Method for protecting the hair of fresh citrus grandis fruits during the process of removing the hair and application thereof
By forming a modified gelatin and glucose film on the surface of fresh tangerine peel, the problem of fuzz shedding was solved, and the fuzz retention rate and essential oil content of tangerine peel products were improved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- GUANGDONG UNIV OF PETROCHEMICAL TECH
- Filing Date
- 2024-05-27
- Publication Date
- 2026-07-28
AI Technical Summary
During the processing of tangerine peel, the fuzz on the peel is easily shed during mechanical friction, causing high-value products to be treated as defective products. Existing technologies are unable to effectively protect the fuzz.
A modified gelatin reaction solution was sprayed onto the surface of fresh orange-red fruit, which was then immersed in a glucose solution and irradiated with ultraviolet light to form a gel film with mechanical strength and hydrophobicity to protect the fuzz.
It significantly reduces fuzz shedding, improves peel toughness, maintains fuzz integrity, increases essential oil content, and enhances product quality.
Smart Images
Figure CN118542428B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of processing technology for Huajuhong (a type of tangerine peel), and in particular to a method and application for protecting the hair of fresh Huajuhong fruit. Background Technology
[0002] Zhengmaohua tangerine peel products are typically processed from Huazhou pomelos. The main difference in physicochemical properties between Huazhou pomelos and other citrus varieties lies in the dense fuzz on their peel. While the fuzz itself has no substantial medicinal value, consumers generally judge the medicinal value of tangerine peel products by observing whether they have this fuzz. Therefore, the fuzz on the peel must be protected during processing; for example, bubble washing is used when cleaning fresh fruit to reduce fuzz loss.
[0003] According to their final appearance, citrus peel products are divided into two types: "fetal fruit" and "seven-claw." "Fetal fruit" refers to the whole, unripe fresh fruit processed into a product, while "seven-claw" involves removing the pulp from the fresh fruit after blanching, folding the peel, pressing, semi-drying, and air-drying. This article only discusses the preparation of "seven-claw." During the pulp removal, folding, and pressing processes, unavoidable mechanical friction causes the peel to lose a significant amount of fuzz, resulting in a large quantity of high-value citrus peel products being treated as defective. Therefore, a processing method that can reduce fuzz loss in citrus peel is urgently needed. Summary of the Invention
[0004] In view of the shortcomings of the prior art, one of the objectives of the present invention is to provide a method for protecting the hairs on fresh tangerine peel, which can reduce the probability of hair loss on the surface of the peel during the processing of tangerine peel.
[0005] The second objective of this invention is to provide a method for protecting the hair of fresh, properly haired tangerine peel in the processing of properly haired tangerine peel.
[0006] One of the objectives of this invention is achieved through the following technical solution:
[0007] A method for hair care using fresh citrus fruits with positive hair-reducing properties includes the following steps:
[0008] S1 involves atomizing and spraying the modified gelatin reaction solution onto the surface of fresh, orthodermal orange-red fruit to obtain gelatin-coated fruit;
[0009] S2 After letting the coated fruit stand at room temperature for 1-2 hours, bake it at 35-42℃ for 5-10 minutes to obtain the coated fruit;
[0010] S3. Immerse the coated fruit in a glucose solution for 3-5 seconds to obtain coated fruit;
[0011] S4 involves draining the coated candy and then drying it at 35-42℃ for 5-10 minutes, followed by UV irradiation to complete the fur-protecting process.
[0012] Preferably, the modified gelatin reaction solution in step S1 is prepared by:
[0013] A gelatin solution was prepared by mixing 1.2 parts by weight of gelatin, 0.12 parts by weight of glycerol, and 20 parts by weight of water and stirring at 45°C for 2 hours. Then, a crosslinking solution was obtained by mixing 20 parts by weight of water and 0.3 parts by weight of active ester (SEN) at room temperature and stirring for 12 hours. The crosslinking solution was added dropwise to the gelatin solution to obtain a mixture. 1.2 parts by weight of acetic acid was added to the mixture, and the mixture was stirred at 45°C for 12 hours to obtain a modified gelatin reaction solution. This gelatin derivative is edible, and a small amount adhering to the tangerine peel product does not affect its edibility or medicinal use.
[0014] Preferably, the amount of atomized coating used in step S1 is 1.9-2.5 mL / piece.
[0015] Preferably, in step S3, the mass ratio of glucose to water in the glucose solution is 1:30. A higher glucose solution concentration tends to result in a thicker sugar film after drying, making it less prone to denaturation under ultraviolet light. Conversely, a lower glucose solution concentration makes it difficult to form a continuous sugar film (lower coverage). Glucose and its derivatives are edible substances, and a small amount adhering to the tangerine peel product does not affect its edibility or medicinal use.
[0016] Preferably, in step S4, the intensity of ultraviolet irradiation is 700-1500W, and the irradiation time is 10-15 minutes. The purpose of ultraviolet irradiation is to cause the chemical bonds of the glucose covering the outermost layer of the fresh tangerine peel to break and cross-link, thus obtaining a hydrophobic layer. Because of the protective film obtained from the modified gelatin reaction solution, high-intensity ultraviolet irradiation for a certain period will not substantially affect the quality of the fresh tangerine peel. Since the peel and fuzz of the fresh tangerine peel have certain hydrophobic properties, glucose solution does not easily adhere. By first spraying modified gelatin to obtain a film, the film can then serve as a glucose adhesion point, facilitating glucose molecule adhesion and thus improving the integrity of the sugar film.
[0017] Preferably, the wavelength of the ultraviolet light is 320-400nm, which is widely used for curing and has a good effect on initiating cross-linking.
[0018] The second objective of this invention is achieved through the following technical solution:
[0019] A method for producing Citrus reticulata peel includes:
[0020] Washing steps; and,
[0021] The steps to wrap up filming; and,
[0022] Steps for dividing the melon; and,
[0023] Drying steps; and,
[0024] Tableting steps;
[0025] After the blanching step is completed, a method for protecting the hairs of fresh tangerine peel is applied.
[0026] Preferably, the washing method is as follows: fresh tangerine peel with positive hairiness is placed in water, and ultrasonic waves are used to generate microbubbles in the water. The principle is that the water flow and bubbles impact the surface of the fresh fruit, and the energy generated when the bubbles burst upon contact with the fresh fruit has an impacting and washing effect on the surface of the fruit; and because the energy of a single microbubble bursting is limited, it is not easy to break the hairs, thus protecting the hairs.
[0027] Preferably, the blanching method is as follows: blanching fresh Zhengmaohua tangerine peel in steam at 100-120℃ for 5 minutes. Unlike the traditional water bath blanching method for Zhengmaohua tangerine peel, this invention uses steam for blanching, which eliminates the bubbles generated by boiling, and prevents friction and impact between the surfaces of the fresh Zhengmaohua tangerine peel, thus reducing damage to the fuzz.
[0028] The beneficial effects of this invention are as follows: First, a film with a certain mechanical strength is constructed on the surface and fuzz of fresh citrus fruits by using a modified gelatin reaction solution. Furthermore, a hydrophobic layer modified by ultraviolet light is set on this film, which makes the fuzz less likely to break during the process of fruit splitting and pressing. In addition, the film improves the toughness of the outer layer of the peel, making the oil chamber less likely to crack during the drying process, thereby further improving the retention effect of essential oils. Attached Figure Description
[0029] Figure 1 This is a schematic diagram of the microstructure of the pericarp of fresh citrus peel with positive hairiness.
[0030] In the diagram, 1 represents the inner layer; 2 represents the oil chamber; 3 represents the outer layer; and 4 represents the fluff. Detailed Implementation
[0031] The following is a further explanation with reference to specific implementation methods:
[0032] Example 1
[0033] Washing steps:
[0034] Fresh, hairy tangerine peel fruits are placed in water, and ultrasonic waves are used to generate tiny bubbles in the water.
[0035] Filming wrap-up steps:
[0036] 1.2 parts by weight of gelatin, 0.12 parts by weight of glycerol and 20 parts by weight of water were mixed and stirred at 45°C for 2 hours to obtain a gelatin solution. Then, 20 parts by weight of water and 0.3 parts by weight of active ester (SEN) were mixed and stirred at room temperature for 12 hours to obtain a crosslinking solution. The crosslinking solution was added dropwise to the gelatin solution to obtain a mixture. 1.2 parts by weight of acetic acid was added to the mixture and stirred at 45°C for 12 hours to obtain a modified gelatin reaction solution.
[0037] Fresh Zhengmaohua tangerine peel was blanched in steam at 100-120℃ for 5 minutes, then cooled and dried to room temperature until the surface was free of water. Modified gelatin reaction solution was atomized and sprayed onto the surface of the fresh Zhengmaohua tangerine peel to obtain gelatinized fruit, with a spraying amount of 2 mL per fruit. The gelatinized fruit was left to stand at room temperature for 1 hour, then dried at 36℃ for 6 minutes to obtain film-coated fruit. The film-coated fruit was immersed in a glucose solution for 3 seconds to obtain coated candy, with a glucose-to-water mass ratio of 1:30. The coated candy was drained and dried at 36℃ for 6 minutes, followed by ultraviolet irradiation at an intensity of 800 W for 11 minutes, with a wavelength of 320 nm.
[0038] Steps for dividing the melon:
[0039] Use a knife to cut the outer peel into 7 segments, about 0.3cm deep. Then use a spatula to peel off the outer peel and remove the pulp. Arrange the peels neatly on the drying rack with the peels facing up.
[0040] Drying step;
[0041] The neatly arranged fruit peels are placed in a drying room and baked at a temperature of about 60°C until dry (about 2 days, with a moisture content of less than 20%), to obtain claw-shaped embryos.
[0042] Tableting steps:
[0043] Take the claw-shaped embryo, spray it with water to slightly soften it, fold it in half, flatten it with a press, dry it in a 60℃ environment, and let it cool to obtain Huajuhong (a type of tangerine peel).
[0044] Example 2
[0045] Washing steps:
[0046] Fresh, hairy tangerine peel fruits are placed in water, and ultrasonic waves are used to generate tiny bubbles in the water.
[0047] Filming wrap-up steps:
[0048] 1.2 parts by weight of gelatin, 0.12 parts by weight of glycerol and 20 parts by weight of water were mixed and stirred at 45°C for 2 hours to obtain a gelatin solution. Then, 20 parts by weight of water and 0.3 parts by weight of active ester (SEN) were mixed and stirred at room temperature for 12 hours to obtain a crosslinking solution. The crosslinking solution was added dropwise to the gelatin solution to obtain a mixture. 1.2 parts by weight of acetic acid was added to the mixture and stirred at 45°C for 12 hours to obtain a modified gelatin reaction solution.
[0049] Fresh Zhengmaohua tangerine peel was blanched in steam at 100-120℃ for 5 minutes, then cooled and dried to room temperature until the surface was free of water. Modified gelatin reaction solution was atomized and sprayed onto the surface of the fresh Zhengmaohua tangerine peel to obtain gelatinized fruit, with a spraying amount of 2.4 mL per fruit. The gelatinized fruit was left to stand at room temperature for 2 hours, then dried at 40℃ for 9 minutes to obtain film-coated fruit. The film-coated fruit was immersed in a glucose solution for 5 seconds to obtain coated candy, with a glucose-to-water mass ratio of 1:30. The coated candy was drained, dried at 40℃ for 9 minutes, and then irradiated with ultraviolet light at an intensity of 1500 W for 15 minutes, with a wavelength of 380 nm.
[0050] Steps for dividing the melon:
[0051] Use a knife to cut the outer peel into 7 segments, about 0.5cm deep. Then use a spatula to peel off the outer peel and remove the pulp. Arrange the peels neatly on the drying rack with the peels facing up.
[0052] Drying step;
[0053] The neatly arranged fruit peels are placed in a drying room and baked at a temperature of about 65°C until dry (about 2 days, with a moisture content of less than 20%), to obtain the claw-shaped embryos.
[0054] Tableting steps:
[0055] Take the claw-shaped embryo, spray it with water to slightly soften it, fold it in half, flatten it with a press, dry it in a 60℃ environment, and let it cool to obtain Huajuhong (a type of tangerine peel).
[0056] Example 3
[0057] Washing steps:
[0058] Fresh, hairy tangerine peel fruits are placed in water, and ultrasonic waves are used to generate tiny bubbles in the water.
[0059] Filming wrap-up steps:
[0060] 1.2 parts by weight of gelatin, 0.12 parts by weight of glycerol and 20 parts by weight of water were mixed and stirred at 45°C for 2 hours to obtain a gelatin solution. Then, 20 parts by weight of water and 0.3 parts by weight of active ester (SEN) were mixed and stirred at room temperature for 12 hours to obtain a crosslinking solution. The crosslinking solution was added dropwise to the gelatin solution to obtain a mixture. 1.2 parts by weight of acetic acid was added to the mixture and stirred at 45°C for 12 hours to obtain a modified gelatin reaction solution.
[0061] Fresh Zhengmaohua tangerine peel was blanched in steam at 100-120℃ for 5 minutes, then cooled and dried to room temperature until the surface was free of water. Modified gelatin reaction solution was atomized and sprayed onto the surface of the fresh Zhengmaohua tangerine peel to obtain gelatinized fruit, with a spraying amount of 2.2 mL per fruit. The gelatinized fruit was left to stand at room temperature for 1.5 hours, then dried at 40℃ for 7 minutes to obtain film-coated fruit. The film-coated fruit was then immersed in a glucose solution for 4 seconds to obtain coated candy, with a glucose-to-water mass ratio of 1:30. The coated candy was drained, dried at 40℃ for 7 minutes, and then irradiated with ultraviolet light at an intensity of 1000 W for 12 minutes, with a wavelength of 350 nm.
[0062] Steps for dividing the melon:
[0063] Use a knife to cut the outer peel into 7 segments, about 0.4cm deep. Then use a spatula to peel off the outer peel and remove the pulp. Arrange the peels neatly on the drying rack with the peels facing up.
[0064] Drying step;
[0065] The neatly arranged fruit peels are placed in a drying room and baked at a temperature of about 63°C until dry (about 2 days, with a moisture content of less than 20%), to obtain the claw-shaped embryos.
[0066] Tableting steps:
[0067] Take the claw-shaped embryo, spray it with water to slightly soften it, fold it in half, flatten it with a press, dry it in a 60℃ environment, and let it cool to obtain Huajuhong (a type of tangerine peel).
[0068] Comparative Example 1
[0069] Washing steps:
[0070] Fresh, hairy tangerine peel fruits are placed in water, and ultrasonic waves are used to generate tiny bubbles in the water.
[0071] Filming wrap-up steps:
[0072] Boil fresh citrus fruits in boiling water for 3 minutes until they turn yellowish-green. Remove them and let them cool to room temperature.
[0073] Steps for dividing the melon:
[0074] Use a knife to cut the outer peel into 7 segments, about 0.4cm deep. Then use a spatula to peel off the outer peel and remove the pulp. Arrange the peels neatly on the drying rack with the peels facing up.
[0075] Drying step;
[0076] The neatly arranged fruit peels are placed in a drying room and baked at a temperature of about 63°C until dry (about 2 days, with a moisture content of less than 20%), to obtain the claw-shaped embryos.
[0077] Tableting steps:
[0078] Take the claw-shaped embryo, spray it with water to slightly soften it, fold it in half, flatten it with a press, dry it in a 60℃ environment, and let it cool to obtain Huajuhong (a type of tangerine peel).
[0079] Comparative Example 2
[0080] The wrap-up step has been replaced with the following steps:
[0081] Blanch fresh Zhengmaohua tangerine peel in steam at 100-120℃ for 5 minutes, then cool and dry to room temperature until the surface is free of water. Apply fruit wax preservative (food grade paraffin 58#) to the surface of the fresh Zhengmaohua tangerine peel by atomization.
[0082] The remaining steps are the same as in Example 3.
[0083] Comparative Example 3
[0084] The glucose was replaced with an equal amount of soluble starch, and the remaining steps were the same as in Example 3.
[0085] Hair care effect test experiment
[0086] Experimental objective: To verify that the present invention has a protective effect on the villi of Citrus reticulata.
[0087] Experimental Methods: Nine slices of Huajuhong (a type of tangerine peel) from Examples 1-3 and Comparative Examples 1-3 were taken from each group. The number of hairs on each side of the slice (the leftmost slice facing upwards during pressing) was counted. (First, a magnifying device was used to take pictures, and then the fuzz in the pictures was identified and counted using the CountingThing program). The average number of hairs in each group was calculated. To ensure fairness, the fresh fruit for each group was from the same batch and of the same size (approximately 10cm in diameter) of fresh Huajuhong from Xin'an Town, Huazhou City, Guangdong Province.
[0088] Experimental results:
[0089] Table 1. Statistics on the number of down fibers in each group
[0090]
[0091] As shown in Table 1, this invention protects the villi by coating with modified gelatin reaction solution and glucose solution, reducing the probability of breakage and shedding during fruit splitting and tableting, ultimately resulting in the retention of more villi in the Huajuhong product. Comparative Example 1 uses a traditional production method without any protection of the villi, thus resulting in significant villi loss. Comparative Example 2 uses a preservative-grade fruit wax spray to protect the skin and villi of the fresh Huajuhong fruit, but experiments show that the fruit wax spray does not provide substantial protection for the villi. In Comparative Example 3, because glucose is replaced with starch, which does not cross-link under ultraviolet light, although the gelatin film still provides some fixation and protection for the villi, the film strength is not further improved, and its protective effect is not strong.
[0092] The working principle of this invention, which significantly enhances the protective effect on down, is as follows:
[0093] Gelatin molecules widely contain hydroxyl, carboxyl, and amino groups. Therefore, they can bind tightly to the hydroxyl groups on the pectin surface of the fruit peel and villi through their carboxyl and amino groups, and also bind to the amino groups on the proteins on the fruit peel and villi surface through their hydroxyl groups. When gelatin molecules are modified and cured into a film, they exhibit a high degree of cross-linking. This film effectively fixes and protects the fruit peel and the villi attached to it, preventing the villi from easily breaking or falling off even under slight friction. Glucose, after being modified by ultraviolet light, changes from a hydrophilic to a hydrophobic substance. Externally, it prevents external moisture from wetting the gelatin film; internally, it prevents the escape of moisture from the gelatin film and the fruit peel, avoiding brittleness and thus protecting the villi. It also indirectly protects the oil cells within the fruit peel.
[0094] Essential oil content determination experiment
[0095] Experimental objective: To verify that the essential oil content of the tangerine peel product obtained by this invention is higher than that of the tangerine peel product obtained by traditional processing methods.
[0096] Experimental method: The essential oil content in each group of citrus peel in Examples 1-3 and Comparative Examples 1-2 was determined by microwave radiation method. 100g of sample was crushed into 60 mesh, 300mL of n-hexane was added, and microwave extraction was performed at 360W for 50s. The yield of essential oil was then calculated. (For experimental steps, please refer to Chen Chunxin, Chen Xin, Yuan Yihua. Study on extraction of volatile oil from grapefruit peel and orange peel by microwave radiation method [J]. China Food Additives, 2003, (6): 27-30.)
[0097] Experimental results:
[0098] Table 2. Statistical table of essential oil yield for each group.
[0099]
[0100] As shown in Table 2, this invention obtains a tight film covering the surface of the fruit peel by coating with modified gelatin, and further protects the film with modified glucose, making the peel and oil cells less prone to damage due to drying shrinkage, thereby increasing the essential oil content of the Huajuhong product. The product obtained by this invention has a higher essential oil content than traditional products. Comparative Example 1 uses a traditional processing method, so its peel is prone to cracking during long-term baking, which leads to the rupture of the oil cells and the release of essential oil. Comparative Example 2 uses fruit wax to provide simple protection for the peel and fuzz, which improves the damage to the oil cells, but the effect is not as good as that of this invention. In addition, since Huajuhong products are generally used for food or medicine after simple rinsing, and the edibility of fruit wax preservatives is currently controversial, the use of edible gelatin and glucose is obviously more in line with food safety requirements. Although Comparative Example 3 uses a gelatin film to protect the peel, the gelatin is prone to drying and cracking during long-term baking, and its protective effect on the oil cells is not as good as that of fruit wax.
[0101] The working principle of this invention in increasing essential oil content is as follows:
[0102] like Figure 1 As shown, the pericarp of fresh Citrus reticulata fruit is divided into an inner layer 1, an oil cell 2, an outer layer 3, and villi 4. The oil cell 2 is a rugby ball-shaped cavity that is pointed at both ends and wide in the middle, with the pointed end facing both the inner and outer layers. The oil cell 2 contains essential oil. The outer layer 3 is very thin, and it is also concave near the pointed end of the oil cell 2 (so the pericarp is thinnest at this point). Therefore, during pressing and baking, due to the deformation of the pericarp and the pressure changes in the rugby ball-shaped oil cell 2, this concave area is very prone to rupture, causing the essential oil to escape into the air.
[0103] This invention significantly improves the toughness of the outer layer 3 by applying a tightly adhered, high-mechanical-strength modified gelatin film to its surface. Even with peel deformation and pressure on the oil chamber 2, the inner recesses of the outer layer are not easily ruptured. The inner layer 1 is very thick and consists entirely of sponge layers, providing strong cushioning properties. Furthermore, the modified glucose transforms from hydrophilic to hydrophobic, preventing significant changes in the moisture content of the outer layer 3 and the gelatin film, thus maintaining good mechanical strength during prolonged baking. Since the overall moisture content of the peel is mainly concentrated in the inner layer 1 (sponge layer), coating the outer layer 3 does not substantially affect the drying effect.
[0104] The embodiments and descriptions above are merely illustrative of the principles and preferred embodiments of the present invention. Various changes and modifications may be made to the present invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed.
Claims
1. A method for protecting the hair of fresh tangerine peel with positive hair treatment, characterized in that, Includes the following steps: S1 involves atomizing and spraying the modified gelatin reaction solution onto the surface of fresh, orthodermal orange-red fruit to obtain gelatin-coated fruit; S2 After letting the coated fruit stand at room temperature for 1-2 hours, bake it at 35-42℃ for 5-10 minutes to obtain the coated fruit; S3. Immerse the coated fruit in a glucose solution for 3-5 seconds to obtain coated fruit; S4 After draining the water from the coated candy, bake it at 35-42℃ for 5-10 minutes, and then irradiate it with ultraviolet light to complete the fur-protecting process; The method for preparing the modified gelatin reaction solution in step S1 is as follows: 1.2 parts by weight of gelatin, 0.12 parts by weight of glycerol and 20 parts by weight of water were mixed and stirred at 45°C for 2 hours to obtain a gelatin solution; then 20 parts by weight of water and 0.3 parts by weight of active ester were mixed and stirred at room temperature for 12 hours to obtain a crosslinking solution. The crosslinking solution was added dropwise to the gelatin solution to obtain a mixture. 1.2 parts by weight of acetic acid were added to the mixture, and the mixture was stirred at 45°C for 12 hours to obtain the modified gelatin reaction solution.
2. The method for protecting the hair of fresh tangerine peel fruit according to claim 1, characterized in that, In step S1, the amount of atomized coating used is 1.9-2.5 mL per unit.
3. The method for protecting the hair of fresh tangerine peel fruit according to claim 1, characterized in that, In step S3, the mass ratio of glucose to water in the glucose solution is 1:
30.
4. The method for protecting the hair of fresh citrus peel fruit according to claim 1, characterized in that, In step S4, the intensity of ultraviolet light irradiation is 700-1500W, and the irradiation time is 10-15min.
5. The method for protecting the hair of fresh citrus fruits with positive hair removal according to claim 4, characterized in that, The wavelength of the ultraviolet light is 320-400nm.
6. A method for producing Citrus reticulata peel, comprising: Washing steps; and, Steps to complete filming; and, Steps for dividing the melon; and, Drying step; and, Tableting steps; The characteristic feature is that, after the blanching step is completed, the fresh fruit is subjected to the hair-protecting method for the positively hairy tangerine peel as described in claim 1.
7. The method for producing Citrus reticulata peel according to claim 6, characterized in that, The washing method is as follows: put fresh tangerine peel into water and use ultrasound to generate tiny bubbles in the water.
8. The method for producing Citrus reticulata peel according to claim 6, characterized in that, The method for blanching is as follows: blanch fresh Zhengmaohua tangerine peel in steam at 100-120℃ for 5 minutes, then cool and dry to room temperature until the surface is free of water marks for later use.