CN1317982C - Fruit tea of shaddock and preparation method - Google Patents
Fruit tea of shaddock and preparation method Download PDFInfo
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- CN1317982C CN1317982C CNB2005101002522A CN200510100252A CN1317982C CN 1317982 C CN1317982 C CN 1317982C CN B2005101002522 A CNB2005101002522 A CN B2005101002522A CN 200510100252 A CN200510100252 A CN 200510100252A CN 1317982 C CN1317982 C CN 1317982C
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- shaddock
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Abstract
The present invention relates to shaddock fruit tea and a preparation method thereof. The preparation method comprises: (1), peeling shaddocks, taking out 1500 to 2000 parts of pulp for jordaning, sterilizing enzymes for 2 to 4 minutes at the temperature between 60 DEG C and 80 DEG C, and cooling; (2), respectively jordaning 200 to 250 parts of red oranges and 200 to 250 parts of carrots, and sterilizing enzymes for 2 to 4 minutes at the temperature between 60 DEG C and 80 DEG C; (3), mixing the shaddock pulp paste, the red orange pulp paste and the carrot pulp paste, successively adding one part of sorbic acid, one part of essential oil and 2000 to 2500 parts of water, and homogenizing; filling the pulp liquor in a container, sterilizing for 20 to 40 seconds at the temperature between 120 DEG C and 130 DEG C, and sealing to obtain the shaddock fruit tea. The shaddock fruit tea of the present invention retains the unique delicate fragrance flavor of shaddocks, has the mellowness of red oranges and the fragrance of carrots and has the advantages of comprehensive and rich nutrient components, natural properties of products, nutrition and health care. The shaddock fruit tea is natural green food with the shelf life of from 12 to 18 months.
Description
Technical field
The present invention relates to the deep processing of shaddock fruit, is a kind of method of utilizing shaddock fruit resources making fruit tea of shaddock drink.
Background technology
Chinese patent publication number CN 1092625A discloses a kind of shaddock granular juice, fruit drink and preparation method thereof, shaddock granular juice beverage is a raw material with shaddock pulp, add sucrose, citric acid, pectin, β one cyclodextrine, natrium citricum, calcium gluconae, pomelo's essence and water, through debitterize, dissolve, can, sterilization, cooling and get, its composition is complicated and have shaddock bitter taste, fragrant very light, owing to added the numerous food additive, do not belonged to natural food.In addition, Chinese patent publication number CN 12296638A discloses shaddock, the shaddock skin, the shaddock leaf is a primary raw material, produce the method for shaddock milk, with shaddock milk as intermediate raw material, being equipped with other raw material again is daily-use chemical industry, light industry, industry production skin cleaning and beauty health product shaddock refreshing liquid such as food, the shaddock mildy wash, shampoo, the shaddock cake, products such as shaddock ventilation tea, this patent is not to make raw material with shaddock pulp merely, but mix the shaddock skin, the shaddock leaf makes " shaddock milk ", be mainly used in and produce salubrious liquid, shampoo one class cosmetics, rather than be used to produce the shaddock fruit beverage.Make intermediate raw material with this " shaddock milk ", add the shaddock cake that multiple additives such as Radix Glycyrrhizae, citric acid, benzoic acid are made again, shaddock ventilation tea equally also loses genuineness natural flavour mountaineous of pure shaddock.
Summary of the invention
Yet purpose of the present invention just provides a kind of taste delicate fragrance, the nutritional labeling sky long fruit tea of shaddock of time and preparation method thereof that enriches, guarantees the quality.
The present invention mainly is grouped into by the one-tenth of following weight parts: Fructus Citri grandis pulp 1500-2000 part, blood orange 200-250 part, carrot 200-250 part, 1 part of sorbic acid, 1 part in essential oil, water 2000-2500 part.
Preparation method of the present invention is: (1) takes out pulp with the peeling of shaddock fruit, defibrination, and 60-80 ℃ was killed cooling enzyme 2-4 minute down; (2) with blood orange, carrot difference defibrination, 60-80 ℃ was killed enzyme 2-4 minute; (3) Fructus Citri grandis pulp is stuck with paste, after blood orange meat is stuck with paste, carrot meat sticks with paste and mix, added sorbic acid, essential oil and water, even matter, slurries are packed in the container, 120 ℃-130 ℃ following sterilization 20-40 seconds, seal, promptly.
Each amounts of components of the present invention can also be: Fructus Citri grandis pulp 1500-2000 part, blood orange 200-250 part, carrot 200-250 part, 1 part of sorbic acid, 1 part in essential oil, water 2000-2500 part, hawthorn 80-120 part, honey 30-80 part.
Its preparation method is: (1) takes out pulp with the peeling of shaddock fruit, defibrination, and 60-80 ℃ was killed cooling enzyme 2-4 minute down; (2) with blood orange, carrot, hawthorn difference defibrination, 60-80 ℃ was killed enzyme 2-4 minute; (3) Fructus Citri grandis pulp stick with paste, blood orange meat is stuck with paste, carrot meat is stuck with paste and FRUCTUS CRATAEGI stick with paste mix after, add sorbic acid, essential oil, honey and water, even matter, slurries are packed in the container, 120 ℃-130 ℃ following sterilization 20-40 seconds, seal, promptly.
Shaddock fruit rascal is cleaned up, place distil container, the essential oil fractionation in the shaddock ped is come out, promptly get essential oil with the steam distillation method.
The present invention really is a primary raw material with shaddock, being equipped with a small amount of blood orange, carrot, hawthorn, honey is auxiliary material, defibrination is smashed to pieces fast, shorten Fructus Citri grandis pulp as far as possible and be subjected to the mechanical shearing time, prevent that Fructus Citri grandis pulp is rotten, spoiled, it is bitter to become, both keep shaddock special delicate fragrance local flavor, increased the honeydew of salubrious and honey of fragrance, the hawthorn of pure, the carrot of blood orange again.After the product that makes was guaranteed the quality 6 months, detect through China Guangzhou Analysis ﹠. Test Center, nutrient composition content is: beta carotene 1.27mg/kg, pantothenic acid 16.6mg/kg, folic acid 0.67mg/kg, Cobastab
20.40mg/kg, vitamin C 4.46mg/100ml, reduced sugar 1.92g/100ml.Nutritional labeling of the present invention is enriched comprehensively, and the sugar of fruit tea of shaddock, vitamins and other nutritious components loss are lacked, and product has natural sex and nutrition health-care functions, and production technology is easy, is natural green food and long shelf-life.The present invention is lower because of the crushing juice rate of shaddock fruit, carrot, hawthorn, and pulp is nutritious, and it is comparatively suitable to make fruit tea.
Introduce in " complete plant is best medicine " monograph of examining and revising according to nature doctors of medicine such as [U.S.] Adler Davis work " nutrition science of eating is seen " and He Wei are bright: beta carotene is a powerful antioxidant, can strengthen the health immune system, promote bone growth, build up one's resistance to disease angiocardiopathy preventing; Prevent cataract, and can play prevention and anticancer effect, especially lung cancer.Pantothenic acid (Cobastab
5) be called " vitamin of compressive resistance " by scientist, to eliminate nervous being celebrated, can alleviate melancholy and anxiety, it is plain to participate in the transmission of manufacturing cranial nerve, strengthens memory.It almost is present in the human body all cells, is the switching center of energy, has the effect of keeping the alimentary canal normal function.Folic acid is regarded as brain food, and in the manufacture process of DNA, RNA, folic acid is played the part of the role of " coenzyme ", helps to regulate embryo's nerve cell and grows; The prevention anaemia promotes the metabolism of protein, the generation of enhancing antibody; Help to eliminate melancholy and anxiety; Promote galactopoiesis; Promote skin health; Prevent the effect of stomatocace.Cobastab
2The effect of biology enzyme in the manufacturing of erythrocytic formation in the participation body, antibody, the respiratory metabolism of cell; Be fat, carbohydrate, the necessary antioxidant of protein metabolism process; The prevention of arterial sclerosis alleviates eye fatigue; Prevent and treat the indispensable biology enzyme of cataract; In addition, also have the iron of help and Cobastab
6Absorption.In sum, nutritional labeling of the present invention has the characteristics of pure natural, is different from other fruit beverage.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
The preparation method of essential oil is: get the Meizhou gold shaddock that cleans up or the four seasons shaddock or precocious shaddock or sweet shaddock shaddock fruit pericarp cut with pocket knife and get shaddock fruit rascal, shaddock fruit rascal is put into distil container, with the steam distillation method essential oil fractionation in the pericarp is come out.The effect of essential oil is the pure natural property that guarantees product, helps shaddock fruit resource synthetic development utilization and steam distillation and need not to add any chemicals, and the oil water mixture that distills out can replace the spices of chemical synthesis.
Embodiment one
With Meizhou gold shaddock fruit peeling, take out pulp, put 1500 gram pulp into SS250-A type fiberizer quick defibrination, prevent loss of nutritive components such as shaddock fruit vitamin and sugar; With this simultaneously, 200 gram blood orange, 200 gram carrots are carried out defibrination respectively; After shaddock pulp paste, blood orange meat paste and the mixing of carrot meat paste, 60 ℃ were killed enzyme 2 minutes in stainless-steel pan, cooling rapidly adds 1 gram sorbic acid then, 1 gram essential oil and 2000 gram water, place the colloid mill of 2900 rev/mins on JM-LB50C type, rotating speed to carry out homogenate, slurries are packed in the container of having sterilized, and 120 ℃ of sterilizations are 20 seconds in autoclave, seal rapidly, cooling promptly makes fruit tea of shaddock.
Embodiment two
With four seasons shaddock fruit peeling, take out pulp, put 2000 gram pulp into fiberizer quick defibrination; 250 gram blood orange, 250 gram carrots are carried out defibrination respectively; After shaddock pulp paste, blood orange meat paste and the mixing of carrot meat paste, 80 ℃ were killed enzyme 4 minutes in stainless-steel pan, cooling rapidly adds 1 gram sorbic acid then, 1 gram essential oil and 2500 gram water, place colloid mill to carry out homogenate, slurries are packed in the container, and 130 ℃ of sterilizations are 40 seconds in autoclave, seal rapidly, cooling promptly makes fruit tea of shaddock.
Embodiment three
With the peeling of precocious shaddock fruit, take out pulp, with the quick defibrination of 1500 gram pulp; 200 gram blood orange, 200 gram carrots, 80 Keshan short, bristly hair or beards are carried out defibrination respectively; After shaddock pulp paste, blood orange meat paste, carrot meat paste and the mixing of FRUCTUS CRATAEGI paste, 60 ℃ were killed enzyme 4 minutes in stainless-steel pan, cooling rapidly, add 30 gram honey, 1 gram sorbic acid then, 1 gram essential oil and 2000 gram water place colloid mill to carry out homogenate, slurries are packed in the container, 130 ℃ of sterilizations are 20 seconds in autoclave, seal rapidly, promptly make fruit tea of shaddock.Not only mouthfeel and local flavor are better for it, but also can extend the shelf life.
Embodiment four
With the peeling of sweet shaddock fruit, take out pulp, with the quick defibrination of 2000 gram pulp; 250 gram blood orange, 250 gram carrots, 120 Keshan short, bristly hair or beards are carried out defibrination respectively; After shaddock pulp paste, blood orange meat paste, carrot meat paste and the mixing of FRUCTUS CRATAEGI paste, 80 ℃ were killed enzyme 2 minutes in stainless-steel pan, cooling rapidly, add 80 gram honey, 1 gram sorbic acid then, 1 gram essential oil and 2500 gram water place colloid mill to carry out homogenate, slurries are packed in the container, 120 ℃ of sterilizations are 40 seconds in autoclave, seal rapidly, promptly make fruit tea of shaddock.Not only mouthfeel and local flavor are better for it, but also can extend the shelf life.
Product of the present invention is positioned over room temperature (23-28 ℃) and the fresh-keeping indoor storage of refrigerator (about 2-6 ℃) respectively, carries out the shelf-life contrast.Result of the test shows: at room temperature the shelf-life is 12 months, and the indoor shelf-life of fridge freshness retaining is 18 months, and nutritional labeling such as finished product vitamin C, reduced sugar and mouthfeel are constant.
Claims (5)
1, a kind of fruit tea of shaddock, it is characterized in that main one-tenth by following weight parts is grouped into: Fructus Citri grandis pulp 1500-2000 part, blood orange 200-250 part, carrot 200-250 part, 1 part of sorbic acid, 1 part in essential oil, water 2000-2500 part, make through following method: (1) takes out pulp, defibrination with the peeling of shaddock fruit; (2) with blood orange, carrot difference defibrination; (3) Fructus Citri grandis pulp stick with paste, after blood orange meat is stuck with paste, carrot meat sticks with paste and mix, 60-80 ℃ was killed enzyme 2-4 minute down, cooling adds sorbic acid, essential oil and water, even matter, slurries are packed in the container, 120 ℃-130 ℃ following sterilization 20-40 seconds, seal, promptly.
2, fruit tea of shaddock according to claim 1 is characterized in that wherein composition also has: hawthorn 80-120 part, and honey 30-80 part, make through following method: (1) takes out pulp, defibrination with the peeling of shaddock fruit; (2) with blood orange, carrot, hawthorn difference defibrination; (3) Fructus Citri grandis pulp stick with paste, blood orange meat is stuck with paste, carrot meat is stuck with paste and FRUCTUS CRATAEGI stick with paste mix after, 60-80 ℃ was killed enzyme 2-4 minute cooling down, add sorbic acid, essential oil, honey and water, even matter, slurries are packed in the container, 120 ℃-130 ℃ following sterilization 20-40 seconds, seal, promptly.
3, fruit tea of shaddock according to claim 1 is characterized in that essential oil is that the shaddock fruit rascal that will clean places distil container, fractionates out essential oil in the pericarp with the steam distillation method.
4, the preparation method of fruit tea of shaddock according to claim 1 is characterized in that:
(1) with the peeling of shaddock fruit, takes out pulp, defibrination;
(2) with blood orange, carrot difference defibrination;
(3) Fructus Citri grandis pulp stick with paste, after blood orange meat is stuck with paste, carrot meat sticks with paste and mix, 60-80 ℃ was killed enzyme 2-4 minute down, cooling adds sorbic acid, essential oil and water, even matter, slurries are packed in the container, 120 ℃-130 ℃ following sterilization 20-40 seconds, seal, promptly.
5, the preparation method of fruit tea of shaddock according to claim 2 is characterized in that:
(1) with the peeling of shaddock fruit, takes out pulp, defibrination;
(2) with blood orange, carrot, hawthorn difference defibrination;
(3) Fructus Citri grandis pulp stick with paste, blood orange meat is stuck with paste, carrot meat is stuck with paste and FRUCTUS CRATAEGI stick with paste mix after, 60-80 ℃ was killed enzyme 2-4 minute cooling down, add sorbic acid, essential oil, honey and water, even matter, slurries are packed in the container, 120 ℃-130 ℃ following sterilization 20-40 seconds, seal, promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101002522A CN1317982C (en) | 2005-10-14 | 2005-10-14 | Fruit tea of shaddock and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101002522A CN1317982C (en) | 2005-10-14 | 2005-10-14 | Fruit tea of shaddock and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1759756A CN1759756A (en) | 2006-04-19 |
| CN1317982C true CN1317982C (en) | 2007-05-30 |
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| CNB2005101002522A Expired - Fee Related CN1317982C (en) | 2005-10-14 | 2005-10-14 | Fruit tea of shaddock and preparation method |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057688B (en) * | 2007-05-22 | 2011-06-08 | 林伟锋 | Shaddock whole fruit beverage and its producing method |
| CN101828615B (en) * | 2010-02-21 | 2012-12-19 | 福州市食品工业研究所 | Shaddock fruit tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092625A (en) * | 1994-01-24 | 1994-09-28 | 浙江天一饮料厂 | Shaddock granular juice, fruit drink and preparation method thereof |
| CN1170533A (en) * | 1996-07-17 | 1998-01-21 | 曾剑鸣 | Method for producing sweet shaddock juice |
| JP2004229528A (en) * | 2003-01-29 | 2004-08-19 | Erklaren Inc | Citrus fruit extraction composition |
| CN1586247A (en) * | 2004-09-23 | 2005-03-02 | 黄立平 | Fresh shaddock tea and its producing method |
-
2005
- 2005-10-14 CN CNB2005101002522A patent/CN1317982C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092625A (en) * | 1994-01-24 | 1994-09-28 | 浙江天一饮料厂 | Shaddock granular juice, fruit drink and preparation method thereof |
| CN1170533A (en) * | 1996-07-17 | 1998-01-21 | 曾剑鸣 | Method for producing sweet shaddock juice |
| JP2004229528A (en) * | 2003-01-29 | 2004-08-19 | Erklaren Inc | Citrus fruit extraction composition |
| CN1586247A (en) * | 2004-09-23 | 2005-03-02 | 黄立平 | Fresh shaddock tea and its producing method |
Non-Patent Citations (1)
| Title |
|---|
| 香柚综合加工利用研究 单扬等，湖南农业科学，第2期 1997 * |
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| CN1759756A (en) | 2006-04-19 |
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Granted publication date: 20070530 Termination date: 20111014 |