CN101283818A - Lemon whole fruit puree and production method thereof - Google Patents
Lemon whole fruit puree and production method thereof Download PDFInfo
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- CN101283818A CN101283818A CNA2008100281048A CN200810028104A CN101283818A CN 101283818 A CN101283818 A CN 101283818A CN A2008100281048 A CNA2008100281048 A CN A2008100281048A CN 200810028104 A CN200810028104 A CN 200810028104A CN 101283818 A CN101283818 A CN 101283818A
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Abstract
The invention provides the whole fruit virgin pulp of lemon and the production method thereof. The whole fruit virgin pulp is prepared from lemon by processing peel and flesh respectively by acid and enzyme to obtain corresponding pulp; mixing the pulp of the peel and the flesh; heating; stirring; packaging and sterilizing to obtain the product. The product has moderate acid and sweet taste, mellow and strong taste, and good taste and flavor, and is a novel variety of whole fruit virgin pulp.
Description
Technical field
The present invention relates to a kind of whole fruit protoplasm, more particularly, the present invention relates to a kind of lemon whole fruit puree; Simultaneously, the invention still further relates to the production method of described lemon whole fruit puree.
Background technology
Lemon is the evergreen dungarunga of Rutaceae, originates in Malaysia, and all there is distribution on ground such as Mediterranean bank, Southeast Asia and America at present, and also there is cultivation on ground such as China Taiwan, Fujian, Guangdong, Guangxi.Tender leaf and flower all are with aubergine, fruit Long Circle or oval, and size is as egg, and is faint yellow, rough surface, the top is mamillary, and pericarp is thicker, and fragrance is strong, and fruit juice is acid, but but synthetic beverage also can refine into spices.The U.S. and Italy are the famous places of production of lemon, and is French then be to eat the maximum country of lemon in the world.
Lemon is that one of fruit of medical value is arranged in the world most, and it is rich in vitamin C, citric acid, malic acid, a large amount sodium element and low amount potassium element etc., and is very useful to human body.Vitamin C can be kept the generation of various tissues of human body and cytoplasm, and keeps their normal physiological functions.Matrix in the human body, bonding and collagen etc. all need vitamin C protection.When vitamin C has lacked, between the cell between matter (jelly) also just and then tail off.Like this, cell tissue will become fragile, and loses the ability of opposing external force, and scurvy just appears in human body easily.In addition, lemon also has application at preventing cold, hematopoietic stimulation and aspect such as anticancer.
The product category that with the lemon is raw material is various, existing lemon Related product is used for eating raw more, drying one-tenth lemon tablet or make preserved fruit or be used to extract pectin, lemon wet goods product, yet there are no the production and selling of lemon whole fruit puree series products at home and abroad, thereby develop the kind that lemon whole fruit puree can increase the whole fruit protoplasm product, satisfy food, cosmetics and articles for washing industrial circle demand to new product and new raw material.
Summary of the invention
The objective of the invention is to overcome shortcoming or the deficiency that prior art exists, provide a kind of tart flavour moderate, mellow, local flavor, all good lemon whole fruit purees of mouthfeel.
The present invention also aims to provide a kind of method of producing above-mentioned lemon whole fruit puree, this method has advantages such as technology is simple, with low cost, needs processing place is little.
Purpose of the present invention is achieved through the following technical solutions: a kind of lemon whole fruit puree comprises the component of following proportioning: 5%～50% lemon (w/w), 0.1%～0.3% acid (w/w) and 49.9%～94.7% water (w/w) are formed.
A kind of production method of lemon whole fruit puree comprises following operating procedure:
(1) lemon is cleaned, and rejects bad mashed part, and pulp is separated with pericarp, cleans pericarp.
(2) pericarp stripping and slicing, get weight ratio and be 1: 1～1: 10 pericarp and water, mix defibrination, the control temperature is at 40～50 ℃, add the acid that accounts for gained slurry weight 0.1%～0.3%, stir, adding accounts for gained slurry weight 0.01%～1.0% enzyme then, reacted 30～300 minutes, (rotating speed 100～3000rpm) makes the pericarp enzyme reaction solution to handle the back in conjunction with high speed shear.
(3) getting weight ratio is 1: 1～1: 10 pulp and water, mixes making beating, removes seed, makes parchment; The control temperature adds the acid that accounts for gained slurry weight 0.1%～0.3% at 40～50 ℃, stirs, and adds the enzyme that accounts for gained slurry weight 0.01%～1.0% then, reacts 30～300 minutes, makes the pulp enzyme reaction solution after handling in conjunction with high speed shear.
(4) pericarp enzyme reaction solution and pulp enzyme reaction solution on demand proportioning mix, heating stir and temperature control to 80～85 ℃ about.
(5) step (4) gained slurries through can, seal, 90～95 ℃ of sterilizations 30～40 minutes, cooling and packing promptly make this product.
In the production method of the present invention, acid described in step (2) and (3) is malic acid, citric acid, natrium citricum or its mixture.
Enzyme described in step (2) and (3) is pectase, cellulase or its mixture.
The present invention has following advantage and beneficial effect with respect to prior art: the appearance of this lemon whole fruit puree has increased the kind of whole fruit protoplasm on the market.It is moderate, mellow that the present invention has tart flavour, and all good characteristics of local flavor, mouthfeel can be directly, drink after converting water or sugaring.In addition, the present invention also can be used for the association area of food, cosmetics and articles for washing industry.
The specific embodiment
The inventor has carried out deep creative research and experiment to the present invention, and many successful embodiment are arranged, and enumerates wherein part embodiment below.
Embodiment 1
(1) take by weighing the lemon of 20kg, clean, reject bad mashed part, pulp is separated with pericarp, the cleaning pericarp obtains the about 6kg of pericarp, the about 13kg of pulp.
(2) with the pericarp stripping and slicing, add water 6kg defibrination, temperature control is at 40 ℃, add 12g citric acid, 12g malic acid and 12g natrium citricum, stir, add 60g pectase and 60g cellulase then, reacted 30 minutes, and handled (rotating speed 3000rpm) in conjunction with high speed shear and make the about 12kg of pericarp enzyme reaction solution.
(3) pulp adds water 13kg and pulls an oar, goes seed, make about 26kg parchment, temperature control is at 40 ℃, add 26g citric acid, 26g malic acid and 26g natrium citricum, stir, add 130g pectase and 130g cellulase then, reacted 30 minutes, handle (rotating speed 3000rpm) in conjunction with high speed shear and make the about 26kg of pulp enzyme reaction solution.
(4) get 10kg pericarp enzyme reaction solution and 10kg pulp enzyme reaction solution and mixed by 1: 1, heating stir and temperature control about 80 ℃.
(5) lemon whole fruit puree that processes is filled in the container of 500mL, but approximately 35～38 bottles of cans, can and seal after product 90 ℃ of water dip sterilizations 40 minutes, cooling then, again through coding, decals, packing waits and promptly makes the lemon whole fruit puree product.
Embodiment 2
(1) take by weighing the lemon of 10kg, clean, reject bad mashed part, pulp is separated with pericarp, the cleaning pericarp obtains the about 4kg of pericarp, the about 5kg of pulp.
(2) with the pericarp stripping and slicing, add water 20kg defibrination, temperature control is at 50 ℃, add 8g citric acid, 8g malic acid and 8g natrium citricum, stir, add 1.2g pectase and 1.2g cellulase then, reacted 300 minutes, and handled (rotating speed 100rpm) in conjunction with high speed shear and make the about 24kg of pericarp enzyme reaction solution.
(3) pulp adds water 25kg and pulls an oar, goes seed, make about 30kg parchment, temperature control is at 50 ℃, the 10g citric acid, 10g malic acid and the 10g natrium citricum that add, stir, add 1.5g pectase and 1.5g cellulase then, reacted 300 minutes, handle (rotating speed 100rpm) in conjunction with high speed shear and make the about 30kg of pulp enzyme reaction solution.
(4) get 5kg pericarp enzyme reaction solution and 25kg pulp enzyme reaction solution and mixed by 1: 5, heating stir and temperature control about 85 ℃.
(5) lemon whole fruit puree that processes is filled in the container of 300mL, but can is 110～115 bottles approximately, can and seal after product 95 ℃ of water dip sterilizations 30 minutes, cooling then, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, again through coding, decals, packing etc. promptly makes the lemon whole fruit beverages products.
Embodiment 3
(1) take by weighing the lemon of 15kg, clean, reject bad mashed part, pulp is separated with pericarp, the cleaning pericarp obtains the about 5kg of pericarp, the about 10kg of pulp.
(2) with the pericarp stripping and slicing, add water 50kg defibrination, temperature control is at 45 ℃, add 35g citric acid, 35g malic acid and 40g natrium citricum, stir, add 25g pectase and 30g cellulase then, reacted 150 minutes, handle (rotating speed 1500rpm) in conjunction with high speed shear and make the about 55kg of pericarp enzyme reaction solution.
(3) pulp adds water 100kg and pulls an oar, goes seed, makes about 110kg parchment, and temperature control is 45
℃, the 70g citric acid of adding, 70g malic acid and 80g natrium citricum stir, and add 50g pectase and 55g cellulase then, react 150 minutes, handle (rotating speed 1500rpm) in conjunction with high speed shear and make the about 110kg of pulp enzyme reaction solution.
(4) get 20kg pericarp enzyme reaction solution and 40kg pulp enzyme reaction solution and mixed by 1: 2, heating stir and temperature control about 83 ℃.
(5) lemon whole fruit puree that processes is filled in the container of 500mL, but can is 55～58 bottles approximately, can and seal after product 93 ℃ of water dip sterilizations 35 minutes, cooling then, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, again through coding, decals, packing etc. promptly makes the lemon whole fruit beverages products.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination or simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (4)
1, a kind of lemon whole fruit puree is characterized in that comprising the component of following proportioning: 5%～50% lemon (w/w), 0.1%～0.3% acid (w/w) and 49.9%～94.7% water (w/w) are formed.
2, a kind of production method of lemon whole fruit puree is characterized in that comprising following operating procedure:
(1) lemon is cleaned, and rejects bad mashed part, and pulp is separated with pericarp, cleans pericarp;
(2) pericarp stripping and slicing, get weight ratio and be 1: 1～1: 10 pericarp and water, mix defibrination, the control temperature is at 40～50 ℃, add the acid that accounts for gained slurry weight 0.1%～0.3%, stir, add the enzyme that accounts for gained slurry weight 0.01%～1.0% then, reacting 30～300 minutes, is to make the pericarp enzyme reaction solution after the shear treatment of 100～3000rpm in conjunction with rotating speed;
(3) getting weight ratio is 1: 1～1: 10 pulp and water, mixes making beating, removes seed, makes parchment; The control temperature adds the acid that accounts for gained slurry weight 0.1%～0.3% at 40～50 ℃, stirs, and adds the enzyme that accounts for gained slurry weight 0.01%～1.0% then, reacts 30～300 minutes, makes the pulp enzyme reaction solution after handling in conjunction with high speed shear;
(4) pericarp enzyme reaction solution and pulp enzyme reaction solution on demand proportioning mix, heating stir and temperature control to 80～85 ℃ about;
(5) step (4) gained slurries through can, seal, 90～95 ℃ of sterilizations 30～40 minutes, cooling and packing promptly make this product.
3, the production method of lemon whole fruit puree according to claim 2 is characterized in that: acid described in step (2) and (3) is malic acid, citric acid, natrium citricum or its mixture.
4, the production method of lemon whole fruit puree according to claim 2 is characterized in that: enzyme described in step (2) and (3) is pectase, cellulase or its mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100281048A CN101283818A (en) | 2008-05-15 | 2008-05-15 | Lemon whole fruit puree and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008100281048A CN101283818A (en) | 2008-05-15 | 2008-05-15 | Lemon whole fruit puree and production method thereof |
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| CN101283818A true CN101283818A (en) | 2008-10-15 |
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| CNA2008100281048A Pending CN101283818A (en) | 2008-05-15 | 2008-05-15 | Lemon whole fruit puree and production method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611753B (en) * | 2009-01-08 | 2012-05-30 | 重庆长龙实业（集团）有限公司 | Lemon tea and preparation method thereof |
| CN103404922A (en) * | 2013-08-30 | 2013-11-27 | 桂林白石润东百香果开发有限公司 | Preparation method of passion fruit beverage |
| CN104905374A (en) * | 2014-03-11 | 2015-09-16 | 刘捷 | Lemon solid beverage and preparation method thereof |
| CN105010653A (en) * | 2014-09-10 | 2015-11-04 | 陈婷 | Processing method of lemon healthy tea |
| CN110574850A (en) * | 2019-10-12 | 2019-12-17 | 西藏天虹科技股份有限责任公司 | Preparation method of nectarine fruit juice beverage |
-
2008
- 2008-05-15 CN CNA2008100281048A patent/CN101283818A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611753B (en) * | 2009-01-08 | 2012-05-30 | 重庆长龙实业（集团）有限公司 | Lemon tea and preparation method thereof |
| CN103404922A (en) * | 2013-08-30 | 2013-11-27 | 桂林白石润东百香果开发有限公司 | Preparation method of passion fruit beverage |
| CN104905374A (en) * | 2014-03-11 | 2015-09-16 | 刘捷 | Lemon solid beverage and preparation method thereof |
| CN104905374B (en) * | 2014-03-11 | 2017-05-10 | 刘捷 | Lemon solid beverage and preparation method thereof |
| CN105010653A (en) * | 2014-09-10 | 2015-11-04 | 陈婷 | Processing method of lemon healthy tea |
| CN110574850A (en) * | 2019-10-12 | 2019-12-17 | 西藏天虹科技股份有限责任公司 | Preparation method of nectarine fruit juice beverage |
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Application publication date: 20081015 |