CN112617070A - Preparation method of grapefruit beverage - Google Patents
Preparation method of grapefruit beverage Download PDFInfo
- Publication number
- CN112617070A CN112617070A CN202110034986.4A CN202110034986A CN112617070A CN 112617070 A CN112617070 A CN 112617070A CN 202110034986 A CN202110034986 A CN 202110034986A CN 112617070 A CN112617070 A CN 112617070A
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- Prior art keywords
- grapefruit
- peel
- pomelo
- stirring
- water
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- 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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Links
- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 57
- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- 244000276331 Citrus maxima Species 0.000 claims abstract description 16
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 8
- 230000001681 protective effect Effects 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 239000011521 glass Substances 0.000 claims abstract description 4
- 239000011435 rock Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 230000035764 nutrition Effects 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 235000013616 tea Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000036541 health Effects 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009323 psychological health Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000023409 throat pain Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a grapefruit beverage, which comprises the following steps: (1) freezing the pomelo in a cold storage environment; (2) taking out the pomelo, peeling its pulp, boiling with salt, drying with water, squeezing, and boiling; (3) respectively adding the treated grapefruit pulp and a proper amount of triangular grapefruit peel into a container, sealing the container and stirring in a dark place, adding a certain amount of antioxidant during stirring, and adding a certain amount of protective film starch; (4) after stirring, putting the shaddock peel into a prepared pot, and adding a certain amount of clear water and rock sugar; (5) putting the crushed shaddock pulp and shaddock peel into a sealed glass container, and adding warm water. The invention belongs to the technical field of beverage preparation methods, and particularly relates to a grapefruit beverage preparation method which can greatly retain the content of vitamin C in a grapefruit preparation process, enables the grapefruit beverage to have a finer taste and is in line with popular preferences.
Description
Technical Field
The invention belongs to the technical field of beverage preparation methods, and particularly relates to a preparation method of a grapefruit beverage.
Background
The beverage is liquid food which is produced by using water as a basic raw material and by different formulas and manufacturing processes and is directly drunk by people or livestock. In addition to supplying moisture, the beverages contain various nutrients such as sugar, acid, milk, sodium, fat, energy, various amino acids, vitamins, inorganic salts, etc. in different varieties, and thus have certain nutrition.
Along with the progress of society, the living standard of people is continuously improved, the requirements of people on the living quality are higher and higher, the requirements of people on beverages are higher and higher, and the drunk beverages are required to contain rich nutrient components required by human bodies and have certain health care efficacy.
Although various healthy and natural fruit juice beverages are sold in the market at present, the fruit juice beverages which can meet the requirements of people are rare, and in the preparation process of common grapefruit beverages, vitamin C is easily damaged, so that the content of the vitamin C in the beverages is greatly reduced, and the nutritional value of the beverages is reduced.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of a grapefruit beverage, which can greatly keep the content of vitamin C in the preparation process of grapefruit, and simultaneously enables the grapefruit beverage to have finer and smoother taste, thereby being in line with the taste of the grapefruit beverage favored by the public.
In order to realize the functions, the technical scheme adopted by the invention is as follows: a preparation method of a pomelo beverage comprises the following steps: (1) freezing fructus Citri Grandis in cold storage environment for about 12 hr to reduce respiration and evapotranspiration, and allow nutrient substances such as sugar to be deposited in fructus Citri Grandis pulp; (2) taking out the pomelo, peeling the pomelo flesh out, separating the pomelo flesh from the pomelo peel, planing off the cyan outer layer of the pomelo peel and removing the white coat on the inner wall, cutting the pomelo peel into triangular small blocks, adding a little salt into the cut pomelo peel, rubbing once, then soaking with washed salt water, squeezing water for about two hours, boiling the salt with boiled water, squeezing water to dryness and boiling again, adding a little honey, and no bitterness for about three times; (3) respectively adding the treated grapefruit pulp and a proper amount of triangular grapefruit peel into a container, sealing the container and stirring in a dark place, adding a certain amount of antioxidant during stirring to protect vitamin C, and adding a certain amount of protective film starch to achieve the effects of tenderness, keeping smooth mouthfeel, preventing nutrition loss and the like; (4) after stirring, putting the shaddock peel into a prepared pot, adding a certain amount of clear water and rock sugar, and decocting for one hour with medium and small fire; (5) putting the crushed shaddock pulp and shaddock peel into a sealed glass container, and pressing 1; 5 (the jam: warm water) is added with warm water, stirred evenly, added with a little lemon slices and placed in a refrigerating chamber for refrigeration.
Further, the cooking temperature of the shaddock peel saline in the step (2) is 100 ℃, and the cooking time is 20 minutes.
Furthermore, the antioxidant in the step (3) adopts tea polyphenol extracted from green tea, the tea polyphenol is a natural antioxidant, the antioxidant effect is good, the health of a human body is facilitated, and the addition amount is 150 ppm and 20 ppm.
Further, in the step (4), the shaddock peel is boiled to be viscous in the process of boiling, and is stirred frequently to prevent sticking to a pot and is boiled to be golden yellow.
Furthermore, in the step (3), the addition amount of the protective film starch is 0.15%, so that the beverage is prevented from being too viscous to influence the mouthfeel or being too little to play a protective role.
The invention adopts the structure to obtain the following beneficial effects: the preparation method of the grapefruit beverage provided by the invention can greatly retain the content of vitamin C in the preparation process of the grapefruit, simultaneously enables the grapefruit beverage to have a finer taste, accords with public hobbies, has unique pharmacological effects of resolving phlegm and relieving cough, moistening lung and strengthening spleen, soothing liver and harmonizing stomach, has a certain relieving effect on throat pain, dysphoria and stuffiness, and excessive drinking, and is beneficial to physical and psychological health after being drunk frequently.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Firstly, selecting pomelos with superior quality, putting the pomelos into a refrigeration environment for freezing for about 12 hours, reducing the respiration and the evapotranspiration of the pomelos, and enabling nutrient substances such as sugar and the like to be better deposited in pomelo pulp; taking out the pomelo, peeling the pulp of the pomelo, separating the pulp from the pomelo peel, planing off the cyan outer layer of the pomelo peel and removing the white coat on the inner wall, cutting the pomelo peel into triangular small blocks, adding a little salt into the cut pomelo peel, rubbing once, soaking with washed saline water, squeezing to dry the water within about two hours, boiling the salt with boiled water, squeezing to dry the water and boiling again, adding some crystal sugar and honey, and no bitterness for about three times; respectively adding the treated grapefruit pulp and a proper amount of triangular grapefruit peel into a container, sealing the container and stirring in a dark place, adding a certain amount of antioxidant during stirring to protect vitamin C, and adding a certain amount of protective film starch to achieve the effects of tenderness, keeping smooth mouthfeel, preventing nutrition loss and the like; after stirring, putting the shaddock peel into a prepared pot, adding a certain amount of clear water and rock sugar, and decocting for one hour with medium and small fire; putting the crushed shaddock pulp and shaddock peel into a sealed glass container, and pressing 1; 5 (the jam: warm water) is added with warm water, stirred evenly, added with a little lemon slices and placed in a refrigerating chamber for refrigeration.
The above embodiments are only for the purpose of promoting an understanding of the core concepts of the invention, and any obvious modifications, equivalents or other improvements made without departing from the spirit of the invention are intended to be included within the scope of the invention.
Claims (5)
1. The preparation method of the grapefruit beverage is characterized by comprising the following steps of: (1) freezing fructus Citri Grandis in cold storage environment for about 12 hr to reduce respiration and evapotranspiration, and allow nutrient substances such as sugar to be deposited in fructus Citri Grandis pulp; (2) taking out the pomelo, peeling the pomelo flesh out, separating the pomelo flesh from the pomelo peel, planing off the cyan outer layer of the pomelo peel and removing the white coat on the inner wall, cutting the pomelo peel into triangular small blocks, adding a little salt into the cut pomelo peel, rubbing once, then soaking with washed salt water, squeezing water for about two hours, boiling the salt with boiled water, squeezing water to dryness and boiling again, adding a little honey, and no bitterness for about three times; (3) respectively adding the treated grapefruit pulp and a proper amount of triangular grapefruit peel into a container, sealing the container and stirring in a dark place, adding a certain amount of antioxidant during stirring to protect vitamin C, and adding a certain amount of protective film starch to achieve the effects of tenderness, keeping smooth mouthfeel, preventing nutrition loss and the like; (4) after stirring, putting the shaddock peel into a prepared pot, adding a certain amount of clear water and rock sugar, and decocting for one hour with medium and small fire; (5) putting the crushed pomelo pulp and pomelo peel into a sealed glass container, adding a certain amount of warm water, shaking, stirring, adding a little lemon slice, and refrigerating in a refrigerating chamber.
2. The method for preparing a grapefruit beverage according to claim 1, characterized in that: in the step (2), the cooking temperature of the shaddock peel saline water is 100 ℃, and the cooking time is 20 minutes.
3. The method for preparing a grapefruit beverage according to claim 1, characterized in that: the antioxidant in the step (3) adopts tea polyphenol extracted from green tea, the tea polyphenol is a natural antioxidant, the antioxidant effect is good, the health of a human body is facilitated, and the addition amount is not more than 200 ppm.
4. The method for preparing a grapefruit beverage according to claim 1, characterized in that: and (4) decocting the shaddock peel to be viscous in the process of decocting the shaddock peel, and taking attention to frequent stirring to prevent sticking to a pot until the shaddock peel is decocted to be golden yellow.
5. The method for preparing a grapefruit beverage according to claim 1, characterized in that: in the step (3), the addition amount of the protective film starch is 0.15%, so that the beverage is prevented from being too viscous to influence the mouthfeel or being too little to play a protective role.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110034986.4A CN112617070A (en) | 2021-01-12 | 2021-01-12 | Preparation method of grapefruit beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110034986.4A CN112617070A (en) | 2021-01-12 | 2021-01-12 | Preparation method of grapefruit beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112617070A true CN112617070A (en) | 2021-04-09 |
Family
ID=75294051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110034986.4A Pending CN112617070A (en) | 2021-01-12 | 2021-01-12 | Preparation method of grapefruit beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112617070A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429063A (en) * | 2011-11-28 | 2012-05-02 | 大连创达技术交易市场有限公司 | Method for making citron tea |
| CN103704419A (en) * | 2013-12-19 | 2014-04-09 | 柳州市盛景科技有限公司 | Green-tea-flavor pomelo beverage and preparation method thereof |
| CN104920732A (en) * | 2015-06-30 | 2015-09-23 | 贵州黄平靓鸥桑综合开发有限公司 | Grapefruit tea |
| CN106360533A (en) * | 2016-08-31 | 2017-02-01 | 秭归帝元食品罐头股份有限公司 | Production method of orange peel sauce |
| CN106490256A (en) * | 2015-09-07 | 2017-03-15 | 哈尔滨达济仁科技开发有限公司 | A kind of pomelo beverage preparation method |
| CN107549539A (en) * | 2017-09-29 | 2018-01-09 | 山西太行明珠生物科技有限公司 | A kind of honey grapefruit beverage |
| CN108685067A (en) * | 2018-05-29 | 2018-10-23 | 安徽安亳食品有限公司 | A kind of gumbo pickles and preparation method thereof |
-
2021
- 2021-01-12 CN CN202110034986.4A patent/CN112617070A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429063A (en) * | 2011-11-28 | 2012-05-02 | 大连创达技术交易市场有限公司 | Method for making citron tea |
| CN103704419A (en) * | 2013-12-19 | 2014-04-09 | 柳州市盛景科技有限公司 | Green-tea-flavor pomelo beverage and preparation method thereof |
| CN104920732A (en) * | 2015-06-30 | 2015-09-23 | 贵州黄平靓鸥桑综合开发有限公司 | Grapefruit tea |
| CN106490256A (en) * | 2015-09-07 | 2017-03-15 | 哈尔滨达济仁科技开发有限公司 | A kind of pomelo beverage preparation method |
| CN106360533A (en) * | 2016-08-31 | 2017-02-01 | 秭归帝元食品罐头股份有限公司 | Production method of orange peel sauce |
| CN107549539A (en) * | 2017-09-29 | 2018-01-09 | 山西太行明珠生物科技有限公司 | A kind of honey grapefruit beverage |
| CN108685067A (en) * | 2018-05-29 | 2018-10-23 | 安徽安亳食品有限公司 | A kind of gumbo pickles and preparation method thereof |
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Application publication date: 20210409 |
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