CN112293718A - Citrus extract and preparation method and application thereof - Google Patents
Citrus extract and preparation method and application thereof Download PDFInfo
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- CN112293718A CN112293718A CN202010498871.6A CN202010498871A CN112293718A CN 112293718 A CN112293718 A CN 112293718A CN 202010498871 A CN202010498871 A CN 202010498871A CN 112293718 A CN112293718 A CN 112293718A
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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
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention belongs to the technical field of plant extraction, and particularly relates to a citrus extract, a preparation method and an application thereof, wherein the citrus extract comprises the following steps: (1) washing and removing stems of bitter oranges, oranges and sweet oranges according to the mass ratio of 5.5-6.5: 2.5-3.5: 0.7-1.4, performing high-speed shearing to obtain the citrus raw pulp; (2) putting the citrus raw pulp obtained in the step (1) into cleaning equipment at the temperature of 40-60 ℃, adding an organic extracting agent and water, soaking for 20-30min, extracting, removing supernatant, and evaporating lower-layer liquid to obtain crude extract; the volume ratio of the citrus raw pulp to the organic extractant to the water is 1: (0.5-2.0): 1; mixing the obtained extractive solutions, and concentrating to obtain concentrated citrus solution. Compared with other single citrus-derived antibacterial agents, the antibacterial agent prepared by using multiple citrus crops together has better antibacterial performance.
Description
Technical Field
The invention belongs to the technical field of plant extraction, and particularly relates to a citrus extract and a preparation method and application thereof.
Background
According to the report of market research organization, about 70% of consumers around the world will view the labels when selecting foods, and approve the foods with the labels of 'natural', 'fresh', 'green organic', 'no chemical additives and preservatives', and 'fat-less', 'sugar-less', 'salt-less', etc. Consumers are moving away from unsophisticated or chemically added foods, and increasingly demand natural, simply processed convenience foods, preferably those with clean label ingredients. The food is not easy to store and is easily polluted by microbial spoilage organisms and pathogenic bacteria to cause deterioration. Therefore, food manufacturers have to seek natural shelf-stable ingredients while meeting the need to reduce waste caused by food spoilage and clean label ingredients for consumers.
In combination with the above, it is shown that it is desirable to find natural shelf-stable ingredients that can meet the needs of consumers for clean label ingredients and reduce waste caused by food spoilage. Natural antimicrobial extracts of citrus origin provide a new choice for the safety and preservation of this class of food products. Therefore, the invention provides a production and preparation process of the citrus extract to meet the requirement of consumers for clean label food.
The prior production process of the citrus extract adopts single raw material, and the antibacterial effect of the produced citrus extract is not particularly outstanding.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the citrus extract which adopts the synergistic effect of three citrus-derived raw materials, is simple to process, can effectively inhibit the total bacterial growth and has stable quality, and the preparation method and the application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme: a method for preparing citrus extract comprises the following steps:
(1) mixing the raw materials in a mass ratio of 5.5-6.5: 2.5-3.5: 0.7-1.4 of bitter orange, tangerine and sweet orange, cleaning, peeling and mixing, and shearing at high speed to obtain citrus pulp;
(2) putting the citrus raw pulp obtained in the step (1) into cleaning equipment at the temperature of 40-60 ℃, adding an organic extracting agent and water, soaking for 20-30min, extracting, removing supernatant, and evaporating lower-layer liquid to obtain crude extract; the volume ratio of the citrus raw pulp to the organic extractant to the water is 1: (0.5-2.0): 1;
(3) repeating the step (2) for 1-3 times;
(4) and (3) mixing the extracting solutions obtained in the step (2) and the step (3) and concentrating to obtain a citrus concentrated solution.
And carrying out product physicochemical property analysis and quality detection on the citrus concentrated solution. If the concentrated citrus juice obtained by concentration meets the analysis requirement of physicochemical properties (1.2-4.5% of ascorbic acid) during detection, the preparation of the product is finished; if not, ascorbic acid needs to be added to meet the requirements. Then canning and sterilizing. Wherein the total content of bioflavonoids and polyphenols in the orange concentrated solution is 1.0-1.2% and 4.5-5.0%.
Preferably, the organic extractant is glycerol, ethyl acetate or ethanol or other organic extractants.
The cleaning equipment belongs to clean and clean equipment, such as a sterilized stirring tank. In the step (1), after the bitter oranges, the oranges and the sweet oranges which are cleaned and subjected to pedicle removal are mixed, the mixture is subjected to high-speed shearing for 20-30min at 11000rpm through a high-speed shearing machine to obtain the citrus raw pulp. In the step (2), the extraction is carried out for 30-60min at room temperature, then supernatant is removed, lower liquid is filtered to remove impurities, and the crude extract is obtained after evaporation for 30min at 90-110 ℃. The concentration in the step (4) is specifically as follows: concentrating to 57-64% (the percentage is volume ratio, namely concentrating to 57-64% of the previous step volume) by using a vacuum decompression concentrator, wherein the vacuum degree is 73.3-81.7kPa, and the temperature is 125-.
Another technical scheme is that the preparation method of the citrus extract comprises the following steps:
(1) mixing the raw materials in a mass ratio of 5.5-6.5: 2.5-3.5: 0.7-1.4 of bitter orange, orange and sweet orange are cleaned and respectively sheared at high speed to respectively obtain bitter orange primary pulp, orange primary pulp and sweet orange primary pulp;
(2) respectively putting the bitter orange primary pulp, the orange primary pulp and the sweet orange primary pulp obtained in the step (1) into a cleaning device at the temperature of 40-60 ℃, adding an organic extractant and water, soaking for 20-30min, extracting, removing a supernatant, and evaporating a lower layer liquid to obtain a crude extraction liquid; the volume ratio of bitter orange primary pulp to orange primary pulp or sweet orange primary pulp to organic extractant to water is 1: (0.5-2.0): 1;
(3) repeating the step (2) for 1-3 times;
(4) concentrating the crude extract obtained in the step (2) and the step (3) to respectively obtain a bitter orange concentrated solution, an orange concentrated solution and a sweet orange concentrated solution; mixing the concentrated solution of bitter orange, concentrated solution of fructus Citri Tangerinae, and concentrated solution of sweet orange to obtain Citrus extract.
And carrying out product physicochemical property analysis and quality detection on the citrus concentrated solution. If the citrus extract meets the analysis requirement of physicochemical properties (1.2-4.5% of ascorbic acid) during detection, the preparation of the product is finished; if not, ascorbic acid needs to be added to meet the requirements. Then canning and sterilizing. In the citrus extract, the total content of bioflavonoids is 1.0-1.2%, and the total content of polyphenols is 4.5-5.0%.
Preferably, the organic extractant is glycerol, ethyl acetate or ethanol. In the step (1), the high-speed shearing means shearing for 20-30min by a high-speed shearing machine with 5000-; in the step (2), the extraction is carried out for 30-60min at room temperature, then supernatant is removed, lower liquid is filtered to remove impurities, and the crude extract is obtained after evaporation for 30min at 90-110 ℃. The cleaning equipment belongs to clean and clean equipment, such as a sterilized stirring tank. The concentration in the step (4) is specifically as follows: concentrating to 57-64% (the percentage is volume ratio, namely, concentrating to 57-64% of the previous step) by using a vacuum decompression concentrator, wherein the vacuum degree is 73.3-81.7kPa, and the temperature is 125-.
Another object of the present invention is to provide a citrus extract obtained by the aforementioned method.
It is a further object of the present invention to provide a food product comprising the aforementioned citrus extract, wherein the citrus extract is present in the food product in an amount of 0.01 to 0.1% by weight.
The invention also provides application of the citrus extract or the preparation method in preparation of antibacterial food.
The raw materials used by the citrus extract are bitter oranges, oranges and sweet oranges; the extracting agent used by the citrus extract can be glycerol, and can also be organic solvents such as alcohol, ethyl acetate and the like; the products produced by the citrus extract can be mixed at the beginning according to the proportion, and also can be respectively obtained and then mixed according to the proportion. Preferably, the bitter orange is lime (in the embodiment, mexican lime); the tangerine is kumquat; the sweet orange is navel orange; in addition, other varieties of bitter orange, tangerine and sweet orange can be selected.
Compared with the prior art, the invention has the beneficial effects that: because the solubility of polyphenol and flavone in the water phase is different from that of the flavone in the organic phase, the invention adopts a solvent extraction method to dissolve the polyphenol and flavone in the raw materials, then carries out solid-liquid separation to reduce the impurities in the extract, and then concentrates the extract to obtain the citrus extract.
The natural food additive is prepared by adopting natural raw materials through high-speed shearing, extraction, filtration and concentration, and meets the requirements of consumers on green and natural food additives; the citrus extract prepared by the invention is used as a food seasoning which is generally recognized as safe and has remarkable antibacterial effect, and meets the requirements of food manufacturers on safe, long-term and reliable natural ingredients. Compared with other single citrus-derived antibacterial agents, the antibacterial agent prepared by using multiple citrus crops has higher polyphenol and flavone contents and better antibacterial performance.
The raw materials are cleaned and pedicel is removed in the initial stage of the experiment, so that solid residues during solid-liquid separation are reduced, and the juice yield is obviously increased; dissolving polyphenol and flavone in the raw materials by adopting a solvent extraction method, so that impurities in the extract are reduced; the total growth number of bacteria is effectively inhibited, and the oxidation stability is improved; the equipment has simple structure and easy operation.
Drawings
FIG. 1 is a flow chart of a process for preparing citrus extract;
FIG. 2 is a graph showing the antimicrobial effect of citrus extract of application example 1 in fresh salad;
figure 3 is a graphical representation of the antimicrobial efficacy of citrus extract in orange juice according to application example 2.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example 1
A preparation process of citrus extract comprises the following steps:
(1) taking out raw materials (bitter orange, tangerine and sweet orange at a ratio of 60 kg: 30 kg: 10 kg) from a cold storage area, cleaning, and removing pedicles to obtain required raw materials; the bitter orange is Mexican lime; the tangerine is kumquat; the sweet orange is navel orange, and the following steps are carried out.
(2) Shearing the raw materials obtained in the step (1) at a high speed for 25min at 8000rpm by a high-speed shearing machine to obtain citrus raw pulp;
(3) placing the citrus raw pulp obtained in the step (2) into a sterilized stirring tank at the temperature of 50 ℃, adding glycerol and water, wherein the volume ratio of the citrus raw pulp to the glycerol to the water is 1:1:1, soaking for 30min, extracting (extracting at room temperature for 60 min), removing supernatant, filtering lower-layer liquid to remove impurities, and evaporating at 100 ℃ for 30min to obtain crude extract;
(4) repeating said step (3) once;
(5) mixing the crude extraction liquid obtained in the step (3) and the step (4) and concentrating to obtain a citrus concentrated solution; the concentration is specifically as follows: concentrating to 57% under vacuum degree of 78kPa and temperature of 155 deg.C by vacuum concentrating machine.
(6) And (4) sampling the citrus concentrated solution obtained in the step (5) to test whether the citrus concentrated solution is qualified.
The orange concentrated solution is judged to be viscous crystal liquid, honey color and light orange smell through perception.
The physical and chemical property analysis is carried out on the citrus concentrated solution, the content of ascorbic acid in the citrus concentrated solution is 0.55%, the content of lactic acid is 0.30%, and the content of citric acid is 0.22% (the percentage is mass fraction, citrus contains the components), and in order to balance the product index, the ascorbic acid is additionally added into the citrus concentrated solution until the content of ascorbic acid is 1.2% (meeting the requirements of 1.2-4.5% of ascorbic acid, 2.5% of lactic acid and 2.5% of citric acid). It is worth mentioning that, because the content of lactic acid, citric acid and ascorbic acid in the citrus is not too much, the content of lactic acid and citric acid in the citrus concentrated solution can meet the requirement (less than 2.5%), and the ascorbic acid generally needs to be added (the content of ascorbic acid in the citrus concentrated solution does not exceed the upper limit of 4.5%).
Example 2
The contents of flavone and polyphenol in different citrus are different, the invention adopts the synergistic action of bitter orange, orange and sweet orange to obtain the mixture with flavone and polyphenol contents obviously higher than those of single citrus, the generated effect is obviously better than that of single citrus, and the bitter orange, orange and sweet orange which are strictly screened are wholly cleaned, and the base of the mixture is removed according to the ratio of 6: 3: 1, taking 100 kg;
pour the raw materials into the high-speed shearer and carry out the high shear (10000 rpm high-speed shearing 20 min) for the raw materials constantly rotates the stirring through stirring frame in the container, makes it constantly produce new interface, cuts up the raw materials, makes its misce bene and flows down to the collection container in through the stirring, then the pump is gone into according to 1:1.5:1, putting the raw materials into a cleaning device with glycerol and water (the volume ratio of the raw citrus pulp to the glycerol to the water is 1:1.5: 1) and the set temperature of 50 ℃ for soaking for 30min to fully dissolve organic substances in the raw materials, then extracting (extracting for 50min at room temperature), then removing supernatant, filtering and removing impurities from lower-layer liquid, and evaporating for 30min at 100 ℃ to obtain crude extraction liquid; repeating the previous steps; and mixing and concentrating the obtained crude extract to obtain the citrus concentrated solution. The concentration is specifically as follows: concentrating to 60% with vacuum concentrating machine under 78kPa and 155 deg.C.
The physical and chemical property analysis is carried out on the citrus concentrated solution, the content of ascorbic acid in the citrus concentrated solution is 0.54%, the content of lactic acid is 0.31%, and the content of citric acid is 0.25% (the percentage is mass fraction, citrus contains the components), and in order to balance the product index, the ascorbic acid is additionally added into the citrus concentrated solution until the content of ascorbic acid is 1.5% (meeting the requirements of 1.2-4.5% of ascorbic acid, 2.5% of lactic acid, and 2.5% of citric acid).
Canning and sterilizing the product.
Warehousing products and cleaning equipment.
Comparative experiment
Comparative example 1: essentially the same procedure as in example 1, except that 100 kg of the de-pedicured bitter orange (i.e., Mexican lime) was selected to provide a bitter orange extract. Comparative example 2: the procedure of example 1 was followed except that 100 kg of a base-removed orange (i.e., kumquat) was selected to obtain an orange extract. Comparative example 3: essentially the same procedure as in example 1, except that 100 kg of the descaled orange (i.e., navel orange) was selected to provide the orange extract.
Total Flavonoids assay (for comparative examples 1-3, example 1)
(1) Precisely weighing a certain amount of stock solution, volatilizing glycerol in the stock solution, adding 70% ethanol, weighing, ultrasonically treating, cooling to room temperature, complementing the weight with 70% ethanol, shaking up, and centrifuging to obtain a sample solution;
(2) heating rutin control at 110 deg.C to constant weight;
(3) precisely weighing rutin control, dissolving with methanol and diluting to desired volume to obtain rutin control solution. Precisely measuring a certain amount of the solution, placing in a volumetric flask, diluting with methanol to scale, and shaking up to obtain rutin standard solution;
(4) precisely sucking rutin standard solutions with a pipette, respectively, placing in a 25ml volumetric flask, adding HAc-NaAc buffer solution (pH5.5), adding 70% ethanol for diluting to scale, and shaking to obtain a series of standard solutions with different concentrations; taking the solutions respectively, taking corresponding reagents as blanks, and measuring absorbance at the wavelength of 405 nm; drawing a standard curve by taking the absorbance (A) as a vertical coordinate and the solution concentration (C) as a horizontal coordinate;
(5) precisely measuring 1.0ml of the sample solution obtained in the step (1), and measuring the absorbance according to the operation of the step (4). And calculating the total flavone content of the sample.
Measurement of Polyphenol content (for comparative examples 1 to 3, example 1)
(1) Preparation of reagents
10% forlin phenol reagent (ready to use): 20ml of Folin phenol was transferred to a 200 ml volumetric flask and the volume was determined with deionized water and shaken up.
7.5%Na2CO3(mass fraction): accurately weighing 37.50g of Na2CO3Adding appropriate amount of water, dissolving, transferring into 500ml volumetric flask, fixing volume to scale, shaking up (preserving at room temperature for 1 month).
Gallic acid standard stock solution (1000 ug/ml): accurately weighing 0.110g of gallic acid (relative molecular mass of 118.14), dissolving in a 100mL volumetric flask, fixing the volume to the scale, and shaking up (prepared at present).
Gallic acid working solution: transferring 1.0, 2.0, 3.0, 4.0 and 5.0mL of gallic acid standard stock solution into a 100mL volumetric flask by using a pipette, respectively metering to the scale with water, shaking up, and respectively setting the concentration to 10, 20, 30, 40 and 50 ug/mL.
(2) Preparation of the Standard Curve
Preparing 5 clean test tubes, transferring 1ml gallic acid working solution into each test tube, adding 5.0ml 10% Folin phenol reagent into each test tube, shaking, reacting for 3-8min, adding 4.0ml 7.5% Na2CO3Adding water to the solution, fixing the volume to the scale, and shaking up. Standing at room temperature for 60min, and measuring absorbance with spectrophotometer at 765nm wavelength using quartz cuvette.
(3) Preparation of samples
Adding 0.2g citrus extract into 10ml centrifuge tube, adding 70% methanol solution preheated in 70 deg.C water bath 5ml, stirring well with glass rod, immediately transferring into 70 deg.C water bath for 30min, cooling to room temperature, measuring absorbance at 765nm, and calculating polyphenol content according to standard curve.
Polyphenol content (%) ═ (c × N × 100%)/(m × k × 106）
C-abscissa corresponds to polyphenol content
N-dilution multiple
m-mass of sample
k-sample dry matter percentage
TABLE 1 comparison of flavone and polyphenol contents in single citrus with those of the product
| Polyphenol content (%) | Content of flavone (%) | |
| Sweet orange extract | 4.6 | 0.31 |
| Orange extract | 6.3 | 0.46 |
| Citrus aurantium extract | 2.8 | 1.50 |
| EXAMPLE 1 Citrus extract was prepared | 4.8 | 1.18 |
The antibacterial effect of the single citrus is compared with that of the product:
research results show that the inhibitory effect of bitter orange, sweet orange and orange extract on listeria is not obvious when the bitter orange, sweet orange and orange extract are used independently. The product has obvious effect of inhibiting listeria monocytogenes. The bitter orange is rich in limonin and flavonoid compounds, and has certain antibacterial activity. According to the experimental results, the inhibitory effect on the listeria is not obvious. The orange is rich in limonin and flavonoid compounds, and can inhibit the growth of microorganisms to a certain extent. The experimental results show that the effect on the listeria is not obvious. The sweet orange is rich in flavonoid compounds, limonoid and other substances, wherein the hesperidin as the flavonoid compound has broad-spectrum antibacterial effect on staphylococcus aureus, bacillus subtilis, escherichia coli, penicillium, hansenula and melanomyces. The experimental results show that the effect of inhibiting listeria is not obvious, as shown in table 3.
TABLE 2 inhibitory Effect of test plant extracts on Listeria
Orange extract was prepared from comparative example 2. Bitter orange extract was prepared from comparative example 1. Orange extract was prepared from comparative example 3. Citrus extract was prepared from example 1.
The experimental result shows that the inhibiting effect of the orange, bitter orange and sweet orange extracts on listeria is not obvious in the using process, and the orange extracts provided by the invention can effectively inhibit the growth of listeria.
Application example 1
Under aseptic conditions, selecting one or two rings of slant strains preserved at 4 ℃ by using an aseptic inoculating loop, adding the selected rings into a sterile Brain Heart Infusion (BHI) culture medium test tube, culturing the test tube in a shaking bed at 30 ℃ for 12 hours, after the turbid bacterial liquid is inoculated on a sterile TSA-YE flat plate by a scribing method, culturing the test tube at 30 ℃ for 24 hours, then selecting a typical bacterial colony, inoculating the typical bacterial colony into fresh salad, culturing the fresh salad for 30 minutes, setting a control group, then respectively treating the fresh salad with 100mg/kg of the citrus extract of example 1 (the addition ratio is 0.01 percent) and 200 mg/kg of Plant eria CF (Listeria monocytogenes), storing the fresh salad at 7 ℃ for 12 days, and obtaining the result shown in figure 2 that the mononuclear cell proliferation bacteria are lower than the detection limit of 1 CFU/cm2. The Plant ria CF is the product made in example 1, as follows.
Application example 2
FIG. 3 shows the inhibition of microorganisms in orange by Plant ria CF (i.e., the citrus extract made in example 1). Fresh extracted orange juice is taken, Plant ria CF is added according to the dosage of 0.3g/kg, and then a control group is set, wherein each group comprises 2 to 3 samples. During storage, suitable dilutions were prepared and tested using the mould yeast test strips, the results of which are shown in figure 3. At the end of storage (21 days), the yeast density of the untreated orange juice reached 104 -105CFU/ml in vegetable, Plant Ria-The yeast density of the CF-treated samples remained below 100 CFU/ml, which confirmed the preservative efficacy of Plant ria CF on yeast in orange juice.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A method for preparing a citrus extract, comprising the steps of:
(1) washing and removing stems of bitter oranges, oranges and sweet oranges according to the mass ratio of 5.5-6.5: 2.5-3.5: 0.7-1.4, and performing high-speed shearing to obtain the citrus raw pulp;
(2) putting the citrus raw pulp obtained in the step (1) into cleaning equipment at the temperature of 40-60 ℃, adding an organic extracting agent and water, soaking for 20-30min, extracting, removing supernatant, and evaporating lower-layer liquid to obtain crude extract; the volume ratio of the citrus raw pulp to the organic extractant to the water is 1: (0.5-2.0): 1;
(3) repeating the step (2) for 1-3 times;
(4) and (3) mixing the crude extracting solutions obtained in the step (2) and the step (3) and concentrating to obtain a citrus concentrated solution.
2. A method of producing a citrus extract according to claim 1, wherein the organic extractant is glycerol, ethyl acetate or ethanol.
3. The method for preparing a citrus extract according to claim 1, wherein in the step (1), the citrus pulp is obtained by mixing the washed and pedicel-removed bitter orange, orange and sweet orange, and then shearing at a high speed of 11000rpm and 5000-00 rpm by a high-speed shearing machine for 20-30 min.
4. The method for preparing a citrus extract according to claim 1, wherein in the step (2), the extraction is performed at room temperature for 30-60min, then the supernatant is removed, the lower liquid is filtered to remove impurities, and the lower liquid is evaporated at 90-110 ℃ for 30min to obtain a crude extract.
5. A method for preparing citrus extract comprises the following steps:
(1) mixing the raw materials in a mass ratio of 5.5-6.5: 2.5-3.5: 0.7-1.4 of bitter orange, tangerine and sweet orange, cleaning, removing pedicel, and respectively shearing at high speed to obtain bitter orange juice, tangerine juice and sweet orange juice;
(2) respectively putting the bitter orange primary pulp, the orange primary pulp and the sweet orange primary pulp obtained in the step (1) into a cleaning device at the temperature of 40-60 ℃, adding an organic extractant and water, soaking for 20-30min, extracting, removing a supernatant, and evaporating a lower layer liquid to obtain a crude extraction liquid; the volume ratio of bitter orange primary pulp to orange primary pulp or sweet orange primary pulp to organic extractant to water is 1: (0.5-2.0): 1;
(3) repeating the step (2) for 1-3 times;
(4) concentrating the crude extract obtained in the step (2) and the step (3) to respectively obtain a bitter orange concentrated solution, an orange concentrated solution and a sweet orange concentrated solution; mixing the concentrated solution of bitter orange, concentrated solution of fructus Citri Tangerinae, and concentrated solution of sweet orange to obtain Citrus extract.
6. A process for preparing a citrus extract according to claim 5, wherein the organic extractant is glycerol, ethyl acetate or ethanol.
7. The method for preparing a citrus extract according to claim 5, wherein in the step (1), the high-speed shearing means shearing by a high-speed shearing machine at 5000-; in the step (2), the extraction is carried out for 30-60min at room temperature, then supernatant is removed, lower liquid is filtered to remove impurities, and the crude extract is obtained after evaporation for 30min at 90-110 ℃.
8. A citrus extract obtained by the method according to any one of claims 1 to 7.
9. Food product comprising the citrus extract according to claim 7, characterized in that the citrus extract is present in the food product in an amount of 0.01-0.1% by weight.
10. Use of a citrus extract according to claim 8 or a method according to any of claims 1 to 7 for the preparation of an antimicrobial food product.
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