Instant tangerine peel and tangerine peel extract and preparation method and use thereof

Abstract

The invention discloses an instant tangerine peel and oxalis extract and its preparation method and use, the method comprising the following steps: taking tangerine peel and oxalis leaf to obtain tangerine peel powder and oxalis leaf powder respectively; after the two powders are mixed, water and high temperature amylase are added, hydrolyzed at 90-95°C, and then pectinase and papain are added at 50-60°C for hydrolysis, the first step is to kill the enzyme, and the permeate is taken through filtration, and the enzyme is killed for the second time to obtain tangerine peel and oxalis extract; the extract is spray dried, and then boiling granulation is performed to obtain instant tangerine peel and oxalis extract. The present invention uses high temperature amylase, pectinase and papain to synergistically degrade the insoluble components in tangerine peel and oxalis leaf to generate water-soluble components, greatly improving its water extraction rate; and tangerine peel and oxalis instant powder is prepared in combination with high temperature instantaneous treatment, spray drying and boiling granulation process.

Description

Technical Field

[0001] The invention relates to a processing technology for flavored tea, and in particular to an instant tangerine peel and radix strychnos nux vomica extract, a preparation method and application thereof. Background Art

[0002] Tangerine peel is the dried mature peel of the citrus plant and its cultivated varieties of the Rutaceae family. It is a rare and excellent product that is both medicinal and edible. Tangerine peel has a long history of medicinal use. In recent years, people have discovered that tangerine peel also has the effects of improving gastrointestinal function, promoting gastrointestinal digestion, anti-inflammatory, and antioxidant. Tangerine peel medicinal materials are divided into "tangerine peel" and "Guang tangerine peel". "Chenpi" is the dried mature peel of Fuju, Dahongpao, and Wenzhou mandarin oranges; "Guang tangerine peel" comes from tea-branch oranges and Sihui oranges, among which Xinhui tangerine peel from Xinhui, Guangdong, the main production area of ​​tea-branch oranges, is the best. In addition to being used as medicine, tangerine peel is mostly used by people to make soup and tea, and its deep-processed products are rare on the market.

[0003] Niu Dali, also known as Zhujiaoli, Jinzhonggen, Shanliangen, Inverted Fuchsia, and Dalicao, is a plant of the genus Millettia in the Leguminosae family, and its root is used as medicine. Niu Dali has a long history of medicinal use. It has been clinically proven to have therapeutic effects on a variety of chronic diseases, mainly used to treat low back pain, kidney deficiency and leukorrhea, rheumatoid arthritis, lumbar muscle strain, chronic hepatitis, and physical weakness after illness. It is also reported to have the effects of improving immunity, anti-oxidation, expectorant, antitussive, antiasthmatic and liver protection. Niu Dali is a Chinese medicinal material used as both medicine and food, and no industrialized related food has been seen.

[0004] Efficiently extracting the effective components from tangerine peel and Gnaphalium wilfordii leaves and making them into easy-to-drink tea beverages can not only maximize the utilization of tangerine peel and Gnaphalium wilfordii leaves, but also provide daily health care convenience for people's fast-paced lives. Summary of the invention

[0005] The purpose of the present invention is to provide an instant tangerine peel and radix schizonepeta extract and its preparation method and use. In order to overcome the problems of low water-soluble extraction rate and inconvenient application of existing tangerine peel and radix schizonepeta, such as the high content of protopectin in tangerine peel and radix schizonepeta leaf fiber starch, which leads to extremely low water-soluble extract, the present invention uses high-temperature amylase, pectinase and papain to synergistically degrade the insoluble components in tangerine peel and radix schizonepeta leaf to generate water-soluble components, greatly improving the water extraction rate; and combines high-temperature instantaneous treatment, spray drying and boiling granulation process to prepare tangerine peel and radix schizonepeta instant powder.

[0006] The purpose of the present invention is achieved through the following technical solutions:

[0007] A method for preparing an instant tangerine peel and Rhizoma Cibotii extract comprises the following steps:

[0008] (1) taking dried orange peel and Herba Cynanchifoliae, respectively crushing and sieving to obtain dried orange peel powder and Herba Cynanchifoliae powder;

[0009] (2) taking 1 part of dried tangerine peel powder and 3-5 parts of Herba Cynoglossifolia leaf powder, mixing them, adding water and high temperature amylase, hydrolyzing them at 90-95° C. for 1.5-2.0 hours, then cooling the temperature to 50-60° C., adjusting the system pH to 5.0-5.5, adding pectinase and papain, keeping the temperature for hydrolysis for 5-8 hours, then heating the temperature to 90-95° C. and keeping the temperature for 20-30 minutes to perform the first step of enzyme inactivation, filtering the permeate, and then subjecting the permeate to a second enzyme inactivation by high temperature spraying at 120-130° C. to obtain a dried tangerine peel and Herba Cynoglossifolia extract; based on the total mass of the dried tangerine peel powder and Herba Cynoglossifolia leaf powder, the amount of high temperature amylase added is 0.08-0.15%, the amount of pectinase added is 0.1-0.3%, and the amount of papain added is 0.6-0.8%;

[0010] (3) Add maltodextrin to the tangerine peel and radix eryngii extract, then vacuum concentrate to 25-30% solids, spray dry, collect tangerine peel and radix eryngii extract powder, and then perform boiling granulation to obtain instant tangerine peel and radix eryngii extract.

[0011] The dried tangerine peel described in step (1) is preferably dried tangerine peel that has been aged for 3 years or more.

[0012] The sieving in step (1) uses a 40-mesh sieve to collect the permeated powder.

[0013] In step (3), the solid content of the dried orange peel and oxalis liquid is used as a calculation basis, and the amount of maltodextrin added is 25-30%.

[0014] The vacuum concentration in step (3) is preferably concentrated to a solid content of 25-30%.

[0015] The spray drying conditions in step (3) are an inlet air temperature of 180-185°C and an outlet air temperature of 80-82°C, and a pressure spray dryer is preferred.

[0016] The boiling granulation conditions of step (3) are as follows: the inlet air temperature is 70-85°C, and the granulation is terminated when the particle size bulk density reaches (0.25-0.30) g / 100 mL.

[0017] The instant tangerine peel and tangerine peel extract prepared by the method of the invention can be used for preparing beverages.

[0018] Compared with the prior art, the present invention has the following advantages and effects:

[0019] (1) the present invention adopts high temperature amylase to process dried orange peel powder and Herba Cynoglossifoliae powder, can hydrolyze starch in raw material faster, interrupt the connection between components, thereby improve the contact probability of pectinase and papain with substrate (pectin and protein), improve extraction efficiency; In addition, high temperature spraying treatment is adopted after enzymolysis, can deactivate high temperature amylase to the greatest extent, avoid residual amylase to cause harm to human body when edible in the later stage. In addition, dried orange peel Herba Cynoglossifoliae extract is subjected to high temperature spraying treatment, can also make its internal macromolecular protein denaturation, and remove by filtering, make the final product more clear and transparent, mouthfeel better.

[0020] (2) After high-temperature amylase treatment, the addition of pectinase and papain can effectively degrade the pectin in tangerine peel powder and the protein in Rhizoma Dioscoreae leaves, increase the solid content in the water system, and release more tangerine peel essential oil, which not only improves the extraction rate but also improves the flavor quality of the tangerine peel and Rhizoma Dioscoreae extract.

[0021] (3) The present invention adopts spray drying combined with boiling granulation to prepare tangerine peel and oxalis instant powder, which greatly shortens the drying cycle and also improves the dissolution rate of the product.

[0022] (4) The process of the present invention is simple to operate, has low production cost, is free of any pollution, has a high extraction rate of water-soluble components, and the obtained tangerine peel and Rhizoma Cistanches extract has a fast dissolution rate, a clear and transparent solution, and a good taste, and can be widely used in the food field. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is the extraction rate of Chenpi Niudali extract.

[0024] Figure 2 It is the dissolution time of the dried tangerine peel and Rhizoma Coptidis extract. DETAILED DESCRIPTION

[0025] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0026] In the following embodiments, the sensory evaluation method of the tangerine peel and Rhizoma Cistanches extract solution is as follows:

[0027] The sensory evaluation of the extracts of dried tangerine peel and Niudali was carried out by quantitative descriptive analysis. The sensory scoring analysis was carried out in a sensory evaluation room at a temperature of 23±2℃, and 10 professional evaluators who had received sensory evaluation training conducted sensory quality evaluation on the appearance, smell and taste of different dried tangerine peel and Niudali extracts.

[0028] In the following embodiments, the extraction rate of the dried tangerine peel and Rhizoma Coptidis extract is determined as follows:

[0029] Extraction rate (%) = (total solid mass in the extract ÷ total solid mass of Herba Cynanchifoliae and Pericarpium Citri Reticulatae) × 100%

[0030] In the following embodiments, the dissolution time of the extract of dried tangerine peel and Rhizoma Coptidis is determined as follows:

[0031] Take 2 grams of dried tangerine peel and Rhizoma Coptidis extract and pour it directly into 100 grams of room temperature water, and record the time for complete dissolution.

[0032] Example 1

[0033] An instant tangerine peel and tangerine peel extract and a preparation method thereof, comprising the following steps:

[0034] (1) taking 5-year-old tangerine peel, crushing it with a pulverizer, and filtering the filtrate through a 40-mesh sieve to obtain tangerine peel powder; removing impurities from fresh Herba Cynoglossifolia leaves, washing them, drying them to a moisture content of less than 10%, and then processing them with a pulverizer to obtain Herba Cynoglossifolia leaf powder;

[0035] (2) taking 1 part of dried tangerine peel powder and 3 parts of schizonepeta leaf powder, adding them to 16 parts of water and mixing them evenly by colloid mill, adding 0.15% of the total weight of high temperature amylase of dried tangerine peel powder and schizonepeta leaf powder, heating to 90° C. and keeping warm for 2.0 hours, then cooling to 50° C., adjusting the pH of the system to 5.5, adding 0.15% of the total weight of pectinase and 0.8% of papain of dried tangerine peel powder and schizonepeta leaf powder, keeping warm and hydrolyzing for 8 hours, then heating to 95° C. and keeping warm for 20 minutes to perform the first step of enzyme inactivation, passing through a plate and frame press equipped with a 200-mesh filter cloth, collecting the permeate, and then subjecting the permeate to a second enzyme inactivation by high temperature spraying at 120-130° C., to obtain dried tangerine peel and schizonepeta leaf extract A;

[0036] (3) Add maltodextrin with a solid content of 30% to the dried tangerine peel and radix eryngii extract A, and then vacuum concentrate to a solid content of 25%, and obtain a powdered dried tangerine peel and radix eryngii extract A by spray drying (inlet air temperature 180-185° C., outlet air temperature 80-82° C.), and place the material into a boiling granulator for boiling granulation at 70-85° C. until the particle size bulk density of the material reaches 0.25-0.30 g / 100 mL, and then terminate the granulation to obtain an instant dried tangerine peel and radix eryngii extract A.

[0037] The sensory evaluation results of the instant dried tangerine peel and Rhizoma Cistanches extract A solution are shown in Table 1.

[0038] The extraction rate of instant tangerine peel and oxalis extract A is shown in the results. Figure 1 .

[0039] The dissolution time of instant tangerine peel and oxalis extract A is shown in the following table. Figure 2 .

[0040] Example 2

[0041] An instant tangerine peel and tangerine peel extract and a preparation method thereof, comprising the following steps:

[0042] (1) taking 5-year-old tangerine peel, crushing it with a pulverizer, and filtering the filtrate through a 40-mesh sieve to obtain tangerine peel powder; removing impurities from fresh Herba Cynoglossifolia leaves, washing them, drying them to a moisture content of less than 10%, and then processing them with a pulverizer to obtain Herba Cynoglossifolia leaf powder;

[0043] (2) taking 1 part of dried tangerine peel powder and 5 parts of radix ophiopogonis leaf powder, adding them to 20 parts of water and mixing them evenly by colloid mill, adding 0.08% of the total weight of high temperature amylase of dried tangerine peel powder and radix ophiopogonis leaf powder, heating to 95° C. and keeping warm for 1.5 hours, then cooling to 60° C., adjusting the pH of the system to 5.0, adding 0.10% of the total weight of dried tangerine peel powder and radix ophiopogonis leaf powder and 0.6% of papain, keeping warm and hydrolyzing for 5 hours, then heating to 90° C. and keeping warm for 30 min to perform the first step of enzyme inactivation, passing through a plate and frame press equipped with a 200-mesh filter cloth, collecting the permeate, and then subjecting the permeate to a second enzyme inactivation by high temperature spraying at 120-130° C., to obtain dried tangerine peel radix ophiopogonis extract B;

[0044] (3) Add maltodextrin with a solid content of 25% to the dried tangerine peel and radix eryngii extract B, and then vacuum concentrate to 30% solids, and obtain powdered dried tangerine peel and radix eryngii extract B by spray drying (inlet air temperature 180-185° C., outlet air temperature 80-82° C.), and place the material into a boiling granulator for boiling granulation at 70-85° C. until the particle size bulk density of the material reaches 0.25-0.30 g / 100 mL, then granulation is terminated to obtain instant dried tangerine peel and radix eryngii extract B.

[0045] The sensory evaluation results of the instant dried tangerine peel and Rhizoma Cistanches extract B solution are shown in Table 1.

[0046] The extraction rate of instant tangerine peel and oxalis extract B is shown in the results. Figure 1 .

[0047] The dissolution time of instant tangerine peel and oxalis extract B is shown in Figure 2 .

[0048] Example 3

[0049] An instant tangerine peel and tangerine peel extract and a preparation method thereof, comprising the following steps:

[0050] (1) taking 5-year-old tangerine peel, crushing it with a pulverizer, and filtering the filtrate through a 40-mesh sieve to obtain tangerine peel powder; removing impurities from fresh Herba Cynoglossifolia leaves, washing them, drying them to a moisture content of less than 10%, and then processing them with a pulverizer to obtain Herba Cynoglossifolia leaf powder;

[0051] (2) taking 1 part of dried tangerine peel powder and 4 parts of schizonepeta leaf powder, adding them to 18 parts of water and mixing them evenly by colloid mill, adding 0.10% of the total weight of high temperature amylase of dried tangerine peel powder and schizonepeta leaf powder, heating to 93° C. and keeping warm for 1.8 hours, then cooling to 55° C., adjusting the pH of the system to 5.3, adding 0.30% of the total weight of dried tangerine peel powder and schizonepeta leaf powder and 0.7% of papain, keeping warm and hydrolyzing for 6 hours, then heating to 95° C. and keeping warm for 20 minutes to perform the first step of enzyme inactivation, passing through a plate and frame press equipped with a 200-mesh filter cloth, collecting the permeate, and then subjecting the permeate to a second enzyme inactivation by high temperature spraying at 120-130° C., to obtain dried tangerine peel and schizonepeta leaf extract C;

[0052] (3) Add maltodextrin with a solid content of 28% to the dried tangerine peel and radix eryngii extract C, and then vacuum concentrate to a solid content of 28%, and obtain a powdered dried tangerine peel and radix eryngii extract C by spray drying (inlet air temperature 180-185° C., outlet air temperature 80-82° C.), and place the material into a boiling granulator for boiling granulation at 70-85° C. until the particle size bulk density of the material reaches 0.25-0.30 g / 100 mL, and then terminate the granulation to obtain an instant dried tangerine peel and radix eryngii extract C.

[0053] The sensory evaluation results of instant dried tangerine peel and Rhizoma Coptidis extract solution C are shown in Table 1.

[0054] The extraction rate of instant tangerine peel and oxalis extract C is shown in the results. Figure 1 .

[0055] The dissolution time of instant tangerine peel and radix sutchuenensis extract C is shown in the following table. Figure 2 .

[0056] Comparative Example 1

[0057] A tangerine peel and tangerine peel extract and a preparation method thereof (compared with the embodiment, no high-temperature amylase is added), comprising the following steps:

[0058] (1) taking 5-year-old tangerine peel, crushing it with a pulverizer, and filtering the filtrate through a 40-mesh sieve to obtain tangerine peel powder; removing impurities from fresh Herba Cynoglossifolia leaves, washing them, drying them to a moisture content of less than 10%, and then processing them with a pulverizer to obtain Herba Cynoglossifolia leaf powder;

[0059] (2) taking 1 part of dried tangerine peel powder and 5 parts of radix ophiopogonis leaf powder, adding them to 20 parts of water, mixing them evenly by means of a colloid mill, heating the mixture to 60° C., adjusting the pH value of the mixture to 5.0, adding 0.10% pectinase and 0.6% papain in an amount of the total weight of the dried tangerine peel powder and radix ophiopogonis leaf powder, and hydrolyzing the mixture for 5 hours, then heating the mixture to 90° C. and keeping the temperature for 30 min to perform the first step of enzyme inactivation, passing the mixture through a plate and frame press equipped with a 200-mesh filter cloth, collecting the permeate, and then subjecting the permeate to a second enzyme inactivation by high-temperature spraying at 120-130° C., thereby obtaining a dried tangerine peel radix ophiopogonis extract 1;

[0060] (3) Add maltodextrin with a solid content of 25% to the dried tangerine peel and radix eryngii extract 1, and then vacuum concentrate to 30% solids, and obtain a powdered dried tangerine peel and radix eryngii extract 1 by spray drying (inlet air temperature 180-185° C., outlet air temperature 80-82° C.), and place the material into a boiling granulator for boiling granulation at 70-85° C. until the particle size bulk density of the material reaches 0.25-0.30 g / 100 mL, and then terminate the granulation to obtain the dried tangerine peel and radix eryngii extract 1.

[0061] The sensory evaluation results of the tangerine peel and Rhizoma Cistanches extract 1 solution are shown in Table 1.

[0062] The results of extraction rate of tangerine peel and oxalis extract 1 are shown in Figure 1 .

[0063] The dissolution time results of the tangerine peel and radix sutchuenensis extract 1 are shown in Figure 2 .

[0064] Comparative Example 2

[0065] A tangerine peel and tangerine peel extract and a preparation method thereof (compared with the embodiment, pectinase and papain are not added), comprising the following steps:

[0066] (1) taking 5-year-old tangerine peel, crushing it with a pulverizer, and filtering the filtrate through a 40-mesh sieve to obtain tangerine peel powder; removing impurities from fresh Herba Cynoglossifolia leaves, washing them, drying them to a moisture content of less than 10%, and then processing them with a pulverizer to obtain Herba Cynoglossifolia leaf powder;

[0067] (2) taking 1 part of dried tangerine peel powder and 5 parts of radix schizonepetae leaf powder, adding them to 20 parts of water and mixing them evenly by means of a colloid mill, adding 0.08% of the total weight of the dried tangerine peel powder and radix schizonepetae leaf powder to high temperature amylase, heating the system to 95° C. and keeping the temperature for 1.5 hours, then cooling the temperature to 60° C., adjusting the pH of the system to 5.0, and continuing to keep the temperature for hydrolysis for 5 hours, then heating the system to 90° C. and keeping the temperature for 30 minutes to perform the first step of enzyme inactivation, passing the system to a plate and frame press equipped with a 200-mesh filter cloth, collecting the permeate, and then subjecting the permeate to a second enzyme inactivation by high temperature spraying at 120-130° C., thereby obtaining dried tangerine peel radix schizonepetae extract 2;

[0068] (3) Add maltodextrin with a solid content of 25% to the dried tangerine peel and radix eryngii extract, and then vacuum concentrate to a solid content of 30%, and obtain a powdered dried tangerine peel and radix eryngii extract 2 by spray drying (inlet air temperature 180-185° C., outlet air temperature 80-82° C.), and place the material into a boiling granulator for boiling granulation at 70-85° C. until the particle size bulk density of the material reaches 0.25-0.30 g / 100 mL, and then terminate the granulation to obtain the dried tangerine peel and radix eryngii extract 2.

[0069] The sensory evaluation results of the tangerine peel and Rhizoma Cistanches extract 2 solutions are shown in Table 1.

[0070] The results of extraction rate of tangerine peel and oxalis extract 2 are shown in Figure 1 .

[0071] The dissolution time results of the tangerine peel and radix sutchuenensis extract 2 are shown in Figure 2 .

[0072] Comparative Example 3

[0073] A tangerine peel and tangerine peel extract and a preparation method thereof (compared with the embodiment, high temperature spraying for secondary enzyme inactivation is not used), comprising the following steps:

[0074] (1) taking 5-year-old tangerine peel, crushing it with a pulverizer, and filtering the filtrate through a 40-mesh sieve to obtain tangerine peel powder; removing impurities from fresh Herba Cynoglossifolia leaves, washing them, drying them to a moisture content of less than 10%, and then processing them with a pulverizer to obtain Herba Cynoglossifolia leaf powder;

[0075] (2) taking 1 part of dried tangerine peel powder and 5 parts of radix ophiopogonis leaf powder, adding them to 20 parts of water, mixing them evenly by colloid mill, adding 0.08% of the total weight of high temperature amylase of dried tangerine peel powder and radix ophiopogonis leaf powder, heating to 95° C. and keeping warm for 1.5 hours, then cooling to 60° C., adjusting the pH of the system to 5.0, adding 0.10% of the total weight of dried tangerine peel powder and radix ophiopogonis leaf powder and 0.6% of papain, keeping warm and hydrolyzing for 5 hours, then heating to 90° C. and keeping warm for 30 minutes to perform the first step of enzyme inactivation, passing through a plate and frame press equipped with a 200-mesh filter cloth, and collecting the permeate 3;

[0076] (3) Add maltodextrin with a solid content of 25% to the permeate 3, and then vacuum concentrate to 30% solids, and obtain the tangerine peel and radix tangerineii extract 3 by spray drying (inlet air temperature 180-185° C., outlet air temperature 80-82° C.), and put the material into a boiling granulator for boiling granulation at 70-85° C. until the particle size bulk density of the material reaches 0.25-0.30 g / 100 mL, and then granulation is completed to obtain the tangerine peel and radix tangerineii extract 3.

[0077] The sensory evaluation results of 3 solutions of tangerine peel and Rhizoma Cistanches are shown in Table 1.

[0078] The results of the extraction rate of tangerine peel and oxalis extract 3 are shown in Figure 1 .

[0079] The results of dissolution time of tangerine peel and radix sutchuenensis extract 3 are shown in Figure 2 .

[0080] Comparative Example 4

[0081] A tangerine peel and tangerine peel extract and a preparation method thereof (compared with the embodiment, boiling granulation is not used), characterized by comprising the following steps:

[0082] (1) taking 5-year-old tangerine peel, crushing it with a pulverizer, and filtering the filtrate through a 40-mesh sieve to obtain tangerine peel powder; removing impurities from fresh Herba Cynoglossifolia leaves, washing them, drying them to a moisture content of less than 10%, and then processing them with a pulverizer to obtain Herba Cynoglossifolia leaf powder;

[0083] (2) taking 1 part of dried tangerine peel powder and 5 parts of radix ophiopogonis leaf powder, adding them to 20 parts of water and mixing them evenly by colloid mill, adding 0.08% of the total weight of high temperature amylase of dried tangerine peel powder and radix ophiopogonis leaf powder, heating to 95° C. and keeping warm for 1.5 hours, then cooling to 60° C., adjusting the pH of the system to 5.0, adding 0.10% of the total weight of dried tangerine peel powder and radix ophiopogonis leaf powder and 0.6% of papain, keeping warm and hydrolyzing for 5 hours, then heating to 90° C. and keeping warm for 30 min to perform the first step of enzyme inactivation, passing through a plate and frame press equipped with a 200-mesh filter cloth, collecting the permeate, and then subjecting the permeate to a second enzyme inactivation by high temperature spraying at 120-130° C., to obtain dried tangerine peel radix ophiopogonis extract 4;

[0084] (3) Add maltodextrin with a solid content of 25% to the tangerine peel and radix eryngii extract, then vacuum concentrate to a solid content of 30%, and obtain a powdered tangerine peel and radix eryngii extract 4 by spray drying (inlet air temperature 180-185° C., outlet air temperature 80-82° C.).

[0085] The sensory evaluation results of 4 solutions of tangerine peel and Rhizoma Cistanches are shown in Table 1.

[0086] The results of the extraction rate of 4 extracts of tangerine peel and oxalis are shown in Figure 1 .

[0087] The results of dissolution time of tangerine peel and radix sutchuenensis extract 4 are shown in Figure 2 .

[0088] Table 1 Sensory evaluation of the solution of the extract of dried tangerine peel and radix tangerine peel

[0089]

[0090] It can be found from Table 1 that the tangerine peel and Herba Lycopodii leaves are extracted by the method of the present invention, and the tangerine peel and Herba Lycopodii extract prepared by the method is dissolved in warm water to a concentration of 2%, and a reddish brown clear and transparent solution can be obtained, which emits a light and elegant tangerine peel aroma and a slight medicinal aroma, and a strong tangerine peel flavor can be tasted, with a mellow taste and a slightly bitter aftertaste.

[0091] The 2% aqueous solution of the dried tangerine peel and Rhizoma Coptidis extract obtained in Comparative Example 1 is also a reddish-brown clear and transparent solution, but the dried tangerine peel flavor is strong and has a pungent taste. Compared with the embodiment, the coordination is poor. This is mainly because Comparative Example 1 does not use high-temperature amylase for treatment, resulting in less dissolution of starch substances and substances connected to it in the dried tangerine peel and Rhizoma Coptidis, making the proportion of essential oil substances in the dissolution higher, thereby presenting a strong dried tangerine peel flavor and a strong irritation, which destroys the overall flavor coordination.

[0092] The aqueous solution of tangerine peel and Rhizoma Coptidis extract 2 is also clear and transparent, but the color is darker, brown, and the smell of tangerine peel and medicinal aroma are lighter. The tangerine peel tastes light when drunk, and the bitterness is prominent, with a noticeable astringent aftertaste. This is because compared with the embodiment, comparative example 2 does not add pectinase and papain to extract tangerine peel and Rhizoma Coptidis leaves, resulting in a lower extraction rate and a high content of flavonoid polyphenols in the water-soluble matter.

[0093] The solution of the dried tangerine peel and Rhizoma Cistanches extract 3 is slightly turbid, with a prominent tangerine peel flavor and a good medicinal aroma, but the taste of the tangerine peel is light and the bitterness is more prominent. This is because the high-temperature spraying process was not used in Comparative Example 3, which resulted in a slightly higher content of macromolecular protein in the dried tangerine peel and Rhizoma Cistanches leaves, causing the protein to combine with flavonoid polyphenols, resulting in a turbid solution and a prominent bitter taste.

[0094] The sensory quality of the dried tangerine peel and Rhizoma Cistanches Extract 4 is comparable to that of the dried tangerine peel and Rhizoma Cistanches Extracts AC in the examples, indicating that the dried tangerine peel and Rhizoma Cistanches Extract in Comparative Example 4 was not subjected to boiling granulation treatment, which would not affect its sensory quality.

[0095] It can be found from Table 1 that the extraction rate of the dried tangerine peel and Radix Codonopsis pilosula extract prepared by the method of the present invention is relatively high (45.8-46.5%); while in Comparative Example 1, due to the lack of the action of high-temperature amylase, the starch in the Radix Codonopsis pilosula leaves connects to other components, hindering the dissolution of water-soluble substances, resulting in its extraction rate of only 35.8%; Comparative Example 2 did not use pectinase and papain treatment, so that the pectin in the dried tangerine peel and the protein in the Radix Codonopsis pilosula leaves were less dissolved, resulting in the extraction rate of the dried tangerine peel and Radix Codonopsis pilosula extract 2 being only 31.2%; but the extraction rates of the dried tangerine peel and Radix Codonopsis pilosula extracts 3 and 4 are comparable to the extraction rates of the dried tangerine peel and Radix Codonopsis pilosula extracts AC in the embodiments, indicating that the high-temperature spraying and boiling granulation treatments have little effect on the extraction rate of the dried tangerine peel and Radix Codonopsis pilosula.

[0096] The purpose of the present invention is to prepare instant tangerine peel and tangerine peel extract, and water solubility is an important indicator. Figure 2 Take 2 grams of dried tangerine peel and Niu Dali extract and pour it directly into 100 grams of room temperature water. The time it takes for it to completely dissolve is shorter, indicating better solubility. Figure 2 It can be seen that the dried tangerine peel and Rhizoma Cistanches extracts of Examples 1-3 and Comparative Examples 1-2 were completely dissolved within 2.4 minutes; the dried tangerine peel and Rhizoma Cistanches extract 3 of Comparative Example 3 required 3.5 minutes to be completely dissolved, which was mainly because the dried tangerine peel and Rhizoma Cistanches extract was not subjected to high-temperature spraying treatment in Comparative Example 3, resulting in the presence of large molecular proteins in the dried tangerine peel and Rhizoma Cistanches extract, thereby affecting its solubility; Comparative Example 4 did not perform boiling granulation treatment on the spray-dried dried tangerine peel and Rhizoma Cistanches extract, resulting in poor solubility, and the complete dissolution time reached 6.9 minutes.

[0097] It can be seen that the tangerine peel and Rhizoma Coptidis extract prepared by the method of the present invention has a high extraction rate and good solubility. The aqueous solution is reddish brown, clear and transparent, exudes a light tangerine peel aroma, and also has a slight medicinal aroma. A strong tangerine peel flavor can be tasted, and the taste is mellow. The extract can be used as a tea drink alone, and can also be added to food as a functional ingredient.

[0098] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing an instant tangerine peel and tangerine peel extract, characterized in that The following steps are involved: (1) taking dried orange peel and Herba Cynanchifoliae, respectively crushing and sieving to obtain dried orange peel powder and Herba Cynanchifoliae powder; (2) taking 1 part of dried tangerine peel powder and 3-5 parts of Herba Cynoglossifolia leaf powder, mixing them, adding water and high temperature amylase, hydrolyzing them at 90-95° C. for 1.5-2.0 hours, then cooling the temperature to 50-60° C., adjusting the system pH to 5.0-5.5, adding pectinase and papain, keeping the temperature for hydrolysis for 5-8 hours, then heating the temperature to 90-95° C. and keeping the temperature for 20-30 minutes to perform the first step of enzyme inactivation, filtering the permeate, and then subjecting the permeate to a second enzyme inactivation by high temperature spraying at 120-130° C. to obtain a dried tangerine peel and Herba Cynoglossifolia extract; based on the total mass of the dried tangerine peel powder and Herba Cynoglossifolia leaf powder, the amount of high temperature amylase added is 0.08-0.15%, the amount of pectinase added is 0.1-0.3%, and the amount of papain added is 0.6-0.8%; (3) Add maltodextrin to the tangerine peel and radix eryngii extract, then vacuum concentrate to 25-30% solids, spray dry, collect tangerine peel and radix eryngii extract powder, and then perform boiling granulation to obtain instant tangerine peel and radix eryngii extract.

2. The preparation method according to claim 1, characterized in that: The spray drying conditions in step (3) are an inlet air temperature of 180-185°C and an outlet air temperature of 80-82°C.

3. The preparation method according to claim 1, characterized in that: The spray drying in step (3) is carried out using a pressure spray dryer.

4. The preparation method according to claim 1, characterized in that: The boiling granulation conditions of step (3) are as follows: the inlet air temperature is 70-85°C, and the granulation is terminated when the particle size bulk density reaches (0.25-0.30) g / 100 mL.

5. The preparation method according to claim 1, characterized in that: The Guang Chenpi described in step (1) is Guang Chenpi that has been aged for 3 years or more.

6. The preparation method according to claim 1, characterized in that: In step (3), the solid content of the dried orange peel and oxalis liquid is used as a calculation basis, and the amount of maltodextrin added is 25-30%.

7. The preparation method according to claim 1, characterized in that: The vacuum concentration in step (3) is to concentrate the mixture to a solid content of 25-30%.

8. An instant tangerine peel and Rhizoma Citri Reticulatae Extract, characterized in that: The method is prepared by the method described in any one of claims 1 to 7.

9. Use of the instant tangerine peel and Rhizoma Cibotii extract according to claim 8 in making beverages.

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