CN105053952A - Processing technology of dried tangerine peel extract without bitter taste - Google Patents
Processing technology of dried tangerine peel extract without bitter taste Download PDFInfo
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- CN105053952A CN105053952A CN201510547195.6A CN201510547195A CN105053952A CN 105053952 A CN105053952 A CN 105053952A CN 201510547195 A CN201510547195 A CN 201510547195A CN 105053952 A CN105053952 A CN 105053952A
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- 239000000284 extract Substances 0.000 title claims abstract description 67
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 51
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 241000675108 Citrus tangerina Species 0.000 title abstract description 6
- 239000011347 resin Substances 0.000 claims abstract description 66
- 229920005989 resin Polymers 0.000 claims abstract description 66
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 238000005119 centrifugation Methods 0.000 claims abstract description 8
- 238000000502 dialysis Methods 0.000 claims abstract description 8
- 238000010828 elution Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000001179 sorption measurement Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 37
- 239000003205 fragrance Substances 0.000 claims description 26
- 239000002250 absorbent Substances 0.000 claims description 21
- 230000002745 absorbent Effects 0.000 claims description 21
- 239000003480 eluent Substances 0.000 claims description 15
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 14
- 239000005977 Ethylene Substances 0.000 claims description 14
- 238000004587 chromatography analysis Methods 0.000 claims description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 108010001078 naringinase Proteins 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 239000003607 modifier Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000003960 organic solvent Substances 0.000 abstract description 3
- 238000003912 environmental pollution Methods 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 3
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000000746 purification Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000002585 base Substances 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 238000010898 silica gel chromatography Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000248349 Citrus limon Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 238000003916 acid precipitation Methods 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000037306 mature skin Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Compounds Of Unknown Constitution (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to processing technology of dried tangerine peel extract without bitter taste, and the processing technology includes the following steps: (1) extraction; (2) enzymatic hydrolysis; (3) filtration and centrifugation; (4) purification and dialysis; (5) macroporous adsorption resin elution; (6) vacuum concentration; (7) enzymatic hydrolysis to remove bitter taste. The processing technology has the following advantages: 1) compared with the traditional extraction method, enzymatic hydrolysis greatly improves the yield of the dried tangerine peel extract; and the obtained dried tangerine peel extract is free of bitter taste, good in taste and fresh and pleasant in aroma; 3) the processing technology is simple in operation and suitable for industrial production; 4) the processing technology does not use other organic solvents besides alcohol and does not cause environmental pollution so that the processing technology is environment friendly; and 5) the processing technology needs no special equipment, and is good in production safety.
Description
Technical field
The present invention relates to field of plant extraction, be specifically related to a kind of processing technology of the dried orange peel extracts without bitter taste.
Background technology
Dried orange peel is the dry mature skin of rutaceae orange and variety thereof.Dried orange peel has regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect, and dried orange peel has peculiar flavour because of it and excellent nutritive value is widely used in the flavouring of dish culinary art and the making raw material of flavouring.Its extract aurantiamarin has good biologically active, has lipid peroxidation inhibition and scavenging free radicals, anti-inflammatory, the effect such as antiviral, antibacterial.Can be used as native oxidant in the food industry, also can be used for cosmetic industry.The extracting method of tradition dried orange peel extracts has generally included solvent extraction, alkali extraction and acid precipitation, carbon dust absorption method, ion-exchange, ultrasonic extraction, microwave loss mechanisms etc., wherein the most frequently used method is take water as extractant, tangerine peel powder is obtained at a certain temperature through operations such as extracting, filter, be concentrated, dry, but there is the problems such as yield is low, mouthfeel is pained, fragrance is weak in the method, have impact on the utilization of dried orange peel extracts in end product.Therefore, study a kind of yield high, be not very necessary containing bitter taste, the processing technology of dried orange peel extracts that gives off a strong fragrance, and this technique should have, and technique is simple, strong operability, is applicable to suitability for industrialized production.
Summary of the invention
The object of the present invention is to provide the processing technology without bitter taste dried orange peel extracts that a kind of yield is high, give off a strong fragrance.
Object of the present invention is achieved through the following technical solutions: a kind of processing technology of the dried orange peel extracts without bitter taste, it comprises the steps:
(1) extract: be that solvent extracts with water by dried orange peel, obtain dried orange peel extract;
(2) enzymolysis: the 3.5%-3.8% enzyme adding Quality of Pericarpium in dried orange peel extract, hydrolysis temperature controls at 56 DEG C-60 DEG C, enzymolysis time controls within the scope of 40 ~ 50min, after enzymolysis completes, will be incubated 5 ~ 15min within the scope of solution warms to 75 ~ 85 DEG C;
Why adopt the method for enzymolysis be because: containing the material of the stripping of the active ingredients such as aurantiamarin in the block cell such as pectin, cellulose in the pericarp such as oranges and tangerines, lemon, the enzyme adopting some special such as pectase etc. can enzymolysis pectin, cellulose etc., the active ingredients such as aurantiamarin are dissolved out fully, thus significantly improve the recovery rate of dried orange peel extracts.
Hydrolysis temperature of the present invention controls at 56 DEG C-60 DEG C, not only can not the activity of destructive enzyme, and makes the activity of enzyme reach maximization, substantially increases enzymolysis efficiency, thus improves the yield of dried orange peel extracts.
In addition, the solution after enzymolysis easily filters, simple to operate, and organic solvent-free remains, environmental protection.
(3) filter centrifugation: the solution obtained in step (2) is filtered, then cool filtering the filtrate obtained, and cooled temperature controls within the scope of 15 ~ 25 DEG C, then by cooled solution left standstill 35 ~ 50min, the supernatant finally getting standing liquid carries out centrifugal, obtains centrifugate;
(4) dialysis purifying: the centrifugate obtained in step (3) enters and is filled with in the chromatographic column of macroporous absorbent resin, described macroporous absorbent resin is 3:1 ~ 8:1 with the ratio of the volume of centrifugate, flow control is at 0.5BV/h-3.0BV/h, collect dislysate, when there is bitter taste in the dislysate of macroporous adsorption resin chromatography column bottom, macroporous adsorption resin chromatography post upper end stops feed liquor.Through the absorption of macroporous absorbent resin, the impurity that a part is unnecessary can be removed, obtain relatively pure dislysate, in this dislysate, not contain the extract of bitter taste and the extract containing bitter taste containing part.
(5) parsing of macroporous absorbent resin: be that the alcohol of 20-60% carries out wash-out to macroporous absorbent resin by concentration, the volume of alcohol be the 1-3 of macroporous absorbent resin doubly, elution flow rate is 0.5BV/h-3BV/h, collects eluent; Containing required aroma substance, the required extract and the bitter substance that do not contain bitter taste in this eluent.
(6) Vacuum Concentration: the eluent in step (5) is carried out Vacuum Concentration, collects fragrance Ethylene recov, obtains Vacuum Concentration liquid simultaneously;
(7) enzymolysis goes hardship: merged by the Vacuum Concentration liquid in the dislysate in step (4) and step (6), add naringinase in the liquid that obtains and carry out enzymolysis merging again, remove bitter taste, merging also drying by removing the feed liquid obtained after bitter taste with the fragrance Ethylene recov in step (6) afterwards, namely to be given off a strong fragrance and without the dried orange peel extracts of bitter taste.
The dried orange peel extracts obtained through this method does not only have bitter taste, and mouthfeel is good, fragrance is pure and fresh pleasant.
The concrete steps of step (1) extraction process are, water is added in dried orange peel, the solid-liquid ratio of dried orange peel and water is 1:10 ~ 1:15 (g/ml), 58 ~ 70min is extracted at 75 ~ 78 DEG C, also thermostatic control lower the temperature afterwards at 56 DEG C-60 DEG C, the pH adding acid-base modifier adjustment system, to 4.0 ~ 5.0, obtains dried orange peel extract.The Extracting temperature of step of the present invention (1) extraction process controls under 75 ~ 78 DEG C of such moderate moistures, not only can allow the thorough maceration of dried orange peel, dried orange peel extracts is discharged thoroughly, prepare for improving enzymolysis efficiency, and the active ingredient of dried orange peel extracts can not be destroyed because temperature is too high.
Acid-base modifier of the present invention is the one in watery hydrochloric acid or dilute sulfuric acid.Described enzyme is the complex enzyme of pectase and/or cellulase and/or cellulase and pectase.
Described macroporous absorbent resin is the mixing of one or more in AB-8 type resin or D-101 type resin or X-5 type resin or D-1300 resin.
Compared to prior art, the invention has the advantages that: 1) the present invention is by enzymatic isolation method, makes to compare traditional extracting method, substantially increases the productive rate of dried orange peel extracts.2) dried orange peel extracts that obtains of the present invention without bitter taste, mouthfeel is good, fragrance is pure and fresh pleasant.3) technological operation of the present invention is simple, is applicable to suitability for industrialized production.4) the present invention is except employing this organic solvent of alcohol, does not use other organic solvent, does not cause environmental pollution, so the present invention also has the advantage of environmental protection.5) operating procedure of the present invention is good without the need to special installation, production security.
Detailed description of the invention
Below in conjunction with embodiment, content of the present invention is described in detail:
Embodiment one:
(1) extract: the water adding 1500ml in 100g dried orange peel, at 78 DEG C, extract 58min, also thermostatic control is at 60 DEG C in cooling afterwards, and the pH adding watery hydrochloric acid adjustment system, to 4.0, obtains dried orange peel extract;
(2) enzymolysis: the pectase adding 3.5g in dried orange peel extract, hydrolysis temperature is 56 DEG C, and enzymolysis time is 40min, after enzymolysis completes, solution warms to 85 DEG C is incubated 5min;
(3) filter centrifugation: the solution obtained in step (2) is filtered, then cool filtering the filtrate obtained, and cooled temperature is 25 DEG C, then by cooled solution left standstill 35min, the supernatant finally getting standing liquid carries out centrifugal, obtains centrifugate;
(4) dialysis purifying: the centrifugate obtained in step (3) enters in the chromatographic column being filled with AB-8 type resin, described AB-8 type resin is 8:1 with the ratio of the volume of centrifugate, flow control is at 0.5BV/h, collect dislysate, when there is obvious bitter taste in the dislysate of AB-8 type resin chromatography column bottom, AB-8 type resin chromatography post upper end stops feed liquor;
(5) parsing of macroporous absorbent resin: by concentration be 20% alcohol wash-out is carried out to AB-8 type resin, the volume of alcohol is 3 times of AB-8 type resin, and elution flow rate is 0.5BV/h, collect eluent;
(6) Vacuum Concentration: the eluent in step (5) is carried out Vacuum Concentration, collects fragrance Ethylene recov, obtains Vacuum Concentration liquid simultaneously;
(7) enzymolysis goes hardship: merged by the Vacuum Concentration liquid in the dislysate in step (4) and step (6), add naringinase in the liquid that obtains and carry out enzymolysis merging again, remove bitter taste, merging also drying by removing the feed liquid obtained after bitter taste with the fragrance Ethylene recov in step (6) afterwards, namely to be given off a strong fragrance and without the dried orange peel extracts of bitter taste.
Embodiment two:
(1) extract: the water adding 1200ml in 100g dried orange peel, at 76 DEG C, extract 60min, also thermostatic control is at 58 DEG C in cooling afterwards, and the pH adding dilute sulfuric acid adjustment system, to 4.5, obtains dried orange peel extract;
(2) enzymolysis: the pectase adding 3.6g in dried orange peel extract, hydrolysis temperature is 58 DEG C, and enzymolysis time is 45min, after enzymolysis completes, solution warms to 80 DEG C is incubated 10min;
(3) filter centrifugation: the solution obtained in step (2) is filtered, then cool filtering the filtrate obtained, and cooled temperature is 20 DEG C, then by cooled solution left standstill 40min, the supernatant finally getting standing liquid carries out centrifugal, obtains centrifugate;
(4) dialysis purifying: the centrifugate obtained in step (3) enters in the chromatographic column being filled with D-101 type resin, described D-101 type resin is 5:1 with the ratio of the volume of centrifugate, flow control is at 2.5BV/h, collect dislysate, when there is obvious bitter taste in the dislysate of D-101 type resin chromatography column bottom, D-101 type resin chromatography post upper end stops feed liquor;
(5) parsing of macroporous absorbent resin: by concentration be 50% alcohol wash-out is carried out to D-101 type resin, the volume of alcohol is 2 times of D-101 type resin, and elution flow rate is 2.5BV/h, collect eluent;
(6) Vacuum Concentration: the eluent in step (5) is carried out Vacuum Concentration, collects fragrance Ethylene recov, obtains Vacuum Concentration liquid simultaneously;
(7) enzymolysis goes hardship: merged by the Vacuum Concentration liquid in the dislysate in step (4) and step (6), add naringinase in the liquid that obtains and carry out enzymolysis merging again, remove bitter taste, merging also drying by removing the feed liquid obtained after bitter taste with the fragrance Ethylene recov in step (6) afterwards, namely to be given off a strong fragrance and without the dried orange peel extracts of bitter taste.
Embodiment three:
(1) extract: the water adding 1300ml in 100g dried orange peel, at 77 DEG C, extract 65min, also thermostatic control is at 59 DEG C in cooling afterwards, and the pH adding watery hydrochloric acid adjustment system, to 4.5, obtains dried orange peel extract;
(2) enzymolysis: the pectase adding 3.7g in dried orange peel extract, hydrolysis temperature is 58 DEG C, and enzymolysis time is 43min, after enzymolysis completes, solution warms to 83 DEG C is incubated 12min;
(3) filter centrifugation: the solution obtained in step (2) is filtered, then cool filtering the filtrate obtained, and cooled temperature is 18 DEG C, then by cooled solution left standstill 45min, the supernatant finally getting standing liquid carries out centrifugal, obtains centrifugate;
(4) dialysis purifying: the centrifugate obtained in step (3) enters in the chromatographic column being filled with X-5 type resin, described X-5 type resin is 6:1 with the ratio of the volume of centrifugate, flow control is at 1.5BV/h, collect dislysate, when there is obvious bitter taste in the dislysate of X-5 type resin chromatography column bottom, X-5 type resin chromatography post upper end stops feed liquor;
(5) parsing of macroporous absorbent resin: by concentration be 45% alcohol wash-out is carried out to X-5 type resin, the volume of alcohol is 2.5 times of X-5 type resin, and elution flow rate is 1.5BV/h, collect eluent;
(6) Vacuum Concentration: the eluent in step (5) is carried out Vacuum Concentration, collects fragrance Ethylene recov, obtains Vacuum Concentration liquid simultaneously;
(7) enzymolysis goes hardship: merged by the Vacuum Concentration liquid in the dislysate in step (4) and step (6), add naringinase in the liquid that obtains and carry out enzymolysis merging again, remove bitter taste, merging also drying by removing the feed liquid obtained after bitter taste with the fragrance Ethylene recov in step (6) afterwards, namely to be given off a strong fragrance and without the dried orange peel extracts of bitter taste.
Embodiment four:
(1) extract: the water adding 1000ml in 100g dried orange peel, at 75 DEG C, extract 70min, also thermostatic control is at 56 DEG C in cooling afterwards, and the pH adding watery hydrochloric acid adjustment system, to 5.0, obtains dried orange peel extract;
(2) enzymolysis: the pectase adding 3.8g in dried orange peel extract, hydrolysis temperature is 60 DEG C, and enzymolysis time is 50min, after enzymolysis completes, solution warms to 75 DEG C is incubated 15min;
(3) filter centrifugation: the solution obtained in step (2) is filtered, then cool filtering the filtrate obtained, and cooled temperature is 15 DEG C, then by cooled solution left standstill 50min, the supernatant finally getting standing liquid carries out centrifugal, obtains centrifugate;
(4) dialysis purifying: the centrifugate obtained in step (3) enters in the chromatographic column being filled with D-1300 resin, described D-1300 resin is 3:1 with the ratio of the volume of centrifugate, flow control is at 3.0BV/h, collect dislysate, when there is obvious bitter taste in the dislysate of D-1300 resin chromatography column bottom, D-1300 resin chromatography post upper end stops feed liquor;
(5) parsing of macroporous absorbent resin: by concentration be 60% alcohol wash-out is carried out to D-1300 resin, the volume of alcohol is 1 times of D-1300 resin, and elution flow rate is 3BV/h, collect eluent;
(6) Vacuum Concentration: the eluent in step (5) is carried out Vacuum Concentration, collects fragrance Ethylene recov, obtains Vacuum Concentration liquid simultaneously;
(7) enzymolysis goes hardship: merged by the Vacuum Concentration liquid in the dislysate in step (4) and step (6), add naringinase in the liquid that obtains and carry out enzymolysis merging again, remove bitter taste, merging also drying by removing the feed liquid obtained after bitter taste with the fragrance Ethylene recov in step (6) afterwards, namely to be given off a strong fragrance and without the dried orange peel extracts of bitter taste.
Embodiment five:
(1) extract: the water adding 1000ml in 100g dried orange peel, at 75 DEG C, extract 70min, also thermostatic control is at 56 DEG C in cooling afterwards, and the pH adding watery hydrochloric acid adjustment system, to 5.0, obtains dried orange peel extract;
(2) enzymolysis: the cellulase adding 3.8g in dried orange peel extract, hydrolysis temperature is 60 DEG C, and enzymolysis time is 50min, after enzymolysis completes, solution warms to 75 DEG C is incubated 15min;
(3) filter centrifugation: the solution obtained in step (2) is filtered, then cool filtering the filtrate obtained, and cooled temperature is 15 DEG C, then by cooled solution left standstill 50min, the supernatant finally getting standing liquid carries out centrifugal, obtains centrifugate;
(4) dialysis purifying: the centrifugate obtained in step (3) enters in the chromatographic column being filled with D-1300 resin, described D-1300 resin is 3:1 with the ratio of the volume of centrifugate, flow control is at 3.0BV/h, collect dislysate, when there is obvious bitter taste in the dislysate of D-1300 resin chromatography column bottom, D-1300 resin chromatography post upper end stops feed liquor;
(5) parsing of macroporous absorbent resin: by concentration be 60% alcohol wash-out is carried out to D-1300 resin, the volume of alcohol is 1 times of D-1300 resin, and elution flow rate is 3BV/h, collect eluent;
(6) Vacuum Concentration: the eluent in step (5) is carried out Vacuum Concentration, collects fragrance Ethylene recov, obtains Vacuum Concentration liquid simultaneously;
(7) enzymolysis goes hardship: merged by the Vacuum Concentration liquid in the dislysate in step (4) and step (6), add naringinase in the liquid that obtains and carry out enzymolysis merging again, remove bitter taste, merging also drying by removing the feed liquid obtained after bitter taste with the fragrance Ethylene recov in step (6) afterwards, namely to be given off a strong fragrance and without the dried orange peel extracts of bitter taste.
When carrying out step (4), the present inventor removes except the bitter taste in dried orange peel extracts except adopting macroporous absorbent resin, also take the bitter taste that multiple method (as silica gel column chromatography, extraction) removes dried orange peel extracts, found that extraction almost can not remove bitter taste, and the effect of silica gel column chromatography is not good yet and be difficult to wash-out, therefore inventor attempts employing multiple macroporous absorbent resin and removes bitter taste, and test utilizing these polymeric adsorbents to adsorb the dislysate obtained, the result of test is as follows:
From table, result is known: the effect of AB-8 type macroporous absorbent resin absorption is best, bitter substance contained in the dislysate utilizing AB-8 type resin adsorption to obtain is minimum, the amount of naringinase added like this can be little, in addition, AB-8 type resin effectively can not only adsorb the bitter taste in dried orange peel extracts, and and the mouthfeel of the extract obtained fine.
Claims (5)
1. without a processing technology for the dried orange peel extracts of bitter taste, it is characterized in that: it comprises the steps:
(1) extract: be that solvent extracts with water by dried orange peel, obtain dried orange peel extract;
(2) enzymolysis: the enzyme adding Quality of Pericarpium 3.5%-3.8% in dried orange peel extract, hydrolysis temperature controls at 56-60 DEG C, enzymolysis time controls within the scope of 40 ~ 50min, after enzymolysis completes, will be incubated 5 ~ 15min within the scope of solution warms to 75 ~ 85 DEG C;
(3) filter centrifugation: the solution obtained in step (2) is filtered, then cool filtering the filtrate obtained, and cooled temperature controls within the scope of 15 ~ 25 DEG C, then by cooled solution left standstill 35 ~ 50min, the supernatant finally getting standing liquid carries out centrifugal, obtains centrifugate;
(4) dialysis purifying: the centrifugate obtained in step (3) enters and is filled with in the chromatographic column of macroporous absorbent resin, described macroporous absorbent resin is 3:1 ~ 8:1 with the ratio of the volume of centrifugate, flow control is at 0.5BV/h-3.0BV/h, collect dislysate, when there is bitter taste in the dislysate of macroporous adsorption resin chromatography column bottom, macroporous adsorption resin chromatography post upper end stops feed liquor;
(5) parsing of macroporous absorbent resin: be that the alcohol of 20-60% carries out wash-out to macroporous absorbent resin by concentration, the volume of alcohol be the 1-3 of macroporous absorbent resin doubly, elution flow rate is 0.5BV/h-3BV/h, collects eluent;
(6) Vacuum Concentration: the eluent in step (5) is carried out Vacuum Concentration, collects fragrance Ethylene recov, obtains Vacuum Concentration liquid simultaneously;
(7) enzymolysis goes hardship: merged by the Vacuum Concentration liquid in the dislysate in step (4) and step (6), add naringinase in the liquid that obtains and carry out enzymolysis merging again, remove bitter taste, merging also drying by removing the feed liquid obtained after bitter taste with the fragrance Ethylene recov in step (6) afterwards, namely to be given off a strong fragrance and without the dried orange peel extracts of bitter taste.
2. the processing technology of the dried orange peel extracts without bitter taste according to claim 1, it is characterized in that: the concrete steps of step (1) extraction process are, water is added in dried orange peel, the solid-liquid ratio of dried orange peel and water is 1:10 ~ 1:15 (g/ml), 58 ~ 70min is extracted at 75 ~ 78 DEG C, also thermostatic control is at 56 DEG C-60 DEG C in cooling afterwards, and the pH adding acid-base modifier adjustment system, to 4.0 ~ 5.0, obtains dried orange peel extract.
3. dried orange peel processing technology according to claim 2, is characterized in that: described acid-base modifier is the one in watery hydrochloric acid or dilute sulfuric acid.
4. the processing technology of the dried orange peel extracts without bitter taste according to claim 1, is characterized in that: described enzyme is the complex enzyme of pectase and/or cellulase and/or cellulase and pectase.
5. the processing technology of the dried orange peel extracts without bitter taste according to claim 1, is characterized in that: described macroporous absorbent resin is the mixing of one or more in AB-8 type resin or D-101 type resin or X-5 type resin or D-1300 type resin.
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| CN201510547195.6A CN105053952B (en) | 2015-08-31 | 2015-08-31 | A kind of processing technology of the dried orange peel extracts of no bitter taste |
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| CN201510547195.6A CN105053952B (en) | 2015-08-31 | 2015-08-31 | A kind of processing technology of the dried orange peel extracts of no bitter taste |
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| CN105053952A true CN105053952A (en) | 2015-11-18 |
| CN105053952B CN105053952B (en) | 2017-12-19 |
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| CN201510547195.6A Active CN105053952B (en) | 2015-08-31 | 2015-08-31 | A kind of processing technology of the dried orange peel extracts of no bitter taste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107435059A (en) * | 2016-05-28 | 2017-12-05 | 深圳市味奇生物科技有限公司 | Prepare method, prepared dried orange peel extracts and its application of dried orange peel extracts |
| CN109090327A (en) * | 2018-08-20 | 2018-12-28 | 广东佳宝集团有限公司 | A kind of method that biological enzyme formulation shortens preserved fruit dried orange peel production cycle and improvement mouthfeel |
| CN109511704A (en) * | 2018-11-23 | 2019-03-26 | 桂林莱茵生物科技股份有限公司 | A kind of preparation method and applications of the persimmon polyphenol of no bitter taste |
| CN111838358A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Production process of beauty-maintaining pericarpium citri reticulatae tea |
| CN113412870A (en) * | 2021-07-16 | 2021-09-21 | 江门市正平科技创业中心有限公司 | Composition containing dried orange peel extract microcapsule powder and preparation method thereof |
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| CN103013751A (en) * | 2012-12-07 | 2013-04-03 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
| CN103907716A (en) * | 2014-04-17 | 2014-07-09 | 大闽食品（漳州）有限公司 | Processing method for increasing aroma of green tea and scented tea concentrated solutions and reducing bitter taste |
| CN104352609A (en) * | 2014-10-16 | 2015-02-18 | 陕西天谷生物科技集团有限公司 | Preparation method of water-soluble immature bitter orange extract with bitterness removed |
| CN104558072A (en) * | 2014-10-31 | 2015-04-29 | 金华职业技术学院 | Method for extracting hesperidin in dried tangerine or orange peel by using enzymolysis approach |
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| CN103013751A (en) * | 2012-12-07 | 2013-04-03 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
| CN103907716A (en) * | 2014-04-17 | 2014-07-09 | 大闽食品（漳州）有限公司 | Processing method for increasing aroma of green tea and scented tea concentrated solutions and reducing bitter taste |
| CN104352609A (en) * | 2014-10-16 | 2015-02-18 | 陕西天谷生物科技集团有限公司 | Preparation method of water-soluble immature bitter orange extract with bitterness removed |
| CN104558072A (en) * | 2014-10-31 | 2015-04-29 | 金华职业技术学院 | Method for extracting hesperidin in dried tangerine or orange peel by using enzymolysis approach |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107435059A (en) * | 2016-05-28 | 2017-12-05 | 深圳市味奇生物科技有限公司 | Prepare method, prepared dried orange peel extracts and its application of dried orange peel extracts |
| CN109090327A (en) * | 2018-08-20 | 2018-12-28 | 广东佳宝集团有限公司 | A kind of method that biological enzyme formulation shortens preserved fruit dried orange peel production cycle and improvement mouthfeel |
| CN109090327B (en) * | 2018-08-20 | 2021-11-19 | 广东佳宝集团有限公司 | Method for shortening production cycle of preserved tangerine peels and improving taste by using biological enzyme preparation |
| CN109511704A (en) * | 2018-11-23 | 2019-03-26 | 桂林莱茵生物科技股份有限公司 | A kind of preparation method and applications of the persimmon polyphenol of no bitter taste |
| CN111838358A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Production process of beauty-maintaining pericarpium citri reticulatae tea |
| CN113412870A (en) * | 2021-07-16 | 2021-09-21 | 江门市正平科技创业中心有限公司 | Composition containing dried orange peel extract microcapsule powder and preparation method thereof |
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| CN105053952B (en) | 2017-12-19 |
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