CN104256800A - Preparation method of cherry fruit tea - Google Patents

Abstract

The invention discloses a preparation method of cherry fruit tea, and belongs to the field of beverage processing. The preparation method is characterized by comprising three manufacturing technological processes: 1, extraction of cherry juice: fruit selection, cleaning, blanching, pulping, heat-preservation extraction, centrifugation, enzyme treatment and juice storage by a juice storage tank; 2, extraction of carrot juice: material selection, cleaning, slicing, stewing, pulping, enzyme treatment, centrifugation, milling and juice storage by a juice storage tank; and 3, mixing and filling: mixing, homogenization, vacuum degassing, sterilization, filling and finished product preparation. The preparation method has the beneficial effects that a product is red, tastes mellow and has the mellow fragrance of cherries. The product tastes delicious and is nutritious; the organ immunity function of a human body is enhanced; relatively good treating effects of regulating qi, activating blood, calming the liver and removing heat are achieved; the cherry fruit tea also has the effects of reducing pressure, enhancing the heart, regulating middle energy and tonifying qi and is suitable for old people and young people; the preparation method is easy and convenient to operate.

Description

The preparation method of a kind of cherry fruit tea

Technical field

The present invention relates to a kind of processing method of beverage, especially relate to the preparation method of a kind of cherry fruit tea.

Background technology

Cherry, having another name called wedge Jing Tao, car li son, is the general designation of the plant of Prunus.Fruit can eat as fruit, fruit May phase, and in cerise, flower is as rosy clouds, if really coral, for can the ornamental fruit trees and shrubs of treasure.Cherry fruit lovely luster, sparkling and crystal-clear beauty, red in agate, yellow as congealed fat; Its pericarp peony person say " Zhu Ying ", and fruit yellow person says " wax cherry ", and fruit little and red person say " cherry pearl ", and look is purple and have macula lutea person says " purple cherry ".Wherein wax cherry taste is the sweetest and the most refreshing.Contained by cherry, nutritional labeling is abundant especially, is rich in the multiple element such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium.

Traditional Chinese medicine and pharmacy is thought, cherry-flavored sweet, warm in nature, nontoxic, there is the merit of beneficial spleen in tune, regulating qi and activating blood, flat liver have been reduced phlegm and internal heat good therapeutic effect, and have the palingenesis promoting hemoglobin, certain auxiliary therapeutic action is all had, deeply by consumers to Anemic patients, senile osteoporosis, children's calcium deficiency, iron deficiency.Long-term edible, can body immunity be significantly improved, there is tonifying Qi in tune, wind-dispelling and dehumidifying functions.

Carrot, also known as sweet Xun, is Umbelliferae Daucus biennial herb plant.Root divides yellow and red two kinds, band point wormwood artemisia gas, and be about five, six cun, large holding is full so thick; Stem height about two, three chis, open the broken little Hua of white, shape is as umbrella; Carrot seed has the hair of brown, and smell, a little as radish, is introduced from the Western Regions during because being the Yuan Dynasty, so carrot of gaining the name.

The effect of carrot: 1. strengthen immunologic function: carrotene is transformed into vitamin A, contributes to the immune horizontal bar in the front of a carriage used as an armrest energy strengthening body, in the process of prevention epithelial cell canceration, has important function; Lignin in carrot also can improve immunity of organism mechanism, indirectly eliminates cancer cell; 2. hypoglycemic: carrot is also containing sugar reducing substance, the good food of diabetes patient, some composition contained by it, as Quercetin, Kaempferol can increase coronary blood flow, reduce blood fat, promoting adrenergic synthesis, have the effect of step-down, cardiac stimulant in addition, is the dietotherapy good merchantable brand of hypertension, patients with coronary heart disease.

The easily oxidation of fresh cherry fruit, not easily preserves, and for being processed into the comprehensive utilization that cherry fruit tea can realize cherry raw material, instant, and being convenient to store, improving its nutritive value.

Summary of the invention

The object of the invention is the problem that solution cherry is not easily preserved, the preparation method of a kind of cherry fruit tea is provided.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for cherry fruit tea, is characterized in that: have employed three step manufacturing process flows, and one is the extraction of cherry juice: choosing fruit → cleaning → blanching → making beating → insulation lixiviate → centrifugal → ferment treatment → storage juice tank; Two is extractions of carrot juice: select materials → clean → cut into slices → boiling → large slurry → ferment treatment → centrifugal → glue grinds → stores juice tank; Three is mixing preparations and filling: mixing preparation → homogeneous → vacuum outgas → sterilization → filling → finished product, and concrete operation step is:

The extraction of A, cherry juice:

1. select fruit: transported by cherry fresh fruit between choosing fruit, be placed on choosing fruit platform, reject sick fruit, decayed fruit, wormed fruit, crude fruit, impurity, then push and wash in fruit groove;

2. clean: soak in the clear water washing fruit groove, stir 5-10 minute, fruit is cleaned;

3. blanching: pour in jacketed pan by the cherry fruit after cleaning, keep 100 DEG C of water temperatures, blanching 8-12 minute, feel is felt like jelly;

4. pull an oar: employing sieve diameter is the beater of 0.8-1.2 millimeter, adds a certain amount of water and breaks into pulp;

5. lixiviate is incubated: squeeze in the tank of belt stirrer by cherry slurry by switch, temperature remains on 65-70 DEG C, stirs 2 hours;

6. centrifugal: by the rotating speed removing residue of the cherry juice after insulation lixiviate by centrifuge 6000-6500 rev/min, to be squeezed in glue kettle by heat exchanger 50 DEG C of insulations and carry out ferment treatment;

7. ferment treatment: add the pectase of 0.03%, react 2 hours, make juice clarification, then squeezes in storage juice tank for subsequent use;

The extraction of B, carrot juice:

1. select materials: select the carrot that the thin meat of fresh hypertrophy, skin is thick, tissue tight is tender and crisp, hinder without disease and pest and machinery, its persticide residue must not exceed national food hygienic standard;

2. clean: the silt impurity cleaning epidermis, removing coring, adopt drum-type washing machine to clean;

3. cut into slices: with microtome, require the thick 2-4 millimeter of sheet, uniformity;

4. boiling: by 0.5 MPa vapour pressure, steams 13-15 minute, interval exhaust, and remove the angry taste of carrot, softening tissue, is beneficial to making beating;

5. pull an oar: with sieve diameter 0.5 millimeter of beater making beating, in pulping process, add the appropriate pure water containing 0.5% malic acid, prevent carrot paste from producing cohesion;

6. ferment treatment: the carrot paste after making beating is maintained the temperature at 60 DEG C by heat exchanger, adds the pectase of 0.02%, reacts 3 hours;

7. centrifugal: the carrot juice after ferment treatment to be carried out centrifugal, removes fiber further;

8. glue mill: the carrot juice after centrifugal is pulverized further by colloid mill, makes it evenly unanimously to pour storage juice tank into for subsequent use;

C, mixing preparation and filling:

1. mixing preparation: cherry and carrot juice are put into blend tank and allocates, cherry juice and carrot juice are pressed the proportions of 3:2, adding xanthans 0.3%, Aspartame 80 mg/litre, lemon yellow is 0.05% by prescribed dose interpolation, quality improver;

2. homogeneous: adopt high pressure homogenizer, operating pressure is 65 MPas, makes even tissue without precipitation;

3. vacuum outgas: for avoiding fruit juice oxidation decoloration and flavor variations, must carry out degassed, degassing conditions is: temperature 75 DEG C, vacuum 0.35 MPa;

4. sterilization: adopt the sterilization of high-temperature instantaneous sterilization device, operating temperature is 155 DEG C, 12 seconds time, and chilling temperature is 25-35 DEG C, is then transported to sterile packaging machine and packs;

5. filling: to adopt aseptic filler filling, require during operation that fruit juice is aseptic, pipeline is aseptic, seal immediately after filling.

Beneficial effect: product of the present invention takes on a red color, flavour alcohol and, there is the fragrance that cherry is strong.This product is delicious and nourishing not only, is conducive to improving human organism immunologic function, regulating qi and activating blood, flat liver have been reduced phlegm and internal heat good therapeutic effect, also there is step-down cardiac stimulant, adjust in effect of tonifying Qi, all-ages, easy and simple to handle.

Detailed description of the invention

Embodiment 1 :

A preparation method for cherry fruit tea, concrete operation step is:

The extraction of A, cherry juice:

1. select fruit: transported by cherry fresh fruit between choosing fruit, be placed on choosing fruit platform, reject sick fruit, decayed fruit, wormed fruit, crude fruit, impurity, then push and wash in fruit groove;

2. clean: soak in the clear water washing fruit groove, stir 4-6 minute, fruit is cleaned;

3. blanching: pour in jacketed pan by the cherry fruit after cleaning, keep 100 DEG C of water temperatures, blanching 6-7 minute, feel is felt like jelly;

4. pull an oar: employing sieve diameter is the beater of 0.8 millimeter, adds a certain amount of water and breaks into pulp;

5. lixiviate is incubated: squeeze in the tank of belt stirrer by cherry slurry by switch, temperature remains on 45 DEG C-50 DEG C, stirs 1.5 hours;

6. centrifugal: by the rotating speed removing residue of the cherry juice after insulation lixiviate by centrifuge 4500-5000 rev/min, to be squeezed in glue kettle by heat exchanger 60 DEG C of insulations and carry out ferment treatment;

7. ferment treatment: add the pectase of 0.05%, react 1 hour, make juice clarification, then squeezes in storage juice tank for subsequent use;

The extraction of B, carrot juice:

1. select materials: select the carrot that the thin meat of fresh hypertrophy, skin is thick, tissue tight is tender and crisp, hinder without disease and pest and machinery, its persticide residue must not exceed national food hygienic standard;

2. clean: the silt impurity cleaning epidermis, removing coring, adopt drum-type washing machine to clean;

3. cut into slices: with microtome, require the thick 1-2 millimeter of sheet, uniformity;

4. boiling: by 0.2 MPa vapour pressure, steams 10-12 minute, interval exhaust, and remove the angry taste of carrot, softening tissue, is beneficial to making beating;

5. pull an oar: with sieve diameter 0.3 millimeter of beater making beating, in pulping process, add the appropriate pure water containing 0.3% malic acid, prevent carrot paste from producing cohesion;

6. ferment treatment: the carrot paste after making beating is maintained the temperature at 65 DEG C by heat exchanger, adds the pectase of 0.03%, reacts 1.5 hours;

7. centrifugal: the carrot juice after ferment treatment to be carried out centrifugal, removes fiber further;

8. glue mill: the carrot juice after centrifugal is pulverized further by colloid mill, makes it evenly unanimously to pour storage juice tank into for subsequent use;

C, mixing preparation and filling:

1. mixing preparation: cherry and carrot juice are put into blend tank and allocates, cherry juice and carrot juice are pressed the proportions of 6:4, adding pectin 0.5%, Aspartame 80 mg/litre, famille rose is 0.5% by prescribed dose interpolation, quality improver;

2. homogeneous: adopt high pressure homogenizer, operating pressure is 25 MPas, makes even tissue without precipitation;

3. vacuum outgas: for avoiding fruit juice oxidation decoloration and flavor variations, must carry out degassed, degassing conditions is: temperature 65 DEG C, vacuum 0.15 MPa;

4. sterilization: adopt the sterilization of high-temperature instantaneous sterilization device, operating temperature is 145 DEG C, 18 seconds time, and chilling temperature is 20-35 DEG C, is then transported to sterile packaging machine and packs;

5. filling: to adopt aseptic filler filling, require during operation that fruit juice is aseptic, pipeline is aseptic, seal immediately after filling.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Embodiment 2 :

A preparation method for cherry fruit tea, concrete operation step is:

The extraction of A, cherry juice:

1. select fruit: transported by cherry fresh fruit between choosing fruit, be placed on choosing fruit platform, reject sick fruit, decayed fruit, wormed fruit, crude fruit, impurity, then push and wash in fruit groove;

2. clean: soak in the clear water washing fruit groove, stir 4-6 minute, fruit is cleaned;

3. blanching: pour in jacketed pan by the cherry fruit after cleaning, keep 100 DEG C of water temperatures, blanching 6-7 minute, feel is felt like jelly;

4. pull an oar: employing sieve diameter is the beater of 1 millimeter, adds a certain amount of water and breaks into pulp;

5. lixiviate is incubated: squeeze in the tank of belt stirrer by cherry slurry by switch, temperature remains on 45 DEG C-50 DEG C, stirs 1.5 hours;

6. centrifugal: by the rotating speed removing residue of the cherry juice after insulation lixiviate by centrifuge 4500-5000 rev/min, to be squeezed in glue kettle by heat exchanger 60 DEG C of insulations and carry out ferment treatment;

7. ferment treatment: add the pectase of 0.05%, react 1 hour, make juice clarification, then squeezes in storage juice tank for subsequent use;

The extraction of B, carrot juice:

1. select materials: select the carrot that the thin meat of fresh hypertrophy, skin is thick, tissue tight is tender and crisp, hinder without disease and pest and machinery, its persticide residue must not exceed national food hygienic standard;

2. clean: the silt impurity cleaning epidermis, removing coring, adopt drum-type washing machine to clean;

3. cut into slices: with microtome, require the thick 1-2 millimeter of sheet, uniformity;

4. boiling: by 0.2 MPa vapour pressure, steams 10-12 minute, interval exhaust, and remove the angry taste of carrot, softening tissue, is beneficial to making beating;

5. pull an oar: with sieve diameter 0.3 millimeter of beater making beating, in pulping process, add the appropriate pure water containing 0.3% malic acid, prevent carrot paste from producing cohesion;

6. ferment treatment: the carrot paste after making beating is maintained the temperature at 65 DEG C by heat exchanger, adds the pectase of 0.03%, reacts 1.5 hours;

7. centrifugal: the carrot juice after ferment treatment to be carried out centrifugal, removes fiber further;

8. glue mill: the carrot juice after centrifugal is pulverized further by colloid mill, makes it evenly unanimously to pour storage juice tank into for subsequent use;

C, mixing preparation and filling:

1. mixing preparation: cherry and carrot juice are put into blend tank and allocates, cherry juice and carrot juice are pressed the proportions of 6:4, add xanthans 0.6%, Aspartame 85 mg/litre, lemon yellow adds by prescribed dose, and quality improver is 0.35%; Add a little mango grain again;

2. homogeneous: adopt high pressure homogenizer, operating pressure is 25 MPas, makes even tissue without precipitation;

3. vacuum outgas: for avoiding fruit juice oxidation decoloration and flavor variations, must carry out degassed, degassing conditions is: temperature 65 DEG C, vacuum 0.15 MPa;

4. sterilization: adopt the sterilization of high-temperature instantaneous sterilization device, operating temperature is 145 DEG C, 18 seconds time, and chilling temperature is 20-35 DEG C, is then transported to sterile packaging machine and packs;

5. filling: to adopt aseptic filler filling, require during operation that fruit juice is aseptic, pipeline is aseptic, seal immediately after filling.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a preparation method for cherry fruit tea, is characterized in that: have employed three step manufacturing process flows, and one is the extraction of cherry juice: choosing fruit → cleaning → blanching → making beating → insulation lixiviate → centrifugal → ferment treatment → storage juice tank; Two is extractions of carrot juice: select materials → clean → cut into slices → boiling → large slurry → ferment treatment → centrifugal → glue grinds → stores juice tank; Three is mixing preparations and filling: mixing preparation → homogeneous → vacuum outgas → sterilization → filling → finished product, and concrete operation step is:

The extraction of A, cherry juice:

1. select fruit: transported by cherry fresh fruit between choosing fruit, be placed on choosing fruit platform, reject sick fruit, decayed fruit, wormed fruit, crude fruit, impurity, then push and wash in fruit groove;

2. clean: soak in the clear water washing fruit groove, stir 5-10 minute, fruit is cleaned;

3. blanching: pour in jacketed pan by the cherry fruit after cleaning, keep 100 DEG C of water temperatures, blanching 8-12 minute, feel is felt like jelly;

4. pull an oar: employing sieve diameter is the beater of 0.8-1.2 millimeter, adds a certain amount of water and breaks into pulp;

5. lixiviate is incubated: squeeze in the tank of belt stirrer by cherry slurry by switch, temperature remains on 65-70 DEG C, stirs 2 hours;

6. centrifugal: by the rotating speed removing residue of the cherry juice after insulation lixiviate by centrifuge 6000-6500 rev/min, to be squeezed in glue kettle by heat exchanger 50 DEG C of insulations and carry out ferment treatment;

7. ferment treatment: add the pectase of 0.03%, react 2 hours, make juice clarification, then squeezes in storage juice tank for subsequent use;

The extraction of B, carrot juice:

1. select materials: select the carrot that the thin meat of fresh hypertrophy, skin is thick, tissue tight is tender and crisp, hinder without disease and pest and machinery, its persticide residue must not exceed national food hygienic standard;

2. clean: the silt impurity cleaning epidermis, removing coring, adopt drum-type washing machine to clean;

3. cut into slices: with microtome, require the thick 2-4 millimeter of sheet, uniformity;

4. boiling: by 0.5 MPa vapour pressure, steams 13-15 minute, interval exhaust, and remove the angry taste of carrot, softening tissue, is beneficial to making beating;

5. pull an oar: with sieve diameter 0.5 millimeter of beater making beating, in pulping process, add the appropriate pure water containing 0.5% malic acid, prevent carrot paste from producing cohesion;

6. ferment treatment: the carrot paste after making beating is maintained the temperature at 60 DEG C by heat exchanger, adds the pectase of 0.02%, reacts 3 hours;

7. centrifugal: the carrot juice after ferment treatment to be carried out centrifugal, removes fiber further;

8. glue mill: the carrot juice after centrifugal is pulverized further by colloid mill, makes it evenly unanimously to pour storage juice tank into for subsequent use;

C, mixing preparation and filling:

1. mixing preparation: cherry and carrot juice are put into blend tank and allocates, cherry juice and carrot juice are pressed the proportions of 3:2, adding xanthans 0.3%, Aspartame 80 mg/litre, lemon yellow is 0.05% by prescribed dose interpolation, quality improver;

2. homogeneous: adopt high pressure homogenizer, operating pressure is 65 MPas, makes even tissue without precipitation;

3. vacuum outgas: for avoiding fruit juice oxidation decoloration and flavor variations, must carry out degassed, degassing conditions is: temperature 75 DEG C, vacuum 0.35 MPa;

4. sterilization: adopt the sterilization of high-temperature instantaneous sterilization device, operating temperature is 155 DEG C, 12 seconds time, and chilling temperature is 25-35 DEG C, is then transported to sterile packaging machine and packs;

5. filling: to adopt aseptic filler filling, require during operation that fruit juice is aseptic, pipeline is aseptic, seal immediately after filling.