CN106359739A - Production process for honey pomelo brewing tea - Google Patents
Production process for honey pomelo brewing tea Download PDFInfo
- Publication number
- CN106359739A CN106359739A CN201610729179.3A CN201610729179A CN106359739A CN 106359739 A CN106359739 A CN 106359739A CN 201610729179 A CN201610729179 A CN 201610729179A CN 106359739 A CN106359739 A CN 106359739A
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- CN
- China
- Prior art keywords
- shaddock grunt
- juice
- slag
- shaddock
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a production process for honey pomelo brewing tea. With advanced cooling vacuum dehydration technology, original nutritional value of fresh vegetable and fruits is remained. By means of the characters of recovery in water, the raw materials are combined with tea to prepare tea cake, wherein the pomelo pulp are remained well, thereby avoiding waste and turning the pomelo pulp into resources as most as possible. The process maintains the raw juice and original taste, majority of nutritional valuable components in fresh fruits is maintained and the product has high nutritional value and good taste, can satisfy demand of people and is beneficial to body health. Meanwhile, the product has long storage life, is convenient to take and east, and is easy to promote. The product is simple in process, has low cost, is beneficial to body health and satisfies demand of people.
Description
Technical field
The invention belongs to processing fruits Technology field is and in particular to a kind of production technology of honey grapefruit tea-making.
Background technology
It is known that when annual Fructus Citri grandiss harvest, because Fructus Citri grandiss are not easy to preserve for a long time, and the external condition such as transport
Impact so that a large amount of Fructus Citri grandiss are dropped, its meat is often abandoned turns to fertilizer in soil, causes to waste in a large number.For avoiding wasting,
Traditional mode is to be processed into canned food.Adopt and there is processed complex in this way, high cost, the deficiency such as transport difficult.
Content of the invention
The purpose of the present invention is to propose to a kind of production technology of honey grapefruit tea-making, overcome prior art above-mentioned not
Foot, its simple processing, low cost, convenient transportation, considerably reduce waste, and it is of high nutritive value, features good taste, eat side
Just, be conducive to health, meet the eating requirements of people.
In order to reach above-mentioned purpose of design, the technical solution used in the present invention is as follows:
A kind of production technology of honey grapefruit tea-making, comprises the following steps:
S1, from fresh shaddock grunt, shaddock grunt is squeezed the juice, isolates shaddock grunt slag and juice；
S2, the shaddock grunt separated slag is carried out blanch again, water adds appropriate salt, sugar, citric acid, heats water to
100 degrees Celsius, blanch several minutes；
S3, blanch cool down several minutes after terminating immediately；
After s4, cooling, by the centrifugal drying of water droplet on shaddock grunt slag surface；
S5, drain after shaddock grunt slag quickly suddenly freeze, solidification point is below -30 degrees Celsius；
S6, again by quick anxious freeze after shaddock grunt slag be dried under vacuum；
The shaddock grunt cinder ladle of dehydration is filled after finishing by s7, drying；
After s8, the juice isolating s1 add Mel small fire to mix and boil and dissolve to Mel, add caster sugar continue to mix boil to
Dip retrogradation, is condensed into beans by juice, packaging；The shaddock grunt cinder ladle dress being obtained with s7 is combined into finished product.
Come to unfold shaddock grunt slag, improve color and luster and aesthetics simultaneously, in step s2, blanch several minutes, and
Constantly stir to dial with wooden long chopsticks and dissipate, until shaddock grunt slag is unfolded and come and color even, picked up.
Control temperature for convenience, reduce oxidation reaction, ensure integrity degree, step s6 is in electroheating type vacuum drying oven simultaneously
In carry out.
In order that shaddock grunt slag is preferably combined, ensure the aesthetics of finished product with Folium Camelliae sinensis, squeezing the juice in step s1 is adopted simultaneously
Squeezed the juice with blade type so that shaddock grunt slag is broken into filamentary fibers.
The beneficial effect of the processing technique of Fructus Citri grandiss of the present invention is: shaddock grunt can turn maximal efficiency waste be changed into values, adopt
With advanced cooling vacuum dehydration technique, retain the original nutritive value of fresh vegetables and fruits, melted using entering the characteristic that aquiform stool can restore
Close Mel, thus being fabricated to honey citron tea, taste is better than bottled drink on the market.
Shaddock grunt all preserves well, it is to avoid waste；Genuineness, not only remains the big portion in fresh fruit
Divide nutritional value component, and be of high nutritive value, features good taste, meet the eating requirements of people, be conducive to health；Meanwhile,
Its storage time length, easy for carrying and eating, be conducive to the popularization of product.
Its simple processing, low cost, convenient transportation, considerably reduce waste, and it is of high nutritive value, features good taste,
Instant, is conducive to health, meets the eating requirements of people.
Specific embodiment
Below preferred embodiment of the invention is described in further detail.
The processing technique of described citron tea, it concretely comprises the following steps:
S1, first Fructus Citri grandiss are peeled, separate cutification and shaddock grunt, further, it is possible to selectivity is artificial or machinery is sloughed
Vascular aurantii in shaddock grunt and Endocarpium Citri tangerinae, more preferably, Vascular aurantii and Endocarpium Citri tangerinae can be used for doing Chinese medicine such mouthfeel simultaneously.Then, from fresh
Shaddock grunt 25-35 weight portion, by juice extractor, shaddock grunt is squeezed the juice, isolates shaddock grunt slag and juice it is preferred that in order that Fructus Citri grandiss
Sub- meat slag is preferably combined with Folium Camelliae sinensis, ensures the aesthetics of finished product simultaneously, squeezes the juice and is squeezed the juice using blade type so that shaddock grunt slag breaks
It is broken into filamentary fibers.Optionally, squeezed the juice using spiral squeezing type low speed juicer, squeezed the juice using low speed and can avoid oxygen
Change, nutrition is more comprehensive, genuine, squeezed the juice using spiral squeezing type and can avoid injuring shaddock grunt slag, and make shaddock grunt
Slag is as complete as possible, does not destroy its fiber it is ensured that mouthfeel and sizing, but subsequently more irregular with the combination of Folium Camelliae sinensis.
Juice is contained with container, and shaddock grunt slag is contained with another container, and both can simultaneously enter following process and process ring
Section.
S2, on the other hand, the shaddock grunt separated slag is carried out blanch, adds some salt, sugared and edible Fructus Citri Limoniae in water
The food additive such as acid, heat water to 100 degrees Celsius, and shaddock grunt slag is put into blanch several minutes in water；This process makes
Shaddock grunt slag become totally, even transparent so that following process finished product quality out is more preferable, and when can keep one section
Between.Further, come to unfold shaddock grunt slag, improve color and luster and aesthetics simultaneously, in step s2, blanch several minutes, and
And constantly dissipated with wooden long chopsticks stirring group, until shaddock grunt slag is unfolded and come and color even, picked up.
S3, blanch should cool down after terminating immediately, and by the way of the cooling of water-cooled, ice water cooling or ice cube, cool time is
Several minutes；This process can avoid aoxidizing, and so that shaddock grunt slag internal component and nutrition is kept to greatest extent, mouthfeel is also more
Good.
S4, after the cooling of s3 step, the water droplet on shaddock grunt slag surface is quickly drained by the way of centrifuge dripping；
This step facilitates the dehydration of shaddock grunt slag, sizing.
S5, drain after shaddock grunt slag quickly suddenly freeze, wind cooling temperature lowering in freezer can be put into, or put into -30 degree below
Lower the temperature in refrigerator-freezer, solidification point is below -30 degrees Celsius；This process is convenient to be departed from the water in shaddock grunt slag further, and fixed
Type.
S6, again by quick anxious freeze after shaddock grunt slag be dried under vacuum, be chosen as 10-25 drying time and divide
Clock, moisture is thoroughly departed from, thus facilitating the preservation of shaddock grunt slag.Further, control temperature for convenience, reduce oxidation anti-
Should, ensure integrity degree, step s7 is carried out in electroheating type vacuum drying oven simultaneously.
S7, drying finish after the shaddock grunt cinder ladle of dehydration is dressed up tea cake, bags of tea, this finished product can long term sealed save,
And the sauce bag being obtained with step s8 or caked sugar cooperation are brewed and drink it is also possible to be used alone.
S8, by the juice isolated add 8-12 weight portion Mel, that is, substantially Fructus Citri grandiss meat quality 1/3 Mel, little
Fire is mixed and is boiled, and forms low grade fever and bakes and banks up with earth state, and stirring simultaneously makes its composition uniformly, after dissolving, adds the children of 4-6 weight portion to Mel
Saccharum Sinensis Roxb. continue to mix boil to dip be in thick shape, beans, fill, packaging are condensed into by juice.Using Mel, its mouthfeel can be made more preferably, mitigate
The tart flavour of Fructus Citri grandis juice and bitterness, can improve its sugariness using caster sugar, more concentrate, and caster sugar impurity is few, and purity is high,
Finer；This process makes sauce bag or the caked sugar of concentration, bubbles out the genuineness of fruit during conveniently subsequently eating.Use
The Mel of this ratio and caster sugar, its sugariness is moderate, more agreeable to the taste, improves the local flavor of finished product.
This finished product unique flavor, simple processing, low cost, convenient transportation, considerably reduce waste, and its nutriture value
Value is high, features good taste, and instant is conducive to health, meets the eating requirements of people.
Above content is the further description present invention done with reference to specific preferred implementation, is easy to this skill
The technical staff in art field be understood that and apply the present invention it is impossible to assert the present invention be embodied as be confined to these explanations.
For general technical staff of the technical field of the invention, can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without through performing creative labour.Therefore, those skilled in the art's taking off according to the present invention
Show, the simple modifications that the present invention is made all should be within protection scope of the present invention.
Claims (4)
1. a kind of production technology of honey grapefruit tea-making is it is characterised in that comprise the following steps:
S1, from fresh shaddock grunt, shaddock grunt is squeezed the juice, isolates shaddock grunt slag and juice；
S2, the shaddock grunt separated slag is carried out blanch again, water adds appropriate salt, sugar, citric acid, heats water to 100
Degree Celsius, blanch several minutes；
S3, blanch cool down several minutes after terminating immediately；
After s4, cooling, by the centrifugal drying of water droplet on shaddock grunt slag surface；
S5, drain after shaddock grunt slag quickly suddenly freeze, solidification point is below -30 degrees Celsius；
S6, again by quick anxious freeze after shaddock grunt slag be dried under vacuum；
The shaddock grunt cinder ladle of dehydration is filled after finishing by s7, drying；
After s8, the juice isolating s1 add Mel small fire to mix and boil and dissolve to Mel, add caster sugar and continue to mix and boil to dip
Retrogradation, is condensed into beans by juice, packaging；The shaddock grunt cinder ladle dress being obtained with s7 is combined into finished product.
2. a kind of production technology of honey grapefruit tea-making according to claim 1 is it is characterised in that in step s2, scald
Drift several minutes, and constantly dialled scattered with wooden long chopsticks stirring, until shaddock grunt slag is unfolded and come and color even, dragged for
Rise.
3. a kind of production technology of honey grapefruit tea-making according to claim 1 is it is characterised in that step s6 is in electric heating
Carry out in type vacuum drying oven.
4. a kind of production technology of honey grapefruit tea-making according to claim 1 is it is characterised in that squeezing in step s1
Juice is squeezed the juice using blade type so that shaddock grunt slag is broken into filamentary fibers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610729179.3A CN106359739A (en) | 2016-08-25 | 2016-08-25 | Production process for honey pomelo brewing tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610729179.3A CN106359739A (en) | 2016-08-25 | 2016-08-25 | Production process for honey pomelo brewing tea |
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| Publication Number | Publication Date |
|---|---|
| CN106359739A true CN106359739A (en) | 2017-02-01 |
Family
ID=57902579
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610729179.3A Pending CN106359739A (en) | 2016-08-25 | 2016-08-25 | Production process for honey pomelo brewing tea |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114512A (en) * | 2017-04-13 | 2017-09-01 | 任国亮 | A kind of preparation technology of honey citron tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085740A (en) * | 1993-09-25 | 1994-04-27 | 康少文 | A kind of new technology and Related product thereof of making fruit product |
| CN103535483A (en) * | 2013-10-23 | 2014-01-29 | 洛阳顺势药业有限公司 | Heat-clearing grapefruit tea and preparation method thereof |
| CN104286735A (en) * | 2014-09-20 | 2015-01-21 | 马立同 | Citrus reticulata processing technology |
| CN104996657A (en) * | 2015-06-28 | 2015-10-28 | 俞华 | Honey citrus maxima tea and preparation method thereof |
-
2016
- 2016-08-25 CN CN201610729179.3A patent/CN106359739A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085740A (en) * | 1993-09-25 | 1994-04-27 | 康少文 | A kind of new technology and Related product thereof of making fruit product |
| CN103535483A (en) * | 2013-10-23 | 2014-01-29 | 洛阳顺势药业有限公司 | Heat-clearing grapefruit tea and preparation method thereof |
| CN104286735A (en) * | 2014-09-20 | 2015-01-21 | 马立同 | Citrus reticulata processing technology |
| CN104996657A (en) * | 2015-06-28 | 2015-10-28 | 俞华 | Honey citrus maxima tea and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114512A (en) * | 2017-04-13 | 2017-09-01 | 任国亮 | A kind of preparation technology of honey citron tea |
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Application publication date: 20170201 |
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