CN115843948A - Citrus peel enzyme and wolfberry fruit compound beverage and preparation method thereof - Google Patents
Citrus peel enzyme and wolfberry fruit compound beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a citrus peel enzyme and wolfberry composite beverage and a preparation method thereof, and mainly relates to the technical field of food processing; a citrus peel enzyme and Chinese wolfberry composite beverage takes drinking water volume and mass as ratios, and comprises: 0.6 to 0.8 percent of dried citrus peel powder, 0.01 to 0.03 percent of pectinase, 0.05 to 0.07 percent of cellulase, 0.4 to 0.6 percent of lycium ruthenicum, 0.4 to 0.6 percent of maltitol, 2.2 to 2.8 percent of xylitol and 0.2 to 0.4 percent of vitamin C; the invention can further improve the added value of the tangerine and improve the comprehensive utilization rate of the tangerine.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a citrus peel enzyme and wolfberry composite beverage and a preparation method thereof.
Background
Tangerine (Tangerine) is derived from Citrus species (Citrus L.) of the genus Citrus of the family Rutaceae (Rutaceae). The tangerine peel contains various active ingredients such as polysaccharide, hesperidin, limonene and the like, and has physiological activities such as bacteriostasis, antioxidation and the like.
The ferment is a product containing specific bioactive components (trace or small amount of substances which are prepared by fermentation and have an effect on life phenomenon) prepared by microbial fermentation with or without adding auxiliary materials and using animals, plants, fungi and the like as raw materials. Enzymes have many bioactive components, and have become one of the research hotspots.
At present, the tangerine is mainly used as a raw material for preparing the tangerine peel in the processing and utilization, and other developed products have few varieties and lower additional value.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a citrus peel enzyme and wolfberry compound beverage and a preparation method thereof, which can further improve the additional value of tangerines and improve the comprehensive utilization rate of the tangerines.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a citrus peel enzyme and Chinese wolfberry composite beverage takes drinking water volume and mass as ratios, and comprises: 0.6 to 0.8 percent of dried citrus peel powder, 0.01 to 0.03 percent of pectinase, 0.05 to 0.07 percent of cellulase, 0.4 to 0.6 percent of lycium ruthenicum, 0.4 to 0.6 percent of maltitol, 2.2 to 2.8 percent of xylitol and 0.2 to 0.4 percent of vitamin C.
Preferably, the ratio of the volume to the mass of the drinking water comprises: 0.75% of dried citrus peel powder, 0.02% of pectinase, 0.06% of cellulase, 0.5% of lycium ruthenicum, 0.5% of maltitol, 2.5% of xylitol and 0.3% of vitamin C.
Preferably, the dried citrus peel powder is dried tangerine peel powder.
A preparation method of a citrus peel enzyme and Chinese wolfberry compound beverage comprises the following steps:
s1, preparing dried orange peel powder;
s2, adding cellulase, pectinase and sterile water into the dried orange peel powder, fully mixing according to a proportion, and performing ultrasonic enzymolysis;
s3, performing pasteurization after the ultrasonic enzymolysis is finished to obtain a citrus peel fermentation substrate;
s4, fermenting the citrus peel fermentation substrate in a colorless and odorless closed container to obtain a citrus peel enzyme stock solution;
s5, finishing fermentation of the orange peel enzyme stock solution, performing low-temperature centrifugal filtration on the fermentation liquor, adding the lycium ruthenicum mill according to a certain proportion, cooking with slow fire, adding maltitol and xylitol according to a certain proportion when the liquid surface slightly bubbles, stirring and boiling, adding vitamin C, stirring again, and cooling to room temperature under an aseptic condition;
and S6, performing low-temperature centrifugal filtration again, filling, and performing ultrahigh-temperature instantaneous sterilization to obtain the orange peel antioxidant enzyme lycium ruthenicum composite beverage.
Preferably, step S1 includes:
s11, selecting intact fruits which are not extruded, and carrying out debranching treatment on fresh fruits;
s12, washing the fruits by adopting a showering method at the water temperature of 30 ℃, airing the peels for a short time, draining off the surface water, peeling the peels, turning the peels to make the inner sides face outwards, and separating the thin layers by using an iron plate to form the exuviates;
s13, drying at a constant temperature of 50 ℃ for 3d by using a blast drying oven, and collecting dried orange peel by taking a whole piece as a unit;
s14, 2-2.5 whole dried orange peels are taken each time and put into a high-speed multifunctional grinder, and the dried orange peels are ground for 3min in each tank;
s15, collecting the obtained powder in a food-grade self-sealing bag, and storing the food-grade self-sealing bag in a dryer for containing allochroic silica gel, thereby obtaining the dried orange peel powder.
Preferably, in step S2: the enzyme activity ratio of the cellulase to the pectinase is 2:1.
Preferably, in step S3: the ultrasonic power of ultrasonic enzymolysis is 200W-500W, the enzymolysis temperature is 50 ℃, and pasteurization is carried out for 15min at 75 ℃.
Preferably, in step S4, the citrus peel fermentation substrate is placed in a colorless and odorless closed container, and the citrus peel ferment stock solution is obtained after fermentation at the ambient temperature of 40 ℃.
Preferably, in step S6, after the ultra-high temperature flash sterilization, labeling is performed.
Compared with the prior art, the invention has the beneficial effects that:
the orange peel, especially the tangerine peel, is used for preparing the compound beverage, the tangerine peel ferment stock solution is prepared by the orange peel, and the lycium ruthenicum murr is added, so that the compound beverage is finally prepared.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a schematic diagram showing the effect of different strains on the antioxidant activity of tangerine peel enzyme;
FIG. 3 is a schematic diagram showing the effect of the addition amount of orange peel powder on the antioxidant activity of tangerine peel ferment;
FIG. 4 is a graph showing the effect of fermentation time on antioxidant activity of tangerine peel enzyme;
FIG. 5 is a schematic diagram showing the effect of different ultrasound treatment times on the antioxidant activity of tangerine peel enzyme;
FIG. 6 is a graph showing the effect of different sieving particle sizes on the antioxidant activity of tangerine peel enzyme.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention can be made by those skilled in the art after reading the teaching of the present invention, and these equivalents also fall within the scope defined by the present application.
Example 1: the invention relates to a citrus peel enzyme and Chinese wolfberry composite beverage, which takes the volume and the mass of drinking water as the ratio and comprises the following components: 0.6 to 0.8 percent of dried orange peel powder, 0.01 to 0.03 percent of pectinase, 0.05 to 0.07 percent of cellulase, 0.4 to 0.6 percent of lycium ruthenicum mill, 0.4 to 0.6 percent of maltitol, 2.2 to 2.8 percent of xylitol, 0.2 to 0.4 percent of vitamin C and a proper amount of water.
Preferably, the citrus peel powder is 0.75 percent, the pectinase is 0.02 percent, the cellulase is 0.06 percent, the lycium ruthenicum murr is 0.5 percent, the maltitol is 0.5 percent, the xylitol is 2.5 percent, and the vitamin C is 0.3 percent.
Further, the dried orange peel powder is preferably dried tangerine peel powder.
Example 2: as shown in the attached drawing 1, the invention relates to a method for preparing a citrus peel enzyme and Chinese wolfberry compound beverage, which comprises the following steps:
1. selecting non-squeezed whole fruits, sorting out good levels according to the sense under the condition of moderate fruit maturity, avoiding two extreme values of good and bad, and carrying out branch removal treatment on fresh fruits;
washing the fruits by a showering method at the water temperature of 30 ℃ for a short time, airing the peels, draining off the surface water, peeling off the peels, turning the peels to make the inner sides face outwards, and separating the thin layers by using an iron plate to form the pericarp;
drying at 50 deg.C for 3d with air blast drying oven, and collecting dried orange peel with whole piece as unit. 2-2.5 whole orange peel are taken each time, put into a high-speed multifunctional pulverizer (food grade) and pulverized for 3min in each tank;
collecting the orange peel dry powder in a food-grade self-sealing bag and storing the orange peel dry powder in a dryer for containing allochroic silica gel, thereby obtaining the orange peel dry powder.
2. Carrying out ultrasonic enzymolysis on the orange peel powder solution by using 0.06% cellulase and 0.02% pectinase (enzyme activity ratio 2:1) in a mixing manner, wherein the ultrasonic power is 200W-500W, the enzymolysis temperature is 50 ℃, and after the enzymolysis is finished, carrying out pasteurization at 75 ℃ for 15min to obtain an orange peel fermentation substrate;
placing the citrus peel fermentation substrate in a colorless and odorless closed container, and fermenting at 40 ℃ under the environment temperature to obtain the citrus peel enzyme stock solution.
3. After the fermentation of the orange peel enzyme stock solution is finished, performing low-temperature centrifugal filtration on the fermentation solution, adding 0.5% of lycium ruthenicum mill, boiling with soft fire, adding sweet additives (0.5% of maltitol and 2.5% of xylitol) when the liquid surface slightly foams, stirring and boiling, adding 0.3% of vitamin C, stirring again, cooling to room temperature under aseptic condition, performing low-temperature centrifugal filtration again, filling, performing ultrahigh-temperature instantaneous sterilization, and labeling to obtain the orange peel antioxidant enzyme lycium ruthenicum mill composite beverage.
Example 3: 1. optimized processing technology of tangerine peel enzyme
1. Strain screening test
Weighing 100mL of sterile water, adding 0.8g of orange peel powder, 0.2g of pectinase and 0.6g of cellulase, shaking uniformly, performing enzymolysis, performing ultrasonic enzymolysis at 50 ℃ for 30min under 500W, and performing pasteurization at 75 ℃ for 30min. Cooling, adding 0.5g of Bifidobacterium adolescentis, yeast, lactobacillus acidophilus, streptococcus thermophilus, and Lactobacillus bulgaricus respectively in sterile environment, and fermenting at 40 deg.C for 3d.
2. Orange peel powder addition test
Weighing 100mL of sterile water, respectively adding 0g, 0.2g, 0.5g, 0.8g, 1.2g and 1.5g of orange peel powder, shaking uniformly, adding 0.2g of pectinase and 0.6g of cellulase, and performing ultrasonic enzymolysis at 50 ℃ and 500W for 30min. Pasteurizing the enzymolysis solution at 75 deg.C for 30min, cooling to room temperature, and fermenting at 40 deg.C for 3d by natural fermentation.
3. Determination of fermentation period
Weighing 100mL of sterile water, adding 0.8g of orange peel powder dried at constant temperature of 50 ℃ by forced air for 3d, shaking uniformly, adding 0.2g of pectinase and 0.6g of cellulase for enzymolysis, and carrying out ultrasonic treatment at 50 ℃ and 500W for 30min. The samples were then pasteurized at 75 ℃ for 30min. Cooling, and naturally fermenting at 40 deg.C for 1d, 2d, 3d, 6d, 9d, and 12d.
4. Determination of ultrasonic enzymolysis time
Weighing 100mL of sterile water, adding 0.8g of orange peel powder dried at constant temperature of 50 ℃ by air blowing for 3d, shaking up, adding 0.2g of pectinase and 0.6g of cellulase for ultrasonic enzymolysis, and performing ultrasonic treatment at 500W for 0, 40, 80, 120, 160 and 200min. Then the sample is pasteurized at 75 ℃ for 30min, cooled and naturally fermented at 40 ℃ for 3d.
5. Determination of the particle size of the sieve
Weighing 100mL of sterile water, respectively sieving the orange peel powder which is dried by air blowing at the constant temperature of 50 ℃ for 3d with 0, 10, 20, 40, 60 and 80-mesh sieves, then taking 0.8g of sieved peel powder, adding 0.2g of pectinase and 0.6g of cellulase, carrying out enzymolysis at the temperature of 50 ℃, and carrying out ultrasonic treatment at 500W for 30min after enzymolysis. Pasteurizing the sample solution at 75 deg.C for 30min, cooling to room temperature, and naturally fermenting at 40 deg.C for 3d.
6. Tangerine Pi Jiaosu orthogonal test design
On the basis of a single-factor test, 4 factors and 3 levels influencing the antioxidant activity of the tangerine peel enzyme are selected to perform an orthogonal test. The levels of the factors in the orthogonal test are shown in table 1.
TABLE 1 orthogonal test factor horizon
2. Results and analysis
1. Analysis of single-factor test result of tangerine peel enzyme
(1) Influence of different strains on antioxidant activity of tangerine peel enzyme
As shown in FIG. 2, after comparative experiments of different strains, the hydroxyl radical clearance rate of tangerine peel enzyme is in the range of (74.16 +/-0.21)% to (76.73 +/-0.15)%, and significant difference (P < 0.05) exists. The maximum value is 1.04 times of the minimum value, the difference is 2.93%, the clearance rate of hydroxyl radicals is not obviously improved by artificially adding strains compared with a blank group, and the clearance rate of hydroxyl radicals is basically equal by adding each strain at 40 ℃, so that the natural fermentation is the most suitable fermentation mode, the artificial addition of strains is not needed, the clearance rate of the hydroxyl radicals is similar to that of the apple natural fermentation enzyme, and the raw material tangerine peel is also suitable for producing the enzyme by utilizing the natural fermentation mode.
(2) Influence of different orange peel powder addition amounts on antioxidant activity of tangerine peel enzyme
As shown in FIG. 3, the unit of the addition amount of the orange peel powder on the abscissa is gram, after the addition amount test of different orange peel powders, the hydroxyl radical clearance rate range of the tangerine peel enzyme is (49.09 +/-0.46)% to (69.74 +/-0.73)%, and a significant difference (P < 0.05) exists. The maximum value is 1.45 times of the minimum value, the difference is 21.84%, and the optimum value is reached when the addition amount is 1.5g/100 mL.
(3) Influence of different fermentation periods on antioxidant activity of tangerine peel enzyme
As shown in FIG. 4, after different fermentation period tests, the hydroxyl radical clearance rate of the tangerine peel enzyme ranges from (19.75 +/-5.10)% to (71.60 +/-0.74)%, significant difference exists (P is less than 0.05), and the optimal fermentation period is reached when the fermentation period is 2d. The maximum value is 4.94 times of the minimum value, the difference is 57.69%, so the optimal fermentation period is 2d.
(4) Influence of different ultrasonic enzymolysis time on antioxidant activity of tangerine peel enzyme
As shown in FIG. 5, after different ultrasonic enzymolysis time tests, the results show that the hydroxyl radical clearance rate of tangerine peel enzyme ranges from (61.43 +/-0.10)% to (72.26 +/-0.59)%, and significant differences (P < 0.05) exist. The optimal ultrasonic time is 120min. The maximum value is 1.19 times of the minimum value, and the difference is 11.52%, so the optimal ultrasonic enzymolysis time is 120min.
(5) Influence of different sieving particle sizes on antioxidant activity of tangerine peel enzyme
As shown in FIG. 6, after different sieving particle size tests, the hydroxyl radical clearance rate of tangerine peel ferment ranges from (58.81 +/-0.51)% to (65.18 +/-0.12)%, and a significant difference (P < 0.05) exists. The optimal sieving particle size is reached when the sieving particle size is 40 meshes, the maximum value is 1.12 times of the minimum value, and the difference value is 7 percent, so the optimal sieving particle size is 40 meshes, which is similar to the optimal sieving particle size of 60 meshes of the oat ferment.
2. Orange peel enzyme orthogonal test and verification result analysis
As shown in Table 2, the optimum enzymolysis process was A under the conditions of addition of 0.2g of pectinase and 0.6g of cellulase and fermentation at 40 ℃ 3 B 2 C 3 D 3 That is, the addition amount of the orange peel powder is 0.8 (g/100 mL)) The particle size of the sieved powder is 60 meshes, the ultrasonic enzymolysis time is 160min, the fermentation period is 3D, and the influence degrees of all factors on the clearance rate of hydroxyl free radicals are sequentially D & gtC & gtA & gtB.
TABLE 2 fermentation Process optimization orthogonal test results Table
The results of the variance analysis in table 3 show that the addition amount of orange peel powder, the particle size of the sieved orange peel powder, the ultrasonic enzymolysis time and the fermentation period have significant influence, and the difference reaches a significant level (P is less than 0.01).
TABLE 3 fermentation Process optimization orthogonal test significance difference results table
In order to verify whether the process obtained by the orthogonal optimization test is optimal, 3 parallel verification tests are respectively carried out. The result shows that under the optimal process condition, the average value of the hydroxyl radical clearance rate of the tangerine peel enzyme is 69.34%, and the RSD is less than or equal to 0.02%, which indicates that the process is stable and reliable.
Claims (9)
1. A citrus peel enzyme and Chinese wolfberry compound drink is characterized by comprising the following components in percentage by volume and mass of drinking water: 0.6 to 0.8 percent of dried citrus peel powder, 0.01 to 0.03 percent of pectinase, 0.05 to 0.07 percent of cellulase, 0.4 to 0.6 percent of lycium ruthenicum, 0.4 to 0.6 percent of maltitol, 2.2 to 2.8 percent of xylitol and 0.2 to 0.4 percent of vitamin C.
2. The citrus peel enzyme and wolfberry composite beverage as claimed in claim 1, which comprises the following components in percentage by volume and mass of drinking water: 0.75% of dried citrus peel powder, 0.02% of pectinase, 0.06% of cellulase, 0.5% of lycium ruthenicum, 0.5% of maltitol, 2.5% of xylitol and 0.3% of vitamin C.
3. The citrus peel enzyme and wolfberry compound beverage as claimed in claim 1 or 2, wherein the citrus peel dry powder is tangerine peel dry powder.
4. A preparation method of a citrus peel enzyme and Chinese wolfberry compound beverage is characterized by comprising the following steps:
s1, preparing dried orange peel powder;
s2, adding cellulase, pectinase and sterile water into the dried orange peel powder, fully mixing according to a proportion, and performing ultrasonic enzymolysis;
s3, performing pasteurization after the ultrasonic enzymolysis is finished to obtain a citrus peel fermentation substrate;
s4, fermenting the citrus peel fermentation substrate in a colorless and odorless closed container to obtain a citrus peel enzyme stock solution;
s5, finishing fermentation of the orange peel enzyme stock solution, performing low-temperature centrifugal filtration on the fermentation solution, adding the lycium ruthenicum mill according to a certain proportion, cooking with soft fire, adding maltitol and xylitol according to a certain proportion when the liquid surface slightly foams, stirring and boiling, adding vitamin C, stirring again, and cooling to room temperature under an aseptic condition;
and S6, carrying out low-temperature centrifugal filtration again, filling, and carrying out ultrahigh-temperature instantaneous sterilization to obtain the orange peel antioxidant enzyme lycium ruthenicum composite beverage.
5. The method for preparing the citrus peel enzyme and wolfberry compound beverage as claimed in claim 4, wherein the step S1 comprises:
s11, selecting intact fruits which are not extruded, and carrying out debranching treatment on fresh fruits;
s12, washing the fruits by adopting a showering method at the water temperature of 30 ℃, airing the peels temporarily, draining off the surface water, peeling the peels, turning the inner sides outwards, and separating thin layers by using an iron plate to form the pericarps;
s13, drying the orange peel at a constant temperature of 50 ℃ for 3d by using a blast drying oven, and collecting the dried orange peel by taking a whole piece as a unit;
s14, 2-2.5 whole dried orange peels are taken each time and put into a high-speed multifunctional grinder, and the dried orange peels are ground for 3min in each tank;
s15, collecting the obtained powder in a food-grade self-sealing bag, and storing the food-grade self-sealing bag in a dryer for containing allochroic silica gel, thereby obtaining the dried orange peel powder.
6. The manufacturing method of the citrus peel enzyme and wolfberry compound beverage as claimed in claim 4, wherein in the step S2: the enzyme activity ratio of the cellulase to the pectinase is 2:1.
7. The method for preparing the citrus peel enzyme and wolfberry compound beverage according to claim 4, wherein in the step S3: the ultrasonic power of ultrasonic enzymolysis is 200W-500W, the enzymolysis temperature is 50 ℃, and pasteurization is carried out for 15min at the temperature of 75 ℃.
8. The method for preparing the citrus peel enzyme-medlar composite beverage as claimed in claim 4, wherein in the step S4, the citrus peel fermentation substrate is placed in a colorless and odorless closed container, and the citrus peel enzyme raw liquid is obtained after the fermentation is carried out at the ambient temperature of 40 ℃.
9. The method for preparing the citrus peel enzyme and wolfberry fruit composite beverage according to claim 4, wherein in the step S6, after the ultrahigh-temperature instantaneous sterilization, labeling is carried out.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566945A (en) * | 2019-01-22 | 2019-04-05 | 广东新宝堂生物科技有限公司 | A kind of preparation method of Xinhui tangerine peel enzyme beverage |
| CN110367429A (en) * | 2019-08-08 | 2019-10-25 | 浙江丰岛食品股份有限公司 | A kind of preparation method of dried orange peel ferment drink |
| CN113749252A (en) * | 2021-08-25 | 2021-12-07 | 湖北土老憨生态农业科技股份有限公司 | Processing method for improving quality of dried orange peel (orange peel) powder |
| CN115252688A (en) * | 2022-07-19 | 2022-11-01 | 四川农业大学 | Effective component-based processing method of Sichuan tangerine peel |
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- 2022-11-15 CN CN202211425497.2A patent/CN115843948A/en active Pending
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| CN109566945A (en) * | 2019-01-22 | 2019-04-05 | 广东新宝堂生物科技有限公司 | A kind of preparation method of Xinhui tangerine peel enzyme beverage |
| CN110367429A (en) * | 2019-08-08 | 2019-10-25 | 浙江丰岛食品股份有限公司 | A kind of preparation method of dried orange peel ferment drink |
| CN113749252A (en) * | 2021-08-25 | 2021-12-07 | 湖北土老憨生态农业科技股份有限公司 | Processing method for improving quality of dried orange peel (orange peel) powder |
| CN115252688A (en) * | 2022-07-19 | 2022-11-01 | 四川农业大学 | Effective component-based processing method of Sichuan tangerine peel |
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