CN101057688A - Shaddock whole fruit beverage and its producing method - Google Patents

Abstract

The invention relates to a method for preparing beverage with shaddock, comprising following steps: washing shaddock, removing epidermis or not, getting rid of rotten part, separating pulp from peel, washing peel; cutting peel, grinding, controlling temperature and adding proper amount of acid, stirring, adding enzyme to get peel enzyme reacting solution; beating pulp, removing seed and getting pulp slurry, adding proper amount of acid, stirring, adding enzyme to get pulp slurry enzyme reacting solution; mixing peel slurry with pulp slurry enzyme reacting solution, adding gel, sour addictive, sweetener, soluble edible fiber and vitamin C, heating for dissolution, stirring evenly, heating to a certain temperature, loading, sealing, disinfecting, cooling, packing and getting final product. The invention makes full use of whole shaddock, avoids wasting raw material, the production process is reasonable and cost is low and the sour taste of product is proper.

Description

A kind of shaddock whole fruit beverage and production method thereof

Technical field

The present invention relates to a kind of shaddock whole-fruit process technology, particularly a kind of shaddock whole fruit beverage and production method thereof.

Background technology

In the fruits and vegetables series products, characteristics such as shaddock storage endurance, unique flavor are that other fruit hardly matches, and its fruit quality is excellent, and local flavor is good, and skin depth, storage tolerance have the laudatory title of " natural can ".Shaddock contains physiological activator naringin, hesperidine, para-insulin, volatile oil, Cobastab ₁, Cobastab ₂, nutrition such as vitamin C, nicotinic acid, fructose, glucose, protein, lipid, iron, calcium, phosphorus and crude fibre.Sanguimotor viscosity can fall in naringin, reduces the formation of thrombus, if the elderly suffers from cerebrovascular disease, often eats the generation that shaddock helps the prevention of brain apoplexy; Vitamin C that shaddock is contained and calcium constituent help to prevent the generation of intestinal cancer and cancer of the stomach.Therefore, shaddock has certain dietotherapy and pharmacologic action, can be hypotensive, reducing blood lipid, moistening lung, detoxifcation, beauty treatment, make eye bright, and constipation and diabetes are had the effect of supplemental treatment, in addition, shaddock also has the fat-reducing and beauty effect.

The relevant process technology of existing shaddock is less, to eat or to make preserved fruit raw, can not satisfy the ever-increasing demand of consumers in general mostly.Disclosing the treatment technology of part to shaddock in some patent applications, is to disclose " a kind of sandy land grapefruit juice extract and extracting method thereof and application " in 200610037015 the Chinese invention patent application as application number; Application number is to disclose a kind of " shaddock juice and preparation method thereof " in 200510100250 the Chinese invention patent application; Application number is to disclose " fruit tea of shaddock and preparation method thereof " etc. in 200510100252 the Chinese invention patent application; But these treatment technologies only are confined to shaddock part material (mainly being fruit juice) is utilized, it is open not shaddock whole-fruit not to be processed the technology of processing, all there is waste in various degree in present disclosed prior art, or fails the integral body of shaddock is utilized fully.

Summary of the invention

The shortcoming that the objective of the invention is to overcome prior art provides a kind of shaddock whole-fruit that makes full use of with not enough, and processing technology is simple, reasonable, is easy to the shaddock whole fruit beverage production method of large-scale promotion application.

Another object of the present invention is to provide a kind of shaddock whole fruit beverage of producing by said method.

Purpose of the present invention is achieved through the following technical solutions: a kind of shaddock whole fruit beverage production method is characterized in that comprising following processing step:

(1) takes by weighing a certain amount of shaddock, wash fruit, remove epidermis (or not going), reject bad mashed part, pulp is separated with pericarp, clean pericarp.

(2) with the pericarp stripping and slicing, add the water mill slurry, temperature control adds 0.1%～0.3% acid at 40～50 ℃, stirs, and adds enzyme reaction then and makes the pericarp enzyme reaction solution in 30～300 minutes.

(3) pulp adds water and pulls an oar, goes seed, makes parchment, and temperature control adds 0.1%～0.3% acid at 40～50 ℃, stirs, and adds enzyme reaction then and makes the pulp enzyme reaction solution in 30～300 minutes.

(4) pericarp enzyme reaction solution and pulp enzyme reaction solution mixed by 1: 1, add glue (mixed slurry weight 0.01%～0.1%), acid (mixed slurry weight 0.1%～0.3%), sweetener (mixed slurry weight 5%～10%), soluble dietary fiber (mixed slurry weight 1%～5%) and vitamin C (mixed slurry weight 0.01%～0.1%) etc., about heating for dissolving and temperature control to 80～85 ℃.

(5) can, seal, sterilization (90～95 ℃/30～40min), cooling, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, again through coding, decals, packing waits and promptly to make product.

Amount of water scope in the step (2) is a skin: water=1: 1～1: 5, described ratio are weight ratio.

Amount of water scope in the step (3) is a meat: water=1: 1～1: 5, described ratio are weight ratio.

Step (2) and (3) described acid are malic acid, citric acid, natrium citricum or their mixture; Described enzyme is pectase, cellulase or their mixture; The amount of described enzyme be pericarp slurry heavy 0.01%～1.0%.

The described glue of step (4) is carragheen, agar, gellan gum or their mixture; Described acid is citric acid, natrium citricum, malic acid or their mixture; Described sweetener is FOS, oligoisomaltose, maltitol, AK sugar or their mixture; Described soluble dietary fiber is the dietary fiber FB06 that derives from wheat, and the manufacturer is French Roquette Freres.

The present invention has following advantage and effect with respect to prior art: (1) makes full use of shaddock whole-fruit, has increased shaddock processing new varieties technology, has avoided raw-material waste as far as possible, and production technology is simple, reasonable, and processing cost is low, and is good in economic efficiency.(2) this shaddock whole fruit beverage has moderate, the mellow fresh and sweet characteristics of tart flavour, and its local flavor, mouthfeel etc. all can satisfy the demands of consumers, and has the effect that wets one's whistle, leads to blood vessel and logical enteron aisle, and suitable patients with diabetes mellitus.(3) Oilgosaccharkdes and soluble dietary fiber have also creatively been added in this shaddock whole fruit beverage, Bifidobacterium in the enteron aisle is bred rapidly, improve flora environment in the enteron aisle, promote the absorption of nutriment, and can play effects such as hypotensive, logical enteron aisle and toxin expelling, strengthened product efficacy, can satisfy the ever-increasing functional requirement of consumers in general health beverages.

The specific embodiment

The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited thereto.

Embodiment 1

The first step takes by weighing the shaddock of 20kg, washes fruit, removes epidermis (or not going), rejects bad mashed part, and pulp is separated with pericarp, cleans pericarp, obtains the about 6kg of pericarp, the about 13kg of pulp.

Second step added water 6kg defibrination with the pericarp stripping and slicing, and temperature control adds 12g citric acid, 12g malic acid and 12g natrium citricum at 40 ℃, stirs, and adds 60g pectase and 60g cellulase then, reacted to make the about 12kg of pericarp enzyme reaction solution in 30 minutes.

The 3rd step pulp adds water 13kg and pulls an oar, goes seed, makes about 26kg parchment, and temperature control is at 40 ℃, the 26g citric acid, 26g malic acid and the 26g natrium citricum that add, stir, add 130g pectase and 130g cellulase then, react and made the about 26kg of pulp enzyme reaction solution in 30 minutes.

The 4th step pericarp enzyme reaction solution and pulp enzyme reaction solution mixed by 1: 1, add the 3.8g carragheen, 13g citric acid, 13g malic acid and 12g natrium citricum, 380g FOS, 380g oligoisomaltose, 1140g maltitol, 380g soluble dietary fiber and 10gAK sugar and 3.8g vitamin C, heating for dissolving and temperature control are about 80 ℃.

The 5th step was filled to the shaddock whole fruit beverage that processes in the container of 500mL, but can is 75～78 bottles approximately, can and seal after product 90 ℃ of water dip sterilizations 40 minutes, cooling then, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, again through coding, decals, packing etc. promptly makes the shaddock whole fruit beverage product.

Embodiment 2

The first step takes by weighing the shaddock of 10kg, washes fruit, removes epidermis (or not going), rejects bad mashed part, and pulp is separated with pericarp, cleans pericarp, obtains the about 4kg of pericarp, the about 5kg of pulp.

Second step added water 20kg defibrination with the pericarp stripping and slicing, and temperature control adds 8g citric acid, 8g malic acid and 8g natrium citricum at 50 ℃, stirs, and adds 1.2g pectase and 1.2g cellulase then, reacted to make the about 24kg of pericarp enzyme reaction solution in 300 minutes.

The 3rd step pulp adds water 25kg and pulls an oar, goes seed, makes about 30kg parchment, and temperature control is at 50 ℃, the 10g citric acid, 10g malic acid and the 10g natrium citricum that add, stir, add 1.5g pectase and 1.5g cellulase then, react and made the about 30kg of pulp enzyme reaction solution in 300 minutes.

The 4th step pericarp enzyme reaction solution and pulp enzyme reaction solution mixed by 1: 1, add 27g agar, 18g citric acid, 18g malic acid and 18g natrium citricum, 540g FOS, 540g oligoisomaltose, 1620g maltitol, 2700g soluble dietary fiber and 27gAK sugar and 54g vitamin C, heating for dissolving and temperature control are about 85 ℃.

The 5th step was filled to the shaddock whole fruit beverage that processes in the container of 300mL, but can is 185～187 bottles approximately, can and seal after product 95 ℃ of water dip sterilizations 30 minutes, cooling then, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, again through coding, decals, packing etc. promptly makes the shaddock whole fruit beverage product.

Embodiment 3

The first step takes by weighing the shaddock of 15kg, washes fruit, removes epidermis (or not going), rejects bad mashed part, and pulp is separated with pericarp, cleans pericarp, obtains the about 5kg of pericarp, the about 10kg of pulp.

Second step added water 15kg defibrination with the pericarp stripping and slicing, and temperature control adds 14g citric acid, 13g malic acid and 13g natrium citricum at 45 ℃, stirs, and adds 10g pectase and 10g cellulase then, reacted to make the about 20kg of pericarp enzyme reaction solution in 100 minutes.

The 3rd step pulp adds water 30kg and pulls an oar, goes seed, makes about 40kg parchment, and temperature control is at 45 ℃, the 27g citric acid, 27g malic acid and the 26g natrium citricum that add, stir, add 20g pectase and 20g cellulase then, react and made the about 40kg of pulp enzyme reaction solution in 100 minutes.

The 4th step pericarp enzyme reaction solution and pulp enzyme reaction solution mixed by 1: 1, add the 18g gellan gum, 40g citric acid, 40g malic acid and 40g natrium citricum, 1200g FOS, 1200g oligoisomaltose, 2400g maltitol, 1200g soluble dietary fiber and 24gAK sugar and 300g vitamin C, heating for dissolving and temperature control are about 83 ℃.

The 5th step was filled to the shaddock whole fruit beverage that processes in the container of 500mL, but can is 125～128 bottles approximately, can and seal after product 93 ℃ of water dip sterilizations 35 minutes, cooling then, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, again through coding, decals, packing etc. promptly makes the shaddock whole fruit beverage product.

The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.

Claims (7)

1, a kind of shaddock whole fruit beverage production method is characterized in that comprising following processing step:

(1) takes by weighing a certain amount of shaddock, wash fruit, remove epidermis or do not remove epidermis, reject bad mashed part, pulp is separated with pericarp, clean pericarp;

(2) with the pericarp stripping and slicing, add the water mill slurry, temperature control adds 0.1%～0.3% acid at 40～50 ℃, stirs, and adds enzyme reaction then and makes the pericarp enzyme reaction solution in 30～300 minutes;

(3) pulp adds water and pulls an oar, goes seed, makes parchment, and temperature control adds 0.1%～0.3% acid at 40～50 ℃, stirs, and adds enzyme reaction then and makes the pulp enzyme reaction solution in 30～300 minutes;

(4) pericarp enzyme reaction solution and pulp enzyme reaction solution mixed by 1: 1, add glue, its the amount for mixed slurry weight 0.01%～0.1%, acid, its the amount for mixed slurry weight 0.1%～0.3%, sweetener, its the amount for mixed slurry weight 5%～10%, soluble dietary fiber, its amount is for 1%～5% and vitamin C of mixed slurry weight, and its amount is 0.01%～0.1% of a mixed slurry weight, about heating for dissolving and temperature control to 80～85 ℃;

(5) can, seal, sterilization, cooling, treat to shake bottle behind bottle content gel, deposit and shady and cool lucifuge place, again through coding, decals, packing waits and promptly makes product.

2, shaddock whole fruit beverage production method according to claim 1 is characterized in that: the amount of water scope in the step (2) is a skin: water=1: 1～1: 5, described ratio are weight ratio; Amount of water scope in the step (3) is a meat: water=1: 1～1: 5, described ratio are weight ratio.

3, shaddock whole fruit beverage production method according to claim 1 is characterized in that: step (2) and (3) described acid are malic acid, citric acid, natrium citricum or their mixture.

4, shaddock whole fruit beverage production method according to claim 1 is characterized in that: step (2) and (3) described enzyme are pectase, cellulase or their mixture.

5, shaddock whole fruit beverage production method according to claim 4 is characterized in that: the amount of described enzyme be pericarp slurry heavy 0.01%～1.0%.

6, shaddock whole fruit beverage production method according to claim 1 is characterized in that: the described glue of step (4) is carragheen, agar, gellan gum or their mixture; Described acid is citric acid, natrium citricum, malic acid or their mixture; Described sweetener is FOS, oligoisomaltose, maltitol, AK sugar or their mixture; Described soluble dietary fiber is the dietary fiber that derives from wheat.

7, a kind of shaddock whole fruit beverage of producing according to the described method of each claim of claim 1～6.