CN101589828B - Preparation method of low-bitter grapefruit nectar beverage - Google Patents
Preparation method of low-bitter grapefruit nectar beverage Download PDFInfo
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- CN101589828B CN101589828B CN2009100623779A CN200910062377A CN101589828B CN 101589828 B CN101589828 B CN 101589828B CN 2009100623779 A CN2009100623779 A CN 2009100623779A CN 200910062377 A CN200910062377 A CN 200910062377A CN 101589828 B CN101589828 B CN 101589828B
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- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing a low-bitter grapefruit nectar beverage, which takes whole grapefruit as a raw material, firstly, the outer peel of the grapefruit is cleaned and debittered, then, the peel and the pulp are separated, the peel is shredded and then is further debittered, the pulp is mixed with the peel according to a proportion after the pulp is subjected to capsule removal and pulping, and then, a sweetening agent, a sour agent, carrot paste, a debittering agent, a stabilizing agent and the like are added. Then through the technological processes of concentration, canning, sealing, sterilization, cooling and the like, the qualified product is produced. The invention does not adopt a method for removing bitter substances in the grapefruit, but adopts reasonable process conditions and formula design, particularly two debittering processes, so that the bitter concentration is effectively reduced, the product has good mouthfeel, and the nutrient substances and bioactive substances in the grapefruit are well reserved.
Description
Technical field
The present invention relates to a kind of manufacturing approach of low bitter hu pomelo honey tea beverage, belong to technical field of beverage processing.
Background technology
Recklessly shaddock is also referred to as grape fruit or grapefruit, and especially vitamin is abundant with content of mineral substances for the shaddock comprehensive nutrition recklessly, and contains multiple bioactivator, as: contain abundant flavonoids in the Hu shaddock fruit, the content in the pericarp will significantly be higher than pulp.The content of Hu naringin in the shaddock fruit, rutin is quite abundant recklessly.
The flavanone glucoside is preponderated in Hu shaddock ped ingredient, is mainly hesperidine and shaddock glucoside recklessly, is polymethoxyflavone and limonin etc. secondly, and these materials contain bitter taste, particularly pass through high-temperature process after bitter taste more obvious, influence the product mouthfeel.And disclosed patent 200510133969.7 only is to handle carrying out a debitterize after the pericarp section; And draw through repetition test; One time the debitterize treatment effect is not good, if the pericarp long soaking time in salt solution after the section can make the loss of effective components in the Hu shaddock.The debitterize of shaddock should not remove bitter taste fully recklessly, should make product have the distinctive little hardship of shaddock recklessly.
Summary of the invention
The object of the present invention is to provide a kind of manufacturing approach of low bitter hu pomelo honey tea beverage, effectively reduce the concentration of bitter taste, make product have good mouthfeel and also kept nutriment and and bioactivator in the Hu shaddock preferably.
Technical scheme of the present invention is: a kind of manufacturing approach of low bitter hu pomelo honey tea beverage; It is characterized in that: Hu shaddock exocuticle is cleaned with debitterize handle earlier; Further carrying out the secondary debitterize after the pericarp chopping handles; Pulp mixes with the debitterize pericarp after pulling an oar in proportion, adds food additives and mashed carrot again, concentrates then, can, sterilization, cooling.
The manufacturing approach of aforesaid low bitter hu pomelo honey tea beverage is characterized in that: shaddock is handled through surface clean and debitterize earlier recklessly, after fruit is selected, puts in the dilute alkaline soln, removes residues of pesticides to greatest extent, cleans up with clear water then.
The manufacturing approach of aforesaid low bitter hu pomelo honey tea beverage; It is characterized in that: adopt sodium carbonate peroxide that Hu shaddock exocuticle is cleaned and debitterize; In rinse water, add sodium carbonate peroxide, use amount is 1.3%～8.5% of a clear water weight, and be 4～35 minutes action time.
The manufacturing approach of aforesaid low bitter hu pomelo honey tea beverage is characterized in that: after fruit pulp separates Hu shaddock pericarp is excised the strip of certain size, the salt water boil through 0.7%～10.4% carried out the secondary debitterize in 15～120 minutes to be handled.
The manufacturing approach of aforesaid low bitter hu pomelo honey tea beverage is characterized in that: add beta-schardinger dextrin-in the batching and lower bitter taste, the beta-schardinger dextrin-addition is controlled at 0.1%～2.8% of total weight of material, when the preparation liquid glucose, adds.
The manufacturing approach of aforesaid low bitter hu pomelo honey tea beverage is characterized in that: the mashed carrot addition is 1.5%～30% of total weight of material in the batching.
The manufacturing approach of aforesaid low bitter hu pomelo honey tea beverage is characterized in that: adopt the water under high pressure sterilization, and 75～125 ℃ of sterilization temperatures, 5～45 minutes time, sterilization in time is cooled to 27 ℃～38 ℃ with product after finishing.
The manufacturing approach of aforesaid low bitter hu pomelo honey tea beverage is characterized in that: food additives comprise sweetener, acid, debitterize agent and stabilizing agent.
The invention has the beneficial effects as follows: the present invention is a kind of concentrated type drink with pericarp, and the selected raw material of product is produced for the Ezhou, Hubei Province, has obtained mountain, the natural pond Hu shaddock of pollution-free food authentication and national geography sign.The present invention does not take to remove the method for the bitter substance in the Hu shaddock; But adopt reasonable process conditions and prescription design; Twice debitterized technique particularly; Effectively reduce the concentration of bitter taste, make product have good mouthfeel and also kept nutriment and and bioactivator in the Hu shaddock preferably.
With low bitter hu pomelo honey tea beverage of the present invention and pericarp not the debitterize type recklessly the shaddock drink open a jar organoleptic examination, the result sees the following form:
Annotate: the mean value of 10 experienced judge's scorings.A jar organoleptic examination is opened in 3 tins of confessions of each product type sampling, and scoring is 3 tins of mean values, and full marks are 10 minutes.
Describing and go up table from judging of judge can know, the present invention handles pericarp through twice debitterize can greatly reduce bitter taste, significantly improves the local flavor of drink, and form and color and luster are more attractive in appearance simultaneously, and the product viscosity is better.
Description of drawings
Fig. 1 is embodiment of the invention technological process of production figure.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is done further explanation.
Fig. 1 is embodiment of the invention technological process of production figure, and the embodiment of the invention is a raw material with the full fruit of Hu shaddock, Hu shaddock exocuticle is cleaned with debitterize handle earlier; Pericarp is separated with pulp again, further carry out debitterize after the pericarp chopping and handle, pulp mixes with pericarp after removing the capsule clothing, pulling an oar in proportion; Add sweetener again, acid, mashed carrot; The debitterize agent, stabilizing agent etc.Through technical process such as concentrated, tinning, sealing, sterilization, coolings, produce qualified product then.
One, master operation explanation
1) select, classification
The purpose that raw material is selected is to reject inappropriate and raw material that rot to go mouldy.Raw material carries out ingredient inspection by the product quality requirement after entering factory, reject disease fruit, crude fruit, withered fruit, overdone fruit and mechanical damage fruit etc., choose physically well develop, fully ripe, do not have the Hu shaddock fresh fruit that goes rotten and do not have other obvious bad variations for processing raw material.
Raw material should be divided into different grade by fruit shape size, so that be fit to mechanized operation.
2) clean debitterize
The purpose of washing: reduce silt, reduce content of microorganisms and reduce sterilization intensity, remove remains of pesticide.Because this product is belt leather processing, so the cleaning problem significant of fruit.
After fruit is selected, need put in the dilute alkaline soln, available ozone clean 15 minutes is removed residues of pesticides to greatest extent, cleans with clear water then.
The residual raw material that toxicant is arranged on the pericarp also needs with the chemicals washing, and general common chemical reagent is 0.5～1.5% hydrochloric acid solution or 0.03～0.05%KMNO
4Solution or 600ppm bleaching fluid.Washing methods: with raw material and soup ratio 1: 1.5～2, soaked 5～10 minutes, use clear water flush away chemical reagent again.Slurry should be a circulating water, and recirculated water increases the content of molds of raw material greatly, and it is good to be not so good as circulating water.
Also can selected fresh fruit be used earlier certain density KMnO
4The solution soaking certain hour, the sterilization that carries out disinfection is in order to avoid cause pathogen contamination during peeling; Pull out then with mobile clear water and clean up, and drain.
The embodiment of the invention also adopts sodium carbonate peroxide that exocuticle is cleaned and debitterize especially, and it has sterilization and debitterize double action, in rinse water, adds sodium carbonate peroxide, and use amount is 1.3%～8.5% of a clear water weight, and be 4～35 minutes action time.De-bittering effect is obvious.
3) remove crust
The method of peeling has: machine barking, chemical peeling, heating power peeling, enzyme process peeling, freezing peeling.In order to guarantee the quality of product, adopt machinery mill skin better.
4) setting-out, blanching
Some of fruit face line,, adopt 90～100 ℃ hot water to scald fruit 60～90s, then the most pericarp of stripping with sharp pocket knife not hinder fruit capsule lobe degree of being.
5) remove the capsule clothing
Go the method for capsule clothing that manual method, enzymatic isolation method, chemical method etc. are arranged.What adopt usually is the soda acid facture in the chemical method: be about to the capsule lobe earlier with certain density HCl solution, (20～25 ℃) are handled about 30min at normal temperatures, and the clear water rinsing is to neutral; Use certain density NaOH solution again, under 50 ℃ of temperature, handle certain hour, remove degree of being to the greatest extent with the capsule clothing, clean with the careful rinsing of clear water at last, can help to remove remaining part capsule clothing, seed and other foreign material with hand during rinsing, to reach the requirement of removing the capsule clothing entirely.Also can adopt enzymatic isolation method to remove the capsule clothing.
6) gizzard making beating, filtration
The capsule lobe that removes most capsule clothing is put into beater pull an oar, filter and remove the shaddock seed.
7) pericarp is handled (slitting, debitterize and rinsing, centrifugal dehydration)
By requirement of products Hu shaddock pericarp is excised the strip of certain size.
Salt boils debitterize, rinsing: with the raw material of definite shape, the salt water boil with 0.7%～10.4% 15～120 minutes again with the clear water rinsing certain hour that flows, is pulled the back then out and is adopted centrifuge dewatering.
8) allotment
Confirm every jar various raw and auxiliary material consumptions according to the product list of ingredients.Take by weighing raw and auxiliary materials such as white sugar, HFCS, honey, pericarp, pulp, mashed carrot, acid, stabilizing agent, debitterize agent, throw in, stir by certain order that feeds intake.Add beta-schardinger dextrin-in the batching and lower bitter taste, the beta-schardinger dextrin-addition is controlled at 0.1%～2.8% of total weight of material, when the preparation liquid glucose, adds.The mashed carrot addition is 1.5%～30% of total weight of material in the batching.
9) concentrate
The employing vacuum concentrates, and striking point is that soluble solid reaches the tinning that takes the dish out of the pot more than 40%～80%.
10) hot canning and sealing
85～90 ℃ of seal temperatures.
11) sterilization and cooling
Adopt normal temperature sterilization in 75～125 ℃/5～45 minutes or water under high pressure sterilization, adopt a kind of method for disinfection in back better, it can effectively reduce bitter taste.Being cooled to central temperature after the sterilization rapidly is about 27 ℃～38 ℃, can prevent the generation of bitter taste.Note, as using glass jar, need elder generation with 50～60 ℃ of hot water drip washing, segmentation is cooled to about 38 ℃, with anti-explosion tank with cold water spray beautiful jade again.
Claims (5)
1. the manufacturing approach of a low bitter hu pomelo honey tea beverage; It is characterized in that: Hu shaddock exocuticle is cleaned with debitterize handle earlier; Further carry out the secondary debitterize after the pericarp chopping and handle, pulp mixes with the debitterize pericarp after pulling an oar in proportion, adds food additives and mashed carrot again; Concentrate then, can, sterilization, cooling, its concrete grammar is following:
Adopt sodium carbonate peroxide that Hu shaddock exocuticle is cleaned and debitterize, in rinse water, add sodium carbonate peroxide, use amount is 1.3%～8.5% of a clear water weight, and be 4～35 minutes action time;
After fruit pulp separates Hu shaddock pericarp is excised the strip of certain size, the salt water boil through 0.7%～10.4% carried out the secondary debitterize in 15～120 minutes to be handled;
Add beta-schardinger dextrin-in the batching, the beta-schardinger dextrin-addition is controlled at 0.1%～2.8% of total weight of material, when the preparation liquid glucose, adds.
2. the manufacturing approach of low bitter hu pomelo honey tea beverage according to claim 1; It is characterized in that: shaddock is handled through surface clean and debitterize earlier recklessly, after fruit is selected, puts in the dilute alkaline soln; Remove residues of pesticides to greatest extent, clean up with clear water then.
3. the manufacturing approach of low bitter hu pomelo honey tea beverage according to claim 1, it is characterized in that: the mashed carrot addition is 1.5%～30% of total weight of material in the batching.
4. the manufacturing approach of low bitter hu pomelo honey tea beverage according to claim 1 is characterized in that: adopt the water under high pressure sterilization, and 75～125 ℃ of sterilization temperatures, 5～45 minutes time, sterilization in time is cooled to 27 ℃～38 ℃ with product after finishing.
5. the manufacturing approach of low bitter hu pomelo honey tea beverage according to claim 1, it is characterized in that: food additives comprise sweetener, acid, debitterize agent and stabilizing agent.
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| CN2009100623779A CN101589828B (en) | 2009-06-03 | 2009-06-03 | Preparation method of low-bitter grapefruit nectar beverage |
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| CN2009100623779A CN101589828B (en) | 2009-06-03 | 2009-06-03 | Preparation method of low-bitter grapefruit nectar beverage |
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|---|---|---|---|---|
| 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 |
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| CN104397796A (en) * | 2014-11-26 | 2015-03-11 | 苏州苏东庭生物科技有限公司 | Processing method of oligosaccharide shaddock drink |
| CN107227222B (en) * | 2017-06-05 | 2020-07-24 | 百色学院 | Preparation method of red-heart honey pomelo fruit wine |
| CN107361288B (en) * | 2017-06-21 | 2021-01-05 | 华中农业大学 | Combined debitterizing method for grapefruit |
| CN108402238A (en) * | 2018-03-20 | 2018-08-17 | 重庆旭焰实业有限公司 | A kind of honey citron tea and its preparation method and application |
| CN110692782A (en) * | 2019-08-21 | 2020-01-17 | 浙江忠诚生物科技有限公司 | Process method for preparing grapefruit tea |
| CN114403390A (en) * | 2022-01-25 | 2022-04-29 | 四川安岳中柠柠檬产业技术研究有限公司 | Processing method of lemon slices |
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| CN1806689A (en) * | 2005-12-23 | 2006-07-26 | 浙江省农业科学院 | Method for processing pomelo fruit beverage |
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