CN108094804B - Preparation method of Xinhui dried orange peel enzyme beverage capable of enhancing immunity - Google Patents

Preparation method of Xinhui dried orange peel enzyme beverage capable of enhancing immunity Download PDF

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CN108094804B
CN108094804B CN201810071423.0A CN201810071423A CN108094804B CN 108094804 B CN108094804 B CN 108094804B CN 201810071423 A CN201810071423 A CN 201810071423A CN 108094804 B CN108094804 B CN 108094804B
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陈柏忠
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Guangdong Xinbaotang Biotechnology Co ltd
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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
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

The invention discloses a preparation method of Xinhui dried orange peel enzyme beverage for enhancing immunity, which comprises the following steps: 1) crushing the Xinhui dried orange peel and the Xinhui whole orange (including pericarp, pulp, capsule coat and orange seed) which are national geographical sign protection products in a crushing system; 2) fermenting the crushed raw materials by adopting a method combining natural fermentation and modern fermentation processes; 3) after fermentation, carrying out solid-liquid separation, and then sending the mixture to a blending and homogenizing system for low-pressure and high-pressure homogenization respectively; 4) and (5) sterilizing and filling after homogenizing. The invention adopts the processes of bidirectional fermentation, solid-liquid separation, blending, low-pressure high-pressure homogenization, sterilization and medium-high temperature filling, fully solves the problem that the food safety of the industry is not ensured, and maximally reserves high-content total flavone, crude polysaccharide, prebiotics, probiotic active factors and metabolites of Xinhui tangerine peel and Xinhui tangerine peel.

Description

Preparation method of Xinhui dried orange peel enzyme beverage capable of enhancing immunity
Technical Field
The invention relates to a beverage, and in particular relates to a preparation method of Xinhui dried orange peel enzyme beverage for enhancing immunity.
Background
The existing edible ferment is mainly divided into pilot-scale product ferment, traditional fermentation ferment and modern fermentation ferment in colleges and universities and scientific research institutes. Once the enzymes of the pilot-scale products of colleges and universities and scientific research institutes enter the industrial mass production and popularization stage, the problems of poor process technology reliability, unstable tissue state of the pilot-scale or produced products and poor taste exist. For the traditional ferment, the quality of the process of natural fermentation is difficult to control in a standard way, the finished product has poor stability of tissue state, manual operation, no advanced automatic fermentation liquor filtration and sterilization equipment, semi-automatic filling or manual filling, food safety cannot be fully guaranteed, the environment of a production site cannot be managed in a standard and sanitary way, and the healthy development of the industry is not met. For modern ferment, the content of nutrient components of modern fermentation is low, the inherent quality is difficult to be really improved, most of enterprise ferment products mainly play the roles of clearing intestines and recuperating new concepts, the nutrition effect is actually equal to the food therapy effect of common normal-temperature fermented lactic acid bacteria beverage, the prebiotics and probiotics which are not beneficial to the fermentation of fruits and vegetables are adopted by a general high-temperature sterilization process to survive, active substances such as 'anti-tumor, immunity enhancement', 'crude polysaccharide and total flavone' in the fruit and vegetable fermentation base materials and metabolites which are beneficial to the body are more difficult to be fully reserved, and in addition, the problem that the product has unstable quality in shelf life and the constant volume and is easy to color exists.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of immunity-enhancing Xinhui tangerine peel enzyme beverage, which fully retains high-content total flavone, crude polysaccharide, prebiotics, probiotic active factors, Xinhui tangerine peel and Xinhui tangerine peel metabolites in Xinhui tangerine through the processes of traditional and modern bioengineering combined bidirectional fermentation, solid-liquid separation, blending, low-pressure and high-pressure homogenization, sterilization and filling.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of Xinhui dried orange peel enzyme beverage for enhancing immunity comprises the following steps:
s1, conveying a batch of Xinhui dried orange peels and Xinhui orange whole fruits including pulp, peel, tunica, and tangerine seeds into a crushing system for crushing, putting all the crushed materials into a sanitary sterilized tile can, and naturally fermenting at normal temperature to obtain a natural fermentation base material;
conveying the other batch of Xinhui dried orange peel and Xinhui whole orange including pulp, peel, tunica, and tangerine seed to a crushing system for crushing, putting all the crushed materials into a stainless steel fermentation tank, adding composite probiotic powder, stirring uniformly, and performing constant-temperature fermentation, namely performing modern fermentation to obtain a modern fermentation base material;
s2, mixing the natural fermentation base material obtained in the step S1 and the modern fermentation base material according to the weight ratio of 7:3, fully and uniformly stirring, and then carrying out natural normal-temperature chelation for 60-90 days;
s3, carrying out solid-liquid separation, and then sending the liquid to a blending and homogenizing system to carry out low-pressure homogenization and high-pressure homogenization in sequence, wherein the low-pressure homogenization is carried out under the pressure of 15-20MPa, and the high-pressure homogenization is carried out under the pressure of 25-30 MPa.
Further, step S4 is also included: and (5) sterilizing and filling after homogenizing.
Further, in step S1, the time for natural fermentation is 2 years.
Further, in step S1, the time for constant temperature fermentation is 6 months, and the fermentation temperature is 38 + -1 deg.C.
Further, in step S3, the low-pressure homogenization time is 30 seconds, and the high-pressure homogenization time is 15 seconds.
Furthermore, in step S4, filling 10 ml-100 ml glass bottles at the medium temperature of 60 +/-2 ℃ and then sterilizing in water bath; the glass bottle in the range of 300 ml-1500 ml is first sterilized instantaneously at 115 ℃ for 15-30s and 135 ℃ and then filled at 88 +/-2 ℃.
As a preferable scheme, in step S1, ginseng, hawthorn, yam, malt, licorice, lily, sea buckthorn, jujube, dried longan pulp, wolfberry, momordica grosvenori, honeysuckle, hovenia dulcis thunb, amomum fruit, platycodon grandiflorum, bitter cardamon, lotus seed, chrysanthemum, polygonatum, root of kudzu vine, black sesame, poria cocos, ginger, mulberry leaf and lotus leaf which are obtained by crushing are added into the crushed material for natural fermentation and the crushed material for modern fermentation; wherein the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 1% of ginseng, 2% of hawthorn, 2% of Chinese yam, 0.5% of malt, 0.5% of liquorice, 1% of lily, 2% of sea-buckthorn, 2% of jujube, 0.5% of dried longan pulp, 2% of wolfberry fruit, 2% of momordica grosvenori, 1% of honeysuckle, 1% of hovenia dulcis thumb, 1% of fructus amomi, 0.5% of platycodon grandiflorum, 1% of fructus alpiniae oxyphyllae, 2% of lotus seed, 0.5% of chrysanthemum, 2% of rhizoma polygonati, 2% of radix puerariae, 1.2% of black sesame.
As another preferred scheme, in step S1, isomaltooligosaccharide, xylooligosaccharide, isomaltitol, resistant dextrin, and pulverized ginseng, hawthorn, yam, malt, licorice, lily, sea buckthorn, jujube, arillus longan, wolfberry fruit, momordica grosvenori, honeysuckle, hovenia dulcis thumb, fructus amomi, platycodon grandiflorum, fructus alpiniae oxyphyllae, lotus seed, chrysanthemum, rhizoma polygonati, radix puerariae, black sesame, poria cocos, ginger, folium mori, and lotus leaf are added to the crushed material for natural fermentation and the crushed material for modern fermentation; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 1% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.5% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 0.5% of dried longan pulp, 2% of wolfberry, 2% of momordica grosvenori, 1% of honeysuckle, 1% of semen hoveniae, 0.5% of fructus amomi, 0.5% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 2% of lotus seed, 0.5% of chrysanthemum, 2% of rhizoma polygonati, 2% of root of kudzu vine, 1.2% of black sesame, 0.5% of poria cocos, 0.8% of ginger, 0.5% of folium mori, 0.
As another preferred scheme, in step S1, fructo-oligosaccharide, isomaltose hypgather, xylo-oligosaccharide, isomaltitol, resistant dextrin, white granulated sugar, hawthorn juice, mulberry juice, apple juice, loquat juice, mango juice, high fructose corn syrup, and pulverized ginseng, hawthorn, yam, malt, licorice, lily, sea buckthorn, jujube, arillus longan, wolfberry, momordica grosvenori, honeysuckle, hovenia dulcis thunb, fructus amomi, platycodon grandiflorum, sharpleaf galangal fruit, lotus seed, chrysanthemum, rhizoma polygonati, radix puerariae, black sesame, poria, ginger, folium mori, and folium mori are added to the crushed material for natural fermentation and the crushed material for modern fermentation; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 2% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.3% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 1% of longan pulp, 3% of wolfberry, 0.5% of momordica grosvenori, 0.5% of honeysuckle, 1% of hovenia dulcis thumb, 0.3% of fructus amomi, 0.2% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 1% of lotus seed, 0.3% of chrysanthemum, 2% of rhizoma polygonati, 1% of radix puerariae, 0.5% of black sesame, 0.5% of poria cocos, 0.3% of ginger, 0.2% of folium mori, 0.5% of lotus leaf, 1% of hawthorn juice, 1% of mulberry juice, 1% of apple juice, 0.5% of loquat juice, 0.5% of mango.
As another preferable scheme, in step S1, resistant dextrin, fructo-oligosaccharide, isomaltose hypgather, xylo-oligosaccharide, isomaltitol, hawthorn juice, mulberry juice, apple juice, loquat juice, mango juice, and pulverized ginseng, hawthorn, yam, malt, licorice, lily, sea buckthorn, jujube, arillus longan, wolfberry fruit, momordica grosvenori, honeysuckle, hovenia dulcis thunb, fructus amomi, platycodon grandiflorum, sharpleaf galangal fruit, lotus seed, chrysanthemum, polygonatum sibiricum, radix puerariae, black sesame, poria cocos, ginger, mulberry leaf, and lotus leaf are added to both the crushed material for natural fermentation and the crushed material for modern fermentation; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 2% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.3% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 1% of longan pulp, 3% of wolfberry, 0.5% of momordica grosvenori, 0.5% of honeysuckle, 1% of hovenia dulcis thumb, 0.3% of fructus amomi, 0.2% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 1% of lotus seed, 0.3% of chrysanthemum, 2% of rhizoma polygonati, 1% of radix puerariae, 0.5% of black sesame, 0.5% of poria cocos, 0.3% of ginger, 0.2% of folium mori, 0.5% of lotus leaf, 1% of hawthorn juice, 1% of mulberry juice, 1% of apple juice, 0.5% of loquat.
The invention has the beneficial effects that:
1. by adopting a fermentation process combining natural fermentation and modern fermentation, a variable-frequency low-high-pressure bidirectional homogenization, ultrahigh-temperature instantaneous sterilization/water bath sterilization and medium/high-temperature filling four-procedure key control point advanced process, the prepared Xinhui dried orange peel enzyme beverage has high extraction rate of crude polysaccharide and total flavone content and good mouthfeel and tissue state stability, and can fully solve the key problems that the food safety cannot be guaranteed, the content of nutritional ingredients is low, the survival amount of probiotic metabolites is small and the like in the traditional preparation processes of no homogenization, semi-automatic high-temperature sterilization and normal-temperature filling.
2. The invention adopts two national geographical sign protection products of Xinhui tangerine peel and Xinhui tangerine and Guangdong non-material cultural heritage as main raw materials, pharmacological research shows that the Guangdong tangerine peel has various biological activities such as anti-inflammation, anti-oxidation, anti-tumor, anti-bacterial and anti-atherosclerosis, and flavonoid compounds including flavonoid glycoside, Polymethoxyflavone (PMF) and the like are main active ingredients in the medicinal material of the Guangdong tangerine peel.
The invention combines the preparation process explored by four generations of people for a century, can effectively retain the nutrient components such as the special total flavone, crude polysaccharide, vitamin C, vitamin E, prebiotics, probiotic group fermentation catabolite and the like of the fermentation base material, and through experiments, every 100ml of the Xinhui dried orange peel ferment beverage contains the crude polysaccharide more than or equal to 1900mg, the total flavone more than or equal to 150mg, the total flavone content is 25 times of that of apples, 20 times of oranges, 11 times of balsam pears, 8.7 times of bananas, 6.7 times of grapes (Kyoho), 5.3 times of strawberries and 3.6 times of hawthorns.
The crude polysaccharide has effects of enhancing immunity, promoting proliferation of Bacillus bifidus, inhibiting pathogenic bacteria, preventing constipation and abdominal distention, promoting digestion, regulating gastrointestinal function, lowering blood sugar, preventing and treating diabetes, reducing blood lipid, resisting blood coagulation, resisting thrombi, etc., and the total flavone has effects of resisting oxidation, resisting aging, preventing radiation, relieving fatigue, protecting blood vessel, preventing arteriosclerosis, dilating capillary vessel, dredging microcirculation, activating brain, lowering blood pressure, and regulating other organ cells. Therefore, the Xinhui dried orange peel enzyme beverage prepared by the preparation method has better functions of resisting oxidation, resisting allergy, resisting aging and reducing high blood pressure, high blood lipid and high blood sugar.
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FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
The present invention will be further described with reference to the accompanying drawings, and it should be noted that the following examples are provided to illustrate the detailed embodiments and specific operations based on the technical solutions of the present invention, but the scope of the present invention is not limited to the examples.
Example 1
As shown in fig. 1, a preparation method of immunity-enhancing pericarpium citri reticulatae ferment beverage comprises the following steps:
s1, conveying a batch of Xinhui dried orange peels accounting for 15% of the total weight and Xinhui citrus reticulata whole fruits (full utilization) accounting for 85% of the total weight to a crushing system for crushing, putting all crushed materials obtained by crushing into a sanitary sterilized tile can, and naturally fermenting for 2 years at normal temperature to obtain a natural fermentation base material;
conveying another batch of Xinhui dried orange peel accounting for 15% of the total weight and Xinhui whole orange including pulp, peel, tunica, and mandarin orange seed accounting for 85% of the total weight into a crushing system for crushing, putting all crushed materials obtained by crushing into a stainless steel fermentation tank, adding composite probiotic powder accounting for 3% of the total weight of the crushed materials, uniformly stirring, and fermenting at the constant temperature of 38 +/-1 ℃ for 6 months, namely performing modern fermentation to obtain a modern fermentation base material;
the Xinhui dried orange peel can be prepared by natural refining without physical and chemical hazards, has pure quality, and is a Guangdong Sanbao Zhongguang dried orange peel (Xinhui dried orange peel) which is sold far in China and abroad and has a history of nearly 110 years. The Xinhui dried orange peel is different from common orange peel, is a national geographical sign protection product, is a genuine traditional Chinese medicinal material protected by the first legislation of the traditional Chinese medicinal materials in Guangdong Lingnan, is also a manufacturing technology of non-material culture heritage in Guangdong province, and requires that the fresh peel is aged for more than 3 years in a new meeting after being dried in the sun or being dried.
S2, mixing the natural fermentation base material obtained in the step S1 and the modern fermentation base material according to the weight ratio of 7:3, fully and uniformly stirring, and then carrying out natural normal-temperature chelation for 60-90 days;
s3, performing solid-liquid separation, and then sending the liquid to a blending and homogenizing system to perform low-pressure homogenization and high-pressure homogenization in sequence, wherein the low-pressure homogenization is performed for 30 seconds under the pressure of 15-20MPa, and the high-pressure homogenization is performed for 15 seconds under the pressure of 25-30 MPa.
S410 ml-100 ml glass bottles are filled at the medium temperature of 60 +/-2 ℃ and then sterilized in water bath; the glass bottle in the range of 300 ml-1500 ml is first sterilized instantaneously at 115 ℃ for 15-30s and 135 ℃ and then filled at 88 +/-2 ℃.
Example 2
A preparation method of Xinhui dried orange peel enzyme beverage for enhancing immunity comprises the following steps:
s1, conveying a batch of Xinhui dried orange peels accounting for 15% of the total weight and Xinhui citrus reticulata whole fruits (full utilization) accounting for 85% of the total weight to a crushing system for crushing, putting all crushed materials obtained by crushing into a sanitary sterilized tile can, and naturally fermenting for 2 years at normal temperature to obtain a natural fermentation base material;
conveying another batch of Xinhui dried orange peel accounting for 15% of the total weight and Xinhui whole orange including pulp, peel, tunica, and mandarin orange seed accounting for 85% of the total weight into a crushing system for crushing, putting materials including all crushed materials obtained by crushing into a stainless steel fermentation tank, adding composite probiotic powder accounting for 3% of the total weight of the materials obtained by crushing, uniformly stirring, and fermenting at the constant temperature of 38 +/-1 ℃ for 6 months, namely performing modern fermentation to obtain a modern fermentation base material;
the Xinhui dried orange peel can be prepared by natural refining without physical and chemical hazards, has pure quality, and is a Guangdong Sanbao Zhongguang dried orange peel (Xinhui dried orange peel) which is sold far in China and abroad and has a history of nearly 110 years.
In this embodiment, the crushed materials for natural fermentation and the crushed materials for modern fermentation are added with the crushed ginseng, hawthorn, yam, malt, liquorice, lily, sea buckthorn, jujube, arillus longan, medlar, momordica grosvenori, honeysuckle, hovenia dulcis, fructus amomi, platycodon grandiflorum, fructus alpiniae oxyphyllae, lotus seed, chrysanthemum, rhizoma polygonati, radix puerariae, black sesame, poria cocos, ginger, folium mori and lotus leaf for fermentation; wherein the weight percentages of the used amount of each auxiliary material and the total weight of the crushed material (for example, the weight of ginseng/the weight of the crushed material is 100% ═ 1%) are respectively as follows: 1% of ginseng, 2% of hawthorn, 2% of Chinese yam, 0.5% of malt, 0.5% of liquorice, 1% of lily, 2% of sea-buckthorn, 2% of jujube, 0.5% of dried longan pulp, 2% of wolfberry fruit, 2% of momordica grosvenori, 1% of honeysuckle, 1% of hovenia dulcis thumb, 1% of fructus amomi, 0.5% of platycodon grandiflorum, 1% of fructus alpiniae oxyphyllae, 2% of lotus seed, 0.5% of chrysanthemum, 2% of rhizoma polygonati, 2% of radix puerariae, 1.2% of black sesame.
S2, mixing the natural fermentation base material obtained in the step S1 and the modern fermentation base material according to the weight ratio of 7:3, fully and uniformly stirring, and then carrying out natural normal-temperature chelation for 60-90 days; the end temperature is 15 ℃;
s3, performing solid-liquid separation, and then sending the liquid to a blending and homogenizing system to perform low-pressure homogenization and high-pressure homogenization in sequence, wherein the low-pressure homogenization is performed for 30 seconds under the pressure of 15-20MPa, and the high-pressure homogenization is performed for 15 seconds under the pressure of 25-30MPa, so as to obtain the Xinhui dried orange peel ferment raw juice;
s410 ml-100 ml glass bottles are filled at the medium temperature of 60 +/-2 ℃ and then sterilized in water bath; the glass bottle in the range of 300 ml-1500 ml is first sterilized instantaneously at 115 ℃ for 15-30s and 135 ℃ and then filled at 88 +/-2 ℃.
Example 3
A preparation method of Xinhui dried orange peel enzyme beverage for enhancing immunity comprises the following steps:
s1, conveying a batch of Xinhui dried orange peels accounting for 15% of the total weight and Xinhui citrus reticulata whole fruits (full utilization) accounting for 85% of the total weight to a crushing system for crushing, putting all crushed materials obtained by crushing into a sanitary sterilized tile can, and naturally fermenting for 2 years at normal temperature to obtain a natural fermentation base material;
conveying another batch of Xinhui dried orange peel accounting for 15% of the total weight and Xinhui whole orange including pulp, peel, tunica, and mandarin orange seed accounting for 85% of the total weight into a crushing system for crushing, putting materials including all crushed materials obtained by crushing into a stainless steel fermentation tank, adding composite probiotic powder accounting for 3% of the total weight of the materials obtained by crushing, uniformly stirring, and fermenting at the constant temperature of 38 +/-1 ℃ for 6 months, namely performing modern fermentation to obtain a modern fermentation base material;
the Xinhui dried orange peel can be prepared by natural refining without physical and chemical hazards, has pure quality, and is a Guangdong Sanbao Zhongguang dried orange peel (Xinhui dried orange peel) which is sold far in China and abroad and has a history of nearly 110 years.
In the embodiment, isomaltooligosaccharide, xylooligosaccharide, isomaltitol, resistant dextrin and ginseng, hawthorn, Chinese yam, malt, liquorice, lily, sea buckthorn, jujube, arillus longan, medlar, momordica grosvenori, honeysuckle, hovenia dulcis thumb, fructus amomi, platycodon grandiflorum, fructus alpiniae oxyphyllae, lotus seed, chrysanthemum, sealwort, radix puerariae, black sesame, poria cocos, ginger, folium mori and lotus leaves which are obtained by crushing (120 meshes and 200 meshes) are added into the materials obtained by crushing for natural fermentation and the materials obtained by crushing for modern fermentation; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 1% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.5% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 0.5% of dried longan pulp, 2% of wolfberry, 2% of momordica grosvenori, 1% of honeysuckle, 1% of semen hoveniae, 0.5% of fructus amomi, 0.5% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 2% of lotus seed, 0.5% of chrysanthemum, 2% of rhizoma polygonati, 2% of root of kudzu vine, 1.2% of black sesame, 0.5% of poria cocos, 0.8% of ginger, 0.5% of mulberry, 0.5.
S2, mixing 70% of natural fermentation base material and 30% of modern fermentation base material according to the weight percentage, fully stirring uniformly, and then carrying out natural normal-temperature chelation for 60-90 days, wherein the end point temperature is 15 ℃;
s3, performing solid-liquid separation, and then sending the liquid to a homogenizing system for low-pressure homogenization and high-pressure homogenization in sequence, wherein the low-pressure homogenization is performed for 30 seconds under the pressure of 15-20MPa, and the high-pressure homogenization is performed for 15 seconds under the pressure of 25-30 MPa; then obtaining Xinhui dried orange peel enzyme concentrated juice through concentration;
s410 ml-100 ml glass bottles are filled at the medium temperature of 60 +/-2 ℃ and then sterilized in water bath; the glass bottle in the range of 300 ml-1500 ml is first sterilized instantaneously at 115 ℃ for 15-30s and 135 ℃ and then filled at 88 +/-2 ℃.
Example 4
A preparation method of Xinhui dried orange peel enzyme beverage for enhancing immunity comprises the following steps:
s1, conveying a batch of Xinhui dried orange peels accounting for 15% of the total weight and Xinhui citrus reticulata whole fruits (full utilization) accounting for 85% of the total weight to a crushing system for crushing, putting all crushed materials obtained by crushing into a sanitary sterilized tile can, and naturally fermenting for 2 years at normal temperature to obtain a natural fermentation base material;
conveying another batch of Xinhui dried orange peel accounting for 15% of the total weight and Xinhui whole orange including pulp, peel, tunica, and mandarin orange seed accounting for 85% of the total weight into a crushing system for crushing, putting materials including all crushed materials obtained by crushing into a stainless steel fermentation tank, adding composite probiotic powder accounting for 3% of the total weight of the materials obtained by crushing, uniformly stirring, and fermenting at the constant temperature of 38 +/-1 ℃ for 6 months, namely performing modern fermentation to obtain a modern fermentation base material;
the Xinhui dried orange peel can be prepared by natural refining without physical and chemical hazards, has pure quality, and is a Guangdong Sanbao Zhongguang dried orange peel (Xinhui dried orange peel) which is sold far in China and abroad and has a history of nearly 110 years.
In the embodiment, fructo-oligosaccharide, isomaltooligosaccharide, xylo-oligosaccharide, isomaltitol, resistant dextrin, white granulated sugar, hawthorn juice, mulberry juice, apple juice, loquat juice, mango juice, high fructose corn syrup and ginseng, hawthorn, Chinese yam, malt, liquorice, lily, sea buckthorn, jujube, arillus longan, medlar, momordica grosvenori, honeysuckle, hovenia dulcis thumb, fructus amomi, platycodon grandiflorum, fructus alpiniae oxyphyllae, lotus seeds, chrysanthemum, rhizoma polygonati, radix puerariae, black sesame, poria cocos, ginger, folium mori and lotus leaves which are crushed for 120 meshes and 200 meshes are added into the materials obtained by crushing for natural fermentation and the materials obtained by crushing for modern fermentation; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 2% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.3% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 1% of longan pulp, 3% of wolfberry, 0.5% of momordica grosvenori, 0.5% of honeysuckle, 1% of hovenia dulcis thumb, 0.3% of fructus amomi, 0.2% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 1% of lotus seed, 0.3% of chrysanthemum, 2% of rhizoma polygonati, 1% of radix puerariae, 0.5% of black sesame, 0.5% of poria cocos, 0.3% of ginger, 0.2% of folium mori, 0.5% of lotus leaf, 1% of hawthorn juice, 1% of mulberry juice, 1% of apple juice, 0.5% of loquat juice, 0.5% of mango.
S2, mixing 70% of natural fermentation base material and 30% of modern fermentation base material according to the weight percentage, fully stirring uniformly, and then carrying out natural normal-temperature chelation for 60-90 days, wherein the end point temperature is 15 ℃;
s3, performing solid-liquid separation, and then sending the liquid to a homogenizing system for low-pressure homogenization and high-pressure homogenization in sequence, wherein the low-pressure homogenization is performed for 30 seconds under the pressure of 15-20MPa, and the high-pressure homogenization is performed for 15 seconds under the pressure of 25-30 MPa; obtaining sugar-containing Xinhui dried orange peel enzyme beverage;
s410 ml-100 ml glass bottles are filled at the medium temperature of 60 +/-2 ℃ and then sterilized in water bath; the glass bottle in the range of 300 ml-1500 ml is first sterilized instantaneously at 115 ℃ for 15-30s and 135 ℃ and then filled at 88 +/-2 ℃.
Example 5
A preparation method of Xinhui dried orange peel enzyme beverage for enhancing immunity comprises the following steps:
s1, conveying a batch of Xinhui dried orange peels accounting for 15% of the total weight and Xinhui citrus reticulata whole fruits (full utilization) accounting for 85% of the total weight to a crushing system for crushing, putting all crushed materials obtained by crushing into a sanitary sterilized tile can, and naturally fermenting for 2 years at normal temperature to obtain a natural fermentation base material;
conveying another batch of Xinhui dried orange peel accounting for 15% of the total weight and Xinhui whole orange including pulp, peel, tunica, and mandarin orange seed accounting for 85% of the total weight into a crushing system for crushing, putting materials including all crushed materials obtained by crushing into a stainless steel fermentation tank, adding composite probiotic powder accounting for 3% of the total weight of the materials obtained by crushing, uniformly stirring, and fermenting at the constant temperature of 38 +/-1 ℃ for 6 months, namely performing modern fermentation to obtain a modern fermentation base material;
the Xinhui dried orange peel can be prepared by natural refining without physical and chemical hazards, has pure quality, and is a Guangdong Sanbao Zhongguang dried orange peel (Xinhui dried orange peel) which is sold far in China and abroad and has a history of nearly 110 years.
In the embodiment, resistant dextrin, fructo-oligosaccharide, isomaltose hypgather, xylo-oligosaccharide, isomaltitol, hawthorn juice, mulberry juice, apple juice, loquat juice, mango juice, and ginseng, hawthorn, yam, malt, liquorice, lily, sea buckthorn, jujube, arillus longan, medlar, momordica grosvenori, honeysuckle, hovenia dulcis thunb, fructus amomi, platycodon grandiflorum, fructus alpiniae oxyphyllae, lotus seed, chrysanthemum, polygonatum rhizome, radix puerariae, black sesame, poria cocos, ginger, mulberry leaf and lotus leaf which are crushed (120 meshes) are added into the materials obtained by crushing for natural fermentation and the materials obtained by crushing for modern fermentation together for fermentation; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 2% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.3% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 1% of longan pulp, 3% of wolfberry, 0.5% of momordica grosvenori, 0.5% of honeysuckle, 1% of hovenia dulcis thumb, 0.3% of fructus amomi, 0.2% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 1% of lotus seed, 0.3% of chrysanthemum, 2% of rhizoma polygonati, 1% of radix puerariae, 0.5% of black sesame, 0.5% of poria cocos, 0.3% of ginger, 0.2% of folium mori, 0.5% of lotus leaf, 1% of hawthorn juice, 1% of mulberry juice, 1% of apple juice, 0.5% of loquat.
S2, mixing 70% of natural fermentation base material and 30% of modern fermentation base material according to the weight percentage, fully stirring uniformly, and then carrying out natural normal-temperature chelation for 60-90 days, wherein the end point temperature is 15 ℃;
s3, performing solid-liquid separation, and then sending the liquid to a homogenizing system for low-pressure homogenization and high-pressure homogenization in sequence, wherein the low-pressure homogenization is performed for 30 seconds under the pressure of 15-20MPa, and the high-pressure homogenization is performed for 15 seconds under the pressure of 25-30 MPa; obtaining the low-sugar Xinhui dried orange peel enzyme beverage.
S410 ml-100 ml glass bottles are filled at the medium temperature of 60 +/-2 ℃ and then sterilized in water bath; the glass bottle in the range of 300 ml-1500 ml is first sterilized instantaneously at 115 ℃ for 15-30s and 135 ℃ and then filled at 88 +/-2 ℃. Various corresponding changes and modifications can be made by those skilled in the art based on the above technical solutions and concepts, and all such changes and modifications should be included in the protection scope of the present invention.

Claims (1)

1. The preparation method of the Xinhui dried orange peel enzyme beverage for enhancing immunity is characterized by comprising the following steps of:
s1: conveying a batch of Xinhui dried orange peels and Xinhui whole oranges including pulp, peel, capsule coat and orange seeds to a crushing system for crushing, then putting all materials obtained by crushing into a sanitary-grade sterilized tile can, and naturally fermenting at normal temperature to obtain a natural fermentation base material, wherein the natural fermentation time is 2 years;
conveying the other batch of Xinhui dried orange peel and Xinhui whole orange including pulp, peel, capsule coat and orange seed to a crushing system for crushing, putting all the crushed materials into a stainless steel fermentation tank, adding composite probiotic powder, uniformly stirring, and then performing constant-temperature fermentation, namely performing modern fermentation to obtain a modern fermentation base material, wherein the constant-temperature fermentation time is 6 months, and the fermentation temperature is 38 +/-1 ℃;
s2: mixing the natural fermentation base material obtained in the step S1 with the modern fermentation base material according to the weight ratio of 7:3, fully and uniformly stirring, and then carrying out natural normal-temperature chelation for 60-90 days;
s3: carrying out solid-liquid separation, and then sending the liquid to a blending and homogenizing system to carry out low-pressure homogenization and high-pressure homogenization in sequence, wherein the low-pressure homogenization is carried out under 20MPa, and the high-pressure homogenization is carried out under 30 MPa;
s4: filling 10 ml-100 ml glass bottles at the medium temperature of 60 +/-2 ℃ and then sterilizing in water bath; performing ultrahigh-temperature instant sterilization on glass bottles within the range of 300-1500 ml at the sterilization temperature of 115-135 ℃ for 15-30s, and then filling at the high temperature of 88 +/-2 ℃;
wherein the crushed material for natural fermentation and the crushed material for modern fermentation of step S1 are added with:
pulverizing to obtain Ginseng radix, fructus crataegi, rhizoma Dioscoreae, fructus Hordei Germinatus, Glycyrrhrizae radix, Bulbus Lilii, fructus Hippophae, fructus Jujubae, arillus longan, fructus Lycii, fructus Siraitiae Grosvenorii, flos Lonicerae, semen Hoveniae, fructus Amomi, radix Platycodi, fructus Alpinae Oxyphyllae, semen Nelumbinis, flos Chrysanthemi, rhizoma Polygonati, radix Puerariae, semen Sesami Niger, Poria, rhizoma Zingiberis recens, folium Mori, and folium Nelumbinis; wherein the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 1% of ginseng, 2% of hawthorn, 2% of Chinese yam, 0.5% of malt, 0.5% of liquorice, 1% of lily, 2% of sea-buckthorn, 2% of jujube, 0.5% of dried longan pulp, 2% of wolfberry fruit, 2% of momordica grosvenori, 1% of honeysuckle, 1% of hovenia dulcis thumb, 1% of fructus amomi, 0.5% of platycodon grandiflorum, 1% of fructus alpiniae oxyphyllae, 2% of lotus seed, 0.5% of chrysanthemum, 2% of rhizoma polygonati, 2% of radix puerariae, 1.2% of black sesame; or
Isomaltooligosaccharide, xylooligosaccharide, isomaltitol, resistant dextrin, and pulverized radix Ginseng, fructus crataegi, rhizoma Dioscoreae, fructus Hordei Germinatus, radix Glycyrrhizae, Bulbus Lilii, fructus Hippophae, fructus Jujubae, arillus longan, fructus Lycii, fructus Siraitiae Grosvenorii, flos Lonicerae, semen Hoveniae, fructus Amomi, radix Platycodonis, fructus Alpinae Oxyphyllae, semen Nelumbinis, flos Chrysanthemi, rhizoma Polygonati, radix Puerariae, semen Sesami nigrum, Poria, rhizoma Zingiberis recens, folium Mori, and folium Nelumbinis; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 1% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.5% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 0.5% of dried longan pulp, 2% of wolfberry, 2% of momordica grosvenori, 1% of honeysuckle, 1% of semen hoveniae, 0.5% of fructus amomi, 0.5% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 2% of lotus seed, 0.5% of chrysanthemum, 2% of rhizoma polygonati, 2% of root of kudzu vine, 1.2% of black sesame, 0.5% of poria cocos, 0.8% of ginger, 0.5% of folium mori, 0; or
Fructo-oligosaccharide, isomaltooligosaccharide, xylo-oligosaccharide, isomalt, resistant dextrin, white sugar, hawthorn juice, mulberry juice, apple juice, loquat juice, mango juice, high fructose corn syrup, and pulverized ginseng, hawthorn, yam, malt, licorice, lily, sea buckthorn, jujube, arillus longan, wolfberry, momordica grosvenori, honeysuckle, hovenia dulcis, fructus amomi, platycodon grandiflorum, fructus alpiniae oxyphyllae, lotus seed, chrysanthemum, polygonatum, radix puerariae, black sesame, poria cocos, ginger, mulberry leaf and lotus leaf; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 2% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.3% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 1% of longan pulp, 3% of wolfberry, 0.5% of momordica grosvenori, 0.5% of honeysuckle, 1% of hovenia dulcis thumb, 0.3% of fructus amomi, 0.2% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 1% of lotus seed, 0.3% of chrysanthemum, 2% of rhizoma polygonati, 1% of radix puerariae, 0.5% of black sesame, 0.5% of poria cocos, 0.3% of ginger, 0.2% of folium mori, 0.5% of lotus leaf, 1% of hawthorn juice, 1% of mulberry juice, 1% of apple juice, 0.5% of loquat juice, 0.5% of mango; or
Resistant dextrin, fructo-oligosaccharide, isomaltooligosaccharide, xylooligosaccharide, isomaltitol, succus crataegi, Mori fructus juice, succus Mali Pumilae, succus Eriobotryae, succus Mangiferae Indicae, and pulverized Ginseng radix, fructus crataegi, rhizoma Dioscoreae, fructus Hordei Germinatus, Glycyrrhrizae radix, Bulbus Lilii, fructus Hippophae, fructus Jujubae, arillus longan, fructus Lycii, fructus Siraitiae Grosvenorii, flos Lonicerae, semen Hoveniae, fructus Amomi, radix Platycodi, fructus Alpinae Oxyphyllae, semen Nelumbinis, flos Chrysanthemi, rhizoma Polygonati, radix Puerariae, semen Sesami Niger, Poria, rhizoma Zingiberis recens; the weight percentages of the dosage of each auxiliary material and the total weight of the crushed materials are respectively as follows: 2% of ginseng, 2% of hawthorn, 1% of Chinese yam, 0.3% of malt, 0.5% of liquorice, 1% of lily, 1% of sea-buckthorn, 1% of jujube, 1% of longan pulp, 3% of wolfberry, 0.5% of momordica grosvenori, 0.5% of honeysuckle, 1% of hovenia dulcis thumb, 0.3% of fructus amomi, 0.2% of platycodon grandiflorum, 0.5% of fructus alpiniae oxyphyllae, 1% of lotus seed, 0.3% of chrysanthemum, 2% of rhizoma polygonati, 1% of radix puerariae, 0.5% of black sesame, 0.5% of poria cocos, 0.3% of ginger, 0.2% of folium mori, 0.5% of lotus leaf, 1% of hawthorn juice, 1% of mulberry juice, 1% of apple juice, 0.5% of loquat.
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