Antioxidative Citrus maxima (Burm) Merr. whole fruit powder for promoting digestion of intestines and stomach, and preparation method of antioxidative Citrus maxima (Burm) Merr. whole fruit powder

An anti-oxidation, grapefruit technology, applied in the direction of bacteria used in food preparation, the function of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of waste of resources, poor digestion of cellulose powder, complicated and complicated preparation steps, etc. Achieve the effect of maintaining antioxidant properties, improving free radical scavenging rate, and high digestibility

Pending Publication Date: 2022-01-21
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention improves the comprehensive utilization rate of grapefruit processing, but its preparation steps are cumbersome and complicated, and cannot make good use of grapefruit seeds, so the utilization rate needs to be improved
[0004] Pomelo processing is mainly based on pulp or pomelo peel processing products. The pomelo fruit residue waste generated during the processing process includes pomelo capsules, pomelo seeds and pomelo peel crude fiber, which not only pollutes the environment, but also causes a great waste of resources. Nutrients are not effective. use
Moreover, due to the impact of the crude fiber of pomelo peel, the traditional cellulose powder prepared from pomelo peel is not easy to digest, which is also one of the important factors that limit the full utilization of the remaining components other than pomelo pulp.

Method used

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  • Antioxidative Citrus maxima (Burm) Merr. whole fruit powder for promoting digestion of intestines and stomach, and preparation method of antioxidative Citrus maxima (Burm) Merr. whole fruit powder
  • Antioxidative Citrus maxima (Burm) Merr. whole fruit powder for promoting digestion of intestines and stomach, and preparation method of antioxidative Citrus maxima (Burm) Merr. whole fruit powder
  • Antioxidative Citrus maxima (Burm) Merr. whole fruit powder for promoting digestion of intestines and stomach, and preparation method of antioxidative Citrus maxima (Burm) Merr. whole fruit powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing antioxidant whole grapefruit fruit powder for promoting gastrointestinal digestion, comprising the following steps:

[0031] Step 1): Pretreatment: Use salt grains to scrub the surface of fresh pomelo smooth, then rinse it with clean water, cut into pomelo pieces with a thickness of no more than 2cm, add color-protecting solution and soak for 4 minutes; color-protecting agent solution consists of food-grade baking soda , white sugar, maltose cyclodextrin, and drinking water are mixed in a mass ratio of 4:2:2:1200;

[0032] Step 2): Fermentation: Take out the pomelo pieces, dip the surface of the pomelo pieces with white sugar with a thickness of 2-3mm and a particle size of 0.14-2.5mm, spread them in the storage tank, and add the compound bacterial enzyme solution to submerge the pomelo in the storage tank 2cm above the top of the block, seal the storage tank, and ferment for 25 days in a cool and ventilated place at 20-30°C; wherein, the mass rat...

Embodiment 2

[0039] A method for preparing antioxidant whole grapefruit fruit powder for promoting gastrointestinal digestion, comprising the following steps:

[0040] Step 1): Pretreatment: Use salt grains to scrub the surface of fresh pomelo smooth, then rinse it with clean water, cut into pomelo pieces with a thickness of no more than 2cm, add color-protecting solution and soak for 3 minutes; color-protecting agent solution consists of food-grade baking soda , sugar, maltose cyclodextrin, and drinking water are mixed in a mass ratio of 5:3:5:1000;

[0041] Step 2): Fermentation: Take out the pomelo pieces, dip the surface of the pomelo pieces with white sugar with a thickness of 2-3mm and a particle size of 0.14-2.5mm, spread them in the storage tank, and add the compound bacterial enzyme solution to submerge the pomelo in the storage tank 2CM above the top of the block, seal the storage tank, and ferment for 20 days in a cool and ventilated place at 20-30°C; among them, the mass ratio ...

Embodiment 3

[0048] A method for preparing antioxidant whole grapefruit fruit powder for promoting gastrointestinal digestion, comprising the following steps:

[0049] Step 1): Pretreatment: Use salt grains to scrub the surface of fresh pomelo smooth, then rinse it with clean water, cut into pomelo pieces with a thickness of no more than 2cm, add color-protecting solution and soak for 5 minutes; color-protecting agent solution consists of food-grade baking soda , white sugar, maltose cyclodextrin, and drinking water are mixed in a mass ratio of 6:4:4:1500;

[0050] Step 2): Fermentation: Take out the pomelo pieces, dip the surface of the pomelo pieces with white sugar with a thickness of 2-3mm and a particle size of 0.14-2.5mm, spread them in the storage tank, and add the compound bacterial enzyme solution to submerge the pomelo in the storage tank 2cm above the top of the block, seal the storage tank, and ferment in a cool and ventilated place at 20-30°C for 25 days; among them, the mass ...

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Abstract

The invention discloses an antioxidative Citrus maxima (Burm) Merr. whole fruit powder for promoting digestion of intestines and stomach, and a preparation method of the antioxidative Citrus maxima (Burm) Merr. whole fruit powder. The preparation method comprises the following steps of cleaning Citrus maxima (Burm) Merr., cutting the Citrus maxima (Burm) Merr. into Citrus maxima (Burm) Merr. blocks, soaking the Citrus maxima (Burm) Merr. blocks in a color protection solution, coating the surfaces of the Citrus maxima (Burm) Merr. blocks with granulated sugar, laying the Citrus maxima (Burm) Merr. blocks in a storage tank layer by layer, adding a compound bacterium enzyme solution, sealing the storage tank, fermenting the Citrus maxima (Burm) Merr. blocks in a cool and ventilated place for 20-30 days, and filtering the Citrus maxima (Burm) Merr. blocks to obtain Citrus maxima (Burm) Merr. fermentation liquid and Citrus maxima (Burm) Merr. residues; transferring the Citrus maxima (Burm) Merr. fermentation liquid into a vacuum container, carrying out freeze drying to obtain Citrus maxima (Burm) Merr. fermentation powder; after the Citrus maxima (Burm) Merr. residues are dried twice, quickly transferring the dried Citrus maxima (Burm) Merr. residues into the vacuum container, and carrying out freeze drying to obtain dried Citrus maxima (Burm) Merr.; and mixing the dried Citrus maxima (Burm) Merr. and the Citrus maxima (Burm) Merr. fermentation powder, and carrying out superfine grinding and sieving to obtain the Citrus maxima (Burm) Merr. whole fruit powder. The preparation method has a simple technology, whole-fruit processing of the Citrus maxima (Burm) Merr. is achieved, the comprehensive utilization rate of the Citrus maxima (Burm) Merr. is increased, effective conversion of all components of the Citrus maxima (Burm) Merr. is achieved, the digestible degree of the obtained Citrus maxima (Burm) Merr. whole fruit powder is high, the polyphenol substance release amount and the free radical scavenging rate of the powder are remarkably increased, and the oxidation resistance of bioactive substances is effectively kept.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an antioxidant whole pomelo fruit powder for promoting gastrointestinal digestion and a preparation method thereof. Background technique [0002] Grapefruit is a fruit of the citrus genus of Rutaceae. It is a common fruit in people’s daily life. As a functional health-care fruit, the pomelo pulp and peel have extremely high dietary fiber content, and the fiber content in pomelo peel reaches 18%. There are as many as 17 kinds of amino acids in pomelo, and the essential amino acids account for about 50% of the total amino acid content, especially the highest content of aspartic acid. Grapefruit pulp contains more than 10 kinds of essential trace elements such as magnesium, calcium, copper, iron, aluminum, titanium, manganese, vanadium, phosphorus and chlorine, and magnesium, calcium and copper are higher than other fruits. It is rich in active substances, among which polyphenol comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23L29/00A23L5/41
CPCA23L19/01A23L33/00A23L29/06A23L29/065A23L5/41A23V2002/00A23V2400/157A23V2400/113A23V2400/175A23V2400/169A23V2400/517A23V2400/519A23V2400/531A23V2400/533A23V2200/32A23V2200/30A23V2200/048A23V2250/1614A23V2250/5112A23V2250/636A23V2250/5026A23V2300/10A23V2300/20A23V2250/76A23V2250/61A23V2250/1842A23V2250/1618A23V2250/16
Inventor 刘东杰刘袆帆王琴谢曦陈玮
Owner ZHONGKAI UNIV OF AGRI & ENG
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