CN111304000A - Preparation method for extracting mandarin orange essence from mandarin orange peel and product thereof - Google Patents
Preparation method for extracting mandarin orange essence from mandarin orange peel and product thereof Download PDFInfo
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- CN111304000A CN111304000A CN202010136019.4A CN202010136019A CN111304000A CN 111304000 A CN111304000 A CN 111304000A CN 202010136019 A CN202010136019 A CN 202010136019A CN 111304000 A CN111304000 A CN 111304000A
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- peel
- essence
- orange peel
- tangerine
- mandarin orange
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- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000000706 filtrate Substances 0.000 claims abstract description 12
- 238000004821 distillation Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims description 8
- 230000008020 evaporation Effects 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000002699 waste material Substances 0.000 abstract description 7
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 235000015110 jellies Nutrition 0.000 abstract description 6
- 239000008274 jelly Substances 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 5
- 239000000243 solution Substances 0.000 description 5
- 239000012634 fragment Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000010692 aromatic oil Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- -1 removing dirt Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/027—Recovery of volatiles by distillation or stripping
-
- 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
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for extracting mandarin orange essence from mandarin orange peel and a product thereof, wherein the method comprises the following steps: 1) pretreatment of orange peel: selecting fresh and mildew-free mandarin orange peel, cleaning with water, and air drying; 2) extraction: cutting the dried tangerine peel into pieces, adding 60% ethanol and propylene glycol into the pieces, stirring uniformly, and soaking for a certain time; 3) squeezing: squeezing the soaked mandarin orange peel and its extractive solution to obtain liquid part; 4) and (3) filtering: filtering the liquid part obtained by squeezing to obtain filtrate; 5) and (3) distillation: and distilling the filtrate to remove the original water in the tangerine peel and the ethanol to obtain the tangerine essence. The tangerine essence extracted by the preparation method is natural and healthy, can replace synthetic essence in foods such as jelly, beverage and the like, and simultaneously makes full use of tangerine peel resources, changes waste into valuable and avoids waste.
Description
Technical Field
The invention relates to the technical field of essence extraction, in particular to a preparation method for extracting tangerine essence by utilizing tangerine peel and a product thereof.
Background
The mandarin orange has unique sour and sweet taste, is well favored by consumers, is used for processing mandarin orange pulp cans every year, can generate a large amount of orange peel in the processing process, is thin and juicy, is rich in various alkenes, alcohols, esters, phenols and other substances, has the effects of refreshing, restoring consciousness, regulating qi, tonifying spleen, eliminating dampness, reducing phlegm and the like, has good health-care effect, and is easy to cause waste due to the fact that the orange peel is directly discarded.
When food such as jelly, beverage and the like is prepared, a certain amount of essence is usually required to be added to meet the requirement of the taste of the food, at present, the food such as the jelly, the beverage and the like basically adopts synthetic essence to improve the taste, the synthetic essence is artificially synthesized concentrated aromatic oil simulating the smell of fruits and natural spices, and the artificial concentrated aromatic oil has certain influence on the health of a human body after being frequently eaten.
In order to fully utilize the orange peel after can processing, the invention provides a production process for extracting tangerine essence by utilizing the tangerine peel, the prepared tangerine essence is natural and healthy, has unique and strong tangerine fragrance, can be used in foods such as jelly, beverage and the like, can replace synthetic essence, and greatly improves the flavor, the nutritional value and the product competitiveness of the product.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method for extracting tangerine essence by using tangerine peel, so that the natural, healthy and unique and rich tangerine essence can be obtained.
In order to solve the technical problems, the invention discloses the following technical scheme.
A preparation method for extracting mandarin orange essence from mandarin orange peel comprises the following steps:
1) pretreatment of orange peel: selecting fresh and mildew-free mandarin orange peel, cleaning with water, and air drying;
2) extraction: cutting the dried tangerine peel into pieces, adding 60% ethanol and propylene glycol into the pieces, stirring uniformly, and soaking for a certain time;
3) squeezing: squeezing the soaked mandarin orange peel and its extractive solution to obtain liquid part;
4) and (3) filtering: filtering the liquid part obtained by squeezing to obtain filtrate;
5) and (3) distillation: and distilling the filtrate to remove the original water in the tangerine peel and the ethanol to obtain the tangerine essence.
The method further comprises the following step 1), wherein the tangerine peel comprises cyan orange peel and yellow orange peel, and the ratio of the cyan orange peel to the yellow orange peel is 3: 7.
the further technical scheme is that in the step 2), the proportion of the tangerine peel, the ethanol and the propylene glycol is 6: 3: 1.
the further technical scheme is that in the step 2), the soaking time is 40-60 minutes.
The further technical scheme is that in the step 3), a hydraulic presser is adopted for pressing.
The further technical scheme is that in the step 4), an ultrafiltration membrane is used for filtering.
The further technical scheme is that in the step 5), a rotary semi-sealed low-temperature evaporation process is adopted for distillation.
The further technical proposal is that the low-temperature evaporation temperature is 90-94 ℃.
The further technical scheme is that in the step 5), the water content of the tangerine essence is less than or equal to 0.3%.
The mandarin orange essence is prepared by the preparation method for extracting the mandarin orange essence by utilizing mandarin orange peel.
The beneficial technical effects of the invention are as follows: the preparation method for extracting the tangerine essence by using the tangerine peel comprises the working procedures of tangerine peel pretreatment, extraction, squeezing, filtering, distillation and the like, the tangerine essence extracted by the preparation method is natural and healthy, meets the pursuit of consumers on healthy, high-quality and natural foods, can replace synthetic essence in foods such as jelly and beverages, and meanwhile, the preparation method fully utilizes the tangerine peel resources, changes waste into valuable and avoids waste.
Detailed Description
In order to more fully understand the technical content of the present invention, the technical solution of the present invention is further described and illustrated below, but not limited thereto.
The invention discloses a preparation method for extracting tangerine essence from tangerine peel, which comprises the following steps:
1) pretreatment of orange peel: selecting fresh and mildew-free mandarin orange peel, cleaning with water, and air drying;
in step 1), the tangerine peel comprises cyan orange peel and yellow orange peel, wherein the ratio of the cyan orange peel to the yellow orange peel is 3: 7.
2) extraction: cutting the dried tangerine peel into pieces, adding 60% ethanol and propylene glycol into the pieces, stirring uniformly, and soaking for a certain time;
in the step 2), during extraction, the proportion of tangerine peel, ethanol and propylene glycol is 6: 3: 1, the soaking time is 40-60 minutes. Wherein, after the mandarin orange peel is stirred and soaked with ethanol and propylene glycol, the mandarin orange peel can be dissolved in the mixed solution of ethanol and propylene glycol.
3) Squeezing: squeezing the soaked mandarin orange peel and its extractive solution to obtain liquid part;
wherein, the effective components in the tangerine peel can be fully extruded by squeezing the tangerine peel.
4) And (3) filtering: filtering the liquid part obtained by squeezing to obtain filtrate;
5) and (3) distillation: and distilling the filtrate to remove the original water in the tangerine peel and the ethanol to obtain the tangerine essence.
And 5) distilling by adopting a rotary semi-sealed low-temperature evaporation process, wherein the low-temperature evaporation temperature is 90-94 ℃, the water content of the mandarin orange essence is detected in the distillation process, and if the water content is less than or equal to 0.3%, the distillation process is finished, so that the mandarin orange essence can be obtained.
In the invention, the tangerine essence prepared by the procedures of orange peel pretreatment, extraction, squeezing, filtration, distillation and the like is natural and healthy, and can be used as a food additive.
The following embodiment specifically describes a processing procedure for extracting mandarin orange essence from mandarin orange peel, in which mandarin orange peel from Nanfeng mandarin orange is selected for extracting mandarin orange essence.
Collecting mandarin orange peel after can processing, selecting fresh mandarin orange peel without mildew, selecting cyan orange peel and yellow orange peel in the mandarin orange peel, taking 30 parts of cyan orange peel and 70 parts of yellow orange peel, fully washing the selected cyan orange peel and yellow orange peel with clear water, removing dirt, impurities and the like on the surface of the orange peel, cleaning, and airing the orange peel for later use; cutting the dried orange peel into square fragments with the size of about 5mm by using a knife, collecting the cut fragments, putting the fragments into a soaking container, and adding 60% ethanol and propylene glycol into the fragments, wherein the proportion of the orange peel, the ethanol and the propylene glycol is 6: 3: 1, fully mixing tangerine peel, ethanol and propylene glycol by using a stirring rod, uniformly stirring, and soaking for 50 minutes; after soaking, pouring the mandarin orange peel and the extracting solution thereof into a hydraulic presser, starting the hydraulic presser to press the mandarin orange peel and the extracting solution thereof to obtain a residue part and a liquid part, collecting the residue part for subsequent centralized treatment, and extracting the liquid part for later use; filtering the liquid part by an ultrafiltration membrane to obtain residues and filtrate, collecting the residues for subsequent centralized treatment, and extracting the filtrate for later use; pouring the filtrate into a rotary evaporator, distilling the filtrate by using a rotary semi-sealed low-temperature evaporation process, controlling the temperature of the low-temperature evaporation to be 92 ℃, distilling to remove the original water in the orange peel and the ethanol and leaving liquid, detecting the water content of the liquid after distilling for a certain time, and ending the distillation process if the water content is less than or equal to 0.3 percent to obtain the tangerine essence.
Of course, in other embodiments, one of the orange peel color and the orange peel color may be used to extract the mandarin orange essence.
In addition, in other embodiments, other types of mandarin orange peel can be used to extract mandarin orange essence, such as huang yan mandarin orange, Yichang mandarin orange, Ziyang mandarin orange, etc., which can be determined according to the growth period and production requirement of mandarin orange.
According to the scheme, the preparation method for extracting the tangerine essence by utilizing the tangerine peel comprises the procedures of tangerine peel pretreatment, extraction, squeezing, filtering, distillation and the like, can realize industrial production of the natural tangerine essence, can substitute for synthetic essence in foods such as jelly, beverage and the like, meets the pursuit of consumers for healthy, high-quality and natural foods, fully utilizes the tangerine peel resources, changes waste into valuable, and avoids the waste of the tangerine peel.
The above preferred embodiments should be considered as examples of the embodiments of the present application, and technical deductions, substitutions, improvements and the like similar to, similar to or based on the embodiments of the present application should be considered as the protection scope of the present patent.
Claims (10)
1. A preparation method for extracting tangerine essence by using tangerine peel is characterized by comprising the following steps:
1) pretreatment of orange peel: selecting fresh and mildew-free mandarin orange peel, cleaning with water, and air drying;
2) extraction: cutting the dried tangerine peel into pieces, adding 60% ethanol and propylene glycol into the pieces, stirring uniformly, and soaking for a certain time;
3) squeezing: squeezing the soaked mandarin orange peel and its extractive solution to obtain liquid part;
4) and (3) filtering: filtering the liquid part obtained by squeezing to obtain filtrate;
5) and (3) distillation: and distilling the filtrate to remove the original water in the tangerine peel and the ethanol to obtain the tangerine essence.
2. The method as claimed in claim 1, wherein in the step 1), the tangerine peel includes a cyan orange peel and a yellow orange peel, and the ratio of the cyan orange peel to the yellow orange peel is 3: 7.
3. the method as claimed in claim 1, wherein in the step 2), the ratio of mandarin orange peel to ethanol to propylene glycol is 6: 3: 1.
4. the method as claimed in claim 1, wherein the step 2) comprises soaking for 40-60 min.
5. The method as claimed in claim 1, wherein the step 3) is performed by pressing with a hydraulic press.
6. The method as claimed in claim 1, wherein the step 4) is performed by using an ultrafiltration membrane.
7. The method as claimed in claim 1, wherein in the step 5), the orange essence is distilled by a rotary semi-sealed low-temperature evaporation process.
8. The method for extracting mandarin orange essence from mandarin orange peel as claimed in claim 7, wherein the low temperature evaporation temperature is 90-94 deg.C.
9. The method as claimed in claim 1, wherein in the step 5), the water content of the mandarin orange essence is less than or equal to 0.3%.
10. An orange essence, characterized in that the orange essence is prepared by the method for extracting orange essence from orange peel as claimed in any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010136019.4A CN111304000A (en) | 2020-03-02 | 2020-03-02 | Preparation method for extracting mandarin orange essence from mandarin orange peel and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010136019.4A CN111304000A (en) | 2020-03-02 | 2020-03-02 | Preparation method for extracting mandarin orange essence from mandarin orange peel and product thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111304000A true CN111304000A (en) | 2020-06-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010136019.4A Pending CN111304000A (en) | 2020-03-02 | 2020-03-02 | Preparation method for extracting mandarin orange essence from mandarin orange peel and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111304000A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112251291A (en) * | 2020-11-13 | 2021-01-22 | 天津市双马香精香料股份有限公司 | Essence capable of reducing anxiety of people and preparation method thereof |
| CN116286192A (en) * | 2023-03-28 | 2023-06-23 | 广西冰客食品有限公司 | Process for producing Wo orange peel oil |
| CN116676149A (en) * | 2023-06-25 | 2023-09-01 | 南丰县华夏五千年生态酒庄有限公司 | Preparation method of mandarin orange spirits |
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| CN1160755A (en) * | 1996-03-21 | 1997-10-01 | 崔有志 | Preparation of refined orange oil |
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| CN107629879A (en) * | 2017-11-13 | 2018-01-26 | 何会平 | The method that sugar orange cull fruit extracts Panongchus citri |
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2020
- 2020-03-02 CN CN202010136019.4A patent/CN111304000A/en active Pending
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| CN1160755A (en) * | 1996-03-21 | 1997-10-01 | 崔有志 | Preparation of refined orange oil |
| CN101875882A (en) * | 2010-06-12 | 2010-11-03 | 华夏五千年(北京)葡萄酒股份有限公司 | Orange spice and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112251291A (en) * | 2020-11-13 | 2021-01-22 | 天津市双马香精香料股份有限公司 | Essence capable of reducing anxiety of people and preparation method thereof |
| CN116286192A (en) * | 2023-03-28 | 2023-06-23 | 广西冰客食品有限公司 | Process for producing Wo orange peel oil |
| CN116676149A (en) * | 2023-06-25 | 2023-09-01 | 南丰县华夏五千年生态酒庄有限公司 | Preparation method of mandarin orange spirits |
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Application publication date: 20200619 |