Exploring the Real value of Xinhui Citrus flesh in Xinhui District, Jiangmen City, Guangdong Province

In the early autumn of October, the golden Xinhui mandarin hung all over the branches, the peeled orange peel covered the country square, and the streets were filled with the fragrance of tangerine peel. But behind the "expensive skin and cheap meat" of Xinhui mandarin, a large number of abandoned citrus meat are piled into hills in the ditches every year, and the huge environmental pollution and waste of resources are worrying, which has become an "old problem" troubling the industry.

Ferment wine, extract jam, process preserved fruit. In recent years, the topic of "deep processing of Xinhui citrus pulp" has gradually become a hot discussion "focus" in Xinhui tangerine peel industry and even Jiangmen agriculture. Aiming at this "virgin land", agricultural enterprises have increased their investment to promote the "wheel" of Xinhui citrus meat deep processing industry with "one step ahead" scientific research and innovation. The entrepreneurial and innovative story of Xinhui Huazheng Hall is the epitome of it. Last year, Sun Peixiong, head of Xinhui Huazheng Hall, also took part in the Jiangmen "Science and Technology Cup" Innovation and Entrepreneurship Competition with his developed products, which was recognized and praised by the judges.

Entrepreneurship

Two years of research and development to solve the problem of "getting rid of bitterness" of fruit juice

"Xinhui mandarin has precious flesh and cheap meat, and few people buy orange meat." moreover, "peeled citrus meat will deteriorate in less than a day, and there is no other way but to throw it away." although citrus farmers feel sad and sorry, they are helpless, and the voice of Xinhui citrus meat "turning waste into treasure" is growing day by day. At this time, Sun Peixiong, a retired "old pharmacist" in Shenzhen, also turned his attention to the deep processing of Xinhui citrus flesh.

Sun Peixiong, the "Mongolian man", has been involved in the pharmaceutical industry for decades and has served as the technical backbone of many well-known pharmaceutical factories in Guangdong and Fujian. After retiring from a pharmaceutical company in Shenzhen in 2011, Sun Peixiong came to Xinhui, the hometown of tangerine peel. "Xinhui tangerine peel is a famous Lingnan Chinese herbal medicine. After coming to the Xinhui, I saw a lot of discarded citrus meat. Is citrus meat really useless? I want to discover the true value of Xinhui mandarin pulp. " With this belief, Sun Peixiong formed a bond with Xinhui mandarin and embarked on the road of entrepreneurship and innovation.

Before Sun Peixiong, some products of Xinhui citrus pulp deep processing were already available, such as Xinhui citrus jam, Xinhui citrus wine, Xinhui citrus cake and so on. But compared with the tangerine peel industry with an annual output value of 800 million yuan, Xinhui citrus meat deep processing still has a long way to go, and the market potential needs to be tapped. In 2011, Sun Peixiong came to Xinhui to invest and set up Guanghua Biotechnology Co., Ltd. (the predecessor of Xinhui Huazhi Hall), leading a team of college students to start the research and development of deep processing of Xinhui citrus meat.

Xinhui citrus tablet candy is the first product successfully developed by Sun Peixiong's team. "unlike ordinary fructose, this is truly high-tech. A small one contains vitamin C, which is equivalent to a kilo of Xinhui citrus pulp." Among them, the research and development and utilization of "molecular inclusion" technology has solved the problem of "getting rid of bitterness" after Xinhui citrus pulp is squeezed.

"limonin is produced after the juice is squeezed from Xinhui citrus pulp, which gives the juice a bitter taste. If you can't get rid of bitterness, the pressed candy made from Xinhui citrus juice will have a bitter taste. " How to effectively get rid of bitterness? "after numerous studies and experiments, it took us two years to develop a 'molecular inclusion' technology to solve the problem of getting rid of bitterness, so that the product has both the taste of sugar and the unique flavor of Xinhui mandarin." Sun Peixiong introduced.

innovate

Research and development of Xinhui citrus enzymes to retain "good things"

"I used to be a pharmaceutical, although I have a certain amount of technology accumulation, but entrepreneurial innovation is not as simple as I thought at the beginning, the road is full of hardships." The more sweat you give, the more fruitful the reward will be. In addition to the "molecular inclusion" technology, "low temperature dispersed negative pressure airflow heating" is another new technology developed by Sun Peixiong's team, which "can turn concentrated Xinhui orange juice into sugar grains and retain more than 99% of the nutrients." Today, this technology has successfully applied for a patent to the state.

Does the research and development of deep processing of Xinhui mandarin pulp stop here? Sun Peixiong's answer is "no". After Xinhui citrus pressed sugar came out, Sun Peixiong also tried the research and development of Xinhui citrus electrolyte beverage, Xinhui citrus vinegar, Xinhui citrus wine and other projects, and finally focused his attention on the research and development of Xinhui citrus enzymes with high added value. "this is a product with low input and high output, which brings huge benefits to the majority of citrus farmers and even the entire industry." Among them, the application of "bionic technology" is the key to the research and development of Xinhui citrus enzyme.

"Pharmaceutical factories produce penicillin and retain a single strain. But Xinhui citrus pulp enzymes, amino acids, vitamins, minerals, limonin, citrus polyphenols and other nutrients, should be retained 'good things'. Can not be sterilized at high temperature, can not add preservatives, then how to retain beneficial bacteria? Eliminate harmful bacteria? These 'bottlenecks' all need to be broken through with technology. " Sun Peixiong said.

Tested by professional institutions, Xinhui orange juice fermented and preserved by biomimetic technology contains more than 40% amino acids and 44% protein. Talking about these test results, Sun Peixiong is full of confidence in the development of the product. "the beverage used to kill enzymes, but why should such a good thing be destroyed? I think we should let nature take its course and retain the natural nutrition," he said. "

Xinhui Chakeng Village, under the Xiong Zi Pagoda, is the site of Sun Peixiong's factory, surrounded by patches of Xinhui mandarin planting area. Walking into the processing plant, 75 tall Xinhui citrus pulp fermentors are arranged, and not far away is a fully closed and automated production line. "each fermentor produces 10 tons of Xinhui mandarin liquid, and 650kg pulp is used per ton, with a benefit of 500000 yuan." Five years after starting the business, Xinhui citrus enzyme has been successfully developed, and eight Xinhui citrus enzyme products launched by Sun Peixiong's team have also been "launched". These innovations and explorations are bringing more opportunities and confidence to the development of Xinhui citrus pulp deep processing industry.