Whole orange juice prepared by carotenoid extracted from orange peel

A technology of carotene and orange peel, applied in the field of whole orange juice and its preparation, extracting carotenoids to prepare whole orange juice, can solve the problems of destroying the original fragrance of orange peel, not being able to remove the bitterness of orange peel, loss of orange peel, etc., to achieve Protects color and original fragrance, fine texture, eliminates bitterness and astringency

Inactive Publication Date: 2005-06-29
杭州展鲲进出口贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, extract carotenoid from orange peel and prepare orange peel pulp

[0024] A. Debittering of orange peel: soak the whole orange peel in water, scrub, manually peel, shred, and boil: use 1% 9° rice vinegar solution, the ratio of orange peel shreds to rice vinegar solution is 1:3.5, 95°C Add shredded orange peel at the same time, boil for 10 minutes when the temperature reaches 95°C, remove and soak in cold water for 20 minutes, rinse, remove and drain;

[0025] B, orange peel cell wall breaking: according to 1: 2 solid-liquid ratio, add water and mix, heat to 60 ℃, coarsely grind through colloid mill, finely grind, obtain the orange peel pulp of cell wall breaking;

[0026] C. Centrifugal separation of orange peel pulp: the cell wall-broken orange peel pulp is separated by high-speed centrifugation at 3800 rpm and a separation factor of 4000. The larger cell wall residues are discarded and degassed in a vacuum of 0.06Mpa for later use;

[0027] At this time...

Embodiment 2

[0028] Embodiment 2, whole orange fruit juice

[0029] A, B, C, the steps of processing orange peel are the same as embodiment 1;

[0030] D, extract orange fruit juice: use beater to separate the pulp in the orange fruit from the coating, and the orange fruit juice is degassed for subsequent use with a vacuum degree of 0.06Mpa;

[0031] E. Coating and debittering of orange fruit: Soak orange fruit coating in clear water, shred, use 1% 9° rice vinegar solution, the ratio of orange fruit coating and rice vinegar solution is 1:3.5, put in at 95°C, temperature Boil for 10 minutes when it reaches 95°C, remove and soak in cold water for 20 minutes, rinse, remove and drain;

[0032] F, tangerine fruit coating and refining: the tangerine fruit coating is mixed with water according to the ratio of material to liquid at 1: 1, coarsely ground by colloid mill (side gap 0.5mm), and finely ground (side gap 0.01mm) to obtain tangerine fruit coating pulp;

[0033] G. Blending: Evenly mix 2...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/38
Inventor 洪彬吴雅博
Owner 杭州展鲲进出口贸易有限公司
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