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Fermented orange peel jam powder

A technology of orange peel and orange peel, which is applied in food science, food preservation, food ingredients as taste improvers, etc. It can solve the problems of increased production costs, inconvenient packaging and transportation, and large resources, so as to save costs and facilitate transportation and storage, enhance the effect of health function

Inactive Publication Date: 2017-06-13
蚌埠清菲农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] People generally throw away the orange peel directly after eating oranges, and only a small part is used to make orange peel sugar, which causes a lot of resources. At present, there is no fermented orange peel powder on the market, and the jam on the market All are viscous liquids, which bring inconvenience to packaging and transportation and increase production costs

Method used

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  • Fermented orange peel jam powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fermented orange peel sauce powder, made from the following raw materials in parts by weight: orange peel 96, konjac starch 16, corn starch 12, bifidobacterium 2, bacillus subtilis 2, angelic brewer's yeast 2, soybean oligosaccharide 7 , ε-polylysine 0.04, white willow bark extract 0.5, Ditang flower extract 0.5.

[0021] Described orange peel is fresh orange peel.

[0022] The white willow bark extract is prepared by washing the white willow bark, crushing it to 60 mesh, adding an alcohol solution with a volume fraction of 64% in an amount 40 times the weight of the white willow bark, ultrasonicating at 33kHz for 40 minutes, heating and concentrating to the original volume 1 / 15, filtered, and the filtrate was dried to obtain the white willow bark extract.

[0023] The said Ditang flower extract is to wash and crush the Ditang flower, add water with 70 times the weight of Di Tang flower, heat and boil, soak for 20 minutes, continue to heat and concentrate until the v...

Embodiment 2

[0033] A fermented orange peel sauce powder, made of the following raw materials in parts by weight: orange peel 97, konjac starch 17, corn starch 13, bifidobacterium 2.5, bacillus subtilis 2.5, angelic brewer's yeast 2.5, soybean oligosaccharide 8 , ε-polylysine 0.05, white willow bark extract 0.6, Ditang flower extract 0.6.

[0034] Described orange peel is fresh orange peel.

[0035] The white willow bark extract is to wash the white willow bark, crush it to 60 mesh, add an alcohol solution with a volume fraction of 65% in an amount 45 times the weight of the white willow bark, ultrasonicate at 34kHz for 45 minutes, heat and concentrate until the volume is the original 1 / 15, filtered, and the filtrate was dried to obtain the white willow bark extract.

[0036] The said Ditang flower extract is to wash and crush the Ditang flower, add water with 75 times the weight of Di Tang flower, heat and boil, soak for 20-25 minutes, continue to heat and concentrate until the volume is...

Embodiment 3

[0039] A fermented orange peel sauce powder, which is made of the following raw materials in parts by weight: orange peel 98, konjac starch 18, corn starch 14, bifidobacterium 3, bacillus subtilis 3, angel yeast cerevisiae 3, soybean oligosaccharide 9 , ε-polylysine 0.06, white willow bark extract 0.7, Ditang flower extract 0.7.

[0040] Described orange peel is fresh orange peel.

[0041] The white willow bark extract is to wash the white willow bark, crush it to 80 mesh, add an alcohol solution with a volume fraction of 66% in an amount 50 times the weight of the white willow bark, ultrasonicate at 35kHz for 50 minutes, heat and concentrate until the volume is the original 1 / 15, filtered, and the filtrate was dried to obtain the white willow bark extract.

[0042] The said Ditang flower extract is to wash and crush the Ditang flower, add water with 80 times the weight of Di Tang flower, heat and boil, soak for 20-25 minutes, continue heating and concentrating until the volu...

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Abstract

The invention mainly relates to the technical field of food, and discloses a fermented orange peel jam powder which is prepared from orange peel, konjak starch, corn starch, Bifidobacterium, Bacillus subtilis, Angel Saccharomyces cerevisiae, soybean oligosaccharide, epsilon-polylysine, a white willow bark extract and a jews marrow extract. The fermented orange peel jam powder has the advantages of proper sourness and sweetness and balanced nutrition, is free of any additive, and thus, is safe and healthy. The orange peel waste is changed into the valuable substance, thereby increasing the processing method of orange peel, and enhancing the economic income by 17.2%. The konjak starch is added into the orange peel and subjected to double-bacteria fermentation to enhance the fragrance and nutrition, so that the fermented orange peel jam powder is sour and sweet, and tastes fine and smooth. The corn starch is fermented by the Angel Saccharomyces cerevisiae, thereby enhancing the aroma and implementing bacterial inhibition and disinfection. The fermented raw materials are mixed and subjected to secondary fermentation, thereby reducing the bitterness of the orange peel; and thus, the fermented orange peel jam powder has rich fragrance, and promotes the digestion and absorption of nutrients. The multiple plant extracts can increase the plant fragrance, inhibit bacteria and kill insects, enhance the health-care function, and prolong the shelf life of the product to 24 months.

Description

technical field [0001] The invention mainly relates to the technical field of food, in particular to a fermented orange zest powder. Background technique [0002] Orange peel is the peel of the sweet orange of the Rutaceae plant. It contains hesperidin, volatile oil, pectin, carotene and other ingredients. , Indications for stagnation of Qi in the chest and diaphragm, cough with excessive phlegm, indigestion, nausea and vomiting. [0003] People generally throw away the orange peel directly after eating oranges, and only a small part is used to make orange peel sugar, which causes a lot of resources. At present, there is no fermented orange peel powder on the market, and the jam on the market All are viscous liquids, which bring inconvenience to packaging and transportation, and increase production costs. Contents of the invention [0004] In order to make up for the defects of the prior art, the purpose of the invention is to provide a kind of fermented orange zest powd...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L19/00A23L29/30A23L33/105A23L33/135A23L33/14A23L5/20A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/14A23V2200/16A23V2200/15A23V2200/32A23V2250/21
Inventor 翟明安李香华
Owner 蚌埠清菲农业科技有限公司
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