CN105661508A - Processing method of orange peel instant powder - Google Patents
Processing method of orange peel instant powder Download PDFInfo
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- CN105661508A CN105661508A CN201610025404.5A CN201610025404A CN105661508A CN 105661508 A CN105661508 A CN 105661508A CN 201610025404 A CN201610025404 A CN 201610025404A CN 105661508 A CN105661508 A CN 105661508A
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- orange peel
- pericarpium citri
- citri reticulatae
- powder
- tumbling
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- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 9
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- 238000000034 method Methods 0.000 claims abstract description 15
- 238000001694 spray drying Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000005086 pumping Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 6
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
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- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
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- 239000008120 corn starch Substances 0.000 claims description 3
- 229940109262 curcumin Drugs 0.000 claims description 3
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- 239000004148 curcumin Substances 0.000 claims description 3
- 235000007336 cyanidin Nutrition 0.000 claims description 3
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 3
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- 239000000126 substance Substances 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract 3
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- 238000001816 cooling Methods 0.000 abstract 1
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- 238000012216 screening Methods 0.000 abstract 1
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- 241000207199 Citrus Species 0.000 description 5
- 241001672694 Citrus reticulata Species 0.000 description 5
- ZIKZPLSIAVHITA-UHFFFAOYSA-N Nomilinic acid Natural products CC(=O)OC(CC(O)=O)C1(C)C(C(C)(C)O)CC(=O)C(C23OC2C(=O)O2)(C)C1CCC3(C)C2C=1C=COC=1 ZIKZPLSIAVHITA-UHFFFAOYSA-N 0.000 description 5
- 235000020971 citrus fruits Nutrition 0.000 description 5
- KPDOJFFZKAUIOE-WNGDLQANSA-N nomilin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@H]2C(C)(C)OC(=O)C[C@@H]([C@]42C)OC(=O)C)C=COC=1 KPDOJFFZKAUIOE-WNGDLQANSA-N 0.000 description 5
- KPDOJFFZKAUIOE-HPFWCIFASA-N nomilin Natural products O=C(O[C@H]1[C@@]2(C)[C@@H](C(C)(C)OC(=O)C1)CC(=O)[C@]1(C)[C@@H]2CC[C@@]2(C)[C@H](c3cocc3)OC(=O)[C@@H]3O[C@@]123)C KPDOJFFZKAUIOE-HPFWCIFASA-N 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 229930019673 naringin Natural products 0.000 description 3
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 3
- 229940052490 naringin Drugs 0.000 description 3
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- 239000002699 waste material Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000002630 limonoids Chemical class 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019499 Citrus oil Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- GNNAZOFNKOMONV-MSGMIQHVSA-N Ichangin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@H]([C@]42[C@H](CC(=O)OC2)O)C(C)(O)C)C=COC=1 GNNAZOFNKOMONV-MSGMIQHVSA-N 0.000 description 1
- GNNAZOFNKOMONV-UHFFFAOYSA-N Ichangin Natural products C1OC(=O)CC(O)C11C(C(C)(O)C)CC(=O)C(C23OC2C(=O)O2)(C)C1CCC3(C)C2C=1C=COC=1 GNNAZOFNKOMONV-UHFFFAOYSA-N 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 241001597008 Nomeidae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000009963 fulling Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a processing method of orange peel instant powder. The processing method comprises the following steps of (1) sorting fresh orange peel, removing sundries, putting the sorted orange peel without the sundries into pure water, cleaning the orange peel, fishing out the thoroughly cleaned orange peel, draining surface moisture, putting the drained orange peel into a fresh keeping warehouse, and preserving the processed orange peel for at least 4 hours; (2) taking out the orange peel from the fresh keeping warehouse, sending the taken orange peel into a rolling and kneading machine, and performing rolling and kneading treatment so that the orange peel can achieve the effects of breathing massage in the rolling and kneading process and the activity of internal substances is improved; (3) sending the rolled and kneaded orange peel into a grinding machine, continuously grinding the orange peel for 2 hours, performing screening with a 200-mesh sieve, then sending orange peel powder into a reaction kettle, stirring the orange peel powder while injecting vapor so that the orange peel is uniformly heated, and performing heating and stirring for 5-8 minutes; and (4) taking out the heated orange peel powder, cooling the taken orange peel powder to room temperature, putting the cooled orange peel powder into a stainless steel container, adding warm water, diluting the cooled orange peel powder, performing continuous stirring for 15 minutes so as to obtain mixtures, then pumping the mixtures into a centrifugal spray drying tower, performing spray drying with the centrifugal spray drying tower, and collecting dried substances namely the orange peel instant powder.
Description
Technical field
The present invention relates to beverage technology field, the processing method being specifically related to a kind of Pericarpium Citri Reticulatae instant powder.
Background technology
Mandarin orange is the types of fruits of world wide production first, is also one of people's fruit of liking to eat, and nutritious. The traditional Chinese medical science thinks that Pericarpium Citri Reticulatae has promoting the circulation of QI expectorant, controls cough, effect waiting disease uncomfortable in chest. Except being dried with fraction and making Chinese medicine Pericarpium Citri Reticulatae or make Pericarpium Citri Reticulatae preserve, substantial amounts of Citrus pericarp is all taken as rubbish to bury process, not only causes waste, and contaminated environment. Existing mandarin orange converted products only make use of the pulp fraction of mandarin orange, and peel is all dropped. The nutritive value that the fact is citrus peel is poor unlike sarcocarp, and some aspect is even high than sarcocarp, and the content etc. such as Vc and trace element is all high than sarcocarp; And sugar content is low in peel, cellulosic and pectin content are high, have higher value, as can from Orange Peel pectin, citrus oils and the chemical substance such as acetone acid, carotenoid pigment.
At present, the citrus production of China is significantly high, is only second to Brazil and the U.S., the plantation of Jiangsu and Zhejiang Provinces, Yunnan-Guizhou, Sichuan, Guangdong and Guangxi Provinces and Fujian Dou Shi China mandarin orange economizes greatly, the comprehensive utilization being primary and secondary product with edible, storage, store and processing for a long time is formed without scale, and deep processing rate is less than 20%. It is not obtained by most of China Pericarpium Citri Reticulatae and goes out of use, cause very big waste, and bring problem of environmental pollution. If this resource is comprehensively utilized, will turn waste into wealth, be greatly improved the economic benefit of citrus industry.
Summary of the invention
The technical problem to be solved is in that the processing method providing a kind of Pericarpium Citri Reticulatae instant powder, and the method had both retained the fragrance of Pericarpium Citri Reticulatae, did not lose again the nutritional labeling of Pericarpium Citri Reticulatae.
The technical problem to be solved realizes by the following technical solutions:
A kind of processing method of Pericarpium Citri Reticulatae instant powder, step is as follows:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours;
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum every time, then vacuum pumping, so circulation 2-4 time so that Pericarpium Citri Reticulatae can reach to breathe the effect of massage in tumbling procedure, improves the activity of inner material;
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling; Mentioned component is added, it is possible to reduce the bitter taste of Pericarpium Citri Reticulatae so that it is mouthfeel is more preferably agreeable to the taste when tumbling;
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute;
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is Pericarpium Citri Reticulatae instant powder.
Time edible, take appropriate powder and directly take after mixing it with water with warm water, Mel, white sugar etc. can be added according to individual's taste and be seasoned; Long-term taking has good health-care effect. Can also be added directly in other food as finished product, such as fruit jelly, cookies, plant beverage, flavouring agent, various health instant powders etc., of many uses, with low cost.
The invention has the beneficial effects as follows: the effective ingredient that process of manufacture of the present invention can fully extract in Pericarpium Citri Reticulatae, make the active substance of Pericarpium Citri Reticulatae maximize the retention, be easy to again human body overall absorption, technique is advanced, reasonable, and quality controllable, product purpose is extensive.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of processing method of Pericarpium Citri Reticulatae instant powder, step is as follows:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 40 DEG C, first soak 36 minutes, then pull out after cleaning up and drain surface moisture to put into temperature be 7 DEG C, humidity be 80% fresh-keeping warehouse at least preserve more than 4 hours;
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 6 minutes after vacuum every time, then vacuum pumping, so circulation 3 times so that Pericarpium Citri Reticulatae can reach to breathe the effect of massage in tumbling procedure, improves the activity of inner material;
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling; Mentioned component is added, it is possible to reduce the bitter taste of Pericarpium Citri Reticulatae so that it is mouthfeel is more preferably agreeable to the taste when tumbling;
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-150 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute;
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 4 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is Pericarpium Citri Reticulatae instant powder.
The raw material of the present invention prepares with Pericarpium Citri Reticulatae for raw material, and the bitter substance in mandarin orange is mainly distributed in crust, spongy layer, grain and seed. Now have learned that the formation of bitterness mainly has two big compounds to cause. One compounds is flavonoids (Flavonoids), and its main bitter thing is naringin (Naringin), and bitter principle main in grapefruit fruit is naringin; Another kind of compound is limonoid (Limonoids), it is one group of triterpene system derivant, include 29 kinds of member's materials, wherein four kinds have strong bitterness, i.e. lemon alkali (Limonin), Yichang element (Ichangin), Nomilin (Nomilin) and Nomilin acid (NomilinAcid). In citrus juice, lemon alkali is most important bitterness source, and Nomilin takes second place, and Yichang element and Nomilin acid act on inconspicuous because its content is relatively low. Therefore, the elimination of Pericarpium Citri Reticulatae bitterness is the basis of the present invention, is also the success or failure key being related to production success or not.
Being generally adopted in the past, and by fulling, Pericarpium Citri Reticulatae was carried out de-bitterness process, and but there is problems in that the drift of rushing of short period, the bitterness of Pericarpium Citri Reticulatae is heavier, but color and luster is better, can keep bright orange colour; Along with the further lengthening of washing time, when about 2h, can reach de-bitter except puckery effect preferably, but the color and luster of Pericarpium Citri Reticulatae is had certain impact. After rinsing 2h, although substantially can ensure without bitterness, but its yellow substantially shoals, the color and luster of Orange Peel Jam is affected bigger. The present invention then adopts tumbling method that Pericarpium Citri Reticulatae carries out de-bitterness and processes, result shows: tumbling method can reach with rinsing de-hardship, except puckery effect, and the Pericarpium Citri Reticulatae goods after tumbling can keep salubrious Fructus Citri tangerinae fragrance and beautiful orange colour, process time can also be greatly shortened simultaneously.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described. Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention. Claimed scope is defined by appending claims and equivalent thereof.
Claims (1)
1. the processing method of a Pericarpium Citri Reticulatae instant powder, it is characterised in that step is as follows:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours;
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum, then vacuum pumping, so circulation 2-4 time every time;
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling;
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute;
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is Pericarpium Citri Reticulatae instant powder.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610025404.5A CN105661508A (en) | 2016-01-13 | 2016-01-13 | Processing method of orange peel instant powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610025404.5A CN105661508A (en) | 2016-01-13 | 2016-01-13 | Processing method of orange peel instant powder |
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| CN105661508A true CN105661508A (en) | 2016-06-15 |
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| CN201610025404.5A Withdrawn CN105661508A (en) | 2016-01-13 | 2016-01-13 | Processing method of orange peel instant powder |
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| Country | Link |
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| CN (1) | CN105661508A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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