Preparation technology of dried orange peel beverage rich in original fruit dietary fibers

Abstract

The invention relates to the technical field of food beverages, in particular to a preparation technology of a dried orange peel beverage rich in original fruit dietary fibers. The preparation technology of the dried orange peel beverage rich in the original fruit dietary fibers sequentially comprises the following steps of raw material pretreatment, raw material liquid preparation, alcohol liquid preparation and acetic acid liquid cultivation, and finally the dried orange peel beverage rich in the original fruit dietary fibers is obtained. According to the pericarpium citri reticulatae beverage disclosed by the invention, the pericarpium citri reticulatae is used as a main material for fruit acetification, and the red dates, the fresh ginger, the fructus momordicae, the longan pulp and the honey are matched, so that a user feels the fragrance of the pericarpium citri reticulatae which strikes noses firstly when uncapping, and tastes the sour taste of the fruit vinegar and stimulates taste buds firstly when tasting the pericarpium citri reticulatae beverage for the first time; then, the sweet red dates, the spicy fresh ginger, the sweet momordica grosvenori, the fragrance of the longan pulp and the smoothness of the honey create a unique and rich taste on the tongue tip, so that the tongue tip quickly occupies the market.

Description

Technical Field

[0001] The present application relates to the technical field of food and beverages, and more specifically, to a preparation process of a tangerine peel beverage rich in raw fruit dietary fiber. Background Art

[0002] Tangerine peel is the dried mature peel of the tangerine and its cultivated varieties of the Rutaceae family. It contains hesperidin, tangerine peel, alkaloids and limonin, and has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, promoting bile secretion and protecting the liver, aiding digestion and resisting ulcers.

[0003] Tangerine peel vinegar beverage is a flavored acetic acid beverage made from tangerine peel as the main raw material, through alcohol fermentation and acetic acid fermentation. In addition to containing the rich organic acids, amino acids, vitamins and minerals in the fruit, it also contains acetic acid and other fermentation by-products, which further achieve health functions such as dredging and softening blood vessels, enhancing human immunity and antiviral ability, improving the digestive system, lowering blood lipids, and regulating the acid-base balance of body fluids.

[0004] However, the traditional tangerine peel vinegar beverage has a single flavor and is not competitive enough in the market. Therefore, in order to seize the market, a multi-flavor tangerine peel vinegar beverage is urgently needed. Summary of the invention

[0005] In order to improve the defect of single taste of traditional tangerine peel vinegar beverage, the present application provides a preparation process of tangerine peel beverage rich in original fruit dietary fiber.

[0006] The present application provides a preparation process of a tangerine peel beverage rich in raw fruit dietary fiber, which adopts the following technical scheme:

[0007] A preparation process of a tangerine peel beverage rich in raw fruit dietary fiber comprises the following steps:

[0008] Raw material pretreatment: wash tangerine peel, red dates, ginger, monk fruit and longan pulp, dry them at 50-70°C for 4-6h, mix and grind them for later use, and pasteurize them at 80-90°C for 10-20min to obtain raw material mixed powder;

[0009] Preparation of raw material liquid: Mix the raw material mixed powder, citrus pulp and honey, then add 0.3-0.5% of the total weight of the complex enzyme for enzymolysis for 6-8 hours to obtain the raw material liquid;

[0010] Preparation of alcohol liquid: dissolve Angel fruit wine yeast in deionized water, activate it at 30-40°C for 10-30 minutes, inoculate it into the raw material liquid, and ferment it at a constant temperature of 20-40°C for 8-10 hours to obtain alcohol liquid;

[0011] Acetic acid solution cultivation: prepare a mixed aqueous solution of yeast paste and glucose, then steam sterilize, then take out and cool, then add acetic acid bacteria solution, culture at a constant temperature of 30-40℃ for 2-4d, then add alcohol solution, ferment at 30-40℃ for 10-14d, finally filter, sterilize, cool and fill to obtain a tangerine peel beverage rich in original fruit dietary fiber.

[0012] The tangerine peel beverage of the present application is made of tangerine peel as the main ingredient, and is matched with red dates, ginger, monk fruit, longan pulp and honey, so that the user can first feel the tangerine peel fragrance when opening the lid, and first taste the sourness of the fruit vinegar and stimulate the taste buds when tasting it for the first time, followed by the sweetness of red dates, the spiciness of ginger, the sweetness of monk fruit, the fragrance of longan pulp and the smoothness of honey, thereby creating a unique and rich taste on the tip of the tongue, and then quickly occupying the market. Moreover, the tangerine peel beverage of the present application uses natural plants or fruits as raw materials, thereby promoting the prepared tangerine peel beverage to be rich in a large amount of dietary fiber, and the use of citrus pulp can reduce waste and reduce pollution to the environment.

[0013] Preferably, the tangerine peel beverage rich in raw fruit dietary fiber comprises the following raw materials in parts by weight: 70-80 parts of tangerine peel, 10-20 parts of citrus pulp, 8-12 parts of red dates, 4-8 parts of ginger, 6-10 parts of monk fruit, 6-10 parts of longan pulp and 8-12 parts of honey.

[0014] When the components of the tangerine peel beverage rich in raw fruit dietary fiber are added in the above amounts, the flavors of the prepared tangerine peel beverage rich in raw fruit dietary fiber will be more balanced and less abrupt, thereby obtaining a better flavor.

[0015] Preferably, the complex enzyme consists of cellulase and pectinase, and the mass ratio of cellulase to pectinase is 1:(2-4).

[0016] Preferably, the specific steps of preparing the alcohol liquid are: dissolving Angel wine yeast in deionized water at a solid-liquid ratio of 1: (18-22), then activating it at a temperature of 30-40°C for 10-30 minutes, and then inoculating it into the raw material liquid at an inoculation amount of 0.4-0.6%, and fermenting it at a constant temperature of 20-40°C for 8-10 hours to obtain the alcohol liquid.

[0017] Preferably, the specific steps of cultivating the acetic acid solution are: preparing a mixed aqueous solution with a mass fraction of 1-2% yeast extract and 1-2% glucose, steam sterilizing at 0.1MPa for 20-40min, then taking out and cooling, then adding a mass fraction of 1-3% acetic acid bacteria solution, constant temperature culturing at a temperature of 30-40°C for 2-4d, and then adding 10-20 times the amount of alcohol solution, fermenting at a temperature of 30-40°C for 10-14d, finally filtering, sterilizing, cooling and filling to obtain a tangerine peel beverage rich in original fruit dietary fiber.

[0018] Preferably, the tangerine peel is dried with ultraviolet rays during the preparation process.

[0019] Preferably, the preparation method of tangerine peel comprises the following steps:

[0020] Peeling: First, scald the citrus peel at a temperature of 90-100°C for 30-40 seconds, then separate the citrus peel from the flesh, remove mold and rot from the peel, and collect the flesh for later use;

[0021] UV drying: the peel is transferred to a UV aging box with a UV wavelength of 100-200nm and an aging time of 1-2 days to obtain pretreated tangerine peel;

[0022] Drying: Dry the pretreated peel at 80-90°C for 6-8h for 3-4 times, then lower the temperature to 60-70°C for 1-2h for 2-4 times, and finally cool to obtain tangerine peel.

[0023] The operation of ultraviolet drying can further sterilize the tangerine peel, making it less likely to rot and deteriorate. At the same time, the operation of ultraviolet drying can further extract trace components such as flavonoids in the tangerine peel, thereby obtaining a better taste while also increasing the nutritional content of the tangerine peel beverage.

[0024] Preferably, during the ultraviolet drying, an automatic turning machine continuously turns the peel over;

[0025] The timing turning machine comprises a base, a driving mechanism arranged on the base and a placing box rotatably connected to the base, a surface of the placing box is provided with a plurality of through holes, and the placing box is used to accommodate the peels;

[0026] The driving mechanism includes a driving component, a driving rack and a driving gear. The driving gear is fixedly connected to the rotating shaft of the placement box, and the driving rack is slidably connected to the base. The driving component is arranged on the base. The driving component drives the driving rack to move back and forth, and the driving rack forces the placement box to flip back and forth through the driving gear.

[0027] When the peel is dried with ultraviolet light, if only one side is dried for a long time, the drying effect of the peel will be relatively poor. After using an automatic turning machine to continuously turn the peel, all parts of the peel will obtain a better drying effect, thereby increasing the content of various trace components in the tangerine peel and effectively improving the taste of the tangerine peel beverage.

[0028] Specifically, when the peels need to be dried, the staff first places the peels in the placement box, and then turns on the driving assembly. The driving assembly drives the driving rack to move back and forth, and the driving rack forces the placement box to flip back and forth through the driving gear, thereby realizing the continuous turning over of the peels.

[0029] Preferably, the driving assembly includes a driving motor, a driving disk fixedly connected to the output end of the driving motor, and a driving frame fixedly connected to the driving rack, the inner wall of the driving disk is provided with a control strip, the lower end surface of the driving frame is provided with an arc block, the arc block is accommodated in the driving disk, the sum of the length of the arc block and the length of the control strip is equal to the inner diameter of the driving disk, the driving disk drives the control strip to rotate, the control strip drives the arc block to slide back and forth, and the arc block drives the driving rack to move through the driving frame.

[0030] When the driving motor drives the driving disk to rotate, the driving disk drives the control strip to move synchronously. When the control strip abuts against one end of the arc block, the control strip will force the arc block to move through the arc surface, thereby realizing the control of the sliding of the driving rack and realizing the flipping operation of the placement box; and when the control strip abuts against the other end of the arc block, the control strip will control the arc block to reset, thereby realizing the resetting of the driving rack and the resetting of the placement box.

[0031] Preferably, the placement box includes a bottom plate and a covering plate slidably connected to the bottom plate; when the placement box initially rotates, the covering plate moves in a direction to cover the bottom plate; when the placement box stops rotating, the covering plate moves in a direction away from the bottom plate, and the placement box tilts downward along the moving direction of the covering plate.

[0032] When drying the peels, the placement box is slightly tilted, causing the covering plate to separate from the bottom plate under the action of gravity. In the initial stage of rotation, the placement box gradually tilts in the other direction. At this time, the covering plate will cover the bottom plate under the action of gravity and lock the peels with the cooperation of the through holes. When the placement box is flipped over, the placement box tilts excessively in the other direction, causing the covering plate to separate from the bottom plate again. At this time, the peels are located on the covering plate, thereby realizing all-round drying of the peels.

[0033] In summary, this application has the following beneficial effects:

[0034] 1. The tangerine peel beverage of the present application is made of tangerine peel as the main ingredient, and is matched with red dates, ginger, monk fruit, longan pulp and honey, so that the user first feels the tangerine peel fragrance when opening the lid, and first tastes the sourness of the fruit vinegar and stimulates the taste buds when tasting for the first time, followed by the sweetness of red dates, the spiciness of ginger, the sweetness of monk fruit, the fragrance of longan pulp and the smoothness of honey, thereby creating a unique and rich taste on the tip of the tongue, and then quickly occupying the market. Moreover, the tangerine peel beverage of the present application uses natural plants or fruits as raw materials, thereby promoting the prepared tangerine peel beverage to be rich in a large amount of dietary fiber, and the use of citrus pulp can reduce waste and reduce pollution to the environment.

[0035] 2. The operation of ultraviolet drying can further sterilize the tangerine peel, making it less likely to rot and deteriorate. At the same time, the operation of ultraviolet drying can further extract trace components such as flavonoids in the tangerine peel, thereby obtaining a better taste while also increasing the nutritional content of the tangerine peel beverage.

[0036] 3. When the peel is dried with ultraviolet light, if only one side is dried for a long time, the drying effect of the peel will be relatively poor. After using the automatic turning machine to continuously turn the peel, each position of the peel will obtain a better drying effect, which will increase the content of various trace components in the tangerine peel and effectively improve the taste of the tangerine peel beverage. The use of the automatic turning machine can reduce labor and effectively improve the production efficiency of tangerine peel. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a structural diagram of an automatic noodle turning machine;

[0038] Figure 2 It is a schematic diagram of the structure of the driving mechanism;

[0039] Figure 3 It is a schematic diagram of the structure of the drive component;

[0040] Figure 4 It is a schematic diagram of the structure of the placement box.

[0041] Description of reference numerals:

[0042] 1. Base; 2. Driving mechanism; 3. Placement box; 4. Through hole; 21. Driving assembly; 22. Driving rack; 23. Driving gear; 31. Bottom plate; 32. Covering plate; 211. Driving motor; 212. Driving disk; 213. Driving frame; 214. Control strip; 215. Arc block. DETAILED DESCRIPTION

[0043] The present application is further described in detail below in conjunction with Examples 1-5.

[0044] raw material

[0045] Citrus, red dates, ginger, monk fruit, longan and honey are all commercially available;

[0046] Angel fruit wine yeast Angel; yeast paste Shanghai Yuanpeptide Biological; glucose Baicheng Chemical; acetic acid bacteria Xinyuhong Biological; cellulase Musen Biological; pectinase Pengyu Biological.

[0047] Example

[0048] Example 1

[0049] A preparation process of a tangerine peel beverage rich in raw fruit dietary fiber comprises the following steps:

[0050] Raw material pretreatment: 75g tangerine peel, 10g red dates, 6g ginger, 8g monk fruit and 8g longan pulp were washed, dried at 60°C for 5h, mixed and ground for later use, and pasteurized at 85°C for 15min to obtain raw material mixed powder;

[0051] Preparation of raw material liquid: Mix the raw material mixed powder, 15g of citrus pulp and 10g of honey, then add 0.4% of the total weight of complex enzyme for enzymolysis for 7h to obtain the raw material liquid; the complex enzyme is composed of cellulase and pectinase, and the mass ratio of cellulase to pectinase is 1:3;

[0052] Preparation of alcohol solution: Angel wine yeast was dissolved in deionized water at a solid-liquid ratio of 1:20, then activated at 35°C for 20 minutes, and then inoculated into the raw material solution at an inoculum amount of 0.5%, and fermented at a constant temperature of 30°C for 9 hours to obtain alcohol solution;

[0053] Acetic acid solution cultivation: prepare a mixed aqueous solution with a mass fraction of 1.5% yeast extract and 1.5% glucose, steam sterilize at 0.1 MPa for 30 minutes, then take out and cool, then add 2% acetic acid bacteria solution, culture at a constant temperature of 35°C for 3 days, then add 15 times the amount of alcohol solution, ferment at 35°C for 12 days, finally filter, sterilize, cool and fill to obtain a tangerine peel beverage rich in original fruit dietary fiber.

[0054] Wherein, the preparation method of dried tangerine peel comprises the following steps:

[0055] Peeling: First, scald the citrus peel at 95°C for 40 seconds, then separate the citrus peel from the flesh, remove mold and rot from the peel, and collect the flesh for later use;

[0056] UV drying: the peel is transferred to a UV aging box with a UV wavelength of 200 nm and an aging time of 2 days to obtain pretreated tangerine peel;

[0057] Drying: Dry the pretreated peel at 85°C for 7 hours for 4 times, then lower the temperature to 65°C for 2 hours for 3 times, and finally cool to obtain tangerine peel.

[0058] During UV drying, the automatic turning machine continuously turns the peel over. The specific structure of the automatic turning machine is as follows:

[0059] Reference Figure 1 The timing turning machine includes a base 1, a driving mechanism 2 arranged on the base 1 and a placement box 3 rotatably connected to the upper part of the base 1. A plurality of through holes 4 are opened on the surface of the placement box 3. The number of through holes 4 can be arbitrarily set according to actual conditions. The placement box 3 is used to accommodate the peels, and the peels remain stationary when located inside the placement box 3.

[0060] Reference Figure 1 and Figure 2 The driving mechanism 2 includes a driving assembly 21, a driving rack 22 and a driving gear 23. The driving gear 23 is fixedly connected to the rotating shaft of the placement box 3, and the driving rack 22 is slidably connected to the base 1. It should be noted that in the present application, two driving gears 23 and two driving racks 22 are provided, and are respectively provided on both sides of the placement box 3. The driving assembly 21 is provided at the lower part of the base 1. The driving assembly 21 drives the driving rack 22 to reciprocate, and the driving rack 22 forces the placement box 3 to flip back and forth through the driving gear 23.

[0061] Reference Figure 2 and Figure 3 The driving assembly 21 includes a driving motor 211, a driving disc 212 fixedly connected to the output end of the driven motor 211, and a driving frame 213 fixedly connected to the driving rack 22. The inner wall of the driving disc 212 is fixedly connected with a control strip 214, and the lower end surface of the driving frame 213 is fixedly connected with an arc block 215, which is accommodated in the driving disc 212, and the sum of the length of the arc block 215 and the length of the control strip 214 is equal to the inner diameter of the driving disc 212. The driving disc 212 drives the control strip 214 to rotate, and the control strip 214 drives the arc block 215 to slide back and forth, and the arc block 215 drives the driving rack 22 to move through the driving frame 213.

[0062] Reference Figure 1 and Figure 4 The placing box 3 includes a bottom plate 31 and a cover plate 32 slidably connected to the bottom plate 31; when the placing box 3 initially rotates, the cover plate 32 moves in the direction of covering the bottom plate 31, that is, the placing box 3 rotates along direction a, and the placing box 3 is in a closed state at the initial stage of rotation, and the peel is limited with the cooperation of the through hole 4. When the placing box 3 stops rotating, the cover plate 32 moves in the direction away from the bottom plate 31, and the placing box 3 tilts downward along the moving direction of the cover plate 32.

[0063] Specifically, when the peels need to be dried, the staff first places the peels in the placement box 3, and then turns on the drive motor 211. When the drive motor 211 drives the drive disk 212 to rotate, the drive disk 212 drives the control bar 214 to move synchronously. When the control bar 214 abuts against one end of the arc block 215, the control bar 214 will force the arc block 215 to move through the arc surface, and when the control bar 214 abuts against the other end of the arc block 215, the control bar 214 will control the arc block 215 to reset, thereby driving the drive rack 22 to move back and forth, and the drive rack 22 forces the placement box 3 to flip back and forth through the drive gear 23, thereby realizing the continuous turning over operation of the peels.

[0064] When the peels are dried, the placement box 3 is slightly tilted, so that the covering plate 32 is separated from the bottom plate 31 under the action of gravity. In the initial stage of rotation, the placement box 3 gradually tilts in the other direction. At this time, the covering plate 32 will cover the bottom plate 31 under the action of gravity and lock the peels with the cooperation of the through hole 4. When the placement box 3 is flipped over, the placement box 3 is tilted excessively in the other direction, so that the covering plate 32 is separated from the bottom plate 31 again. At this time, the peels are located on the covering plate 32, thereby realizing all-round drying of the peels.

[0065] It should be noted that, in this embodiment, the fixed connection can be selected from conventional fixed connection methods such as welding, integral molding, etc. The sliding connection can be selected from conventional sliding connection methods such as slide rails and slide grooves, etc., according to actual conditions.

[0066] Example 2-3

[0067] The difference from Example 1 is that the added amounts of the various components of the tangerine peel beverage rich in raw fruit dietary fiber are different, as shown in Table 1.

[0068] Table 1 Addition amount of each component of the tangerine peel beverage rich in raw fruit dietary fiber of Examples 1-3 / g

[0069] Example 1 Example 2 Example 3 Tangerine peel 75 80 70 Citrus pulp 15 10 20 red dates 10 8 12 Ginger 6 8 4 Monk Fruit 8 12 8 Longan meat 8 4 8 Honey 10 8 12

[0070] Example 4

[0071] The difference from Example 1 is that when the tangerine peel is dried by ultraviolet light, the peel is no longer continuously turned over.

[0072] Example 5

[0073] The difference from Example 1 is that when preparing tangerine peel, ultraviolet drying operation is no longer performed.

[0074] Performance testing

[0075] 1. Flavor Test

[0076] Invite 10 students who have received sensory training to form a sensory evaluation panel to score the samples based on the three aspects of smell, taste and color of the products. The full score is 10 points, and the average score is taken.

[0077] The scoring criteria are as follows:

[0078] odor:

[0079] Contains vinegar and citrus flavors, strong smell, 7-10 points;

[0080] Contains vinegar and citrus aroma, the smell is relatively light, 4-6 points;

[0081] No vinegar or citrus aroma, 1-3 points;

[0082] If there is other odor, 0 points;

[0083] Taste:

[0084] The taste is smooth, with moderate sweetness and sourness, and a variety of flavors, 7-10 points;

[0085] Smooth taste, high acidity, single flavor, 4-6 points;

[0086] Poor taste, high acidity, single flavor, 1-3 points;

[0087] Difficult to enter, 0 points;

[0088] Color:

[0089] The color is uniform and shiny, 7-10 points;

[0090] The color is relatively uniform, slightly turbid, 4-6 points;

[0091] Uneven color, turbid, 0-3 points.

[0092] The test data are shown in Table 2.

[0093] Table 2 Test data table of Examples 1-5

[0094] Example 1 Example 2 Example 3 Example 4 Example 5 odor 9.6 9.2 9.4 8.9 8.5 Taste 9.7 9.4 9.6 9.1 8.9 Color 9.9 9.8 9.5 9.3 9.0

[0095] With reference to Examples 1 to 3 and in combination with Table 2, it can be seen that, relative to Example 1, the smell, taste and color of Examples 2 to 3 are all reduced to a certain extent. This indicates that when the components of the tangerine peel beverage are added in the amounts of Example 1, the prepared tangerine peel beverage will have a better smell, taste and color, thereby gaining higher competitiveness in the market.

[0096] With reference to Example 1, Example 4 and Example 5 and in combination with Table 2, it can be seen that, relative to Example 1, the smell, taste and color of Example 4 are significantly reduced, while the smell, taste and color of Example 5 are further reduced, which shows that ultraviolet drying of tangerine peel and continuous turning over of the peel can effectively improve the smell, taste and color of the tangerine peel beverage.

[0097] The reason may be that the ultraviolet drying operation can further sterilize the tangerine peel, making it less likely to rot and deteriorate. At the same time, the ultraviolet drying operation can further extract trace components in the tangerine peel such as flavonoids, thereby obtaining a better taste while also increasing the nutritional content of the tangerine peel beverage.

[0098] When the peel is dried with ultraviolet light, if only one side is dried for a long time, the drying effect of the peel will be relatively poor. After using an automatic turning machine to continuously turn the peel, all parts of the peel will obtain a better drying effect, thereby increasing the content of various trace components in the tangerine peel and effectively improving the taste of the tangerine peel beverage.

[0099] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A preparation process for a tangerine peel beverage rich in raw fruit dietary fiber, characterized in that: The following steps are involved: Raw material pretreatment: wash tangerine peel, red dates, ginger, monk fruit and longan pulp, dry them at 50-70°C for 4-6h, mix and grind them for later use, and pasteurize them at 80-90°C for 10-20min to obtain raw material mixed powder; Preparation of raw material liquid: Mix the raw material mixed powder, citrus pulp and honey, then add 0.3-0.5% of the total weight of the complex enzyme for enzymolysis for 6-8 hours to obtain the raw material liquid; Preparation of alcohol liquid: dissolve Angel fruit wine yeast in deionized water, activate it at 30-40°C for 10-30 minutes, inoculate it into the raw material liquid, and ferment it at a constant temperature of 20-40°C for 8-10 hours to obtain alcohol liquid; Acetic acid solution cultivation: prepare a mixed aqueous solution of yeast paste and glucose, then steam sterilize, then take out and cool, then add acetic acid bacteria solution, culture at a constant temperature of 30-40℃ for 2-4d, then add alcohol solution, ferment at 30-40℃ for 10-14d, finally filter, sterilize, cool and fill to obtain a tangerine peel beverage rich in original fruit dietary fiber.

2. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 1, characterized in that: The tangerine peel beverage rich in raw fruit dietary fiber comprises the following raw materials in parts by weight: 70-80 parts of tangerine peel, 10-20 parts of citrus pulp, 8-12 parts of red dates, 4-8 parts of ginger, 6-10 parts of monk fruit, 6-10 parts of longan pulp and 8-12 parts of honey.

3. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 1, characterized in that: The complex enzyme consists of cellulase and pectinase, and the mass ratio of cellulase to pectinase is 1:(2-4).

4. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 1, characterized in that: The specific steps of preparing the alcohol liquid are: dissolving Angel fruit wine yeast in deionized water at a material-liquid ratio of 1: (18-22), then activating at a temperature of 30-40° C. for 10-30 minutes, and then inoculating it into the raw material liquid at an inoculation amount of 0.4-0.6%, and fermenting at a constant temperature of 20-40° C. for 8-10 hours to obtain the alcohol liquid.

5. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 1, characterized in that: The specific steps of the acetic acid solution cultivation are: preparing a mixed aqueous solution with a mass fraction of 1-2% yeast paste and 1-2% glucose, steam sterilizing at 0.1MPa for 20-40min, then taking out and cooling, then adding acetic acid bacteria liquid with a mass fraction of 1-3%, constant temperature culturing at a temperature of 30-40°C for 2-4d, then adding 10-20 times the amount of alcohol solution, fermenting at a temperature of 30-40°C for 10-14d, finally filtering, sterilizing, cooling and filling to obtain a tangerine peel beverage rich in original fruit dietary fiber.

6. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 1, characterized in that: The dried tangerine peel is dried under ultraviolet rays during the preparation process.

7. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 6, characterized in that: The preparation method of the tangerine peel comprises the following steps: Peeling: First, scald the citrus peel at a temperature of 90-100°C for 30-40 seconds, then separate the citrus peel from the flesh, remove mold and rot from the peel, and collect the flesh for later use; UV drying: the peel is transferred to a UV aging box with a UV wavelength of 100-200nm and an aging time of 1-2 days to obtain pretreated tangerine peel; Drying: Dry the pretreated peel at 80-90°C for 6-8h for 3-4 times, then lower the temperature to 60-70°C for 1-2h for 2-4 times, and finally cool to obtain tangerine peel.

8. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 7, characterized in that: During the ultraviolet drying, the automatic turning machine continuously turns the peel over; The timed turning machine comprises a base (1), a driving mechanism (2) arranged on the base (1), and a placement box (3) rotatably connected to the base (1), a plurality of through holes (4) being provided on the surface of the placement box (3), and the placement box (3) is used for accommodating fruit peels; The driving mechanism (2) comprises a driving component (21), a driving rack (22) and a driving gear (23); the driving gear (23) is fixedly connected to the rotating shaft of the placement box (3); the driving rack (22) is slidably connected to the base (1); the driving component (21) is arranged on the base (1); the driving component (21) drives the driving rack (22) to move back and forth; the driving rack (22) forces the placement box (3) to flip back and forth through the driving gear (23).

9. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 8, characterized in that: The driving assembly (21) comprises a driving motor (211), a driving disc (212) fixedly connected to the output end of the driving motor (211), and a driving frame (213) fixedly connected to the driving rack (22); the inner wall of the driving disc (212) is provided with a control strip (214); the lower end surface of the driving frame (213) is provided with an arc block (215); the arc block (215) is accommodated in the driving disc (212); the sum of the length of the arc block (215) and the length of the control strip (214) is equal to the inner diameter of the driving disc (212); the driving disc (212) drives the control strip (214) to rotate; the control strip (214) drives the arc block (215) to slide back and forth; and the arc block (215) drives the driving rack (22) to move through the driving frame (213).

10. The preparation process of the tangerine peel beverage rich in raw fruit dietary fiber according to claim 7, characterized in that: The placement box (3) comprises a bottom plate (31) and a covering plate (32) slidably connected to the bottom plate (31); when the placement box (3) initially rotates, the covering plate (32) moves in a direction to cover the bottom plate (31); when the placement box (3) stops rotating, the covering plate (32) moves in a direction away from the bottom plate (31), and the placement box (3) tilts downward along the moving direction of the covering plate (32).

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