WO2020253232A1 - 一种将酸碱工艺水直接利用的橘片处理方法 - Google Patents

一种将酸碱工艺水直接利用的橘片处理方法 Download PDF

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WO2020253232A1
WO2020253232A1 PCT/CN2020/071622 CN2020071622W WO2020253232A1 WO 2020253232 A1 WO2020253232 A1 WO 2020253232A1 CN 2020071622 W CN2020071622 W CN 2020071622W WO 2020253232 A1 WO2020253232 A1 WO 2020253232A1
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acid
citrus
water
solution
minutes
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PCT/CN2020/071622
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English (en)
French (fr)
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叶兴乾
陈士国
陈健乐
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浙江大学
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Priority to US16/958,668 priority Critical patent/US20210106030A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups

Definitions

  • the invention belongs to the technical field of canned citrus processing, and particularly relates to a processing method for orange slices that directly utilizes acid-base process water.
  • Citrus is the largest fruit in the world. my country is a major producer of citrus, and also the largest producer of canned orange slices in citrus. It has strong industrial advantages and is exported to Japan, the United States, Europe and other countries or regions.
  • the production process of canned citrus includes raw material selection, grading, peeling, splitting, uncoating, washing, sorting, canning, sugared water, sealing, sterilization and cooling, etc.
  • the decapsulation of orange slices (petals) is an important process, which can increase the delicious taste of oranges.
  • the traditional method is to use hydrochloric acid and sodium hydroxide [Editor in chief by Liang Bangying, Canning Industry Manual, China Light Industry Press].
  • a large amount of acid and alkali wastewater containing high COD (Chemical Oxygen Demand) concentration is produced in the pyrolysis system, which is very difficult to deal with, and the cost is high, which adds a large cost to the industry.
  • the citrus sac contains a lot of polysaccharides such as pectin and hemicellulose, as well as various functional ingredients such as flavonoids, pigments, limonin and synephrine.
  • Polysaccharides are good dietary fibers.
  • Pectin can effectively prevent the absorption of exogenous cholesterol, promote the excretion of neutral cholesterol and liver cholesterol, and have a strong inhibitory effect on the increase of serum cholesterol and liver cholesterol.
  • the purpose of the present invention is to aim at the current situation that wastewater treatment in the prior art is difficult, and the wastewater contains a large amount of usable functional components, by improving the decapsulation process, invented an orange slice treatment method that directly utilizes acid-base process water.
  • a processing method for orange slices that directly utilizes acid-base process water including the following steps:
  • the citrus fruit is blanched, peeled, split, soaked in a 0.1-1.0wt% organic acid or multi-inorganic acid solution, generally based on the citrus slices, and then stirred at a temperature of 10-50 °C for 20 ⁇ 100min;
  • step (2) Take out the orange slices treated in step (1), wash them with water, and soak them in a lye with a mass fraction of 0.1% to 0.9%, generally based on the citrus slices, and then store them at 10-50°C Stir at temperature for 10-50 minutes to obtain encapsulated orange slices;
  • step (3) Mix the acidic discharged water produced in step (1) and the alkaline discharged water produced in step (2) into a tank.
  • the two can be mixed in any ratio, as long as the pH of the mixed solution is in a reasonable range.
  • citrus fruits include fruits of all citrus plants and their hybrid varieties except kumquat and trifoliate.
  • the acid treatment scheme in step (1) is specifically as follows: first immerse in a 0.1-0.3wt% organic acid or polybasic inorganic acid solution, stir at 10-30°C for 10-30 minutes, and then increase the acid concentration to 0.3-1.0 wt%, stirring at 30 ⁇ 50°C for 10 ⁇ 70min.
  • the organic acid in the step (1) includes citric acid, malic acid, tartaric acid, oxalic acid, succinic acid, lactic acid, acetic acid, etc.
  • the polybasic inorganic acid includes phosphoric acid.
  • the lye in the step (2) includes sodium hydroxide and potassium hydroxide.
  • the pH of the mixed liquid in the step (3) is 1.5-9; the mixed liquid is filtered with a 40-100 mesh screen to obtain a filtrate, and the filtrate is directly made into beverages, concentrated beverages, and beverage bases, Or further processed into dietary fiber and prebiotic functional food ingredients.
  • the organic acid or polybasic inorganic acid solution in the step (1) includes an organic acid or polybasic inorganic acid aqueous solution.
  • the lye in the step (1) includes an aqueous sodium hydroxide solution or an aqueous potassium hydroxide solution.
  • step (1) after stirring at a temperature of 10-50° C. for 20-100 min, solid-liquid separation is also included to obtain orange slices and acid drained water.
  • step (2) after stirring at a temperature of 10-50° C. for 10-50 minutes, solid-liquid separation is also included to obtain encapsulated orange slices and alkaline drain water.
  • the method of the present invention uses organic acids or multiple inorganic acids instead of traditional monobasic inorganic acids and alkalis to treat orange slices, while realizing efficient decapsulation, the acid-base water produced can be directly mixed and used for neutralization.
  • the mixed water is not only rich in electrolytes and buffering salt electrolytes such as sodium citrate or potassium citrate, but also contains polysaccharides such as pectin, flavonoids, carotenoids and other pigments, and limonin and other terpenoids And many other functional ingredients.
  • Such products can directly produce electrolyte beverages, beverage bases and dietary fiber, so as to achieve full utilization.
  • the processing of orange slices by this method does not produce high-concentration acid-base wastewater, which can reduce the environmental burden and improve the comprehensive benefits of the enterprise, thereby also providing a new way for green production and increasing the benefits of citrus processing plants.
  • the method of the present invention has a simple process , Process is economical and safe, suitable for mechanized and large-scale production.
  • Organic acid or multiple inorganic acid ionizes to produce acid radical ions and hydrogen ions, which are mixed with alkaline process water to form salt electrolyte, without obvious salty taste and good taste.
  • the process water can be directly processed into beverages. It forms electrolyte components such as sodium citrate, potassium citrate, and potassium phosphate, which are the main components of "electrolyte beverages” (also known as “isotonic beverages”).
  • step (2) Take out the orange slices treated in step (1) and wash them with clean water, soak them in a 0.1% sodium hydroxide solution, and stir at 50°C for 10 minutes to obtain encapsulated orange slices;
  • step (3) The decapsulated orange slices obtained in step (2) are washed with water, and then canned; the acidic process water produced in step (1) and the alkaline process water produced in step (2) are mixed to obtain pH It is a mixture of 8 and processed directly into beverages in the aseptic workshop.
  • an organic acid is used to loosen the structure of the capsule coating of the orange slice, and the citric acid and sodium oxyoxide produce sodium citrate in the mixed solution.
  • the sodium citrate is an electrolyte beverage component with a certain effect and is suitable for consumption.
  • the main functional components and sensory evaluation of the mixture are shown in Table 1:
  • the mixed solution contains health ingredients such as pectin and flavonoids, does not contain harmful substances, and is healthy and safe. However, the mixed solution has not been filtered, contains more insoluble dietary fiber, and has a certain sense of slag.
  • step (2) Take out the orange slices processed in step (1) and wash them with clean water, soak them in 0.1% sodium hydroxide, and stir at 50°C for 10 minutes to obtain encapsulated orange slices;
  • step (3) The decapsulated orange slices obtained in step (2) are washed with water and then canned; the acidic process water produced in step (1) and the alkaline process water produced in step (2) are mixed to obtain PH
  • the mixed liquid is 4, the mixed liquid is filtered through a 100 mesh screen to obtain the filtrate, which is directly processed into a beverage in the aseptic workshop. Part of the beverage is concentrated and dried and processed into a beverage matrix rich in dietary fiber.
  • an organic acid is used to loosen the structure of the capsule coating of the orange slice, and the citric acid and sodium oxyoxide produce sodium citrate in the mixed solution.
  • the sodium citrate is an electrolyte beverage component with a certain effect and is suitable for consumption.
  • the main functional components and sensory evaluation of the prepared filtrate are shown in Table 2:
  • step (2) Take out the orange slices treated in step (1), wash them with water, soak them in 0.9% potassium hydroxide, and stir at 10°C for 50 minutes to obtain encapsulated orange slices;
  • step (3) The decapsulated orange slices obtained in step (2) are washed with water and then canned; the acidic process water produced in step (1) and the alkaline process water produced in step (2) are mixed to obtain PH It is a mixed liquid of 9, which is filtered through a 40-mesh screen to obtain a filtrate, which is directly processed into a beverage in an aseptic workshop.
  • organic acid is used to loosen the structure of the capsule coating of orange slices, and acetic acid and potassium oxyoxide produce potassium acetate in the mixed solution.
  • Potassium acetate is an electrolyte beverage component with a certain effect and is suitable for consumption.
  • the main functional components and sensory evaluation of the prepared filtrate are shown in Table 3:
  • the filtered mixture contains health ingredients such as pectin and flavonoids, does not contain other harmful substances, and is healthy and safe, but the 40-mesh filter still contains 0.27% of insoluble dietary fiber.
  • step (2) Take out the orange slices treated in step (1), wash them with water, soak them in 0.9% potassium hydroxide, and stir at 10°C for 50 minutes to obtain encapsulated orange slices;
  • step (3) The decapsulated orange slices obtained in step (2) are washed with water and then canned; the acidic process water produced in step (1) and the alkaline process water produced in step (2) are mixed to obtain PH
  • the mixed liquid is 3.5.
  • the mixed liquid is filtered through a 60-mesh screen to obtain a filtrate, which is processed directly into a beverage in an aseptic workshop.
  • organic acid is used to loosen the structure of the capsule coating of orange slices, and acetic acid and potassium oxyoxide produce potassium acetate in the mixed solution.
  • Potassium acetate is an electrolyte beverage component with a certain effect and is suitable for consumption.
  • the main functional components and sensory evaluation of the prepared filtrate are shown in Table 4:
  • step (2) Take out the orange slices treated in step (1), wash them with water, soak them in 0.5% potassium hydroxide, and stir at 50°C for 10 minutes to obtain encapsulated orange slices;
  • step (3) The decapsulated orange slices obtained in step (2) are washed with water and then canned; the acidic process water produced in step (1) and the alkaline process water produced in step (2) are mixed to obtain PH It is a 4.5 mixed liquid.
  • the mixed liquid is filtered through a 100 mesh screen to obtain a filtrate, which is directly processed into a beverage in an aseptic workshop. Part of the beverage is concentrated and dried and processed into a beverage matrix rich in dietary fiber.
  • inorganic acids are used to loosen the structure of the capsule coating of orange slices.
  • Phosphoric acid and potassium oxyoxide produce potassium phosphate in the mixed solution.
  • Potassium phosphate is an electrolyte beverage ingredient with a certain effect and is suitable for consumption.
  • the main functional components and sensory evaluation of the prepared filtrate are shown in Table 5:
  • the method of the present invention has a simple process and is suitable for mechanized production.
  • orange slices can be obtained by placing orange slices in a flow tank containing acid and lye for a certain period of time.
  • the method is easy to realize large-scale preparation. .

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Abstract

一种将酸碱水直接利用的橘片处理方法，采用有机酸或多元无机酸代替一元无机酸，将剥皮分瓣后的橘片在有机酸或多元无机酸溶液中进行处理，然后在碱性溶液中处理除囊衣，处理后的酸水及碱水直接收集，过滤混合后制成含有果胶、黄酮、色素、柠檬苦素等多种功能成份的电解质功能饮料和各种饮料基质，还可以制备成具有改善肠道功能的膳食纤维。通过对传统柑橘罐头生产工艺进行改进，将产生的高COD酸性和碱性水直接加工成饮料或其它系列产品，无高浓度酸和碱的废水产生，降低了罐头工厂的废水处理成本，增加了柑橘加工的附加值，提高了企业经济效益，同时方法流程简单，工艺经济安全，无排放无污染，适用于机械化、规模化生产。

Description

一种将酸碱工艺水直接利用的橘片处理方法
本申请要求于2019年06月20日提交中国专利局、申请号为CN201910539152.1、发明名称为“一种将酸碱工艺水直接利用的橘片处理方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明属于柑橘罐头加工技术领域，尤其涉及一种将酸碱工艺水直接利用的橘片处理方法。
背景技术
柑橘是世界上第一大水果，我国是柑橘生产大国，又是柑橘中糖水橘片罐头最大生产国，具有强大的产业优势，而且大量出口至日本、美国及欧洲等国家或地区。
柑橘罐头的生产工艺包括原料选择、分级、剥皮、分瓣、脱囊衣、清洗、分选、装罐、加糖水、密封、杀菌冷却等。其中橘片(瓣)脱囊衣是一个重要工序，它可以增加橘子的美味口感，传统的方法是利用盐酸和氢氧化钠[梁邦英主编，罐头工业手册，中国轻工业出版社]，在生产过程中产生大量的含有高COD(Chemical Oxygen Demand，化学需氧量)浓度的酸、碱废水，处理非常困难，成本高，给产业增加较大的成本。
柑橘囊衣中含有大量的果胶物质、半纤维素等多糖成分，也含黄酮、色素、柠檬苦素及辛弗林等多种功能成份。多糖类是很好的膳食纤维，果胶能有效阻止外因胆固醇的吸收，促进中性胆固醇和肝脏胆固醇的排泄，对血清胆固醇和肝脏胆固醇的升高有很强的抑制作用。
有研究称，柑橘黄酮、色素、柠檬苦素及辛弗林等多种功能成分具有降低血清胆固醇、降血脂和血压、调节血糖、减肥等多种功能。
因此，如果将上述高COD的工艺水直接制成饮料或其它系列产品，则可减少废水的排放，增加柑橘加工的附加值。
但将传统的酸碱水中和后会产生高浓度的NaCl，高氯化钠产品口味明显偏咸，无法直接食用，产品中也可能产生其他卤素化合物，形成新的食品残留的风险，另一方面，因为高COD酸碱水中含有大量果胶物质， 目前无法用膜技术或其它技术来进行脱盐。
发明内容
本发明的目的是针对现有技术废水处理难，且废水中含有大量可利用的功能成分的现状，通过改进去囊衣工序，发明了一种将酸碱工艺水直接利用的橘片处理方法。
本发明的目的是通过以下技术方案实现的：一种将酸碱工艺水直接利用的橘片处理方法，包括如下步骤：
(1)将柑橘果实经烫漂、剥皮、分瓣，浸泡在0.1～1.0wt％有机酸或多元无机酸溶液中，一般以没过柑橘片为准，然后在10～50℃温度下搅拌20～100min；
(2)将步骤(1)中处理后的橘片取出用清水清洗后，浸泡在质量分数为0.1％～0.9％的碱液中，一般以没过柑橘片为准，然后在10～50℃温度下搅拌10～50min，获得去囊衣的橘片；
(3)将步骤(1)中产生的酸性排放水和步骤(2)产生的碱性排放水混合装罐。两者可以按照任意比混合，只要保证混合液pH在合理范围即可。
进一步地，所述柑橘果实包括除金柑、枳以外的所有柑橘属植物及其杂交品种的果实。
进一步地，步骤(1)中酸处理的方案具体如下：首先浸泡在0.1～0.3wt％有机酸或多元无机酸溶液中，10～30℃下搅拌10～30min，再增加酸浓度到0.3～1.0wt％，在30～50℃温度下搅拌10～70min。
进一步地，所述步骤(1)中的有机酸包括柠檬酸、苹果酸、酒石酸、草酸、琥珀酸、乳酸、醋酸等，所述多元无机酸包括磷酸。
进一步地，所述步骤(2)中的碱液包括氢氧化钠、氢氧化钾。
进一步地，所述步骤(3)中的混合液pH为1.5～9；所述混合液用40～100目的筛网过滤得到过滤液，所述过滤液直接制成饮料、浓缩饮料、饮料基质，或者进一步加工成膳食纤维、益生元功能性食品配料。
进一步地，所述步骤(1)中有机酸或多元无机酸溶液包括有机酸或多元无机酸水溶液。
进一步地，所述步骤(1)中碱液包括氢氧化钠水溶液或氢氧化钾水溶液。
进一步地，所述步骤(1)中在10～50℃温度下搅拌20～100min后，还包括固液分离，得到橘片和酸性排放水。
进一步地，所述步骤(2)中在在10～50℃温度下搅拌10～50min后，还包括固液分离，得到去囊衣的橘片和碱性排放水。
本发明的有益效果是：本发明的方法采用有机酸或多元无机酸代替传统的一元无机酸和碱处理橘片，在实现高效脱囊衣的同时，产生的酸碱水可以直接混合中和利用，混合的水不但富含电解质和具有缓冲作用的柠檬酸钠或柠檬酸钾等盐类电解质，还含有果胶等多糖物质、黄酮类物质、类胡萝卜素等色素、柠檬苦素等萜类物质等多种功能成分。这样的产品可以直接制作电解质饮料，饮料基质和膳食纤维，从而实现全利用。采用本方法加工橘片不产生高浓度的酸碱废水，可以减轻环境负担，提高企业的综合效益，从而也为绿色生产提供新的途径，增加柑橘加工厂的效益，同时本发明的方法流程简单，工艺经济安全，适用于机械化、规模化生产。
具体实施方式
下面结合实施例对本发明进一步说明。
有机酸或多元无机酸电离产生酸根离子和氢离子，与碱工艺水混合后形成盐类电解质，无明显咸味，口感好，其工艺水可直接加工成饮料。形成如柠檬酸钠、柠檬酸钾、磷酸钾等电解质成份，是“电解质饮料”(又称“等渗饮料”)的主要成份。
下面结合具体实施例，进一步阐明本发明。应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员对本发明作各种改动或修改，这些等价形式同样落于本申请所附权利要求书所限定的范围。
实施例1：
(1)将尾张温州蜜柑和甜橙经烫漂、剥皮、分瓣，浸泡在0.35wt％柠檬酸溶液中，在30℃温度下搅拌50min；
(2)将步骤(1)中处理后的橘片取出用清水清洗后，浸泡在质量分数为0.1％的氢氧化钠溶液中，在50℃温度下搅拌10min，获得去囊衣的橘片；
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后，进行罐头加工；将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到pH为8 的混合液，在无菌车间直接加工成饮料。
本发明中采用有机酸松动橘片囊衣的结构，柠檬酸与氧氧化钠在混合液中产生柠檬酸钠，柠檬酸钠是具有一定功效的电解质饮料成份，适宜食用。混合液主要功效成份及感官评价如表1所示：
表1实施例1混合液主要功效成份及感官评价
Figure PCTCN2020071622-appb-000001
从表1可以看出，混合液中含有果胶及黄酮等保健成分，不含有害物质，健康安全，但未对混合液过滤，含有较多不溶性膳食纤维，有一定渣粒感。
实施例2
(1)将尾张温州蜜柑和甜橙经烫漂、剥皮、分瓣，浸泡在0.1wt％柠檬酸溶液中，在30℃温度下搅拌10min；再增加柠檬酸浓度至0.8wt％，在50℃温度下搅拌40min。
(2)将步骤(1)中处理后的橘片取出用清水清洗后，浸泡在质量分数为0.1％的氢氧化钠中，在50℃温度下搅拌10min，获得去囊衣的橘片；
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后，进行罐头加工；将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为4的混合液，混合液经100目的筛网过滤后得到过滤液，在无菌车间直接加工成饮料。部分饮料再浓缩干燥后加工成富含膳食纤维的饮料基质。
本发明中采用有机酸松动橘片囊衣的结构，柠檬酸与氧氧化钠在混合液中产生柠檬酸钠，柠檬酸钠是具有一定功效的电解质饮料成份，适宜食用。所述制得的过滤液主要功效成份及感官评价如表2：
表2实施例2制得的过滤液主要功效成份及感官评价
Figure PCTCN2020071622-appb-000002
Figure PCTCN2020071622-appb-000003
从表2可以看出，与实施例1相比，使用有机酸两步提取后，果胶含量更多，饮料外观更稳定，口感更粘稠；经100目过滤后，不溶性膳食纤维少，口感无明显渣粒感。
实施例3
(1)将胡柚经烫漂、剥皮、分瓣，浸泡在1.0wt％醋酸溶液中，在10℃温度下搅拌100min；
(2)将步骤(1)中处理后的橘片取出用清水清洗后，浸泡在质量分数为0.9％的氢氧化钾中，在10℃温度下搅拌50min，获得去囊衣的橘片；
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后，进行罐头加工；将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为9的混合液，混合液经40目的筛网过滤后得到过滤液，在无菌车间直接加工成饮料。
本发明中采用有机酸松动橘片囊衣的结构，醋酸与氧氧化钾在混合液中产生醋酸钾，醋酸钾是具有一定功效的电解质饮料成份，适宜食用。所述制得的过滤液主要功效成份及感官评价如表3：
表3实施例3制得的过滤液主要功效成份及感官评价
Figure PCTCN2020071622-appb-000004
从表3可以看出，过滤混合液中含有果胶及黄酮等保健成分，不含其它有害物质，健康安全，但40目过滤仍含有0.27％的不溶性膳食纤维。
实施例4
(1)将胡柚经烫漂、剥皮、分瓣，浸泡在0.3wt％醋酸溶液中，在10℃ 温度下搅拌30min；再增加醋酸浓度至1.0wt％，在30℃温度下搅拌70min；
(2)将步骤(1)中处理后的橘片取出用清水清洗后，浸泡在质量分数为0.9％的氢氧化钾中，在10℃温度下搅拌50min，获得去囊衣的橘片；
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后，进行罐头加工；将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为3.5的混合液，混合液经60目的筛网过滤后得到过滤液，在无菌车间直接加工成饮料。
本发明中采用有机酸松动橘片囊衣的结构，醋酸与氧氧化钾在混合液中产生醋酸钾，醋酸钾是具有一定功效的电解质饮料成份，适宜食用。所述制得的过滤液主要功效成份及感官评价如表4：
表4实施例4制得的过滤液主要功效成份及感官评价
Figure PCTCN2020071622-appb-000005
从表4可以看出，与实施例3相比，使用有机酸两步提取后，果胶含量更多，饮料外观更稳定，口感更粘稠；经60目过滤后，仍有0.11％的不溶性膳食纤维。
实施例5
(1)将尾张温州蜜柑经烫漂、剥皮、分瓣，浸泡在0.1wt％磷酸溶液中，在30℃温度下搅拌10min；再增加磷酸浓度至0.8wt％，在50℃温度下搅拌40min。
(2)将步骤(1)中处理后的橘片取出用清水清洗后，浸泡在质量分数为0.5％的氢氧化钾中，在50℃温度下搅拌10min，获得去囊衣的橘片；
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后，进行罐头加工；将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为4.5的混合液，混合液经100目的筛网过滤后得到过滤液，在无菌车间直接加工成饮料。部分饮料再浓缩干燥后加工成富含膳食纤维的饮料基质。
本发明中采用多元无机酸松动橘片囊衣的结构，磷酸与氧氧化钾在混合液中产生磷酸钾，磷酸钾是具有一定功效的电解质饮料成份，适宜食用。所述制得的过滤液主要功效成份及感官评价如表5：
表5实施例5制得的过滤液主要功效成份及感官评价结果
Figure PCTCN2020071622-appb-000006
从表5可以看出，使用多元无机酸两步提取后，果胶含量高，饮料外观稳定，口感粘稠；经100目过滤后，不溶性膳食纤维少，口感无明显渣粒感。
本发明的方法流程简单，适用于机械化生产，如将橘片依次放置在含酸液和碱液的流槽中流动处理一定时间便能获得去囊衣的橘片，该方法易于实现规模化制备。
以上实施例的说明只是用于帮助理解本发明的方法及其核心思想。应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以对本发明进行若干改进和修饰，这些改进和修饰也落入本发明权利要求的保护范围内。对这些实施例的多种修改对本领域的专业技术人员来说是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。

Claims (10)

  1. 一种将酸碱工艺水直接利用的橘片处理方法，其特征在于，包括如下步骤：
    (1)将柑橘果实经烫漂、剥皮、分瓣，浸泡在0.1～1.0wt％有机酸或多元无机酸溶液中，在10～50℃温度下搅拌20～100min；
    (2)将步骤(1)中处理后的橘片取出用清水清洗后，浸泡在质量分数为0.1％～0.9％的碱液中，在10～50℃条件下搅拌10～50min，获得去囊衣的橘片；
    (3)将步骤(1)中产生的酸性排放水和步骤(2)产生的碱性排放水混合装罐。
  2. 如权利要求1所述的方法，其特征在于，所述柑橘果实包括除金柑、枳以外的所有柑橘属植物及其杂交品种的果实。
  3. 根据权利要求1所述的方法，其特征在于，步骤(1)中酸处理的方案具体如下：首先浸泡在0.1～0.3wt％有机酸或多元无机酸溶液中，10～30℃下搅拌10～30min，再增加酸浓度到0.3～1.0wt％，在30～50℃温度下搅拌10～70min。
  4. 根据权利要求1所述的方法，其特征在于，所述步骤(1)中的有机酸包括柠檬酸、苹果酸、酒石酸、草酸、琥珀酸、乳酸和/或醋酸；所述多元无机酸包括磷酸。
  5. 根据权利要求1所述的方法，其特征在于，所述步骤(2)中的碱液包括氢氧化钠或氢氧化钾。
  6. 根据权利要求1所述的方法，其特征在于，所述步骤(3)中的混合液pH为1.5～9；所述混合液用40～100目的筛网过滤得到过滤液，所述过滤液直接制成饮料、浓缩饮料、饮料基质，或者进一步加工成膳食纤维、益生元功能性食品配料。
  7. 根据权利要求1所述的方法，其特征在于，所述步骤(1)中有机酸或多元无机酸溶液包括有机酸或多元无机酸水溶液。
  8. 根据权利要求1所述的方法，其特征在于，所述步骤(1)中碱液包括氢氧化钠水溶液或氢氧化钾水溶液。
  9. 根据权利要求1所述的方法，其特征在于，所述步骤(1)中在10～50℃温度下搅拌20～100min后，还包括固液分离，得到橘片和酸性排放水。
  10. 根据权利要求1所述的方法，其特征在于，所述步骤(2)中在在10～50℃温度下搅拌10～50min后，还包括固液分离，得到去囊衣的橘片和碱性排放水。
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