Composite exocarpium citri grandis stuffing with homology of medicine and food and preparation method of composite exocarpium citri grandis stuffing

Abstract

The invention discloses composite exocarpium citri grandis stuffing with homology of medicine and food and a preparation method of the composite exocarpium citri grandis stuffing, and relates to the technical field of food processing.The preparation method of the composite exocarpium citri grandis stuffing comprises the steps that chopped exocarpium citri grandis and pericarpium citri reticulatae are mixed with rose wine and honey, pickling treatment is conducted under the sealed condition, and a pretreated flavor material is prepared; preparing red beans and white kidney beans into composite bean paste, performing stir-frying dehydration treatment, turning off a heating source after stir-frying is completed, after the temperature of a pot body is naturally reduced, adding the pretreated flavor materials into the pot, performing uniform stirring by utilizing residual heat of the pot body, and finally performing low-temperature refrigeration and ripening to obtain a finished product. The method effectively solves the technical problem that in the prior art, debitterizing treatment of exocarpium citri grandis and retention of aroma and active ingredients are difficult to consider at the same time, bitter substances of the exocarpium citri grandis can be effectively converted, meanwhile, the characteristic aroma and functional active ingredients of the exocarpium citri grandis can be completely retained, and the prepared stuffing is harmonious in flavor, fine and smooth in taste, prominent in functionality and good in taste. The encrusting machine is suitable for encrusting processing of various baked and steamed foods.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a compound tangerine peel filling with medicinal and edible properties and its preparation method. Background Technology

[0002] Huazhou tangerine peel (Citrus reticulata peel) is the dried outer peel of the immature or nearly mature fruit of the pomelo (Pomelo huazhouensis) or citrus fruit (Pomelo huazhouensis). It is one of the "Ten Great Traditional Chinese Medicines of Guangdong" and is known for its effects of regulating qi, relieving chest congestion, and resolving phlegm and dampness. With the increasing popularity of the concept of "medicine and food sharing the same origin" in food processing, Huazhou tangerine peel has been explored as a functional ingredient in baking fillings, mooncake fillings, and other foods. However, Huazhou tangerine peel itself contains bitter substances such as naringin and limonene, and direct addition can result in a noticeable bitter and spicy taste in the filling. Furthermore, its rich volatile aroma components are easily lost during processing, affecting the flavor and quality of the product. Therefore, how to effectively apply Huazhou tangerine peel in fillings has become a key technical issue in this field.

[0003] Existing technologies include research on debittering of Huajuhong (a type of dried tangerine peel). For example, invention patent CN119073546A discloses a Huajuhong and winter melon paste filling and its processing method. This method uses sugar-preserved ripe Huajuhong peel powder as raw material, with a sugar-preserving solution ratio of water:white sugar water:honey = 10:4:3. The Huajuhong is soaked in the water-based sugar solution and then mixed with winter melon paste to prepare the filling. This technical solution uses water as a solvent for sugar-preserving, and its debittering mechanism mainly relies on the masking effect of sugar. Another example is invention patent CN111514206A, which discloses a method for processing Huajuhong to remove bitterness. This method uses a three-steaming and three-drying process to process the Huajuhong, removing bitterness through high-temperature steam treatment. This method relies on repeated high-temperature and moist heat treatment to achieve debittering. While these existing technologies have improved the bitterness problem of Huajuhong to some extent, their processing methods still have limitations.

[0004] A long-standing technical problem in this field is how to effectively remove or transform the bitterness of Citrus reticulata peel while fully preserving its volatile aroma components and heat-sensitive flavonoid active ingredients. Existing treatment methods such as water-based soaking and high-temperature steaming can partially remove bitterness, but inevitably lead to the loss of characteristic aroma components and the destruction of heat-sensitive active substances, creating an irreconcilable contradiction. This problem has long restricted the application of Citrus reticulata peel in high-quality fillings. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a compound tangerine peel filling with medicinal and edible properties and its preparation method. By using rose liqueur and honey to synergistically treat the tangerine peel, the bitterness is chemically transformed by the permeation extraction of ethanol and the complexing and masking effect of honey. At the same time, the residual heat is used to add the filling after frying to avoid the destruction of aroma and active ingredients by high temperature, so as to solve the technical problem in the prior art that it is difficult to achieve both bitterness removal and aroma preservation of tangerine peel.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: On one hand, a method for preparing a compound tangerine peel filling with medicinal and edible properties, the method comprising the following steps: Step 1: Mix the chopped tangerine peel and dried tangerine peel with rose liqueur and honey, and marinate them under sealed conditions. The bitter substances are transformed through the synergistic mechanism of the permeation extraction of ethanol in rose liqueur and the complexation masking effect of reducing sugar in honey, thus obtaining the pre-treated flavoring. Step 2: Prepare a compound bean paste from red beans and white kidney beans and stir-fry to dehydrate them. After stir-frying is completed and the heating source is turned off, wait for the pot temperature to drop naturally, add the pre-treated flavoring to the pot, and stir evenly using the residual heat of the pot.

[0007] By mixing chopped Huajuhong (a type of dried tangerine peel) and dried tangerine peel with rose liqueur and honey and sealing them for marinating, the bitter substances are transformed through the synergistic mechanism of the ethanol in the rose liqueur penetrating and extracting and the reducing sugar in the honey complexing and masking. After stir-frying, the mixture is stirred evenly with the residual heat after the pot temperature has naturally dropped. This process achieves the chemical transformation of bitter substances without high-temperature boiling, while also preventing the loss of volatile aroma components due to prolonged high-temperature heating. The resulting filling retains the characteristic citrus fragrance of Huajuhong and has no bitter residue.

[0008] Furthermore, in step one, the marinating temperature is 0 to 4 degrees Celsius, and the marinating time is 2 to 4 hours; The rose liqueur has an ethanol volume concentration of 35% to 45%; The dried tangerine peel and dried orange peel need to be chopped into fine pieces of 1 to 2 millimeters before mixing to increase the contact area with the rose liqueur and honey.

[0009] By sealing and marinating Huajuhong (a type of tangerine peel) and finely powdered dried tangerine peel with rose liqueur and honey at a low temperature of 0 to 4 degrees Celsius for 2 to 4 hours, and controlling the ethanol volume concentration of rose liqueur to 35% to 45%, the ethanol can fully penetrate into the interior of Huajuhong fiber to extract bitter substances. At the same time, the reducing sugar in honey undergoes a complexation reaction with the residual bitter substances to encapsulate and mask them. This replaces the traditional water-boiling debittering process and avoids the loss of water-soluble flavor substances and active ingredients during soaking or boiling.

[0010] Furthermore, in step two, after the heating source is turned off after frying, the waiting time for the pot temperature to drop naturally is 30 to 60 seconds, so that the pot wall temperature drops from the peak temperature of 120 to 140 degrees Celsius during the frying process to below 80 degrees Celsius.

[0011] By waiting 30 to 60 seconds after the heating source is turned off after frying to allow the pot wall temperature to naturally drop from 120 to 140 degrees Celsius to below 80 degrees Celsius before adding the pre-treated flavoring, the volatile aroma components limonene and heat-sensitive flavonoids in the tangerine peel can be prevented from directly contacting the high-temperature pot wall, thereby significantly reducing the degree of thermal degradation and effectively preserving the active components and characteristic aroma of the tangerine peel in the filling.

[0012] Furthermore, in step two, the stirring time using the residual heat of the pot is 1 to 2 minutes, so that the pre-treated flavoring is evenly distributed in the compound bean paste under the action of the residual heat of the pot.

[0013] By controlling the mixing time to 1 to 2 minutes after adding the pre-treated flavorings, and using only the residual heat of the pot for quick mixing without continuous heating, the flavorings can be evenly distributed in the filling while preventing the tangerine peel particles from softening due to excessive heat. This allows the tangerine peel particles to maintain the soft and chewy texture formed after pre-treatment, creating a chewy inner granular texture in the dense and delicate base of the filling.

[0014] Furthermore, in step two, the compound bean paste is made by mixing red beans and white kidney beans in a mass ratio of 1:0.8 to 1.2, cooking them until soft, grinding them, and sieving them with a mesh size of 80 to 100 to remove coarse fibers. The stir-frying and dehydration process includes a three-stage temperature-controlled process: the first stage of base flavor construction, the second stage of emulsification and moisturization, and the third stage of activity protection and aroma locking.

[0015] By mixing red beans and white kidney beans at a mass ratio of 1:0.8 to 1.2, cooking them until soft, grinding them, and passing them through an 80-100 mesh sieve to make a composite bean paste, and then stir-frying it using a three-stage temperature-controlled process that combines the first stage of base flavor building, the second stage of emulsification and moisturizing, and the third stage of activity protection and aroma locking, the bean paste base can achieve an extremely delicate and sandy texture, while providing suitable process conditions for subsequent flavor fusion and activity protection.

[0016] Furthermore, the first stage of base flavor construction involves stir-frying the compound bean paste over medium-low heat at a pot temperature of 120 to 140 degrees Celsius, adding sweeteners in batches, and drizzling in licorice and osmanthus compound water until the sugar is completely absorbed. The second stage of emulsification and moisturization involves adding oil in several batches. After each batch is added, stir-fry until the oil is completely absorbed by the compound bean paste and the surface is shiny and smooth before adding the next batch of oil. The third stage of active protection and aroma locking involves turning off the heating source when the filling can clump together and does not stick to the spatula, waiting for the pot temperature to drop, adding the pre-treated flavoring, and using the residual heat to stir evenly.

[0017] By stir-frying over medium-low heat at a pan temperature of 120°C to 140°C in the first stage and adding sweetener and licorice and osmanthus compound water in batches, and by adding oil in batches in the second stage and stirring until the oil is fully absorbed each time, and by turning off the heating source and cooling down the filling in the third stage when the filling clumps together and does not stick to the spatula, and then adding pre-treated flavorings, it is possible to achieve segmented control of base flavor construction, emulsification and moisturization, and activity protection, so as to avoid mutual interference between the process conditions of each stage and achieve a coordinated balance of sweetness, oiliness and flavor layers in the filling.

[0018] Furthermore, the method also includes step three, preparation of licorice and osmanthus compound water: mix licorice with 80 to 120 parts by weight of water, boil, then simmer over low heat until the broth is concentrated to 40 to 60 parts by weight. After turning off the heat source, immediately add dried osmanthus flowers, let it steep with residual heat until it cools naturally, then filter to remove residue and take the clear compound juice for later use. The licorice and osmanthus compound water is poured into the compound bean paste in several batches during the first stage of stir-frying.

[0019] By simmering licorice and water to concentrate the liquid, turning off the heat, adding dried osmanthus flowers, and using the residual heat to steep, cool, and filter, a licorice and osmanthus compound water is obtained. This water is then poured into the compound bean paste in several batches during the first stage of cooking. This allows the top aroma of osmanthus to be fully released and incorporated into the filling without the need for high-temperature cooking. At the same time, the sweet flavor of licorice and the citrus aroma of Huajuhong form a complex flavor base, making the overall aroma of the filling rich and natural.

[0020] Furthermore, the method also includes step four, adding medicinal and edible auxiliary materials in the second stage of stir-frying: the medicinal and edible auxiliary materials include 15 to 25 parts by weight of yam powder and 5 to 15 parts by weight of Solomon's seal powder or lily powder, which are added and quickly stirred evenly.

[0021] By adding 15 to 25 parts by weight of yam powder and 5 to 15 parts by weight of Solomon's seal powder or lily powder in the second stage of stir-frying and quickly mixing them evenly, the medicinal and edible auxiliary materials can be evenly dispersed in the oil and bean paste system during the emulsification and moisturizing stage, avoiding the destruction of the active ingredients of the auxiliary materials by subsequent high-temperature treatment. At the same time, it forms a synergistic effect with the qi-regulating effect of tangerine peel, enhancing the medicinal and edible functionality of the filling.

[0022] Furthermore, the method also includes step five, maturation treatment: after the filling has been stir-fried and mixed evenly with pre-treated flavorings, it is spread evenly on a tray and allowed to cool naturally to room temperature. The filling is then tightly wrapped with food-grade plastic wrap to remove air, and placed in a refrigerator at 0 to 4 degrees Celsius to refrigerate and mature for 12 to 24 hours, allowing the flavor molecules of wine, honey, orange, and bean aromas to slowly blend and balance at low temperatures.

[0023] By naturally cooling the stir-fried filling to room temperature after adding pre-treated flavorings and mixing it evenly, then tightly wrapping it with food-grade plastic wrap and removing the air, and refrigerating it at 0 to 4 degrees Celsius for 12 to 24 hours, the flavor molecules of wine, honey, orange and bean aromas can slowly migrate and blend in a low-temperature environment, thereby achieving a high degree of balance and harmony in the flavor of the filling and avoiding excessive volatilization or reaction of flavor substances at high temperatures.

[0024] On the other hand, a compound tangerine peel filling with medicinal and edible properties is applicable to a method for preparing a compound tangerine peel filling with medicinal and edible properties. The filling contains tangerine peel granules, which are pre-treated by sealing and marinating with rose liqueur and honey, and then mixed in with residual heat after the heat is turned off. The retention rate of tangerine peel flavonoid active ingredients, calculated as naringin, is greater than 90%, and the retention rate of tangerine peel volatile aroma components, calculated as limonene, is greater than 85%.

[0025] By ensuring that the retention rate of flavonoid active ingredients in Citrus reticulata red (calculated as naringin) is greater than 90% and the retention rate of volatile aroma components in Citrus reticulata red (calculated as limonene) is greater than 85%, it can be demonstrated that while bitter substances in Citrus reticulata red are effectively transformed and processed during the filling processing, its core functional components and characteristic flavor components are preserved to the maximum extent, thus enabling the filling to have both medicinal and edible properties and high-quality sensory characteristics.

[0026] Compared with existing technologies, this compound tangerine peel filling with medicinal and edible properties and its preparation method have the following beneficial effects: I. This invention employs a low-temperature sealed marinating pretreatment of Huajuhong (Citrus reticulata peel) and tangerine peel using rose liqueur and honey, combined with a feeding process where the ingredients are added after the stir-frying process is completed and the heat is turned off and cooled, then mixed in using the residual heat. This process achieves a synergistic mechanism through the permeation extraction of ethanol and the complexation masking effect of reducing sugars in honey. This allows for the transformation of bitter substances in Huajuhong without high-temperature boiling, while preventing the degradation and loss of volatile aroma components and heat-sensitive flavonoid active ingredients in Huajuhong during high-temperature processing. This effectively solves the technical problem of simultaneously achieving debittering and aroma and active ingredient retention in existing technologies. While thoroughly removing bitterness and astringency, it fully preserves the characteristic flavor and core functional components of Huajuhong, significantly improving the quality and functional value of the filling.

[0027] II. This invention uses a combination of red beans and white kidney beans to prepare a bean paste base. Combined with a three-stage temperature-controlled frying process and subsequent low-temperature refrigeration maturation, it can achieve precise segmented control of the filling's base flavor construction, emulsification and moisturization, and active aroma locking. This results in a delicate and sandy texture for the bean paste base, while allowing the aromas of wine, honey, orange, and bean to fully blend and balance under low-temperature conditions. Furthermore, by combining it with medicinal and edible auxiliary materials and citrus peel, it can achieve synergistic effects, thereby enriching the flavor layers and texture dimensions of the filling, further enhancing the product's medicinal and edible functionality, and improving the stability of the production process and the product's suitability for industrial production.

[0028] Other advantages, objectives and features of the invention will be set forth in part in the description which follows, and in part will be apparent to those skilled in the art from the following examination or study, or may be learned from the practice of the invention. Attached Figure Description

[0029] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are merely some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without any creative effort.

[0030] Figure 1 This is a flowchart of the overall process for preparing the composite tangerine peel filling of the present invention. Figure 2 This is a detailed flow chart of the three-stage temperature-controlled frying process of the present invention. Detailed Implementation

[0031] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.

[0032] Example 1 like Figure 1 As shown in the figure, this embodiment provides a compound tangerine peel filling with medicinal and edible properties and its preparation method.

[0033] In this embodiment, the raw materials are prepared as follows: In this embodiment, the raw materials are prepared according to the following weight proportions: Base legumes: 250g red beans, 250g white kidney beans.

[0034] Sweeteners: 150g trehalose, 150g maltitol.

[0035] Oil: 150 grams of peanut oil.

[0036] Core flavoring ingredients: 50g of candied orange peel pieces and 10g of candied tangerine peel pieces.

[0037] Flavor enhancer: 5g rose liqueur, 10g honey, 3g licorice, 1g dried osmanthus flowers.

[0038] Food and medicine ingredients: 20 grams of yam powder and 10 grams of Solomon's seal powder.

[0039] The rose liqueur has an ethanol concentration of 35% to 45% by volume. The candied orange peel and candied tangerine peel pieces are commercially available and need further fine processing before use. The yam powder and Solomon's seal powder are sieved through a 100-mesh sieve to ensure a fine texture.

[0040] In this embodiment, the substrate treatment is as follows: Rinse 250g of red beans and 250g of white kidney beans three times with clean water to remove surface impurities and dust.

[0041] Place the washed red beans and white kidney beans separately into stainless steel bowls, add enough water to cover them by about 5 cm. Soak the bowls in a refrigerator at 0 to 4 degrees Celsius for 8 hours. The purpose of soaking at a low temperature is to prevent the beans from turning sour during the soaking process, and at the same time, to allow the beans to fully absorb water and swell, which is beneficial for them to be soft and evenly cooked later.

[0042] After soaking, remove the white kidney beans and remove the outer skin from each bean by hand. The outer skin of white kidney beans contains a lot of coarse fiber, which will affect the delicate texture of the filling if not removed. The outer skin of red beans is thinner and does not need to be removed separately; it can be removed during the subsequent sieving process.

[0043] Place the peeled white kidney beans and red beans into a stainless steel pot, add 2000 ml of water, bring to a boil over high heat, then reduce to low heat and simmer for 90 minutes, or until the beans are easily crushed with your fingers. Alternatively, you can use a pressure cooker and cook for 20 minutes at 0.1 MPa pressure.

[0044] After cooking, pour the beans and cooking water into a colloid mill for grinding. If you don't have a colloid mill, you can use a food processor to blend the beans in batches, each blending time being between 30 and 60 seconds. Remember to add an appropriate amount of cooking water to keep the machine running smoothly.

[0045] Pass the ground bean paste through an 80-mesh sieve to remove any unground bean skins and coarse fibers. You can press the paste repeatedly with a spoon while sieving to speed up the process. The resulting bean paste should have a smooth, fine texture without any noticeable graininess.

[0046] In this embodiment, the flavor pretreatment is as follows: This step, which includes the pickling process of dried tangerine peel in alcohol and honey and the preparation of licorice and osmanthus compound water, is one of the core processes of this invention.

[0047] Preservative treatment of Huajuhong (Citrus reticulata peel) and tangerine peel: Place 50g of candied Huajuhong and 10g of candied tangerine peel on a clean cutting board and chop them into fine pieces of 1mm to 2mm. The purpose of chopping them finely is to increase the contact area with the rose liqueur and honey, so that the ethanol and reducing sugars can fully penetrate into the pulp fibers.

[0048] Place the finely chopped dried tangerine peel and dried tangerine peel into a clean stainless steel bowl, add 5 grams of rose liqueur and 10 grams of honey. The rose liqueur has an ethanol concentration of 35% to 45% by volume. Ethanol in this concentration range has good permeability and extraction ability, effectively dissolving and carrying away bitter substances such as naringin and limonene from the dried tangerine peel fiber. The reducing sugars and natural active enzymes in honey can undergo a complexation reaction with the remaining bitter substances, encapsulating and masking the bitter groups, transforming them into a sweet aftertaste.

[0049] Stir thoroughly with a stainless steel spoon, ensuring that every piece of fruit pulp is in contact with the wine and honey. Stir for approximately 2 minutes.

[0050] Seal the bowl with plastic wrap and marinate in a refrigerator at 0-4 degrees Celsius for 2 hours. Sealing prevents the ethanol in the rose liqueur from evaporating, ensuring sufficient time for the ethanol to penetrate the fibers and complete the extraction reaction. Maintaining a low marinating temperature inhibits microbial growth, and the low temperature also helps stabilize the heat-sensitive active ingredients in the tangerine peel.

[0051] Preparation of Licorice and Osmanthus Compound Water: Take 3 grams of licorice and rinse with water to remove surface dust. Place the licorice in a stainless steel pot and add 100 grams of water. Bring to a boil over high heat, then reduce to a simmer. Observe the volume of the broth during simmering. When the broth has reduced to about 50 grams, turn off the heat source. The simmering time is approximately 15 to 20 minutes.

[0052] After turning off the heat, immediately sprinkle 1 gram of dried osmanthus flowers into the pot, cover the pot, and let it steep using the residual heat of the pot. Steep for 30 minutes until it cools naturally. This step uses the residual heat to release the aroma, avoiding direct contact between the dried osmanthus flowers and the boiling water, which would cause the initial fragrance to dissipate.

[0053] After the compound water has cooled to room temperature, filter it through an 80-mesh sieve to remove licorice and osmanthus residue, and keep the clear compound juice for later use.

[0054] In this embodiment, the stir-frying process is as follows: like Figure 2 As shown, the stir-frying and shaping process is another core process step of the present invention. It adopts a three-stage temperature control process, including the first stage of base flavor construction, the second stage of emulsification and moisturization, and the third stage of active protection and aroma locking.

[0055] The first stage, flavor base preparation: Pour the processed compound bean paste into a non-stick frying pan and stir-fry over medium-low heat. At this stage, the pan temperature should be controlled between 120 and 140 degrees Celsius. An infrared thermometer can be used to measure the pan wall temperature to ensure it remains within the set range.

[0056] Divide 150g of trehalose and 150g of maltitol into two portions. First, add the first portion of sweetener, and simultaneously pour in about one-third of the licorice and osmanthus compound water. Continue to stir-fry until the sugar is completely dissolved and absorbed by the bean paste. Repeat this process, adding the remaining sweetener and compound water in two batches.

[0057] The entire first stage of stir-frying takes about 15 to 20 minutes. Stir-fry until the bean paste begins to thicken. When you can leave a clear mark when you run a spatula across the surface of the bean paste and the mark does not disappear immediately, it indicates that the moisture content has dropped to about 35% to 40%.

[0058] In the three-stage temperature control process of this embodiment, the first stage is the base flavor construction stage, which mainly completes the integration of sweeteners and the formation of basic flavor.

[0059] The second stage is emulsification and moisturization: After the first stage is completed, add 20 grams of yam powder and 10 grams of Solomon's seal powder to the pot, and stir quickly and evenly to make the medicinal and edible auxiliary materials evenly dispersed in the bean paste.

[0060] Add 150 grams of peanut oil in three batches. After each addition of about 50 grams of oil, continue stirring until the oil is completely absorbed by the bean paste and the surface is shiny and smooth before adding the next batch. Thorough emulsification of the oil is key to a rich and smooth texture. Adding the oil too quickly or insufficient stirring will cause it to separate out, affecting the texture and taste of the filling.

[0061] The second stage of stir-frying takes about 10 to 15 minutes. Stir-fry until the filling is shiny and smooth, and when you scoop it up with a spatula, it flows slowly and continuously, indicating that emulsification is complete.

[0062] The third stage, activity protection and aroma locking: Continue stir-frying until the moisture in the filling further evaporates. When the filling can clump together and no longer sticks to the spatula, immediately turn off the heat source. At this point, the moisture content of the filling is approximately 18% to 20%.

[0063] After turning off the heat, wait 30 to 60 seconds to allow the pot's temperature to naturally drop from the peak temperature of 120 to 140 degrees Celsius during the cooking process to below 80 degrees Celsius. This waiting time is determined based on the actual heat dissipation of the pot. Different pot materials have different heat dissipation rates, but a waiting time of 30 to 60 seconds can ensure that the pot's temperature drops to a safe range.

[0064] Once the pot temperature has dropped, pour all the marinated dried tangerine peel pieces from step three into the pot. Use the residual heat of the pot to quickly stir and mix well, for 1 to 2 minutes. The purpose of stirring is to distribute the flavorings evenly throughout the filling, not to continue heating. Therefore, the stirring should be quick and even to avoid overheating in any area.

[0065] The key innovation of this invention lies in the step of adding ingredients after turning off the heat and stirring with residual heat. In related technologies, flavorings such as Citrus reticulata peel are usually added during the frying process, which involves prolonged exposure to high temperatures, leading to the significant loss of volatile aroma components and the destruction of heat-sensitive flavonoid active ingredients. In this embodiment, the method of adding ingredients after turning off the heat and cooling down ensures that the pot temperature has dropped below 80 degrees Celsius when the Citrus reticulata peel granules are added, which is far below the thermal degradation temperature of its active ingredients, thereby effectively protecting the active ingredients and characteristic aroma.

[0066] In this embodiment, the aging process is as follows: Remove the cooked filling, after adding the pre-treated seasonings and mixing well, from the pan and spread it evenly on a tray. The thickness should be about 2 to 3 centimeters to allow for even heat dissipation.

[0067] Allow the tray to cool naturally to room temperature for approximately 30 to 60 minutes. Once the filling has cooled to room temperature, wrap it tightly with food-grade plastic wrap, expelling as much air as possible to prevent the surface of the filling from drying out and cracking.

[0068] Place the wrapped filling in a refrigerator at 0 to 4 degrees Celsius and let it mature for 12 hours. The purpose of maturation is to allow the flavor molecules of wine, honey, orange, and bean to slowly migrate and blend under low temperature conditions, thereby achieving a balance and harmony of flavors.

[0069] After maturation, remove the filling and allow it to warm to 20 to 25 degrees Celsius before using it to wrap and shape baked or steamed foods such as mooncakes and shortbread.

[0070] Testing revealed that the retention rate of flavonoid active ingredients in the filling prepared in this embodiment, calculated as naringin, was greater than 90%, and the retention rate of volatile aroma components in the filling, calculated as limonene, was greater than 85%. The filling exhibited a delicate and glutinous texture with a red bean paste base, a smooth and oily feel due to thorough emulsification of the oils, and chewy and elastic gluten particles. The overall flavor was a refreshing citrus aroma with no bitter aftertaste.

[0071] Example 2 This embodiment provides a compound tangerine peel filling with medicinal and edible properties and its preparation method. The difference between this embodiment and Embodiment 1 lies in the adjustment of raw material ratios and some process parameters, demonstrating the variability and applicability of the present invention.

[0072] In this embodiment, the raw materials are prepared as follows: In this embodiment, the raw materials are prepared according to the following weight proportions: Base legumes: 200g red beans, 240g white kidney beans. The mass ratio of red beans to white kidney beans is 1:1.2.

[0073] Sweeteners: 100g trehalose, 200g maltitol.

[0074] Oil: 120g butter.

[0075] Core flavoring ingredients: 30g of candied orange peel pieces and 15g of candied tangerine peel pieces.

[0076] Flavor enhancers: 8g rose liqueur, 15g honey, 5g licorice, 2g dried osmanthus flowers.

[0077] Food and medicine ingredients: 25 grams of yam powder and 15 grams of lily powder.

[0078] The rosé liqueur has an ethanol concentration of 35% to 45% by volume. In this example, butter is used instead of peanut oil. Butter has a richer milky aroma and is suitable for making certain flavored baked goods.

[0079] In this embodiment, the substrate treatment is as follows: Wash 200g of red beans and 240g of white kidney beans separately, and soak them in a refrigerator at 0°C to 4°C for 10 hours. The soaking time is slightly longer than in Example 1 to allow the beans to fully absorb water.

[0080] The steps of peeling, cooking, grinding, and sieving are the same as in Example 1. In this example, the sieve mesh size is 100 mesh, resulting in a finer composite bean paste.

[0081] In this embodiment, the flavor pretreatment is as follows: Preservative treatment of Huajuhong (Citrus reticulata peel) and dried tangerine peel with ethanol and honey: Finely chop 30g of candied Huajuhong (Citrus reticulata peel) into 1-2mm pieces, and finely chop 15g of candied dried tangerine peel as well. Mix the two together, add 8g of rose liqueur and 15g of honey, stir well, seal, and refrigerate at 0-4°C for 4 hours. Extending the 4-hour refrigeration time allows for more complete permeation extraction by ethanol and complexation masking by honey.

[0082] Preparation of licorice and osmanthus compound water: Take 5 grams of licorice, add 120 grams of water, and boil down to 60 grams. After turning off the heat, add 2 grams of dried osmanthus flowers, and let it steep using the residual heat until it cools naturally. Filter and set aside. In this embodiment, the amount of licorice and osmanthus flowers is increased, making the flavor of the compound water more concentrated.

[0083] In this embodiment, the stir-frying process is as follows: The stir-frying process is basically the same as in Example 1, except for the following parameters: First stage: Control the pot temperature at 120°C to 140°C, add 100g of trehalose and 200g of maltitol in batches, and pour in the licorice and osmanthus compound water. Due to the increased amount of maltitol, the stir-frying time is slightly extended to about 25 minutes.

[0084] Second stage: Add 25g of yam powder and 15g of lily powder, and quickly mix well. Pour in 120g of butter in three batches, stirring after each addition until the butter is fully absorbed. Butter has a lower melting point than peanut oil and emulsifies faster, but care must be taken to control the pan temperature to avoid the butter overheating and burning.

[0085] Third stage: Continue to stir-fry until the filling clumps together and no longer sticks to the spatula, then turn off the heat. After turning off the heat, wait 45 seconds to allow the temperature of the pan wall to drop below 80 degrees Celsius. Add the marinated dried tangerine peel pieces and stir for 1.5 minutes using the residual heat to distribute the flavor evenly.

[0086] In this embodiment, the maturation process is as follows: the filling is spread evenly on a tray and allowed to cool naturally to room temperature. After being tightly wrapped with plastic wrap, it is placed in a refrigerator at 0 to 4 degrees Celsius for 18 hours to mature. Extending the maturation time helps the flavor molecules to fully blend.

[0087] After maturation, remove the filling and let it come to room temperature before use.

[0088] Testing revealed that the retention rate of flavonoid active ingredients (calculated as naringin) in the filling prepared in this embodiment was greater than 90%, and the retention rate of volatile aroma components (calculated as limonene) was greater than 85%. Due to the smaller amount of citrus red and the increased amount of dried tangerine peel in this embodiment, the filling's citrus aroma has a subtle aged fragrance characteristic of dried tangerine peel, resulting in a richer flavor profile. The use of butter gives the filling a milky flavor, making it suitable for pairing with specific types of mooncake crusts.

[0089] Example 3 This embodiment provides a compound tangerine peel filling with medicinal and edible properties and its preparation method. The difference between this embodiment and Embodiments 1 and 2 lies in the types of medicinal and edible excipients and the adjustment of some parameters in the frying process.

[0090] In this embodiment, the raw materials are prepared as follows: In this embodiment, the raw materials are prepared according to the following weight proportions: Base beans: 300g red beans, 240g white kidney beans. The weight ratio of red beans to white kidney beans is 1:0.8.

[0091] Sweeteners: 200g trehalose, 100g maltitol.

[0092] Oils: 200g peanut oil.

[0093] Core flavoring ingredients: 70g of candied orange peel pieces and 5g of candied tangerine peel pieces.

[0094] Flavor enhancers: 3g rose liqueur, 5g honey, 2g licorice, 0.5g dried osmanthus flowers.

[0095] Food and medicine ingredients: 15 grams of yam powder and 5 grams of Solomon's seal powder.

[0096] The rosé liqueur has an ethanol concentration of 35% to 45% by volume. In this example, the amount of dried tangerine peel is increased to 70 grams to obtain a richer citrus flavor. The amount of dried tangerine peel is reduced to 5 grams as an auxiliary flavoring.

[0097] In this embodiment, the substrate treatment is as follows: Wash 300 grams of red beans and 240 grams of white kidney beans separately, and soak them in a refrigerator at 0 to 4 degrees Celsius for 12 hours.

[0098] The steps of peeling, boiling, grinding, and sieving are the same as in Example 1. In this example, the sieve mesh size is 90 mesh.

[0099] In this embodiment, the flavor pretreatment is as follows: Preservative treatment with candied tangerine peel and honey: Finely chop 70g of candied tangerine peel (1-2mm) and 5g of candied tangerine peel (similarly chopped). Mix them together, add 3g of rose liqueur and 5g of honey, stir well, seal, and refrigerate at 0-4°C for 2.5 hours. Due to the large amount of tangerine peel used, the preservation time should be appropriately extended to ensure a full reaction.

[0100] Preparation of licorice and osmanthus compound water: Take 2 grams of licorice, add 80 grams of water, and boil down to 40 grams. After turning off the heat, add 0.5 grams of dried osmanthus flowers, let it steep using the residual heat until it cools naturally, and then filter for later use.

[0101] In this embodiment, the stir-frying process is as follows: The stir-frying process is basically the same as in Example 1, except for the following parameters: Phase 1: Maintain the pot temperature between 130°C and 140°C. Since the amount of trehalose used in this embodiment is increased to 200 grams, the total amount of sweetener is relatively large, requiring it to be added in three batches. After each addition, stir-fry thoroughly until the sugar is completely dissolved and absorbed. The cooking time for Phase 1 is approximately 20 to 25 minutes.

[0102] Second stage: Add 15 grams of yam powder and 5 grams of Solomon's seal powder, and quickly stir-fry until well mixed. Pour in 200 grams of peanut oil in three batches, stirring after each addition until the oil is completely absorbed. Due to the increased amount of oil, the cooking time in the second stage will be extended accordingly, to approximately 15 to 20 minutes.

[0103] Third stage: Continue to stir-fry until the filling clumps together and no longer sticks to the spatula, then turn off the heat. After turning off the heat, wait 30 seconds to allow the temperature of the pan wall to drop below 80 degrees Celsius. Add the marinated dried tangerine peel pieces and stir for 2 minutes using the residual heat, ensuring that 70 grams of dried tangerine peel pieces are evenly distributed in the filling.

[0104] In this embodiment, the aging process is as follows: Spread the filling evenly on a tray and let it cool naturally to room temperature. Wrap it tightly with plastic wrap and place it in a refrigerator at 0 to 4 degrees Celsius to mature for 24 hours.

[0105] After maturation, remove the filling and let it come to room temperature before use.

[0106] Testing revealed that the retention rate of flavonoid active ingredients (calculated as naringin) in the filling prepared in this embodiment was greater than 90%, and the retention rate of volatile aroma components (calculated as limonene) was greater than 85%. This embodiment uses a larger amount of citrus red, resulting in a more prominent citrus flavor, while the amount of dried tangerine peel is smaller and does not affect the overall flavor. The increased oil content makes the filling more oily and smooth, suitable for making baked goods that require longer storage times.

[0107] Comparative Example This comparative example provides a tangerine peel filling prepared using a traditional boiling debittering process and a high-temperature stir-frying process throughout, for comparison with the embodiments of the present invention.

[0108] In this comparative example, the raw materials are prepared as follows: This comparative example uses the same raw material ratio as Example 1: Base legumes: 250g red beans, 250g white kidney beans.

[0109] Sweeteners: 150g trehalose, 150g maltitol.

[0110] Oil: 150 grams of peanut oil.

[0111] Core flavoring ingredients: 50g of candied orange peel pieces and 10g of candied tangerine peel pieces.

[0112] Flavor enhancers: 10g honey, 3g licorice, 1g dried osmanthus flowers. No rose liqueur added.

[0113] Food and medicine ingredients: 20 grams of yam powder and 10 grams of Solomon's seal powder.

[0114] In this comparative example, the substrate treatment is as follows: The base treatment method is the same as in Example 1: wash the red beans and white kidney beans separately, refrigerate and soak them at 0 to 4 degrees Celsius for 8 hours, remove the skins and cook until soft, grind and pass through an 80-mesh sieve to obtain compound bean paste for later use.

[0115] In this comparative example, the flavor pretreatment (traditional boiling to remove bitterness) is as follows: Place 50 grams of candied orange peel pieces and 10 grams of candied tangerine peel pieces into a stainless steel pot, add 500 grams of water, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Skim off any foam that rises to the surface during the simmering process.

[0116] After boiling, remove the dried tangerine peel and dried tangerine peel from the pot and rinse them three times with clean water to remove the bitter substances that were extracted during boiling. While this step can remove some of the bitterness, it also dissolves and removes the volatile aroma components and water-soluble active substances from the dried tangerine peel.

[0117] Drain the boiled and rinsed dried tangerine peel and dried orange peel, add 10 grams of honey to preserve them, and set aside.

[0118] Preparation of licorice and osmanthus compound water: Boil 3 grams of licorice with 100 grams of water, then simmer over low heat until reduced to 50 grams. Add 1 gram of dried osmanthus flowers and continue boiling for 5 minutes. Then turn off the heat and let it cool. In this step, the osmanthus flowers are boiled, resulting in a significant loss of their initial aroma. Filter and reserve the compound liquid for later use.

[0119] In this comparative example, the frying and shaping process (high-temperature frying throughout) is as follows: Pour the mixed bean paste into a non-stick frying pan and stir-fry over medium-low heat, keeping the pan temperature between 120°C and 140°C. Gradually add trehalose, maltitol, and the licorice and osmanthus compound water, stirring until the sugars are absorbed.

[0120] Add 20 grams of yam powder and 10 grams of Solomon's seal powder, and mix well. Drizzle in 150 grams of peanut oil in three batches, stirring constantly until the oil is absorbed.

[0121] Unlike traditional methods, this method involves adding the processed dried tangerine peel and tangerine peel fragments to the pot during the stir-frying process, and continuously stir-frying them with the bean paste for about 10 minutes. At this time, the pot temperature is still above 120 degrees Celsius, and the dried tangerine peel granules are in a high-temperature environment for an extended period.

[0122] Continue stirring until the filling clumps together and no longer sticks to the spatula, then turn off the heat. Remove from the pan immediately after turning off the heat; do not wait for it to cool down or use the residual heat for any special processing.

[0123] In this comparative example, the aging process is as follows: Spread the cooked filling evenly on a tray and let it cool naturally to room temperature. Wrap it in plastic wrap and place it in a refrigerator at 0 to 4 degrees Celsius to mature for 12 hours.

[0124] Upon testing, the filling prepared in this comparative ratio exhibited the following characteristics: The retention rate of the flavonoid active ingredients in Citrus reticulata peel, calculated as naringin, is approximately 35% to 40%, which is lower than the 90% or more in the embodiments of the present invention.

[0125] The retention rate of volatile aroma components of Citrus reticulata, calculated as limonene, is approximately 25% to 30%, which is lower than the 85% or more in the embodiments of the present invention.

[0126] Sensory evaluation showed that the filling had a distinct cooked fruit flavor, commonly known in the industry as "mixed flavor," with a weak citrus aroma characteristic of Huajuhong (a type of dried tangerine peel). A slight bitterness lingered after the first bite, requiring a large amount of sweetener to mask it. The Huajuhong granules were soft and mushy, lacking chewiness, and did not blend well with the smooth red bean paste base.

[0127] By comparing the comparative examples with the various embodiments of the present invention, it can be confirmed that: Traditional debittering processes use high-temperature boiling to remove bitter substances, but this process also dissolves and removes volatile aroma components and water-soluble active ingredients from the tangerine peel, resulting in a bland flavor and reduced efficacy. Furthermore, the tangerine peel pulp fibers become soft and mushy due to prolonged heating, losing their chewy texture.

[0128] In the traditional high-temperature roasting process, the tangerine peel is added during the roasting stage and kept at a temperature above 120 degrees Celsius for an extended period. This high temperature accelerates the loss of volatile aroma components and damages the molecular structure of heat-sensitive flavonoids. Furthermore, the initial aroma of osmanthus is significantly lost during boiling, affecting the flavor and quality of the licorice and osmanthus compound water.

[0129] In contrast, the ethanol-honey synergistic bitterness conversion mechanism and the residual heat feeding process adopted in the embodiments of the present invention effectively solve the above problems. The tangerine peel does not need to undergo high-temperature boiling; the bitter substances are converted through ethanol extraction and honey complexation rather than simple removal. Feeding at a lower temperature after heat removal avoids the damage of high temperatures to aroma and active ingredients, achieving dual protection of active ingredients and characteristic aroma.

[0130] To more clearly demonstrate the differences in technical effects between the various embodiments of the present invention and the comparative examples, the key process parameters and effect indicators of each embodiment and the comparative examples are summarized in the table below.

[0131]

[0132] The comparative data above show that the embodiments of the present invention are significantly superior to the comparative examples in terms of active ingredient retention rate, aroma component retention rate, taste of Huajuhong granules, and overall flavor characteristics. Example 1 uses a balanced ratio, resulting in a more balanced range of indicators; Example 2 increases the amount of tangerine peel, leading to a richer flavor profile; Example 3 increases the amount of Huajuhong, resulting in a more prominent citrus flavor. All embodiments achieve the dual technical objectives of bitterness transformation and activity preservation, verifying the feasibility and stability of the technical solution of the present invention.

[0133] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A method for preparing a compound tangerine peel filling with medicinal and edible properties, characterized in that, The method includes the following steps: Step 1: Mix the chopped tangerine peel and dried tangerine peel with rose liqueur and honey, and marinate them under sealed conditions. The bitter substances are transformed through the synergistic mechanism of the permeation extraction of ethanol in rose liqueur and the complexation masking effect of reducing sugar in honey, thus obtaining the pre-treated flavoring. Step 2: Prepare a compound bean paste from red beans and white kidney beans and stir-fry to dehydrate them. After stir-frying is completed and the heating source is turned off, wait for the pot temperature to drop naturally, add the pre-treated flavoring to the pot, and stir evenly using the residual heat of the pot.

2. The method for preparing a compound tangerine peel filling with medicinal and edible properties according to claim 1, characterized in that, In step one, the marinating temperature is 0 degrees Celsius to 4 degrees Celsius, and the marinating time is 2 hours to 4 hours; The rose liqueur has an ethanol volume concentration of 35% to 45%; The dried tangerine peel and dried orange peel need to be chopped into fine pieces of 1 to 2 millimeters before mixing to increase the contact area with the rose liqueur and honey.

3. The method for preparing a compound tangerine peel filling with medicinal and edible properties according to claim 1, characterized in that, In step two, after the frying is completed and the heating source is turned off, the waiting time for the pot body temperature to drop naturally is 30 to 60 seconds, so that the pot wall temperature drops from the peak temperature of 120 to 140 degrees Celsius during the frying process to below 80 degrees Celsius.

4. The method for preparing a compound tangerine peel filling with medicinal and edible properties according to claim 1, characterized in that, In step two, the stirring time using the residual heat of the pot is 1 to 2 minutes, so that the pre-treated flavoring is evenly distributed in the compound bean paste under the action of the residual heat of the pot.

5. The method for preparing a compound tangerine peel filling with medicinal and edible properties according to claim 1, characterized in that, In step two, the compound bean paste is made by mixing red beans and white kidney beans in a mass ratio of 1:0.8 to 1.2, cooking them until soft, grinding them, and sieving them with a mesh size of 80 to 100 to remove coarse fibers. The stir-frying and dehydration process includes a three-stage temperature-controlled process: the first stage of base flavor construction, the second stage of emulsification and moisturization, and the third stage of activity protection and aroma locking.

6. The method for preparing a compound tangerine peel filling with medicinal and edible properties according to claim 5, characterized in that, The first stage of base flavor construction involves stir-frying the compound bean paste over medium-low heat at a pot temperature of 120 to 140 degrees Celsius, adding sweeteners in batches and drizzling in licorice and osmanthus compound water until the sugar is completely absorbed. The second stage of emulsification and moisturization involves adding oil in several batches. After each batch is added, stir-fry until the oil is completely absorbed by the compound bean paste and the surface is shiny and smooth before adding the next batch of oil. The third stage of active protection and aroma locking involves turning off the heating source when the filling can clump together and does not stick to the spatula, waiting for the pot temperature to drop, adding the pre-treated flavoring, and using the residual heat to stir evenly.

7. The method for preparing a compound tangerine peel filling with medicinal and edible properties according to claim 1, characterized in that, The method also includes step three, preparation of licorice and osmanthus compound water: mix licorice with 80 to 120 parts by weight of water, boil, then simmer over low heat until the broth is concentrated to 40 to 60 parts by weight. After turning off the heat source, immediately add dried osmanthus flowers, let it steep with residual heat until it cools naturally, then filter to remove the residue and take the clear compound juice for later use. The licorice and osmanthus compound water is poured into the compound bean paste in several batches during the first stage of stir-frying.

8. The method for preparing a compound tangerine peel filling with medicinal and edible properties according to claim 1, characterized in that, The method also includes step four, adding medicinal and edible auxiliary materials in the second stage of stir-frying: the medicinal and edible auxiliary materials include 15 to 25 parts by weight of yam powder and 5 to 15 parts by weight of Solomon's seal powder or lily powder, which are added and quickly stirred evenly.

9. The method for preparing a compound tangerine peel filling with medicinal and edible properties according to claim 1, characterized in that, The method also includes step five, maturation treatment: After the filling is stir-fried and mixed evenly with pre-treated flavorings, it is spread evenly on a tray and allowed to cool naturally to room temperature. The filling is then tightly wrapped with food-grade plastic wrap and the air is removed. It is then placed in a refrigerator at 0 to 4 degrees Celsius and allowed to mature for 12 to 24 hours, so that the flavor molecules of wine, honey, orange and bean aromas can slowly blend and balance at low temperature.

10. A compound tangerine peel filling with medicinal and edible properties, applicable to the preparation method of the compound tangerine peel filling with medicinal and edible properties as described in any one of claims 1 to 9, characterized in that, The filling contains Citrus reticulata granules, which are pre-treated by sealing and marinating with rose liqueur and honey, and then mixed in with residual heat after the heat is turned off. The retention rate of Citrus reticulata flavonoid active ingredients, calculated as naringin, is greater than 90%, and the retention rate of Citrus reticulata volatile aroma components, calculated as limonene, is greater than 85%.

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