Preparation method of food additive based on citrus extract

Abstract

The invention discloses a preparation method of a food additive based on a citrus extract. According to the method, the cavitation effect of ultrasonic waves can generate strong microjet and shock waves, cell walls and cell membranes of citrus pulp are effectively destroyed, and release of cell contents is increased. The physical action is more efficient than traditional mechanical crushing, and the yield and quality of the extract can be remarkably improved. The mechanical effect and the heat effect of ultrasonic waves are beneficial to improving the enzymolysis efficiency. In the ultrasonic pretreatment process, the structure of pulp cells is destroyed, so that enzyme can enter the cells more easily, the contact area with a substrate is increased, and the enzymolysis reaction is accelerated. The method not only shortens the enzymolysis time, but also reduces the use amount of enzyme. The ultrasonic pretreatment also can promote the uniform distribution of effective components in the extracting solution, reduces the nonuniformity in the extraction process, improves the uniformity of the product, is easy to realize industrial production, and is beneficial to reducing the production cost and improving the economic benefit.

Description

Technical Field

[0001] The invention belongs to the technical field of food additive preparation, and specifically relates to a method for preparing a food additive based on citrus extract. Background Art

[0002] As people pay more and more attention to food safety and nutrition and health, the market demand for food additives is also growing. In particular, food additives derived from natural plants are favored by consumers for their safety and health benefits. Citrus, as a common fruit, is not only delicious, but also rich in a variety of active ingredients that are beneficial to the human body, such as vitamins, minerals, pectin and flavonoids, making it a high-quality raw material for the development of food additives.

[0003] However, the traditional washing method, which only uses water, may not be able to effectively remove pesticide residues and heavy metals on the surface of the fruit. This is because water has limited adsorption capacity for certain types of pollutants and cannot completely remove these harmful substances. At the same time, the traditional mechanical crushing method may not be able to fully destroy the plant cell wall, resulting in low extraction efficiency and incomplete extraction of effective ingredients. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing a food additive based on citrus extract in order to solve the above-mentioned problems.

[0005] The technical solution adopted by the present invention is as follows: a method for preparing a food additive based on citrus extract, the preparation method comprising the following steps:

[0006] S1: First, prepare the raw materials, select fresh, mature, and pest-free citrus fruits, and process the raw materials: wash the citrus fruits, remove the peel and core, and take the pulp for later use;

[0007] S2: crushing the raw materials, weighing 800 to 1000 parts by weight of citrus pulp, putting the citrus pulp into a crusher, and crushing it into small pieces to improve the extraction efficiency;

[0008] S3: Ultrasonic-assisted enzymatic hydrolysis is performed, using the cavitation effect, mechanical effect and thermal effect of ultrasound to improve the efficiency of enzymatic hydrolysis and increase the permeability of cell membranes, thereby promoting the release of cell contents;

[0009] S4: Perform ultrasonic pretreatment, put the crushed citrus pulp into an ultrasonic extractor, adjust the ultrasonic frequency to 20-40kHz, and the power to 300-500W for pretreatment;

[0010] S5: adding an appropriate amount of 5-20 parts by weight of pectinase and 1-10 parts by weight of cellulase to the citrus pulp after ultrasonic pretreatment, maintaining the enzymatic hydrolysis temperature at 40-50° C. and the pH value at 4.0-5.0;

[0011] S6: After the enzymatic hydrolysis is completed, the ultrasonic wave is turned off, and the enzymatic hydrolyzate is filtered to remove the solid residue;

[0012] S7: Perform secondary filtration on the filtrate to ensure the clarity of the liquid;

[0013] S8: Carry out subsequent processes such as concentration and spray drying according to the original process to finally obtain the citrus extract food additive;

[0014] S9: The citrus extract obtained in step S8 is collected, stored and packaged, thereby completing the entire preparation process of the food additive based on the citrus extract.

[0015] In a preferred embodiment, in the step S1, the citrus fruits need to be washed more than twice, the air-drying time for the washed citrus fruits in the step S1 is 12-15 minutes, and the air-drying temperature for the washed Chinese medicinal materials in the step S1 is 30-40 degrees Celsius.

[0016] In a preferred embodiment, in step S1, the citrus cleaning agent includes a pesticide residue treatment agent and a heavy metal treatment agent;

[0017] The pesticide residue treatment agent comprises:

[0018] Cyclohexane, methyl methacrylate, methyl isobutyl ketone, dimethylformamide (DMF) The heavy metal treatment agent includes: chelating agent: diethylenetriaminepentaacetic acid, isopropanol / water solution.

[0019] In a preferred embodiment, in step S2, the crushing process is carried out at room temperature, the crusher speed is controlled at 1000-1500 rpm, and the crushing process takes about 10-15 minutes until the pulp becomes uniform small pieces.

[0020] In a preferred embodiment, in step S4, ultrasonic pretreatment is performed for 10-15 minutes under the condition that the temperature is controlled at 40-50° C., so that the pulp cell wall is destroyed by ultrasonic pretreatment.

[0021] In a preferred embodiment, in step S5, the enzymatic hydrolysis temperature is maintained at 40-50°C to optimize enzyme activity. The pH value is adjusted to 4.0-5.0, which is suitable for the optimal action range of pectinase and cellulase. The enzymatic hydrolysis process is carried out for 1-2 hours.

[0022] In a preferred embodiment, in step S6, the filtration process takes about 15-30 minutes until the solid residue is completely removed.

[0023] In a preferred embodiment, in step S7, the secondary filtration is performed at room temperature. The secondary filtration usually takes 10-20 minutes to ensure that the filtrate is clear.

[0024] In a preferred embodiment, in step S8, the concentration temperature is 40-60° C. to prevent heat-sensitive components from being destroyed. The concentration time is 1-3 hours.

[0025] The spray drying inlet temperature was set at 150-180°C.

[0026] The spray drying outlet temperature was set at 60-80°C.

[0027] The spray drying time takes 1-2 hours depending on the amount of material and equipment performance.

[0028] In a preferred embodiment, in step S9, a clear product label is affixed to the packaging container, including the product name, batch number, production date, expiration date, storage conditions and instructions for use; the packaged citrus extract is stored in a dry, cool, light-proof environment, the ideal storage temperature is 10-25°C, and the relative humidity should be controlled at 50%-60%.

[0029] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0030] 1. In the present invention, the cavitation effect of ultrasound can produce strong microjets and shock waves, effectively destroying the cell wall and cell membrane of citrus pulp, and increasing the release of cell contents. This physical action is more efficient than traditional mechanical crushing, and can significantly improve the yield and quality of the extract. The mechanical and thermal effects of ultrasound help to improve the efficiency of enzymolysis. During the ultrasonic pretreatment process, the structure of the pulp cells is destroyed, making it easier for the enzyme to enter the cell interior, increasing the contact area with the substrate, thereby accelerating the enzymolysis reaction. This not only shortens the enzymolysis time, but also reduces the amount of enzyme used. Ultrasonic pretreatment can also promote the uniform distribution of effective ingredients in the extract, reduce the unevenness during the extraction process, and improve the uniformity of the product. Ultrasonic pretreatment is a green and environmentally friendly technology that does not involve chemical additives, does not pollute the environment, and meets the requirements of sustainable development. At the same time, ultrasonic equipment is easy to operate and easy to implement industrial production, which helps to reduce production costs and improve economic benefits.

[0031] 2. In the present invention, the citrus cleaning agent can effectively remove pesticide residues and heavy metal pollution on the surface of the fruit. In agricultural production, pesticides are often used to prevent and treat pests and diseases, and these pesticides may leave residues on the surface of the fruit. Heavy metal pollution may come from soil or water. The pesticide residue treatment agent and heavy metal treatment agent in the citrus cleaning agent, such as cyclohexane, methyl methacrylate, methyl isobutyl ketone, dimethylformamide (DMF), diethylenetriaminepentaacetic acid and isopropanol / water solution, can remove these harmful substances in a targeted manner. This not only improves the safety of the product, but also protects the health of consumers. The cleaning process helps to remove dirt, microorganisms and waxy layers on the peel, reduces impurities in the subsequent extraction process, and improves the purity and quality of the extract. The clean raw material surface is more conducive to the enzymatic hydrolysis and extraction process, thereby improving the extraction efficiency. By cleaning and air-drying, the risk of corruption of the raw materials during storage and processing can be reduced, and the shelf life of the product can be extended. The cleaned citrus fruits are properly air-dried to maintain a suitable moisture content, creating good conditions for subsequent crushing and extraction. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0033] Example:

[0034] A method for preparing a food additive based on citrus extract, the preparation method comprising the following steps:

[0035] S1: First, prepare the raw materials, select fresh, mature, and pest-free citrus fruits, and process the raw materials: wash the citrus fruits, remove the peel and core, and take the pulp for later use;

[0036] S2: crushing the raw materials, weighing 800 to 1000 parts by weight of citrus pulp, putting the citrus pulp into a crusher, and crushing it into small pieces to improve the extraction efficiency;

[0037] S3: Ultrasonic-assisted enzymatic hydrolysis is performed, using the cavitation effect, mechanical effect and thermal effect of ultrasound to improve the efficiency of enzymatic hydrolysis and increase the permeability of cell membranes, thereby promoting the release of cell contents;

[0038] S4: Perform ultrasonic pretreatment, put the crushed citrus pulp into an ultrasonic extractor, adjust the ultrasonic frequency to 20-40kHz, and the power to 300-500W for pretreatment;

[0039] S5: adding an appropriate amount of 5-20 parts by weight of pectinase and 1-10 parts by weight of cellulase to the citrus pulp after ultrasonic pretreatment, maintaining the enzymatic hydrolysis temperature at 40-50° C. and the pH value at 4.0-5.0;

[0040] S6: After the enzymatic hydrolysis is completed, the ultrasonic wave is turned off, and the enzymatic hydrolyzate is filtered to remove the solid residue;

[0041] S7: Perform secondary filtration on the filtrate to ensure the clarity of the liquid;

[0042] S8: Carry out subsequent processes such as concentration and spray drying according to the original process to finally obtain the citrus extract food additive;

[0043] S9: The citrus extract obtained in step S8 is collected, stored and packaged, thereby completing the entire preparation process of the food additive based on the citrus extract.

[0044] In step S1, the citrus must be washed more than twice, the air-drying time for the washed citrus is 12-15 minutes, and the air-drying temperature for the washed Chinese medicinal materials is 30-40 degrees Celsius.

[0045] In step S1, the citrus cleaning agent includes a pesticide residue treatment agent and a heavy metal treatment agent;

[0046] Pesticide treatment agents include:

[0047] Cyclohexane, methyl methacrylate, methyl isobutyl ketone, dimethylformamide (DMF)

[0048] Heavy metal treatment agents include: Chelating agent: diethylenetriaminepentaacetic acid, isopropyl alcohol / water solution.

[0049] In step S2, the crushing process is carried out at room temperature, the crusher speed is controlled at 1000-1500 rpm, and the crushing process takes about 10-15 minutes until the pulp becomes uniform small pieces.

[0050] In step S4, ultrasonic pretreatment is performed for 10-15 minutes under the condition of temperature controlled at 40-50° C., so as to destroy the pulp cell wall by ultrasonic pretreatment.

[0051] In step S5, the enzymatic hydrolysis temperature is maintained at 40-50°C to optimize enzyme activity. The pH value is adjusted to 4.0-5.0, which is suitable for the optimal action range of pectinase and cellulase. The enzymatic hydrolysis process is carried out for 1-2 hours.

[0052] In step S6, the filtration process takes about 15-30 minutes until the solid residue is completely removed.

[0053] In step S7, the secondary filtration is performed at room temperature. The secondary filtration usually takes 10-20 minutes to ensure that the filtrate is clear.

[0054] In step S8, the concentration temperature is 40-60°C to prevent the destruction of heat-sensitive components. The concentration time is 1-3 hours.

[0055] The spray drying inlet temperature was set at 150-180°C.

[0056] The spray drying outlet temperature was set at 60-80°C.

[0057] The spray drying time takes 1-2 hours depending on the amount of material and equipment performance.

[0058] In step S9, a clear product label is affixed to the packaging container, including the product name, batch number, production date, expiration date, storage conditions and instructions for use; the packaged citrus extract is stored in a dry, cool, and light-proof environment. The ideal storage temperature is 10-25°C, and the relative humidity should be controlled at 50%-60%.

[0059] In the present invention, the cavitation effect of ultrasound can produce strong microjets and shock waves, effectively destroying the cell wall and cell membrane of citrus pulp, and increasing the release of cell contents. This physical action is more efficient than traditional mechanical crushing, and can significantly improve the yield and quality of the extract. The mechanical and thermal effects of ultrasound help to improve the efficiency of enzymolysis. During the ultrasonic pretreatment process, the structure of the pulp cells is destroyed, making it easier for the enzyme to enter the cell interior, increasing the contact area with the substrate, thereby accelerating the enzymolysis reaction. This not only shortens the enzymolysis time, but also reduces the amount of enzyme used. Ultrasonic pretreatment can also promote the uniform distribution of effective ingredients in the extract, reduce the unevenness during the extraction process, and improve the uniformity of the product. Ultrasonic pretreatment is a green and environmentally friendly technology that does not involve chemical additives, does not pollute the environment, and meets the requirements of sustainable development. At the same time, ultrasonic equipment is easy to operate and easy to implement industrial production, which helps to reduce production costs and improve economic benefits.

[0060] In the present invention, the citrus cleaning agent can effectively remove pesticide residues and heavy metal pollution on the surface of the fruit. In agricultural production, pesticides are often used to prevent and treat pests and diseases, and these pesticides may leave residues on the surface of the fruit. Heavy metal pollution may come from soil or water. The pesticide residue treatment agent and heavy metal treatment agent in the citrus cleaning agent, such as cyclohexane, methyl methacrylate, methyl isobutyl ketone, dimethylformamide (DMF), diethylenetriamine pentaacetic acid and isopropanol / water solution, can remove these harmful substances in a targeted manner. This not only improves the safety of the product, but also protects the health of consumers. The cleaning process helps to remove dirt, microorganisms and waxy layers on the peel, reduces impurities in the subsequent extraction process, and improves the purity and quality of the extract. The clean raw material surface is more conducive to the enzymatic hydrolysis and extraction process, thereby improving the extraction efficiency. Through cleaning and air-drying treatment, the risk of corruption of the raw material during storage and processing can be reduced, and the shelf life of the product can be extended. The cleaned citrus fruit is properly air-dried to maintain a suitable moisture content, creating good conditions for subsequent crushing and extraction.

[0061] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or still includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "including one..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0062] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a food additive based on citrus extract, characterized in that: The preparation method comprises the following steps: S1: First, prepare the raw materials, select fresh, mature, and pest-free citrus fruits, and process the raw materials: wash the citrus fruits, remove the peel and core, and take the pulp for later use; S2: crushing the raw materials, weighing 800 to 1000 parts by weight of citrus pulp, putting the citrus pulp into a crusher, and crushing it into small pieces to improve the extraction efficiency; S3: Ultrasonic-assisted enzymatic hydrolysis is performed, using the cavitation effect, mechanical effect and thermal effect of ultrasound to improve the efficiency of enzymatic hydrolysis and increase the permeability of cell membranes, thereby promoting the release of cell contents; S4: Perform ultrasonic pretreatment, put the crushed citrus pulp into an ultrasonic extractor, adjust the ultrasonic frequency to 20-40kHz, and the power to 300-500W for pretreatment; S5: adding an appropriate amount of 5-20 parts by weight of pectinase and 1-10 parts by weight of cellulase to the citrus pulp after ultrasonic pretreatment, maintaining the enzymatic hydrolysis temperature at 40-50° C. and the pH value at 4.0-5.0; S6: After the enzymatic hydrolysis is completed, the ultrasonic wave is turned off, and the enzymatic hydrolyzate is filtered to remove the solid residue; S7: Perform secondary filtration on the filtrate to ensure clarity of the liquid; S8: Performing subsequent processes of concentration and spray drying according to the original process to finally obtain citrus extract food additives; S9: The citrus extract obtained in step S8 is collected, stored and packaged, thereby completing the entire preparation process of the food additive based on the citrus extract.

2. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In the step S1, the citrus must be washed more than twice, the air-drying time for the citrus after washing in the step S1 is 12-15 minutes, and the air-drying temperature for the Chinese medicinal materials after washing in the step S1 is 30-40 degrees Celsius.

3. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In step S1, the citrus cleaning agent includes a pesticide residue treatment agent and a heavy metal treatment agent; The pesticide residue treatment agent comprises: Cyclohexane, methyl methacrylate, methyl isobutyl ketone, dimethylformamide (DMF) The heavy metal treatment agent includes: chelating agent: diethylenetriaminepentaacetic acid, isopropanol / water solution.

4. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In step S2, the crushing process is carried out at room temperature, the crusher speed is controlled at 1000-1500 rpm, and the crushing process takes about 10-15 minutes until the pulp becomes uniform small pieces.

5. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In the step S4, ultrasonic pretreatment is performed for 10-15 minutes under the condition that the temperature is controlled at 40-50° C., so that the pulp cell wall is destroyed by ultrasonic pretreatment.

6. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In step S5, the enzymolysis temperature is maintained at 40-50° C. to optimize enzyme activity; the pH value is adjusted to 4.0-5.0, which is suitable for the optimal action range of pectinase and cellulase; and the enzymolysis process is carried out for 1-2 hours.

7. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In step S6, the filtering process takes about 15-30 minutes until the solid residue is completely removed.

8. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In step S7, the secondary filtration is performed at room temperature. The secondary filtration usually takes 10-20 minutes to ensure that the filtrate is clear.

9. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In step S8, the concentration temperature is 40-60°C to prevent the destruction of heat-sensitive components; the concentration time is 1-3 hours; The spray drying inlet temperature was set at 150-180°C; The spray drying outlet temperature was set at 60-80°C; The spray drying time takes 1-2 hours depending on the amount of material and equipment performance.

10. The method for preparing a food additive based on citrus extract according to claim 1, characterized in that: In step S9, a clear product label is affixed to the packaging container, including the product name, batch number, production date, expiration date, storage conditions and instructions for use; the packaged citrus extract is stored in a dry, cool, light-proof environment, the ideal storage temperature is 10-25°C, and the relative humidity should be controlled at 50%-60%.