor-enhanced citrus pulp powder as well as preparation method and application thereof
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A technology for pulp powder and citrus, applied in the field of food processing, can solve the problems such as the loss of flavor of citrus pulp powder, and achieve the effects of enhancing or modifying the flavor of food, broad application value and market prospect.
Pending Publication Date: 2021-12-24
BEIJING INDAL TECH RES INST
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[0003] But above-mentioned report is only limited to improving the stability and mouthfeel of food and drink to the use purpose of citrus pulp, citrus fiber
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Embodiment 1
[0030] In this embodiment, sweet orange juice is used as a raw material to prepare flavor-enhancing sweet orange pulp powder. The specific method is as follows:
[0031] Step 1, sweet orange juice pretreatment
[0032] After the sweet orange juice is filtered through a 0.4mm filter to remove the large-sized sweet orange pulp, it is then centrifuged at 8000rpm / min to obtain the remaining sweet orange pulp, and the sweet orange pulp is re-dispersed in water to remove the soluble sugar adhering to the surface of the pulp. Then centrifuge again, repeat the steps of dispersing and centrifuging twice, and finally obtain sweet orange pulp without soluble sugar, and then adopt a freeze-drying method to obtain sweet orange pulp powder.
[0033] Detected by gas chromatography-mass spectrometry, the main non-volatile component content in the sweet orange pulp powder obtained by the pretreatment of step 1 is shown in Table 1, and its microstructure under a scanning electron microscope is ...
Embodiment 2
[0043] In this embodiment, tangerine fruit juice is used as raw material to prepare tangerine pulp powder with enhanced flavor. The specific method is as follows:
[0044] Step 1, pretreatment of tangerine juice
[0045] After the tangerine juice is filtered through a 0.4mm filter to remove the large-sized tangerine pulp, it is centrifuged at 10,000rpm / min to obtain the remaining tangerine pulp, and the tangerine pulp is re-dispersed in water to remove the soluble sugar adhering to the surface of the tangerine pulp , and centrifuged again, so that through three times of dispersion and centrifugation steps, tangerine pulp without soluble sugar was obtained, and then freeze-drying method was used to obtain tangerine pulp powder.
[0046] Detected by gas chromatography-mass spectrometry, the content of main non-volatile components in the tangerine pulp powder obtained from the pretreatment in step 1 is shown in Table 3, and its microstructure under a scanning electron microscope ...
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Abstract
The invention provides flavor-enhanced citrus pulp powder and a preparation method and application thereof. The preparation method includes the steps that after large-particle-size citrus pulp is filtered out from citrus juice through a filter screen, the remaining citrus pulp is obtained through centrifugation, the citrus pulp is dispersed in water again to remove soluble sugar attached to the surface of the pulp, then centrifugal treatment is conducted again, the steps of dispersing and centrifuging are repeated, the citrus pulp without soluble sugar is finally obtained, and the flavor-enhanced citrus pulp powder is obtained by drying, the citrus pulp powder obtained in the step 1 and the natural citrus essential oil are placed in a closed space at the same time, the citrus pulp powder does not make direct contact with the natural citrus essential oil, the citrus pulp powder is taken out after standing is conducted for 1-24 hours, and the flavor-enhanced citrus pulp powder is obtained. According to the present invention, the physical structure of the citrus pulp, which is formed by cross-linking different macromolecules and has rich wrinkles and gaps, is utilized, and the natural citrus essential oil is indirectly adsorbed so as to significantly enhance the citrus flavor.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to flavor-enhancing citrus pulp powder, a preparation method and application thereof. Background technique [0002] Citrus pulp powder and citrus fiber powder are widely used in food, such as in beverages, yogurt, biscuits, and health food. CN103651787B discloses a low-fat yogurt with improved mouthfeel and a production method thereof. In the low-fat yogurt, by weight, the amount of citrus fiber added is 0.05% to 0.12%, and the amount of modified starch added is 0.15% to 0.6%, and The ratio of added citrus fiber to modified starch is 1:3-1:5. Among them, a certain proportion of citrus fiber is added to improve the taste and state of the low-fat yogurt and maintain the good stability of the low-fat yogurt. CN102389147B discloses a fruit-flavored solid beverage. A citrus fiber is added to the fruit-flavored solid beverage, so that the solid beverage has a real fr...
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