CN106605723A - Manufacture method for citrus reticulate and black tea compound fruit juice tea drink - Google Patents

Abstract

The present invention discloses a manufacture method for citrus reticulate and black tea compound fruit juice tea drink and belongs to the technical field of drink. The manufacture method of the citrus reticulate and black tea compound fruit juice tea drink comprises the following steps: a, citrus reticulate raw materials are selected; b, the raw materials are crushed to obtain a fruit slurry; c, the fruit slurry is squeezed; d, the squeezed juice is filtered; e, the filtered juice is sterilized; f, tea juice is prepared; and g, the drink is prepared from the following raw materials in weight percentages: 10-15% of the sterilized and clarified citrus reticulate fruit juice, 15-20% of the clarified black tea extract, 3% of white granulated sugar, 0.04% of edible salt, 0.06% of honey, 0.02% of citric acid, 0.01% of Vc, 0.2-0.5% of a compound stabilizer and the balanced being purified water; and the compound stabilizer contains 2%-5% of konjac gum, 10%-15% of CMC, and 30%-50% of lecithin; h, the drink is homogenized; and i, the homogenized drink is sterilized. A long term drinking of the drink has the functions of enhancing human body immunity, eliminating fatigue, promoting salivation and clearing heat, reducing the incidence of cardiovascular diseases, etc.

Description

A kind of manufacture method of Citrus black tea compound fruit juice tea drinks

Technical field

The present invention relates to technical field of beverage processing, more particularly to a kind of manufacture method of Citrus black tea compound fruit juice tea drinks.

Background technology

Citrus are the general names of rutaceae Citrus, including Fructus Citri junoriss, Fructus Citri grandiss, Fructus Fortunellae Margaritae, Fructus Citri tangerinae, Fructus Citri sinensiss etc..There is more than 80 country's cultivation mandarin orange in the whole world, and its yield shelter has first of fruit, up to more than 300,000,000 ten thousand tons.China is one of mandarin orange manufacturing country main in the world, and cultivated area ranks first in the world, and yield occupies third place in the world.Citrus are nutritious, not only containing the organic nutritional labeling such as malic acid, citric acid, glucose, Fructose, nicotinic acid, Vc, VB6, VB2, Vp, also containing mineral such as calcium, ferrum.The Vc that it contains is 7 times of Fructus Mali pumilae, 10 times of pears.Therefore Citrus are the best Vc sources of human body.Additionally, Citrus have very high medical value, before 2000《Sheng Nong's herbal classic》In, just there is the record that Citrus are used as medicine.The skin of Citrus, meat, core, network and leaf are all famous Chinese medicine.The effects such as Pericarpium Citri tangerinae has stomach invigorating, eliminating the phlegm, antitussive, sending down the abnormal ascending QI.The diseases such as distension and fullness of the chest and abdomen, dyspepsia, inappetence can be treated.There are good wind dispelling, stomach invigorating, digestant function with " Pericarpium Citri Reticulatae is stared at " made by Pericarpium Citri Reticulatae；Vascular aurantii plays the role of dredging collateral qi-regulating, resolving sputum.The diseases such as blockage of meridian-QI, chronic cough chest pain can be treated.Semen Citri Reticulatae has qi-regulating, eliminating stagnation, straight-through function, has good curative effect to diseases such as mastitis, hernias.Folium Citri tangerinae has the effects such as combing irritability, resolving sputum, detumescence, can be used for the diseases such as lung abscess, acute mastitis, cough, septum pectorale feeling of fullness and pathogenic QI in the body；The ripe peel in Fructus Citri tangerinae end, there is combing QI stagnation of the liver and galibladder, can treat the diseases such as acute mastitis, costalgia.Contained nutrient in Citrus, such as vitamin C, Folic Acid, carotenoid, cellulose, other vitamin and mineral are all highly profitable to health, with very high nutritive value, medical value and health value, health food are known as both at home and abroad.Orange blossom also because its color and luster is graceful, nutritious, taste and fragrance are pleasant, becomes one of maximum fruit juice product of most popular, volume of trade in the world, has occupied about 2/3 faced by world fruit juice market.

The content of the invention

The technical problem to be solved is to provide a kind of manufacture method of Citrus black tea compound fruit juice tea drinks for the deficiencies in the prior art.

Technical scheme is as follows：

A kind of manufacture method of Citrus black tea compound fruit juice tea drinks, comprises the following steps：A. Citrus raw material：The rotten raw material of fresh, nothing is chosen, with good local flavor and fragrance, color stability, mild acidity, soak with ozone solution 5-10min is used before peeling, to remove epidermis microorganism and pesticide residues.

Pulp is obtained after b, raw material are broken, is to improve crushing juice rate, the compound enzyme of pectase, cellulase etc. need to be utilized to carry out enzymolysis processing to pulp.In pulp temperature 50 C, the compound enzymic preparation of addition pulp weight 0.5% stirs and is digested, and through 2h or so, processing 30s at 90 DEG C carries out enzyme denaturing, then carries out process of squeezing the juice；The compound enzymic preparation is pectase: cellulase mass ratio 2: 1 mixes；

C, squeeze the juice：Squeeze the juice as early as possible after the broken enzymolysis of fruit juice, avoid the compound that hesperidin present in seed and limonin etc. are easily caused generation bitterness to enter fruit juice in juice-extracting process；

D, filtration：The macromolecular substances such as pectin, the starch contained in the fruit juice that squeezing is obtained can affect the clarity of product, the compound enzyme (pectase: amylase 1: 1) for adding juice weight 0.3-0.4% processes 30min, and then Jing flame filter presses are filtrated to get clear juice；

E, sterilization：Pasteurize；Operating condition：90-95 DEG C, 15-30s；

It is prepared by f, tea juice：The black tea of certain mass is weighed, is soaked with 100 DEG C of boiled water, solid-liquid ratio is configured according to mass volume ratio 1: 50, mass volume ratio unit is Kg/L, soak time is 10 minutes, and black tea extracting solution must be clarified after filtration；

G, Beverage Service are according to percentage by weight：Citrus clear juice 10-15%, clarification black tea extracting solution 15-20%, white sugar 3%, Sal 0.04%, Mel 0.06%, citric acid 0.02%, Vc0.01%, complex stabilizer 0.2-0.5%, balance of pure water after sterilization；The complex stabilizer contains Konjac glucomannan 2%～5%, CMC 10%～15%, lecithin 30%～50%.

H, homogenizing：There is layering and deposited phenomenon in the homogenization under 10～60MPa pressure to prevent product in deployed beverage, then carries out product fill；

I, sterilization：High-temperature instantaneous sterilization, operating condition：121 DEG C, 10-30s.

Citrus black tea compound fruit juice tea drinks of the present invention combine the advantage of Citrus and black tea, containing multivitamin, aminoacid and trace element, reddish tan, clear, with Citrus and the distinctive flavour abnormal smells from the patient of black tea, sour-sweet moderate coordinate soft.Long-term drink has the effects such as enhancing human body immunity power, allaying tiredness, replenishing body fluid and clearing away heat pathogen, reduction cardiovascular disease incidence rate.

Specific embodiment

Below in conjunction with specific embodiment, the present invention is described in detail.

The manufacture method of Citrus black tea compound fruit juice tea drinks, comprises the following steps：

1. Citrus raw material：The rotten raw material of fresh, nothing is chosen, with good local flavor and fragrance, color stability, mild acidity, front Ozone Water (ozone concentration 2-10ppm) is removed the peel and is soaked 5-10min, to remove epidermis microorganism and pesticide residues.

2. pulp is obtained after raw material is broken, is to improve crushing juice rate, the compound enzyme of pectase, cellulase etc. need to be utilized to carry out enzymolysis processing to pulp.In pulp temperature 50 C, stir is digested the compound enzymic preparation (pectase: cellulase mass ratio 2: 1) of addition pulp weight 0.5%, and through 2h or so, processing 30s at 90 DEG C carries out enzyme denaturing, then carries out process of squeezing the juice.

3. squeeze the juice：Squeeze the juice as early as possible after the broken enzymolysis of fruit juice, avoid the compound that hesperidin present in seed and limonin etc. are easily caused generation bitterness to enter fruit juice in juice-extracting process.

4. filter：The macromolecular substances such as pectin, the starch contained in the fruit juice that squeezing is obtained can affect the clarity of product, the compound enzyme (pectase: amylase 1: 1) for adding juice weight 0.3-0.4% processes 30min, and then Jing flame filter presses are filtrated to get clear juice.

5. sterilize：Pasteurize, operating condition：90-95 DEG C, 15-30s.

6. prepared by tea juice：The black tea of certain mass is weighed, is soaked with 100 DEG C of boiled water, solid-liquid ratio (mass volume ratio, Kg/L) is 1: 50, and soak time is 10 minutes, and black tea extracting solution must be clarified after filtration.

7. Beverage Service is according to percentage by weight：Citrus natural juice 10-15%, tea juice 15-20%, white sugar 3%, Sal 0.04%, Mel 0.06%, citric acid 0.02%, Vc0.01%, complex stabilizer 0.2-0.5%, balance of pure water；Complex stabilizer contains Konjac glucomannan 2%～5%, CMC (sodium carboxymethyl cellulose) 10%～15%, lecithin 30%～50%.

8. homogenizing：There is layering and deposited phenomenon in the homogenization under 10～60MPa pressure to prevent product in deployed beverage, then carries out product fill.

9. sterilize：High-temperature instantaneous sterilization.Operating condition：121 DEG C, 10-30s.

It should be appreciated that for those of ordinary skills, can according to the above description be improved or be converted, and all these modifications and variations should all belong to the protection domain of claims of the present invention.

Claims (1)

1. a kind of manufacture method of Citrus black tea compound fruit juice tea drinks, it is characterised in that comprise the following steps：

A, Citrus raw material；

Pulp is obtained after b, raw material are broken, to improve crushing juice rate, the compound enzyme of pectase, cellulase etc. need to be utilized to carry out enzymolysis processing to pulp, in pulp temperature 50 C, the compound enzymic preparation of addition pulp weight 0.5% stirs and is digested, through 2h or so, processing 30s at 90 DEG C carries out enzyme denaturing, then carries out process of squeezing the juice；The compound enzymic preparation is pectase: cellulase mass ratio 2: 1 mixes；

C, squeeze the juice：Squeeze the juice as early as possible after the broken enzymolysis of fruit juice, avoid the compound that hesperidin present in seed and limonin etc. are easily caused generation bitterness to enter fruit juice in juice-extracting process；

D, filtration：The macromolecular substances such as pectin, the starch contained in the fruit juice that squeezing is obtained can affect the clarity of product, add the compound ferment treatment 30min of juice weight 0.3-0.4%, then Jing flame filter presses are filtrated to get clear juice, and the compound enzyme is pectase: amylase mixes according to mass ratio 1: 1；

E, sterilization：Pasteurize；Operating condition：90-95 DEG C, 15-30s；

It is prepared by f, tea juice：The black tea of certain mass is weighed, is soaked with 100 DEG C of boiled water, solid-liquid ratio is configured according to mass volume ratio 1: 50, mass volume ratio unit is Kg/L, soak time is 10 minutes, and black tea extracting solution must be clarified after filtration；

G, Beverage Service are according to percentage by weight：Citrus clear juice 10-15%, clarification black tea extracting solution 15-20%, white sugar 3%, Sal 0.04%, Mel 0.06%, citric acid 0.02%, Vc0.01%, complex stabilizer 0.2-0.5%, balance of pure water after sterilization；The complex stabilizer contains Konjac glucomannan 2%～5%, CMC 10%～15%, lecithin 30%～50%；H, homogenizing：There is layering and deposited phenomenon in the homogenization under 10～60MPa pressure to prevent product in deployed beverage, then carries out product fill；

I, sterilization：High-temperature instantaneous sterilization, operating condition：121 DEG C, 10-30s.