Whole orange juice prepared by carotenoid extracted from orange peel

Abstract

The invention provides a whole orange juice prepared by carotenoid extracted from orange peel, which comprises fruit pulp prepared from carotenoid extracted from orange peel, orange juice and orange fruit dressing pulp. The content of carotenoid in dispersant state in the fruit juice amounts to 1.4-1.5 mg / 100g.

Description

technical field [0001] The present invention relates to a kind of whole orange juice and its preparation method which is mixed with orange peel, orange fruit, and orange fruit coating three raw materials, especially the method of extracting carotenoids from orange peel to prepare whole orange juice , belongs to the technical field of fruit deep processing. Background technique [0002] The traditional industrialized production method of orange juice adopts the fresh fruit whole fruit pressing process, and the orange juice yield is about 60-65%. This process squeezes the bitter taste in the orange peel and orange fruit coating together with the orange juice In the process, the taste of the orange juice is greatly affected, and the orange peel and orange fruit coating after squeezing are treated as waste. Therefore eliminating the bitterness and pungent taste contained in the orange peel is to develop the orange peel food and need to solve the problem first. The patent appli...

AI Technical Summary

Problems solved by technology

The patent application "90105981.1 Process for the production of citrus tangerine food" discloses the method of debittering using salt and treating orange peel with pectinase. A large number of experimental studies have shown that none of these methods can completely remove the bitterness of orange peel

And it will cause the loss of the effective part of the orange peel and greatly destroy the original fragrance of the orange peel