CN106260416A - A kind of algae Fructus Citri tangerinae soft sweet and preparation method thereof - Google Patents
A kind of algae Fructus Citri tangerinae soft sweet and preparation method thereof Download PDFInfo
- Publication number
- CN106260416A CN106260416A CN201610646935.6A CN201610646935A CN106260416A CN 106260416 A CN106260416 A CN 106260416A CN 201610646935 A CN201610646935 A CN 201610646935A CN 106260416 A CN106260416 A CN 106260416A
- Authority
- CN
- China
- Prior art keywords
- chlorella
- pericarpium citri
- citri reticulatae
- solution
- soft sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 56
- 241000195493 Cryptophyta Species 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims abstract description 88
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000003292 glue Substances 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 11
- 239000000243 solution Substances 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000679 carrageenan Substances 0.000 claims description 20
- 229920001525 carrageenan Polymers 0.000 claims description 20
- 229940113118 carrageenan Drugs 0.000 claims description 20
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 18
- 235000012054 meals Nutrition 0.000 claims description 16
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 15
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 15
- 235000010413 sodium alginate Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 13
- 235000010418 carrageenan Nutrition 0.000 claims description 13
- 238000005286 illumination Methods 0.000 claims description 13
- 239000000661 sodium alginate Substances 0.000 claims description 13
- 229940005550 sodium alginate Drugs 0.000 claims description 13
- 235000013619 trace mineral Nutrition 0.000 claims description 13
- 239000011573 trace mineral Substances 0.000 claims description 13
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 13
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 238000011282 treatment Methods 0.000 claims description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 9
- 229920002581 Glucomannan Polymers 0.000 claims description 9
- 229920002752 Konjac Polymers 0.000 claims description 9
- 239000001110 calcium chloride Substances 0.000 claims description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 9
- 229940046240 glucomannan Drugs 0.000 claims description 9
- 239000000252 konjac Substances 0.000 claims description 9
- 235000010485 konjac Nutrition 0.000 claims description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims description 6
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 6
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 6
- 229910052564 epsomite Inorganic materials 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 229910021380 Manganese Chloride Inorganic materials 0.000 claims description 4
- GLFNIEUTAYBVOC-UHFFFAOYSA-L Manganese chloride Chemical compound Cl[Mn]Cl GLFNIEUTAYBVOC-UHFFFAOYSA-L 0.000 claims description 4
- 229910004619 Na2MoO4 Inorganic materials 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 229960002413 ferric citrate Drugs 0.000 claims description 4
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 claims description 4
- 239000011565 manganese chloride Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 239000011684 sodium molybdate Substances 0.000 claims description 4
- TVXXNOYZHKPKGW-UHFFFAOYSA-N sodium molybdate (anhydrous) Chemical compound [Na+].[Na+].[O-][Mo]([O-])(=O)=O TVXXNOYZHKPKGW-UHFFFAOYSA-N 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 4
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 4
- 239000011686 zinc sulphate Substances 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 210000003298 dental enamel Anatomy 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005485 electric heating Methods 0.000 claims description 3
- 229920006335 epoxy glue Polymers 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 229920000137 polyphosphoric acid Polymers 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- 239000011324 bead Substances 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 239000002609 medium Substances 0.000 description 15
- 244000247812 Amorphophallus rivieri Species 0.000 description 8
- 241000195474 Sargassum Species 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 230000002159 abnormal effect Effects 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000003094 microcapsule Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000005846 sugar alcohols Chemical class 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 239000002028 Biomass Substances 0.000 description 3
- 241000207199 Citrus Species 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 3
- 229910052927 chalcanthite Inorganic materials 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000009210 therapy by ultrasound Methods 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 241000195628 Chlorophyta Species 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000001413 cellular effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000010353 genetic engineering Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000005461 lubrication Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000008279 sol Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000196319 Chlorophyceae Species 0.000 description 1
- 235000019499 Citrus oil Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 244000144987 brood Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/12—Unicellular algae; Culture media therefor
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Cell Biology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Molecular Biology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a kind of algae Fructus Citri tangerinae soft sweet, its preparation method includes step: prepares chlorella and sticks with paste, prepares chlorella glueballs, preparation algae Fructus Citri tangerinae soft sweet；The present invention is with Pericarpium Citri Reticulatae as raw material, while making full use of leftover bits and pieces, has again the highest nutritive value；Using chlorella as the bag heart of glueballs, raw material is easy to get low cost, safety non-toxic, and belongs to low in calories, low fat, high protein, many physiologically functional foods；The present invention is respectively by glueballs and soft sweet base different cultivars and the proportioning of ratio glue, and on the addition opportunity of glueballs, the steaming and decocting under high pressure of Pericarpium Citri Reticulatae combines the means such as high pressure homogenize process, the stable system of soft sweet can be kept, fine and smooth uniform, transparent gel, there is complete form, without floccule；The present invention provides a new thinking from the angle of chlorella with Pericarpium Citri Reticulatae comprehensive utilization.
Description
(1) technical field
Algae Fructus Citri tangerinae high-fine sugar-free function soft sweet that the present invention relates to a kind of chlorella bag heart and preparation method thereof.
(2) background technology
Chlorella (Chlorella spp) is a class general natural disposition monoplast green alga, belongs to Chlorophyta (Chlorphyta), green
Algae guiding principle (Chlorophyceae), Chlorella (Chlorella).From 1890, first Dutch biologist Beijerinck existed
Since being successfully separated out chlorella on agar plate, the mankind have had the history in century more than one to its research.Chlorella contains
There is abundant bioactive substance, as higher in the protein content of chlorella cells (55%～67%), and containing saccharide (14%
～18%), lipid (5%～10%), chlorophyll and multivitamin such as VB1、VB2、VB6、VB12、VK、VE, nicotinic acid, folic acid, gallbladder
Alkali, pantothenic acid, biotin, inositol etc., trace element has K, Na, Ca, P, Mg, Fe etc., has antitumor, antibacterial and antiviral, anti-
The several functions such as radiation, removing toxic substances protect the liver and reduce blood pressure, blood glucose, have become the research heat of the industries such as food, medicine, health care
Point.
Chlorella distribution is wide, and Biomass is big, and growth and breeding speed is fast, can not only utilize auto-trophy, moreover it is possible to carry out heterotrophism
High Density Cultivation.Heterotrophic culture can not be affected by illumination and temperature, and unit volume harvest yield is up to 10 times of autotrophy algae, and this is
Industrialization large-scale production and extensively application provide possibility.And China's marine microalgae aboundresources, in recent years, with landing
The exhaustion of ground resource, abundant marine microalgae resource has become focus of concern.Many microalgae have important economic worth,
It is the original and highly important ocean of a class and living aquatic resources.For a long time, people be only using microalgae as fish,
The living bait that shrimp, shellfish larvae or adult are direct or indirect.Along with the application of modern biotechnology, carrying of isolation identification means
Height, the fast development of genetic engineering, genetic engineering etc., the mankind research and development of marine microalgae are had been enter into one brand-new time
Phase.Chlorella growth reproduction speed is fast, is uniquely can be at the biology of 20h growth by 4 times in animals and plants on the earth.Containing raw in chlorella
Long factor CGF, is also chlorella extract, is cell active substance, including aminoacid, nucleic acid, polysaccharide, polypeptide, protein, enzyme, dimension
Raw element, mineral, be referred to as " class hormone ".CGF has a different physiological roles: can activated lymphocyte, enhancing human body immunity
Ability；Reduce blood pressure, blood glucose；Activating human body cells, makes upgrowth and development of children accelerate, the invasion of opposing exotic diseases；Promote people
Body wounded tissue is repaired, and the people of the poisoning such as Organic substance, heavy metal can rehabilitation rapidly after taking；To gastric ulcer, hypertension and painstaking effort
The diseases such as pipe also have certain effect.It is contemplated that CGF is before food, beverage, health product, medicine and other fields have wide application
Scape.
Mandarin orange (Citrus reticulate Blanco) is the types of fruits of world wide production first, is also that people like to eat
One of fruit, 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 little portion
Dividing to be dried and make Chinese medicine Pericarpium Citri Reticulatae or make outside Pericarpium Citri Reticulatae preserve, substantial amounts of Citrus pericarp is all taken as rubbish to bury process, not only
Cause waste, and pollute environment.Existing mandarin orange converted products only make use of the pulp fraction of mandarin orange, and peel is all dropped
?.The fact is that the nutritive value of citrus peel is poor unlike sarcocarp, and some aspect is even high than sarcocarp, such as Vc and trace element
Content etc. are all high than sarcocarp；And sugar content is low in peel, cellulosic and pectin content are high, have higher value,
As can be from Orange Peel pectin, citrus oils and the chemical substance such as acetone acid, carotenoid pigment.
Soft sweet, as a kind of leisure food, is the big type of in confection, and it is mainly characterized by containing different types of glue
Body, makes sugar body have gelling property, is that a kind of moisture is the highest, soft, flexible and the confection of toughness, therefore is also called gel
Confection.Nearly 70,000,000,000 yuan of domestic candy market scale, the soft sweet sales volume as segmentation category accounts for overall confection scale about 25%,
Average growth rate per annum 8%, has the wide market space.Although soft sweet is liked by consumer deeply, but main commercially available soft sweet (QQ
Sugar, chewing gum) be generally only capable of meeting people suit one's taste, the external need of mouthfeel, function is the most single, also results in and gets fat and dental caries
Tooth.Therefore, there is potential demand in the soft sweet of more nutrient health.With sugar alcohol, water soluble dietary fiber, (sugar alcohol can be as diabetes
The sweeting agent of people, supplementary and auxiliary therapeutical agent；In Pericarpium Citri Reticulatae, pectin is a kind of food component with health care, permissible
Supplement the water soluble dietary fiber of needed by human body, can imbibition keep moisture in intestinal, increase faecal volume and stimulate intestinal
Wriggling in road, accelerates stool, play the effect of loosening bowel to relieve constipation and Constipation) replace white sugar, maltose syrup as master
Material, having multiple bioactive chlorella is the bag heart, it is thus achieved that have functional sugar-free soft sweet.This soft sweet is different from market
Common soft sweet, the healthy intestinal becoming brand-new is healthy, reduce three-hypers, the functional soft sweet of skin maintenance.
How to utilize the algae resource of fast-growth and existing Pericarpium Citri Reticulatae development of resources functional soft sweet, be allowed to former in saving
While material, having again the highest nutritive value is a new problem.
(3) summary of the invention
It is an object of the invention to provide a kind of color clear, soft lubrication, taste alcohol and, high resiliency, mouthfeel uniqueness simultaneously
Algae Fructus Citri tangerinae high-fine sugar-free functional soft sweet again with very high nutritive value and preparation method thereof.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of algae Fructus Citri tangerinae soft sweet, its preparation method is:
(1) prepare chlorella to stick with paste
Chlorella concentrated solution is carried out broken wall treatment, adds cycloheptaamylose, through ultrasonic Treatment at 30～50 DEG C
(20～40KHz, 10～30min), prepare chlorella and stick with paste, standby；
In step (1), the chlorella concentration in described chlorella concentrated solution is 2～4g/100mL；
The mass ratio of contained chlorella is 1:1～4 to described cycloheptaamylose with chlorella concentrated solution；
Described broken wall treatment uses low-temperature ultrahigh-pressure continuous flow cell to crush instrument, and operating pressure is 150～200Mpa, temperature
Be 4～6 DEG C, the time be 8～24min；
(2) chlorella glueballs is prepared
Step (1) gained chlorella is stuck with paste and adds in the sodium alginate mixed aqueous solution with carrageenan, obtain mixed system,
Under stirring condition, gained mixed system is added drop-wise to be cooled to the most in advance the CaCl of 8wt%～12wt% of 1～5 DEG C2In solution, drip
At 1～5 DEG C, stand 80～120min after complete, form chlorella glueballs, collect gained chlorella glueballs, be washed with deionized
The most standby；
In step (2), described chlorella stick with paste and the mass ratio of sodium alginate and the mixed aqueous solution of carrageenan be 1:2～
4；
Described sodium alginate is with the mixed aqueous solution of carrageenan, and the concentration of sodium alginate is 2wt%～2.8wt%, card
The concentration drawing glue is 1.2wt%～2.4wt%；Described carrageenan is kappa-carrageenan and ι-carrageenan mass ratio 1.5～2.5:1
Mixture.
Described mixed system and CaCl2The mass ratio of solution is 1:50～100；
(3) algae Fructus Citri tangerinae soft sweet is prepared
(3-a) orange meal is mixed by feed liquid mass ratio 1:10～25 with water, stirring to pulp, then 115～125 DEG C,
Under 1.5～2.5MPa process 3～6min, then homogenizing in high pressure homogenizer, homogenization pressure 8～12MPa, the time 8～
16min, obtains Orange Peel Jam, standby；
(3-b) Konjac glucomannan is mixed homogeneously with xanthan gum 1:1.5 in mass ratio～3.0, obtain epoxy glue, gained is mixed
Glue is added to the water by feed liquid mass ratio 1:60～100, after the speed with 600～1000rpm/min stirs 8～12min, then places
Soak 2.5～5h (should frequently be stirred in immersion process, making whole system is colloidal sol shape), obtain glue, standby；
(3-c) maltose alcohol, xylitol, sodium citrate are dissolved in the water, add and be warming up under Mel, stirring condition
105～115 DEG C, when solid content reaches 80wt%～84wt%, obtain syrup；Again by step (3-a) ready Pericarpium Citri Reticulatae
Beans, step (3-b) ready glue add in gained syrup, continue at stirring at 105～115 DEG C and boil, when solid content contains
When amount reaches 78wt%～80wt%, it is cooled to 82～86 DEG C, obtains soft sweet serosity；
In step (3-c), described sodium citrate and maltose alcohol, xylitol, Mel, the mass ratio of water be 1:140～
160:50～70:8～12:140～160；Described syrup is 1:0.7～0.9:0.3～0.5 with Orange Peel Jam, the mass ratio of glue；
(3-d) step (3-c) gained soft sweet serosity is poured in the mould with fruit-shaped, when temperature natural cooling
During to 45～50 DEG C, each mould adds the chlorella glueballs that 3～7 steps (2) prepare, continues to naturally cool to room temperature
(20～25 DEG C) molding；The confection of preparation molding is placed in electric heating constant-temperature blowing drying box, is dried to water at 35～45 DEG C
Dividing content is 18wt%～20wt%, and packaging gets product.
In the present invention, described chlorella concentrated solution is prepared as follows obtaining:
Being 28 DEG C in temperature, periodicity of illumination is 14h/d, and intensity of illumination is 65 μm ol m-2·s-1Under the conditions of, city is discussed face to face
Available from chlorella first carry out cultivating 10 days with BG11 solid medium, then from BG11 solid medium, picking one ring is little
Ball algae accesses BG11 fluid medium, is 33 DEG C in temperature, and intensity of illumination is for for 65 μm ol m-2·s-1, periodicity of illumination is
14h/d, rotating speed is to carry out cultivating under the conditions of 150rpm/min 12 days, the most by centrifugation, cleans, abandoning supernatant, obtains described
Chlorella concentrated solution；Chlorella concentration in gained chlorella concentrated solution is 2～4g/100mL.
Described BG11 solid medium, BG11 fluid medium are culture medium commonly used in the art；
The formula of described BG11 solid medium is: in every 1000mL distilled water, containing 1.5g NaNO3, 0.04g
K2HPO4, 0.075g MgSO4·7H2O, 0.036g CaCl2·7H2O, 0.02g Na2CO3, 0.006g citric acid, 0.006g lemon
Lemon acid ferrum, 1mL trace element solution, 20.0g agar, original ph 7.0.
The formula of described BG11 fluid medium is: in every 1000mL distilled water, containing 1.5g NaNO3, 0.04g
K2HPO4, 0.075g MgSO4·7H2O, 0.036g CaCl2·7H2O, 0.02g Na2CO3, 0.006g citric acid, 0.006g lemon
Lemon acid ferrum, 1mL trace element solution, original ph 7.0.
In described BG11 solid medium, BG11 fluid medium, consisting of of described trace element solution: every
In 1000mL trace element solution, containing 2.86g H3BO4, 1.81g MnCl2·4H2O, 0.222g ZnSO4, 0.39g
Na2MoO4, 0.079g CuSO4·5H2O, 49.4g Co (NO3)2·6H2O, solvent is distilled water.
In the present invention, described orange meal is prepared as follows obtaining:
(1) the selecting and clean of Pericarpium Citri Reticulatae, dry Pericarpium Citri Reticulatae rehydration
Select outward appearance good, without the Pericarpium Citri Reticulatae gone rotten, use clear water washes clean；Fresh orange peel need not rehydration, can directly use；Dry Fructus Citri tangerinae
Skin soaks rehydration 1h, and when its swollen soft, water content is 50%～70%, i.e. rehydration is complete；
(2) grain, shredding are gone
By Pericarpium Citri Reticulatae first with the polyphosphoric acids sodium solution bubble 1h of mass concentration 0.01%, rinse 10min with clear water, then by Pericarpium Citri Reticulatae
It is soaked in 2h in the saline solution of mass concentration 1.0%, rinses 10min with clear water, afterwards Pericarpium Citri Reticulatae is switched to 1.5mm slice；
(3) soften and take off hardship
Preparation 0.1wt%Na2CO3Solution, soaks Pericarpium Citri Reticulatae slice and carries out sofening treatment, and temperature controls at 90～100 DEG C, leaching
Bubble time 5min, then the Pericarpium Citri Reticulatae 2h of sofening treatment is soaked with the saline solution of 1.0wt%, then rinse 10min with clear water；
(4) it is dried, pulverizes, sieves
Being deployed in enamel tray by Pericarpium Citri Reticulatae bar, put in hot air drier after 80 DEG C of dry 2h, temperature is adjusted to 50 DEG C and is dried
1d, after pulverizer is pulverized, 60 mesh mesh screens sieve to obtain orange meal, save backup in exsiccator.
Compared with prior art, the advantage of the present invention is embodied in:
(1) present invention is with Pericarpium Citri Reticulatae as raw material, utilizes Pericarpium Citri Reticulatae itself to have abundant pectin, quintessence oil and natural function pigment,
Without adding essence and pigment, prepared algae Fructus Citri tangerinae high-fine sugar-free function soft sweet has tempting color and luster, the delicate fragrance of Pericarpium Citri Reticulatae, and sour-sweet
Suitable mouthfeel, while making full use of leftover bits and pieces, has again the highest nutritive value.
(2) using chlorella as the primary raw material of glueballs, raw material is easy to get low cost, safety non-toxic, and belongs to low in calories, low fat
Fat, high protein, many physiologically functional foods.Utilize high protein and natural pigment that chlorella itself has, it is not necessary to add artificial fragrant
Essence and pigment, prepared glueballs has natural green, intersperses in flavous Pericarpium Citri Reticulatae soft sweet, in bright gay color and taste is only
Spy, is of high nutritive value.
(3) in commercially available soft sweet, all dispensings are all soluble in the aqueous phase, the easy stable homogeneous of system.Owing to adding in soft sweet of the present invention
Orange meal and chlorella glueballs, as dispersate insoluble in disperse medium, system has unstability, there is glueballs molten
The problem such as solution, the disengaging of the bag heart, solid phase stratified liquid, precipitation.For making glueballs stable, Pericarpium Citri Reticulatae fully merges with aqueous phase, improves this and is
The stability of system, prevents layering and precipitating, and the present invention is respectively by glueballs and soft sweet base different cultivars and the proportioning of ratio glue, glueballs
Addition opportunity, the steaming and decocting under high pressure of Pericarpium Citri Reticulatae combines the means such as high pressure homogenize process, can keep the stable system of soft sweet, fine and smooth all
Even, transparent gel, there is complete form, without floccule.
(4) from the angle of chlorella with Pericarpium Citri Reticulatae comprehensive utilization, the new way that one aspect of the present invention exploitation chlorella utilizes, separately
On the one hand go out of use for improving Pericarpium Citri Reticulatae not to be obtained by China's major part, cause the biggest waste, and bring environment dirty
The present situation of dye problem provides a new thinking.
(4) detailed description of the invention
Below by specific embodiment, technical scheme is further described, but protection scope of the present invention
It is not limited to this.
Except chlorella, orange meal in the embodiment of the present invention, other source chemicals is commercially available, can pass through conventional commercial approach
Obtain.
Embodiment 1: algae Fructus Citri tangerinae high-fine sugar-free function soft sweet processing technology
1.1 Pericarpium Citri Reticulatae pre-treatments
1.1.1 the selecting and clean of Pericarpium Citri Reticulatae, dry Pericarpium Citri Reticulatae rehydration
Select outward appearance good, without the Pericarpium Citri Reticulatae gone rotten, use clear water washes clean, remove silt, impurity and residual pesticide etc..Fresh
Pericarpium Citri Reticulatae need not rehydration, can directly use；Dry Pericarpium Citri Reticulatae soaks rehydration 1h, and when its swollen soft, water content is 50%～70%, i.e. rehydration is complete
Finish.
1.1.2 grain, shredding are gone
By Pericarpium Citri Reticulatae first with the polyphosphoric acids sodium solution bubble 1h of mass concentration 0.01%, rinse 10min with clear water, then by Pericarpium Citri Reticulatae
It is soaked in 2h in the saline solution of mass concentration 1.0%, rinses 10min with clear water, afterwards Pericarpium Citri Reticulatae is switched to 1.5mm slice.
1.1.3 soften and de-hardship
Preparation 0.1wt%Na2CO3Solution, soaks Pericarpium Citri Reticulatae slice and carries out sofening treatment, and temperature controls at 90～100 DEG C, leaching
Bubble time 5min, then the Pericarpium Citri Reticulatae 2h of sofening treatment is soaked with the saline solution of 1.0wt%, then rinse 10min with clear water, can go
Except Pericarpium Citri Reticulatae bitterness.
1.1.4 it is dried, pulverizes, sieves
Being deployed in enamel tray by Pericarpium Citri Reticulatae bar, put in hot air drier after 80 DEG C of dry 2h, temperature is adjusted to 50 DEG C and is dried
1d.After pulverizer is pulverized, 60 mesh mesh screens sieve to obtain orange meal.Exsiccator saves backup.
The preparation of the 1.2 sandwich glueballs of chlorella
1.2.1 chlorella growth and preparation
Chlorella growth is culture medium commonly used in the art in BG11 culture medium, following two kinds of BG11 culture medium.
The formula of BG11 solid medium is: in every 1000mL distilled water, containing 1.5g NaNO3, 0.04g K2HPO4,
0.075g MgSO4·7H2O, 0.036g CaCl2·7H2O, 0.02g Na2CO3, 0.006g citric acid, 0.006g ferric citrate,
1ml trace element solution (consisting of of every 1000mL trace element solution: 2.86g H3BO4, 1.81g MnCl2·4H2O,
0.222g ZnSO4, 0.39g Na2MoO4, 0.079g CuSO4·5H2O, 49.4g Co (NO3)2·6H2O, solvent is distillation
Water), 20.0g agar, pH value 7.0, standby after pouring 6cm culture dish into.
The formula of BG11 fluid medium is: in every 1000mL distilled water, containing 1.5g NaNO3, 0.04g K2HPO4,
0.075g MgSO4·7H2O, 0.036g CaCl2·7H2O, 0.02g Na2CO3, 0.006g citric acid, 0.006g ferric citrate,
1ml trace element solution (consisting of of every 1000mL trace element solution: 2.86g H3BO4, 1.81g MnCl2·4H2O,
0.222g ZnSO4, 0.39g Na2MoO4, 0.079g CuSO4·5H2O, 49.4g Co (NO3)2·6H2O, solvent is distillation
Water), pH value 7.0.
The primary condition that chlorella is cultivated: be 28 DEG C in temperature, periodicity of illumination is 14h/d, and intensity of illumination is 65 μm ol
m-2·s-1Under the conditions of, first carry out cultivating 10 days with BG11 solid medium by chlorella, then choose from BG11 solid medium
Taking a ring chlorella and access BG11 fluid medium, be 33 DEG C in temperature, illumination is 65 μm ol m-2·s-1, periodicity of illumination is
14h/d, rotating speed is to carry out cultivating 12 days under the conditions of 150rpm/min, obtains being in the algae solution of fast growing period.Take the logarithm growth
The algae solution of phase, measures absorbance A under 667nm wavelength, calculates algae solution concentration (i.e. Biomass) according to the absorbance A recorded,
By formula below:
Absorbance (y) and the relation of concentration of algae (x): y=1.3506x-0.0007, x unit g/L.
Taking algae solution 10L, when absorbance is 0.8, now chlorella Biomass is 6g.Algae solution is centrifuged (9000rpm,
5min), supernatant is outwelled, and chlorella precipitate deionized water cleans 3 times, removes supernatant every time, obtain chlorella dense after being centrifuged
Contracting liquid 200mL, then uses low-temperature ultrahigh-pressure continuous flow cell to crush instrument, 5 DEG C, process 16min breaking cellular wall under 180Mpa pressure
After, standby.
1.2.2 chlorella fishy smell elimination process
At the cycloheptaamylose adding 2.0g in the chlorella concentrated solution 200mL (containing chlorella 6g) of broken wall treatment
(being made up by 3:1 with 2.0g cycloheptaamylose of 6g chlorella, cycloheptaamylose concentration is 1%), in temperature 50 in ultrasound wave
Under the conditions of DEG C, after ultrasonic Treatment 10min of 30KHz, prepare chlorella and stick with paste standby.
1.2.3 the preparation of chlorella glueballs
Chlorella is stuck with paste the mixed aqueous solution with sodium alginate with carrageenan (kappa-carrageenan: ι-carrageenan=2:1) and (contains sea
Sodium alginate 2.2wt%, containing carrageenan 1.8wt%) it is 1:3 mix homogeneously in mass ratio, obtain mixed liquor, draw above-mentioned with syringe
Mixed liquor (1mL), is slowly added dropwise to 10wt% the CaCl being cooled to 4 DEG C the most in advance at ullage 30cm2In solution (70mL), with
Time slowly stir with magnetic stirring apparatus so that it is be fully contacted Ca2+, being then placed in 4 DEG C of refrigerators can after cross-linked stable 90min
Form chlorella glueballs, discard CaCl2Solution, is washed with deionized 2～3 times, and it is standby that collection obtains chlorella glueballs.
1.3 algae Fructus Citri tangerinae high-fine sugar-free function soft sweet processing technology
Proportioning raw materials is as follows: sodium citrate is 1g, and Mel is 10g, and orange meal is 15g, and Konjac glucomannan is 0.5g, and xanthan gum is
1.2g, maltose alcohol is 150g, and xylitol is 60g, and the consumption of water is 600g.
1.3.1 making beating, homogenizing
In 15g orange meal, add 200g water, stirring to pulp in beater, then at 121 DEG C, locate under 20 atmospheric pressure
Reason 5min, then homogenizing in high pressure homogenizer, homogenization pressure 10MPa, after 10min, make fine and smooth uniform beans body.
1.3.2 glue is prepared
Weigh 0.5g Konjac glucomannan to mix homogeneously with 1.2g xanthan gum, the raw material mixed is put at a slow speed in 110g water, puts
Enter in homogeneous agitator (800rpm/min) after stirring 10min, then place immersion 3h, immersion process should be stirred frequently,
Make whole system in standby after colloidal sol shape in water.
1.3.3 prepare sugar alcohols syrup
Add in sugar boiler after weighing 150g maltose alcohol, 60g xylitol, 1g sodium citrate addition 150g water dissolution, then
Adding 10g Mel, agitating heating is warming up to about 110 DEG C and prepares syrup, when solid content reaches 82%, obtains syrup
269.5g；Orange Peel Jam 215g that glue 110g and step 1.3.1 step 1.3.2 produced again prepares is put in syrup,
Continue to stir at a temperature of 110 DEG C to boil, when solid content reaches 78%～80%, be cooled to about 85 DEG C.
1.3.4 cast
Syrup after allotment moves to, in cast bucket, be poured in the mould with fruit-shaped, when temperature naturally cools to
When 48 DEG C, each mould adds 5 chlorella glueballs prepared, continues to naturally cool to room temperature (20～25 DEG C) molding.
1.3.5 be dried and packaging
The confection of preparation molding is placed in electric heating constant-temperature blowing drying box, is dried at a temperature of 40 DEG C to product moisture and contains
Amount is 18%～20%, and packaging i.e. obtains finished product.
Embodiment 2: chlorella fishy smell elimination process condition optimizing
Owing to chlorella has certain fishy smell, need chlorella to be carried out except raw meat processes.Eliminating sargassum smell can use activated carbon to inhale
Attached, cycloheptaamylose embedding, soda acid chemistry eliminating sargassum smell, yeast fermentation method etc..Owing to activated carbon adsorption also can take off during eliminating sargassum smell
Color, causes chlorophyll to lose；Soda acid chemistry eliminating sargassum smell introduces soda acid and causes aftertreatment technology loaded down with trivial details；Yeast fermentation method is at eliminating sargassum smell simultaneously
Produce denseer fermented flavour；Consider, use cycloheptaamylose to combine the method being similar to microcapsule, while eliminating sargassum smell also
It is prepared for chlorella glueballs.
The technique changing 1.2.2, the step of 1.2 in the other the same as in Example 1, use cycloheptaamylose to combine similar microcapsule
Method removes raw meat.Chlorella concentrated solution 200mL after breaking cellular wall, is separately added into 0.25%, 0.5%, 0.75%, 1.0%, 1.25%, 1.5%
Cycloheptaamylose, in ultrasound wave under the conditions of temperature 50 C, by ultrasonic Treatment 10min of 30KHz.Then 1.2.3 is pressed
Technique carries out similar microcapsule to chlorella after embedding and prepares glueballs.
Sample is arranged according to fishy smell strength levels by selected 5 experienced subjective appreciation persons of tool by the characteristic specified
Sequence, with 9 points of system scorings, not liking very much is 1 point, and not liking is 2 points very much, and not liking is 3 points, and not liking is 4 points, generally
5 points, slightly liking is 6 points, likes being 7 points, and being delithted with is 8 points, enjoys a lot to be 9 points.Mark the highest, show sample fishy smell and
Abnormal flavour is the least.When cycloheptaamylose is used alone, the fishy smell of 6 proportionings is covered effect score value and is respectively 3.8 points, 4.6 points, and 6.2
Point, 7.2 points, 8.0 points, 8.2 points.When cycloheptaamylose addition reaches 1.25%, fishy smell is less, when increasing to 1.5%, and base
Originally there is no fishy smell and abnormal flavour.After embedding, chlorella carries out similar microcapsule method and prepares glueballs, and the fishy smell of 6 proportionings is covered effect and divided
Value is respectively 5.6 points, 6.2 points, 7.2 points, 8.4 points, 8.6 points, 8.8 points.Glueballs when cycloheptaamylose addition is 1.0%, base
Originally there is no fishy smell, when increasing to 1.5%, there is no fishy smell and abnormal flavour.Cross multipair follow-up in view of cycloheptaamylose addition
Glueballs preparation technology and quality have an impact, and the amount of being preferably added to is 1%.
Embodiment 3: the preparation method condition optimizing of chlorella glueballs
Change step 1.2.3, the other the same as in Example 1.According to the form below 1 uses different sodium alginates and carrageenan (κ-OK a karaoke club
Glue: ι-carrageenan) proportioning, make chlorella glueballs with the rubber powder solution that this proportioning is compounding, sensory evaluation is divided into full marks with 100,
With good closer to glueballs soft durometer, elasticity and chewability, stickiness is little, uniform texture, and transparency is good, without fishy smell and abnormal flavour,
Closer to full marks.
Table 1 kappa-carrageenan, ι-carrageenan, the proportioning (% represents concentration in the solution) shadow to chlorella glueballs of sodium alginate
Ring
According to experiment, three brood lac consumptions are respectively as follows: kappa-carrageenan 1.2%, ι-carrageenan 0.6%, sodium alginate
2.25%, i.e. kappa-carrageenan: ι-carrageenan=2:1, sodium alginate: during carrageenan=5:4, prepared glueballs soft durometer, bullet
The organoleptic indicators such as property, chewability are best.
Embodiment 4: algae Fructus Citri tangerinae high-fine sugar-free function soft sweet composition proportion optimization Test
Konjac glucomannan and the impact on soft sweet mouthfeel of the xanthan gum addition
When choosing the Konjac glucomannan proportioning with xanthan gum with consumption, need to consider in Pericarpium Citri Reticulatae containing higher pectin.Konjac glucomannan with
The consumption of xanthan gum is shown in Table 2, sodium citrate, Mel, Orange Peel Jam, sugar alcohol consumption with embodiment 1, processing step and other techniques
Condition is with embodiment 1, and product characteristics are as shown in table 2.
Table 2 Konjac glucomannan and the impact on soft sweet mouthfeel of the xanthan gum addition
Time from table 2 it is known that the consumption of Konjac glucomannan and xanthan gum is respectively 0.5g Yu 1.2g, the coagulability of soft sweet and
Elastic best, soft or hard is suitable.
The algae Fructus Citri tangerinae high-fine sugar-free function soft sweet that the present invention prepares carries out sense organ by the sensory evaluation scores standard shown in table 3 to be commented
Valency.
Table 3 algae Fructus Citri tangerinae high-fine sugar-free function soft sweet sense organ standards of grading
Seasoning optimization Test
First the usage amount determining Mel is 10g, carries out maltose alcohol, xylitol, sodium citrate, the formula of orange meal
Orthogonal test, in orange meal, the consumption of water is by orange meal: water=1:20 makees accommodation, processing step and other process conditions
With embodiment 1, the results are shown in Table 4,5.
Table 4 soft sweet formula factors water-glass
The orthogonal result of table 5 soft sweet formula and analysis
From experiment, designing soft sweet proportioning by table 4, the score in table 5, all more than 80 points, illustrates that table 4 designs soft
Sugar ratio range can accept.Wherein orange meal is maximum on the impact of soft sweet taste, next to that, citric acid, maltose alcohol, i.e. D >
B>C>A.The optimum proportion scheme of soft sweet is A2B3C2D3, i.e. the consumption of maltose alcohol is 150g, and xylitol is 60g, and citric acid is
1.0g, orange meal is 15g.The soft sweet of this proportioning, has the Fructus Citri tangerinae fragrance of uniqueness, color clear, soft lubrication, taste alcohol and, and
Add nutritive value and the health-care effect of soft sweet.
Claims (3)
1. an algae Fructus Citri tangerinae soft sweet, it is characterised in that be prepared as follows obtaining:
(1) prepare chlorella to stick with paste
Chlorella concentrated solution is carried out broken wall treatment, adds cycloheptaamylose, through 20～40KHz ultrasound wave at 30～50 DEG C
Process 10～30min, prepare chlorella and stick with paste, standby；
In step (1), the chlorella concentration in described chlorella concentrated solution is 2～4g/100mL；
The mass ratio of contained chlorella is 1:1～4 to described cycloheptaamylose with chlorella concentrated solution；
Described broken wall treatment uses low-temperature ultrahigh-pressure continuous flow cell to crush instrument, and operating pressure is 150～200Mpa, temperature is 4
～6 DEG C, the time be 8～24min；
(2) chlorella glueballs is prepared
Step (1) gained chlorella is stuck with paste and adds in the sodium alginate mixed aqueous solution with carrageenan, obtain mixed system, stirring
Under the conditions of, gained mixed system is added drop-wise to be cooled to the most in advance the CaCl of 8wt%～12wt% of 1～5 DEG C2In solution, after dripping off
At 1～5 DEG C, stand 80～120min, form chlorella glueballs, collect gained chlorella glueballs, be washed with deionized standby
With；
In step (2), it is 1:2～4 that described chlorella sticks with paste the mass ratio with sodium alginate with the mixed aqueous solution of carrageenan；
Described sodium alginate is with the mixed aqueous solution of carrageenan, and the concentration of sodium alginate is 2wt%～2.8wt%, carrageenan
Concentration be 1.2wt%～2.4wt%；What described carrageenan was kappa-carrageenan with ι-carrageenan mass ratio 1.5～2.5:1 is mixed
Compound.
Described mixed system and CaCl2The mass ratio of solution is 1:50～100；
(3) algae Fructus Citri tangerinae soft sweet is prepared
(3-a) orange meal is mixed by feed liquid mass ratio 1:10～25 with water, stirring to pulp, then 115～125 DEG C, 1.5～
Under 2.5MPa, process 3～6min, then homogenizing in high pressure homogenizer, homogenization pressure 8～12MPa, time 8～16min, obtain
Orange Peel Jam, standby；
(3-b) Konjac glucomannan is mixed homogeneously with xanthan gum 1:1.5 in mass ratio～3.0, obtain epoxy glue, gained epoxy glue is pressed
Feed liquid mass ratio 1:60～100 is added to the water, and after the speed with 600～1000rpm/min stirs 8～12min, then places immersion
2.5～5h, obtain glue, standby；
(3-c) maltose alcohol, xylitol, sodium citrate are dissolved in the water, add and be warming up to 105 under Mel, stirring condition
～115 DEG C, when solid content reaches 80wt%～84wt%, obtain syrup；Again by step (3-a) ready Orange Peel Jam,
Step (3-b) ready glue adds in gained syrup, continues at stirring at 105～115 DEG C and boils, when solid content reaches
During 78wt%～80wt%, it is cooled to 82～86 DEG C, obtains soft sweet serosity；
In step (3-c), described sodium citrate is 1:140～160:50 with maltose alcohol, xylitol, Mel, the mass ratio of water
～70:8～12:140～160；Described syrup is 1:0.7～0.9:0.3～0.5 with Orange Peel Jam, the mass ratio of glue；
(3-d) step (3-c) gained soft sweet serosity is poured in the mould with fruit-shaped, when temperature naturally cools to 45
～when 50 DEG C, each mould adds the chlorella glueballs that 3～7 steps (2) prepare, continue to naturally cool to room temperature
Type；The confection of preparation molding is placed in electric heating constant-temperature blowing drying box, is dried at 35～45 DEG C to moisture and is
18wt%～20wt%, packaging gets product.
2. algae Fructus Citri tangerinae soft sweet as claimed in claim 1, it is characterised in that described chlorella concentrated solution is prepared as follows
Arrive:
Being 28 DEG C in temperature, periodicity of illumination is 14h/d, and intensity of illumination is 65 μm ol m-2·s-1Under the conditions of, market is purchased and obtains
The chlorella obtained first carries out cultivating 10 days with BG11 solid medium, then picking one ring chlorella from BG11 solid medium
Accessing BG11 fluid medium, be 33 DEG C in temperature, intensity of illumination is for for 65 μm ol m-2·s-1, periodicity of illumination is 14h/d,
Rotating speed is to carry out cultivating under the conditions of 150rpm/min 12 days, the most by centrifugation, cleans, abandoning supernatant, obtains described bead
Algae concentrated solution；
Chlorella concentration in gained chlorella concentrated solution is 2～4g/100mL；
The formula of described BG11 solid medium is: in every 1000mL distilled water, containing 1.5g NaNO3, 0.04g K2HPO4,
0.075g MgSO4·7H2O, 0.036g CaCl2·7H2O, 0.02g Na2CO3, 0.006g citric acid, 0.006g ferric citrate,
1mL trace element solution, 20.0g agar, original ph 7.0；
The formula of described BG11 fluid medium is: in every 1000mL distilled water, containing 1.5g NaNO3, 0.04g K2HPO4,
0.075g MgSO4·7H2O, 0.036g CaCl2·7H2O, 0.02g Na2CO3, 0.006g citric acid, 0.006g ferric citrate,
1mL trace element solution, original ph 7.0；
In described BG11 solid medium, BG11 fluid medium, consisting of of described trace element solution: every 1000mL is micro-
In secondary element solution, containing 2.86g H3BO4, 1.81g MnCl2·4H2O, 0.222g ZnSO4, 0.39g Na2MoO4,
0.079gCuSO4·5H2O, 49.4g Co (NO3)2·6H2O, solvent is distilled water.
3. algae Fructus Citri tangerinae soft sweet as claimed in claim 1, it is characterised in that described orange meal is prepared as follows obtaining:
(1) the selecting and clean of Pericarpium Citri Reticulatae, dry Pericarpium Citri Reticulatae rehydration
Select outward appearance good, without the Pericarpium Citri Reticulatae gone rotten, use clear water washes clean；Fresh orange peel need not rehydration, can directly use；Dry Pericarpium Citri Reticulatae soaks
Bubble rehydration 1h, when its swollen soft, water content is 50%～70%, i.e. rehydration is complete；
(2) grain, shredding are gone
By Pericarpium Citri Reticulatae first with the polyphosphoric acids sodium solution bubble 1h of mass concentration 0.01%, rinse 10min with clear water, then Pericarpium Citri Reticulatae is soaked
2h in the saline solution of mass concentration 1.0%, rinses 10min with clear water, and Pericarpium Citri Reticulatae is switched to 1.5mm slice afterwards；
(3) soften and take off hardship
Preparation 0.1wt%Na2CO3Solution, soaks Pericarpium Citri Reticulatae slice and carries out sofening treatment, and temperature controls at 90～100 DEG C, during immersion
Between 5min, then soak the Pericarpium Citri Reticulatae 2h of sofening treatment with the saline solution of 1.0wt%, then rinse 10min with clear water；
(4) it is dried, pulverizes, sieves
Being deployed in enamel tray by Pericarpium Citri Reticulatae bar, put in hot air drier after 80 DEG C of dry 2h, temperature is adjusted to 50 DEG C of dry 1d, powder
After broken machine is pulverized, 60 mesh mesh screens sieve to obtain orange meal, save backup in exsiccator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610646935.6A CN106260416A (en) | 2016-08-09 | 2016-08-09 | A kind of algae Fructus Citri tangerinae soft sweet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610646935.6A CN106260416A (en) | 2016-08-09 | 2016-08-09 | A kind of algae Fructus Citri tangerinae soft sweet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260416A true CN106260416A (en) | 2017-01-04 |
Family
ID=57667169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610646935.6A Pending CN106260416A (en) | 2016-08-09 | 2016-08-09 | A kind of algae Fructus Citri tangerinae soft sweet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260416A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307270A (en) * | 2017-07-31 | 2017-11-03 | 广西中医药大学 | Method for rapidly debitterizing and astringing elegans |
| CN108175058A (en) * | 2017-12-28 | 2018-06-19 | 统企业(中国)投资有限公司昆山研究开发中心 | Applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink and preparation method thereof |
| CN110810522A (en) * | 2019-12-31 | 2020-02-21 | 中国计量大学 | Sea-buckthorn, agaric and pearl milk tea and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1480066A (en) * | 2003-08-08 | 2004-03-10 | 李祥麟 | Phycomycetes food for improving physical ability of athletes and its preparation method |
| CN1860902A (en) * | 2006-06-16 | 2006-11-15 | 南京中医药大学 | Sugar-free soft-sweets and hard-sweets made of spirulina for replenishing nutrient elements, and its prepn. method |
| CN101120801A (en) * | 2007-07-11 | 2008-02-13 | 张燕霞 | Water soluble algae nutrient and application thereof |
| CN104585458A (en) * | 2015-01-29 | 2015-05-06 | 张述琼 | Pear soft sweet and preparation method thereof |
| CN105779293A (en) * | 2016-05-18 | 2016-07-20 | 中国计量大学 | Chlorella preservation method |
-
2016
- 2016-08-09 CN CN201610646935.6A patent/CN106260416A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1480066A (en) * | 2003-08-08 | 2004-03-10 | 李祥麟 | Phycomycetes food for improving physical ability of athletes and its preparation method |
| CN1860902A (en) * | 2006-06-16 | 2006-11-15 | 南京中医药大学 | Sugar-free soft-sweets and hard-sweets made of spirulina for replenishing nutrient elements, and its prepn. method |
| CN101120801A (en) * | 2007-07-11 | 2008-02-13 | 张燕霞 | Water soluble algae nutrient and application thereof |
| CN104585458A (en) * | 2015-01-29 | 2015-05-06 | 张述琼 | Pear soft sweet and preparation method thereof |
| CN105779293A (en) * | 2016-05-18 | 2016-07-20 | 中国计量大学 | Chlorella preservation method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307270A (en) * | 2017-07-31 | 2017-11-03 | 广西中医药大学 | Method for rapidly debitterizing and astringing elegans |
| CN107307270B (en) * | 2017-07-31 | 2019-12-10 | 广西中医药大学 | method for rapidly debitterizing and astringing elegans |
| CN108175058A (en) * | 2017-12-28 | 2018-06-19 | 统企业(中国)投资有限公司昆山研究开发中心 | Applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink and preparation method thereof |
| CN108175058B (en) * | 2017-12-28 | 2021-08-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-temperature and high-pressure resistant pearl particles applied to neutral milk-containing beverage and preparation method thereof |
| CN110810522A (en) * | 2019-12-31 | 2020-02-21 | 中国计量大学 | Sea-buckthorn, agaric and pearl milk tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102242070B (en) | Method for artificially culturing paecilomyces cicadae and application of culturing product thereof | |
| CN103211178B (en) | Stomach-invigorating cake containing diversileaf artocarpus seed and pumpkin | |
| CN102058051A (en) | Natural nutrition powder and preparation process thereof | |
| CN106343256A (en) | Feed capable of promoting molt of Penaeus vannamei and preparation method thereof | |
| CN102987163A (en) | Immune-enhancing feed and preparation method thereof | |
| CN106260416A (en) | A kind of algae Fructus Citri tangerinae soft sweet and preparation method thereof | |
| KR20170036886A (en) | A method of preparing beverage using pear, stone cell and strawberry | |
| CN111387248A (en) | Yellow pear peel and black rice chiffon cake and preparation method thereof | |
| CN102907593B (en) | Cooked food jelly and preparation method thereof | |
| CN102813103A (en) | Sharpleaf galangal fruit jelly and preparation method thereof | |
| CN110679815A (en) | Medicinal and edible compound health-care beverage with anti-fatigue and anti-hypoxia functions and preparation method thereof | |
| CN109549132A (en) | A kind of heath-function fish glue and its processing technology | |
| CN105639497A (en) | Formula and processing technology of sea cucumber ham sausages | |
| KR20110080686A (en) | Composition sweet corpuscle fucoidan with dry laver | |
| CN105010898A (en) | Peony dumplings and preparation method thereof | |
| KR20160148870A (en) | The manufacturing method of Korean rice cake flavored with Cudrania Tricuspidata | |
| CN110651895B (en) | Functional food for solving tear stains of pets and preparation method thereof | |
| CN101336705B (en) | Health food and its preparation method | |
| CN103798493B (en) | Grapefruit preserves debitterized by ultrasonic waves | |
| CN105815692A (en) | Andrias-davidanus dried meat floss and processing method thereof | |
| CN105325885A (en) | Crisp kelp and fishbone chips capable of increasing bone mineral density | |
| KR101561176B1 (en) | Method of soybean saurce and soybean paste no added salt | |
| CN108770979A (en) | A kind of health care shaddock flower cake and its processing method | |
| KR102489965B1 (en) | Composition of Food for relief of alcoholic hangover and preparation method thereof | |
| CN106072022A (en) | A kind of apple aroma stomach-invigoratinghealth health care breaded fish stick and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
|
| RJ01 | Rejection of invention patent application after publication |