CN114868855A - Method for preparing orange peel fermented beverage from whole orange peels - Google Patents
Method for preparing orange peel fermented beverage from whole orange peels Download PDFInfo
- Publication number
- CN114868855A CN114868855A CN202210515010.3A CN202210515010A CN114868855A CN 114868855 A CN114868855 A CN 114868855A CN 202210515010 A CN202210515010 A CN 202210515010A CN 114868855 A CN114868855 A CN 114868855A
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- Prior art keywords
- peel
- beverage
- citrus
- orange peel
- orange
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Images
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for preparing an orange peel fermented beverage from whole orange peels, which comprises the following steps: s1, carrying out enzymolysis on the peel-water mixture of peeled oranges with whole orange peels, squeezing and filtering to obtain filter residues and filtrate; s2, adding ethanol into the filtrate for precipitation to obtain pectin precipitate and supernatant; s3, separating essential oil and ethanol from the supernatant, and precipitating the residual concentrate with ethanol again; s4, fermenting the concentrate to obtain the orange peel beverage. The method for preparing the orange peel fermented beverage from the whole orange peels is green and environment-friendly, realizes zero waste and no pollution, improves the production efficiency, the product success rate and the product yield by extracting the essential oil, and has high added value and economic benefit; the orange peel fermented beverage contains a large amount of dietary fibers such as pectin, cellulose and oligosaccharide thereof, flavonoids such as hesperidin and the like, has nutrition and health care effects on intestinal flora and cardiovascular diseases, and has great development potential.
Description
Technical Field
The invention belongs to the technical field of fruit processing, and particularly relates to a method for preparing an orange peel fermented beverage from whole orange peels.
Background
Citrus belongs to the genus Rutaceae, and is a large country for citrus production and consumption in China. The orange is sweet, refreshing and juicy, fresh and delicious, has rich nutrition and is deeply loved by people. Citrus is used quite a lot and is often used as a fresh food or process, whereas citrus production processes are accompanied by the production of approximately 30-50% of the pomace by-products, which are traditionally disposed of in landfills or processed into animal feed, and discarded as waste, polluting the environment. The treatment can not fully utilize the rich nutrient substances of the orange peel, and the development of a method which can utilize the waste peel residue and can not waste the nutrient components in the orange peel is needed. The citrus peel is rich in vitamins, hesperidin, limonin and other nutrients. The hesperidin is one of flavonoid compounds, belongs to a plant secondary metabolite, and researches show that the hesperidin has multiple effects of resisting oxidation, resisting inflammation and the like. With the intensive research, hesperidin becomes a hot spot of natural health food and pharmaceutical research.
The peel dregs contain a large amount of effective components, the utilization value of the peel dregs is improved through modern technology processing, the resource waste is reduced, the environmental pollution is avoided, and the added value and the economic benefit of the citrus processing industry are increased. The method utilizes the effective components in the citrus processing peel residues in a grading way by methods such as biological enzymolysis, biochemical grading, biological fermentation and the like, and is particularly important for obtaining a novel beverage product.
The citrus peel contains a large amount of essential oil, the essential oil is almost wasted in the peel processing process, or the essential oil is directly contained in a processed product and processed together, however, the essential oil has a great deal of influence on the formation of the product in the processing process, the essential oil has a particularly prominent influence on fermentation in the fermented beverage manufacturing process, particularly, in the presence of high-concentration essential oil, the propagation of microorganisms is inhibited, the whole processing efficiency, the product success rate and the product yield are influenced, so that the essential oil needs to be reduced or removed before the fermented beverage is manufactured, and the whole processing process is guaranteed to be completed smoothly.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for preparing an orange peel fermented beverage from whole orange peels, which can improve the production efficiency, the resource utilization rate and the product success rate, improve the product yield and increase the added value and the economic benefit aiming at the defects in the prior art.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for preparing an orange peel fermented beverage from whole orange peels comprises the following steps:
s1, carrying out enzymolysis on the peel-water mixture of peeled oranges with whole orange peels, squeezing and filtering to obtain filter residues and filtrate;
s2, adding ethanol into the filtrate for precipitation to obtain pectin precipitate and supernatant;
s3, distilling the supernatant to separate out essential oil and ethanol, and precipitating the residual concentrate with ethanol;
s4, fermenting the concentrate to obtain the orange peel beverage.
Separating the supernatant to obtain essential oil and ethanol, collecting the rest concentrate to obtain 50-70Brix syrup, fermenting the syrup to fully utilize sugar in the concentrate, and making into sugar-free or low-sugar orange peel beverage. And step S3, concentrating and distilling the supernatant to separate essential oil and ethanol, and separating the essential oil and the ethanol. The step S3 can remove essential oil, which is more beneficial to the fermentation of the concentrate after removing the essential oil, thereby improving the production efficiency and the product yield and success rate.
After fermentation, the alcohol content is obviously increased, some volatile organic solvents are reduced, amine substances and sulfides are increased, and only some volatile aromatic compounds are reduced. Moreover, the naringin content in the flavonoid can reach 19.6-20.4mg/L, and the hesperidin content can reach 273.7-287.35 mg/L. The orange peel fermented beverage contains a large amount of dietary fibers such as pectin or pectin oligosaccharide, flavonoids such as hesperidin and the like, has nutrition and health care effects on intestinal flora and cardiovascular diseases, and has great development potential. The orange peel fermented beverage is also a novel beverage, and similar beverage products do not appear in the research and market at home and abroad at present, and belong to a brand-new concept of beverage products.
Preferably, pectinase and cellulase are selected for enzymolysis in step S1, and fermentation of the concentrate in step S4 is lactic acid fermentation or alcohol fermentation.
By adding pectinase and cellulase, the orange peel can be decomposed, and the adhesion of essential oil and peel residue particles can be reduced, so that the oil yield of the essential oil is improved in the essential oil separation process, and the subsequent processing is facilitated.
Preferably, the alcohol fermentation strain is RW yeast or GJ yeast.
Preferably, the citrus peel treatment process in step S1 includes citrus grinding oil, adding pectinase and cellulase into the oil-water mixture of the citrus after grinding oil for enzymolysis, then performing cold grinding and centrifugal separation to obtain essential oil and separation liquid, mixing the essential oil obtained by centrifugal separation into the essential oil obtained in step S3, and mixing the separation liquid into the peel-water mixture obtained in step S1 for enzymolysis together with the peel-water mixture.
Adding pectase and cellulase to the oil-water mixture to reduce the adhesion of essential oil and skin residue particles. The essential oil is extracted by cold grinding and centrifuging after the citrus is ground, the essential oil treatment pressure of the subsequent process can be reduced, and the essential oil extracted by the cold grinding and centrifuging has relatively good quality due to the cold treatment. The essential oil can also be used as beverage additive to make beverage have stronger flavor.
Further, after the citrus peel is subjected to citrus oil grinding in the step S1, the method also comprises the steps of enzymatic de-encapsulation and peeling; and (4) mixing the hydrolysis residual liquid obtained after the enzymolysis of the citrus in the enzymatic coating removing process and the flushing water in the peeling process into the peel-water mixture obtained in the step S1 for enzymolysis together with the peel-water mixture.
The orange peeling process comprises oil grinding, enzymatic peeling and peeling, all materials left in the orange peeling process are reused, so that the direct orange peeling link can be reduced, the peel-water mixture can be obtained and can be directly used, the waste treatment process in the orange peeling process is reduced, the orange peeling process is economical and convenient, and the added value and the economic benefit of the orange processing industry are increased.
Further, the essential oil in the step S3 is refined to remove limonene and used as essence, and the orange peel beverage after the concentrate is fermented is prepared with the essence according to a proportion to prepare the beverage A.
The invention also relates to the application of the limonene in the preparation of a calculus treatment drug or a cleaning agent.
Wherein the limonene accounts for more than 70-80% of the citrus essential oil, is insoluble in water, is a good organic solvent, can be developed into calculus medicines or detergents (such as laundry detergent, fruit and vegetable detergent, greasy dirt detergent and the like), improves the water solubility of the essential oil after a large proportion of limonene is removed, and is more easily added into water-based products such as beverages and the like, so that the beverage has stronger fragrance.
Preferably, the filter residue in the step S1 is subjected to secondary enzymolysis, cleaning and squeezing filtration to obtain orange peel fiber and cleaning liquid, the cleaning liquid is mixed into the filtrate in the step S1 to be precipitated together with ethanol, the orange peel fiber is dried and subjected to superfine grinding to obtain dietary fiber, and the orange peel beverage, the dietary fiber and the essence are dispersed and suspended in proportion to prepare the beverage B.
The filter residue is subjected to secondary enzymolysis, cleaning and squeezing to obtain purer orange peel fiber, which is convenient for subsequent processing and utilization and can be directly applied to beverage preparation. The orange peel fiber is dried and superfine crushed to obtain the dietary fiber which can be conveniently used as a food additive component. The dietary fiber can not be absorbed by human body, and can promote intestinal tract movement and improve intestinal tract environment.
Preferably, the pectin precipitate obtained in step S2 is dried to constant weight, and milled to obtain citrus pectin or further subjected to appropriate enzymolysis to obtain pectin oligosaccharide, and the citrus pectin, the citrus pectin or the pectin oligosaccharide and essence are dispersed and suspended in proportion to prepare the beverage C.
Preferably, the pectin precipitate in step S2 is dried to constant weight, and milled to obtain citrus pectin or further subjected to appropriate enzymolysis to obtain pectin oligosaccharide, and the citrus peel beverage, dietary fiber, citrus pectin or pectin oligosaccharide and essence are dispersed and suspended in proportion to prepare beverage D.
The citrus pectin has good gelling, stabilizing, emulsifying, thickening and suspending functions. The liquid phase physical property of the beverage can be improved by adding citrus pectin, and the beverage suitable for taste can be obtained by adapting. The pectin oligosaccharide is used as prebiotics, and has better probiotic activity on intestinal flora.
Preferably, the citrus peel is crushed before enzymolysis in step S1, and the amount of enzyme added is 0.1-2% of the mass of the citrus peel; in the step S2, absolute ethyl alcohol is adopted for filtrate precipitation, and the volume ratio of the filtrate to the absolute ethyl alcohol is 1:1-1: 9; in step S4, the fermentation time of the concentrate is 3-5 days, and the fermentation temperature is room temperature.
Preferably, the citrus peel is one or more of citrus peel, orange peel, grapefruit peel or lemon peel.
The method for preparing the orange peel fermented beverage from the whole orange peel comprises the steps of carrying out enzymolysis on orange peel by using specific pectinase and cellulase, carrying out graded utilization on enzymolysis liquid, obtaining orange peel fibers, pectin and syrup products with very high application potential, and fermenting the orange peel syrup to prepare the fermented beverage, which is also a novel beverage product. The processing scheme is green and environment-friendly, zero waste and no pollution are realized, and meanwhile, the production efficiency, the product success rate and the product yield are improved through extraction of essential oil, so that the processing method has high added value and economic benefit; the orange peel fermented beverage effectively reduces or removes sugar content, reserves a large amount of pectin oligosaccharides and flavonoids such as hesperidin, has nutrition and health care effects on intestinal flora and cardiovascular diseases, and has great development potential.
Drawings
The contents of the description and the references in the drawings are briefly described as follows:
FIG. 1 is a flow chart of a method of preparing a fermented beverage from whole pericarp of sweet orange according to an embodiment;
FIG. 2 is a diagram showing the analysis of the components after fermentation for the optimum strain screening of the examples;
FIG. 3 is a diagram of the analysis of the components after the screening fermentation of the optimum mixed strain in the example;
FIG. 4 is an analysis chart of the optimal fixable amount and the optimal sucrose addition amount of the example;
FIG. 5 is a graph showing the determination of the optimal fermentation time in the examples;
FIG. 6 is a diagram of an embodiment for determining an optimal PH;
FIG. 7 is a graph showing the determination of the optimum amount of added bacterial species.
Detailed Description
The invention will now be further elucidated with reference to the following non-limiting embodiment in which the drawing is combined. It should be understood that these descriptions are only illustrative and are not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of common general knowledge and technologies are omitted to avoid unnecessarily obscuring the concepts of the present invention.
Examples
As shown in fig. 1, the method for preparing the orange peel fermented beverage by using the sweet orange whole peel comprises the following steps:
st1, 1 ton of sweet oranges are subjected to oil grinding, enzymatic de-coating and peeling to obtain fruit balls according to the patent application No. 202210384098.X, the patent application name is a production process and equipment for the enzymatic de-coating and de-coating of citrus fruits, wherein 1.5 ton of oil-water mixture is generated after the sweet oranges are subjected to oil grinding; 3 tons of hydrolysis residual liquid is produced after the enzymatic method is used for removing the capsule coat, pectinase and cellulase are used for carrying out enzymolysis on the enzymatic method for removing the capsule coat, and the hydrolysis residual liquid contains the pectinase and the cellulase; 1.5 tons of flushing water and 0.3-0.5 ton of sweet orange whole peel are generated in the peeling process. Mixing the residual hydrolysis liquid, the shower water and the sweet orange whole peel to form a peel-water mixture. Adding pectinase and cellulase into the oil-water mixture after grinding oil, stirring for enzymolysis for 3-5h, cold grinding, and centrifuging to obtain 0.5-2kg of essential oil and separation liquid, and mixing the separation liquid with the skin-water mixture. Crushing the peel-water mixture, adding pectinase and cellulase, performing enzymolysis and stirring overnight for more than 12h, adding enzyme in an amount of 1-2% of the weight of the sweet orange peel, squeezing and filtering to obtain 0.3-0.4 ton of filter residue and filtrate.
St2, performing secondary enzymolysis, cleaning and squeezing filtration on the filter residue in St1 to obtain orange peel fiber and cleaning liquid, mixing the cleaning liquid into the filtrate in the step S1, adding absolute ethyl alcohol into the mixed filtrate according to the volume ratio of 1:1 for precipitation, and standing for 24 hours to obtain 50-120kg of pectin precipitate and supernatant;
st3, concentrating and distilling the supernatant to separate out essential oil and ethanol, wherein the residual concentrate has a sugar degree of 60Brix and 30-50kg, and ethanol is used for precipitating the filtrate;
st4, wherein the essential oil obtained by cold grinding and centrifugal separation in the step St1 is mixed with the essential oil extracted from the supernatant, and the mixture is refined to remove limonene so as to be used as essence; the orange peel fiber in the step St2 is dried and subjected to superfine grinding to obtain dietary fiber; drying the pectin precipitate obtained in the step St1 to constant weight, and grinding the pectin precipitate to obtain orange peel pectin;
st5 fermenting the concentrate with alcohol for 3-5 days at room temperature (25-35 deg.C), using RW yeast or GJ yeast (from Angel yeast of Yichang, Hubei), blending the fermented product to obtain pericarpium Citri Junoris beverage; preparing the essence and the fermentation product according to the weight ratio of 0.01-0.1% to prepare a beverage A; the beverage A is added with dietary fiber with the addition amount of 1-5% by weight to prepare the beverage B. The beverage A is added with orange peel pectin or pectin oligosaccharide in a weight ratio of 0.1-2% to obtain beverage C. Adding orange peel pectin or pectin oligosaccharide into the beverage B at a weight ratio of 0.1-2% to obtain beverage D; the beverage A, the beverage B, the beverage C and the beverage D need to be dispersed and suspended in the preparation process, and each beverage is sterilized and packaged into 300ml per bottle.
Taking the beverage A preparation process as an example, the experimental analysis is carried out:
materials and methods
1.1 materials
A skin-water mixture: the citrus research and processing pilot plant is originated from southwest university; a pectinase; the strains (wine, wine special yeast RW, wine special yeast SY, high activity dry yeast, lactobacillus, and Bacillus bifidus) are from Angel Yeast GmbH
1.2 test reagents
Sucrose, sodium bicarbonate (all food grade), methanol, acetonitrile (all chromatographic purity), and other reagents are analytical purity.
1.3 instruments and devices
High performance liquid chromatography, Ultimate 3000(Thermo Scientific); type handheld glucometer, WYT (chengdu star optics ltd); precision ph meter, phs-25 (Shanghai Jing Kelei magnetic Instrument factory); clean bench, SW-CJ-1F (Sujing group); constant temperature shaking incubator, SPX-150-Z, (Shanghai Botai); autoclave, LDZX-50FBS, (Shanghai Shenan); centrifuge, D-69168(GmbH laboratory); suction filter, 2515C-75 (Welch).
1.4HPLC conditions
1.4.1 determination of sugars: mobile phase 80% acetonitrile, amino column, column temperature 45 deg.C, sample introduction amount 20ul, flow rate 1.0ml/min
1.4.2 assay of flavones: mobile phase: pure methanol: 1% acetic acid-40%: 60 percent, C18 column, column temperature 30 ℃, sample injection amount 10ul, flow rate 1.0 ml/min. 1.5 Strain numbering
TABLE 1-1 Strain numbering
2. Test method
2.1 test procedure
Concentrate → Yeast closed fermentation
2.2 Single factor test
2.2.1 determination of optimal Strain
Preparing fruit pulp with distilled water, sterilizing the fruit pulp with Brix 20% solid content in 100mL triangular flasks at high temperature, accurately weighing 1.0g of single strains RW, SY, GJ, RS and SQ, placing into the triangular flasks in an ultraclean bench environment, sealing with a sealing film, culturing at 30 ℃ for 4h (consumption of residual oxygen in the flasks), then immediately sealing the triangular flasks with transparent adhesive for anaerobic fermentation for 7d, centrifuging with a 50mL centrifuge tube at 4000rpm/min, and taking the supernatant and storing at 4 ℃ for later use. The optimal strain is determined by measuring the contents of sugar and hesperidin in the fermentation broth by hplc.
2.2.2 determination of optimal Mixed strains
Preparing concentrate with distilled water, sterilizing at high temperature with Brix 20% solid content in 100mL triangular flask, accurately weighing out single strains RW, SY and GJ0.5g, mixing in pairs to total amount of 1.0g, placing into the triangular flask in ultraclean workbench environment, sealing with sealing film, culturing at 30 deg.C for 4h (consuming residual oxygen in the flask), immediately sealing with transparent adhesive completely, performing anaerobic fermentation for 7d, centrifuging with 50mL centrifuge tube at 4000rpm/min, and collecting supernatant and storing at 4 deg.C for use. Determining the content of sugar and hesperidin in the fermentation broth by hplc to determine the optimal mixed strain.
2.2.3 determination of optimal fixable Mass and optimal sucrose addition
Respectively preparing the curable amount and the addition amount of sucrose by using distilled water, respectively mixing Brix 27% + 6%, Brix 20% + 8.5%, Brix 15% + 12%, Brix 10% + 14.5%, Brix 5% + 17%, Brix 0% + 19% fermentation broth 100mL, subpackaging into a triangular flask, sterilizing at high temperature, accurately weighing 1.0g of the composite strain, inoculating into the triangular flask under the environment of a clean bench, sealing a sealing membrane, culturing for 4h (consuming the residual oxygen in the flask) in a constant-temperature shaking incubator at 30 ℃, immediately sealing the triangular flask by using transparent glue for anaerobic fermentation for 7d, centrifuging at 4000rpm/min by using a 50mL centrifuge tube, taking the supernatant, and storing at 4 ℃ for later use. The optimal blending ratio is determined by measuring the contents of sugar and hesperidin in the fermentation broth by hplc.
2.2.4 determination of optimal fermentation time
Blending the concentrate with distilled water to a certain blending ratio, packaging in a triangular flask for high-temperature sterilization, accurately weighing 1.0g of the composite strain, inoculating into the triangular flask in an ultraclean workbench environment, sealing a sealing film, culturing at 30 ℃ for 4h (consuming the residual oxygen in the flask) in a constant-temperature shaking incubator, immediately sealing the triangular flask with transparent glue for anaerobic fermentation for 3d, 4d, 5d, 6d and 7d, centrifuging at 4000rpm/min with a 50mL centrifuge tube, and taking the supernatant and storing at 4 ℃ for later use. The optimal fermentation time is determined by measuring the sugar and hesperidin content in the fermentation broth by hplc.
2.2.5 determination of optimal Ph
Blending the concentrate with distilled water to a certain blending ratio, adjusting ph to 5.5, 6.0, 6.5, 7.0 and 7.5 respectively, subpackaging triangular flasks for high-temperature sterilization, accurately weighing 1.0g of composite strain, inoculating into the triangular flasks in an ultraclean bench environment, sealing with a sealing film, culturing at 30 ℃ for 4h (consumption of residual oxygen in the flasks) in a constant-temperature shaking incubator, immediately sealing the triangular flasks with transparent glue for anaerobic fermentation for 7d, centrifuging with a 50mL centrifuge tube at 4000rpm/min, taking the supernatant, and storing at 4 ℃ for later use. The optimal fermentation time is determined by measuring the sugar and hesperidin content in the fermentation broth by hplc.
2.2.6 determination of optimum Strain addition
Blending the concentrate with distilled water to a certain blending ratio, subpackaging in a triangular flask for high-temperature sterilization, accurately weighing the composite strain for quantification, inoculating into the triangular flask in an ultraclean workbench environment, sealing a sealing film, culturing for 4h (consuming residual oxygen in the flask) at 30 ℃ in a constant-temperature shaking incubator, immediately sealing the triangular flask with transparent glue for anaerobic fermentation for 7d, centrifuging with 50mL of a centrifuge tube at 4000rpm/min, and taking the supernatant and storing at 4 ℃ for later use. The optimal fermentation time is determined by measuring the sugar and hesperidin content in the fermentation broth by hplc.
2.2.7 sensory evaluation method
The sensory evaluation standard of the citrus peel fruit wine is formulated by referring to GB/T15038-2006 and is shown in table 1, and the full score is 100. An evaluation group consisting of 10 trained persons was used to evaluate the sensory attributes of the citrus peel wine, and the final sensory attributes were averaged.
TABLE 2-1 Citrus peel wine evaluation criteria
3. Results and analysis
3.1 optimal strains
As is clear from FIG. 2, the fructose and glucose contents after fermentation of strains RW and GJ were 10mg/ml or less, sy was 10mg/ml or more, and increased after GJ. Because the lactic acid bacteria have facultative anaerobic type and aerobic type, the lactic acid is produced in the fermentation pot, the fermentation liquid has no wine aroma and has certain pungent taste, and the fermentation period is longer. The contents of RW and GJ hesperidin are about 260ug/ml, and the content of sy hesperidin is about 300ug/ml, so that the sugar-free beverage and flavone are beneficial to human body, and the sugar content is less after the strains RW and GJ are selected for fermentation, thereby being more beneficial to human health.
3.2 optimal Mixed strains
As can be seen from FIG. 3, the sugar content after the mixed strain fermentation RW and GJ fermentation is the lowest, the glucose content reaches 7.7mg/mL, the fructose content reaches 13mg/mL, and the sugar content is lower than that after the other mixed strains are fermented; the content of mixed strain RW and GJ hesperidin reaches 238ug/mL after fermentation, and is lower than other mixed strains hesperidin, and the fermentation capability of the mixed strain RW and GJ is better than other mixed strains in consideration of the sugar content.
3.3 determination of optimal fixable Mass and optimal sucrose addition
As can be seen from FIG. 4, as the amount of syrup added was decreased and the amount of sucrose added was increased, when the solid content reached Brix 5% and sucrose added 17%, and considering the clarity of the fermentation broth, sucrose was economically available and used properly to make the citrus peel reasonably usable, and the sugar content reached a relatively low level at this time. At the moment, the content of hesperidin can reach 13ug/ml, so Brix 5% and 17% of sucrose addition are selected as the optimal fermentation conditions.
3.4 determination of optimal fermentation time
As can be seen from FIG. 5, at 4d, the content of various sugars has reached a relatively low value of 1.5mg/ml, the content of hesperidin is 89.45ug/ml, and there is almost no difference in comparison with the content of various components analyzed in the fermentation broth for a longer fermentation time, and 4d is selected as the optimum condition for fermentation in view of time saving.
3.5 determination of optimal Ph
As can be seen from FIG. 6, when the initial PH was 5.5, the glucose content was 1.5mg/ml and the hesperidin content was 102.5ug/ml, the use of sodium bicarbonate could be reduced when PH5.5 was selected as the fermentation condition due to the fact that the syrup solution itself was slightly acidic, and the stability of flavonoids was found to decrease with the increase of pH according to the study of "Shanghai Bing et al, stability study of flavonoids of cortex Mori, grain and oil processing, 2010(11): page 162 and 165" and the results of the study in the original text were consistent. When the pH of the fermentation liquor is 7.5, the content of hesperidin is low, so that the pH of the fermentation liquor is not suitable to exceed 7.5.
3.6 determination of optimum Strain addition
As can be seen from FIG. 7, when the total amount of the microbial strain is 0.3328g/100ml, since the fermentation conditions can make the growth of the microbial population rapidly grow to the equilibrium stage in the logarithmic phase, i.e., most of the sugar in the fermentation liquid can be consumed, 0.3328g/100ml of the total amount of the microbial strain is selected as the optimal fermentation conditions.
4. Orange peel beverage D quality
5. Discussion of the related Art
Sweet orange peel peeled by enzymolysis of sweet orange through peeling capsule is hydrolyzed by pectinase and cellulase to prepare a concentrate which is a syrup solution and is used for fermenting fruit wine. The fermentation yeast adopts the purchased Angel yeast, and the yeast RW and the yeast GJ have better fermentation performance than other yeasts after single-factor experiment fermentation. Compared with other yeasts, the yeasts RW and GJ can more completely utilize sugar, and can obtain a fruit wine product with the sugar content beneficial to human health. Analysis shows that the hesperidin content before and after fermentation is almost unchanged at ph6.0, and the hesperidin content in the fermentation liquid can reach 89.45ug/ml by adopting Brix 5% and 17% of sucrose, and the content of total flavone in orange beverage and orange peel preparation is measured by colorimetry by referring to Yuanxiao plum, the results of flavone content in oranges obtained by food and fermentation industries, 1996(3), pages 13-21, and the results of the obtained content can not meet the results of the obtained content in consideration of the possibility of loss in the treatment process. Reference is made to the research on the stability of water-soluble flavone in Zhang Youchun and Zhao Zhen, orange peel, food and fermentation industry, 2004(11), pages 36-38, the stability of water-soluble flavone in solution is influenced by various factors, such as the ubiquitous presence of methanol in fruit wine, such as pH, illumination intensity, metal ions, etc., the methanol content in the research is not measured, and the methanol content in the fruit wine in the literature is consulted to meet the national standard.
Detecting the nutrient components of the orange peel beverage A:
description of the test samples:
description of sample number
15 bottles of 300 ml/bottle bottled liquid
And (3) physicochemical test results:
remarking: the protein conversion coefficient was 6.25.
Through detection, methanol and fusel oil such as isobutanol and isoamylol are not detected in the orange peel beverage A, and discomfort symptoms such as the upper end of drinking alcoholic beverages are not easy to cause.
And (3) calculating the result:
remarking: energy and carbohydrate calculations were not detected according to GB/Z21922-2008, ND.
The detection proves that the energy value and the carbohydrate content of the beverage A are lower, which indicates that the saccharide components in the beverage are basically utilized and converted by microbial fermentation. The low-sugar or sugar-free beverage conforms to the current health consumption concept of consumers and has better market potential.
Detecting the content of the total flavones in the orange peel beverage A:
description of the test samples:
description of sample numbers
15 bottles of 300 ml/bottle bottled liquid
And (3) testing results:
| test items | Unit of | Test method | Test results |
| Total Flavonoids | mg/kg | Reference GB/T12143- | 7046 |
Through detection, the total flavone content in the beverage A is higher, and the beverage has higher nutritional and health-care values based on the functional activity of the flavone components.
Detecting the pesticide residue content of the orange peel beverage A:
description of the test samples:
description of sample numbers
15 bottles of 300 ml/bottle bottled liquid
The pesticide residue test method comprises the following steps:
GB23200.14-2016 liquid chromatogram-mass spectrometry method for determining the residual quantity of 512 pesticides and related chemicals in fruit and vegetable juice and fruit wine.
GB 23200.7-2016 honey, fruit juice and fruit wine 497 kinds of pesticides and related chemical residue determination gas chromatography-mass spectrometry.
And (3) testing results:
remarking: ND is not detected.
Considering the worry and the worry of consumers about the high pesticide residue content in the fruit peel, 182 pesticide residue tests in the beverage A are all undetected through detection, which indicates that the product has no pesticide residue over-standard risk and the safety can be ensured.
The present invention is not limited to the above-described embodiments, and it should be understood that modifications and variations can be made by those skilled in the art in light of the present inventive concept. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. A method for preparing an orange peel fermented beverage from whole orange peels is characterized by comprising the following steps:
s1, carrying out enzymolysis on a peel-water mixture of peeled oranges with whole orange peels, squeezing and filtering to obtain filter residues and filtrate;
s2, adding ethanol into the filtrate for precipitation to obtain pectin precipitate and supernatant;
s3, distilling the supernatant to separate out essential oil and ethanol, and precipitating the residual concentrate with ethanol;
s4, fermenting the concentrate to obtain the orange peel beverage.
2. The method for preparing an orange peel fermented beverage from whole citrus peel according to claim 1, wherein pectinase and cellulase are selected for enzymolysis in step S1; in the step S4, the fermentation of the concentrate adopts lactic acid fermentation or alcohol fermentation.
3. The method of preparing an orange peel fermented beverage from whole orange peel as claimed in claim 1, wherein the orange peel treatment process in step S1 includes grinding citrus fruit, adding pectinase and cellulase to the oil-water mixture of the ground citrus fruit for enzymolysis, then separating the essential oil and the separated liquid by cold grinding and centrifugation, mixing the separated essential oil with the essential oil of step S3, and mixing the separated liquid with the peel-water mixture of step S1 for enzymolysis together with the peel-water mixture.
4. The method for preparing a fermented orange peel beverage from whole orange peels as claimed in claim 3, wherein the step S1 further comprises steps of removing the coating by an enzymatic method and peeling after the citrus peels are subjected to citrus oil grinding; and (4) mixing the hydrolysis residual liquid obtained after the enzymolysis of the citrus in the enzymatic coating removing process and the flushing water in the peeling process into the peel-water mixture obtained in the step S1 for enzymolysis together with the peel-water mixture.
5. The method of preparing an orange peel fermented beverage from whole citrus peel according to claim 1, wherein the essential oil of step S3 is refined to remove limonene and used as an essence, and the orange peel beverage obtained by fermenting the concentrate is mixed with the essence in a ratio to produce beverage a.
6. The method for preparing the fermented orange peel beverage from the whole orange peel as claimed in claim 5, wherein the filter residue obtained in the step S1 is subjected to secondary enzymolysis, cleaning and squeezing filtration to obtain orange peel fiber and cleaning liquid, the cleaning liquid is mixed into the filtrate obtained in the step S1 to be precipitated together with ethanol, the orange peel fiber is dried and subjected to superfine grinding to obtain dietary fiber, and the orange peel beverage, the dietary fiber and the essence are dispersed and suspended in proportion to prepare the beverage B.
7. The method of preparing fermented citrus peel beverage according to claim 5, wherein the pectin precipitate obtained in step S2 is dried to constant weight, and milled to obtain citrus pectin or enzymatically hydrolyzed to obtain pectin oligosaccharides, and the citrus peel beverage, the citrus pectin or the pectin oligosaccharides and the essence are dispersed and suspended in proportion to prepare beverage C.
8. The method of preparing fermented citrus peel beverage according to claim 6, wherein the pectin precipitate obtained in step S2 is dried to constant weight, and milled to obtain citrus pectin or enzymatically hydrolyzed to obtain pectin oligosaccharides, and the citrus peel beverage, dietary fiber, citrus pectin or pectin oligosaccharides and essence are dispersed and suspended in proportion to obtain beverage D.
9. The method for preparing an orange peel fermented beverage from whole citrus peel according to claim 1, wherein in step S1, the citrus peel is subjected to pulverization treatment before enzymolysis, and the amount of enzyme added is 0.1-2% of the mass of the citrus peel; in the step S2, absolute ethyl alcohol is adopted for filtrate precipitation, and the volume ratio of the filtrate to the absolute ethyl alcohol is 1:1-1: 9; in the step S4, the fermentation time of the concentrate is 3-5 days, and the fermentation temperature is room temperature; the citrus peel is one or more of citrus peel, orange peel, pomelo peel or lemon peel.
10. Use of a concentrate according to any of claims 1 to 9 as a microbial fermentation base in the production of vitamins, amino acids or food additives.
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