CN103053740A - Honey grapefruit tea and preparation method thereof - Google Patents
Honey grapefruit tea and preparation method thereof Download PDFInfo
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- CN103053740A CN103053740A CN 201110324220 CN201110324220A CN103053740A CN 103053740 A CN103053740 A CN 103053740A CN 201110324220 CN201110324220 CN 201110324220 CN 201110324220 A CN201110324220 A CN 201110324220A CN 103053740 A CN103053740 A CN 103053740A
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Abstract
The invention discloses honey grapefruit tea and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting a grapefruit; (2) cleaning; (3) grinding; (4) mixing; (5) removing bitterness; (6) protecting color of fruit juice and nutritive materials; (7) stirring; (8) homogenizing; (9) degassing; (10) sterilizing; (11) preparing; (12) vacuum concentrating; and (13) cooling and filling. The honey grapefruit tea disclosed by the invention is low in sugar and caloric value, has an excellent bitterness removing effect, completely reserves the true color and nutritive components of the juice, is safe and sanitary and has a comparatively long shelf life.
Description
Technical field
The present invention relates to the health food manufacture field, specifically a kind of honey citron tea and preparation method thereof.
Background technology
Honey is the insect honeybee from the spending of flowering plant, adopt the honey of nectar brew in honeycomb.The main component of honey is carbohydrate, wherein 60%～80%, and glucose and fructose that human body absorbs easily can be used as tonic food, nutritive value is high, and have the effect of honey toxin-expelling intestine-moistening.The shaddock nutritive value is very high, eats shaddock more winter and can fall internal heat, suppress canker sore; Also contain in addition a kind of physiological activator that is called naringin in the shaddock, can reduce the stickiness of blood, reduce the formation of thrombus.
The Cys that contains in the honey has the toxin expelling effect, can effectively alleviate disease of skin after often the people of long dark sore takes, and has certain freckle effect.It is higher that shaddock contains vitamin C, and certain whitening effect is arranged.And the honey citron tea can combine these two kinds of effects well, often edible can heat-clearing and fire-reducing, tender pale skin; Especially be fit to suffer in the face of radiation, the skin of computer in the office white collar women of radiation injury, complexion dimness everyday.The honey citron tea, in Japan and Korea S, be called as can be with the food of " melanin is pulled the grass up by its roots " always; Because the root of color spot is ensconced the skin deep layer, want thoroughly to eliminate blackspot, will eliminate the factor of cell blackening, and these two kinds of compositions of vitamin C and Cys are united, and just can go deep into the skin root, and cell is bleached, so just can be from whitening spot-removing in essence.Therefore not only taste delicate fragrance is good to eat for the honey citron tea, especially a food that whitening spot-removing, tender skin beauty treatment, the effect that reduces blood pressure are arranged.
But existing honey citron tea product and manufacture craft exist following problem: 1, the existing honey citron tea sugar part of often using is sucrose, so just cause energy and heat too high, cause easily fatly, and being not suitable for some, to must guard against sugared crowd (such as the diabetic) edible; 2, existing honey citron tea is in process, what adopt when removing the bitter taste of shaddock is traditional salt adding heating water technique of washing to boil water, has not only destroyed the nutrition of shaddock, and has gone bitter effect general, productive labor intensity is also larger, and complicated operation, consumes resources, inefficiency; 3, in the process of existing honey citron tea, the color of fruit juice and nutrition often are subject to than havoc; 4, existing honey citron tea is left over the microorganisms such as bacterium easily in process, and the shelf-life is shorter.
Therefore, be badly in need of a kind of not only low sugar low-heat, go bitter effective but also fruit juice true qualities and nutrition to keep long honey citron tea of intact, safety and sanitation and shelf-life and preparation method thereof
Summary of the invention
The objective of the invention is for the deficiencies in the prior art, a kind of not only low sugar low-heat is provided, goes bitter effective but also fruit juice true qualities and nutrition to keep long honey citron tea of intact, safety and sanitation and shelf-life and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of honey citron tea is characterized in that raw material constitutes: shaddock 1280g-1330g, honey 300g-330g, naringinase 0.01g-0.03g, xylitol 430g-460g, pectin 12g-14g, oligoisomaltose 140g-155g, maltitol 340g-370g, citric acid 13g-14g, malic acid 1.8g-2g, cycloheptaamylose 8g-9g, calgon 0.7g-0.9g, vanillic aldehyde 1.4g-1.5g, shaddock essence 0.58g-0.6g, honey essence 0.48g-0.5g, sodium isoascorbate 1.1g-1.2g, vitamin C 1.1g-1.2g, potassium sorbate 1.4g-1.5g, HFCS 245g-250g, water 100g-110g, vanilla 3.3g-3.5g.
A kind of preparation method of honey citron tea may further comprise the steps:
(1) choose shaddock: choose the then Hu shaddock 1280g-1330g of May listing, the shaddock specification must not be less than 80-85mm recklessly, and the shaddock epidermis is without spot recklessly, and free from insect pests without going mouldy, must not have and go rotten and golden yellow color, and light is pollution-free;
(2) clean: the Hu shaddock that will choose is soaked in clear water reserviors, stirs with running water, then rinses well with clear water, and soaking water needs constantly follow to change, and soaks in addition and puts into 0.5% fruit cleaning agent in the water, Hu shaddock pericarp need be rinsed well after the cleaning;
(3) pulverize: will be crushed to 100 orders with the fruit pulverizer through the Hu shaddock that step (2) is processed, and obtain shaddock milk;
(4) mix: in the shaddock milk of step (3) gained, add water 100g-110g, be mixed to get fruit juice liquid;
(5) go hardship: add naringinase 0.01g-0.03g in the fruit juice liquid of step (4) gained, pH value is adjusted at the 3.5-5.0 scope, and temperature remains on 45 ℃-55 ℃, and the time kept 4-5 hour, during continuous stirring at low speed, prevent precipitation;
(6) fruit juice protects the conservation treatment of look and nutriment: add malic acid 1.8g-2g, cycloheptaamylose 8g-9g, calgon 0.7g-0.9g, sodium isoascorbate 1.1g-1.2g, vitamin C 1.1g-1.2g, HFCS 245g-250g, pectin 12g-14g in the fruit juice liquid of processing gained through step (5), temperature keeps 45 ℃-50 ℃, and the time kept 30-40 minute;
(7) stir: will in agitator, stir through the fruit juice liquid of step (6) processing gained;
(8) homogeneous: the fruit juice liquid that will process through step (7) carries out homogeneous with the pressure of 40MPa in homogenizer;
(9) degassed: will adopt vacuum degassing machine to carry out degassed processing through the fruit juice liquid that step (8) is processed, degassed condition be: 50 ℃, and 13KPa～15KPa;
(10) sterilization: will adopt the ultra high temperature short time sterilization machine carry out sterilization treatment through the fruit juice liquid that step (9) is processed, sterilising conditions is: temperature be 125 ℃, and the time is 3 seconds, drop temperature≤65 ℃;
(11) allotment: add in the fruit juice liquid of processing gained through step (10): honey 300g-330g, xylitol 430g-460g, oligoisomaltose 140g-155g, maltitol 340g-370g, citric acid 13g-14g, potassium sorbate 1.4g-1.5g obtain mixed liquor;
(12) Vacuum Concentration: the mixed liquor of step (11) gained is inserted in the vacuum concentration pan, heating remains on 60 ℃, control vacuum is at 46.66KPa-53.33KPa, after reaching solid content 62%-65%, go application of vacuum, add afterwards vanillic aldehyde 1.4g-1.5g, shaddock essence 0.58g-0.6g, honey essence 0.48g-0.5g, vanilla 3.3g-3.5g, and stir and obtain finished product;
(13) cooling can: the finished product of step (12) gained is cooled to 40 ℃, with packing machine and packaging film (BOPP/AL/PE) quantitative package.
Technique effect of the present invention is:
One, product low sugar low-heat of the present invention.Product of the present invention does not contain sucrose, has replaced sucrose with xylitol, adds simultaneously the materials such as oligoisomaltose, maltitol and makes product low sugar low-heat, also has anti-caries, regulates the effects such as functions of intestines and stomach, fat-reducing; Good nutritive value is not only arranged, and have good beauty and health care value.Its principle is:
Xylitol is the intermediate of human body carbohydate metabolism, lacking in vivo insulin affects in the glycometabolism situation, need not promote by insulin, xylitol also can permeate through cell membranes, is absorbed by tissue utilization, promotes liver glycogen synthetic, supply cell with nutrition and energy, and can not cause that blood glucose value raises, eliminate the symptom more than three (many foods, many drinks, diuresis) behind the diabetic to take, be best suited for the sugar substitute of the trophism of patients with diabetes mellitus.In addition, xylitol can promote liver glycogen synthetic, and blood sugar can not risen, the hepatopath is improved liver function and lipotropic effect, for the B-mode metastatic hepatitis for the treatment of, chronic hepatitis B and cirrhosis have obvious curative effects, are hepatitis concurrent disease patient's desirable ancillary drugs.Simultaneously, the anti-caries characteristic of xylitol effect in all sweeteners is best, and xylitol can not be produced cariogenic bacterial fermentation utilization in the oral cavity, can suppress the generation of streptococcus growth and acid; Thereby reduced the acid etching of tooth, prevented the generation of carious tooth and minimizing dental plaque, consolidated tooth.And xylitol also has weight losing function, and xylitol provides energy for human body, and synthetic glycogen reduces the consumption of the protein in fat and the hepatic tissue, liver is protected and repairs, and reduces the generation of harmful ketoboidies in the human body, can not be the worry of getting fat because eating.Xylitol is compared with common white granulated sugar, has the low advantage of heat---and every gram xylitol only contains 2.4 caloric heats, lacks 40% than the heat of other most of carbohydrate.
Maltitol has non-aggressive: maltitol is not the matrix of producing acid, almost completely can not cause bacterium to synthesize insoluble glycan, so maltitol is the extremely difficult new saccharic of non-aggressive that forms carious tooth.Maltitol can promote the absorption of calcium: show that by zoopery maltitol has the promotion enteron aisle to the effect of calcium absorption and increases the bone amount and the performance of lifting bone strength.In addition, maltitol also can stimulate the secretion of insulin: maltitol is owing to be difficult to digest and assimilate, and blood glucose value rises few, so to the secretion of the necessary insulin of glucose metabolism, do not have what spread effect, has so reduced the secretion of insulin; This shows that maltitol can be used as the sweetener of diabetes patients.In addition, maltitol can also suppress body fat and too much gather: if after taking in simultaneously higher fatty acid and granulated sugar, owing to stimulated the secretion of insulin, the lipoprotein catabolic enzyme is active to be improved, so be easy to increase gathering of body fat; If substitute granulated sugar, sucrose with maltitol, owing to can not stimulate insulin secretion, therefore can reduce the excessive buildup of body fat.And the maltitol heat is extremely low, and this is mainly due to its indigestibility: maltitol almost completely can not be the decomposition such as saliva, gastric juice, small intestine film enzyme in human body, except intestinal bacterium can utilize the part, all the other all can't digest and excrete; In the maltitol in the body, about 10% small intestine decompose absorb after as using energy source, be decomposed into SCFA under remaining 90% the bacterial action in large intestine, all the other parts after large intestinal absorption as using energy source.Thereby maltitol added the uptake of SCFA in the large intestine in enteral uptake, the calorie value that can calculate maltitol only is about 2Keal/g.
Two, product of the present invention goes bitter effective.The present invention has adopted with naringinase and has gone bitter technology, does not only destroy the nutrition of shaddock, and goes hardship effective, and the labour intensity of producing in addition is also less, and easy and simple to handle.Its principle is:
Bitter substance in the shaddock is exactly that naringin causes substantially, remove bitter taste and must remove this material of naringin.Naringinase is that a kind of naringin that can be hydrolyzed generates the enzyme that naringenin plays the debitterize effect, is comprised of β-rhamnosidase and beta-glucosidase.Naringinase is as follows to the effect that naringin occurs: naringin is hydrolyzed to rhamnose and Pu Luning (prunin through β-rhamnosidase first, without bitter taste but astringent taste is arranged), Pu Luning becomes all naringenin without bitter taste, astringent taste by beta-glucosidase hydrolysis again, thereby reaches the good bitter effect of going.
By contrast, pomelo peel bitter taste production fruit juice technique is removed in the eccysis to boil water of traditional salt adding heating water: the salt solution with 5%, solution usage is 2-3 times of pomelo peel, heating is boiled under the condition and was kept 15-10 minute, then wash with clear water, and with the clear water immersion of flowing 8-10 hour, until bitter taste goes to the greatest extent.Be processed into fruit juice in the pulp going pomelo peel after the hardship to be put back into again.In this process, the material such as vitamin C can decomposition under 100 ℃ of conditions of heating temperature in the shaddock pericarp, oxidation, nutritional labeling loss be a lot; In addition, the water-soluble substances such as vitamin C is washed off in water-washing process easily; In a word, the nutrition of fruit juice is significantly lost after conventional process processing.And remove the hard work technology with the naringinase of step of the present invention (5), and not only heating the temperature that needs has reduced, and the also significantly decline of vitamin resolution ratio, also not washing, and the vitamin water-soluble substances keeps fully, can not run off.
Contrast experiment's data are as follows: the ascorbic content of grapefruit juice is 46.1% of former content after processing through traditional salt adding heating water flush away hard work skill to boil water, and goes through naringinase that the ascorbic content of grapefruit juice is 93.5% of former content after the bitter technical finesse.That is: go under the bitter technical conditions ascorbic storage rate to improve more than 1 times than ascorbic storage rate under traditional salt adding heating water flush away hard work to boil water skill condition with naringinase.
This shows that naringinase goes the hard work technology to overcome traditional salt adding heating water defective of washing technique to boil water, not only do not destroy the nutrition of shaddock, and go hardship effective, labour intensity is also less in addition, and energy-saving and water-saving is simple to operate simultaneously.
Three, protect the conservation treatment of look and nutriment through the fruit juice of step of the present invention (6), the juice color of product of the present invention and nutrition keep intact.
Its principle is: in food processing process; package action by β-CD can keep easy oxidation, chance light easily to decompose, meet the stable of the perishable pigment of heat and the nutritions such as amino acid and vitamin; prevent the rotten and heat damage of oxidation, light of the things such as vitamin, amino acid; improve by the stability of bag thing; to being had protective effect by the bag thing, thereby reach fresh-keeping, protect look, protect flavor, guaranteeing the quality prolongs the effect of resting period.Therefore cycloheptaamylose is added in the shaddock fruit juice liquid, and by the embedding complexing, not only the bitter taste that produces of Bao Mai Hyperlink lid naringin has well further been eliminated bitter taste, make the fruit juice mouthfeel more mellow tasty and refreshing, also so that nutritional labeling be not destroyed.And calgon, the synergy of citric acid, malic acid, sodium isoascorbate, Vc has been played and has been suppressed ascorbic decomposition and anti-oxidant, keeps the stable effect of vitamin C.
The experiment contrast is as follows:
1, without the grapefruit juice that protects look and nutriment conservation treatment of the present invention after through sterilization, color is by the orange-yellow dark yellow that becomes, there is precipitated and separated simultaneously in color and luster obfuscation and the blackout phenomenon is arranged, coarse mouthfeel has bitter taste.And change through the grapefruit juice that protects look and nutriment conservation treatment of the present invention color and color and luster after through sterilization minimum, and evenly not stratified, mouthfeel smooth mellow, without bitter taste.
2, be 65.1% of former content without the grapefruit juice that protects look and nutriment conservation treatment of the present invention through ascorbic content after sterilizing, and the process grapefruit juice that protects look and nutriment conservation treatment of the present invention is being 91% of former content through ascorbic content after sterilizing.
It is intact to this shows that conservation treatment technology of protecting look and nutriment of the present invention not only makes the color of product, color and luster protect, but also can avoid the loss of nutriment, has kept mouthfeel, can also reach bitter effect.
After four, the Vacuum Concentration of the UHTS of process step of the present invention (10) and step (12) is processed, guaranteed the safety and sanitation of product and so that the shelf-life is longer, can reach 12 months.
Five, preparation technology of the present invention compares, and existing technique had not only improved nutritional labeling, but also to have reduced sugared part, product more healthy, but also saved the production energy resource consumption, prolonged the shelf-life, have significant progressive and outstanding substantive distinguishing features.
Specific embodiment
The present invention is described in detail for example for the below:
Example 1, a kind of honey citron tea is characterized in that raw material constitutes: shaddock 1280g, honey 300g, naringinase 0.01g, xylitol 430g, pectin 12g, oligoisomaltose 140g, maltitol 340g, citric acid 13g, malic acid 1.8g, cycloheptaamylose 8g, calgon 0.7g, vanillic aldehyde 1.4g, shaddock essence 0.58g, honey essence 0.48g, sodium isoascorbate 1.1g, vitamin C 1.1g, potassium sorbate 1.4g, HFCS 245g, water 100g, vanilla 3.3g.
A kind of preparation method of honey citron tea may further comprise the steps:
(1) choose shaddock: choose the then Hu shaddock 1280g of May listing, the shaddock specification must not be less than 80-85mm recklessly, and the shaddock epidermis is without spot recklessly, and free from insect pests without going mouldy, must not have and go rotten and golden yellow color, and light is pollution-free;
(2) clean: the Hu shaddock that will choose is soaked in clear water reserviors, stirs with running water, then rinses well with clear water, and soaking water needs constantly follow to change, and soaks in addition and puts into 0.5% fruit cleaning agent in the water, Hu shaddock pericarp need be rinsed well after the cleaning;
(3) pulverize: will be crushed to 100 orders with the fruit pulverizer through the Hu shaddock that step (2) is processed, and obtain shaddock milk;
(4) mix: in the shaddock milk of step (3) gained, add water 100g, be mixed to get fruit juice liquid;
(5) go hardship: add naringinase 0.01g in the fruit juice liquid of step (4) gained, pH value is adjusted at the 3.5-5.0 scope, and temperature remains on 45 ℃-55 ℃, and the time kept 4-5 hour, during continuous stirring at low speed, prevent precipitation;
(6) fruit juice protects the conservation treatment of look and nutriment: add malic acid 1.8g, cycloheptaamylose 8g, calgon 0.7g, sodium isoascorbate 1.1g, vitamin C 1.1g, HFCS 245g, pectin 12g in the fruit juice liquid of processing gained through step (5), temperature keeps 45 ℃-50 ℃, and the time kept 30-40 minute;
(7) stir: will in agitator, stir through the fruit juice liquid of step (6) processing gained;
(8) homogeneous: the fruit juice liquid that will process through step (7) carries out homogeneous with the pressure of 40MPa in homogenizer;
(9) degassed: will adopt vacuum degassing machine to carry out degassed processing through the fruit juice liquid that step (8) is processed, degassed condition be: 50 ℃, and 13KPa～15KPa;
(10) sterilization: will adopt the ultra high temperature short time sterilization machine carry out sterilization treatment through the fruit juice liquid that step (9) is processed, sterilising conditions is: temperature be 125 ℃, and the time is 3 seconds, drop temperature≤65 ℃;
(11) allotment: add in the fruit juice liquid of processing gained through step (10): honey 300g, xylitol 430g, oligoisomaltose 140g, maltitol 340g, citric acid 13g, potassium sorbate 1.4g obtain mixed liquor;
(12) Vacuum Concentration: the mixed liquor of step (11) gained is inserted in the vacuum concentration pan, heating remains on 60 ℃, control vacuum is at 46.66KPa-53.33KPa, after reaching solid content 62%-65%, go application of vacuum, add afterwards vanillic aldehyde 1.4g, shaddock essence 0.58g, honey essence 0.48g, vanilla 3.3g, and stir and obtain finished product;
(13) cooling can: the finished product of step (12) gained is cooled to 40 ℃, with packing machine and packaging film (BOPP/AL/PE) quantitative package.
Example 2: a kind of honey citron tea is characterized in that raw material constitutes: shaddock 1330g, honey 330g, naringinase 0.03g, xylitol 460g, pectin 14g, oligoisomaltose 155g, maltitol 370g, citric acid 14g, malic acid 2g, cycloheptaamylose 9g, calgon 0.9g, vanillic aldehyde 1.5g, shaddock essence 0.6g, honey essence 0.5g, sodium isoascorbate 1.2g, vitamin 1.2g, potassium sorbate 1.5g, HFCS 250g, water 110g, vanilla 3.5g.
A kind of preparation method of honey citron tea may further comprise the steps:
(1) choose shaddock: choose the then Hu shaddock 1330g of May listing, the shaddock specification must not be less than 80-85mm recklessly, and the shaddock epidermis is without spot recklessly, and free from insect pests without going mouldy, must not have and go rotten and golden yellow color, and light is pollution-free;
(2) clean: the Hu shaddock that will choose is soaked in clear water reserviors, stirs with running water, then rinses well with clear water, and soaking water needs constantly follow to change, and soaks in addition and puts into 0.5% fruit cleaning agent in the water, Hu shaddock pericarp need be rinsed well after the cleaning;
(3) pulverize: will be crushed to 100 orders with the fruit pulverizer through the Hu shaddock that step (2) is processed, and obtain shaddock milk;
(4) mix: in the shaddock milk of step (3) gained, add water 110g, be mixed to get fruit juice liquid;
(5) go hardship: add naringinase 0.03g in the fruit juice liquid of step (4) gained, pH value is adjusted at the 3.5-5.0 scope, and temperature remains on 45 ℃-55 ℃, and the time kept 4-5 hour, during continuous stirring at low speed, prevent precipitation;
(6) fruit juice protects the conservation treatment of look and nutriment: add malic acid 2g, cycloheptaamylose 9g, calgon 0.9g, sodium isoascorbate 1.2g, vitamin C 1.2g, HFCS 50g, pectin 14g in the fruit juice liquid of processing gained through step (5), temperature keeps 45 ℃-50 ℃, and the time kept 30-40 minute;
(7) stir: will in agitator, stir through the fruit juice liquid of step (6) processing gained;
(8) homogeneous: the fruit juice liquid that will process through step (7) carries out homogeneous with the pressure of 40MPa in homogenizer;
(9) degassed: will adopt vacuum degassing machine to carry out degassed processing through the fruit juice liquid that step (8) is processed, degassed condition be: 50 ℃, and 13KPa～15KPa;
(10) sterilization: will adopt the ultra high temperature short time sterilization machine carry out sterilization treatment through the fruit juice liquid that step (9) is processed, sterilising conditions is: temperature be 125 ℃, and the time is 3 seconds, drop temperature≤65 ℃;
(11) allotment: add in the fruit juice liquid of processing gained through step (10): honey 330g, xylitol 460g, oligoisomaltose 155g, maltitol 370g, citric acid 14g, potassium sorbate 1.5g obtain mixed liquor;
(12) Vacuum Concentration: the mixed liquor of step (11) gained is inserted in the vacuum concentration pan, heating remains on 60 ℃, control vacuum is at 46.66KPa-53.33KPa, after reaching solid content 62%-65%, go application of vacuum, add afterwards vanillic aldehyde 1.5g, shaddock essence 0.6g, honey essence 0.5g, vanilla 3.5g, and stir and obtain finished product;
(13) cooling can: the finished product of step (12) gained is cooled to 40 ℃, with packing machine and packaging film (BOPP/AL/PE) quantitative package.
Claims (2)
1. a honey citron tea is characterized in that raw material constitutes: shaddock 1280g-1330g, honey 300g-330g, naringinase 0.01g-0.03g, xylitol 430g-460g, pectin 12g-14g, oligoisomaltose 140g-155g, maltitol 340g-370g, citric acid 13g-14g, malic acid 1.8g-2g, cycloheptaamylose 8g-9g, calgon 0.7g-0.9g, vanillic aldehyde 1.4g-1.5g, shaddock essence 0.58g-0.6g, honey essence 0.48g-0.5g, sodium isoascorbate 1.1g-1.2g, vitamin C 1.1g-1.2g, potassium sorbate 1.4g-1.5g, HFCS 245g-250g, water 100g-110g, vanilla 3.3g-3.5g.
2. the preparation method of a kind of honey citron tea according to claim 1 is characterized in that comprising following operating procedure:
(1) choose shaddock: choose the then Hu shaddock 1280g-1330g of May listing, the shaddock specification must not be less than 80-85mm recklessly, and the shaddock epidermis is without spot recklessly, and free from insect pests without going mouldy, must not have and go rotten and golden yellow color, and light is pollution-free;
(2) clean: the Hu shaddock that will choose is soaked in clear water reserviors, stirs with running water, then rinses well with clear water, and soaking water needs constantly follow to change, and soaks in addition and puts into 0.5% fruit cleaning agent in the water, Hu shaddock pericarp need be rinsed well after the cleaning;
(3) pulverize: will be crushed to 100 orders with the fruit pulverizer through the Hu shaddock that step (2) is processed, and obtain shaddock milk;
(4) mix: in the shaddock milk of step (3) gained, add water 100g-110g, be mixed to get fruit juice liquid;
(5) go hardship: add naringinase 0.01g-0.03g in the fruit juice liquid of step (4) gained, pH value is adjusted at the 3.5-5.0 scope, and temperature remains on 45 ℃-55 ℃, and the time kept 4-5 hour, during continuous stirring at low speed, prevent precipitation;
(6) fruit juice protects the conservation treatment of look and nutriment: add malic acid 1.8g-2g, cycloheptaamylose 8g-9g, calgon 0.7g-0.9g, sodium isoascorbate 1.1g-1.2g, vitamin C 1.1g-1.2g, HFCS 245g-250g, pectin 12g-14g in the fruit juice liquid liquid of processing gained through step (5), temperature keeps 45 ℃-50 ℃, and the time kept 30-40 minute;
(7) stir: will in agitator, stir through the fruit juice liquid of step (6) processing gained;
(8) homogeneous: the fruit juice liquid that will process through step (7) carries out homogeneous with the pressure of 40MPa in homogenizer;
(9) degassed: will adopt vacuum degassing machine to carry out degassed processing through the fruit juice liquid that step (8) is processed, degassed condition be: 50 ℃, and 13KPa～15KPa;
(10) sterilization: will adopt the ultra high temperature short time sterilization machine carry out sterilization treatment through the fruit juice liquid that step (9) is processed, sterilising conditions is: temperature be 125 ℃, and the time is 3 seconds, drop temperature≤65 ℃;
(11) allotment: add in the fruit juice liquid of processing gained through step (10): honey 300g-330g, xylitol 430g-460g, oligoisomaltose 140g-155g, maltitol 340g-370g, citric acid 13g-14g, potassium sorbate 1.4g-1.5g obtain mixed liquor;
(12) Vacuum Concentration: the mixed liquor of step (11) gained is inserted in the vacuum concentration pan, heating remains on 60 ℃, control vacuum is at 46.66KPa-53.33KPa, after reaching solid content 62%-65%, go application of vacuum, add afterwards vanillic aldehyde 1.4g-1.5g, shaddock essence 0.58g-0.6g, honey essence 0.48g-0.5g, vanilla 3.3g-3.5g, and stir and obtain finished product;
(13) cooling can: the finished product of step (12) gained is cooled to 40 ℃, with packing machine and packaging film (BOPP/AL/PE) quantitative package.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103349113A (en) * | 2013-05-30 | 2013-10-16 | 广西康正生物科技股份有限公司 | Pomelo tea for lipid reduction and beauty treatment |
| CN103602553A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Compound fermentation blueberry health-care wine and production method thereof |
| CN103652185A (en) * | 2013-12-05 | 2014-03-26 | 芜湖瑯山愚公绿色生态农业有限公司 | Pomelo tea making method |
| CN103766544A (en) * | 2014-01-07 | 2014-05-07 | 天津科技大学 | Preparation method of honey grapefruit tea |
| CN105875972A (en) * | 2014-10-22 | 2016-08-24 | 重庆市兰醇食品科技开发有限公司 | Shaddock tea and production process of same |
| CN107232264A (en) * | 2017-07-24 | 2017-10-10 | 百色学院 | A kind of fragrant citrus cake and preparation method thereof |
| CN107251976A (en) * | 2017-08-03 | 2017-10-17 | 江西花圣食品有限公司 | Honey citron tea and preparation method thereof |
| CN108651989A (en) * | 2018-05-15 | 2018-10-16 | 邵玉芹 | A kind of preparation method of shaddock composite enzyme and products thereof and application |
| CN110463950A (en) * | 2019-08-15 | 2019-11-19 | 浙江忠诚生物科技有限公司 | A method of lotion is made with citrus fruit |
-
2011
- 2011-10-21 CN CN 201110324220 patent/CN103053740A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349113A (en) * | 2013-05-30 | 2013-10-16 | 广西康正生物科技股份有限公司 | Pomelo tea for lipid reduction and beauty treatment |
| CN103602553A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Compound fermentation blueberry health-care wine and production method thereof |
| CN103652185A (en) * | 2013-12-05 | 2014-03-26 | 芜湖瑯山愚公绿色生态农业有限公司 | Pomelo tea making method |
| CN103652185B (en) * | 2013-12-05 | 2015-08-05 | 芜湖瑯山愚公绿色生态农业有限公司 | A kind of preparation method of citron tea |
| CN103766544A (en) * | 2014-01-07 | 2014-05-07 | 天津科技大学 | Preparation method of honey grapefruit tea |
| CN105875972A (en) * | 2014-10-22 | 2016-08-24 | 重庆市兰醇食品科技开发有限公司 | Shaddock tea and production process of same |
| CN107232264A (en) * | 2017-07-24 | 2017-10-10 | 百色学院 | A kind of fragrant citrus cake and preparation method thereof |
| CN107251976A (en) * | 2017-08-03 | 2017-10-17 | 江西花圣食品有限公司 | Honey citron tea and preparation method thereof |
| CN108651989A (en) * | 2018-05-15 | 2018-10-16 | 邵玉芹 | A kind of preparation method of shaddock composite enzyme and products thereof and application |
| CN110463950A (en) * | 2019-08-15 | 2019-11-19 | 浙江忠诚生物科技有限公司 | A method of lotion is made with citrus fruit |
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Application publication date: 20130424 |