CN113749252B - Processing method for improving quality of dried orange peel (orange peel) powder - Google Patents
Processing method for improving quality of dried orange peel (orange peel) powder Download PDFInfo
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Classifications
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- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- A61K36/75—Rutaceae (Rue family)
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- 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
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- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
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- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
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Abstract
The invention discloses a processing method for improving the quality of dried orange peel (orange peel) powder, which comprises the steps of soaking dried orange peel, and pulping the soaked dried orange peel to obtain aged peel slurry; passing the aged skin slurry through a plate-frame filter or other filtering equipment to obtain clear liquid A1 and residue B1; concentrating the clear solution A1 at a low temperature in vacuum, preparing a powdery material A2 by using a spray dryer, treating B1 by using hot dilute acid, and drying by using hot air to obtain residue B1; quick-freezing the residue B1 to obtain a frozen sample B2; rapidly adding the sample B2 into a pulverizer to pulverize; drying the crushed sample to obtain a sample C1; mixing A2 and C1, sieving and aging to obtain the product. According to the invention, the dried orange peel is divided into two parts of soluble and insoluble, and then the two parts are processed separately, so that the retention rate of active ingredients is improved; the thermal dilute acid, prefreezing and dry ice adding crushing process can effectively crush coarse fibers which are difficult to crush by the traditional crushing method, so that the product has smaller particle size, finer mouthfeel, stronger stability, greatly shortened production period and improved comprehensive quality.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of dried orange peel (orange peel) powder.
Background
The dried orange peel powder, also called orange peel powder, is a product obtained by drying and crushing orange peel, and has good medicinal value and health care effect because of being rich in volatile oil, flavone and other functional components. The field of traditional Chinese medicine is mainly characterized in that fine dried orange peel powder is used together with other stomach nourishing medicinal materials to serve as a medicine, so that the medicine can promote absorption and protect gastric mucosa. When the dried orange peel powder is used for making some foods, the dried orange peel powder can be kneaded into foods to achieve the coloring effect which cannot be achieved by dried orange peel and dried orange peel threads, and meanwhile, the dried orange peel powder is appetizing and tasty.
At present, the production of the dried orange peel powder mainly adopts sun drying or long-time hot air drying (40-80 ℃) to reduce the water content of the dried orange peel, aging for more than 3 years, and then crushing or grinding to prepare the dried orange peel powder. The method for producing the dried orange peel powder has the following defects: (1) The crushed dried orange peel powder has the particle size of about 60-120 meshes, poor solubility and rough taste. This is because dietary fibers in dried orange peel (citrus peel) are mostly water-insoluble crude fibers, and are poorly water-soluble. More specifically, the structure among cellulose, hemicellulose and lignin in the non-aqueous fiber is quite complex, and the cellulose, hemicellulose and lignin have strong chemical bond interaction with each other, so that the cellulose, hemicellulose and lignin are difficult to break. Even though the powder is crushed (80-120 meshes), the powder still easily precipitates, and obvious rough feel is generated after the powder is taken in, so that poor stability is easy to occur when the powder is compounded with other food components. (2) In addition, the long-time hot air drying leads to serious damage to the original functional components such as flavone, carotenoid and the like in the dried orange peel. (3) The production period is as long as more than 3 years, the time cost is high, and the production efficiency is low. These disadvantages limit the application range and the use effect of the dried orange peel powder in the traditional method.
Disclosure of Invention
Aiming at the problems of poor solubility, poor taste and large loss of functional components of the traditional dried orange peel powder, the invention provides a processing method for improving the quality of dried orange peel (orange peel) powder, which can effectively overcome the defects of the traditional product, in particular to improve the solubility of the product and the retention rate of active components.
The technical scheme adopted by the invention is as follows:
a processing method for improving the quality of dried orange peel (citrus peel) powder, the method comprising the following steps:
step 1, raw material preparation: removing impurities from pericarpium Citri Tangerinae, and soaking in clear water tank;
step 2, pulping: transferring the soaked dried orange peel and the solution into a common pulping machine integrally, and pulping to obtain aged pulp;
step 3, filtering: passing the aged skin slurry through a plate-frame filter or other filtering equipment to obtain clear liquid A1 and residue B1;
step 4, drying: concentrating the clear liquid A1 at a low temperature in vacuum, preparing a powdery material A2 by using a spray dryer, and drying B1 by adopting hot air to reduce the content of water to below 30% to obtain residue B1;
step 5, heat dilute acid treatment: transferring B1 into a closed pressure container, spraying phosphoric acid, citric acid or acetic acid, and then introducing saturated steam for a period of time;
step 6, washing and dehydrating: taking out the B1 treated in the step 5, washing with water until the pH value is neutral, and drying to obtain residue B1;
step 7, freezing: transferring the residue B1 to a freezer below-18 ℃ or adopting other quick freezing methods to fully freeze the residue B1 to obtain a frozen sample B2;
step 8, crushing: rapidly adding the sample B2 into a pulverizer, continuously mixing dry ice or other low-temperature auxiliary materials with the mass of 0.1-1 time of the residue, and continuously pulverizing;
step 9, drying: drying the sample obtained in the step 8 in hot air drying or low-temperature vacuum drying equipment until the water content is not more than 13% to obtain a sample C1;
step 10, mixing and sieving: mixing A2 with C1, and sieving with vibration sample sieve to obtain pericarpium Citri Tangerinae powder; the sample which cannot pass through the sample separating sieve returns to the 8 th step to be crushed continuously.
Step 11, aging: preserving pericarpium Citri Tangerinae powder;
processing to improve comprehensive quality of pericarpium Citri Tangerinae (pericarpium Citri Tangerinae)
The processing for improving the solubility of the dried orange peel (orange peel) powder is completed.
Preferably, in the step 1, the ratio of orange peel to water-solid-liquid is 1: (2-5) kg/L, soaking for 2-6 hours.
Preferably, in the step 2, the filtering mode is a plate-frame filter or other filtering modes.
Preferably, in the step 4, the clear solution A1 is concentrated in vacuum at low temperature and then is prepared into powdery material A2 by using a spray dryer, and the content of water in the clear solution A1 is reduced to below 30% by adopting hot air for drying.
Preferably, in the step 5, B1 is transferred into a closed pressure container, food grade phosphoric acid, citric acid or acetic acid with the mass of 0.1% -0.5% of that of B1 is sprayed, and then saturated steam with the temperature of 140-170 ℃ is introduced, and the temperature is maintained for 15-30min.
Preferably, in the step 6, the water content is set to be less than 30% by using airing, hot air or other drying methods.
Preferably, in the step 8, dry ice or other low-temperature auxiliary materials (such as liquid nitrogen) with the mass of 0.1-1 times of that of the B2 are continuously mixed in the grinding process.
Preferably, in the step 8, the other low-temperature auxiliary materials include liquid nitrogen.
Preferably, in the step 9, the C1 water content is not more than 13%.
Preferably, in the step 10, the sample which cannot pass through the 160-mesh sample separation sieve returns to the step 8 to be crushed continuously.
Preferably, in the step 11, the dried orange peel powder is preserved for 3-6 months under the light-proof condition of 20-25 ℃ and 30-60% humidity.
The invention has the beneficial effects that:
1. the invention adopts a pulping and filtering method to divide the dried orange peel into two parts which are soluble and insoluble, and then the two parts are treated respectively. The separation operation makes soluble components in pericarpium Citri Tangerinae only need to be spray dried for several seconds to obtain powder, thereby avoiding long-time high temperature treatment in conventional integral pulverizing and drying method, and improving retention rate of active ingredients such as flavonoid (such as hesperidin) and carotenoid by more than 50%.
2. The invention designs the hot dilute acid treatment, pre-freezing and dry ice adding mixing and crushing, firstly, the intermolecular hydrogen bonds of crude fibers are destroyed by utilizing the hot dilute acid part, the crystallinity is reduced, and the fiber structure is loose; then, the material is unevenly contracted to generate internal stress through pre-freezing, so that partial cracks appear on the fiber structure, and the fiber toughness is rapidly reduced; finally, the particle size is reduced to 160-200 meshes by quick crushing under the protection of dry ice, the taste is finer and finer, and the solubility and the stability of the product are improved. In addition, the thermal dilute acid treatment allows a portion of the air to penetrate the tissue interior, expanding and escaping in the freezer compartment, and also accelerating collapse of the fibrous structure.
3. According to the invention, the ageing reaction of the volatile oil, the flavone and other components can be accelerated by increasing the specific surface area of the dried orange peel, so that the production period of the dried orange peel powder is greatly shortened, and the production period can be reduced from more than 3 years to 3-6 months.
Detailed Description
The following detailed description of the present invention is provided by reference to specific examples, but should not be construed as limiting the scope of the invention.
Example 1
A processing method for improving the quality of dried orange peel (orange peel) powder comprises the following steps:
1. soaking: the separated citrus peel is placed in a clean water tank with 5 times of volume for soaking for 3 hours.
2. Pulping: and (3) transferring the soaked dried orange peel and the solution into a common pulping machine integrally, and pulping without adding additional water to obtain aged skin pulp.
3. And (3) filtering: the aged skin slurry is passed through a centrifugal filter to obtain clear liquid A1 and residue B1.
4. And (3) drying: concentrating the clear liquid A1 at a low temperature in vacuum, and preparing a powdery material A2 by using a spray dryer.
5. Thermal dilute acid treatment: b1 is transferred into a closed pressure container, food grade phosphoric acid with the mass of 0.1 percent of that of the B1 is sprayed, and then saturated steam with the temperature of 140 ℃ is introduced and maintained for 30 minutes.
6. Washing and dehydrating: and (3) taking out the B1 treated by the method 5, washing with water to be neutral in pH, and airing to ensure that the water content is 20%.
7. Freezing: and (3) passing the residue B1 obtained in the step (6) through a quick freezer to enable the center temperature to reach-18 ℃ to obtain a sample B2.
8. Crushing: sample B2 was rapidly fed into a conventional dry pulverizer while continuously pulverizing by mixing dry ice 0.1 times the mass of B2.
9, drying: and (3) drying the sample obtained in the step (8) by hot air until the water content is 13% to obtain a sample C1.
10. Mixing and packaging: mixing A2 and C1, and sieving with 160 mesh sieve to obtain pericarpium Citri Tangerinae powder. The sample which cannot pass through the 160-mesh sample separation sieve returns to the 8 th step to be crushed continuously.
11. Aging: the dried orange peel powder is preserved for 3-6 months at 20-25 ℃ and 30-60% humidity in the dark, so that the quality is better.
Example 2
A processing method for improving comprehensive quality of pericarpium Citri Tangerinae (pericarpium Citri Tangerinae) powder comprises the following steps:
1. soaking: the separated citrus peel is placed in a clean water tank with the volume of 5 times for soaking for 2 hours.
2. Pulping: and (3) transferring the soaked dried orange peel and the solution into a common pulping machine integrally, and pulping without adding additional water to obtain aged skin pulp.
3. And (3) filtering: and (3) passing the old skin slurry through a plate-and-frame filter to obtain clear liquid A1 and residue B1.
4. And (3) drying: concentrating the clear liquid A1 at a low temperature in vacuum, and preparing a powdery material A2 by using a spray dryer.
5. Thermal dilute acid treatment: b1 was transferred to a closed pressure vessel, and food grade citric acid was sprayed in an amount of 0.2% by mass of B1, followed by the introduction of 150℃saturated steam, and maintained for 20 minutes.
6. Washing and dehydrating: and (3) taking out the B1 treated by the method 5, washing the B1 with water to be neutral in pH, and airing the B1 until the water content reaches 25%.
7. Freezing: and (3) passing the residue B1 obtained in the step (6) through a quick freezer to enable the center temperature to reach-18 ℃ to obtain a sample B2.
8. Crushing: sample B2 was rapidly fed into a general pulverizer while continuously pulverizing by mixing dry ice 0.1 times the mass of B2.
9, drying: and (3) drying the sample obtained in the step (8) in low-temperature vacuum drying equipment until the water content is 13% to obtain a sample C1.
10. Mixing and packaging: mixing A2 and C1, and sieving with 180 mesh sieve to obtain pericarpium Citri Tangerinae powder. The sample which cannot pass through the 180-mesh sample separation sieve returns to the 8 th step to be continuously crushed.
11. Aging: the dried orange peel powder is preserved for 3-6 months at 20-25 ℃ and 30-60% humidity in the dark, so that the quality is better.
Example 3
A processing method for improving the quality of dried orange peel (orange peel) powder comprises the following steps:
1. soaking: the separated citrus peel is placed in a clear water tank with the volume of 4 times for soaking for 3 hours.
2. Pulping: and (3) transferring the soaked dried orange peel and the solution into a common pulping machine integrally, and pulping without adding additional water to obtain aged skin pulp.
3. And (3) filtering: the aged skin slurry is passed through a centrifugal filter to obtain clear liquid A1 and residue B1.
4. And (3) drying: concentrating the clear liquid A1 at a low temperature in vacuum, and preparing a powdery material A2 by using a spray dryer.
5. Thermal dilute acid treatment: b1 is transferred into a closed pressure container, and food-grade acetic acid with the mass of 0.2% of that of the B1 is sprayed, and then saturated steam with the temperature of 140 ℃ is introduced and maintained for 30min.
6. Washing and dehydrating: and (3) taking out the B1 treated by the method 5, washing with water to be neutral in pH, and airing to ensure that the water content is 20%.
7. Freezing: and (3) passing the residue B1 obtained in the step (6) through a quick freezer to enable the center temperature to reach-18 ℃ to obtain a sample B2.
8. Crushing: sample B2 was rapidly fed into a conventional dry pulverizer while continuously pulverizing by mixing dry ice 0.1 times the mass of B2.
9, drying: and (3) placing the sample obtained in the step (8) in hot air drying equipment until the water content is less than 3%, and obtaining a sample C1.
10. Mixing and packaging: mixing A2 and C1, and sieving with 160 mesh vibration sample separating sieve to obtain pericarpium Citri Tangerinae powder with good solubility. The sample which cannot pass through the 160-mesh sample separation sieve returns to the 8 th step to be crushed continuously.
11. Aging: the dried orange peel powder is preserved for 4 months at the temperature of 25 ℃ and the humidity of 40% in the dark, so that the quality is better.
The traditional dried orange peel powder processing method comprises the following steps:
1, preparation of dried orange peel: and manually or mechanically dividing the green tangerine peel to obtain the fresh tangerine peel sample.
2, drying: naturally sun-drying or air-drying fresh pericarpium Citri Tangerinae on a dry site for several days until the water content is less than 13%; if the hot air is adopted for drying, the drying is needed for 6 hours at 50 ℃.
3, aging: and (3) placing the dried sample in a dark place, keeping the humidity at 40%, and aging for more than 3 years at the temperature of 22 ℃. During which the clothes are dried irregularly to prevent mildew.
4, crushing: pulverizing pericarpium Citri Tangerinae to about 80 mesh with common mechanical pulverizer (blade type, hammer type, etc.) or grinding device to obtain pericarpium Citri Tangerinae powder.
Comparative example 1
Based on example 1, the separation of soluble and insoluble materials of steps 2-4 was not used, otherwise the same as in example 1.
A processing method for improving the quality of dried orange peel (orange peel) powder comprises the following steps:
1. soaking: the separated citrus peel is placed in a clean water tank with 5 times of volume for soaking for 3 hours.
2. Thermal dilute acid treatment: transferring pericarpium Citri Tangerinae solid into a closed pressure container, spraying food-grade phosphoric acid solution with the mass of 0.1% of pericarpium Citri Tangerinae slurry, and introducing 140 deg.C saturated steam for 30min.
3, washing and dehydrating: taking out the dried orange peel solid after the treatment of 3, washing with water to neutral pH, and then airing until the water content reaches 20%.
4. Freezing: and (3) passing the dried orange peel residue obtained in the step (4) through a quick freezer to enable the center temperature to reach-18 ℃ to obtain a sample B2.
5. Crushing: sample B2 was rapidly fed into a conventional dry pulverizer while continuously pulverizing by mixing dry ice 0.1 times the mass of B2.
6, drying: and (3) drying the sample obtained in the step (8) by hot air until the water content is 13% to obtain a sample C1.
7. Mixing and packaging: mixing C1 and passing through a 160-mesh vibration sample separating sieve, and returning the sample which cannot pass through the 160-mesh sample separating sieve to the step 6 for continuous crushing.
8. Aging: and (5) placing the dried orange peel powder at the temperature of 25 ℃ and the humidity of 40% in a dark condition for 4 months.
Comparative example 2
The procedure of example 1 was followed without the use of the hot dilute acid of step 5.
A processing method for improving the quality of dried orange peel (orange peel) powder comprises the following steps:
1. soaking: the separated citrus peel is placed in a clean water tank with 5 times of volume for soaking for 3 hours.
2. Pulping: transferring the soaked pericarpium Citri Tangerinae solution into a common pulping machine, and pulping without adding additional water to obtain pericarpium Citri Tangerinae slurry.
3. And (3) filtering: the aged skin slurry is passed through a centrifugal filter to obtain clear liquid A1 and residue B1.
4. And (3) drying: concentrating the clear liquid A1 at a low temperature in vacuum, and preparing a powdery material A2 by using a spray dryer.
5. Washing and dehydrating: the residue was dried to a water content of 20%.
6. Freezing: and (3) passing the residue B1 obtained in the step (5) through a quick freezer to enable the center temperature to reach-18 ℃ to obtain a sample B2.
7. Crushing: sample B2 was rapidly fed into a conventional dry pulverizer while continuously pulverizing by mixing dry ice 0.1 times the mass of B2.
8, drying: and (3) drying the sample obtained in the step (7) by hot air until the water content is 13% to obtain a sample C1.
9. Mixing and packaging: mixing A2 and C1, and sieving with 160 mesh vibration sample separating sieve to obtain pericarpium Citri Tangerinae powder with good solubility. The sample which cannot pass through the 160-mesh sample separation sieve returns to the step 7 to be crushed continuously.
10. Aging: and (5) placing the dried orange peel powder at the temperature of 25 ℃ and the humidity of 40% in a dark condition for 4 months.
Comparative example 3
Based on example 1, no dry ice pulverizing step was added in step 8, and the procedure was otherwise the same as in example 1.
A processing method for improving the quality of dried orange peel (orange peel) powder comprises the following steps:
1. soaking: the separated citrus peel is placed in a clean water tank with 5 times of volume for soaking for 3 hours.
2. Pulping: and (3) transferring the soaked dried orange peel and the solution into a common pulping machine integrally, and pulping without adding additional water to obtain aged skin pulp.
3. And (3) filtering: the aged skin slurry is passed through a centrifugal filter to obtain clear liquid A1 and residue B1.
4. And (3) drying: concentrating the clear liquid A1 at a low temperature in vacuum, and preparing a powdery material A2 by using a spray dryer.
5. Thermal dilute acid treatment: b1 is transferred into a closed pressure container, food grade phosphoric acid with the mass of 0.1 percent of that of the B1 is sprayed, and then saturated steam with the temperature of 140 ℃ is introduced and maintained for 30 minutes.
6. Washing and dehydrating: and (3) taking out the B1 treated by the method 5, washing with water to be neutral in pH, and airing to ensure that the water content is 20%.
7. Freezing: and (3) passing the residue B1 obtained in the step (6) through a quick freezer to enable the center temperature to reach-18 ℃ to obtain a sample B2.
8. Crushing: sample B2 was rapidly added to a conventional dry pulverizer for pulverization.
9, drying: and (3) drying the sample obtained in the step (8) by hot air until the water content is 13% to obtain a sample C1.
10. Mixing and packaging: mixing A2 and C1, and sieving with 160 mesh vibration sample separating sieve to obtain pericarpium Citri Tangerinae powder with good solubility. The sample which cannot pass through the 160-mesh sample separation sieve returns to the 8 th step to be crushed continuously.
11. Aging: and (5) placing the dried orange peel powder at the temperature of 25 ℃ and the humidity of 40% in a dark condition for 4 months.
To compare the effects of the conventional method, the method of the present invention and the comparative example, the inventors conducted sample analysis and measurement including particle size, solubility, stability, color, active ingredient content and production period.
Wherein the liquid chromatography: accurately weighing about 0.2g of a sample, placing the sample in a Soxhlet extractor, adding 150mL of methanol, heating and refluxing until the extracting solution is colorless, placing the filtrate in a 200mL measuring flask, washing the container with a small amount of methanol for several times, filtering the washing solution into the same measuring flask, adding methanol to a scale, and filtering with a microporous filter membrane to obtain a sample solution. Then detecting hesperidin content with liquid chromatograph with main parameter of C18 chromatographic column (250 mm×4.6mm,5 μm); mobile phase: acetonitrile-0.2% phosphoric acid solution (15:85); the detection wavelength is 284nm; volume flow 1.0mL/min, column temperature: 40 ℃; sample injection amount: 5. Mu.L; quantitative determination of peak area by external standard method.
TABLE 1 effects of the conventional method, the inventive method and the comparative example product
As can be seen from Table 1, the dried orange peel produced by the method of the invention has better dissolution, higher content of active components, strong solution stability, shorter production period and higher comprehensive quality.
The specific embodiments described herein are offered by way of example only to illustrate the spirit of the invention. Those skilled in the art may make various modifications or additions to the described embodiments or substitutions thereof without departing from the spirit of the invention or exceeding the scope of the invention as defined in the accompanying claims.
Claims (7)
1. The processing method for improving the quality of the dried orange peel powder is characterized by comprising the following steps of:
step 1, preparing dried orange peel: removing impurities from pericarpium Citri Tangerinae, and soaking in clear water tank;
step 2, pulping: transferring the soaked dried orange peel solution into a common pulping machine, and pulping to obtain aged skin pulp;
step 3, filtering: passing the aged skin slurry through a plate-frame filter or other filtering equipment to obtain clear liquid A1 and residue B1;
step 4, drying: concentrating the clear liquid A1 at a low temperature in vacuum, preparing a powdery material A2 by using a spray dryer, and drying B1 by adopting hot air to reduce the content of water to below 30% to obtain residue B1;
step 5, heat dilute acid treatment: transferring B1 into a closed pressure container, spraying phosphoric acid, citric acid or acetic acid, and then introducing saturated steam for a period of time;
step 6, washing and dehydrating: taking out the B1 treated in the step 5, washing with water until the pH value is neutral, and drying to obtain residue B1;
step 7, freezing: transferring the residue B1 to a freezer below-18 ℃ or adopting other quick freezing methods to fully freeze the residue B1 to obtain a frozen sample B2;
step 8, crushing: rapidly adding the sample B2 into a pulverizer, continuously mixing dry ice or other low-temperature auxiliary materials with the mass of 0.1-1 time of the residue, and continuously pulverizing;
step 9, drying: drying the sample obtained in the step 8 in hot air drying or low-temperature vacuum drying equipment until the water content is not more than 13% to obtain a sample C1;
step 10, mixing and sieving: mixing A2 with C1, and sieving with vibration sample sieve to obtain pericarpium Citri Tangerinae powder; returning the sample which cannot pass through the sample separating sieve to the step 8 for continuously crushing;
step 11, aging: preserving pericarpium Citri Tangerinae powder;
and finishing the processing for improving the comprehensive quality of the dried orange peel.
2. The method according to claim 1, wherein in the step 1, the ratio of dried orange peel to water solid-liquid is 1: (2-5) kg/L, soaking for 2-6 hours.
3. The method according to claim 1, wherein in step 5, B1 is transferred to a closed pressure vessel, 0.1% -0.5% by mass of food grade phosphoric acid or acetic acid of B1 is injected, and then saturated steam at 140-170 ℃ is introduced and maintained for 15-30min.
4. The method according to claim 1, wherein in step 6, the water content is set to 30% or less by air-drying, hot air-drying or other drying methods.
5. The method according to claim 1, wherein in the step 8, dry ice or other low-temperature auxiliary materials with the mass of 0.1-1 times of that of B2 are continuously mixed in the grinding process; other low temperature adjuvants include liquid nitrogen.
6. The method according to claim 1, wherein in step 10, the sample which cannot pass through the 160 mesh sieve is returned to step 8 to be crushed.
7. The method according to claim 1, wherein in the step 11, the dried orange peel powder is stored at 20-25 ℃ and 30-60% humidity in a dark place for 3-6 months.
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| US5567462A (en) * | 1992-02-06 | 1996-10-22 | Sanofi Bio-Industries, Inc. | Pecto-cellulosic product from whole citrus peel and other materials |
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| CN103892286A (en) * | 2014-04-04 | 2014-07-02 | 张家口市花园果品产业有限责任公司 | Apricot fruit fibers and preparation method thereof |
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| US5567462A (en) * | 1992-02-06 | 1996-10-22 | Sanofi Bio-Industries, Inc. | Pecto-cellulosic product from whole citrus peel and other materials |
| CN102524786A (en) * | 2012-02-10 | 2012-07-04 | 中南林业科技大学 | Processing method of nutritional buccal tablets of orange peels |
| CN103892286A (en) * | 2014-04-04 | 2014-07-02 | 张家口市花园果品产业有限责任公司 | Apricot fruit fibers and preparation method thereof |
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