CN102266097A - Fruit peel orange drink and preparation method thereof - Google Patents
Fruit peel orange drink and preparation method thereof Download PDFInfo
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- CN102266097A CN102266097A CN2011101616411A CN201110161641A CN102266097A CN 102266097 A CN102266097 A CN 102266097A CN 2011101616411 A CN2011101616411 A CN 2011101616411A CN 201110161641 A CN201110161641 A CN 201110161641A CN 102266097 A CN102266097 A CN 102266097A
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Abstract
The invention relates to a fruit peel orange drink and a preparation method thereof. The fruit peel orange drink comprises the following components: 1-2% of kiwi fruit peel powder, 3-10% of white granulated sugar, 1-2% of pineapple peel powder, 1-2% of banana peel powder, 10-20% of orange juice, 0.01-0.07% of xanthan gum, 0.01-0.04% of gellan gum, 0.03% of potassium sorbate and the balance of drinking water. The fruit peel orange drink is prepared by taking three fruit peels, namely kiwi fruit peel, pineapple peel and banana peel as raw materials, thereby not only utilizing the fruit peels which are always discarded as wastes, further retaining various nutrient substances in the fruit peels, which are beneficial to a human body and being conductive to health of the human body through long-term drinking, but also reducing the waste of resources, utilizing the wastes and further greatly reducing the production cost. In addition, as a consumer can take the drink throughout the entire year, the fruit peel orange drink is not limited by fruit harvest seasons. In addition, the preparation method is simple and the operation is convenient.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of pericarp tangerine drink and preparation method thereof.
Background technology
People are that the pericarp with these fruit peels usually when edible Kiwi berry, pineapple and banana, and only eat pulp, but the experiment proved that, be rich in antioxidant in the kiwi peer, have anticancer, anti-inflammatory and antianaphylactic effect, and the content of antioxidant is three times of pulp in the epidermis.Kiwi peer can also be killed staphylococcus and Escherichia coli in addition.Except that being rich in food fiber and vitamin C, its bromelain that contains can also decompose food, removes the thanatogenic tissue in the alimentary canal, has and protects the anticancer effect of stomach in the pineapple peel (removing the outside burr).In addition, the content of bromelain is the twice of pulp in the pineapple peel.The eyeshield of banana skin energy, the Taiwanese discovers, is rich in thrombocytin in the banana tegument extract, helps alleviate depression disease.In addition, the lutein in the banana skin can be protected the eyes cell, in case it is subjected to ultraviolet injury.
In addition, bright in luster, the sweet and sour taste of citrus are common delicious good fruits autumn and winter.The nutrition of citrus is also very abundant, and edible 1 citrus almost just can satisfy human body required vitamin C amount every day.In addition, contain 170 in the citrus surplus kind of flavone compound surplus kind of the plant compound and 60, wherein most of materials all are naturals.In addition, rich nutrient contents has effects such as reducing blood lipid, antiatherosclerosis in the citrus, therefore benefiting for angiocardiopathy preventing.
But up to the present, the beverage of selling on the market all is to make with the pulp of fruit, and above-mentioned these are rich in the pericarp of human body beneficial's material is failed to be used well, so not only can waste resource, but also can cause production cost to raise.In addition, because the seasonality of fruit is very strong, therefore can not long preservation, so can't eat throughout the year.
Summary of the invention
In order to address the above problem, the object of the present invention is to provide a kind of consumer to eat throughout the year, and nutritious pericarp tangerine drink and preparation method thereof.
In order to achieve the above object, pericarp tangerine provided by the invention drink is made up of following component by weight percentage:
Pericarp tangerine drink preparation method provided by the invention comprises the following step that carries out in order:
1) kiwi peer, the pineapple peel of removing burr and banana skin being cleaned the back respectively is saline solution immersion 20-30 minute of 0.2%-0.4% with concentration, clean with clear water then, add drinking water afterwards and make slurry, last frozen drying and make kiwi peer powder, pineapple peels and chips meal and banana skin powder;
2) will filter with 120 mesh sieves with an amount of drinking water dissolving back according to kiwi peer powder, pineapple peels and chips meal and the banana skin powder that above-mentioned addition takes by weighing,, make Kiwi berry latex, pineapple latex and banana latex thus to remove impurity;
3) make citrus juice after whole citrus is cleaned, filter afterwards standby with 120 mesh sieves;
4) will add the suitable quantity of water dissolving according to the white granulated sugar that above-mentioned addition takes by weighing, standby after filtering with 120 mesh sieves then;
5) will join according to the xanthans that above-mentioned addition takes by weighing in an amount of 40-60 ℃ warm water, and carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) the above-mentioned Kiwi berry latex of making, pineapple latex, banana latex, white sand syrup, xanthan rubber cement and the citrus juice that takes by weighing according to above-mentioned addition, gellan gum and potassium sorbate are joined in the blend tank, the drinking water constant volume of adding surplus also stirs, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make orange pericarp tangerine drink thus;
7) above-mentioned pericarp tangerine drink is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole pericarp tangerine drink thus.
Pericarp tangerine drink provided by the invention is to make as raw material with kiwi peer, pineapple peel and three kinds of pericarps of banana skin and citrus, it not only can be used the pericarp that all the time abandons as refuse, thereby keep in above-mentioned these pericarps various nutriments to the human body beneficial, therefore long-term drinking is of value to the health of human body, but also can reduce the waste of resource, accomplish twice laid, thereby can reduce production costs significantly.In addition, because the consumer can eat this beverage throughout the year, so be not subjected to the fruit harvest restriction in season.In addition, this preparation method is simple, easy to operate.
The specific embodiment
Below in conjunction with specific embodiment pericarp tangerine drink provided by the invention and preparation method thereof is elaborated.
Embodiment 1:
The pericarp tangerine drink that present embodiment provides is made up of the following component in kilogram:
The pericarp tangerine drink preparation method that present embodiment provides comprises the following step that carries out in order:
1) kiwi peer, the pineapple peel of removing burr and banana skin being cleaned the back respectively is saline solution immersion 20-30 minute of 0.2%-0.4% with concentration, clean with clear water then, add drinking water afterwards and make slurry, last frozen drying and make kiwi peer powder, pineapple peels and chips meal and banana skin powder;
2) 1 kilogram of kiwi peer powder, 1 kilogram of pineapple peels and chips meal and 1 kilogram of banana skin powder are filtered with 120 mesh sieves with an amount of drinking water dissolving back,, make Kiwi berry latex, pineapple latex and banana latex thus to remove impurity;
3) make citrus juice after whole citrus is cleaned, filter afterwards standby with 120 mesh sieves;
4) 3 kilograms of white granulated sugars are added the suitable quantity of water dissolving, standby after filtering with 120 mesh sieves then;
5) 0.03 kilogram of xanthans is joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) the above-mentioned Kiwi berry latex of making, pineapple latex, banana latex, white sand syrup, xanthan rubber cement and 10 kilograms of citrus juices, 0.02 kilogram of gellan gum and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water constant volume of adding surplus also stirs, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make orange pericarp tangerine drink thus;
7) above-mentioned pericarp tangerine drink is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole pericarp tangerine drink thus.
Embodiment 2:
The pericarp tangerine drink that present embodiment provides is made up of the following component in kilogram:
The pericarp tangerine drink preparation method that present embodiment provides comprises the following step that carries out in order:
1) kiwi peer, the pineapple peel of removing burr and banana skin being cleaned the back respectively is saline solution immersion 20-30 minute of 0.2%-0.4% with concentration, clean with clear water then, add drinking water afterwards and make slurry, last frozen drying and make kiwi peer powder, pineapple peels and chips meal and banana skin powder;
2) 2 kilograms of kiwi peer powder, 2 kilograms of pineapple peels and chips meals and 2 kilograms of banana skin powder are filtered with 120 mesh sieves with an amount of drinking water dissolving back,, make Kiwi berry latex, pineapple latex and banana latex thus to remove impurity;
3) make citrus juice after whole citrus is cleaned, filter afterwards standby with 120 mesh sieves;
4) 10 kilograms of white granulated sugars are added the suitable quantity of water dissolving, standby after filtering with 120 mesh sieves then;
5) 0.07 kilogram of xanthans is joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) the above-mentioned Kiwi berry latex of making, pineapple latex, banana latex, white sand syrup, xanthan rubber cement and 20 kilograms of citrus juices, 0.04 kilogram of gellan gum and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water constant volume of adding surplus also stirs, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make orange pericarp tangerine drink thus;
7) above-mentioned pericarp tangerine drink is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole pericarp tangerine drink thus.
Embodiment 3:
The pericarp tangerine drink that present embodiment provides is made up of the following component in kilogram:
The pericarp tangerine drink preparation method that present embodiment provides comprises the following step that carries out in order:
1) kiwi peer, the pineapple peel of removing burr and banana skin being cleaned the back respectively is saline solution immersion 20-30 minute of 0.2%-0.4% with concentration, clean with clear water then, add drinking water afterwards and make slurry, last frozen drying and make kiwi peer powder, pineapple peels and chips meal and banana skin powder;
2) 1.5 kilograms of kiwi peer powder, 1.5 kilograms of pineapple peels and chips meals and 1.5 kilograms of banana skin powder are filtered with 120 mesh sieves with an amount of drinking water dissolving back,, make Kiwi berry latex, pineapple latex and banana latex thus to remove impurity;
3) make citrus juice after whole citrus is cleaned, filter afterwards standby with 120 mesh sieves;
4) 6 kilograms of white granulated sugars are added the suitable quantity of water dissolving, standby after filtering with 120 mesh sieves then;
5) 0.05 kilogram of xanthans is joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) the above-mentioned Kiwi berry latex of making, pineapple latex, banana latex, white sand syrup, xanthan rubber cement and 15 kilograms of citrus juices, 0.03 kilogram of gellan gum and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water constant volume of adding surplus also stirs, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make orange pericarp tangerine drink thus;
7) above-mentioned pericarp tangerine drink is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole pericarp tangerine drink thus.
Claims (2)
1. a pericarp tangerine drinks, and it is characterized in that: described pericarp tangerine drink is made up of following component by weight percentage:
2. the preparation method of a pericarp tangerine as claimed in claim 1 drink, it is characterized in that: described preparation method comprises the following step that carries out in order:
1) kiwi peer, the pineapple peel of removing burr and banana skin being cleaned the back respectively is saline solution immersion 20-30 minute of 0.2%-0.4% with concentration, clean with clear water then, add drinking water afterwards and make slurry, last frozen drying and make kiwi peer powder, pineapple peels and chips meal and banana skin powder;
2) will filter with 120 mesh sieves with an amount of drinking water dissolving back according to kiwi peer powder, pineapple peels and chips meal and the banana skin powder that above-mentioned addition takes by weighing,, make Kiwi berry latex, pineapple latex and banana latex thus to remove impurity;
3) make citrus juice after whole citrus is cleaned, filter afterwards standby with 120 mesh sieves;
4) will add the suitable quantity of water dissolving according to the white granulated sugar that above-mentioned addition takes by weighing, standby after filtering with 120 mesh sieves then;
5) will join according to the xanthans that above-mentioned addition takes by weighing in an amount of 40-60 ℃ warm water, and carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) the above-mentioned Kiwi berry latex of making, pineapple latex, banana latex, white sand syrup, xanthan rubber cement and the citrus juice that takes by weighing according to above-mentioned addition, gellan gum and potassium sorbate are joined in the blend tank, the drinking water constant volume of adding surplus also stirs, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make orange pericarp tangerine drink thus;
7) above-mentioned pericarp tangerine drink is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole pericarp tangerine drink thus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101616411A CN102266097A (en) | 2011-06-16 | 2011-06-16 | Fruit peel orange drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101616411A CN102266097A (en) | 2011-06-16 | 2011-06-16 | Fruit peel orange drink and preparation method thereof |
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| CN102266097A true CN102266097A (en) | 2011-12-07 |
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| CN2011101616411A Pending CN102266097A (en) | 2011-06-16 | 2011-06-16 | Fruit peel orange drink and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519306A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Five-nutlet vegetable protein drink and preparation method thereof |
| CN104957708A (en) * | 2015-06-15 | 2015-10-07 | 苏州葛家坞生物科技有限公司 | Heat-clearing and lung-moistening umbilicaria esculenta and ganoderma lucidum beverage and preparation method thereof |
| CN108936180A (en) * | 2018-08-15 | 2018-12-07 | 黄清华 | Sour mew-open country banana compound solid beverage and wild banana extract production method |
| CN109043248A (en) * | 2018-07-24 | 2018-12-21 | 朱圣伟 | A kind of preparation method of the extracting solution composition of health drink |
-
2011
- 2011-06-16 CN CN2011101616411A patent/CN102266097A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519306A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Five-nutlet vegetable protein drink and preparation method thereof |
| CN104957708A (en) * | 2015-06-15 | 2015-10-07 | 苏州葛家坞生物科技有限公司 | Heat-clearing and lung-moistening umbilicaria esculenta and ganoderma lucidum beverage and preparation method thereof |
| CN109043248A (en) * | 2018-07-24 | 2018-12-21 | 朱圣伟 | A kind of preparation method of the extracting solution composition of health drink |
| CN108936180A (en) * | 2018-08-15 | 2018-12-07 | 黄清华 | Sour mew-open country banana compound solid beverage and wild banana extract production method |
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Application publication date: 20111207 |