CN101254010B - Processing method of palatability citrus reticulata blanco and preserved plum drink - Google Patents
Processing method of palatability citrus reticulata blanco and preserved plum drink Download PDFInfo
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- CN101254010B CN101254010B CN2008100272759A CN200810027275A CN101254010B CN 101254010 B CN101254010 B CN 101254010B CN 2008100272759 A CN2008100272759 A CN 2008100272759A CN 200810027275 A CN200810027275 A CN 200810027275A CN 101254010 B CN101254010 B CN 101254010B
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- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 241001672694 Citrus reticulata Species 0.000 title 1
- 235000019629 palatability Nutrition 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 54
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 229960005070 ascorbic acid Drugs 0.000 claims description 27
- 235000013361 beverage Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 18
- 239000002211 L-ascorbic acid Substances 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- 238000004090 dissolution Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 229920000915 polyvinyl chloride Polymers 0.000 claims description 9
- 239000004800 polyvinyl chloride Substances 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 244000175448 Citrus madurensis Species 0.000 claims description 8
- 241000234314 Zingiber Species 0.000 claims description 8
- 235000017317 Fortunella Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 208000035985 Body Odor Diseases 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 206010040904 Skin odour abnormal Diseases 0.000 abstract description 3
- 241000700605 Viruses Species 0.000 abstract description 3
- 230000004054 inflammatory process Effects 0.000 abstract description 3
- 239000008234 soft water Substances 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 5
- 235000019123 Fortunella margarita Nutrition 0.000 abstract 1
- 244000089759 Fortunella margarita Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 230000003260 anti-sepsis Effects 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 description 7
- 239000008274 jelly Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 244000119298 Emblica officinalis Species 0.000 description 1
- 235000015489 Emblica officinalis Nutrition 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 230000003612 virological effect Effects 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a method for processing a tasty tangerine peel and preserved plum drink, and belongs to the processing technology field of novel drink. The tasty tangerine peel and preserved plum drink is processed by antisepsis soft water, tangerine peels processed after a plurality of working procedures, dried plums, glazed fruit oval kumquats, plum gingers and EM raw dew, etc. The production is completely provided with a plurality of tastes which are salty, acid, sweet, fragrant, pungent and pleasant making people to feel extremely tasty. The production is also provided with efficiencies which are promoting fluid and satisfying thirst, improving appetite and digestion, refreshing and restoring consciousness catering to requirements of people. The tasty tangerine peels and preserved plum drink have the special efficiencies of inhibiting virus and bacteria, eliminating inflammation and decomposing body odor to body due to EM raw dew contained inside the production. The tasty tangerine peels and preserved plum drink have the advantages that raw and processed ingredients are easy to buy, the price is low and the processing method is simple.
Description
Technical field
The processing method of the good to eat dried orange peel of the present invention, preserved plum beverage belongs to the processing technique field of new beverage, is processed into the technical method of good to eat drinks more specifically to fruit jelly preserved fruit and beneficial microbe.
Background technology
Beverage shelf upon shelf in the market, numerous, but it is still rare to be processed into good to eat functional beverage with fruit jelly preserved fruit beneficial microbe.The fruit jelly preserved fruit nine that the present invention adopts everybody to like eating is made invigorating the spleen, appetizing foods such as dried orange peels, preserved plum, preserved fruit gold knot, Mei Jiang, the former dew of EM that adds useful health is formulated, product is salty, sour, sweet, the sugariness road is moderate, gives the people a kind of appetizing that stagnates that disappears, the sensation that game is pure.The former dew of EM to human body can suppress and eliminate germ virus, improve immunity, have diminish inflammation and decomposer in the effect of stink.
Summary of the invention
The processing method of the good to eat dried orange peel of the present invention, preserved plum beverage, for market increase a kind of disappear stagnate appetizing, promote the production of body fluid only drink, delicious pure fruit jelly beverage, because of containing the former dew of EM, the effect that human body is had the viral bacterium of inhibition, diminishes inflammation, decomposes body odor.
The present invention takes following technical measures to solve
The processing method of good to eat dried orange peel, preserved plum beverage is that adopting through the softening soft water of handling ultraviolet sterilization is raw water, adopts fruit jelly nine system dried orange peels, preserved plum, preserved fruit cumquat, plum ginger, the former dew of EM etc. to process, and is described in detail processing method of the present invention below.
The processing method of nine system dried orange peel beverages, take by weighing raw material: water 500 grams-550 grams, nine system dried orange peels, 15 grams-25 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.2 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through nine system dried orange peels of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
Outstanding effect of the present invention
1, because the present invention adopts the fruit jelly preserved fruit be rich in strong flavour is raw material, the product tool is salty, sour, sweet, fragrant, hot, sweet respectively distinguishes the flavor of variously, makes the people feel that delicious food is pure, and the merit of promoting the production of body fluid and quenching one's thirst, regulating the flow of vital energy appetizing, producing refreshing effect to the mind is arranged.
2, the optimum microorganism in the former dew of EM can be synthesized polyphenoils, eliminates oxygen radical, inhibition and degerm virus, be strengthened and improve immunologic function, the thread flora of anaerobies fermentation system has the effect of separating stench, so can remove that halitosis, pin are smelly, body odor etc.
3, beverage processing method of the present invention is simple and easy, and raw material are easily purchased, and are cheap.
4, the good to eat many flavours of beverage of the present invention cater to people's the sense of taste demand, particularly adolescent student and the crowd of sports type, and the former dew beverage of EM of drinking the band saline taste to healthy useful more.
The specific embodiment
Embodiment 1:
The processing method of nine system dried orange peel beverages, take by weighing raw material: water 500 grams-550 grams, nine system dried orange peels, 15 grams-25 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.3 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through nine system dried orange peels of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
Embodiment 2:
The processing method of preserved plum beverage, take by weighing raw material: water 500 grams-550 grams, preserved plum 20 grams-30 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.3 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through the preserved plum of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
Embodiment 3:
The processing method of preserved fruit kumquat drink, take by weighing raw material: water 500 grams-550 grams, preserved fruit cumquat 30 grams-40 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.3 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through the preserved fruit cumquat of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
Embodiment 4:
The processing method of plum ginger beverage, take by weighing raw material: water 500 grams-550 grams, plum ginger 25 grams-35 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.3 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through the plum ginger of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
The raw water that various embodiments of the present invention adopted is a soft water, and the preparation technology of its demineralized water is:
Preliminary treatment-micro-filtration-counter-infiltration (ultrafiltration)-cation exchange-except that CO
2-anion exchange-hybrid ionic exchange-ultraviolet sterilization.
Bottling technology of the package of the present invention should be operated under aseptic condition.
The former dew of EM is that lived microorganism preference temperature is below 40 ℃.
The former dew of EM can not be used with simultaneously with various antibiotic and chemical bactericide.
The former dew of EM should be preserved under lucifuge, nice and cool normal temperature, and the bottom has slightly that muddy and floating to have a small amount of whiteness to belong to normal, is rotten as smell is not sour or rancid, should forbid.
The raw material of fruit jelly preserved fruit of the present invention also can adopt: words Lee, emblic, mango, carambola, ginkgo, almond, olive etc. process.
Claims (4)
1. the processing method of a system dried orange peel beverage, it is characterized in that: take by weighing raw material: water 500 grams-550 grams, nine system dried orange peels, 15 grams-25 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.3 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through nine system dried orange peels of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
2. the processing method of a preserved plum beverage, it is characterized in that: take by weighing raw material: water 500 grams-550 grams, preserved plum 20 grams-30 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.3 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through the preserved plum of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
3. the processing method of a preserved fruit kumquat drink, it is characterized in that: take by weighing raw material: water 500 grams-550 grams, preserved fruit cumquat 30 grams-40 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.3 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through the preserved fruit cumquat of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
4. the processing method of a plum ginger beverage, it is characterized in that: take by weighing raw material: water 500 grams-550 grams, plum ginger 25 grams-35 grams, former dew 2 grams of EM-5 grams, L-ascorbic acid 0.3 gram-0.5 gram, the L-ascorbic acid is put into water heats be placed on desinfection chamber after 100 ℃, it is cool to below 40 ℃ to dry in the air, under aseptic condition, to put into the polyvinyl chloride beverage bottle of sterilization lucifuge through the plum ginger of microwave disinfection, add L-dissolution of ascorbic acid liquid and the former dew of EM, in the degasser of 0.05Mpa, outgas, build the sterilization bottle cap rapidly, the packing cartonning forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100272759A CN101254010B (en) | 2008-04-09 | 2008-04-09 | Processing method of palatability citrus reticulata blanco and preserved plum drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100272759A CN101254010B (en) | 2008-04-09 | 2008-04-09 | Processing method of palatability citrus reticulata blanco and preserved plum drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101254010A CN101254010A (en) | 2008-09-03 |
| CN101254010B true CN101254010B (en) | 2011-07-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100272759A Active CN101254010B (en) | 2008-04-09 | 2008-04-09 | Processing method of palatability citrus reticulata blanco and preserved plum drink |
Country Status (1)
| Country | Link |
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| CN (1) | CN101254010B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416647A (en) * | 2012-05-17 | 2013-12-04 | 黄耀荣 | Preparation method of preserved mandarin peels comprising fructo-oligosaccharide |
| CN102897701B (en) * | 2012-09-17 | 2014-06-18 | 广州市东鹏食品饮料有限公司 | Middle-temperature filling technology of acidic beverage |
| CN102894442B (en) * | 2012-09-17 | 2014-06-18 | 广州市东鹏食品饮料有限公司 | Preparation technology of dried orange peel beverage |
| CN104336279A (en) * | 2013-07-31 | 2015-02-11 | 李桥华 | Preserved fruit containing tendril-leaved fritillary bulbs and cumquats and preparation method thereof |
-
2008
- 2008-04-09 CN CN2008100272759A patent/CN101254010B/en active Active
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| Publication number | Publication date |
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| CN101254010A (en) | 2008-09-03 |
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Effective date of registration: 20230106 Address after: No. 1, Zone 7, Nantong Galaxy Industrial Park, Rudong County, Nantong, Jiangsu 226400 Patentee after: NANTONG QIANQIANHUI NEED CHEMICAL CO.,LTD. Address before: 226400 No.11, Xinjian Road, Chahe Town, Rudong County, Nantong City, Jiangsu Province Patentee before: Rudong Yanchuan Property Management Co.,Ltd. |
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