Exocarpium powder for respiratory tract health as well as preparation method and application of exocarpium powder

Abstract

The invention provides exocarpium powder for respiratory tract health as well as a preparation method and application of the exocarpium powder. The exocarpium powder is soaked in the fermented papaya juice and added with the essential oil component, so that the protection effect on the respiratory tract is further enhanced. Through the combination of hot air drying and freeze-drying, active ingredients are prevented from being damaged by high temperature, the redissolvability is improved through a freeze-drying porous structure, and quick release of the active ingredients is facilitated. The exocarpium citri grandis is mainly used for preventing phlegm from forming and stopping coughing, the fermented papaya juice is used for assisting in resolving dampness and harmonizing the stomach, phlegm dampness is reduced, and meanwhile the anti-inflammatory effect is enhanced through flavonoid components. The mint and the pungent litse fruit essential oil can assist in resisting inflammation and relieving the throat, and a multi-layer respiratory tract protection mechanism can be possibly formed. The final product is powdery and can be added into different final products, such as sprays, substitutional tea, oral lozenges, paste and the like; and the application range is expanded.

Description

Technical Field

[0001] The invention belongs to the field of medical, dental or cosmetic preparations, and in particular relates to tangerine peel powder for respiratory health and a preparation method and application thereof. Background Art

[0002] Huajuhong is a traditional Chinese medicinal material, which comes from the immature or nearly mature dried outer peel of the Rutaceae plant Huazhou pomelo (Citrus grandis var. tomentosa). Because it is mainly produced in Huazhou City, Guangdong Province, it is named "Huajuhong". Huajuhong has a unique aroma and medicinal value, and is known as the "Southern Ginseng". It is widely used in the field of traditional Chinese medicine. Huajuhong extract has a protective effect on respiratory damage caused by PM2.5; its unique "naringenin-7-glucoside" component has been proven to have anti-allergic properties, and related research has been published in the journal "Phytomedicine".

[0003] There is no relevant national standard for Huajuhong at present, but there are relevant local standards: DB44 / T 615-2017: specifies the geographical indication protection scope, technical requirements, test methods, etc. of Huajuhong, and is applicable to Huajuhong products approved by the General Administration of Quality Supervision, Inspection and Quarantine.

[0004] DB4409 / T 44—2023: clarifies the quality grade classification of tangerine peel, covering term definitions, test methods and labeling requirements.

[0005] DB4409 / T 32-2023: "Technical Regulations for Drying and Processing of Huajuhong" standardizes the drying process (fruit selection, withering, temperature-controlled drying, etc.) and packaging requirements.

[0006] CN 113893283A discloses a ginger-cured tangerine peel and a preparation method thereof, which records that a new type of tangerine peel product with better medicinal effects is obtained by roasting tangerine peel with ginger (processing with ginger).

[0007] In addition to traditional dried slices, Huajuhong currently also has products such as decoction slices, oral liquids, and pastes. However, most of these products only differ in format, and there has been no further research on their preparation process or effects. Summary of the invention

[0008] The purpose of the present invention is to propose a Huajuhong powder for respiratory health and a preparation method and application thereof, mainly to expand and explore the application scope of Huajuhong, and expand the application scenarios beyond substitute tea or oral lozenges.

[0009] In order to achieve the above object, the present invention provides a method for preparing tangerine peel powder, comprising the following steps: S1 Pre-treatment: Wash, drain and fix the fresh tangerine peel; S2 soaking: soaking the withered tangerine peel fruits in fermented papaya juice; S3 drying: drying the soaked tangerine peel with hot air, and then slicing it; S4 freeze-drying: freeze-dry the sliced ​​tangerine peel to make powder; S5: adding essential oil: mixing the freeze-dried powder with peppermint essential oil and litsea cubeba essential oil, and sealing and storing the mixture to obtain tangerine peel powder; In step S2, the mass ratio of fermented tangerine peel to fermented papaya is 1:(0.8-1.5), and the soaking time is at least 12 hours; In step S2, the fermented papaya juice is obtained by fermenting fresh papaya with Lactobacillus casei.

[0010] Preferably, in step S2, the preparation steps of fermented papaya juice are: washing, peeling and core-removing fresh papaya; sterilizing after dicing, and inoculating Lactobacillus casei; inoculating at a concentration of at least 7.0 (lgCFU / ml); and fermenting at 35±2°C for 20-28h.

[0011] Preferably, in step S2, the concentration of the fermented papaya juice is 15-20° Brix.

[0012] Preferably, in step S2, the fresh papaya is the fruit of Malus quinata of the genus Malus in the family Rosaceae.

[0013] Preferably, in step S5, the mass ratio of the freeze-dried powder to peppermint essential oil and litsea cubeba essential oil is 1:(0.1-0.25):(0.05-0.1).

[0014] Preferably, in step S5, the mint essential oil is at least one of peppermint, mint and spearmint of the genus Menthus in the family Lamiaceae.

[0015] Preferably, in step S5, the peppermint essential oil is Mentha piperita of the genus Mentha of the family Lamiaceae.

[0016] The present invention also provides the use of the tangerine peel powder prepared by the above method in the preparation of food and medicine, especially health food, substitute tea and medicine for respiratory health problems.

[0017] In the present invention: Huajuhong is the core ingredient, which is warm in nature and enters the lung and spleen meridians. The main active ingredients include volatile oils, flavonoids and cellulose. Its core function is to dry dampness and resolve phlegm, regulate qi and relieve chest tightness. It can relieve cough by stimulating respiratory secretion and diluting phlegm. It is especially suitable for respiratory symptoms caused by cold phlegm or wet phlegm (such as chronic bronchitis and wind-cold cough); the washing, draining, killing and drying are all carried out in accordance with the DB4409 / T 32-2023 Huajuhong Drying Processing Technical Specifications.

[0018] CN 113893283A mentions processing Huajuhong with ginger, but the present invention finds that Huajuhong processed with ginger may have a stronger warming property, which is more likely to cause discomfort symptoms to people with weak spleen and stomach or sensitive gastrointestinal tract.

[0019] The comparative experiment of the present invention uses traditional food therapy products with lung moistening and cough relieving functions such as loquat paste and pear juice made from loquat leaves to reprocess the Huajuhong, and it is found that the effect is not significantly improved; while the reprocessing with papaya can significantly increase the content of water-soluble extract and total flavonoids, and animal experiments have proved that it has a better effect on the respiratory tract.

[0020] Since papaya fruit itself has a low water content, directly chopping, squeezing juice and soaking may not achieve the desired effect; therefore, the present invention adopts fermentation treatment. The present invention has found through comparative experiments of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus, etc. that Lactobacillus casei has the best fermentation effect.

[0021] It should be particularly noted that the papaya of the present invention refers to the fruit of the traditional Chaenomeles speciosa of the Rosaceae family, rather than the plant of the genus Carica L. of the Caricaceae family.

[0022] After drying, the present invention adopts freeze-drying treatment, and low-temperature dehydration avoids the loss of heat-sensitive components (such as volatile oils) to maintain the activity of relieving cough and reducing phlegm. At the same time, due to the characteristics of the freeze-drying process, if essential oil components are mixed before drying, the essential oils may be difficult to be evenly distributed in the final product due to hydrophobicity; and some losses will still occur. Therefore, the essential oil components are mixed after freeze-drying.

[0023] The present invention selects litsea cubeba essential oil and mint essential oil for addition; wherein components such as citral in litsea cubeba can inhibit inflammatory factors (such as IL-6 and TNF-α) and reduce airway inflammation; meanwhile, it can stimulate mucus secretion and assist expectoration; and it can work together with volatile oil components of tangerine peel (such as limonene) to enhance the effect of regulating qi and relieving chest tightness.

[0024] The menthol in peppermint essential oil can stimulate cold receptors, relieve sore throat, the burning sensation during coughing, and improve respiratory discomfort in the short term. Peppermint essential oil also has a certain inhibitory effect on common respiratory pathogens (such as Staphylococcus aureus), and can work with tangerine peel to reduce the risk of infection.

[0025] However, edible mint in the conventional context includes species under the genus Mentha of the Lamiaceae family and some species under the genus Mentha, such as lemon balm (monarda citriodora), American mint (monarda didyma), mint (menthacanadensis), spearmint (mentha spicata), spicy mint (mentha × piperita), lemon spearmint (mentha citrata), and European mint (mentha longifolia). The present invention selects lemon balm (monarda citriodora) of the genus Mentha and mint (mentha canadensis), spearmint (mentha spicata), and spicy mint (mentha × piperita) of the genus Mentha for experiments, and finds that spicy mint, mint, and spearmint have better effects, among which spicy mint has the best effect.

[0026] The beneficial technical effects of the present invention are at least as follows: The present invention combines hot air drying with freeze drying, which not only avoids high temperature destruction of active ingredients, but also improves the solubility through the freeze-dried porous structure, which is beneficial to the rapid release of effective ingredients.

[0027] Huajuhong mainly relieves phlegm and cough, while fermented papaya juice helps to dissipate dampness and soothe the stomach, reducing the formation of phlegm and dampness, while flavonoids enhance the anti-inflammatory effect. Peppermint and Litsea cubeba essential oils help to fight inflammation and soothe the throat, possibly forming a multi-level respiratory protection mechanism.

[0028] The final product of the invention is in powder form and can be added to different final products, such as sprays, substitute teas, oral lozenges, pastes, etc., thereby expanding its application scope. DETAILED DESCRIPTION

[0029] In order to better understand the present invention, the present invention is further described below in conjunction with specific serial numbers, wherein the terms used in the serial numbers are for describing specific embodiments and do not constitute limitations on the scope of protection of the present invention.

[0030] Specific implementation methods, unless otherwise specified, are conventional experimental methods, and the materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial channels.

[0031] The sources of some raw materials used in the present invention are as follows: Table 1: Table 1

[0032] Pretreatment of raw materials: Snow pear: Wash fresh snow pears, peel and core them, squeeze the juice, filter it, take the filtrate and add an equal volume of pure water to make pear juice for later use.

[0033] Huajuhong: Wash, drain and wither according to DB4409 / T 32-2023 Huajuhong Drying Processing Technical Specifications; then set aside.

[0034] Malus pedunculata (papaya): Wash, peel and core the Malus pedunculata fruit; chop it into pieces and blend it in a blender, then sterilize it at 90°C for 15 minutes using a pasteurization method; then cool it to room temperature and inoculate it with different lactobacilli at a concentration of at least 7.0 (lgCFU / ml); ferment it at 35±2°C for a period of time to obtain the corresponding fermented papaya juice.

[0035] Embodiment 1 The preparation method of tangerine peel powder comprises the following steps: S1 Pre-treatment: Fresh tangerine peel cleaning: Wash, drain and wither according to DB4409 / T 32-2023 Technical Specification for Drying and Processing of Tangerine Peel; S2 soaking: soak the withered Citrus aurantium fruits in fermented papaya juice; the concentration of the fermented papaya juice is detected to be 16°Brix.

[0036] The mass ratio of tangerine peel to fermented papaya is 1:0.8-1.5, and the soaking time is 12h; The specific technical parameters of fermented papaya juice are: fermentation with Lactobacillus casei and fermentation time of 20 hours.

[0037] S3 Drying: Hot air drying is performed according to the method of DB4409 / T 32-2023 Technical Specification for Drying and Processing of Citrus aurantium, and then cut into 2-4 mm slices after drying; S4 freeze-drying: freeze-dry the sliced ​​tangerine peel and then crush it into powder; The freeze-drying equipment is a freeze-drying machine model HTFD30L produced by Shandong Huchuan Intelligent Equipment Co., Ltd.

[0038] S5 adding essential oil: mixing the freeze-dried powder with peppermint essential oil and litsea cubeba essential oil, and sealing and storing them to obtain tangerine peel powder; the mass ratio of the freeze-dried powder to peppermint essential oil and litsea cubeba essential oil is 1:0.1:0.05.

[0039] Example 2 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in step S2 of soaking, the specific technical parameters of the fermented papaya juice are: fermentation with Lactobacillus plantarum and a fermentation time of 20 hours.

[0040] Example 3 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in step S2 of soaking, the specific technical parameters of the fermented papaya juice are: fermentation with Lactobacillus acidophilus and a fermentation time of 20 hours.

[0041] Example 4 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in step S5, peppermint essential oil is used to replace peppermint essential oil in adding essential oil.

[0042] Example 5 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in step S5, spearmint essential oil is used to replace peppermint essential oil in adding essential oil.

[0043] Example 6 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in step S5 of adding essential oil, lemon balm essential oil is used instead of peppermint essential oil.

[0044] Example 7 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in step S5 of adding essential oil, peppermint essential oil is replaced by ginger essential oil.

[0045] Example 8 Preparation method of tangerine peel powder The present embodiment is different from the embodiment 1 in that in the soaking step S2, fresh pear juice is used instead of fermented papaya juice.

[0046] Example 9 Preparation method of tangerine peel powder The present embodiment is different from the embodiment 1 in that in the soaking step S2, the fermented papaya juice is replaced by the pear juice fermented by the same method as the embodiment 1.

[0047] Example 10 Preparation method of tangerine peel powder The present embodiment is different from the embodiment 1 in that in the soaking step S2, loquat and autumn pear paste is used instead of fermented papaya juice.

[0048] Example 11 Preparation method of tangerine peel powder The present embodiment is different from the embodiment 1 in that in the soaking step S2, the mass ratio of the fermented tangerine peel to the fermented papaya is 1:1.2, and the soaking time is 12 hours.

[0049] Example 12 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in the soaking step S2, the mass ratio of the fermented tangerine peel to the fermented papaya is 1:1.5.

[0050] Example 13 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in the soaking step S2, the mass ratio of the fermented tangerine peel to the fermented papaya is 1:2.

[0051] Example 14 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in the soaking step S2, the mass ratio of the fermented tangerine peel to the fermented papaya is 1:0.5.

[0052] Example 15 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that the soaking time in step S2 is 8 hours.

[0053] Example 16 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that the fermentation time of the fermented papaya juice in the soaking step S2 is 16 hours, and the concentration of the fermented papaya juice is 13° Brix.

[0054] Example 17 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that the fermentation time of the fermented papaya juice in the soaking step S2 is 24 hours. The concentration of the fermented papaya juice is detected to be 18° Brix.

[0055] Example 18 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that the fermentation time of the fermented papaya juice in the soaking step S2 is 28 hours, and the concentration of the fermented papaya juice is 20° Brix.

[0056] Example 19 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that the fermentation time of the fermented papaya juice in the soaking step S2 is 32 hours. The concentration of the fermented papaya juice is 21° Brix.

[0057] Example 20 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in the essential oil added in S5, only peppermint essential oil is added; that is, the original amount of litsea cubeba essential oil is replaced by the additional amount of peppermint essential oil.

[0058] Example 21 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in the essential oil added in S5, only Litsea cubeba essential oil is added; that is, the original peppermint essential oil addition amount is replaced by the additional Litsea cubeba essential oil addition amount.

[0059] Example 22 Preparation method of tangerine peel powder The present embodiment is different from the embodiment 1 in that in the essential oil added in S5, only ginger essential oil is added; that is, ginger essential oil is used to replace the original peppermint essential oil and litsea cubeba essential oil.

[0060] Example 23 Preparation method of tangerine peel powder The difference between this embodiment and embodiment 1 is that in the essential oil added in S5, only lemon balm essential oil is added; that is, ginger essential oil is used to replace the original peppermint essential oil and litsea cubeba essential oil.

[0061] Example 24 Preparation method of tangerine peel powder This embodiment is different from Embodiment 1 in that S2 immersion is not performed, and S3 drying is performed directly after S1 pretreatment.

[0062] Example 25 Preparation method of tangerine peel powder The present embodiment is different from the embodiment 1 in that the order of adding essential oil in step S5 and freeze-drying in step S4 is reversed.

[0063] Example 26 Preparation method of tangerine peel powder The present embodiment is different from the embodiment 1 in that after the freeze-drying in step S4, the step S5 of adding essential oil is not performed.

[0064] Example 27 Preparation method of tangerine peel powder This embodiment is different from Embodiment 1 in that step S2 of soaking and step S5 of adding essential oil are not performed.

[0065] The samples of the embodiment were tested, and the items were as follows: Water-soluble extract: Determined by the cold soaking method under General Chapter 2201 of the Chinese Pharmacopoeia (2020 edition), the content is calculated based on the dry product.

[0066] Naringin content: Determined according to the content determination method under the item of Huajuhong in the "Chinese Pharmacopoeia" (2020 edition) Flavonoid content: measured by spectrophotometry (aluminum salt colorimetric method), specifically: Experimental steps: 1. Sample Preparation The dried sample was crushed, passed through a 60-mesh sieve, and 1-g of the sample was accurately weighed (accurate to 0.001 g).

[0067] 2. Flavonoid Extraction Ultrasonic treatment was performed in 70% ethanol for 60 min (power 200 W, temperature 40°C); the extract was filtered, the solvent was evaporated, and then dissolved in 60% ethanol and the volume was adjusted to a 25 mL volumetric flask.

[0068] 3. Color reaction Take 1 mL of the extract and add: 0.3 mL of 5% sodium nitrite, shake well and let stand for 6 minutes.

[0069] 0.3 mL of 10% aluminum nitrate, shake well and let stand for 6 minutes.

[0070] 4 mL of 4% sodium hydroxide was diluted to 10 mL with 60% ethanol and allowed to stand for 15 minutes.

[0071] Blank control: Replace the sample with solvent and process simultaneously.

[0072] 4. Absorbance Measurement The absorbance was measured at a wavelength of 510 nm.

[0073] Standard curve: Plotted with rutin standard (0-100 μg / mL) and calculated the regression equation.

[0074] 5. Calculation of flavonoid content Flavonoid content (mg / g) = (C×V×N) / (W×1000) C: concentration corresponding to sample absorbance (μg / mL); V: fixed volume (mL); N: dilution multiple; W: sample mass (g).

[0075] Taste evaluation: Experimenters were selected to compare the smell and eating experience of the samples. The method of eating was to hold 1g of the sample powder in the mouth.

[0076] The experimental results are shown in Table 2 below.

[0077] Table 2

[0078] Table 2 (continued)

[0079] The results in Table 2 show that: The fermentation of three kinds of Lactobacillus plantarum, Lactobacillus casei and Lactobacillus acidophilus has a great difference in the increase of flavonoids and water-soluble extract contents (Examples 1, 2, 3), and Lactobacillus acidophilus can cause the taste to decrease due to overacidity; and fermentation time that is too short (Example 16) and fermentation time that is too long (Example 19) can also lead to a decrease in the total amount of flavonoids. It can be seen that the fermentation time and the increase in the total amount of flavonoids are not linearly correlated, and there is a peak range; the fermentation time is more suitable within 20-28h.

[0080] By comparing the addition of edible essential oils in different species of Mentha and Monarda (Examples 1, 4, 5, 6), it can be seen that Mentha is better than Monarda in terms of taste and flavonoid content, while peppermint essential oil is slightly better than peppermint essential oil and spearmint essential oil; but all three are at a relatively good level. The same problem exists when ginger essential oil is used instead of Litsea cubeba essential oil (Example 7) and when a single essential oil is added (Examples 20, 21, 22, 23).

[0081] In step S2, the present invention uses fresh pear juice, fermented pear juice and loquat autumn pear paste to replace fermented papaya juice (8, 9, 10). Similar problems also exist. Even though the fermented pear juice has a significantly higher total flavonoid content than fresh pear juice after soaking, the effect is still not as good as fermented papaya juice. At the same time, the flavonoid content of fresh pear juice is lower than that of no soaking (Example 27). The present invention believes that the fresh pear juice has more water, which makes the drying process take longer, exacerbating the loss of flavonoid components. The taste of soaking loquat autumn pear paste is strange and overly sweet.

[0082] In the soaking step S2, the ratio of tangerine peel and fermented papaya juice was studied and found (Examples 11, 12, 13, and 14). Too much fermented papaya juice would seriously weaken the taste of tangerine peel itself. Although it would not have a significant effect on the content of naringin after drying and freeze-drying, the fermented papaya juice is already the main component at this time, so it does not meet the purpose of the present invention. If too little fermented papaya juice is added, the total flavonoid content will be significantly reduced.

[0083] In the soaking step S2, if the soaking time is too short, the papaya juice fermentation time (Examples 15 and 16) is insufficient, which will also cause adverse effects.

[0084] The present invention conducted comparative experiments on the order and necessity of the process (Examples 1, 24, 25, 26, and 27). The results of adding essential oil before freeze-drying were not significantly different from those without adding essential oil, which shows that most of the essential oil components were lost during the freeze-drying process; if no essential oil was added and papaya juice was not soaked, the taste would be insufficient and the total brass content would decrease.

[0085] In order to further study the effect, the present invention conducted the following animal experiments: Materials and methods 1.1 Animal cleanliness grade Kunming mice, half male and half female, weighing 18-22g; SD rats, half male and half female, weighing 180-200g. The experiment was conducted after the mice were adaptively fed for 1 week.

[0086] 1.2 The tangerine peel components prepared in Examples 1, 2, 3, 6, 8, 9, 20, 21, 22, 23, 24, 26, and 27.

[0087] 1.3 Antitussive effect Kunming mice were randomly divided into 14 groups, namely blank control group and 13 example groups, each with 10 mice. Before the experiment, mice were fasted but not watered for 12 hours. Mice in the blank control group were gavaged with an equal volume of normal saline, and mice in each experimental group were gavaged with the test solution, and the drug was administered once a day for 7 consecutive days. 30 minutes after the last administration, the mice were placed in a fixed container, and the mice were stimulated by 15% concentrated ammonia atomization gas until the predetermined time to induce coughing, and stopped after 5 seconds. The mice were immediately taken out, and the number of coughs within 3 minutes was recorded and observed.

[0088] 1.4 Expectorant Effect SD rats were randomly divided into 14 groups, i.e., blank control group and 13 embodiment groups, 10 in each group. Before the experiment, rats were fasted but not watered for 12h, anesthetized by intraperitoneal injection of urethane at 1g / kg body weight, fixed in supine position, cut the skin of the middle part of the neck, separate the trachea, prick a small hole with a sharp injection needle tip between the two cartilage rings on the lower edge of the thyroid cartilage, and then insert a capillary glass tube with an inner diameter into the trachea, so that the capillary glass tube just touches the surface of the bottom of the trachea, to absorb the sputum at the rear of the trachea, and the capillary glass tube should be tilted 60 degrees toward the head. The normal secretion of 2h before administration was recorded, and then 1ml / 100g body weight was gavage administered, wherein the blank control group was given an equal volume of distilled water, and then the sputum secretion in 2h after administration was observed, and the sputum length in the capillary glass tube was used as the evaluation of the expectorant effect.

[0089] The results are shown in Tables 3 and 4.

[0090] Table 3

[0091] Table 4

[0092] According to the results of Table 2 and Table 3, the addition of fermented papaya juice and essential oil has a significant effect on cough relief in the present invention; and the selection of different types of essential oils has obvious differences in cough relief effects, such as Example 22 chooses to add only ginger essential oil, because the irritation is relatively large, resulting in poor effects, and the effects of other essential oils still have a certain gap. The difference between Example 24 and Example 26 shows that the lack of essential oil or the lack of fermented papaya juice will lead to worse effects. In terms of expectoration, the effect caused by the type of essential oil is not large, and the main influencing factor is the difference in the soaking liquid before drying; Examples 1, 8, 9, and 10 are soaked with fermented papaya juice, fresh pear juice, fermented pear juice, and loquat autumn pear paste, respectively, and it is found that loquat autumn pear paste does not improve the effect; and fermented pear juice is partially improved compared to fresh pear juice, but it is still quite different from the fermented papaya juice used in the present invention; the present invention believes that it is caused by the different ingredients (such as different types of flavonoids, etc.).

[0093] The differences caused by fermentation using different strains of bacteria in Examples 1, 2, and 3 are also quite obvious, indicating that the strain selected for fermentation is a key factor.

[0094] The above detailed description is a specific description of one feasible embodiment of the present invention. The embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification that does not deviate from the present invention should be included in the scope of the technical solution of the present invention.

Claims

1. A method for preparing tangerine peel powder, characterized in that: The following steps are involved: S1 Pre-treatment: Wash, drain and fix the fresh tangerine peel; S2 soaking: soaking the withered tangerine peel fruits in fermented papaya juice; S3 drying: drying the soaked tangerine peel with hot air, and then slicing it; S4 freeze-drying: freeze-dry the sliced ​​tangerine peel to make powder; S5: adding essential oil: mixing the freeze-dried powder with peppermint essential oil and litsea cubeba essential oil, and sealing and storing the mixture to obtain tangerine peel powder; In step S2, the mass ratio of fermented tangerine peel to fermented papaya is 1:(0.8-1.5), and the soaking time is at least 12 hours; In step S2, the fermented papaya juice is obtained by fermenting fresh papaya with Lactobacillus casei.

2. The method for preparing tangerine peel powder according to claim 1, wherein: In the step S5, the mass ratio of the freeze-dried powder to the peppermint essential oil and the litsea cubeba essential oil is 1:(0.1-0.25):(0.05-0.1).

3. The preparation method of tangerine peel powder according to claim 1, characterized in that: In step S5, the mint essential oil is at least one of peppermint, mint and spearmint of the genus Mentha of the family Lamiaceae.

4. The method for preparing tangerine peel powder according to claim 1, characterized in that: In the step S5, the mint essential oil is Mentha piperita of the genus Mentha of the family Lamiaceae.

5. The method for preparing tangerine peel powder according to claim 1, characterized in that: In step S2, the preparation steps of fermented papaya juice are: washing, peeling and core-removing fresh papaya; sterilizing after dicing, and inoculating Lactobacillus casei; inoculating at a concentration of at least 7.01 g CFU / ml; and fermenting at 35±2° C. for 20-28 hours.

6. The method for preparing tangerine peel powder according to claim 5, characterized in that: In step S2, the concentration of the fermented papaya juice is 15-20° Brix.

7. The method for preparing tangerine peel powder according to claim 1, characterized in that: In step S2, the fresh papaya is the fruit of Malus quinata of the genus Malus in the family Rosaceae.

8. A tangerine peel powder, characterized in that: Prepared by the preparation method described in any one of claims 1 to 7.

9. An application of the citrus red powder as claimed in claim 8, characterized in that: Application in the preparation of food or medicine.

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