CN106472937A - A kind of method for preparing the instant dry powder of Citrus shatangju - Google Patents
A kind of method for preparing the instant dry powder of Citrus shatangju Download PDFInfo
- Publication number
- CN106472937A CN106472937A CN201610894868.XA CN201610894868A CN106472937A CN 106472937 A CN106472937 A CN 106472937A CN 201610894868 A CN201610894868 A CN 201610894868A CN 106472937 A CN106472937 A CN 106472937A
- Authority
- CN
- China
- Prior art keywords
- citrus shatangju
- juice
- shaddock
- citrus
- shatangju
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 27
- 235000020971 citrus fruits Nutrition 0.000 title abstract description 67
- 241000207199 Citrus Species 0.000 title abstract description 64
- 238000000034 method Methods 0.000 title abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000014759 maintenance of location Effects 0.000 claims abstract description 8
- 239000012467 final product Substances 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 238000001976 enzyme digestion Methods 0.000 claims description 2
- 244000276331 Citrus maxima Species 0.000 claims 8
- 235000001759 Citrus maxima Nutrition 0.000 claims 8
- 229940088598 enzyme Drugs 0.000 claims 3
- 108010059892 Cellulase Proteins 0.000 claims 2
- 229940106157 cellulase Drugs 0.000 claims 2
- 235000015201 grapefruit juice Nutrition 0.000 claims 2
- 239000001509 sodium citrate Substances 0.000 claims 2
- 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 2
- 239000003292 glue Substances 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 16
- 102000004357 Transferases Human genes 0.000 abstract description 7
- 108090000992 Transferases Proteins 0.000 abstract description 7
- 229920002000 Xyloglucan Polymers 0.000 abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 7
- 239000011668 ascorbic acid Substances 0.000 abstract description 7
- 229960005070 ascorbic acid Drugs 0.000 abstract description 7
- 239000000047 product Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 3
- 239000002420 orchard Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract description 2
- 230000036642 wellbeing Effects 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 description 6
- 239000004576 sand Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010017993 Gastrointestinal neoplasms Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000021565 orange beverage Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000009491 slugging Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of method for preparing the instant dry powder of Citrus shatangju, comprises the following steps：Pluck fresh Citrus shatangju to clean up, peeling, the colour protecting liquid constituted with sodium chloride and ascorbic acid soaks, then is squeezed the juice with juice extractor, obtains Citrus shatangju Normal juice；Adding the mixed enzyme being made up of pectase and xyloglucan transferase carries out digesting 2 3h；Juice after enzymolysis is obtained xeraphium through concentrated in vacuo, vacuum freeze drying；Xeraphium is packed, obtains final product the instant dry powder of Citrus shatangju through ultrasonic sterilization.This method is through the instant dry powder of Citrus shatangju obtained in the steps such as color retention, enzymolysis, vacuum freeze drying, Nutrient Components In Citrus Shatangju and natural flavour mountaineous can be kept, there is cold water instant-drink, Portable belt, easy to maintain, easy to use again, and then enrich the deep processed product species of Citrus shatangju, beneficial to the development for promoting Citrus shatangju industrialization, the economic well-being of workers and staff of orchard worker is improved.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of method for preparing the instant dry powder of Citrus shatangju.
Background technology
Citrus shatangju is the famous-particular-excellent citrus variety for originating in Sihui, Guangdong, the sweet such as granulated sugar of fruit taste, therefore referred to as sand
Sugared tangerine；Again because being edible when lunar calendar October pericarp is also in dark green, therefore also known as " October tangerine.Citrus shatangju fruit colour is orange,
Single fruit weighs about 40 g or so, and pericarp is thin and tender and crisp, easily peelable, and many sluggings of pulp juice, soluble solid content reach more than 14%,
Hide fresh and sweet and fragrance is carried, substantially seedless, edible rate 71%, belong to the abundant fruit of high sugared, low sour, Vitamin C content.Citrus shatangju
Fruit whole body is all precious, and its skin, meat, network, core are all orthodox Chinese medicine, plays the role of qi-regulating stomach invigorating, relieving cough and asthma.Citrus fruit is rich
The pectin that contains can be hypotensive, and orange peel two and rutin have reinforcing vascular wall, improve the effect of capillary resistivity, so as to can
To prevent and treat the adult diseases such as hypertension and artery sclerosis;The class citrin that contains in citrus fruit, flavonoids, carotenoid etc. are each
Anti-cancer active matter is planted, has good preventive and therapeutic effect to kinds cancers such as human primary gastrointestinal cancers, lung cancer, cutaneum carcinomas.Additionally, citrus fruit pair
Prevention adult's obesity and diabetes also have certain effect.
The exploitation of Citrus shatangju health food：It is with Citrus shatangju as raw material, health product can be processed into, such as：Granulated sugar
Orange can, granulated sugar orange beverage, Citrus shatangju wine, Citrus shatangju dried fruit, Citrus shatangju fruit tea, Citrus shatangju sauce, Citrus shatangju preserved fruit, Citrus shatangju fruit
Freeze etc..Simply freeze-dried for fresh Citrus shatangju, disintegrating process is simply obtained dry by prior art to the deep processing of Citrus shatangju
Powder, to facilitate storage and transport, but the active ingredient in Citrus shatangju is still in plant tissue cell's wall, without dissolving or
Extract so that the Citrus shatangju powder is not easy to absorb, and the effect after eating is not ideal enough.Need to be higher with temperature when therefore reconstituting
The water of temperature, also needs stirring so which is fully dissolved, brings many inconvenience to user；On the other hand it is exactly the product after processing
Product, original nutrient content and natural flavour mountaineous loss are serious.Instant powder is a kind of collection convenience, pure natural property, compound nutritional appearance
Health food in one easy to maintain, instant-drink, the current people's high efficiency of adaptation, allegro living needs, but at present still
It is not related to the report that Citrus shatangju makes instant food.
Content of the invention
The problem that the present invention is present for Citrus shatangju deep processing, provides one kind and can keep Nutrient Components In Citrus Shatangju and natural
Local flavor, again can with instant-drink, Portable belt, Citrus shatangju food easy to maintain preparation.
In order to realize object above, the present invention is to be achieved through the following technical solutions：
A kind of method for preparing the instant dry powder of Citrus shatangju, comprises the following steps：
（1）Pluck fresh Citrus shatangju to clean up, peeling, the colour protecting liquid constituted with sodium chloride and ascorbic acid soaks 1-2h,
Again the Citrus shatangju after color retention is squeezed the juice using juice extractor, obtain Citrus shatangju Normal juice；
（2）In Citrus shatangju Normal juice, add Citrus shatangju weight ratio to carry out enzymolysis 2-3h, the mixing for the mixed enzyme of 0.8-1.2%
Enzyme is made up of pectase and xyloglucan transferase；
（3）By the juice after enzymolysis vacuum be 0.08-0.10Mpa, temperature be carry out being concentrated into material at 60-70 DEG C aqueous
Measure as 15-20%, obtain concentrate；
（4）By concentrate temperature be -20 DEG C～-30 DEG C at pre-freeze 2-3h, be then placed in vacuum freeze drier and freezed
Dry, control vacuum is 0.08-0.10MPa, temperature is 6-8h to be dry at -50 DEG C～-60 DEG C, obtain water content for 6-8%'s
Xeraphium；
（5）By xeraphium through ultrasonic sterilization, pack, obtain final product the instant dry powder of Citrus shatangju.
Preferably, in the above colour protecting liquid, the mass concentration of sodium chloride is 0.8-1.2%, and ascorbic acid mass concentration is
0.4-0.6%.
Preferably, the weight ratio of the above pectase and xyloglucan transferase is 2-5:1.
Preferably, the temperature of the above enzyme digestion reaction is 35-40 DEG C.
Preferably, the above ultrasonic sterilization sterilization 5-10min under frequency is for 60-100kHZ.
Compared with prior art, advantages of the present invention and have the beneficial effect that：
1st, the inventive method, can through the instant dry powder of Citrus shatangju obtained in the steps such as color retention, enzymolysis, vacuum freeze drying
Keep Nutrient Components In Citrus Shatangju and natural flavour mountaineous, and have the advantages that cold water instant-drink, Portable belt, easy to maintain, easy to use,
And then the deep processed product species of abundant Citrus shatangju, beneficial to the development for promoting Citrus shatangju industrialization, improve the economic well-being of workers and staff of orchard worker.
2nd, this method is processed through complex enzyme hydrolysis, so that soluble component in raw material is fully discharged and be dissolved out, so as to subtract
The loss of few nutrient content, improves the nutritive value of product.
3rd, this method is processed using colour protecting liquid and Citrus shatangju can be suppressed easily brown stain to occur in processing, storage, is kept
The color and luster of raw material is colour protecting liquid stable performance used, safety, good to human body non-hazardous, effect of color protection.
4th, the inventive method is dried to Citrus shatangju powder using vacuum refrigeration, can avoid various nutrition to greatest extent
The loss in process of composition and functional activity composition, improves the quality of product.
5th, the inventive method has process is simple, consumes energy that low, production efficiency is high, low cost and other advantages, it is adaptable to industrialize
Production.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is further described, but is not limited to protection scope of the present invention.
Embodiment 1
A kind of method for preparing the instant dry powder of Citrus shatangju, comprises the following steps：
（1）Pluck the fresh Citrus shatangju of 100kg to clean up, peeling, with the sodium chloride that mass concentration is 1.0% and mass concentration
The colour protecting liquid that ascorbic acid for 0.5% constitutes soaks 2h, then the Citrus shatangju after color retention is squeezed the juice using juice extractor, obtains sand
Sugared tangerine Normal juice；
（2）In Citrus shatangju Normal juice, 1kg mixed enzyme is to digest 3h at 35 DEG C in temperature, and the mixed enzyme is 3 by mass ratio:1
Pectase and xyloglucan transferase composition；
（3）By the juice after enzymolysis vacuum be 0.08Mpa, temperature be to carry out being concentrated into material moisture at 70 DEG C for 15%,
Obtain concentrate；
（4）By concentrate temperature be -20 DEG C at pre-freeze 3h, being then placed in vacuum freeze drier carries out freeze-drying, control
Vacuum is 0.08MPa, temperature is to dry 8h at -50 DEG C, obtains the xeraphium that water content is 6%；
（5）By xeraphium under frequency is for 60kHZ sterilization 10min, packaging, obtain final product the instant dry powder of Citrus shatangju.
Embodiment 2
A kind of method for preparing the instant dry powder of Citrus shatangju, comprises the following steps：
（1）Pluck the fresh Citrus shatangju of 100kg to clean up, peeling, with the sodium chloride that mass concentration is 0.8% and mass concentration
The colour protecting liquid that ascorbic acid for 0.6% constitutes soaks 1h, then the Citrus shatangju after color retention is squeezed the juice using juice extractor, obtains sand
Sugared tangerine Normal juice；
（2）In Citrus shatangju Normal juice, 1.2kg mixed enzyme is to digest 2h at 40 DEG C in temperature, and the mixed enzyme is 5 by mass ratio:1
Pectase and xyloglucan transferase composition；
（3）By the juice after enzymolysis vacuum be 0.10Mpa, temperature be to carry out being concentrated into material moisture at 60 DEG C for 20%,
Obtain concentrate；
（4）By concentrate temperature be -30 DEG C at pre-freeze 2h, being then placed in vacuum freeze drier carries out freeze-drying, control
Vacuum is 0.10MPa, temperature is to dry 6h at -60 DEG C, obtains the xeraphium that water content is 7%；
（5）By xeraphium under frequency is for 80kHZ sterilization 5min, packaging, obtain final product the instant dry powder of Citrus shatangju.
Embodiment 3
A kind of method for preparing the instant dry powder of Citrus shatangju, comprises the following steps：
（1）Pluck the fresh Citrus shatangju of 100kg to clean up, peeling, with the sodium chloride that mass concentration is 0.8% and mass concentration
The colour protecting liquid that ascorbic acid for 0.4% constitutes soaks 3h, then the Citrus shatangju after color retention is squeezed the juice using juice extractor, obtains sand
Sugared tangerine Normal juice；
（2）In Citrus shatangju Normal juice, 1.2kg mixed enzyme is to digest 2h at 40 DEG C in temperature, and the mixed enzyme is 4 by mass ratio:1
Pectase and xyloglucan transferase composition；
（3）By the juice after enzymolysis vacuum be 0.09Mpa, temperature be to carry out being concentrated into material moisture at 65 DEG C for 20%,
Obtain concentrate；
（4）By concentrate temperature be -30 DEG C at pre-freeze 2h, being then placed in vacuum freeze drier carries out freeze-drying, control
Vacuum is 0.09MPa, temperature is to dry 7h at -55 DEG C, obtains the xeraphium that water content is 8%；
（5）By xeraphium under frequency is for 60kHZ sterilization 10min, packaging, obtain final product the instant dry powder of Citrus shatangju.
Embodiment 4
A kind of method for preparing the instant dry powder of Citrus shatangju, comprises the following steps：
（1）Pluck the fresh Citrus shatangju of 100kg to clean up, peeling, with the sodium chloride that mass concentration is 0.8% and mass concentration
The colour protecting liquid that ascorbic acid for 0.4% constitutes soaks 3h, then the Citrus shatangju after color retention is squeezed the juice using juice extractor, obtains sand
Sugared tangerine Normal juice；
（2）In Citrus shatangju Normal juice, 1.2kg mixed enzyme is to digest 2h at 40 DEG C in temperature, and the mixed enzyme is 5 by mass ratio:1
Pectase and xyloglucan transferase composition；
（3）By the juice after enzymolysis vacuum be 0.08Mpa, temperature be to carry out being concentrated into material moisture at 60 DEG C for 20%,
Obtain concentrate；
（4）By concentrate temperature be -20 DEG C at pre-freeze 3h, being then placed in vacuum freeze drier carries out freeze-drying, control
Vacuum is 0.08MPa, temperature is to dry 7h at -60 DEG C, obtains the xeraphium that water content is 7%；
（5）By xeraphium under frequency is for 80kHZ sterilization 5min, packaging, obtain final product the instant dry powder of Citrus shatangju.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for those skilled in the art
For member, the present invention can have various modifications and variations.All any modifications that within the spirit and principles in the present invention, is made,
Equivalent, improvement etc., should be included within the scope of the present invention.
Claims (5)
1. a kind of production method of shaddock instant powder, it is characterised in that：Comprise the following steps：
（1）Fresh shaddock is plucked, scaling and seed is removed, the colour protecting liquid constituted with sodium chloride and sodium citrate soaks pulp 2-3h,
Pulp after color retention is squeezed the juice using juice extractor, obtains grapefruit juice；
（2）In grapefruit juice, shaddock weight ratio is added to carry out enzymolysis 1-2h for the mixed enzyme of 0.4-0.6%, the mixed enzyme is by fruit
Glue enzyme and cellulase composition；
（3）By the juice after enzymolysis vacuum be 0.08-0.10Mpa, temperature be carry out being concentrated into material at 50-70 DEG C aqueous
Measure as 20-25%, obtain concentrate；
（4）By concentrate temperature be -25 DEG C～-35 DEG C at pre-freeze 2-3h, be then placed in vacuum freeze drier and freezed
Dry, control vacuum is 0.08-0.10MPa, temperature is 6-8h to be dry at -50 DEG C～-60 DEG C, obtain water content for 6-8%'s
Xeraphium；
（5）By xeraphium through ultrasonic sterilization, pack, obtain final product shaddock instant powder.
2. the production method of shaddock instant powder according to claim 1, it is characterised in that：The matter of sodium chloride in the colour protecting liquid
Amount concentration is 0.5-0.8%, and the mass concentration of sodium citrate is 0.3-0.5%.
3. the production method of shaddock instant powder according to claim 1, it is characterised in that：The pectase and cellulase
Weight ratio is 1:1-3.
4. the production method of shaddock instant powder according to claim 1, it is characterised in that：The temperature of the enzyme digestion reaction is
30-35℃.
5. the production method of shaddock instant powder according to claim 1, it is characterised in that：The ultrasonic sterilization in frequency is
Sterilization 5-8min under 60-100kHZ.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610894868.XA CN106472937A (en) | 2016-10-14 | 2016-10-14 | A kind of method for preparing the instant dry powder of Citrus shatangju |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610894868.XA CN106472937A (en) | 2016-10-14 | 2016-10-14 | A kind of method for preparing the instant dry powder of Citrus shatangju |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106472937A true CN106472937A (en) | 2017-03-08 |
Family
ID=58270766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610894868.XA Pending CN106472937A (en) | 2016-10-14 | 2016-10-14 | A kind of method for preparing the instant dry powder of Citrus shatangju |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106472937A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212324A (en) * | 2017-06-15 | 2017-09-29 | 湖南鑫利生物科技有限公司 | It is a kind of that the method for reconstructing shaddock fruit powder is prepared with degeneration grapefruit juice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102166031A (en) * | 2010-11-23 | 2011-08-31 | 天津市尖峰天然产物研究开发有限公司 | Method for preparing instant celery powder |
| CN105707771A (en) * | 2016-03-01 | 2016-06-29 | 河北至高点农业科技有限公司 | Dry raspberry powder and preparing method thereof |
| CN106472910A (en) * | 2016-10-14 | 2017-03-08 | 广西放心源生物科技有限公司 | The production method of shaddock instant powder |
-
2016
- 2016-10-14 CN CN201610894868.XA patent/CN106472937A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102166031A (en) * | 2010-11-23 | 2011-08-31 | 天津市尖峰天然产物研究开发有限公司 | Method for preparing instant celery powder |
| CN105707771A (en) * | 2016-03-01 | 2016-06-29 | 河北至高点农业科技有限公司 | Dry raspberry powder and preparing method thereof |
| CN106472910A (en) * | 2016-10-14 | 2017-03-08 | 广西放心源生物科技有限公司 | The production method of shaddock instant powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212324A (en) * | 2017-06-15 | 2017-09-29 | 湖南鑫利生物科技有限公司 | It is a kind of that the method for reconstructing shaddock fruit powder is prepared with degeneration grapefruit juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103027222A (en) | Snow pear and honey jam and preparation method thereof | |
| CN103976025A (en) | Red date health preservation milky tea and preparation method thereof | |
| CN106418101A (en) | Preparation method of instant passionfora edulis f. flavicarpa Deg beverage | |
| CN107712640A (en) | A kind of compound Chinese yam powder and preparation method thereof | |
| CN106472939A (en) | A kind of preparation method of mulberries instant powder | |
| CN106262105A (en) | A kind of processing method of vacuum lyophilization Fructus Cucurbitae moschatae powder | |
| CN106974159A (en) | A kind of instant coix seed haw thorn and chrysanthemum beverage | |
| CN103960611B (en) | A kind of rich in ascorbic compound Fructus actinidiae chinensis buccal tablet and preparation method | |
| CN106472910A (en) | The production method of shaddock instant powder | |
| CN106262130A (en) | A kind of method preparing the instant dry powder of Fructus psidii guajavae immaturus | |
| CN106472937A (en) | A kind of method for preparing the instant dry powder of Citrus shatangju | |
| CN105533581A (en) | Rose mulberry jam and preparation method thereof | |
| CN108142567A (en) | Cyperue esculentus fruits and vegetables electuary and preparation method thereof and cyperue esculentus nectar | |
| CN105505669A (en) | Production method of sticky rice-snow pear rice wine | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| KR101030693B1 (en) | Method for Preparing an Extract of Joritdae Leaf and a Beverage Using the Extract | |
| CN103734397A (en) | Processing method of Rosa roxburghii ginkgo tea | |
| KR102331379B1 (en) | Manufacturing Method of Tree Ear Muesli and Tree Ear Muesli Using The Same | |
| CN108850944B (en) | Processing method of natural pear syrup | |
| CN109258906A (en) | A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof | |
| CN111034956A (en) | Preparation process of acerola cherry powder with anti-aging and beauty maintaining effects | |
| KR20120040616A (en) | Beverage composition using a radish | |
| CN104082447A (en) | Hair-blacking beauty and healthcare tea and preparation method thereof | |
| CN104472834A (en) | Method for processing sugar-coated crispy tomatoes | |
| CN108713664A (en) | A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170308 |