CN115736151B

CN115736151B - Method for preparing beverage by using citrus processing byproducts

Info

Publication number: CN115736151B
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: 2024-04-09
Anticipated expiration: 2042-12-06
Also published as: CN115736151A

Abstract

The invention relates to a method for preparing citrus juice 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 peel coating according to the weight ratio of 1:3 to 3:1, spraying an auxiliary agent solution under the turning state until the auxiliary agent solution is uniformly distributed, and standing to obtain a mixture of the treated citrus peel and the citrus peel coating, thereby forming a composite structure capable of being pressed by force; and then the mixture of the treated citrus peel and the citrus envelope is subjected to pressure filtration by a high-pressure filter press, so that citrus juice in the mixture of the citrus peel and the citrus envelope is obtained, and the mixture is further used for preparing the beverage after sterilization. According to the invention, a composite structure capable of being pressed by force is formed by the granular orange peel and the capsule shell, citrus juice rich in aroma substances, dietary fibers and antioxidant substances is filtered out under the action of high pressure, so that the recovery rate of the juice is greatly increased, the aroma substance content in the recovered juice is effectively reserved, and a beverage product with good flavor and color quality can be obtained.

Description

Method for preparing beverage by using citrus processing byproducts

Technical Field

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

Background

Citrus is the first fruit in the world and is one of the most important commercial crops in the world. Besides fresh food, a large amount of oranges are used for processing and producing cans, fruit juice, jam and the like in China every year, and a large amount of byproduct peel residues are generated in the process, which accounts for about 50% of the weight of the oranges, so that the annual discharge amount of the national orange peel residues can reach thousands of tons. Specifically, the citrus peel residue mainly comprises peel and partial residual pulp (capsule coat), wherein the citrus peel contains 0.5-2.0% of volatile essential oil besides fiber, pectin and dietary fiber, so that the citrus peel has unique aromatic smell; and under the existing juice extracting process, most of the bag coating residues have juice residues and high water content (up to 85% -90%). Although the orange peel residue contains rich nutritional components and functional components, the recycling degree of the domestic peel residue is still low. Most of the skin residues are untreated and are directly buried as solid wastes, so that the environment is greatly polluted; part of the skin residue is treated by drying, granulating, silaging or fermenting to be used as livestock and poultry feed (such as CN 1617675A); still other are used to extract flavonoids, hesperidin and other active ingredients (e.g. CN 115138098A).

At present, the existing comprehensive utilization mode of the citrus peel residue by-product relates to solid-liquid separation operation, namely, mechanical dehydration (such as a screw press) or heat energy drying equipment is utilized to reduce the moisture content of the peel residue so as to facilitate subsequent processing and use. However, thermal energy drying and dewatering are energy-consuming; the traditional mechanical dehydration has low efficiency and poor effect, and most of separated liquid components are used as waste, and are directly discharged after being treated, so that adverse effects on the environment are still caused.

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

Disclosure of Invention

Aiming at the problems existing 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 citrus juice by utilizing citrus processing byproducts for the first time. The method utilizes the granular orange peel and the capsule coating to form a composite structure capable of being pressed by force, and the juice rich in aroma substances, dietary fibers and antioxidant substances is filtered out under the action of high pressure to further prepare the beverage.

Although a great deal of research and practice is carried out on the recycling way of the citrus peel residue in the industry, the method for preparing the beverage is fresh and beneficial to the characteristics of high moisture content, more fruit juice residues, rich in various active substances and the like in the citrus peel residue. In view of the low efficiency of conventional dewatering machinery (e.g., screw presses), the inventors have found that the use of high pressure presses can efficiently recover citrus peel and residue liquid components and can effectively obtain aroma substances and bioactive substances therein.

The high-pressure filter press is used as a common solid-liquid separation device and is mainly used in the fields of chemical industry and environmental protection. The filter cloth is used as a filter medium, and a certain pressure is applied to a treatment object to enable liquid components to be oozed out efficiently. However, the citrus envelope is wet and slippery, and a good pressure-bearing structure cannot be formed in the press-filter plate frame. The citrus peel has low moisture content, and part of water hydrogen protons and pectin macromolecules form combined water or semi-combined water, so that the citrus peel is difficult to separate under pressure and cannot be effectively recovered. How to efficiently recycle the liquid component in the orange peel residue by using a high-pressure filter press and prepare the beverage by taking the liquid component as a raw material is still further researched.

Based on this, when further studying what factors can influence the recovery rate of high-pressure press filtration of citrus processing byproducts and the contents of aroma substances and bioactive substances in the liquid, the inventor found that the weight parts ratio of citrus peel particles: the citrus bag coating is 1:3 to 3:1, and the mixture of the citrus peel and the citrus bag coating is subjected to high-pressure filtration, so that the recovery rate of juice is greatly increased, the content of aroma substances in the recovered juice is effectively reserved, and a beverage product with good flavor and color quality can be obtained.

In view of this, the inventors have provided the following technical solutions of the present invention.

In order to achieve the above object, a first aspect of the present invention provides a method for preparing citrus juice from citrus processing byproducts, the method comprising the steps of:

step 1, pretreatment of citrus processing byproducts

Cutting the byproduct orange peel left after the orange processing into particles by using a chopper, mixing the obtained orange peel particles with the byproduct orange bag coating left after the orange processing in a weight ratio of 1:3 to 3:1, spraying an auxiliary agent solution containing pectase and ascorbic acid to be uniformly distributed in a turning state, and standing for 0.5-5h to obtain a mixture of the treated orange peel and the orange bag coating, thereby forming a composite structure capable of being pressed by force;

step 2, high-pressure filter pressing and preparation of citrus juice

And (3) carrying out pressure filtration on the treated mixture of the orange peel and the orange bag coating obtained in the step (1) by adopting a high-pressure filter press, so as to obtain the orange juice in the mixture of the orange peel and the orange bag coating, wherein the orange juice can be further used for preparing the beverage after being sterilized.

Further, the citrus fruit in the step 1 is citrus fruits including sweet oranges, wide-peel oranges, tangerines, lemons and grapefruits.

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

Further, the weight ratio of the citrus peel particles to the citrus peel coat in step 1 is 1:2 to 2:1.

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

Further, in the step 1, the mass percentage of pectase in the auxiliary agent solution is 0.01% -1.0%, and the enzyme activity reaches 100-1000U/ml; the mass percentage 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 step 2, when preparing the beverage, the sterilized juice is directly used for preparing the blended 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, the present invention provides a citrus juice prepared by the method described above. The mass of the citrus juice is 1/3 to 2/3 of the initial mass of the mixture of the citrus peel and the citrus peel.

Further, 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 that:

1. according to the invention, the citrus processing byproducts are used as raw materials, so that the environmental problems caused by the waste and accumulation of citrus peel residues are solved, the industrial added value of citrus is improved, and the effective utilization of citrus resources is realized.

2. The invention adopts pectinase auxiliary high-pressure filter pressing technology, and can effectively obtain the citrus peel residue filtrate for further preparing the beverage. Pectic enzyme in the auxiliary agent effectively degrades pectic macromolecules in the orange peel residues, which can release part of bound water and improve the recovery rate of juice; 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 minced orange peel and orange bag coat to form a mutually overlapped composite structure which can be pressed by force, thereby being beneficial to the outflow of filtrate components; and the weight portions of the citrus peel particles are as follows: the citrus bag coating is 1:3 to 3:1, and the mixture of the citrus peel and the citrus bag coating is subjected to high-pressure filtration, so that the recovery rate of juice is greatly increased, the content of aroma substances in the recovered juice is effectively reserved, and a beverage product with good flavor and color quality can be obtained.

4. The product obtained by the invention has good aroma and flavor and high nutritive value. After the orange peel is subjected to high-pressure press filtration, essential oil aroma substances are partially leached, so that the flavor of the beverage product is effectively enhanced, and no additional essence or spice is required to be added; and the components such as the soluble dietary fiber, the antioxidant substances (such as flavonoids) and the like flow out, so that the product is directly endowed with higher nutritive value.

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

Drawings

The invention is further described below with reference to the drawings and examples.

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

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

FIG. 3 is a liquid chromatograph mass spectrometer detection spectrum of the red orange byproduct juice of example 1 of the present invention;

FIG. 4 is a gas chromatograph mass spectrometer detection spectrum of the orange byproduct juice of example 3 of the present invention;

FIG. 5 is a liquid chromatograph mass spectrometer detection spectrum of the orange byproduct juice of example 3 of the present invention;

FIG. 6 is a graph showing the result of recovery of juice after high pressure press filtration of the test example of the present invention.

Detailed Description

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

The raw materials are shown in Table 1.

TABLE 1

Raw material name	Manufacturing factories
		Red orange peel	Beijing-based North ice foodLimited Co.
Red orange bag clothing	Beijing North iceberg food Co Ltd
		Sweet orange peel	Beijing North iceberg food Co Ltd
Sweet orange bag cover	Beijing North iceberg food Co Ltd
		Pectase enzyme	Cangzhou midsummer Biotechnology Co Ltd
Ascorbic acid	Stone medicine group vitamin pharmaceutical Co., ltd
		Lactobacillus plantarum	Denmark Hansen Co Ltd
Lactobacillus acidophilus	Denmark Hansen Co Ltd

The apparatus is shown in Table 2.

TABLE 2

Instrument for measuring and controlling the intensity of light	Model number	Manufacturing factories
			High-pressure filter press	1660	Jin Kai filtration plant Co.Ltd
Gas chromatography mass spectrometer	7890A-5975C	Agilent Technologies Co., Ltd.
			Liquid chromatograph mass spectrometer	6200	Agilent Technologies Co., Ltd.

Example 1:

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

step 1, preprocessing byproducts in tangerine processing

Cutting the byproduct of red orange peel left after processing into granules by a chopper, controlling the granule size of the red orange peel to be 1.0cm multiplied by 1.0cm, and mixing with the byproduct of red orange peel capsule at a ratio of 1:1. An adjuvant solution containing 1.0% pectase and 0.05% ascorbic acid was prepared.

Spraying 50mL of auxiliary agent solution per kilogram of raw materials in a turning state, standing for 1h after the auxiliary agent solution and the raw materials are completely mixed uniformly, and obtaining the mixture of the processed tangerine peel and the tangerine cyst coat. As shown in fig. 1, the peel and the capsule form a composite structure which can be pressed by force.

Step 2, high-pressure filter pressing

And (2) conveying the mixture of the processed tangerine peel and the tangerine peel obtained in the step (1) into a high-pressure filter press through a diaphragm pump, and performing filter pressing for 0.5h under 5MPa to obtain filter-pressed juice, wherein the mass of the juice is 57.3% of that of the original mixture after weighing.

The juice is treated and then is measured by a gas chromatography-mass spectrometer and a liquid chromatography-mass spectrometer respectively, and the graphs are shown in figures 2 and 3, which show that the juice is rich in compounds such as aromatic substances limonene and linalool and compounds such as antioxidant substances pentamethoxyl flavone. And (3) sterilizing the juice at a high temperature of 85 ℃/30min to obtain a red orange byproduct juice, and placing the juice in a sterile temporary storage tank to prepare the beverage.

Example 2:

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

the juice obtained in example 1 was prepared in a pot at a ratio of 15% by-product juice of tangerine, 8% by white sugar, 3% fructose syrup, 0.20% sodium carboxymethylcellulose, 0.15% D-erythorbic acid, 0.10% sodium D-erythorbate, 0.10% potassium sorbate and 73.45% water. Homogenizing, degassing, sterilizing, and packaging to obtain the final product.

Example 3:

the embodiment takes the peel residue byproducts in the sweet orange processing production line as raw materials to prepare the sweet orange byproduct juice, and the specific method comprises the following steps:

step 1, pretreatment of sweet orange processing byproducts

Cutting pericarpium Citri sinensis, which is the byproduct left after processing fructus Citri sinensis, into particles with particle size of 0.5cm×0.5cm, and mixing with pericarpium Citri sinensis, which is the byproduct left after processing, at a ratio of 1:1. An adjuvant solution containing 0.05% pectase and 0.01% ascorbic acid was prepared.

150mL of auxiliary agent solution is sprayed to each kilogram of raw materials in a turning state, and after the auxiliary agent solution and the raw materials are completely mixed, the mixture is stood for 0.5h, so that the treated mixture of the sweet orange peel and the sweet orange cyst is obtained.

Step 2, high-pressure filter pressing

And (2) conveying the treated mixture of the sweet orange peel and the sweet orange cyst membrane obtained in the step (1) into a high-pressure filter press through a diaphragm pump, and performing filter pressing for 5 hours under the pressure of 1.5MPa to obtain filter-pressed juice, wherein the mass of the juice is 36.4% of that of the original mixture after weighing.

The juice is treated and then is measured by a gas chromatography-mass spectrometer and a liquid chromatography-mass spectrometer respectively, and the graphs are shown in figures 4 and 5, which show that the juice is rich in compounds such as aromatic substances limonene and linalool and compounds such as antioxidant substances pentamethoxyl flavone. And (3) sterilizing the juice at a high temperature of 85 ℃/30min to obtain sweet orange byproduct juice, and placing the sweet orange byproduct juice in a sterile temporary storage tank to prepare the beverage.

Example 4:

this example utilizes the orange byproduct juice prepared in example 3 as a raw material to prepare a fermented orange juice beverage:

white granulated sugar was added to the orange by-product juice obtained in example 3, the sugar degree was adjusted to 15 ° Brix, and fermentation was performed with a composite microbial inoculum composed of lactobacillus plantarum and lactobacillus acidophilus (mass ratio 1:1) at an inoculum size of 3%, and fermentation was performed at 36 ℃ for 24 hours. And filtering the fermented sweet orange byproduct juice, and blending the fermented sweet orange byproduct juice with the proportions of 30% of the fermented sweet orange byproduct juice, 10% of white granulated sugar, 2% of honey, 0.15% of D-isoascorbic acid, 0.15% of D-sodium isoascorbate, 0.10% of xanthan gum, 0.10% of potassium sorbate and 57.50% of water in a blending tank to obtain a mixed material. Homogenizing, degassing and sterilizing the prepared materials, and then filling to obtain the finished product fermented sweet orange juice beverage.

Examples 5 to 8:

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

Comparative examples 1 to 4

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

Table 3 (Unit: kg)

Composition of components	Example 1	Example 5	Example 6	Example 7	Example 8	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4
										Red orange peel	500	333.33	250	666.67	750	166.67	90.9	833.34	909.1
Red orange bag clothing	500	666.67	750	333.33	250	833.34	909.1	166.67	90.9

Test example:

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

The results of the recovery of juice after press filtration in each example and comparative example are shown in FIG. 6.

Meanwhile, using the obtained juice of the byproduct of citrus peel, a juice beverage was prepared as described in example 2, 30 panelists trained in professional sensory test were invited to compose an evaluation group, and the taste, smell, color and state of the juice beverage were comprehensively evaluated according to the criteria in table 4, and the results are shown in table 5.

As can be seen from the results shown in fig. 6 and table 5, when the ratio of the capsule coating in the byproducts of citrus processing was too large (comparative examples 1 and 2), the juice recovery rate was increased but not high, compared to example 1, which is related to the wet and slippery citrus capsule coating, and the inability to form a good pressure-bearing structure in the press plate frame; in addition, as the aroma substances in the citrus mainly exist in the orange peel, when the proportion of the capsule coating is too large, the aroma substances content in the recovered juice is relatively low, and the smell score of the red orange juice beverage prepared under the same condition is low, so that the overall acceptance of the red orange juice beverage is seriously affected.

On the other hand, when the proportion of the granular peel is too large (comparative examples 3 and 4), the juice recovery rate is significantly reduced, which is related to the low water content of the orange peel itself, and in addition, part of the water hydrogen protons in the orange peel and pectin macromolecules form bound water, which is difficult to separate when being pressed, and cannot be effectively recovered. Meanwhile, orange peel contains a certain amount of volatile essential oil substances and pentamethoxyl flavone, and the orange peel is partially leached after pressure filtration, so that the recovered juice has slight irritation and bitter taste, the smell score of the prepared red orange juice beverage is low, and the taste of the product is seriously influenced.

From the above, the ratio of orange peel to capsule skin in the citrus processing byproducts is effectively controlled, and the recovery rate of juice after high-pressure squeezing and the final sensory quality of the product are greatly affected.

Finally, it should be noted that the above only illustrates the technical solution of the present invention and is not limiting, 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 and equivalents may 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 for producing citrus juice from citrus processing byproducts, said method comprising the steps of:

step 1, pretreatment of citrus processing byproducts

the citrus peel particles have a size of 0.1cm x 0.1cm to 1.0cm x 1.0cm; the spraying amount of the auxiliary agent solution is 1-20% by weight based on the total weight of the citrus peel particles and the citrus capsula; the mass percentage of pectase in the auxiliary agent solution is 0.01% -1.0%, and the enzyme activity reaches 100-1000U/ml; the mass percentage of the ascorbic acid in the auxiliary agent solution is 0.001% -1.0%;

step 2, high-pressure filter pressing and preparation of citrus juice

Carrying out pressure filtration on the treated mixture of the citrus peel and the citrus peel coat obtained in the step 1 by adopting a high-pressure filter press, wherein filter cloth is used as a filter medium, so that citrus juice in the mixture of the citrus peel and the citrus peel coat is obtained;

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

2. A method of producing citrus juice from citrus processing byproducts according to claim 1, wherein the citrus fruit in step 1 is a citrus fruit including citrus sinensis, citrus grandis, citrus unshiu, lemon, and grapefruit.

3. A method of producing citrus juice from citrus processing byproducts according to claim 1, wherein the weight ratio of citrus peel particles to citrus peel coating in step 1 is 1:2 to 2:1.

4. A citrus juice obtainable by the process of any one of claims 1 to 3.

5. Citrus juice according to claim 4, wherein it is rich in aroma substances-limonene and linalool, antioxidant substances-pentamethoxyl flavones, and dietary fibre substances-pectin.