CN113498838A - Honey refined tangerine peel and tangerine juice paste and preparation method thereof - Google Patents

Honey refined tangerine peel and tangerine juice paste and preparation method thereof Download PDF

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CN113498838A
CN113498838A CN202110706483.7A CN202110706483A CN113498838A CN 113498838 A CN113498838 A CN 113498838A CN 202110706483 A CN202110706483 A CN 202110706483A CN 113498838 A CN113498838 A CN 113498838A
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citrus
juice
honey
pulp
tangerine
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CN113498838B (en
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梁姚顺
徐巨才
林涌珊
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Wuyi University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

Abstract

The invention discloses honey refined tangerine peel and tangerine juice paste and a preparation method thereof, and belongs to the technical field of foods. A honey refined tangerine peel and tangerine juice paste is prepared from the following main raw materials: orange pulp concentrated juice, tangerine peel pulp and honey. The honey refined tangerine peel and tangerine juice paste can fully utilize the residual by-product tangerine pulp after the tangerine peel is taken, and improves the economic value of the tangerine pulp; and the nutrition of the citrus pulp can be fully exerted by compounding the raw material components.

Description

Honey refined tangerine peel and tangerine juice paste and preparation method thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to honey-refined tangerine peel and tangerine juice paste and a preparation method thereof.
Background
The pericarpium citri reticulatae is a special product in the New meeting area of Jiangmen city in Guangdong province, and is approved as a geographical marking product by the national quality inspection general administration in 2006 for 10 months. In recent years, a great amount of Xinhui oranges are planted in Xinhui areas, and the peel of the Xinhui oranges is a raw material of Xinhui tangerine peel which is popular in China and abroad; the citrus pulp of the Xinhui citrus is large in amount and low in price, and cannot be well utilized all the time, except for small-amount eating, the rest of the citrus pulp is discarded, so that the waste of citrus pulp resources is serious, and the environmental pollution is caused in the process of rotting the discarded citrus pulp.
In fresh Xinhui oranges, the peel accounts for about 30 wt%, the pulp accounts for about 65 wt%, and the seeds account for about 5 wt%. Wherein, the pulp contains about 0.7 wt% of protein, 0.2 wt% of fat, 0.4 wt% of dietary fiber, 10.8 wt% of carbohydrate, and abundant nutrient substances such as carotene, retinol, thiamine, riboflavin, nicotinic acid, ascorbic acid, vitamin E, and various trace elements such as potassium, sodium, magnesium, iron, manganese, zinc, copper, phosphorus, selenium, etc.
In recent years, the development of utilization of citrus pulp of shin-chant has been increasing, but the development has not been effective in utilizing the nutrition of citrus pulp of shin-chant.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the honey refined tangerine peel and tangerine juice paste provided by the invention can fully utilize citrus pulp of Xinhui, improve the economic value of citrus pulp of Xinhui, and fully exert the nutrition of citrus pulp of Xinhui through compounding of the preparation raw material components.
The invention also provides a preparation method of the honey refined tangerine peel and tangerine juice paste.
According to one aspect of the invention, the invention provides a honey refined tangerine peel and tangerine juice paste, which is prepared from the following raw materials: orange pulp concentrated juice, tangerine peel pulp and honey.
According to a preferred embodiment of the present invention, at least the following advantages are provided:
(1) the honey refined tangerine peel and tangerine juice paste contains rich polysaccharide, flavonoid, organic acid, amino acid, vitamin and other nutrient substances, wherein the content of the flavonoid is more than 5 times higher than that of a beverage prepared by directly adopting tangerine pulp juice (not processed into tangerine pulp concentrated juice).
(2) The honey refined tangerine peel and tangerine peel juice paste has good taste and has the effects of eliminating dampness and phlegm and moistening throat by compounding the components.
In some embodiments of the present invention, the honey refined tangerine peel juice paste comprises the following preparation raw materials in parts by weight:
30-60 parts of citrus pulp concentrated juice;
5-20 parts of tangerine peel pulp;
5-15 parts of honey.
The pericarpium Citri Tangerinae pulp is prepared from pericarpium Citri Tangerinae of Xinhui province, and has effects of regulating qi-flowing, invigorating spleen, eliminating dampness and eliminating phlegm.
The honey has the effects of regulating taste, tonifying middle-jiao, moistening dryness, relieving pain and detoxifying.
The Chinese pharmacopoeia 2020 edition notes that the honey has the main functions of tonifying middle-jiao, moistening dryness, relieving pain and detoxifying; promoting granulation and healing sore for external use, and can be used for treating abdominal pain, lung dryness, dry cough, constipation due to intestinal dryness, and removing toxic materials from aconite; therefore, the honey also has the health care effect.
In some embodiments of the invention, the honey refined citrus reticulata juice paste may further comprise a taste modifier.
In some preferred embodiments of the invention, the taste modifier is at least one of salt, rock sugar and sucrose.
In some further preferred embodiments of the present invention, the taste modulators comprise, in parts by weight:
0.5-1 part of salt;
10-25 parts of rock candy.
In some embodiments of the invention, the salt is an edible salt, the major component being sodium chloride.
The crystal sugar can generate Maillard reaction in the preparation process besides being used as a taste regulator, so that the aroma of the honey refined tangerine peel and tangerine juice paste is increased.
In some embodiments of the invention, the honey refined tangerine peel juice paste further comprises medicinal materials with homology of medicine and food.
In some embodiments of the invention, the medicinal and edible medicinal materials are added in an amount of 0-0.5 parts by weight.
In some embodiments of the invention, the medicinal and edible medicinal materials include loquat, lily, momordica grosvenori and orange.
The medicinal and edible medicinal materials have the effects of reducing phlegm, moistening throat and the like.
In some embodiments of the invention, the honey refined citrus reticulata juice paste further comprises amino acids.
In some embodiments of the invention, the amino acid comprises at least one of glycine, glutamic acid, alanine, proline, serine, leucine, threonine, and methionine.
The amino acid has the function of enhancing the fragrance and nutrition of the honey refined tangerine peel juice paste.
In some embodiments of the invention, the honey refined citrus reticulata orange juice paste further comprises water.
In some embodiments of the present invention, the water is added in an amount of 5 to 15 parts by weight.
The honey refined tangerine peel and tangerine juice paste can form a slightly bitter taste and lingering aftertaste by mutually matching the taste regulator and other components, so that the honey refined tangerine peel and tangerine juice paste is more easily accepted by consumers.
In some embodiments of the present invention, the citrus pulp juice concentrate is prepared by a process comprising the steps of:
A1. crushing citrus pulp, and removing residues to obtain citrus pulp juice;
A2. heating and concentrating the citrus pulp juice to obtain the citrus pulp concentrated juice.
In some embodiments of the present invention, in step A1, the citrus pulp is rejuvenated citrus pulp, i.e., the citrus pulp concentrate is prepared from rejuvenated citrus pulp.
In some preferred embodiments of the present invention, in step A1, the citrus pulp is at least one of creosote citrus pulp, purplish citrus pulp, and purplish citrus pulp.
The reddish orange is a Xinhui orange at the beginning of 11 months every year, and the peel just begins to turn red; the mandarin orange is a Xinhui mandarin orange from 11 months to winter solstice every year, and the peel is basically red and is not green; the picking time of the Erhong oranges is between that of the reddish oranges and the big red oranges, and the fruit peel is redder in about 11 middle ten days of each year.
In some embodiments of the invention, in step a1, the pomace comprises at least a core, a capsule and pomace having a particle size greater than 3 mm.
In some embodiments of the invention, step a1 is performed in a multi-stage separator.
The multistage separator can have both the crushing and the separating functions.
In some preferred embodiments of the present invention, the removing step a1 includes separating and filtering with a screen having a mesh diameter of 4 mm-5 mm to remove the core and capsule coat; separating and filtering by using a screen with the diameter of 2-3 mm, aiming at filtering and removing coarse slag; finally, a screen with the diameter of the screen hole of 0.5 mm-1 mm is used for separating and filtering, so as to remove finer slag.
In some embodiments of the invention, the mass ratio of the citrus pulp juice to the citrus pulp in step a1 is about 65%.
In some embodiments of the invention, at least one of the amino acids may also be added prior to the concentration in step a2.
In some embodiments of the invention, the added mass of the amino acid is 0.1-0.5% of the mass of the citrus pulp juice.
In some preferred embodiments of the invention, the added mass of the amino acid is 0.2% of the mass of the citrus pulp juice.
The function of adding amino acid is: the catalyst is used for catalyzing the generation process of the citrus pulp concentrated juice, so that the fragrance of the citrus pulp concentrated juice is enhanced, and meanwhile, the nutritional ingredients are increased.
In some embodiments of the invention, in step A2, the heating is carried out at a temperature of 65 ℃ to 85 ℃.
In some embodiments of the present invention, in step a2, the concentration may be performed under negative pressure; preferably, the negative pressure and the vacuum degree are-0.04 to-0.08 MPa.
Unless otherwise specified, the vacuum in the present invention is a relative vacuum, and the reference standard is 1 standard atmosphere, for example, -0.08MPa means that the pressure is 0.08MPa lower than 1 standard atmosphere.
In some embodiments of the invention, in step a2, the mass percentage of soluble solids in the citrus pulp concentrate is 60 wt% to 65 wt%.
In some embodiments of the present invention, step a2, is performed in a double effect falling film concentrating apparatus or a concentrating pan.
The Xinhui dried orange peel can generate complex chemical reaction in the aging process, and the reaction process takes more than three years.
The citrus pulp and citrus pulp juice contain polysaccharides and flavonoids contained in citrus peel.
In the invention, the preparation process of the citrus pulp concentrated juice comprises a heating process, and the reaction in the aroma generation process can be accelerated to be completed at high temperature.
Therefore, during the preparation process of the citrus pulp concentrated juice, the citrus pulp concentrated juice can generate strong fragrance, and has characteristic fragrance similar to that of Xinhui dried orange peel; furthermore, the citrus pulp concentrated juice already contains health-care functional substances such as flavonoid, polysaccharide and the like which are also contained in a part of dried orange peel.
The citrus pulp juice is concentrated, so that the citrus pulp concentrated juice has the effect of partially prolonging the shelf life of the citrus peel, and specifically comprises the following steps: in the concentration process, the total acid of the citrus pulp concentrated juice is increased, the pH value is reduced, the water activity (the lower the parameter is, the stronger the inhibition effect on the growth of microorganisms is shown by the characterization method of the water activity, and the shelf life is further prolonged) is reduced, and the effect of long-term storage at normal temperature is achieved. Tests show that when the pH value of the citrus pulp concentrated juice is less than 3.5 and the total acid content is more than 5.3 percent (calculated by citric acid), the citrus pulp concentrated juice can effectively inhibit the growth of bacteria and achieve the purpose of long-term storage at normal temperature.
In some embodiments of the present invention, the pericarpium citri reticulatae slurry is prepared by soaking pericarpium citri reticulatae, crushing, adding water, and grinding.
In some embodiments of the present invention, the dried orange peel is a Xinhui dried orange peel, that is, the dried orange peel pulp is prepared from the Xinhui dried orange peel.
In some preferred embodiments of the present invention, the citrus peel is a citrus peel from a new citrus plant aged for more than three years.
In some embodiments of the present invention, the soaking time is 1 to 3 hours.
The soaking can make pericarpium Citri Tangerinae fully absorb water and soften.
In some embodiments of the invention, the water is added for grinding, and the mass of the water is 5-10 times of that of the soaked wet dried orange peels.
In some embodiments of the invention, the water addition milling ends with a low slip with a particle size < 0.2 mm.
In some embodiments of the invention, the water milling is carried out using a colloid mill.
In the invention, the raw materials of the citrus pulp concentrated juice are byproducts of processing Xinhui dried orange peel: citrus reticulata pulp; the invention makes full use of the excess pulp which is discarded originally, thereby reducing the influence of the decay of the excess pulp on the environment and having the effect of environmental protection; meanwhile, the redundant pulp is low in price and even free, so that the effects of reducing the cost and improving the economic value of the redundant pulp can be achieved.
According to another aspect of the invention, a preparation method of the honey refined tangerine peel juice paste is provided, which comprises the following steps:
s1, mixing and heating other preparation raw materials except the honey;
s2, refining the system obtained in the step S1 with honey to obtain the honey-refined tangerine peel and tangerine juice paste.
The preparation method according to a preferred embodiment of the present invention has at least the following advantageous effects:
(1) the preparation method provided by the invention is simple to operate, controllable in reaction and low in raw material price, develops a scientific utilization and processing method of citrus products, and provides a new way for full utilization of resources.
In some embodiments of the invention, in step S1, the heating is performed at a temperature of 90 ℃ to 100 ℃.
In some preferred embodiments of the present invention, in step S1, the heating is performed at a temperature of 95 to 100 ℃.
In step S1, the heating is performed to sterilize the food by heating.
In some embodiments of the present invention, in step S2, the honey is refined by adding honey and heating to 65-80 ℃.
In some preferred embodiments of the present invention, in step S2, the honey refining is performed for 15-40 min.
The honey refined tangerine peel and tangerine juice paste can be used as a daily drink, and the drinking method comprises the following steps: can be directly drunk, diluted for drinking and eaten in combination with other foods.
The honey refined tangerine peel and tangerine peel juice paste contains various flavones, crude polysaccharide and tangerine peel, so that the honey refined tangerine peel and tangerine peel juice paste has the health-care effects of relieving cough and asthma, removing phlegm, resisting liver toxicity, regulating intestines and stomach, enhancing immunity, regulating qi, tonifying spleen, eliminating dampness and phlegm and the like after being drunk as a beverage.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments to fully understand the objects, features and effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.
Example 1
The embodiment prepares the tangerine peel juice paste refined with honey, and the specific process comprises the following steps:
s1, preparing citrus pulp concentrated juice:
s1a, taking Xinhui mandarin oranges planted in a Xinhui district of Jiangmen city, and peeling the mandarin oranges to obtain mandarin orange meat;
s1b, crushing and separating the citrus pulp by using a multistage separator to obtain citrus pulp juice; wherein in the first stage separation, the diameter of the sieve pore is 5mm for removing the kernel and the capsule coat, in the second stage separation, the diameter of the sieve pore is 2mm for filtering and removing the coarse residue, in the third stage separation, the diameter of the sieve pore is 0.5mm for removing the fine residue, and the finally obtained citrus pulp juice only contains a small amount of particles;
s1c, concentrating and flavoring the citrus pulp juice obtained in the step S1b by adopting double-effect falling film concentration equipment under the conditions that the temperature is 70-75 ℃ and the vacuum degree is-0.06-0.07 MPa to obtain the citrus pulp concentrated juice, wherein the specific end points of the concentration and flavoring step are as follows: the weight percentage of soluble solid matters in the citrus pulp concentrated juice is 60 percent;
in the step, the fluctuation range of the temperature and the pressure belongs to the normal fluctuation range of the instrument, and the performance of the obtained product is hardly changed in the range;
s2, preparing the tangerine peel pulp:
s2a, taking pericarpium citri reticulatae obtained by five-year aging of Xinhui orange peel, foaming the pericarpium citri reticulatae in water for 1h, taking out the pericarpium citri reticulatae, and crushing the soaked pericarpium citri reticulatae into particles by a meat chopper;
s2b, adding 5 times of water (for example, if the mass of the dried orange peel particles is 1g, the amount of the added water is 5g) into the dried orange peel particles obtained in the step S2a, and then grinding the dried orange peel particles by a colloid mill until the particle size is less than 0.2mm to obtain dried orange peel pulp;
s3, weighing 45 parts by weight of the citrus pulp concentrated juice obtained in the step S1, 15 parts by weight of the dried orange peel pulp obtained in the step S2, 15 parts by weight of rock candy, 0.5 part by weight of salt and 14.5 parts by weight of water, uniformly mixing, and boiling and sterilizing at 100 ℃;
s4, adding 10 parts by weight of honey into the system obtained in the step S3, uniformly stirring, preserving heat at 80 ℃ for 30min, and filling to obtain the honey-refined tangerine peel juice paste.
In this example, in step S1b, the ratio of the obtained citrus pulp juice to the raw material citrus pulp was 65%.
Example 2
The embodiment prepares the tangerine peel juice paste refined with honey, and the specific process is different from the embodiment 1 in that:
(1) in step S1, the adopted raw material is Xinhui slightly red citrus instead of Xinhui big red citrus.
Example 3
The embodiment prepares the tangerine peel juice paste refined with honey, and the specific process is different from the embodiment 1 in that:
(1) in step S1c, glycine is also added to the citrus pulp juice before it is concentrated.
Comparative example 1
The comparison example prepares the tangerine peel juice paste refined with honey, and the difference from the example 1 is that:
(1) in step S3, which is not included in step S1c, 45 parts by weight of citrus pulp juice is directly taken instead of the citrus pulp juice concentrate.
Comparative example 2
This example prepared a honey refined citrus reticulata orange juice paste, which differs from example 1 in that:
(1) step S2 is not performed;
(2) the step S3 does not include the orange peel paste.
Test examples
In the first aspect of this test example, citrus pulp from Xinhui (fresh, untreated), citrus peel from Xinhui (five years of aging), citrus pulp concentrate (product of step S1, corresponding to example 1) and citrus pulp concentrate (product of step S1, corresponding to example 2) were tested for sensory evaluation and comparative analysis of physicochemical analysis.
Wherein the sensory evaluation is respectively carried out by an evaluation group consisting of 12 qualified evaluators, the aspects of color, aroma, taste, posture and the like are mainly evaluated, and the evaluation results are shown in table 1;
the soluble solid testing method comprises the following steps: measuring with refractometer;
the test method for total acid is as follows: the total acid (as citric acid) was determined using standard sodium hydroxide titration method.
TABLE 1 results of sensory evaluation and physicochemical analysis of the materials
Figure BDA0003131473680000081
Figure BDA0003131473680000091
The results in Table 1 show that the citrus grandis pulp juice concentrate has the strongest aroma and the best taste. The aroma and nutrient substances of the citrus pulp concentrated juice after heat treatment are obviously superior to those of citrus raw juice.
In the second aspect of this test example, the sensory properties and the content of the components of the citrus reticulata blanco paste obtained in the examples and comparative examples were measured, and the results are shown in table 2.
Wherein the sensory test method is the same as the above method;
the method for measuring the content of the total flavone is carried out by referring to a standard document 'determination of the total flavone in export food' with SN/T4592-2016;
method for measuring the content of crude polysaccharide was carried out with reference to standard document "phenol-sulfuric acid method for measuring crude polysaccharide in export plant-derived foods" with reference to SN/T4260-2015.
TABLE 2 sensory evaluation and physicochemical analysis results of the honey refined tangerine peel and tangerine juice paste
Figure BDA0003131473680000092
Table 2 the results show: the honey refined tangerine peel and tangerine juice paste provided by the invention combines the taste and aroma of tangerine peel and fresh tangerine pulp; the embodiment 3 is that the honey refined tangerine peel juice paste has the best quality because the tangerine peel is adopted as the raw material and the amino acid is added in the concentration;
comparing the embodiment of the invention with a determination index of Xinhui citrus ferment (see the 5 th stage in 2018, pages 496-499 in pharmaceutical journal of China Hospital pharmaceutical, national institute of Integrated determination of ingredients of Xinhui citrus ferment) which is a commercially available health food prepared from Xinhui citrus pulp, a comparison result shows that the total flavone content of the embodiment is higher than that of the Xinhui citrus ferment and is similar to that of a Xinhui citrus ferment concentrated solution; on the basis that no traditional Chinese medicinal materials containing polysaccharide are added, the crude polysaccharide of the honey refined tangerine peel juice paste obtained by the embodiment of the invention is equivalent to the market Xinhui tangerine ferment.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the embodiments, and various changes can be made without departing from the gist of the present invention within the knowledge of those skilled in the art. Furthermore, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.

Claims (10)

1. The honey refined tangerine peel and tangerine juice paste is characterized by comprising the following preparation raw materials: orange pulp concentrated juice, tangerine peel pulp and honey.
2. The honey refined tangerine peel juice paste as claimed in claim 1, which is characterized by comprising the following preparation raw materials in parts by weight:
30-60 parts of citrus pulp concentrated juice;
5-20 parts of tangerine peel pulp;
5-15 parts of honey.
3. The paste of citrus reticulata blanco according to claim 1 or 2, wherein the citrus pulp concentrate is prepared by a method comprising the steps of:
A1. crushing citrus pulp, and removing residues to obtain citrus pulp juice;
A2. heating and concentrating the citrus pulp juice to obtain the citrus pulp concentrated juice.
4. The citrus reticulata blanco juice paste according to claim 3, wherein in step A1, the citrus pulp is at least one of citrus reticulata blanco, citrus dixoide and citrus maxima.
5. The citrus reticulata blanco juice paste according to claim 3, wherein in step A2, the citrus pulp juice concentrate contains 60-65 wt% soluble solids.
6. The paste of sweetened citrus peel and juice according to claim 3, wherein the heating in step A2 is carried out at a temperature of 65 ℃ to 85 ℃.
7. The citrus reticulata blanco juice paste according to any one of claims 1 to 6, wherein the citrus reticulata blanco pulp is prepared by immersing citrus reticulata blanco, crushing, and grinding with water.
8. The honey refined citrus reticulata juice paste according to claim 7, wherein the citrus reticulata is Xinhui citrus reticulata.
9. A method for preparing the citrus reticulata blanco juice paste with honey refining according to any one of claims 1 to 8, characterized by comprising the following steps:
s1, mixing and heating other preparation raw materials except the honey;
s2, refining the system obtained in the step S1 with honey to obtain the honey-refined tangerine peel and tangerine juice paste.
10. The method according to claim 9, wherein the heating is performed at a temperature of 90 ℃ to 100 ℃ in step S1; preferably, in the step S2, the honey is refined by adding honey and then heating to 65-80 ℃; further preferably, the honey refining is carried out for 15-40 min.
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CN107348434A (en) * 2017-07-29 2017-11-17 芜湖市三山区绿色食品产业协会 The preparation method of dried orange peel nourishing jam

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CN115486502A (en) * 2022-09-27 2022-12-20 江西德都食品科技有限公司 Concentrated fruit juice processing method and evaporation device thereof

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