CN114468251A - Debitterizing method of citrus slices - Google Patents

Debitterizing method of citrus slices Download PDF

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Publication number
CN114468251A
CN114468251A CN202210106522.4A CN202210106522A CN114468251A CN 114468251 A CN114468251 A CN 114468251A CN 202210106522 A CN202210106522 A CN 202210106522A CN 114468251 A CN114468251 A CN 114468251A
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Prior art keywords
uniformly mixing
citrus
debittering
mass ratio
slices
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CN202210106522.4A
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CN114468251B (en
Inventor
杨鹏
冯魏
郑雅丹
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Zhejiang Hengmei Health Technology Co ltd
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Hangzhou Hengmei Food Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a debitterizing method of citrus slices, and relates to the technical field of food processing. The method comprises the following steps: (1) uniformly mixing starch, gelatin and xanthan gum to obtain a material 1; (2) uniformly mixing naringinase, sugar alcohol and salt to obtain a material 2; (3) uniformly mixing the material 2 with the material 1 to obtain a material 3; (4) uniformly mixing the material 3 with water to obtain a material 4; (5) adding water into the material 4 to obtain a material 5; (6) and (3) putting the orange slices into the material 5, carrying out ultrasonic treatment and drying. The debitterizing method of the citrus slices has high debitterizing rate, and simultaneously maintains the good flavor of citrus products while removing bitterness.

Description

Debitterizing method for citrus slices
Technical Field
The invention relates to the technical field of food processing, in particular to a debitterizing method of citrus slices.
Background
The citrus byproduct contains a large amount of pectin, dietary fiber, and active secondary metabolites (such as flavonoids, alkaloids, coumarins, limonoids, carotenoids, essential oils, etc.). The green, natural and multifunctional substances have wide prospects in deep processing of the citrus peel residues, particularly development and utilization of the citrus peel residues as functional food resources. Since seeds, peels, tunicates and pulp residues of part of oranges such as pomelos, grapefruits, navel oranges, sour oranges and the like contain bitter substances such as limonin, naringin, neohesperidin and the like, the taste and quality of processed products are seriously influenced, and therefore, how to effectively debitterize the oranges to obtain proper taste is a new application direction of the citrus industry.
The existing orange debitterizing methods comprise a flavor masking method, a bitter embedding method and the like, but the two methods have relatively complex processes and high sugar consumption, and the production cost is increased. The enzymatic debittering method mainly refers to a debittering method for degrading bitter substances or changing the generation route of bitter substances by using enzymes. The enzymes used for debittering are mainly naringinase and limonin enzyme. The naringinase is a complex enzyme of alpha-L-rhamnosidase and beta-D-glucosidase, and is mainly derived from citrus fruits and part of microorganisms. Naringinase is used to remove bitter taste by hydrolyzing naringin into non-bitter substances naringenin, glucose and rhamnose.
Chinese patent application CN200710035348.4 discloses a method for removing bitter taste from citrus juice by using a complex enzyme preparation, comprising the following steps: a. squeezing Mandarin orange, and coarse filtering to obtain Mandarin orange juice; b. selecting limonin enzyme and naringinase with the mass ratio of 5:1-1:5, and mixing to obtain a complex enzyme preparation; c. adjusting the pH value of the citrus juice, adding a complex enzyme preparation with the addition amount of 1 g/kg-3 g/kg, heating the juice to 30-75 ℃, and keeping the temperature for 20-90 min; d. instantly heating at ultrahigh temperature to obtain debitterized, enzyme-deactivated and sterilized citrus juice. The method has the characteristics of small loss of the flavor and nutrition of the citrus juice, good debittering effect, stable product quality, high product safety, high production efficiency, simple operation, convenient application and the like. However, enzymatic debittering can change the original flavor and reduce the product quality while removing the bitter taste.
In view of the above, the present application provides a debitterizing method for citrus slices, which reduces the amount of additives used, reduces the sugar content of the citrus slices, reduces the production cost, removes the bitter taste, maintains the good flavor of the citrus products, improves the sensory satisfaction of consumers, and prepares high-quality citrus slices.
Disclosure of Invention
The invention aims to provide a debitterizing method of citrus slices, which has high debitterizing rate and keeps good flavor of citrus products while debitterizing.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a debitterizing method of citrus slices comprises the following steps:
(1) uniformly mixing starch, gelatin and xanthan gum to obtain a material 1;
(2) uniformly mixing naringinase, sugar alcohol and salt to obtain a material 2;
(3) uniformly mixing the material 2 with the material 1 to obtain a material 3;
(4) uniformly mixing the material 3 with water to obtain a material 4;
(5) adding water into the material 4, and twisting the material 4 into particles to obtain a material 5, wherein the particle size of the particles is 5-10 mm;
(6) and (3) putting the orange slices into the material 5, carrying out ultrasonic treatment and drying.
Preferably, in the step (1), the starch is selected from at least one of tapioca starch, potato starch, sweet potato powder and sweet potato starch, and is further preferably tapioca starch.
Preferably, in the step (1), the mass ratio of the starch to the gelatin to the xanthan gum is 5-20:2-10:1-5, more preferably 6-10:2-3:1-1.5, and most preferably 8:2: 1.
Preferably, in the step (2), the sugar alcohol is at least one selected from xylitol, sorbitol, maltitol and mannitol, and is further preferably maltitol.
Preferably, in step (2), the salt is an edible salt.
Preferably, in the step (2), the mass ratio of the naringinase, the maltitol and the edible salt is 1-5:5-20:2-10, more preferably 2-4:5-6:2-3, and most preferably 3:5: 2.
Preferably, in the step (3), the mass ratio of the material 2 to the material 1 is 1:5-20, more preferably 1:6-10, and most preferably 1: 8.
Preferably, in the step (4), the mass ratio of the material 3 to the water is 1:3-15, more preferably 1:3-8, and most preferably 1: 5.
Preferably, in step (4), the temperature of the water is 30 to 60 ℃, and more preferably 45 ℃.
Preferably, in step (5), water is added so that the concentration of naringinase is 0.5 to 3.5g/L, more preferably 2 g/L.
Preferably, in step (5), the particles have a particle size of 6 to 8 mm.
Preferably, in the step (6), the mass ratio of the citrus slices to the material 5 is 1:1-3, and more preferably 1: 1.9.
Preferably, in the step (6), the temperature of the ultrasonic treatment is 30 to 60 ℃, and more preferably 45 ℃.
Preferably, in the step (6), the power of the ultrasound is 50-300W, and more preferably 150W.
Preferably, in the step (6), the power of the ultrasound is 5-25min, and more preferably 15 min.
Preferably, in the step (6), the drying is drying, and further preferably, the drying is specifically drying at a relative humidity of less than 5% for 3h at a temperature of 70 ℃, and then drying at a temperature of 60 ℃ for 8 h.
The invention has the beneficial effects that:
(1) the debitterizing method of the citrus slices has the advantages that the debitterizing rate is high, the naringin removal rate reaches 30-40%, the good flavor of citrus products is maintained while the bitterness is removed, the sensory satisfaction of eaters is improved, and the high-quality citrus slices are prepared;
(2) the dosage of the additive is reduced, the sugar content of the product is reduced, and the production cost is reduced;
(3) the inventor finds that the enzyme activity of the naringinase can be retained to the maximum extent by twisting dough into particles of 5-10mm and then soaking (the enzyme activity loss after use is less than 15%, and the enzyme activity loss is more than 40% when the dough is directly soaked in a large dough form), and the recycling is realized.
Detailed Description
The present invention will be further explained with reference to specific examples in order to make the technical means, the technical features, the technical objectives and the effects of the present invention easier to understand, but the following examples are only preferred embodiments of the present invention, and not all embodiments of the present invention. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention. In the following examples, unless otherwise specified, all the operations were performed by conventional methods, all the equipments were performed by conventional methods, and the materials of the equipments used in the respective examples were the same. In the following examples, the enzyme activity of naringinase is 40 ten thousand.
Example 1
(1) Uniformly mixing cassava starch, gelatin powder and xanthan gum according to a mass ratio of 8:2:1 to obtain a material 1;
(2) uniformly mixing naringinase, maltitol and edible salt according to the mass ratio of 3:5:2 to obtain a material 2;
(3) uniformly mixing the materials 2 according to the proportion of 1:8 to obtain a material 3;
(4) uniformly mixing the material 3 with 45 ℃ warm water according to a mass ratio of 1:5 to form a mass, and obtaining a material 4;
(5) adding the material 4 into water to enable the concentration of the enzyme preparation to be 2g/L, and obtaining a material 5;
(6) placing 3-4mm of orange slices into the material 5, wherein the mass ratio of the orange slices to the material 5 is 1:1.9, controlling the temperature at 45 ℃, and controlling the ultrasonic power at 150W for 15 min;
(7) and (3) drying: the relative humidity of the oven is less than 5%, the drying is carried out for 3h at the temperature of 70 ℃, and then the drying is carried out for 8h at the temperature of 60 ℃.
Example 2
(1) Uniformly mixing cassava starch, gelatin powder and xanthan gum according to a mass ratio of 6:3:1 to obtain a material 1;
(2) uniformly mixing naringinase, maltitol and edible salt according to the mass ratio of 2:6:2 to obtain a material 2;
(3) uniformly mixing the materials 2 in a ratio of 1:6 to obtain a material 3;
(4) uniformly mixing the material 3 with 30 ℃ warm water according to a mass ratio of 1:3 to form a mass, and obtaining a material 4;
(5) adding the material 4 into water to enable the concentration of the enzyme preparation to be 0.5g/L, and obtaining a material 5;
(6) placing 3-4mm of citrus slices into the material 5, wherein the mass ratio of the citrus slices to the material 5 is 1:1, controlling the temperature at 30 ℃, and controlling the ultrasonic power at 150W for 15 min;
(7) and (3) drying: the relative humidity of the oven is less than 5%, the drying is carried out for 3h at the temperature of 70 ℃, and then the drying is carried out for 8h at the temperature of 60 ℃.
Example 3
(1) Uniformly mixing cassava starch, gelatin powder and xanthan gum according to a mass ratio of 10:2:1.5 to obtain a material 1;
(2) uniformly mixing naringinase, maltitol and edible salt according to the mass ratio of 4:5:3 to obtain a material 2;
(3) uniformly mixing the materials 2 according to a ratio of 1:10 to obtain a material 3;
(4) uniformly mixing the material 3 with 60 ℃ warm water according to a mass ratio of 1:8 to form a mass, and obtaining a material 4;
(5) adding the material 4 into water to enable the concentration of the enzyme preparation to be 3.5g/L, and obtaining a material 5;
(6) placing 3-4mm of citrus slices into the material 5, wherein the mass ratio of the citrus slices to the material 5 is 1:3, controlling the temperature at 60 ℃, and controlling the ultrasonic power at 300W for 25 min;
(7) and (3) drying: the relative humidity of the oven is less than 5%, the drying is carried out for 3h at the temperature of 70 ℃, and then the drying is carried out for 8h at the temperature of 60 ℃.
Comparative example 1
Different from the example 1, xanthan gum is not added, the mass ratio of the cassava starch to the gelatin powder is 8:3, and the rest is the same.
Comparative example 2
Different from the embodiment 1, gelatin powder is not added, the mass ratio of the cassava starch to the xanthan gum is 8:3, and the rest is the same.
Comparative example 3
Different from the example 1, the ultrasonic treatment is not carried out in the step (6), the stirring and the soaking are carried out for 15min, and the rest is the same.
Comparative example 4
The same as in example 1, except that naringinase was not added.
Comparative example 5
The difference from example 1 was that no sugar alcohol and no salt were added, and the rest was the same.
Comparative example 6
In the difference from example 1, in step (5), water was added so that the concentration of naringinase was 4.5g/L, and the rest was the same.
Result detection
1. Debittering Rate detection
The debittering rate calculation method comprises the following steps: expressed by the removal rate of naringin in the product, the lower the content of naringin, the better the debittering effect, and the higher the removal rate of naringin.
D＝(C0-C1)/C0*100％
In the formula, D is naringin removal rate (%); c0The naringin content (mg/mL, measured by HPLC) in the orange slices before treatment; c1The naringin content (mg/mL, measured by HPLC) in the citrus slices after debittering treatment. The results are shown in the following table:
table 1.
Figure BDA0003494128750000051
Figure BDA0003494128750000061
2. Sensory evaluation
The evaluation method comprises the following steps: the flavor test and the score of examples 1-3 and comparative examples 1-4 were performed by searching 50 volunteers (male: female ═ 1:1, age 20-30 years), respectively, and the score was performed according to the preference (1-10 points): score 1 indicates very dislike and score 10 very likes. The results are as follows:
table 2.
Test group Flavor score (score)
Example 1 9.5
Example 2 9.1
Example 3 8.6
Comparative example 1 8.4
Comparative example 2 8.1
Comparative example 3 7.0
Comparative example 4 4.7
Comparative example 5 5.2
Comparative example 6 8.5
Note: in the table, the oral sensation was scored, and the score was the average score
It can be seen that the debittering method of the embodiment of the invention has good debittering rate and flavor score, and simultaneously meets the debittering and flavor requirements, wherein the debittering effect of the embodiment 1 is the best. Comparative examples 1-5 show that both ingredients of materials 1, 2 affect both debittering rate and flavor, and that the extent of their effect varies. Comparative example 6 shows that excessive naringin removal affects product flavor.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention.

Claims (10)

1. A debitterizing method of citrus slices is characterized by comprising the following steps:
(1) uniformly mixing starch, gelatin and xanthan gum to obtain a material 1;
(2) uniformly mixing naringinase, sugar alcohol and salt to obtain a material 2;
(3) uniformly mixing the material 2 with the material 1 to obtain a material 3;
(4) uniformly mixing the material 3 with water to obtain a material 4;
(5) adding water into the material 4, and twisting the material 4 into particles to obtain a material 5, wherein the particle size of the particles is 5-10 mm;
(6) and (3) putting the orange slices into the material 5, carrying out ultrasonic treatment and drying.
2. A debittering method according to claim 1, characterized in that in step (1), said starch is selected from at least one of tapioca starch, potato starch, sweet potato powder, sweet potato starch.
3. A debittering method as claimed in claim 1, characterized in that in step (1) the mass ratio of starch, gelatin and xanthan gum is 5-20:2-10: 1-5.
4. A debittering process as claimed in claim 1, characterized in that in step (2) said sugar alcohol is selected from at least one of xylitol, sorbitol, maltitol, mannitol.
5. A debittering method as claimed in claim 1, characterized in that in step (2), the mass ratio of naringinase, maltitol and edible salt is 1-5:5-20: 2-10.
6. A debittering method as claimed in claim 1, characterized in that in step (3) the mass ratio of material 2 to material 1 is between 1:5 and 20.
7. A debittering method as claimed in claim 1, characterized in that in step (4) the mass ratio of material 3 to water is 1: 3-15.
8. A debittering method as claimed in claim 1, characterized in that in step (4) the temperature of said water is between 30 and 60 ℃.
9. A debittering method as claimed in claim 1, characterized in that in step (5) water is added so that the concentration of naringinase is between 0.5 and 3.5 g/L.
10. A debittering method as claimed in claim 1, characterized in that in step (6) the mass ratio of citrus slices to material 5 is between 1:1 and 3.
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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101120814A (en) * 2007-07-12 2008-02-13 湖南省农产品加工研究所 Method for removing bitter in orange juice using composite enzyme preparation

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101120814A (en) * 2007-07-12 2008-02-13 湖南省农产品加工研究所 Method for removing bitter in orange juice using composite enzyme preparation

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