Pericarpium citri reticulatae and preparation process thereof

Abstract

The invention belongs to the technical field of pericarpium citri reticulatae production, and particularly relates to pericarpium citri reticulatae and a production process thereof.The production process comprises the following steps that S1, materials are prepared, mandarin orange peel, pericarpium citri reticulatae fruits and water are prepared; s2, preparing soup, namely washing and crushing dried orange peel fruits, and soaking the crushed dried orange peel fruits and water in a vacuum pot to form the soup; and S3, blanching the mandarin orange peels: blanching the mandarin orange peels in hot water, and then fishing out the blanched mandarin orange peels. S4, stirring and heat preservation: putting the mandarin orange peel into the vacuum pot in the step S2, uniformly stirring, heating, opening small steam for heat preservation, preserving heat for seven days, and stirring once a day. And S5, spin-drying the prepared dried orange peel, and then drying. According to the present invention, the tangerine peel is soaked with the tangerine peel fruit liquid, such that the more complex aroma layer of the tangerine peel prepared from the tangerine peel can be added, the method is suitable for cooking, tea drinking and other use methods, and in the aging process, the flavonoid substances in the tangerine peel, such as hesperidin, have the anti-oxidation effect, and after the tangerine peel is soaked, the active components in the tangerine peel fruit liquid can be absorbed so as to achieve the anti-oxidation effect; the antioxidant activity is increased, the antioxidant capacity is enhanced, and free radicals can be removed easily.

Description

Technical Field

[0001] The present invention belongs to the technical field of tangerine peel production, and particularly relates to a tangerine peel and its production process. Background Art

[0002] Tangerine peel is the dried mature peel of the citrus reticulata blanco plant of the Rutaceae family. It can regulate the middle qi, resolve phlegm, dispel dampness and heat, etc., and is a traditional medicinal and edible material. Modern pharmacological research shows that tangerine peel contains rich flavonoids and has good anti-inflammatory, antioxidant, anti-cancer and antiviral effects.

[0003] The fragrant smell emitted by tangerine peel is its unique quality. Because tangerine peel has high medicinal value and is also a traditional spice and seasoning, it has always enjoyed a high reputation. As early as in the Song Dynasty, it had become one of the "Guangdong goods" in the north-south trade and is now sold throughout the country and regions such as Southeast Asia and the Americas.

[0004] Tangerine peel is a common Chinese medicinal material and has various usage methods. The following are some common ways, including making tea, cooking porridge, making soup, cooking dishes and using it as medicine.

[0005] Due to the above-mentioned various usage scenarios of tangerine peel, the requirements for color, fragrance and taste are relatively high. If the color, fragrance and taste of tangerine peel are all good, the usage experience can be improved. Summary of the Invention

[0006] The purpose of the present invention is to provide a tangerine peel and its production process for the above-mentioned existing technical problems, achieving the effect of increasing the antioxidant capacity and aroma of tangerine peel.

[0007] In view of this, the present invention provides a production process of tangerine peel, including the following steps:

[0008] S1: Prepare materials, prepare tangerine peel, tangerine fruit and water;

[0009] S2: Prepare the soup. First, wash and crush the tangerine fruit and soak it with water in a vacuum pot to form the soup;

[0010] S3: Blanch the tangerine peel: Put the tangerine peel into hot water for blanching and then take it out.

[0011] S4: Stir and keep warm: Put the tangerine peel into the vacuum pot in step S2, stir evenly, heat and keep warm with small steam for seven days, stirring once a day.

[0012] S5: The prepared tangerine peel is centrifuged and then dried.

[0013] In this technical solution, the tangerine peel fruit liquid contains aromatic substances accumulated during the aging process, such as limonene and linalool. Soaking the mandarin orange peel allows the mandarin orange peel to adsorb these substances, adding more complex aroma layers to the tangerine peel made from mandarin orange peel, which is suitable for various usage methods such as cooking and tea brewing. During the aging process, flavonoid substances in the tangerine peel, such as hesperidin, have antioxidant effects. After the mandarin orange peel is soaked, it may increase antioxidant activity and enhance antioxidant capacity by absorbing the active ingredients in the tangerine peel fruit liquid, helping to scavenge free radicals.

[0014] Furthermore, the mass ratio of the mandarin orange peel, tangerine peel fruit, and water is 39 - 41:1:49 - 51.

[0015] Furthermore, the mass ratio of the mandarin orange peel, tangerine peel fruit, and water is 40:1:50.

[0016] Furthermore, the soaking time in step S2 is 2 hours, and the measured pH value of the soup is between 4 - 5.

[0017] Furthermore, the measured pH value of the soup after soaking for 2 hours in step S2 is 4.3.

[0018] Furthermore, the hot water temperature in step S3 is 100 degrees Celsius, and the blanching time is 1 - 2 minutes.

[0019] Furthermore, in step S4, after heating to 60°C, small steam is used for heat preservation to keep the temperature between 55 - 60°C.

[0020] Furthermore, in S5, before drying, it is first centrifuged using an industrial centrifuge. The centrifugation speed is 750 revolutions per minute, and the centrifugation time is 120 seconds. Drying is carried out using an oven, and the oven is adjusted to 60°C for baking for 4 - 8 hours.

[0021] Furthermore, after drying in S5, the moisture content of the tangerine peel should be less than 13%.

[0022] Furthermore, a kind of tangerine peel is prepared by the above - mentioned production process.

[0023] The beneficial effects of the present invention are:

[0024] 1. The tangerine peel fruit liquid contains aromatic substances accumulated during the aging process, such as limonene and linalool. Soaking the mandarin orange peel allows the mandarin orange peel to adsorb these substances, adding more complex aroma layers to the tangerine peel made from mandarin orange peel, which is suitable for various usage methods such as cooking and tea brewing. During the aging process, flavonoid substances in the tangerine peel, such as hesperidin, have antioxidant effects. After the mandarin orange peel is soaked, it may increase antioxidant activity and enhance antioxidant capacity by absorbing the active ingredients in the tangerine peel fruit liquid, helping to scavenge free radicals. Specific embodiments

[0025] The technical solutions in the embodiments of the present application will be clearly described below. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art belong to the scope of protection of the present application.

[0026] In the description of the present application, it should be noted that the terms used herein are only for describing specific embodiments, and are not intended to limit the exemplary embodiments of the present application. Technologies, methods, and devices known to those of ordinary skill in the relevant field may not be discussed in detail, but where appropriate, the technologies, methods, and devices should be regarded as part of the authorization specification. In all the examples shown and discussed here, any specific value should be interpreted as merely exemplary, rather than as a limitation. Therefore, other examples of the exemplary embodiments may have different values.

[0027] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application are used to distinguish similar objects, rather than to describe a specific order or sequence. And the objects distinguished by "first", "second", etc. are usually of one category, and do not limit the number of objects. For example, the first object can be one or multiple. In addition, "and / or" in the specification and claims means at least one of the connected objects, and the character " / " generally means an "or" relationship between the associated objects before and after.

[0028] It should be noted that in the description of the present application, the orientation or positional relationships indicated by the orientation words such as "front, back, up, down, left, right", "lateral, vertical, perpendicular, horizontal" and "top, bottom" are only for the convenience of describing the present application and simplifying the description. Without contrary instructions, these orientation words do not indicate and imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore should not be construed as limiting the scope of protection of the present application; the orientation words "inside, outside" refer to the inside and outside relative to the contour of each component itself.

[0029] It should be noted that in this application, the term "including", "comprising" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not explicitly listed, or elements inherent to such a process, method, article or device. Without further limitation, an element defined by the statement "including a..." does not exclude the existence of additional identical elements in the process, method, article or device including that element. In addition, it should be pointed out that the scope of the methods and devices in the embodiments of this application is not limited to performing functions in the order shown or discussed, and may also include performing functions in a substantially simultaneous manner or in the reverse order according to the functions involved. For example, the described method may be performed in a different order than described, and various steps may be added, omitted, or combined. Additionally, features described with reference to certain examples may be combined in other examples.

[0030] Example 1

[0031] 1. Weighing materials: Prepare 200 kg of tangerine peel, 5 kg of dried tangerine peel fruit, and 250 kg of water.

[0032] 2. Preparing the dried tangerine peel water soup: First, chop the dried tangerine peel fruit with an ice breaker and put it into a vacuum pot together with 250 kg of water and soak for 2 hours. The soup parameters are PH 4.30.

[0033] 3. Blanching the tangerine peel: Select another cooking pot, heat the tap water to 100 °C, put the tangerine peel in for blanching for 1 - 2 minutes, and then take it out.

[0034] 4. Stirring and heat preservation: Put the tangerine peel into a vacuum pot, stir evenly, heat to 60 °C, turn on the small steam for heat preservation, and keep the temperature at 55 - 60 °C.

[0035] 5. Keep warm for seven days and stir once a day.

[0036] 6. After five days, observe the state of the dried tangerine peel. The citrus peel should be soft and not damaged, with a sour and fragrant smell.

[0037] 7. Spin-dry the prepared dried tangerine peel at 750 r for 120 s once, and then dry it. Adjust the oven to 60 °C and bake for 8 hours until it is hard and brittle and has a fixed moisture content.

[0038] Example 2

[0039] 1. Weighing materials: Prepare 200 kg of tangerine peel, 4.88 kg of dried tangerine peel fruit, and 250 kg of water.

[0040] 2. Preparing the dried tangerine peel water soup: First, chop the dried tangerine peel fruit with an ice breaker and put it into a vacuum pot together with 250 kg of water and soak for 2 hours. The soup parameters are PH 4.5.

[0041] 3. Blanch the tangerine peel: Select another cooking pot, heat tap water to 100°C, put the tangerine peel in for blanching for 1 - 2 minutes, and then take it out.

[0042] 4. Stir and keep warm: Put the tangerine peel into a vacuum pot, stir evenly, heat to 60°C, turn on the small steam to keep warm, and maintain the temperature at 55 - 60°C.

[0043] 5. Keep warm for seven days and stir once a day.

[0044] 6. Observe the state of the dried tangerine peel five days later. The citrus peel should be soft without damage and have a sour and fragrant smell.

[0045] 7. Spin - dry the prepared dried tangerine peel at 750 r for 120 s once and then dry it. Adjust the oven to 60°C and bake for 8 hours until it is hard and brittle with a fixed moisture content.

[0046] Example 3

[0047] 1. Weigh the materials: Prepare 200 kg of tangerine peel, 5.12 kg of dried tangerine peel fruit, and 250 kg of water.

[0048] 2. Prepare the dried tangerine peel water soup: First, chop the dried tangerine peel fruit with a crusher and then put it into a vacuum pot together with 250 kg of water and soak for 2 hours. The soup parameter is PH4.1.

[0049] 3. Blanch the tangerine peel: Select another cooking pot, heat tap water to 100°C, put the tangerine peel in for blanching for 1 - 2 minutes, and then take it out.

[0050] 4. Stir and keep warm: Put the tangerine peel into a vacuum pot, stir evenly, heat to 60°C, turn on the small steam to keep warm, and maintain the temperature at 55 - 60°C.

[0051] 5. Keep warm for seven days and stir once a day.

[0052] 6. Observe the state of the dried tangerine peel five days later. The citrus peel should be soft without damage and have a sour and fragrant smell.

[0053] 7. Spin - dry the prepared dried tangerine peel at 750 r for 120 s once and then dry it. Adjust the oven to 60°C and bake for 8 hours until it is hard and brittle with a fixed moisture content.

[0054] The control group is the dried tangerine peel without adding the dried tangerine peel fruit soup.

[0055] Invite 20 sensory evaluators to conduct sensory evaluation on the dried tangerine peel powder prepared in the above examples and the control group. When evaluating, take 1 g of dried tangerine peel powder and add 50 ml of boiling water to make tea. The scoring criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0056] Table 1 Scoring Criteria

[0057] Grade Color and luster (30) Aroma (30) Taste (40) 1 Show yellowish red (25 - 30) Pleasant and delicate fragrance (25 - 30) Sweet, fragrant, mellow and gentle (32 - 40) 2 Light yellow (20 - 25) Slightly pungent aroma (20 - 25) Slightly sour and astringent (24 - 32) 3 Bluish yellow (<20) Pungent and off - flavor aroma (<20) Have astringency (<24)

[0058] Table 2 Sensory Evaluation Results

[0059] Sample Sensory evaluation score Control group 65 Example 1 88 Example 2 86 Example 3 86

[0060] The results show that using the crushed tangerine peel fruits to form a soup and adding water, followed by soaking and fermenting with tangerine peel can improve the color, aroma and taste of the tangerine peel.

[0061] Without conflict, the embodiments in this application and the features in the embodiments can be combined with each other. This application is not limited to the above specific embodiments. The above specific embodiments are merely illustrative rather than restrictive. Under the inspiration of this application, those of ordinary skill in the art can also make many forms without departing from the purpose of this application and the scope protected by the claims, and all of them belong to the protection scope of this application.

Claims

1. A tangerine peel and a production process thereof, characterized in that , including the following steps: S1: Prepare materials, including tangerine peel, tangerine peel and water; S2: preparing soup, first washing and crushing the tangerine peel, and then putting it into a vacuum pot with water to soak to form soup; S3: blanching the tangerine peel: putting the tangerine peel into hot water for blanching and then taking it out; S4: stirring and keeping warm: putting the tangerine peel into the vacuum pot in step S2, stirring evenly, heating and keeping warm with low steam, keeping warm for seven days, stirring once a day; S5: The prepared dried tangerine peel is spun and then dried.

2. A tangerine peel and a production process thereof according to claim 1, characterized in that: The mass ratio of tangerine peel, tangerine peel and water is 39-41:1:49-51.

3. A kind of tangerine peel and its production process according to claim 2, characterized in that, The mass ratio of tangerine peel, tangerine peel and water is 40:1:

50.

4. A kind of tangerine peel and its production process according to claim 1, characterized in that, The soaking time in step S2 is 2 hours, and the pH value of the soup is measured to be between 4 and 5.

5. A tangerine peel and a production process thereof according to claim 4, characterized in that: The pH value of the soup measured after soaking for 2 hours in step S2 was 4.

3.

6. A tangerine peel and a production process thereof according to claim 1, characterized in that: The hot water temperature in step S3 is 100 degrees Celsius, and the blanching time is 1-2 minutes.

7. A tangerine peel and a production process thereof according to claim 1, characterized in that: After heating to 60°C in step S4, a small amount of steam is used for heat preservation so that the temperature is maintained at 55-60°C.

8. A tangerine peel and a production process thereof according to claim 1, characterized in that: Before drying in S5, an industrial spin dryer is used for drying, the speed of the drying is 750 rpm, the drying time is 120 seconds, and the drying is carried out in an oven, which is adjusted to 60° C. and baked for 4-8 hours.

9. A kind of tangerine peel and its production process according to claim 1, characterized in that, After drying in S5, the water content of the dried orange peel needs to be less than 13%.

10. A dried orange peel, characterized in that: The tangerine peel is prepared by using the tangerine peel and the production process thereof as described in any one of claims 1 to 9.