CN115736151A

CN115736151A - Method for preparing beverage from citrus processing by-product

Info

Publication number: CN115736151A
Application number: CN202211553562.XA
Authority: CN
Inventors: 曾鸣; 荣光; 路鑫; 张凡; 马勇; 李晴晴; 宋昊
Original assignee: Beibingyang Beijing Beverage And Food Co ltd
Current assignee: Beibingyang Beijing Beverage And Food Co ltd
Priority date: 2022-12-06
Filing date: 2022-12-06
Publication date: 2023-03-07
Anticipated expiration: 2042-12-06
Also published as: CN115736151B

Abstract

The invention relates to a method for preparing a beverage by utilizing citrus processing byproducts, which comprises the following steps: cutting the citrus peel into particles by a chopper, mixing the obtained citrus peel particles with the citrus capsule in a weight ratio of 1; and then performing pressure filtration on the mixture of the processed citrus peel and the citrus capsule by using a high-pressure filter press to obtain juice in the mixture of the citrus peel and the citrus capsule, and sterilizing the juice to prepare the beverage. According to the invention, a composite structure capable of being pressed under force is formed by the granular orange peel and the capsule coat, and the juice rich in aroma substances, dietary fibers and antioxidant substances is filtered under the action of high pressure, so that the recovery rate of the juice is greatly increased, the content of the aroma substances in the recovered juice is effectively reserved, and a beverage product with good flavor, color and quality can be obtained.

Description

Method for preparing beverage from citrus processing by-product

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a beverage by utilizing citrus processing byproducts.

Background

Citrus is the first large fruit in the world and is also one of the most important commercial crops in the world. Besides fresh food, a large amount of citrus is used for processing and producing cans, fruit juice, jam and the like every year in China, and a large amount of by-product peel is generated in the process, which accounts for about 50% of the weight of citrus fruits, so the annual discharge amount of the citrus peel can reach thousands of tons throughout the country. Specifically, the citrus peel residue mainly comprises peel and partial residual pulp (capsule coat), wherein the citrus peel contains fiber, pectin and dietary fiber, and also contains 0.5-2.0% of volatile essential oil, so that the citrus peel residue has unique aromatic smell; under the existing juicing process, the residue of fruit juice in the capsule shell is more, and the water content is high (up to 85% -90%). Although the citrus peel residue contains abundant nutrient components and functional components, the utilization degree of peel residue resources in China is still low integrally at present. Most of the skin slag is not treated and is directly buried as solid waste, which causes great pollution to the environment; drying and granulating part of the skin residue, and performing ensiling or fermentation treatment to obtain feed for livestock and fowl (such as CN 1617675A); still other methods are used to extract active ingredients such as flavonoids and hesperidin (e.g. CN 115138098A).

At present, in the existing comprehensive utilization mode of the citrus peel and residue byproducts, solid-liquid separation operation is involved, namely mechanical dehydration (such as a screw press) or heat energy drying equipment is utilized to reduce the moisture content of the peel and residue for subsequent processing and use. However, the energy consumption for drying and dehydrating by heat energy is large; the traditional mechanical dehydration has low efficiency and poor effect, most of separated liquid components are used as wastes, and the wastes are directly discharged after treatment, thereby still causing adverse effects on the environment.

Therefore, how to further improve the recycling efficiency of the citrus peel residue by-products and improve the added value of the citrus processing industry still remains a problem to be solved.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides a recycling way of peel residue byproduct resources for the citrus processing industry, and provides a method for preparing a beverage by using citrus processing byproducts for the first time. The method utilizes granular orange peel and capsule shell to form a composite structure capable of being squeezed under force, and juice rich in aroma substances, dietary fibers and antioxidant substances is filtered under the action of high pressure for further preparing the beverage.

Although a great deal of exploration and practice is carried out in the industry aiming at the recycling way of the citrus peel residues, the method for preparing the beverage by utilizing the characteristics of high water content, most fruit juice residues, rich active substances and the like in the citrus peel residues is provided. In view of the low efficiency of conventional dewatering machinery (such as screw press), the inventors have found that the high pressure filter press can be used to recover the liquid component of citrus peel residue with high efficiency and to effectively obtain the aroma and bioactive substances therein.

The high-pressure filter press is used as common solid-liquid separation equipment and is mainly used in the fields of chemical industry and environmental protection. Which uses a filter cloth as a filtering medium and enables a liquid component to efficiently permeate out by applying a certain pressure to a treatment object. However, the citrus capsule is wet and slippery, and a good pressure bearing structure cannot be formed in the filter pressing plate frame. The water content in the orange peel is low, and partial water hydrogen protons and pectin macromolecules form combined water or semi-combined water which is difficult to separate under pressure and cannot be effectively recovered. How to efficiently recover liquid components in citrus peel residues by using a high-pressure filter press and prepare a beverage by using the liquid components as a raw material still needs to be further researched.

Based on the above, when further researching and discussing which factors can influence the high-pressure filter-pressing recovery rate of the citrus processing by-products and the contents of aroma substances and bioactive substances in the liquid, the inventors found that the citrus processing by-products have the following weight parts: the citrus capsule is 1.

In view of the above, the present inventors provide the following technical solutions of the present invention.

To achieve the above objects, a first aspect of the present invention provides a method of preparing a beverage from citrus processing by-products, the method comprising the steps of:

step 1, pretreatment of citrus processing by-products

Cutting a byproduct citrus peel left after citrus processing into particles by a chopper, mixing the obtained citrus peel particles and a byproduct citrus capsule left after citrus processing according to the weight ratio of 1;

step 2, high-pressure filter pressing and beverage preparation

And (3) performing pressure filtration on the mixture of the processed citrus peel and the citrus capsule obtained in the step (1) by using a high-pressure filter press to obtain juice in the mixture of the citrus peel and the citrus capsule, and sterilizing the juice to further prepare the beverage.

Further, the citrus in the step 1 is citrus fruit including sweet orange, broad-peel citrus, mixed citrus, lemon and grapefruit.

Further, the size of the citrus peel particles in the step 1 is 0.1cm × 0.1cm to 1.0cm × 1.0cm.

Further, the weight ratio of the citrus peel particles to the citrus coating in step 1 is 1.

Further, in step 1, the spraying amount of the aid solution is 1-20 wt% based on the total weight of the citrus peel particles and the citrus capsule.

Further, in the step 1, the mass percent of the pectinase in the aid solution is 0.01-1.0%, and the enzyme activity reaches 100-1000U/ml; the mass percent of the ascorbic acid in the auxiliary agent solution is 0.001-1.0%.

Further, in the step 2, the working pressure of the high-pressure filter press is 0.5-25MPa, and the working time is 0.1-10h.

Further, in the step 2, when the beverage is prepared, the sterilized juice is directly used for preparing the formulated beverage; or adding lactobacillus, acetic acid bacteria or yeast into the sterilized juice, and fermenting with microorganism to obtain fermented beverage, fruit vinegar beverage or fruit wine beverage.

In a second aspect of the invention, there is provided citrus juice prepared by the above process. The mass of the citrus juice is 1/3 to 2/3 of the initial mass of the mixture of citrus peel and citrus coating.

Furthermore, the citrus juice is rich in aroma substances, namely limonene and linalool, antioxidant substances, namely pentamethoxyl flavone, and dietary fiber substances, namely pectin.

Compared with the prior art, the invention has the advantages and beneficial effects that:

1. the invention takes the citrus processing by-products as raw materials, solves the environmental problems caused by the waste and accumulation of citrus peel residues, improves the industrial added value of citrus, and realizes the effective utilization of citrus resources.

2. The invention adopts pectinase-assisted high-pressure filter pressing technology, and can effectively obtain the citrus peel residue filtrate for further beverage preparation. Pectinase in the auxiliary agent effectively degrades pectin macromolecules in the citrus peel residues, so that part of bound water can be released, and the juice recovery rate is improved; the ascorbic acid in the auxiliary agent can effectively prevent the filtrate from oxidative discoloration in the filter pressing process.

3. The invention adopts the cut citrus peel and citrus capsule to form a mutually overlapped forced squeezing composite structure, which is beneficial to the outflow of filtrate components; and the weight parts of the citrus peel particles are as follows: the citrus fruit capsule is 1.

4. The product obtained by the invention has good aroma and flavor and high nutritional value. After the citrus peel is subjected to high-pressure filter pressing, essential oil aroma substances are partially leached, so that the flavor of a beverage product is effectively enhanced, and no additional essence or spice is added; and soluble dietary fiber, antioxidant substances (such as flavonoid) and other components flow out, so that the product is directly endowed with higher nutritional value.

Additional features and advantages of the invention will be set forth in the detailed description which follows.

Drawings

The invention is further illustrated by the following figures and examples.

FIG. 1 is a schematic diagram of the unit structure of high pressure filter pressing citrus peel residue in an embodiment of the invention;

FIG. 2 is a gas chromatograph mass spectrometer detection spectrum of tangerine byproduct juice in example 1 of the present invention;

FIG. 3 is a liquid chromatography mass spectrometer detection spectrum of tangerine byproduct juice in example 1 of the present invention;

FIG. 4 is a gas chromatograph mass spectrometer detection spectrum of the by-product juice of sweet orange in example 3 of the present invention;

FIG. 5 is a detection spectrum of a liquid chromatography mass spectrometer of the by-product juice of sweet orange in example 3 of the present invention;

figure 6 is a graph of the juice recovery results after high pressure press filtration of the test example of the present invention.

Detailed Description

In the following examples, the experimental instruments and the raw materials are all commercially available unless otherwise specified.

Raw materials, see table 1.

TABLE 1

Name of raw materials	Manufacturer of the product
		Red tangerine peel	Beijing Beiyang food Co Ltd
Tangerine capsule coat	Beijing Beiyang food Co Ltd
		Sweet orange peel	Beijing BeiBingyang food Co Ltd
Sweet orange capsule	Beijing Beiyang food Co Ltd
		Pectinase	Cangzhou midsummer enzyme biotechnology limited
Ascorbic acid	CSPC WEISHENG PHARMACEUTICAL (SHIJIAZHUANG) Co.,Ltd.
		Lactobacillus plantarum	Hansen GmbH of Danmark
Lactobacillus acidophilus	Danisco Hansen GmbH

Instrument, see Table 2.

TABLE 2

Instrument for measuring the position of a moving object	Model number	Manufacturer of the product
			High-pressure filter press	1660	Kircha filtration facility Co Ltd
Gas chromatography-mass spectrometer	7890A-5975C	Agilent Technologies Co., Ltd.
			Liquid chromatogram-mass spectrum combined instrument	6200	Agilent Technologies Co., Ltd.

Example 1:

the embodiment takes the peel residue byproduct in the tangerine processing production line as the raw material to prepare the tangerine byproduct juice, and the specific method comprises the following steps:

step 1, pretreatment of tangerine processing by-products

Cutting the tangerine peel which is a byproduct left after processing the tangerine into particles by a chopper, controlling the particle size of the tangerine peel to be 1.0cm multiplied by 1.0cm, and mixing the particles with the tangerine capsule coat which is a byproduct left after processing according to a ratio of 1. An adjuvant solution containing 1.0% pectinase and 0.05% ascorbic acid was prepared.

Spraying 50mL of an auxiliary agent solution on each kilogram of raw materials in a turning state, and standing for 1h after the two are completely mixed to obtain a mixture of the processed tangerine peel and tangerine capsule coat. As shown in fig. 1, the peel and the capsule coat form a composite structure capable of being pressed by force.

Step 2, high-pressure filter pressing

And (3) conveying the mixture of the processed tangerine peel and tangerine peel obtained in the step (1) into a high-pressure filter press through a diaphragm pump, carrying out pressure filtration for 0.5h under the pressure of 5MPa to obtain a pressure-filtered juice, and weighing the juice, wherein the mass of the juice is 57.3% of that of the original mixture.

The juice is processed and then respectively measured by a gas chromatography-mass spectrometer and a liquid chromatography-mass spectrometer, and the spectra are shown in figures 2 and 3, which shows that the juice is rich in compounds such as aromatic substances, namely limonene, linalool and the like, and compounds such as antioxidant substances, namely pentamethoxyflavone and the like. Sterilizing the juice at 85 deg.C/30 min to obtain tangerine byproduct juice, and placing in a sterile temporary storage tank for preparing beverage.

Example 2:

in this example, using the tangerine byproduct juice prepared in example 1 as a raw material, a tangerine juice beverage was prepared:

blending 15% of tangerine byproduct juice obtained in example 1, 8% of white granulated sugar, 3% of high fructose corn syrup, 0.20% of sodium carboxymethylcellulose, 0.15% of D-erythorbic acid, 0.10% of D-sodium erythorbate, 0.10% of potassium sorbate and 73.45% of water in a blending tank. And homogenizing, degassing and sterilizing the mixed materials, and filling to obtain the magenta orange juice beverage.

Example 3:

the embodiment takes the pomace byproduct in the sweet orange processing production line as a raw material to prepare the sweet orange byproduct juice, and the specific method comprises the following steps:

step 1, pretreatment of sweet orange processing by-products

Cutting the byproduct orange peel left after sweet orange processing into granules by a chopper, controlling the grain size of the peel to be 0.5cm multiplied by 0.5cm, and mixing the granules with the byproduct orange capsule coat left after sweet orange processing in a ratio of 1. An adjuvant solution containing 0.05% pectinase and 0.01% ascorbic acid was prepared.

Spraying 150mL of the assistant solution per kilogram of the raw materials under the turning state, and standing for 0.5h after the two are completely mixed to obtain the mixture of the processed sweet orange peels and the sweet orange capsule coats.

Step 2, high-pressure filter pressing

And (3) conveying the mixture of the processed sweet orange peels and the sweet orange sacks obtained in the step (1) into a high-pressure filter press through a diaphragm pump, carrying out filter pressing for 5 hours under 1.5MPa to obtain filter-pressed juice, and weighing to obtain the juice with the mass being 36.4% of the mass of the original mixture.

The juice is processed and then respectively measured by a gas chromatography-mass spectrometer and a liquid chromatography-mass spectrometer, and the spectra are shown in fig. 4 and 5, which indicate that the juice is rich in compounds such as aromatic substances, namely limonene, linalool and the like, and compounds such as antioxidant substances, namely pentamethoxyflavone and the like. Sterilizing the juice at 85 deg.C/30 min to obtain sweet orange byproduct juice, and placing in sterile temporary storage tank for preparing beverage.

Example 4:

this example prepared a fermented sweet orange juice beverage using the sweet orange by-product juice prepared in example 3 as a starting material:

white granulated sugar was added to the orange byproduct juice obtained in example 3, the sugar degree thereof was adjusted to 15 ° Brix, and fermentation was performed with a complex microbial inoculum consisting of lactobacillus plantarum and lactobacillus acidophilus (mass ratio 1). And then filtering the fermented sweet orange byproduct juice, and blending the fermented sweet orange byproduct juice with 30% of white granulated sugar, 2% of honey, 0.15% of D-isoascorbic acid, 0.15% of sodium D-isoascorbic acid, 0.10% of xanthan gum, 0.10% of potassium sorbate and 57.50% of water in a blending tank to obtain a mixed material. And (4) homogenizing, degassing and sterilizing the blended materials, and then filling to obtain the finished product of the fermented sweet orange juice beverage.

Examples 5 to 8:

the procedure was carried out in a similar manner to example 1 above, except that the mixing ratio of the tangerine peel particles to the tangerine peel coating was varied, as shown in Table 3.

Comparative examples 1 to 4

Tangerine byproduct juice was prepared in a similar manner to example 1, except that the mixing ratio of tangerine peel particles to tangerine capsule coat was varied, as shown in table 3.

TABLE 3 (unit: kg)

Test example:

according to the above 5 examples and 4 comparative examples, the raw material was subjected to high-pressure press filtration, and the recovery rate of the juice after press filtration was respectively counted (based on the mass of the original mixture).

The juice recovery results after press filtration for each example and comparative example are shown in figure 6.

Meanwhile, the obtained tangerine byproduct juice is used for preparing the tangerine juice beverage by the method in the

embodiment

2, 30 evaluation personnel who are subjected to professional sensory test training are invited to form an evaluation group, and the taste, the smell, the color and the state of the tangerine juice beverage are comprehensively evaluated according to the standard in the table 4, and the result is shown in the table 5.

TABLE 4 sensory evaluation criteria for tangerine juice beverages

TABLE 5 sensory evaluation results of tangerine juice beverages

As can be seen from the results shown in fig. 6 and table 5, when the proportion of the citrus fruit processing by-product having the capsule coat is too large (comparative examples 1 and 2), the juice recovery rate is increased but not high, compared to example 1, which is related to the fact that the citrus fruit capsule coat is wet and slippery and does not form a good pressure-bearing structure in the filter press plate frame; in addition, because the aroma substances in the citrus mainly exist in the citrus peel, when the proportion of the capsule coat is too large, the content of the aroma substances in the recovered juice is relatively low, and the flavor score of the tangerine juice beverage prepared under the same condition is low, so that the overall acceptance of the tangerine juice beverage is seriously influenced.

When the proportion of the granular pericarp is too large (comparative examples 3 and 4), the juice recovery rate is remarkably reduced, which is related to the low moisture content of the orange peel, and in addition, partial water hydrogen protons in the orange peel and pectin macromolecules form combined water which is difficult to separate under pressure and can not be effectively recovered. Meanwhile, the orange peel contains a certain amount of volatile essential oil substances and pentamethoxyl flavone, partial leaching is carried out after filter pressing, so that the recovered juice has slight irritation and bitterness, the odor score of the prepared tangerine juice beverage is low, and the taste of the product is seriously influenced.

Therefore, the ratio of the orange peel to the capsule coat in the orange processing by-products is effectively controlled, and the recovery rate of juice after high-pressure squeezing and the final sensory quality of the product are greatly influenced.

Finally, it should be noted that the above is only intended to illustrate the technical solution of the present invention and not to limit it, and although the present invention has been described in detail with reference to the preferred arrangement, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention.

Claims

1. A method of making a beverage from citrus processing byproducts, said method comprising the steps of:

step 1, pretreatment of citrus processing by-products

Cutting a byproduct citrus peel left after processing citrus into particles by using a chopper, mixing the obtained citrus peel particles and a byproduct citrus capsule left after processing citrus according to the weight ratio of 1 to 3, spraying an auxiliary agent solution containing pectinase and ascorbic acid to be uniformly distributed under the condition of turning, and standing for 0.5 to 5 hours to obtain a mixture of the processed citrus peel and the citrus capsule, so as to form a composite structure capable of being pressed by force;

step 2, high-pressure filter pressing and beverage preparation

And (2) performing pressure filtration on the mixture of the treated orange peel and the orange capsule obtained in the step (1) by using a high-pressure filter press to obtain juice in the mixture of the orange peel and the orange capsule, and sterilizing the juice to be further used for preparing the beverage.

2. A method of utilizing citrus processing byproducts to make a beverage in accordance with claim 1, wherein said citrus fruit of step 1 is a citrus fruit including sweet orange, wide peel citrus, miscellaneous citrus, lemon, grapefruit.

3. A method of utilizing citrus processing byproducts to make a beverage in accordance with claim 1, wherein the size of said citrus peel particles in step 1 is from 0.1cm x 0.1cm to 1.0cm x 1.0cm.

4. A method of utilizing citrus processing byproducts to make a beverage according to claim 1, wherein the weight ratio of citrus peel particles to citrus coating in step 1 is from 1.

5. A method of utilizing citrus processing byproducts to make a beverage in accordance with claim 1, wherein in step 1, said adjunct solution is sprayed in an amount of 1-20% by weight, based on the total weight of the citrus peel particles and citrus coating.

6. A method for preparing a beverage from citrus processing by-products according to claim 1 or 5, wherein in step 1, the mass percentage of pectinase in the aid solution is 0.01-1.0% and the enzyme activity is 100-1000U/ml; the mass percentage of the ascorbic acid in the auxiliary solution is 0.001-1.0%.

7. A method of utilizing citrus processing by-products to make a beverage in accordance with claim 1, wherein in step 2, the high pressure filter press is operated at a pressure of 0.5 to 25MPa and for a time of 0.1 to 10 hours.

8. A method of preparing a beverage from citrus processing byproducts according to claim 1, wherein in step 2, the sterilized juice is used directly to prepare a formulated beverage when preparing the beverage; or adding lactobacillus, acetic acid bacteria or yeast into the sterilized juice, and fermenting with microorganism to obtain fermented beverage, fruit vinegar beverage or fruit wine beverage.

9. Citrus juice obtainable by the process according to claims 1-6.

10. Citrus juice according to claim 9, characterized in that it is enriched with aromatic substances limonene and linalool, antioxidant substances pentamethoxyflavone, and dietary fibre substances pectin.