CN117796483A - Method for preparing orange peel beverage by adopting superfine pulping technology - Google Patents

Abstract

The invention belongs to the field of beverage production technology and relates to a method for producing orange peel beverages using ultra-fine pulping technology, which includes the following process steps: 1) Raw material screening: process leftover orange peels purchased from regular fruit and vegetable juice processing plants, Place it on the conveyor belt or screening table and remove the roots and discolored parts; 2) Send the screened orange peels into the cleaning tank, soak, clean and filter; 3) Chop the orange peels with a chopper; 4) Sugar Maceration: Add chopped orange peel to high fructose syrup, then heat to boil and soak; 5) Fine grinding: The orange peel syrup obtained in step 4) is ultrafinely crushed; 6) Blending; 7) Homogenization; 8) Filling; 9) sterilization; 10) inspection; 11) finished product storage. This production method uses a pure physical method of high shear to turn waste into treasure and human health food. It can widely utilize a large amount of orange peel raw materials, so it is beneficial to improve the value-added processing of citrus products, environmental protection and consumer health. Have more favorable value.

Description

Method for producing orange peel beverage using ultra-fine pulping technology

Technical Field

The invention belongs to the technical field of beverage production and relates to a method for producing orange peel beverage using ultra-fine pulping technology.

Background technique

The recycling and waste-free utilization of citrus by-products to achieve their maximum economic value is a technology with huge social value. As the fruit with the largest planting area and output in my country, citrus produces a large number of by-products during its large-scale planting and processing. These by-products are usually left in the environment, causing pollution and carbon emissions. It is well known in the country that a small number of citrus by-products can achieve circular economic value by extracting their active ingredients and applying them in many fields such as food, medicine and cosmetics. However, the current level of cleanliness in the processing industry is still low, and this type of value-added behavior may lead to Intensive consumption of energy and serious waste of emission reduction materials.

Contents of the invention

In view of the above problems, the present invention provides a method for producing orange peel beverages using ultra-fine pulping technology. This production method uses ultra-fine grinding equipment technology to simplify, scale and produce high-quality orange peels, a by-product of fruit and vegetable processing plants. A drink that is stable and has good taste for direct consumption.

According to the technical solution of the present invention: a method for producing orange peel beverage using ultra-fine pulping technology, which is characterized in that it includes the following process steps:

1) Raw material screening: Place the leftover orange peels purchased from regular fruit and vegetable juice processing plants on the conveyor belt or screening table, and remove the roots and discolored parts;

2) Cleaning: Send the screened orange peels into the cleaning tank, soak, clean and filter;

3) Chop: Chop the orange peel with a chopper;

4) Sugar-pickled: Add chopped orange peel to fructose syrup, then heat and boil, and soak;

5) Fine grinding: The orange peel syrup obtained in step 4) is ultra-finely crushed;

6) Preparation: Test the sugar content of the finely ground orange peel slurry. According to the test results, add white sugar, sour agent, and emulsion stabilizer in proportion, mix thoroughly, then add a certain amount of purified water, and then raise the temperature;

7) Homogenization: Send the orange peel slurry obtained after mixing into a high-pressure homogenizer for homogenization;

8) Filling: Fill and seal the homogenized orange peel slurry;

9) Sterilization: Place the filled and sealed orange peel slurry in a sterilization pot for sterilization;

10) Inspection: Carry out inspection according to inspection standards;

11) Storage of finished products: Place the finished products that have passed the inspection in the finished product warehouse for storage.

As a further improvement of the present invention, the orange peel is chopped to a length of 1cm~3cm.

As a further improvement of the present invention, the weight percentage of grape pulp and orange peel is 2:1. During the candied process, the grape pulp and orange peel are boiled and kept in a boiling state for 5 to 8 minutes, so that the moisture content of the material liquid is <30 %.

As a further improvement of the present invention, the impregnation time is 120 hours.

As a further improvement of the present invention, the slurry obtained by ultrafine crushing of the orange peel syrup can pass through a 200-mesh standard screen.

As a further improvement of the present invention, during the preparation process of the orange peel slurry, the temperature is raised to 70°C±1°C.

As a further improvement of the present invention, the sour agent includes citric acid and malic acid, the emulsion stabilizer includes xanthan gum and carrageenan, the orange peel slurry, white sugar, citric acid, malic acid, xanthan gum, The weight percentage of carrageenan and water is 11:4.5:0.08:0.02:0.04:0.03:84.33.

As a further improvement of the present invention, the homogenization pressure of the high-pressure homogenizer is 55 MPa to 60 MPa, and the material temperature during the homogenization process is 65°C to 70°C.

As a further improvement of the present invention, during the filling operation, the material temperature is controlled at 60°C to 65°C.

As a further improvement of the present invention, the homogenized orange peel slurry is filled into glass bottles, the sterilization temperature is 121°C, and the sterilization time is 20 minutes.

The technical effect of the present invention is that the present invention uses a pure physical method of high shear to turn waste into treasure and human health food. It can widely utilize a large amount of orange peel raw materials, so it can improve the value-added processing and environmental protection of citrus products. It has more beneficial value to consumers' health.

Detailed ways

The specific embodiments of the present invention will be further described below.

Embodiment 1: A method of producing orange peel beverage using ultra-fine pulping technology according to the present invention, which is characterized in that it includes the following process steps:

1) Raw material screening: Place the remaining orange peels purchased from regular fruit and vegetable juice processing plants on the conveyor belt or screening table, and remove the roots and discolored parts;

2) Cleaning: Send the screened orange peels into the cleaning tank, soak, clean and filter;

3) Chop: Chop the orange peel with a chopper until the length is 1cm;

4) Candied: add fructose syrup to the chopped orange peel, then heat to boil and soak. The weight percentage of grape pulp and orange peel is 2:1. During the candied process, the weight percentage of grape pulp and orange peel After boiling, keep the boiling state for 5 minutes so that the moisture content of the material liquid is <30%, and the soaking time is 120 hours;

5). Fine grinding: The orange peel syrup obtained in step 4) is ultrafinely pulverized. The slurry obtained by the ultrafine pulverization of the orange peel syrup can pass through a 200-object quasi-sieve, that is, the particle size is less than 75 microns. Ultrafine pulverization is used. Grinder, ultra-fine grinder is a kind of fine grinding equipment manufactured using the principle of high-speed shearing, which can grind ingredients rich in fiber such as plant peel residue to a level suitable for food processing;

6) Preparation: Test the sugar content of the finely ground orange peel slurry. According to the test results, add white sugar, acidulant and emulsifier stabilizer in proportion, mix well, add a certain amount of purified water, and then heat up. The acidulant includes citric acid and malic acid, the emulsifier stabilizer includes xanthan gum and carrageenan, and the weight percentage of the orange peel slurry, white sugar, citric acid, malic acid, xanthan gum, carrageenan and water is 11:4.5:0.08:0.02:0.04:0.03:84.33. During the preparation of the orange peel slurry, the temperature is raised to 69°C.

7) Homogenization: Send the orange peel slurry obtained after preparation to a high-pressure homogenizer for homogenization treatment. The homogenization pressure of the high-pressure homogenizer is 55 MPa, and the material temperature during the homogenization process is 70°C;

8) Filling: Fill and seal the homogenized orange peel slurry. During the filling operation, control the material temperature at 60°C;

9) Sterilization: Place the filled and sealed orange peel slurry in a sterilization pot for sterilization. The sterilization temperature is 121°C and the sterilization time is 20 minutes;

10) Inspection: Carry out inspection according to the inspection standards;

11) Storage of finished products: Place the finished products that have passed the inspection in the finished product warehouse for storage.

Embodiment 2: A method of producing orange peel beverage using ultra-fine pulping technology according to the present invention, which is characterized in that it includes the following process steps:

1) Raw material screening: Place the orange peels left over from regular fruit and vegetable juice processing plants on a conveyor belt or screening table, and remove the roots and discolored parts;

2) Cleaning: Send the screened orange peels into the cleaning tank, soak, clean and filter;

3) Chop: Chop the orange peel with a chopper until the length is 3cm;

4) Candied: add fructose syrup to the chopped orange peel, then heat to boil and soak. The weight percentage of grape pulp and orange peel is 2:1. During the candied process, the weight percentage of grape pulp and orange peel After boiling, keep the boiling state for 8 minutes so that the moisture content of the material liquid is <30%, and the soaking time is 120 hours;

5). Fine grinding: The orange peel syrup obtained in step 4) is ultrafinely pulverized. The slurry obtained by the ultrafine pulverization of the orange peel syrup can pass through a 200-object quasi-sieve, that is, the particle size is less than 75 microns. Ultrafine pulverization is used. Grinder, ultra-fine grinder is a kind of fine grinding equipment manufactured using the principle of high-speed shearing, which can grind ingredients rich in fiber such as plant peel residue to a level suitable for food processing;

6) Preparation: Test the sugar content of the finely ground orange peel slurry. According to the test results, add white sugar, sour agent, and emulsion stabilizer in proportion, mix thoroughly, then add a certain amount of purified water, and then raise the temperature; The sour agent includes citric acid and malic acid, the emulsion stabilizer includes xanthan gum and carrageenan, and the weight percentage of the orange peel slurry, white sugar, citric acid, malic acid, xanthan gum, carrageenan and water is 11:4.5:0.08:0.02:0.04:0.03:84.33; During the preparation of orange peel slurry, the temperature is raised to 71°C.

7) Homogenization: Send the orange peel slurry obtained after preparation to a high-pressure homogenizer for homogenization treatment. The homogenization pressure of the high-pressure homogenizer is 60 MPa, and the material temperature during the homogenization process is 65°C;

8) Filling: Fill and seal the homogenized orange peel slurry. During the filling operation, control the material temperature at 60°C;

9) Sterilization: Place the filled and sealed orange peel slurry in a sterilization pot for sterilization. The sterilization temperature is 121°C and the sterilization time is 20 minutes;

10) Inspection: Carry out inspection according to inspection standards;

11) Storage of finished products: Place the finished products that have passed the inspection in the finished product warehouse for storage.

Embodiment 3: A method of producing orange peel beverage using ultra-fine pulping technology according to the present invention, which is characterized in that it includes the following process steps:

1) Raw material screening: Place the orange peels left over from regular fruit and vegetable juice processing plants on a conveyor belt or screening table, and remove the roots and discolored parts;

2) Cleaning: put the screened orange peels into the cleaning tank, soak, clean and filter;

3) Chop: Chop the orange peel with a chopper until the length is 2 cm;

4) Candied: add fructose syrup to the chopped orange peel, then heat to boil and soak. The weight percentage of grape pulp and orange peel is 2:1. During the candied process, the weight percentage of grape pulp and orange peel After boiling, keep the boiling state for 6.5 minutes so that the moisture content of the material liquid is <30%, and the soaking time is 120 hours;

5) Fine grinding: The orange peel syrup obtained in step 4) is ultra-finely ground, and the slurry obtained by ultra-fine grinding of the orange peel syrup can pass through a 200-mesh standard sieve, that is, the particle size is less than 75 microns. The ultra-fine grinding adopts an ultra-fine grinder, which is a fine grinding equipment manufactured using the principle of high-speed shearing, and can grind the food materials rich in fiber such as plant peel residue to a degree suitable for food processing;

6) Preparation: Test the sugar content of the finely ground orange peel slurry. According to the test results, add white sugar, sour agent, and emulsion stabilizer in proportion, mix thoroughly, then add a certain amount of purified water, and then raise the temperature; The sour agent includes citric acid and malic acid, the emulsion stabilizer includes xanthan gum and carrageenan, and the weight percentage of the orange peel slurry, white sugar, citric acid, malic acid, xanthan gum, carrageenan and water is 11:4.5:0.08:0.02:0.04:0.03:84.33; During the preparation process of orange peel slurry, the temperature is raised to 70℃.

7) Homogenization: The orange peel slurry obtained after mixing is sent to a high-pressure homogenizer for homogenization. The homogenization pressure of the high-pressure homogenizer is 57.5 MPa, and the material temperature during the homogenization process is 67.5°C;

8) Filling: Fill and seal the homogenized orange peel slurry. During the filling operation, control the material temperature at 62.5°C;

9) Sterilization: Place the filled and sealed orange peel slurry in a sterilization pot for sterilization. The sterilization temperature is 121°C and the sterilization time is 20 minutes;

10) Inspection: Carry out inspection according to the inspection standards;

11) Storage of finished products: Place the finished products that have passed the inspection in the finished product warehouse for storage.

The orange peel used in the present invention is the peel of the sweet orange of the Rutaceae plant, which is about 1 to 4 mm thick, with an orange-yellow or reddish-brown outer surface, relatively smooth, with fine wrinkles and concave dot-shaped oil chambers; the inner surface is yellow-white, rough, spongy, with yellow-white or yellow-brown tendon-like vascular bundles, fragrant, and slightly bitter in the pungent taste. The orange peel is preferably fresh, oily, soft, with a strong pungent aroma, and a slightly sweet taste followed by a bitter and pungent taste. Traditional Chinese medicine believes that orange peel is pungent, bitter, and warm in nature; it enters the spleen, stomach, and lung meridians; it has the effects of strengthening the spleen and stomach, promoting qi and relieving fullness, and reducing adverse reactions and resolving phlegm. Modern scientific tests have shown that orange peel contains vitamin C and vitamin A, as well as hesperidin, which has a positive effect on human health. Hesperidin is a flavonoid compound and belongs to a plant secondary metabolite. Studies have shown that hesperidin has multiple effects such as anti-oxidation and anti-inflammatory.

Claims (10)

1. A method for producing orange peel beverage using ultra-fine pulping technology, which is characterized in that it includes the following process steps: 1) Raw material screening: Place the leftover orange peels purchased from regular fruit and vegetable juice processing plants on the conveyor belt or screening table, and remove the roots and discolored parts; 2) Cleaning: Send the screened orange peels into the cleaning tank, soak, clean and filter; 3) Chop: Chop the orange peel with a chopper; 4) Candied: Add chopped orange peel to fructose syrup, then heat to boil and soak; 5) Fine grinding: The orange peel syrup obtained in step 4) is ultra-finely crushed; 6) Preparation: Test the sugar content of the finely ground orange peel slurry. According to the test results, add white sugar, sour agent, and emulsion stabilizer in proportion, mix thoroughly, then add a certain amount of purified water, and then raise the temperature; 7) Homogenization: Send the orange peel slurry obtained after mixing into a high-pressure homogenizer for homogenization; 8) Filling: Fill and seal the homogenized orange peel slurry; 9) Sterilization: Place the filled and sealed orange peel slurry in a sterilization pot for sterilization; 10) Inspection: Carry out inspection according to inspection standards; 11) Storage of finished products: Place the finished products that have passed the inspection in the finished product warehouse for storage. 2. The method of making orange peel beverage using ultra-fine pulping technology as claimed in claim 1, characterized in that: the orange peel is chopped into a length of 1cm~3cm. 3. The method for making orange peel beverage using ultra-fine pulping technology as claimed in claim 1, characterized in that: the weight percentage of grape pulp and orange peel is 2:1. During the candiing process, the weight percentage of grape pulp and orange peel is 2:1. After the skin is boiled, keep it boiling for 5 to 8 minutes to ensure that the moisture content of the liquid is <30%. 4. The method of producing orange peel beverage using ultra-fine pulping technology as claimed in claim 1, characterized in that: the soaking time is 120 hours. 5. The method of producing orange peel beverage using ultra-fine pulping technology as claimed in claim 1, characterized in that: the slurry obtained by ultra-fine crushing of the orange peel syrup can pass through a 200-mesh quasi-sieve. 6. The method of producing orange peel beverage using ultra-fine pulping technology as claimed in claim 1, characterized in that: during the preparation process of the orange peel slurry, the temperature is raised to 70°C ± 1°C. 7. The method for making orange peel beverage using ultra-fine pulping technology as claimed in claim 1, characterized in that: the sour agent includes citric acid and malic acid, and the emulsion stabilizer includes xanthan gum and carrageenan, The weight percentage of the orange peel slurry, white sugar, citric acid, malic acid, xanthan gum, carrageenan, and water is 11:4.5:0.08:0.02:0.04:0.03:84.33. 8. The method for preparing orange peel beverage using ultrafine pulping technology as claimed in claim 1, characterized in that the homogenization pressure of the high-pressure homogenizer is 55 MPa-60 MPa, and the material temperature during the homogenization process is 65°C-70°C. 9. The method of producing orange peel beverage using ultra-fine pulping technology as claimed in claim 1, characterized in that: during the filling operation, the temperature of the material is controlled to be between 60°C and 65°C. 10. The method for making orange peel beverage using ultra-fine pulping technology as claimed in claim 1, characterized in that: the homogenized orange peel slurry is filled into a glass bottle, the sterilization temperature is 121°C, and the sterilization time for 20 minutes.