Antioxidative Citrus maxima (Burm) Merr. whole fruit powder for promoting digestion of intestines and stomach, and preparation method of antioxidative Citrus maxima (Burm) Merr. whole fruit powder

Abstract

The invention discloses an antioxidative Citrus maxima (Burm) Merr. whole fruit powder for promoting digestion of intestines and stomach, and a preparation method of the antioxidative Citrus maxima (Burm) Merr. whole fruit powder. The preparation method comprises the following steps of cleaning Citrus maxima (Burm) Merr., cutting the Citrus maxima (Burm) Merr. into Citrus maxima (Burm) Merr. blocks, soaking the Citrus maxima (Burm) Merr. blocks in a color protection solution, coating the surfaces of the Citrus maxima (Burm) Merr. blocks with granulated sugar, laying the Citrus maxima (Burm) Merr. blocks in a storage tank layer by layer, adding a compound bacterium enzyme solution, sealing the storage tank, fermenting the Citrus maxima (Burm) Merr. blocks in a cool and ventilated place for 20-30 days, and filtering the Citrus maxima (Burm) Merr. blocks to obtain Citrus maxima (Burm) Merr. fermentation liquid and Citrus maxima (Burm) Merr. residues; transferring the Citrus maxima (Burm) Merr. fermentation liquid into a vacuum container, carrying out freeze drying to obtain Citrus maxima (Burm) Merr. fermentation powder; after the Citrus maxima (Burm) Merr. residues are dried twice, quickly transferring the dried Citrus maxima (Burm) Merr. residues into the vacuum container, and carrying out freeze drying to obtain dried Citrus maxima (Burm) Merr.; and mixing the dried Citrus maxima (Burm) Merr. and the Citrus maxima (Burm) Merr. fermentation powder, and carrying out superfine grinding and sieving to obtain the Citrus maxima (Burm) Merr. whole fruit powder. The preparation method has a simple technology, whole-fruit processing of the Citrus maxima (Burm) Merr. is achieved, the comprehensive utilization rate of the Citrus maxima (Burm) Merr. is increased, effective conversion of all components of the Citrus maxima (Burm) Merr. is achieved, the digestible degree of the obtained Citrus maxima (Burm) Merr. whole fruit powder is high, the polyphenol substance release amount and the free radical scavenging rate of the powder are remarkably increased, and the oxidation resistance of bioactive substances is effectively kept.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an antioxidant whole pomelo fruit powder for promoting gastrointestinal digestion and a preparation method thereof. Background technique [0002] Grapefruit is a fruit of the citrus genus of Rutaceae. It is a common fruit in people’s daily life. As a functional health-care fruit, the pomelo pulp and peel have extremely high dietary fiber content, and the fiber content in pomelo peel reaches 18%. There are as many as 17 kinds of amino acids in pomelo, and the essential amino acids account for about 50% of the total amino acid content, especially the highest content of aspartic acid. Grapefruit pulp contains more than 10 kinds of essential trace elements such as magnesium, calcium, copper, iron, aluminum, titanium, manganese, vanadium, phosphorus and chlorine, and magnesium, calcium and copper are higher than other fruits. It is rich in active substances, among which polyphenol comp...

AI Technical Summary

Problems solved by technology

This invention improves the comprehensive utilization rate of grapefruit processing, but its preparation steps are cumbersome and complicated, and cannot make good use of grapefruit seeds, so the utilization rate needs to be improved

[0004] Pomelo processing is mainly based on pulp or pomelo peel processing products. The pomelo fruit residue waste generated during the processing process includes pomelo capsules, pomelo seeds and pomelo peel crude fiber, which not only pollutes the environment, but also causes a great waste of resources. Nutrients are not effective. use

Moreover, due to the impact of the crude fiber of pomelo peel, the traditional cellulose powder prepared from pomelo peel is not easy to digest, which is also one of the important factors that limit the full utilization of the remaining components other than pomelo pulp.

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