| Citrus tangerina Hort.ex Tanaka,belonging to the Rutaceae citrus genus broad-skinned citrus area orange group of plants,is China’s long history of citrus varieties.With the proliferation of fruit varieties in the market and the change of people’s consumption habits,the market for fresh tangerine fruit is not very satisfactory.In order to enhance the added value of tangerine products,extend the tangerine industry chain and serve the development of local agricultural products,this paper focuses on increasing the research and development of new tangerine products.In this paper,the enzyme liquid was prepared using tangerines,and the hydroxyl radical and total flavonoid contents were used as indicators to optimise the preparation process and develop related drinks using the enzyme liquid,providing an effective idea to expand the scope of available Rutaceae resources.Specific work and the following results were obtained:The optimized process for the preparation of fermentation preparation liquid was studied.The study used the hydroxyl radical scavenging rate and total flavonoid content as the measurement indexes to optimize the fermentation process of tangerine fermentation preparation solution by single-factor experiment and response surface experiment.The optimum preparation conditions were determined.The optimum conditions were 0.50 g of dried orange peel powder per 100 m L of purified water,40 mesh sieve size,20 minutes of ultrasonic-assisted enzymatic digestion and 2 days of natural fermentation.The optimized tangerine fermentation preparation was analysed for physicochemical parameters,antioxidant activity,enzyme activity and bioactive component content and type.The physicochemical indexes showed that the p H value was 3.42 and the alcoholic content was 0.27%;the functional tests: antioxidant activity showed that the scavenging rate of DPPH free radicals was 82.16%,superoxide anion free radicals was 38.74% and ABTS free radicals was 21.91%;the enzyme activity was determined as total SOD enzyme 1410.96 U/m L,α-amylase 130.31 U/m L,pectinase 1176 U/m L.Among the bioactive substances,the crude polysaccharide content was 34.59% and the major monosaccharide species was glucose 1021.00 μg/m L,the least measurable was galacturonic acid 5.94 μg/m L;the total phenolic content was 3.17 μg/m L and the major flavonoid monomer species was Chuan Chen Piin 21.71 μg/m L,the least measurable being neohesperidin 0.70 μg/m L;total acid 9.6 g/kg,the main organic acid species being citric acid 573.87 μg/m L,the least measurable being chlorogenic acid 4.62 μg/m L;total protein 0.69 mg/m L,total amino acids 0.35 mg/m L,the main amino acid species being polar The neutral amino acid threonine was 7.31 μg/m L and the least detectable was the non-polar amino acid valine at 1.73 μg/m L.The microbiological and heavy metal safety indicators of the tangerine fermentation preparation were tested.The microbiological indicators were tested for E.coli coliforms,Staphylococcus aureus,Salmonella,mould and yeast,aflatoxin B1 and other microorganisms that can be fatal to humans after consumption.The analysis of microorganisms and toxins showed that the enzymes met the standard of having live bacteria;E.coli coliforms,Staphylococcus aureus,Salmonella and aflatoxin B1 were not detected,and the results indicated that the safety of naturally fermented tangerine fermentations was good.The analysis of the heavy metal limits showed that the levels of lead,total arsenic and cadmium in tangerine fermentation were very low,and chromium and mercury were not detected.The results prove that all the tangerine fermentations meet the national standards and their heavy metal limits are safe.The above-mentioned tangerine fermentation preparation was used to develop a tangerine fermentation black fruit and wolfberry composite flavour drink,optimize the preparation process of the drink and carry out sensory evaluation by fuzzy mathematical method combined with orthogonal experiment to achieve the purpose of optimizing the colour and flavour of the drink.The physical and chemical parameters,the content and type of bioactive ingredients including: sugar content and type,flavonoid content and type,acid content and type,protein content and type,volatile flavour substance type and content,and the total number of live bacteria were measured.The results of each parameter showed an overall good flavour of the drink.In summary,a fermentation process for the preparation of tangerine fermentation was established.The enzyme solution under this process was rich in biological activity and qualified in safety indicators,and the fermentation preparation solution under this process was used to develop a tangerine fermentation black fruit and wolfberry composite flavour drink with excellent sensory and nutritional properties.This study provides new research and development ideas for the utilization of tangerines,and can play a theoretical role in the development and utilization of deep processing of tangerines resources. |
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