Preparation method of Xinhui dried orange peel yoghourt embedded with medicinal and edible aromatic substances

Abstract

The invention discloses a preparation method of Xinhui dried orange peel yoghourt embedded with medicinal and edible aromatic substances, which comprises the following steps of: extracting a Xinhui dried orange peel raw material by using a unique annular structure of beta-cyclodextrin (beta-CD), and embedding rich aromatic substances and main nutritional ingredients with high medicinal and edible values in dried orange peel through a molecular enveloping technology; the high-quality Xinhui pericarpium citri reticulatae concentrated solution is obtained, the Xinhui pericarpium citri reticulatae yoghourt product is prepared from the obtained Xinhui pericarpium citri reticulatae extracted concentrated solution, and the prepared Xinhui pericarpium citri reticulatae yoghourt product is smooth and fine in taste, has the unique flavor of pericarpium citri reticulatae and has the effects of regulating qi, strengthening the spleen, promoting appetite and helping digestion.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, and in particular to a method for preparing Xinhui tangerine peel yogurt embedded with aromatic substances of the same origin as medicine and food. Background Art

[0002] Xinhui dried tangerine peel, a food and medicine, has unique aromatic substances and volatile oils (essential oils), flavonoids, limonoids, alkaloids, polysaccharides, trace elements, carotenoids, vitamin B1, vitamin C, protein, pectin, and dietary fiber. These substances can provide the human body with necessary nutrients. For example, the volatile oil contained in Xinhui dried tangerine peel has a mild stimulating effect on the gastrointestinal tract, which can promote the secretion of digestive juices, eliminate gas accumulation in the intestines, and play the role of aromatic stomach and expelling wind. Flavonoids have the effects of regulating human functions, preventing cardiovascular and cerebrovascular diseases, and anti-oxidation. Limonoids have multiple effects such as anti-tumor, anti-viral, analgesic, anti-inflammatory, and hypnotic. Pectin and dietary fiber have good effects on regulating the stomach, protecting the skin, delaying aging, and improving cardiovascular and cerebrovascular diseases.

[0003] Yogurt is a very popular dairy product in the market, but there is still a lack of yogurt products combined with Xinhui dried tangerine peel. In addition, the application of molecular embedding technology in food, beverage and biopharmaceuticals at home and abroad is only theoretical, and it is rarely used in industrial, commercial and refined products. There is no yogurt product combined with Xinhui dried tangerine peel produced by molecular embedding technology, which has huge room for innovation. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention aims to provide a method for preparing Xinhui tangerine peel yogurt that embeds aromatic substances that are both medicinal and edible.

[0005] In order to achieve the above object, the present invention adopts the following technical solution:

[0006] A preparation method of Xinhui tangerine peel yogurt embedded with medicinal and edible aromatic substances comprises the following steps:

[0007] S1, putting the Xinhui dried orange peel pre-treated into granules into a vacuum extraction tank, and injecting 75° C. pure water into the vacuum extraction tank;

[0008] S2, add β-cyclodextrin to the vacuum extraction tank; start the agitator, stir the materials in the vacuum extraction tank under the condition that the central temperature of the vacuum extraction tank is 70°C-73°C, and make the Xinhui dried tangerine peel and β-cyclodextrin fully and evenly merge by stirring; after the stirring is completed, stop the agitator, start the vacuum pump, the pressure is controlled at 0.3PMa-0.4PMa, the central temperature of the vacuum extraction tank continues to be maintained at 70°C-73°C, and the fused Xinhui dried tangerine peel and β-cyclodextrin are processed for 35min-40min to obtain the Xinhui dried tangerine peel extract after the envelope;

[0009] S3, vacuum concentrating the Xinhui tangerine peel extract obtained in step S2 at a temperature of 60° C.-65° C. for 45 min-60 min to obtain a Xinhui tangerine peel concentrate;

[0010] S4, using the Xinhui dried tangerine peel concentrated liquid prepared in step S3 and yogurt raw materials to prepare the Xinhui dried tangerine peel yogurt product.

[0011] As one of the implementation schemes, the specific process of step S4 is: white molasses syrup, milk powder and oligofructose are mixed and stirred to obtain a mixed solution to be fermented, and then the mixed solution is homogenized and sterilized once, and then a starter is added for inoculation and fermentation, and then the Xinhui tangerine peel concentrate of step S3 is added to the fermented product to obtain a fermented Xinhui tangerine peel yogurt semi-finished mixed solution, and then a second homogenization and a second sterilization are performed in sequence, and finally filling is performed to obtain a fermented Xinhui tangerine peel yogurt product.

[0012] Furthermore, white syrup, milk powder and oligofructose are stirred in a mixing tank, the stirring time is 10 minutes, and the stirring temperature is room temperature; the temperature of the first homogenization is 55°C-60°C, and the working pressure is 20PMa-25PMa; the first sterilization adopts pasteurization, the temperature is 80°C-85°C, and the time is 6s; the starter is a lactic acid starter; the temperature of the second homogenization is 55°C-60°C, and the working pressure is 20PMa-25PMa; the temperature of the second sterilization is 105°C-110°C, and the time is 15s; the filling temperature is 18°C-20°C.

[0013] Furthermore, in step S4, the Xinhui tangerine peel concentrate of step S3 is added to the fermented product, and auxiliary materials are added; the auxiliary materials include concentrated lemon juice, concentrated hawthorn juice, concentrated wolfberry juice, concentrated red date juice, concentrated strawberry juice, concentrated pineapple juice, concentrated blueberry juice, concentrated pomegranate juice, concentrated cherry juice, concentrated orange juice, concentrated citrus juice, concentrated green mandarin orange juice, barley malt juice, chicken gizzard lining extract, polygonatum sibiricum extract, poria extract, coix seed extract, food additives, citric acid, lactic acid, sodium citrate, sucralose, and one or more of food flavors.

[0014] As another implementation scheme, the specific process of step S4 is: mix the white syrup, milk powder, oligofructose, highly concentrated lactic acid bacteria fermented beverage concentrate and the Xinhui tangerine peel concentrated liquid obtained in step S3 to obtain a formulated Xinhui tangerine peel yogurt semi-finished mixed liquid; then homogenize and sterilize the formulated Xinhui tangerine peel yogurt semi-finished mixed liquid in turn and then fill it to obtain a formulated Xinhui tangerine peel yogurt product.

[0015] Furthermore, white syrup, milk powder, oligofructose, highly concentrated lactic acid bacteria fermented beverage stock solution and the Xinhui tangerine peel concentrate obtained in step S3 are stirred in a modulation tank, the stirring time is 10 minutes, and the center temperature of the modulation tank is controlled at 60°C-63°C; the homogenization temperature is 55°C-60°C, and the working pressure is 20PMa-25PMa; the sterilization temperature is 105°C-110°C, and the time is 15 seconds; and the filling temperature is 18°C-20°C.

[0016] Furthermore, in step S4, white molasses, milk powder, oligofructose, highly concentrated lactic acid bacteria fermented beverage stock solution, the Xinhui tangerine peel concentrate obtained in step S3 and auxiliary materials are mixed; the auxiliary materials include concentrated lemon juice, concentrated hawthorn juice, concentrated wolfberry juice, concentrated red date juice, concentrated strawberry juice, concentrated pineapple juice, concentrated blueberry juice, concentrated pomegranate juice, concentrated cherry juice, concentrated orange juice, concentrated citrus juice, concentrated green mandarin juice, barley malt juice, chicken gizzard lining extract, polygonatum extract, poria extract, coix seed extract, food additives, citric acid, lactic acid, sodium citrate, sucralose, and one or more of food flavors.

[0017] As a preferred solution, in step S2, the β-cyclodextrin to be added is firstly stirred and dissolved with 45° C. warm water, and then added into the vacuum extraction tank.

[0018] As a preferred embodiment, 300-500 g of β-cyclodextrin is added to every 100 kg of Xinhui dried tangerine peel.

[0019] The invention also provides a Xinhui tangerine peel yogurt prepared by the preparation method.

[0020] The invention has the beneficial effects that: the invention utilizes the unique ring structure of beta-cyclodextrin (beta-CD) to extract the aromatic substances and main nutritional components with high medicinal and edible homology value in the Xinhui tangerine peel by molecular enveloping technology, such as flavonoids, limonoids, alkaloids, polysaccharides, trace elements, carotenoids, vitamin B1, vitamin C, etc., in the Xinhui tangerine peel raw material, thereby increasing the stability, solubility, sustained release, emulsification, antioxidant, anti-decomposition, heat preservation and moisture resistance of the encapsulated substances, and can also mask the bitterness and miscellaneous taste in the Xinhui tangerine peel, overcome the technical difficulties that the aromatic substances in the Xinhui tangerine peel extract are easy to volatilize and the valuable nutritional and medicinal components of flavonoids and limonoids are easy to lose, so that high-quality Xinhui tangerine peel concentrate can be obtained, and the Xinhui tangerine peel concentrate is used to prepare yogurt products, so that the prepared Xinhui tangerine peel yogurt products have a smooth and delicate taste, have the unique flavor of tangerine peel, and have the effects of regulating qi and strengthening the spleen, and stimulating appetite and digestion. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Schematic diagram of the enveloping process in Example 1 of the present invention. DETAILED DESCRIPTION

[0022] The present invention will be further described below in conjunction with the accompanying drawings. It should be noted that this embodiment is based on the technical solution and provides a detailed implementation method and specific operation process, but the protection scope of the present invention is not limited to this embodiment.

[0023] Example 1

[0024] This embodiment provides a method for preparing Xinhui tangerine peel yogurt embedding medicinal and edible aromatic substances, comprising the following steps:

[0025] S1. Put the Xinhui dried tangerine peel pre-treated into granules into a vacuum extraction tank, and inject RO water (pure water) at 75° C. into the vacuum extraction tank.

[0026] S2, such as Figure 1 As shown, add β-cyclodextrin to the vacuum extraction tank; start the agitator, stir the materials in the vacuum extraction tank under the condition that the central temperature of the vacuum extraction tank is 70°C, and make the Xinhui tangerine peel and β-cyclodextrin fully and evenly blended by stirring; after the stirring is completed, stop the agitator, start the vacuum pump, control the pressure at 0.3PMa, and continue to maintain the central temperature of the vacuum extraction tank at 70°C. Treat the fused Xinhui tangerine peel and β-cyclodextrin for 35 minutes to obtain the enveloped Xinhui tangerine peel extract. Take 15mL from the vacuum tank sampling valve for comparison with the specimen, and the envelope termination time is when the taste is consistent.

[0027] Add 300g of β-cyclodextrin to every 100kg of Xinhui dried orange peel, stir and dissolve the β-cyclodextrin in 45°C warm water, and then add it to the vacuum extraction tank.

[0028] S3. Vacuum concentrate the Xinhui tangerine peel extract obtained in step S2 at 60° C. for 45 min to obtain Xinhui tangerine peel concentrate.

[0029] S4, using the Xinhui dried tangerine peel concentrated liquid prepared in step S3 and yogurt raw materials to prepare the Xinhui dried tangerine peel yogurt product.

[0030] In this embodiment, in step S4, 4.5 parts of white syrup, 4.5 parts of imported New Zealand milk powder, 1.5 parts of highly concentrated lactic acid bacteria fermented beverage stock solution, 5 parts of oligofructose, 0.1 parts of Xinhui tangerine peel concentrate, 1.8 parts of concentrated lemon juice, 2 parts of food additives (sodium carboxymethyl cellulose, gellan gum, xanthan gum), 0.2 parts of citric acid, 0.1 parts of lactic acid, 0.05 parts of sodium citrate, 0.001 parts of sucralose, and 0.35 parts of food flavors are added to a modulation tank, and then RO water is added to make the volume to 1000L, the agitator is turned on, the stirring time is 10min, and the center temperature of the modulation tank is controlled at 60°C to obtain a prepared Xinhui tangerine peel yogurt semi-finished mixed liquid.

[0031] Then the mixture was homogenized at a temperature of 55°C and a working pressure of 20PMa, and then sterilized at a temperature of 105°C for 15s. Finally, the mixture was filled by cold filling process at a filling temperature of 18°C ​​and a rate of 400 bottles / min to obtain the formulated Xinhui tangerine peel yogurt.

[0032] Example 2

[0033] This embodiment provides a method for preparing Xinhui tangerine peel yogurt embedding medicinal and edible aromatic substances, comprising the following steps:

[0034] S1. Put the Xinhui dried tangerine peel pre-treated into granules into a vacuum extraction tank, and inject RO water (pure water) at 75° C. into the vacuum extraction tank.

[0035] S2, such as Figure 1 As shown, add β-cyclodextrin to the vacuum extraction tank; start the agitator, stir the materials in the vacuum extraction tank under the condition that the central temperature of the vacuum extraction tank is 73°C, and make the Xinhui tangerine peel and β-cyclodextrin fully and evenly blended by stirring; after the stirring is completed, stop the agitator, start the vacuum pump, control the pressure at 0.3PMa-0.4PMa, and keep the central temperature of the vacuum extraction tank at 73°C. Treat the fused Xinhui tangerine peel and β-cyclodextrin for 40 minutes to obtain the enveloped Xinhui tangerine peel extract. Take 20mL from the vacuum tank sampling valve for comparison with the specimen, and the envelope termination time is when the taste is consistent.

[0036] Add 500g of β-cyclodextrin to every 100kg of Xinhui dried orange peel, stir and dissolve the β-cyclodextrin in 45°C warm water, and then add it to the vacuum extraction tank.

[0037] S3. The Xinhui dried tangerine peel extract obtained in step S2 is concentrated in vacuo at 65° C. for 60 min to obtain Xinhui dried tangerine peel concentrate.

[0038] S4, using the Xinhui dried tangerine peel concentrated liquid prepared in step S3 and yogurt raw materials to prepare the Xinhui dried tangerine peel yogurt product.

[0039] The specific process of step S4 is:

[0040] Add 8 parts of white sugar syrup, 6.5 parts of imported New Zealand milk powder and 8 parts of oligofructose into the mixing tank, start the mixing tank agitator, stir for 10 minutes at room temperature, and obtain a mixed solution ready for fermentation. Then homogenize and sterilize the mixed solution once, and then add the starter for inoculation and fermentation. The temperature of the first homogenization is 60°C and the working pressure is 25PMa; the first sterilization adopts pasteurization at a temperature of 85°C and a time of 6s; the starter is a lactic acid starter.

[0041] Subsequently, 0.3 parts of Xinhui tangerine peel concentrate, 5 parts of concentrated lemon juice, 0.5 parts of food additives (sodium carboxymethyl cellulose, gellan gum, xanthan gum), 0.35 parts of citric acid, 0.2 parts of lactic acid, 0.15 parts of sodium citrate, 0.0015 parts of sucralose and 0.55 parts of food flavoring were added to the fermented product, and RO water was added to make the volume to 1000 L, the agitator of the modulation tank was turned on, the stirring time was 10 minutes, and the center temperature of the modulation tank was controlled at 63°C to obtain a fermented Xinhui tangerine peel yogurt semi-finished product mixed liquid.

[0042] The fermented Xinhui tangerine peel yogurt semi-finished product mixture was subjected to secondary homogenization and secondary sterilization in sequence, and finally filled to obtain the fermented Xinhui tangerine peel yogurt product. The secondary homogenization temperature was 60°C and the working pressure was 25PMa; the secondary sterilization temperature was 110°C and the time was 15s; the filling temperature was 20°C.

[0043] Example 3

[0044] This embodiment provides a method for preparing Xinhui tangerine peel yogurt embedded with aromatic substances of both medicinal and edible origin, wherein steps S1-S3 are the same as those in embodiment 1, and the main difference is that the specific process of step S4 is as follows:

[0045] 8 parts of white sugar syrup, 6.5 parts of imported New Zealand milk powder, 5 parts of highly concentrated lactic acid bacteria fermented beverage stock solution, 8 parts of oligofructose, 0.3 parts of Xinhui tangerine peel concentrate, 3 parts of concentrated lemon juice, 0.5 parts of concentrated hawthorn juice, 0.5 parts of concentrated wolfberry juice, 0.3 parts of concentrated red date juice, 0.2 parts of concentrated strawberry juice, 0.15 parts of concentrated pineapple juice, 0.15 parts of concentrated blueberry juice, 0.2 parts of concentrated pomegranate juice, 0.15 parts of concentrated cherry juice, 0.15 parts of concentrated orange juice, 0.15 parts of concentrated citrus juice, 0.15 parts of concentrated green mandarin juice, 3 parts of barley malt juice, and 10 parts of chicken breast milk. 0.2 parts of gold extract, 0.5 parts of polygonatum extract, 0.2 parts of tuckahoe extract, 0.2 parts of coix seed extract, 5 parts of food additives (sodium carboxymethyl cellulose, gellan gum, xanthan gum), 0.35 parts of citric acid, 0.2 parts of lactic acid, 0.15 parts of sodium citrate, 0.0015 parts of sucralose and 0.55 parts of food flavor were added to the modulation tank, and then RO water was added to make the volume to 1000L, the agitator of the modulation tank was turned on, the stirring time was 10 minutes, and the temperature at the center of the modulation tank was controlled at 63°C to obtain the formulated Xinhui tangerine peel yogurt semi-finished product mixed liquid.

[0046] Then the mixture was homogenized at a temperature of 60°C and a working pressure of 25PMa, and then sterilized at a temperature of 110°C for 15s. Finally, the mixture was filled by cold filling process at a filling temperature of 20°C and a rate of 400 bottles / min to obtain the formulated Xinhui tangerine peel yogurt.

[0047] Example 4

[0048] This embodiment provides a method for preparing Xinhui tangerine peel yogurt embedded with aromatic substances of both medicinal and edible origin, wherein steps S1-S3 are the same as those in embodiment 1, and the main difference is that the specific process of step S4 is as follows:

[0049] Add 4.5 parts of white molasses, 4.5 parts of imported New Zealand milk powder and 5 parts of oligofructose into a mixing tank, start the mixing tank agitator, and stir for 10 minutes at room temperature to obtain a mixed solution ready for fermentation.

[0050] Then the mixed liquid is homogenized and sterilized once, and then a starter is added for inoculation and fermentation. The temperature of the first homogenization is 55°C and the working pressure is 20PMa; the first sterilization adopts pasteurization at a temperature of 80°C and a time of 6s; the starter is a lactic acid starter.

[0051] The fermented product was then added with 0.1 part of Xinhui tangerine peel concentrate, 1.8 parts of concentrated lemon juice, 0.2 parts of concentrated hawthorn juice, 0.2 parts of concentrated wolfberry juice, 0.2 parts of concentrated red date juice, 0.1 parts of concentrated strawberry juice, 0.12 parts of concentrated pineapple juice, 0.1 parts of concentrated blueberry juice, 0.15 parts of concentrated pomegranate juice, 0.12 parts of concentrated cherry juice, 0.1 parts of concentrated orange juice, 0.1 parts of concentrated citrus juice, 0.1 parts of concentrated green citrus juice, 1.5 parts of barley malt juice, 0.1 parts of chicken gizzard lining extract, and 0.1 parts of polygonatum sibiricum extract. Take 0.2 parts of the raw material, 0.1 parts of Poria extract, 0.05 parts of Coix seed extract, 0.2 parts of food additives (sodium carboxymethyl cellulose, gellan gum, xanthan gum), 0.2 parts of citric acid, 0.1 parts of lactic acid, 0.05 parts of sodium citrate, 0.001 parts of sucralose, 0.35 parts of food flavor, and then add RO water to make the volume to 1000L, turn on the agitator of the modulation tank, stir for 10 minutes, control the center temperature of the modulation tank at 60°C, and obtain a fermented Xinhui tangerine peel yogurt semi-finished product mixed liquid.

[0052] The fermented Xinhui tangerine peel yogurt semi-finished product mixture was subjected to secondary homogenization and secondary sterilization in sequence, and finally filled to obtain the fermented Xinhui tangerine peel yogurt product. The secondary homogenization temperature was 55°C and the working pressure was 20PMa; the secondary sterilization temperature was 105°C and the time was 15s; the filling temperature was 18°C.

[0053] For those skilled in the art, various corresponding changes and modifications can be made according to the above technical solutions and concepts, and all of these changes and modifications should be included in the protection scope of the claims of the present invention.

Claims

1. A method for preparing Xinhui tangerine peel yogurt embedded with aromatic substances of medicinal and edible origin, characterized in that: The steps include: S1, putting the Xinhui dried orange peel pre-treated into granules into a vacuum extraction tank, and injecting 75° C. pure water into the vacuum extraction tank; S2, add β-cyclodextrin to the vacuum extraction tank; start the agitator, stir the materials in the vacuum extraction tank under the condition that the central temperature of the vacuum extraction tank is 70°C-73°C, and make the Xinhui dried tangerine peel and β-cyclodextrin fully and evenly merge by stirring; after the stirring is completed, stop the agitator, start the vacuum pump, the pressure is controlled at 0.3PMa-0.4PMa, the central temperature of the vacuum extraction tank continues to be maintained at 70°C-73°C, and the fused Xinhui dried tangerine peel and β-cyclodextrin are processed for 35min-40min to obtain the Xinhui dried tangerine peel extract after the envelope; S3, vacuum concentrating the Xinhui tangerine peel extract obtained in step S2 at a temperature of 60° C.-65° C. for 45 min-60 min to obtain a Xinhui tangerine peel concentrate; S4, using the Xinhui dried tangerine peel concentrated liquid prepared in step S3 and yogurt raw materials to prepare the Xinhui dried tangerine peel yogurt product.

2. The preparation method according to claim 1, characterized in that: The specific process of step S4 is: mixing and stirring white molasses, milk powder and oligofructose to obtain a mixed solution to be fermented, then homogenizing and sterilizing the mixed solution once, adding a starter to perform inoculation fermentation, and then adding the Xinhui tangerine peel concentrate of step S3 to the fermented product to obtain a fermented Xinhui tangerine peel yogurt semi-finished product mixed solution, and then performing secondary homogenization and secondary sterilization in sequence, and finally filling to obtain a fermented Xinhui tangerine peel yogurt product.

3. The preparation method according to claim 2, characterized in that: White molasses, milk powder and oligofructose are stirred in a mixing tank for 10 minutes at room temperature; the temperature of the first homogenization is 55°C-60°C, and the working pressure is 20PMa-25PMa; the first sterilization adopts pasteurization at a temperature of 80°C-85°C and a time of 6s; the starter is a lactic acid yogurt starter; the temperature of the second homogenization is 55°C-60°C, and the working pressure is 20PMa-25PMa; the temperature of the second sterilization is 105°C-110°C, and the time is 15s; the filling temperature is 18°C-20°C.

4. The preparation method according to claim 1, characterized in that: The specific process of step S4 is: mixing white molasses, milk powder, oligofructose, highly concentrated lactic acid bacteria fermented beverage stock solution and the Xinhui tangerine peel concentrated solution obtained in step S3 to obtain a formulated Xinhui tangerine peel yogurt semi-finished mixed solution; then homogenizing and sterilizing the formulated Xinhui tangerine peel yogurt semi-finished mixed solution in sequence and then filling it to obtain a formulated Xinhui tangerine peel yogurt product.

5. The preparation method according to claim 4, characterized in that: White molasses, milk powder, oligofructose, highly concentrated lactic acid bacteria fermented beverage stock solution and the Xinhui tangerine peel concentrate obtained in step S3 are stirred in a modulation tank for 10 minutes, and the center temperature of the modulation tank is controlled at 60°C-63°C; the homogenization temperature is 55°C-60°C, and the working pressure is 20PMa-25PMa; the sterilization temperature is 105°C-110°C, and the time is 15s; and the filling temperature is 18°C-20°C.

6. The preparation method according to claim 2 or 3, characterized in that: In step S4, the Xinhui tangerine peel concentrate of step S3 is added to the fermented product, and auxiliary materials are added; the auxiliary materials include one or more of concentrated lemon juice, concentrated hawthorn juice, concentrated wolfberry juice, concentrated red date juice, concentrated strawberry juice, concentrated pineapple juice, concentrated blueberry juice, concentrated pomegranate juice, concentrated cherry juice, concentrated orange juice, concentrated citrus juice, concentrated green mandarin orange juice, barley malt juice, chicken gizzard lining extract, polygonatum sibiricum extract, poria extract, coix seed extract, food additives, citric acid, lactic acid, sodium citrate, sucralose, and food flavors.

7. The preparation method according to claim 4 or 5, characterized in that: In step S4, white molasses, milk powder, oligofructose, highly concentrated lactic acid bacteria fermented beverage stock solution, the Xinhui tangerine peel concentrate obtained in step S3, and auxiliary materials are mixed; the auxiliary materials include concentrated lemon juice, concentrated hawthorn juice, concentrated wolfberry juice, concentrated red date juice, concentrated strawberry juice, concentrated pineapple juice, concentrated blueberry juice, concentrated pomegranate juice, concentrated cherry juice, concentrated orange juice, concentrated citrus juice, concentrated green mandarin juice, barley malt juice, chicken gizzard lining extract, polygonatum sibiricum extract, poria extract, coix seed extract, food additives, citric acid, lactic acid, sodium citrate, sucralose, and one or more of food flavors.

8. The preparation method according to claim 1, characterized in that: In step S2, the β-cyclodextrin to be added is firstly stirred and dissolved with 45° C. warm water, and then added into the vacuum extraction tank.

9. The preparation method according to claim 1, characterized in that: Add 300-500g of β-cyclodextrin for every 100kg of Xinhui dried tangerine peel.

10. A Xinhui tangerine peel yogurt prepared by any preparation method according to claim 1-9.

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