Preparation method of compound flavor dried orange peel granules

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of compound flavor dried orange peel granules, which comprises the following steps: (1) preparing dried orange peel powder, (2) preparing dried edible tulip powder, (3) preparing dried cherry powder, and (4) uniformly mixing the dried orange peel powder, the dried edible tulip powder and the dried cherry powder obtained in the step (1) to obtain mixed powder, and adding soluble starch, old yellow rock sugar and cyclodextrin, uniformly mixing, and carrying out dry granulation to obtain the compound flavor dried orange peel granules with the granularity of 20-30 meshes. The compound flavor dried orange peel granules produced by the invention not only can enrich the taste and efficacy of single dried orange peel granules, and the prepared compound flavor dried orange peel granules have the efficacy of multiple raw materials, and are good in mouth feel, good in sense and stable in various physical indexes.

Description

[Technical field]

[0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation method of composite flavor tangerine peel particles. [Background technology]

[0002] Chenpi, a Chinese medicine, is the dried mature peel of the citrus plant (Citrus reticulata Blanco) and its cultivars. The medicinal material is divided into "Chenpi" and "Guangchenpi". Pick the ripe fruits, peel the peel, and dry them in the sun or at low temperature.

[0003] Chinese medicine formula granules (single extract of Chinese traditional medicinal crops) are granules made from single Chinese medicine slices processed according to traditional standards and then extracted and concentrated for use in Chinese medicine clinical prescriptions. In China, they were previously called single Chinese medicine concentrated granules, and their trade names and folk names also include decoction-free Chinese medicine slices, new slices, refined slices, beverage-type slices, and scientific Chinese medicine.

[0004] At present, most of the granules prepared from tangerine peel are composed of a single raw material, which cannot meet the needs of modern people for enriched flavors.

[0005] However, having multiple flavors means that multiple raw materials need to be mixed. In the preparation of granules, the mixing of multiple raw materials makes the processing and granulation conditions of each raw material different, which may lead to uneven mixing and affect the quality and flavor of the granules. Different raw materials have different adhesion, starch and plant fiber content, which puts higher requirements on granulation technology. Therefore, how to obtain high-quality compound-flavor tangerine peel granules is a problem that needs to be solved at present. [Summary of the invention]

[0006] In order to solve the above problems, the present invention provides a preparation method of composite flavor tangerine peel granules, which can not only enrich the taste and efficacy of single tangerine peel granules, but also prepare composite flavor tangerine peel granules with the efficacy of multiple raw materials, good taste, good sensory organs and stable physical indicators.

[0007] In order to solve the above problems, the technical solution adopted by the present invention is: a preparation method of composite flavor tangerine peel particles, the preparation method comprising the following steps:

[0008] (1) washing dried tangerine peel and then pulverizing at ultralow temperature, sieving and obtaining dried tangerine peel powder for standby use;

[0009] (2) Wash and cut the Psoralea corylifolia into small pieces, add 2-5 times water for ultrasonic decoction for 20-40 minutes, separate the solid and liquid to obtain solid residue and filtrate, continue to add 2-5 times water for ultrasonic decoction for 20-30 minutes, separate the solid and liquid, remove the solid residue and leave the filtrate, mix it with the filtrate obtained for the first time, concentrate the filtrate to 0.1-0.2 times of the original volume, and then spray dry it to obtain Psoralea corylifolia dry powder for later use;

[0010] (3) crushing the dried cherries, extracting them with pressurized hot water, recovering the filtrate, concentrating it to 0.2-0.3 times of the original volume, and then spray drying it to obtain dried cherry powder for later use;

[0011] (4) The dried tangerine peel powder, Psoralea corylifolia dry powder and cherry dry powder obtained in the above steps are mixed uniformly to obtain a mixed powder, and then soluble starch, old yellow crystal sugar and cyclodextrin are added and mixed uniformly, and dry granulation is performed to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

[0012] In the present invention, as a further illustration, the tangerine peel in step (1) is the tangerine peel picked after the winter solstice and aged for more than three years.

[0013] In the present invention, as a further illustration, the ultra-low temperature pulverization in step (1) is carried out at a temperature of 5-10° C. and a speed of 2000-3000 r / min.

[0014] In the present invention, as further illustration, the granularity of the tangerine peel powder in step (1) is 20-40 meshes.

[0015] In the present invention, as a further illustration, the ultrasonic power of the ultrasonic decoction in step (2) is 2000-3000W, and the decoction temperature is 80-100°C.

[0016] In the present invention, as a further illustration, the temperature of the pressurized hot water extraction in step (3) is 180-200° C., the extraction time is 15-25 min, and the solid-liquid ratio is 1:10-15.

[0017] In the present invention, as a further illustration, the tangerine peel powder, trillium dry powder and cherry dry powder in step (4) are in a weight ratio of 8-10:3-5:2-3; the added amounts of the soluble starch, old yellow crystal sugar and cyclodextrin are 1%, 2% and 2.5% of the weight of the mixed powder respectively.

[0018] The present invention has the following beneficial effects:

[0019] 1. the compound flavor tangerine peel granules of the present invention not only inherit the multiple health functions of traditional tangerine peel granules, such as regulating qi and strengthening the spleen, soothing the liver and relieving depression, improving immunity and removing dampness and resolving phlegm, but also retain the original unique flavor of tangerine peel. It is worth mentioning that the tangerine peel granules also incorporate the multiple pharmacological effects of Psoralea corylifolia, such as clearing away heat and detoxicating, reducing swelling and dispersing knots, resolving phlegm and relieving cough, enhancing immunity and anti-inflammatory effects. In addition, by adding cherry dry powder, not only the nutritional ingredients (such as protein, iron, calcium, dietary fiber and vitamins) of the product are enriched, the mouthfeel of tangerine peel and Psoralea corylifolia is also greatly improved, so that the whole product presents a compound fragrance, and the taste is more diversified. This compound flavor tangerine peel granules can not only be directly edible, add flavor to daily diet, but also can be used as the raw material of cooking and baking, widening the use scene.

[0020] In terms of production process, the present invention particularly adopts an adhesive mixed with 1% soluble starch, 2% old yellow crystal sugar and 2.5% cyclodextrin. This adhesive can not only effectively stabilize the taste and quality of the tangerine peel particles, but also make the tangerine peel particles have a moderate hardness. More importantly, it can neutralize the bitterness of the tangerine peel and further improve the taste.

[0021] 2. the preparation process of the compound flavor tangerine peel granules of the present invention is simple and easy to operate, which not only reduces production cost, but also improves production efficiency. From the product quality point of view, whether by sensory evaluation or physical index evaluation, the tangerine peel granules have obtained excellent scores. This fully proves the feasibility and practicality of the present invention, and provides a kind of both delicious and healthy food selection for the market.

[0022] In summary, the composite flavor tangerine peel granules of the present invention not only integrate the nutritional components and pharmacological effects of various ingredients, but also ensure the taste and quality of the product through a unique manufacturing process. The tangerine peel granules are not only suitable for direct consumption, but also can be used as raw materials for cooking and baking, adding more flavor and fun to people's lives. At the same time, the simplicity of its manufacturing process and the superiority of product quality also make the product have a broad market prospect. [Specific implementation method]

[0023] The following tangerine peels are all made from the peels of tea-branch tangerines picked after the winter solstice and aged for more than three years.

[0024] Embodiment 1:

[0025] A method for preparing composite flavored tangerine peel granules comprises the following steps:

[0026] (1) washing dried tangerine peel and subjecting it to ultra-low temperature pulverization at 5°C, wherein the pulverization speed is 2000r / min, and passing through a 20-40 mesh sieve to obtain dried tangerine peel powder for standby use;

[0027] (2) Wash and cut the Trillium gracile into small pieces, add 2 times water and perform ultrasonic decoction at 2000W for 20 minutes at a decoction temperature of 80°C, separate the solid and liquid to obtain solid residue and filtrate, continue to add 2 times water and perform ultrasonic decoction for 20 minutes to separate the solid and liquid, remove the solid residue and leave the filtrate to mix with the filtrate obtained for the first time, concentrate the filtrate to 0.1 times of the original volume and then spray dry to obtain Trillium gracile dry powder for later use;

[0028] (3) crushing the dried cherries, extracting them with pressurized hot water at a temperature of 180° C. for 15 min, with a solid-liquid ratio of 1:10, recovering the filtrate, concentrating it to 0.2-0.3 times of its original volume, and then spray drying it to obtain dried cherry powder for later use;

[0029] (4) The dried tangerine peel powder, trillium dry powder and cherry dry powder obtained in the above step are mixed in a weight ratio of 8:3:2 to obtain a mixed powder, and then 1% of soluble starch, 2% of old yellow crystal sugar and 2.5% of cyclodextrin are added to the mixed powder, mixed evenly, and dry granulated to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

[0030] Embodiment 2:

[0031] A method for preparing composite flavored tangerine peel granules comprises the following steps:

[0032] (1) washing dried tangerine peel and subjecting it to ultra-low temperature pulverization at 10°C, wherein the pulverizing speed of the pulverizer is 3000 r / min, and passing through a 40-mesh sieve to obtain dried tangerine peel powder for subsequent use;

[0033] (2) Wash and cut the Trillium gracile into small pieces, add 5 times water and perform ultrasonic decoction at 3000W for 40 minutes at a decoction temperature of 100°C, separate the solid and liquid to obtain solid residue and filtrate, add 5 times water to the solid residue and perform ultrasonic decoction for 30 minutes, separate the solid and liquid, remove the solid residue and leave the filtrate to mix with the filtrate obtained for the first time, concentrate the filtrate to 0.2 times of the original volume and then spray dry to obtain Trillium gracile dry powder for later use;

[0034] (3) crushing the dried cherries, extracting them with pressurized hot water at a temperature of 200° C. for 25 min, with a solid-liquid ratio of 1:15, recovering the filtrate, concentrating it to 0.3 times of its original volume, and then spray drying it to obtain dried cherry powder for later use;

[0035] (4) The dried tangerine peel powder, trillium dry powder and cherry dry powder obtained in the above step are mixed in a weight ratio of 10:5:3 to obtain a mixed powder, and then 1% of soluble starch, 2% of old yellow crystal sugar and 2.5% of cyclodextrin are added to the mixed powder, mixed evenly, and dry granulated to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

[0036] Embodiment 3:

[0037] A method for preparing composite flavored tangerine peel granules comprises the following steps:

[0038] (1) washing dried tangerine peel and subjecting it to ultra-low temperature grinding at 8°C, wherein the speed of the grinding machine is 2500 r / min, and passing through a 30-mesh sieve to obtain dried tangerine peel powder for subsequent use;

[0039] (2) Wash and cut the Trillium gracile into small pieces, add 3 times the amount of water and perform ultrasonic decoction at 2300W for 30 minutes at a decoction temperature of 90°C, separate the solid and liquid to obtain solid residue and filtrate, continue to add 3 times the amount of water and perform ultrasonic decoction for 25 minutes, separate the solid and liquid, remove the solid residue and leave the filtrate, mix it with the filtrate obtained for the first time, concentrate the filtrate to 0.1 times the original volume, and then spray dry it to obtain Trillium gracile dry powder for later use;

[0040] (3) crushing the dried cherries, extracting them with pressurized hot water at a temperature of 185° C., extracting them for 20 min, and having a solid-liquid ratio of 1:12; recovering the filtrate, concentrating it to 0.2 times of its original volume, and then spray drying it to obtain dried cherry powder for later use;

[0041] (4) The dried tangerine peel powder, trillium dry powder and cherry dry powder obtained in the above step are mixed in a weight ratio of 9:4:2 to obtain a mixed powder, and then 1% of soluble starch, 2% of old yellow crystal sugar and 2.5% of cyclodextrin are added to the mixed powder, mixed evenly, and dry granulated to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

[0042] Preliminary research experiment 1:

[0043] It is determined that adding Tripterygium wilfordii, which has the functions of clearing away heat and detoxifying, reducing swelling and dispersing knots, resolving phlegm and relieving cough, enhancing immunity and anti-inflammatory, can improve the taste of tangerine peel granules. Adding cherry fruit can improve the taste. In order to study whether the composite tangerine peel granules can be effectively combined into granules, the following experiments were conducted:

[0044] Group 1: A method for preparing composite flavored tangerine peel granules, comprising the following steps:

[0045] (1) washing dried tangerine peel and subjecting it to ultra-low temperature pulverization at 5°C, wherein the pulverization speed is 2000r / min, and passing through a 20-40 mesh sieve to obtain dried tangerine peel powder for standby use;

[0046] (2) Wash and cut the Trillium gracile into small pieces, add 2 times water and perform ultrasonic decoction at 2000W for 20 minutes at a decoction temperature of 80°C, separate the solid and liquid to obtain solid residue and filtrate, continue to add 2 times water and perform ultrasonic decoction for 20 minutes to separate the solid and liquid, remove the solid residue and leave the filtrate to mix with the filtrate obtained for the first time, concentrate the filtrate to 0.1 times of the original volume and then spray dry to obtain Trillium gracile dry powder for later use;

[0047] (3) crushing the dried cherries, extracting them with pressurized hot water at a temperature of 180° C. for 15 min, with a solid-liquid ratio of 1:10, recovering the filtrate, concentrating it to 0.2-0.3 times of its original volume, and then spray drying it to obtain dried cherry powder for later use;

[0048] (4) The dried tangerine peel powder, trifoliate green tea powder and cherry powder obtained in the above step are mixed in a weight ratio of 8:3:2 to obtain a mixed powder, and then 5.5% of soluble starch by weight of the mixed powder is added and mixed evenly, and dry granulation is performed to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

[0049] Group 2: A method for preparing composite flavored tangerine peel granules, comprising the following steps:

[0050] (1) washing dried tangerine peel and subjecting it to ultra-low temperature pulverization at 5°C, wherein the pulverization speed is 2000r / min, and passing through a 20-40 mesh sieve to obtain dried tangerine peel powder for standby use;

[0051] (2) washing the Psoralea corylifolia, drying it, and then ultra-low temperature grinding it at 5° C., the speed of the grinding machine is 2000 r / min, and the Psoralea corylifolia dry powder is obtained after passing it through a 20-40 mesh sieve, and the powder is set aside;

[0052] (3) grinding the dried cherries at an ultra-low temperature of 5° C., with the speed of the grinder being 2000 r / min, and passing through a 20-40 mesh sieve to obtain dried cherry powder for later use;

[0053] (4) The dried tangerine peel powder, trifoliate green tea powder and cherry powder obtained in the above step are mixed in a weight ratio of 8:3:2 to obtain a mixed powder, and then 5.5% of soluble starch by weight of the mixed powder is added and mixed evenly, and dry granulation is performed to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

[0054] Group 3: A method for preparing composite flavored tangerine peel granules, comprising the following steps:

[0055] (1) washing and cutting new tangerine peel into small pieces, adding 2 times of water to carry out ultrasonic decocting at 2000W for 20 minutes, the decocting temperature is 80°C, solid-liquid separation is carried out to obtain solid residue and filtrate, the solid residue is further added with 2 times of water to ultrasonically decoct for 20 minutes, solid-liquid separation is carried out, the solid residue is removed and the remaining filtrate is mixed with the filtrate obtained for the first time, the filtrate is concentrated to 0.1 times of the original volume and then spray-dried to obtain tangerine peel powder for standby use;

[0056] (2) Wash and cut the Trillium gracile into small pieces, add 2 times water and perform ultrasonic decoction at 2000W for 20 minutes at a decoction temperature of 80°C, separate the solid and liquid to obtain solid residue and filtrate, continue to add 2 times water and perform ultrasonic decoction for 20 minutes to separate the solid and liquid, remove the solid residue and leave the filtrate to mix with the filtrate obtained for the first time, concentrate the filtrate to 0.1 times of the original volume and then spray dry to obtain Trillium gracile dry powder for later use;

[0057] (3) adding 2 times water to the dried cherries and decocting them at 2000W ultrasonic pressure for 20 minutes at a decoction temperature of 80°C, separating the solid and liquid to obtain solid residue and filtrate, adding 2 times water to the solid residue and decocting them at ultrasonic pressure for 20 minutes, separating the solid and liquid, removing the solid residue and leaving the filtrate to mix with the filtrate obtained for the first time, concentrating the filtrate to 0.1 times of the original volume and then spray drying to obtain dried cherry powder for later use;

[0058] (4) The dried tangerine peel powder, trifoliate green tea powder and cherry powder obtained in the above step are mixed in a weight ratio of 8:3:2 to obtain a mixed powder, and then 5.5% of soluble starch by weight of the mixed powder is added and mixed evenly, and dry granulation is performed to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

[0059] Group 4: A method for preparing composite flavored tangerine peel granules, comprising the following steps:

[0060] (1) washing and drying new tangerine peel, pulverizing, and extracting with pressurized hot water at a temperature of 180° C. for 15 min at a solid-liquid ratio of 1:10, recovering the filtrate, and spray-drying the filtrate after concentrating to 0.2-0.3 times of the original volume to obtain tangerine peel powder for standby use;

[0061] (2) washing, drying, and crushing the Psoralea corylifolia, and extracting it with pressurized hot water at a temperature of 180° C. for 15 min with a solid-liquid ratio of 1:10. Recovering the filtrate, concentrating it to 0.2-0.3 times of its original volume, and then spray drying it to obtain Psoralea corylifolia dry powder for later use;

[0062] (3) crushing the dried cherries, extracting them with pressurized hot water at a temperature of 180° C. for 15 min, with a solid-liquid ratio of 1:10, recovering the filtrate, concentrating it to 0.2-0.3 times of its original volume, and then spray drying it to obtain dried cherry powder for later use;

[0063] (4) The dried tangerine peel powder, trifoliate green tea powder and cherry powder obtained in the above step are mixed in a weight ratio of 8:3:2 to obtain a mixed powder, and then 5.5% of soluble starch by weight of the mixed powder is added and mixed evenly, and dry granulation is performed to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

[0064] Group 5: A method for preparing composite flavored tangerine peel granules, comprising the following steps:

[0065] (1) washing and drying fresh tangerine peel and Psoralea corylifolia with dried cherry in a weight ratio of 8:3:2, and then pulverizing at 5°C ultralow temperature, the pulverizing using a pulverizer with a rotation speed of 2000r / min, and passing through a 20-40 mesh sieve to obtain a mixed powder for standby use;

[0066] (2) adding 5.5% of the weight of the mixed powder soluble starch and mixing evenly, and dry granulating to obtain composite flavored tangerine peel granules with a particle size of 20-30 meshes.

[0067] Group 6: A method for preparing composite flavored tangerine peel granules, comprising the following steps:

[0068] (1) Wash and cut fresh tangerine peel and Psoralea corylifolia into small pieces and mix with dried cherry in a weight ratio of 8:3:2, add 2 times of water and perform ultrasonic decoction at 2000W for 20 minutes, the decoction temperature is 80°C, solid-liquid separation is performed to obtain solid residue and filtrate, the solid residue is further added with 2 times of water and ultrasonically decocts for 20 minutes, solid-liquid separation is performed, the solid residue is removed and the remaining filtrate is mixed with the filtrate obtained for the first time, the filtrate is concentrated to 0.1 times of the original volume and then spray-dried to obtain a mixed powder for standby use;

[0069] (2) adding 5.5% of the weight of the mixed powder soluble starch and mixing evenly, and dry granulating to obtain composite flavored tangerine peel granules with a particle size of 20-30 meshes.

[0070] Group 7: A method for preparing composite flavored tangerine peel granules, comprising the following steps:

[0071] (1) washing and drying fresh tangerine peel and Psoralea corylifolia and mixing and grinding dried cherries in a weight ratio of 8:3:2, and subjecting them to pressurized hot water extraction at a temperature of 180° C. for 15 min and a solid-liquid ratio of 1:10, recovering the filtrate, concentrating it to 0.2-0.3 times of its original volume, and then spray drying to obtain a mixed powder for standby use;

[0072] (2) adding 5.5% of the weight of the mixed powder soluble starch and mixing evenly, and dry granulating to obtain composite flavored tangerine peel granules with a particle size of 20-30 meshes.

[0073] The compound flavored tangerine peel granules prepared from groups 1, 2, 3, 4, 5, 6, and 7 were subjected to sensory evaluation. The sensory evaluation was conducted by 10 food professionals in accordance with the content of granules under the appendix of the 2020 edition of the Chinese Pharmacopoeia, as shown in Table 1.

[0074] Table 1:

[0075]

[0076]

[0077] The results obtained through scoring are shown in Table 2.

[0078] Table 2:

[0079] Group Color (30 points) Organization status (30 points) Taste (30 points) Overall Rating Group 1 27.7 27.6 27.5 82.8 Group 2 19.3 19.4 19 57.7 Group 3 21.9 21 20.8 63.7 Group 4 23.6 22.8 21.8 68.2 Group 5 19.2 18.8 18.9 56.9 Group 6 20.6 19.8 19.8 60.2 Group 7 22.8 22.3 22.1 67.2

[0080] The results of the 10 judges' scoring show that group 1 has the best comprehensive sensory effect. The total scores of group 1>group 4>group 7>group 3>group 6>group 2>group 5 indicate that tangerine peel, cherry and Tripterygium wilfordii powder need to be processed in different ways to achieve the best sensory effect of the compound flavor tangerine peel granules. This proves the problem of the prior art that tangerine peel granules with good sensory effects cannot be made by simply mixing and extracting other added raw materials and foods.

[0081] Preliminary research experiment 2:

[0082] After determining the three raw material processing schemes with the best sensory effects of composite-flavored tangerine peel granules, the proportion and type of adhesive used in granulation were determined, and the molding rate, angle of repose, moisture absorption rate and bulk density were used as physical evaluation indicators to comprehensively score the dissolution of the granules, with molding rate 50 points, angle of repose 10 points, moisture absorption rate 30 points and bulk density 10 points.

[0083] The experimental groups were designed as follows. The basic operations were the same as those in Example 1, except that the adhesives were different. 100 g of mixed powder was used as an example:

[0084] Table 3 Raw materials and ratios (unit: g)

[0085]

[0086]

[0087] The composite flavored tangerine peel granules prepared in Example 1, Group 1, Design 1, Design 2, Design 3, Design 4, Design 5, and Design 6 were scored comprehensively, as shown in Table 4.

[0088] Table 4 Comprehensive score of particles (unit / point)

[0089] project Forming rate 50 points Angle of repose 10 minutes Moisture absorption rate 30 points Bulk density 10 points Total score Example 1 48.55 9.12 28.62 9.21 95.5 Group 1 42.51 8.95 26.21 8.88 86.55 Design 1 41.05 8.62 25.38 8.72 83.77 Design 2 41.14 8.51 25.34 8.81 83.8 Design 3 38.25 8.02 22.54 7.02 75.83 Design 4 37.52 8 23.54 7.36 76.42 Design 5 37.68 7.95 23.69 7.51 76.83 Design 6 42.06 8.76 25.88 8.62 85.32

[0090] Through the comprehensive scoring of the particles, the highest score is in Example 1, indicating that the composite flavor tangerine peel granules use a binder mixed with 1% soluble starch, 2% old yellow crystal sugar and 2.5% cyclodextrin according to the weight of the mixed powder for the best effect, and the binder is not an arbitrary combination of effects. From the design 3, 4, and 5, the combination of two binders is worse than that of group 1, design 1, and 2, indicating that the binder of the desired combination is not necessarily a good effect, and may affect the particle effect. From the design 6, the proportion of the three binders mixed is higher than 5.5% of the total weight of the mixed powder, and the effect is equivalent to the single use effect, indicating that the more the dosage, the better. The above conclusion principle still needs to be studied in the future. The internal structure of the composite flavor tangerine peel granules, which may be caused by the effective ingredients and effective ingredient ratio of the mixed powder.

[0091] The above experiments prove that the technical solution studied by the applicant is not only the best in sensory evaluation, but also the best in comprehensive scoring based on forming rate, angle of repose, moisture absorption rate and bulk density as physical evaluation indicators.

[0092] The above description is a detailed description of the preferred feasible embodiments of the present invention, but the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modified changes completed under the technical spirit suggested by the present invention should fall within the patent scope covered by the present invention.

Claims

1. A method for preparing composite flavored tangerine peel granules, characterized in that: The preparation method comprises the following steps: (1) washing dried tangerine peel and then pulverizing at ultralow temperature, sieving and obtaining dried tangerine peel powder for standby use; (2) Wash and cut the Psoralea corylifolia into small pieces, add 2-5 times water for ultrasonic decoction for 20-40 minutes, separate the solid and liquid to obtain solid residue and filtrate, continue to add 2-5 times water for ultrasonic decoction for 20-30 minutes, separate the solid and liquid, remove the solid residue and leave the filtrate, mix it with the filtrate obtained for the first time, concentrate the filtrate to 0.1-0.2 times of the original volume, and then spray dry it to obtain Psoralea corylifolia dry powder for later use; (3) crushing the dried cherries, extracting them with pressurized hot water, recovering the filtrate, concentrating it to 0.2-0.3 times of the original volume, and then spray drying it to obtain dried cherry powder for later use; (4) The dried tangerine peel powder, Psoralea corylifolia dry powder and cherry dry powder obtained in the above steps are mixed uniformly to obtain a mixed powder, and then soluble starch, old yellow crystal sugar and cyclodextrin are added and mixed uniformly, and dry granulation is performed to obtain composite flavored dried tangerine peel particles with a particle size of 20-30 mesh.

2. The method for preparing composite flavor tangerine peel granules according to claim 1, characterized in that: The tangerine peel in step (1) is the tangerine peel picked after the winter solstice and aged for more than three years.

3. The method for preparing the composite flavor tangerine peel granules according to claim 1, characterized in that: The ultra-low temperature crushing conditions of step (1) are crushing at a speed of 2000-3000 r / min at 5-10°C.

4. The method for preparing composite flavor tangerine peel granules according to claim 1, characterized in that: The granularity of the tangerine peel powder in step (1) is 20-40 meshes.

5. The method for preparing the composite flavor tangerine peel granules according to claim 1, characterized in that: The ultrasonic power of the ultrasonic decoction in step (2) is 2000-3000W, and the decoction temperature is 80-100°C.

6. The method for preparing the composite flavor tangerine peel granules according to claim 1, characterized in that: The temperature of the pressurized hot water extraction in step (3) is 180-200° C., the extraction time is 15-25 min, and the solid-liquid ratio is 1:10-15.

7. The method for preparing the composite flavor tangerine peel granules according to claim 1, characterized in that: In step (4), the dried tangerine peel powder, Psoralea corylifolia powder and cherry powder are added in a weight ratio of 8-10:3-5:2-3; the added amounts of the soluble starch, old yellow crystal sugar and cyclodextrin are 1%, 2% and 2.5% of the weight of the mixed powder respectively.

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