CN1056401A - The method of the residue of sweet orange through removing bitterness and squeezing manufacturing fruit powder - Google Patents

Abstract

A method for sweet orange debitter juice and pomace to produce fruit powder, which is characterized by The point is to use fresh fruit and whole fruit to debitterize and squeeze the juice to improve the quality of the juice, and The fruit pomace is directly manufactured into fruit powder without further processing. Overcome the current juice plus The disadvantage that the factory does not remove the bitterness before processing the fruit juice not only reduces the bitterness in the peel It also eliminates the pollution of fruit juice by flavor substances, and eliminates the residue caused by debittering after juicing. The loss of the remaining juice, especially the active ingredients and nutrients in the capsule losses, expanding the scope of comprehensive utilization of sweet orange pomace, it is a variety of food Auxiliary raw materials for products, can be seasoned, and can also replace part of starch, with obvious Land economic and social benefits.

Description

The invention belongs to the field of agricultural pay product processing. Utilizing whole fresh sweet orange fruit for debittering and squeezing can improve the quality of fruit juice, and pomace can be directly produced into fruit powder without further treatment, and the comprehensive utilization of pomace can be expanded.

With the development of sweet orange production, the sweet orange processing industry, as one of the fruit economy, is more and more important. The annual output of Brazilian citrus in foreign countries is nearly 12 million tons, more than 70% of which are used for processing concentrated juice, accounting for three-quarters of the world market, with an export value of 1.425 billion US dollars; the United States now accounts for 65% of the output of citrus processing, while Florida is more than 95%. my country is one of the countries that mainly produce citrus. Sichuan Province predicts that the output of citrus will reach 1-1.2 million tons in 1990, 1.4-1.5 million tons in 1995, and will exceed 4 million tons in 2000. Accounting for about 17.5% of the total output, there is great potential to be tapped and broad prospects. In fruit juice processing enterprises, the pomace that accounts for 40-50% of the input fruit is discarded except for the recovered peel essential oil (about 0.2%), which not only wastes national resources, but also pollutes the environment. How to deal with these pomace and turn waste into treasure is the key The problem that the current processing plant needs to solve. Sichuan Province Food Industry Science and Technology reported the translation of "Comprehensive Utilization of Sweet Orange Squeezed Pomace" on March 30, 1986 (Japanese) Miura Yang, and Guangzhou Food Industry Science and Technology reported "Orange Peel and Orange Poma Series Products Research" on April 12, 1987 , their idea and feature is to pre-treat the pomace after fresh fruit juice, wash it with water, and then remove the bitterness, mainly to make orange pulp (sauce) or dry powder; related uses and pomace treatment system suggested by Miura Yang , are all assumptions, but there are no patent literature reports.

The object of the present invention is to provide a method for debittering the whole sweet orange fruit, squeezing the juice to improve the quality of the juice, and directly producing fruit powder without reprocessing the pomace. Its characteristic is that according to the distribution of bitter substances (flavonoids, limonoids, etc.) in sweet orange, it is mainly distributed in the exocarp, mesocarp and seeds. Therefore, we use the whole fruit (whole fruit) of sweet orange to remove bitterness and overcome Eliminates the shortcoming that current fruit juice processing plants do not remove bitterness before processing fruit juice. It not only reduces the pollution of the fruit juice by bitter substances in the peel and improves the quality of the juice; it also eliminates the loss of residual juice caused by debittering after squeezing, especially the loss of active ingredients and nutrients in the capsule, and expands the quality of sweet oranges. The comprehensive utilization range and application effect of slag.

Fig. 1 is the flow block diagram of sweet orange debitterness and pomace making fruit powder method.

(1) Tap water, (2) Debittering agent, (3) Raw fruit, (4) Fruit washing, (5) Grinding fruit, (6) Chemical debittering, (7) Washing, (8) Juicing, (9) Separation of pomace seeds, (10) Slicing and selection of seeds, (11) Secondary juicing, (12) Convection drying, (13) Crushing, (14) Screening, (15) Product packaging.

The technological process of sweet orange whole fruit debittering provided by the invention, juice extraction and pomace directly manufacturing fruit powder is as shown in Figure 1:

1. Fruit washing and fruit inspection: Fruit washing is to wash the collected fresh fruits with tap water at room temperature. You can wash them in a pool first, and then spray them until the surface is smooth. Fruit inspection is manual inspection to remove mechanically damaged or rotten fruits.

2. Fruit grinding: also known as mechanical debittering, the fresh fruit after washing and testing is transported into the fruit grinder, the motor is started, the exocarp is ground, and at the same time as the fruit is ground, the debittering agent is sprayed. The concentration of the debittering agent is 0.04-4%, the dosage is 1.5-2 times of the fruit weight, so that the debitterizer penetrates the mesocarp for about 5-8 minutes. Mechanical debittering can generally remove all or most of the bitter substances in the exocarp.

3. Chemical debittering: The amount of debittering agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc., whose concentration is 0.04-4%) is 1.5-2 times the weight of sweet orange fresh fruit, in order to inhibit the pectin in the process of chemical debittering Substance hydrolysis side reaction, add appropriate amount of calcium dichloride as inhibitor in debittering agent. The exocarp is removed by mechanical grinding, and the debittering agent only penetrates into the mesocarp for 5-8 minutes, and the bitter substances in the mesocarp have not reached the degree required for debittering. Soak or spray the fresh fruit for about 5-30 minutes to dissolve the bitter substance in the mesocarp (white cortex) and release the bitter substance-hesperidin.

4. Washing to remove the debittering agent solution: take out the fresh fruit in the chemical debittering pool, and rinse with tap water until the pH=6.7-7, which indicates that the debitterizing agent has been completely removed.

5. Juicing: Send the debittered fresh fruit into a half-squeezer to squeeze the juice to obtain fruit juice products. The sweet orange pomace is mechanically separated from the seeds, which is completed in the seed separator. Then the sweet orange pomace from which the seeds have been removed is chopped, the seeds are selected and removed, and the juice is squeezed for the second time to obtain a fruit juice product again.

6. Drying: The pomace after the second juicing is dried by hot air convection. The moisture content of the pomace is about 80%, the critical moisture content is 57%, the product moisture content is below 12%, and the drying temperature is 80 -120°C. Drying time is 2-8 hours.

7. Crushing and sieving: the dried pomace is crushed with a hammer mill, and then sieved through 80-100 mesh to obtain a product of 80-100 mesh—that is, sweet orange fruit powder.

Sweet orange fruit powder is light yellow or tan powder, with sweet orange aroma, slightly sweet taste in the mouth, slightly bitter aftertaste. Its physical and chemical indicators are as follows*:

※In addition to the indicators in the above table, there are 16 kinds of amino acids, 6 of which are necessary for the human body, as well as trace elements and multivitamins.

The present invention has the following advantages:

1. Debittering of fresh fruit before juicing, also known as "whole fruit debittering", can reduce the contamination of fruit juice by bitter substances, improve the quality of juice, and also reduce the loss of residual juice caused by debittering after juicing, and increase the yield of juice yield.

2. Whole fruit debittering is based on the distribution of bitter substances, using mechanical grinding to remove the bitter substances in the outer skin, using chemical debittering agents to remove the bitter substances in the mesocarp; and mechanical separation methods to remove the bitter substances in the seeds. This can properly remove the bitter substances in the fresh fruit.

3. Whole fruit debittering can reduce the loss of effective substances and nutrients in the capsule, and expand the comprehensive utilization range and application effect of pomace. For example, a processing plant that processes 10,000 tons of fresh fruit a year has about 5,000 tons of pomace, which can produce about 500 tons of fruit powder, increasing income by 800,000 yuan.

4. Make full use of the existing conditions of the fruit juice processing plant, without adding equipment, only need to adjust the process conditions and select an effective debitterizer to achieve the expected debitterness effect, which has obvious economic and social benefits.

5. Sweet orange fruit powder is an auxiliary raw material for various foods. It can not only be seasoned, but also replace part of starch, and has a wide range of uses. For example, when added to bread, biscuits, noodles, ice cream and various soft candies, it can also be used as a nutrient base for orange peel curry powder, orange peel rolls, fermentation, and microorganisms; it also has broad application prospects in medicine and smoking.

Example:

1. Wash 10 kg of fresh sweet oranges with water and check the fruit, grind off the exocarp (about 0.5-1 mm) manually or with a fruit grinder, and spray into the debittering agent at the same time, use sodium hydroxide for the debittering agent Aqueous solution, the concentration is 0.04-0.4%, the dosage is 15-20 kg, appropriate amount of calcium chloride is treated at room temperature for about 5 minutes. After mechanical and chemical debittering, continue to soak or spray debittering agent for 3-9 minutes. The concentration of debittering agent is the same as before, and the dosage is 1.5-2 times the weight of fresh fruit. Prolong the chemical debittering time, wash the fresh fruit after chemical debittering with tap water, remove the residual debittering agent in the mesocarp layer, and wash until the pH is 6.5-7, then squeeze the juice, take out the juice product, and use the pomace The seed separator removes the seeds, chops and selects the seeds, then squeezes the juice for the second time, and then slices the pomace (about 3-5mm) and dries it with hot air convection at a temperature of 80°C for about 7 hours. The moisture content of the product is less than 12%, 0.83 kg of crude product, pulverized and sieved by a hammer mill to obtain 0.78 kg of sweet orange fruit powder with a particle size of ≤100 mesh.

2. Wash 2200 grams of fresh sweet oranges with water and check the fruit, grind off the exocarp (about 1 mm) manually or with a fruit grinder, soak in a debittering agent to remove bitterness, and use calcium hydroxide aqueous solution as the debittering agent , the concentration is 0.3-0.5%, the dosage is 1.5-2 times the weight of fresh fruit, and it is treated at room temperature for 15 minutes. When the debittering agent penetrates to more than 1/2 of the mesocarp layer, remove the debittering agent and wash it with tap water. Wash until the pH is 6.5-7, then press the juice according to the method of Example 1, separate the seeds, slice the pomace, about 3 mm, and place it in a breathable porous tray to dry at a temperature of 115-120 ° C and a drying time of about 1.8 -2 hours, (it is dried at a constant speed for 1 hour, and dried at a reduced speed for about 0.8 hours). The moisture content of the product is less than 12%, and the crude product is 185.8 grams. The rate is 7.87% (based on fresh fruit weight).

3. Wash 2228 grams of fresh sweet oranges with water and check the fruit, then manually or mechanically grind the exocarp to about 0.5-1 mm, soak it in a debittering agent for debittering, use sodium carbonate aqueous solution as the debittering agent, The concentration is 0.21-4%, the dosage is 1.5-2 times of the fresh fruit weight, and the appropriate amount of calcium chloride is treated at room temperature for 10-20 minutes, then washed and sprayed with tap water, and cleaned until the pH is 6.5-7, and then implemented Squeeze the juice according to the method of Example 1, separate the seeds, slice the pomace about 3 mm, and dry it at a temperature of 80°C for 6 hours. The moisture content of the product is less than 12%, and the crude product is 209 grams. Orange fruit powder is 197 grams, and the product yield is 8.8% (calculated by fresh fruit weight).

Claims (2)

1, a kind of sweet orange debitterize is squeezed the juice and pomace is made the method for fruit powder, it is characterized in that:

(1) washes fruit and test fruit

Washing fruit is that the fresh fruit that will collect cleans with running water at normal temperatures, can be earlier with the pond wash, the back is with spray, until any surface finish, testing fruit is hand inspection, the fruit of removing mechanical damage or rotting.

(2) mill fruit: claim mechanical debitterize again, the fresh fruit of washing after testing is transported in the mill fruit machine, starter motor, grind off exocarp, and in the mill fruit, spraying into the debitterize agent, the debitterize agent concentration is 0.04-4%, consumption be the heavy 1.5-2 of fruit doubly, make the debitterize agent to the mesocarp layer permeate, about 5-8 of time minute.

(3) chemical debitterize: the debitterize agent concentration is 0.04-4%, and consumption is 1.5-2 a times of fresh fruit weight, and in order to suppress pair reaction of pectin substance hydrolysis in the chemical debitterize process, an amount of U-Ramin MC of adding is done to hinder and separated agent in the debitterize agent.To fresh fruit soak or to fresh fruit spray, about 5-30 of time minute, make the bitter substance dissolving in the mesocarp layer (white cortex), and deviate from bitter substance.

(4) the debitterize agent solution is removed in washing, and fresh fruit in the chemical debitterize pond is taken out, and when washing to PH=6.7-7 with running water, the agent of sign debitterize is removed fully.

(5) squeeze the juice:, send into to cut and squeeze the juice, obtain fruit juice product in half squeezer the fresh fruit behind the debitterize; The sweet orange slag separates seed with mechanical means, promptly finishes in the seed seperator, will remove the sweet orange pomace chopping of seed, the selected seed of removing again, carries out squeezing the juice the second time, and another obtains fruit juice product.

(6) drying: adopt hot air convection drying, pomace water capacity to be about 80% the pomace after squeezing the juice for the second time, critical moisture content is 57%, and the product water capacity is below 12%, and baking temperature is that be 2-8 hour 80-120 ℃ of drying time.

(7) pulverize and sieve: through dried pomace, pulverize,, obtain 80-100 purpose product-sweet orange fruit powder again by 80-100 mesh sieve branch with beater grinder.

2, squeeze the juice according to the described sweet orange debitterize of claim 1 and pomace is made the method for fruit powder, it is characterized in that described chemical debitterize agent is NaOH, calcium hydroxide and sodium carbonate.

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