Exocarpium citri grandis fermentation process

Abstract

The invention discloses a pummelo peel fermentation process and a preparation method thereof, and relates to the technical field of pummelo peel processing, the pummelo peel fermentation process comprises the following steps: S1, pretreatment; s2, preparing a pummelo peel fermentation culture medium; s3, performing fermentation culture on the exocarpium citri grandis; and step S4, standing and fermenting. The pummelo peel fermentation process disclosed by the invention is good in fermentation effect and high in efficiency, and the product is good in taste and flavor and rich in nutrition.

Description

Technical Field

[0001] The invention relates to the technical field of tangerine peel processing, in particular to a tangerine peel fermentation process. Background Art

[0002] Huajuhong, also known as Huazhou Juhong and Maojuhong, is warm, bitter and pungent in nature. It contains a variety of chemical components such as alkaloids, flavonoids, polysaccharides and volatile oils. It has the effects of resolving phlegm and relieving cough, regulating qi and relieving asthma, resolving accumulation and digestion, and has unique therapeutic effects in the treatment of cold cough, chronic cough, bronchitis, pharyngitis, asthma, food accumulation and alcohol damage. Huajuhong products made by traditional Huajuhong processing methods have defects such as bitter taste and heavy medicinal taste, which limits its acceptance and commercial development. It is under this situation that the fermentation method for processing Huajuhong came into being, and its appearance has attracted widespread attention.

[0003] At present, the disclosed fermentation process for citrus auric acid-lowering ... d. Fermentation: Ferment the twisted young leaves of Huajuhong for 2-3 hours at a temperature of 25-30℃ and an air humidity of 90%; e. Drying: Dry the fermented young leaves of Huajuhong at 100-110℃ to a water content of 18-25%, take them out and cool them to room temperature, then dry them again at 90-95℃ to a water content of 5-6%, take them out and cool them to room temperature; f. Powdering: Use a grinder to grind the dried young leaves of Huajuhong into 50 mesh powder. This invention can effectively neutralize the dry and wet components in Huajuhong leaves and reconcile the bitter taste in Huajuhong leaves while enhancing the effect of reducing uric acid, greatly enhancing its palatability. However, the taste and flavor of this product need to be further improved, and the nutrition needs to be further enhanced. Summary of the invention

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a fermentation process for tangerine peel with good fermentation effect, high efficiency, good product taste and flavor, and rich nutrition.

[0005] To achieve the above object, the technical solution adopted by the present invention is: a fermentation process of tangerine peel, comprising the following steps:

[0006] Step S1, pretreatment: select the Huajuhong decoction pieces of uniform size and dry them at 95-105°C for 1-2h;

[0007] Step S2, preparing the fermentation medium of Huajuhong: adding the Huaju slices pretreated in step S1 into water, boiling at 95-98° C. for 2-4 hours, cooling to room temperature, filtering to remove insoluble matter, and then adding plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts therein, stirring evenly, and sterilizing to obtain the fermentation medium of Huajuhong;

[0008] Step S3, fermentation culture of tangerine peel: inoculate the frozen and stored Bacillus subtilis strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 35-39° C. for 22-26 hours; then continue to inoculate the frozen and stored lactic acid bacteria strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 35-39° C. for 45-50 hours;

[0009] Step S4, static fermentation: adding the tangerine peel pulp to the fermentation liquid prepared in step S3, static fermentation at 35-37°C for 60 days, then inoculating yeast to continue fermentation at 5-15°C for 120 days, after the fermentation is completed, bottle placing, filtering, adjusting the pH to 4.0, and finally sterilizing and storing.

[0010] Preferably, the mass ratio of the citrus decoction pieces, water, plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts in step S2 is 1:10:(0.1-0.2):0.2:0.1:0.1:(0.05-0.1).

[0011] Preferably, the plant polysaccharide is at least one of Tremella fuciformis polysaccharide, Laminaria japonica polysaccharide and Flammulina velutipes polysaccharide.

[0012] Preferably, the inorganic salt is edible salt.

[0013] Preferably, the sterilization temperature in step S2 is 120° C. and the sterilization time is 15 min.

[0014] Preferably, the culture in step S3 is a dynamic culture, and the culture is stirred at a speed of 160 rpm.

[0015] Preferably, the concentration of the Bacillus subtilis strain in step S3 is 1.0×10 8 -1.5×10 8 cfu / mL, the inoculation amount is 6-8%; the concentration of the lactic acid bacteria is 1.0×10 8 -1.5×10 8 cfu / mL, and the inoculum size was 3-5%.

[0016] Preferably, the mass ratio of the tangerine peel pulp and the fermentation liquid in step S4 is 1:(1-3).

[0017] Preferably, the concentration of the yeast in step S4 is 1.0×10 8 -1.5×10 8 cfu / mL, and the inoculum size was 6-8%.

[0018] Due to the application of the above technical solution, the present invention has the following beneficial effects: the present invention can effectively improve the fermentation effect and improve the fermentation efficiency through the reasonable selection of fermentation process parameters; the fermented product has good taste and flavor and rich nutrition. The fermentation effect and efficiency can be further improved through the reasonable preparation of the fermentation medium of tangerine peel, so that the sensory taste and flavor of the product are better and the nutrition is richer. DETAILED DESCRIPTION

[0019] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art may think of other obvious variations.

[0020] Embodiment 1

[0021] A fermentation process for tangerine peel comprises the following steps:

[0022] Step S1, pretreatment: select the Huajuhong decoction pieces of uniform size and dry them at 95°C for 1h;

[0023] Step S2, preparing the fermentation medium of Huajuhong: adding the Huaju slices pretreated in step S1 into water, boiling at 95° C. for 2 h, cooling to room temperature, filtering to remove insoluble matter, and then adding plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts therein, stirring evenly, and sterilizing to obtain the fermentation medium of Huajuhong;

[0024] Step S3, fermentation culture of tangerine peel: inoculate the frozen and stored Bacillus subtilis strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 35° C. for 22 hours; then continue to inoculate the frozen and stored lactic acid bacteria strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 35° C. for 45 hours;

[0025] Step S4, static fermentation: adding the tangerine peel pulp to the fermentation liquid prepared in step S3, static fermentation at 35°C for 60 days, then inoculating yeast and continuing fermentation at 5°C for 120 days. After the fermentation is completed, the product is bottled, filtered, adjusted to pH ≤ 4.0, and finally sterilized and stored.

[0026] The mass ratio of the tangerine slices, water, plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salt in step S2 is 1:10:0.1:0.2:0.1:0.1:0.05; the plant polysaccharide is tremella polysaccharide; the inorganic salt is edible salt; the sterilization temperature in step S2 is 120° C., and the sterilization time is 15 min.

[0027] The culture in step S3 is a dynamic culture, and the culture is stirred at a speed of 160 rpm during the culture process; the concentration of the Bacillus subtilis strain in step S3 is 1.0×10 8 cfu / mL, the inoculation amount is 6%; the concentration of the lactic acid bacteria is 1.0×10 8 cfu / mL, and the inoculum size was 3%.

[0028] The mass ratio of the tangerine peel pulp and the fermentation liquid in step S4 is 1:1; the concentration of the yeast in step S4 is 1.0×10 8 cfu / mL, and the inoculum size was 6%.

[0029] Embodiment 2

[0030] A fermentation process for tangerine peel comprises the following steps:

[0031] Step S1, pretreatment: select the Huajuhong decoction pieces of uniform size and dry them at 98°C for 1.2h;

[0032] Step S2, preparing the fermentation medium of Huajuhong: adding the Huaju slices pretreated in step S1 into water, boiling at 96° C. for 2.5 hours, cooling to room temperature, filtering to remove insoluble matter, and then adding plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts therein, stirring evenly, and sterilizing to obtain the fermentation medium of Huajuhong;

[0033] Step S3, fermentation culture of tangerine peel: inoculate the frozen and stored Bacillus subtilis strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 36° C. for 23 hours; then continue to inoculate the frozen and stored lactic acid bacteria strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 36° C. for 46 hours;

[0034] Step S4, static fermentation: adding the tangerine peel pulp to the fermentation liquid prepared in step S3, static fermentation at 35.5°C for 60 days, then inoculating yeast and continuing fermentation at 7°C for 120 days, after the fermentation is completed, bottling and filtering are carried out in sequence, adjusting the pH to 4.0, and finally sterilizing and storing.

[0035] The mass ratio of the citrus decoction pieces, water, plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salt in step S2 is 1:10:0.13:0.2:0.1:0.1:0.06; the plant polysaccharide is kelp polysaccharide; the inorganic salt is edible salt; the sterilization temperature in step S2 is 120° C. and the sterilization time is 15 min.

[0036] The culture in step S3 is a dynamic culture, and the culture is stirred at a speed of 160 rpm; the concentration of the Bacillus subtilis strain in step S3 is 1.1×10 8 cfu / mL, the inoculation amount is 6.5%; the concentration of the lactic acid bacteria is 1.1×10 8 cfu / mL, and the inoculum size was 3.5%.

[0037] The mass ratio of the tangerine peel pulp and the fermentation liquid in step S4 is 1:1.5; the concentration of the yeast in step S4 is 1.1×10 8 cfu / mL, and the inoculum size was 6.5%.

[0038] Embodiment 3

[0039] A fermentation process for tangerine peel comprises the following steps:

[0040] Step S1, pretreatment: selecting Citrus aurantium pieces of uniform size and drying them at 100° C. for 1.5 h;

[0041] Step S2, preparing the fermentation medium of Huajuhong: adding the Huaju slices pretreated in step S1 into water, boiling at 96.5° C. for 3 h, cooling to room temperature, filtering to remove insoluble matter, and then adding plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts therein, stirring evenly, and sterilizing to obtain the fermentation medium of Huajuhong;

[0042] Step S3, fermentation culture of tangerine peel: inoculate the frozen and stored Bacillus subtilis strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 37° C. for 24 hours; then continue to inoculate the frozen and stored lactic acid bacteria strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 37° C. for 48 hours;

[0043] Step S4, static fermentation: adding the tangerine peel pulp to the fermentation liquid prepared in step S3, static fermentation at 36°C for 60 days, then inoculating yeast and continuing fermentation at 10°C for 120 days. After the fermentation is completed, the product is bottled, filtered, adjusted to pH ≤ 4.0, and finally sterilized and stored.

[0044] The mass ratio of the tangerine slices, water, plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salt in step S2 is 1:10:0.15:0.2:0.1:0.1:0.08; the plant polysaccharide is Flammulina velutipes polysaccharide; the inorganic salt is edible salt; the sterilization temperature in step S2 is 120° C. and the sterilization time is 15 min.

[0045] The culture in step S3 is a dynamic culture, and the culture is stirred at a speed of 160 rpm during the culture process; the concentration of the Bacillus subtilis strain in step S3 is 1.3×10 8 cfu / mL, the inoculation amount is 7%; the concentration of the lactic acid bacteria is 1.3×10 8 cfu / mL, the inoculation amount is 4%; the mass ratio of the tangerine peel pulp and the fermentation liquid in step S4 is 1:2; the concentration of the yeast in step S4 is 1.3×10 8 cfu / mL, and the inoculum size was 7%.

[0046] Embodiment 4

[0047] A fermentation process for tangerine peel comprises the following steps:

[0048] Step S1, pretreatment: select the Huajuhong decoction pieces of uniform size and dry them at 103°C for 1.8h;

[0049] Step S2, preparing the fermentation medium of Huajuhong: adding the Huaju slices pretreated in step S1 into water, boiling at 97.5° C. for 3.5 hours, cooling to room temperature, filtering to remove insoluble matter, and then adding plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts therein, stirring evenly, and sterilizing to obtain the fermentation medium of Huajuhong;

[0050] Step S3, fermentation culture of tangerine peel: inoculate the frozen and stored Bacillus subtilis strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 38° C. for 25 hours; then continue to inoculate the frozen and stored lactic acid bacteria strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 38° C. for 49 hours;

[0051] Step S4, static fermentation: adding the tangerine peel pulp to the fermentation liquid prepared in step S3, static fermentation at 36.5°C for 60 days, then inoculating yeast and continuing fermentation at 14°C for 120 days. After the fermentation is completed, the product is bottled, filtered, adjusted to pH ≤ 4.0, and finally sterilized and stored.

[0052] The mass ratio of the citrus decoction pieces, water, plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salt in step S2 is 1:10:0.18:0.2:0.1:0.1:0.09; the plant polysaccharide is a mixture of tremella polysaccharide, kelp polysaccharide and Flammulina velutipes polysaccharide in a mass ratio of 1:2:3:1; the inorganic salt is edible salt; the sterilization temperature in step S2 is 120°C and the sterilization time is 15 min.

[0053] The culture in step S3 is a dynamic culture, and the culture is stirred at a speed of 160 rpm during the culture process; the concentration of the Bacillus subtilis strain in step S3 is 1.4×10 8 cfu / mL, the inoculation amount is 7.5%; the concentration of the lactic acid bacteria is 1.4×10 8 cfu / mL, and the inoculum size was 4.5%.

[0054] The mass ratio of the tangerine peel pulp and the fermentation liquid in step S4 is 1:2.5; the concentration of the yeast in step S4 is 1.4×10 8 cfu / mL, and the inoculum size was 7.5%.

[0055] Embodiment 5

[0056] A fermentation process for tangerine peel comprises the following steps:

[0057] Step S1, pretreatment: select the Huajuhong decoction pieces of uniform size and dry them at 105°C for 2h;

[0058] Step S2, preparing the fermentation medium of Huajuhong: adding the Huaju slices pretreated in step S1 into water, boiling at 98° C. for 4 hours, cooling to room temperature, filtering to remove insoluble matter, and then adding plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts therein, stirring evenly, and sterilizing to obtain the fermentation medium of Huajuhong;

[0059] Step S3, fermentation culture of tangerine peel: inoculate the frozen and stored Bacillus subtilis strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 39° C. for 26 hours; then continue to inoculate the frozen and stored lactic acid bacteria strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 39° C. for 50 hours;

[0060] Step S4, static fermentation: adding the tangerine peel pulp to the fermentation liquid prepared in step S3, static fermentation at 37°C for 60 days, then inoculating yeast and continuing fermentation at 15°C for 120 days. After the fermentation is completed, the product is bottled, filtered, adjusted to pH ≤ 4.0, and finally sterilized and stored.

[0061] The mass ratio of the tangerine slices, water, plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salt in step S2 is 1:10:0.2:0.2:0.1:0.1:0.1; the plant polysaccharide is tremella polysaccharide; the inorganic salt is edible salt; the sterilization temperature in step S2 is 120° C., and the sterilization time is 15 min.

[0062] The culture in step S3 is a dynamic culture, and the culture is stirred at a speed of 160 rpm during the culture process; the concentration of the Bacillus subtilis strain in step S3 is 1.5×10 8 cfu / mL, the inoculation amount is 8%; the concentration of the lactic acid bacteria is 1.5×10 8 cfu / mL, and the inoculum size was 5%.

[0063] The mass ratio of the tangerine peel pulp and the fermentation liquid in step S4 is 1:3; the concentration of the yeast in step S4 is 1.5×10 8 cfu / mL, and the inoculum size was 8%.

[0064] Comparative Example 1

[0065] A fermentation process for tangerine peel is basically the same as that of Example 1, except that no lactic acid bacteria are inoculated and no plant polysaccharides are added.

[0066] Comparative Example 2

[0067] A fermentation process for tangerine peel is basically the same as that of Example 1, except that no subtilis strains are inoculated and no inorganic salts are added.

[0068] Sensory tests were used to evaluate the sensory preferences of the products made by the fermentation process of tangerine peel in each case, and the flavor preference, taste preference, etc. were evaluated. 50 target consumers were selected as sensory evaluation panel members to score, with the score range of 0-10 points. The higher the score, the better the test effect. The average score of each evaluation panel member for each product was taken as the score of the product at that inspection point. The test results are shown in Table 1.

[0069] Table 1

[0070] Test items Flavor Preference Taste preference unit point point Example 1 10.00 10.00 Example 2 10.00 10.00 Example 3 10.00 10.00 Example 4 10.00 10.00 Example 5 10.00 10.00 Comparative Example 1 9.67 9.73 Comparative Example 2 9.71 9.54

[0071] It can be seen from the data in Table 1 that the products made by the fermentation process of tangerine peel involved in each embodiment of the present invention have better taste and flavor than those of the control example.

[0072] The above embodiments are only for illustrating the technical concept and features of the present invention, and their purpose is to enable people familiar with this technology to understand the contents of the present invention and implement them accordingly. They cannot be used to limit the protection scope of the present invention. All equivalent changes or modifications made according to the spirit of the present invention should be included in the protection scope of the present invention.

Claims

1. A fermentation process for tangerine peel, characterized in that: The steps include: Step S1, pretreatment: select the Huajuhong decoction pieces of uniform size and dry them at 95-105°C for 1-2h; Step S2, preparing the fermentation medium of Huajuhong: adding the Huaju slices pretreated in step S1 into water, boiling at 95-98° C. for 2-4 hours, cooling to room temperature, filtering to remove insoluble matter, and then adding plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts therein, stirring evenly, and sterilizing to obtain the fermentation medium of Huajuhong; Step S3, fermentation culture of tangerine peel: inoculate the frozen and stored Bacillus subtilis strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 35-39° C. for 22-26 hours; then continue to inoculate the frozen and stored lactic acid bacteria strains on the tangerine peel fermentation medium on the slant surface of the eggplant bottle, and culture at 35-39° C. for 45-50 hours; Step S4, static fermentation: adding the tangerine peel pulp to the fermentation liquid prepared in step S3, static fermentation at 35-37°C for 60 days, then inoculating yeast to continue fermentation at 5-15°C for 120 days, after the fermentation is completed, bottle placing, filtering, adjusting the pH to 4.0, and finally sterilizing and storing.

2. The fermentation process of tangerine peel according to claim 1, characterized in that: The mass ratio of the citrus decoction pieces, water, plant polysaccharides, glucose, sucrose, yeast extract powder and inorganic salts in step S2 is 1:10:(0.1-0.2):0.2:0.1:0.1:(0.05-0.1).

3. The fermentation process of tangerine peel according to claim 1, characterized in that: The plant polysaccharide is at least one of Tremella polysaccharide, Laminaria polysaccharide and Flammulina velutipes polysaccharide.

4. The fermentation process of tangerine peel according to claim 1, characterized in that: The inorganic salt is edible salt.

5. The fermentation process of tangerine peel according to claim 1, characterized in that: The sterilization temperature in step S2 is 120° C. and the sterilization time is 15 min.

6. The fermentation process of tangerine peel according to claim 1, characterized in that: The culture in step S3 is a dynamic culture, and the culture is stirred at a speed of 160 rpm.

7. The fermentation process of tangerine peel according to claim 1, characterized in that: The concentration of the Bacillus subtilis strain in step S3 is 1.0×10 8 -1.5×10 8 cfu / mL, and the inoculum size was 6-8%.

8. The fermentation process of tangerine peel according to claim 1, characterized in that: The concentration of the lactic acid bacteria is 1.0×10 8 -1.5×10 8 cfu / mL, and the inoculum size was 3-5%.

9. The fermentation process of tangerine peel according to claim 1, characterized in that: The mass ratio of the tangerine peel pulp and the fermentation liquid in step S4 is 1:(1-3).

10. The fermentation process of tangerine peel according to claim 1, characterized in that: The concentration of yeast in step S4 is 1.0×10 8 -1.5×10 8 cfu / mL, and the inoculum size was 6-8%.