Instant dried orange peel granules as well as processing method and application thereof

Abstract

The invention relates to the technical field of food processing, in particular to instant dried orange peel granules and a processing method and application thereof. The instant dried orange peel granules are processed only by adopting a method of matching water-proof steaming with a quality-keeping liquid, in the process, the fragrance of the dried orange peel can be excited by first-round slow steaming, the quality-keeping liquid can fully permeate into the dried orange peel by standing and sugaring, and the dried orange peel can be gradually softened by concentrating to form a glittering and translucent film during re-steaming; according to the present invention, the external quality preservation liquid components can effectively permeate into the dried orange peel to improve the bitter taste of the dried orange peel so as to achieve the effects of improving the taste of the instant dried orange peel particles and improving the quality of the dried orange peel, and in addition, the quality preservation liquid adopts the maltose, the old yellow rock sugar, the siraitia grosvenorii, the tremella and other natural components, such that the taste can be effectively improved without the additional food additive; the research group analyzes and counts various physicochemical indexes of the dried orange peel raw material, peel selection processing is performed according to the evaluation value of the dried orange peel to produce the instant dried orange peel granules, and the instant dried orange peel granules processed by the peel selection method are identified to have a very good aging effect.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and particularly to instant tangerine peel granules, a processing method thereof, and applications thereof.

Background Art

[0002] Tangerine peel is the mature pericarp of the Rutaceae plant Citrus reticulata Blanco and its cultivated varieties, which is dried and aged. It is recorded in the Chinese Pharmacopoeia (2020 Edition) that it has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm. It was first called tangerine pomelo in Shennong's Herbal Classic and was listed as a top-grade herb. Its chemical components include flavonoids, volatile oils, alkaloids and other components, and have pharmacological effects such as antibacterial, antioxidant, anti-tumor, blood pressure lowering and neuroprotection.

[0003] Tangerine peel is bitter. Generally, it has a very poor taste when eaten directly. It is not only bitter but also hard, making it very difficult to eat. In the prior art, there are relevant reports on preparing preserved fruits from fresh citrus peels. The general technological process is to wash the peels, blanch them in boiling water, and then boil them in sugar water for sugar infusion. However, we found that when preparing tangerine peel in the same way: after tangerine peel is sun-dried, its cortex is relatively hard. If it is directly subjected to sugar infusion without blanching treatment, it will be very difficult for the sugar water to penetrate into the interior of the tangerine peel, resulting in the tangerine peel being sweet on the outside and bitter on the inside, with a bad taste. And if the tangerine peel is blanched in boiling water first and then sugar-infused during the processing, the sugar water can penetrate into the interior of the tangerine peel, and although the bitterness can be effectively reduced, the essential oils and some nutrients inside the tangerine peel will be carried away during the blanching process, resulting in the processed sugar-preserved tangerine peel having no tangerine peel aroma. Therefore, currently on the market, we have not found any relevant products such as tangerine peel preserved fruits and instant tangerine peel granules. Tangerine peel is mostly used as dry materials and then mixed in various foods or teas and used as condiments in actual products.

[0004] In order to increase the diversity of tangerine peel products, improve the application ability of tangerine peel, effectively improve the taste of tangerine peel, maintain the strong aroma of tangerine peel, and improve the quality of tangerine peel, it is necessary for us to explore the deep processing method of tangerine peel and find an instant tangerine peel granule processing method that can not only effectively remove the bitterness of tangerine peel and improve the taste, but also prevent the loss of effective components of tangerine peel during the processing, resulting in a decline in aroma and nutritional value.

Summary of the Invention

[0005] In view of the above content, in order to improve the taste of tangerine peel and improve the quality of tangerine peel, it is necessary for us to explore the deep processing method of tangerine peel and find an instant tangerine peel granule processing method that can not only effectively remove the bitterness of tangerine peel and improve the taste, but also prevent the loss of effective components of tangerine peel during the processing, resulting in a decline in aroma and nutritional value.

[0006] An instant tangerine peel granule, which is obtained by soaking tangerine peel in a preservation liquid, then steaming it in a steamer over water for 8 hours, leaving it to stand for 12 hours and then steaming it again for 4 hours, taking out the re-steamed tangerine peel, grinding the tangerine peel into granules, sterilizing and vacuum packaging; the preservation liquid is prepared from maltose, old yellow rock sugar, monk fruit and / or tremella and water.

[0007] The present invention also includes a method for preparing the instant tangerine peel granule, and the method is: soaking tangerine peel in a preservation liquid, after the soaking is completed, putting the mixture of tangerine peel and the preservation liquid into a steamer and steaming it over water for 8 hours, leaving it to stand for 12 hours and then steaming it again for 4 hours, taking out the re-steamed tangerine peel, grinding the tangerine peel into granules, sterilizing and vacuum packaging; the mass ratio of the tangerine peel to the preservation liquid is 2:7; the preservation liquid is prepared from maltose, old yellow rock sugar, monk fruit and / or tremella and water.

[0008] Further, the method for preparing the preservation liquid is: mixing and dissolving maltose or old yellow rock sugar and water according to a mass ratio of 3:1; or mixing monk fruit and water in a ratio of 1:10, boiling for 15 minutes and filtering to obtain a monk fruit liquid; or mixing tremella and water in a solid-liquid mass ratio of 1:40, boiling for 1 hour to obtain a tremella colloid.

[0009] Further, the preservation liquid is obtained by mixing 3% by mass of maltose, 50%-60% of old yellow rock sugar, 3%-12% of monk fruit liquid, 3%-12% of tremella glue liquid, and the balance being water; the method for preparing the monk fruit liquid is: mixing monk fruit and water in a ratio of 1:10, boiling for 15 minutes and filtering to obtain a monk fruit liquid; the method for preparing the tremella glue liquid is: mixing tremella and water in a mass ratio of 1:40, boiling for 1 hour to obtain a tremella colloid.

[0010] Further, the preservation liquid is obtained by mixing the following components by mass percentage: 3% of maltose, 55% of old yellow rock sugar, 6% of monk fruit liquid, 6% of tremella glue liquid and 30% of water.

[0011] Further, when selecting the tangerine peel, the evaluation value M of 8.0% ≤ M < 12.0% of the tangerine peel is selected to process the instant tangerine peel granule; the calculation model of the M value is:

[0012]

[0013] In the formula: M is the evaluation value of the tangerine peel, N is the limonin content of the tangerine peel, H is the total flavonoid content of the tangerine peel, C is the hesperidin content of the tangerine peel, and D is the polysaccharide content of the tangerine peel.

[0014] The present invention also includes the application of the instant tangerine peel granule described above or the instant tangerine peel granule prepared by the method in the preparation of tangerine peel paste.

[0015] The present invention also includes the application of the instant tangerine peel granules or the instant tangerine peel granules prepared by the method in improving the aroma, total flavonoids and / or polysaccharide content of tangerine peel granules.

[0016] The present invention has the following beneficial effects:

[0017] 1. The present application can achieve the technical advantages of improving the taste of tangerine peel and effectively retaining the nutrients in tangerine peel only by using the method of steaming in water bath in combination with a preservation liquid. Compared with the boiling method, water does not directly contact the tangerine peel in the method of steaming in water bath of the present application. When the tangerine peel is soaked in the preservation liquid, a viscous preservation liquid (syrup or gel) has been wrapped on the surface to isolate the direct contact between water and tangerine peel, maximizing the retention of the active ingredients and aroma of tangerine peel and effectively improving the antioxidant activity of tangerine peel. At the same time, in the process of steaming in water bath: slow steaming in water bath for 8 hours in the first round stimulates the aroma of tangerine peel, static sugar soaking for 12 hours allows the preservation liquid to fully penetrate into the tangerine peel, and re-steaming for 4 hours concentrates to form a crystal film, enabling the tangerine peel to be gradually softened, and the components of the external preservation liquid can effectively penetrate into the interior of the tangerine peel, effectively improving the bitter taste of the tangerine peel, achieving the effect of improving the taste of instant tangerine peel granules and improving the quality of tangerine peel. The high-temperature steaming in the present application stimulates the active substances in the tangerine peel, and the infiltration of the preservation liquid locks the active substances well, preventing the loss of active substances, combining flavor and nutrition. Although the overall process is simple, it is ingeniously designed, and the quality of tangerine peel can be maximally maintained by using a simple scheme. In addition, the preservation liquid of the present application uses natural ingredients such as maltose, old yellow rock sugar, monk fruit and tremella, and can effectively improve the taste and prevent spoilage without additional food additives. The preparation process is simple and efficient, and the application range of tangerine peel is wide, effectively improving the application of tangerine peel in food processing.

[0018] 2. During the process of steaming the tangerine peel and the mixed preservation liquid together in the present application, it also has certain health care functions. Among them, the combination of tangerine peel and tremella forms a balance of "regulating qi without damaging yin, nourishing yin without hindering the spleen"; monk fruit and old yellow rock sugar further strengthen the moistening effect, which is especially suitable for problems such as dryness of the lungs and throat and indigestion caused by staying up late, stress and dry air in modern people. The combination of maltose and old yellow rock sugar can not only reduce the sweetness of a single sugar source, but also utilize the low glycemic index and intestinal regulation effect of maltose, which is suitable for people with a need for healthy sugars. The present application also uses zero-calorie mogroside to replace part of the sugar, combined with the slow-release characteristics of maltose, to reduce the overall glycemic load, breaking through the limitations of traditional sugar water formulas. The tremella gum provides a natural thickening effect, combined with the aroma of tangerine peel and tremella gum, which can more effectively protect the nutritional components of tangerine peel.

[0019] 3. Analyze and statistically process the various physical and chemical indicators of the tangerine peel raw materials to obtain a skin selection method suitable for processing tangerine peel granules: that is, select tangerine peels with an evaluation value M of 8.0% ≤ M < 12.0% for processing and producing instant tangerine peel granules. After appraisal, the sensory evaluation of the processed instant tangerine peel granules is the best. As measured by an electronic nose, the aroma of the tangerine peel granules processed from the tangerine peels selected with the above evaluation value is closest to that of the old tangerine peel (original peel), and the aging effect is the best.

[0020]

Explanation of the Drawings

[0021] Figures 1 - 8 Figure showing the electronic nose test results of instant tangerine peel granules prepared for different preservation liquid experimental groups; among them, Figure 1 the preservation liquid of is granulated sugar, Figure 2 the preservation liquid of is honey, Figure 3 the preservation liquid of is old yellow rock sugar, Figure 4 the preservation liquid of is maltose, Figure 5 the preservation liquid of is Momordica grosvenori, Figure 6 the preservation liquid of is Tremella fuciformis, Figure 7 the preservation liquid of is water, Figure 8 is without preservation liquid, directly steamed by water separation.

[0022] Figure 9 Electronic nose odor response curve of 3-year tangerine peel raw materials;

[0023] Figure 10 Electronic nose response curve of 8-year old tangerine peel raw materials.

[0024] Figures 11 - 19 Figure showing the electronic nose test results of 9 orthogonal experiments in Table 11; among them, Figure 11 is Experiment 1, Figure 12 is Experiment 2, Figure 13 is Experiment 3, Figure 14 is Experiment 4, Figure 15 is Experiment 5, Figure 16 is Experiment 6, Figure 17 is Experiment 7, Figure 18 is Experiment 8, Figure 19 is Experiment 9.

[0025] Figures 20 - 28 Radar chart of the electronic nose test of 9 orthogonal experiments in Table 11; among them, Figure 20 is Experiment 1, Figure 21 is Experiment 2, Figure 22 is Experiment 3, Figure 23 is Experiment 4, Figure 24 is Experiment 5, Figure 25 is Experiment 6, Figure 26 is Experiment 7, Figure 27 is Experiment 8, Figure 28 is Experiment 9.

[0026] Figures 29 - 31 Radar charts of electronic nose tests for instant tangerine peel granules processed from tangerine peel with different M values; among them, Figure 29 The M value of is M < 8.0%; Figure 30 The M value of is 8.0% ≤ M < 12.0%; Figure 30 The M value of is 12.0% ≤ M.

Specific Embodiments

[0027] The present invention will be further described below in conjunction with the accompanying drawings, examples and tests.

[0028] The technical solution of the present invention will be further described below in conjunction with specific embodiments, but it should not be construed as a limitation of the present invention:

[0029] Example 1:

[0030] This example is a processing method for instant tangerine peel granules, and the specific process is as follows:

[0031] Raw material preparation: Take the tangerine peel of Camellia oleifera aged for 3 years as the raw material: The Camellia oleifera is purchased from Pubei County, Guangxi Zhuang Autonomous Region.

[0032] The processing method of the experimental group is: Put the tangerine peel into the preservation liquid and stir and soak for 10 min. The mass ratio of the tangerine peel to the preservation liquid is 2:7. After stirring the tangerine peel and the preservation liquid evenly, put them into a steamer and steam them over water for 8 h. After standing for 12 hours, steam them again for 4 h. Take out the re-steamed tangerine peel, grind the tangerine peel into tangerine peel granules, sterilize and vacuum package to obtain instant tangerine peel granules. Among them, the preservation liquid is obtained by fully mixing and dissolving yellow rock sugar and water in a ratio of 3:1.

[0033] The processing method of the control group is: Select tangerine peels of different batches, put them into boiling water for blanching, then mix them according to the mass ratio of tangerine peel to preservation liquid of 1:1. After mixing, bring to a boil and then turn to low heat for boiling. After boiling until the water dries up, take out, then carry out sugar draining and drying to obtain tangerine peel, grind the tangerine peel into granules, sterilize and vacuum package.

[0034] CK: 3-year-old original tangerine peel.

[0035] The instant tangerine peel grains prepared by the above experimental group and control group methods were tested for sensory evaluation, polysaccharides, hesperidin, total flavonoids, and limonin. The tangerine peel of the CK group was tested for polysaccharides, hesperidin, total flavonoids, and limonin. Among them, the sensory evaluation score referred to the evaluation criteria in Table 1, and the evaluation results are shown in Table 2. The detection methods for polysaccharides, hesperidin, and total flavonoids refer to: NY / T2014-2011 "Determination of Hesperidin and Naringin Contents in Citrus Fruits and Their Products", "Determination of the Content of Tangerine Peel Polysaccharides by Sulfuric Acid - Anthrone Method", NY / 2336-2013 "Determination of Poly - methoxyflavonoid Content in Citrus and Its Products by High Performance Liquid Chromatography". The determination results are shown in Table 3.

[0036] Table 1 Sensory Evaluation Table of Instant Tangerine Peel Grains

[0037]

[0038]

[0039] Randomly select 10 people to conduct sensory evaluation on the instant tangerine peel grains of the experimental group and the control group, fill in the evaluation form according to the evaluation content in Table 2, and take the average score of the evaluators after the evaluation.

[0040] Table 2 Sensory Evaluation Results of Different Instant Tangerine Peel Grains

[0041]

[0042] As can be seen from Table 2, the sensory indexes such as color, smell, and texture of the tangerine peel in the experimental group are better than those in the control group; from the experimental group, we found that when comparing the instant tangerine peel grains of the experimental group and the control group: the tangerine peel in the experimental group is brighter and has a better color than that in the control group, the fragrance of the tangerine peel is strong, effectively maintaining the aroma and taste of the tangerine peel, and the taste of the tangerine peel is more authentic, with the most obvious taste advantage. During the taste evaluation, we found that: the tangerine peel in the experimental group is more Q - elastic and chewy, the tangerine peel in the control group is relatively soft and spongy, and when undergoing granulation treatment, the experimental group is easier to form complete particles compared to the control group, while the tangerine peel in the control group is easily broken into powder.

[0043] Table 3 Flavonoid Contents of Different Batches of Instant Tangerine Peel Grains

[0044]

[0045] Note: In the table, the same lowercase letter superscript or no superscript for the data in the same column indicates no significant difference (P>0.05), and different lowercase letter superscripts indicate significant difference (P<0.05).

[0046] As can be seen from Table 3, in terms of the contents of polysaccharides, hesperidin and total flavonoids: experimental group > CK group > control group. In terms of polysaccharides, although the polysaccharide content in the experimental group increased compared with the CK group, there was no significant difference (P>0.05). The polysaccharide contents in the experimental group and the CK group were significantly higher than those in the control group, indicating that steaming in a water bath after soaking with yellow rock sugar can increase the polysaccharide content of instant tangerine peel granules, but the improvement effect was not significantly different from that of the original peel. However, directly steaming in a water bath without soaking with yellow rock sugar would cause a large loss of polysaccharides. In terms of the contents of hesperidin and total flavonoids, the experimental group was significantly higher than the CK group, and the CK group was significantly higher than the control group (P<0.05), indicating that the processing method of steaming in a water bath after adding the preservation liquid to tangerine peel can effectively increase the hesperidin and total flavonoid contents of instant tangerine peel. This may be because when preparing instant tangerine peel granules, if the conventional methods of blanching and boiling with the preservation liquid are used, although the yellow rock sugar in the preservation liquid may contain nutrients such as flavonoids that can be converted into tangerine peel, the boiling method will cause water vapor to carry away the nutrients and aroma in the tangerine peel, and the quality of instant tangerine peel granules will be greatly reduced. While using the method of steaming in a water bath can maintain the aroma of tangerine peel to a greater extent, lock in nutrients such as flavonoids in the tangerine peel, and at the same time convert the nutrients in the yellow rock sugar into tangerine peel, increasing the hesperidin, polysaccharide and total flavonoid contents of tangerine peel.

[0047] Example 2:

[0048] This example studied the influence of different preservation liquids on the processing of instant tangerine peel granules. The specific process is as follows:

[0049] Determine the contents of tangerine peel polysaccharides, hesperidin, total flavonoids and limonin. Select tangerine peel raw materials with a tangerine peel polysaccharide content of 6.00%-6.10%, a hesperidin content of 3.10%-3.20%, a total flavonoid content of 3.50%-3.60%, and a limonin content of less than 0.1% and put them into the preservation liquid and stir and soak for 10 minutes. The mass ratio of tangerine peel to the preservation liquid is 2:7. After stirring the tangerine peel and the preservation liquid evenly, put them into a steamer and steam in a water bath for 8 hours. After standing for 12 hours, steam again for 4 hours. Take out the tangerine peel after double steaming, grind the tangerine peel into tangerine peel granules, sterilize and vacuum package to obtain instant tangerine peel granules.

[0050] Preservation liquid 1: Sucrose and water are fully mixed and dissolved in a ratio of 3:1;

[0051] Preservation liquid 2: Honey stock solution;

[0052] Preservation liquid 3: Yellow rock sugar and water are fully mixed and dissolved in a ratio of 3:1;

[0053] Preservation liquid 4: Maltose stock solution;

[0054] Preservation liquid 5: Momordica grosvenori and water are fully mixed in a ratio of 1:10 and boiled for 15 minutes and filtered;

[0055] Quality-preserving liquid 6: Tremella fuciformis and water are fully mixed at a solid-liquid mass ratio of 1:40 and boiled for 1 hour to obtain a colloid;

[0056] Control group 1: Use water as the quality-preserving liquid and perform water-bath steaming treatment;

[0057] Control group 2: The tangerine peel raw material is not treated and undergoes water-bath steaming treatment;

[0058] CK: The raw material of aged tangerine peel.

[0059] Considering that the processing method has little effect on limonin, therefore, limonin is not used as an evaluation index in this example. Again, considering that the change trends of hesperidin and total flavonoids are basically the same, therefore, the content of polysaccharides and total flavonoids is used as the evaluation index to screen the components of the quality-preserving liquid in this example. In addition, an electronic nose test experiment is added in this example. The PEN3 type electronic nose of AIRSENSE Company, Germany is used. The names and performance descriptions of the various sensors of the electronic nose are shown in Table 5. The flavonoid test results of the tangerine peel granules are shown in Table 4.

[0060] Table 4 Effects of different quality-preserving liquids on the flavonoid content of instant tangerine peel granules

[0061]

[0062] Note: In the table, the same lowercase letter superscript or no superscript for the data in the same column indicates no significant difference (P>0.05), and different lowercase letter superscripts indicate significant difference (P<0.05).

[0063] As can be seen from Table 4, the polysaccharide contents of the instant tangerine peel granules prepared with preservation liquid 4 and preservation liquid 5 are significantly higher than those of the CK group (P<0.05). The polysaccharide contents of the instant tangerine peel granules prepared with preservation liquid 3 and preservation liquid 6 are higher than those of the CK group, but the difference is not significant (P>0.05). The total flavonoid contents of the instant tangerine peel granules prepared with preservation liquid 3, preservation liquid 4, preservation liquid 5 and preservation liquid 6 are significantly higher than those of the CK group (P<0.05). In addition to the fact that these preservation liquids can fully lock the nutritional components of tangerine peel, the reason for the above phenomenon may also be that the preservation liquid components themselves contain relatively high contents of flavonoids and polysaccharides, which ultimately enable the flavonoids and polysaccharides to be converted into tangerine peel. The polysaccharide content of the instant tangerine peel granules prepared with preservation liquid 3 and preservation liquid 6 is higher than that of the CK group, but the difference is not significant (P>0.05). This is probably because the preservation liquid of this ratio can form a good film or sugar film on the surface of tangerine peel, locking the nutritional components of tangerine peel. The polysaccharide and total flavonoid contents of the instant tangerine peel granules prepared with preservation liquid 1 and preservation liquid 2 are significantly lower than those of the CK group (P<0.05). This shows that sugar-preserving with honey and granulated sugar cannot play a good role in protecting the polysaccharides and total flavonoids of tangerine peel. The polysaccharide and total flavonoid contents of tangerine peel in control group 1 and control group 2 are significantly lower than those of other experimental groups. This shows that if tangerine peel is directly steamed by water separation or water is used as the preservation liquid without treatment with the preservation liquid, the water vapor will carry away the nutritional components in tangerine peel, resulting in a decrease in the contents of polysaccharides and flavonoids and a large loss of the nutritional components of tangerine peel. The polysaccharide and total flavonoid contents of tangerine peel in control group 1 are lower than those in control group 2, indicating that the loss of nutritional components will accelerate after tangerine peel is directly contacted with water. This also shows that the existing technology of blanching method will cause the loss of nutrients.

[0064] The performance description of the electronic nose sensor is shown in Table 5:

[0065] Table 5 Performance description of the electronic nose sensor

[0066]

[0067] The test results are as Figures 1 - 6 shown, which are respectively the electronic nose test curve graphs with granulated sugar, honey, yellow rock sugar, maltose, monk fruit, and tremella as the preservation liquid, Figure 7 the electronic nose test curve graph with water as the preservation liquid, Figure 8 and the electronic nose test curve graph without using the preservation liquid and directly steaming by water separation.

[0068] From Figure 10 it can be seen that 10 sensors are used to detect the volatile compounds in the tangerine peel raw material. The response value of each sensor is represented by a curve. Each data point on the curve corresponds to the relative conductivity change when the aromatic components released by the tangerine peel raw material pass through the sensor, that is, the relative conductivity ratio (G / G0 or G0 / G). This ratio reflects the conductivity change of the sensor under the influence of different gases. FromFigure 10 It can be seen that the sensor value increases sharply and stabilizes after 15 s. From the curve graph, it can be seen that the response values of the W2W and W1W sensors are greater than those of other sensors. By comparing with Figure 9 comparison, Figure 10 The response value of the W5S sensor of decreases from large to small and changes from unstable to stable. Therefore, we take the response values of the W2W, W1W, and W5S sensors as the main evaluation indicators.

[0069] From Figure 7 it can be seen that the relative conductivity ratio of the W5S sensor is much greater than that of other sensors. From Figure 8 it can be seen that the relative conductivity ratio of the W5S sensor is relatively large in the early stage, and Figure 7 、 Figure 8 the curve cannot reach a stable state, indicating that if tangerine peel is treated with water as the preservation liquid and not soaked in the preservation liquid, the steaming treatment cannot achieve the aging effect.

[0070] Combined with the total flavonoid content, we preferably use maltose, old yellow rock sugar, monk fruit, and tremella as the preservation liquid to prepare the preservation liquid for further orthogonal experiments, and evaluate with the flavonoid content and sensory evaluation (total score) as the indicators. The specific results are shown in Tables 6 and 7. Among them, maltose, old yellow rock sugar, monk fruit, and tremella in the preservation liquid are mixed according to the mass percentages in Table 10, and the insufficient part is made up with water. It is prepared with reference to the above preparation method. Specifically: Select tangerine peel raw materials with an original polysaccharide content of 6.00%-6.10% and a total flavonoid content of 3.50%-3.60% and put them into the preservation liquid and stir and soak for 10 min. The mass ratio of tangerine peel to the preservation liquid is 2:7. After stirring the tangerine peel and the preservation liquid evenly, put them into a steamer and steam them for 8 h in a water-separated manner. After standing for 12 hours, steam them again for 4 h. Take out the steamed tangerine peel, grind the tangerine peel into tangerine peel granules, sterilize and vacuum package to obtain the instant tangerine peel granules.

[0071] Table 6 Orthogonal test factor levels of different preservation liquid component mass percentages

[0072]

[0073] The obtained orthogonal test results are shown in Table 7:

[0074] Table 7 Orthogonal test results

[0075]

[0076]

[0077] As can be seen from Table 7, the percentage content of the active ingredients in the quality-preserving liquid has a very significant impact on the sensory evaluation, flavonoid content, and polysaccharide content of the instant tangerine peel granules. From the results, the sensory evaluation of Experiments 1-3 can reach over 90 points, significantly higher than 84.7 points in Table 2; the total flavonoid content reaches over 4.50%, significantly higher than the highest 4.15% in Table 4 and 3.50%-3.60% of the original peel; the polysaccharide content reaches over 6.69%, higher than the highest 6.66% in Table 4 and 6.00%-6.10% of the original peel; while the polysaccharide content of other experimental groups is less than the highest 6.66% in Table 4. Therefore, we preferably select Experiments 1-3 as the optimal experimental groups, that is, the quality-preserving liquid is composed of the following components by mass percentage: 3% maltose, 50%-60% old yellow rock sugar, 3%-12% Momordica grosvenori liquid, 3%-12% Tremella fuciformis gum liquid, and the balance is water; among them, the preparation method of the Momordica grosvenori liquid is: mix Momordica grosvenori and water in a ratio of 1:10, boil for 15 minutes, and filter to obtain the Momordica grosvenori liquid; the preparation method of the Tremella fuciformis gum liquid is: mix Tremella fuciformis and water in a solid-liquid mass ratio of 1:40, boil for 1 hour to obtain the Tremella fuciformis colloid; from the results, the sensory score, flavonoid content, and polysaccharide content of Experiment 2 reach the best. Therefore, we select Experiment 2 as the optimal ratio, that is, the quality-preserving liquid is composed of the following components by mass percentage: 3% maltose, 55% old yellow rock sugar, 6% Momordica grosvenori liquid, 6% Tremella fuciformis gum liquid, and the balance is water.

[0078] From the sensory aspect: The instant tangerine peel granules of Experiments 1-3 have bright colors and strong Q-elasticity; the instant tangerine peel granules of Experiments 4-6 have darker colors and slightly worse Q-elasticity; the instant tangerine peel granules of Experiments 7-9 have dark colors and no Q-elasticity.

[0079] From the range of sensory evaluation, maltose > Tremella fuciformis gum liquid > Momordica grosvenori liquid > old yellow rock sugar. This shows that among the quality-preserving liquid, the one with the greatest impact on sensory is maltose, followed by Tremella fuciformis gum liquid, then Momordica grosvenori liquid, and the one with the least impact is old yellow rock sugar; from the range of flavonoids, maltose > Tremella fuciformis gum liquid > Momordica grosvenori liquid > old yellow rock sugar. This shows that among the quality-preserving liquid, the one with the greatest impact on flavonoids is maltose, followed by Tremella fuciformis gum liquid, then Momordica grosvenori liquid, and the one with the least impact is old yellow rock sugar; from the range of polysaccharides, maltose > old yellow rock sugar > Tremella fuciformis gum liquid > Momordica grosvenori liquid. This shows that among the quality-preserving liquid, the one with the greatest impact on flavonoids is maltose, followed by old yellow rock sugar, then Tremella fuciformis gum liquid, and the one with the least impact is Momordica grosvenori liquid.

[0080] The instant tangerine peel granules of Experiments 1-9 were measured using an electronic nose, and the results are as Figures 11 - 19 shown, where Figure 11 is the test result of Experiment 1, Figure 12 is the test result of Experiment 2, Figure 13 is the test result of Experiment 3, Figure 14 is the test result of Experiment 4, Figure 15The test results of Experiment 5 are as follows: Figure 16 The test results of test 6 are as follows: Figure 17 The test results of test 7 are as follows: Figure 18 The test results of test 8 are as follows: Figure 19 The test results of experiment 9 are shown in Figure 1. From the relative conductivity curves, it can be seen that the relative conductivity values ​​of each test group are basically stable and can reach stability after 15s. The response values ​​of the W2W and W1W sensors of experiments 1-9 are greater than the response values ​​of other sensors. The response value of the W5S sensor changes from large to small and from unstable to stable, which is basically consistent with the aroma substances of old tangerine peel. This shows that the orthogonal treatment of each test group can achieve aging, and the proportion adjustment has little effect on the smell of instant tangerine peel. Combined with the radar charts of experiments 1-9 ( Figures 20 - 28 ), the radar graphs of the orthogonal treatment groups are basically the same, and the sensors with the largest responses are: W1W, W2W and W5S, indicating that the characteristic aroma substances in the instant tangerine peel particles are mainly composed of inorganic sulfides, aromatic components and nitrogen oxides. From the radar graph, Figures 20 - 18 The sensor response values ​​are all W2W>W1W>W5S, which further illustrates that after orthogonal optimization, each test group can achieve the aging effect on the instant tangerine peel, and the adjustment of the proportion of the preservation liquid has little effect on the composition of the odor of the instant tangerine peel.

[0081] Therefore, on the whole, the best preparation method of instant tangerine peel granules of the present application is:

[0082] 1. Select tangerine peel: select tangerine peel with a polysaccharide content of 6.00%-6.10% and a total flavonoid content of 3.50%-3.60% as raw material;

[0083] 2. The dried tangerine peel of step 1 is put into a preservative solution and stirred and soaked for 10 min, the mass ratio of the dried tangerine peel to the preservative solution is 2:7, the dried tangerine peel and the preservative solution are stirred evenly, and then put into a steamer and steamed for 8 h, left to stand for 12 hours, and then steamed again for 4 h, the dried tangerine peel after steaming is taken out, the dried tangerine peel is beaten into dried tangerine peel grains, and sterilized and vacuum-packed to obtain instant dried tangerine peel grains; wherein, 3% of honey, 50%-60% of old yellow rock sugar, 3%-12% of monk fruit liquid, 3%-12% of tremella glue liquid, and the remainder is water; wherein, the method for preparing the monk fruit liquid is: the monk fruit and water are fully mixed at a ratio of 1:10, and then boiled for 15 minutes and filtered; the method for preparing the tremella glue liquid is: the tremella and water are fully mixed, and then boiled for 1 hour to obtain a 1:40 colloid.

[0084] Embodiment 3:

[0085] This application is the application of instant tangerine peel granules in preparing food:

[0086] 1. The preparation method of tangerine peel paste is as follows: Mix the tangerine peel grains prepared in Experiment 2 of Example 2 with ice water, break them up with a wall breaker, perform ultrasonic treatment, centrifuge, take the supernatant, and further concentrate to obtain tangerine peel paste.

[0087] 2. Tea beverage preparation: Brew 1 gram of tangerine peel grains with 100 ml of water to make hot or cold tangerine peel tea, or pair it with Pu-erh tea or white tea.

[0088] 3. Food seasoning: Add 5 - 8 grams when stewing to remove fishy smell and enhance freshness. Replace sugar when cooking meat dishes to give an amber color.

[0089] 4. Baking innovation: Add 3 grams of tangerine peel grains to every 100 g of flour for scones, pound cakes, etc., to increase the flavor level of citrus.

[0090] 5. Healthy snacks: Independent small packages can be taken directly by mouth, or eaten with nuts and yogurt. The recommended daily consumption is ≤ 15 g.

[0091] Combining the authentic flavor of southern Guangxi with modern food nourishing concepts, it is applicable to multiple scenarios such as family kitchens, tea beverage stores, and food processing. It is a natural and healthy all-purpose flavor carrier.

[0092] Example 4:

[0093] This example mainly studies how to select tangerine peel for processing tangerine peel grains. The specific method is as follows:

[0094] Measure various indicators such as polysaccharides, hesperidin, total flavonoids, and limonin in the incoming tangerine peel raw materials. The specific measurement methods refer to: NY / T2014 - 2011 "Determination of Hesperidin and Naringin Contents in Citrus Fruits and Their Products", "Determination of the Content of Tangerine Peel Polysaccharides by Sulfuric Acid - Anthrone Method", NY / 2336 - 2013 "Determination of the Content of polymethoxyflavones in Citrus and Its Products by High Performance Liquid Chromatography", "Determination of the Content of Limonin by High Performance Liquid Chromatography (HPLC)". Process the tangerine peel raw material data through statistics, comparison, empirical analysis and other methods. Finally, it is found that when the "quality - preserving liquid + steaming the peel" process is used for treatment, the polysaccharides, hesperidin, and total flavonoids of tangerine peel are significantly improved. The content of limonin is relatively stable. There may also be substances such as tannins and polyphenols that cause bitterness in the total flavonoids. Therefore, we find that the ratio of the difference between limonin, total flavonoids and hesperidin to polysaccharides is relatively stable and can be used as the evaluation value of tangerine peel during the processing of ready - to - eat tangerine peel. The specific evaluation value is represented by M, and the calculation formula of the evaluation value is as follows:

[0095]

[0096] In the formula: M is the evaluation value of tangerine peel, N is the content of limonin in tangerine peel, H is the content of total flavonoids in tangerine peel, C is the content of hesperidin in tangerine peel, and D is the content of polysaccharides in tangerine peel.

[0097] After calculation, the M values of different dried tangerine peels are relatively stable. The dried tangerine peels can be divided into three categories, namely M < 8.0%, 8.0% ≤ M < 12.0% and 12.0% ≤ M;

[0098] Select dried tangerine peels according to the M value, and then process the dried tangerine peels according to the method of Test 2 in Example 2, that is:

[0099] 1. Select dried tangerine peels: Select dried tangerine peels with M < 8.0% (Group 1), 8.0% ≤ M < 12.0% (Group 2) and 12.0% ≤ M (Group 3) as raw materials respectively;

[0100] 2. Put the dried tangerine peels in step 1 into the preservation liquid and stir and soak for 10 min. The mass ratio of the dried tangerine peels to the preservation liquid is 2:7. After stirring the dried tangerine peels and the preservation liquid evenly, put them into a steamer and steam them over water for 8 h. After standing for 12 hours, steam them again for 4 h. Take out the re-steamed dried tangerine peels, grind the dried tangerine peels into dried tangerine peel granules, sterilize and vacuum package them to obtain instant dried tangerine peel granules; among them, 3% maltose, 55% old yellow rock sugar, 6% monk fruit liquid, 6% tremella glue liquid, and the balance is water; among them, the preparation method of the monk fruit liquid is: mix the monk fruit and water in a ratio of 1:10, boil for 15 minutes and filter; the preparation method of the tremella glue liquid is: mix tremella and water evenly and boil for 1 hour to obtain a 1:40 colloid.

[0101] Carry out sensory evaluation on the instant dried tangerine peels. The sensory evaluation method is as shown in Table 1 of Example 1, and the results are shown in Table 8.

[0102] Table 8 Sensory evaluation results of instant dried tangerine peel granules prepared with different M values

[0103]

[0104] According to the sensory evaluation results in Table 8, it is known that selecting dried tangerine peels with different M values to process into instant dried tangerine peel granules has little influence on the color and texture of the dried tangerine peels, but has a great influence on the smell. Therefore, the research group used an electronic nose to measure the instant dried tangerine peel granules of Group 1, Group 2 and Group 3, and drew a radar chart. The results are as Figures 29 - 31 shown. It can be seen from the figure that the radar chart of the instant dried tangerine peel granules of Group 2 ( Figure 30 ) is basically consistent with the results of the orthogonal experiment in Example 2. The top 3 sensors with the largest response are: W1W, W2W and W5S, and W2W > W1W > W5S; while the top 3 sensors with the largest response of the radar chart of Group 1 ( Figure 29 ) are: W2W, W1S, and W5C, and W2W > W1S > W5C; the top 3 sensors with the largest response of the radar chart of Group 3 ( Figure 31 ) are: W2W, W1S and W5C9, 2 and 7, and W2W > W1S > W5C. This shows that: selecting the dried tangerine peels of Group 2 can effectively restore the aroma of the instant dried tangerine peel granules, and the aging effect is the best.

[0105] In summary, the method of using steaming with water separation in combination with a quality-preserving liquid to prepare the instant tangerine peel granules of the present application can effectively retain the active ingredients and aroma of tangerine peel, effectively improve the antioxidant activity of tangerine peel, and improve the quality of tangerine peel. The instant tangerine peel granules prepared by this method can be directly eaten or used as raw materials for tangerine peel food, effectively expanding the application scope of tangerine peel. In addition, the research group analyzed and statistically processed various physical and chemical indexes of the tangerine peel raw materials, and obtained a skin selection method suitable for the processing of tangerine peel granules: that is, select tangerine peel with an evaluation value M of 8.0% ≤ M < 12.0% for processing and producing instant tangerine peel granules. After appraisal, the sensory evaluation of the processed instant tangerine peel granules is the best. Measured by an electronic nose, the aroma of the tangerine peel granules processed from the tangerine peel selected by the above evaluation value is closest to that of the original skin, and the aging effect is the best.

[0106] The above description is a detailed description of the preferred and feasible embodiments of the present invention, but the embodiments are not intended to limit the scope of the patent application of the present invention. Any equivalent changes or modifications made under the technical spirit disclosed by the present invention shall fall within the scope of the patent covered by the present invention.

Claims

1. A kind of instant tangerine peel granules, characterized in that, The instant tangerine peel granules are prepared by soaking tangerine peel in a preservative liquid, then steaming it in a steamer for 8 hours, leaving it to stand for 12 hours and then steaming it again for 4 hours, taking out the steamed tangerine peel, beating it into tangerine peel granules, sterilizing it, and vacuum packaging it; the preservative liquid is prepared from maltose, old yellow rock sugar, monk fruit and / or white fungus and water.

2. A method for preparing the instant tangerine peel granules as claimed in claim 1, characterized in that: The method comprises the following steps: soaking tangerine peel in a preservative solution, steaming the mixture of tangerine peel and the preservative solution in a steamer for 8 hours after soaking, steaming the mixture for 4 hours after standing for 12 hours, taking out the steamed tangerine peel, beating the tangerine peel into tangerine peel grains, sterilizing, and vacuum packaging; the mass ratio of the tangerine peel to the preservative solution is 2:7; and the preservative solution is prepared from maltose, old yellow rock sugar, monk fruit and / or white fungus and water.

3. The method according to claim 2, characterized in that The method for preparing the quality-preserving liquid is as follows: maltose or old yellow rock sugar is mixed and dissolved with water at a solid-liquid mass ratio of 3:1; or monk fruit and water are fully mixed at a solid-liquid mass ratio of 1:10, and then boiled for 15 minutes and filtered to obtain monk fruit liquid; or tremella and water are fully mixed at a solid-liquid mass ratio of 1:40, and then boiled for 1 hour to obtain tremella colloid.

4. The method according to claim 2, characterized in that: The preservation liquid is obtained by mixing 3% by mass of maltose, 50%-60% by mass of old yellow crystal sugar, 3%-12% by mass of monk fruit liquid, 3%-12% by mass of tremella gelatin liquid, and the remainder by water; the preparation method of the monk fruit liquid is as follows: monk fruit and water are fully mixed at a ratio of 1:10, and then boiled for 15 minutes and filtered to obtain the monk fruit liquid; the preparation method of the tremella gelatin liquid is as follows: tremella and water are fully mixed at a solid-liquid mass ratio of 1:40, and then boiled for 1 hour to obtain tremella colloid.

5. The method according to claim 4 is characterized in that: The preservation liquid is prepared by mixing the following components in percentage by mass: 3% maltose, 55% old yellow rock sugar, 6% monk fruit liquid, 6% tremella glue liquid and 30% water.

6. The method according to claim 2, characterized in that When selecting the tangerine peel, the evaluation value M is selected to be 8.0%≦M<12.0% to process the instant tangerine peel particles; the calculation model of the M value is: Wherein: M is the evaluation value of tangerine peel, N is the limonin content of tangerine peel, H is the total flavonoids content of tangerine peel, C is the hesperidin content of tangerine peel, and D is the polysaccharide content of tangerine peel.

7. Use of the instant tangerine peel granules as claimed in claim 1 or the instant tangerine peel granules prepared by the method as described in any one of claims 2 to 6 in preparing tangerine peel solid tea paste.

8. Application of the instant tangerine peel granules as claimed in claim 1 or the instant tangerine peel granules prepared by the method as claimed in any one of claims 2 to 6 in improving the aroma, total flavonoids and / or polysaccharide content of tangerine peel granules.

Images