CN106901124A - The preparation method and solid beverage of a kind of tangeritin microcapsules - Google Patents
The preparation method and solid beverage of a kind of tangeritin microcapsules Download PDFInfo
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- CN106901124A CN106901124A CN201710138633.2A CN201710138633A CN106901124A CN 106901124 A CN106901124 A CN 106901124A CN 201710138633 A CN201710138633 A CN 201710138633A CN 106901124 A CN106901124 A CN 106901124A
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- 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
- A23L2/395—Dry compositions in a particular shape or form
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Abstract
The invention discloses the preparation method and solid beverage of a kind of tangeritin microcapsules, methods described comprises the following steps：（1）By the orange peel petroleum ether degreasing after the sieving that is milled, then filter, filter residue is cleaned with distilled water；（2）Filter residue after cleaning and absolute ethyl alcohol are mixed, with ultrasonic-leaching, is then filtered, filtrate is concentrated with Rotary Evaporators, by concentrate in after 55 ~ 65 DEG C of dryings, obtains crude flavonoid powder；（3）After by crude flavonoid powder anhydrous alcohol solution, it is added dropwise in saturation wall material solution, after ground, centrifugation, abandoning supernatant, sediment obtains final product flavones microcapsules after drying.The solid beverage is prepared from by the flavones microcapsules, orange blossom, pectin, sucrose and citric acid, the present invention prepares solid beverage using the pectin and flavones extracted from orange peel, the nutritive value of pectin and flavones is not only given full play to, discarded object is also fully utilized by as raw material, cost is reduced.
Description
Technical field
The invention belongs to oranges and tangerines field of deep, and in particular to preparation method and the solid drink of a kind of tangeritin microcapsules
Material.
Background technology
Oranges and tangerines are the general names of mandarin orange, tangerine, orange, golden mandarin orange, shaddock, trifoliate orange etc., are the big fruit varieties of the first in the world, in world all kinds of fruits,
Its cultivated area and yield rank first.Oranges and tangerines contain citric acid, malic acid, vitamin C, carotenoid, reduced sugar and it is non-also
The nutritional ingredients such as raw sugar, protein, are the well received fruit of a class, and its fruit can be employed as adding from exocarp to interior flesh
Work raw material, product category is various.
Orange peel is rich in substantial amounts of flavones, and flavones is pure natural substance, containing various biological effective components, with antibacterial,
Anti-inflammatory, bacterium are not likely to produce the features such as drug resistance, low toxicity, noresidue, there is important pharmacotoxicological effect, cannot compare with antibiotic
The advantage of plan.Orange peel is also enriched in pectin, and pectin belongs to water-soluble dietary fiber, and enterocinesia is contributed to after eating, and improves constipation,
And adsorbable enteral miscellaneous bacteria and toxin；Pectin falls within the food of natural food additive, soluble polysaccharide, nutrient health
Dispensing.
Orange blossom and its beverage are the fruit juice products that people often drink, and orange blossom is important Citrus procession product, mandarin orange
The yield of orange juice accounts for the 2/3 of world's fruit juice yield.Broken through since oranges and tangerines take juice technology, orange blossom and its drink quantity swash
Increase, as the first big fruit juice, yet with the weak tendency for being limited by China's sweet orange raw material production, process is tortuous, slower development.Solid
Beverage belongs to a class of soft drink, is the not only convenient but also long keeping leisure food that a kind of people like, citrus solids beverage was both
Containing nutritional ingredients such as flavones, pectin, while remain orange blossom color and nutritional ingredient in itself, meet in the world food to
Low sugar, low in calories, health food development trend, the prospect of marketing are good.
China's orange peel aboundresources, Citrus procession industry quickly grows, and research finds, can Development and Production using orange peel
Product is a lot, comprehensive utilization can create equivalent to（Even more than）The economic benefit and social benefit of fruit processing.But due to lacking
Weary research and backward in technique, for a long time most of orange peel all abandoned and without causing the wasting of resources and environmental pollution.
The content of the invention
Present invention is generally directed to the low problem of existing orange peel resource utilization, there is provided one kind prepares oranges and tangerines using orange peel
A kind of method of flavones microcapsules, while present invention also offers solid beverage prepared using the flavones microcapsules.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of preparation method of tangeritin microcapsules, comprises the following steps：
（1）Dry orange peel thin slice is milled and 40 ~ 80 mesh sieves are crossed, then using 1.5 ~ 2.5h of petroleum ether degreasing, subsequent mistake
Filter, filter residue is cleaned with distilled water；
（2）Filter residue after cleaning and absolute ethyl alcohol are pressed into mass volume ratio 1g:50 ~ 120mL mix, using ultrasonic-leaching 20 ~
40min, then filters, and filtrate concentrates 30 ~ 40min with Rotary Evaporators at 55 ~ 65 DEG C, after concentrate is dried, obtains flavones and carries
Thing is taken, wherein drying temperature is preferably 55 ~ 65 DEG C, and ultrasonic power is preferably 100 ~ 200W；
（3）After by chromocor extract anhydrous alcohol solution, it is added dropwise in saturation wall material solution, after ground and centrifugation,
Abandoning supernatant, sediment obtains final product flavones microcapsules after drying, wherein, the wall material solution is fine by beta-schardinger dextrin and carboxymethyl
At least one wall material in the plain sodium of dimension is formulated.
Preferably, step（3）Described in the mass ratio of chromocor extract and wall material be 1:1~5.
Preferably, step（3）Described in wall material when being beta-schardinger dextrin and sodium carboxymethylcellulose, beta-schardinger dextrin and carboxylic first
The mass ratio of base sodium cellulosate is 1:0.6.Under the conditions of the ratio, because beta-schardinger dextrin and sodium carboxymethylcellulose are with cooperation
With not only with preferable embedding rate, and relative to the single wall material of beta-schardinger dextrin is only used, the consumption of two kinds of wall materials is less.
Preferably, step（3）Described in milling time be 25 ~ 35min.In process of lapping, extension over time,
Flavones molecule enters more in wall material, and after the internal cavities of wall material are occupied by flavones molecule completely, external flavones molecule is just
Cannot enter back into, at this moment embedding rate will be on a declining curve, the present invention most preferably milling time is 30min.
Preferably, step（3）Described in grinding temperature be 20 ~ 30 DEG C.It is residing in raising process of lapping in grinding
Temperature, can accelerate wall material film forming speed, and embedding effect more preferably, but is the process of heat release due to embedding reaction, when temperature increases
When being added to certain limit, inhibition will be produced to the formation of microcapsules, cause the reduction of wall material film forming, microencapsulated oil powder
Reduce, influence the embedding effect of product, the present invention most preferably grinding temperature is 25 DEG C.
The solid beverage that the present invention is provided, the flavones prepared by orange blossom, pectin, sucrose, citric acid and the above method
Microcapsules are prepared from, and the mass volume ratio of wherein pectin, sucrose, citric acid, flavones microcapsules and orange blossom is respectively 0.01 ~
0.03g:100mL、10~18g:100mL、1.5~2.2g:100mL、0.01~0.03g:100mL。
In above-mentioned dispensing, the addition of flavones microcapsules is maximum to the influence degree of beverage quality, directly affects beverage
Subjective appreciation.If the addition of flavones microcapsules is not enough, it is impossible to give full play to the effect of flavones, it is impossible to highlight the characteristic of beverage；If
Flavones microcapsules excessive addition, beverage occurs the phenomenons such as bitter taste is heavier again.Next to that shadow of the pectin addition to beverage quality
Sound is larger, and mainly cause and effect glue is one of the principal element for influenceing beverages fluid, its structural state to beverage, and flavour has aobvious
The influence of work.The addition of white granulated sugar is larger on the influence of the mouthfeel of beverage, the addition of citric acid to the color and luster of beverage, mouthfeel and
Stability all has a certain impact.
Preferably, the mass volume ratio of the pectin, sucrose, citric acid, flavones microcapsules and orange blossom is respectively
0.02g:100mL、15g:100mL、2.0g:100mL、0.01g:100mL.The lower obtained citrus solids beverage of this proportioning is in yellowish
Color, content is uniformly distributed, delicate mouthfeel, sour-sweet moderate and with the distinctive fragrance of oranges and tangerines, can be liked by most people.
Preferably, the pectin is extracted by following steps obtaining：
（1）The orange peel thin slice that will be boiled through water and cleaned is in 55 ~ 65 DEG C of 4 ~ 6h of drying, then is milled and crosses 40 ~ 80 mesh sieves, will be milled
Orange peel ultrasonic wave afterwards is hydrolyzed in acid condition, is then centrifuged for taking supernatant；Wherein, ultrasound hydrolysis condition is preferred
For：100 ~ 200W of ultrasonic power, 20 ~ 40min of hydrolysis time, are 1.2 ~ 1.4 with hydrochloric acid regulating solution pH；
（2）The activated carbon of addition 1% in after water-bath 30min at 80 ~ 90 DEG C, revolve by filter activity charcoal residue, filtrate in supernatant
Turn evaporimeter and concentrate 20 ~ 30min at 50 ~ 60 DEG C, isometric 45 ~ 50min of ethanol precipitation is then added in concentrate, after
Filter, after filtrate dries at 50 ~ 60 DEG C, obtains final product the pectin.
Compared to existing technology, the present invention has the advantages that：
1. flavone compound is insoluble in water in itself, and with certain bitter taste, nature is unstable the problems such as, present invention profit
The Flavonoid substances in citrusfruit are embedded with microcapsules technology, on the one hand can be made its more stable performance its work(
Can, on the other hand can also greatly improve the utilization rate of flavones.
2. the present invention extracts pectin and flavones from orange peel, and is prepared into solid beverage, has not only given full play to pectin
With the nutritive value and effect of flavones, production discarded object is also fully utilized by as raw material, extracts utility, reduce into
This.
3. the moisture for using present invention proportioning gained solid beverage is 4.03%（Below 5%）, the reduction of moisture has
Beneficial to the formation of solid granulates, total sugar content is 5.5%, and total acid is 0.1%, total number of bacteria≤10/mL, coli-group number≤
20MPN/100mL, in faint yellow, content is uniformly distributed obtained citrus solids beverage, delicate mouthfeel, it is sour-sweet moderate and with
The distinctive fragrance of oranges and tangerines, can be liked by most people.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
The method that the present embodiment prepares tangeritin microcapsules, comprises the following steps：
（1）Citrus fruit peel is cleaned up, is thinly sliced, 60 DEG C dry 3h in electric heating constant-temperature blowing drying box, are then milled
And 40 mesh sieves are crossed, and petroleum ether degreasing 2h is reused, then with four layers of filtered through gauze, filter residue is cleaned 2 times with distilled water；
（2）Filter residue after cleaning and absolute ethyl alcohol are pressed into mass volume ratio 1g：50mL is mixed, and using ultrasonic-leaching 35min, is surpassed
Acoustical power is 150W, is then filtered, and filtrate concentrates 30min with Rotary Evaporators at 60 DEG C, by concentrate in 60 DEG C of freeze-day with constant temperature
2h is dried in case, chromocor extract is obtained；
（3）By chromocor extract with appropriate anhydrous alcohol solution after, be added dropwise in advance with distillation water dissolves saturation wall
In material solution, after grinding 30min at 25 DEG C, 15min is centrifuged through 3000r/min, abandoning supernatant, sediment is obtained after drying
Flavones microcapsules, wherein wall material are β-CD, and chromocor extract is 1 with the mass ratio of wall material:3.
After tested, the microcapsule embedded rate of flavones manufactured in the present embodiment is 86.6%.
Embodiment 2
The method that the present embodiment prepares tangeritin microcapsules, comprises the following steps：
（1）Citrus fruit peel is cleaned up, is thinly sliced, 60 DEG C dry 3h in electric heating constant-temperature blowing drying box, are then milled
And 80 mesh sieves are crossed, and petroleum ether degreasing 2.5h is reused, then with four layers of filtered through gauze, filter residue is cleaned 2 times with distilled water；
（2）Filter residue after cleaning and absolute ethyl alcohol are pressed into mass volume ratio 1g:50mL is mixed, and using ultrasonic-leaching 30min, is surpassed
Acoustical power is 150W, is then filtered, and filtrate concentrates 40min with Rotary Evaporators at 65 DEG C, by concentrate in 65 DEG C of freeze-day with constant temperature
2h is dried in case, chromocor extract is obtained；
（3）By chromocor extract with appropriate anhydrous alcohol solution after, be added dropwise in advance with distillation water dissolves saturation wall
In material solution, after grinding 30min at 20 DEG C, after 15min is centrifuged through 3000r/min, abandoning supernatant, sediment is obtained after drying
To flavones microcapsules, wherein wall material is β-CD, and chromocor extract is 1 with the mass ratio of wall material:5.
After tested, the microcapsule embedded rate of flavones manufactured in the present embodiment is 84.6%.
Embodiment 3
The method that the present embodiment prepares tangeritin microcapsules, comprises the following steps：
（1）Citrus fruit peel is cleaned up, is thinly sliced, 60 DEG C dry 3h in electric heating constant-temperature blowing drying box, are then milled
And 60 mesh sieves are crossed, and petroleum ether degreasing 1.5h is reused, then with four layers of filtered through gauze, filter residue is cleaned 2 times with distilled water；
（2）Filter residue after cleaning and absolute ethyl alcohol are pressed into mass volume ratio 1g:100mL is mixed, using ultrasonic-leaching 25min,
Ultrasonic power is 100W and then filters that filtrate concentrates 30min with Rotary Evaporators at 55 DEG C, by concentrate in 60 DEG C of freeze-day with constant temperature
2h is dried in case, chromocor extract is obtained；
（3）By chromocor extract with appropriate anhydrous alcohol solution after, be added dropwise in advance with distillation water dissolves saturation wall
In material solution, after grinding 25min at 25 DEG C, after 15min is centrifuged through 3000r/min, abandoning supernatant, sediment is obtained after drying
To flavones microcapsules, wherein wall material is sodium carboxymethylcellulose, and chromocor extract is 1 with the mass ratio of wall material:3.
After tested, the microcapsule embedded rate of flavones manufactured in the present embodiment is 84.1%.
Embodiment 4
The method that the present embodiment prepares tangeritin microcapsules, comprises the following steps：
（1）Citrus fruit peel is cleaned up, is thinly sliced, 60 DEG C dry 3h in electric heating constant-temperature blowing drying box, are then milled
And 40 mesh sieves are crossed, and petroleum ether degreasing 2h is reused, then with four layers of filtered through gauze, filter residue is cleaned 3 times with distilled water；
（2）Filter residue after cleaning and absolute ethyl alcohol are pressed into mass volume ratio 1g：80mL is mixed, using ultrasonic-leaching 35min, so
After filter, filtrate with Rotary Evaporators 60 DEG C concentrate 30min, concentrate is dried into 2h in 60 DEG C of thermostatic drying chambers, obtain yellow
Ketone extract；
（3）By chromocor extract with appropriate anhydrous alcohol solution after, be added dropwise in advance with distillation water dissolves saturation wall
In material solution, after grinding 30min at 25 DEG C, after 15min is centrifuged through 3000r/min, abandoning supernatant, sediment is obtained after drying
To flavones microcapsules, wherein wall material is that mass ratio is 1:0.6 β-CD and sodium carboxymethylcellulose, chromocor extract and wall material
Mass ratio is 1:4.
After tested, the microcapsule embedded rate of flavones manufactured in the present embodiment is 84.8%.
Embodiment 5
The flavones microcapsules prepared using embodiment 1 prepare solid beverage, and wherein orange blossom is 100mL, and pectin is 0.02g, lemon
Lemon acid is 2g, and sucrose is 15g, and flavones microcapsules are 0.01g.
Preparation process is as follows：
（1）Fresh oranges and tangerines pulp is boiled into 10min with sterilization at 60 DEG C, juice extractor squeezing juice, 5000r/min centrifugations is used
15min obtains orange blossom；
（2）By orange blossom, flavones microcapsules, pectin, sucrose, citric acid mixing preparation, the homogeneous under 40Mpa pressure conditions
2min, then 90 ~ 100 DEG C of sterilization 10min；
（3）Mixed liquor after sterilization is carried out into freeze-drying using vacuum freeze drier, gained solid powder is solid drink
Material, freeze-drying condition is -53 DEG C of condenser temperature, drying time 15h.
Wherein, the pectin in the present embodiment is adopted and extracted with the following method：
（1）Orange peel is cleaned up, is thinly sliced, 5min is boiled in boiling water, cleaned 3 times, in electric heating constant-temperature blowing drying box
In 60 DEG C dry 5h, be milled, cross 40 mesh sieves, the orange peel ultrasonic wave after milling is hydrolyzed in acid condition, be then centrifuged for
Supernatant is taken, wherein ultrasonic power is 150W, and hydrolysis time is 35min, aqueous solution salt acid for adjusting pH to 1.2；
（2）Add 1% activated carbon in activated carbon residue after water-bath 30min at 85 DEG C, is filtered out in supernatant, filtrate is revolved
Turn evaporimeter and concentrate 20min at 60 DEG C, isometric ethanol precipitation 50min is then added in concentrate, refilter, filtrate exists
2h is dried at 60 DEG C, the pectin is obtained final product.
Solid beverage manufactured in the present embodiment is 89.7 points through sensory evaluation scores.
Embodiment 6
The flavones microcapsules prepared using embodiment 2 prepare solid beverage, and wherein orange blossom is 100mL, and pectin is 0.03g, lemon
Lemon acid is 1.5g, and sucrose is 10g, and flavones microcapsules are 0.02g.
The preparation method of solid beverage and the extracting method of pectin are with embodiment 5, solid beverage warp manufactured in the present embodiment
Sensory evaluation scores are 86.5 points.
Embodiment 7
The flavones microcapsules prepared using embodiment 3 prepare solid beverage, and wherein orange blossom is 100mL, and pectin is 0.02g, lemon
Lemon acid is 1.5g, and sucrose is 10g, and flavones microcapsules are 0.02g.
The preparation method of solid beverage and the extracting method of pectin are with embodiment 5, solid beverage warp manufactured in the present embodiment
Sensory evaluation scores are 88 points.
Embodiment 8
The flavones microcapsules prepared using embodiment 4 prepare solid beverage, and wherein orange blossom is 100mL, and pectin is 0.02g, lemon
Lemon acid is 2.0g, and sucrose is 10g, and flavones microcapsules are 0.02g.
The preparation method of solid beverage and the extracting method of pectin are with embodiment 5, solid beverage warp manufactured in the present embodiment
Sensory evaluation scores are 86 points.
By freeze-drying, the moisture of gained solid powder is 4.03% to the present invention（Below 5%）, the reduction of moisture
Be conducive to the formation of solid granulates, total sugar content is 5.5%, and total acid is 0.1%, total number of bacteria≤10/mL, coli-group number
≤ 20MPN/100mL, obtained citrus solids beverage is in faint yellow, and content is uniformly distributed, delicate mouthfeel, sour-sweet moderate and companion
There is the distinctive fragrance of oranges and tangerines, can be liked by most people.
The sensory evaluation method of the computational methods of embedding rate and beverage is as follows in the embodiment of the present invention：
First, the measure of the microcapsule embedded rate of flavones uses rutin colorimetric method, concretely comprises the following steps：
（1）The measure of rutin standard curve and drafting
1. the preparation of rutin standard liquid
Precision weighs the control substance of Rutin 0.1g dried to constant weight (being depressurized at 105 DEG C), after being dissolved with 60% ethanol solution, turns
Enter in 100ml volumetric flasks, with 60% ethanol solution constant volume, shake up；Precision draws solution 1ml in 100ml volumetric flasks, then
With 60% ethanol solution constant volume, shake up, obtain the rutin standard liquid of 10 μ g/ml.
2. the preparation of standard curve
Successively in accurate absorption rutin titer 0.0,1.0,2.0,3.0,4.0,5.0ml each colorimetric cylinder of addition, and respectively add 60%
Ethanol solution is to 5.0ml, then adds 5% NaNO2Solution 0.5ml, shakes up, after placing 6min, plus 10%Al (NO3)3Solution 0.5ml,
Shake up, place 6min；4%NaOH solution 4.0ml are added, is shaken up, place 15min；Each solution is determined at wavelength 510nm
Absorbance, is returned with Absorbance versus concentration, and draws standard curve, obtains standard curve regression equation for A=0.0008C-
0.0003 coefficient R2=0.9996, show that the two linear relationship is good.
（2）The measure of surface of microcapsule flavones
It is accurate to weigh microcapsules prepared by the 0.01g present invention, 10ml absolute ethyl alcohols are added, fully after vibration washing, all transfers
Enter in 50ml volumetric flasks, use absolute ethyl alcohol constant volume：Stand, filtering；Filtrate 2ml is taken, absorbance is surveyed as stated above, using mark
Quasi- regression equation is the mass concentration that can obtain surface of microcapsule flavones, and the computing formula of embedding rate is：
Embedding rate (%)=（1- product surfaces flavones quality/addition flavones gross mass）×100%
2nd, oranges and tangerines liquid beverage sensory evaluation scores method is：
10 beverage consumers are used as group is judged for selection, under suitable environment and reasonable terms, according to evaluation criteria to not
Comprehensive grading is carried out from the color and luster of beverage, smell, flavour, structural state with product, analyzing evaluation of averaging, wherein, scoring
Standard is as shown in the table.
Table oranges and tangerines liquid beverage sensory evaluation scores standard
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferably real
Example is applied to be described in detail the present invention, it will be understood by those within the art that, can be to technical side of the invention
Case is modified or equivalent, and without deviating from the objective and scope of technical solution of the present invention, it all should cover in the present invention
Right in the middle of.
Claims (8)
1. a kind of preparation method of tangeritin microcapsules, it is characterised in that comprise the following steps：
（1）Dry orange peel thin slice is milled and 40 ~ 80 mesh sieves are crossed, then using 1.5 ~ 2.5h of petroleum ether degreasing, subsequent mistake
Filter, filter residue is cleaned with distilled water；
（2）Filter residue after cleaning and absolute ethyl alcohol are pressed into mass volume ratio 1g:50 ~ 120mL mix, using ultrasonic-leaching 20 ~
40min, then filters, and filtrate concentrates 30 ~ 40min with Rotary Evaporators at 55 ~ 65 DEG C, after concentrate is dried, obtains flavones and carries
Take thing；
（3）After by chromocor extract anhydrous alcohol solution, it is added dropwise in saturation wall material solution, after ground and centrifugation,
Abandoning supernatant, sediment obtains final product flavones microcapsules after drying, wherein, the wall material solution is fine by beta-schardinger dextrin and carboxymethyl
At least one wall material in the plain sodium of dimension is formulated.
2. the preparation method of tangeritin microcapsules according to claim 1, it is characterised in that step（3）Described in it is yellow
Ketone extract is 1 with the mass ratio of wall material:1~5.
3. the preparation method of tangeritin microcapsules according to claim 1, it is characterised in that step（3）Described in wall
When material is beta-schardinger dextrin and sodium carboxymethylcellulose, the mass ratio of beta-schardinger dextrin and sodium carboxymethylcellulose is 1:0.6.
4. the preparation method of tangeritin microcapsules according to claim 1, it is characterised in that step（3）Described in grind
It is 25 ~ 35min to consume time.
5. the preparation method of tangeritin microcapsules according to claim 1, it is characterised in that step（3）Described in grind
Mill temperature is 20 ~ 30 DEG C.
6. a kind of solid beverage, it is characterised in that by orange blossom, pectin, sucrose and citric acid and as claim 1 ~ 5 is any
Flavones microcapsules described in are prepared from, wherein the quality volume of pectin, sucrose, citric acid, flavones microcapsules and orange blossom
Than being respectively 0.01 ~ 0.03g:100mL、10~18g:100mL、1.5~2.2g:100mL、0.01~0.03g:100mL.
7. solid beverage according to claim 6, it is characterised in that the pectin, sucrose, citric acid, flavones microcapsules
Mass volume ratio with orange blossom is respectively 0.02g:100mL、15g:100mL、2.0g:100mL、0.01g:100mL.
8. the solid beverage according to claim 6 or 7, it is characterised in that the pectin is extracted by following steps and obtained：
（1）The orange peel thin slice that will be boiled through water and cleaned is in 55 ~ 65 DEG C of 4 ~ 6h of drying, then is milled and crosses 40 ~ 80 mesh sieves, will be milled
Orange peel ultrasonic wave afterwards is hydrolyzed in acid condition, is then centrifuged for taking supernatant；
（2）The activated carbon of addition 1% in after water-bath 30min at 80 ~ 90 DEG C, revolve by filter activity charcoal residue, filtrate in supernatant
Turn evaporimeter and concentrate 20 ~ 30min at 50 ~ 60 DEG C, isometric 45 ~ 50min of ethanol precipitation is then added in concentrate, after
Filter, after filtrate dries at 50 ~ 60 DEG C, obtains final product the pectin.
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| WO2023019461A1 (en) * | 2021-08-18 | 2023-02-23 | 梅州金柚康健康科技有限公司 | Composition for improving liver function damage and use thereof |
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| CN109123618A (en) * | 2018-06-01 | 2019-01-04 | 广东展翠食品股份有限公司 | A kind of manufacture craft of fingered citron flavones chewable tablets |
| CN109156696A (en) * | 2018-07-26 | 2019-01-08 | 黔西南州天麒绿色产业开发有限公司 | A kind of rose flower cake citrus ferment and preparation method thereof |
| CN111084373A (en) * | 2019-12-20 | 2020-05-01 | 吉林省桦树茸国际健康产业集团有限公司 | Extraction and microencapsulation of antioxidant component in Inonotus obliquus and application of antioxidant component in biscuit |
| CN111053177A (en) * | 2019-12-24 | 2020-04-24 | 武汉轻工大学 | Instant fruit and vegetable powder rich in flavonoid compounds and preparation method thereof |
| CN111972662A (en) * | 2020-07-29 | 2020-11-24 | 杭州娃哈哈科技有限公司 | Astaxanthin-containing oral liquid capable of resisting oxidation and expelling toxin and preparation method thereof |
| CN112007013A (en) * | 2020-08-03 | 2020-12-01 | 南阳理工学院 | Artemisia argyi flavone microcapsule and preparation method and application thereof |
| CN112056557A (en) * | 2020-08-25 | 2020-12-11 | 中国农业大学 | Huyou peel flavone gel ball and preparation method and application thereof |
| CN112056557B (en) * | 2020-08-25 | 2022-04-15 | 中国农业大学 | Huyou peel flavone gel ball and preparation method and application thereof |
| WO2023019461A1 (en) * | 2021-08-18 | 2023-02-23 | 梅州金柚康健康科技有限公司 | Composition for improving liver function damage and use thereof |
| CN117581867A (en) * | 2023-11-16 | 2024-02-23 | 北京师范大学珠海校区 | Preparation method and biocontrol application of citrus flavone microcapsule |
| CN117581867B (en) * | 2023-11-16 | 2024-04-19 | 北京师范大学珠海校区 | Preparation method and biocontrol application of citrus flavone microcapsule |
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