CN111972673A - Grapefruit whole fruit cellulose powder and production method and application thereof - Google Patents
Grapefruit whole fruit cellulose powder and production method and application thereof Download PDFInfo
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- CN111972673A CN111972673A CN202010867468.6A CN202010867468A CN111972673A CN 111972673 A CN111972673 A CN 111972673A CN 202010867468 A CN202010867468 A CN 202010867468A CN 111972673 A CN111972673 A CN 111972673A
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- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 158
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 title claims abstract description 78
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000002775 capsule Substances 0.000 claims abstract description 39
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 24
- 235000013376 functional food Nutrition 0.000 claims abstract description 5
- 238000013329 compounding Methods 0.000 claims abstract description 3
- 244000276331 Citrus maxima Species 0.000 claims description 40
- 235000001759 Citrus maxima Nutrition 0.000 claims description 40
- 108090000790 Enzymes Proteins 0.000 claims description 26
- 102000004190 Enzymes Human genes 0.000 claims description 26
- 229940088598 enzyme Drugs 0.000 claims description 26
- 238000006911 enzymatic reaction Methods 0.000 claims description 22
- 238000006243 chemical reaction Methods 0.000 claims description 21
- 239000011248 coating agent Substances 0.000 claims description 20
- 238000000576 coating method Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000007873 sieving Methods 0.000 claims description 18
- 235000001459 whitebark Nutrition 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000004537 pulping Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 239000012295 chemical reaction liquid Substances 0.000 claims description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 239000013055 pulp slurry Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 6
- 239000003921 oil Substances 0.000 description 9
- 230000000415 inactivating effect Effects 0.000 description 6
- 238000000227 grinding Methods 0.000 description 3
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000006255 coating slurry Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 2
- 229940052490 naringin Drugs 0.000 description 2
- 229930019673 naringin Natural products 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 201000010989 colorectal carcinoma Diseases 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000007784 diverticulitis Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000002608 insulinlike Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the technical field of processing and production processes of whole grapefruit and discloses grapefruit cellulose powder and a production method and application thereof. The production method comprises the following steps: and (3) producing the grapefruit peel cellulose powder, the grapefruit pulp cellulose powder and the grapefruit pulp capsule coat cellulose powder in a distributed manner, and then compounding the grapefruit peel cellulose powder, the grapefruit pulp cellulose powder and the grapefruit pulp capsule coat cellulose powder according to needs to prepare a series of grapefruit whole fruit cellulose powder products with different water-soluble and water-insoluble dietary fiber contents. The obtained dietary fiber products can be used for producing various functional foods rich in dietary fibers, can meet the increasing demands of consumers, and have higher economic and social benefits.
Description
Technical Field
The invention belongs to the technical field of processing and production processes of whole grapefruit, and particularly relates to whole grapefruit cellulose powder and a production method and application thereof.
Background
The pomelo features of long storage period and unique flavor, etc. are hard to match with other fruits and the suitable cultivation area is relatively narrow. The fruit has good quality, good flavor, thick skin and long storage life, and is a beautiful name of a natural can. The fructus Citri Grandis contains physiologically active substances such as naringin, neohesperidin, insulin-like substance, volatile oil, and vitamin B1Vitamin B2Vitamin C, nicotinic acid, fructose, glucose,Protein, lipid, ferrum, calcium, phosphorus, crude fiber, etc. Naringin can reduce blood circulation viscosity and thrombosis, and is helpful for preventing cerebral apoplexy if middle aged and elderly people suffer from cerebrovascular diseases; vitamin C and calcium contained in fructus Citri Grandis can prevent intestinal cancer and gastric cancer. The existing shaddock-related products are various, but most of the shaddocks are eaten fresh or made into preserved fruits, so that the requirements of consumers on increasing number cannot be met.
The dietary fiber as the seventh major nutrient can be divided into water-soluble dietary fiber and water-insoluble dietary fiber, wherein the water-soluble dietary fiber has: delaying gastric emptying, preventing rapid rise of blood sugar, and reducing blood cholesterol; the water-insoluble dietary fiber has: increasing feces volume, promoting intestinal peristalsis, promoting defecation, removing toxic substance, and preventing diverticulitis and carcinoma of large intestine. The white peel pocket, pulp pocket coat and pulp granule outer pocket coat of the pomelo are rich in two types of dietary fibers, but the processing of the pomelo into a dietary fiber product is not reported. At home and abroad, no manufacturers produce the grapefruit whole fruit cellulose powder product, and only products such as fruit juice, fruit peel preserved fruit and the like are available.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention mainly aims to provide a method for producing the grapefruit whole fruit cellulose powder.
The invention also aims to provide the grapefruit whole fruit cellulose powder produced by the production method. The product prepared by the invention has different proportions of water-soluble dietary fibers and water-insoluble dietary fibers, can meet different requirements of manufacturers, and can be used for producing different types of functional foods rich in dietary fibers.
The invention also aims to provide application of the grapefruit whole fruit cellulose powder.
The purpose of the invention is realized by the following technical scheme:
a production method of grapefruit whole fruit cellulose powder comprises the following operation steps:
(1) preparation of shaddock peel cellulose powder
Firstly, taking the pomelo, washing the pomelo, removing an oil skin layer on the surface of the pomelo, and separating a white pomelo peel sac and a pulp part to obtain a white pomelo peel sac;
secondly, taking white shaddock peel bags, cutting into blocks, pre-boiling for debitterizing, adding water and pulping according to the mass ratio of the white peel bags to the water of 1: 3-10 to prepare white peel bag pulp;
thirdly, controlling the temperature to be 40-50 ℃, adding enzyme for reaction for 30-300 minutes, heating to boiling, keeping the temperature for 10 minutes to inactivate the enzyme, and cooling to room temperature to obtain white bark pocket serous enzyme reaction liquid; the adding weight of the enzyme is 0.01-1.0% of the weight of the white bark pocket pulp;
adding the finished grapefruit peel cellulose powder accounting for 5-15% of the weight of the white bark pocket plasmase reaction solution into the white bark pocket plasmase reaction solution, and uniformly stirring to prepare a paste; drying the mud with belt dryer, roller dryer or vacuum dryer, micronizing, and sieving to obtain pericarpium Citri Grandis cellulose powder;
or directly concentrating the white bark pocket plasmase reaction solution by a vacuum concentrator until the solid content reaches 20-40%, then carrying out spray drying and sieving to prepare the grapefruit peel cellulose powder;
(2) preparation of grapefruit pulp cellulose powder
Firstly, taking the pomelo, washing the pomelo, removing an oil skin layer on the surface of the pomelo, and separating a white skin pocket and a pulp part of the pomelo to obtain pomelo pulp;
secondly, taking grapefruit pulp, cutting into blocks, crushing, removing seeds and pulp capsule coats to obtain grapefruit pulp particles;
thirdly, adding water into the pomelo pulp particles and water according to the mass ratio of 1: 0.3-1 for pulping to prepare pomelo pulp slurry;
fourthly, controlling the temperature to be 40-50 ℃, adding enzyme for reaction for 30-300 minutes, heating to boiling, keeping the temperature for 10 minutes to inactivate the enzyme, and cooling to room temperature to prepare a grapefruit pulp enzyme reaction solution; the weight of the enzyme added is 0.01-1.0% of the weight of the shaddock pulp;
adding a finished product of grapefruit pulp cellulose powder accounting for 5-15% of the weight of the grapefruit pulp enzymatic reaction solution into the grapefruit pulp enzymatic reaction solution, and uniformly stirring to prepare a paste; drying the paste with belt dryer, roller dryer or vacuum dryer, micronizing, and sieving to obtain cellulose powder of fructus Citri Grandis pulp;
or directly concentrating the shaddock pulp plasmase reaction solution by using a vacuum concentrator until the solid content reaches 20-40%, then carrying out spray drying and sieving to prepare shaddock pulp cellulose powder;
(3) preparation of shaddock pulp capsule coating cellulose powder
Taking the pomelo, washing the pomelo, removing an oil skin layer on the surface of the pomelo, and separating a white skin pocket and a pulp part of the pomelo to obtain a pomelo pulp part;
secondly, taking grapefruit pulp, cutting into blocks, crushing, removing seeds and pulp particles to obtain grapefruit pulp capsule coats;
thirdly, adding water into the grapefruit pulp capsule coating and water according to the mass ratio of 1: 1.5-5 for pulping to prepare grapefruit pulp capsule coating pulp;
fourthly, controlling the temperature to be 40-50 ℃, adding enzyme for reaction for 30-300 minutes, heating to boiling, keeping the temperature for 10 minutes to inactivate the enzyme, and cooling to room temperature to prepare a grapefruit pulp capsule coating plasmase reaction liquid; the weight of the enzyme added is 0.01-1.0% of the weight of the grapefruit pulp and the grapefruit seed coat;
fifthly, adding finished grapefruit pulp and capsule coating cellulose powder which accounts for 5-15 percent of the weight of the grapefruit pulp and capsule coating pulp enzyme reaction solution into the grapefruit pulp and capsule coating pulp enzyme reaction solution, and uniformly stirring to prepare a paste; drying the paste with belt dryer, roller dryer or vacuum dryer, micronizing, and sieving to obtain pericarpium Citri Grandis pulp capsule coating cellulose powder;
or directly concentrating the shaddock pulp and capsule coat plasmase reaction solution by using a vacuum concentrator until the solid content reaches 20-40%, then carrying out spray drying and sieving to prepare shaddock pulp and capsule coat cellulose powder;
(4) preparation of shaddock whole fruit cellulose powder
Compounding the grapefruit peel cellulose powder obtained in the step (1), the grapefruit pulp cellulose powder obtained in the step (2) and the grapefruit pulp capsule coating cellulose powder obtained in the step (3) according to needs, and preparing series of grapefruit whole fruit cellulose powder products with different water-soluble and water-insoluble dietary fiber contents.
The enzyme is pectinase, cellulase, amylase or their mixture.
The contents of water-soluble and water-insoluble dietary fibers in the grapefruit peel cellulose powder, the grapefruit pulp cellulose powder and the grapefruit pulp capsule coat cellulose powder are different.
A shaddock whole fruit cellulose powder produced by the production method.
The application of the grapefruit whole fruit cellulose powder in the production of various functional foods rich in dietary fiber. Can meet the increasing demands of consumers, and has higher economic benefit and social benefit.
Compared with the prior art, the invention has the following advantages and effects:
(1) the preparation process of the invention can directly dry without concentration, and the solid content of the solution is adjusted by using the finished product of the grapefruit cellulose powder, thereby simplifying the operation process and reducing the energy consumption.
(2) The product prepared by the invention has different proportions of water-soluble dietary fibers and water-insoluble dietary fibers, can meet different requirements of manufacturers, and can be used for producing functional foods rich in different types of dietary fibers. The invention increases the new variety of shaddock processing, can improve the added value of shaddock processing, meets the increasing demands of consumers, and has higher economic benefit and social benefit.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example one
First, 20kg of grapefruit is weighed, fruits are washed, the outer oil skin layer is removed, the rotten part is removed, and pulp and white grapefruit skin sacs are separated to obtain about 6kg of white grapefruit skin sacs.
And secondly, cutting the white pomelo bark sacs into blocks, pre-boiling for debitterizing, adding 18kg of water and pulping to prepare about 24kg of white bark sac pulp.
And thirdly, adding 48g of pectinase and 48g of cellulase into the white bark pocket pulp, controlling the temperature at 45 ℃ for reaction for 120 minutes, heating to boil, keeping the temperature for 10 minutes, inactivating the enzyme, and cooling to room temperature to obtain about 24kg of white bark pocket pulp enzyme reaction solution.
Fourthly, 2.4kg of finished grapefruit peel cellulose powder is added into the white peel plasmase reaction liquid and stirred evenly to prepare a paste.
And fifthly, drying the sludge by using a belt dryer until the moisture content reaches the requirement, taking out, carrying out superfine grinding and sieving to prepare about 3kg of the grapefruit peel cellulose powder product.
Example two
First, 100kg of grapefruit is weighed, fruits are washed, the outer oil skin layer is removed, the rotten part is removed, and pulp and white grapefruit skin sacs are separated to obtain about 30kg of white grapefruit skin sacs.
And secondly, cutting the white pomelo bark sacs into blocks, pre-boiling for debitterizing, adding 120kg of water and pulping to prepare about 150kg of white bark sac pulp.
And thirdly, adding 150g of pectinase, 150g of cellulase and 150g of amylase into the white bark pocket pulp, controlling the temperature to react for 240 minutes at 40 ℃, heating to boil, keeping the temperature for 10 minutes, inactivating the enzyme, and cooling to room temperature to obtain about 150kg of white bark pocket pulp enzyme reaction solution.
And step four, concentrating the white bark pocket plasmase reaction solution by using a vacuum concentrator until the solid content reaches 20 percent to obtain about 15kg of pulp, and performing spray drying and sieving to prepare about 2.5kg of the grapefruit peel cellulose powder product.
EXAMPLE III
First, 20kg of grapefruit is weighed, fruits are washed, an outer oil skin layer is removed, a rotten part is removed, pulp and white peel sacs of the grapefruit are separated, and about 12kg of grapefruit pulp is obtained.
Secondly, cutting the grapefruit pulp into pieces, crushing, removing seeds and pulp envelopes to obtain about 8kg of grapefruit pulp particles;
and thirdly, adding 4kg of water into the grapefruit pulp for pulping to prepare about 12kg of grapefruit pulp.
And fourthly, adding 120g of pectinase and 120g of cellulase into the shaddock pulp, controlling the temperature to be 50 ℃ for reaction for 30 minutes, heating to boil, keeping the temperature for 10 minutes, inactivating the enzyme, and cooling to room temperature to obtain about 12kg of shaddock pulp enzyme reaction liquid.
And fifthly, adding 1.8kg of finished grapefruit pulp cellulose powder into the grapefruit pulp slurry enzyme reaction solution, and uniformly stirring to prepare a paste.
And sixthly, drying the mud by using a roller dryer until the moisture content reaches the requirement, taking out, carrying out superfine grinding and sieving to prepare about 2kg of the grapefruit pulp cellulose powder product.
Example four
First, 100kg of grapefruit is weighed, fruits are washed, an outer oil skin layer is removed, a rotten part is removed, pulp and white peel sacs of the grapefruit are separated, and about 60kg of grapefruit pulp is obtained.
Secondly, cutting the grapefruit pulp into pieces, crushing, removing seeds and pulp envelopes to obtain about 40kg of grapefruit pulp particles;
and thirdly, adding 40kg of water into the grapefruit pulp for pulping to prepare about 80kg of grapefruit pulp.
And fourthly, adding 8g of pectinase, 8g of cellulase and 8g of amylase into the shaddock pulp, controlling the temperature to react for 300 minutes at 40 ℃, heating to boil, keeping the temperature for 10 minutes, inactivating the enzyme, and cooling to room temperature to obtain about 80kg of shaddock pulp enzyme reaction liquid.
And step five, concentrating the shaddock pulp enzymatic reaction solution by using a vacuum concentrator until the solid content reaches 40 percent to obtain about 8kg of pulp, and performing spray drying and sieving to prepare about 2.7kg of shaddock pulp cellulose powder product.
EXAMPLE five
First, 20kg of grapefruit is weighed, fruits are washed, an outer oil skin layer is removed, a rotten part is removed, pulp and white peel sacs of the grapefruit are separated, and about 12kg of grapefruit pulp is obtained.
And secondly, cutting the grapefruit pulp into pieces, crushing, removing seeds and pulp particles to obtain about 4kg of grapefruit pulp capsule coat.
And thirdly, adding 20kg of water into the shaddock pulp capsule coat for pulping to prepare about 24kg of shaddock pulp capsule coat pulp.
And fourthly, adding 120g of pectinase and 120g of cellulase into the shaddock pulp and coating pulp, controlling the temperature to be 45 ℃ for reaction for 150 minutes, heating to boil, keeping the temperature for 10 minutes, inactivating the enzyme, and cooling to room temperature to obtain about 12kg of shaddock pulp and coating pulp enzyme reaction solution.
And fifthly, adding 0.6kg of finished grapefruit pulp and peel cellulose powder into the grapefruit pulp and peel pulp enzyme reaction solution, and uniformly stirring to prepare a paste.
And sixthly, drying the paste by using a vacuum dryer until the water content reaches the requirement, taking out, carrying out superfine grinding and sieving to prepare about 1kg of the grapefruit pulp cellulose powder product.
EXAMPLE six
First, 100kg of grapefruit is weighed, fruits are washed, an outer oil skin layer is removed, a rotten part is removed, pulp and white peel sacs of the grapefruit are separated, and about 60kg of grapefruit pulp is obtained.
And secondly, cutting the grapefruit pulp into pieces, crushing, removing seeds and pulp particles to obtain about 20kg of grapefruit pulp capsule coat.
And step three, adding 40kg of water into the shaddock pulp capsule coat and pulping to prepare about 60kg of shaddock pulp capsule coat pulp.
And fourthly, adding 30g of pectinase, 30g of cellulase and 30g of amylase into the shaddock pulp pocket coating slurry, controlling the temperature to 45 ℃ for reaction for 240 minutes, heating to boil, keeping the temperature for 10 minutes, inactivating the enzyme, and cooling to room temperature to obtain about 60kg of shaddock pulp pocket coating slurry enzyme reaction liquid.
And step five, concentrating the shaddock pulp and capsule coat slurry enzyme reaction solution by using a vacuum concentrator until the solid content reaches 30 percent to obtain about 6kg of slurry, and performing spray drying and sieving to prepare about 1.8kg of shaddock pulp and capsule coat cellulose powder products.
EXAMPLE seven
In the first step, 10kg of grapefruit peel cellulose powder, 10kg of grapefruit pulp cellulose powder and 10kg of grapefruit pulp capsule cellulose powder are respectively weighed.
And step two, mixing the cellulose powder by using a powder mixer, sieving and packaging after uniformly mixing to obtain about 28kg of the shaddock whole fruit cellulose powder product with the total dietary fiber content of more than 90 percent and the water-soluble dietary fiber content of more than 30 percent.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (5)
1. A production method of grapefruit whole fruit cellulose powder is characterized by comprising the following operation steps:
(1) preparation of shaddock peel cellulose powder
Firstly, taking the pomelo, washing the pomelo, removing an oil skin layer on the surface of the pomelo, and separating a white pomelo peel sac and a pulp part to obtain a white pomelo peel sac;
secondly, taking white shaddock peel bags, cutting into blocks, pre-boiling for debitterizing, adding water and pulping according to the mass ratio of the white peel bags to the water of 1: 3-10 to prepare white peel bag pulp;
thirdly, controlling the temperature to be 40-50 ℃, adding enzyme for reaction for 30-300 minutes, heating to boiling, keeping the temperature for 10 minutes to inactivate the enzyme, and cooling to room temperature to obtain white bark pocket serous enzyme reaction liquid; the adding weight of the enzyme is 0.01-1.0% of the weight of the white bark pocket pulp;
adding the finished grapefruit peel cellulose powder accounting for 5-15% of the weight of the white bark pocket plasmase reaction solution into the white bark pocket plasmase reaction solution, and uniformly stirring to prepare a paste; drying the mud with belt dryer, roller dryer or vacuum dryer, micronizing, and sieving to obtain pericarpium Citri Grandis cellulose powder;
or directly concentrating the white bark pocket plasmase reaction solution by a vacuum concentrator until the solid content reaches 20-40%, then carrying out spray drying and sieving to prepare the grapefruit peel cellulose powder;
(2) preparation of grapefruit pulp cellulose powder
Firstly, taking the pomelo, washing the pomelo, removing an oil skin layer on the surface of the pomelo, and separating a white skin pocket and a pulp part of the pomelo to obtain pomelo pulp;
secondly, taking grapefruit pulp, cutting into blocks, crushing, removing seeds and pulp capsule coats to obtain grapefruit pulp particles;
thirdly, adding water into the pomelo pulp particles and water according to the mass ratio of 1: 0.3-1 for pulping to prepare pomelo pulp slurry;
fourthly, controlling the temperature to be 40-50 ℃, adding enzyme for reaction for 30-300 minutes, heating to boiling, keeping the temperature for 10 minutes to inactivate the enzyme, and cooling to room temperature to prepare a grapefruit pulp enzyme reaction solution; the weight of the enzyme added is 0.01-1.0% of the weight of the shaddock pulp;
adding a finished product of grapefruit pulp cellulose powder accounting for 5-15% of the weight of the grapefruit pulp enzymatic reaction solution into the grapefruit pulp enzymatic reaction solution, and uniformly stirring to prepare a paste; drying the paste with belt dryer, roller dryer or vacuum dryer, and micronizing to obtain pulp cellulose powder;
or directly concentrating the shaddock pulp plasmase reaction solution by using a vacuum concentrator until the solid content reaches 20-40%, then carrying out spray drying and sieving to prepare shaddock pulp cellulose powder;
(3) preparation of shaddock pulp capsule coating cellulose powder
Taking the pomelo, washing the pomelo, removing an oil skin layer on the surface of the pomelo, and separating a white skin pocket and a pulp part of the pomelo to obtain a pomelo pulp part;
secondly, taking grapefruit pulp, cutting into blocks, crushing, removing seeds and pulp particles to obtain grapefruit pulp capsule coats;
thirdly, adding water into the grapefruit pulp capsule coating and water according to the mass ratio of 1: 1.5-5 for pulping to prepare grapefruit pulp capsule coating pulp;
fourthly, controlling the temperature to be 40-50 ℃, adding enzyme for reaction for 30-300 minutes, heating to boiling, keeping the temperature for 10 minutes to inactivate the enzyme, and cooling to room temperature to prepare a grapefruit pulp capsule coating plasmase reaction liquid; the weight of the enzyme added is 0.01-1.0% of the weight of the grapefruit pulp and the grapefruit seed coat;
fifthly, adding finished grapefruit pulp and capsule coating cellulose powder which accounts for 5-15 percent of the weight of the grapefruit pulp and capsule coating pulp enzyme reaction solution into the grapefruit pulp and capsule coating pulp enzyme reaction solution, and uniformly stirring to prepare a paste; drying the paste with belt dryer, roller dryer or vacuum dryer, micronizing, and sieving to obtain pericarpium Citri Grandis pulp capsule coating cellulose powder;
or directly concentrating the shaddock pulp and capsule coat plasmase reaction solution by using a vacuum concentrator until the solid content reaches 20-40%, then carrying out spray drying and sieving to prepare shaddock pulp and capsule coat cellulose powder;
(4) preparation of shaddock whole fruit cellulose powder
Compounding the grapefruit peel cellulose powder obtained in the step (1), the grapefruit pulp cellulose powder obtained in the step (2) and the grapefruit pulp capsule coating cellulose powder obtained in the step (3) according to needs, and preparing series of grapefruit whole fruit cellulose powder products with different water-soluble and water-insoluble dietary fiber contents.
2. The method for producing a grapefruit whole fruit cellulose powder according to claim 1, characterized in that: the enzyme is pectinase, cellulase, amylase or their mixture.
3. The method for producing a grapefruit whole fruit cellulose powder according to claim 1, characterized in that: the contents of water-soluble and water-insoluble dietary fibers in the grapefruit peel cellulose powder, the grapefruit pulp cellulose powder and the grapefruit pulp capsule coat cellulose powder are different.
4. A grapefruit whole fruit cellulose powder produced by the production method according to any one of claims 1 to 3.
5. The use of the grapefruit whole fruit cellulose powder according to claim 4 in the production of various functional foods rich in dietary fiber.
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| CN115886217A (en) * | 2022-12-01 | 2023-04-04 | 集美大学 | Grapefruit young fruit whole powder and preparation method thereof |
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| CN115886217B (en) * | 2022-12-01 | 2024-03-15 | 集美大学 | Grapefruit young fruit whole powder and preparation method thereof |
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