Preparation method of micromolecular instant pummelo peel powder

Abstract

The invention discloses a preparation method of micromolecular instant pummelo peel powder. The process mainly comprises the key links of raw material selection and pretreatment, ultrasonic wall breaking and nutrient soaking, drying and crushing, vacuum drying and packaging and the like. The method comprises the following steps: firstly, selecting high-quality mature exocarpium fruits without plant diseases and insect pests as raw materials, and performing pretreatment such as cleaning, impurity removal and airing; then, carrying out wall breaking treatment by utilizing an ultrasonic technology, releasing and extracting effective components in the fruits, and then carrying out nutrition soaking to ensure that the nutritional value is efficiently reserved; then, the soaked fruits are dried, excessive moisture is removed, and then the dried fruits are crushed into powder; and finally, removing oxygen by adopting a vacuum drying technology, preventing oxidative deterioration, keeping the product sanitary and safe, and filling the product into a packaging material meeting the food safety standard. The whole process flow is strictly controlled, the quality and stability of the final product are ensured, and human body absorption and utilization are facilitated.

Description

Technical Field

[0001] This application relates to the technical field of the preparation method and application of tangerine peel powder, and specifically relates to a preparation method and application of small molecule instant tangerine peel powder. Background Art

[0002] As a traditional Chinese medicine, tangerine peel has attracted much attention for its unique pharmacological effects. However, traditional tangerine peel products have problems such as poor solubility and low absorption efficiency, which limit their application in the fields of modern medicine and health products.

[0003] Therefore, the present invention proposes a preparation method of small molecule instant tangerine peel powder to improve this problem. Summary of the Invention

[0004] The purpose of this application is: to solve the problems in the above background art, this application provides a preparation method of small molecule instant tangerine peel powder to improve this problem.

[0005] In order to achieve the above purpose, this application specifically adopts the following technical solutions: Specifically, the preparation process of tangerine peel powder mainly includes the following aspects: 1. Raw material selection and pretreatment: It is crucial to select high-quality tangerine peel fruits as raw materials. The fruits should be in a mature state without pests and diseases to ensure their safety and effectiveness. Subsequently, the fruits are subjected to pretreatment steps such as washing, impurity removal, and drying for subsequent use.

[0006] Furthermore, not only are the fruits required to be mature and free from pests and diseases, but also through advanced detection technologies such as non-destructive testing and chemical analysis, etc., to ensure that the content of active ingredients in the raw materials reaches the optimal level. In the pretreatment steps, in addition to the traditional washing, impurity removal, and drying, low-temperature drying technology is also introduced to reduce the loss of active ingredients during the pretreatment process.

[0007] 2. Ultrasonic cell wall breaking and nutrient soaking: The ultrasonic technology is used to break the cell walls of tangerine peel fruits. This step can effectively release and extract the active ingredients in the fruits. After the cell walls are broken, the fruits are further subjected to nutrient soaking to fully absorb and dissolve the required nutrient components to ensure the efficient retention of the nutritional value of the product.

[0008] The ultrasonic cell wall breaking technology is one of the core innovations of this process. Through the high-frequency vibration of ultrasonic waves, the cell walls of tangerine peel fruits are broken, effectively releasing the active ingredients inside the cells. This step greatly improves the extraction efficiency and at the same time avoids the destruction of active ingredients by high temperature and high pressure in traditional extraction methods. The nutrient soaking step adopts a unique formula and soaking conditions to ensure that the nutrient components in the fruits are fully dissolved, laying a solid foundation for the subsequent steps.

[0009] 3. Drying and pulverization: The tangerine peel fruits after nutrient soaking need to be dried to remove excess moisture and prevent product mildew or deterioration. The dried fruits will be pulverized into powder form to make them more easily absorbed and utilized by the human body.

[0010] In the drying process, advanced microwave drying or spray drying technologies are adopted. These technologies can quickly remove excess moisture while maintaining the active ingredients and color of the product. The pulverization step introduces air flow pulverization or ultrafine pulverization technologies to pulverize the dried fruits into extremely fine powder, improving the solubility and bioavailability of the product.

[0011] 4. Vacuum drying and packaging: To further ensure the quality and stability of the tangerine peel powder, vacuum drying technology is used for deep processing of the product. This step can effectively remove oxygen in the product, prevent oxidation and deterioration, and maintain the hygienic safety of the product. Finally, the tangerine peel powder will be packed into packaging materials meeting food safety standards to ensure the hygienic quality and convenience of use of the product.

[0012] Vacuum drying technology is another highlight of this process. Through low-temperature drying in a vacuum environment, oxygen in the product is effectively removed, preventing oxidation and deterioration, while maintaining the hygienic safety and stability of the product. The packaging process adopts advanced packaging materials and sealing technologies, such as aluminum foil bags, vacuum packaging, etc., to ensure that the product is not affected by the external environment during transportation and storage.

[0013] In the production process of tangerine peel powder, the selection and pretreatment of raw materials play a crucial role. For the selection of fresh tangerine peel fruits, a combination of manual and machine methods is used to conduct meticulous screening on each fruit. First, those fruits with abnormal shapes, poor colors due to pest and disease infestation, and poor textures due to insufficient ripeness are removed. Secondly, for fruits with intact shapes and excellent qualities, professional cleaning equipment is used for deep cleaning. This step aims to thoroughly remove dust, pesticide residues and other impurities that may affect human health attached to the fruit peel surface.

[0014] Fixing the green color is one of the key steps in the preparation of tangerine peel powder. Through the fixing the green color treatment, the enzyme activity in fresh tangerine peel fruits can be effectively destroyed to prevent further fermentation and deterioration of the fruits. At the same time, fixing the green color can also promote the transformation of internal components of the fruits, laying a foundation for subsequent processing. Appropriate fixing the green color temperature and time are adopted to ensure the fixing the green color effect while avoiding excessive damage to the fruits. Strict control of temperature and time is required during this process to avoid damage to the nutritional components inside the fruits, ensuring that the fruits after fixing the green color can meet the processing requirements while retaining the original nutritional value and flavor characteristics.

[0015] Ultrasonic cell wall breaking treatment In order to maximize the extraction of effective components from tangerine peel, this process utilizes the high-frequency vibration and powerful energy of ultrasonic waves to physically break the tangerine peel fruit, effectively breaking through the barrier of the cell wall, enabling precious components such as active substances, flavonoids, and volatile oils encapsulated within the cells to be fully released without the need for high temperatures or strong chemical means. Compared with traditional methods, the ultrasonic cell wall breaking technology significantly improves the extraction efficiency, not only ensuring the purity of the extract but also maximizing the retention of the biological activity of the original components of tangerine peel, which is beneficial for the human body to better absorb and utilize these health-beneficial active substances.

[0016] Soaking in small molecule water: The tangerine peel fruit after ultrasonic cell wall breaking treatment is carefully soaked in specially prepared small molecule water. This small molecule water is prepared by electrolysis / magnetization treatment to obtain small molecule water (molecular weight ≤ 100Da). Its high permeability synergistically acts with the cell structure of tangerine peel after ultrasonic cell wall breaking, significantly increasing the dissolution rate of active components. It is rich in various nutritional components and trace elements that play important health care roles for the human body, such as vitamins, minerals, amino acids, etc., which can further enrich the nutritional value of tangerine peel powder. During the soaking process, these beneficial components in the small molecule water gradually penetrate into the interior of the tangerine peel fruit and interact with the released effective components, thereby further enhancing the overall nutritional value and biological utilization rate of the product, ensuring that every portion of the product consumed by consumers can bring maximum health benefits.

[0017] Drying is an important step in the preparation process of tangerine peel powder. The soaked tangerine peel fruit is subjected to rapid and uniform drying treatment. The purpose of drying is to remove the excess moisture from the fruit, retain its effective components, and prevent mildew and insect infestation. During the drying process, the temperature and humidity need to be strictly controlled to prevent the fruit from changing color, deteriorating, or losing its nutritional components. Excessive temperature or humidity may cause the fruit to deteriorate and affect the product quality.

[0018] The dried tangerine peel fruit is subjected to a pulverization process to form a fine powdery substance. The pulverization method uses low-temperature pulverization technology to avoid damaging the effective components due to high temperatures. In order to obtain a uniform particle size distribution, we use a multi-stage screening process to screen the powder. The screened tangerine peel powder not only has good solubility but is also convenient for subsequent packaging and application. During the pulverization and screening processes, strict hygiene conditions need to be controlled to prevent cross-contamination.

[0019] In order to further improve the stability and shelf life of tangerine peel powder, the crushed tangerine peel powder is finely dried again using vacuum drying technology. This step is crucial because it can effectively remove the latent residual moisture and volatile active ingredients in the powder, thus significantly reducing the hygroscopicity and oxidation rate of the product. Through vacuum drying, we can ensure that the tangerine peel powder maintains its original quality and medicinal efficacy during storage and transportation, further extending its shelf life and providing consumers with a safer and more effective product.

[0020] The tangerine peel powder after vacuum drying is carefully packed into special packaging bags and tightly sealed. These packaging bags are made of advanced materials with excellent oxygen and moisture barrier properties, which can effectively isolate the external air and moisture and ensure that the product is not affected by any external factors. At the same time, we also implement strict storage management measures for the packaged tangerine peel powder. Through good control of the storage environment, including management of temperature, humidity, and light, etc., we ensure that the product maintains stable quality and activity during storage. Beneficial effects

[0021] The above preparation process of tangerine peel powder has achieved remarkable results in solving the problems of poor solubility and low absorption efficiency. Through the ultrasonic cell wall breaking technology, the cell walls in the tangerine peel fruit are effectively broken, enabling the full release of active ingredients such as flavonoids and volatile oils, greatly improving the extraction efficiency. This step not only avoids the destruction of active ingredients by traditional high-temperature and high-pressure extraction methods but also ensures the purity and biological activity of the extract.

[0022] Soaking in small molecule water further enriches the nutritional value of tangerine peel powder, promotes the interaction between active ingredients and small molecule water, and enhances the overall nutritional value and bioavailability of the product. The drying and pulverization processes adopt advanced microwave drying, spray drying, and low-temperature pulverization technologies, ensuring that the product quickly removes excess moisture while retaining the active ingredients and preventing mildew and insect infestation.

[0023] Particularly important is the application of vacuum drying technology, which significantly reduces the hygroscopicity and oxidation rate of the product, further improving the stability and shelf life of tangerine peel powder. This step ensures that the product maintains its original quality and medicinal efficacy during storage and transportation, providing consumers with a safer and more effective product.

[0024] After being processed by this series of fine processes, the tangerine peel powder not only has significantly improved solubility, is more easily absorbed and utilized by the human body, but also its absorption efficiency has been greatly enhanced. This not only broadens the application scope of tangerine peel in the fields of modern medicine and health products but also brings a more convenient and efficient health experience to consumers. Description of the drawings

[0025] Figure 1 It is a flow chart of the preparation method of a small molecule instant tangerine peel powder.

[0026] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without making creative efforts belong to the scope of protection of the present invention. Embodiment

[0027] Please refer to Figure 1 , select high-quality tangerine peel fruits from Guangdong region in production to ensure that the fruits are in a fully ripe state without pests and diseases. The fruits are of uniform size, bright in color, and have a strong aroma.

[0028] Use the XX-1200 type fruit and vegetable cleaning machine to deeply clean the fruits and remove the dust, pesticide residues and other impurities on the surface.

[0029] Removing impurities: By manual selection, remove the fruits with abnormal morphology and poor color.

[0030] Air drying: Place the fruits in the XX-GD-100 type low-temperature dryer and dry them at 40 °C for 6 hours to reduce moisture and retain the active ingredients.

[0031] Use the XX-UFB-2000 type ultrasonic cell breaker, place the pretreated fruits in the cell breaker, set the frequency to 20 kHz, the amplitude to 50 μm, and the treatment time to 30 minutes. This step effectively breaks the cell wall and releases the active ingredients.

[0032] Soak the broken fruits in the specially made small molecule water, which is prepared from vitamin C, minerals (such as calcium, magnesium), amino acids, etc. The soaking temperature is 35 °C and the time is 2 hours to ensure that the nutrients are fully penetrated and dissolved.

[0033] Use the XX-MD-500 type microwave dryer to quickly dry the soaked fruits. Set the microwave power to 5 kW and the drying time to 10 minutes to remove the excess moisture and retain the active ingredients.

[0034] Use the XX-CF-600 type low-temperature grinder to grind the dried fruits into powder. Set the grinding temperature to -10 °C and the grinding time to 20 minutes to obtain a delicate powder.

[0035] Use the XX-SS-300 multi-stage screening machine to screen the crushed powder to obtain a uniform particle size distribution. The particle size of the sieved tangerine peel powder is controlled below 100 mesh.

[0036] Place the sieved tangerine peel powder in an XX-VD-800 vacuum dryer, set the vacuum degree to 0.1 MPa, the temperature to 45 °C, and the drying time to 4 hours. This step effectively removes residual moisture and volatile active ingredients, improving the stability and shelf life of the product.

[0037] Use an XX-BZ-200 automatic packaging machine to pack the vacuum-dried tangerine peel powder into aluminum foil bags and perform strict sealing. The aluminum foil bags have excellent oxygen and moisture barrier properties, effectively isolating external air and moisture.

[0038] Place the packaged tangerine peel powder in a storage environment with a temperature of 20 ± 5 °C and a humidity of 45% - 65%, avoiding direct sunlight and high temperature and humidity conditions. At the same time, regularly check the quality and active ingredient content of the product to ensure the stability of the product during storage.

[0039] After the above process treatment, the solubility of the tangerine peel powder has been significantly improved, and the dissolution time has been shortened to within 5 minutes. At the same time, its absorption efficiency has also been greatly improved, and the bioavailability has increased by more than 30%. The stability and shelf life of the product have both reached the expected goals, providing a safer and more effective product for consumers. Example

[0040] Raw material pretreatment: Select tangerine peel fruits produced in Guangxi, and treat them with an XX-QX200 steam blanching machine (temperature 90 °C, time 3 minutes), and then spray and cool to 25 °C after blanching; Ultrasonic cell wall breaking: Use an XX-US500 device (frequency 22 kHz, amplitude 55 μm) to treat for 35 minutes; Soak in small molecule water: Use magnetized small molecule water (magnetic induction intensity 0.5 T, containing 0.2% vitamin C, 0.1% nano calcium-magnesium complex), soak at a temperature of 38 °C for 2.5 hours; Gradient microwave drying: 6 kW for the first 3 minutes, 3 kW for the next 5 minutes, total drying time 8 minutes; Vacuum package after adding 0.3% nano-silica adsorbent.

[0041] Effect: Dissolution time 2.8 minutes, naringin content increased by 42% compared with the traditional process.

[0042] Among them, the preparation of small molecule water: Treat deionized water by electrolysis (voltage 15 V, current 0.5 A) to obtain small molecule water with a molecular weight of 80 Da; Near-infrared spectroscopy detection is added during raw material pretreatment to screen fruits with a naringin content of ≥8%; Add 0.15% γ-aminobutyric acid (GABA) to small molecule water; Ultra-finely pulverize to a particle size of ≤300 mesh, and perform nitrogen packaging after vacuum drying.

[0043] Meanwhile, the content not described in detail in this specification belongs to the prior art well-known to those skilled in the art.

[0044] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variant thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not expressly listed, or also includes elements inherent to such process, method, article or device.

[0045] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing small molecule instant tangerine peel powder, characterized in that: The following steps are involved: (1) Raw material pretreatment: Select mature and pest-free tangerine peel fruits, wash, remove impurities, wither and dry at low temperature to control the moisture content to ≤5%; (2) Ultrasonic wall breaking treatment: The pretreated fruit is placed in an ultrasonic device and the wall is broken by ultrasonic waves with a frequency of 18-25kHz and an amplitude of 45-60μm for 20-40 minutes; (3) Soaking in small molecule water: Soak the fruit after wall breaking in special small molecule water, which is obtained by electrolysis or magnetization treatment, with a molecular weight of ≤100Da, at a soaking temperature of 30-40°C for 1.5-3 hours; (4) Gradient drying and pulverization: Gradient microwave drying or spray drying is used to remove moisture, followed by ultrafine pulverization at low temperature of -20°C to 0°C to a particle size of ≤300 mesh; (5) Vacuum drying and adsorption treatment: Dry the powder at a vacuum degree of 0.08-0.15 MPa and a temperature of 40-50°C for 3-5 hours, and add nano-silica adsorbent, the amount of adsorbent added is 0.1-0.5% of the weight of the powder; (6) Nitrogen-filled packaging: The treated powder is filled with nitrogen and then sealed in oxygen- and moisture-barrier materials for storage.

2. The preparation method according to claim 1, characterized in that: The killing process in step (1) is steam killing or hot air killing, and the specific parameters are: steam killing temperature 80-95°C, time 2-5 minutes; hot air killing temperature 100-120°C, time 3-8 minutes, and cooling to room temperature after killing.

3. The preparation method according to claim 1, characterized in that: The small molecule water in step (3) is prepared by any of the following methods: (a) Electrolysis: Deionized water is treated with a voltage of 12-18 V and a current of 0.3-0.8 A to obtain small molecule water with a molecular weight of 50-100 Da; (b) Magnetization method: Deionized water is placed in an environment with a magnetic field strength of 0.3-0.8T for 10-30 minutes.

4. The preparation method according to claim 1, characterized in that: The small molecule water in step (3) contains the following functional additives: 0.1-0.3wt% vitamin C, 0.05-0.15wt% nanoscale calcium-magnesium complex, 0.05-0.2wt% gamma-aminobutyric acid (GABA), and the remainder is small molecule water.

5. The preparation method according to claim 1, characterized in that: The gradient microwave drying in step (4) is divided into two stages: the front stage has a power of 5-7 kW and a time of 3-5 minutes, and the rear stage has a power of 2-4 kW and a time of 5-10 minutes. The total drying time is ≤12 minutes.

6. The preparation method according to claim 1, characterized in that: The nano-silica in step (5) is mesoporous silica with a pore size of 2-10 nm and a specific surface area of ​​≥500 m² / g.

7. The preparation method according to claim 1, characterized in that: The oxygen and moisture barrier material in step (6) is a five-layer composite structure, including from the inside to the outside a polyethylene layer (10-20 μm), a nano-ceramic coating (1-3 μm), an aluminum foil layer (6-12 μm), a polyester film layer (8-15 μm) and a polyamide protective layer (5-10 μm).

8. The preparation method according to claim 1, characterized in that: The step (1) also includes a raw material screening step: using near infrared spectroscopy to detect and screen the tangerine peel fruits with a naringin content of ≥8%.

9. A small molecule instant tangerine peel powder prepared according to the method according to any one of claims 1 to 8, characterized in that: Its dissolution time is ≤3 minutes, the retention rate of flavonoid components is ≥95%, and the bioavailability is increased by 35-45% compared with the traditional process.

10. The small molecule instant tangerine peel powder according to claim 9, characterized in that: The particle size distribution is D90≤20μm, the volatile oil content is ≥2.5%, and there is no caking when stored for 6 months in an environment with a humidity of 70%.

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