Formula and preparation method of exocarpium citri rubrum compound beverage capable of reducing bitterness and improving richness

Abstract

The invention discloses a formula and a preparation method of an exocarpium citri rubrum compound beverage capable of reducing bitterness and improving richness. The formula comprises 11% of an exocarpium citri rubrum leaching solution, 35% of mulberry juice, 25% of hawthorn juice, 8% of cane sugar and 21% of ultrapure water. The tangerine extract liquid is a filtrate obtained by blending tangerine powder and ultrapure water according to a solid-liquid ratio of 1: 20, heating for 10 minutes at the temperature of 60 DEG C and filtering, the mulberry juice is obtained by pulping mulberries and ultrapure water according to a solid-liquid ratio of 1: 10 and filtering, and the hawthorn juice is obtained by breaking walls of hawthorn pulp and ultrapure water according to a solid-liquid ratio of 1: 15, juicing and filtering. Through compounding with other food materials and a specific treatment process, the bitter taste of the exocarpium citri rubrum is remarkably reduced, meanwhile, the flavor quality of the exocarpium citri rubrum is improved, and the application range of the exocarpium citri rubrum is widened.

Description

Technical Field

[0001] The invention relates to the technical field of tangerine peel compound beverages, and in particular to a formula and a preparation method of a tangerine peel compound beverage with reduced bitterness and improved richness. Background Art

[0002] Tangerine peel, also known as Huazhou Tangerine Peel, is a specialty of Huazhou City, Guangdong Province. It is also a national geographical indication product in China and has a long history of medicinal use. Its main components include flavonoids (such as naringin and hesperidin), coumarins, and volatile oils, which have significant antioxidant, anti-inflammatory, and anti-tumor pharmacological effects. However, the bitter flavor of tangerine peel itself limits its widespread application in the food industry. Currently, the variety of tangerine peel products on the market is relatively limited, and the taste and flavor of some products still need to be further optimized.

[0003] As people increasingly prioritize health and food nutrition, beverages with medicinal and edible properties are gaining market favor. The concept of edible and edible properties emphasizes the synergistic effects of food and medicine, maximizing both nutritional needs and disease prevention and treatment. In recent years, the national government has increasingly standardized its management of edible and edible plants, introducing a series of policies to support their development and application. In August 2024, citrus peel (Huangjuhong) was officially included in the National Catalogue of Food and Drug Substances, promoting the diversified development of the citrus peel (Huangjuhong) industry. Despite this, current edible and medicinal beverages on the market still require further optimization in terms of raw material utilization, effective ingredient extraction, and flavor profile. Citrus peel (Huangjuhong) has a strong bitterness, making it unsuitable for development as a food ingredient. Therefore, developing a processing method that effectively reduces its bitterness and enhances its flavor quality is crucial. Modern consumers have higher expectations for the health benefits and taste quality of beverages. Research has shown that by rationally combining it with other ingredients, the flavor of citrus peel can be effectively enhanced while retaining its antioxidant and other health benefits. For example, mulberries and hawthorns are not only rich in nutrients, but also work synergistically with tangerine peel to enhance the overall flavor. Therefore, developing a tangerine peel compound beverage can not only mask the bitterness of tangerine peel but also enrich its flavor, meeting consumers' demand for healthy drinks. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a formula for a tangerine peel compound beverage with reduced bitterness and improved richness and a preparation method thereof. By compounding with other medicinal and edible ingredients and a specific processing process, the bitterness of tangerine peel is significantly reduced, while its flavor quality is improved, and the application scope of tangerine peel is broadened to overcome the shortcomings of the existing technology.

[0005] In order to solve the above technical problems, the technical solution of the present invention is:

[0006] A formula for a tangerine peel compound beverage with reduced bitterness and increased richness comprises 11% tangerine peel extract, 35% mulberry juice, 25% hawthorn juice, 8% sucrose, and 21% ultrapure water. The tangerine peel extract is prepared by mixing powdered tangerine peel with ultrapure water at a material-to-liquid ratio of 1:20 to form tangerine peel liquid, heating the mixture at 60°C for 10 minutes, and filtering the resulting filtrate. The mulberry juice is obtained by pulping and filtering mulberries with ultrapure water at a material-to-liquid ratio of 1:10. The hawthorn juice is obtained by crushing and squeezing hawthorn pulp with ultrapure water at a material-to-liquid ratio of 1:15 and filtering the resulting juice.

[0007] The method for preparing the above-mentioned formula of the tangerine peel compound beverage with reduced bitterness and improved richness includes the following steps: 1) pretreating the tangerine peel raw materials and extracting the tangerine peel extract; 2) compounding the tangerine peel extract with the medicinal and edible extract; 3) adjusting the component ratio of the compounded liquid; and 4) performing flavor optimization treatment.

[0008] In the preparation method of the above-mentioned formula of the tangerine peel compound beverage with reduced bitterness and improved richness, in step 1, the tangerine peel raw material pretreatment includes grinding the tangerine peel into powder, mixing it with ultrapure water, heating it for a period of time, and then filtering it to obtain a tangerine peel extract; in step 2, the medicinal and edible extract includes mulberries and hawthorns; in step 3, single-factor experiments and orthogonal experimental designs are used to adjust the proportions of each ingredient through sensory evaluation; in step 4, the compound liquid is pasteurized.

[0009] The above technical solution has the following beneficial effects:

[0010] By combining it with other ingredients and using a specific processing technique, the present invention significantly reduces the bitterness of tangerine peel while improving its flavor quality, broadening its application range and addressing the issues of traditional tangerine peel products, such as strong bitterness and a monotonous flavor. Furthermore, pasteurization ensures the product's microbial safety and extends its shelf life, making it more suitable for large-scale production and market promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] To more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for the embodiments or the description of the prior art. Obviously, the drawings described below are merely exemplary, and those skilled in the art can derive other implementation drawings based on the provided drawings without inventive effort.

[0012] The structures, proportions, sizes, etc. illustrated in this specification are intended only to complement the contents disclosed herein and to facilitate understanding and reading by persons familiar with the art. They are not intended to limit the conditions under which the present invention may be implemented and therefore have no substantive technical significance. Any structural modifications, changes in proportions, or adjustments in sizes, without affecting the efficacy and objectives of the present invention, shall still fall within the scope of the technical contents disclosed herein.

[0013] Figure 1 This is a sensory evaluation result diagram of the added amount of the tangerine peel extract of the present invention.

[0014] Figure 2 This is the sensory evaluation result of mulberry juice addition amount.

[0015] Figure 3 This is the sensory evaluation result of hawthorn juice addition amount.

[0016] Figure 4 This is the sensory evaluation result of sucrose addition.

[0017] Figure 5 Comparison of the antioxidant activities of tangerine peel drink, mulberry juice, and hawthorn juice, including (a) DPPH free radical scavenging rate, (b) ABTS free radical scavenging rate.

[0018] Figure 6 These are sample pictures of tangerine peel drinks with different raw material ratios. DETAILED DESCRIPTION

[0019] The following is a further description of specific embodiments of the present invention in conjunction with the accompanying drawings. It should be noted that the description of these embodiments is intended to facilitate understanding of the present invention and does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

[0020] See also Figures 1-6 As shown, the present invention discloses a recipe for a tangerine peel compound beverage with reduced bitterness and increased richness. The components and their mass proportions are: 11% tangerine peel extract, 35% mulberry juice, 25% hawthorn juice, 8% sucrose, and 21% ultrapure water. The tangerine peel extract is prepared by mixing powdered tangerine peel with ultrapure water at a material-to-liquid ratio of 1:20, heating at 60°C for 10 minutes, and filtering to obtain a filtrate. The mulberry juice is obtained by pulping and filtering mulberries with ultrapure water at a material-to-liquid ratio of 1:10. The hawthorn juice is obtained by crushing and squeezing hawthorn pulp with ultrapure water at a material-to-liquid ratio of 1:15, and then filtering.

[0021] After centrifugation at 4000 r / min, the solution was packaged and the clarified orange peel beverage was pasteurized at 85°C for 15 min.

[0022] Its preparation method is:

[0023] 1. Pretreatment of Tangerine Peel Raw Materials

[0024] Use a medicinal material grinder to grind the tangerine peel into powder, mix the tangerine peel powder and ultrapure water at a material-liquid ratio of 1:20 to form tangerine peel liquid, heat at 60°C for 10 minutes, filter, and the filtrate is the tangerine peel extract.

[0025] 2. Compounding

[0026] The tangerine peel extract is compounded with other ingredients, and the compound formula is: tangerine peel extract 11%; mulberry juice 35%; hawthorn juice 20%; and sucrose 8%.

[0027] 3. Adjust the ratio of ingredients

[0028] The optimal formula was determined through single-factor experiments and orthogonal experimental design. The specific steps are as follows:

[0029] Single factor experiment: Using sensory evaluation scores as evaluation criteria, mulberries and hawthorns were selected as the optimal raw materials for the tangerine peel drink. The single factor experiment was used to analyze the effects of the addition amounts of tangerine peel extract, mulberry juice, hawthorn juice, and sucrose on the flavor of the tangerine peel mulberry and hawthorn composite beverage, and the optimal level of the single factor experiment was determined. The present invention investigates the effects of the addition amounts of tangerine peel extract, mulberry juice, hawthorn juice, and sucrose on the flavor of the tangerine peel beverage, and determines the optimal addition amount of each ingredient. The addition amounts of tangerine peel extract were 5%, 8%, and 11%, respectively; the addition amounts of mulberry juice were 35%, 40%, and 45%, respectively; the addition amounts of hawthorn juice were 15%, 20%, and 25%, respectively; and the addition amounts of sucrose were 5%, 8%, and 11%, respectively.

[0030] Orthogonal experiment

[0031] On the basis of single factor experiment, the formula optimization test of tangerine peel extract, mulberry juice and hawthorn juice was carried out by orthogonal experimental design, and the sensory score and electronic tongue analysis data were used as the basis for selecting the best formula. 3 ) Orthogonal experiments were performed to further optimize the ratio of each component.

[0032] The orthogonal experimental factor level table is as follows:

[0033] Table 1 Orthogonal experimental factor level table

[0034]

[0035] Through orthogonal experiments, the optimal formula was determined to be 11% tangerine peel extract, 35% mulberry juice, 20% hawthorn juice, and 8% sucrose ( Figure 1-4 ).

[0036] Quantitative descriptive sensory evaluation:

[0037] Ten expert tasters (five men and five women, all aged 20-24) with high olfactory discrimination abilities were selected to form an expert panel. Training and experiments were conducted according to the national standard GB / T17946-2008. Five microliters of hawthorn wine samples were placed in lidded, unscented tasting cups randomly coded with three digits and randomly presented to the panelists for evaluation. A 100-point scale was used, and the standard reference samples for sensory characteristics were selected as shown in Table 2:

[0038] Table 2 Sensory score table of single factor experiment and orthogonal experiment

[0039]

[0040]

[0041] Pasteurization

[0042] After centrifugation at 4000r / min, the product is packaged and the clarified tangerine peel beverage is pasteurized. The tangerine peel compound beverage is heated at 85°C for 15 minutes for pasteurization to ensure the microbial safety of the product and extend the shelf life of the product.

[0043] Package

[0044] Aseptic packaging is used to ensure product hygiene and quality. The pasteurized orange peel beverage is quickly cooled to room temperature and then packaged in sterile PET bottles and sealed for storage.

[0045] Effect evaluation

[0046] (1) Sensory evaluation

[0047] The prepared tangerine peel beverage was subjected to a sensory evaluation. The evaluation criteria were color: uniform color, consistent with the color of the product, and no impurities (10-20 points). Aroma: harmonious flavor, with the unique aroma of the raw materials (10-20 points). Taste: moderate sourness and sweetness, rich flavor (10-20 points). Mouthfeel: mellow and sweet (10-20 points). Overall acceptance: liked (10-20 points). The evaluation results showed that the sensory score of the tangerine peel beverage was 88 points, with good color, aroma and taste, and high overall acceptance (Table 4).

[0048] (2) Physical and chemical index testing

[0049] A handheld saccharimeter was used to test the sugar content. The sample to be tested was added dropwise, and the sugar content was read against a light source. After recording the reading, the prism was cleaned to ensure accurate measurement. A pH meter was used to test the pH. The sample to be tested was placed in a clean container, the electrode was immersed in the sample solution, and the solution was allowed to stand for a moment until the reading stabilized. The pH value was then recorded. After the test, the electrode was rinsed with distilled water to avoid cross-contamination and ensure accurate measurement results. The results showed that the tangerine peel beverage had no noticeable flocculent precipitation, a sugar content of 11.5°Bx, and a pH of 3.97.

[0050] (3) Antioxidant activity assay

[0051] The antioxidant activity of the tangerine peel beverage was evaluated using the DPPH and ABTS free radical scavenging assays. The specific steps are as follows:

[0052] DPPH free radical scavenging ability assay

[0053] Take 2 mL of the compound beverage sample and the raw material extract sample and mix them with 2 mL of 0.2 mmol / L DPPH anhydrous ethanol solution respectively. After standing in the dark at room temperature for 20 minutes, measure the absorbance of the mixture at 517 nm. Use 2 mL of ultrapure water and 2 mL of anhydrous ethanol as a blank control. Each sample is run in parallel 3 times. The calculation formula is:

[0054] DPPH clearance rate (%) = [1-(A1-A2) / A0] × 100%

[0055] Where A0 is the absorbance of a mixture of 2 mL of ultrapure water and 2 mL of DPPH solution, A1 is the absorbance of a mixture of 2 mL of sample solution and 2 mL of DPPH solution, and A2 is the absorbance of a mixture of 2 mL of sample solution and 2 mL of anhydrous ethanol solution. The beverage samples, tangerine peel extract, and hawthorn juice samples were diluted with ultrapure water at a ratio of 1:5, while the mulberry juice sample was diluted with ultrapure water at a ratio of 1:10.

[0056] ABTS free radical scavenging ability assay

[0057] Prepare 7.4mmol / L ABTS solution and 2.6mmol / L potassium persulfate solution with ultrapure water, mix equal volumes of the two, react in the dark for 16 hours, and then dilute with anhydrous ethanol so that the diluted solution can maintain an absorbance of 0.7±0.02 at a wavelength of 734nm. This is the ABTS working solution. Mix the sample solution and ABTS working solution in a volume ratio of 1:4, react in the dark for 6 minutes, and measure the absorbance at a wavelength of 734nm, which is recorded as A1. Measure the absorbance value using ultrapure water instead of the sample solution, which is recorded as A2. Three parallel samples are tested for each group, and the average value is taken. The calculation formula is:

[0058] ABTS free radical scavenging rate (%) = (A2-A1) / A2×100%

[0059] Where A1 is the absorbance of 1 mL of sample solution mixed with 4 mL of ABTS solution, and A2 is the absorbance of 1 mL of ultrapure water mixed with 4 mL of ABTS solution. The beverage samples, tangerine peel extract, and hawthorn juice sample solutions were diluted with ultrapure water at a ratio of 1:5, while the mulberry juice sample solution was diluted with ultrapure water at a ratio of 1:10.

[0060] The test results showed that the DPPH free radical scavenging rate of the orange peel beverage was 82.0% ± 0.03, and the ABTS free radical scavenging rate was 41.8% ± 0.03, indicating that the orange peel beverage had good antioxidant activity ( Figure 5 )

[0061] (4) Electronic tongue taste detection

[0062] The pH and conductivity of the sample treatment liquid were measured and met the requirements of the machine. Potassium chloride and tartaric acid solution were used to prepare a reference solution. The negative electrode cleaning solution was water + ethanol + hydrochloric acid, and the positive electrode cleaning solution was potassium chloride + water + ethanol + potassium hydroxide. The sensor was placed in the reference solution and zeroed for 30 seconds, and then the taste index measurement was started. The test time was 30 seconds. After the test was completed, it was washed with the reference solution for 3 seconds and measured again, and the test time was 30 seconds. The results showed that compared with the tangerine peel extract, the sourness of the tangerine peel drink was significantly enhanced, the bitterness and astringency were significantly reduced, the bitter aftertaste and astringent aftertaste were also greatly reduced, and the flavor richness was significantly improved, and the sweetness was slightly increased. This shows that by compounding mulberry juice and hawthorn juice, the tangerine peel drink not only masks the bitterness of the tangerine peel, but also optimizes the overall flavor, making the taste more coordinated and rich, and improving the overall quality and market acceptance of the product.

[0063] Table 3L9(4 3 ) Table of sensory evaluation results of orthogonal experiment on main raw material ratio

[0064]

[0065]

[0066] Table 4 Taste results of tangerine peel drink and tangerine peel extract

[0067]

[0068] Note: Different letters indicate significant differences among the groups (p<0.05).

[0069] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It is apparent to those skilled in the art that various changes, modifications, substitutions, and variations to these embodiments may be made without departing from the principles and spirit of the present invention, and these changes and modifications still fall within the scope of protection of the present invention.

Claims

1. A formula for a tangerine peel compound beverage with reduced bitterness and increased richness, characterized by: 11% tangerine peel extract, 35% mulberry juice, 25% hawthorn juice, 8% sucrose, and 21% ultrapure water; the tangerine peel extract is prepared by mixing powdered tangerine peel with ultrapure water at a solid-liquid ratio of 1:20 to form tangerine peel liquid, heating the mixture at 60°C for 10 minutes, and filtering the resulting filtrate; the mulberry juice is prepared by pulping and filtering mulberries with ultrapure water at a solid-liquid ratio of 1:10; and the hawthorn juice is prepared by crushing and squeezing hawthorn pulp with ultrapure water at a solid-liquid ratio of 1:

15.

2. The method for preparing the formula of the tangerine peel compound beverage with reduced bitterness and increased richness according to claim 1, characterized in that The following steps are involved: Step 1: pre-treating the tangerine peel raw material and extracting the tangerine peel extract; Step 2: Compounding the tangerine peel extract and the edible and medicinal extract; Step 3: Adjust the ratio of ingredients in the compound solution; Step 4: Perform flavor optimization processing.

3. The method for preparing the formula of the tangerine peel compound beverage with reduced bitterness and increased richness according to claim 2, characterized in that: In step 2, the edible and medicinal extract includes mulberry and hawthorn; in step 3, single-factor experiment and orthogonal experimental design are used to adjust the proportion of each component through sensory evaluation; in step 4, the composite liquid is pasteurized.

Images