Study On Technology And Properties Of Debittering And Superfine Comminution Of Jincheng Orange Peel Residues

With the increasing of orange juicing,a large number of citrus peel residue especially Jingcheng orange(Citrus sinensis Osbeck)peel residues are produced.Presently the utilization ratio of the residue is very low.Generally it was discarded,which is a kind of waste as well a environment pollution.Due to the existing of bitterness and low water-solubility,the edibility of the residue is restricted.By debittering and superfine comminution,the products can be used as food additive or raw material of instant drink.Thus,the peel residue will be fully utilized,and the environmental pollution will be decreased,and species of food will be enriched.So,it's valuable in research and practicality.In this article,Beibei 447 Jingcheng orange peel residues which corned from FMC juice extractor were used for materials.After debittering by using acetobacter,arthrobacter globiformis and mould,the debittering rate of limonin was analyzed.And we analyzed the physical and chemical properties after superfine comminution.The results as follow:1.Debittered the Jingcheng orange peel residues using Acetobacter pasteurianus SICC 1.41, SICC 1.42,Arthrobacter globiformis 1.1894,Aspergilluse niger2089,3.324,723,2214,2281 and Trichoderma viride 13001.The conclusion was that the debittering effect of limonin is better with Acetobacter pasteurianus SICC1.41 than SICC1.42,the debittering rate of limonin by using SICC1.41 and 1.1894 was 30.44%and 15.45%respectively in 36 hours.The debittering rate of limonin was maximal with 13001 than other mold,which was 15.15%.Thus,SICC1.41,1.1894 and 13001 was selected for second research. 2.Debittered the Jingcheng orange peel residues using the different combination of selected strains,the optimum mode was Acetobacter pasteurianus SICC 1.41:Trichoderma viride 13001=2:1.The debittering rate and the sensory score were 48.42%and 23.4(total score was 30.0) respectively.By univariate and orthorhombic experiment,it was indicated that the optimal condition was 9%inoculum,30℃,and 36 hours.3.By orthorhombic experiment of superfine comminution with debittering Jingcheng orange peel residues,It was indicated that the major-minor order was time＞initial particle size.The optimal condition was 120 mesh,and 15 minute.4.Physical propertiess of orange peel residues of debittering and CK before or after superfine comminution were analyzed.It was indicated that in the non-debittering and debittering citrus peels, after superfine comminution,there was prominent reduction about the diameter.The comminute rates were 90.52%and 93.48%respectively.The increased rate of water-holding capacity(WHC) and oil-binding capacity(OBC)ranged from 17.12%to 33.79%,the water-solubility and the chroma L~* increased 4.19%and 11.02%respectively.Superfine comminute of debittering and CK of Jincheng peel residues were analyzed,the angle of repose and slide decreased.The water-holding capacity(WHC),oil-binding capacity(OBC),water-soluble and expansion(EXP)increased 29.52%,1.12%,3.53%and 13.33%respectively.The chroma L~* and b~* increased 0.22 and 1.42 respectively.5.Qualities of orange peel residues of debittering and CK before or after superfine comminution were analyzed.It was indicated that in the non-debittering and debittering orange peels after superfine comminution,the IDF content were lower,and ash,fat,protein and soluble sugar contents were higher than those in peels before superfine comminution;and total flavonoids contents were increased from 29489.46mg/kg and 29143.78mg/kg to 31652.04mg/kg and 31096.66mg/kg (their increase rates were6.70%and7.33%,respectively);the ratios of SDF/TDF were increased by 6.67%and 3.50%respectively.Superfine comminution of debittering and CK were analyzed,the fat content was lower,and limonin contents were decreased from 1889.33mg/kg to 946.07mg/kg(the decrease rates was 49.93%;the total flavonoids contents decreased rates was 1.75%,and protein and soluble sugar contents were higher than superfine comminution of non-debittering orange peels;and ratios of SDF/TDF were increased from 31.18%to 32.50%.