CN114468251B - Debitterizing method for citrus slices - Google Patents
Debitterizing method for citrus slices Download PDFInfo
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- CN114468251B CN114468251B CN202210106522.4A CN202210106522A CN114468251B CN 114468251 B CN114468251 B CN 114468251B CN 202210106522 A CN202210106522 A CN 202210106522A CN 114468251 B CN114468251 B CN 114468251B
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- naringinase
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 41
- 241000207199 Citrus Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 72
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 108010001078 naringinase Proteins 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 108010010803 Gelatin Proteins 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 10
- 239000008273 gelatin Substances 0.000 claims abstract description 10
- 235000019322 gelatine Nutrition 0.000 claims abstract description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 10
- 239000000230 xanthan gum Substances 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 10
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 10
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 9
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 239000000845 maltitol Substances 0.000 claims description 8
- 235000010449 maltitol Nutrition 0.000 claims description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 8
- 229940035436 maltitol Drugs 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
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- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- 229960001855 mannitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 229960002920 sorbitol Drugs 0.000 claims description 2
- 235000010356 sorbitol Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 15
- 108090000790 Enzymes Proteins 0.000 description 14
- 102000004190 Enzymes Human genes 0.000 description 14
- 239000000047 product Substances 0.000 description 11
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 10
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 10
- 229930019673 naringin Natural products 0.000 description 10
- 229940052490 naringin Drugs 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- FTVWIRXFELQLPI-ZDUSSCGKSA-N (S)-naringenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 FTVWIRXFELQLPI-ZDUSSCGKSA-N 0.000 description 1
- 244000089742 Citrus aurantifolia Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 108010044879 alpha-L-rhamnosidase Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 150000004775 coumarins Chemical class 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 150000002630 limonoids Chemical class 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- WGEYAGZBLYNDFV-UHFFFAOYSA-N naringenin Natural products C1(=O)C2=C(O)C=C(O)C=C2OC(C1)C1=CC=C(CC1)O WGEYAGZBLYNDFV-UHFFFAOYSA-N 0.000 description 1
- 229940117954 naringenin Drugs 0.000 description 1
- 235000007625 naringenin Nutrition 0.000 description 1
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The application 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) Mixing naringinase, sugar alcohol and salt uniformly to obtain a material 2; (3) uniformly mixing the material 2 and 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) Placing the citrus slices into the material 5, performing ultrasonic treatment, and drying. The debittering method of the citrus slice has high debittering rate, and maintains good flavor of citrus products while removing bitter.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a debitterizing method for citrus slices.
Background
Citrus byproducts contain substantial amounts of pectin, dietary fiber, and active secondary metabolites (e.g., flavonoids, alkaloids, coumarins, limonoids, carotenoids, essential oils, etc.). These green, natural, various functional substances enable the deep processing of citrus peel residues, especially the development and utilization as functional food resources, with broad prospects. Because some citrus seeds, pericarps, sachets and pulp of citrus such as pomelos, grapefruits, navel oranges and lime contain bitter substances such as limonin, naringin and neohesperidin, the taste and quality of processed products are seriously affected, so how to effectively debitterize citrus to obtain proper taste is an emerging application direction of the citrus industry.
The existing orange debittering methods comprise a flavor masking method, a bitter embedding method and the like, but the two methods are relatively complex in process, high in sugar consumption and high in production cost. Enzymatic debittering refers primarily to debittering methods that use enzymes to degrade bitter tasting substances or alter the pathway by which bitter tasting substances are produced. The enzymes used for debittering are mainly naringinase and limonase. Naringinase is a complex enzyme of alpha-L-rhamnosidase and beta-D-glucosidase, mainly derived from citrus fruits and parts of microorganisms. Naringinase removes bitter taste by hydrolyzing naringin into naringenin, glucose, and rhamnose which are non-bitter substances.
Chinese patent application CN200710035348.4 discloses a method for removing bitter taste in citrus juice by using a complex enzyme preparation, comprising the following steps: a. squeezing citrus, and coarse filtering to obtain citrus juice; b. the preparation method comprises the steps of selecting and mixing limonase and naringinase with a mass ratio of 5:1-1:5 to prepare a compound enzyme preparation; c. regulating the pH value of the citrus fruit juice, adding a compound enzyme preparation into the citrus fruit juice, wherein the adding amount is 1 g/kg-3 g/kg, heating the fruit juice to 30-75 ℃, and keeping the temperature for 20-90 min; d. the orange juice after debitterizing, inactivating enzyme and sterilizing is obtained by ultrahigh temperature instant heating. The method has the characteristics of small flavor and nutrition loss to the citrus juice, good debittering effect, stable product quality, high product safety, high production efficiency, simple operation, convenient application and the like. However, the enzyme method removes bitter taste and changes the original flavor, thus reducing the quality of the product.
In view of the above, the application provides a debitterizing method for citrus slices, which reduces the dosage of additives, reduces the sugar content of the product, reduces the production cost, maintains good flavor of the citrus product while removing bitter taste, improves the sensory satisfaction of eaters, and prepares high-quality citrus slices.
Disclosure of Invention
The application aims to provide a debittering method of citrus slices, which has high debittering rate and maintains good flavor of citrus products while debittering.
In order to achieve the above object, the present application has the following technical scheme:
a debitterizing method of citrus slices, comprising the steps of:
(1) Uniformly mixing starch, gelatin and xanthan gum to obtain a material 1;
(2) Mixing naringinase, sugar alcohol and salt uniformly to obtain a material 2;
(3) Uniformly mixing the material 2 and 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 rubbing the material 4 into particles to obtain a material 5, wherein the particle size of the particles is 5-10mm;
(6) Placing the citrus slices into the material 5, performing ultrasonic treatment, and drying.
Preferably, in the step (1), the starch is at least one selected from tapioca starch, potato starch, sweet potato powder and sweet potato starch, and more preferably tapioca starch.
Preferably, in the step (1), the mass ratio of the starch, the gelatin and 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 step (2), the sugar alcohol is at least one selected from xylitol, sorbitol, maltitol, mannitol, and more preferably maltitol.
Preferably, in step (2), the salt is an edible salt.
Preferably, in the step (2), the mass ratio of naringinase, maltitol and edible salt is 1-5:5-20:2-10, more preferably 2-4:5-6:2-3, most preferably 3:5:2.
Preferably, in step (3), the mass ratio of material 2 to material 1 is from 1:5 to 20, more preferably from 1:6 to 10, most preferably 1:8.
Preferably, in step (4), the mass ratio of material 3 to water is from 1:3 to 15, more preferably from 1:3 to 8, most preferably 1:5.
Preferably, in step (4), the temperature of the water is 30-60 ℃, further preferably 45 ℃.
Preferably, in step (5), water is added so that the concentration of naringinase is 0.5-3.5g/L, more preferably 2g/L.
Preferably, in step (5), the particles have a particle size of 6-8mm.
Preferably, in step (6), the mass ratio of citrus slices to material 5 is 1:1-3, more preferably 1:1.9.
Preferably, in step (6), the temperature of the ultrasound is 30-60 ℃, further preferably 45 ℃.
Preferably, in step (6), the power of the ultrasound is 50-300W, more preferably 150W.
Preferably, in step (6), the power of the ultrasound is 5-25min, and more preferably 15min.
Preferably, in step (6), the drying is a drying, further preferably, in particular, a relative humidity of < 5%, a temperature of 70 ℃ for 3 hours, and then a temperature of 60 ℃ for 8 hours.
The beneficial effects of the application are as follows:
(1) The debitterizing method of the citrus slice has high debitterizing rate, the naringin removal rate reaches 30-40%, and the good flavor of the citrus product is maintained while the bitterness is removed, so that the sensory satisfaction of eaters is improved, and the high-quality citrus slice is 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 naringinase can be reserved to the greatest extent (the enzyme activity loss is less than 15% after use and the enzyme activity loss is more than 40% when the naringinase is directly soaked in a large dough form) by rubbing the dough into 5-10mm particles and then soaking, so that the cyclic utilization is realized.
Detailed Description
In order to make the technical means, the creation features, the achievement of the purpose and the effect of the present application easy to understand, the present application will be further elucidated with reference to the specific embodiments, but the following embodiments are only preferred embodiments of the present application, not all of them. Based on the examples in the embodiments, those skilled in the art can obtain other examples without making any inventive effort, which fall within the scope of the application. In the following examples, unless otherwise specified, the methods of operation used were conventional, the equipment used was conventional, and the materials used in the examples were the same. In the following examples, naringinase activity was 40 ten thousand.
Example 1
(1) Uniformly mixing tapioca starch, gelatin powder and xanthan gum according to a mass ratio of 8:2:1 to obtain a material 1;
(2) Mixing naringinase, maltitol and edible salt uniformly 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 warm water at 45 ℃ according to the mass ratio of 1:5 to form a mass, so as to obtain a material 4;
(5) Adding the material 4 into water to make the concentration of the enzyme preparation be 2g/L, thereby obtaining a material 5;
(6) Placing 3-4mm citrus slices into a material 5, wherein the mass ratio of the citrus slices to the material 5 is 1:1.9, controlling the temperature to 45 ℃, and the ultrasonic power is 150W for 15min;
(7) And (3) drying: the relative humidity of the oven is less than 5%, the temperature is 70 ℃ and the drying is carried out for 3 hours, and then the drying is carried out for 8 hours at the temperature of 60 ℃.
Example 2
(1) Uniformly mixing tapioca starch, gelatin powder and xanthan gum according to a mass ratio of 6:3:1 to obtain a material 1;
(2) Mixing naringinase, maltitol and edible salt uniformly according to the mass ratio of 2:6:2 to obtain a material 2;
(3) Uniformly mixing the materials 2 according to the proportion of 1:6 to obtain a material 3;
(4) Uniformly mixing the material 3 with warm water at 30 ℃ according to the mass ratio of 1:3 to form a mass, so as to obtain a material 4;
(5) Adding the material 4 into water to ensure that the concentration of the enzyme preparation is 0.5g/L, thereby obtaining a material 5;
(6) Placing 3-4mm citrus slices into a material 5, wherein the mass ratio of the citrus slices to the material 5 is 1:1, controlling the temperature to 30 ℃, and the ultrasonic power is 150W for 15min;
(7) And (3) drying: the relative humidity of the oven is less than 5%, the temperature is 70 ℃ and the drying is carried out for 3 hours, and then the drying is carried out for 8 hours at the temperature of 60 ℃.
Example 3
(1) Uniformly mixing tapioca starch, gelatin powder and xanthan gum according to the mass ratio of 10:2:1.5 to obtain a material 1;
(2) Mixing naringinase, maltitol and edible salt according to the mass ratio of 4:5:3 uniformly to obtain a material 2;
(3) Uniformly mixing the materials 2 according to the proportion of 1:10 to obtain a material 3;
(4) Uniformly mixing the material 3 with warm water at 60 ℃ according to the mass ratio of 1:8 to form a mass, so as to obtain a material 4;
(5) Adding the material 4 into water to ensure that the concentration of the enzyme preparation is 3.5g/L, thereby obtaining a material 5;
(6) Placing 3-4mm citrus slices into a material 5, wherein the mass ratio of the citrus slices to the material 5 is 1:3, controlling the temperature to 60 ℃, and controlling the ultrasonic power to 300W for 25min;
(7) And (3) drying: the relative humidity of the oven is less than 5%, the temperature is 70 ℃ and the drying is carried out for 3 hours, and then the drying is carried out for 8 hours at the temperature of 60 ℃.
Comparative example 1
Unlike example 1, no xanthan gum was added, the mass ratio of tapioca starch to gelatin powder was 8:3, and the remainder were the same.
Comparative example 2
Unlike example 1, no gelatin powder was added, the mass ratio of tapioca starch to xanthan gum was 8:3, and the remainder were the same.
Comparative example 3
Unlike example 1, the ultrasonic treatment in step (6) was not performed, and the soaking was performed with stirring for 15 minutes, and the rest was the same.
Comparative example 4
Unlike example 1, naringinase was not added, and the rest was the same.
Comparative example 5
Unlike example 1, no sugar alcohol and no salt were added, the remainder being the same.
Comparative example 6
Unlike 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 calculating method comprises the following steps: the method is represented by the naringin removal rate in the product, and the lower the naringin content is, the better the debittering effect is, and the higher the naringin removal rate is.
D＝(C 0 -C 1 )/C 0 *100％
Wherein D is naringin removal rate (%); c (C) 0 Naringin content (mg/mL, HPLC) in the citrus slice before treatment; c (C) 1 The naringin content (mg/mL, HPLC) in the orange slices after debitterizing treatment was determined. The results are shown in the following table:
table 1.
2. Sensory evaluation
The evaluation method comprises the following steps: 50 volunteers (male: female=1:1, age 20-30 years) were each sought for flavor testing and scoring of examples 1-3 and comparative examples 1-4, scoring according to preference (1-10): a score of 1 indicates a very dislike and a score of 10 indicates a very like. The results were 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 that: taste scores in the table, the score value is average
It can be seen that the debittering method of the embodiment of the application has good debittering rate and flavor score, and meets the debittering and taste requirements, wherein the debittering effect of the embodiment 1 is the best. Comparative examples 1-5 show that the composition of both materials 1, 2 affects both the debittering rate and the flavor, and to a different extent. Comparative example 6 shows that excessive naringin removal affects product flavor.
The foregoing description of the preferred embodiments of the application is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the application.
Claims (7)
1. A method for debitterizing citrus slices, comprising the steps of:
(1) Uniformly mixing starch, gelatin and xanthan gum to obtain a material 1; the mass ratio of the starch to the gelatin to the xanthan gum is 5-20:2-10:1-5;
(2) Mixing naringinase, sugar alcohol and salt uniformly to obtain a material 2; the mass ratio of the naringinase to the maltitol to the edible salt is 1-5:5-20:2-10;
(3) Uniformly mixing the material 2 and 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 rubbing the material 4 into particles to obtain a material 5, wherein the particle size of the particles is 5-10mm; adding water to make naringinase concentration 0.5-3.5g/L;
(6) Placing the citrus slices into the material 5, performing ultrasonic treatment, and drying.
2. The debittering method of claim 1, wherein in the step (1), the starch is at least one selected from tapioca starch, potato starch, sweet potato powder, and sweet potato starch.
3. The debitterizing method of claim 1, wherein in step (2), the sugar alcohol is at least one selected from xylitol, sorbitol, maltitol, mannitol.
4. The debitterizing method of claim 1, wherein in step (3), the mass ratio of the material 2 to the material 1 is 1:5-20.
5. The debitterizing method of claim 1, wherein in the step (4), the mass ratio of the material 3 to the water is 1:3-15.
6. The debittering method of claim 1, wherein in step (4), the water temperature is 30-60 ℃.
7. The debittering process of claim 1, wherein in step (6), the mass ratio of citrus slices to material 5 is 1:1-3.
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