CN102388998B - Jackfruit tea and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of foods, and concretely relates to a jackfruit tea and a preparation method thereof. The preparation method of the jackfruit tea is simple to operate and is suitable for the industrialization production. The jackfruit tea prepared with the preparation method, which has the characteristics of ruddy color, fragrant smell, fragrant, and rich and sweet taste, is rich in nutrient components of proteins, carbohydrates, fibers, reducing sugars, trace elements and the like in jackfruit, has the health effects of refreshment, fatigue elimination, body fluid generation, heat clearance, detoxification, oxidation resistance and the like of black tea, and organically combines the unique faint fragrance of the tropical characteristic fruit jackfruit with the health effects of the black tea, can satisfy dual efficacies of nutrition and health pursued by people.

Description

A kind of jackfruit fruit tea and preparation method thereof

technical field

The invention relates to the technical field of food, in particular to a jackfruit fruit tea and a preparation method thereof.

Background technique

Jackfruit, also known as wood pineapple and tree pineapple, belongs to the evergreen tree of Moraceae Osmanthus genus. It is native to India in tropical Asia and is widely cultivated in tropical humid areas. It is now abundant in China, India, Indochina Peninsula, Nanyang Islands, Bangladesh and Brazil. It is cultivated in Hainan, Guangdong, Guangxi, southeastern Yunnan, Fujian, and southern Chongqing in the south of the Five Ridges of my country.

Jackfruit is a world-famous tropical fruit. Its fruit is light yellow. The varieties are mainly divided into two categories: wet package and dry package. Pineapple has a lot of juice, is soft and sweet, has a sweet taste when eaten fresh, and has a medium aroma; when ripe, the skin is yellow-green or yellowish-brown, with hexagonal bumps on the outer skin, hard and soft thorns; the flesh is light yellow and white, sweet and juicy, hence the name jackfruit . Because jackfruit is the heaviest fruit in the world, it generally weighs 5-20kg, and the heaviest exceeds 50kg. In addition, the fruit is plump and soft, sweet and delicious, and has a strong fragrance, so it is known as the "Queen of Tropical Fruits".

Studies have shown that jackfruit is rich in carbohydrates, proteins, B vitamins (B1, B2, B6), vitamin C, minerals, fatty oils, etc. It has high nutritional value and plays an important role in maintaining the normal physiological functions of the body. At the same time, jackfruit also has high medicinal value. Traditional Chinese medicine believes that jackfruit fruit has the effects of quenching thirst, clearing milk, and nourishing the middle and Qi. Modern medical research has confirmed that taking jackfruit can strengthen the hydrolysis of fibrin in the body, dissolve fibrin and blood clots blocked in tissues and blood vessels, thereby improving local blood and body fluid circulation, and making inflammation and edema absorb and subside. It has a certain adjuvant therapeutic effect on cerebral thrombosis and other diseases caused by thrombosis.

The output of jackfruit is relatively large in Hainan, my country, and the harvest season of jackfruit in my country is relatively concentrated. At this time, the temperature is high and humid, and jackfruit is not resistant to storage. The fruit will rot and deteriorate within 3 to 7 days after harvesting. Therefore, it is necessary to carry out further research on jackfruit. Processing and development to avoid rot and waste of jackfruit fruit.

Fruits are beneficial to health because they are rich in nutrients. However, because direct consumption of fruits cannot absorb nutrients from them in time and does not adapt to people's fast-paced life, people are more respectful of fruit juices. Along with the progress of society, the continuous improvement of people's living standard, people also more and more higher to the requirement of fruit juice, not only must contain the nutritious label that fruit is abundant, also require to possess certain health-care effect. At present, there are many kinds of fruit juices on the market, but most of them only involve the extraction of a single fruit juice. Although they have certain health care or nutritional effects, they cannot fully supplement the various nutrients needed by the human body.

Contents of the invention

In view of this, the object of the present invention is to provide a kind of jackfruit fruit tea which is both nutritious and healthy and a preparation method thereof.

For realizing the purpose of the present invention, the present invention adopts following technical scheme:

A preparation method of pineapple fruit tea, comprising:

Step 1. Take mature, disease-free jackfruit fruit, remove the shell, fruit shreds and seeds to obtain jackfruit pulp, wash it, add water and homogenize it for 3-5 minutes, add pectinase and ascorbic acid to enzymolyze it at 45°C for 2-2.5 hours, Filter, discard pomace, collect jackfruit juice; Wherein, the weight ratio of described jackfruit pulp and water, pectinase, ascorbic acid is 16～18:83～90:0.3～0.5:0.1～0.2;

Step 2. Weigh the black tea, add water and ascorbic acid, extract in boiling water for 15-20min, filter after cooling, and collect the black tea juice; wherein, the weight ratio of the black tea to water and ascorbic acid is 2~3:98~99:0.01 ~0.03;

Step 3, mix the jackfruit juice prepared in step 1 and step 2 with black tea juice, add flavoring agents disodium succinate, sodium erythorbate, stabilizer, powdered sugar, citric acid and water, fine filter, homogenize, fill and extinguish Get the bacteria.

The invention uses the tropical fruit pineapple as a raw material and combines the health-care function of black tea to make a nutritious and health-care drink.

The preparation method step 1 of the present invention selects pineapple fruit and adds water to homogenate, and uses pectinase enzymatic hydrolysis to completely decompose the pectin substance, improve the degree of crushing of the fruit, increase the juice yield and the content of soluble solids, and at the same time due to the macromolecular pectin The degradation is beneficial to subsequent clarification, filtration and concentration. In addition, in step 1 of the preparation method of the present invention, ascorbic acid is also added during the enzymolysis process to prevent the fruit juice from browning, and at the same time protect the flavor components in the jackfruit pulp.

Wherein, the weight ratio of jackfruit pulp to water, pectinase, and ascorbic acid in step 1 of the preparation method of the present invention is 16-18:83-90:0.3-0.5:0.1-0.2, that is, weighed by weight, jackfruit pulp , water, pectinase and ascorbic acid are respectively 16-18 parts of jackfruit pulp, 83-90 parts of water, 0.3-0.5 parts of pectinase, and 0.1-0.2 parts of ascorbic acid. Preferably, the weight ratio of jackfruit pulp to water, pectinase and ascorbic acid is 17:85:0.4:0.1.

In order to ensure that the jackfruit pulp of the jackfruit fruit tea is thoroughly cleaned, the preparation method of the present invention also includes a disinfection step before the jackfruit pulp described in step 1 is homogenized with water, which is to soak for 3 minutes with 0.01% potassium permanganate solution.

Juice drinks such as fruit tea are generally required to be cool and transparent or have uniform turbidity, so the juice needs to be fully filtered during the preparation process to avoid turbidity and precipitation of the prepared product. Preferably, the filtration in step 1 of the preparation method of the present invention includes the steps of coarse filtration and fine filtration, wherein the coarse filtration is to filter the enzymolyzed fruit pulp through 4 layers of filter cloths with a mesh number of 200 mesh; Filtration is to put the juice obtained after the coarse filtration into a centrifuge, and centrifuge for 15min under the condition of 6000rpm.

In step 2 of the preparation method of the jackfruit fruit tea of the present invention, black tea is mixed with water and ascorbic acid and extracted in boiling water to obtain black tea juice. Wherein the water temperature of the boiling water is 90-100°C. In step 2 of the preparation method of the present invention, the weight ratio of black tea, water and ascorbic acid is 2-3:98-99:0.01-0.03. Weighing in parts by weight, the black tea, water and ascorbic acid are respectively 2-3 parts of black tea, 98-99 parts of water and 0.1-0.3 parts of ascorbic acid. Preferably, the weight ratio of black tea to water and ascorbic acid is 2:98:0.02.

In order to avoid turbidity and precipitation in the prepared product, the black tea juice obtained in step 2 of the preparation method of the present invention is carefully filtered after cooling. Preferably, the filtering is filtering the extracted tea juice through 4 layers of 200 mesh filter cloths.

In step 3 of the preparation method of the invention, jackfruit fruit juice is mixed with black tea juice, disodium succinate, sodium erythorbate, stabilizer, citric acid, powdered sugar, water and other auxiliary materials to prepare the jackfruit fruit tea.

Wherein, the stabilizer may be xanthan gum, sodium carboxymethylcellulose (CMC-Na), monoglyceride and other common stabilizers for fruit juice, preferably xanthan gum.

Preferably, the percentage by weight of each component in step 3 accounting for the total weight of the jackfruit fruit tea is 40-44% of jackfruit juice, 40-44% of black tea juice, 0.2-0.5% of flavoring agent disodium succinate, and 0.1% of sodium erythorbate. -0.3%, stabilizer 0.1-0.3%, sugar powder 8-10%, citric acid 0.1-0.3%, and the balance is water. More preferably, 44% jackfruit juice, 43% black tea juice, 0.3% disodium succinate flavoring agent, 0.2% sodium erythorbate, 0.2% stabilizer, 0.2% citric acid, 10% powdered sugar, and the balance is water.

In order to ensure the quality of the prepared jackfruit fruit tea, step 3 of the present invention carries out fine filtration, homogenization and sterilization to the prepared fruit tea. Wherein, the fine filtration is preferably filtered through 4 layers of 200-mesh filter cloth. The preferred homogeneous pressure is 12-30 MPa. The sterilization preferably adopts high temperature instantaneous sterilization, more preferably the sterilization temperature is 80-100° C., and the time is 3-5 minutes.

The invention also provides the jackfruit fruit tea prepared by the preparation method of the invention.

The physical and chemical indicators of the jackfruit fruit tea provided by the invention are tested, and all the main indicators meet the requirements of national standards. Market research shows that most people like or like the pineapple fruit tea provided by the present invention very much.

The preparation method of the jackfruit fruit tea of the invention has the advantages of simple operation and is suitable for industrialized production. The jackfruit fruit tea prepared by the preparation method is ruddy in color, fragrant in smell, and fragrant and sweet in taste. It is not only rich in protein, carbohydrates, fiber, reducing sugar, trace elements and other nutrients in jackfruit, but also has the refreshing effect of black tea to relieve fatigue and promote body fluid. Heat-clearing, detoxifying, anti-oxidant and other health care functions, organically combining the unique fragrance of tropical characteristic fruit jackfruit with the health care function of black tea, can satisfy people's pursuit of dual functions of nutrition and health care.

Detailed ways

The embodiment of the invention discloses a pineapple fruit tea and a preparation method thereof. Those skilled in the art can refer to the content of this article to appropriately improve the process parameters to achieve. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The products and methods of the present invention have been described through preferred embodiments, and relevant personnel can obviously make changes or appropriate changes and combinations to the products and methods described herein without departing from the content, spirit and scope of the present invention to realize and Apply the technology of the present invention.

In order to further understand the present invention, the present invention will be described in detail below in conjunction with examples.

Example 1:

Select ripe and disease-free jackfruit fruits, remove the shell, jackfruit shreds and seeds, and obtain yellow pulp. Soak the selected jackfruit pulp in a potassium permanganate solution with a concentration of 0.01% for 3 minutes for disinfection, then wash it with water; weigh it according to the ratio of 16% pulp and 84% water for later use. Homogenize the weighed jackfruit pulp and water for 3-5 minutes, add 0.3% pectinase and 0.1% ascorbic acid, and stir with magnetic force at 45°C for 2-2.5 hours. The enzymatically hydrolyzed fruit pulp is filtered through 200-mesh 4-layer filter cloth to separate the pulp into juice and coarse residue. The filtered fruit juice is put into a centrifuge, centrifuged at 6000r/min, and the residual pomace is separated from the fruit juice again for 15 minutes to obtain clear and transparent jackfruit juice.

The selected black tea leaves are weighed according to the ratio of 2% and 98% water, and the weighed black tea and water are added with 0.01% ascorbic acid and extracted in boiling water for 15-20min. The prepared tea juice is forced to cool and filtered through four layers of 200-mesh filter cloth to separate the tea juice from the tea dregs.

After mixing the filtered jackfruit juice and tea juice, add flavoring agents disodium succinate, sodium erythorbate, stabilizer, sugar powder and citric acid. Their percentages by weight account for the total weight: fruit juice 40%, tea juice 44%, flavoring agent disodium succinate 0.2%, sodium erythorbate 0.3%, xanthan gum 0.1%, sugar powder 8%, citric acid 0.3% , and the rest is water. Fine filter the mixture with 4 layers of 200-mesh filter cloth, and then bottle it after homogenization, degassing, and sterilization.

Example 2:

Select ripe and disease-free jackfruit fruits, remove the shell, jackfruit shreds and seeds, and obtain yellow pulp. Soak the selected jackfruit pulp in a potassium permanganate solution with a concentration of 0.01% for 3 minutes for disinfection, then wash it with water; weigh it according to the ratio of 17% pulp and 85% water for later use. Homogenize the weighed jackfruit pulp and water for 3-5 minutes, add 0.4% pectinase and 0.1% ascorbic acid, and perform enzymatic hydrolysis with magnetic stirring at 45°C for 2-2.5 hours. The enzymatically hydrolyzed fruit pulp is filtered through 200-mesh 4-layer filter cloth to separate the pulp into juice and coarse residue. The filtered fruit juice is put into a centrifuge, centrifuged at 6000r/min, and the residual pomace is separated from the fruit juice again for 15 minutes to obtain clear and transparent jackfruit juice.

The selected black tea leaves are weighed according to the ratio of 3% and 97% water, and the weighed black tea and water are added with 0.03% ascorbic acid and extracted in boiling water for 15-20min. The prepared tea juice is forced to cool and filtered through four layers of 200-mesh filter cloth to separate the tea juice from the tea dregs.

After mixing the filtered jackfruit juice and tea juice, add flavoring agents disodium succinate, sodium erythorbate, stabilizer, sugar powder and citric acid. Their percentages by weight account for the total weight: fruit juice 44%, tea juice 43%, flavoring agent disodium succinate 0.3%, sodium erythorbate 0.2%, xanthan gum 0.2%, sugar powder 10%, citric acid 0.2% , and the rest is water. Fine filter the mixture with 4 layers of 200-mesh filter cloth, and then bottle it after homogenization, degassing, and sterilization.

Example 3:

Select ripe and disease-free jackfruit fruits, remove the shell, jackfruit shreds and seeds, and obtain yellow pulp. Soak the selected jackfruit pulp in a potassium permanganate solution with a concentration of 0.01% for 3 minutes for disinfection, then wash it with water; weigh it according to the ratio of 18% pulp and 90% water for later use. Homogenize the weighed jackfruit pulp and water for 3-5 minutes, add 0.5% pectinase and 0.2% ascorbic acid, and stir with magnetic force at 45°C for 2-2.5 hours for enzymolysis. The enzymatically hydrolyzed fruit pulp is filtered through 200-mesh 4-layer filter cloth to separate the pulp into juice and coarse residue. The filtered fruit juice is put into a centrifuge, centrifuged at 6000r/min, and the residual pomace is separated from the fruit juice again for 15 minutes to obtain clear and transparent jackfruit juice.

The selected black tea leaves are weighed according to the ratio of 3% and 99% water, and the weighed black tea and water are added with 0.02% ascorbic acid and extracted in boiling water for 15-20min. The prepared tea juice is forced to cool and filtered through four layers of 200-mesh filter cloth to separate the tea juice from the tea dregs.

After mixing the filtered jackfruit juice and tea juice, add flavoring agents disodium succinate, sodium erythorbate, stabilizer, sugar powder and citric acid. Their percentages by weight account for the total weight: fruit juice 44%, tea juice 40%, flavoring agent disodium succinate 0.1%, sodium erythorbate 0.2%, xanthan gum 0.3%, sugar powder 9%, citric acid 0.1% , and the rest is water. Fine filter the mixture with 4 layers of 200-mesh filter cloth, and then bottle it after homogenization, degassing, and sterilization.

Embodiment 4: Detection of various physical and chemical indicators of jackfruit fruit tea

Get the jackfruit fruit tea prepared by the preparation method described in Examples 1 to 3, according to GB/T1234.1, GB/47892-1994, GB/47893-1994, GB/T5009.11-1996, GB/T7500899112-1996, GB /T5009.13-1996 test standard comparison of various indicators, the results are shown in Table 1.

Table 1 Indexes of jackfruit fruit tea

It can be seen from the results in Table 1 that the main indicators of the jackfruit fruit tea prepared according to the methods of Examples 1 to 3 of the present invention all meet the national standard requirements.

Example 5:

Respectively in Xi'an, Zhengzhou, Changchun, Nanjing and Kunming, 100 people were randomly investigated in each of 5 cities, and the color, fragrance and mouthfeel of the pineapple fruit tea prepared in Example 2 were scored and evaluated: 5 points if you like it very much, and 4 points if you like it 3 points for general dislike, 2 points for dislike, and 1 point for very dislike. Statistical result is that 92% people like or like the color and luster of described jackfruit fruit tea very much; 95% people like or like the fragrance of described jackfruit fruit tea very much; 97% people like or like the mouthfeel of described jackfruit fruit tea very much .

In addition, among the 100 people in Xi'an, 92% liked or liked the overall flavor of the jackfruit fruit tea; among the 100 people in Zhengzhou, 95% liked or liked the overall flavor of the jackfruit fruit tea; Among the people, 93% like or very much like the overall flavor of the jackfruit fruit tea; among 100 people in Nanjing, 98% like or very much like the overall flavor of the described jackfruit fruit tea; among the 100 people in Kunming, 97% like Or like the overall local flavor of described jackfruit fruit tea very much. This shows that the jackfruit fruit tea utilizing the method provided by the invention to prepare has all obtained good evaluation in domestic western region, central region, northern region, eastern region and southern region.

The descriptions of the above embodiments are only used to help understand the method and core idea of the present invention. It should be pointed out that for those skilled in the art, without departing from the principle of the present invention, some improvements and modifications can be made to the present invention, and these improvements and modifications also fall within the protection scope of the claims of the present invention.

Claims (7)

1. a preparation method of pineapple fruit tea, is characterized in that, comprises: Step 1. Take mature, disease-free jackfruit fruit, remove the shell, fruit shreds and seeds to obtain jackfruit pulp, wash it, add water and homogenize it for 3-5 minutes, add pectinase and ascorbic acid to enzymolyze it at 45°C for 2-2.5 hours, filtering, discarding pomace, and collecting jackfruit juice; wherein, the weight ratio of jackfruit pulp to water, pectinase, and ascorbic acid is 16-18: 83-90: 0.3-0.5: 0.1-0.2; Step 2. Weigh the black tea, add water and ascorbic acid, extract in boiling water for 15-20 minutes, filter after cooling, and collect the black tea juice; wherein, the weight ratio of the black tea to water and ascorbic acid is 2-3:98-99:0.01 ~0.03; Step 3, the jackfruit juice prepared in step 1 and step 2 are mixed with black tea juice, adding disodium succinate, sodium erythorbate, stabilizer, powdered sugar, citric acid and water, finely filtered, homogenized, filled and extinguished Get the bacteria. 2. The preparation method according to claim 1, characterized in that, before the jackfruit pulp in step 1 is homogenized with water, it also includes a disinfection step of soaking in 0.01% potassium permanganate solution for 3 minutes. 3. according to the described preparation method of claim 1, it is characterized in that, the filtration described in step 1 comprises coarse filtration and fine filtration step, and described coarse filtration is that the pulp after enzymolysis is passed through 4 layers of meshes and is 200 mesh filter cloths Filtration; the fine filtration is to put the fruit juice obtained after the coarse filtration into a centrifuge, and centrifuge for 15min under the condition of 6000rpm. 4. The preparation method according to claim 1, wherein the filtering in step 2 is filtering the extracted tea juice through 4 layers of 200 mesh filter cloths. 5. according to the described preparation method of claim 1, it is characterized in that, the percentage by weight of each component in step 3 accounting for the total weight of said pineapple fruit tea is pineapple fruit juice 40-44%, black tea juice 40-44%, flavoring agent amber Disodium acid 0.2-0.5%, sodium erythorbate 0.1-0.3%, stabilizer 0.1-0.3%, sugar powder 8-10%, citric acid 0.1-0.3%, and the balance is water. 6. The preparation method according to claim 1, characterized in that, the fine filtration in step 3 is to filter through 4 layers of filter cloths with a mesh number of 200 mesh. 7. The jackfruit fruit tea prepared by the preparation method described in any one of claims 1 to 6.