Description:Field of the invention
The primary objective of this invention is sweeteners from citrus waste for chocolate-dipped orange plums and method thereof. Due to the huge amount produce of waste after the consumption of fruit part, so we find out the solution to develop the edible product from the orange waste.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Orange peels are high in nutrients, including vitamins C, A, and B6, as well as minerals like calcium, potassium, and magnesium. These nutrients promote overall health and well-being. High in Fiber Orange peels contain dietary fibre, which assists digestion, maintains gut health, and regulates bowel motions. Antioxidant effects orange peels include flavonoids and polyphenols, both of which have antioxidant effects. These antioxidants serve to neutralize free radicals in the body, reducing oxidative stress and the risk of chronic diseases.
Orange peels include compounds such as hesperidin and naringin, which have anti-inflammatory qualities. Consuming orange peel products may help reduce inflammation in the body, potentially improving illnesses such as arthritis and cardiovascular disease.
Supports Heart Health Orange peels include antioxidants and fibre, which may help lower cholesterol and blood pressure, supporting heart health and lowering the risk of heart disease.
Weight Management Orange peels' fibre content can help enhance feelings of fullness and reduce hunger, making them an effective addition to weight management programs.
Orange peel extracts are widely utilized in skincare products due to their astringent and antibacterial qualities. They can help to cleanse and tone the skin, minimize acne, and enhance skin texture. Aromatherapy Orange peel essential oil is utilized in aromatherapy due to its uplifting and energetic scent. When used in diffusers or massage oils, it can help relieve stress and anxiety while also improving mood. Environmental Benefits Using orange peels in products can help reduce waste. Repurposing orange peels for a variety of applications can help to promote sustainable practices.
Versatility Orange peel products are available in a variety of forms, including dried peels, essential oils, extracts, and supplements, making them adaptable to diets, skincare routines, and aromatherapy practices. However, it's important to remember that individual responses to orange peel products may vary, and it's recommended to contact with a healthcare practitioner before adopting them into your regimen, especially if we have any underlying health.
Utilization of orange fruit waste(peel) transform to edible product (chocolate dipped orange plum), due to nutrional properties present in the waste we can reuse it, because the presence of the essential nutrient present in 100 gm in fruit waste these are carbohydrate (2 gm) vitamins A+ C (2%) protein (1%) Sodium 80 mg and total calories 22 cal.
Several patents have been issued for fruits extract but none of these are related to the present invention. For example, US20220000150A1 provides a fiber extracted from a fruit or vegetable byproduct is provided, the extracted fiber having a molecular weight of between about 5000 grams/mol (g/mol) and about 8000 g/mol, or a pectic oligosaccharide comprising a molecular weight of between about 300 g/mol and about 2500 g/mol. The fiber may be extracted using physical methods or a combination of a physical method to break the fruit or vegetable byproduct cell walls and enzymatic hydrolysis. Also, a comestible comprising the extracted fiber is provided. A method for producing a soluble fiber is further provided including reducing the particle size of a fruit or vegetable byproduct, subjecting the byproduct particles to a physical process to break cell walls of the byproduct particles, adding one or more enzymes, mixing or agitating the byproduct particles, and filtering the byproduct particles to provide a retentate and a permeate. The permeate contains the soluble fiber, which is optionally a prebiotic fiber.
Another patent, CN106974024B discloses a fruit tea making process, which comprises the following steps of 1) selecting fruits (such as oranges, lemons and the like) with uniform sizes, and then cleaning the surfaces of the fruits by using clean water and sterilizing the surfaces of the fruits; 2) cleaning fruits, making a cut on the fruits, obtaining a peel cover body, removing pulp in the fruits, dividing the fruits into a cover body and a peel, cleaning the cover body and the peel with clear water, sterilizing to remove residual fruit juice, and naturally drying the peel; 3) placing the heat transfer body subjected to aseptic treatment in the peel, placing the heat transfer body in the sunlight for natural drying, wherein the heat of the sunlight is transferred to the heat transfer body, and the heat transfer body naturally dries the inside of the peel until the peel is hardened and dried; 4) taking out the heat transfer body in the dried fruit peel, uniformly filling tea leaves into the fruit peel, and covering a cover body to obtain a finished product; 5) the finished product is stored in a natural ventilation, odorless, cool, dry and light-proof environment.
Another patent, CN103783329B relates to a natural forage yolk toner produced by orange peels and flavedo and a preparation method of the natural forage yolk toner. The raw materials of the natural forage yolk toner comprise, by weight, 43-45 parts of orange peel powder, 37-39 parts of flavedo powder, 11-13 parts of haematococcus pluvialis powder, 5-7 parts of chaetoceros curvisetus powder and 6-8 parts of addition agents, and the addition agents comprise solid hydroxypropyl-beta-cyclodextrin and kaolin with the weight ratio of 19:1. The orange peels, the flavedo, haematococcus pluvialis and chaetoceros curvisetus are dried in the sun or baked dry, the water content is 10 percent to 13 percent, and the orange peels, the flavedo, the haematococcus pluvialis and the chaetoceros curvisetus are respectively smashed into middlings of 60 meshes to 80 meshes. The middlings of the raw materials are mixed according to the ratio and are mixed with the addition agents. The mixture is treated for 15 min to 30 min through a high-energy vibration mill after being mixed evenly, a solid state mechanical chemical reaction happens to the raw materials, and the finished product is obtained. The natural forage yolk toner and the preparation method are simple in production process, convenient to use and obvious in effect, the color value of a yolk is 74 percent higher than that of a control group, meanwhile, the laying rate and average egg weight can be improved, circular economy and sustainable development are achieved, economic benefits are brought for enterprises, and environmental pressure is relieved.
Another patent, CN104982569B discloses a kind of preparation method of orange tea, filling is mixed with the tealeaves of orange juice after orange is emptied, and chooses color and luster, uniform in size and unabroken orange tea after fermented, multiple low-temperature roasting fire, tea of waking up successively to get orange tea finished product.The present invention is effectively utilized the advantage of orange, tealeaves orange juice is mixed to the content for increasing citrin in orange tea, it improves simultaneously and drinks in season refreshing mouthfeel, any aromatic is not had to add in preparation process to increase fragrance, fragrant along with strong tangerine orange in orange tea tealeaves faint scent obtained, fragrance is very lasting, soup look is bright, flavour is mellow tasty and refreshing, and orange tea appearance is orange dry fruit shape, not only beautiful but also health care.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
In the present invention, method for development of sweeteners from citrus waste for chocolate-dipped orange plums. The process began with the reception of ripe orange fruits. After receiving the fruits, they were carefully selected and cleaned to ensure quality and hygiene. Once cleaned, the fruits were peeled, separating the peels and segments. The peels were then cut into long, thick strips. These strips were boiled in 200 ml of water. This boiling process was repeated twice, with each session lasting 30 minutes, to soften the peels and remove any bitterness. After boiling, the peels were removed from the water and allowed to dry for 15 minutes at room temperature. In a separate step, water was boiled with 100 grams of sugar until the sugar completely dissolved, forming a syrup. The dried orange peels were then added to the boiling syrup and cooked at a low temperature for 45-50 minutes, allowing the peels to absorb the syrup and become candied. Following the cooking, the orange peels were removed from the syrup and left to dry overnight. The dried orange peels were then coated with icing sugar to enhance their flavor and texture. Finally, half of each candied orange peel was dipped into chocolate syrup, creating a delicious combination of citrus and chocolate. The finished product was then packaged and stored properly to maintain its quality and freshness.
Herein enclosed a sweetener from citrus waste for chocolate-dipped orange plums.
A method for development of sweeteners as claimed in claim 1, wherein said method for development of sweeteners from citrus waste for chocolate-dipped orange plums comprising of steps:
collecting ripe orange fruits;
after receiving the fruits, they were carefully selected and cleaned to ensure quality and hygiene;
peeling, separating the peels and segments of the fruits once cleaned;
cutting the peels into long, thick strips;
boiling these strips in 200 ml of water;
repeating this boiling process twice, with each session lasting 30 minutes, to soften the peels and remove any bitterness;
removing the peels from the water after boiling and allowed to dry for 15 minutes at room temperature;
boiling the water with 100 grams of sugar until the sugar completely dissolved, forming a syrup in a separate step;
adding the dried orange peels to the boiling syrup and cooked at a low temperature for 45-50 minutes;
allowing the peels to absorb the syrup and become candied;
following the cooking, the orange peels were removed from the syrup and left to dry overnight;
coating the dried orange peels with icing sugar to enhance their flavor and texture;
dipping half of each candied orange peel into chocolate syrup, creating a delicious combination of citrus and chocolate; and
packing the finished product and stored properly to maintain its quality and freshness.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is to method for development of sweeteners from citrus waste for chocolate-dipped orange plums.
Another object of the present invention is to method for development of sweeteners.
Another object of the present invention is to prepare sweeteners from citrus waste.
Another object of the present invention is sweeteners from citrus waste for chocolate-dipped orange plums.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Detailed Description
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the process began with the reception of ripe orange fruits. After receiving the fruits, they were carefully selected and cleaned to ensure quality and hygiene. Once cleaned, the fruits were peeled, separating the peels and segments.
In some embodiments of the present invention, the peels were then cut into long, thick strips. These strips were boiled in 200 ml of water. This boiling process was repeated twice, with each session lasting 30 minutes, to soften the peels and remove any bitterness.
In some embodiments of the present invention, after boiling, the peels were removed from the water and allowed to dry for 15 minutes at room temperature. In a separate step, water was boiled with 100 grams of sugar until the sugar completely dissolved, forming a syrup.
In some embodiments of the present invention, copper nanoparticles at dose level of 800 ppm were found to be effective on seedlings growth and plant growth in both the varieties of groundnut which we report for the 1st time. Later on, foliar spray of copper nanoparticles was done to study disease control.
In some embodiments of the present invention, the dried orange peels were then added to the boiling syrup and cooked at a low temperature for 45-50 minutes, allowing the peels to absorb the syrup and become candied. Following the cooking, the orange peels were removed from the syrup and left to dry overnight.
In some embodiments of the present invention, the dried orange peels were then coated with icing sugar to enhance their flavor and texture. Finally, half of each candied orange peel was dipped into chocolate syrup, creating a delicious combination of citrus and chocolate. The finished product was then packaged and stored properly to maintain its quality and freshness.
Herein enclosed a sweetener from citrus waste for chocolate-dipped orange plums.
A method for development of sweeteners as claimed in claim 1, wherein said method for development of sweeteners from citrus waste for chocolate-dipped orange plums comprising of steps:
collecting ripe orange fruits;
after receiving the fruits, they were carefully selected and cleaned to ensure quality and hygiene;
peeling, separating the peels and segments of the fruits once cleaned;
cutting the peels into long, thick strips;
boiling these strips in 200 ml of water;
repeating this boiling process twice, with each session lasting 30 minutes, to soften the peels and remove any bitterness;
removing the peels from the water after boiling and allowed to dry for 15 minutes at room temperature;
boiling the water with 100 grams of sugar until the sugar completely dissolved, forming a syrup in a separate step;
adding the dried orange peels to the boiling syrup and cooked at a low temperature for 45-50 minutes;
allowing the peels to absorb the syrup and become candied;
following the cooking, the orange peels were removed from the syrup and left to dry overnight;
coating the dried orange peels with icing sugar to enhance their flavor and texture;
dipping half of each candied orange peel into chocolate syrup, creating a delicious combination of citrus and chocolate; and
packing the finished product and stored properly to maintain its quality and freshness.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
The process began with the reception of ripe orange fruits. After receiving the fruits, they were carefully selected and cleaned to ensure quality and hygiene. Once cleaned, the fruits were peeled, separating the peels and segments. The peels were then cut into long, thick strips. These strips were boiled in 200 ml of water. This boiling process was repeated twice, with each session lasting 30 minutes, to soften the peels and remove any bitterness. After boiling, the peels were removed from the water and allowed to dry for 15 minutes at room temperature. In a separate step, water was boiled with 100 grams of sugar until the sugar completely dissolved, forming a syrup. The dried orange peels were then added to the boiling syrup and cooked at a low temperature for 45-50 minutes, allowing the peels to absorb the syrup and become candied. Following the cooking, the orange peels were removed from the syrup and left to dry overnight. The dried orange peels were then coated with icing sugar to enhance their flavor and texture. Finally, half of each candied orange peel was dipped into chocolate syrup, creating a delicious combination of citrus and chocolate. The finished product was then packaged and stored properly to maintain its quality and freshness.
Flow diagram
Receiving of ripe orange fruit

Selection and cleaning of fruits

Peeling of the fruits (peels and segments)

Cut the peels into long big strips

Boiling the peels into 200ml of waster


For 30 min(twice)

Removing peels and drying for 15 minutes at room temp.

Boil water with 100g of sugar until the sugar are Completely dissolves


Adding orange peels into boiling syrup and cook for
45-50 min. at low temp.

Take out orange peels from the bowl & left over night for drying

Coating of orange peels with icing sugar

Dip half portion of candy (peels) into chocolate syrup

Packaging

Storage
ADVANTAGES OF THE INVENTION:
Orange peels are high in nutrients, including vitamins C, A, and B6, as well as minerals like calcium, potassium, and magnesium. These nutrients promote overall health and well-being. High in Fiber Orange peels contain dietary fibre, which assists digestion, maintains gut health, and regulates bowel motions. Antioxidant effects orange peels include flavonoids and polyphenols, both of which have antioxidant effects. These antioxidants serve to neutralize free radicals in the body, reducing oxidative stress and the risk of chronic diseases.
, Claims:1. A sweetener from citrus waste for chocolate-dipped orange plums.
2. A method for development of sweeteners as claimed in claim 1, wherein said method for development of sweeteners from citrus waste for chocolate-dipped orange plums comprising the steps of:
a) collecting ripe orange fruits;
b) after receiving the fruits, they were carefully selected and cleaned to ensure quality and hygiene;
c) peeling, separating the peels and segments of the fruits once cleaned;
d) cutting the peels into long, thick strips;
e) boiling these strips in 200 ml of water;
f) repeating this boiling process twice, with each session lasting 30 minutes, to soften the peels and remove any bitterness;
g) removing the peels from the water after boiling and allowed to dry for 15 minutes at room temperature;
h) boiling the water with 100 grams of sugar until the sugar completely dissolved, forming a syrup in a separate step;
i) adding the dried orange peels to the boiling syrup and cooked at a low temperature for 45-50 minutes;
j) allowing the peels to absorb the syrup and become candied;
k) following the cooking, the orange peels were removed from the syrup and left to dry overnight;
l) coating the dried orange peels with icing sugar to enhance their flavor and texture;
m) dipping half of each candied orange peel into chocolate syrup, creating a delicious combination of citrus and chocolate; and
n) packing the finished product and stored properly to maintain its quality and freshness.