An Orange Spirit Ointment and Its Preparation Method

Abstract

The present invention relates to the technical field of food preparation, and specifically discloses a tangerine spirit paste and a preparation method thereof. The preparation method of the tangerine spirit paste comprises the following steps: S11. Take a food gum, tangerine peel extract, and a sweetener, add them to water, and stir evenly to obtain a raw material mixture; S12. Heat the raw material mixture at 70-90 °C for 20-60 min under sealed conditions to obtain a mixed slurry; S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly liquid; S14. Pour the jelly liquid into a mold and obtain the tangerine spirit paste after cooling. The tangerine spirit paste of the present invention is a product with novel efficacy, excellent flavor, and a wider audience; it has broad application prospects.

Description

Technical Field

[0001] The present invention relates to the technical field of food preparation, and particularly relates to a tangerine spirit paste and a preparation method thereof. Background Art

[0002] Tangerine peel, also known as hairy tangerine peel, Huazhou dried tangerine peel, orange peel tangerine peel, etc., is the dried outer pericarp of the immature or nearly mature fruit of Citrus grandis 'Tomentosa'; it is a very common genuine traditional Chinese medicine in Guangdong. According to the pharmacopoeia, it has the effects of regulating qi and relieving distension, drying dampness and resolving phlegm, and is commonly used for excessive phlegm with cough, food retention and alcohol injury, nausea and stuffiness. Traditional Chinese medicine is known as "natural medicine", "green medicine", etc., and plays a significant role in preventing and treating diseases, and has attracted more and more attention from scholars, but its active ingredients still need to be explored.

[0003] Therefore, developing a food supplemented with certain health care effects using tangerine peel as the raw material has important application value. During the process of food development, those skilled in the art know that the sensory evaluation of food is very important; only foods with high sensory scores can be loved by consumers.

[0004] In summary, developing a food with high sensory scores and certain health care effects using tangerine peel as the raw material has important application value. Summary of the Invention

[0005] In order to solve at least one of the above technical problems existing in the prior art, the present invention provides a preparation method of tangerine spirit paste.

[0006] The above technical problems to be solved by the present invention are realized through the following technical solutions:

[0007] A preparation method of tangerine spirit paste, which comprises the following steps:

[0008] S11. Take a food gum, tangerine peel extract and a sweetener, add them to water, and stir evenly to obtain a raw material mixture;

[0009] S12. Heat the raw material mixture at 70-90°C for 20-60 min under sealed conditions to obtain a mixed slurry;

[0010] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly liquid;

[0011] S14. Pour the jelly liquid into a mold and cool to obtain tangerine spirit paste.

[0012] The tangerine spirit paste prepared by the present invention using tangerine peel as the raw material not only has the effects of tangerine peel, but also has a high sensory score.

[0013] Preferably, the mass fraction of the food gum in the raw material mixture described in step S11 is 0.8 - 1.2%.

[0014] Most preferably, the mass fraction of the food gum in the raw material mixture described in step S11 is 1%.

[0015] Preferably, the food gum described in step S11 is selected from carrageenan and / or konjac gum.

[0016] Preferably, the mass fraction of the exocarpium citri grandis extract in the raw material mixture described in step S11 is 0.75 - 0.9%;

[0017] Most preferably, the mass fraction of the exocarpium citri grandis extract in the raw material mixture described in step S11 is 0.8%.

[0018] Preferably, the mass fraction of the sweetener in the raw material mixture described in step S11 is 22 - 26%.

[0019] Most preferably, the mass fraction of the sweetener in the raw material mixture described in step S11 is 23%.

[0020] The inventors found in the research that in the method of the present invention, the dosages of the food gum, the exocarpium citri grandis extract, the sweetener, and citric acid have an important influence on the sensory score of the prepared Juling paste; through a large number of experimental studies, the inventors found that only when the dosages of the food gum, the exocarpium citri grandis extract, the sweetener, and citric acid are within the above ranges of the present invention, the prepared Juling paste has a high sensory score.

[0021] Preferably, the exocarpium citri grandis extract is prepared by the following method:

[0022] S21. Take exocarpium citri grandis, and perform heating reflux extraction with an ethanol aqueous solution. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain an exocarpium citri grandis ethanol extract;

[0023] S22. Add water to the exocarpium citri grandis ethanol extract and stir. After mixing evenly, obtain an exocarpium citri grandis suspension; then add n-butanol to the exocarpium citri grandis suspension for extraction to obtain an extraction solution; concentrate the extraction solution under reduced pressure to remove the solvent to obtain an exocarpium citri grandis n-butanol extract, that is, the exocarpium citri grandis extract.

[0024] The inventors further found in the research that the preparation method of the exocarpium citri grandis extract has an important influence on the elasticity, tissue uniformity, and flavor of the prepared Juling paste; this is because the compositions of the active ingredients in the exocarpium citri grandis extract prepared by different methods are different, thus resulting in different physicochemical properties of the exocarpium citri grandis extract, and further affecting the elasticity, tissue uniformity, and flavor of the prepared Juling paste.

[0025] The inventor's extensive experimental research shows that the n-butanol extract of Citrus grandis 'Tomentosa' prepared by the above method, as an extract of Citrus grandis 'Tomentosa', can significantly improve the elasticity, tissue uniformity and flavor of the prepared Juling Ointment compared with the extracts of Citrus grandis 'Tomentosa' prepared by other methods, thereby ensuring that the prepared Juling Ointment has a high sensory score.

[0026] Further preferably, in step S22, the dosage ratio of the ethanol extract of Citrus grandis 'Tomentosa', water and n-butanol is 1 g: 20 - 30 mL: 20 - 30 mL.

[0027] Most preferably, in step S22, the dosage ratio of the ethanol extract of Citrus grandis 'Tomentosa', water and n-butanol is 1 g: 25 mL: 25 mL.

[0028] Preferably, the extract of Citrus grandis 'Tomentosa' consists of the n-butanol extract of Citrus grandis 'Tomentosa' and the active part of Citrus grandis 'Tomentosa';

[0029] The weight ratio of the n-butanol extract of Citrus grandis 'Tomentosa' to the active part of Citrus grandis 'Tomentosa' is 3 - 5:1;

[0030] Most preferably, the weight ratio of the n-butanol extract of Citrus grandis 'Tomentosa' to the active part of Citrus grandis 'Tomentosa' is 4:1.

[0031] The active part of Citrus grandis 'Tomentosa' is prepared by the following method:

[0032] S31. Take Citrus grandis 'Tomentosa', heat and reflux it with an ethanol aqueous solution, and after the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain the ethanol extract of Citrus grandis 'Tomentosa';

[0033] S32. Load the ethanol extract of Citrus grandis 'Tomentosa' onto a macroporous resin column, first elute and remove impurities with solvent A; then elute with solvent B, collect the fractions eluted by solvent B, and concentrate and remove the solvent to obtain the active part of Citrus grandis 'Tomentosa';

[0034] The solvent A refers to an ethanol aqueous solution with a volume fraction of 56%; the solvent B refers to an ethanol aqueous solution with a volume fraction of 73%.

[0035] In further research, the inventor surprisingly found that the extract of Citrus grandis 'Tomentosa' formed by combining the n-butanol extract of Citrus grandis 'Tomentosa' with the active part of Citrus grandis 'Tomentosa' prepared by the method described in the present invention can synergistically improve the hypoglycemic effect of the prepared Juling Ointment, and can further significantly improve the hypoglycemic effect of the prepared Juling Ointment.

[0036] Preferably, in step S12, the raw material mixture is heated at 80 °C for 30 min under sealed conditions.

[0037] Preferably, in step S13, the added mass of citric acid is 0.15 - 0.25% of the mass of the mixed slurry.

[0038] Most preferably, the added mass of citric acid in step S13 is 0.18% of the mass of the mixed slurry.

[0039] The present invention also provides a Juling paste prepared by the above preparation method.

[0040] Beneficial effects: The present invention provides a Juling paste prepared by a novel method; the Juling paste has certain health care effects by adding the extract of tangerine peel; at the same time, the Juling paste prepared under the conditions of the present invention also has a high sensory score. The Juling paste of the present invention is a product with novel effects, excellent flavor and a wider audience; it has broad application prospects. Description of the Drawings

[0041] Figure 1 It is a product diagram of the Juling paste prepared by the method of the present invention. Detailed Embodiments

[0042] The following further describes the present invention in detail with specific embodiments, but the embodiments do not limit the present invention in any form.

[0043] Example 1 Preparation of Juling Paste

[0044] S11. Take carrageenan, konjac gum, the extract of tangerine peel and sucrose, add them to water, and stir evenly to obtain a raw material mixture; wherein, the mass fractions of carrageenan, konjac gum, the extract of tangerine peel and sucrose in the raw material mixture are 0.55%, 0.45%, 0.8% and 23%;

[0045] S12. Heat the raw material mixture at 80 °C for 30 min under sealed conditions to obtain a mixed slurry;

[0046] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; wherein, the added mass of citric acid is 0.18% of the mass of the mixed slurry;

[0047] S14. Pour the jelly solution into a mold and cool to obtain Juling paste;

[0048] The extract of tangerine peel in step S11 is prepared by the following method:

[0049] S21. Take tangerine peel, use an ethanol aqueous solution with a volume fraction of 40% and 20 times the weight, heat to the boiling state and carry out heating reflux extraction for 2 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain the ethanol extract of tangerine peel;

[0050] S22. Stir the ethanol extract of Exocarpium Citri Grandis with water, and after mixing evenly, obtain an Exocarpium Citri Grandis suspension; then add n-butanol to the Exocarpium Citri Grandis suspension for extraction to obtain an extract; after concentrating the extract under reduced pressure to remove the solvent, obtain the n-butanol extract of Exocarpium Citri Grandis, which is the Exocarpium Citri Grandis extract paste mentioned above;

[0051] In step S22, the dosage ratio of the ethanol extract of Exocarpium Citri Grandis, water and n-butanol is 1 g: 25 mL: 25 mL.

[0052] Preparation of Juling Paste in Example 2

[0053] S11. Take carrageenan, konjac gum, Exocarpium Citri Grandis extract paste and sucrose, add them to water, and stir evenly to obtain a raw material mixture; among them, the mass fractions of carrageenan, konjac gum, Exocarpium Citri Grandis extract paste and sucrose in the raw material mixture are 0.65%, 0.55%, 0.75% and 26%;

[0054] S12. Heat the raw material mixture at 70 °C for 60 min under sealed conditions to obtain a mixed slurry;

[0055] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; among them, the added mass of citric acid is 0.25% of the mass of the mixed slurry;

[0056] S14. Pour the jelly solution into a mold and obtain Juling Paste after cooling;

[0057] The Exocarpium Citri Grandis extract paste in step S11 is prepared by the following method:

[0058] S21. Take Exocarpium Citri Grandis, use 15 times the volume of 40% ethanol aqueous solution by weight, heat to boiling state and carry out heating reflux extraction for 2.5 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain the ethanol extract of Exocarpium Citri Grandis;

[0059] S22. Stir the ethanol extract of Exocarpium Citri Grandis with water, and after mixing evenly, obtain an Exocarpium Citri Grandis suspension; then add n-butanol to the Exocarpium Citri Grandis suspension for extraction to obtain an extract; after concentrating the extract under reduced pressure to remove the solvent, obtain the n-butanol extract of Exocarpium Citri Grandis, which is the Exocarpium Citri Grandis extract paste mentioned above;

[0060] In step S22, the dosage ratio of the ethanol extract of Exocarpium Citri Grandis, water and n-butanol is 1 g: 20 mL: 20 mL.

[0061] Preparation of Juling Paste in Example 3

[0062] S11. Take carrageenan, konjac gum, Exocarpium Citri Grandis extract paste and sucrose, add them to water, and stir evenly to obtain a raw material mixture; among them, the mass fractions of carrageenan, konjac gum, Exocarpium Citri Grandis extract paste and sucrose in the raw material mixture are 0.45%, 0.35%, 0.9% and 22%;

[0063] S12. Heat the raw material mixture at 90 °C for 20 min under sealed conditions to obtain a mixed slurry;

[0064] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; wherein, the added mass of citric acid is 0.15% of the mass of the mixed slurry;

[0065] S14. Pour the jelly solution into a mold and obtain the Juling paste after cooling;

[0066] The tangerine peel extract in step S11 is prepared by the following method:

[0067] S21. Take tangerine peel, use 20 times the weight of an ethanol aqueous solution with a volume fraction of 40%, heat to the boiling state and carry out heating reflux extraction for 1.5 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain the tangerine peel ethanol extract;

[0068] S22. Stir the tangerine peel ethanol extract with water, mix evenly to obtain a tangerine peel suspension; then add n-butanol to the tangerine peel suspension for extraction to obtain an extract; concentrate the extract under reduced pressure to remove the solvent to obtain the tangerine peel n-butanol extract, that is, the tangerine peel extract;

[0069] In step S22, the dosage ratio of the tangerine peel ethanol extract, water and n-butanol is 1 g: 30 mL: 30 mL.

[0070] Preparation of Juling paste in Example 4

[0071] S11. Take carrageenan, konjac gum, tangerine peel extract and sucrose, add them to water, and stir evenly to obtain a raw material mixture; wherein, the mass fractions of carrageenan, konjac gum, tangerine peel extract and sucrose in the raw material mixture are 0.55%, 0.45%, 0.8% and 23%;

[0072] S12. Heat the raw material mixture at 80 °C for 30 min under sealed conditions to obtain a mixed slurry;

[0073] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; wherein, the added mass of citric acid is 0.18% of the mass of the mixed slurry;

[0074] S14. Pour the jelly solution into a mold and obtain the Juling paste after cooling;

[0075] The tangerine peel extract in step S11 is composed of a tangerine peel n-butanol extract and a tangerine peel active part with a weight ratio of 4:1;

[0076] The tangerine peel n-butanol extract is prepared by the following method:

[0077] S21. Take Fructus Citri Grandis Tomentosae, use an ethanol aqueous solution with a volume fraction of 40% and a weight 20 times that of Fructus Citri Grandis Tomentosae, heat it to the boiling state and carry out heating reflux extraction for 2 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain the ethanol extract of Fructus Citri Grandis Tomentosae;

[0078] S22. Stir the ethanol extract of Fructus Citri Grandis Tomentosae with water, and obtain a suspension of Fructus Citri Grandis Tomentosae after mixing evenly; then add n-butanol to the suspension of Fructus Citri Grandis Tomentosae for extraction to obtain an extraction solution; concentrate the extraction solution under reduced pressure to remove the solvent to obtain the n-butanol extract of Fructus Citri Grandis Tomentosae; among them, the dosage ratio of the ethanol extract of Fructus Citri Grandis Tomentosae, water and n-butanol is 1 g: 25 mL: 25 mL.

[0079] The active part of Fructus Citri Grandis Tomentosae is prepared by the following method:

[0080] S31. Take Fructus Citri Grandis Tomentosae, use an ethanol aqueous solution with a volume fraction of 40% and a weight 20 times that of Fructus Citri Grandis Tomentosae, heat it to the boiling state and carry out heating reflux extraction for 2 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain the ethanol extract of Fructus Citri Grandis Tomentosae;

[0081] S32. Load the ethanol extract of Fructus Citri Grandis Tomentosae onto a D101 macroporous resin column, first elute and remove impurities with an ethanol aqueous solution with a volume fraction of 56% and a volume 5 times that of the column; then elute with an ethanol aqueous solution with a volume fraction of 73% and a volume 8 times that of the column, collect the fractions eluted by the ethanol aqueous solution with a volume fraction of 73%, and concentrate and remove the solvent to obtain the active part of Fructus Citri Grandis Tomentosae.

[0082] Preparation of Juling Ointment in Comparative Example 1

[0083] S11. Take carrageenan, konjac gum, the extract of Fructus Citri Grandis Tomentosae and sucrose, add them to water, and stir evenly to obtain a raw material mixture; among them, the mass fractions of carrageenan, konjac gum, the extract of Fructus Citri Grandis Tomentosae and sucrose in the raw material mixture are 0.55%, 0.45%, 0.8% and 23%;

[0084] S12. Heat the raw material mixture at 80 °C for 30 min under sealed conditions to obtain a mixed slurry;

[0085] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; among them, the added mass of citric acid is 0.18% of the mass of the mixed slurry;

[0086] S14. Pour the jelly solution into a mold and cool to obtain Juling Ointment;

[0087] The extract of Fructus Citri Grandis Tomentosae in step S11 is prepared by the following method:

[0088] S21. Take Exocarpium Citri Grandis, use an ethanol aqueous solution with a volume fraction of 40% and a weight 20 times that of Exocarpium Citri Grandis, heat it to the boiling state and carry out heating reflux extraction for 2 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain an ethanol extract of Exocarpium Citri Grandis; that is, the Exocarpium Citri Grandis extract paste mentioned above.

[0089] The difference between Comparative Example 1 and Example 1 is that Comparative Example 1 only uses the ethanol extract of Exocarpium Citri Grandis as the Exocarpium Citri Grandis extract paste; while in Example 1, the ethanol extract of Exocarpium Citri Grandis is further extracted, and the n-butanol extract of Exocarpium Citri Grandis is used as the Exocarpium Citri Grandis extract paste.

[0090] Preparation of Juling Paste in Comparative Example 2

[0091] S11. Take carrageenan, konjac gum, Exocarpium Citri Grandis extract paste and sucrose, add them to water, and stir evenly to obtain a raw material mixture; among them, the mass fractions of carrageenan, konjac gum, Exocarpium Citri Grandis extract paste and sucrose in the raw material mixture are 0.55%, 0.45%, 0.8% and 23% respectively.

[0092] S12. Heat the raw material mixture at 80 °C for 30 min under sealed conditions to obtain a mixed slurry.

[0093] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; among them, the added mass of citric acid is 0.18% of the mass of the mixed slurry.

[0094] S14. Pour the jelly solution into a mold and cool it to obtain Juling Paste.

[0095] The Exocarpium Citri Grandis extract paste in step S11 is prepared by the following method:

[0096] S21. Take Exocarpium Citri Grandis, use an ethanol aqueous solution with a volume fraction of 40% and a weight 20 times that of Exocarpium Citri Grandis, heat it to the boiling state and carry out heating reflux extraction for 2 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain an ethanol extract of Exocarpium Citri Grandis.

[0097] S22. Stir the ethanol extract of Exocarpium Citri Grandis with water, mix evenly to obtain an Exocarpium Citri Grandis suspension; then add ethyl acetate to the Exocarpium Citri Grandis suspension for extraction to obtain an extraction solution; concentrate the extraction solution under reduced pressure to remove the solvent to obtain an ethyl acetate extract of Exocarpium Citri Grandis, that is, the Exocarpium Citri Grandis extract paste mentioned above.

[0098] In step S22, the dosage ratio of the ethanol extract of Exocarpium Citri Grandis, water and ethyl acetate is 1 g: 25 mL: 25 mL.

[0099] The difference between Comparative Example 2 and Example 1 is that Comparative Example 2 uses the ethyl acetate extract of Exocarpium Citri Grandis as the Exocarpium Citri Grandis extract paste; while in Example 1, the n-butanol extract of Exocarpium Citri Grandis is used as the Exocarpium Citri Grandis extract paste.

[0100] Preparation of Juling Paste in Comparative Example 3

[0101] S11. Take carrageenan, konjac gum, tangerine peel extract, and sucrose, add them to water, and stir evenly to obtain a raw material mixture; among them, the mass fractions of carrageenan, konjac gum, tangerine peel extract, and sucrose in the raw material mixture are 0.55%, 0.45%, 0.8%, and 23%;

[0102] S12. Heat the raw material mixture at 80 °C for 30 min under sealed conditions to obtain a mixed slurry;

[0103] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; among them, the added mass of citric acid is 0.18% of the mass of the mixed slurry;

[0104] S14. Pour the jelly solution into a mold, and obtain tangerine essence paste after cooling;

[0105] The tangerine peel extract in step S11 is composed of tangerine peel n-butanol extract and tangerine peel active part with a weight ratio of 4:1;

[0106] The preparation method of the tangerine peel n-butanol extract is the same as that in Example 4;

[0107] The tangerine peel active part is prepared by the following method:

[0108] S31. Take tangerine peel, use 20 times the weight of 40% ethanol aqueous solution by volume, heat to boiling state and carry out heating reflux extraction for 2 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain tangerine peel ethanol extract;

[0109] S32. Load the tangerine peel ethanol extract onto a D101 macroporous resin column, first elute and remove impurities with 5 times the column volume of 30% ethanol aqueous solution by volume; then elute with 8 times the column volume of 50% ethanol aqueous solution by volume, collect the fractions eluted by 50% ethanol aqueous solution by volume, and concentrate and remove the solvent to obtain the tangerine peel active part.

[0110] The difference between Comparative Example 3 and Example 4 is that the elution conditions of the macroporous resin column in the preparation process of the tangerine peel active part in Comparative Example 3 are different; in Comparative Example 3, first elute and remove impurities with 30% ethanol aqueous solution by volume fraction, and then elute with 50% ethanol aqueous solution by volume fraction; while in Example 4, first elute and remove impurities with 56% ethanol aqueous solution by volume fraction, and then elute with 73% ethanol aqueous solution by volume fraction.

[0111] Preparation of tangerine essence paste in Comparative Example 4

[0112] S11. Take carrageenan, konjac gum, tangerine peel extract, and sucrose, add them to water, and stir evenly to obtain a raw material mixture; wherein, the mass fractions of carrageenan, konjac gum, tangerine peel extract, and sucrose in the raw material mixture are 0.55%, 0.45%, 0.8%, and 23%, respectively;

[0113] S12. Heat the raw material mixture at 80 °C for 30 min under sealed conditions to obtain a mixed slurry;

[0114] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; wherein, the added mass of citric acid is 0.18% of the mass of the mixed slurry;

[0115] S14. Pour the jelly solution into a mold and cool to obtain tangerine essence paste;

[0116] The tangerine peel extract in step S11 is composed of tangerine peel n-butanol extract and tangerine peel active part with a weight ratio of 4:1;

[0117] The preparation method of the tangerine peel n-butanol extract is the same as that in Example 4;

[0118] The tangerine peel active part is prepared by the following method:

[0119] S31. Take tangerine peel, use 20 times the weight of 40% ethanol aqueous solution by volume, heat to boiling state and carry out heating reflux extraction for 2 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain tangerine peel ethanol extract;

[0120] S32. Load the tangerine peel ethanol extract onto a D101 macroporous resin column, first elute and remove impurities with 5 times the column volume of 70% ethanol aqueous solution by volume; then elute with 8 times the column volume of 90% ethanol aqueous solution by volume, collect the fractions eluted by 90% ethanol aqueous solution by volume, and concentrate to remove the solvent to obtain the tangerine peel active part.

[0121] The difference between Comparative Example 4 and Example 4 is that the elution conditions of the macroporous resin column in the preparation process of the tangerine peel active part in Comparative Example 4 are different; in Comparative Example 4, first elute and remove impurities with 70% ethanol aqueous solution by volume fraction, and then elute with 90% ethanol aqueous solution by volume fraction; while in Example 4, first elute and remove impurities with 56% ethanol aqueous solution by volume fraction, and then elute with 73% ethanol aqueous solution by volume fraction.

[0122] Preparation of tangerine essence paste in Comparative Example 5

[0123] S11. Take carrageenan, konjac gum, tangerine peel extract, and sucrose, add them to water, and stir evenly to obtain a raw material mixture; among them, the mass fractions of carrageenan, konjac gum, tangerine peel extract, and sucrose in the raw material mixture are 0.45%, 0.35%, 0.9%, and 22%;

[0124] S12. Heat the raw material mixture at 90 °C for 20 min under sealed conditions to obtain a mixed slurry;

[0125] S13. Add citric acid to the mixed slurry and stir evenly to obtain a jelly solution; among them, the added mass of citric acid is 0.15% of the mass of the mixed slurry;

[0126] S14. Pour the jelly solution into a mold and cool to obtain tangerine essence paste;

[0127] The tangerine peel extract in step S11 is prepared by the following method:

[0128] S31. Take tangerine peel, use 20 times the weight of an ethanol aqueous solution with a volume fraction of 40%, heat it to the boiling state and carry out heating reflux extraction for 2 h. After the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain a tangerine peel ethanol extract;

[0129] S32. Load the tangerine peel ethanol extract onto a D101 macroporous resin column, first elute and remove impurities with 5 times the column volume of an ethanol aqueous solution with a volume fraction of 56%; then elute with 8 times the column volume of an ethanol aqueous solution with a volume fraction of 73%, collect the fractions eluted by the ethanol aqueous solution with a volume fraction of 73%, and concentrate and remove the solvent to obtain the tangerine peel active part; that is, the tangerine peel extract.

[0130] The difference between Comparative Example 5 and Example 4 is that Comparative Example 5 only uses the tangerine peel active part prepared by the method of the present invention as the tangerine peel extract.

[0131] Experimental Example 1 Sensory Score

[0132] Invite 11 people with certain fruit wine evaluation abilities, score each item of the tangerine essence paste according to the tangerine essence paste sensory scoring standard table, remove the lowest score and the highest score, and calculate the average value of the scores of the remaining 9 people to obtain the final score of the tangerine essence paste.

[0133] Table 1. Tangerine Essence Paste Sensory Scoring Standard Table

[0134]

[0135] Table 2. Tangerine Essence Paste Sensory Scoring Results

[0136]

[0137]

[0138] From the sensory evaluation results of the Orange Spirit Ointment in Table 2, it can be seen that the Orange Spirit Ointment prepared by the present invention has a high sensory score. In particular, the Orange Spirit Ointment prepared in Example 1 has a sensory score of 93.2 points, and it also has the best sensory score.

[0139] In addition, from the sensory evaluation results of the Orange Spirit Ointment in Table 2, it can also be seen that the sensory score of the Orange Spirit Ointment prepared in Example 1 is much higher than that of Comparative Examples 1 and 2. This is because the preparation method of the Exocarpium Citri Grandis extract has an important influence on the elasticity and tissue uniformity of the prepared Orange Spirit Ointment, and at the same time also affects the taste and flavor, resulting in a large difference in the sensory scores of the Exocarpium Citri Grandis extracts prepared by different methods. The above sensory evaluation results show that using the n-butanol extract of Exocarpium Citri Grandis prepared by the method of the present invention as the Exocarpium Citri Grandis extract can significantly improve the sensory score of the Orange Spirit Ointment compared with the Exocarpium Citri Grandis extracts prepared by other methods.

[0140] Hypoglycemic Experiment of Example 2

[0141] Method for constructing diabetic model mice: Select KM mice with a body weight of 18 - 22 g. After continuously feeding a high-sugar and high-fat diet for 1 month, inject STZ solution at a dosage of 30 mg / kg. After continuous injection for 1 week, diabetic model mice are obtained.

[0142] Experimental method: Select 120 diabetic model mice constructed according to the above method, and divide them into a model group and experimental groups 1 - 5, with 20 mice in each group, and half of them are female. Among them, in experimental groups 1 - 5, the Orange Spirit Ointment prepared in Example 1, Example 4, and Comparative Examples 3 - 5 is respectively gavaged at a dosage of 1 g / (kg·d); the model group is gavaged with an equal weight of normal saline; after continuing to feed for 1 month, measure the fasting blood glucose value of the mice's veins; the results are shown in Table 3.

[0143] Table 3. Hypoglycemic Experiment of the Orange Spirit Ointment of the Present Invention

[0144]

[0145]

[0146] From the experimental data in Table 1, it can be seen that compared with the model group, the blood glucose value in experimental group 1 has been significantly reduced. This shows that the Orange Spirit Ointment prepared by the present invention has a certain hypoglycemic effect.

[0147] It can also be seen from the experimental data in Table 1 that the blood glucose value of experimental group 2 is much lower than that of experimental group 1 and experimental group 5. This shows that the Exocarpium Citri Grandis extract prepared by combining the n-butanol extract of Exocarpium Citri Grandis with the active fraction of Exocarpium Citri Grandis prepared by the method described in the present invention can synergistically enhance the hypoglycemic effect of the prepared Juling Ointment, and can further significantly enhance the hypoglycemic effect of the prepared Juling Ointment.

[0148] It can also be seen from the experimental data in Table 1 that the blood glucose values of experimental groups 3 and 4 have not been significantly reduced compared with those of experimental group 1; the blood glucose values of experimental groups 3 and 4 have not been reduced compared with those of experimental group 5. This shows that the macroporous resin elution conditions in the preparation method of the active fraction of Exocarpium Citri Grandis are very crucial. Only the Exocarpium Citri Grandis extract formed by combining the active fraction of Exocarpium Citri Grandis prepared under the macroporous resin elution conditions described in the present invention with the n-butanol extract of Exocarpium Citri Grandis can synergistically enhance the hypoglycemic effect of the prepared Juling Ointment and can further significantly enhance the hypoglycemic effect of the prepared Juling Ointment. However, the Exocarpium Citri Grandis extract formed by combining the active fraction of Exocarpium Citri Grandis prepared under other macroporous resin elution conditions with the n-butanol extract of Exocarpium Citri Grandis cannot synergistically enhance the hypoglycemic effect of the prepared Juling Ointment and cannot further significantly enhance the hypoglycemic effect of the prepared Juling Ointment.

Claims

1. A method for preparing orange spirit paste, characterized in that, It includes the following steps: S11. Take food gum, Exocarpium Citri Grandis extract, and sweetener, add them to water, and stir evenly to obtain a raw material mixture; S12. Heat the raw material mixture at 70 - 90 °C for 20 - 60 min under sealed conditions to obtain a mixed slurry; S13. Add citric acid to the mixed slurry and stir evenly to obtain jelly liquid; S14. Pour the jelly liquid into a mold, and obtain Juling paste after cooling; The Exocarpium Citri Grandis extract is composed of Exocarpium Citri Grandis n - butanol extract and Exocarpium Citri Grandis active part with a weight ratio of 4:1; The Exocarpium Citri Grandis n - butanol extract is prepared by the following method: S21. Take Exocarpium Citri Grandis, carry out heating reflux extraction with ethanol aqueous solution, and after the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain Exocarpium Citri Grandis ethanol extract; S22. Add water to the Exocarpium Citri Grandis ethanol extract and stir to mix evenly to obtain an Exocarpium Citri Grandis suspension; then add n - butanol to the Exocarpium Citri Grandis suspension for extraction to obtain an extraction solution; concentrate the extraction solution under reduced pressure to remove the solvent to obtain Exocarpium Citri Grandis n - butanol extract; The Exocarpium Citri Grandis active part is prepared by the following method: S31. Take Exocarpium Citri Grandis, carry out heating reflux extraction with ethanol aqueous solution, and after the extraction is completed, concentrate the extract under reduced pressure to remove the solvent to obtain Exocarpium Citri Grandis ethanol extract; S32. Load the Exocarpium Citri Grandis ethanol extract onto a macroporous resin column, first elute and remove impurities with solvent A; then elute with solvent B, collect the fractions eluted by solvent B, and concentrate to remove the solvent to obtain the Exocarpium Citri Grandis active part; The solvent A refers to an ethanol aqueous solution with a volume fraction of 56%; the solvent B refers to an ethanol aqueous solution with a volume fraction of 73%.

2. The preparation method of the Juling Ointment according to claim 1, characterized in that, In the raw material mixture described in step S11, the mass fraction of food gum is 0.8 - 1.2%.

3. The preparation method of the Juling Ointment according to claim 2, characterized in that, In the raw material mixture described in step S11, the mass fraction of food gum is 1%.

4. The preparation method of the Juling Ointment according to claim 1, characterized in that The food gum described in step S11 is selected from carrageenan and / or konjac gum.

5. The preparation method of the Juling Ointment according to claim 1, characterized in that, In the raw material mixture described in step S11, the mass fraction of Exocarpium Citri Grandis extract is 0.75 - 0.9%.

6. The preparation method of the Juling paste according to claim 5, characterized in that, In the raw material mixture described in step S11, the mass fraction of Exocarpium Citri Grandis extract is 0.8%.

7. The preparation method of the orange spirit paste according to claim 1, characterized in that, In the raw material mixture described in step S11, the mass fraction of sweetener is 22 - 26%.

8. The preparation method of the Juling Ointment according to claim 7, characterized in that, In the raw material mixture described in step S11, the mass fraction of sweetener is 23%.

9. The preparation method of the Juling Ointment according to claim 1, wherein, In step S22, the dosage ratio of Exocarpium Citri Grandis ethanol extract, water, and n - butanol is 1 g: 20 - 30 mL: 20 - 30 mL.

10. The preparation method of the Juling Ointment according to claim 9, characterized in that, In step S22, the dosage ratio of Exocarpium Citri Grandis ethanol extract, water, and n - butanol is 1 g: 25 mL: 25 mL.

11. The preparation method of the Juling Ointment according to claim 1, wherein, In step S12, the raw material mixture is heated at 80 °C for 30 min under sealed conditions.

12. The preparation method of the Juling paste according to claim 1, characterized in that, In step S13, the added mass of citric acid is 0.15 - 0.25% of the mass of the mixed slurry.

13. The preparation method of the Juling paste according to claim 12, characterized in that, In step S13, the added mass of citric acid is 0.18% of the mass of the mixed slurry.

14. Juling paste prepared by the preparation method described in any one of claims 1 - 13.

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